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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:
+ t# c a4 X5 e哪位厨师最早带来高水准浮夸的美食5 p. r: u- b# g: U- Z$ h
AAntonin Carême 人名 安东尼·卡罗美* Y7 U% g8 K5 v0 K5 E: E6 N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* p8 T* a3 z; w+ q" M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# _' o. ?( {: p& {4 ?! q2 R# XA:Cast-iron stoves 壁炉
7 x: d5 Y. q/ h" nhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- ?) _5 `# r7 H% n4 h5 [法国术语,用来描述roundsman,或摇摆厨师是: l+ U/ w! B0 g' ~
A:Tournant 图尔南
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' U( t2 [4 u. u8 ^29.Another term for the wine steward is:/ |/ V8 {8 j1 S
葡萄酒侍酒师的另一个术语是:8 t; a" ^) M& B" D6 K
A: Sommelier 侍酒师
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8 H7 r e+ S3 U30.Molds, yeasts and fungi are examples of a:7 B, T: V$ W$ Q, t( i
霉菌,酵母菌和真菌是一个神马例子
1 ]* B" R2 w! I8 l$ v7 N3 a5 z: D$ |+ TA:Biological hazard 生物危害( R! W& ?2 c2 a& A: T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: {; N/ _4 t& U1 d& c
根据加拿大食品检验局,食品的危险温度区在多少之间:5 {" ?5 u, r! Y. h: [5 X* _: F
A:40° and 140°F (4–60°C) 4-60度
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: i$ L2 M& {7 v+ C9 L32.All bacteria need the following for survival:
; S" t$ I7 A: j! O+ L4 y所有细菌生存需要以下哪些内容:
5 r- E) J) ~2 \ _: P1 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, M3 H" b. S$ m- k33.Which of the following correctly represent critical control points in a HACCP system?
/ U. X$ Q7 Q# T& \( m1 }) j& p以下哪项正确表示了HACCP体系的关键控制点?
+ a5 Z: o0 H5 ^% f" bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& Z5 V0 P& t' D食谱,接收,储存,准备,烹饪,保温,冷却,再加热: ?$ q6 @) ~4 t
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34.Which of the following is not an example of a carbohydrate?; u1 I+ ~8 @2 U X6 o/ e
下列哪一个不是碳水化合物的例子?
) E# `: v# B5 n5 r' M' |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:
: V: d( E+ G* q" L" d' |液体脂肪做成固体这个过程叫什么
) Y# }8 X! U8 m; U; h3 OA:Hydrogenation 氢化3 v" J5 p* ~( ~) i3 x( M/ d
3 T, [. e/ _) M! P36.Which of the following is not an example of a fat substitute?
1 M' i1 G E- ^- ?, |下列哪项不是脂肪替代品的一个例子
1 V: @2 {" Q5 ? YA:Acesulfame K 安赛蜜K表7 [+ g3 T5 {7 ~0 o
- T3 l- I9 B g* S) v6 [37.Health Canada requires that a product labelled "fat free" contain:
* Z9 e9 ?. O$ W" F# r6 j. A加拿大卫生部要求的产品标有“不含脂肪“包括:
7 f' g3 @* e1 x9 |6 s AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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N" Y. \2 w$ e38.Which of the following is not a problem associated with converting recipes?" s! l1 z# o% l7 G( y8 {
下列哪项是不相关联的转换配方问题?
- |3 Y6 f2 U7 bA:Unit cost 单位成本& ~: j2 G" ~1 B* V, ]5 R" ]
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 E+ Y2 z6 K$ @6 b7 L从供应商采购的物品的品质或成本叫什么
+ s/ L5 R+ p8 H( l$ JA:As-purchased cost 购买的费用
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" z2 G5 y. E: R, j( L40.The amount of stock necessary to cover operating needs between deliveries is known as:
- C6 J6 [7 L) b在新货到来之前用于日常所求的必要库存量叫什么! m' D+ N& K5 Q: r3 ]
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?
$ G( ~+ T- q- a' R下面那个缩写是用来表明正常库存流程?1 O# D& l2 E+ F9 p5 \
A:FIFO=FIRST IN FIRST OUT 先进先出
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, n* b2 H! J7 f42.Which of the following knives is used to turn vegetables?
1 G* _0 M2 Z/ ^% g' t, ?下面的那把刀是用来打开蔬菜吗?
6 T: x) y7 n: _* |A:Bird's beak knife 鸟嘴刀
1 v% d8 A) t3 [- A( ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 ?' \3 }0 o- Y0 f
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43.What is an instant-read thermometer best used for?
: j8 ^- J7 x* h9 \# E8 E即时读温度计最好用于那方面?3 W3 F# i# K @! M5 ^, d; D+ y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 Q" Z @! Q( F2 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 O. H( l& B1 {& U( {' p! L下列哪些金属材料受热均匀,通常用在铁板而且非常重& K2 P' G7 R8 K% C& ?" V |
A:Cast iron 铸铁# L6 b H; Z$ }. T/ V: y$ l
! r8 _. p' Y( C. }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 C/ q. J4 s# |9 `7 o; @哪件装备下面有一个可移动的碗和一个S形叶片?* w6 n3 J# s) x, {6 i& ^) H) A+ H, ~
A:Food processor 食品加工机4 ?9 b3 Q" Q+ c- `: A2 n
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ z M/ J9 B( \6 |$ J) c6 k46.Which of the following is not a rule for knife safety?5 ?2 W; d6 f* c! {1 c+ }# c4 Q
下列哪项不是用刀的安全规则?
% d0 A# }+ H$ Y& b; FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 \+ i" A* ~2 Q* q& [6 n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' g; D+ o3 _* z; n, |/ A( _/ I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% _% X, ?( v+ l! [0 xA:RondellES 7 N; U# d8 E* W$ g w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 q3 i1 T2 s$ {" ?7 j0 j
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48.Which of the following is a diced cut used to garnish soups?
/ I/ [9 {3 W9 Q下列哪项是切成小方块用于汤的装饰?; q4 e# J/ _# r* R0 I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 n. x2 Z" t0 s6 o a- q/ z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: E* B% D! Q% m6 f7 I+ K$ A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!!——
- b$ \ G# f7 D7 ]/ {' P( YA:Gaufrette " Z& R8 s9 Q4 F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 v7 G- Z j+ V2 d: [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! ]+ a! u2 u$ ?$ \6 P! M4 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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@0 g" o1 Q8 `8 y- O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
O$ m" b: W+ C1 i. ~( H% \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): t/ E- S6 g" g s8 e% I' {
A:Cilantro 胡荽叶 香菜* D1 }7 K. |" e3 C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 k" ~( B$ S/ w$ ~, n0 U$ b
/ m+ n; K7 t4 E. |: V60.Allspice is made from:! @: D' K; r! F. s8 o; B
多香果, 多香果香料是什么7 W( L7 e/ {0 E+ t+ ]! d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: l0 @* F3 a) i2 Z8 T# S0 W- f
A:A dried berry 干浆果$ i. n. U) @: A# F& `4 {, d
% n: c4 _; m; I/ u' o5 f9 [- x61.Which of the following are used to make a sachet d'épices?
! Q! b0 h) |2 ]- D: k下列哪些是用来做香包德épices?0 C- a- `2 b( g& ?2 M
http://www.sachetcatering.com/
/ o0 f3 R0 y9 X/ d; R9 ^+ `' oA: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?" k: q* F. |4 F0 v) `
下列哪项不是酱油调味品的?, H( ~ O- p+ |# x
A:Wasabi 日本辣根
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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:
3 \& ?+ W' B( c! O5 D! P: c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:) W% [# b8 t1 F
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?
4 b( k6 Q& \# ^! K5 u下列哪个步骤是不是正确的蛋清搅打程序?9 p2 M( }9 ?6 B
A:Allow to rest before use. 允许休息后方可使用。1 A. e' {- `; f- f* L/ P! L# V
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% ]) E6 L0 u1 H* m( @5 p* M$ a: b9 yA:56g and 63g 56克和63克
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1 k) \: Q, v5 n6 b' P66.Evaporated milk is a concentrated milk that is produced by removing/ B! x8 D3 x' }- j: G$ p; z
炼乳是一种浓缩牛奶 是去除什么做的
" @: j7 p# A+ d( Y7 j0 R; nA:60% of the water 60%的水' m* w" g- C: v R% h
, ^- i& \+ ~7 _; T8 O67.A method of cooking that transfers heat through a liquid or gas is:
0 b- C& K; V3 ?" k5 |1 h一种烹饪方法,通过转移液体或气体是:2 H. ]! Y- F7 o$ v
A:Convection 对流8 {6 ]! e5 ~1 ]1 z/ |+ z
9 t5 _1 [2 v* Q- k$ Q68.The cooking of starches is known as 烹调的淀粉被称为
9 Q" Y. b. D+ Y0 u4 RA:Gelatinization 糊化6 p/ `1 J: _' ? |( a0 ~; Q
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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?* j; c/ @- Q k) z% h5 x
A:Braising 烤
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: a1 l# v# @% y3 }, 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:) C' F# @! \1 T2 J8 d$ c. m
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# j4 q0 l! S8 Y; _3 H' d
j; V: z3 U5 E, H, `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
! c- _, [" v& n6 Y. ]( UA:Fumet 原汁
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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! x; ]! z3 C9 h t0 M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" H* \7 y6 n6 ^* e" ^; V
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73.Which of the following is a principle not used in stock making?0 r9 f. Q0 Z/ K4 A9 B: _
下列哪一项不是用于制造高汤(低汤)的原则?
* \9 h7 ^/ D. g$ C& {0 k0 a! L" ^2 WA:Start the stock in hot water.开始在热水中操作% E: Y$ y6 v7 d% H4 S" Q6 @
; y% |! g4 @: P5 ?/ e' M74.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 I. T" x2 k) y
A:Remouillage 法语熬汤
* J" K( W% c4 e; h3 R- X7 h6 phttp://www.haibao.cn/blog/post/176242.htm |
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