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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:( R, J. Z: ^. a# [8 @
哪位厨师最早带来高水准浮夸的美食
2 G* k% Q% b2 I) EAAntonin Carême 人名 安东尼·卡罗美
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. `4 R: u2 q, h* N% p4 m0 l. i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% c) n8 Y( j1 V. U" f# K, s+ z# ^# \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 z0 W3 _% }: g+ M! e- _
A:Cast-iron stoves 壁炉- w, W' K3 p( J5 f
http://www.usstove.com/products.php?id=6) N9 Y4 k; b* L7 x5 T
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28.The French term used to describe the roundsman, or swing cook, is:
( m! f. |! p4 B7 X7 g法国术语,用来描述roundsman,或摇摆厨师是:% f2 m8 i0 p3 M
A:Tournant 图尔南
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29.Another term for the wine steward is:. |0 W- c4 p1 e8 L
葡萄酒侍酒师的另一个术语是:5 `' b- D t- b& m2 b
A: Sommelier 侍酒师* Y, A6 ^ N J. y
( q6 b0 `* L% T- s" r30.Molds, yeasts and fungi are examples of a:
6 i9 D7 n+ ?- W9 F# R: M3 _霉菌,酵母菌和真菌是一个神马例子, X p8 m1 H8 Z6 V: |
A:Biological hazard 生物危害. d# I" s" c7 Q9 f# p; I
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 U+ m( A. s& |( J) O, {; |1 f
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ z5 d( V9 S0 j- W' e# R& hA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( V& h+ k# o9 q6 n
所有细菌生存需要以下哪些内容:" b3 C' ]! r. y" G/ p$ F
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 q) q* A6 k9 M
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33.Which of the following correctly represent critical control points in a HACCP system?
+ L5 x$ B" e! { I: v9 {) d; S& x以下哪项正确表示了HACCP体系的关键控制点?
5 r% e% _( w. u& q0 f5 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 i8 c( }' k8 U) j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 N/ ?: H* Q8 k34.Which of the following is not an example of a carbohydrate?" S2 r- D( m* D0 K) @; ?
下列哪一个不是碳水化合物的例子?8 U/ w- @- V; M, {" \2 g
A:Essential nutrients 必需的营养物质- H* N8 N6 W- b. a
& p; `; x& }$ K7 \6 g35.The process by which a liquid fat is made solid is called:
+ p# v; K% R! Z4 Y+ y: D液体脂肪做成固体这个过程叫什么3 f3 j: v6 y9 p
A:Hydrogenation 氢化
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; ?' w. W) H8 t, f36.Which of the following is not an example of a fat substitute?- g) p" C( K( {) Z" W x
下列哪项不是脂肪替代品的一个例子 m( Z/ i% ^0 J! C1 s( C
A:Acesulfame K 安赛蜜K表& ]5 v3 U5 f* r5 P, C
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37.Health Canada requires that a product labelled "fat free" contain:
) V/ ~: X9 c- d加拿大卫生部要求的产品标有“不含脂肪“包括:, }. \; g: H% h! D% n/ T/ Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& v' U8 s& ]+ x% F" M d
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38.Which of the following is not a problem associated with converting recipes?
% F) Z! o" k: h7 F) ~下列哪项是不相关联的转换配方问题? b8 ]7 f( U* K3 @3 M, c
A:Unit cost 单位成本
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, _, l2 H0 D7 H6 x, i% D39.The condition or cost of an item as it is purchased from the supplier is called:
& q) r5 R* I- Q3 W, {2 E" c2 q4 G0 r0 \从供应商采购的物品的品质或成本叫什么0 x% o/ h; X- J" ^
A:As-purchased cost 购买的费用
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: V* a; m( ?, u9 h m( u40.The amount of stock necessary to cover operating needs between deliveries is known as:! Q; w& I y9 ?3 F5 U
在新货到来之前用于日常所求的必要库存量叫什么9 `2 }5 j5 W- z* p$ S, U. F5 v3 `
A:Parstock 基本日常最低库存, O$ n, W6 P5 A3 Q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ O3 y: |0 w( _8 J# q/ U$ f7 F# t
下面那个缩写是用来表明正常库存流程?
$ @( M9 O4 L: jA:FIFO=FIRST IN FIRST OUT 先进先出
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; P W9 N- C- s3 S- S$ T$ a42.Which of the following knives is used to turn vegetables?
$ c! S% d. B3 r- d) d下面的那把刀是用来打开蔬菜吗?
6 j, v' }$ P, S1 c; PA:Bird's beak knife 鸟嘴刀) n! k9 g0 z! R. I" |0 M+ u* ~
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?& }, J6 `+ z# B4 X& C# a2 a
即时读温度计最好用于那方面?
( b6 q3 t( q' @' Z2 pA:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 i4 X) P6 w# w; ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 }# v: R- L- o" J! J下列哪些金属材料受热均匀,通常用在铁板而且非常重
( V# n- s5 M# y. P4 G F! YA:Cast iron 铸铁: Z4 P6 h( g; i# O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- j" u9 r; ^, V2 P
哪件装备下面有一个可移动的碗和一个S形叶片?
, {8 O& J# F; D: n1 |9 |2 Q5 hA:Food processor 食品加工机
) l7 I( q4 ~; j5 v7 T2 f+ bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( |, d1 Y9 {& [/ V0 a46.Which of the following is not a rule for knife safety?
* d6 o0 p5 Y! ?8 d' P( t3 A下列哪项不是用刀的安全规则?9 G/ d1 s: h" ~+ a' u/ k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ ^- c/ f; z; }; O
$ r) W1 |8 t6 e+ y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 {8 |- L& p0 w. j) N$ |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 i/ j' W( W: b ^" H+ d7 o
A:RondellES
% n ^- z; [+ L4 ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' B5 R7 y2 R4 d) B ]! O1 i5 e48.Which of the following is a diced cut used to garnish soups?
* ^, k% D, w) y$ z3 ?2 H下列哪项是切成小方块用于汤的装饰?
" T& V! e: p! e$ ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 ~0 D& T- d+ ^; O8 p0 j/ P0 F4 N) `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! T8 A8 W1 A! }, A7 w( K; A' O4 V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!!——
' I2 E, h" P2 c' l2 Z6 G7 ]7 R, \A:Gaufrette
* X) k; p$ h, d" B' o+ ?7 lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" j2 e9 n( T1 r% w9 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 V0 p. J" O/ L0 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 e0 w: |7 P: H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. g4 e; Q/ k: y" A! h+ _9 `% K( M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)+ f- \( J' g% G$ b8 q4 }
A:Cilantro 胡荽叶 香菜
$ ]2 J2 ^: ~, V j5 r0 \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, K! c' F! Y7 @6 H; r+ ~$ }( f% J0 O60.Allspice is made from:0 p. n; a& L4 U/ V9 I$ x' s. b' G
多香果, 多香果香料是什么9 ^* j$ x0 H5 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ F" _+ p! P0 `" k# n
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?* J5 W5 ?1 z- A: g- h3 @8 K
下列哪些是用来做香包德épices?& Q, P/ i" r: u- C
http://www.sachetcatering.com/
% j. Z& s8 v; aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, y. q; j3 p2 t$ l" L
; _" m% c. X# [0 E# D, c62.Which of the following condiments are not soy based?
5 e _2 _6 h/ r; ?, g6 G, L3 o下列哪项不是酱油调味品的?
/ d* ^. u8 N: n4 n. W; h* v# DA:Wasabi 日本辣根: e @5 N$ j0 J; Y( `) p8 A
5 V0 ` U% _ h/ c P; ^2 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 g4 S+ k" [* X# q# q
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:7 w7 Z3 G M7 O; F
A:Pasteurization 巴氏杀菌1 c+ x4 W7 t! j9 \6 S1 n
$ h" |- |$ F2 [/ i8 Z64.Which of the following steps is not the correct procedure for whipping egg whites?, Q4 `0 P: a" U/ }$ ]# W" P
下列哪个步骤是不是正确的蛋清搅打程序?2 i% O% q- N% y5 w5 N! ^
A:Allow to rest before use. 允许休息后方可使用。
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" ^" P* p3 q; I, O: Y0 \$ {0 \* u65.The weight of a large egg is between:一个大鸡蛋重量介于:0 D6 q2 w/ e; [- e$ v
A:56g and 63g 56克和63克: Q2 }' y" W/ J6 W: M/ `
) [3 ]" _8 {0 j' \' b66.Evaporated milk is a concentrated milk that is produced by removing
8 D0 f! Z# I! v( Q# z炼乳是一种浓缩牛奶 是去除什么做的, f, ?/ h( X+ I0 @: R1 e
A:60% of the water 60%的水5 C0 t1 r# ? B3 y* ~8 m- a
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67.A method of cooking that transfers heat through a liquid or gas is:
2 `4 W4 E. b8 q$ a+ n( k: p一种烹饪方法,通过转移液体或气体是:( }3 X7 D0 f. @) Y$ \
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为( C4 k, f. h3 O9 Q1 H9 r
A:Gelatinization 糊化3 d6 {$ [; e3 p* g* T" v L1 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?
5 v4 l7 w! j& C. h, UA:Braising 烤
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& r% \" J. E* v$ |% z70.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:. Z3 o1 }; P! z( \/ T ]' V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, F7 K$ B, z! t5 @* v! t7 [( }9 a1 [. U71.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
+ {9 ?- K: o/ j4 D; Y3 C$ VA:Fumet 原汁4 v8 y5 H* F+ G5 K/ t1 Z. G
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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
! {3 D. O4 {% g' D$ F1 xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ j% o1 O& C& W/ L5 v- _+ ?6 r
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73.Which of the following is a principle not used in stock making?. U$ o9 j2 t q# ^7 {. N
下列哪一项不是用于制造高汤(低汤)的原则?% S, a; L4 _1 N+ a+ [: ]
A:Start the stock in hot water.开始在热水中操作2 H* O: F0 j5 W$ O5 ~
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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
6 `' X6 l. M! I1 d3 wA:Remouillage 法语熬汤' A1 U! S7 `% b$ y3 i1 ?
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