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26.The chef who is credited with bringing grande cuisine to the forefront is:+ h2 Q' D- A2 r7 k% O
哪位厨师最早带来高水准浮夸的美食8 R$ n0 e2 T6 a% G8 \3 s
AAntonin Carême 人名 安东尼·卡罗美' g" f' V( c( r6 K; o: E1 u; F
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 ^: c0 h9 P- ~& r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* ]5 ^+ M1 c, ~3 O: C
A:Cast-iron stoves 壁炉! T% t" A' ^4 A! J+ V
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:
# V# z& l, B! Y# f. [; {9 g. p法国术语,用来描述roundsman,或摇摆厨师是:
( L& H2 a$ s8 }' Y9 VA:Tournant 图尔南
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! Z; e( ]5 u4 O6 F) G2 q- g29.Another term for the wine steward is:
7 r6 T# @, ]: U) _0 N, X葡萄酒侍酒师的另一个术语是:
& r( o8 w4 F+ R& q, [A: Sommelier 侍酒师
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3 F& R" h0 n! m' w30.Molds, yeasts and fungi are examples of a:( g- W0 q* I; Z; a
霉菌,酵母菌和真菌是一个神马例子
9 z8 T- ]/ Y6 Y7 B5 w9 qA:Biological hazard 生物危害1 j( L( M2 c; V& L$ C9 I
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 D5 @' \. A$ {- b" c根据加拿大食品检验局,食品的危险温度区在多少之间:
) R" j1 m* q, g( B( }4 Z' h7 {A:40° and 140°F (4–60°C) 4-60度$ J1 v, u: ~( I* k+ ]! ?
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32.All bacteria need the following for survival:9 k9 x/ s2 c) ~
所有细菌生存需要以下哪些内容:
- l! a% r2 n1 F5 F$ s* {9 bA: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?
9 O" q& ~$ G$ m8 Q5 N! p* y& o以下哪项正确表示了HACCP体系的关键控制点?% z* L. v8 K/ q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 W( Y5 Z* I* ] F+ n食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 @5 k% J6 x% q- i34.Which of the following is not an example of a carbohydrate?! L6 ~# l( Y B( p) @
下列哪一个不是碳水化合物的例子?
7 {# M) ]0 B5 J4 V; O y BA:Essential nutrients 必需的营养物质2 l% r2 X2 \- x7 [' x% W/ p- s8 c
; P7 |1 J. Q1 q7 t: B35.The process by which a liquid fat is made solid is called:
& d$ `* W- y0 I9 }, B液体脂肪做成固体这个过程叫什么
9 ?$ I- Z3 i, U. y! N; ~A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 n7 d# c5 v2 q0 U/ ?" t
下列哪项不是脂肪替代品的一个例子+ y1 S9 b7 u& X9 d* P
A:Acesulfame K 安赛蜜K表% r# v' X3 w5 _$ K5 U6 s9 e) M+ k
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37.Health Canada requires that a product labelled "fat free" contain:$ C- ?* t8 R: M4 U
加拿大卫生部要求的产品标有“不含脂肪“包括:! H2 V W# ~- T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: h, D: Z" j! Q( T: N
9 Q. [& h: \7 B; r+ `, P38.Which of the following is not a problem associated with converting recipes?: G: M( k( P: j
下列哪项是不相关联的转换配方问题?" Q& {& F8 z4 K. @+ m% A
A:Unit cost 单位成本6 @) t, l. W7 D' R% F
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39.The condition or cost of an item as it is purchased from the supplier is called:5 Q z0 }& O$ L* w, R9 z/ g* U
从供应商采购的物品的品质或成本叫什么4 y' Y% o- u6 C: Y' w
A:As-purchased cost 购买的费用( H! E7 t+ `% n( x9 a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 x6 t0 R& C3 x2 ]在新货到来之前用于日常所求的必要库存量叫什么
; M- R1 R0 H- o- Q) t# a% n% i) ZA:Parstock 基本日常最低库存6 ?) Y- n, \3 d9 V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ?, S/ Z3 F$ v, ~' d/ [( m, o
下面那个缩写是用来表明正常库存流程?
# H. R( l1 f; D1 eA:FIFO=FIRST IN FIRST OUT 先进先出' R1 y/ D9 P9 D# l: H( v
X! U. n2 f d; W8 y( f4 C# `42.Which of the following knives is used to turn vegetables?
6 G. D* F( @ I" c, m9 C9 _3 \下面的那把刀是用来打开蔬菜吗?
2 q( Z; J4 y5 V( h. |/ i: p* vA:Bird's beak knife 鸟嘴刀7 j+ Q+ r$ m7 W7 ?* ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% E" x# X9 @9 V- _8 P- J. C5 J43.What is an instant-read thermometer best used for?
5 @) L0 [# @' Q1 f, S1 b即时读温度计最好用于那方面?) ?( K' v4 {. f8 B( G' m/ M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. X: \2 K. J/ c5 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& \. O) s! f* l0 |4 q' G下列哪些金属材料受热均匀,通常用在铁板而且非常重) I% S2 w5 D: W/ N/ ?) P- N) w" a) o
A:Cast iron 铸铁: V9 c( h6 [6 z. Z& `3 r" O
9 i/ W" Y1 Q! a5 G, G! ?* g/ i% j2 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: K9 N$ j# w5 ]$ D. l, W4 S+ Z9 K哪件装备下面有一个可移动的碗和一个S形叶片?
; z$ ^& I$ h d# R: u. CA:Food processor 食品加工机
: }; B- V' U% J. Q- thttp://www.google.com.hk/search? ... iw=1263&bih=572# ^* o" k( S- Q/ y7 h2 o/ a* Z; g7 Z
4 u o( @& K- s! P46.Which of the following is not a rule for knife safety?, l8 a5 ^; V g0 `0 @; S
下列哪项不是用刀的安全规则?
. ^0 C( m* Z$ N9 p/ B- l5 @9 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Q% t: A Z# m7 N% q! x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: \ h6 M3 v7 x: G9 R" }5 c/ ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 y" }4 `) \3 i1 H3 U: s( `3 H6 e3 O2 mA:RondellES ( \* l% L/ F6 r+ M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 d7 U- X( M r7 Z% K1 W
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48.Which of the following is a diced cut used to garnish soups?
% _% Y+ W7 f5 ]2 \8 u" W9 Q下列哪项是切成小方块用于汤的装饰?! g( s/ i$ F5 ` s J' `) z6 K# x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ C4 |3 ?' ^* R- A' Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 f9 l; x2 j4 W+ v0 W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!!——/ I% }5 Y; i8 v5 C! v* h i
A:Gaufrette + d: e4 `# \6 x5 k) q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- n5 k* G9 b9 h5 H- k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 b c R v+ e5 ^% ZGaufrette :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?3 _. |% I7 _: f7 q2 k+ V
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)( q1 m4 \4 Z+ L V* { h
A:Cilantro 胡荽叶 香菜) b1 F8 D3 B. D1 G/ K# H% Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 s7 R+ l4 v' t$ O( L% b# |
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60.Allspice is made from:
# m5 }- N2 u+ c; j4 v8 x 多香果, 多香果香料是什么
* C3 L6 k+ D9 x$ }$ X" L' H! Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' A( O, o1 O7 X7 B2 t% x# EA:A dried berry 干浆果" }3 {$ i) {/ `, K
& v0 T# Z, i1 b5 M* m( s61.Which of the following are used to make a sachet d'épices?6 C2 Q1 @' N7 U8 V
下列哪些是用来做香包德épices?
2 X. d9 p1 y2 H" s+ ]: B' Shttp://www.sachetcatering.com/8 V* H, U: x8 i A& |. l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, C9 z/ [' I0 ~8 J+ G
0 ?. O/ b2 X) M" |% y4 |: D5 H7 c+ x62.Which of the following condiments are not soy based?6 W2 M; V: X- H) @
下列哪项不是酱油调味品的?
0 C- B( c- ]3 q7 e" o6 t6 H8 YA:Wasabi 日本辣根
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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:
8 X) M# r; |' A. S/ A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: S- \& `! v' i1 C& F8 S( J
A:Pasteurization 巴氏杀菌
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# k0 _- o" `; O/ D64.Which of the following steps is not the correct procedure for whipping egg whites?6 L* ^! c- J+ O# o$ p- o; r$ h
下列哪个步骤是不是正确的蛋清搅打程序?
3 |( \+ y" C% ]A: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 w8 R7 D1 p) b4 s5 d4 P
A:56g and 63g 56克和63克
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1 o7 X$ S: \ d) ?6 M" R0 N9 O66.Evaporated milk is a concentrated milk that is produced by removing/ S, {* h% |4 _0 H
炼乳是一种浓缩牛奶 是去除什么做的' e9 Y9 | |, C1 G
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:5 \; R2 R+ k7 V1 R+ I5 K: N
一种烹饪方法,通过转移液体或气体是:
q) Z4 r% e; a" r# Q! eA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为+ {$ p4 }0 _3 ]$ o' g
A:Gelatinization 糊化
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/ ?0 X$ s& N* o5 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 J' x- y! {1 {1 A7 }% rA:Braising 烤- B2 _7 E/ `# N# O0 X( x0 V$ `5 n
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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:) j. m# C" ~) a4 {; R6 s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 Q3 i) n$ M' { S, E' e
9 o9 Z4 p0 v, M8 y71.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/ G R1 ]9 N' o Z+ g
A:Fumet 原汁+ b5 ?# D- L2 V. o& Y
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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
! I1 }* O7 o ^/ Q! GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 }& C0 M1 _( Q; K( j
% O. A0 a3 K% k3 k% A1 |6 u( x73.Which of the following is a principle not used in stock making?- r% q9 {* c! j2 U" ] K6 A V
下列哪一项不是用于制造高汤(低汤)的原则?
; u& p, R/ @5 {A:Start the stock in hot water.开始在热水中操作( M" V8 [) w* W
7 S8 Z$ |' W& m* M* ~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 M' C0 e$ [! x0 p/ ?A:Remouillage 法语熬汤& D* y. h5 q8 B i/ |9 l8 B% T
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