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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" O. d* o: T哪位厨师最早带来高水准浮夸的美食
6 `! i6 k$ I C% S! M2 UAAntonin Carême 人名 安东尼·卡罗美6 z0 K4 S! _2 c
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 Z3 ?; E, d2 K Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 }, T& i, ?0 D- O( x% O+ ?
A:Cast-iron stoves 壁炉0 a5 h, ]1 ~+ J; y: T) a* T" T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
: g1 S6 ?7 f. Z6 f6 ^- n法国术语,用来描述roundsman,或摇摆厨师是:5 {7 D8 s+ {( x
A:Tournant 图尔南; L" J! K/ T- W; u0 _5 `" }
& T7 r% @! t, P0 T29.Another term for the wine steward is:4 e! P( i( W" b1 ?* E
葡萄酒侍酒师的另一个术语是:
' O% F- _# T( M" n2 V: VA: Sommelier 侍酒师9 b$ P" y a# b F
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30.Molds, yeasts and fungi are examples of a:
, b, r1 S1 a/ i: r# d8 E) Z霉菌,酵母菌和真菌是一个神马例子6 ]3 l+ u/ l8 g# r- K
A:Biological hazard 生物危害
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' M* D m+ ^/ } D; d! {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, m. j2 @4 w* l5 \, Z2 f* j5 p根据加拿大食品检验局,食品的危险温度区在多少之间:
0 T9 \- P8 i5 H: I# x6 l3 Y1 xA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:% |* _$ a9 p: G2 C% C
所有细菌生存需要以下哪些内容:
6 h9 h- v R9 H6 `! f1 c# ?* TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?: f [9 a- n' [$ b W% G" j
以下哪项正确表示了HACCP体系的关键控制点?5 e% J% Z2 \! c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 G6 A3 b2 ^1 }9 Y- }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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4 Y! w; c3 `% o/ w8 X$ `8 Q34.Which of the following is not an example of a carbohydrate?
: y5 ^" u% {+ ^; E% i, R下列哪一个不是碳水化合物的例子?3 P8 @3 A* A4 G8 w& ~5 K# C
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:% |3 g- N2 n# \& q
液体脂肪做成固体这个过程叫什么7 s: l0 d5 y2 w. X2 t6 x i; F
A:Hydrogenation 氢化
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) K2 G3 C O! w* p$ ]36.Which of the following is not an example of a fat substitute?6 n4 V) R' f4 X- y! B7 b
下列哪项不是脂肪替代品的一个例子8 }( u' O! M3 h d# K( Q7 O
A:Acesulfame K 安赛蜜K表% ]! @+ y; ]- v5 A% ?5 a4 \
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37.Health Canada requires that a product labelled "fat free" contain:. g- _# S* H: B
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 g# K$ W9 Q) t% M4 zA: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?0 Q3 y& F/ Z+ m0 l/ u, ~
下列哪项是不相关联的转换配方问题?
" }4 `: t* L n3 R( ?% m; S) XA:Unit cost 单位成本0 M% x; `0 k( V) V E2 z
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39.The condition or cost of an item as it is purchased from the supplier is called:
8 ?) n( |4 A2 `* x+ `0 @从供应商采购的物品的品质或成本叫什么/ ? @8 f5 z5 W- h5 e8 a# ]! R9 i+ Z& l
A:As-purchased cost 购买的费用 y* {$ i0 S, q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
: u2 s2 g1 {9 U, u) i, ]: C在新货到来之前用于日常所求的必要库存量叫什么; U; M5 L0 p5 e3 a2 w8 m8 B
A:Parstock 基本日常最低库存' w* q: W* Z! n# z' ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 `6 M, G A; `7 n& H; c! P, E
下面那个缩写是用来表明正常库存流程?, y, e+ B: K2 W8 t
A:FIFO=FIRST IN FIRST OUT 先进先出
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+ {" I) W1 j- _3 Y2 L3 p( K42.Which of the following knives is used to turn vegetables? d' s) ^. a/ k n" X! H
下面的那把刀是用来打开蔬菜吗?' p4 F' E+ q" l g) u4 p4 K/ ~. W
A:Bird's beak knife 鸟嘴刀/ z+ [8 f. J4 | K3 m. ~. w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 R( q7 t( f& V% N5 ]
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43.What is an instant-read thermometer best used for?0 c2 Q! Q( z+ B9 M( [; l8 x
即时读温度计最好用于那方面?! G$ ]- E6 j( T# a9 S
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?- k: ~' U' i. @9 G" v. g
下列哪些金属材料受热均匀,通常用在铁板而且非常重! f% \* ?& ?! ]1 r1 G
A:Cast iron 铸铁' h% A( B3 c7 p0 M/ B) ?
' f6 `! K& ~8 X9 u c7 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ Q* m- W2 S4 d' Z
哪件装备下面有一个可移动的碗和一个S形叶片?1 N1 Q/ {/ q3 |* E7 ~7 _. @
A:Food processor 食品加工机
( g+ t- ?# y2 N# K* x: `http://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?
* ?( B$ n, B6 m3 C- l2 K7 o下列哪项不是用刀的安全规则?! c; ^/ j" a- C: @& @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ }% k% C/ k( D ?
8 H0 w+ q; K. z; M' D/ B% E8 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 o/ w5 v. o! r4 b$ p( j2 o& {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ \- @- m3 J1 yA:RondellES : F6 k) q: g# [7 h K- f W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! R2 _3 j! h+ f* Z z9 f* F48.Which of the following is a diced cut used to garnish soups?
' C# c9 i# z# Y下列哪项是切成小方块用于汤的装饰?6 ~- y( {9 t- r, Z6 j: @, l! |6 ]' r4 {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# ^' g& k5 x k1 ~6 ?0 @) r v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* W" V1 L% Y" x" h- @" X! M
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!!——8 t( F. O8 I+ f; f
A:Gaufrette : o' R% \9 L( W+ R3 \) L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* S3 O: H6 `2 f& ?# ?4 Y( qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* |1 J0 f+ ~6 [2 o/ E/ JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* D2 E2 `+ n( v/ h3 V( ~/ g
2 X6 V$ G y) g9 r7 |& g& [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% X- S# b& H' X e7 D p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)
0 s9 \) S$ e; f2 YA:Cilantro 胡荽叶 香菜6 X; m# O+ ]: }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:% }- F7 ~' T7 ~* `. j0 W, t
多香果, 多香果香料是什么
% \" T/ S; y3 A( B; p6 h0 @+ Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- a& V* w4 h8 I' t; u0 {5 K' u
A:A dried berry 干浆果$ @! l, m$ R) Z- W) w2 M
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61.Which of the following are used to make a sachet d'épices?
3 h5 p- r3 L! c) X下列哪些是用来做香包德épices?
5 Q' d5 I0 i; [2 ~' r2 Y1 whttp://www.sachetcatering.com/* ?4 ?. Z4 q6 @$ r9 \: x" e9 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- o. w2 c% K0 t4 L' V% I+ l& d# d) S
3 P2 L' z3 x; T6 ^' R0 [0 N. G62.Which of the following condiments are not soy based?" e/ U! D( }+ V' |8 S
下列哪项不是酱油调味品的?& A8 |0 l+ ?. e; b! i8 n/ {6 t
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:( j6 P9 O& Q% L) G! g0 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:
4 q, D1 V, }1 f3 B) q1 ^" T$ ^A:Pasteurization 巴氏杀菌6 o u2 b: n% _' b( T
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64.Which of the following steps is not the correct procedure for whipping egg whites?
- I/ j( g2 E6 w* L/ f+ _下列哪个步骤是不是正确的蛋清搅打程序?7 y( s. c' c9 T0 V, D4 Q$ N
A:Allow to rest before use. 允许休息后方可使用。9 k* U7 t) S7 `& a* s' W$ r% u1 G
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& Q; R! q5 r% G6 \* W9 U; @6 AA:56g and 63g 56克和63克4 R( e' F, R8 C9 j' X+ S
/ m; @3 d4 s7 q66.Evaporated milk is a concentrated milk that is produced by removing
, {3 N* D& H/ M炼乳是一种浓缩牛奶 是去除什么做的
7 e- m+ Z5 I9 y1 D+ }# j; U% z$ P2 `A:60% of the water 60%的水
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5 `7 [8 P$ u; S4 T67.A method of cooking that transfers heat through a liquid or gas is:' { A' D& D( ]
一种烹饪方法,通过转移液体或气体是:
5 d8 F% h* m% L6 BA:Convection 对流7 C* i* ?1 s3 W, s4 y$ f
" U! B* S8 t1 t. F" F, ~68.The cooking of starches is known as 烹调的淀粉被称为
5 n$ b3 P2 V- P, s: RA:Gelatinization 糊化
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% E% o: j6 R2 C' s) q7 t0 u6 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 v9 p! O3 I8 Z3 `5 b5 ^3 pA:Braising 烤4 D2 U3 {6 f2 W. w# M
; C& o! \. `% i p3 y+ r8 y1 m70.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:$ E- [& R7 T! t' R
A: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
' |2 v1 }% ` J( |5 SA:Fumet 原汁7 I+ J9 H |9 U' z# r. R0 T
! d) k& F3 V. S4 i# E( f5 m72.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7 d M- v' K( e( K& \+ j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 r/ e& i% F4 ?' Z3 Y
2 q3 w5 `, X: J4 w' X6 Z, R73.Which of the following is a principle not used in stock making?
7 e6 l! [' I# {% C下列哪一项不是用于制造高汤(低汤)的原则?
# L; C: U" V3 R: r# [3 ? vA:Start the stock in hot water.开始在热水中操作" B: W, c- g3 }3 L/ m0 Z; v
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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" w; V: }& c! G4 R0 w
A:Remouillage 法语熬汤( W5 X7 g2 f; z& Z) j2 t' U
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