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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:8 {* f$ J. e* y
哪位厨师最早带来高水准浮夸的美食. S. ^' H. l9 }- W; f
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ V3 Q7 O# _$ X) _$ p8 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 n O* ?& ?0 z) r& F* [6 _& \A:Cast-iron stoves 壁炉
Y) B2 O, I8 n# Z) `2 ?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:
4 n/ S. U7 I- q- C: p! a1 j法国术语,用来描述roundsman,或摇摆厨师是:
6 K5 C: k6 W* M! jA:Tournant 图尔南, f2 e9 j4 u4 ~" P% J/ ~
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29.Another term for the wine steward is:# n! d5 X( e% Q5 D# r6 r
葡萄酒侍酒师的另一个术语是:+ m& \# C: `! L1 W, M
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, B1 X. I' g. V3 j6 \/ ^6 a' x$ A霉菌,酵母菌和真菌是一个神马例子2 H, ?2 b% I6 G4 G4 \ [
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# W6 i7 [. C2 h5 `; T8 u$ d根据加拿大食品检验局,食品的危险温度区在多少之间:
) `2 Z6 o% j, @A:40° and 140°F (4–60°C) 4-60度9 A9 O3 p# G4 H3 \( N6 T0 T' K) }
: P0 L' O1 |5 C$ @" y, Y32.All bacteria need the following for survival:$ W2 P; p2 u! i& u( i
所有细菌生存需要以下哪些内容:
4 ]+ C H4 g& D& E0 F2 i6 RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& I' {2 S" u+ w' q& E+ K2 U4 U7 A
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33.Which of the following correctly represent critical control points in a HACCP system?( b7 J& d$ h0 u& R6 {5 A
以下哪项正确表示了HACCP体系的关键控制点?
8 z2 n0 I9 q n4 b- TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " o5 k! y; c: G3 _' n# N2 F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 n& E) }/ t( C' g34.Which of the following is not an example of a carbohydrate?
) Y0 G9 z9 d7 d V* ]7 M下列哪一个不是碳水化合物的例子?" o9 p( Y4 r; q1 n$ k
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:
7 i: t0 V. W' t; w' V9 X液体脂肪做成固体这个过程叫什么
. B% `6 T8 ]) V( }A:Hydrogenation 氢化2 J" d% { @- h! w+ w% T: {
, \/ X. q# d, x( |9 W$ Y, }3 U3 ~36.Which of the following is not an example of a fat substitute?! j* e8 C4 Y: t8 h% k6 A5 V
下列哪项不是脂肪替代品的一个例子
1 b5 D4 k7 C. [, fA:Acesulfame K 安赛蜜K表' W, s0 ?! W& F; @0 d
& R2 L' k6 J. g37.Health Canada requires that a product labelled "fat free" contain:
- E' D+ U1 Q% B) m5 o: E2 B! O8 q加拿大卫生部要求的产品标有“不含脂肪“包括:
' j; S8 ^2 i/ M# J( }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; ^5 F- g# g+ U6 T0 {/ [2 I
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38.Which of the following is not a problem associated with converting recipes?
e3 s6 m" O7 l# @下列哪项是不相关联的转换配方问题?
5 U! k) q( |* A" j) h* \A: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:
0 }* Q; I% }2 A4 k& N从供应商采购的物品的品质或成本叫什么
0 D+ U$ a, e9 x! o# @: c9 ?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:
8 _" R( v. s+ T: F6 Y在新货到来之前用于日常所求的必要库存量叫什么
1 H( U5 X" Q5 D0 TA:Parstock 基本日常最低库存
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/ t0 P9 Z2 u+ v# a' Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
# u, g2 _8 Y. v' Z下面那个缩写是用来表明正常库存流程?: A) @+ c& |5 P
A:FIFO=FIRST IN FIRST OUT 先进先出4 X2 x0 m! g: ^1 a
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42.Which of the following knives is used to turn vegetables?% G, }. Q/ ^; g$ {: y' ]
下面的那把刀是用来打开蔬菜吗?" l: Y( a7 [( o
A:Bird's beak knife 鸟嘴刀
5 Z/ D. K5 {8 a @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?$ L0 i% z4 }$ s" B9 w7 u! `/ H
即时读温度计最好用于那方面?
1 m$ @2 d; z" LA:Checking the internal temperature of a roast 检查被考物品的内部温度! p- f( T+ j! @. n, g" r4 ]' {
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 F& @$ E9 Q0 \0 D S2 j' Y% c
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. E% i: y6 W7 m Q) {A:Cast iron 铸铁" X z; m- R- [3 {0 ^4 X
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: [4 y' i" p4 b3 ?; n: F哪件装备下面有一个可移动的碗和一个S形叶片?
/ h* Z( V! g/ J* jA:Food processor 食品加工机8 e6 o; C- t7 Z' F( _
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 F8 X' t; a" e7 o3 y; K6 G3 ]" Y46.Which of the following is not a rule for knife safety?0 t4 S" g. E# ~ D% L, Z- C$ ?
下列哪项不是用刀的安全规则?; c2 n0 G. l8 M5 J; ?) p; G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 V H* o+ k9 J4 P+ x+ r
; _; P$ L) Z2 \4 J9 C$ Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. Y2 b0 y) F' |5 C2 \8 U3 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 a4 n6 r. _) _# H% qA:RondellES / J1 r' W+ V% T4 o, P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- X% @9 j* V+ n* S3 b& |
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48.Which of the following is a diced cut used to garnish soups?
, p1 r( T! ~! N4 m! W下列哪项是切成小方块用于汤的装饰?
) i8 f! W, i; R% q) I9 C, i1 ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm B' M& Q; V! @$ w3 `+ j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( H% h: }* E# T. p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!!——3 k5 y) q% K) {: Q8 v! Q" {
A:Gaufrette
$ |) B6 I2 T; k4 C5 ~0 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 H% `4 N! }6 L' x; T& V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ _! L. W% b3 g3 H3 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% y; s7 Q# B- r+ X; k. f. K
V5 u8 j2 {/ Y5 i, c; x" {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: B+ H. j3 r1 Y& y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)
6 Y; }/ Q6 e5 Y7 Y( t# L1 `& Z7 TA:Cilantro 胡荽叶 香菜
: R* D: z9 l B! O+ [+ Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& x. E6 E9 t6 ^8 q% L1 q, l
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60.Allspice is made from:& t: P- |$ t6 q' w% A2 w
多香果, 多香果香料是什么
( ?0 h+ V# K" E6 N- e* q) {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' d3 S' y+ N; W# KA:A dried berry 干浆果
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9 l" z1 u Z% q* D' ~1 W5 ~61.Which of the following are used to make a sachet d'épices?6 p( H. P* K; y9 N
下列哪些是用来做香包德épices?! z- [$ V0 D( U- n7 z! P
http://www.sachetcatering.com/
+ S& v& t1 W X* `A: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?
* Q5 G% @6 N ]) N4 I8 B下列哪项不是酱油调味品的?
7 M3 P- m0 Q, Y9 M- e. }0 g2 PA:Wasabi 日本辣根9 u) U7 O8 F/ V( Q: C
& n, v+ C; Y5 `" i* T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- K# l3 g/ D: p( P" b9 d/ {& \6 y" X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:3 B' s+ q/ n# `7 n( C+ D" t
A:Pasteurization 巴氏杀菌" ]. }% w7 v+ ^, q3 g. t
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 d( a2 h' o1 b, d2 B( _' L4 l
下列哪个步骤是不是正确的蛋清搅打程序?) Q( z% X# ^, V& N8 M# X+ O
A:Allow to rest before use. 允许休息后方可使用。; P" y+ i b( @% w
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 ~) t9 c9 }4 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' g2 H5 y$ j' a7 z4 ?5 D
炼乳是一种浓缩牛奶 是去除什么做的2 V0 r! V0 \- \9 S
A:60% of the water 60%的水7 R7 V% c9 T+ W6 R7 _
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67.A method of cooking that transfers heat through a liquid or gas is:0 S' n: l) X& p( P+ V) {1 j, q
一种烹饪方法,通过转移液体或气体是:
/ a7 t5 \8 k8 @ ]% eA:Convection 对流
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1 s [( j$ N8 n4 Q s68.The cooking of starches is known as 烹调的淀粉被称为
0 E% ~* n+ J, z8 e& Q+ P6 e, d( oA:Gelatinization 糊化2 v; c+ |5 ]" d; P3 C
' @, H0 `# o0 x7 \6 r* i5 o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. I# U+ ?* C1 P! C
A: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:
0 R6 W# u4 l: `8 C) U! i \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, P9 z4 m6 }5 h5 r1 F3 s
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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7 d& N5 t' o F7 _4 k! n# {8 b: L
A:Fumet 原汁
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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
. q9 a5 j/ U; ]- A( mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- o9 y: C [2 q( b: P73.Which of the following is a principle not used in stock making?
3 m; f9 E/ g* A' ^下列哪一项不是用于制造高汤(低汤)的原则?% O3 a! n7 F9 b9 v
A:Start the stock in hot water.开始在热水中操作
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% Q0 F: ~7 [0 M2 [8 ?9 t74.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5 R9 } c4 `/ G1 @" O5 T6 q3 D
A:Remouillage 法语熬汤! R. J+ p* F, J
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