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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:
3 o1 B @% {6 Z8 e& p, Z哪位厨师最早带来高水准浮夸的美食
+ M% G; v. E* {) B6 z& pAAntonin 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:
! L5 i/ B: ~1 v- m+ P& x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; I" S/ h; R+ H7 J$ X# @
A:Cast-iron stoves 壁炉
# w# M" ^ R) b8 _http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
' @/ j* g4 j l: h法国术语,用来描述roundsman,或摇摆厨师是:; S: a& R3 y. p5 x$ D7 X* U
A:Tournant 图尔南
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4 H- L! W& q1 U' d+ m29.Another term for the wine steward is: j: {& S1 G1 J, C5 l# u" {& c
葡萄酒侍酒师的另一个术语是:/ G( L3 }/ Y5 [' d
A: Sommelier 侍酒师
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9 Y3 v5 W$ Y: M5 j30.Molds, yeasts and fungi are examples of a:: w, |1 u" F8 [3 j; A. r1 U& q
霉菌,酵母菌和真菌是一个神马例子( N- W2 `2 A8 |$ G4 W9 i w5 K
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" k- |: k, |1 j. c% Z9 |- M0 @根据加拿大食品检验局,食品的危险温度区在多少之间:* p+ H8 {0 e4 H! ?
A:40° and 140°F (4–60°C) 4-60度4 L- S! V) U* v% F v6 G
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32.All bacteria need the following for survival:
. X0 d1 k) @# Z! l ~, Z/ s7 f所有细菌生存需要以下哪些内容:
3 o& Z5 I7 O; H8 kA: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?% [2 b' {9 b# ]5 T
以下哪项正确表示了HACCP体系的关键控制点?# @: [" m! B% j, q" @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 G7 d7 p; K+ C, H) K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 _0 T- H$ t6 _0 h/ T7 h: _2 J
( O8 b7 i' u/ A/ R+ M34.Which of the following is not an example of a carbohydrate?! _# M8 |$ G8 Q5 B
下列哪一个不是碳水化合物的例子?
0 \2 M; y2 m% W9 E; {A:Essential nutrients 必需的营养物质, v+ h) h% R1 {3 s* ^
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35.The process by which a liquid fat is made solid is called:- y( T2 W- Q! G1 M! {5 d8 m- `
液体脂肪做成固体这个过程叫什么5 S7 H& ^. t' b- ]2 ^
A:Hydrogenation 氢化5 M5 F2 b6 N" Z; ~: B
) Z7 W# U2 G- ?1 n! I36.Which of the following is not an example of a fat substitute?/ ?* _$ C0 _$ G1 O; S/ [
下列哪项不是脂肪替代品的一个例子
, G, n9 v9 H+ g5 kA:Acesulfame K 安赛蜜K表# W* K, x* M# X! t; L" Y
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37.Health Canada requires that a product labelled "fat free" contain:# s$ d% R6 U* W7 K( q( j8 ~
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 f9 g. x8 U: \6 W3 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; I( i R: n( }# t" W
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38.Which of the following is not a problem associated with converting recipes?
0 x4 I( n/ k* Y& z6 W下列哪项是不相关联的转换配方问题?
; _+ Y) o6 \$ B6 Y$ L S- VA:Unit cost 单位成本
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0 I7 C/ ?2 s0 f6 T% A. Q3 F39.The condition or cost of an item as it is purchased from the supplier is called:& E, B0 z! g$ F' q/ G$ a
从供应商采购的物品的品质或成本叫什么' K; A0 u! a: L4 w
A:As-purchased cost 购买的费用8 }0 z' M, x+ C5 E0 b5 N! p% K+ [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% d$ W$ Z6 J" n/ @$ \6 l
在新货到来之前用于日常所求的必要库存量叫什么: E7 v( W* _$ N- ?
A:Parstock 基本日常最低库存' V2 o. `( n# P, f3 ~" i3 J
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 a: k" h; i6 v: y; Y+ S' N
下面那个缩写是用来表明正常库存流程?. e4 `+ d/ l( e+ J
A:FIFO=FIRST IN FIRST OUT 先进先出" u# ]8 v9 [8 U0 q6 D) j
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42.Which of the following knives is used to turn vegetables?
, h3 `7 b& A2 `7 F Y下面的那把刀是用来打开蔬菜吗?
1 j2 v+ }( { tA:Bird's beak knife 鸟嘴刀) h& H. e# L7 q! u0 G% w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 } q7 K2 I( Y' _* q7 [
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43.What is an instant-read thermometer best used for?
R4 b% i$ H2 T! h即时读温度计最好用于那方面?
' M+ T. N4 O8 T5 }/ ^1 X+ b* OA:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?0 U% ]: D2 K+ \4 p
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 r0 J1 R+ v5 T7 u/ U, F下列哪些金属材料受热均匀,通常用在铁板而且非常重1 I1 E% A# \( F7 |. _. [6 ?
A:Cast iron 铸铁6 {& y& M. `* P
$ N" K0 e6 Z- ~2 }! c) ]5 L/ Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 Z9 y9 Z( e( c, e1 F1 R; |哪件装备下面有一个可移动的碗和一个S形叶片?/ @ k: `7 W! g" v9 \
A:Food processor 食品加工机
4 L" Y6 p. r H3 n1 i! d; q) Thttp://www.google.com.hk/search? ... iw=1263&bih=572
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o1 ?8 ]4 V3 n$ o% Y; f3 b6 H46.Which of the following is not a rule for knife safety?
5 Q) k- ^5 l" Y$ Y4 u* n3 y下列哪项不是用刀的安全规则?$ z# N6 h; r- n# r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% |) P# k/ w6 v% n7 i" @
2 u4 |- n8 @' y: v( Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) F' c2 ~! O8 Y0 n" t8 M. K2 x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- n/ V, n; Z5 V- G1 yA:RondellES * }1 G; R( ]% x" O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 V7 p2 P# }) ~6 y5 W& [$ l7 R
L1 F2 U) {( }8 Q48.Which of the following is a diced cut used to garnish soups?
M2 T0 E" A3 O. Q下列哪项是切成小方块用于汤的装饰? h8 I8 W! @7 f# |) [; r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 g: x5 t) b% u$ }/ p2 I6 C1 v3 P2 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 b6 m' n2 f: _
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!!——
" H+ G1 ^& F E4 m& HA:Gaufrette
- l4 Z. o' Y4 e- H: Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 h! X& Q3 Y- k/ a1 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( ]5 P/ U, R/ h% dGaufrette :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?
* J: G3 |) ?# G- ~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). J6 {' S) a( h, l- T
A:Cilantro 胡荽叶 香菜$ i; ^) Z5 @: M# W5 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 T* k) u- `0 X/ R W/ J6 G! W h60.Allspice is made from:
& D$ e# `2 Q! Y( Y 多香果, 多香果香料是什么
4 y, h ]' V& Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 p. P% K& u( L% O* IA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
+ W q& [0 r4 P S2 ^$ Q下列哪些是用来做香包德épices?
1 G' p8 U; y7 E5 a0 ?http://www.sachetcatering.com/# ]3 `" y! h6 e
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?2 z: g; x& X6 s. r# G# O
下列哪项不是酱油调味品的?
0 e" Q& y: G F# t; Z/ jA:Wasabi 日本辣根( y" }, G/ \' t9 }- Z! l% ?
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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:
" c5 e( A5 G+ U; @1 p e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:
. I0 `, h4 z7 l3 w7 E" EA:Pasteurization 巴氏杀菌0 S+ \. A' l$ O1 {. H, b
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ Z% {, M3 K) K# H/ {0 \下列哪个步骤是不是正确的蛋清搅打程序?7 \3 L- Z) \. u' C p
A:Allow to rest before use. 允许休息后方可使用。: k6 S) g9 K( i. ]2 Q
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) W' b1 A4 `% j. zA:56g and 63g 56克和63克
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6 Z) [. x0 ?! Z, f) N66.Evaporated milk is a concentrated milk that is produced by removing
) m' w/ ]! J; L2 v4 H/ D炼乳是一种浓缩牛奶 是去除什么做的
) ]1 R& t Y- P3 t) L6 D" GA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
$ d( H! g* b- o0 f4 c" e一种烹饪方法,通过转移液体或气体是:# D) K {& z4 y! J" u
A:Convection 对流
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1 [6 Z/ J! V, t3 D3 t68.The cooking of starches is known as 烹调的淀粉被称为* i# \" i5 G) Y9 [. k; ~
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?8 s* g4 F, E* D. ?
A:Braising 烤6 ?* e) r0 n$ l% f
! R6 b4 e! q5 b: q; _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:% H( p+ {$ e, ~# P1 u
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 e8 N/ I4 u7 R/ L5 r
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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8 c% J' t( r; h4 {) l# t
A:Fumet 原汁5 L$ O9 H" c$ u0 Q: \, z
, Z8 ^8 x5 M$ J! {2 q+ K8 C: {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 m0 }) \. I4 J9 t Z3 | q7 d/ F
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?( ]4 g! z! ^) o; _$ M& i% o" i7 O
下列哪一项不是用于制造高汤(低汤)的原则?
9 z$ [8 I8 c. EA:Start the stock in hot water.开始在热水中操作- t5 e1 z6 E: }6 t p
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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+ X$ q, O9 P0 t6 R& oA:Remouillage 法语熬汤
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