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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:
, C; k8 F) U+ s哪位厨师最早带来高水准浮夸的美食
4 r3 A, B, U- Z; S3 D- mAAntonin Carême 人名 安东尼·卡罗美
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6 Q$ n: K1 j5 L5 ?* B% k) V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 g" t9 p3 M$ u, F- G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 P/ c7 Y) {' T
A:Cast-iron stoves 壁炉8 N9 _( K2 k( }/ C: w. V6 e
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
" W# q$ N; z9 j0 l; V0 j' ]法国术语,用来描述roundsman,或摇摆厨师是:( f: c7 Y8 N2 F
A:Tournant 图尔南
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29.Another term for the wine steward is:
; ^3 R8 Z$ v/ p) a, y葡萄酒侍酒师的另一个术语是:
5 k2 p8 t. ~- B3 F: aA: Sommelier 侍酒师
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* y0 }$ m3 {" y1 k8 F' ?30.Molds, yeasts and fungi are examples of a:
4 W, D7 f, _" U7 i$ o3 V7 o霉菌,酵母菌和真菌是一个神马例子- J6 } j$ S( \
A:Biological hazard 生物危害
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# L- j2 V3 V) S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 p1 G% Y/ s& r" g
根据加拿大食品检验局,食品的危险温度区在多少之间:. I3 T6 C4 q p
A:40° and 140°F (4–60°C) 4-60度5 N5 Y% }9 m1 o0 @
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32.All bacteria need the following for survival:
; x4 @* g: [7 }; V9 ~所有细菌生存需要以下哪些内容:
/ K% B# i2 D k8 b4 u4 fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?" D8 O4 T) U. m- i2 \% l# G$ m1 m$ c
以下哪项正确表示了HACCP体系的关键控制点?1 e/ o( x6 B$ S! V- i% a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 ^# E: T7 c& o7 u. ]% |6 Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% L+ d5 S' [) o- z34.Which of the following is not an example of a carbohydrate?
: Z6 v9 q- L; I; p$ E! H下列哪一个不是碳水化合物的例子?# L; G' _+ _. d% E! e# z
A:Essential nutrients 必需的营养物质3 P1 J2 N z1 T8 S9 F- h# ~
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35.The process by which a liquid fat is made solid is called:' V6 m5 w* ~5 T4 r
液体脂肪做成固体这个过程叫什么- Z1 O7 a1 C8 F6 P" \# q7 U
A:Hydrogenation 氢化
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1 S7 D' I4 V1 u( u36.Which of the following is not an example of a fat substitute?
( R: Z5 T( J2 v$ m2 ~. I- y/ c1 G下列哪项不是脂肪替代品的一个例子% Q9 [5 Q9 H" s/ a
A:Acesulfame K 安赛蜜K表
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) V0 M/ U% G2 ~# F; J37.Health Canada requires that a product labelled "fat free" contain:
) S' ^3 W. A. W加拿大卫生部要求的产品标有“不含脂肪“包括:
' [8 P; C# X, k4 d5 k, ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# ^: _5 T3 `% X9 f: O- |) I
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38.Which of the following is not a problem associated with converting recipes?
: U# n3 q3 k; q. S y下列哪项是不相关联的转换配方问题?2 ~; O& n; V' `0 d
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
! v" _. f7 T4 k0 C9 q4 T( z( \1 Q从供应商采购的物品的品质或成本叫什么
# `) p3 K+ E* kA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ D! {# {( \7 J$ B! l) B/ k
在新货到来之前用于日常所求的必要库存量叫什么; D0 m7 i8 U* Y2 X5 i6 I+ y* b+ t
A:Parstock 基本日常最低库存
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8 A9 V- N+ q4 P" x, z, w+ `0 l# [41.Which of the following abbreviations is used to describe the proper rotation of stock?( K, p& p8 {) x, H# d- p
下面那个缩写是用来表明正常库存流程? V' u6 I9 y4 U. I- y/ I- `* ^
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' ^$ S5 R3 k9 W3 B* ^" {7 U
下面的那把刀是用来打开蔬菜吗?
2 s' E) k% D* C: f$ HA:Bird's beak knife 鸟嘴刀0 O/ a7 `' d3 |( |; A9 C! f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?/ E4 o2 ]2 T7 p$ |5 `
即时读温度计最好用于那方面?
- U ?0 ?$ g; {% X+ u6 wA:Checking the internal temperature of a roast 检查被考物品的内部温度% ]; e0 M+ ]' U) \7 F
% ]2 p* G& n2 o- }4 w3 ]; W. f; y: L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ t' E- q* O+ Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
- n: l8 a( L: AA:Cast iron 铸铁7 z! [2 l, B4 q2 g/ R5 o6 Y) t
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. d( }# n! z- C9 i
哪件装备下面有一个可移动的碗和一个S形叶片?
* `# c$ P2 c0 J/ p8 c; t0 W* lA:Food processor 食品加工机
! F g! [+ g1 v- Y; D3 Y0 whttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?9 G" E" G4 i6 \; m9 j& ^, Q
下列哪项不是用刀的安全规则?
( }0 W) B6 m' @- }# G9 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! [0 H9 |5 I6 Q( i+ T$ t, V n
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# a& c6 u' E+ b" j6 c/ C- W$ _8 s" G$ t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ Q/ h" e0 B7 l( R/ i5 w8 O
A:RondellES ! m5 g- n: l& q7 h" p4 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 \9 [" X5 @4 F+ O# I7 S
! b7 Y/ D0 o- Z+ ^48.Which of the following is a diced cut used to garnish soups?
5 B; b; E7 c, H: M; a0 _下列哪项是切成小方块用于汤的装饰?
( V: Q/ P1 s, d' v6 ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, x) J, g; v: o* d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# S4 y" [7 f9 F/ ^
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!!——
* J' Q/ s+ j9 W9 A# l h! m0 p2 RA:Gaufrette
H+ g, Q1 D1 ]/ t" mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 c; i: Y" p t/ S) M% i' i( Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 A6 H5 H9 Z+ q# J% w* e$ CGaufrette :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?
% [& G1 u% ^6 X6 L7 N* q+ f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)3 e% C$ r$ n5 y& |) J7 K/ M% U2 H
A:Cilantro 胡荽叶 香菜) P+ u3 I6 X8 F, Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
9 t \5 y3 x6 F' A( u* m 多香果, 多香果香料是什么
& q A* _( l% l( zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 G( h2 c/ d6 c
A:A dried berry 干浆果
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% {/ T3 J Q( v61.Which of the following are used to make a sachet d'épices?, {3 o( K! K% b8 w" A
下列哪些是用来做香包德épices?3 h9 `9 _! O) M) e2 V, m
http://www.sachetcatering.com/* G! ?9 v* `% M# f8 Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) U: S: ~& I' @" H; I
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62.Which of the following condiments are not soy based?
* d7 k# e1 G5 p C下列哪项不是酱油调味品的?
# f, }. R0 Z; r Q( XA:Wasabi 日本辣根
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8 u4 C) P1 \2 L( e& S& }3 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( d" ~8 O3 ~* X: e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:8 A( {$ r1 @0 n$ `" A! |( h
A:Pasteurization 巴氏杀菌; z4 R- a( h# M% b8 K2 e/ K# @
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64.Which of the following steps is not the correct procedure for whipping egg whites?
`+ z/ v3 E7 z0 _3 `下列哪个步骤是不是正确的蛋清搅打程序?- B+ w6 m: {0 s ~, k
A: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:
9 M, @( e) x, w7 w$ i! eA:56g and 63g 56克和63克
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* l. W/ [( d. F5 _66.Evaporated milk is a concentrated milk that is produced by removing8 r6 W5 Q/ k, [. B4 P( d" K% L
炼乳是一种浓缩牛奶 是去除什么做的
8 F2 G6 A& o' k1 D3 y% ` oA:60% of the water 60%的水3 _; x ]5 \+ Q1 O! |
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67.A method of cooking that transfers heat through a liquid or gas is:6 [' C Z% I! b
一种烹饪方法,通过转移液体或气体是:3 Y* t# v4 l" ~
A:Convection 对流0 F2 ^# ~! I& p4 V* T, S, x: `! P' O
8 D7 z3 f# i% I# M, v3 V7 m7 b68.The cooking of starches is known as 烹调的淀粉被称为
3 A1 z. {6 D' \! @% A$ uA:Gelatinization 糊化2 U* _- \ q1 Z9 u3 y. u1 M7 p
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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?
; z. I6 G2 L- IA:Braising 烤1 m- _; o( ?/ V( Y
/ V# r6 P! Y" E* W* o70.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:
- L2 t# {. M4 \, w. b0 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ u. O, \' r5 D6 Y
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71.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
o3 }" X; n2 h3 \7 O( W5 t+ n) K# KA:Fumet 原汁' d, ^5 h1 ]1 C, y$ |
; y$ i9 l% |/ e/ n8 Q72.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
7 k8 {) J8 D& H& lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 ?! C/ K2 {" E F8 v) y, e
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73.Which of the following is a principle not used in stock making?) v0 v6 W$ j3 I! j$ U6 O
下列哪一项不是用于制造高汤(低汤)的原则?7 j- }! Q8 l8 O0 ^, l6 Q5 D i4 c
A:Start the stock in hot water.开始在热水中操作* d2 _- \; z1 K1 M# T
- F5 {2 Y2 [& `- ^& I5 ^- @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# t8 o- H" \* v
A:Remouillage 法语熬汤
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