 鲜花( 33)  鸡蛋( 0)
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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:
! i4 j0 w! T0 @6 |. u6 D哪位厨师最早带来高水准浮夸的美食
1 h( W+ I, l6 p' d( H& tAAntonin 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 ^7 N- K+ @. [0 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% J) R+ Z* b2 g) Z5 W/ |, }2 I; F/ s+ {" [
A:Cast-iron stoves 壁炉
' h+ C( {( v1 b" o! _2 @' h5 B1 Xhttp://www.usstove.com/products.php?id=6
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6 I6 e3 B4 D* S/ j28.The French term used to describe the roundsman, or swing cook, is:
0 b0 D0 C: a. ?法国术语，用来描述roundsman，或摇摆厨师是：% z! ~1 _& F w
A:Tournant 图尔南
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29.Another term for the wine steward is:
' @/ x7 U0 H% S9 B葡萄酒侍酒师的另一个术语是:: \/ A$ `7 V0 z9 E/ X1 \
A: Sommelier 侍酒师
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! s" S# E# o, |& ]# J5 p30.Molds, yeasts and fungi are examples of a:9 o$ B: t. ^; T' S4 @% P' e
霉菌，酵母菌和真菌是一个神马例子0 [ R- y6 N& ~' }
A:Biological hazard 生物危害; P5 l* q' Z' @" v( C. n8 y. S
" [, t& u) b: I0 h2 P) ]( f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! j. p5 a& X0 d1 L; F. y
根据加拿大食品检验局，食品的危险温度区在多少之间：
+ E6 j# l! p7 Q! H$ T# yA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ [, t A7 m# [& ` Q
所有细菌生存需要以下哪些内容：
) n2 Z$ A; F8 p; U1 r! E/ h; @A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
0 S. a/ z7 T4 M& I& i9 P以下哪项正确表示了HACCP体系的关键控制点？
& {. b6 D& N1 d7 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 T- X) R3 I4 ^) J6 p
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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5 l, I" w7 u" @34.Which of the following is not an example of a carbohydrate?& ~, x. y) y0 Q9 [ f/ _
下列哪一个不是碳水化合物的例子？
& D6 Q3 K4 V% [; m0 A1 i' G% \1 V7 TA:Essential nutrients 必需的营养物质0 q( R# U# z! H! m4 Q/ O# N) o
' g- u/ E8 L1 L+ y( ]; D35.The process by which a liquid fat is made solid is called:
9 N5 y% p% c4 c, }1 b9 b液体脂肪做成固体这个过程叫什么
; A9 t3 t' k- v+ F( vA:Hydrogenation 氢化3 v2 Q9 k" \4 z
6 s: h# p6 V: m& W2 `36.Which of the following is not an example of a fat substitute?+ w0 |* D& l! T6 B1 h
下列哪项不是脂肪替代品的一个例子
/ A: {; o) f2 bA:Acesulfame K 安赛蜜K表! I& @ Q7 ]) n! ]
8 W$ \: }5 u- r0 Z37.Health Canada requires that a product labelled "fat free" contain:
" U' `. F9 Q( {7 @" K加拿大卫生部要求的产品标有“不含脂肪“包括：
# M$ T% b- F# v( }6 r( G7 Q! @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 y' M5 t: Y( l( u8 v: W4 _
) G7 R' }9 h* J7 J/ d38.Which of the following is not a problem associated with converting recipes?7 O! L4 ^" p* {8 ^3 }; {* K$ r
下列哪项是不相关联的转换配方问题？
; `* O! ~& o0 c# D0 A SA:Unit cost 单位成本0 E' s' ~ ^/ [( D+ g* k/ \
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39.The condition or cost of an item as it is purchased from the supplier is called:
- R9 ?/ h1 ~/ l) f从供应商采购的物品的品质或成本叫什么
0 w8 c- Z8 L' Z2 U8 u! jA:As-purchased cost 购买的费用- f0 S9 [4 ~8 L# ~9 z( Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& C1 R7 P( S& k+ u0 k在新货到来之前用于日常所求的必要库存量叫什么) i5 F* O: w* ?$ x. ?3 n4 e' `
A:Parstock 基本日常最低库存9 u6 t% G [+ L) F( u% q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?& s" Y/ y6 h5 L' x7 V' Q+ R
下面那个缩写是用来表明正常库存流程？$ R8 d; N, D" q9 m, e, z' c
A:FIFO=FIRST IN FIRST OUT 先进先出0 y( x% n& l6 m/ P' x
- ^7 \2 a, `$ G2 s/ P$ W1 w$ ~: v42.Which of the following knives is used to turn vegetables?
7 L7 ~' r. n' b下面的那把刀是用来打开蔬菜吗？
) N9 b: }' }7 y% a6 z# E$ |8 qA:Bird's beak knife 鸟嘴刀/ V0 L9 c o& a$ w" ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for? o& a$ H5 Y2 h) e5 r4 }/ e$ D- P
即时读温度计最好用于那方面？
' C3 a4 J0 e3 U: VA: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?! y6 R$ z0 v6 P, ?
下列哪些金属材料受热均匀，通常用在铁板而且非常重
0 x8 N& Y' ~) U( F. JA:Cast iron 铸铁4 V9 j9 ]/ U4 P7 ~% R
; P N0 D% y9 F' R9 W* Q5 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 H- x1 K' s1 [# h5 z2 j哪件装备下面有一个可移动的碗和一个S形叶片？- m8 {- W* H- r3 `/ ~4 n& d% M
A:Food processor 食品加工机6 R5 t: V3 d# j4 o
http://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?
1 i9 Y" z! i8 X5 c' N下列哪项不是用刀的安全规则？3 b/ a2 U- p N5 M3 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 j1 ?. ^1 T* j5 t1 y& d# ?* h
0 _% K: d: `7 p/ U, u$ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" U& R, z9 q/ v
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？! D! d) T4 M& a3 T
A:RondellES
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& r1 Z9 c; |) F, n7 M48.Which of the following is a diced cut used to garnish soups?2 L1 K* A% L: Q& E* Z6 p. k
下列哪项是切成小方块用于汤的装饰？" [2 h7 b, X; l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 Z t8 Y% l% h$ ?9 D0 e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 U- j# Q/ p, T+ L, |# i, 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！！——2 F6 Y# Q0 Y0 s
A:Gaufrette ' x3 b' A7 Q' A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. z3 G3 w. ^; smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 X6 d! R: e$ M% SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" e# r! C# z/ p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 b4 i7 x$ y2 s i. C
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）
) c+ v- \' h" o9 q# N' TA:Cilantro 胡荽叶 香菜
$ c* r ^$ ?! J1 [$ ^; e. [* Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& @+ N+ k# Y) ?3 r$ Q8 X* L60.Allspice is made from:4 N' f$ ?/ w# t7 q/ D: Z6 ?
多香果, 多香果香料是什么
$ J% i: u! v1 q9 s8 k4 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; r1 m9 Y; [1 }4 m& d& C
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 R! I$ F; V+ b- P5 r5 d2 c
下列哪些是用来做香包德épices？
, k6 K; f: c. |0 Ihttp://www.sachetcatering.com/& ]6 l' a4 r1 L5 t2 L+ b. ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( r! P( [5 l" t4 `8 B/ i0 ^0 w
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62.Which of the following condiments are not soy based?* m' V, _5 \" d8 h1 n9 G; L' E
下列哪项不是酱油调味品的？
! w/ R% U7 R! E7 zA: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:& F+ x& W) e1 P) T& m- i# 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：, V3 h: T' x* l& O _: D. L3 A/ ?) f/ k
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 l9 @& Y5 q$ X" }8 Q6 `8 k
下列哪个步骤是不是正确的蛋清搅打程序？/ X4 ~ V$ L7 E+ J* j
A:Allow to rest before use. 允许休息后方可使用。& g' w1 t. [; K8 M6 V$ x* P: l6 F
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
1 S' K" |% o( u3 k' [) {A:56g and 63g 56克和63克3 z' @; T9 ?0 ~, }# @# x4 N/ M+ {( a
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66.Evaporated milk is a concentrated milk that is produced by removing4 j! T4 S" Z! s- Q* ]# b4 T) P
炼乳是一种浓缩牛奶 是去除什么做的
7 p! ]! q) N1 hA:60% of the water 60％的水
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; i8 x: d/ s! Z4 q6 B8 b67.A method of cooking that transfers heat through a liquid or gas is:& u4 }! W' e' s- j$ w
一种烹饪方法，通过转移液体或气体是：/ g1 b: T( l, L4 Q: o
A:Convection 对流- F* S3 H1 G! o' Y& f5 b2 B
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68.The cooking of starches is known as 烹调的淀粉被称为
" I5 ]2 B( B: h3 v% |) ~A:Gelatinization 糊化9 V# M f) c( m! m0 V
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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？+ f0 M2 w2 [+ Z
A:Braising 烤* v6 V5 D% G; u% V1 t- b6 o
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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：
8 E) E& l* l& u+ F: X, e W7 {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 j. ]+ a. `; o% W5 K+ Z
. w* l. O' q, x$ J' [$ _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1 d( S' F \! r
A:Fumet 原汁
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, u! H* V2 `+ M# B& D T q72.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* C ? ]/ e3 P
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?$ p e' H/ q8 q: ?
下列哪一项不是用于制造高汤（低汤）的原则？5 ^+ V6 \* E) w1 { |. ?
A:Start the stock in hot water.开始在热水中操作
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& Z, u) \: c( j* v h74.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' f0 B+ P; S# d8 e6 W, R
A:Remouillage 法语熬汤
, q. I2 H' f; u$ A6 {http://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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