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26.The chef who is credited with bringing grande cuisine to the forefront is:- }: U% P+ t/ o* t" s S9 P! v
哪位厨师最早带来高水准浮夸的美食
' c; V U( ?0 s- m) b1 IAAntonin Carême 人名 安东尼·卡罗美5 ^ e) Y! k& R- V$ k% U3 h5 K
, k% M+ B' i7 A0 c& y: z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! I2 ]+ Z# p+ N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ c! u4 k* P! D# s6 [* d
A:Cast-iron stoves 壁炉
: V8 k7 H4 u4 }& ^/ i+ Dhttp://www.usstove.com/products.php?id=6, z, m7 I6 K" `! Q
1 C% G5 C5 x# U2 B* z- a28.The French term used to describe the roundsman, or swing cook, is:
& _* T# F/ W5 @( P法国术语,用来描述roundsman,或摇摆厨师是:
8 Z- p/ V; w( n8 dA:Tournant 图尔南
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1 i2 C% J- w; r/ O1 K8 [29.Another term for the wine steward is:
. C6 c* [3 Z. h& @) u: E$ d葡萄酒侍酒师的另一个术语是:! E: P& F2 B# d9 w
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
2 b% c! I, \1 m6 E* @霉菌,酵母菌和真菌是一个神马例子
- l# d* ]+ Y% N, h8 V' tA:Biological hazard 生物危害, r6 t$ B6 T1 m/ h( B
* {" ]5 g- t( T7 l. M! ?5 b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ l) v# G( A9 `: O: Y根据加拿大食品检验局,食品的危险温度区在多少之间:$ w/ R( J3 n1 s0 s0 f$ w
A:40° and 140°F (4–60°C) 4-60度& g: F5 e0 F2 b8 `& F
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32.All bacteria need the following for survival:' k! ^) i8 v; o, i
所有细菌生存需要以下哪些内容:
7 ]1 e- O6 M5 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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7 B, t* I# g5 L% `* g33.Which of the following correctly represent critical control points in a HACCP system?
4 Y* I. f$ k! o4 ~& s6 I+ P以下哪项正确表示了HACCP体系的关键控制点?
. z& t8 C$ f. o5 D7 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' `% V+ U! c$ y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; b% L9 ?8 X$ n, \7 {1 _34.Which of the following is not an example of a carbohydrate?
5 J7 T: q5 u' `4 a9 G下列哪一个不是碳水化合物的例子?
7 q8 G% C5 ]% F2 o! w3 I: ^A:Essential nutrients 必需的营养物质* H. c6 J5 B h; j7 r0 U
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35.The process by which a liquid fat is made solid is called:
& S9 V. _& v0 P4 l% D! a! P液体脂肪做成固体这个过程叫什么: w8 C t7 c8 g% M4 {! n
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?' V* w1 ?2 d# p& `/ v8 O5 K
下列哪项不是脂肪替代品的一个例子0 x- Z F( f2 c+ p6 \
A:Acesulfame K 安赛蜜K表 z- J* ^2 J9 x! _; B5 ]2 n, d
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37.Health Canada requires that a product labelled "fat free" contain:( B% Q8 P8 d0 G! V0 _
加拿大卫生部要求的产品标有“不含脂肪“包括:% O5 S5 {7 O+ [/ ?* L. H" v" T; m
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?
* l- u/ y6 I' @' f7 [下列哪项是不相关联的转换配方问题?; N+ t. d3 N1 S$ v6 t! `6 C; G' ~
A:Unit cost 单位成本
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6 t7 b5 ~% P+ i7 h& r7 |39.The condition or cost of an item as it is purchased from the supplier is called:+ A: j: T4 Z( Y
从供应商采购的物品的品质或成本叫什么( m6 L3 D7 b, j( Z4 Z7 p0 ^2 S
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 T# F) o/ J8 L, v/ {( c
在新货到来之前用于日常所求的必要库存量叫什么- |3 f- l2 k, q# Q5 ~; j
A:Parstock 基本日常最低库存 `# Z7 M9 V9 G5 U- W
2 {/ l( L& y8 r2 D; E6 k41.Which of the following abbreviations is used to describe the proper rotation of stock?2 {! \% N; t3 c1 Z( l, R2 c
下面那个缩写是用来表明正常库存流程?
4 T1 `$ t Q7 h% s8 i! H& n" |A:FIFO=FIRST IN FIRST OUT 先进先出
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7 y; T8 C& H3 I5 v0 u* R6 `42.Which of the following knives is used to turn vegetables?
! I0 m, | w, y4 z5 ?下面的那把刀是用来打开蔬菜吗?* u+ I; L5 z, y8 r* p7 ^/ r
A:Bird's beak knife 鸟嘴刀
' `$ N! N% X( `" A. x+ Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
9 g* m$ Z' F- o9 }( ?8 N* i即时读温度计最好用于那方面?
, \$ l0 W* V- M$ I8 p# ^% }8 M+ oA:Checking the internal temperature of a roast 检查被考物品的内部温度* D/ S0 [3 D! L3 P
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 x9 w! R& ]- |4 u+ k3 E
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 c0 H8 g7 v9 j4 _* C
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 J$ s8 p8 l" H `% B( ]
哪件装备下面有一个可移动的碗和一个S形叶片?
' P! s! ]# Z- y0 s: O( |/ G; yA:Food processor 食品加工机; K7 F" J; F, i; a+ {& x" U, @
http://www.google.com.hk/search? ... iw=1263&bih=572/ |8 x7 @3 w# v3 Y+ W
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46.Which of the following is not a rule for knife safety?* ?, [. `0 l5 \8 b; P, \
下列哪项不是用刀的安全规则?8 {) E. u. G8 @! S! M! P( @' n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 }" U/ N2 E9 r/ }% r2 j/ Q+ e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ G1 Z8 c4 s. \% q8 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ z2 g9 o& i6 y# K
A:RondellES 0 @# M2 T0 a- ^* F1 Q0 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) _+ G6 V3 v& p3 A
9 O% c; T `4 Q, `6 d- q48.Which of the following is a diced cut used to garnish soups?
; e7 j* z. ^0 C/ [, c y8 J. k下列哪项是切成小方块用于汤的装饰?: D; ~: _4 ~4 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. u9 H+ c& z2 T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( C7 B$ \9 H" O7 N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!!——
/ d2 w# t ^& l+ N8 D6 eA:Gaufrette 1 t# \2 A3 u) r3 c( Y; o( ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 L! Z/ V e7 {4 l/ Q3 D8 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. {* i( d1 G3 c: `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ e1 t- c7 Y! i8 B
" ^- u! r' n' D/ t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 j' o* e, \% v% R
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)
+ n+ d f. W0 D' ?( h! M sA:Cilantro 胡荽叶 香菜
' c4 O; O& G( O% k$ Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 Y! j9 }9 E8 i, k% w
/ D. R0 N5 x" q( x# K2 c4 b* C60.Allspice is made from:: N; H" Q4 N4 [. f% a& l3 U+ R
多香果, 多香果香料是什么/ d! t) f. V% d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- g# A2 Z: ~( T
A:A dried berry 干浆果! l* K' `+ W3 d5 c: u9 A
/ ~! G4 Y, m4 X: c5 _) C61.Which of the following are used to make a sachet d'épices?" I7 f, k) y$ F$ t9 B- X& p8 p+ l' u. f9 B
下列哪些是用来做香包德épices?# r7 U. r1 K6 T; Q3 W
http://www.sachetcatering.com/
# [( w' G6 C8 u4 F* rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
. r9 C4 Y' ^6 r2 j E/ i下列哪项不是酱油调味品的?
! X0 p1 o2 {, v# a, ?7 ~8 f! LA: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:
/ Q: ]1 _( s. _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:$ k: A# B+ b! A! `4 g, }+ h
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?
! w9 r' C6 P1 B1 y: O4 g5 s; E9 P2 T, L1 I下列哪个步骤是不是正确的蛋清搅打程序?5 x, A! P- w( m
A:Allow to rest before use. 允许休息后方可使用。4 Q s$ q z8 E5 i
( u% D) g! o6 }1 ?8 q& i# b65.The weight of a large egg is between:一个大鸡蛋重量介于:
# ^, g: H2 }- c+ T- m3 HA:56g and 63g 56克和63克
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: w$ ]4 j: M+ r* k1 D66.Evaporated milk is a concentrated milk that is produced by removing
5 @6 Q, t& B" G4 r0 }9 ^炼乳是一种浓缩牛奶 是去除什么做的
8 ]0 J" o) t* u" O. JA:60% of the water 60%的水- f! B! k4 \ v4 O2 Z# g$ s
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67.A method of cooking that transfers heat through a liquid or gas is:6 i1 f7 z" V6 B! k! o/ S8 C
一种烹饪方法,通过转移液体或气体是:: w' `7 P8 {6 L$ x
A:Convection 对流
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( y8 N! H y R0 e* K) ?68.The cooking of starches is known as 烹调的淀粉被称为2 X' s% M9 f0 p6 q; S
A:Gelatinization 糊化
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! p' C- t; E' m# l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ g, ^4 d+ a& `: N
A:Braising 烤# w& D J# j8 C6 x8 `2 Y
O( g: ~# t& G2 a' C1 `8 ]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:. Q, [2 a, p. U2 W
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: u5 o4 N7 c1 ^5 d N
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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1 A, T6 O4 [, e, q7 D' p* ~
A:Fumet 原汁0 O6 n( M# \7 @2 N% N1 ?, ] ?) a
! u: |# _/ w& O% @- b2 |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 }! s, G8 V* HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ S( N* v" G2 w7 o( B
5 x& X4 H% M" J. }73.Which of the following is a principle not used in stock making?. _$ d3 A0 E# _) [
下列哪一项不是用于制造高汤(低汤)的原则?
- [6 l, F2 C- _+ G9 M" @+ BA:Start the stock in hot water.开始在热水中操作9 {1 s9 q4 Y. d
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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$ e- {6 ?- s7 g- t d2 l( t
A:Remouillage 法语熬汤# c2 |- r7 Q# ^: R3 G% Q4 O. g
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