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26.The chef who is credited with bringing grande cuisine to the forefront is:% H9 j9 ~: K- I2 \* B
哪位厨师最早带来高水准浮夸的美食
" s# r" s, [+ j. fAAntonin 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:
6 l: P+ }* k! U+ n' D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. M7 ~. h; I1 U ~A:Cast-iron stoves 壁炉7 J8 c; ^/ F6 U+ Q' A% x
http://www.usstove.com/products.php?id=6
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) C- P1 P8 e; t3 B9 O0 ~28.The French term used to describe the roundsman, or swing cook, is: U/ ~. ]) u! s- M4 g4 x7 q) w
法国术语,用来描述roundsman,或摇摆厨师是:2 f8 T, H! B1 ]
A:Tournant 图尔南
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; B; c5 A$ a2 E29.Another term for the wine steward is:7 s/ i; _9 G3 n9 Z: ]) x B
葡萄酒侍酒师的另一个术语是:
, k N& U2 b, y1 O' wA: Sommelier 侍酒师
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& y& @' b, b$ k6 s, G! M30.Molds, yeasts and fungi are examples of a:* L Y1 J$ T" ?
霉菌,酵母菌和真菌是一个神马例子
3 F. o o$ c% p2 @9 B4 o9 jA:Biological hazard 生物危害' c$ \$ x8 ^) J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 p- u3 Q( {( |6 `2 J7 H4 ]
根据加拿大食品检验局,食品的危险温度区在多少之间:
- |2 ]" e' j3 _6 oA:40° and 140°F (4–60°C) 4-60度
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: i, j" L' V( D8 f6 V; q32.All bacteria need the following for survival:
$ b- S! G2 {9 s$ i2 V7 w7 _/ Q所有细菌生存需要以下哪些内容:1 u: R: F5 D1 Q: ?: g/ @; b1 @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 G: d- S/ Z$ f, ^* s
- l0 Y$ F8 R3 z" P' l33.Which of the following correctly represent critical control points in a HACCP system?
6 E4 F. |' X7 Y" Q, {以下哪项正确表示了HACCP体系的关键控制点?$ U* l0 H9 u7 t1 ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 f% F6 n3 Y) m b/ g" ?* g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 [- e1 r% o$ A
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34.Which of the following is not an example of a carbohydrate?- Y( `: j, z: V7 e
下列哪一个不是碳水化合物的例子?
! d7 A0 y; K$ p% ZA:Essential nutrients 必需的营养物质
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v+ M& ?' l, Y1 Z% Q: ~/ P- n35.The process by which a liquid fat is made solid is called:
^9 c" L ]/ ~! m. {2 k) V2 R液体脂肪做成固体这个过程叫什么
+ L: e& W$ h2 B! xA:Hydrogenation 氢化
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3 Z6 e) n! E7 T6 f u36.Which of the following is not an example of a fat substitute?
9 v g1 M6 z' w2 v7 }8 N' v下列哪项不是脂肪替代品的一个例子
) m. Z8 q% L1 \* v8 d* RA:Acesulfame K 安赛蜜K表- ~* b) z( w$ m
! y& k, V) |+ {1 ]37.Health Canada requires that a product labelled "fat free" contain:. E% C4 B s' w+ ~6 x1 h; l' ^
加拿大卫生部要求的产品标有“不含脂肪“包括:) b1 U* t" E2 [! K4 W$ d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 f. k3 Q; [, S1 ^; W# M3 t4 L& e7 l
4 x) T) G8 Y% Y! i+ u38.Which of the following is not a problem associated with converting recipes?6 o' f) {; Y$ v, W2 k2 o4 Q
下列哪项是不相关联的转换配方问题?7 f. i- I# ~! }
A:Unit cost 单位成本
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1 J; E- E' F) o) k) \39.The condition or cost of an item as it is purchased from the supplier is called:& z) H5 i& W$ c' i, ~7 v& a
从供应商采购的物品的品质或成本叫什么, ` C: G, u* Y4 H) x! C( T
A:As-purchased cost 购买的费用: A: `( {, b7 X8 q$ u
% k/ c% L7 |/ b40.The amount of stock necessary to cover operating needs between deliveries is known as:
( h# o! X2 T# @( H9 g+ F5 e+ L# h. ]在新货到来之前用于日常所求的必要库存量叫什么
7 s5 R$ \' p3 m8 J( eA:Parstock 基本日常最低库存- l3 |) ?8 s+ i( p! _7 A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
" w: }* [# e- N% N' `下面那个缩写是用来表明正常库存流程?
6 M" A) K9 j: F' f: U( p1 [9 AA:FIFO=FIRST IN FIRST OUT 先进先出/ c: w8 r$ e( M( o* {0 r
. h) [3 K7 L2 E6 I" X4 d42.Which of the following knives is used to turn vegetables?4 T6 B" m* q3 C+ ^: [
下面的那把刀是用来打开蔬菜吗?5 c8 L- h: N0 P1 s; S
A:Bird's beak knife 鸟嘴刀
- h% S P9 L' ?, L% Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?( }" E2 J8 W4 z
即时读温度计最好用于那方面?
3 w% e8 a) e) X" y* I6 d1 n, M, QA:Checking the internal temperature of a roast 检查被考物品的内部温度, G1 g! B" e- ]/ F: J# X& U
& F% \' w. K) V9 K9 E- a+ s0 U) B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 U) H+ @2 W) j/ b
下列哪些金属材料受热均匀,通常用在铁板而且非常重" n" d: _( w9 g! y1 q: ?
A:Cast iron 铸铁; G5 z7 [! D- m! a1 E3 }
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ T4 Z+ E m7 ?& t2 k哪件装备下面有一个可移动的碗和一个S形叶片?
4 V, r" c) `6 YA:Food processor 食品加工机+ K. C! u, N# i/ Q9 P, U, [
http://www.google.com.hk/search? ... iw=1263&bih=5726 S* f& U7 X7 p3 c5 L. e
+ u7 Q$ j" q0 H2 U46.Which of the following is not a rule for knife safety?$ J( }; |. ?5 g" G% C
下列哪项不是用刀的安全规则?* ]; S- A8 c! g$ y) x; S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. C" B2 p. m3 }5 [9 e, D7 z
* n1 D% i7 ]" l L0 }2 i9 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% d" R% U% |1 p5 Z }) ?( M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. U' A4 s# [2 K G9 M* vA:RondellES
. f+ H4 s: t* l. Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- z# b% i' v0 n L3 x48.Which of the following is a diced cut used to garnish soups?
( R, j& V+ a8 ~7 |) n. M# r下列哪项是切成小方块用于汤的装饰?" q% H7 [( f& y4 q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 T9 V8 g% W7 e1 I. t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, k2 I. y5 E$ C2 ^
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!!——/ n' U3 {5 H" r4 r
A:Gaufrette
- E' D: ^9 U1 `; {! g8 m. N: Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ T" ^" ]( @* G: }, wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- N' B3 ?$ j' ^4 A( Z+ T( hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 k1 v) ?1 E7 Z$ I) o, H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 d) y' H6 ^3 L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)/ l$ L( V6 k+ ~ |2 ?' p; \2 N0 }! k
A:Cilantro 胡荽叶 香菜" n- j; Y2 V, _ t0 w6 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( c2 Q. a& q2 h) D8 |
) o) g( g* s/ u60.Allspice is made from:
4 ^$ G5 o0 _/ ^3 R 多香果, 多香果香料是什么# h1 J" x% n: m5 y O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) ^- R5 E- I% R( g
A:A dried berry 干浆果# v% K1 q; z9 x9 `; ^8 x; J
6 y/ b; V" K$ U+ z61.Which of the following are used to make a sachet d'épices?
L1 ?/ @5 d. Q: k下列哪些是用来做香包德épices?
$ x1 A5 ] |' E- w& {. Bhttp://www.sachetcatering.com/ S- c0 {/ t( j+ s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# l+ x3 }! C) s- t( d4 a0 [ X62.Which of the following condiments are not soy based?
. {, t7 o+ }& F- p. R2 |# {下列哪项不是酱油调味品的?* Z! D' ]2 K$ o3 k/ _8 w
A:Wasabi 日本辣根, A3 [4 H9 o6 A6 V) n+ i
( X& A" U. K0 E" A8 r3 Y3 y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 [* h' W2 R* o0 h+ s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:$ L0 _7 n5 T. t: Y
A:Pasteurization 巴氏杀菌
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0 O) Y% I0 e; v- J" x6 ~64.Which of the following steps is not the correct procedure for whipping egg whites?) R/ f/ [3 k* ]; W% b- o# n
下列哪个步骤是不是正确的蛋清搅打程序?4 E5 L) h% f! q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" F- z& N( {7 |' v& @; u; SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
/ Y/ X5 n2 |/ O炼乳是一种浓缩牛奶 是去除什么做的
; I0 w7 v, T6 V* q6 \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:$ ^9 f7 Q/ A v1 F) {. A8 Q6 l
一种烹饪方法,通过转移液体或气体是:/ s+ r+ `0 A% f3 k- G! j* l9 f: p
A:Convection 对流3 |) e4 N j; U! j0 [8 B6 u0 c+ g9 N2 c
* r% k: o; i( \8 V' q: ~68.The cooking of starches is known as 烹调的淀粉被称为- x6 h2 L, A) B, J4 z
A:Gelatinization 糊化
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, t5 n+ g$ S P. R# i$ N* J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ M: n# l2 c2 z+ p' b9 c4 X" hA:Braising 烤8 L* D& ^ Z8 f3 R' T
0 y, H2 c8 n& c) H# O70.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:( }" T/ y/ y! r: ?
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3 v5 R3 ^: D# m1 ?/ f/ L
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1 l; ^+ o+ m) o6 p( f) P( L9 k) q/ l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
! n2 G$ x- S# z$ a! n2 `/ H. t Q" i' {下列哪一项不是用于制造高汤(低汤)的原则?' i8 ?# b8 [0 c& a% G( b! W
A:Start the stock in hot water.开始在热水中操作( F, I( R# T2 R( I+ X: C( b
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74.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( w" H7 S3 t; T P J' v1 U- j
A:Remouillage 法语熬汤
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