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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ ]. h7 o( l7 y" n& G7 _( F" S哪位厨师最早带来高水准浮夸的美食
* s4 n3 Y- a- n& oAAntonin Carême 人名 安东尼·卡罗美) Z7 l) w" `+ ]- M! _1 F$ G" v# K4 C
( {$ M; M7 e8 L" u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ X! O4 E. @4 o e% \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( s* F6 W: V8 G) f& {* ^" rA:Cast-iron stoves 壁炉
! z1 b0 L8 d+ L _/ c" @http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:: @* V# `- T1 L0 _, [
法国术语,用来描述roundsman,或摇摆厨师是:
I7 O, H$ M4 q1 |6 WA:Tournant 图尔南/ h0 A; \( Y4 P, ]& v2 Y: K
/ ]% p6 t e7 w/ \( G7 g4 U29.Another term for the wine steward is:
& { F3 F; b1 @7 Q8 l( |葡萄酒侍酒师的另一个术语是:
# s% W# l3 \% o7 Z- v) @3 b# R wA: Sommelier 侍酒师( e8 T8 g. ]+ N6 a
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30.Molds, yeasts and fungi are examples of a:
$ x- N. {8 ?7 P5 _& a" m霉菌,酵母菌和真菌是一个神马例子
' |0 O, y' X% d! z0 e) q1 {/ gA:Biological hazard 生物危害
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# [, y! e5 \% r# o% [# {. ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) F0 w8 d# ^; P B4 y: O
根据加拿大食品检验局,食品的危险温度区在多少之间:. N9 I4 b/ p& Q; h
A:40° and 140°F (4–60°C) 4-60度2 K* S L/ [+ Q, }. a; O/ S n7 _
% m1 b1 F( Z2 K8 \3 f* m8 ~. y32.All bacteria need the following for survival:
- {! F" r/ c9 p. q所有细菌生存需要以下哪些内容:5 Z3 p, z3 o( H- f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, l; k8 Y. d0 V; H33.Which of the following correctly represent critical control points in a HACCP system?7 i* {6 n+ N/ t2 }3 X" S2 K
以下哪项正确表示了HACCP体系的关键控制点?
/ X: E) R, @' v- B8 j7 a0 u; ~6 MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * P) f/ A7 F& D! G9 t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 J- k3 B( X/ W( C34.Which of the following is not an example of a carbohydrate?
" w7 W) {/ \9 s5 H- p下列哪一个不是碳水化合物的例子?
$ A+ a3 c7 A8 u, M1 H, A; u% H" `A:Essential nutrients 必需的营养物质
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5 F3 t# S) W' W* q6 \35.The process by which a liquid fat is made solid is called:3 f; k: h2 k$ h [# b% C: Z$ t
液体脂肪做成固体这个过程叫什么1 y4 L& d, B4 K6 m6 K& k( d* I
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 m4 a% P2 d c4 S8 Z9 E
下列哪项不是脂肪替代品的一个例子- u2 H1 I+ I0 T p/ E$ p; j! G% @% A
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- x9 v" q' \7 v0 I
加拿大卫生部要求的产品标有“不含脂肪“包括:% f4 a4 q3 }2 I* {! k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 y1 D* N2 F0 Q+ \8 B1 g8 T
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38.Which of the following is not a problem associated with converting recipes?
# b" }+ [$ y( p$ F/ r下列哪项是不相关联的转换配方问题?
2 K B4 V: U: e! L/ t! YA:Unit cost 单位成本; Q" r2 m6 u" b$ ~% {5 l0 ~
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39.The condition or cost of an item as it is purchased from the supplier is called:8 G2 k% L' e) j" f- {+ m
从供应商采购的物品的品质或成本叫什么
5 Y' c/ _' R, p0 s, ]# M9 ~A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( d) s' G' n' O2 c& b$ I6 t5 r, K
在新货到来之前用于日常所求的必要库存量叫什么2 T1 M. X$ A$ E7 `9 _. l C
A:Parstock 基本日常最低库存( v7 b/ m6 [+ U4 t
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 J+ Z2 ?& H" u( z
下面那个缩写是用来表明正常库存流程?
: c: p. t) x9 lA:FIFO=FIRST IN FIRST OUT 先进先出
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& h. `1 I. I& q7 ~' G42.Which of the following knives is used to turn vegetables?9 a- Q" D6 y& `% j4 a0 h; ]
下面的那把刀是用来打开蔬菜吗?
+ W$ D/ n- ?, iA:Bird's beak knife 鸟嘴刀
# d4 s* M7 F, J" y5 b6 y$ _1 _3 G2 Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?0 a+ k( u1 d$ L$ Y( l4 g* [
即时读温度计最好用于那方面?
# |1 Y' }2 b, \7 v9 y3 UA: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?
/ R L7 K7 J n- P4 C ~2 V下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 ` b6 p( i0 YA:Cast iron 铸铁7 Q3 S6 d8 p- H' f. ~# E$ u2 w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 i5 w; q2 ]' O, U2 k% |哪件装备下面有一个可移动的碗和一个S形叶片?2 n9 ^8 o% u$ n2 ?- j9 `" w4 q
A:Food processor 食品加工机
# J; g* l0 L& F% ehttp://www.google.com.hk/search? ... iw=1263&bih=572& f9 z* M3 S" {
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46.Which of the following is not a rule for knife safety?
7 E; r- p/ s, e( `* `! y; v下列哪项不是用刀的安全规则?2 [2 ~" `4 F- x! r. |' M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 M* ]: h# n6 ?' Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, X% _- [2 s, j2 U6 k) P& u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 @& X1 \: |; h3 ]" ]5 k
A:RondellES $ W; g# P/ f! e1 R, v# U; m$ C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" o& w# \: W' D4 Q' r
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48.Which of the following is a diced cut used to garnish soups?
. T( p$ `- t: K Z2 \. y下列哪项是切成小方块用于汤的装饰?
" h( p) _: D/ x9 A7 j6 F; [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% e: C+ `# s8 ?# o) c% A- c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; f1 n( ~7 c* h7 N
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!!——/ H. b! S! Y/ J }- C7 x$ |5 h
A:Gaufrette
# ]! Z! I! v5 n2 M2 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: p! z/ s1 _. h* k" |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 Z, l1 e0 B2 Z- M0 n" J. l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( T) B8 n7 _: n) i5 ^- m4 ^
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ `; m5 o6 k) p+ F7 _- f: ]
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)" G! ~3 g/ F! n9 B( N: c
A:Cilantro 胡荽叶 香菜
) Y1 i9 L- D( ]4 D0 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% M! ]. x9 |7 l0 v9 H. B
5 ^4 O# p+ B' T: \60.Allspice is made from:5 o$ p. l) ]! r
多香果, 多香果香料是什么
" b8 ^2 a* x% q; e7 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! u s3 n8 L# r# C X+ ?
A:A dried berry 干浆果& W5 B7 A T" a# f6 C k
! {$ ~) `5 F( `4 J- ?; P8 ~61.Which of the following are used to make a sachet d'épices?8 t: ~# e" E5 j5 c: ^4 j2 w
下列哪些是用来做香包德épices?
3 |) S$ i3 s# |( c) Z$ v# R) ^7 Bhttp://www.sachetcatering.com/
6 J" ]4 M8 B# b7 L+ | G6 aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" }$ W* {/ N2 E, [! n( Q; @0 g" ^ U62.Which of the following condiments are not soy based?
; j# Z+ N6 U+ r" G; e* q% @下列哪项不是酱油调味品的?
* E+ ^0 L+ ~0 [A:Wasabi 日本辣根3 W; Q" ~# m* v( ^2 t6 Q8 `
8 @" G! ]: ~/ D* B2 E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 m9 Y+ h/ I0 f3 E
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:4 @, T' O" ~% T! U
A:Pasteurization 巴氏杀菌
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2 a! N: e( h" b; q" H2 I! j( u64.Which of the following steps is not the correct procedure for whipping egg whites?
: V+ \$ r- r* v- C下列哪个步骤是不是正确的蛋清搅打程序?7 ~; O0 ?/ z6 q6 z6 ]
A:Allow to rest before use. 允许休息后方可使用。
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9 S: j8 @6 Y" U65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ P" ^1 G* g( {A:56g and 63g 56克和63克
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- u( u9 [ M8 g- x4 j+ v+ |) U$ X66.Evaporated milk is a concentrated milk that is produced by removing! ^- O4 X- I; [
炼乳是一种浓缩牛奶 是去除什么做的1 ^% Z1 e/ Q: q
A:60% of the water 60%的水
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1 u) M' {! Y9 U- \" y: K( ]67.A method of cooking that transfers heat through a liquid or gas is:
: o. w) G- i1 I& v% y' i一种烹饪方法,通过转移液体或气体是:
9 c" ^! {# \9 h3 D9 F/ v% mA:Convection 对流8 b/ l3 ^- {+ t$ [2 |
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68.The cooking of starches is known as 烹调的淀粉被称为
d, p. T$ B$ f9 \4 h3 d8 WA:Gelatinization 糊化/ D0 r @$ e& @& V, G1 x
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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?. k. }4 L4 c' ~; S
A:Braising 烤+ g0 T: o. }1 q' e0 H: S# N
4 T* \3 U9 |# e5 |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:) n8 k" ]; B: I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ d$ s& Q2 F% f& R S
+ c/ g/ g4 J, G( L# s71.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- }& o- u& S$ z- i& h4 n
A:Fumet 原汁, k: |9 X u7 L
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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& r% V* r, L+ n! c4 e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* I4 x$ g2 X# F3 {' L- |" v
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73.Which of the following is a principle not used in stock making?
& V1 R1 w$ h q1 w* S下列哪一项不是用于制造高汤(低汤)的原则?3 i9 I* m; M1 U( X# T5 M0 x: T
A:Start the stock in hot water.开始在热水中操作, d$ [8 Y) s& F7 `' E
. }8 y2 J0 A3 F# v" S- J( 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
; O. z, ]2 C+ R2 }5 [, OA:Remouillage 法语熬汤
* \" F, S+ s6 e ~2 xhttp://www.haibao.cn/blog/post/176242.htm |
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