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26.The chef who is credited with bringing grande cuisine to the forefront is:" h& Z) j* W7 |
哪位厨师最早带来高水准浮夸的美食
# V; K3 [: M) e5 B/ Q, d. yAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& u3 ]2 j. `: b. w- n" U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ m* I5 p6 w- @# z fA:Cast-iron stoves 壁炉
; k1 m) L: [) D, p' Q& X+ d) rhttp://www.usstove.com/products.php?id=6) R$ Q2 @9 d e( Y
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28.The French term used to describe the roundsman, or swing cook, is:3 K# X* V! V/ n5 F T5 f
法国术语,用来描述roundsman,或摇摆厨师是:4 c0 M4 c2 h7 y
A:Tournant 图尔南
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9 i8 y" S4 [- b$ H# ^3 Y$ P29.Another term for the wine steward is:
+ p$ g5 R( Q9 J) }0 t* c葡萄酒侍酒师的另一个术语是:; w6 B' `6 S9 i" T8 f) c* E2 F
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
$ N5 P/ o- o. z霉菌,酵母菌和真菌是一个神马例子* w2 \1 [5 ]& A. f: o/ G
A:Biological hazard 生物危害. t+ Z/ l' n4 k8 b8 ^ \
. H" V2 j9 U; J" V: i7 N0 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ N ^# N5 p j7 _# \
根据加拿大食品检验局,食品的危险温度区在多少之间:+ ~% @( `! V7 b$ E- F' R T
A:40° and 140°F (4–60°C) 4-60度- K. z" r H& j2 j2 |" X
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32.All bacteria need the following for survival: ]5 T0 X5 C4 R$ U; z
所有细菌生存需要以下哪些内容:0 v+ D. ]6 l, x+ p5 E7 m5 W4 E$ \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* ^' q$ U1 p+ |
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33.Which of the following correctly represent critical control points in a HACCP system?
* l; c1 \/ c$ l/ |( m以下哪项正确表示了HACCP体系的关键控制点?
! S8 h+ n/ S6 u! y$ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 Y3 Q: n: s& `; J; O* v. P' `; b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" P$ W/ _5 P) B2 g4 J6 @* j
& m" t; v# R2 ^34.Which of the following is not an example of a carbohydrate?" @* Z3 o# P4 s# ~% O* y) q, K
下列哪一个不是碳水化合物的例子?
" U7 ~$ w/ s! g Y, {A:Essential nutrients 必需的营养物质 w6 |* M7 k! B3 `; ~1 [
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35.The process by which a liquid fat is made solid is called:
9 U4 [8 t/ o$ _液体脂肪做成固体这个过程叫什么8 C! R, a8 M6 G& M8 g$ h4 f
A:Hydrogenation 氢化* g+ g4 q1 s4 {) Z# @6 l
: ]6 n* K# v7 H" \36.Which of the following is not an example of a fat substitute?$ D6 d& N( `! ]
下列哪项不是脂肪替代品的一个例子1 N4 l- ?, w) r, U
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:# ^: P( A1 Z& I6 n
加拿大卫生部要求的产品标有“不含脂肪“包括:( \$ F$ U1 g8 _! }- r3 I% X+ V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* k6 {, D. V! j# j38.Which of the following is not a problem associated with converting recipes?, B# M' Q! i+ ], C& [$ Z3 J; p: [
下列哪项是不相关联的转换配方问题? B. k! y+ n# ?) N3 u
A: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:
4 c6 Y) Z7 ~/ O从供应商采购的物品的品质或成本叫什么" I: V x' X6 ?4 N0 z X- |
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:
4 s0 V1 L% b6 _ F. Z& S- q) c- r在新货到来之前用于日常所求的必要库存量叫什么
& O# C) i; G" F5 C$ CA:Parstock 基本日常最低库存- ~1 ~ a. o. v" ^) h9 d
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41.Which of the following abbreviations is used to describe the proper rotation of stock?1 h' V. H- _4 z8 @: ]* F7 Z& ?
下面那个缩写是用来表明正常库存流程?; ~, t, Z1 z, x- b
A:FIFO=FIRST IN FIRST OUT 先进先出% Y' l( e# E- X+ V4 \
" B$ q6 o J+ P) @7 C42.Which of the following knives is used to turn vegetables?
o- M7 Y' n! i7 V下面的那把刀是用来打开蔬菜吗?: \% D# z6 S( W; A- z
A:Bird's beak knife 鸟嘴刀
0 C$ W, q# i* c( G6 _3 U& g! [) mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 ^1 ^2 N1 `5 W9 Z# {1 L$ F) C. j
/ ?, j9 f$ f6 z$ I/ g0 Y" p+ r; k43.What is an instant-read thermometer best used for?- k4 F; f) B9 Z& }# @
即时读温度计最好用于那方面?9 ]. f9 Z. ]! _$ U# M
A: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?
( O ]/ i! R3 J! D5 n下列哪些金属材料受热均匀,通常用在铁板而且非常重
! X# m3 Y0 y% w: R( G, X/ I& \A:Cast iron 铸铁% @3 O( v6 f# ^4 |9 a2 @
% m2 y7 s0 P, C. k. C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 Q& c# a0 Y9 H F7 H- M" L0 p
哪件装备下面有一个可移动的碗和一个S形叶片?
' P! g% c' B5 N. ~A:Food processor 食品加工机
/ A, w# o- @6 L1 `7 m4 ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?" L! l) U( d+ I6 s6 ~
下列哪项不是用刀的安全规则?: [% H+ F5 _/ ^9 c/ o& a2 z+ ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 x$ ]$ c# J! o, i% R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) J$ z% u0 P y
A:RondellES # z/ A6 i$ o2 n$ f5 q# r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 h- U' C- ~& E7 D
" D! V/ H4 u% c7 s0 S1 U48.Which of the following is a diced cut used to garnish soups?
7 F7 s5 N W+ P" b下列哪项是切成小方块用于汤的装饰?( t/ j8 c/ c0 s& `0 c# ~9 o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 n, |$ f- ^% Q8 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 _4 Y( T1 G* k1 a) W* 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!!——6 N j& i+ _1 B' N
A:Gaufrette $ n' ^5 u S8 z. n- A% P) V8 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) V( K1 _6 q8 D; q+ c, R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 P2 Y. o1 [; b% y! G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 _- _* E3 ~" M! P
! N# u/ k+ `; X) s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 T+ W$ F6 j& ^2 D ^$ v. f0 B
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)
" N/ m2 c3 B8 S4 v0 [A:Cilantro 胡荽叶 香菜
7 H+ e3 o0 z/ X2 q; _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! R s# k7 I; n A* g( X% ~
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60.Allspice is made from:
3 d' Z. D3 Q, b( [- U* C5 j7 m4 d 多香果, 多香果香料是什么
6 J8 I6 z7 _2 T1 X- W2 y# R2 R- Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' s% c$ i B( C2 I i
A:A dried berry 干浆果& t0 O8 A* f# q$ ?3 ?1 G
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61.Which of the following are used to make a sachet d'épices?
; C' u& z6 m5 y下列哪些是用来做香包德épices?
( R; F5 b3 b( R! `http://www.sachetcatering.com/
& R; n) _5 L+ j/ VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& l/ T' A' I+ n0 q, J. Z
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62.Which of the following condiments are not soy based?
# F5 J1 Y( B2 l% s* n9 O, E. h2 x; x下列哪项不是酱油调味品的?
7 }( T8 q9 T |( [2 d+ Z8 uA:Wasabi 日本辣根
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6 g; i* F) C$ W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ E- R* i( Q, X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:
0 z" E7 R6 L0 v/ _2 e8 [4 j: C' sA:Pasteurization 巴氏杀菌0 M- v7 f x2 ?0 E
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64.Which of the following steps is not the correct procedure for whipping egg whites?' K1 R# H( U4 {
下列哪个步骤是不是正确的蛋清搅打程序?% E' u7 o( M% P R W$ W- d
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:2 B8 a% c6 i: l. A* v# ^$ V4 r' |
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 O; S( Q. o0 U% q% E
炼乳是一种浓缩牛奶 是去除什么做的; d y( F+ W" n) g1 }; D
A: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:7 s* D5 `& d7 ?5 G2 Z4 U
一种烹饪方法,通过转移液体或气体是:
3 F$ e! V5 z; m) n; b4 {A:Convection 对流* o( \% { i6 q& r
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68.The cooking of starches is known as 烹调的淀粉被称为' U: `. O% P8 p/ h9 v, \
A:Gelatinization 糊化
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T8 m: J7 e9 a; \" {& j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- |' k' T U$ E: \; z
A:Braising 烤
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" k/ G G8 x4 C+ g& Y6 l70.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:: \' h) d5 M: v, f. ~. w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# B$ F3 g* w- a, j/ ~
( n7 M- b8 k u0 {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
' H$ |! V* e9 Z8 |- g2 s2 YA:Fumet 原汁7 |4 E8 Z: z; ]
. g0 v2 @+ }9 I5 a# u P72.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: l: X' g, ~1 K3 u# P& |/ O# D$ @% e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ A. V. V7 u5 |1 l1 t73.Which of the following is a principle not used in stock making?
$ p. k" Y4 r# f! t# s v& H4 F下列哪一项不是用于制造高汤(低汤)的原则?
' g; Z3 \4 _ OA:Start the stock in hot water.开始在热水中操作
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8 A6 K5 m6 z7 \+ `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
* N2 n$ p+ z: R: RA:Remouillage 法语熬汤
7 E b+ X1 n/ e& phttp://www.haibao.cn/blog/post/176242.htm |
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