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26.The chef who is credited with bringing grande cuisine to the forefront is:
% @( }, `, o f+ Q% ~* A哪位厨师最早带来高水准浮夸的美食( J6 W3 C7 O/ B' n
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:
. t' E3 B/ `+ ]" s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- [& o5 N( P" n) \5 j
A:Cast-iron stoves 壁炉# a8 C8 C8 L. A
http://www.usstove.com/products.php?id=60 X6 m! L. q8 z; h
' z. L& W [# A5 j g, N5 W* V5 l28.The French term used to describe the roundsman, or swing cook, is:
( p& ^4 D6 N& }/ s% U0 O法国术语,用来描述roundsman,或摇摆厨师是:6 m1 Q5 j' e4 J0 v8 r2 y* A
A:Tournant 图尔南$ R3 ~ A; S. Q% I
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29.Another term for the wine steward is:
, @' H* E3 _- U+ y* }5 a, z H2 P0 O葡萄酒侍酒师的另一个术语是:( k; D( s- o+ `) O7 [4 l
A: Sommelier 侍酒师
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- {- z/ v' n; `3 p7 V; B. Z30.Molds, yeasts and fungi are examples of a:, h, J! h; p3 H/ E: S
霉菌,酵母菌和真菌是一个神马例子& r0 Y- x7 U9 \( b% i4 q5 z) ?
A:Biological hazard 生物危害. J" J, m. |8 ~1 k' a0 m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* p) T% D5 w3 Q1 }; B* Z根据加拿大食品检验局,食品的危险温度区在多少之间:2 t8 z% ]9 D, X5 u" ?
A:40° and 140°F (4–60°C) 4-60度
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* m$ B0 G. r: K. o- j; q l32.All bacteria need the following for survival:
5 m+ E Z! Y* [, J/ ]( B6 h所有细菌生存需要以下哪些内容:0 o5 j* o4 A4 @! @" D4 U( l( b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# d$ Q1 v) ^4 b' |33.Which of the following correctly represent critical control points in a HACCP system?8 D6 O4 w0 k. S6 P3 `
以下哪项正确表示了HACCP体系的关键控制点?
: G7 ] ]5 F2 s6 p" g7 j/ TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( H7 g* W& m- O食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 w }: \" |% Q" a1 F, G
6 P& W+ L3 Q. f0 B34.Which of the following is not an example of a carbohydrate?
# |7 D0 I' E2 o, z" F0 v下列哪一个不是碳水化合物的例子?' Y p5 [; n% ? D) b( W
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:
. I$ Y5 `% q, g5 ^6 g液体脂肪做成固体这个过程叫什么' }+ m9 ?% f7 L
A:Hydrogenation 氢化) t9 V; t" v" F
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36.Which of the following is not an example of a fat substitute?
( N/ ~; `. h% m0 B下列哪项不是脂肪替代品的一个例子
! k5 u0 ?& U0 wA:Acesulfame K 安赛蜜K表3 W9 ?# X* X7 L4 i% n4 M
; {8 T) C% }+ O& k8 u37.Health Canada requires that a product labelled "fat free" contain:
, Q+ X: z8 _" ?! W5 u加拿大卫生部要求的产品标有“不含脂肪“包括:% y6 Y6 W% G2 ?7 n1 Z- d
A: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?
s9 t: Q# j! {# x- G& l1 P: S m, B下列哪项是不相关联的转换配方问题?& O! f ^& d' a& i4 z: u
A:Unit cost 单位成本1 c7 m# P3 \ s( U% p" x2 J$ o) p
/ t6 M$ q3 y" R# W+ F39.The condition or cost of an item as it is purchased from the supplier is called:: ^/ g' Z. g) S& F
从供应商采购的物品的品质或成本叫什么
7 h4 l/ X( s$ |1 i1 MA:As-purchased cost 购买的费用6 K+ P) f% U( @+ P; A3 \5 y" P; }
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. S$ E b+ `: R在新货到来之前用于日常所求的必要库存量叫什么2 j; ~( v9 `4 c; ? Y
A:Parstock 基本日常最低库存' K2 c' y# ^; W# \# \/ J) b2 h
2 ~. |% a, o' V3 H% P$ B+ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?4 h/ [; O0 m- G
下面那个缩写是用来表明正常库存流程?
9 V" I# M) ?6 IA:FIFO=FIRST IN FIRST OUT 先进先出
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" A3 e% k/ D2 R' ]42.Which of the following knives is used to turn vegetables?! G& f& d8 t% f
下面的那把刀是用来打开蔬菜吗?
7 f' \* S, }8 D$ SA:Bird's beak knife 鸟嘴刀
/ G- [/ r, u+ r+ r- vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 T3 z) R4 k b6 l5 _43.What is an instant-read thermometer best used for?
2 E% z8 g0 r( m/ B即时读温度计最好用于那方面?+ p1 X; Q4 w! T! T( d
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?% T: V1 `. A) W7 m3 x& j
下列哪些金属材料受热均匀,通常用在铁板而且非常重- m# a8 R3 W3 f; K# n, D" U
A:Cast iron 铸铁) ?4 A6 X- r& t' J& \; j6 V( m0 B
* p3 x% G$ j. ?, M+ j! `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) [2 F; { f2 o4 y/ O9 L
哪件装备下面有一个可移动的碗和一个S形叶片?
5 z0 x0 k3 B7 ~- \9 t' X* c0 I# Z5 UA:Food processor 食品加工机) x( }; \. r. i% I: e1 \ u# n# u; f
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?
( g! k u/ l2 B( X0 w% |下列哪项不是用刀的安全规则?
$ o$ A9 l' o: c" z% K! gA: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:. t2 F* ~, s, x. g7 E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% k$ m: J6 W6 q. _7 H+ b& r
A:RondellES
: }, X3 c d0 L8 @' thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' M5 m- \" [* [2 A48.Which of the following is a diced cut used to garnish soups?
6 e& r0 P6 A, Y, t; p2 M, X5 z下列哪项是切成小方块用于汤的装饰?
/ V" P# u# [9 P" R7 nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 r( U$ v- K" ~+ r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 ]; ?& m- f9 o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!!——
' Q' B. G0 d8 W s7 `A:Gaufrette
0 V h# B$ X0 ^% H" s& _7 Q. s, u0 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( J' Y H# s& Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 e7 r1 k0 Z$ C6 q H; }0 i( dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 C" y: L2 h6 R# C
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. p% ~$ M5 o) d$ Q1 N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)
7 B- O: x+ A- i2 uA:Cilantro 胡荽叶 香菜" I* a' I5 [+ u; q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 k* e/ Z$ P2 J# l. m
, \: G) q# `8 ^4 D- c! _% G$ h. o60.Allspice is made from:" B- f. |5 S/ F. T. M
多香果, 多香果香料是什么8 Z2 B3 r: U* |; `7 ^( B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 H Y8 ]% ?! t1 e# mA:A dried berry 干浆果- d' @/ z% y: |* S
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61.Which of the following are used to make a sachet d'épices?7 y/ D- y# `! h }* k
下列哪些是用来做香包德épices?
. Z/ c& R# i: J/ u1 Lhttp://www.sachetcatering.com/
5 J3 h1 A( ?" S+ [# D9 A/ JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* P$ y* F7 r1 P. e2 V62.Which of the following condiments are not soy based?9 B. b2 g- x; {( X+ c
下列哪项不是酱油调味品的?/ {, ^9 H$ Z# y0 ?+ W' j
A:Wasabi 日本辣根' }: q5 B9 j/ G" L
) y2 B! R0 {3 B! W# Q1 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; _, g$ c3 J1 _2 A
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 `9 T7 k. n- iA:Pasteurization 巴氏杀菌
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5 P2 c& T6 \& P# c! V9 u64.Which of the following steps is not the correct procedure for whipping egg whites?
4 U) D- |# f( k下列哪个步骤是不是正确的蛋清搅打程序?5 k, {- b& c* u3 i
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:: P, |) Z3 T0 @7 o
A:56g and 63g 56克和63克) p& G% S8 e4 W/ w- I
8 m! \& j) ^0 @/ C9 W; u/ y/ j66.Evaporated milk is a concentrated milk that is produced by removing
! {& o7 U. C; ^5 X0 R- Q炼乳是一种浓缩牛奶 是去除什么做的: f+ c h5 u4 l1 Q
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:# n0 g c0 t6 ?* C# y& p H: L$ V+ e
一种烹饪方法,通过转移液体或气体是:
3 W- b$ P) l! Z+ n, a! T( i4 l! OA:Convection 对流0 \* V" ?( }0 r& j" U8 K- Y
5 n% L! p% P; J6 C68.The cooking of starches is known as 烹调的淀粉被称为
$ X" N5 e" Z j7 a* z3 F3 WA:Gelatinization 糊化- m3 n1 G& `1 _! K- p6 H5 F
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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?( Z2 y4 q; t( @/ a6 i
A: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:
# e" ?$ s! x6 ^4 y6 w& m+ @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: _; E- @. D9 b2 ]! \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
- }* w5 E+ O0 X& t. q; K( s3 @A:Fumet 原汁
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$ E2 t* {4 Q, a72.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
; T5 e1 f$ o$ q" L9 o- {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 i- p7 I- R, Y0 K- y, p/ E
+ ?1 i) H! G. R, k! g6 p) d# i73.Which of the following is a principle not used in stock making?
( ]4 r9 V) l9 @/ R$ F5 [9 c5 S2 M- ?下列哪一项不是用于制造高汤(低汤)的原则?
# k0 i: C8 p" `. DA:Start the stock in hot water.开始在热水中操作
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; U ?) I5 V/ Q9 l74.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( h4 Y3 R e m" ^0 p% w" P
A:Remouillage 法语熬汤
1 ]; X( K7 F" c& J% ]http://www.haibao.cn/blog/post/176242.htm |
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