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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# h& d/ x( ]- a
哪位厨师最早带来高水准浮夸的美食
1 k$ I0 ]: y/ s3 qAAntonin Carême 人名 安东尼·卡罗美$ s1 r6 m, ?0 \) p" \ P
; ~1 y( d% B$ m9 R8 w8 r; X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ O) z! A7 v/ h" n# T( h1 M0 _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. n' q8 H7 l: s2 g) [/ X
A:Cast-iron stoves 壁炉
2 B. g3 s1 v" u! @http://www.usstove.com/products.php?id=6
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* B! ], a9 D4 I G% g5 u28.The French term used to describe the roundsman, or swing cook, is:# P& H* Y; Q) }; n5 k3 \
法国术语,用来描述roundsman,或摇摆厨师是:
: w/ d! W8 N) p- J. |, y F1 r& G& eA:Tournant 图尔南& L; [2 ?8 L6 @- o. x% s$ ?
6 U% A* ?9 b' H3 d29.Another term for the wine steward is:
: \! w1 R2 p$ j/ [. X葡萄酒侍酒师的另一个术语是:
0 w3 t+ P: `( X. hA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
* @) n9 R- V- P E. I! |霉菌,酵母菌和真菌是一个神马例子5 g+ E2 ^* P3 H6 p9 U
A:Biological hazard 生物危害1 v+ `" h& ~1 \5 \8 d
) Q* W! O1 w+ _* t+ B! s3 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
B2 S5 K# O. r8 I( T, J根据加拿大食品检验局,食品的危险温度区在多少之间: }( c& s& A8 r; G0 g
A:40° and 140°F (4–60°C) 4-60度: B" c% r4 e* u; z' H
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32.All bacteria need the following for survival:
& [5 Z% j* p. |所有细菌生存需要以下哪些内容:
+ w2 w1 x8 ]- h+ u9 M# ZA: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?- |$ S) t2 m# v( T( I
以下哪项正确表示了HACCP体系的关键控制点?6 v+ I9 {$ T5 s- p; |3 x3 ], S" {! A3 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : S$ }, {9 q' Y1 }! p% v3 A" N* |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 ~: S5 g8 L$ m+ D0 r6 Y# I" T
! ^ B4 p9 G0 a$ e& D) T- T34.Which of the following is not an example of a carbohydrate?
6 D3 O9 u$ L* A1 w1 n/ L( M下列哪一个不是碳水化合物的例子?
8 W# g% \: O2 XA:Essential nutrients 必需的营养物质! }* R, a+ Y' a
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35.The process by which a liquid fat is made solid is called:
1 i; g! @9 W4 B- N& @液体脂肪做成固体这个过程叫什么: ]" r- b: O( ]( L b7 W( C; Z
A:Hydrogenation 氢化 r( L& y2 s( P; J& `
6 l/ J5 ^* K! K1 U3 g) C. t2 V% u5 k36.Which of the following is not an example of a fat substitute?
1 S5 j W q% @1 t& S8 |下列哪项不是脂肪替代品的一个例子& f: \$ ?! |& Q! P
A:Acesulfame K 安赛蜜K表/ y+ ]: V+ V, I# w1 d
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37.Health Canada requires that a product labelled "fat free" contain:
' F% _: ^, y0 E, a* x- }加拿大卫生部要求的产品标有“不含脂肪“包括:
: U* |: e4 j( ?$ w: X RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 p b* F7 n6 g3 w' `8 Q8 \
7 a8 m* w( q8 K1 @38.Which of the following is not a problem associated with converting recipes?
* ^3 A: f2 P! y# X0 A: p下列哪项是不相关联的转换配方问题?" v: e+ E. C" V( l" G5 F5 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: y" t& p+ P$ V1 u
从供应商采购的物品的品质或成本叫什么0 |- J7 g# \7 T" T4 }
A:As-purchased cost 购买的费用& Y- l2 [1 W @$ B6 l: g& C- n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, {# C" m6 j* x/ _, I. K
在新货到来之前用于日常所求的必要库存量叫什么
4 T( v3 N8 ]! k7 U% k8 TA:Parstock 基本日常最低库存
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' q j- H0 u Y; l41.Which of the following abbreviations is used to describe the proper rotation of stock?+ S B% q7 c& b: a
下面那个缩写是用来表明正常库存流程?
6 F) a: r/ X; `: P( F+ DA:FIFO=FIRST IN FIRST OUT 先进先出
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1 O5 f2 q( y/ R8 t* i; q( E6 ~% J42.Which of the following knives is used to turn vegetables?
0 S! _9 ?( W5 W% o下面的那把刀是用来打开蔬菜吗?$ U9 ]% R! N; g' k
A:Bird's beak knife 鸟嘴刀
0 T" p2 S+ C/ W- z5 }2 w$ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" i/ {0 e; I; n. X; X7 s43.What is an instant-read thermometer best used for?
: G* T/ v' V8 L4 ^* @即时读温度计最好用于那方面?* H3 s, c* A$ A( l6 N: F8 \. H+ k
A:Checking the internal temperature of a roast 检查被考物品的内部温度' S) f& D: o' e8 f9 e5 {' N' l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* @0 L4 F G- Y- B& f( s* c
下列哪些金属材料受热均匀,通常用在铁板而且非常重" Z0 m2 U/ F* S0 r( ^4 Z$ ^$ A
A:Cast iron 铸铁3 {, x/ J j! c* a! q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 a9 u. i5 j& S& h9 K哪件装备下面有一个可移动的碗和一个S形叶片?% F! ]+ I; f) t* I, x5 h
A:Food processor 食品加工机
+ X& P6 @' E ?/ phttp://www.google.com.hk/search? ... iw=1263&bih=572+ @2 O2 A; h2 U, }( U, m7 A
3 C4 x! a6 L. g; V" p+ s/ ?46.Which of the following is not a rule for knife safety?
+ a3 {1 J* {3 F6 e0 p9 i, v0 k/ u下列哪项不是用刀的安全规则?
u( P7 F& ?7 D& LA: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:7 k2 A6 [! q( z. P. E0 ~0 `% C7 n/ A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ x3 N/ d' p# y4 b8 i3 ^9 l
A:RondellES 0 Q% Y/ N* X3 w* A1 d! j% U: {* P8 z
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?6 H/ |; h# E. ` A1 k
下列哪项是切成小方块用于汤的装饰?
) ` a5 G# B) v5 @4 _! V9 UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 d( S; s8 o8 `9 R4 Q1 B- h6 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ t' _. d) s7 U
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!!——; \# B+ B: S! _& _$ f1 o& N5 V+ {
A:Gaufrette # O% E7 S, Q, O+ c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 o, `! \3 V# n% k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ C0 X' \& g! w, S* h1 E* k1 h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: N$ c Y! B. I' b" m' G
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- } a1 g6 u; q9 s! n% t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)0 H1 b9 J. W: d2 v y% d
A:Cilantro 胡荽叶 香菜
/ N: Q* `% Q2 p6 j* \- T" ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
+ V+ I- U4 p7 p* j4 o 多香果, 多香果香料是什么
6 y' Z2 X$ ^ A! }2 Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- k% A' n) f/ I& g4 E, k7 w* V
A:A dried berry 干浆果1 B) U: p# r6 |* y2 s# R6 ^% o
/ H6 n6 Z+ I; b' y$ z. D( O, h9 \8 B61.Which of the following are used to make a sachet d'épices?
7 M, A1 y. U( L下列哪些是用来做香包德épices?; i. `2 }3 }5 e5 \
http://www.sachetcatering.com/0 ]/ b$ M6 o9 }- i' y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% v4 f- A) z8 q" N1 q2 ?4 Y6 u; r
# x& t( z- E# o+ b, q1 o. O* i62.Which of the following condiments are not soy based?
8 x+ w. Q1 Z# |% ]$ W下列哪项不是酱油调味品的?
$ g' N, C( L3 X# IA:Wasabi 日本辣根1 _; V& T4 Q# T! q0 b
[6 b- O1 R) o( k0 Z9 I/ g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 O6 _+ V( u+ q- X0 r- c1 v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:: U$ C7 S+ y4 Q
A:Pasteurization 巴氏杀菌( K& O% X# ~( D: f R r
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64.Which of the following steps is not the correct procedure for whipping egg whites?" c' ]0 T) l# U! z: U# b$ [
下列哪个步骤是不是正确的蛋清搅打程序?
0 o0 C8 F: ^9 a. n* y% B9 l" ?0 WA:Allow to rest before use. 允许休息后方可使用。0 u, }- l9 O, x4 i |7 N7 P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 [1 m5 @& z- k: Y9 @A:56g and 63g 56克和63克- I( C; R( c5 N" q9 U
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66.Evaporated milk is a concentrated milk that is produced by removing
) D' S ^' ~' V6 S, R h炼乳是一种浓缩牛奶 是去除什么做的1 t$ G; w3 o4 r! W& Q+ U2 ~
A:60% of the water 60%的水
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* o0 c. o# a) n+ v9 q7 L% E67.A method of cooking that transfers heat through a liquid or gas is:
' H4 K& {" S0 {& I1 t0 a5 l一种烹饪方法,通过转移液体或气体是:
* S0 S3 t' R' g3 |! @/ D" ^A:Convection 对流
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, d9 P) h; k g0 \1 T9 O. e) [* t* X68.The cooking of starches is known as 烹调的淀粉被称为( [ O: n& ^* `4 h/ B5 _
A:Gelatinization 糊化
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7 V& ~. Y% i' J4 R( }4 J# c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& o4 L7 h' n# m! V; B
A:Braising 烤
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( X8 b% P& l+ ~2 M/ e$ j" `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:
9 j$ e/ i. ?5 dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 s9 ~# v, V! T* V
0 t0 h+ n5 ~( y! g7 J71.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# y2 x' ]+ `- ]+ A( k$ Y$ N' J( L
A:Fumet 原汁9 i. U1 y- p, K% B% w
# U e7 p k1 C2 ?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
( r6 n6 L# T* }. g7 X8 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?+ Y5 U' x# B6 ~5 q, U9 D
下列哪一项不是用于制造高汤(低汤)的原则?
7 y2 c! h ^7 |1 E3 b: EA:Start the stock in hot water.开始在热水中操作
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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
1 P* T8 K4 p) |% A% r/ L+ n5 \! CA:Remouillage 法语熬汤* X1 A- o/ [9 }/ j$ Q
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