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26.The chef who is credited with bringing grande cuisine to the forefront is:/ z. \( ]6 c" u3 y9 \
哪位厨师最早带来高水准浮夸的美食
$ X' C4 h& ^2 U( y( ~AAntonin Carême 人名 安东尼·卡罗美; d# x' n: p0 D x3 `
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" a" N4 y6 H& 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 。
3 H, k" J+ ~& j8 H. oA:Cast-iron stoves 壁炉, }$ U. R6 R/ M; R8 b
http://www.usstove.com/products.php?id=66 z" @) L/ M6 x0 [
! A" x9 u; m0 O2 t0 m g& G8 L! P28.The French term used to describe the roundsman, or swing cook, is:& T0 M y( j+ ]: G1 n1 a
法国术语,用来描述roundsman,或摇摆厨师是:
! Q" ?( h2 L+ c" m5 M: Z$ d* cA:Tournant 图尔南
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5 B. i, f U: o! n29.Another term for the wine steward is:
) p( m. V+ b) @; o t* Z葡萄酒侍酒师的另一个术语是:
s7 W9 z; p' ]/ t# l3 kA: Sommelier 侍酒师' @! q5 k" n) L) n
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30.Molds, yeasts and fungi are examples of a:
% ^- U" B' b; b" u" Y霉菌,酵母菌和真菌是一个神马例子
! }; l' g( z6 M% l- TA:Biological hazard 生物危害
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8 \9 C6 Y' S/ g8 ~: O, Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* o( s9 Q4 G! D7 M( k根据加拿大食品检验局,食品的危险温度区在多少之间:
5 s! w. M8 f" O* ]* k: mA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 v, E" S8 [6 K5 D2 M
所有细菌生存需要以下哪些内容:* w3 M* `$ [6 Q) U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 |/ R) e9 W1 n- m7 u- |3 C
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33.Which of the following correctly represent critical control points in a HACCP system?
) L- j3 X" |3 Z, E. h2 J以下哪项正确表示了HACCP体系的关键控制点?
+ k& W' L% V; a4 F2 g, OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. `/ S) q; x: W! N食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' |- u: }( r( r9 ~3 i6 ^, y5 I34.Which of the following is not an example of a carbohydrate?
8 h* p5 i% P/ G% T下列哪一个不是碳水化合物的例子?
; D9 G4 z6 p$ b* ?& h' J* X# O( jA:Essential nutrients 必需的营养物质2 u1 \1 {- S3 q. V$ U$ n4 d( a
) b& h& U2 t9 U+ ~" M35.The process by which a liquid fat is made solid is called:0 Q# f3 [) m w" J+ Y2 O( U
液体脂肪做成固体这个过程叫什么
8 l7 _! Q# Z. x* Z6 A. rA:Hydrogenation 氢化8 G0 S8 w- j8 O, J
$ |7 r* f. o' j8 o4 I- }9 h36.Which of the following is not an example of a fat substitute?
* h8 }9 W+ b/ D) B. I5 r9 t# G$ e下列哪项不是脂肪替代品的一个例子0 J1 A3 \( t- B* G
A:Acesulfame K 安赛蜜K表
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7 i( O- l+ T& @; Y37.Health Canada requires that a product labelled "fat free" contain:7 [% @( P8 ~3 s$ C
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 p: L& k4 z$ dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?0 d: U( H0 S$ z( `; V p L
下列哪项是不相关联的转换配方问题?
9 D, d7 B' Z+ K8 H y, h! sA:Unit cost 单位成本
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, m- i4 O1 h& J) T+ o0 }+ g39.The condition or cost of an item as it is purchased from the supplier is called:
8 W! K; W3 U% Y" i$ F/ L0 F' I* P从供应商采购的物品的品质或成本叫什么
! j a6 _8 s$ x5 {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:
+ g0 X8 g, ] D' J; t1 F% C在新货到来之前用于日常所求的必要库存量叫什么
! k k9 d$ H$ e jA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# k: _( w- Q% N! D
下面那个缩写是用来表明正常库存流程? G n' R+ }1 i3 s+ B6 C/ p# x3 q
A:FIFO=FIRST IN FIRST OUT 先进先出% N8 P1 F) e. x2 s) i& H( e
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42.Which of the following knives is used to turn vegetables?' B* {9 Q* n) k: l N
下面的那把刀是用来打开蔬菜吗?! j! J2 J- O" J( v" e# l2 I
A:Bird's beak knife 鸟嘴刀4 M4 s% R, H. k# X. U' j! d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 W' N( ^; n; a( D# [: k43.What is an instant-read thermometer best used for?/ i( C- z$ f/ |) Q0 \4 ^
即时读温度计最好用于那方面?
. e3 q- r) D4 d) x" Y1 OA: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?$ `3 j" k1 u/ |9 u
下列哪些金属材料受热均匀,通常用在铁板而且非常重! u& l6 }) L: P! ^5 {2 ^+ I, k: C
A:Cast iron 铸铁- @6 j4 i# a- K: F
! V! C2 Y6 g# Z% v* U9 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 o6 A9 m' k$ g& |0 R. z$ a
哪件装备下面有一个可移动的碗和一个S形叶片?# g% F# ?8 U6 l- t! R
A:Food processor 食品加工机
! |0 {; M) H" {" n% Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 e2 N! w0 V# W8 `$ W% H2 F% ~46.Which of the following is not a rule for knife safety?
, B5 e0 _6 Z1 F! ~. {5 B- X下列哪项不是用刀的安全规则?
4 c* p3 V/ H. O" t- sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 y+ d, h( u7 ~" O
8 t O5 |; X8 a1 {1 U) W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! R' O- k6 C1 ]1 n$ Q! F7 Y9 n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. m: H0 j9 S, l0 L: L) C* Y
A:RondellES
. E+ a( } k* A5 v' N2 }: S/ ?. jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, T/ ?2 Z' W5 \$ r0 r( j48.Which of the following is a diced cut used to garnish soups?
/ Q9 j4 A( d4 o+ @. o [4 S下列哪项是切成小方块用于汤的装饰?; X, B& a( d" R8 t u" W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 p, M3 u; Z' z% Z0 P g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 V7 A% }* g7 t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!!——
. M9 E% v& J- d0 n! H5 X) BA:Gaufrette & c7 l! x" J! ]: r, M4 z! I7 |8 A" g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 L* P/ G( y5 `7 n& V( e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
O) f" c$ V$ h, j; M6 S# j7 x _% CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% a3 _3 H, {% ~* m8 h) Q1 L
$ F4 i3 `- n/ f A$ R6 q: \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 ^# g- z' C% \) Q* V0 ?
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)
& p+ _4 g6 b! u( zA:Cilantro 胡荽叶 香菜
" Z% W8 }0 V, T6 G* rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 T3 X' [5 K w60.Allspice is made from:
, [! \$ Z( J# ~ 多香果, 多香果香料是什么
6 B; S6 Q. ]# c9 }7 |2 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' J& s% B) {. C* v
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?3 H/ G0 a7 R( t; S+ T9 p
下列哪些是用来做香包德épices?
5 ~6 ?0 B7 L! K1 c" Y0 ghttp://www.sachetcatering.com/
5 j* s l6 [- w a! g5 s: I: s, O: oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) Q9 S5 Y/ X0 V, x
' |7 N1 v8 {7 |7 `3 p- c7 [$ N62.Which of the following condiments are not soy based?
, ?4 c7 s# `" M( v2 ^下列哪项不是酱油调味品的?* H# H, d: u$ C; e1 R6 m( ?$ J; N
A:Wasabi 日本辣根; Z$ w' @ x1 B' ?
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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:
# r3 B7 c% j a5 G0 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:
/ E* q& R; z. m L0 ^0 i& bA:Pasteurization 巴氏杀菌" N% [5 ?) Y Z+ e/ q# s2 ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 S$ i- Y+ ~9 X F. I% ?" W. k8 }" f
下列哪个步骤是不是正确的蛋清搅打程序?% F8 O' R( F8 [
A:Allow to rest before use. 允许休息后方可使用。
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0 m( u$ {" }+ |) d, {65.The weight of a large egg is between:一个大鸡蛋重量介于:" l# [% d8 R( U3 P
A:56g and 63g 56克和63克# a- `& e; m* P* |8 M- f0 r
' j7 |* D: I' J2 O8 C7 O66.Evaporated milk is a concentrated milk that is produced by removing
1 H( I: i( R e2 l" v) `6 N炼乳是一种浓缩牛奶 是去除什么做的
]0 ]- q, W. r6 ?* MA:60% of the water 60%的水" O2 z' }* m8 g: ~9 O/ ?7 U* l: K8 Z
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67.A method of cooking that transfers heat through a liquid or gas is:7 W. b- ^5 ?8 ^! k2 g
一种烹饪方法,通过转移液体或气体是:0 \! d |/ o! s; N
A:Convection 对流, r; W4 W# q' K% ]
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68.The cooking of starches is known as 烹调的淀粉被称为- N: K2 `% c2 b) W W
A:Gelatinization 糊化. y u1 U+ W* L& n' T
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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?2 a- d* I& U( t/ O* R
A:Braising 烤/ \8 k* Q# `! h: C, b C8 {" g ~7 k
# Z$ h+ w3 J4 v& x+ P- `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:: a: s) h$ d% J9 i3 d& A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 ~; ], F8 Q& J/ T0 N: `- V71.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
" A: C, @% a' f8 j1 v* c, lA:Fumet 原汁& C3 a( y P/ C% S9 l) _* R/ F4 |
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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7 U5 ]; A8 L* x: }0 e1 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" u# k/ N4 A! P) P5 W4 {( C
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73.Which of the following is a principle not used in stock making?
/ O5 P8 T7 Z2 T( F下列哪一项不是用于制造高汤(低汤)的原则?5 {+ m7 v/ ^+ w& Y
A:Start the stock in hot water.开始在热水中操作6 S$ V) n& S5 R& @& u* ^
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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
2 @; c$ l' B$ `) dA:Remouillage 法语熬汤
% x& Z5 y* Y4 }) ]+ x" Phttp://www.haibao.cn/blog/post/176242.htm |
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