 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:; S# B7 ]* q K# E4 K! B
哪位厨师最早带来高水准浮夸的美食
6 C& H" H a RAAntonin Carême 人名 安东尼·卡罗美
% W3 }- m6 n9 N/ T) w4 X. z5 `
) i/ z4 b# D9 D7 a; H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) x; i x0 Q6 m% B+ z1 B1 q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 v D a9 Y* G3 f4 FA:Cast-iron stoves 壁炉5 \" m( a" Z/ }! }
http://www.usstove.com/products.php?id=6 B( E& h4 J/ Q# B, }' Z
" Z4 R9 G' _7 M
28.The French term used to describe the roundsman, or swing cook, is:/ ]) E4 F' t* Y, u
法国术语,用来描述roundsman,或摇摆厨师是:0 M8 O( l7 z" i2 j' f% _
A:Tournant 图尔南
* m" e! ^7 f% A1 ?! A1 q) J" E& H6 t8 s- i; Z9 l, q: z
29.Another term for the wine steward is:3 q. }) l% L. x& y0 r
葡萄酒侍酒师的另一个术语是:2 `2 D, j5 v) _
A: Sommelier 侍酒师, o9 _2 t: m0 K" ~4 n$ w1 j" K
8 y2 U2 M% I' }6 M4 K
30.Molds, yeasts and fungi are examples of a:% v/ S% b' X3 Z* B1 n$ F
霉菌,酵母菌和真菌是一个神马例子
2 q/ j7 W) f6 j. g9 \! G! i2 LA:Biological hazard 生物危害/ K3 h* v. w4 \$ K% |
, x [. M; Q- s& h6 V- b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: {; t/ a4 ~ Y8 `
根据加拿大食品检验局,食品的危险温度区在多少之间:5 m1 B% n$ ~ g& D& n
A:40° and 140°F (4–60°C) 4-60度
3 x- }1 z! g, L1 \* U8 h) g
: R3 G, S4 T8 H% r5 D; G4 m7 [32.All bacteria need the following for survival:
( [8 b$ a8 c- P2 Q8 S所有细菌生存需要以下哪些内容:
* }: p1 p% e) |* v/ h' XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
3 }) h1 z" ]. E% x
6 ]$ u' G' J4 c33.Which of the following correctly represent critical control points in a HACCP system?. w" `, c+ ?& I0 u1 n- A, P
以下哪项正确表示了HACCP体系的关键控制点?9 A) ?* F9 j! ~9 O4 v9 Q; R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 g+ b0 d7 T: l7 x! ~- ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 p8 @5 f) F. W5 ~' z, C4 c* I4 L3 v: K- u, |) g
34.Which of the following is not an example of a carbohydrate?
( Z7 p7 ?+ n5 ?" V下列哪一个不是碳水化合物的例子?
) G% |: ]4 N2 |8 X3 oA:Essential nutrients 必需的营养物质+ [& \3 t; J! ^# k/ `1 \) o
! o1 Z& G+ e% h
35.The process by which a liquid fat is made solid is called:0 F7 T4 y! |3 N) p& n/ n6 }
液体脂肪做成固体这个过程叫什么
' X# ?6 z7 d5 Z& P _0 HA:Hydrogenation 氢化# h1 ~ U1 `$ ?% t* B
: w2 r' l+ J: B36.Which of the following is not an example of a fat substitute?8 d, `2 n' v, R2 K
下列哪项不是脂肪替代品的一个例子
7 ]2 X; v% n1 c3 C2 {: g# C" j9 eA:Acesulfame K 安赛蜜K表
3 U) I4 R$ B4 d- _
9 ]8 Y% ^9 t) a- c: g# ~6 o37.Health Canada requires that a product labelled "fat free" contain:
. E- J0 y& [! w6 e1 ?6 v: M* r" @加拿大卫生部要求的产品标有“不含脂肪“包括:% T- r4 l! {% q( e- U3 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 G$ H/ \. b1 b
2 B9 s6 H, D) V38.Which of the following is not a problem associated with converting recipes?
' c0 h1 h V) ]7 d0 q+ j% R下列哪项是不相关联的转换配方问题?
: p/ Y+ ^+ b0 c* S' l( z4 u1 DA:Unit cost 单位成本
8 X( ~$ }; w. N+ b" C
8 k/ u5 T/ h; Y, W& z39.The condition or cost of an item as it is purchased from the supplier is called:
( [1 a- j6 A; |. T: Z+ E从供应商采购的物品的品质或成本叫什么
: o! v# K. ]: j9 YA:As-purchased cost 购买的费用2 p- a4 x R+ ?2 x; H& o$ P* T
4 r* n0 x" y+ q
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 W0 d( D5 l5 t% }$ K/ |# q4 y在新货到来之前用于日常所求的必要库存量叫什么! V. o/ G5 }) m( J! b
A:Parstock 基本日常最低库存
T1 i. }2 W, F7 ]$ M( F' k6 Z9 f
41.Which of the following abbreviations is used to describe the proper rotation of stock?( E+ ]1 o$ p: N. f1 f
下面那个缩写是用来表明正常库存流程?
: d% r- R( ~% y- J' l! PA:FIFO=FIRST IN FIRST OUT 先进先出9 a2 [( Y F/ e- `$ l9 E" h
( ~" }3 Y" W* i
42.Which of the following knives is used to turn vegetables?9 L! F( c* b2 Q
下面的那把刀是用来打开蔬菜吗?+ X5 S9 |2 \1 p6 e
A:Bird's beak knife 鸟嘴刀
8 N ?. D% e' p4 o% ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& S% C5 v+ s" {8 {. x* R& l
1 ?1 ~) K* j& y8 M# I* L/ _
43.What is an instant-read thermometer best used for?
! J) w" [) B, Y9 E% [" S: U a即时读温度计最好用于那方面?) l4 D% J4 U! ]9 C( }/ I
A:Checking the internal temperature of a roast 检查被考物品的内部温度" @! ~$ n& x# h- m
4 N$ A7 @9 K/ |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& z: _* d% D4 t. U! @" n- x2 O. q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ c7 }1 c- a/ R- D! O& I8 ?( mA:Cast iron 铸铁% w7 w9 R a% m8 j# ?5 H0 W
7 y5 p7 V6 |; U+ I; t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! b# U6 x( j* A+ x7 `( @哪件装备下面有一个可移动的碗和一个S形叶片?
+ E) z" K" a8 A' N y. j( eA:Food processor 食品加工机1 a# V8 X* Y1 A6 N) L4 W0 c/ a# n* Q
http://www.google.com.hk/search? ... iw=1263&bih=5724 }: g% o/ @# }
& j! |6 y' m( T9 X W8 b3 C0 v8 I# x46.Which of the following is not a rule for knife safety?2 p5 R' P7 W7 D" P
下列哪项不是用刀的安全规则?
8 O0 W V. e8 n9 u: R/ EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% h# A4 E9 C% k
$ t N) c% J; ?# R* n( ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 R4 b; ^/ z* E) A. B8 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: Q& U* I- E5 S# T
A:RondellES & G' U4 p# H5 ]2 D+ ^3 K* E, B2 z- M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* I1 n7 A- x; O5 R- y7 K5 }8 r9 \/ I3 Z. _5 t* b
48.Which of the following is a diced cut used to garnish soups?
& U: V! B- F$ k. D1 _, ]; }下列哪项是切成小方块用于汤的装饰?
9 Q, [' p4 a/ R ~* ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% i: N& z/ f) a. y% j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 y0 |) x' m7 V' T, |+ J* O
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!!——: \* K/ ?* {* |7 S8 [
A:Gaufrette
% Q- ^# G" G4 g5 c, mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 s2 W! |( D( f. ~& d+ X; R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: O7 P8 p8 r$ ~* m" qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) e- }+ b6 j4 Q/ p
5 \3 C t" C7 G0 ~& a) |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ h) m( @6 i/ ~' }4 M
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)
7 ?" B6 s' s+ I" |- Y1 F8 jA:Cilantro 胡荽叶 香菜 J3 z8 e: ]) y* @, B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 j# ~5 P% n* A5 x4 T" _& k- y
; o: b6 l6 @2 s: u: z8 q
60.Allspice is made from:" r/ Q8 q7 [! z. }3 ~& ]) v
多香果, 多香果香料是什么
1 q' S/ t/ W+ A3 n p1 B0 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' l$ _, J& z' c* cA:A dried berry 干浆果
6 g* d+ c& Y) K8 E1 t7 o& X9 F# c8 @- s
61.Which of the following are used to make a sachet d'épices?" @ S% a a9 `7 C
下列哪些是用来做香包德épices?
- x9 B1 l E1 ]http://www.sachetcatering.com/
% j: _/ n) w0 E( ]1 [" n0 A# yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 c+ X) `3 V: k" T: G$ r5 H
; l) C, H, \2 h. X62.Which of the following condiments are not soy based?
' r4 B, p2 r/ l5 x下列哪项不是酱油调味品的?
W7 b& D+ A# qA:Wasabi 日本辣根3 O' e3 s- v7 S0 _
, u( A3 j4 ?0 g @1 R- i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! J- Q+ S$ h9 g4 F
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:, l4 I' j* h5 A, l
A:Pasteurization 巴氏杀菌
8 S0 r+ |% m7 S6 s3 B( x) [5 C# l
! ^+ @: D/ }5 ~64.Which of the following steps is not the correct procedure for whipping egg whites?
6 \! @9 T( S) N( j' U下列哪个步骤是不是正确的蛋清搅打程序?
, G, I5 |6 M5 o1 k# j+ h) j8 p) iA:Allow to rest before use. 允许休息后方可使用。6 T& Q1 t$ ^* v
5 N" w0 }/ c p g$ p65.The weight of a large egg is between:一个大鸡蛋重量介于:
! f! f& q7 C9 q! Q1 MA:56g and 63g 56克和63克- V) s4 Q1 Z# K! C! c
( c6 Z' t, X4 i* \2 l# }! v66.Evaporated milk is a concentrated milk that is produced by removing" i! }. |6 P% D
炼乳是一种浓缩牛奶 是去除什么做的 y9 M6 k) u4 S R6 y ~
A:60% of the water 60%的水
5 J& D$ r5 e+ z, r) o) X4 y) P2 x3 b% ?7 C6 b
67.A method of cooking that transfers heat through a liquid or gas is:
2 Q. |9 g0 ~6 K! q- e! B* Z& W一种烹饪方法,通过转移液体或气体是:% D' R" |( x4 ?% B
A:Convection 对流9 e2 t8 p- r5 y* e9 I
9 p) A3 y3 z. a/ D, F: }' [68.The cooking of starches is known as 烹调的淀粉被称为$ K {( Q; ~- |
A:Gelatinization 糊化
5 x8 Z* a, @+ O+ Q; m9 p; [
' H7 l z6 {; u4 ~! ~2 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; J: e6 J- K/ n7 p6 vA:Braising 烤) I" k: f7 `% A
G7 R* t6 d5 _+ d3 @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:
0 ]; P* K- |8 L( {2 ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
. X4 L& y; Q% I e8 ^# M5 \% g, n5 C g _6 ~9 C4 q( j" C' S
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; P6 w, [! Z/ D- I: ~
A:Fumet 原汁" ]3 _. R; f5 R3 Y8 F
3 W8 g; i4 b, f: S0 C
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% v3 {0 L+ y! R- K" K. b: Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 K4 S* @3 l# @+ w0 @# o8 |
7 S) T' L2 I% {8 C' x* d73.Which of the following is a principle not used in stock making?% Q8 D: e9 y9 w* f
下列哪一项不是用于制造高汤(低汤)的原则?! o- Q% p, y) X& C$ o
A:Start the stock in hot water.开始在热水中操作4 o4 a2 e; y( k& H
3 r u5 s; F* 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
" k' B% q A% @% [A:Remouillage 法语熬汤7 m& F7 d( H5 j: ~: [" b2 W: m
http://www.haibao.cn/blog/post/176242.htm |
|