 鲜花( 33)  鸡蛋( 0)
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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:
5 j9 x0 y$ D9 V& m2 a哪位厨师最早带来高水准浮夸的美食
" A6 {& f- V; L' I; MAAntonin Carême 人名 安东尼·卡罗美5 e; c N# y' N' B
, E4 T9 _# J" u1 ~6 Q$ [4 U S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* D: C, X; m' Q; t4 v, t- l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ q3 H" B* v& B$ YA:Cast-iron stoves 壁炉
2 E0 P1 X) h1 A! j5 ]* Qhttp://www.usstove.com/products.php?id=6. b/ r0 I, C! a. d" s: G( U
8 b6 M0 x% v3 j. Z; G1 x- }28.The French term used to describe the roundsman, or swing cook, is:
3 {( X k% M+ |- J法国术语,用来描述roundsman,或摇摆厨师是:
7 w" ]; d$ Z. X. S- JA:Tournant 图尔南
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29.Another term for the wine steward is:
8 o! I4 \& t5 Q$ }葡萄酒侍酒师的另一个术语是:9 q2 B3 O& X$ x
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) G: h; q& M( p# _ J; E
霉菌,酵母菌和真菌是一个神马例子
" S: A9 E& M2 D; z% g tA:Biological hazard 生物危害! k4 o: {% X+ ~& }4 G
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ W/ x {3 R0 }
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ V. L; h2 { E9 t1 SA:40° and 140°F (4–60°C) 4-60度+ R% F, m2 l0 E5 n$ @4 |
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32.All bacteria need the following for survival:
: L" f5 V4 U q: S所有细菌生存需要以下哪些内容:
- C! V/ K; |6 d+ ]4 f9 D7 J: `A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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9 ]9 {# a# _$ {2 f33.Which of the following correctly represent critical control points in a HACCP system?
1 V& T6 j5 r% b5 q以下哪项正确表示了HACCP体系的关键控制点?( Q6 F. Z/ e8 s- E) N: l4 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; `8 W5 ^% _, ^3 l& x# H7 h; c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 U# F. r; g) u" _
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34.Which of the following is not an example of a carbohydrate?3 d7 Z/ u2 ^( Q3 Q' a9 P
下列哪一个不是碳水化合物的例子?* J: E2 ?& V5 y# o2 r
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:2 M% ?/ w# x" t+ u
液体脂肪做成固体这个过程叫什么
5 V' ?* w; c D4 W5 n: TA:Hydrogenation 氢化; K6 r4 r/ `) D
0 C3 ?4 Y& W2 B36.Which of the following is not an example of a fat substitute?* _4 J2 `+ G6 Z2 ]+ i0 S- H
下列哪项不是脂肪替代品的一个例子0 Q* s8 M3 H* t( N7 S3 G' m) I; l
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 m( d) i8 q7 e: o" }2 B加拿大卫生部要求的产品标有“不含脂肪“包括:+ a* Z$ e" i4 b0 s6 S# E; s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; L4 q9 i- t g+ G' ]: p
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38.Which of the following is not a problem associated with converting recipes?) ?# Q, m& ~1 a% S. ?/ I
下列哪项是不相关联的转换配方问题?
. [1 Q1 [8 x; A: F8 I; b2 h" AA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:# p3 }% a8 B# {$ p d0 z
从供应商采购的物品的品质或成本叫什么9 _5 U- @# c3 X" H* U: f
A:As-purchased cost 购买的费用
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& D- x7 p2 D) I+ S40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 Q# ~+ B c4 m. m- H2 p2 Y1 ]) ~在新货到来之前用于日常所求的必要库存量叫什么
/ f- l$ P; X$ W# K7 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?! \) b2 }, h* m' W6 @& j: B
下面那个缩写是用来表明正常库存流程?" C& v3 Z! p+ e7 s
A:FIFO=FIRST IN FIRST OUT 先进先出9 ~3 n1 V2 s0 h/ o7 ^! g1 L* J
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42.Which of the following knives is used to turn vegetables?, J9 C, b1 d$ G
下面的那把刀是用来打开蔬菜吗?
- }+ C w- E$ \- S4 \6 R T( V) TA:Bird's beak knife 鸟嘴刀
. [, ^5 K2 h# }% r- Z& X$ \% E6 Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?- ?) s) x! D1 {# ~
即时读温度计最好用于那方面?- Q+ h3 Z. Q/ h. o3 Q% N, k
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?
/ z7 X7 P+ p+ A0 |; j' R下列哪些金属材料受热均匀,通常用在铁板而且非常重* y+ }3 G) K% _+ }
A:Cast iron 铸铁8 D# B( r* O5 A; S) v
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 T# G% j' P& T: ~8 R( l哪件装备下面有一个可移动的碗和一个S形叶片?7 Z* B4 Y G1 T
A:Food processor 食品加工机
: Z/ U* | v8 P4 m. c3 p# k% W. whttp://www.google.com.hk/search? ... iw=1263&bih=572
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% T& R1 ^* A5 X% o46.Which of the following is not a rule for knife safety?
4 R3 R7 _$ c. T, c I& f下列哪项不是用刀的安全规则?
V( f% E9 G K' g. a7 l H# TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ J1 }& r8 x8 A% _6 Q! |% e# E4 b6 K
) v9 p) m& j9 z W, d& }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ H. B' @0 f5 L( S9 k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 I% ]7 k5 b, VA:RondellES 2 }4 u/ W( A! p6 X- H% d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; f$ e$ \7 U y4 Z, U) N8 X
0 E; Q3 ?1 [# s1 A+ W D3 {* n48.Which of the following is a diced cut used to garnish soups?. @- w9 H; G7 Q' f [
下列哪项是切成小方块用于汤的装饰?
3 ]" S# [, N9 R; L6 G6 f# |3 |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; h$ O3 r3 D% L1 G$ F; r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& z% E6 [7 o2 `. u- \8 }) v. h- s
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!!——/ z6 }8 n+ R0 ]% z1 c
A:Gaufrette 9 J/ {& }, W" t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 z0 M3 Z4 \: [' z( e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! N4 M2 a5 l$ Y# p4 ]- K1 IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ c4 s0 V; H! a( M3 v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 {2 \4 B4 a, i1 o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)
' O% ~. S3 G, ^0 eA:Cilantro 胡荽叶 香菜, Y5 ?% N/ }- f" G6 H- d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& K0 ?' X; a6 {1 |1 v( _
* U$ e8 P: h% u60.Allspice is made from:
% Z: D3 Y" v z) F* G7 I 多香果, 多香果香料是什么
2 ~/ ~0 i, x% g8 m) qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( o5 v4 `% k5 `: L6 b
A:A dried berry 干浆果6 Q9 a y; J/ ]1 W6 Q! T
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61.Which of the following are used to make a sachet d'épices?( S7 a6 N& ~, y$ r. {
下列哪些是用来做香包德épices?
1 a$ v9 t8 p7 @& Xhttp://www.sachetcatering.com/4 J$ t4 p1 W& O( N9 Z2 e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* N2 y' Q( w" [2 u+ S6 V62.Which of the following condiments are not soy based?( k6 r a6 o) z% m$ {# u# p
下列哪项不是酱油调味品的?
# d8 T3 {2 D: T: fA:Wasabi 日本辣根+ o0 E" m( w- M1 l# M
$ H; b: M' c+ L+ @0 z4 c8 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ m$ G7 X# ~7 G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:0 d7 s/ C6 y' v8 m6 S
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: w; e/ ?: e* i( j下列哪个步骤是不是正确的蛋清搅打程序?
% @( B7 N" `! \/ Y' D! eA: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:( _) [5 K% x7 H, }( [/ H
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- c! _$ B, r- [+ C# x; Q& h
炼乳是一种浓缩牛奶 是去除什么做的
! b/ [5 G+ E4 K x ^% @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:
" L6 E+ |" M* H! A一种烹饪方法,通过转移液体或气体是:
0 X! U% k. J1 |- J. z0 rA:Convection 对流
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' V3 q/ N( p6 ?$ {68.The cooking of starches is known as 烹调的淀粉被称为) c1 {, U6 v0 y- L4 j o: k/ ^, ~9 C
A:Gelatinization 糊化: Q0 r( \7 ]$ f) O# M1 l1 ^
" R6 [% L; {5 |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( D. k6 y5 ]' r6 A; q" D
A:Braising 烤6 R1 i% i$ ^0 z
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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:
. M" b% R4 I1 ]8 WA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: v4 M# i( n D% x4 C71.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 B$ z& S f$ `" E+ J/ m. g8 [
A:Fumet 原汁! V; I" ?( ^ d( Y
) `3 c! S; X% Z) j6 i/ {8 g6 Q; c$ K2 j72.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
! h9 z; T- m% [1 P/ A. mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 I& E$ |; m9 @! o; r73.Which of the following is a principle not used in stock making?+ `, g5 @8 E8 c1 A: m3 e
下列哪一项不是用于制造高汤(低汤)的原则?4 ^) h+ A2 k- D' T: s
A:Start the stock in hot water.开始在热水中操作
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' ^ p! n h/ I, w: w74.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0 ?& D# E6 g* j* P4 p0 R: F& J
A:Remouillage 法语熬汤( c$ \+ K- c/ P
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