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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:
! a* H$ M9 C0 b# |+ I, o0 G哪位厨师最早带来高水准浮夸的美食
3 v3 |1 X+ J, u/ L# IAAntonin Carême 人名 安东尼·卡罗美
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* R) v! P$ }+ r/ o; ~9 V3 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 ?" S8 D- M) i- D C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% ~- n( [. _6 {' u+ n% t2 D8 n
A:Cast-iron stoves 壁炉+ N% o, R( @- ?# A8 Y
http://www.usstove.com/products.php?id=6
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$ O R, a' h! N/ J; A+ v% Z/ o( R28.The French term used to describe the roundsman, or swing cook, is:0 k' }0 ?. ]1 K6 z
法国术语,用来描述roundsman,或摇摆厨师是:% o; K# x k+ \) V7 R; X' u4 `
A:Tournant 图尔南
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29.Another term for the wine steward is:9 ^0 Y+ s W9 O/ A% u' d
葡萄酒侍酒师的另一个术语是:$ g1 D4 ?6 q' o' D, M
A: Sommelier 侍酒师; w1 N/ W. m8 o# X: S
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30.Molds, yeasts and fungi are examples of a:
8 o3 [% F* l- T H霉菌,酵母菌和真菌是一个神马例子
4 h& \8 F0 F. U; c% }4 A4 O- ?A:Biological hazard 生物危害
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% D4 e! j4 |- i: V' ~) p' O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 {* x n: N4 D
根据加拿大食品检验局,食品的危险温度区在多少之间:
j9 ] g2 K w) D; A) y" uA:40° and 140°F (4–60°C) 4-60度
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( D% d( n" O) L. i$ I1 c7 I% s9 h32.All bacteria need the following for survival:
s1 S8 ^! X! m0 H* n( z所有细菌生存需要以下哪些内容:
4 {6 v8 e) b- KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 l9 J1 a( m" R% U0 F% P
/ [! u5 k6 P4 m$ L# k* Z2 w) C, s% S9 d33.Which of the following correctly represent critical control points in a HACCP system? k2 S2 n. K, l# X4 J* F6 C8 {
以下哪项正确表示了HACCP体系的关键控制点?
: L0 h1 t0 Q- Z5 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * Q1 C" d; @# f0 U" O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 u7 F& c+ e2 S% G7 F
) }' {; M$ g, G! |4 m34.Which of the following is not an example of a carbohydrate?
& f |* h8 x5 P) I7 |下列哪一个不是碳水化合物的例子?) E' w# ^* k, m! q6 t) Q
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+ M: r" B. R" o# M7 ~液体脂肪做成固体这个过程叫什么
7 Y8 t" [) } U( m- K! QA:Hydrogenation 氢化9 @. Q3 _5 T1 e6 c7 A2 u% x
+ H. x: N1 u0 v36.Which of the following is not an example of a fat substitute?
1 B- G; g, u2 R下列哪项不是脂肪替代品的一个例子
4 |: ?+ }* {2 U3 [0 X2 C3 R( lA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:; k6 m' h5 ^# Z4 W* G' `1 O D5 _
加拿大卫生部要求的产品标有“不含脂肪“包括: r+ ?! u% y1 R2 p" Z& \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
3 N% [( P0 F# k下列哪项是不相关联的转换配方问题?
: I: k5 f2 {- P9 EA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:+ P1 E" P0 F& d' n# A
从供应商采购的物品的品质或成本叫什么
2 l$ ^; N* ?4 ^7 R' V+ _/ G |A:As-purchased cost 购买的费用
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4 _" O4 L6 t5 b8 }0 Y. G' A9 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
; x* P8 Y/ D, c在新货到来之前用于日常所求的必要库存量叫什么
, h. E0 U$ O) e/ F* L/ dA: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?
$ \) s* g+ b. H' b, k: f下面那个缩写是用来表明正常库存流程?% V; R2 v: K* N B: I2 h" Q
A:FIFO=FIRST IN FIRST OUT 先进先出$ u1 X8 T2 q9 ?1 d/ E! @6 I( C
' ]' K1 R6 c* _8 p/ o1 `3 E* M! H7 m42.Which of the following knives is used to turn vegetables?* m% L6 w& Y0 {4 a
下面的那把刀是用来打开蔬菜吗?0 X& z2 n, Y7 w6 W* r8 _: I
A:Bird's beak knife 鸟嘴刀1 a b2 H2 F* P2 B, {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 a( R# F! J- M ]3 o. E
# l& S B" Q' R43.What is an instant-read thermometer best used for?7 I k% b3 ]* ?4 ]5 F1 Y! M
即时读温度计最好用于那方面?/ a/ O F( ~( d1 p( ]. q$ F
A:Checking the internal temperature of a roast 检查被考物品的内部温度) Z/ F* u9 r W- M& [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" i' a& f0 g0 q下列哪些金属材料受热均匀,通常用在铁板而且非常重& N" w) c! K& ? J
A:Cast iron 铸铁
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5 \) F5 F1 n7 s$ ^. Z% i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 u6 j; O* i1 ~3 q8 C# q6 J
哪件装备下面有一个可移动的碗和一个S形叶片?
' Q- u9 x5 Z$ g1 g# W5 hA:Food processor 食品加工机
' v! c+ K" f# W! D Yhttp://www.google.com.hk/search? ... iw=1263&bih=572: e- L# c' a! t m: q0 F
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46.Which of the following is not a rule for knife safety?
+ f& K% ]; u, b- p4 K下列哪项不是用刀的安全规则?4 }* q3 N- \2 x8 s) d
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:: l; a3 t. [1 w3 B% Y( _9 ] W; C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! s9 ]% l j% c! `: _
A:RondellES
9 Y+ B0 l! F Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& T# F& P* E& X+ A7 Q+ X- p
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48.Which of the following is a diced cut used to garnish soups?
, o; c; |9 S7 {) y1 Y L( }下列哪项是切成小方块用于汤的装饰?
) L5 W# V( t7 SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 t5 k& k3 R8 D) \+ U/ l3 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 }: S0 [$ k/ ^6 c1 o# W1 @- m* c* t
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!!——1 @" t% k; S/ d- M
A:Gaufrette
9 }- c& E1 q" `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 Z: s7 U% }' z* A3 n2 F" C E& Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ]# S/ Y" h: S6 Y) ~" f
Gaufrette :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?
. i* E8 |! J* n3 I6 G c# m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)
/ |3 T6 m! n% ~1 YA:Cilantro 胡荽叶 香菜
# {' m" T8 X* L6 R' nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. B P/ X( ~5 y/ ?, O; ]! s: [$ y60.Allspice is made from:
; G9 J9 }6 O: p' ^5 E* ^ 多香果, 多香果香料是什么. H7 O! Q- f9 h# d. U: e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: K8 r8 d* ~9 Q1 }4 ^A:A dried berry 干浆果: H/ q; ?0 z7 Z& z7 ]
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61.Which of the following are used to make a sachet d'épices?: k* p# x3 {/ R0 i9 X
下列哪些是用来做香包德épices?. | E! t I. @$ O" T- k
http://www.sachetcatering.com// O6 v( Q% ]* g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& @5 p4 U, o3 W# ?62.Which of the following condiments are not soy based?: ]# r1 k7 r6 @/ E( q7 @
下列哪项不是酱油调味品的?
$ M Y2 s/ C; X: y2 ?0 P! \2 F6 ]A:Wasabi 日本辣根9 _! S$ X0 h. N h% M2 E9 t8 t, E* i
* v- W2 t: a D3 A' k6 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* h9 E& w8 |6 Y- G# W% H" u- 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: l) M. v/ k9 w$ @4 y( h$ k$ ?2 N! O
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?
3 E2 ^% N7 W+ k下列哪个步骤是不是正确的蛋清搅打程序?
. j" g9 d& v5 |$ h% hA:Allow to rest before use. 允许休息后方可使用。/ ?0 k& M8 X; E% H3 O
1 a% Y F- q7 \% \7 f9 P/ E% X: _65.The weight of a large egg is between:一个大鸡蛋重量介于:
( k* w4 ?7 U, D" L" g9 h) }, PA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 z5 n: i G6 G3 W炼乳是一种浓缩牛奶 是去除什么做的& J" a0 ?/ N7 p7 B$ U, X
A:60% of the water 60%的水
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- y1 N, K8 D1 O1 f' f9 t67.A method of cooking that transfers heat through a liquid or gas is:
# R7 |5 ~/ f7 D一种烹饪方法,通过转移液体或气体是:
% B( g% a/ D& eA:Convection 对流+ w8 @. w$ E- U. ~& m8 f9 R
) O6 ^' H) T8 D# Q" w5 r V a68.The cooking of starches is known as 烹调的淀粉被称为4 E: |% T# N+ k( s6 T! l8 w
A:Gelatinization 糊化& F. g: s N5 l0 n7 o
6 ~( T& d3 b F q$ f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% o# ?1 ^" F6 Y- k# \. q* ~
A:Braising 烤
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6 u$ f% z6 {" U) W" d$ O70.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:4 s8 J3 C$ h* ^3 W$ j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 ~; x. b' @ P; M+ Z5 v6 }+ ~
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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
/ y5 W/ l5 Q7 F5 AA: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
* w+ A8 a. X) N( ^8 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 d* k. W7 U" f7 ?1 V% `* r: H: i
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73.Which of the following is a principle not used in stock making?
, O4 E( ` N+ k" w0 Q' Z7 I5 M下列哪一项不是用于制造高汤(低汤)的原则?7 ?9 b4 ?5 K9 p3 h# o
A:Start the stock in hot water.开始在热水中操作
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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0 A: L$ f. B( Q) y9 W5 V
A:Remouillage 法语熬汤
4 E' i$ h6 J1 {& P( ghttp://www.haibao.cn/blog/post/176242.htm |
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