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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 b5 V& C$ |6 Q9 f; t哪位厨师最早带来高水准浮夸的美食1 R5 ]' _; u/ Q5 n
AAntonin Carême 人名 安东尼·卡罗美
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% G8 | b6 }' L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, }! E* q4 @* m3 B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 ?! g9 [6 H \) i9 V8 @7 a4 ^/ G
A:Cast-iron stoves 壁炉* T( g, T8 H% c! [- k* a
http://www.usstove.com/products.php?id=6* v% I6 h) c7 ^
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28.The French term used to describe the roundsman, or swing cook, is:& E' f$ u' F7 e I! D
法国术语,用来描述roundsman,或摇摆厨师是:
+ b8 M" w% r" H T0 QA:Tournant 图尔南
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29.Another term for the wine steward is:
6 B5 `9 o$ D* Z! [" B葡萄酒侍酒师的另一个术语是:' N7 y# J( ] d+ ?4 a. o( S+ K
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
1 y; t; G* q, F8 T+ h) G霉菌,酵母菌和真菌是一个神马例子, `( a. I% t$ Q4 M2 B. D
A:Biological hazard 生物危害/ d. ^6 v3 y+ j! B/ g
. p- @# y' x& z5 i6 ]9 Y- C7 ?3 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 g. P0 {% }# C1 _9 r) x; u
根据加拿大食品检验局,食品的危险温度区在多少之间:
( p" b& G. H' Y3 D; t5 bA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:& y; ]4 X6 n+ ?
所有细菌生存需要以下哪些内容:* ?7 s, V' ?. T7 n1 ?, ?' o! X
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, \+ \6 c* ]4 q8 d/ i
. T3 X2 g) n6 y, y" K3 X0 U33.Which of the following correctly represent critical control points in a HACCP system?9 y1 O4 _" z/ o, B: _2 f- Y6 F: @
以下哪项正确表示了HACCP体系的关键控制点?5 r3 `0 J& r6 P( Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 }* @3 y! @: }食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ ~: {7 ?7 a6 F
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34.Which of the following is not an example of a carbohydrate?
$ w) U g7 c" j$ _/ z$ p下列哪一个不是碳水化合物的例子?3 h# R8 j2 \. {1 Q8 ~% u0 R# s
A:Essential nutrients 必需的营养物质 U2 f: O* ^' A* I& }: a- Q
/ `5 @$ N; d+ c! { j& r4 S35.The process by which a liquid fat is made solid is called:8 ^0 C% v' `, z
液体脂肪做成固体这个过程叫什么
% w$ U1 v) M- B% s7 dA:Hydrogenation 氢化
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4 ~6 L- X' T7 z* ?$ s7 K36.Which of the following is not an example of a fat substitute?$ ]/ K' e& ^6 s+ v. _) y( Y5 d
下列哪项不是脂肪替代品的一个例子
# K; s4 R" j {" K+ YA:Acesulfame K 安赛蜜K表7 q: j, _: q% w; ^% v2 a5 R% q
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37.Health Canada requires that a product labelled "fat free" contain:
& I6 }2 ^5 o; r O* {* x加拿大卫生部要求的产品标有“不含脂肪“包括:3 @& q5 B, ^6 y# X2 l( b
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?
* d" x: Y7 o" a/ }# Q下列哪项是不相关联的转换配方问题?
6 Z% h' x; e2 {; \6 ]A:Unit cost 单位成本1 I' m6 y1 p2 t
, Y. q2 D5 {! U, P' I39.The condition or cost of an item as it is purchased from the supplier is called:4 W& \! y5 }9 O9 X8 E
从供应商采购的物品的品质或成本叫什么
: o H2 b' k2 h, E) G6 ~* {" g& \) j1 ]A:As-purchased cost 购买的费用0 U5 f, n1 F# Z- F0 [* m4 C$ w$ `' k
% Z8 }+ [8 r6 A40.The amount of stock necessary to cover operating needs between deliveries is known as:
; L# a0 e3 n" N/ C! t/ B在新货到来之前用于日常所求的必要库存量叫什么) \, T; R* ^* I8 N4 ?8 j; M
A:Parstock 基本日常最低库存+ ~! c: T" p3 `% b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
. A! u2 ^3 v5 F) B0 l9 B下面那个缩写是用来表明正常库存流程?
7 T& s( T! U4 p+ HA:FIFO=FIRST IN FIRST OUT 先进先出- U! D# \# m# J* _; R
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42.Which of the following knives is used to turn vegetables?
! R9 T6 M; t6 V) `/ A" W下面的那把刀是用来打开蔬菜吗?
6 i8 w) R% j. d* a1 u, kA:Bird's beak knife 鸟嘴刀9 B3 X! M2 ^2 F" v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& ]" B1 X: z9 |# {% m2 ^
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43.What is an instant-read thermometer best used for?
" T6 L$ v# U: d8 p6 F- ~' i: ^4 T即时读温度计最好用于那方面?
, D9 u" q: A. x6 d% L3 l' ^& |6 \A:Checking the internal temperature of a roast 检查被考物品的内部温度/ Q2 R4 r8 d8 _
5 k! w# f7 ^! D, c- N6 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. T" A4 L7 j0 O; V% W# M; B `
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 P& R/ p/ ?$ x- G6 R% f# m' A; v/ u
A:Cast iron 铸铁
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" H' A% u1 J3 C! ?/ p2 e* O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; A; g1 v2 M. l" p q' A哪件装备下面有一个可移动的碗和一个S形叶片?
, G$ q/ b+ _& g1 T6 OA:Food processor 食品加工机- }# P+ n$ V: s* c7 r
http://www.google.com.hk/search? ... iw=1263&bih=5728 k7 p" u. n; u X8 p' U5 {
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46.Which of the following is not a rule for knife safety?
( l3 G) X( l u. h% @下列哪项不是用刀的安全规则?
. w9 d+ X; q' c$ x- M/ XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, C6 y' U- r& g7 `/ i4 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& g$ W. h4 Y# o' O; k7 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, q( e( K. K9 U% [. lA:RondellES & A6 I7 V- Y4 m: w6 j) T7 o& b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& J/ t9 b. ?- N/ B* l9 X3 H48.Which of the following is a diced cut used to garnish soups?+ j0 d) U" M) b0 S8 E+ j" ^. y
下列哪项是切成小方块用于汤的装饰?
, H9 Y6 x' k$ w& B R5 }* ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 e6 |! s+ R$ L. v& j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 B7 n6 w, h! }7 q
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!!——
( M- Q, [7 @0 S$ \8 G1 Y; ]/ RA:Gaufrette 5 y- ]7 Q1 F d0 v4 l' p5 J7 z6 l C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. C1 |0 c ], ~' B! V# p3 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& }& I' g/ A/ I/ _5 v4 J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' ~4 Y! F& }$ N! a3 P! B
" S9 d4 g* \9 n0 w8 K) `/ `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ P0 H9 i% }. d% v2 p2 q9 B; j+ W
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)
8 L) t0 y) {% C5 N0 yA:Cilantro 胡荽叶 香菜: F6 t5 c) U/ w: t7 a2 {( }: ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( G: }+ _! x% @; D
; u$ m, F) b: E/ A- W60.Allspice is made from:8 C! E! P& f; o& U: K. s
多香果, 多香果香料是什么
; Y; Q! {5 w) L5 [1 {0 }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ y- \( A9 f1 C5 H/ [3 |
A:A dried berry 干浆果! B) R& T/ K8 c( O; v; L
0 A1 N1 J' u% L7 ?/ r7 }61.Which of the following are used to make a sachet d'épices?/ K! b) _+ @% h: s4 B7 X
下列哪些是用来做香包德épices?/ T' n+ P' X+ q, J: X+ w- g# e
http://www.sachetcatering.com/
+ r1 q, U. V# S+ _3 M: YA: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?
4 b+ L' O- a5 r& v8 l下列哪项不是酱油调味品的?% B5 q3 m- F) W# V7 Z
A:Wasabi 日本辣根
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0 e7 F) s. R' w- A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 [: X+ Z8 [9 o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:+ {- r9 ~0 v; a" a# d- R, g
A:Pasteurization 巴氏杀菌* v7 I( Y! c) X- D5 Y
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, `6 L' \ r+ z0 i4 `! W$ t下列哪个步骤是不是正确的蛋清搅打程序?, t. i8 M4 t, T- u9 c! X0 a9 s
A:Allow to rest before use. 允许休息后方可使用。. C$ v+ n1 W- m) L) B( p3 P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. u+ _2 e, @. P7 u2 N4 i7 n+ 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 removing2 J$ y& m8 ~9 A1 r: [3 k# N2 i. x% x
炼乳是一种浓缩牛奶 是去除什么做的
# h. W; S, u! M: g9 W+ p* UA:60% of the water 60%的水4 F! N; G+ ^& k: l) \2 `0 N( Y
6 i% U- A$ o6 x5 d9 T67.A method of cooking that transfers heat through a liquid or gas is:/ k" `7 h" R3 d! D9 D; c
一种烹饪方法,通过转移液体或气体是:
3 [# R6 z2 n: ]% s- Z+ \% ~A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
# V* O$ ~( e' bA:Gelatinization 糊化9 Q) d# H9 c5 Z* D; U6 \9 n
4 y6 R5 z; u' k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# |5 f+ u1 ~: M) ~: f J( n
A:Braising 烤9 ^( q; u: [ W
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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:) q7 ?. \2 ^0 d# ^: T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 J5 m/ u8 f/ l
# n0 {/ ?: J2 O5 @2 l71.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
: L B. K k$ vA:Fumet 原汁3 C) ` R7 S3 p9 O$ u
2 I# L- f: r. t2 f7 t72.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
- Z$ T5 h9 \0 b% D9 Q d S+ vA: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?
3 \% F) h# L% @6 C% L7 B, d% l下列哪一项不是用于制造高汤(低汤)的原则?5 b$ y' j2 R2 q
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
c% f: u) g# j, XA:Remouillage 法语熬汤- y8 q) K$ v; \" t/ [- `1 {
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