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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
" N" Q$ D8 J- q: _% W6 `哪位厨师最早带来高水准浮夸的美食7 B6 G+ `) \2 ?. e- h* K! m
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ h, T0 N7 k8 {0 ^ h* E$ _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 E% g$ K& R* H* W7 W7 O" s5 \* U+ QA:Cast-iron stoves 壁炉* `" L0 \( ?, u% t( A- s3 M4 ^/ y
http://www.usstove.com/products.php?id=6
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! V% C5 ?: o8 r: Y. o Y U2 X28.The French term used to describe the roundsman, or swing cook, is:
8 I# D9 i/ [3 b0 o6 F) d. |法国术语,用来描述roundsman,或摇摆厨师是:
$ _& I9 `$ V5 ?% Y3 v* M$ pA:Tournant 图尔南
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( D: R |! ]0 k' O' ~ i% N. j29.Another term for the wine steward is:" K# Q: L+ s$ ~4 ]# G
葡萄酒侍酒师的另一个术语是:
/ b1 h/ e6 m) wA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:# s' R& e- a# R/ n8 ~/ M
霉菌,酵母菌和真菌是一个神马例子. E) _/ E f" z
A:Biological hazard 生物危害2 ~ r% k0 n0 A3 v" r' i/ S; P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 q$ W$ h* _6 M7 C
根据加拿大食品检验局,食品的危险温度区在多少之间:- r2 E# q6 E+ z3 G+ m
A:40° and 140°F (4–60°C) 4-60度' I! v) Y) I% Z$ d1 S3 j# o$ Q+ \# w
- _% [3 J/ J5 }" k7 h& V( @# X' t32.All bacteria need the following for survival:( \5 S$ \. K, G+ K5 t9 j) `
所有细菌生存需要以下哪些内容:
% |. F) n8 R; ?, O. ^& YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 B9 G g z; }7 q' V, G+ E, Z' ]
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33.Which of the following correctly represent critical control points in a HACCP system?
9 T! H5 I3 a( T/ h) l以下哪项正确表示了HACCP体系的关键控制点?
, w; d% p. v9 A. q4 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ w# f% i8 U- O. m9 [ `食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 g' ~# }9 e, ~6 P) |! [ J
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34.Which of the following is not an example of a carbohydrate?/ z. X$ R, |+ w" B
下列哪一个不是碳水化合物的例子?! ` }- j5 P, m2 V
A:Essential nutrients 必需的营养物质- Q' N% c0 m: B
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35.The process by which a liquid fat is made solid is called:
! O2 L; G9 n$ M, @液体脂肪做成固体这个过程叫什么# f& b! L6 K( L6 o8 c% k' R
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?2 ^: I3 K3 B# i. O; r
下列哪项不是脂肪替代品的一个例子
2 u- k7 ^3 d4 z" d9 _: JA:Acesulfame K 安赛蜜K表: T' Q+ o% {! g2 x7 t6 O
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37.Health Canada requires that a product labelled "fat free" contain:, |* q6 s1 g+ f I% O
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ m; I8 y, }0 O, s5 |2 ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ h6 z$ r) h( b6 R$ z% F( q38.Which of the following is not a problem associated with converting recipes?( T1 U% D6 M: ]/ U, O
下列哪项是不相关联的转换配方问题?
/ H) k5 J+ t' e1 ` @! N' N' {A:Unit cost 单位成本0 j$ ^4 }9 s$ d* w' T" Y
`- `) O% G. A0 c39.The condition or cost of an item as it is purchased from the supplier is called:+ r, O3 A; N& j( v, m2 I, l
从供应商采购的物品的品质或成本叫什么
6 n& [8 S( r- a+ Z6 m, i8 z; LA:As-purchased cost 购买的费用# g6 C+ |% h6 a0 M8 A& l
6 ~5 l; B9 Q5 B4 K: P6 y A40.The amount of stock necessary to cover operating needs between deliveries is known as:) x( ]4 r* o e& e/ H
在新货到来之前用于日常所求的必要库存量叫什么
7 t3 S( c1 I; ~& K8 R3 h' _9 iA:Parstock 基本日常最低库存, O$ J" c; ]3 ~
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 O; d5 s% v" E- n下面那个缩写是用来表明正常库存流程?
, g& x" Y5 n! ]3 q$ z9 U+ g2 `* |/ BA:FIFO=FIRST IN FIRST OUT 先进先出3 l, j) k% Z& a
( Z6 m: b4 l. |, R+ i) s' E42.Which of the following knives is used to turn vegetables?
# J5 x+ S% S( y3 n4 U9 R下面的那把刀是用来打开蔬菜吗?& }. l/ r4 H; @4 _ |, t
A:Bird's beak knife 鸟嘴刀0 l% H# C2 {1 W/ x- e1 E# P* U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ z$ ^8 K! O" n2 W2 d
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43.What is an instant-read thermometer best used for?. O7 p! p' \8 k- b9 v& o
即时读温度计最好用于那方面?
! a& m; r; k3 m. X( t# YA:Checking the internal temperature of a roast 检查被考物品的内部温度2 u, C: G' n5 T; t
2 z3 n/ v) Y: }1 _8 t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' i6 I6 L% V- Y" k7 C Z下列哪些金属材料受热均匀,通常用在铁板而且非常重. F: q1 O1 y# B" B
A:Cast iron 铸铁
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+ N: ?) N5 [% P& ?9 q8 i# _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 u$ Z* R) @, @# v! [
哪件装备下面有一个可移动的碗和一个S形叶片?
- S6 G. X, r6 B9 ]4 |. C# iA:Food processor 食品加工机
) E' _$ d) F! j3 x: r- bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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! K0 U6 K6 v7 x% ?$ f7 o46.Which of the following is not a rule for knife safety?
5 b" C- S5 h, O) T3 l M下列哪项不是用刀的安全规则?1 M# L7 f6 x6 X9 W6 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 [: Y' ?4 g/ M" v+ \8 ^( P6 O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 F: i& G0 ~4 ~4 n: ]- \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! @2 k5 f5 ?/ x+ s9 Q. o9 \# d
A:RondellES # B0 n- u, |0 i5 h# ]) d# c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
5 g% _4 c* j/ _# l& S; P7 c& @下列哪项是切成小方块用于汤的装饰?
2 `' |0 L, x& K5 b: hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ b% I! b' i3 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 E- B( p1 f' g0 F9 b9 I
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——8 |5 h& N- X) V
A:Gaufrette
* C9 S2 L( S; E5 P# A" E0 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 J* K9 s; p' b a% _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 }$ `* H& n* K: o+ g0 \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- m( {( u" }3 D0 U" m下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)8 v& r* n1 J0 N2 H7 e7 e/ S+ D
A:Cilantro 胡荽叶 香菜
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0 X8 \0 F* v% n# E/ ~0 B# v60.Allspice is made from:! ?' K, {! q* V a4 E
多香果, 多香果香料是什么
5 i5 g! Y) `" ^. [+ c- m# e3 ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 ^( D. {- Q' x7 {A:A dried berry 干浆果- B4 a5 W4 T: @# a" ~
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61.Which of the following are used to make a sachet d'épices?/ {" w$ v& I% X# K0 A6 `5 |
下列哪些是用来做香包德épices?6 v; ]/ j" c7 O1 s" m
http://www.sachetcatering.com/- V' x! X |# `5 h" c# r8 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 [2 G7 o7 @) _+ N0 A
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62.Which of the following condiments are not soy based?
0 I! _6 ~& k: s% e1 F下列哪项不是酱油调味品的? [( V! `/ q, V" ^
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% G. }! Z' n4 J0 A6 L* J( Z% ~
在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
1 x2 ? u! z; g; _A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
\0 f& Q4 I# d8 o下列哪个步骤是不是正确的蛋清搅打程序?
r. X* G5 I( t2 _$ }3 K: C9 m/ k2 aA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! B. ^% T! ~+ q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
5 O7 _7 d U& D8 G: j炼乳是一种浓缩牛奶 是去除什么做的+ o. T$ ^8 Z. w& h3 C# F$ }
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:. T: j/ s" w5 }5 l8 W8 i6 A, U
一种烹饪方法,通过转移液体或气体是:3 N7 o% j8 ^1 ~% \3 {' Z- m5 F6 t
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为 P4 D% h* @& X
A:Gelatinization 糊化* ]% I( f. C n. m" X
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 J, O$ _0 {( M X. W3 |! T DA:Braising 烤3 _3 o( u/ x& O9 C& T: n6 ?, }/ v
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70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:
4 u7 r" ^6 E9 m X/ d) SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 M* d# P; V! f5 Y+ q71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么: @& o' y+ [! z, B( I
A:Fumet 原汁
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72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
% [/ L: ]; ]( }, N2 @+ e% wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" r9 _& P7 F* C+ {73.Which of the following is a principle not used in stock making?
# j4 I( N+ ]" ?* z# k6 Y% W下列哪一项不是用于制造高汤(低汤)的原则?' z* x9 l: Q. v
A:Start the stock in hot water.开始在热水中操作3 h' s# T3 t* v+ [3 ^4 m3 ~
9 P# R, X: }" e9 E1 ~74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤5 t% a8 b+ R' I1 s: |" n- I) y
A:Remouillage 法语熬汤# |* L# y8 p! u/ A! {
http://www.haibao.cn/blog/post/176242.htm |
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