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26.The chef who is credited with bringing grande cuisine to the forefront is:5 j: s0 \! |& U9 | V& \. S
哪位厨师最早带来高水准浮夸的美食1 w' m, a: p$ | R. w
AAntonin Carême 人名 安东尼·卡罗美
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; V% P, P7 O# l2 v6 n+ J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 _4 x" g6 A; q% ?$ I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% a; M1 d. z0 R/ [9 @A:Cast-iron stoves 壁炉# f, ^# W- b& E9 [' L
http://www.usstove.com/products.php?id=6
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" Y4 a4 Q2 f! P0 z3 t28.The French term used to describe the roundsman, or swing cook, is:5 X" N& l) M+ z/ P. C1 u& S" r
法国术语,用来描述roundsman,或摇摆厨师是:
& b" \+ c8 ?7 h5 t% U7 \4 x# O3 kA:Tournant 图尔南3 j5 y- C+ ?0 y+ l% O8 b$ O
! j+ P/ W8 O4 d% t: L7 E29.Another term for the wine steward is:
0 h+ t+ }' O- I& O6 y葡萄酒侍酒师的另一个术语是:
( L; x- x7 Y! v$ k4 h. OA: Sommelier 侍酒师; w3 W. C5 ]' X3 I6 W
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30.Molds, yeasts and fungi are examples of a:
( K. l( H8 x7 [; f8 P2 T3 R8 {霉菌,酵母菌和真菌是一个神马例子% l- v: M: K6 G7 ~/ o
A:Biological hazard 生物危害4 q0 g% [) u" r
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ z" l) J: m: n3 @1 ]根据加拿大食品检验局,食品的危险温度区在多少之间:
3 C+ A7 w% q6 a# lA:40° and 140°F (4–60°C) 4-60度* ^' N* p9 d7 O! n
- i) E w% `/ M/ |/ ^32.All bacteria need the following for survival:
) O) w8 V& b8 b$ V' [6 }7 z所有细菌生存需要以下哪些内容:9 {* o" s m; E a
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?
+ a: l9 A- \5 S以下哪项正确表示了HACCP体系的关键控制点?/ x0 {3 H4 m- d( r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 l1 l; B9 R* Z" l. m& h; y& p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?5 N7 O6 Z# Y1 T, y6 |" ^; Y0 @
下列哪一个不是碳水化合物的例子?' D/ _9 t+ n# {8 U/ y9 s
A:Essential nutrients 必需的营养物质/ b0 J2 n. K# c$ e1 l
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35.The process by which a liquid fat is made solid is called:
" E/ d& u, y0 t液体脂肪做成固体这个过程叫什么 q% Q# a8 n. @
A:Hydrogenation 氢化# V* y- C" M8 `$ h
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36.Which of the following is not an example of a fat substitute?: i9 D# ~1 n$ T0 Y0 |
下列哪项不是脂肪替代品的一个例子
2 a5 k- Z2 i4 d& w% JA:Acesulfame K 安赛蜜K表
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% O. C/ {2 x8 L5 ]* l/ f' L37.Health Canada requires that a product labelled "fat free" contain:9 T; ~* v6 S- U2 ^8 q8 x. X
加拿大卫生部要求的产品标有“不含脂肪“包括:3 N, j: Z6 {# S, U( f! f7 g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ K! \3 l% j* a2 j
& f( f7 H2 Q/ B# z& u9 ~/ P5 G7 u38.Which of the following is not a problem associated with converting recipes?
% w( [! U- T3 Y$ T下列哪项是不相关联的转换配方问题?- w* x7 U. }9 A0 G: T5 Q0 U9 B6 M8 N
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:
" P2 v A5 K1 i5 C! c% R+ r* o3 y从供应商采购的物品的品质或成本叫什么
1 u" G3 y6 C2 E; q% b1 u% Y3 gA:As-purchased cost 购买的费用( l0 m' \" m1 K" U( K
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" Q$ o+ s. w9 H6 p& x! Z
在新货到来之前用于日常所求的必要库存量叫什么
2 T$ L9 d8 {- Y2 [+ u# B. }8 aA:Parstock 基本日常最低库存
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# t" N5 C. _4 q% W( m( b41.Which of the following abbreviations is used to describe the proper rotation of stock?
. {" ~% [+ k2 f; Q: N: H O下面那个缩写是用来表明正常库存流程?: f p$ n8 S& {4 \) I- j% b
A:FIFO=FIRST IN FIRST OUT 先进先出
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, P9 {* E% p; P2 A42.Which of the following knives is used to turn vegetables?
, ?. i' ]6 }, T" V B% l3 @下面的那把刀是用来打开蔬菜吗?0 c- e {+ E6 b" c3 F' c6 P
A:Bird's beak knife 鸟嘴刀% o9 `4 @6 h9 i0 T9 r6 N1 |! A, I
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?
8 U0 c, \5 D9 e9 ]2 y5 J* [: [5 L/ z即时读温度计最好用于那方面?& p( ]& x& [& I$ C$ S% n. @ B+ X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& b: p' S6 e7 i- D" y6 e1 c2 |+ j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, u5 c, b+ _9 h8 K5 ?* T2 ?8 U下列哪些金属材料受热均匀,通常用在铁板而且非常重' E0 E( P4 A5 O' v5 z6 P
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?+ Y1 z- h, u* Z2 B T& i4 K
哪件装备下面有一个可移动的碗和一个S形叶片?& q7 v( ?5 n5 ~+ M" P; E
A:Food processor 食品加工机) q0 M2 A* L% _# I9 W: K V
http://www.google.com.hk/search? ... iw=1263&bih=572+ X7 A/ b/ d7 j" m/ Z, ^
2 R; X: L& E* H+ f: L46.Which of the following is not a rule for knife safety?
- N, F9 q2 B; K' V$ g" W' ]9 I- \% a下列哪项不是用刀的安全规则?
8 \1 [2 Q8 I: i. D1 UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 a, V, g' N F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) {6 c: B( t2 m# }, [6 c% @
A:RondellES
5 Y' d& J) i. R$ F' xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! j3 B; J9 ?/ n+ @" {+ {48.Which of the following is a diced cut used to garnish soups?" f* `( Y- e. Y5 s
下列哪项是切成小方块用于汤的装饰?
: Z2 {/ u5 t5 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# L8 W8 h) }- @: k. u6 l4 A5 E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 _* S6 X- d- G1 ~# ^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!!——- m l( U: z" k& Q. ?+ X, L
A:Gaufrette 6 r* E( v# L3 r) h) k) x0 A1 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ]0 o$ W! j+ s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. O* ~4 `! C2 Q: W# u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' O) z/ S3 j6 V6 O' G$ e
# M# a8 i7 a5 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 g, H; Q; j2 ~2 P- x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)% P) w% Y7 `8 _& O
A:Cilantro 胡荽叶 香菜1 U$ Q- W& a/ @$ t! s/ L# s0 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# I1 H. n* x' y/ w
3 r( ?7 }' V+ ~5 m2 n% s% t60.Allspice is made from:
6 ^, ]4 A8 i/ l4 }& C$ l 多香果, 多香果香料是什么
* K7 Z# }- [# _2 a0 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 n: C# W0 D( R6 O- P5 a9 n$ iA:A dried berry 干浆果1 W& p# ]6 {" B ]0 L0 F* d
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61.Which of the following are used to make a sachet d'épices?0 o6 p' z: ]% X) U; x/ Y* w+ ]( q
下列哪些是用来做香包德épices?
" o- A2 s/ C% ]4 phttp://www.sachetcatering.com/, _0 L: t/ A4 w, Z i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 ]' A% W# ], x- B: O
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62.Which of the following condiments are not soy based?( R- m: X, H& O/ H' _, _" M
下列哪项不是酱油调味品的?
$ W' [5 k. t) `0 J$ T: v. wA: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:
, Z8 X$ Z9 O1 M0 g j3 j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:
9 R- r7 F9 s, V1 HA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ N4 F! o! p" t" t/ T下列哪个步骤是不是正确的蛋清搅打程序?8 Z( l& b6 ?% D+ U5 o
A:Allow to rest before use. 允许休息后方可使用。
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1 ?7 s! U) x' c k! v) V65.The weight of a large egg is between:一个大鸡蛋重量介于:; {0 b5 |" z4 X' H2 ?. c
A:56g and 63g 56克和63克
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0 i4 r+ k2 C8 H0 s/ p66.Evaporated milk is a concentrated milk that is produced by removing
) j& f- z i8 D5 Y. F炼乳是一种浓缩牛奶 是去除什么做的5 ~+ Q% N# G- c; Z0 g
A:60% of the water 60%的水9 u5 m/ r) a9 `2 q) J
. u7 Q, Y2 C3 u8 y. r67.A method of cooking that transfers heat through a liquid or gas is: j( ~8 \4 b: ?: ?* d
一种烹饪方法,通过转移液体或气体是:
) U( n+ F% V1 Q# M$ h2 YA:Convection 对流) V4 ?1 Y1 C0 d* B
3 [& D7 m! ]) A7 N8 y68.The cooking of starches is known as 烹调的淀粉被称为( @8 t' _+ h+ y5 G
A:Gelatinization 糊化
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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?
7 U: Y, ]% I8 g4 _& Z5 q/ l- _A:Braising 烤* S9 J$ R5 {& {
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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:! w& z( p- m: J/ \9 p
A: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" ~, I( L% J5 {" a2 O3 |7 }7 L
A:Fumet 原汁7 T. z+ V @7 q( i3 p
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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
4 }" P$ \, s" Y. l; w; ]6 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 ]7 {5 O6 A% W' I
( f1 I7 O5 A8 ?' R2 b% ^) [73.Which of the following is a principle not used in stock making?) b# u- {: j0 l) Y3 v7 b$ z/ j
下列哪一项不是用于制造高汤(低汤)的原则?) q' j. q7 B- s2 l/ t
A:Start the stock in hot water.开始在热水中操作
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0 R0 \1 D( l" s+ o8 L/ m# f74.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
* r8 x! ]& q7 t: u& }' h ^3 W; tA:Remouillage 法语熬汤, x; d( x4 l( q3 V9 C
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