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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:' ]4 }" s/ S) K! s# p
哪位厨师最早带来高水准浮夸的美食
H4 Y/ V( \) X8 E3 q) l' LAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. I' l4 Z0 ?6 [9 T( G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 \' O; r" g$ l7 \ I# t: o! Y$ K
A:Cast-iron stoves 壁炉
; |6 j* t; f3 O: S2 whttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& y" y' | q; M. {/ T" Z
法国术语,用来描述roundsman,或摇摆厨师是: J0 Q% o3 ?% R* F" A1 r
A:Tournant 图尔南4 z6 E) k# |3 R% g+ x& o
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29.Another term for the wine steward is:
- E' U6 L( c2 d2 v. j1 d* W葡萄酒侍酒师的另一个术语是:0 `8 K+ w |( x# _; Q
A: Sommelier 侍酒师
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, ]1 `/ Q4 Y& R% Z! k3 u# u& t30.Molds, yeasts and fungi are examples of a:5 ?+ D$ I% | O+ @$ m+ I
霉菌,酵母菌和真菌是一个神马例子
. A# A% `) X' n( D1 LA:Biological hazard 生物危害/ k. Z! N W2 T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 F% [# F. H3 n& K6 \3 h
根据加拿大食品检验局,食品的危险温度区在多少之间:! [3 W& \9 s1 T$ X( l7 s; S
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
/ c& D3 {5 v% D& \; N! \- s/ _) }所有细菌生存需要以下哪些内容:
' B6 _2 j5 V0 [* P* s5 O; eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 F) W" k! S& ]% @5 b3 A
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33.Which of the following correctly represent critical control points in a HACCP system?
( f" ^3 X( a; L( P4 ?( i# g以下哪项正确表示了HACCP体系的关键控制点?
9 o1 `4 w3 E" I6 u8 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ s9 n: o- H: [! }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) B* u& Z2 u! u. a V" q
7 [ j' ~, c' a$ {) S, P7 n34.Which of the following is not an example of a carbohydrate?
l. c; g" Y& y/ D4 _4 t下列哪一个不是碳水化合物的例子?/ D! r* D/ h0 Y+ C4 N
A:Essential nutrients 必需的营养物质& j" x: H. l& V8 O
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35.The process by which a liquid fat is made solid is called:& u; `) W T2 N& @$ E6 k
液体脂肪做成固体这个过程叫什么
/ b% Z7 ^! o3 f7 p AA:Hydrogenation 氢化! Z. ?6 S. S9 v: g
' S# ]) e3 r/ Y h' q/ v: c9 G36.Which of the following is not an example of a fat substitute?8 T3 Q% q3 Z: [# _( M
下列哪项不是脂肪替代品的一个例子3 Z( u9 G9 t9 W) u+ e& \7 ~
A:Acesulfame K 安赛蜜K表5 v$ H+ ]- W/ S w6 ]* Q( j
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37.Health Canada requires that a product labelled "fat free" contain:/ m* R a7 h! E* g/ e, g5 r% v
加拿大卫生部要求的产品标有“不含脂肪“包括:* A# d, N. p( Z0 K) e w$ q; m
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 ~& l3 @& C' d# |38.Which of the following is not a problem associated with converting recipes?
& m2 s N$ h) v' W9 }3 o L- s: @. P下列哪项是不相关联的转换配方问题?
, G1 E; I* }7 @8 O7 `; m7 v5 m8 yA:Unit cost 单位成本7 s/ [: i( T! k4 F7 } s( D4 x" p9 O
, i( Y; M. v. f39.The condition or cost of an item as it is purchased from the supplier is called:
5 N6 i4 _& k2 u从供应商采购的物品的品质或成本叫什么 }3 ?2 G( `% l" ]
A:As-purchased cost 购买的费用; Z, w) f L7 d; i$ k) m
1 f9 l& ~# K# O$ ?/ r" Y) C. I40.The amount of stock necessary to cover operating needs between deliveries is known as:, y* Z4 g% g; O8 j8 q
在新货到来之前用于日常所求的必要库存量叫什么
" ~* t1 h5 Q- O, L* GA:Parstock 基本日常最低库存( q& {4 T0 a. M# X1 z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- L( @# f# w5 ?# ?+ }
下面那个缩写是用来表明正常库存流程?
( P6 t2 p: W: j+ a* mA:FIFO=FIRST IN FIRST OUT 先进先出0 b. K3 v& R6 s4 Z6 \
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42.Which of the following knives is used to turn vegetables?. {0 r2 N, p0 J# K- T
下面的那把刀是用来打开蔬菜吗?
# f* q& ?+ U3 X- X1 P% W) SA:Bird's beak knife 鸟嘴刀) A3 w. k+ O5 x( E/ y; c4 s6 R) r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?$ e) g* a4 H& n( w
即时读温度计最好用于那方面?) ]" k+ q6 t, R6 I4 r% k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 F) i) a ]2 J1 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 X& P$ s% R; ^. _% \下列哪些金属材料受热均匀,通常用在铁板而且非常重9 G4 z4 _+ o$ `
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& ]2 V8 [; ]" B3 U哪件装备下面有一个可移动的碗和一个S形叶片? P p; t: T' a
A:Food processor 食品加工机
8 K; _, A' i3 t& mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
$ a! a& {) E/ s% X) o9 F下列哪项不是用刀的安全规则?
# x. F/ w S, C: Z; K3 DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 F- g( r# Z& t- ?+ [7 z( F7 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 g* f1 g# G2 d3 Z- U2 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 }+ O! U8 g( t T- c& y) \
A:RondellES
! X6 r0 l& n$ y" I: U) J6 jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ ]/ Q. w8 |* b7 K; r1 u48.Which of the following is a diced cut used to garnish soups?# G( u- D3 q$ d1 X6 T7 t" X
下列哪项是切成小方块用于汤的装饰?$ V# _8 \. v( U8 S6 `6 Q. C0 h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# g4 a. |3 C* M! X& }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? `' i Y. `3 E; {6 \! q
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!!——
: ^% C4 E0 z1 m5 nA:Gaufrette
+ \7 |3 ?" ]( F4 C: ~- kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ d& N0 Y2 v$ H0 \$ n- K) g# U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- b' g# W' ~' O3 g- x/ {2 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% G" O; v( J* ]" M r
: H- u$ x1 b0 ?" t# i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 u) W6 Q" n* ?5 i0 Z5 S C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)
$ \ }8 r" \. f& Y+ ?4 d: ~A:Cilantro 胡荽叶 香菜( w; P& \0 [0 w% X S$ `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( [' q6 P. O6 X8 a0 t
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60.Allspice is made from:0 @% C/ S7 Y+ M' K# W, J
多香果, 多香果香料是什么
8 f8 _0 w( q9 E4 N2 l( W. ?5 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ h+ G S# E9 C6 |* ~& ?3 T0 [# ^
A:A dried berry 干浆果* F9 Y4 K4 F$ m% k9 t6 O- k/ j2 v
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61.Which of the following are used to make a sachet d'épices?! M$ f) f6 q% p5 g' U
下列哪些是用来做香包德épices?, M# V( q' j( G( \$ K
http://www.sachetcatering.com/
9 X" e7 C( P# Z2 M0 ~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?1 ?" M( t6 [0 x& Y
下列哪项不是酱油调味品的?
! h, T0 w- ]( t$ UA:Wasabi 日本辣根
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7 g3 N0 t) V1 K. s/ [" H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! ~* @$ s6 s0 p: Q! o4 X, j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:
! ^) S0 }# ~% J7 `: q. I6 iA:Pasteurization 巴氏杀菌8 d) A/ U6 M2 T" |5 Y$ e
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 O j: T- A6 w: ]
下列哪个步骤是不是正确的蛋清搅打程序?
4 P9 F, y, L6 D% R' Q9 ~A:Allow to rest before use. 允许休息后方可使用。
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/ f4 z/ W0 q% Z" `; N65.The weight of a large egg is between:一个大鸡蛋重量介于:& N* R9 L5 }; w: A& ~
A:56g and 63g 56克和63克( O" {3 M3 q! P1 X9 `# E: r1 Z
/ r& |3 N3 k2 E; G% ?+ s( v& O66.Evaporated milk is a concentrated milk that is produced by removing
9 }4 G# l" }2 ~( g$ |1 R炼乳是一种浓缩牛奶 是去除什么做的
7 Y# n/ |! Q+ E) }: h- RA:60% of the water 60%的水$ Z# B9 E, ~- i" M+ p5 o
( d& E( ]+ q# B$ M/ g/ }6 C67.A method of cooking that transfers heat through a liquid or gas is:# u8 z9 N& L/ I8 @; J) K) q
一种烹饪方法,通过转移液体或气体是:
7 X7 Z$ ]7 B* iA:Convection 对流% y5 E h( j5 D( J# x
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68.The cooking of starches is known as 烹调的淀粉被称为
8 P; N$ A2 t1 ~4 ^A:Gelatinization 糊化8 O, \+ _9 v7 S! u9 w6 Q
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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?: p" ]3 V, J1 i, Z! z: m+ p+ @
A:Braising 烤9 d3 Q; u$ ^2 m2 _) u4 M
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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:) ^$ v& [# W0 c& b" o$ n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 a, A {8 b1 |3 S4 Y4 s& u71.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
/ g3 M& D! p( @# O: nA:Fumet 原汁
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! \# j* H7 X* e2 S$ \ v' n6 ]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6 L) {4 D; \4 k; G! h3 Q; x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ B2 \2 C: w0 B2 g$ [- p4 R$ S
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73.Which of the following is a principle not used in stock making?# @ ^2 Q3 c8 z/ f" x) u
下列哪一项不是用于制造高汤(低汤)的原则?
9 V- t- w, B* m* n& `, aA: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3 d- x. S, J5 Y7 k9 k3 L
A:Remouillage 法语熬汤
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