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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:
& u6 w& J) O9 \: ~" F8 I哪位厨师最早带来高水准浮夸的美食
9 U" n7 v' W) [/ A9 v N2 t! AAAntonin 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:' V5 { |2 J. E& D" V/ Q6 X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' D2 l8 Z& q% u
A:Cast-iron stoves 壁炉
+ M, F2 v3 J7 [! E0 chttp://www.usstove.com/products.php?id=63 W4 K6 m* m( ], M7 d1 F
: P7 I, k* q: v- w2 Z28.The French term used to describe the roundsman, or swing cook, is:
T8 u8 n; A8 @7 C& q法国术语,用来描述roundsman,或摇摆厨师是: U3 V( p: \7 K& m+ k5 F3 r+ P+ H
A:Tournant 图尔南
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29.Another term for the wine steward is:0 a' `/ q4 d" |9 L
葡萄酒侍酒师的另一个术语是:7 P, r# Q/ ?7 F& ?) ^: n: {
A: Sommelier 侍酒师
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+ P C* R, @7 N) G% g7 |) Q, o( C9 s30.Molds, yeasts and fungi are examples of a:
7 @5 r7 r/ b4 G0 I3 S霉菌,酵母菌和真菌是一个神马例子
, s' V8 @3 ~$ Q0 X( W9 b& DA:Biological hazard 生物危害
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, r3 e L D/ t6 I: }2 H1 D" H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 q; F# G5 ]# O& }; N( I* h5 Q根据加拿大食品检验局,食品的危险温度区在多少之间:
3 w4 d4 e4 g6 V! h$ S$ d$ gA:40° and 140°F (4–60°C) 4-60度8 K) V" ?7 x8 b, [' g* n `
( i; ?/ @7 H V, R( I32.All bacteria need the following for survival:" Z7 I1 ]6 h: W' Y2 Z0 p
所有细菌生存需要以下哪些内容:
; O) U! j" q, n; v+ c& T. qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. X# q1 k/ ?: f# V4 k0 ]4 f5 n2 h
3 y1 ~; i: m2 w+ m M% j33.Which of the following correctly represent critical control points in a HACCP system?- P5 [! o+ S/ e ?9 |% t1 V) I Z
以下哪项正确表示了HACCP体系的关键控制点?
0 Y+ ]$ {6 F d9 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 e3 ?* t8 s& R! w) H( G0 V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?& S* k$ ^# r: v Z' J& |
下列哪一个不是碳水化合物的例子?
( ^% P# Q- a1 z6 pA: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:
+ W4 }! Y2 C2 u液体脂肪做成固体这个过程叫什么; J& N& o& B! A2 w6 K* h4 d0 P( y# W, o
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& z& ^; N6 v7 x0 ?4 w2 ]2 `, h
下列哪项不是脂肪替代品的一个例子
0 C5 z9 l' k% i" HA:Acesulfame K 安赛蜜K表4 Y5 X4 f3 N# I
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37.Health Canada requires that a product labelled "fat free" contain:, }( t9 I' q- A$ h" f
加拿大卫生部要求的产品标有“不含脂肪“包括:
; z) Z( q0 k. b" l5 Q8 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?1 T$ p' s) f+ l ~ o% S
下列哪项是不相关联的转换配方问题?
% A% V( ]3 _ f0 u% FA: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:
x* w) e: X( H& w& X5 B! C; x* a从供应商采购的物品的品质或成本叫什么
/ c6 H' S0 ~& w. @" h5 e0 Q: RA: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:. t9 C3 z! P- K2 Z: }) R
在新货到来之前用于日常所求的必要库存量叫什么 ]2 n$ W& j7 J# D
A:Parstock 基本日常最低库存3 |4 v4 m' r7 H3 `' T' V n- i e
: y9 u/ N+ K/ M: \. w; N8 e$ X41.Which of the following abbreviations is used to describe the proper rotation of stock?( i+ I& d9 ?4 k2 P# q
下面那个缩写是用来表明正常库存流程?
) N# E% d4 V; Z$ V; ^! GA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
1 T, r* o. S0 \/ B8 f下面的那把刀是用来打开蔬菜吗?
9 G1 S- o- w% g- ?A:Bird's beak knife 鸟嘴刀7 L5 v7 z! K, B, C2 @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 X, }9 ?1 g! |# o/ e5 U43.What is an instant-read thermometer best used for?
0 l5 I4 Y$ z' J/ c* B6 g即时读温度计最好用于那方面? |" s$ D% a" i# |, Y9 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ D2 d0 R& d' F+ V/ ?' u( j& t4 A+ G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 F+ A2 }. C% |9 UA:Cast iron 铸铁& w) _% @0 Z- i9 A) `% ]2 ^
: Q9 I" V' E5 M6 A! A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- [; e" e/ r- @' @* X0 q% R哪件装备下面有一个可移动的碗和一个S形叶片?
s: c5 a" G# S; MA:Food processor 食品加工机
6 C. g3 O" I% Rhttp://www.google.com.hk/search? ... iw=1263&bih=572# G5 H- O- A; c" t0 H) U7 S3 A& A
$ K/ y) V" C& L" w% y: K8 g; c& L46.Which of the following is not a rule for knife safety?
) G H% E$ d, I- e下列哪项不是用刀的安全规则?
^, C( M/ a0 |& |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 D W9 G0 g# O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 P* [: Q& [( P; W5 ?) ~; `8 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, \* t( k" q7 s& {& X$ z2 h" K
A:RondellES / @/ X6 A6 u8 J/ T6 i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, W$ o% A+ A+ J3 f
下列哪项是切成小方块用于汤的装饰?
5 Q4 |% D- [ s: E3 J ?9 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 B. d( i+ `2 h. {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 C4 j% O0 p) W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!!——
4 q4 n; G- p: p: o1 l2 F) l9 sA:Gaufrette 4 u9 S8 a) y$ L& G; w& U) ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( B' l) x" A$ a S) Z* j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 l- {0 \6 P; E4 c" I1 ]0 c' p5 S" EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 |- `0 ~1 g1 P4 \ ^4 \+ a/ J
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" I1 g6 `3 G, {, F' a
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)
( W1 P5 E9 Q6 J. C$ v4 PA:Cilantro 胡荽叶 香菜; n3 O9 k8 T9 {8 ^$ [4 W F& o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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r& R! v! q8 D' x60.Allspice is made from:
3 O4 d; M& `$ E2 M: `* g# H 多香果, 多香果香料是什么
Y2 O2 X; [" Q7 u% uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 ~& Q$ d2 t0 M
A:A dried berry 干浆果3 X) }( |3 k4 ^$ B
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61.Which of the following are used to make a sachet d'épices?
, Y$ E* O7 I& C: ^" A% Y& y( }下列哪些是用来做香包德épices?8 |1 a0 i& _# u6 _. f4 X, \
http://www.sachetcatering.com/- V# c+ g4 [8 F3 C [0 J' y- _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: v# N) }8 n. C' Z; e( q. R
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62.Which of the following condiments are not soy based?
- f. D; D) R2 ^( b* ?下列哪项不是酱油调味品的?6 I- T4 M9 E2 t
A:Wasabi 日本辣根
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! e/ r/ P: C- `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! C ? |1 u& d$ 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:
/ |. W s8 W. o# V7 ~$ Y# C6 g/ m5 ]A:Pasteurization 巴氏杀菌; p! Z: m! k7 H9 _9 C' h G
9 a1 }% E# Z6 p2 t+ a k6 }* R( X' o6 v64.Which of the following steps is not the correct procedure for whipping egg whites?3 I( G* y; c6 L8 U! O5 a5 q7 w
下列哪个步骤是不是正确的蛋清搅打程序?
" U0 o0 L# Q) W. M3 MA:Allow to rest before use. 允许休息后方可使用。/ s0 G. ^. K+ Q# i+ c$ E# I. l
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ C) V" r" w( Q4 g% _4 n
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+ Y2 m5 t9 K9 X# B* W% v
炼乳是一种浓缩牛奶 是去除什么做的
% }2 O8 E& h$ }0 a, S$ {# NA:60% of the water 60%的水% o* \) m7 Y! _+ ^1 l% O! i
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67.A method of cooking that transfers heat through a liquid or gas is:
3 `; Q+ P& d# l) N- o2 x/ C一种烹饪方法,通过转移液体或气体是:
5 v3 f; A/ H, y/ @A:Convection 对流& f& e- [- h3 _2 \& x% K
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68.The cooking of starches is known as 烹调的淀粉被称为
7 R" o6 A! T) i( o( [A:Gelatinization 糊化" T& a0 ^! X& ?) ?" Q1 S+ ^
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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?$ U* x% M( h2 \% G
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:% Q. q' Z* e2 q: R$ o
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
8 Y. m/ U& b1 q' N9 qA:Fumet 原汁
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s( v; b% r! ]% m8 k7 x72.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/ \, n. F( H c7 g0 u7 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* H% f* B8 L9 J( a* S' @
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73.Which of the following is a principle not used in stock making?
4 W$ w: I; Z. b- [1 _% l: q: a# S下列哪一项不是用于制造高汤(低汤)的原则?
$ n- D. K# @0 Q t6 h1 Q ZA:Start the stock in hot water.开始在热水中操作
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/ ~0 j, `6 ~% T0 C! B/ j74.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0 y) {1 z; V# {8 L; O! D! b( |
A:Remouillage 法语熬汤
6 [/ Z+ V1 Z& }+ Q9 }: Uhttp://www.haibao.cn/blog/post/176242.htm |
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