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26.The chef who is credited with bringing grande cuisine to the forefront is:+ J& T J, P: p, v6 k5 a
哪位厨师最早带来高水准浮夸的美食
9 r8 x8 ^ p. D) g' yAAntonin Carême 人名 安东尼·卡罗美) w3 l [; L; C- k
2 n3 |. H, Z0 `" ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ j. `' ^& G8 g! F% {( c# 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 。
5 z6 G; b3 i' k0 {A:Cast-iron stoves 壁炉
7 @) T& _0 q, Qhttp://www.usstove.com/products.php?id=68 c6 h8 N# c- K& d" ?6 x
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28.The French term used to describe the roundsman, or swing cook, is:
9 o; q% c5 n3 F1 J$ |+ l法国术语,用来描述roundsman,或摇摆厨师是:/ n! ~$ z# [2 c5 H) r
A:Tournant 图尔南
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29.Another term for the wine steward is:( _# \5 ]& V# @: N: \
葡萄酒侍酒师的另一个术语是:* {/ i2 c. l/ K1 @3 k
A: Sommelier 侍酒师
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0 R% f% \& U- Q30.Molds, yeasts and fungi are examples of a:
# v' O# L7 }4 |6 t# {; `- {" G霉菌,酵母菌和真菌是一个神马例子- j' W8 _& ~0 X* t' v: O
A:Biological hazard 生物危害
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$ U( Z3 W1 k- b& `: }8 Z) }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 [8 `0 o2 U* R5 x* U* n
根据加拿大食品检验局,食品的危险温度区在多少之间:
- v: U; Y1 |; R$ ?1 v* DA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 j- F$ t2 b) C6 F! M
所有细菌生存需要以下哪些内容: A& h+ }/ g! J- ~# [+ L4 g
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ f2 X" S/ k& j; i9 v: ^# q6 ~
. b1 \' Y+ ~$ |, Y( B; v @5 C33.Which of the following correctly represent critical control points in a HACCP system?8 w. H0 P7 x' T2 F4 p$ Z- Z. F% y4 C
以下哪项正确表示了HACCP体系的关键控制点?
$ q, T. I2 @3 o$ M, U1 \) |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ^2 b$ x9 V' H' t3 p% X; _ Y
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?
3 `: B& u0 g7 H; F6 L2 I w下列哪一个不是碳水化合物的例子?
- l4 q( \5 f6 ?5 ?/ G# xA:Essential nutrients 必需的营养物质. C2 G' A# L7 b' Z) C
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35.The process by which a liquid fat is made solid is called:4 c; b# s0 b2 [4 \" Q( H
液体脂肪做成固体这个过程叫什么8 C3 O% }( [) M+ @" b' Z4 ~
A:Hydrogenation 氢化
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& a/ f c( s. R) F- r4 X+ ~/ D* k36.Which of the following is not an example of a fat substitute?
& R6 W/ Y; }5 b. r9 {下列哪项不是脂肪替代品的一个例子, N J! i E6 p" m. d# h
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
7 g6 C+ J1 R9 R |# `加拿大卫生部要求的产品标有“不含脂肪“包括:
! b* y5 g! Z5 [4 g+ v( \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? F- j( G9 x# G- [- B Q' o
下列哪项是不相关联的转换配方问题?
4 E( g, }" r& E9 E- ^% nA:Unit cost 单位成本
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& g; o. G* B9 R+ Q! @39.The condition or cost of an item as it is purchased from the supplier is called:& i, ]+ h/ {, `: d# O7 ^6 M$ O
从供应商采购的物品的品质或成本叫什么
; g2 ]) I8 X/ U& V% EA:As-purchased cost 购买的费用8 M% h' g8 X0 `: M% [6 L; R* p+ b
" u9 O, |; S. {8 A; ?8 U7 y40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 y; T1 L$ L: U* v' t在新货到来之前用于日常所求的必要库存量叫什么
/ `) O' C- o& R. j7 fA:Parstock 基本日常最低库存# q8 H0 C$ Q: q6 y
% H9 e' F" v$ s/ \41.Which of the following abbreviations is used to describe the proper rotation of stock?! y4 q/ l% E# j$ i) Z+ K% b. B! ]) D& [/ S
下面那个缩写是用来表明正常库存流程?
; u1 e0 V6 M' k- F* pA:FIFO=FIRST IN FIRST OUT 先进先出! E0 c% y- b) \7 C# _7 q+ _
" S, W( V5 ]- n$ a8 |42.Which of the following knives is used to turn vegetables?
$ [4 j+ G% R9 t下面的那把刀是用来打开蔬菜吗?
% j; h' W& v: S( K* ~A:Bird's beak knife 鸟嘴刀 d. B" [6 y* x* e) A" ~5 q1 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 i7 V7 n$ K* c0 d7 F* R- O. \
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43.What is an instant-read thermometer best used for?
% S: Y R; b0 b/ r6 h% P: q即时读温度计最好用于那方面?& z* C0 q0 ^- v7 x1 z
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 |7 L" S1 d! E' ]; [
0 o( Q; [4 c2 y9 Y) m" V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ x3 p3 g& _! l9 z下列哪些金属材料受热均匀,通常用在铁板而且非常重' ?, H# }6 t6 ?6 s
A:Cast iron 铸铁# l: z7 G# c. Q2 W. t
; |, V+ H2 B5 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 |" @. ]& E2 `7 a) B哪件装备下面有一个可移动的碗和一个S形叶片?
; y3 e4 y: t4 x* ?! @A:Food processor 食品加工机
: F2 d5 h6 j5 |4 E. [- j- xhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?8 B% Z& U1 e7 V* N
下列哪项不是用刀的安全规则?6 {" S% t' k6 E) A# ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 A$ F" F9 X1 v$ K6 b
% E1 p6 B7 C) y, d2 t* C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 e- U9 ~% s) \/ \# A# M- [ P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) `$ r, A7 a5 H* aA:RondellES ' Y0 x7 B$ K; n5 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: r0 u( H: S2 f: w
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48.Which of the following is a diced cut used to garnish soups?" b9 y8 ]: } I- G( k6 W
下列哪项是切成小方块用于汤的装饰?2 t. V8 h! a8 t: z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ U/ b8 \) A: Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* j8 T! L. T8 d8 U. U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!!——0 m7 F( Z) ?$ a g; r5 d
A:Gaufrette / c* J7 W# Y Z; ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. G: b/ T" X. }8 O0 J1 i; y# Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 `, m4 X. M3 M8 YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 l. d* u% O ]6 a! s' X5 u9 F9 G
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. @- v/ D/ S+ ?. J% P W+ U( W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)# P, H2 Q( c) k! K* z
A:Cilantro 胡荽叶 香菜
4 a- Z, Y. \4 i- Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" g% s- F3 S" i* V
6 b7 h6 N5 `% k6 k* j7 A: A+ ?2 Q60.Allspice is made from:
* S6 ?3 _* o& e/ h8 { J& Y3 e6 D 多香果, 多香果香料是什么
$ P0 e2 N; R" |, G2 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' B' l$ z( b5 B A; N YA:A dried berry 干浆果
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7 c, s+ q3 y, `8 x8 G61.Which of the following are used to make a sachet d'épices?, r6 l! }* @7 M' x' K3 c( I+ F
下列哪些是用来做香包德épices?# O8 G6 L0 z, I/ V% f2 f1 Z( X! A) @
http://www.sachetcatering.com/3 |; K& r, [/ ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* k; f1 c9 f9 c% |( x62.Which of the following condiments are not soy based?
/ V1 n4 z6 G. Y( ^下列哪项不是酱油调味品的?
6 ]3 O# d8 w( K6 ]9 o6 LA:Wasabi 日本辣根- w7 R- R* |9 `1 \' R
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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:; C: e& V+ ]* I2 r" q% X- w& h
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:
9 Z0 [; K* H; v3 G( K) JA:Pasteurization 巴氏杀菌
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+ T% B; D, [" c: O+ M' J4 |: B64.Which of the following steps is not the correct procedure for whipping egg whites?
f+ N* e; V% f) P; [5 G% Q+ n下列哪个步骤是不是正确的蛋清搅打程序?: j5 s2 h1 z: _5 n
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 D6 @1 Q* w4 }. |' m+ V
A:56g and 63g 56克和63克7 `# K2 h. Q! i1 ?; H
7 {5 c% J. C& {& o* B66.Evaporated milk is a concentrated milk that is produced by removing
! T1 V+ S, n. b; l& C/ \7 B炼乳是一种浓缩牛奶 是去除什么做的
- U6 J4 c/ z0 @; j' h% e$ g0 KA:60% of the water 60%的水& ~% ^* n1 }' b% x( Y* k4 c0 D$ s
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67.A method of cooking that transfers heat through a liquid or gas is:2 ]: x/ D$ e' r
一种烹饪方法,通过转移液体或气体是:$ u5 v, D0 _. P3 c$ X+ n
A:Convection 对流$ \. t, A( Y9 ?' J2 Z
% Z4 N3 d& D9 a" V: C3 P68.The cooking of starches is known as 烹调的淀粉被称为8 `" O# M7 V/ E& d! |
A:Gelatinization 糊化
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9 x$ z. Z. { c( k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 J; [$ Q8 R- U3 Q+ @ oA:Braising 烤7 Z8 _" K) D& @. j
o1 q* @8 r+ ?- @2 v70.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:# ? R5 M/ I( F$ p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- ?5 W6 D3 g# `: N, Y
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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
6 k) b& v1 Y. J4 ~, D8 pA:Fumet 原汁
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% n) v: l( `5 e& R3 P72.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6 q, W; `6 Q9 g0 A- l6 f3 |2 y0 z
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?) O( J+ u$ C' P, Q7 G
下列哪一项不是用于制造高汤(低汤)的原则?
. t0 a' ]; V4 B4 C6 x" rA: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
$ ~- R/ o: G! i8 J' d/ [+ |% RA:Remouillage 法语熬汤7 p$ o& {6 {0 o/ c$ t& b
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