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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:: v; c, J$ i2 F, b' e# E
哪位厨师最早带来高水准浮夸的美食2 h% \; N4 T; m0 s$ {, Z
AAntonin Carême 人名 安东尼·卡罗美
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$ f# U9 Z9 a& W; H4 q- P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 D# p" _, e! m/ b( S- b7 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ t# q% H& P$ I
A:Cast-iron stoves 壁炉& k4 b, M* E* E
http://www.usstove.com/products.php?id=6
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: Z* L# _7 P0 g; N6 e28.The French term used to describe the roundsman, or swing cook, is:. {2 M# y4 l a( O
法国术语,用来描述roundsman,或摇摆厨师是:
3 `, r( a' Z9 q8 |& P* _5 C7 NA:Tournant 图尔南% w4 X- i+ P& p3 O3 X& j
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29.Another term for the wine steward is:
- ^2 i7 Z0 B) A7 U葡萄酒侍酒师的另一个术语是:
/ G# e$ R9 h6 y5 s# I( u9 ^A: Sommelier 侍酒师6 Q& {" w) ]8 h; F* m4 X, k
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30.Molds, yeasts and fungi are examples of a:
7 }& r2 l l2 x/ Q r" H霉菌,酵母菌和真菌是一个神马例子 Y L( \* q% e) W9 k$ Q& H
A:Biological hazard 生物危害/ ]/ K5 p' r1 l3 X, H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& d9 m6 W- Y$ E* m( e
根据加拿大食品检验局,食品的危险温度区在多少之间:
* Q( H3 `" a' h# A j z* O% lA:40° and 140°F (4–60°C) 4-60度3 T4 I" c% {% j* @4 I4 U
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32.All bacteria need the following for survival:
+ p& ^' O$ ~5 N* w r所有细菌生存需要以下哪些内容:% p B7 H6 O+ p2 C1 @5 q8 C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; }: M, o7 C% H, U" w33.Which of the following correctly represent critical control points in a HACCP system?! x: j3 |2 L& K# p; ~
以下哪项正确表示了HACCP体系的关键控制点?& b) s; Z( D6 ]* L0 p$ C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 k7 o$ F, i) V4 Z, O9 V$ Q y食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 g( ^+ e1 I& t7 u0 S* y- J
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34.Which of the following is not an example of a carbohydrate?$ a p V# v" N- g3 J7 n0 ] i) V
下列哪一个不是碳水化合物的例子?$ ~ [( e$ t- O5 Z. a9 x1 w* V
A:Essential nutrients 必需的营养物质4 G' {7 @% ]# [
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35.The process by which a liquid fat is made solid is called:+ ?9 G, [& u' w6 l# T0 P% X4 B
液体脂肪做成固体这个过程叫什么8 l/ H# z3 x, }! W$ d
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" r) H2 @3 L& y5 j/ ^ m+ m. `
下列哪项不是脂肪替代品的一个例子
; l4 t2 u. G! Y) k; d* X: B$ n( mA:Acesulfame K 安赛蜜K表$ a# }, U7 J7 z z4 v) c" P
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37.Health Canada requires that a product labelled "fat free" contain:
$ q" a+ P) i; j" ?加拿大卫生部要求的产品标有“不含脂肪“包括:
4 c1 B; }! Y& n/ _1 r- ?: KA: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?
3 m1 g, W D7 y( U/ L下列哪项是不相关联的转换配方问题?
% U3 f5 O1 Z5 V0 p% ~" CA: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:
: X/ O1 n$ M! r5 C) w, W从供应商采购的物品的品质或成本叫什么: d7 x1 A" q! q5 d! d
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:
- I2 Q4 R0 Q' g5 T: b5 K9 V. R在新货到来之前用于日常所求的必要库存量叫什么
- a" [# l; Y$ `, }; HA:Parstock 基本日常最低库存
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5 C9 [$ a# p) y( v41.Which of the following abbreviations is used to describe the proper rotation of stock?1 J) y( U1 M- d, X
下面那个缩写是用来表明正常库存流程?
* u. V7 ?& O) j d2 O3 T t1 mA:FIFO=FIRST IN FIRST OUT 先进先出6 `+ D: Z% _# L& e! S8 K
' m6 v% D9 C' L- @9 ?3 h$ D42.Which of the following knives is used to turn vegetables?2 {& Y4 m v# _5 c1 |
下面的那把刀是用来打开蔬菜吗?0 `, K8 |! }/ s6 s
A:Bird's beak knife 鸟嘴刀
- l3 _+ I( B B+ U) @: I+ Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# N4 S2 w( l7 g0 T) Q43.What is an instant-read thermometer best used for?
1 P3 T7 l" `7 J( C+ {即时读温度计最好用于那方面?. @" [/ w& S7 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度( }+ ^( k% c: J1 y! _. d8 [2 X# H
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 b1 h7 X: k% S, V! [, R下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 j' _ k* H w# sA:Cast iron 铸铁3 {4 G% k, h1 G! C6 A& x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# t1 u/ ~* q8 U4 q哪件装备下面有一个可移动的碗和一个S形叶片?
: J; A/ t) w# DA:Food processor 食品加工机3 I8 y6 ^. E0 h
http://www.google.com.hk/search? ... iw=1263&bih=5723 M* U, C/ A* u \
6 {- P5 P. G/ f7 C5 ?: y46.Which of the following is not a rule for knife safety?: k0 u" J8 @& `2 _" l& }0 C6 K* H
下列哪项不是用刀的安全规则?1 L D" M+ I4 a p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( A! _, |/ B. y. D3 v8 Q, s3 W
7 F+ b6 M3 q- t' [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 A8 R* i% J, b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- A+ T" {) ^: N6 c
A:RondellES
7 b) q- Z7 V) U6 `* yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% z* s+ [7 G5 G$ Z
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48.Which of the following is a diced cut used to garnish soups?5 ~( Z/ Z8 ^: w( N" B% |, K. B
下列哪项是切成小方块用于汤的装饰?
& |' @. ~; h4 @- BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- B# \ J4 B9 _ g1 ~; A- u; S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 J9 }* T) k: T2 q* _ x7 s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!!——
; V( h) m8 w6 E1 QA:Gaufrette
8 j! q9 \ D sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 s: }/ U9 M. H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 s! M8 S, ?/ tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 V# y! @6 [0 B, P
4 Z# O4 E4 ~' T& J" q1 W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 S! a7 g; N+ U$ P5 A0 J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)* L( ?2 E, z. {' U! q& v/ B
A:Cilantro 胡荽叶 香菜
, C0 U! i+ @: @' O4 S/ ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: t) q% ]% Q( y+ d9 O. N
5 J! j/ b% Z6 {8 w: U6 Q60.Allspice is made from:; c. ]* o0 @& ?3 D6 z( ~
多香果, 多香果香料是什么0 e: L4 B; m/ m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 W. R& }1 O0 j% a
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 B* m+ j; k9 D6 ~& {+ H% L$ l下列哪些是用来做香包德épices?
2 u9 {. I/ S7 W6 |) V ]. ^http://www.sachetcatering.com/% ]5 V! s/ o4 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ C4 r! p- o) N; p( j. S& U
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62.Which of the following condiments are not soy based?
3 Z e, b' p2 y- x$ q! m) u8 p# a下列哪项不是酱油调味品的?
; O ]3 V. l! I/ d$ [A:Wasabi 日本辣根
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/ X" k' X0 z- ^- ~2 c0 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 x2 m/ q: L1 S: r: u. _! l
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:. P& q T6 c1 M: |
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ @( n, j5 o% G3 j, N" ]下列哪个步骤是不是正确的蛋清搅打程序?: B. u2 Z7 v( Y( l. h. N5 K
A:Allow to rest before use. 允许休息后方可使用。- {, ?( k& Q; f; R9 |' X
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& G8 o; O( e2 W( j8 p6 x0 k! r' k0 ?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
' U" M( @% X% X" i4 k5 X/ I4 j炼乳是一种浓缩牛奶 是去除什么做的2 n8 b, n, N0 b8 h9 l
A:60% of the water 60%的水 r* [# z4 Q6 M3 l
s, M! Z, G- s* ?67.A method of cooking that transfers heat through a liquid or gas is:
) {2 A s( H8 V6 c5 ~5 @3 `一种烹饪方法,通过转移液体或气体是:
" l0 b3 E' l$ \- j& hA:Convection 对流4 p: ]( }: _1 `! P% _
4 g: d8 M: d' W7 j- M/ k68.The cooking of starches is known as 烹调的淀粉被称为
/ a8 b C3 j: }. }A:Gelatinization 糊化& ^. z# ]/ L- x; j. ~) {
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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?
$ o( H4 p* ]: {( _8 K, JA: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:
2 k3 s6 W1 K* r: g0 tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 b0 O0 e4 r$ V/ O) r& k( |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1 \; ~& F% C% q# [9 r
A:Fumet 原汁+ P/ I! z/ ]2 U+ S# J
/ U6 L9 |# B; o2 I2 _# L72.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
& H5 K5 T7 q8 b# Y8 ^7 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ f# ?; O3 M! F- m0 v* T2 a
4 I5 n: ?% e6 {- }0 X4 ?73.Which of the following is a principle not used in stock making?' O I3 y4 P. W* w7 E! C* w
下列哪一项不是用于制造高汤(低汤)的原则?
e2 L: V& d! YA:Start the stock in hot water.开始在热水中操作
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5 V+ P# G+ Y4 A9 ]( \! U( z, e74.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1 Y: U# U9 V- r9 n$ a# h4 b! q: ^ `
A:Remouillage 法语熬汤6 j' k7 F0 b J
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