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26.The chef who is credited with bringing grande cuisine to the forefront is:* v/ M2 F4 r2 n( X* @" C! C
哪位厨师最早带来高水准浮夸的美食
5 Z: w f- z0 N! R FAAntonin Carême 人名 安东尼·卡罗美
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2 M3 O; t, J6 G# e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, K9 s0 t# l: o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ t8 p; }$ V; u8 g4 E) b& x
A:Cast-iron stoves 壁炉0 w# P3 h, ]/ g; A+ L/ T; ~% z# G
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:
8 k- k8 u" h' B: a8 {% X法国术语,用来描述roundsman,或摇摆厨师是:
# a+ h" H- D5 T4 Z' ~" {4 FA:Tournant 图尔南6 F. h3 D2 I2 p( [) z+ @0 y9 R
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29.Another term for the wine steward is:( W% l% ?* [+ P! Q9 S; {
葡萄酒侍酒师的另一个术语是:
( g ]9 ]- O; J9 H/ `* G5 WA: Sommelier 侍酒师
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+ T8 q/ {& Q. e% d30.Molds, yeasts and fungi are examples of a:2 Y7 _! y* X, l o4 S. ^6 B
霉菌,酵母菌和真菌是一个神马例子3 P, o3 O4 O i) t
A:Biological hazard 生物危害
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0 t% N$ k# q) a" h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. A3 @$ Q. d' D- H _/ H7 g$ I
根据加拿大食品检验局,食品的危险温度区在多少之间:7 S" r$ @. U0 `. S, C2 s
A:40° and 140°F (4–60°C) 4-60度0 r5 D4 e- j* L# F
9 Y; u+ Q' |# b7 i% E! o32.All bacteria need the following for survival:
. l7 Z* b8 D9 o! J q所有细菌生存需要以下哪些内容:1 P' I5 i1 B+ ]4 E
A: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?/ J4 G3 b1 Q7 K+ X
以下哪项正确表示了HACCP体系的关键控制点?, |5 n: |4 n- o% q/ p4 g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ f9 Q$ e) W! o) D' \# f+ g食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 s% \# s5 D4 Y1 w+ D( D% d$ Y) b$ m. V
* Y; b" w' z' F6 k% Q# n1 ?2 f9 J# i, h34.Which of the following is not an example of a carbohydrate?
a$ I$ \' G: U下列哪一个不是碳水化合物的例子?9 f% d. d7 z) n0 `# I" g' R
A:Essential nutrients 必需的营养物质. d- d T& I8 Z$ c9 K+ l& L
% \8 R4 t, u! `' @35.The process by which a liquid fat is made solid is called:7 X! R; Y' a8 Q. b8 V* x
液体脂肪做成固体这个过程叫什么
4 G& }4 k2 b( h! G9 W7 f$ Z: xA:Hydrogenation 氢化1 I$ `. I n: c
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36.Which of the following is not an example of a fat substitute?) ^0 C) ~; E: _5 p& ^9 ?! E% K! D
下列哪项不是脂肪替代品的一个例子) A6 T6 r& d$ P0 R$ g
A:Acesulfame K 安赛蜜K表, N, m* j; B- b, P% a
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37.Health Canada requires that a product labelled "fat free" contain:
% P9 Q; v0 @7 B- ~$ t加拿大卫生部要求的产品标有“不含脂肪“包括:
- A$ h1 U) t4 b+ P! oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- P# X" h# E6 r8 K$ m
$ }! z# X+ S; Z0 o4 V38.Which of the following is not a problem associated with converting recipes?. e4 H6 O; P, ~) }; c5 E
下列哪项是不相关联的转换配方问题?
% R5 D- o) X; Q- s6 |% MA:Unit cost 单位成本
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1 q! B2 b/ r2 b: U+ X- B39.The condition or cost of an item as it is purchased from the supplier is called:
9 k8 F- L! ^% k从供应商采购的物品的品质或成本叫什么 g" j( j$ j/ G
A:As-purchased cost 购买的费用- y- a6 Q/ L: h! U2 T
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40.The amount of stock necessary to cover operating needs between deliveries is known as:; E m {$ G1 c; C
在新货到来之前用于日常所求的必要库存量叫什么
3 @ z# \2 R/ i$ _7 ]$ G! _ fA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' J0 F. g- Y4 Q
下面那个缩写是用来表明正常库存流程?
; M- o, m3 q' I: ~* B5 Y& \A:FIFO=FIRST IN FIRST OUT 先进先出
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4 Y: H( b# N% F# G3 c3 K- A& o42.Which of the following knives is used to turn vegetables?) `+ P8 F) h) r; f
下面的那把刀是用来打开蔬菜吗?. M! m6 [: g. x) [
A:Bird's beak knife 鸟嘴刀
3 r: p+ w8 u# N$ |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 @. o6 h: T, I: Q4 N; Y即时读温度计最好用于那方面?
; P& s! e1 M7 m" u5 h S( @A:Checking the internal temperature of a roast 检查被考物品的内部温度0 B" h& T( k M: ?
. r0 t; s" g7 T0 o$ g- M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 u0 b5 Z- |! P5 Q# Z+ m下列哪些金属材料受热均匀,通常用在铁板而且非常重+ z& z6 I' q% J$ q( ^, b; \2 }4 T
A:Cast iron 铸铁
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" m# u3 f" a' Q( ~$ E ~; b5 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. g. m4 e% U9 S哪件装备下面有一个可移动的碗和一个S形叶片?
( L8 c X) ~$ G7 N$ p& eA:Food processor 食品加工机
+ g. f4 F! K/ h, I8 xhttp://www.google.com.hk/search? ... iw=1263&bih=572 b7 W( G6 J+ S* Y( e& Q
* [2 H& F! Q8 N3 f$ J$ b; j, @46.Which of the following is not a rule for knife safety?
- ?8 Q; t, p4 Z. N下列哪项不是用刀的安全规则?1 Y' u. z7 a- m8 h# `& o3 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) H; M; { c$ Z/ c
$ |$ ^, N$ P* \2 n" I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: P' @5 F2 x! v" B0 V1 q* B8 w, U7 b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ J9 v! n% M; ]* U* N( h$ w* Q. hA:RondellES
& ~6 w! E; A: c# F- X) ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 h" e" C; @: ]
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48.Which of the following is a diced cut used to garnish soups?# A5 G9 X7 G/ h3 p4 W4 M9 ?
下列哪项是切成小方块用于汤的装饰?( z J8 `8 {/ s' b4 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& x+ H4 o4 d# @" c' o' N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 I/ X' k d0 m# _; n6 g4 @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!!——
% d3 c& }, K# u: {6 K6 JA:Gaufrette
& d3 _& y& Z( h6 {! Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; T) E. @) U! y8 j3 @( C1 k3 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. m* j/ Z3 _& ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& k3 p) e8 p. T# | W9 K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ |: y1 _+ `5 i; N9 i/ 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)" H7 Y6 T( p! V( R w
A:Cilantro 胡荽叶 香菜! f; i% A- j; N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx E6 u$ ~# S' I9 ?: g! U0 j& E0 }6 j- L
8 Y. Z* r' t# P# ^) c% @- E60.Allspice is made from:
% c& s- ]4 S5 a2 A+ h; |; A, [ 多香果, 多香果香料是什么: w* {* M7 ?" }: c) z" ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& B; F* S8 O; O$ n3 L
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. R+ Y% v% J3 ?7 r+ e
下列哪些是用来做香包德épices?
% k% M/ ^: S7 xhttp://www.sachetcatering.com/# A9 ?6 o7 {7 J" M6 `+ N8 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" u3 {) [) x6 E' z: z62.Which of the following condiments are not soy based?
- @( r9 J# n- v/ l下列哪项不是酱油调味品的?
: \/ `9 S- A# vA: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:
" L" l, L% `4 M: `4 [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:
2 H( I. y0 R% b: K& k6 X& U* uA:Pasteurization 巴氏杀菌
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" h# f* N6 {1 f& N64.Which of the following steps is not the correct procedure for whipping egg whites?
- T- d. D% x* f, g9 Y5 I: B5 n下列哪个步骤是不是正确的蛋清搅打程序?
. R- P# U2 R* i5 JA: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:
( Z9 ~+ P9 W0 @/ s6 c: M2 U$ @A:56g and 63g 56克和63克- M4 b8 Q9 Y" P
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66.Evaporated milk is a concentrated milk that is produced by removing; g2 R6 N5 p8 R' m( c+ k
炼乳是一种浓缩牛奶 是去除什么做的
! }4 B0 Q" |* P7 [- Z! h: |A:60% of the water 60%的水& E6 b+ {6 \1 X& m
" h- Z& G- K, M3 ~# j) H67.A method of cooking that transfers heat through a liquid or gas is:
5 x9 Q1 o* H7 F7 G$ \/ P一种烹饪方法,通过转移液体或气体是:
. O; _' B) ]% D# W, A6 ZA:Convection 对流
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3 i: w. z5 @5 x# r' R0 o68.The cooking of starches is known as 烹调的淀粉被称为) A' k5 h0 E* c4 z0 U. \& {; ]( E
A:Gelatinization 糊化6 i# [* ?/ o/ b: O
% I. R, Z" `' D+ o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# S- h1 X) I( M5 @3 _& x. u2 jA: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:
: ^8 E" Z! s/ bA: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
. \5 y; V: l6 `! A3 K1 FA:Fumet 原汁" L. q/ r# L6 I4 z8 P0 v; Z
6 L- x! p: r& |/ f6 {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 W4 i4 B( n0 [- oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% n p/ P$ N( ^4 b3 s- G( z, j73.Which of the following is a principle not used in stock making?1 c+ L$ A% \) x0 G6 C' A
下列哪一项不是用于制造高汤(低汤)的原则?: K& s- a; Y4 a0 E
A:Start the stock in hot water.开始在热水中操作
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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
" M8 |7 a; M2 ^. f# s" t9 e- H/ gA:Remouillage 法语熬汤
F" e1 }* Q, U `! uhttp://www.haibao.cn/blog/post/176242.htm |
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