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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ L, {7 c3 g# M' U% |哪位厨师最早带来高水准浮夸的美食' J3 G' w; s% b, M: Y7 B
AAntonin Carême 人名 安东尼·卡罗美/ @& Z( c: n' B& B) f# a
6 C8 c8 I x: P. X3 p( R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 l% M' V+ S& q( k5 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 Y, x+ k. a/ d0 K$ k R. W# s
A:Cast-iron stoves 壁炉$ L9 E( f- V) p ]4 y
http://www.usstove.com/products.php?id=6# E& `4 X2 }& `
4 W( |- J! [8 S. f2 t7 i3 l' ?28.The French term used to describe the roundsman, or swing cook, is:
4 y" {9 w3 I: `法国术语,用来描述roundsman,或摇摆厨师是:
; O1 N1 v. x [3 T/ q H, o# `3 cA:Tournant 图尔南
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5 P- b' K; V0 ^& ?7 C* O% P29.Another term for the wine steward is:
3 q/ _0 Q+ _+ c) A) k! h葡萄酒侍酒师的另一个术语是:4 l" i8 r( p- h
A: Sommelier 侍酒师8 g) i( i- i$ r1 G# S T6 O
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30.Molds, yeasts and fungi are examples of a:
! Q7 Q/ o) r( t/ ?2 ?: I霉菌,酵母菌和真菌是一个神马例子+ V: ~$ b- Q1 ~& v3 b
A:Biological hazard 生物危害% o t, i: w( x- E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) {2 c) M4 ?# l' @
根据加拿大食品检验局,食品的危险温度区在多少之间:
; O+ W5 b) w+ n" @A:40° and 140°F (4–60°C) 4-60度
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& ?+ d5 H# f" ~; s, d6 e/ W) O32.All bacteria need the following for survival:
; i! L. n% ]/ q7 b9 J9 |所有细菌生存需要以下哪些内容:
( G, J) T8 c1 |, d( s, S% s1 D+ ]A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, a$ ]# i0 \" ?, R33.Which of the following correctly represent critical control points in a HACCP system?- E/ z. `! C. N h! o( n, \& v B
以下哪项正确表示了HACCP体系的关键控制点?# M; G' u% R- R. A9 `: e5 ^. W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 C# s) i( ^0 k+ J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 y2 }5 g3 R4 e' ]8 \. }
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34.Which of the following is not an example of a carbohydrate?
& E9 w) T: c1 M: @% m下列哪一个不是碳水化合物的例子?
. U. b1 g3 A6 J$ E& B. s: kA:Essential nutrients 必需的营养物质+ c8 R: k, p/ z9 o% o( J) \/ {
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35.The process by which a liquid fat is made solid is called:5 k6 w( k! P, M; E! V- C
液体脂肪做成固体这个过程叫什么
+ W! B0 d1 N, s) J1 o- l* m" S% EA:Hydrogenation 氢化, p- A& m8 y3 @2 G+ d7 G' Q7 K
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36.Which of the following is not an example of a fat substitute?& b8 t# _8 n/ k4 j
下列哪项不是脂肪替代品的一个例子' o4 Y& }9 C( x! I$ e0 K2 S2 _
A:Acesulfame K 安赛蜜K表
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" F0 X, m) L9 Z# Q) P. x37.Health Canada requires that a product labelled "fat free" contain:4 K- x5 P: X. `! a; ]- S l
加拿大卫生部要求的产品标有“不含脂肪“包括:) t; O$ H! C$ f
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?( s( B8 R8 B [$ _6 O
下列哪项是不相关联的转换配方问题?
! [$ r; o8 J' ]A:Unit cost 单位成本
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7 l' z, f" a/ q( s39.The condition or cost of an item as it is purchased from the supplier is called:
0 x1 W0 c$ W7 s5 s2 q从供应商采购的物品的品质或成本叫什么
+ m0 h; l+ Z/ JA:As-purchased cost 购买的费用- x) m' Y1 J) Z7 r' s' D R
, V* P2 ^1 h$ k Q40.The amount of stock necessary to cover operating needs between deliveries is known as:( }) s( |2 G; V& z& A& c! s
在新货到来之前用于日常所求的必要库存量叫什么
1 j* ~$ R" D e" h: pA:Parstock 基本日常最低库存+ a9 f. ?, J: y- \
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 a9 o1 @% |" B/ Z8 n; V下面那个缩写是用来表明正常库存流程?
2 i1 K. X9 d+ V8 l5 j) _5 Z2 H, F9 hA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
4 A7 a! k8 |" Z- U3 u- B下面的那把刀是用来打开蔬菜吗?
& A; B6 M/ d9 A! u+ o. ^9 h2 jA:Bird's beak knife 鸟嘴刀/ F$ O/ d3 G9 Y' A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- d- K/ M2 v8 b/ X. \" u
3 X4 X9 l' a+ N3 s# N' o43.What is an instant-read thermometer best used for?- ], P) |5 n, \6 F% W. W
即时读温度计最好用于那方面?
# |8 |$ k o4 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! ?$ ? B. v6 k) L: H4 u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' M: q" J7 u( B% e1 o/ v
下列哪些金属材料受热均匀,通常用在铁板而且非常重& y$ M3 z& ^% J( `3 w* w* o
A:Cast iron 铸铁
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9 h3 [5 h1 n) N$ G1 z( N& T" m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) J" `7 D0 ]+ B0 U哪件装备下面有一个可移动的碗和一个S形叶片?0 l* ^) R- L! H; T& ]7 @
A:Food processor 食品加工机. M B. p/ S/ J
http://www.google.com.hk/search? ... iw=1263&bih=572
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9 K) s8 l4 n* X$ t b46.Which of the following is not a rule for knife safety?
; k% C: b& a* A+ ?+ O0 A下列哪项不是用刀的安全规则?
e; T; M* R% `! gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; ^: a. E2 B1 u4 C. A; M
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, h4 U. X6 o5 p. n5 n6 U! M9 T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 e& Q' ?( {8 C) L, }3 I
A:RondellES
5 Y1 P* f2 b7 k0 a2 Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, T6 \; ~3 e+ d
下列哪项是切成小方块用于汤的装饰?( i/ L+ y( S4 i( C5 W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" f5 ~' i# D: _1 P" D$ ]1 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% n+ f- c3 b5 V1 V8 d3 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!!——
% z/ R! M0 \% [ ^( O1 pA:Gaufrette
1 S' v8 ^; i9 O" f+ C8 @9 C3 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 J& F6 J. E! K4 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 \0 y+ |5 o% M4 SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ L- G# E8 ~( W: P ]4 \6 \7 _: n
( L. y+ v: `0 T( K) [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 `! L+ T$ O K5 x0 W$ Z; ^9 e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)8 ^2 ~& m# a) i( f# G! Z
A:Cilantro 胡荽叶 香菜
" I- w; b9 m) N# p+ khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ [- Q! V$ s1 q' L C& C' d" j- [5 m
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60.Allspice is made from:3 k1 m+ v* ^! n3 T+ t7 a- f
多香果, 多香果香料是什么
3 R, ?4 M+ v) }" l8 W9 @5 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 H/ Y/ h/ ?! `8 b) R6 n2 y- u
A:A dried berry 干浆果
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# z0 A$ g* C, h2 L W% O1 S; L* i- K61.Which of the following are used to make a sachet d'épices?
6 P/ s- h- R. `6 b) X/ u5 H下列哪些是用来做香包德épices?9 v9 N! T* a& G+ C4 N
http://www.sachetcatering.com/
. T9 _4 u9 `& w1 d, X3 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 q/ C. w. K2 {; `/ V; ^- E
+ I4 S7 P) u$ f- U4 w8 g62.Which of the following condiments are not soy based?
. |- V5 I4 H! K/ C下列哪项不是酱油调味品的?6 S3 P. A( F# y" ]% F
A:Wasabi 日本辣根! h% J5 |# j4 L/ |4 r. s J; T
7 G! n' G. }1 M7 M) n* |& C' b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 R) g$ G% x5 B" [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 u0 z- l) U; } T3 `, PA:Pasteurization 巴氏杀菌
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$ A0 I# _3 q( b! Y- O7 N4 b64.Which of the following steps is not the correct procedure for whipping egg whites?
. |" F) T+ X' |: N6 A1 m2 Q, u8 d" n- Y下列哪个步骤是不是正确的蛋清搅打程序?/ ?. g X( w+ Q
A:Allow to rest before use. 允许休息后方可使用。0 g( X `( S0 T2 j( Z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# e' a% F1 g; K
A:56g and 63g 56克和63克
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6 I, W; `% `6 X/ `9 y. o; @66.Evaporated milk is a concentrated milk that is produced by removing/ g4 I; `5 \+ y! C1 u8 R9 Z
炼乳是一种浓缩牛奶 是去除什么做的, U. q# r- ^2 M, {% N4 d
A:60% of the water 60%的水
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- Y% B, h+ _% ], f f) Y: e67.A method of cooking that transfers heat through a liquid or gas is:
" ?1 ^3 o. D6 k/ U一种烹饪方法,通过转移液体或气体是:
2 I4 u1 N% R+ g. l+ ?: RA:Convection 对流6 g) n0 h- S2 f: ^$ ]- ?
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68.The cooking of starches is known as 烹调的淀粉被称为
8 y/ X( ~* \) `" |2 l( g7 cA:Gelatinization 糊化- C: \( T9 l# _5 Y
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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?
$ r V6 V. E4 R% M# t" UA:Braising 烤# x& o0 L8 v0 k/ A+ v! e# q& l
$ f/ [& ^- \1 q- S p0 N) V8 H$ }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! u+ {; K9 m$ Y- VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% g0 d1 \/ l" a' r Q# E71.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( J: H% p% v+ q' H) A B
A:Fumet 原汁7 e d2 y' ~) V
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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$ ^1 M& q. j" B, S% `( E+ P+ S3 [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% d$ ?4 ?7 S% j# F
1 G+ u: Y0 P1 ^( g0 t1 m8 J; c73.Which of the following is a principle not used in stock making?
/ E: h, G0 K0 A$ k9 m下列哪一项不是用于制造高汤(低汤)的原则?
# Y6 C- a) p$ s$ L2 RA:Start the stock in hot water.开始在热水中操作
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7 m9 L- ^; v4 o3 }5 A- u& x74.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
) y( O" P% _- J3 p7 t9 oA:Remouillage 法语熬汤
2 ^+ [3 M8 _. `http://www.haibao.cn/blog/post/176242.htm |
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