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26.The chef who is credited with bringing grande cuisine to the forefront is:
8 F9 m. u# t! T# @6 T/ c$ [哪位厨师最早带来高水准浮夸的美食0 r @& A4 _! ]! V5 N
AAntonin Carême 人名 安东尼·卡罗美+ C# a+ d6 n$ w2 G$ N0 b* T" J
; f1 Y+ V/ Z9 m* r$ L* J! ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ A2 h" G* k; E* o1 J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ ~- J. D2 c- f/ T( ` O$ f
A:Cast-iron stoves 壁炉0 @8 m, v, ~4 Z) `. T% [6 q0 X7 M) N0 c
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:+ J, v" x; E7 _* C" @2 z; B5 ~
法国术语,用来描述roundsman,或摇摆厨师是:+ ?" l% S g' n- O
A:Tournant 图尔南- H9 A; c! w) I* ]1 P9 j) c
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29.Another term for the wine steward is:9 O; e8 u' g0 n; e
葡萄酒侍酒师的另一个术语是:8 ^9 e: x, B7 V
A: Sommelier 侍酒师+ `0 n5 g# L# e
3 d( K" _6 o6 z( D$ c/ q2 I30.Molds, yeasts and fungi are examples of a:
* B! k5 z, u. A5 X霉菌,酵母菌和真菌是一个神马例子0 E6 s: \: O4 C8 M p: g
A:Biological hazard 生物危害! O6 U+ T* x3 E- I$ w/ x" @
$ }; m" u1 E! ~: s8 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, O* e, c ?; n6 `根据加拿大食品检验局,食品的危险温度区在多少之间:, T1 t8 H \5 e; |
A:40° and 140°F (4–60°C) 4-60度
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& f/ f/ N* L6 V3 }/ {2 `32.All bacteria need the following for survival:2 G8 a* n8 V4 A. c& M0 k" B. G
所有细菌生存需要以下哪些内容:
6 f# ?! w$ S( R6 F0 |: f8 f. f0 NA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, f) v: i. |2 O X/ B33.Which of the following correctly represent critical control points in a HACCP system?
1 Y. E; @0 M2 w以下哪项正确表示了HACCP体系的关键控制点?5 z. [0 q, z, X( W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( M9 g" Y7 A; Y3 I! D: C0 Z! u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 Z5 m3 V, D# }2 s& Z4 m; p
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34.Which of the following is not an example of a carbohydrate?
6 u. t) u. V' G" d) ]# Z下列哪一个不是碳水化合物的例子?
+ {! E9 A2 P4 r" g) \A:Essential nutrients 必需的营养物质
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) {# q2 ]3 R5 r e& h% ^4 M# X9 l35.The process by which a liquid fat is made solid is called:: H) \$ { @/ }5 Q' J
液体脂肪做成固体这个过程叫什么
( r6 P- |( g! ?& Y7 f! s# NA:Hydrogenation 氢化1 n( g) O* D7 X! h9 u! \* a
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36.Which of the following is not an example of a fat substitute?8 {1 e9 ?" j9 k" V7 M
下列哪项不是脂肪替代品的一个例子
. [8 R: p8 n9 r8 {& S8 H/ ^A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: _; E* ~, B5 ^, h* j) g5 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
* X! N" U' k% n8 _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- s: l: Q; g* Y( q/ D
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38.Which of the following is not a problem associated with converting recipes?/ ~: e! X8 z6 U( [
下列哪项是不相关联的转换配方问题?9 F( C$ `3 W7 F
A:Unit cost 单位成本+ C9 |0 r! _0 c1 B
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39.The condition or cost of an item as it is purchased from the supplier is called: v h. R/ l7 V
从供应商采购的物品的品质或成本叫什么- s( P$ N; M/ ~2 W3 [ ?/ ? ]; p
A: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:
$ y5 `, E4 u. N- A在新货到来之前用于日常所求的必要库存量叫什么# y1 \* W0 W2 A# ^* `; U
A:Parstock 基本日常最低库存
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( r) b9 p& c7 s1 k, T" m% |* I41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 j, x1 T+ ]! E) T$ K2 b下面那个缩写是用来表明正常库存流程?
5 O8 v4 Y# W4 p* q2 t# UA:FIFO=FIRST IN FIRST OUT 先进先出1 a7 l8 y8 Q, j3 K+ r" ?
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42.Which of the following knives is used to turn vegetables?
$ H9 [1 | G& z L1 J7 c下面的那把刀是用来打开蔬菜吗?
5 U) w, R5 e: AA:Bird's beak knife 鸟嘴刀
9 Z5 z% w, P" f) w8 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
! j; K2 P0 c7 ]( O" A即时读温度计最好用于那方面?
" s6 |1 p8 \0 GA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 a% m: G* i3 ?. O e9 M/ E下列哪些金属材料受热均匀,通常用在铁板而且非常重5 Y* e5 ]& V; V% s* w
A:Cast iron 铸铁5 C: P4 d" P5 t) p% r) u8 f# k, ^
Q0 m8 K* I* s9 W6 W5 e- F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( Y* s0 U9 S, F3 b2 i+ u
哪件装备下面有一个可移动的碗和一个S形叶片?" Z q1 Z K6 X
A:Food processor 食品加工机; A9 ^) y; l) b$ |
http://www.google.com.hk/search? ... iw=1263&bih=5729 N% |! U( E. q: s
. A8 c6 N0 |$ p6 [# U+ X& ]) S/ Q46.Which of the following is not a rule for knife safety?6 t M/ Y# _% L5 E9 O
下列哪项不是用刀的安全规则?
7 M& B$ h: z: Q5 L2 P0 A3 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( ^4 d3 @5 M: i) N5 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 T& F9 x+ a$ c/ _3 j3 O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 C9 o6 H: O `9 E- @/ z5 R
A:RondellES
9 b; c. E7 T$ D, Z$ o: G3 b& {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?& w5 x& }; _! V& d* d" ^+ l
下列哪项是切成小方块用于汤的装饰?. T, q4 S; c7 p! \% N) A8 y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 \5 U1 O/ Q; \; r6 \& x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: ?5 A( s/ t& D: \! a" n2 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!!——2 q( U1 L/ B0 h: G8 p
A:Gaufrette
, [* _) R- O' {$ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" ~: Y3 L; ^1 q7 G- v& Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' x |* b# H. e) Z9 I- P t# o
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?
" p. e) x6 a1 z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)) t$ P" W; c" J8 h( M5 H& J) N
A:Cilantro 胡荽叶 香菜
; w: b! n& E3 f0 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# [2 l" s4 {: l& |60.Allspice is made from:
1 E4 P7 b) _3 l6 A. |, z 多香果, 多香果香料是什么2 k9 R1 _) V& j. P2 e) [+ @& I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# j6 H3 P% A) n6 l$ y
A:A dried berry 干浆果. S5 I0 |& F4 }
' F# D6 G3 q' y% `0 ]61.Which of the following are used to make a sachet d'épices?- Q& S% E4 M$ a( O" k. H
下列哪些是用来做香包德épices?* q$ v3 a2 m/ z4 J0 Z
http://www.sachetcatering.com/$ l" ?1 s7 T8 E+ r9 O6 N" k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' Y2 x0 @) E1 N; B62.Which of the following condiments are not soy based?& ~% k! [: B( `) R
下列哪项不是酱油调味品的?3 s, \7 [* p6 Z( ?2 |
A:Wasabi 日本辣根8 E/ z8 x5 E# S; ?; I) Z
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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:
: l$ t0 n6 J) E3 J) P2 h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:4 [2 |0 [8 ^6 x* q' r2 W- w" }) n
A:Pasteurization 巴氏杀菌/ E4 L: M1 c% o
; p1 Q) N- w! s* S0 O) w64.Which of the following steps is not the correct procedure for whipping egg whites?. C% v/ a3 b" k) c8 t1 r6 m$ I) |
下列哪个步骤是不是正确的蛋清搅打程序?
" b3 M* s) P6 OA: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:7 }& h" N! z* \) @
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 n+ h8 z5 m* u
炼乳是一种浓缩牛奶 是去除什么做的
- r8 B6 L& y0 v( m, NA:60% of the water 60%的水+ v$ O( y4 O% t5 a
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67.A method of cooking that transfers heat through a liquid or gas is:
* m2 C; J/ c' Z' r( X& m一种烹饪方法,通过转移液体或气体是:
0 ^2 m( v$ S( g5 Z3 i' A( yA:Convection 对流
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' e) F4 B& { _. ]: C4 c3 A68.The cooking of starches is known as 烹调的淀粉被称为
5 ]4 }; r1 g$ VA:Gelatinization 糊化
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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?
' b+ B7 r- ~7 D1 J8 BA:Braising 烤" F5 V) p$ Z. A" J( v6 ^
! e+ d) V: u$ X/ V4 N2 n70.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:6 B9 X) g* g {7 }. {
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# `1 W3 Q; K% M7 P71.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
' h" W! b( S+ C0 \" e' J/ K: q- l% CA:Fumet 原汁
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! P& U( {+ K! r3 A; g6 T# b7 U# k3 t72.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. Z0 @) q) T3 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* z7 w; Q( G. |% s2 _/ t
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73.Which of the following is a principle not used in stock making?( F3 ]: O. y# z5 D1 |* ?6 b
下列哪一项不是用于制造高汤(低汤)的原则?. ~% ^2 t H/ Y" k& S
A:Start the stock in hot water.开始在热水中操作
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* n3 a" g) X8 q& I+ E2 D- i74.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* p6 {) h# N# n0 M+ K1 b
A:Remouillage 法语熬汤
5 H+ F' I0 u) d8 x8 Z3 ^http://www.haibao.cn/blog/post/176242.htm |
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