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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:0 a* A. ?( x5 Y4 e
哪位厨师最早带来高水准浮夸的美食
Z( r* X9 z7 C& G+ cAAntonin Carême 人名 安东尼·卡罗美
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( R" X& f5 y1 K2 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& U. \$ |6 H' H" Y3 W* 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 。! ^/ u" x- @7 v$ l
A:Cast-iron stoves 壁炉6 m5 z% }- _1 ^& E$ Y/ [
http://www.usstove.com/products.php?id=6; {9 R- Z" u; m
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28.The French term used to describe the roundsman, or swing cook, is:6 s7 u# `. G. [7 l+ \+ D" P4 W
法国术语,用来描述roundsman,或摇摆厨师是:
I2 e/ ^! b) ~A:Tournant 图尔南
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5 @9 M# K: U) x' P. C29.Another term for the wine steward is:. \! m3 g' t5 h `6 H. T: V2 }
葡萄酒侍酒师的另一个术语是:
7 u. e8 ^" o* y* n* k' ]% T- AA: Sommelier 侍酒师
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5 _$ L% v# M6 j30.Molds, yeasts and fungi are examples of a:' I5 z$ o0 s3 l& a
霉菌,酵母菌和真菌是一个神马例子4 n& u) P! T* ~) Q) Y
A:Biological hazard 生物危害
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8 p# V6 z- O' L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% a$ ^* C& I. T
根据加拿大食品检验局,食品的危险温度区在多少之间:
( S8 N9 K9 V. GA:40° and 140°F (4–60°C) 4-60度
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D" `4 ^- H8 h" v Q32.All bacteria need the following for survival:3 H6 d7 v6 I" m$ D
所有细菌生存需要以下哪些内容:! q$ D2 Q& L! c' w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 U+ G6 E# }) O/ J) S; b: |$ M33.Which of the following correctly represent critical control points in a HACCP system?
" h: ^# X! R1 T* w d, I" b" J以下哪项正确表示了HACCP体系的关键控制点?3 b' f: u7 R G8 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ N( s. @! U% E! e! V% U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?
/ [+ E+ t1 k( e2 N" Z% }; z下列哪一个不是碳水化合物的例子?5 x% ~1 D/ F' _2 T$ T
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:
% F8 B6 ?# W6 ? @# h( e. f9 T液体脂肪做成固体这个过程叫什么* M5 ?; p5 b; _& k6 K" [8 k
A:Hydrogenation 氢化! j. j/ t+ v f6 {# w7 e1 h+ d
$ n3 @6 Q4 S. I/ `7 J, u36.Which of the following is not an example of a fat substitute?
8 x7 z! ]) E; o% l+ l% h' ~6 a下列哪项不是脂肪替代品的一个例子
- z& p5 m2 Q; KA:Acesulfame K 安赛蜜K表
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3 n. B* ?- x+ X37.Health Canada requires that a product labelled "fat free" contain:
( P, c3 z' e) {8 Y4 \0 v加拿大卫生部要求的产品标有“不含脂肪“包括:
8 p! _5 V" d5 B( k- sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ ] y3 @2 b3 n* \; q; v38.Which of the following is not a problem associated with converting recipes?
0 }' }: E8 R9 \( A( B+ u下列哪项是不相关联的转换配方问题?
+ }- O0 B1 e# \" n2 GA:Unit cost 单位成本' { {2 H! [7 o- L+ R
- X. |" l+ |3 w7 }5 M9 b39.The condition or cost of an item as it is purchased from the supplier is called:
6 n7 H7 S3 |; \- U从供应商采购的物品的品质或成本叫什么
2 V9 r, h+ n6 E( VA: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:$ K9 s5 Z$ _* e$ m/ |3 a* j% C ?. ]. @
在新货到来之前用于日常所求的必要库存量叫什么
% z6 r" A1 v' T. s7 I1 \. A8 XA:Parstock 基本日常最低库存 U0 I: U, l6 ~" d# k) b8 M
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) m$ O/ q$ E) E4 }$ b2 H2 D
下面那个缩写是用来表明正常库存流程?
+ V+ Q- M& t/ X# z. kA:FIFO=FIRST IN FIRST OUT 先进先出) @( [! X# F2 o4 X3 k$ J- f4 _
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42.Which of the following knives is used to turn vegetables?5 w8 m, q' f2 [0 s5 a0 q
下面的那把刀是用来打开蔬菜吗?: c- K3 \& c6 r5 y8 T$ {
A:Bird's beak knife 鸟嘴刀
9 T+ Y, |$ p) n0 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ I. e6 ~) S2 _' i: X6 O即时读温度计最好用于那方面?
9 ^7 k Y# j8 `2 s1 H9 w7 iA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 X! ~9 r+ t9 @% K5 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% |+ e: Q# e' T+ {下列哪些金属材料受热均匀,通常用在铁板而且非常重$ V9 [; I0 y. w( |2 G' f
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? M: x" J' N/ t* N0 e
哪件装备下面有一个可移动的碗和一个S形叶片?
9 B+ X( V0 J- R( {A:Food processor 食品加工机2 t& }0 C6 u# l- }
http://www.google.com.hk/search? ... iw=1263&bih=5723 l( D+ m. |& _' W) ^
/ ^; z6 `8 s* d) T9 |6 ?9 P46.Which of the following is not a rule for knife safety?
+ l6 h! i8 f. `/ q, q4 U9 b. _8 l下列哪项不是用刀的安全规则?
. e R' r* V7 |% J" L/ G) d' E3 tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% }0 s1 l( @- X S1 b
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, f% ^# T) I& n" U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( l' d; t$ f ]3 k2 C+ pA:RondellES - g; s& c8 ]4 }$ c- t ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 s: k+ {3 a% k5 }$ o! G4 g9 A
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48.Which of the following is a diced cut used to garnish soups?
! I6 b# X, r9 Y8 Y9 t/ a! v; n下列哪项是切成小方块用于汤的装饰?. k6 w) Y3 _' J# \, v* P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 K, ]- p5 c( |8 Y7 A/ {3 b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 {4 }' n8 g5 g' h0 C
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* f. O: B6 a1 b" b( O
A:Gaufrette
1 ^+ D% ?* g" y2 Z8 S( Ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
^& {8 c1 b1 e% v5 A I3 R: fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 i1 D5 c( P% \* VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) K0 }% b5 y* Z3 z+ H* M4 U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! j, X1 m( N, {8 ~$ S* {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)
+ b, q2 o+ y5 DA:Cilantro 胡荽叶 香菜2 S- o0 O7 S: C2 V& q2 ?8 j2 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 ^8 \+ i& k" A2 l
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60.Allspice is made from:
0 i4 }- M/ k2 X8 q; g8 i 多香果, 多香果香料是什么
% ^& I" g2 p* o! u$ j1 c( v, ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ z& c; p' ^5 _/ }
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 I- {7 q- F) L/ c6 q9 ^
下列哪些是用来做香包德épices?
6 d9 j# ^! e: {% h% Xhttp://www.sachetcatering.com/
" D+ M! d$ n& _5 @0 `5 rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& R$ g$ m" X$ ~$ P! c. m62.Which of the following condiments are not soy based?: j' \- ]! }1 b# K) m! ]; z+ w
下列哪项不是酱油调味品的?
" w* q D: z0 d! K: K: HA:Wasabi 日本辣根0 i( s- s0 K; U) H
9 `: J$ A" _9 G+ P( D: `3 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: S* t# t/ M% G' \! T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:% G: m: X: x9 N+ V& y R
A:Pasteurization 巴氏杀菌
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; t! X6 w- Y/ I5 _64.Which of the following steps is not the correct procedure for whipping egg whites?! M7 W( q4 Q. f4 T
下列哪个步骤是不是正确的蛋清搅打程序?
" y: L- c& Q- ^$ H: Y9 D* \A:Allow to rest before use. 允许休息后方可使用。" o2 M( O- I/ h9 s8 @0 m+ Y
9 L& Y. Y1 E3 l3 B# X$ H& R- |65.The weight of a large egg is between:一个大鸡蛋重量介于:1 p+ S9 o1 Y6 F: x. C3 M" | y
A:56g and 63g 56克和63克7 p3 o& c8 ^& g w/ N
( W+ I. N8 ~( b+ c- O! {! E66.Evaporated milk is a concentrated milk that is produced by removing
" p4 Q! g' J. I5 ~) B' p炼乳是一种浓缩牛奶 是去除什么做的
( F+ g( Z# D6 Y: Z9 x9 p" gA: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:
% A* d/ f( q( \" D% P5 }一种烹饪方法,通过转移液体或气体是:! n9 W* `, @' p$ L- Y2 e2 c
A:Convection 对流" g: g6 D- f( |2 i3 ]4 B# i
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68.The cooking of starches is known as 烹调的淀粉被称为2 L- ]! E" Y# s1 ]1 |
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?4 j! ^! @4 Q: H: W, i
A:Braising 烤# T% X. y1 {. R( f- P
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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:5 S/ u+ N; e5 m: [3 @2 M+ H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- ^& v' E" x6 @' w) M71.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
. L0 l0 P: \' ]' F) UA: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
# `/ g7 l- d1 v2 u8 A7 a# w! uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 q0 h+ n# s* l) C5 R73.Which of the following is a principle not used in stock making?7 | [- m, t2 E0 d% i
下列哪一项不是用于制造高汤(低汤)的原则?
, O) n# v1 V8 \' l- HA:Start the stock in hot water.开始在热水中操作
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6 P, a4 B0 V9 ~8 Y- A74.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
& n$ j( _6 Q( t: uA:Remouillage 法语熬汤) H) G) t' U, l: z; z' t8 a
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