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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:
( F! m; D' a8 L/ `0 D8 H1 g哪位厨师最早带来高水准浮夸的美食! L% e2 x9 P" |
AAntonin 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:
" U& x ~: c( h" L3 o5 q% e& p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 Z: B6 j' n1 q
A:Cast-iron stoves 壁炉
# P9 X: j" b' O+ khttp://www.usstove.com/products.php?id=6
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$ h' [+ C& ?- L& x% T( q5 a28.The French term used to describe the roundsman, or swing cook, is:
* Y6 v% g, s- o6 S. |& s法国术语,用来描述roundsman,或摇摆厨师是:; R' j: P" j+ x1 Z) _4 P
A:Tournant 图尔南
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29.Another term for the wine steward is:
7 n( X% _8 N$ l. {' x5 u( T4 Q2 ?葡萄酒侍酒师的另一个术语是:( Y2 ~7 u! R! n( S& b
A: Sommelier 侍酒师
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1 I' ]1 j4 j; M4 _3 O. G30.Molds, yeasts and fungi are examples of a:9 \$ d9 R/ C- }) u4 c7 e
霉菌,酵母菌和真菌是一个神马例子0 o; k" y( K9 V0 Z) A8 K
A:Biological hazard 生物危害
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: q2 r0 Y4 o7 Q6 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 h9 A+ A- N, u. |1 I: U% `
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 r# F3 G1 g. S* j9 hA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:/ a$ d1 ^* P4 A% @
所有细菌生存需要以下哪些内容:
. [* d4 @, |* k. iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ w& B" b7 J5 d6 f) \& G4 F- H5 W
J, v- e& Y3 [0 ~! R3 q33.Which of the following correctly represent critical control points in a HACCP system?
+ X/ @9 [5 f7 n4 V9 D以下哪项正确表示了HACCP体系的关键控制点?& {( ?/ t) G9 r2 P. E2 o) }# e/ p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 M* i" ~8 v9 J$ F% N2 w5 `- s% n食谱,接收,储存,准备,烹饪,保温,冷却,再加热% P, b3 E( T( f
8 z2 j( H6 d2 Q6 }34.Which of the following is not an example of a carbohydrate?
1 j& T, d. q! e下列哪一个不是碳水化合物的例子?
/ w- z D: B- U- G' pA:Essential nutrients 必需的营养物质( U4 h* e7 p0 d2 Z) F1 u1 r+ J
0 R! N: [/ p; S# `35.The process by which a liquid fat is made solid is called:
w1 a4 g: c. U- w }3 j7 @液体脂肪做成固体这个过程叫什么* @/ [' s$ x: d" P0 }, Q5 R6 s# Y
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?: \; [9 h2 _/ g$ X
下列哪项不是脂肪替代品的一个例子
2 C( h; ?9 \# y* }+ S+ @5 z1 DA:Acesulfame K 安赛蜜K表
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1 {" g$ \! N: r" I; r37.Health Canada requires that a product labelled "fat free" contain:* M8 Z& L; C! i- k6 M( x0 D
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 ^+ ^( \: s* q N3 oA: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?
. S. P8 V1 e( s: T% P( R下列哪项是不相关联的转换配方问题?( m8 {0 a Y9 g9 ]4 A: Q
A:Unit cost 单位成本4 F2 ?. ~( f1 p
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39.The condition or cost of an item as it is purchased from the supplier is called:
: I5 `* T% N' ~! J# J7 f从供应商采购的物品的品质或成本叫什么$ t% m2 Z* q+ B% T4 G* |9 n
A:As-purchased cost 购买的费用5 x& W9 m; t# u
2 H6 j r$ g* s: h40.The amount of stock necessary to cover operating needs between deliveries is known as:% n! o& W) e7 S. `% f7 q" x
在新货到来之前用于日常所求的必要库存量叫什么 p% g6 F7 Z# L- [- r& ~
A:Parstock 基本日常最低库存
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3 b5 i( ]# @* W5 m41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 M+ \; K) b+ z/ U* N$ k下面那个缩写是用来表明正常库存流程?
; x- i" c! g3 A1 J4 o8 F: EA:FIFO=FIRST IN FIRST OUT 先进先出, L2 @+ Z: h3 ^# j" R4 O% m
1 T$ i5 X& O+ P& p% H) c4 u42.Which of the following knives is used to turn vegetables?% ~: s, h' ~# m/ X) ` f4 V! {
下面的那把刀是用来打开蔬菜吗?; E; `" m3 X0 V) M$ o% ~, e
A:Bird's beak knife 鸟嘴刀
0 z2 r4 g3 y" O1 [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* e5 I( C& h7 v% O7 D, X6 E4 o
# G3 G! x; g7 }1 ]" k* Q43.What is an instant-read thermometer best used for?2 _! L' p9 [8 T% ^+ l2 z# |! h
即时读温度计最好用于那方面?6 l" H9 n3 h% m; ]4 e j
A:Checking the internal temperature of a roast 检查被考物品的内部温度' G6 a, x8 ~: r, u6 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 L, f, B" L( e. s/ n) L4 O i下列哪些金属材料受热均匀,通常用在铁板而且非常重: [1 f4 S: U" |/ F
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: N) r# o. d1 W1 y
哪件装备下面有一个可移动的碗和一个S形叶片?/ k i/ S6 g6 q, v
A:Food processor 食品加工机% H' v, B5 r9 r% a6 r
http://www.google.com.hk/search? ... iw=1263&bih=5729 R9 G- q& x* ^ T7 u7 j% l
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46.Which of the following is not a rule for knife safety?
. V' _" i, j( e& y5 i: x! o* H下列哪项不是用刀的安全规则?
2 ]1 Y* G! ^/ @6 X+ t+ D! ^+ e, vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 w g# c5 D+ ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 C5 T/ d0 p# g, l# M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) @( w l2 j0 I# a4 A5 e
A:RondellES
& ~3 K5 v. t- D. K* j }3 f+ dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 \+ i2 p1 @4 U, H
2 t7 N0 z! h- i) U1 c9 o48.Which of the following is a diced cut used to garnish soups?
- q+ D* \- b2 Z- w# ?+ D6 ?下列哪项是切成小方块用于汤的装饰?
& v* c% d' t# w' |) ^5 LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! a) F4 T8 h+ b+ D7 y/ X0 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ _2 z* K: h. O6 J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 v' _% j! n+ \: M9 l! c" z; n
A:Gaufrette
; q! d4 l6 E$ B' G( cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 Q- m% R+ B: K U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 F# f- r& v/ A+ p: CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# s- C# {1 g' P+ q. G9 k
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)
' |6 o% I8 i7 N/ l4 J6 p! QA:Cilantro 胡荽叶 香菜
) P, K, f, B3 j' P$ a: fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; H+ z. W, g: x* k9 Q2 l 多香果, 多香果香料是什么
+ x7 O$ e. D3 |5 S( thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ o% h) \" p+ J* u6 j+ u5 ?
A:A dried berry 干浆果4 |5 A: b, G/ l5 g$ F
* i2 f- D: W1 q# z61.Which of the following are used to make a sachet d'épices?
; Z1 N3 T8 C& t下列哪些是用来做香包德épices?
! j& l* M8 F' j) `5 k$ fhttp://www.sachetcatering.com/
! {' i* W! N P% \5 n! b/ B; W! oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ ^0 j: z+ `5 J( P6 P5 M
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62.Which of the following condiments are not soy based?8 |' c$ S1 x2 M# m" N1 c
下列哪项不是酱油调味品的?' }) q* `+ R" f: C5 m# ^
A:Wasabi 日本辣根
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2 V" I! W K. R+ l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! [2 r' N% ?4 z# J/ ?. }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:
: G6 g& L& m# y1 ZA:Pasteurization 巴氏杀菌) B* K0 v' D/ `5 N; @9 C1 U4 [& n
2 _, P4 H. z. f% E9 Y64.Which of the following steps is not the correct procedure for whipping egg whites?. C% a0 C7 ?, b; T8 c' n
下列哪个步骤是不是正确的蛋清搅打程序?: H1 \& l& d: c
A:Allow to rest before use. 允许休息后方可使用。4 Y; ~& A( Z O; ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, ~1 w* v& U U# N
A:56g and 63g 56克和63克* j% w( c6 u) J) n# _
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66.Evaporated milk is a concentrated milk that is produced by removing
: s% g8 S, o9 @2 H( r1 c炼乳是一种浓缩牛奶 是去除什么做的, F2 l9 v- J4 {( E, y8 ?+ H# E$ C4 i
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:- I# x7 A7 {& U" I. @5 ^! u
一种烹饪方法,通过转移液体或气体是:
# i4 V" G0 z% U A/ a; A- E, IA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! M+ S0 ?! |" c6 O# h# a" CA:Gelatinization 糊化
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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?
6 @! J7 q e2 W8 ~4 ^A:Braising 烤3 n- z4 t! V6 |3 e
7 ~5 Q& t. f9 f2 f70.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:" t+ D; e6 t6 m4 F, K- s3 @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 j/ W1 X4 x+ ?9 N8 _, d; G71.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
( S" {8 |4 E. ~$ w0 l. [A:Fumet 原汁
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. N$ T' a& N9 g5 [* {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
" h' j; Y) a. D- uA: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?, ~, {. g& ~( F$ U% h& l5 @
下列哪一项不是用于制造高汤(低汤)的原则?
7 f$ C( J, w7 |# z4 ~1 I7 PA:Start the stock in hot water.开始在热水中操作3 {: e% r6 }4 h6 J, ~
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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
! N! v, @5 T5 o9 aA:Remouillage 法语熬汤
5 j/ M5 k! f, ?& ~+ lhttp://www.haibao.cn/blog/post/176242.htm |
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