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26.The chef who is credited with bringing grande cuisine to the forefront is:7 X. [1 _; \5 M
哪位厨师最早带来高水准浮夸的美食
; Y; L3 Q/ \) P% V1 ]# y; `' T EAAntonin Carême 人名 安东尼·卡罗美
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) M* X3 O8 q7 z$ @: Q' _$ v* N j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. j( E, J( t9 P6 f6 d9 @3 v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 D) j5 V9 Z, B, z2 i
A:Cast-iron stoves 壁炉1 R0 p! F/ R' ^5 u$ y8 L1 r" {
http://www.usstove.com/products.php?id=61 Q+ C }- i7 c$ J7 w2 F
" Z8 S2 B" M, h+ J) u+ w" u; W+ L9 D28.The French term used to describe the roundsman, or swing cook, is:% U. c& B0 X7 O( P& W9 W
法国术语,用来描述roundsman,或摇摆厨师是:* p/ o! y* c6 t
A:Tournant 图尔南
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& s) E+ e& b' y29.Another term for the wine steward is:
. A4 M2 Q7 i6 x葡萄酒侍酒师的另一个术语是:
4 g! m' f- [1 p9 p, y8 V, sA: Sommelier 侍酒师 m2 q! ^0 @( d m
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30.Molds, yeasts and fungi are examples of a:
# E. V1 \: ?9 x霉菌,酵母菌和真菌是一个神马例子5 c- k/ T. F/ I' h$ S# A# [
A:Biological hazard 生物危害8 o: S! s: s4 a- B1 J
; r v1 e$ c6 @& }9 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% h) Q i0 K5 e) S% X" L5 c根据加拿大食品检验局,食品的危险温度区在多少之间:
5 f! p* z: M$ o9 H: ]A:40° and 140°F (4–60°C) 4-60度- j1 O: }# s9 C. X0 [ i
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32.All bacteria need the following for survival:+ U9 s+ i" G, ?& B) x
所有细菌生存需要以下哪些内容:
) x0 T" ^% S; w3 J8 j( v' ?A: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?
0 k: ]% s$ W9 I+ D( P. B以下哪项正确表示了HACCP体系的关键控制点?1 D1 X8 l- a+ W! t8 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 S' }+ L3 R* P; L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% L7 h; R3 ?2 X+ ^. @) U+ B; t
( {7 C, D+ V1 a6 L) W; \34.Which of the following is not an example of a carbohydrate?
9 g# T8 j; j: W0 f% b2 J8 Q3 t& B下列哪一个不是碳水化合物的例子?
! d: A) J% k; k$ uA:Essential nutrients 必需的营养物质
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& |5 S9 u# r5 t$ `0 U/ Z35.The process by which a liquid fat is made solid is called:
/ w9 b1 l; U# {0 k7 y& ]( c) }液体脂肪做成固体这个过程叫什么
( q+ T( m, A5 A; MA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute? E# t0 f$ f5 I4 |9 U3 Z
下列哪项不是脂肪替代品的一个例子
# ~1 `, c& j5 C! @: r5 fA:Acesulfame K 安赛蜜K表* C' ?: Z& y$ f. _" @
' H! h, P) t, K0 K2 h5 a37.Health Canada requires that a product labelled "fat free" contain: [% s1 o7 V$ S! a( A
加拿大卫生部要求的产品标有“不含脂肪“包括:& t2 i% [: |9 I6 [2 O! Z
A: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?
" ]3 v% y; V3 k6 K下列哪项是不相关联的转换配方问题?5 I$ |' Y8 M7 X( N& e1 N/ A
A:Unit cost 单位成本3 p: k8 u& o T
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39.The condition or cost of an item as it is purchased from the supplier is called:
- [" D% {, r# j/ \6 e' N* l. {从供应商采购的物品的品质或成本叫什么) h$ i( y6 Y# L0 P2 u b5 B
A:As-purchased cost 购买的费用. G/ i" X/ a% Y! b, J0 J
- p& u" D: {1 r40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ x% `% A' X' y+ |2 p* V9 f在新货到来之前用于日常所求的必要库存量叫什么, o8 ^4 f+ A0 P: c) a
A:Parstock 基本日常最低库存7 ^3 U/ `' T, p' b+ u. a! i; Y, b O
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41.Which of the following abbreviations is used to describe the proper rotation of stock? c* l2 v1 A+ c* P2 A0 A' R
下面那个缩写是用来表明正常库存流程?
1 F+ {7 V# t- G" }) Y. AA:FIFO=FIRST IN FIRST OUT 先进先出" m2 O6 R$ I \$ E! t! h
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42.Which of the following knives is used to turn vegetables?
- Q2 T+ o) ?" q0 w下面的那把刀是用来打开蔬菜吗?
/ N9 u: \/ k ^* t' E* ]A:Bird's beak knife 鸟嘴刀8 |9 F6 f9 O' U' N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 `6 m8 ~/ `' B! u! B43.What is an instant-read thermometer best used for?* M0 W) j* w5 b- d! L& d
即时读温度计最好用于那方面?4 T* z9 s7 a. U% m3 `5 V& N
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 B8 b o8 a: q v
$ _1 N8 z" c+ e6 @" D/ [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! ]" ^# b4 P& O- G
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 h7 |- m" B' S9 G
A:Cast iron 铸铁! u5 y* ~! z& Q5 Y! `9 D
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* J, V5 @$ ?8 t1 `2 Y0 k哪件装备下面有一个可移动的碗和一个S形叶片?+ D0 N0 h7 u, D* g0 _4 n7 N+ {4 _0 ?
A:Food processor 食品加工机; T7 x7 E! H/ S( M9 _! t2 R
http://www.google.com.hk/search? ... iw=1263&bih=5725 \9 G. N; t' c2 o! f+ F# r
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46.Which of the following is not a rule for knife safety?6 P ~% T' U$ O: d0 H$ e
下列哪项不是用刀的安全规则?
- v/ d& H0 I( \- p2 D) jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ e5 Z# p9 X7 Q; `3 H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' h, m' Y+ [! E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 x3 C8 M4 o% N+ \
A:RondellES
! E9 O/ o( @) \3 Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( P/ X0 L: S' \4 L" W, q, w V0 K) a, [
$ R1 P/ R) K0 B9 M+ @+ Q48.Which of the following is a diced cut used to garnish soups?
( y6 D* R* J# p6 n; [$ v8 l3 ~下列哪项是切成小方块用于汤的装饰?
% d' B% {. j, GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; F2 m7 t. E+ n! W$ [8 D# ]8 g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# x* m* W, L. C- F7 p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!!——
2 x" u; S5 {2 r0 v; n6 i6 j5 lA:Gaufrette ! Z9 _+ M5 K" I% f$ u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 K/ f0 h; Q }+ Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! s& u2 k" i- [3 u; q/ ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# n, U/ ^& Y% K( S7 `8 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) T U) A' x% a6 {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)
) X1 b' {; d c& AA:Cilantro 胡荽叶 香菜4 q- ]# k# Y" Y! f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 L, N4 Y6 x! Q o& F6 \
& K) J; t+ T& c# f60.Allspice is made from:) ^( I/ ~8 V- G% j2 ^/ u
多香果, 多香果香料是什么/ P* c& u+ ?+ A* F/ v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 h$ E4 f; h) r4 i) f' |1 {
A:A dried berry 干浆果% c" `5 v+ q7 f% U
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61.Which of the following are used to make a sachet d'épices?: V# i% C* q2 w8 ^; R( |1 T! i
下列哪些是用来做香包德épices?# e2 L3 r" M& w/ N! a& K2 E0 m
http://www.sachetcatering.com/" _6 |4 b! f7 u7 \$ W, z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, J3 C k g3 W( }7 S' L
& N6 y# i$ w9 c6 \7 ^' Y% k62.Which of the following condiments are not soy based?- e! t) K5 i0 b; S) c
下列哪项不是酱油调味品的?/ u/ b: P, n: y6 d+ N g: p
A: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:
' T- g7 y; w o3 E$ K% U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& |/ j6 g9 [ t: tA:Pasteurization 巴氏杀菌; ?: J0 b4 k! n5 t. r' |" F0 u! {
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64.Which of the following steps is not the correct procedure for whipping egg whites?; o0 Q' F7 v3 R
下列哪个步骤是不是正确的蛋清搅打程序?
" L8 j2 K, k: T2 \8 @6 YA:Allow to rest before use. 允许休息后方可使用。6 x* g0 j% H' F6 w
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 R6 B) ]/ |9 DA:56g and 63g 56克和63克) u& P& b: _. u2 L. e
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66.Evaporated milk is a concentrated milk that is produced by removing
; i H1 P5 N, l1 ?% C炼乳是一种浓缩牛奶 是去除什么做的
" x* X3 @; \1 G+ C* M, xA:60% of the water 60%的水, W; ?3 r! k6 T3 D8 `# R0 l
6 T. t2 ^; y+ o! X& I- f. Z1 {67.A method of cooking that transfers heat through a liquid or gas is:/ Q& b1 S! a- L5 \& h3 X) ^
一种烹饪方法,通过转移液体或气体是:
7 {3 I' [* T5 |# j# L0 B8 eA:Convection 对流7 O; b5 ?2 E4 v* C" l
( y' E" R4 I: v) g8 r68.The cooking of starches is known as 烹调的淀粉被称为
6 s2 C: i! k* S$ ~6 k. l8 `A:Gelatinization 糊化
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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?, W$ a. O' @# ~- p ]
A:Braising 烤
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6 G" v! t2 B- d70.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:
7 k! S. l, Y$ l$ K9 D/ vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 S W7 _$ d4 S M* ^2 a* o E71.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9 F( `/ i1 T" s0 m/ Y
A:Fumet 原汁- ~) R% I4 c! |. W5 l; h
M6 Z% O, G- y) p% I6 v72.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
4 v. c+ x2 P0 D$ y1 s4 B: oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# ^( \' i& o$ m/ C; X. W4 I. p4 \
1 x+ g+ N# Y% [& o% G73.Which of the following is a principle not used in stock making?) ~) s9 ~5 d" L; r0 a3 p1 c
下列哪一项不是用于制造高汤(低汤)的原则?$ I+ H$ k) v/ l |; y
A: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- d8 P2 Z1 g8 e9 G
A:Remouillage 法语熬汤
! ~2 e! R! f+ w7 bhttp://www.haibao.cn/blog/post/176242.htm |
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