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26.The chef who is credited with bringing grande cuisine to the forefront is:! o0 _' f& J2 T4 j2 R% L
哪位厨师最早带来高水准浮夸的美食
, T# |: O. \/ h; _) L, aAAntonin Carême 人名 安东尼·卡罗美
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8 \& ^1 _, o4 i A; T' `2 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 x: z* j! r8 ^: i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 G4 D( A8 q+ f$ RA:Cast-iron stoves 壁炉+ a! C L! q9 Y" }2 b; f, W6 G
http://www.usstove.com/products.php?id=6. @) M3 S# C/ k2 T) @, w# o5 \% t
% O! C3 E1 q* ~- f) l l, \% \28.The French term used to describe the roundsman, or swing cook, is:; a- h" R7 n. i( F$ V- a
法国术语,用来描述roundsman,或摇摆厨师是: _9 t( \( c" b ]; Q6 Y
A:Tournant 图尔南
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' Y; j9 [, H" v4 @+ F29.Another term for the wine steward is:
3 T% R0 W1 o) x1 y葡萄酒侍酒师的另一个术语是:" b( B; c6 G5 {+ o
A: Sommelier 侍酒师0 Q* o% c: i. T* J' P+ j( Z1 d
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30.Molds, yeasts and fungi are examples of a:, l: E: i G x
霉菌,酵母菌和真菌是一个神马例子4 b" ^. G' S1 D! H T
A:Biological hazard 生物危害0 b# ]$ I! H6 D9 n: m* y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 A5 Z8 F k* ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ g* w% d# }8 j( v# W8 KA:40° and 140°F (4–60°C) 4-60度& j$ d9 ]' Z! P0 u4 @1 Q
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32.All bacteria need the following for survival:
2 c/ G( X" o( O ?; X2 t所有细菌生存需要以下哪些内容:$ h* \- A _+ C+ e: m( ]- c/ N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* C) h3 ]$ f; J4 H2 v
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33.Which of the following correctly represent critical control points in a HACCP system?
8 O( B) ~, S6 Z6 ~2 d2 I: ^以下哪项正确表示了HACCP体系的关键控制点?
, j# p" o/ i% B2 g8 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - o9 d7 {! N. N# a* v
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 w" D( G3 d" }& B$ N- M' x! K下列哪一个不是碳水化合物的例子?
9 C' c' m/ b& _ z( b, ?8 m/ z9 TA:Essential nutrients 必需的营养物质
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% {2 w3 R2 D0 Y3 q35.The process by which a liquid fat is made solid is called:
- p' o' {. D- n' N3 P+ m液体脂肪做成固体这个过程叫什么1 s' O! X/ V3 V$ s% ^ b R
A:Hydrogenation 氢化& Y. d- A+ f0 L! W
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36.Which of the following is not an example of a fat substitute?
# j0 ?# o h2 Z3 n) Q下列哪项不是脂肪替代品的一个例子6 d; L& j$ n k4 J
A:Acesulfame K 安赛蜜K表6 t. u9 d$ F7 e# \
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37.Health Canada requires that a product labelled "fat free" contain:
?1 e* u5 ~% i1 d! e8 s8 J加拿大卫生部要求的产品标有“不含脂肪“包括:9 e- W H% K7 S4 Q' D9 s" A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 u% F B" _/ W" H2 @5 z4 N1 M
5 \- l5 K, R3 {. W! M: Q# {- w7 c" M/ `38.Which of the following is not a problem associated with converting recipes?2 y3 o% @6 g' c
下列哪项是不相关联的转换配方问题?( S: v) F! `6 `* t' E
A:Unit cost 单位成本$ E" T' a5 P* O5 F8 M8 w% z
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39.The condition or cost of an item as it is purchased from the supplier is called:
, T& @7 F6 Y$ |% k! H: X" c! D从供应商采购的物品的品质或成本叫什么
Y+ h! `; o1 d5 h. bA:As-purchased cost 购买的费用* Q1 C% l2 G' ~1 Q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 t2 c6 D m7 v+ h! p在新货到来之前用于日常所求的必要库存量叫什么
8 k1 x! T3 j0 b& I; [A:Parstock 基本日常最低库存
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: F% a8 d7 N: m/ ], o$ I# E41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 \# k U! }" S9 V0 C) T下面那个缩写是用来表明正常库存流程?
0 K7 n5 h: ^; K9 n0 m6 @$ \/ G. b0 gA:FIFO=FIRST IN FIRST OUT 先进先出- ^" @0 U) ]3 v i& z; |) ^
1 n$ E2 P, G6 L2 f# D42.Which of the following knives is used to turn vegetables?; L& T) k& h7 P
下面的那把刀是用来打开蔬菜吗?
! l6 j' }) k' I# wA:Bird's beak knife 鸟嘴刀& t9 r$ G/ T( Y0 M6 A) _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, a2 P8 e4 [* m; g- `+ t2 F
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43.What is an instant-read thermometer best used for?
5 [) e# k% y- w: Z, Y即时读温度计最好用于那方面?
" I* U& a, I) O( d3 y4 YA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& h ~3 ~+ s7 f8 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 M: A6 G: C- J' f3 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 K' v- E& d3 ]3 }) ~- v- q4 f( d
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- v% A# O% ~! O' L哪件装备下面有一个可移动的碗和一个S形叶片?
$ x" S' ?, X. q) o; i3 kA:Food processor 食品加工机
3 H$ g8 j: @* y3 C1 |8 Z! Mhttp://www.google.com.hk/search? ... iw=1263&bih=5722 x0 S) L2 C+ v! z2 O0 Y& l9 [
( ?- P% u/ S: Z3 g5 J" [' c I46.Which of the following is not a rule for knife safety?8 E( o- S/ z6 A# q* w; G* k9 `; _
下列哪项不是用刀的安全规则?) _3 B# g9 r8 G7 z* ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ E: v8 O: ?% {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( G4 U& a& m8 [( ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ G- g( u8 D: T& B9 r
A:RondellES
n3 }9 ~+ P1 F# N* w/ @5 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 s q, I' v# }2 o7 U
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48.Which of the following is a diced cut used to garnish soups?5 Y# h3 Z% ]9 V6 A6 d b6 P8 d
下列哪项是切成小方块用于汤的装饰?
9 n \9 f4 k3 ?3 T, zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 ^* ]4 C e8 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 ~0 M o/ Y4 q L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!!—— \3 _3 [' N2 p, I2 X. p
A:Gaufrette , R) b% U# d6 Q: z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& X0 b; p5 o# j$ Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; k* [4 i5 _. r7 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ E! {' q$ G R, i4 P- `$ n2 q1 S
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
g7 V+ N1 t: K8 b! 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)
5 B7 T/ H# H: w$ f6 J3 m& z8 H( HA:Cilantro 胡荽叶 香菜
) t5 Y0 _; G- y4 o& Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( l4 R1 L3 H3 M1 ] 多香果, 多香果香料是什么. k- G* @3 b y' {. \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, x. ~2 k& m8 x" L
A:A dried berry 干浆果5 _* K+ b3 C! I4 n+ t0 {( Q
: g$ w9 A+ L: ^8 P+ @0 ]8 [( U61.Which of the following are used to make a sachet d'épices?, G8 v' I% D. ?9 K7 @/ ]
下列哪些是用来做香包德épices?
# h5 S0 x/ h9 U3 khttp://www.sachetcatering.com/
# e6 I( A: q! \ _. K/ g! i# o2 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; r4 m, i; U( K* Y( u# V0 D/ D. [
+ d9 E+ M: D! `; v. {+ X62.Which of the following condiments are not soy based?! L( V; @6 l5 o5 F, _$ ?9 ?5 X' P- X# |9 B
下列哪项不是酱油调味品的?2 j" D+ V& T, s" x2 K
A:Wasabi 日本辣根
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( \7 n) Y6 n& `2 s. {& ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ c7 K" V2 K) v1 Z4 d, ~8 V
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:9 J) m0 x0 d8 C1 n0 e/ l8 E
A:Pasteurization 巴氏杀菌3 M" T$ A, O. A% m. R
' u/ Z0 r" C' G+ }2 o# f3 p" Z* D64.Which of the following steps is not the correct procedure for whipping egg whites?
2 h; D$ i% U; w# d下列哪个步骤是不是正确的蛋清搅打程序?
, |8 d( T4 n6 r! \( ?A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' i& K* B$ |' N& C4 v& v
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 c2 S% |; D4 u炼乳是一种浓缩牛奶 是去除什么做的
( m- Q' M' t5 D& X5 jA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:( c/ d+ o0 \ Y) E; x
一种烹饪方法,通过转移液体或气体是:2 S Z1 ]9 ?: O6 m
A:Convection 对流5 w+ k4 l) U2 i' A7 t3 S
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68.The cooking of starches is known as 烹调的淀粉被称为
$ C P; n3 @6 V8 A: ZA:Gelatinization 糊化5 s B% x) c6 z W0 [
" d/ L- R) b, `8 n# o1 U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 q9 }) w" @% |% \' Y
A:Braising 烤
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( j) m3 ^) }( R/ z$ Q70.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:
! y8 l7 I6 m' DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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/ z, K/ n; V' X7 I2 c9 K' C0 S0 c6 l
A:Fumet 原汁' D1 n1 T- q( t
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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) T' X7 P6 D; D# q# I
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?
% X5 {' [' F# y2 ?& h1 D% ~% j0 B下列哪一项不是用于制造高汤(低汤)的原则?
1 @% @* \6 I) A% TA: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
% z$ b- O, d* R! `$ pA:Remouillage 法语熬汤 d1 { E2 E% U2 W# D: Q
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