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26.The chef who is credited with bringing grande cuisine to the forefront is:2 d9 |. g/ |1 _1 A1 y; Y
哪位厨师最早带来高水准浮夸的美食 d4 c' [, f/ D# |# F% |
AAntonin Carême 人名 安东尼·卡罗美: m" x8 `# \: Y3 e/ D4 {1 E. _; {/ [
( R+ {% o2 n2 n7 _0 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 Q( D: ~" o; {- c' |3 s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ O7 Y6 G! r0 |" |9 z: @A:Cast-iron stoves 壁炉
6 @: @- M! C( Q2 Q4 Xhttp://www.usstove.com/products.php?id=6- h- K2 C v: s
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28.The French term used to describe the roundsman, or swing cook, is:4 _ N5 {0 L) o7 d" ^
法国术语,用来描述roundsman,或摇摆厨师是:
0 x$ i# k7 }0 O) C& J9 u9 |8 `A:Tournant 图尔南
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0 v+ ~# Y2 Y/ P) O" _29.Another term for the wine steward is:1 X% u, H6 u X
葡萄酒侍酒师的另一个术语是:
. ^. D/ }: b# Q* U! sA: Sommelier 侍酒师
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7 {( X2 q: P7 I+ m& _30.Molds, yeasts and fungi are examples of a:
) ?' {9 k/ a! \霉菌,酵母菌和真菌是一个神马例子2 G5 H9 r% h$ k
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" I4 o1 r. }. K+ M
根据加拿大食品检验局,食品的危险温度区在多少之间:' W5 v( x' T R& [! I
A:40° and 140°F (4–60°C) 4-60度" l: J! H) n$ Z- Y0 C* c! ^3 ^" _
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32.All bacteria need the following for survival:
6 _( z2 M, e5 c6 M% m, F6 F& l所有细菌生存需要以下哪些内容: [6 @. T: m( M& F! ~
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 [& t5 @: V5 ?9 n* ^33.Which of the following correctly represent critical control points in a HACCP system?
+ T" ^5 v+ R8 I以下哪项正确表示了HACCP体系的关键控制点?9 v0 [7 A" a8 }: V; k: x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 `7 {4 z6 O7 a2 P7 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
7 O- |; O N8 Q# z; T- m. l+ _, `下列哪一个不是碳水化合物的例子?: S1 u% ~( a8 A2 x0 f
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
4 r1 q6 D! c' d) c" Q) ?& u液体脂肪做成固体这个过程叫什么
! v6 ~% ]) ]& F7 eA:Hydrogenation 氢化8 G: x: ~, r) g
4 a6 ]3 {5 T4 B. Q5 H3 s: g& q36.Which of the following is not an example of a fat substitute?
) e: n6 s3 w& T6 M3 Q+ \下列哪项不是脂肪替代品的一个例子
! d$ G# G* B" TA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( s u. S3 I. y* ^( o9 [% v9 M0 m加拿大卫生部要求的产品标有“不含脂肪“包括:
, V% F9 A( w* EA: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?, i% v+ U6 u% X" e- ~; M" w
下列哪项是不相关联的转换配方问题?
9 |0 G' O. i3 FA:Unit cost 单位成本
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7 B/ |6 U7 s' q% C6 H; F39.The condition or cost of an item as it is purchased from the supplier is called:
" z: V/ k; N" O$ e% x! J) i% R! b从供应商采购的物品的品质或成本叫什么' E7 `" ]7 I. Y1 Q- D+ Q9 U% w8 g
A:As-purchased cost 购买的费用2 T/ v0 S8 x4 [1 Z
# M; r! z% C" ]$ S _3 Q; `3 t& R5 t40.The amount of stock necessary to cover operating needs between deliveries is known as:( c& [- \- E W# \+ }* U8 x1 d( l
在新货到来之前用于日常所求的必要库存量叫什么) e( _7 q. y$ Q
A:Parstock 基本日常最低库存
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9 }- U& d G% u4 D" m; `3 Q5 V" B41.Which of the following abbreviations is used to describe the proper rotation of stock?, `5 C& q. k- k( b
下面那个缩写是用来表明正常库存流程?
& R2 X, @& J# G5 |# lA:FIFO=FIRST IN FIRST OUT 先进先出' p- Z2 x2 t5 a* U4 P: e/ t! }, R
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42.Which of the following knives is used to turn vegetables?
5 e% b' w3 h) K: A& _$ O- D下面的那把刀是用来打开蔬菜吗?* ~( t& y9 }. L- n8 a+ k- R* o7 e
A:Bird's beak knife 鸟嘴刀
2 F8 U5 \% G' G ]/ ]' B8 vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) l$ W/ [- O9 i43.What is an instant-read thermometer best used for?
% N! O3 T) m& c6 Z即时读温度计最好用于那方面?
, H! @7 g7 r& F6 G1 IA: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?' p+ G+ |2 R8 i) ~) V+ v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; ]2 y& r- S" _$ F7 W! L Q$ C6 z8 x1 zA:Cast iron 铸铁
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0 i, _% B! E6 A4 `" J- f3 D9 x7 C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ {" l( q9 ^ s' v哪件装备下面有一个可移动的碗和一个S形叶片?9 R: b5 m, s& O8 U3 Z
A:Food processor 食品加工机6 o+ l0 {- T3 i/ s
http://www.google.com.hk/search? ... iw=1263&bih=5725 v5 v; m& j* T: @" j1 }% o5 U
# e* v4 X+ n. O; d46.Which of the following is not a rule for knife safety?8 g+ t& ~6 A5 {; u
下列哪项不是用刀的安全规则?/ _, O, o6 j- V i0 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& U9 R7 d3 y# M" i4 k r
6 f' M. d' t5 Y8 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" u) B5 @, O- b' _- Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* Q/ Z; g5 K" P5 sA:RondellES
/ E1 J. k2 Z, Y+ ^5 p8 Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 j M% Z$ ^ n
, J/ M3 O3 ?8 U) L1 v5 p48.Which of the following is a diced cut used to garnish soups?% }7 E+ k' l& t' f# J7 h
下列哪项是切成小方块用于汤的装饰?+ }1 g9 c# `5 E" U6 R8 F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 h* x" P. _$ @! B- x8 j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 _0 R" A2 @; |& N3 F( |7 A) a
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!!——/ }0 w! y( E, m# r( j1 Q6 N! u
A:Gaufrette
% _( q! f5 [! Y1 J" Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- `$ R0 ^+ Z; h0 s8 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 s! x# i: z n0 X0 j, @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( i) o- l' S3 @, a/ R
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 z$ f1 T, I3 e v8 l! b7 V) n2 W3 k6 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)" ?/ }% P q! F1 p1 K! @
A:Cilantro 胡荽叶 香菜
! j+ }2 O( u/ U5 X; @! u: @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) i; W0 ]9 e, X7 k& \
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60.Allspice is made from:* x' Y/ \! n4 Q6 B
多香果, 多香果香料是什么
# D& l# o* F: b7 x- e" }, Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 {. a: ^5 I1 W: _! a% w1 o- x# D
A:A dried berry 干浆果
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* X; T' V5 D: [61.Which of the following are used to make a sachet d'épices?
. v: [9 l! W6 b下列哪些是用来做香包德épices?, J& }: z) z, a) T* ?: g2 n+ J& B- ]
http://www.sachetcatering.com// |3 N# j* e( U' D! D
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?- w' ?( X0 s" S0 @2 v/ ^
下列哪项不是酱油调味品的?9 B4 }& s" I! [! g* V
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:
* S" o% d1 h, P' }$ 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: J$ i1 D6 N) M
A:Pasteurization 巴氏杀菌
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" E0 G7 u: K3 y9 h/ H9 W64.Which of the following steps is not the correct procedure for whipping egg whites?
1 S* B) S- f7 E! Q; ?下列哪个步骤是不是正确的蛋清搅打程序?) T8 u- \; x( x# O3 k
A:Allow to rest before use. 允许休息后方可使用。
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8 u% b/ ?5 A/ E# }" O4 d65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Q! B4 i' L% ?+ Q" l. x/ T% }5 Y
A:56g and 63g 56克和63克
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: @+ G( W7 r/ U& k66.Evaporated milk is a concentrated milk that is produced by removing" B( R |) C4 R3 d9 o/ P2 B
炼乳是一种浓缩牛奶 是去除什么做的5 X/ ~/ d' `; `* P6 ]. ^6 N4 P
A:60% of the water 60%的水0 j3 v1 ?& E4 Y) R
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67.A method of cooking that transfers heat through a liquid or gas is:9 [; S/ p1 y4 n7 J2 E1 Y2 @
一种烹饪方法,通过转移液体或气体是:8 Q3 k* r5 f2 f6 z1 _( ~1 ]7 U9 B$ w
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
8 v: l+ l. Z4 Q! BA:Gelatinization 糊化0 X* T. w, w5 K% K+ }, _
' k/ K/ h/ a8 }0 O; j4 U! J8 s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: L, ~8 D. S; N/ J1 h; YA:Braising 烤
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& f9 ^* X8 h8 K2 h! d$ D# |! v70.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:
( m0 Z! K2 L" W0 z X+ \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' V6 q K- F# k# r6 [7 N% O9 [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* a. P( Q% q! x& B- C: p' ]
A:Fumet 原汁
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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
9 A9 ~7 ?& e" H- k% Y3 y2 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
: k) O- V$ B( G* b- U, Y下列哪一项不是用于制造高汤(低汤)的原则?
% Z' C( A/ a. `. sA: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
; d2 Z* W1 c8 n* V1 c7 PA:Remouillage 法语熬汤, g' l& j* a$ w' _9 q
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