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26.The chef who is credited with bringing grande cuisine to the forefront is:
! F6 G. U+ {" e" T5 [* g: d哪位厨师最早带来高水准浮夸的美食
$ W& F' w8 R5 E1 q. fAAntonin Carême 人名 安东尼·卡罗美6 g" J! ]7 w2 Z/ `- O7 m7 P6 ]
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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 q0 @" Q: z# _( v( K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 e4 e2 \ y; EA:Cast-iron stoves 壁炉
/ ^) ?. \2 s8 O& f T; W: S# _# chttp://www.usstove.com/products.php?id=6" @9 K; }2 l! r6 x
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28.The French term used to describe the roundsman, or swing cook, is:
0 g$ u$ g1 f0 W: U* Z法国术语,用来描述roundsman,或摇摆厨师是:
$ Y; Z" | k0 n% P M: y( E% ?A:Tournant 图尔南
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29.Another term for the wine steward is:! y, N7 ~1 S2 M- G
葡萄酒侍酒师的另一个术语是:
& `# E$ N/ X8 sA: Sommelier 侍酒师
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# a8 `# t: i& v1 e; J# Q+ H30.Molds, yeasts and fungi are examples of a:3 a4 Q6 S- t- l$ w. S! O, u% ?
霉菌,酵母菌和真菌是一个神马例子8 a* h4 ^- r% A1 p
A:Biological hazard 生物危害
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% C) G7 z, Y# S- a1 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: O# T. B% P4 O: }根据加拿大食品检验局,食品的危险温度区在多少之间:, I4 _$ [+ y8 g+ X q; L
A:40° and 140°F (4–60°C) 4-60度8 S' ~' P* m: o+ m) x: X% r$ O
2 E% }1 I1 {% g+ |% L32.All bacteria need the following for survival:" P! L0 z+ g% i8 C
所有细菌生存需要以下哪些内容:' l* [+ j( e5 s7 Q! Z
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?
( t$ p m* w9 Z) E' n' C' A7 g6 p以下哪项正确表示了HACCP体系的关键控制点?- l7 {" b4 Q0 N. U7 s# r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; @4 J) m4 N$ h2 u, O9 x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?
9 k( |% Y. Y: u- a/ T下列哪一个不是碳水化合物的例子?3 O( |3 O3 u* L* G. e1 t$ {' u
A:Essential nutrients 必需的营养物质
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0 [' B& ~: D- J5 k+ u* ^3 ~9 ~+ L35.The process by which a liquid fat is made solid is called:2 B% U& E. Y0 s+ R
液体脂肪做成固体这个过程叫什么3 N1 o- H; l! V
A:Hydrogenation 氢化. e- {% |% w+ ^) w0 p1 J
8 u# d. ?' G- [) i. M9 _36.Which of the following is not an example of a fat substitute?
1 \0 E2 P( G- v下列哪项不是脂肪替代品的一个例子0 R# p {' ^) c t: `* {0 a
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ j9 b( B8 Y' V+ Y% f, s7 |加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R# ~) \8 y1 J3 p& h2 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) z6 N& [* G+ ]0 J; L+ n% H
) Q5 l% a+ C: r% ]; i38.Which of the following is not a problem associated with converting recipes?5 x1 ~1 p3 b/ ?* W$ D
下列哪项是不相关联的转换配方问题?
' ~! \' `2 k7 B) a( G1 ZA:Unit cost 单位成本1 p* O$ t9 h; U3 ~3 u
& q' f# H" s) v6 O39.The condition or cost of an item as it is purchased from the supplier is called:; ?& G6 |6 }$ }! u
从供应商采购的物品的品质或成本叫什么: d1 t% \# O: S6 s- q) x9 w
A:As-purchased cost 购买的费用" U) m( d8 H# ^4 b0 ]* H% m
! i0 {) o* M# ^2 `# ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
- J8 |- ]9 f+ b/ W在新货到来之前用于日常所求的必要库存量叫什么9 s" G5 I% G& q) V* {
A:Parstock 基本日常最低库存! j# T& C5 o1 n4 s0 m, |3 Y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" ^, O, Z5 S, n. ] N
下面那个缩写是用来表明正常库存流程?, q R' X- B! ?* @) ]% S8 W: w) s. }
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
; h) v: ?/ r7 A* z下面的那把刀是用来打开蔬菜吗?+ A% s; a+ Y0 X- n: v# ]) ^
A:Bird's beak knife 鸟嘴刀
+ U' }8 f, [$ b+ l, mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. |$ j, W, B7 T1 L
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43.What is an instant-read thermometer best used for?
( e) x3 m0 _; J' P8 O/ x3 z% |8 g8 v( {即时读温度计最好用于那方面?2 l# _7 P" B; `/ C9 b
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?
/ L# R( ]4 U5 C: d" w下列哪些金属材料受热均匀,通常用在铁板而且非常重3 Z) o* b, @$ p- R. m
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?5 v0 L& _; d6 m; ^9 S
哪件装备下面有一个可移动的碗和一个S形叶片?0 O" u9 J" {% H" k: {* m
A:Food processor 食品加工机
$ b: N3 ^4 @( N7 j7 _ ?http://www.google.com.hk/search? ... iw=1263&bih=5725 D. _: r, j0 c3 u$ t$ c7 g* j
+ l# \+ C- j; D! ]1 c0 x& ?46.Which of the following is not a rule for knife safety?7 n1 ^7 x: }3 h- V
下列哪项不是用刀的安全规则? u8 m3 M* A4 F, t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 f7 r! A$ T$ w+ y# \
' W$ U% d6 i( T( W& P0 W3 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% U/ p+ w* V( s/ ]( ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) b6 _- \' o& ]1 R& s2 n# B
A:RondellES
& Z& H2 w% |6 a4 T) ?- whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* E3 k; w% z$ y$ k# v. w
6 ]0 r1 Y& J& r. ]48.Which of the following is a diced cut used to garnish soups?
( F! j8 \- q. @9 L4 V2 N# D下列哪项是切成小方块用于汤的装饰?4 a# g, F4 W1 K9 C: I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* k; L+ f& }% @; P- x$ W" u1 d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 Z) o. t# s8 k: J- }1 Z# @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 j5 H) x! j4 D+ i4 Z4 [- G
A:Gaufrette
7 p) D V7 ~& ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 \9 \$ Q6 q; Y2 j5 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( f/ W Z( Z, jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* i# F% U, n# S3 {& h p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" n* i2 A4 o( Y& e9 X# `' ^
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)
# T9 P, P3 |3 L8 @A:Cilantro 胡荽叶 香菜
* n0 B- X+ ]2 u) mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 }0 m: x) y+ u ^* f
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60.Allspice is made from:
" O) T/ w0 O/ R, O! ? 多香果, 多香果香料是什么' S$ r/ Y( {& F* G* j+ N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, q) [% ~4 T+ ]4 Z" CA:A dried berry 干浆果
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) ]" X0 `6 z# i# P0 Z0 d0 U61.Which of the following are used to make a sachet d'épices?1 E& T# e/ g* F/ n! u' V( ^/ A2 V
下列哪些是用来做香包德épices?+ K, Q# R; [2 [0 a$ E3 X! A% E
http://www.sachetcatering.com/- W5 W% E7 W: |2 u3 @! ^% u, T- q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
/ J( f$ b# l7 U* u) S. Q/ W$ e. u下列哪项不是酱油调味品的?
+ o$ O' U" J; } v6 [; ZA:Wasabi 日本辣根, E* ~( @/ d6 V1 j& b" I
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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:) W# f S0 y! G) {/ c! z
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:. Y) d* j0 c/ r0 y* q' Y8 F$ t
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?) h7 F# B/ [( r/ L0 v/ `
下列哪个步骤是不是正确的蛋清搅打程序?
: V( ]' b$ C* q0 l! G3 ~( jA:Allow to rest before use. 允许休息后方可使用。9 \! M: ?# V+ k9 H* l' E
9 b# A& s7 u3 u F! E% }( u65.The weight of a large egg is between:一个大鸡蛋重量介于:
( R, V9 W" x" W( O' d% d$ z( dA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing8 c: ?9 N: C4 y# D: E6 |
炼乳是一种浓缩牛奶 是去除什么做的* g0 u* T3 p0 J$ r7 v
A:60% of the water 60%的水3 E. ^% f4 i; J2 }
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67.A method of cooking that transfers heat through a liquid or gas is:
9 {* c+ f+ g4 k/ R% _- `" o) e* z. ]一种烹饪方法,通过转移液体或气体是:
+ I5 F" a$ r) \, S5 rA:Convection 对流
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' Q9 o# _) E% G* k& w/ Q68.The cooking of starches is known as 烹调的淀粉被称为/ d+ {5 |: I ^
A:Gelatinization 糊化, {4 c5 R8 @/ X* l1 W. f
7 z% ?4 j% s, U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, X3 ~* S& t& d- S
A:Braising 烤
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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:
0 v' \) P7 q; K0 D1 s/ MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- D4 J4 r( f; `+ \- \6 f9 h71.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8 C5 M1 U5 d' h. H D: Q* e$ U
A:Fumet 原汁9 g0 X% }9 X1 m* a
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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
& @7 N& L/ A) U9 s5 v: H4 p0 rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 H9 I3 b: T1 _: h% g) F
: f5 u" K& R5 y1 `73.Which of the following is a principle not used in stock making?9 P6 q# f; F) \ y8 a8 M! `
下列哪一项不是用于制造高汤(低汤)的原则?6 C3 Q* @9 [* O7 k5 k
A:Start the stock in hot water.开始在热水中操作' V$ T [8 h, r$ S
% y+ e% E7 s) J Z' J74.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1 v2 w1 s* j: {$ E, g. E9 x
A:Remouillage 法语熬汤
0 o% S: E( N( w$ M& Whttp://www.haibao.cn/blog/post/176242.htm |
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