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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:
. V2 \2 e$ T. j8 S: n# D哪位厨师最早带来高水准浮夸的美食
/ h6 d9 J8 T# ~+ t" V: hAAntonin 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:
) _ K. m% k# ?2 z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 m5 `. D7 f' M- r) R& ^
A:Cast-iron stoves 壁炉
# O! [& S4 ^6 T9 J" r6 phttp://www.usstove.com/products.php?id=62 e" f4 T5 Q s
* H, v7 @8 E5 ]0 I( |$ p+ ~1 T28.The French term used to describe the roundsman, or swing cook, is:
( V! \" l- q* S2 B0 P/ I; k8 K* [法国术语,用来描述roundsman,或摇摆厨师是:
9 ?3 F4 f! _, X- a5 j! \A:Tournant 图尔南1 \ F& F- r5 t6 I, F
- d5 V: g, ^) p0 N4 D: D29.Another term for the wine steward is:
2 ]" @ [4 B/ q4 X5 K h8 X9 i葡萄酒侍酒师的另一个术语是:+ ]/ U$ v+ }8 b0 Q( k; z# S
A: Sommelier 侍酒师
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5 J& B6 |2 O8 G& W& f" ^30.Molds, yeasts and fungi are examples of a:& K1 S5 m) b3 }8 m
霉菌,酵母菌和真菌是一个神马例子% x! g0 k5 c t" e: N
A:Biological hazard 生物危害; h0 }% U/ t; h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 T6 f( \' ]* s" I
根据加拿大食品检验局,食品的危险温度区在多少之间:% R5 c( T5 O C$ Q2 d! @
A:40° and 140°F (4–60°C) 4-60度
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8 D1 s( I1 o& _32.All bacteria need the following for survival:
" L' c( r4 K& O* B5 \+ T7 X所有细菌生存需要以下哪些内容: H- p1 X' O" @3 t. M
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( X: [7 w% Q1 g( U* x
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33.Which of the following correctly represent critical control points in a HACCP system?* }8 Z8 e! [1 t! Q8 y8 z+ ?$ q
以下哪项正确表示了HACCP体系的关键控制点?) O1 k1 i/ M, q5 G9 S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' p: B N+ M2 L% `
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?: g. Z4 G7 F* U) k
下列哪一个不是碳水化合物的例子?( j8 C4 Q5 A$ X# F
A:Essential nutrients 必需的营养物质. s1 F4 S- B& [+ a G) N- R; i
: u/ h( a: x+ r; s5 P# k# {35.The process by which a liquid fat is made solid is called:
8 Y- t$ h. J0 V: K( j液体脂肪做成固体这个过程叫什么( ?1 J9 m/ p6 W0 H
A:Hydrogenation 氢化
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1 j5 D) s% E$ e' \; M36.Which of the following is not an example of a fat substitute?( o, V! S$ `- S$ i3 R. \/ B' _
下列哪项不是脂肪替代品的一个例子5 h5 b m. S* ^% y
A:Acesulfame K 安赛蜜K表! |# ?& b0 u, V7 ~( @6 }
: D+ b, c7 l+ W4 }37.Health Canada requires that a product labelled "fat free" contain:
4 M. m/ s6 x( D T$ Z7 L加拿大卫生部要求的产品标有“不含脂肪“包括:
5 a( L- u" _/ e D0 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ `9 w- A: W8 @% u
) }! z0 C! j+ M/ K2 E38.Which of the following is not a problem associated with converting recipes?
' z8 w* T+ x; p6 }7 y2 B; ~下列哪项是不相关联的转换配方问题?
M5 t) y. i% x, k% ]" TA:Unit cost 单位成本9 @# k3 E+ _2 a4 Z$ i& p
0 ?! [) [8 U, Q/ g+ P39.The condition or cost of an item as it is purchased from the supplier is called:
Q( U9 [ i0 s( u r从供应商采购的物品的品质或成本叫什么
6 S8 {$ O4 [# }) h2 t+ |7 C, [! uA:As-purchased cost 购买的费用* A) V2 ]. J5 D+ J. g, O
" D0 C! ]; D" f% M! _40.The amount of stock necessary to cover operating needs between deliveries is known as:$ A0 Y7 ]& R. T. i9 q9 o) n% V5 F3 F
在新货到来之前用于日常所求的必要库存量叫什么
6 y% w6 @9 O- b! W+ m# DA:Parstock 基本日常最低库存
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6 Y$ b( m- v* R41.Which of the following abbreviations is used to describe the proper rotation of stock?) c5 }* E3 g9 x% J
下面那个缩写是用来表明正常库存流程?& i0 b1 ^+ G* G% K" t
A:FIFO=FIRST IN FIRST OUT 先进先出
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- G" B: d) ]# G' `6 d7 r42.Which of the following knives is used to turn vegetables?
; |: Z% w# N: L C下面的那把刀是用来打开蔬菜吗?
2 s! I5 n5 R' i7 w OA:Bird's beak knife 鸟嘴刀
# h9 `4 o3 D& C+ _% H$ _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: m9 w* }# M! ^- N' U5 j( ]* i5 a43.What is an instant-read thermometer best used for?
+ R+ K* i8 z1 p0 r( F即时读温度计最好用于那方面?3 e' O% l$ z5 c A
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?! o8 a6 y% n+ n% u; B# ]+ }6 J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) F) h' o1 Q! L) n" y8 fA:Cast iron 铸铁
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& t [0 a1 B" t: I: |" | P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: Q- t3 L" w8 n L. ~6 b% p
哪件装备下面有一个可移动的碗和一个S形叶片?
, b3 j6 R8 \+ s8 m5 U1 v4 WA:Food processor 食品加工机# n U% H0 A- @+ ~8 V
http://www.google.com.hk/search? ... iw=1263&bih=5726 M; j% W# U8 o1 K3 R, K7 `' {' b5 r: ]
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46.Which of the following is not a rule for knife safety?( C5 d: x/ `/ w- I e
下列哪项不是用刀的安全规则?4 L% h1 f3 }2 M1 w$ p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. b7 w% }+ u2 g, o$ t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" d& U1 w. C' k" y: V1 E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 t/ c* m( B. K }' W5 w" P/ m: Y# {
A:RondellES
4 N- Z* a/ u+ Y9 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
/ x1 L! l: K% @6 d0 o- o5 Y下列哪项是切成小方块用于汤的装饰?; ^, l6 K$ W2 q( N8 y0 B$ `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
X# y2 U) W7 H0 U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- a/ T! E1 l. V3 H
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 @# K. k3 X9 |+ t& g
A:Gaufrette
! M9 j0 t% m. l# `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* k. i0 p% ^3 W! a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 m t. N) I- \! t4 V9 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% p# c3 s4 x$ h' O' P2 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)
3 ~6 c, d) R! q% `2 O/ wA:Cilantro 胡荽叶 香菜
' {( X8 f* L, c' M3 T9 `! L5 p7 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' E0 o: `1 S- ]1 s+ } ^. I( U
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60.Allspice is made from:: U- ] v7 b0 B2 i" E' D
多香果, 多香果香料是什么
$ s- [6 O% u- `: W5 j5 b3 ~) Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 u$ p+ n7 L/ z! J* cA:A dried berry 干浆果9 `* t1 J" j8 d* T
6 z% F% ^2 R6 n2 \( u: V61.Which of the following are used to make a sachet d'épices?
( l( L! j- ~$ l% o下列哪些是用来做香包德épices?& q* `2 K) }3 S" A2 {3 K+ c
http://www.sachetcatering.com/
! c; y) Z" Y" u" kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 h# ]9 e0 V4 I4 e) d
5 y7 {) z8 W7 w- u8 L62.Which of the following condiments are not soy based?
: L$ Q$ r* K' E: D/ Y下列哪项不是酱油调味品的?
- v k# q6 J8 x1 C6 _$ z9 \A:Wasabi 日本辣根
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% A3 ]& q& t4 T5 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 u/ e* ]2 D: I+ u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:
- c2 K9 s: O1 {7 z5 E& w) h% uA:Pasteurization 巴氏杀菌$ \ J s/ k+ ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 s3 e$ I5 ]/ P& [下列哪个步骤是不是正确的蛋清搅打程序?/ \7 O. O/ p% D6 V, [7 J4 |5 W
A:Allow to rest before use. 允许休息后方可使用。+ ~% f( h8 i/ ]2 e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ X. p# D/ G C& K+ |: C5 jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" o# q8 i. R- Y; J) ^5 N& D
炼乳是一种浓缩牛奶 是去除什么做的
8 y- p" \$ [2 H9 j4 E; M% [& MA:60% of the water 60%的水
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/ H5 ?7 E- L# V+ l+ T: G( {# H67.A method of cooking that transfers heat through a liquid or gas is: v: u: x2 n* F& I9 ?
一种烹饪方法,通过转移液体或气体是:
' f0 N4 Z' c4 nA:Convection 对流+ @; u4 Q4 u2 d1 K/ S# f( H& s
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68.The cooking of starches is known as 烹调的淀粉被称为& q( N3 p( ?5 X
A:Gelatinization 糊化% w3 I0 j/ ]& i7 N9 ], V! E
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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?& d i Q! e4 ^- e- X3 D# M
A:Braising 烤
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p: ~) y; y) B6 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:
% W+ v v$ z8 z$ G* ] Q# J1 k7 Z- VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: m9 w$ f2 v0 C3 B0 v& B+ v4 N
: C8 |1 k, _% C8 s" s$ u71.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
/ Q, c1 N; k% k0 \6 O. |5 f. wA:Fumet 原汁. J/ i. `/ m' ]% N% [! g' r1 i' h% `# \
+ s! G: ^5 x1 a+ E72.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" h4 d+ k- y* _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 Y( M9 f3 S( ^+ I- ^
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73.Which of the following is a principle not used in stock making?- ]( O5 `# d# V1 z! Z' _7 m' w
下列哪一项不是用于制造高汤(低汤)的原则?
1 w( I/ C6 u- W0 `A:Start the stock in hot water.开始在热水中操作
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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( b( l \; b, f* p0 P
A:Remouillage 法语熬汤
6 m3 ]% I ?$ q b& }. C% Khttp://www.haibao.cn/blog/post/176242.htm |
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