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26.The chef who is credited with bringing grande cuisine to the forefront is:, I l6 M1 n+ v4 f! q& u# K7 ?
哪位厨师最早带来高水准浮夸的美食: d8 U7 o) Z, R- [+ ^- U7 |! k, H) ~
AAntonin Carême 人名 安东尼·卡罗美9 I8 p& Z8 x& F) W3 n- P0 f
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; W+ j* ]3 Q' p5 N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 R- J; L& X( e+ h' b& J4 T
A:Cast-iron stoves 壁炉
7 ?! [* o) G4 Nhttp://www.usstove.com/products.php?id=6. V" U6 T& X1 R9 I. F, O
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28.The French term used to describe the roundsman, or swing cook, is:
1 v) Z) |, v# {- w5 c' z0 w8 d法国术语,用来描述roundsman,或摇摆厨师是:& Y0 S1 b& |, I a
A:Tournant 图尔南
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} J% J' k: z( c29.Another term for the wine steward is:
0 ?$ L) a. m3 X! s- b葡萄酒侍酒师的另一个术语是:( O) F3 W9 e1 ^* p) s. _* o
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) [3 z3 o) Y: C3 s. M2 o
霉菌,酵母菌和真菌是一个神马例子1 k+ j' A" F4 I
A:Biological hazard 生物危害
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# m% T! P6 e4 ~, T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ d$ s; t& o! \( L2 C# ~
根据加拿大食品检验局,食品的危险温度区在多少之间:& r/ _: t; a3 e
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:1 @- A$ C7 Z& [3 ?
所有细菌生存需要以下哪些内容:
/ i5 z- G1 P) X5 u9 e" U( L* IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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a- X4 r) X, u9 Y4 |6 X$ [* Z, v33.Which of the following correctly represent critical control points in a HACCP system?
7 V, \+ y5 g \" x; O以下哪项正确表示了HACCP体系的关键控制点?* `9 B6 ^) @' M0 |. g) _0 U1 K4 i6 a: Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & y9 g* S1 N; y$ f% s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. L, Y$ g: i k- ]+ x' K# r& z
2 q( O; N7 `" {34.Which of the following is not an example of a carbohydrate?
: v+ i9 Z8 ~/ T" z下列哪一个不是碳水化合物的例子?" `+ R4 W2 D6 O: H( m
A:Essential nutrients 必需的营养物质
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8 u6 Q2 V v8 o3 R" E' b/ S35.The process by which a liquid fat is made solid is called:/ Q% o( d0 D' P1 `
液体脂肪做成固体这个过程叫什么2 `8 S# r2 `) P9 I: m7 l- p4 r ] V
A:Hydrogenation 氢化" b5 r7 ?9 L2 F4 B
4 e( R/ {6 K7 i% n36.Which of the following is not an example of a fat substitute?
) g2 Z% P+ k+ T下列哪项不是脂肪替代品的一个例子
- l: P6 `' K# E( oA:Acesulfame K 安赛蜜K表! P+ y2 o! V* {/ J
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37.Health Canada requires that a product labelled "fat free" contain:
7 T2 ], d8 x" `加拿大卫生部要求的产品标有“不含脂肪“包括:5 {6 s e0 w& }) d6 m- [: s8 k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- n2 y: C0 y7 ?' C* k" n8 J
6 Y; P. c- v/ b0 E' s38.Which of the following is not a problem associated with converting recipes?- g- B/ f# u% v! U' u
下列哪项是不相关联的转换配方问题?3 T' b1 G* z7 }
A:Unit cost 单位成本" {$ h7 E6 z: Z9 E5 I$ O
# B8 I! C9 t3 j8 f- @, R7 [: c39.The condition or cost of an item as it is purchased from the supplier is called:
6 K2 r# d! Z) R c" S1 C4 Q& V从供应商采购的物品的品质或成本叫什么6 Z/ J1 k6 j( c, c q4 P% `
A:As-purchased cost 购买的费用" q6 @/ ]) |# ?% H
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 h* C) b3 r& Q3 d( l m8 p, R在新货到来之前用于日常所求的必要库存量叫什么! o h7 c, S3 R8 ]9 a7 i! V
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 e. j$ J9 }1 y/ K" |$ W0 Y
下面那个缩写是用来表明正常库存流程?
7 _4 y; r& H9 G& q& VA:FIFO=FIRST IN FIRST OUT 先进先出
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5 s: Y( J+ A( `1 k+ N) R7 I1 ~42.Which of the following knives is used to turn vegetables?
% _7 M% j& i/ J: y下面的那把刀是用来打开蔬菜吗?. g* }& D) J; c3 E
A:Bird's beak knife 鸟嘴刀
* m- a- A6 a! n: y$ R; M, chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?, p& N. B# ?9 e3 L8 Q8 [
即时读温度计最好用于那方面?4 ?5 x" l( t, j$ X; k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 Q: `6 j/ Z/ ? ^5 _6 B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 m4 a v8 Z" {0 q9 a' q, t8 U下列哪些金属材料受热均匀,通常用在铁板而且非常重9 ?7 m6 h+ U, p/ D+ @3 l0 t
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 G9 q2 o$ L' M7 y哪件装备下面有一个可移动的碗和一个S形叶片?9 C+ V! [% S! o& a
A:Food processor 食品加工机* X u" p* C& v9 ?1 h3 c
http://www.google.com.hk/search? ... iw=1263&bih=5727 z9 u, g8 Z! B
% p9 s; u; I4 t' _' \- F46.Which of the following is not a rule for knife safety?
+ p x0 {2 T6 k y5 N4 G下列哪项不是用刀的安全规则?
' @3 G! n7 o; D2 ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 w8 b2 I2 g- K+ ?- j
9 U2 d: ]( K. T& T. C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: n) d( \$ A ]/ `* V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ _2 t% q2 y+ t/ ?, o8 r
A:RondellES
& | |1 ^' C2 Y# n2 O0 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 R; ]8 |: k% B) _$ b
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48.Which of the following is a diced cut used to garnish soups?
, k4 U6 t- z. |+ _8 p( x下列哪项是切成小方块用于汤的装饰?
- d4 Z; R/ U- y8 H) g8 d# _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ t% @. m$ M/ N6 {4 Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Z4 j4 a0 N4 [( F: P. `- U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!!——# O4 s) Z" l/ ?/ n% I
A:Gaufrette ; F; Q5 w4 b$ d1 p A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( n5 d- C( }& y' l& d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% K4 O$ E7 K" AGaufrette :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?
" E) O5 `. c% c: H) P# T' G' U# 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)
) l1 i7 n7 Q0 p1 BA:Cilantro 胡荽叶 香菜3 X0 l0 o0 m5 E6 O3 C, d9 s& t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
j V; C' g# l; C4 C. [# G 多香果, 多香果香料是什么' t- b6 @* B3 e& A# J9 p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ ~2 A1 C+ Z4 `) c t5 R4 T3 S
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 q& n4 I9 @2 Q' `9 f) F. \2 N
下列哪些是用来做香包德épices?
( p. g9 n8 E/ q- P; B# Hhttp://www.sachetcatering.com/: M6 t: w3 ^; r" p o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; E u1 v; j! `4 N
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62.Which of the following condiments are not soy based?3 p$ A$ y# v/ y. L$ F5 ?
下列哪项不是酱油调味品的?
3 n0 U6 z3 v5 {2 pA:Wasabi 日本辣根' Y$ R+ S) b% ^
, U b( \7 F8 P7 c( \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' w1 ?! K7 j1 ?7 k
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:
2 F; O5 Q0 K- e# fA:Pasteurization 巴氏杀菌& n* ?" y3 P5 F7 k4 B/ {& V
3 A" |3 W1 h% h% y) k64.Which of the following steps is not the correct procedure for whipping egg whites?2 }- H' i! l. W* D9 o
下列哪个步骤是不是正确的蛋清搅打程序?. v$ N( `0 q. G" P! R
A:Allow to rest before use. 允许休息后方可使用。
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! W. ^5 d! n9 d6 ^8 c65.The weight of a large egg is between:一个大鸡蛋重量介于:
( v+ \( O% F1 E( b9 o# d6 V1 TA:56g and 63g 56克和63克4 E. z1 s7 N1 V" C+ r- _
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66.Evaporated milk is a concentrated milk that is produced by removing( ^% o8 W O, E9 r1 t
炼乳是一种浓缩牛奶 是去除什么做的+ |# \* Y1 e( |/ ~% ~, u
A:60% of the water 60%的水
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) x! X7 H5 T( r67.A method of cooking that transfers heat through a liquid or gas is:
1 b; `4 D3 ^$ c, D, b! [. A一种烹饪方法,通过转移液体或气体是:
8 t6 f% I5 S+ f/ a7 W' Z% @A:Convection 对流
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+ R! M$ t% `' L) i- {4 g; |8 g68.The cooking of starches is known as 烹调的淀粉被称为; D; c" @6 {& d% ^2 e4 L
A:Gelatinization 糊化6 E) s( L& M4 J- z+ 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?+ A0 n e$ C5 e$ O
A:Braising 烤8 M" @- z. m. ~7 ] z8 Q
. F3 v; n" k, L; F70.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:
/ j* D* p$ w- b$ ` ^0 Y: H, ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" z6 g { [3 Z4 q0 w
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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 Z/ Z, p$ S. \4 A1 g/ P' iA:Fumet 原汁
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0 y! T. V! X# @0 ^1 c72.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
2 k) x+ i! a A( `! L0 AA: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?% j6 ^# j8 \' |
下列哪一项不是用于制造高汤(低汤)的原则?; f+ n3 [; @' i# j9 w
A:Start the stock in hot water.开始在热水中操作; x% C! R' P j6 [) O4 A" F# e
4 M% X, l3 L' j! Y' ~ h( p74.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' M6 S2 d5 e& I. l1 |" I! y8 O
A:Remouillage 法语熬汤
# r4 [; R) w2 L0 J* @. ~http://www.haibao.cn/blog/post/176242.htm |
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