 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:
1 Y+ u) Y O( W G& @哪位厨师最早带来高水准浮夸的美食
7 X/ q) Q: s- H; B4 X9 X+ UAAntonin Carême 人名 安东尼·卡罗美# s; B/ ~. R: v+ M7 Y1 c' R
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ Q7 x7 V! d+ e# m0 M$ S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 w& f* y% G, N% l5 F/ y
A:Cast-iron stoves 壁炉1 p; N: `7 q! v$ l a+ m4 g
http://www.usstove.com/products.php?id=61 I: w- p, F9 `% o8 p$ _
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28.The French term used to describe the roundsman, or swing cook, is:
- N1 |' U% ]0 o5 v法国术语,用来描述roundsman,或摇摆厨师是:9 h5 B3 O5 E4 o& S' [& O
A:Tournant 图尔南3 T# M; H* d& s8 N k8 y/ \5 P, D
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29.Another term for the wine steward is:
9 D/ E6 d0 `7 {葡萄酒侍酒师的另一个术语是:
7 ~5 M$ w; C& R3 Y7 XA: Sommelier 侍酒师
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+ V0 y/ q1 \5 B0 r2 r30.Molds, yeasts and fungi are examples of a:! E1 y0 A; ~8 O& z: H/ w
霉菌,酵母菌和真菌是一个神马例子5 Q# u8 i" s0 ?' ]. [% U
A:Biological hazard 生物危害! D1 y$ t6 M) p" A: d
8 j0 K& T1 G1 s) g9 a; T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- g- O9 o. T6 F& N" w8 m% V6 C% G8 j) G根据加拿大食品检验局,食品的危险温度区在多少之间:- ?5 Z8 M }) V8 C; R- K
A:40° and 140°F (4–60°C) 4-60度
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+ p: w2 f2 m* c T32.All bacteria need the following for survival: J* l& U% l' E/ x
所有细菌生存需要以下哪些内容:
1 [$ g0 b1 f. {2 a( M# V- W: OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 k4 S% W- X7 [
6 }: D5 S6 f' ]( S33.Which of the following correctly represent critical control points in a HACCP system?$ p, @& v# Q* f N3 X N) i
以下哪项正确表示了HACCP体系的关键控制点?
# O( N5 R; b( F9 z H# j& [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + |+ A h; `' w4 k" }8 j
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?/ ~" V4 z; C" }/ v3 V$ X
下列哪一个不是碳水化合物的例子?' K% K1 b, h4 M% `3 D7 Y
A: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:
: ?: \ z/ p/ y# o液体脂肪做成固体这个过程叫什么! v2 ~' B/ i; n3 L! z- E8 E
A:Hydrogenation 氢化/ q+ ?( f' W1 `8 m+ k, s3 U- \! T
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36.Which of the following is not an example of a fat substitute?
6 L8 d; G3 ?; K3 X! E下列哪项不是脂肪替代品的一个例子& g' A- w% M% S" k( s0 k
A:Acesulfame K 安赛蜜K表+ \. i$ ]1 o9 ~/ o. {1 S0 d
+ x5 a2 Y, H, y* w37.Health Canada requires that a product labelled "fat free" contain:
, u1 H+ D! J7 S加拿大卫生部要求的产品标有“不含脂肪“包括:
% R; J1 s: j: u, C3 K$ q) z/ W- kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 l8 W5 t( ]6 a5 r& i
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38.Which of the following is not a problem associated with converting recipes?- r0 X: z) B+ F. f, T
下列哪项是不相关联的转换配方问题?+ M. M" N0 y( m4 a
A:Unit cost 单位成本; k. `2 P8 {- M- W8 P
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39.The condition or cost of an item as it is purchased from the supplier is called:
: ?, s2 d$ a# u' t0 \0 i; C从供应商采购的物品的品质或成本叫什么
2 ^8 W# i, o7 E0 |A:As-purchased cost 购买的费用
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& W7 J3 P# [) }% z% A/ o- E40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 `- `4 ~, ~, o, h0 Q- A, r5 c0 V在新货到来之前用于日常所求的必要库存量叫什么
! `: H& Q( u( V, K: ?$ @0 t9 }A:Parstock 基本日常最低库存
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4 F3 c0 j& `; r7 \( G, a0 b% x41.Which of the following abbreviations is used to describe the proper rotation of stock?7 J9 {2 c! e1 P
下面那个缩写是用来表明正常库存流程?
F9 l4 i* i. w' h/ z8 _0 p! hA:FIFO=FIRST IN FIRST OUT 先进先出1 O& p" l" p- K8 e
$ `! i8 N7 }9 i5 o: h$ z42.Which of the following knives is used to turn vegetables?
8 u. U5 A9 r/ M$ n2 n2 X下面的那把刀是用来打开蔬菜吗?" @7 z2 K: [% |' e
A:Bird's beak knife 鸟嘴刀6 t) K0 e" l, {3 w1 B: x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 a9 S2 L# Y$ W5 t43.What is an instant-read thermometer best used for?
6 P% L- P0 W5 } I+ b' E, a; q o: x即时读温度计最好用于那方面?
4 o# d; N$ e2 J3 a0 S0 Q9 ~A:Checking the internal temperature of a roast 检查被考物品的内部温度3 i: H3 a' F' R7 E) j4 T
. X2 P( i" S- [! \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ y( G1 z& |. i) G$ ?6 @下列哪些金属材料受热均匀,通常用在铁板而且非常重1 O# g/ Y* Z m) }, S% _1 _
A:Cast iron 铸铁9 j1 P% H9 _# X/ T
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) \8 e1 m$ t& x9 M( Z3 `+ a哪件装备下面有一个可移动的碗和一个S形叶片?* f, ~2 \7 ]) y. B" ]/ u
A:Food processor 食品加工机. }: B1 j: I' P9 `- v3 r
http://www.google.com.hk/search? ... iw=1263&bih=5724 K) U! ?; A8 c7 Y" O
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46.Which of the following is not a rule for knife safety?
' l" n% o) S f下列哪项不是用刀的安全规则?6 e- [; R+ m& \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 D4 k# l8 R0 r$ R6 y2 c. p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 G k0 k8 @2 [$ V
A:RondellES
4 L- P: y$ z/ V' D. q! zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% O: P( Q; C$ i0 _7 k
% D8 l6 m) j6 l. ?+ Y48.Which of the following is a diced cut used to garnish soups?
, C! N7 M6 T' `& a. a下列哪项是切成小方块用于汤的装饰?1 P6 E8 W) W' P/ d& B$ }/ G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 d8 D% V( t+ j/ B5 x6 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 p$ N' x& e ? G! C9 Q) X
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!!——: _5 b' U8 Z U- i9 p' X' ]
A:Gaufrette ]* _ U2 v: C$ _2 x, V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& L: j6 C6 H; W. E) Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 r, z+ K9 O! C& d- n7 I8 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 v- Q3 B {( I3 a3 k+ |% @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( B/ k. P# `* X: ^7 \0 k
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)
! X' a% q" P4 k _* Y* X$ r# DA:Cilantro 胡荽叶 香菜9 V1 Y: n/ n4 D( Q, r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ _$ Z8 D7 q; J
多香果, 多香果香料是什么1 g; _, L4 w! o( o! X/ |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* Y! [8 |- N- ]( b) Q. k
A:A dried berry 干浆果$ B/ B4 P) g! B8 Z6 F2 r
[, J6 o. a) ^# M, B z61.Which of the following are used to make a sachet d'épices?
r1 d( Y( h- ]8 l5 D! M2 J下列哪些是用来做香包德épices?
; S8 L2 T6 @* d; A% @5 G" p! z$ khttp://www.sachetcatering.com/
& ]5 t4 k$ h+ d- AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% _$ T( x5 M/ T. w8 P9 w: x
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62.Which of the following condiments are not soy based?9 a, G1 a; p7 h9 W. t
下列哪项不是酱油调味品的?2 B# w) r- S2 t
A: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:
, n$ X* m' ~9 K- z: W4 t t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:# f! U2 _8 P. x& I- D3 A
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?1 D' O) _" r$ d6 U
下列哪个步骤是不是正确的蛋清搅打程序?
8 s6 \) ~% m& }: _A:Allow to rest before use. 允许休息后方可使用。4 }$ q& B( z# O
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65.The weight of a large egg is between:一个大鸡蛋重量介于:& ~7 n. J" A8 Y0 n: x. E
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
, W! _& U" @3 H炼乳是一种浓缩牛奶 是去除什么做的) f/ g; m- V1 P3 q
A:60% of the water 60%的水
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9 G i: k1 e& ?9 j% F/ Q# T67.A method of cooking that transfers heat through a liquid or gas is:, F% ^9 X s( B N
一种烹饪方法,通过转移液体或气体是:% l2 Y7 }* y! ?7 ~
A:Convection 对流2 `5 Q3 R4 u9 m+ v
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68.The cooking of starches is known as 烹调的淀粉被称为6 }! Q6 i4 D, v5 H7 B/ r
A:Gelatinization 糊化
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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?
/ f# F% l" a; ]0 l1 b# I( S% dA:Braising 烤, o* {/ n& J7 t" T4 [' f
* d2 c1 E4 q7 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:0 y# o: G8 Z9 i! T# T
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 z/ x: ^' a8 v9 L( TA: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
- Z( v4 e, Q( e Y0 D. kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% |( }8 V7 x( O4 x9 B, T( _
8 s- C' s) F7 e2 }6 V% v73.Which of the following is a principle not used in stock making?
7 D( }$ \$ d8 M- F! j下列哪一项不是用于制造高汤(低汤)的原则?* F" X8 t' q u; H
A:Start the stock in hot water.开始在热水中操作6 ]7 l k. \6 K8 V( ?) [
; J+ w, k8 ]. e! O1 P# S* r$ \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
0 b6 c* r& d& YA:Remouillage 法语熬汤" z, J8 [4 L4 C
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