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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:' W* r( H( f/ H& o) p8 {
哪位厨师最早带来高水准浮夸的美食3 p1 }6 m/ J! R( S
AAntonin Carême 人名 安东尼·卡罗美& E- `: f3 {( ]" A2 U7 C( p) u& o# E
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* Y7 r4 P K$ F! y8 {2 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 。
( r3 m: H3 i s, j T6 f4 P" K& T+ _' v" PA:Cast-iron stoves 壁炉0 L3 m9 |! p+ t" s
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:
! a( f6 H6 O% C1 Y/ |% \+ H法国术语,用来描述roundsman,或摇摆厨师是:! v( Z% `1 j# j0 ~; W% l2 u3 X) V; B
A:Tournant 图尔南
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# r% [* l- T# P5 V29.Another term for the wine steward is:' B$ y4 G7 k9 q$ b% `
葡萄酒侍酒师的另一个术语是:3 \" R' R6 p$ D; |1 a6 a
A: Sommelier 侍酒师$ I4 ]! ^: K/ D9 t) o2 x1 t
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30.Molds, yeasts and fungi are examples of a:
3 N; p0 T- E, j7 s S! v霉菌,酵母菌和真菌是一个神马例子
' q! S; F) J; s/ ?" ^7 PA:Biological hazard 生物危害
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; G0 @- D0 P5 d: [* D# l* `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 w |8 L u" _4 Q根据加拿大食品检验局,食品的危险温度区在多少之间:; Q" d" @: b& }: G y3 e
A:40° and 140°F (4–60°C) 4-60度* X6 w4 Q- V6 ?) N! f3 K# p
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32.All bacteria need the following for survival:
8 k5 w; l, g# u& D1 O: i所有细菌生存需要以下哪些内容:6 X% Q Z/ b: [# T' U7 c+ H/ w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 ^* b" c& L3 N' W& D33.Which of the following correctly represent critical control points in a HACCP system?# _5 _6 S1 P) K1 g) ?
以下哪项正确表示了HACCP体系的关键控制点?- @4 m0 m) o% `' U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 Y7 Q; R+ n! d' ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?! C% f7 k+ S; S
下列哪一个不是碳水化合物的例子?; u' a7 l$ A: m9 X
A:Essential nutrients 必需的营养物质, A5 t5 J5 k6 a2 x
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35.The process by which a liquid fat is made solid is called:
4 X3 n6 w0 s! |; r$ Q3 b液体脂肪做成固体这个过程叫什么
" H3 K, `. |. v% a: p) gA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?/ ]% ?; _0 H, g& T6 K
下列哪项不是脂肪替代品的一个例子. m% ]( F$ {$ }
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:3 J: v# ^: H8 W g
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 k2 Q: b, e- z/ EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! j, @+ d0 _: B1 P
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38.Which of the following is not a problem associated with converting recipes?& e a) S6 L% X' A- ^( g. ~% I
下列哪项是不相关联的转换配方问题?, {5 q0 u' X( `( L9 \+ M
A:Unit cost 单位成本: t4 i" S6 T7 e8 D
% r( @8 V: B- S4 n* M1 \2 |0 B39.The condition or cost of an item as it is purchased from the supplier is called:
+ `6 K# H# c, _: t. h1 E从供应商采购的物品的品质或成本叫什么9 i5 F' _2 K( x
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:/ m2 A: L+ k8 ?, W+ u
在新货到来之前用于日常所求的必要库存量叫什么- W# l6 [1 t0 b' [
A: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?
6 ]- K6 X; c% |" D0 M( H9 B, ~下面那个缩写是用来表明正常库存流程?
: ^, t6 p$ U$ v% {+ g+ \A:FIFO=FIRST IN FIRST OUT 先进先出
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+ c0 G- v! _% V6 @, J42.Which of the following knives is used to turn vegetables?. a1 K* ?* ]; ^
下面的那把刀是用来打开蔬菜吗?
0 O9 N5 z: k, o# i) \! [' X& ^A:Bird's beak knife 鸟嘴刀
. p3 z% a* E" a" x, N0 W; ]) P r8 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, { h8 R# O. V5 _4 X2 V1 e
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43.What is an instant-read thermometer best used for?
" j8 ^# [* ^1 I& Z: M3 d7 l' k+ [即时读温度计最好用于那方面?4 f6 J0 A7 j/ G; G- k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 E* u7 r! o( e- S- H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! r% v( o; k# |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 W0 g: ~6 G: X% H+ y" MA:Cast iron 铸铁! d: i( `$ q4 W# x; q0 C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 z& l# P* N. @; O/ ]2 y+ [9 d
哪件装备下面有一个可移动的碗和一个S形叶片?3 X# C4 O( e& P' g) u
A:Food processor 食品加工机
: s. z0 F8 g2 ?$ {0 L$ B( Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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: a$ X2 A' s5 t! {" E* P46.Which of the following is not a rule for knife safety?; W, x% A9 p! m8 o
下列哪项不是用刀的安全规则?3 F1 a* x5 B. U0 d# F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& V0 M T9 x1 ~% _$ Z9 U p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 F8 P- w' I4 C" u5 l. y J
A:RondellES
& K+ T0 M. E+ B2 T& mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 I. }# a0 |$ u: X
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48.Which of the following is a diced cut used to garnish soups?
8 @8 }9 }9 h$ C9 W下列哪项是切成小方块用于汤的装饰?
3 i: `( F2 v$ a, a( U6 s( D tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 K/ ^- H# U+ D( [! J% V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( x; u7 g+ t6 R
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!!——
, X9 t& n+ ~4 V7 }$ q6 O$ \6 JA:Gaufrette & R8 t* @+ i4 e% G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ }! R% d. _5 u* S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ q g* J. Y; F1 o2 p7 Z: m4 o7 [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?
_8 S. `$ ]- v* N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); z/ `7 z6 ~% s* }8 Z k
A:Cilantro 胡荽叶 香菜
' r; ^2 \7 F4 o! Z2 n7 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ y1 n3 @# e" n- ^3 c. q60.Allspice is made from:
, R6 l4 T( ]$ d: E* ~ 多香果, 多香果香料是什么
. f4 \! `1 |6 q% U, t) k0 D! `, {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& \' h+ K8 J) ]& T I+ T2 L* x0 }
A:A dried berry 干浆果5 C/ r/ U8 n# P& E) g9 G) i, v
* A+ `" m2 Z) B( }2 s$ `. i6 k5 N61.Which of the following are used to make a sachet d'épices?
' |% {! E( k4 i6 G0 B下列哪些是用来做香包德épices?3 k2 K8 Z! ? V B" I3 F
http://www.sachetcatering.com/& J# u+ N8 U0 B2 Z; c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?# s2 t; I- s" m" t' L
下列哪项不是酱油调味品的?
1 `: ^$ r8 m$ F: w5 F) _A:Wasabi 日本辣根; R$ r5 b, j+ {, T$ ^. I$ A2 |
( M2 ?/ |; I4 V( n6 e9 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ u# j( c& B4 u0 y& \
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:$ E1 l1 z$ G3 V$ M/ R3 \& ]- i
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?6 v4 b. K/ E$ c1 ` v# X
下列哪个步骤是不是正确的蛋清搅打程序? a; }& T- i/ M3 Z9 Z8 h j) k
A:Allow to rest before use. 允许休息后方可使用。5 [2 O8 w! l9 {, l F
( Q& a; J# S- [9 G+ n7 l65.The weight of a large egg is between:一个大鸡蛋重量介于:
! l- `; X2 _/ G- _5 T- w' DA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 ?' U( \8 f, f! c& e炼乳是一种浓缩牛奶 是去除什么做的/ O5 {) w, f/ b h, [4 H% y
A:60% of the water 60%的水
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, L2 ?& H5 B4 ]' f! w5 y. `) l t67.A method of cooking that transfers heat through a liquid or gas is:7 p' p9 ~& x) Y5 Q9 A; U
一种烹饪方法,通过转移液体或气体是:
- y! g& X: q7 o& l eA:Convection 对流
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2 Y( o. z3 J2 }68.The cooking of starches is known as 烹调的淀粉被称为
' [' Y7 J. j' C. k T8 TA: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?
/ `' b3 W8 T* {( T, y- WA:Braising 烤
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- k! f" r$ _1 Y6 R70.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:9 ?$ Z4 t* C) V$ }* d" {7 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 L B4 n8 Y' b: @8 Z$ N
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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* L9 S2 a% o; P; j; q& m7 ^
A:Fumet 原汁% }6 e/ X0 O! I3 N4 N8 A4 z
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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/ s/ |. e! { \/ D5 k3 d9 _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, O% ]* A0 v: t; W7 I U73.Which of the following is a principle not used in stock making?
4 f+ Q$ h ^; y9 A5 {! g下列哪一项不是用于制造高汤(低汤)的原则?
$ t! Z0 R7 ?2 x! r& R5 rA:Start the stock in hot water.开始在热水中操作* Q' R( W+ c4 e4 s8 N5 w7 H! g
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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
- v4 n+ d' g* v) _9 |A:Remouillage 法语熬汤
' ]- y) B& {* v4 Y5 v7 ehttp://www.haibao.cn/blog/post/176242.htm |
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