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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:
& {7 t- \2 S. p U+ b: E哪位厨师最早带来高水准浮夸的美食) H& d' C0 y$ x" t
AAntonin Carême 人名 安东尼·卡罗美+ ^* q7 G- e- L3 {9 m7 O
( z! \# \- k! E2 {; w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ^4 }9 x3 i# o, Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& A# ^1 {% O' E1 j9 v9 _1 SA:Cast-iron stoves 壁炉+ P: J9 @4 X$ R/ K g8 h p
http://www.usstove.com/products.php?id=60 k$ K0 `. I+ F7 ~$ F; C" B
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28.The French term used to describe the roundsman, or swing cook, is:* `" {* X# [- z9 ^/ O
法国术语,用来描述roundsman,或摇摆厨师是:9 w$ ]( ^8 ]8 [
A:Tournant 图尔南
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29.Another term for the wine steward is:$ w9 T/ y: J+ |% j
葡萄酒侍酒师的另一个术语是:! y" e' P, E) E* R& O) f: ?
A: Sommelier 侍酒师
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" w0 \0 n/ b5 J30.Molds, yeasts and fungi are examples of a:. w$ b( e q+ _& g2 u* w9 x
霉菌,酵母菌和真菌是一个神马例子
+ S1 L4 ]5 T4 ^' {A:Biological hazard 生物危害! f0 Z& w" c7 u& ~6 ?
6 c# m- g9 Q; r" U) d7 m; W( O/ \; w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 F9 ~4 v2 K" n! N6 V: t( P' O* E
根据加拿大食品检验局,食品的危险温度区在多少之间: B! M2 T& a' \9 l' e' z* Z
A:40° and 140°F (4–60°C) 4-60度
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; y8 t0 {" f" P" q+ M! r* b$ T32.All bacteria need the following for survival:9 p" T2 F( h+ \' q
所有细菌生存需要以下哪些内容:3 r, r# N3 H& Q. v2 ~
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- Q ]2 f; o7 N) j6 P( O6 I33.Which of the following correctly represent critical control points in a HACCP system?0 y9 n6 n& _& S. Z
以下哪项正确表示了HACCP体系的关键控制点?8 Q5 m( ~6 @& f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & ^) n4 ]* y: O. Z) U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 I1 b$ U. D3 ]' N! ?, m
& ^$ |( t3 `, p. F34.Which of the following is not an example of a carbohydrate?
1 x+ a0 |9 c* z下列哪一个不是碳水化合物的例子?6 p$ h8 R$ C( s4 k
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:
5 S2 Q) \; s: h$ k6 U液体脂肪做成固体这个过程叫什么
1 ]# h- I3 l ^+ }, iA:Hydrogenation 氢化
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- H4 M4 w/ g. N a36.Which of the following is not an example of a fat substitute?
2 P2 Y, a/ V2 S+ T2 O! r& D0 p4 k下列哪项不是脂肪替代品的一个例子' i1 t6 I% ~3 }' _* i2 u1 \4 G
A:Acesulfame K 安赛蜜K表! J s6 u7 d8 B9 T- g& t
7 J; C/ U9 E2 f: Y3 ^: D37.Health Canada requires that a product labelled "fat free" contain:
. f1 \' K0 n4 S2 @, r, S2 V& l3 G加拿大卫生部要求的产品标有“不含脂肪“包括:9 R; L+ E2 W' q5 n8 o- P9 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" z% Z- }3 R0 o& |0 h5 m- h2 ?
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38.Which of the following is not a problem associated with converting recipes?
* r+ |* T, k. X- d下列哪项是不相关联的转换配方问题? ~8 Q6 n K3 G" B6 r
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:4 Y/ y8 b6 h1 _$ U, J+ T: t/ x) S: ^) b
从供应商采购的物品的品质或成本叫什么
! D6 @ F. \7 F' b& P) e" VA:As-purchased cost 购买的费用7 z b4 ~9 M: [, P0 G b$ c
( B6 s e6 f4 K& C' o40.The amount of stock necessary to cover operating needs between deliveries is known as:: E) ?7 \) k9 i. B
在新货到来之前用于日常所求的必要库存量叫什么5 g, K$ [1 c0 d6 c1 k* d2 I+ ]
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* C+ f) c$ y. W$ S% C
下面那个缩写是用来表明正常库存流程?
% r+ I. ^' |( u8 N; b6 b* y$ UA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
0 K4 H+ V3 o2 t, N下面的那把刀是用来打开蔬菜吗?
- T( {' e& `' s0 xA:Bird's beak knife 鸟嘴刀, t! _! N/ P7 R2 q$ }4 c$ W, q0 e6 V
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?# B( u% p1 [& ]0 S0 Y4 y) U# y
即时读温度计最好用于那方面?0 ^/ Z* E, \- O5 Y+ E. n
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 G# B, p' |( M5 B3 C: z
$ z( x- y) C V/ M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# F l# K% q M* Q$ a下列哪些金属材料受热均匀,通常用在铁板而且非常重
# ~- T2 Y6 i7 _9 x$ e. A( _6 k( R# iA:Cast iron 铸铁1 Y* Y/ L2 {$ }0 h( y( M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* j' Y+ ?) n4 ^: p* K4 B% L* z哪件装备下面有一个可移动的碗和一个S形叶片?1 N @7 K ^) B7 Y7 _# ^: X! |
A:Food processor 食品加工机
5 [' D5 q$ @8 ^http://www.google.com.hk/search? ... iw=1263&bih=572% \) b: F' {1 q5 [9 X2 k" ^
* g6 b) d w" y7 M: g4 H46.Which of the following is not a rule for knife safety?+ y! O* u) t5 X# t0 M
下列哪项不是用刀的安全规则?8 J; q# E& n* s1 l4 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 k9 d- p3 j5 k/ Y8 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 T( c6 X2 L7 q5 I6 Y5 [7 Y4 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 S- o [; K/ L" e
A:RondellES $ V/ e4 F; J& t4 L# ~% I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 s; R5 _# y1 N& D5 B
! M+ o7 F; v% H- L48.Which of the following is a diced cut used to garnish soups?$ Z) X, D0 M( f! p- R! M
下列哪项是切成小方块用于汤的装饰?8 F( j3 a1 S/ x0 _: j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: T8 R, E7 n6 v$ g/ t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! b" I' J/ g; }* c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!!——6 C1 m$ p0 [( N w! I
A:Gaufrette
2 O! H) M) T4 e0 H9 ~$ C; sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ T. R9 E9 H0 ~+ I! U* R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 F3 m: n S& F' _9 w6 S6 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ K, s, c+ B% m+ T: @% w' c) h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 B6 d. B$ U! j* @' R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)+ B# S/ o* z( ]8 L1 l
A:Cilantro 胡荽叶 香菜* o3 N+ P8 j5 u \7 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 t$ [' e$ A: u$ e/ }( L60.Allspice is made from:+ R3 e0 M+ u2 G% ]
多香果, 多香果香料是什么
6 ?9 L- g8 x1 K7 Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 D* \- n* @- u) u# J! N4 o/ t
A:A dried berry 干浆果, g# ^' T0 B' d- ?
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61.Which of the following are used to make a sachet d'épices?
6 T6 ~. L5 B& e) Q- a1 \4 v" f下列哪些是用来做香包德épices?1 T$ [0 \: n9 U* W6 F
http://www.sachetcatering.com/
$ }7 ~5 [; s7 j8 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! P/ B' s* Q% n' f
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62.Which of the following condiments are not soy based?) X+ J0 b I! `' \
下列哪项不是酱油调味品的?
! A% [3 g& N9 XA:Wasabi 日本辣根) f9 ?" q. F0 s6 W! ?: s4 w9 z7 R' z
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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:- q3 E2 |) Q7 ?8 R# j2 w
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:
/ `8 m8 P( _# n# J0 Y% RA:Pasteurization 巴氏杀菌( S: l4 |4 u6 Y/ H- U, @5 b
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64.Which of the following steps is not the correct procedure for whipping egg whites?# @1 N. M6 m4 ~' t3 b
下列哪个步骤是不是正确的蛋清搅打程序?
; V+ B1 o1 l$ G9 DA:Allow to rest before use. 允许休息后方可使用。% m# Y: }0 Z& U0 ?8 A; V8 m
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! f' u& Z! @) g' \: A1 s* W; J
A:56g and 63g 56克和63克3 y! K+ P' U# j! P+ q$ F
' o6 q4 P/ P; h& K0 a66.Evaporated milk is a concentrated milk that is produced by removing# f2 R# i7 s, _3 _7 M9 C5 B
炼乳是一种浓缩牛奶 是去除什么做的
& F7 r, |* g8 lA:60% of the water 60%的水8 @3 r, O* r& n) `
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67.A method of cooking that transfers heat through a liquid or gas is:
8 _: h1 f1 Q0 |/ V一种烹饪方法,通过转移液体或气体是:
" p+ Q* R& l( Z# {% {9 |A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为 q5 S# Q# w$ J* P) |
A:Gelatinization 糊化# X9 _; ?8 k0 C _/ O( I; u
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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?4 n/ q6 z, W3 U# s( n2 x2 I0 b
A:Braising 烤
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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 b( S) u3 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! h0 p- h* I6 ?4 @$ B& @
- L) Z# n7 Z( z @: q+ \, I71.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( w: ~' P$ r7 N( |' s
A:Fumet 原汁2 O9 l' S u- m* s8 T2 t- E% ~
* R3 c/ A! A L- x; d72.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
: Q+ t1 {6 ~1 K2 \ Y$ X5 f( n7 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 N( {8 C# [, M
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73.Which of the following is a principle not used in stock making?1 |5 j# u" F* I1 E* M$ ?% R8 b
下列哪一项不是用于制造高汤(低汤)的原则?
/ e+ O: a4 o" j9 R+ NA:Start the stock in hot water.开始在热水中操作8 `0 o/ }, A/ o# Q1 M
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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
6 J8 G9 S! S1 F6 H2 o) ]9 [A:Remouillage 法语熬汤
% `1 Z7 G9 E' h7 r6 O: Z7 l) K- Mhttp://www.haibao.cn/blog/post/176242.htm |
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