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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 C& E; j, w1 Q' W" ^. k$ X) n2 I1 G/ S哪位厨师最早带来高水准浮夸的美食' M$ i- U0 Q" n/ b: a8 [ ?2 J
AAntonin Carême 人名 安东尼·卡罗美
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/ a; D% V* w3 D* N0 j: Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ?6 b8 b: o! ^$ {& q2 T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 c( v: O# i, S8 t- H7 l
A:Cast-iron stoves 壁炉7 A& M/ u4 G6 I/ z4 F% ^
http://www.usstove.com/products.php?id=6
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, }1 L( [' i2 E% P8 T1 Q8 D9 i& |9 D8 p28.The French term used to describe the roundsman, or swing cook, is:4 P- P0 A' R9 F& ^
法国术语,用来描述roundsman,或摇摆厨师是:7 l) |. j/ O" L' j# q
A:Tournant 图尔南
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5 s( C9 u% l* s3 K4 S. W29.Another term for the wine steward is:
$ H) Z- w5 J: ]9 D& _葡萄酒侍酒师的另一个术语是:4 d) F# s3 P% S: }$ m
A: Sommelier 侍酒师, }$ x& Q u4 l: G# }
5 Z/ A v7 w9 C0 s3 h( e) T30.Molds, yeasts and fungi are examples of a: S, q- Y& P9 W
霉菌,酵母菌和真菌是一个神马例子4 Y2 K+ F8 |6 O2 C& T' ^
A:Biological hazard 生物危害
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6 w, t! X _. O. k( ]0 d7 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 a; @* n1 p8 m; t根据加拿大食品检验局,食品的危险温度区在多少之间:
2 d' d2 R2 r) Y0 d8 l7 R9 B3 h" ?# FA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:4 @) G! r; l8 N# N) _- x( V
所有细菌生存需要以下哪些内容:0 |3 G2 u! }: M- F% H6 k* k# M
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- S' C- n- M& j. n! O7 u7 @33.Which of the following correctly represent critical control points in a HACCP system?: m9 ]6 T& I" E6 w+ p
以下哪项正确表示了HACCP体系的关键控制点?* S6 N a8 l- }" s3 J% a Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # t$ _8 M* j- G, B' w! |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ X: q! t2 j$ A9 g# U' g34.Which of the following is not an example of a carbohydrate?
4 M* u5 N+ f" \' Q. |. ` F4 v下列哪一个不是碳水化合物的例子?
- a+ T2 g" ?7 A5 wA:Essential nutrients 必需的营养物质$ X; {1 M, B1 ]" K/ v& S% u
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35.The process by which a liquid fat is made solid is called:
* e5 ~% q' \/ U' r% j: `, I液体脂肪做成固体这个过程叫什么9 }) `' V0 p! A4 ~$ p
A:Hydrogenation 氢化
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+ k2 {7 [+ w/ y1 V3 d36.Which of the following is not an example of a fat substitute?
& I- H g) w+ b下列哪项不是脂肪替代品的一个例子7 ?# [0 E |! o/ o
A:Acesulfame K 安赛蜜K表
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5 v# Y% q" K: H37.Health Canada requires that a product labelled "fat free" contain: S/ ^4 X8 \7 c0 R+ n3 I
加拿大卫生部要求的产品标有“不含脂肪“包括:
o2 e. y2 C8 |$ C7 KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
- p6 b7 b" d7 O# w4 _下列哪项是不相关联的转换配方问题?4 ?8 I7 L/ j6 Q; G2 {1 W& ^
A:Unit cost 单位成本1 ^3 c( L$ t M) Y' E( U: I- Q+ n( m/ @
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39.The condition or cost of an item as it is purchased from the supplier is called:. |. R/ r' j: F) a- b
从供应商采购的物品的品质或成本叫什么3 {8 Q3 o+ g/ y' r& M1 d
A:As-purchased cost 购买的费用$ [ f& @! H' U* s6 S1 j
1 s w N- M( w! d7 \40.The amount of stock necessary to cover operating needs between deliveries is known as:- b* ~) _. L9 I) ?5 ^
在新货到来之前用于日常所求的必要库存量叫什么
7 ]( r4 l. O+ F, n+ B* EA:Parstock 基本日常最低库存% V1 O3 m0 k: Q8 l, o+ T7 w0 s
?( D: ]2 k) E2 w: ^9 N2 ^" b6 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 Q% q6 L$ I5 @4 s! m8 T W' e下面那个缩写是用来表明正常库存流程?3 c; u2 p) P5 p3 I i/ W
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ E! i& T- X& {% i下面的那把刀是用来打开蔬菜吗?
& |( \ E) d* W$ `) E" qA:Bird's beak knife 鸟嘴刀
! }8 z, M) r0 K: w& B% yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 H, f9 P/ f- |. B2 h5 [ q; Q, B9 x
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43.What is an instant-read thermometer best used for?
" K% S z' s6 v" S1 q即时读温度计最好用于那方面?: [) t/ ^$ q' O; @( P
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% N [6 P$ b$ E% S( G下列哪些金属材料受热均匀,通常用在铁板而且非常重4 {0 X7 A6 B( b$ R7 Z$ F0 Z
A:Cast iron 铸铁1 m* y' r$ g& g* J: `4 H: c
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 t% a' u5 v( E8 N; z哪件装备下面有一个可移动的碗和一个S形叶片?) V6 n9 {6 O! r7 z$ S, G& x
A:Food processor 食品加工机
/ g8 _$ p* v( \# s: c H- R( dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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4 w# x' D7 ?5 _9 W1 V46.Which of the following is not a rule for knife safety?
4 H; b# l! P+ M5 v8 ?下列哪项不是用刀的安全规则?
% O2 |6 x/ U2 x. sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 P# G. ?5 r; q$ Y4 Z: R
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 e5 N. }1 @( X: w/ }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: ~9 ^9 }" G1 }/ L' L# iA:RondellES
) ]0 H6 w" m* b( r0 C) }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( o+ X/ l& i' N1 O
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48.Which of the following is a diced cut used to garnish soups?9 S% _, |" C3 [- i1 ?
下列哪项是切成小方块用于汤的装饰?7 g0 W1 b$ Y; l9 g8 Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 `+ o& U l1 J( `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- v# y; y F' E$ 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!!——9 O4 J1 u. @0 J7 } {1 t4 E6 x
A:Gaufrette
% I0 f- f7 ~2 _4 R% \' e- Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ l1 y! h+ W0 G4 L( Y) X8 J/ qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 @9 O7 O. T& f% L' N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' V% F/ \% }: @% T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ M- g# P( x1 b& y0 E; ?! L0 y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)( s) K# e' q( N) F
A:Cilantro 胡荽叶 香菜3 v6 C* Q6 s2 H0 R- ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 v, Y: O: u& o5 K& ~) b) Q$ d" T60.Allspice is made from:' l0 p% ] `/ Y( L% O
多香果, 多香果香料是什么
3 Y9 `1 ]: L! o7 A+ d6 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 `+ g0 J9 E# t1 t
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
7 ~3 K! E, Y! v下列哪些是用来做香包德épices? H- L0 v' j1 x
http://www.sachetcatering.com/
/ H% `, O% Q! ^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?$ P e; s' V; U: C: u2 O; ^
下列哪项不是酱油调味品的?, k( t( Q$ A' ^; \* M# N. s- v1 a
A:Wasabi 日本辣根& ^( z; O! d! z8 n+ V& s6 h1 i
9 e* X8 T! M# j; e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) F$ \8 U1 f9 [) U$ e5 ]" K( 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:$ L& C! A3 C3 ]% G( b/ K) q
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?
4 I: W$ ?) d$ ]! ?$ g# N/ s下列哪个步骤是不是正确的蛋清搅打程序?
4 k$ ` \0 K% k4 g8 P! ^A:Allow to rest before use. 允许休息后方可使用。
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% F/ m7 n/ [. I; U0 h u, T8 b65.The weight of a large egg is between:一个大鸡蛋重量介于: h, P. N6 O+ R A
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 {0 [4 [, Y" }" H E. ^$ i- R9 m% z
炼乳是一种浓缩牛奶 是去除什么做的 W: u4 B6 n2 e) Q& I
A:60% of the water 60%的水
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5 X2 f# f) B3 y4 T/ v1 z67.A method of cooking that transfers heat through a liquid or gas is:
& _$ A5 q, A" z) R一种烹饪方法,通过转移液体或气体是:5 p. C8 G+ j( O Z. v* |1 s1 L) |7 t% A( _
A:Convection 对流
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! [$ |% d( J/ h+ G) X, d68.The cooking of starches is known as 烹调的淀粉被称为5 J; }1 ]6 s4 m; M/ u; c6 A T
A:Gelatinization 糊化" S4 `2 \+ ?) \
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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?
- o0 M+ d. J. j; mA:Braising 烤! |. W' {9 c. V
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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' O$ K/ R' _% t( ]/ ? r9 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ Y: u( Z* ^% d5 ]! f0 l; p- _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' L* ?+ o3 s. e( M2 T5 d. k0 D: s
A:Fumet 原汁4 n$ V) D. m Q# e D
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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
! M; P. O5 a0 i& [8 E( V- dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. ~7 G2 T! N5 F8 i8 D6 i0 ]
" X# U9 @2 \% Y73.Which of the following is a principle not used in stock making?
0 q6 W: N5 K+ z" p4 H0 ~下列哪一项不是用于制造高汤(低汤)的原则?$ ]2 o4 v! n1 l) @! q8 d. F8 O
A:Start the stock in hot water.开始在热水中操作. O; W4 ]; h: u+ |
6 R7 L) M& x% F, B3 R9 P74.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
, W$ [0 S# q: NA:Remouillage 法语熬汤7 ~* w) M4 j$ t; t6 u/ N& w7 Y
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