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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:
* i/ t* \ O8 h. a) D0 `- B哪位厨师最早带来高水准浮夸的美食2 d r/ m8 j1 O
AAntonin 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:
% Z6 o6 A# Y C2 O! }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: }: v( d+ L) m* ~* j
A:Cast-iron stoves 壁炉
) E& m N w, z7 T0 lhttp://www.usstove.com/products.php?id=6
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( C$ H# W9 ?. W, `9 K. X& _3 Z28.The French term used to describe the roundsman, or swing cook, is:
' U/ S J k, j* p; B" C9 o法国术语,用来描述roundsman,或摇摆厨师是:; ?% H/ ?8 }$ Y: s" P# T4 ~
A:Tournant 图尔南9 @6 I6 X8 N2 O; i& Z8 _5 ^& |3 G
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29.Another term for the wine steward is:
# v' D& k0 v {5 L" U4 X葡萄酒侍酒师的另一个术语是:
& B. J ]- s) ~' X9 uA: Sommelier 侍酒师: g' Z7 G/ A" ~, p H, J
2 a" F ]' b( i- j) x5 {7 n" g30.Molds, yeasts and fungi are examples of a:# ]: z& S& {. ^5 ^0 ]
霉菌,酵母菌和真菌是一个神马例子
# z! z+ H+ f* N1 K8 k% ?: \A:Biological hazard 生物危害4 u+ [9 o: X( F/ @5 [9 c, l5 b* S
3 t8 T! r8 T( y. \0 ^; i( \: n9 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' c& |- M) x+ R( F X
根据加拿大食品检验局,食品的危险温度区在多少之间:" E2 L- I& Z# r L9 a8 d
A:40° and 140°F (4–60°C) 4-60度# J$ p6 E7 \# H6 [! ?' J
. n* u5 s- e( y3 q/ B1 E" e* r m" `32.All bacteria need the following for survival:/ J: ?( K8 X) e8 I7 h/ \' \4 `
所有细菌生存需要以下哪些内容:
% K# g1 k. Y: [. AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: U/ B1 O' ~# z( w" E33.Which of the following correctly represent critical control points in a HACCP system?
, N4 N. H9 X8 d5 h以下哪项正确表示了HACCP体系的关键控制点?
$ J6 N/ e& r; [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 o1 \1 {# q7 Q2 W# ^# o食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 y! W# F" z% [% y( E
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34.Which of the following is not an example of a carbohydrate?
- E0 i0 ?& o2 U( m下列哪一个不是碳水化合物的例子?
7 \, Z( E% d8 n7 D3 k/ L+ W% LA:Essential nutrients 必需的营养物质3 [' `) b6 O7 q6 n1 I
1 U8 C! ^* Q* |35.The process by which a liquid fat is made solid is called:
5 v% m; i; q2 a1 a M液体脂肪做成固体这个过程叫什么
! A6 p, D- U0 r8 a- RA:Hydrogenation 氢化- ~- i" c) n( q1 c* x) K. T7 I
! ~6 R( t- q; p3 d. T Z: y36.Which of the following is not an example of a fat substitute?
5 |+ A& K) Y3 o! ^/ {# J& y下列哪项不是脂肪替代品的一个例子
# q$ u2 g$ K& _2 a; eA:Acesulfame K 安赛蜜K表* b: S- D1 r. |7 k" b3 D
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37.Health Canada requires that a product labelled "fat free" contain:+ K3 ~6 K7 N& U" W$ j% J) y
加拿大卫生部要求的产品标有“不含脂肪“包括:& c5 }& m; Q; U; ?% q8 X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, X* f" j9 Q8 I38.Which of the following is not a problem associated with converting recipes?6 [$ B& B! ?1 r- Z |
下列哪项是不相关联的转换配方问题?
" @7 X, k& k! G) R/ b; [# qA:Unit cost 单位成本6 F7 \9 }2 G7 H8 N# E! ]5 T5 m
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39.The condition or cost of an item as it is purchased from the supplier is called:
! ? g3 i& X5 Z& N从供应商采购的物品的品质或成本叫什么0 a- u1 `! v' ~! ?: W0 [! p
A:As-purchased cost 购买的费用- ^# R0 s& e, W6 B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% F$ P* s+ t7 J$ l+ {* R
在新货到来之前用于日常所求的必要库存量叫什么
) v+ O/ Z) h9 ?A:Parstock 基本日常最低库存
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9 l1 {7 D4 o8 z8 |% k) w; U: }2 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 R0 q; u; N; _3 t; t' k; F下面那个缩写是用来表明正常库存流程?
7 P; Z% C4 t5 P+ P6 BA:FIFO=FIRST IN FIRST OUT 先进先出
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+ H6 o- L% w9 }8 e" Q7 W7 E- `42.Which of the following knives is used to turn vegetables?
3 x; L' e2 |& K( L& ?& x下面的那把刀是用来打开蔬菜吗?6 c5 n9 Q; R1 C4 o6 A
A:Bird's beak knife 鸟嘴刀
% m2 N) W2 |- b1 g5 i# j$ Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; K) _$ O. Z) f+ a8 P# Z U
8 P1 D- N2 E2 u& `43.What is an instant-read thermometer best used for?; m# x" u. x0 |( |4 c9 l
即时读温度计最好用于那方面?2 g$ }! W; V. x# S' k
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?
! P& A9 L: g ?4 }下列哪些金属材料受热均匀,通常用在铁板而且非常重
% C9 H I t4 J" zA:Cast iron 铸铁* p: Z& I. q$ B6 C5 d" [7 X* Y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" f$ j1 i; f+ L" `" K哪件装备下面有一个可移动的碗和一个S形叶片?
5 n- l1 U) L/ MA:Food processor 食品加工机
# Y7 q) o5 X/ g( Q; Jhttp://www.google.com.hk/search? ... iw=1263&bih=5720 d" r) ]2 s/ }3 q
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46.Which of the following is not a rule for knife safety?
% K) s3 f+ Q- }. u7 K下列哪项不是用刀的安全规则?
2 x! M6 C% S- eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 y" y" @& B4 T7 @' t( F
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* \$ h! d- W6 w2 P, y* W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 S% J% c* P6 G8 w0 M9 C8 [A:RondellES 2 m: k7 o) P' h& S6 N& L2 Q# q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. ^4 s' t7 H/ ^3 M* A+ J8 a
, Q- G v* h Y7 e7 n' B0 d48.Which of the following is a diced cut used to garnish soups?. `" }: M6 k' `" Y; }1 Z
下列哪项是切成小方块用于汤的装饰?
# Z8 \5 i& o& T4 t2 J) V" m! [8 L! E" xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( e: F0 n$ k1 J) i3 O0 Z1 x: m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 W: N8 s4 y5 d3 j a( ~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!!—— B3 ?& `9 v$ v
A:Gaufrette
+ W6 @+ ]1 S, \) ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% y% U" g2 g( {( n) g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. x O3 d; {( v+ b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; ]+ l: R" J( H* b6 W
/ Y; n; g! Q0 {) o3 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 y9 K$ k: r9 A+ o0 z7 w' \6 w" B
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)# i+ B0 W3 U% x& v O( T' M% W
A:Cilantro 胡荽叶 香菜
0 L T' k' Z' v' b/ lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx V% E1 q9 _- d0 w
) e5 R E! h8 E7 q, t f( ]60.Allspice is made from:4 v+ S" R* x' y. z8 R7 n7 S
多香果, 多香果香料是什么
( W. O* P/ u1 i6 R$ J$ V$ Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 R) ^! W6 A9 {( L% {( J5 ?6 P
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?9 i, i! G" N/ E: g$ O
下列哪些是用来做香包德épices?
! w! u# z+ v+ k* Ihttp://www.sachetcatering.com/9 r* O( P+ C0 K( M- r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; J* P, f1 f) T( F/ L* |62.Which of the following condiments are not soy based?
) K H+ i k' Z下列哪项不是酱油调味品的?& j+ O. m& ?# u
A:Wasabi 日本辣根! r9 ~8 r' v+ {7 Y3 `+ l4 K
5 {# N& Y+ r `& u6 [$ [6 I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, I1 W' M: d3 R6 a$ j1 b0 Z- X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:
/ R( ]. I2 b* o% A& d3 r$ KA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: |2 o6 |4 x9 l+ I' s下列哪个步骤是不是正确的蛋清搅打程序?
* n% h) c3 I, @0 `/ {A:Allow to rest before use. 允许休息后方可使用。
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" b( h0 i4 K8 X3 s* ~65.The weight of a large egg is between:一个大鸡蛋重量介于:
( N8 l, Y2 F5 ]# hA:56g and 63g 56克和63克! S# u+ z/ V( V( @# M
& z& ?7 }9 A2 n# M3 t" W3 Z66.Evaporated milk is a concentrated milk that is produced by removing
1 {# A. F" ?0 f, `: ]& u+ o炼乳是一种浓缩牛奶 是去除什么做的
( a/ u# }! w6 I$ D6 g7 VA:60% of the water 60%的水6 r' B; D8 p5 V# q( N3 v
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67.A method of cooking that transfers heat through a liquid or gas is:7 L* \( p' [/ h( C, u1 l, f( B7 ?
一种烹饪方法,通过转移液体或气体是:& Y$ ?4 Q/ x, l( o: d- F5 i, Z" s
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为+ @) a( l+ O: n
A:Gelatinization 糊化) q F! `- O4 H( i1 A
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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?3 M% d* o7 b2 d4 {: r* A; n
A:Braising 烤" @& W2 `( Q* C$ J- E
1 Y( t; }, \4 a& D' O. |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:
9 X$ E( M, }9 h7 `& v5 u* w6 \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; R3 s: D1 |" Q \
9 z: |- O1 q8 J71.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( X9 ^# t/ [ q1 A* n4 {# o
A:Fumet 原汁
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; C* h- A, |+ J9 t72.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
5 L- s3 ]/ X4 S! C8 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# h8 A8 _2 U9 Q8 a
8 L |8 y Q" i4 r/ @2 S: L6 s. S73.Which of the following is a principle not used in stock making?" P, I; w7 `3 y2 K) @
下列哪一项不是用于制造高汤(低汤)的原则?) B( U& N" p. V9 b4 y0 v
A:Start the stock in hot water.开始在热水中操作
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2 M D C/ E6 `# S0 M74.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) L$ S4 i& T8 t! |8 w' j
A:Remouillage 法语熬汤
7 d) J' W& Y \2 Phttp://www.haibao.cn/blog/post/176242.htm |
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