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26.The chef who is credited with bringing grande cuisine to the forefront is:/ _$ t- Z q6 `" r# O5 k# M. @
哪位厨师最早带来高水准浮夸的美食( x" Z O/ }9 M3 G- V9 ?# n
AAntonin Carême 人名 安东尼·卡罗美4 Q; W0 A: O) F# Q% Y) p
6 a9 a0 {2 k. h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, ]' G' E: ^7 Q5 A( S! O. S( v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 M4 I) m2 F; d8 L ]A:Cast-iron stoves 壁炉
8 n/ R3 K4 W1 Yhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
% g% U5 B7 }) v) M法国术语,用来描述roundsman,或摇摆厨师是:' \/ G' `( y) W
A:Tournant 图尔南
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) A& C H- d1 M8 u: w0 D29.Another term for the wine steward is:. ]1 M5 \$ n) Y
葡萄酒侍酒师的另一个术语是:/ D) x$ T W5 \0 Y& W. W
A: Sommelier 侍酒师
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+ i+ L4 R9 z& x5 n30.Molds, yeasts and fungi are examples of a:2 S9 O4 _2 N7 |
霉菌,酵母菌和真菌是一个神马例子
- Q& F- {9 L, b: I& hA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! _+ c) ~1 c$ p
根据加拿大食品检验局,食品的危险温度区在多少之间:3 f2 [, ~5 z. M. z. P- C9 A
A:40° and 140°F (4–60°C) 4-60度. C% t& `# b3 c+ O& C+ Q& D
( @' w) h' E5 v6 s3 X+ t+ \32.All bacteria need the following for survival:
. |# | e' \) \, _, d所有细菌生存需要以下哪些内容:3 G& x( i- G7 C% d* ]% h7 w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: U4 V5 k# F1 a( e5 a, y( c, @
5 D6 @$ Z# }1 E$ ^$ j$ B33.Which of the following correctly represent critical control points in a HACCP system?! [( u" \8 F5 l$ i1 d9 g
以下哪项正确表示了HACCP体系的关键控制点?
5 M- O7 o) e, r6 @: dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 P+ n& W H, B, D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?" }0 K @5 L9 _* A+ M
下列哪一个不是碳水化合物的例子?
& v) \3 i' g9 v/ ~$ QA:Essential nutrients 必需的营养物质
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; G1 ]& Q/ J9 [. `35.The process by which a liquid fat is made solid is called:
6 R! r2 \& C2 e) L0 A' r' c液体脂肪做成固体这个过程叫什么, t' I) e# M! ^1 @
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 e% S8 p. U& g
下列哪项不是脂肪替代品的一个例子
v& n' T4 k% {A:Acesulfame K 安赛蜜K表
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* f& c3 J% M; d2 _8 V37.Health Canada requires that a product labelled "fat free" contain:
/ I4 b; _# O$ E: g. Y2 I! ]加拿大卫生部要求的产品标有“不含脂肪“包括:$ L, b1 x3 d3 P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 S" d" @4 ~! l4 s* a6 R9 S& X
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38.Which of the following is not a problem associated with converting recipes?
1 W# s. \# N/ g' @/ W* M下列哪项是不相关联的转换配方问题?2 l; n- X% E7 ^5 Z9 z4 Y% n. @: I5 h
A:Unit cost 单位成本
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1 G; b `+ ~# y: \39.The condition or cost of an item as it is purchased from the supplier is called:0 P1 p8 p* O1 v1 k G
从供应商采购的物品的品质或成本叫什么# Y+ a0 F1 X* n# I) d
A:As-purchased cost 购买的费用
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! z8 J {8 G+ F& M) o) h40.The amount of stock necessary to cover operating needs between deliveries is known as:
V) ~1 e5 R6 ?, U在新货到来之前用于日常所求的必要库存量叫什么! Z- I: F; N) s* P
A: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?
+ @- w2 M0 m5 y" F下面那个缩写是用来表明正常库存流程?
" `4 N( C# t, b# IA:FIFO=FIRST IN FIRST OUT 先进先出
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- z/ Z6 Y* k. C8 g/ s3 m* X* [42.Which of the following knives is used to turn vegetables?
# ]* ^+ p, d6 c下面的那把刀是用来打开蔬菜吗?
+ s J0 H+ Y' k* {$ PA:Bird's beak knife 鸟嘴刀
9 S- J5 {5 P) U% V6 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ L+ P$ b- i& C* ]: L. s43.What is an instant-read thermometer best used for?
' r! g6 W* A$ Y/ U3 D即时读温度计最好用于那方面?6 x4 v. A0 e1 `+ c& S: p# j
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 H, M6 O& W+ L+ a. S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 C: e# n2 L% _下列哪些金属材料受热均匀,通常用在铁板而且非常重' Q( e, `7 j. E
A:Cast iron 铸铁0 Y0 K4 K7 G( h) F
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" s) s3 E+ k: y6 h0 h; l1 Y
哪件装备下面有一个可移动的碗和一个S形叶片?8 J8 p/ K0 O4 {' X8 t
A:Food processor 食品加工机6 ^! X* J- O7 q' U8 o
http://www.google.com.hk/search? ... iw=1263&bih=5727 L7 q: x- n6 c% T- X( H/ ?
" H3 z. `* ?. p- P46.Which of the following is not a rule for knife safety?
) ]: g2 B- q# Y! j$ j# I, U下列哪项不是用刀的安全规则?- i1 a3 z# }) K" W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 [( R9 v: @1 ], K
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ k: Q# Y0 Q1 ?- H. c/ c. H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 Q' `3 D' \' o f- C% Q
A:RondellES
% u S4 O! o. r+ R* jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 A. a0 _1 \9 k& J3 D48.Which of the following is a diced cut used to garnish soups?# ]! J8 t& y% i; i3 P
下列哪项是切成小方块用于汤的装饰?1 i& W: R: m3 Y$ l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 a+ P$ t0 P- s/ {, C4 }) @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& [( u! v6 n. ^$ [1 m' P. D 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!!——; Q4 K! z! R. [$ m6 E% F
A:Gaufrette
* W0 X0 P g2 {$ T' O6 m% [% Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 G$ ~7 A; e; q3 ^2 ~$ E1 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' S0 }2 N$ `4 u* ~7 u' _/ B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 h9 _; g7 ]$ o5 y5 C3 q
5 P* M; v5 T2 i7 Y, c0 L Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 J$ f. X: O8 b( Z
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)- t; Y" f4 D' ?1 ~, @3 N
A:Cilantro 胡荽叶 香菜2 X& j! ]3 n X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% c/ X, V- |* O+ o, D' Q& y4 K9 e3 r
0 y- d, c [' w8 f4 u/ i: j5 U60.Allspice is made from:! p- l8 y$ V, X
多香果, 多香果香料是什么
) s: _0 X* L' A( r/ ]5 uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 h% D0 N# [6 k- O8 `% U {: r
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
1 B7 c3 Z5 @' Z' ]$ B+ P+ s下列哪些是用来做香包德épices?7 f* b6 [# F- v0 F a% {7 _6 @
http://www.sachetcatering.com/; G% R( b* D5 S6 X I% B2 l
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?
8 Z% _9 H; R0 S/ P2 `: m下列哪项不是酱油调味品的?
5 F9 p/ E: u+ z) |, d4 z1 HA: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:
/ n3 a3 i6 q* U" j$ F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:' R" ~8 W; B% s
A:Pasteurization 巴氏杀菌! {) n. c; R4 e/ o
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 N# L* s2 W1 N$ k
下列哪个步骤是不是正确的蛋清搅打程序?" v; L; l) \3 B$ I( V
A:Allow to rest before use. 允许休息后方可使用。! y1 R* r* _7 a; w- A% K( H+ |- T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 Z0 w; J! K) \/ Y. `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
6 A/ P q- A* Y! K+ q5 d4 G& O炼乳是一种浓缩牛奶 是去除什么做的8 U1 y; C" |5 v; {5 u9 O6 n9 C
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:
- L# A* Z: O* e一种烹饪方法,通过转移液体或气体是:
. m z- u1 J9 m, ~A:Convection 对流/ u) ~3 T3 r9 M, h" ^
6 x: D- o+ E7 B+ t$ d: n* j9 }7 ]68.The cooking of starches is known as 烹调的淀粉被称为 a" m0 [7 D7 H3 @0 M+ j# h- Q: p8 I
A:Gelatinization 糊化
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+ L- q* `- x/ F: i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ K7 ?9 \, Z$ a& x {' a, ?& ^3 e$ V5 mA:Braising 烤
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6 n t! C3 ]8 N8 j! l5 _- @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:- h" r* X2 l* ]( a' v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 |5 u% [( C2 U
7 |% b+ p2 S/ m" [6 S; Y4 o/ l1 R71.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
F2 x# y, ~: T& x, m _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) u- {. A) p$ r5 v' P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% _$ U; F7 ]' d+ H/ |- m9 r! ~9 N
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73.Which of the following is a principle not used in stock making?, { q3 J6 ~( ~& |
下列哪一项不是用于制造高汤(低汤)的原则?
1 @+ q1 L+ k' B6 x1 }6 f5 SA:Start the stock in hot water.开始在热水中操作
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1 ]& u1 X' }$ X6 ?* R5 f- o74.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( \' U2 F8 ~( @3 h0 M
A:Remouillage 法语熬汤6 Q+ L9 A2 h$ H5 g* ]* j5 m' q
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