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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:
1 N' ^$ E8 c7 z5 T4 h$ E! }哪位厨师最早带来高水准浮夸的美食+ ~4 ^' {8 k- F9 E
AAntonin Carême 人名 安东尼·卡罗美
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; a$ r# R4 w6 T- H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ Z' G- R+ H$ T7 M; X6 Y3 b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ b5 K& M" g$ G
A:Cast-iron stoves 壁炉
) T0 \# |* O8 }http://www.usstove.com/products.php?id=6: c0 \4 j3 \3 I: [
" d. Z ^' e$ [3 m6 \* r28.The French term used to describe the roundsman, or swing cook, is:
# M8 J# a3 ?. H" S3 k) ~/ k法国术语,用来描述roundsman,或摇摆厨师是:
# A6 X: P" }+ W3 C, v- X" p U( N, q' O$ ?A:Tournant 图尔南
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) N0 z' H2 {. n8 D29.Another term for the wine steward is:( {4 Q5 p( x5 y4 Q( L4 u3 V6 {( R
葡萄酒侍酒师的另一个术语是:4 L3 M* u& L: ^+ L' H# Y6 C% o
A: Sommelier 侍酒师4 F# C2 F0 p. H; W3 M
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30.Molds, yeasts and fungi are examples of a:
3 L z. J( Y$ f0 n- _% ^霉菌,酵母菌和真菌是一个神马例子
* } G5 i+ y* y# aA:Biological hazard 生物危害
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- i& @5 p. m- i% ~0 `& o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) Z0 d& L& j! f. v [& o根据加拿大食品检验局,食品的危险温度区在多少之间:
$ p6 E) d+ Q$ IA:40° and 140°F (4–60°C) 4-60度1 Z1 l3 P! V' Q" c
7 M6 J8 j: y" T$ z/ O32.All bacteria need the following for survival:
- ^+ v' B% `# L- Z, H所有细菌生存需要以下哪些内容:
% L* J8 L8 T0 p$ u8 y: u, x5 bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' U6 N1 j5 Q( y) ]' o
0 j% I) ?4 ?4 V6 c/ h* K* c; r33.Which of the following correctly represent critical control points in a HACCP system?
) o+ u! ]9 ]* P9 R以下哪项正确表示了HACCP体系的关键控制点?
$ C! c! a; Y: }2 j% yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . z; K5 { x3 V0 B" o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 x p4 C! ?% g" T4 a9 w
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34.Which of the following is not an example of a carbohydrate?
2 E, K: E* @) {4 Z) n+ O下列哪一个不是碳水化合物的例子?1 u1 U) l8 |0 q5 V; H& n
A:Essential nutrients 必需的营养物质. y* B! ^! J% S$ O% X/ W
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35.The process by which a liquid fat is made solid is called:: ]% h2 J0 P' l' b& |- s7 \( I
液体脂肪做成固体这个过程叫什么( U d$ ?- c v" b
A:Hydrogenation 氢化6 T4 Y$ D3 x% C+ N( d$ P" o
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36.Which of the following is not an example of a fat substitute?4 F7 z# ~0 Z, t8 i* ^2 Y, i
下列哪项不是脂肪替代品的一个例子1 N7 Y- o" a& u
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 E' S3 ?2 U; Z: D: |加拿大卫生部要求的产品标有“不含脂肪“包括:7 L! O! z1 u. T+ P7 S; g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: S, M6 o g" M) [2 [& \9 E& F0 X
. j& I- u. r( E0 Q, s( }38.Which of the following is not a problem associated with converting recipes?
+ N) L- \6 b5 I0 p3 C. n下列哪项是不相关联的转换配方问题?
+ {2 Y# ~* {, x1 r' x7 y# RA:Unit cost 单位成本: h @6 Z/ w) ~% J
) ?$ u' R( [6 ^+ d" v, [) u6 q39.The condition or cost of an item as it is purchased from the supplier is called:- C2 C' s; G1 L. D. ?. z
从供应商采购的物品的品质或成本叫什么9 O$ r# ?* o8 P5 @- X
A:As-purchased cost 购买的费用% `, ?, ^4 o! \+ o- M! ]9 p$ j
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* c7 k! d1 u2 r* i, y) b在新货到来之前用于日常所求的必要库存量叫什么
- T+ l5 o1 [7 e/ N# S) kA:Parstock 基本日常最低库存
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* p* M# d% [% V41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 p; T3 T3 @/ y7 }, }; x下面那个缩写是用来表明正常库存流程?. G' B3 k8 J5 o
A:FIFO=FIRST IN FIRST OUT 先进先出, ~/ s% a) P$ _
6 ~+ Y; L1 J2 s9 B5 X; p0 n42.Which of the following knives is used to turn vegetables?# |$ n' n- a2 |
下面的那把刀是用来打开蔬菜吗?
+ V; X* }, _7 ]+ w8 s6 p l; hA:Bird's beak knife 鸟嘴刀
3 @ E7 H6 f, e) ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ n3 D8 B0 u; j- T F- D) P
' Q" U; u% u$ ^, x4 h43.What is an instant-read thermometer best used for?) [1 p) k% Q+ N& k- Z7 i
即时读温度计最好用于那方面?! W c+ }# ~/ p5 V6 x2 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度& o+ m# @: D; R: S( R; o% L
" R8 G" n2 f% h8 |$ M+ Q# A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 n/ U$ [9 M' b. D9 j' T下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ {# p, y- _9 s$ [% vA:Cast iron 铸铁- s' r8 c7 o- ] P5 j9 E; M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# G: G/ { d; Y7 V
哪件装备下面有一个可移动的碗和一个S形叶片?# U) e3 P9 K" g% X7 E2 s5 K
A:Food processor 食品加工机
& s" v& j$ Y& r0 V6 d: e1 ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?% A9 g* r& O7 J
下列哪项不是用刀的安全规则?. K" p. F3 ]' w8 Z+ r" q4 E3 t* B' e1 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& y% x5 B3 N: X) J/ _
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( X2 K( p, Y1 D4 M/ }+ s& n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, l. ^' Y3 H i
A:RondellES
$ L( `8 o4 R0 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ I/ p( J, X8 t6 \48.Which of the following is a diced cut used to garnish soups?2 U8 y) ~# f% `
下列哪项是切成小方块用于汤的装饰?8 y/ y% |( v/ y5 H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
U9 y% O8 A9 |; d" {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 q D6 J V$ k
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!!——
9 X+ D6 b( g( t7 Z: ]A:Gaufrette
E& M+ T; `. F- ]+ U( y% ^# \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 ?( ]! Z# j# Q1 V5 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# [2 f$ S4 Z) g r, O8 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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?# L1 D; ^4 W; a/ |8 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ T! D$ `5 z% F
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)5 X8 H$ E* r6 C4 X
A:Cilantro 胡荽叶 香菜& r' @) Q1 Q8 F- f+ B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:% S0 m8 e. T6 K6 i( i% y! a9 T
多香果, 多香果香料是什么
2 f7 [9 _- y+ ?3 f3 z$ ~* X0 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 I) |% Z; K( V' ~7 mA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
G$ K5 W5 \% V* _ I0 \3 q下列哪些是用来做香包德épices?& h1 g, A6 z$ }1 e. V
http://www.sachetcatering.com/& g4 H: w }+ w7 r; D' p0 C! v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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( k' f# }* g T' S62.Which of the following condiments are not soy based?6 Q) N0 d8 _9 ^" ^( p) L/ m/ Y6 ^
下列哪项不是酱油调味品的?( \- c: _/ ?0 W; q. |
A: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:6 F, J# K) e' H, E! r, A! 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:
5 O9 K$ F5 P3 J7 f [; s+ D# K1 G+ e& OA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& [. Y0 n5 R" h4 v7 p0 {
下列哪个步骤是不是正确的蛋清搅打程序?# f! F; m) v) u, g
A:Allow to rest before use. 允许休息后方可使用。3 H% ~! e$ ~( r4 P% f
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 D0 ^* b" q% `# \6 |A:56g and 63g 56克和63克; S0 f6 @/ E8 g6 N+ o0 ~ N
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66.Evaporated milk is a concentrated milk that is produced by removing
# C7 m# b- p1 T1 w9 E: C炼乳是一种浓缩牛奶 是去除什么做的* N8 N& f- E! @: C
A:60% of the water 60%的水, |. }8 r# Z. k, [5 T% e
1 E! m- c" H) y; k67.A method of cooking that transfers heat through a liquid or gas is:# b( Y0 _! d, i% O/ P
一种烹饪方法,通过转移液体或气体是:
4 n5 h2 v; ?4 X1 qA:Convection 对流
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- d' e+ {3 ~6 `% l& B( a! Z J68.The cooking of starches is known as 烹调的淀粉被称为# [! v; s- W+ E Y6 n# P
A:Gelatinization 糊化
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3 D! F V/ ?$ c5 J" \7 M7 k- T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 U4 U5 a$ y) B: R1 W2 _/ fA:Braising 烤
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v9 F( O C8 {* V1 }5 u. }2 ]% A70.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:, n* H8 i M0 I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 Z9 j& y7 Z1 |
% `; B9 y+ G- {+ {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
" w0 f/ j! H; _5 k! }1 hA:Fumet 原汁
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# {5 z( ?9 {# ]$ I72.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8 ^: J* r- u6 ?9 @" ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* m4 b) @; b1 q+ y; {7 K
3 b4 i0 H. ^# q73.Which of the following is a principle not used in stock making?% r( @4 n' t. A9 j0 a
下列哪一项不是用于制造高汤(低汤)的原则?' A! u4 H6 J2 F3 ?
A:Start the stock in hot water.开始在热水中操作3 i. }6 Q* j0 ^
8 @" K* C z$ |+ t5 Z8 v74.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
1 N& b9 y- R5 {$ GA:Remouillage 法语熬汤
0 H7 \; `( F. V$ shttp://www.haibao.cn/blog/post/176242.htm |
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