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26.The chef who is credited with bringing grande cuisine to the forefront is:
f" T. @* C0 h. I: ]哪位厨师最早带来高水准浮夸的美食2 I/ ]3 }4 w& m' l
AAntonin Carême 人名 安东尼·卡罗美
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2 N$ S- e, h! @) J/ P% f- R. z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( z7 d* k0 M: A6 G$ n/ w9 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ |. o: J$ q- B6 h
A:Cast-iron stoves 壁炉6 @1 I( r- W) `: \; |6 V$ \
http://www.usstove.com/products.php?id=6& o9 [6 @$ K! p, j9 S
( R# Y2 s9 ^2 D+ ]' Z2 V$ F$ d5 b28.The French term used to describe the roundsman, or swing cook, is:
" q, f# @6 _ t2 [, i" q/ i* I法国术语,用来描述roundsman,或摇摆厨师是:
% ]( T7 c, I5 |" s9 B ~* bA:Tournant 图尔南
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3 |3 ?' [- `& n6 E; K* Y2 Q/ U8 s29.Another term for the wine steward is:
8 n7 J; r) q# v; v: j/ V2 W葡萄酒侍酒师的另一个术语是: \6 t! ^9 n9 E# H
A: Sommelier 侍酒师9 a$ b- u; a6 k% \
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30.Molds, yeasts and fungi are examples of a:+ N, k" U# z# C( R: R* G& X: v
霉菌,酵母菌和真菌是一个神马例子) U+ M8 t! m8 t `2 Z
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:
6 W1 R# Q5 d' e) Q. w2 @5 _根据加拿大食品检验局,食品的危险温度区在多少之间:
' P0 Z+ b0 w+ Q- k+ e" J& nA:40° and 140°F (4–60°C) 4-60度4 J# g/ @! \8 [7 f- W X
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32.All bacteria need the following for survival:% {% d7 Q S# Z9 C' N8 @
所有细菌生存需要以下哪些内容:0 Y3 U @7 V' e7 S" f& S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: u p- j$ @3 m5 J3 P7 z" O( k) d
( P, Z2 w' C1 N( u. S5 ^3 `33.Which of the following correctly represent critical control points in a HACCP system?
; C- Y; Y4 L& x ]$ z$ Y3 ]+ p5 Y以下哪项正确表示了HACCP体系的关键控制点?3 @# J/ G2 C) X% |6 ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & K; M. d+ q J* o9 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ Y% q. T D2 ]/ B
I" [* B: J8 J34.Which of the following is not an example of a carbohydrate?, B3 H9 n2 @& M1 ]
下列哪一个不是碳水化合物的例子?
% a y+ g( Q: yA:Essential nutrients 必需的营养物质9 y1 c# s e! l3 C2 S
6 T1 R) g3 M7 m2 M6 C4 G# u35.The process by which a liquid fat is made solid is called:
) j" f! a! n1 `6 r- E液体脂肪做成固体这个过程叫什么
N1 _. D2 T0 x4 n- v. jA:Hydrogenation 氢化
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7 O* `, @8 u5 L5 J4 I36.Which of the following is not an example of a fat substitute?
- g5 {! v' r5 A2 a4 o* C* E下列哪项不是脂肪替代品的一个例子7 Y- Z; r, A5 D3 `' G
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: L7 d) Q2 ?" `" O: Z7 |
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ P4 ^' P, f5 h c; I7 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 t' U1 v) L) L: J1 E6 t
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38.Which of the following is not a problem associated with converting recipes?
8 `5 O) c. N' J& n8 K- B! f下列哪项是不相关联的转换配方问题?- Z; u2 _. ~2 ]3 ]0 L- Z& e
A:Unit cost 单位成本
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5 E. C6 ^& `9 k, p& ^39.The condition or cost of an item as it is purchased from the supplier is called:2 y% W$ \0 V- x7 D
从供应商采购的物品的品质或成本叫什么
8 p5 d3 ^' {: ZA:As-purchased cost 购买的费用" B6 m4 N ?; W% P
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 Q% S: Z$ ^4 @; S
在新货到来之前用于日常所求的必要库存量叫什么4 _5 A* N( L4 M3 V, D: Z, j
A:Parstock 基本日常最低库存( K1 Z3 P& ?3 O/ [9 U
- L2 _: x# e, A9 M M41.Which of the following abbreviations is used to describe the proper rotation of stock?; ^% u6 E3 I5 V
下面那个缩写是用来表明正常库存流程?% _1 F3 H- h3 g. t' A* x
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?
# o( f6 C0 i F3 u下面的那把刀是用来打开蔬菜吗?
n. t! `( R$ O9 \1 g( LA:Bird's beak knife 鸟嘴刀
* U, y$ W- O* Y2 l) y; Q9 X4 V% f' ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, y' b* F3 Q/ T0 D$ L; M
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43.What is an instant-read thermometer best used for?
0 i7 {. v, l2 H2 z即时读温度计最好用于那方面?
+ A8 }( Q/ _7 v5 E! {A:Checking the internal temperature of a roast 检查被考物品的内部温度5 f9 P. P2 b, p Q" w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 d4 t, d! S. k+ H) [- {! m下列哪些金属材料受热均匀,通常用在铁板而且非常重
; k6 C* B- X4 ^1 q8 TA: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?) W) Q9 R e. `6 S
哪件装备下面有一个可移动的碗和一个S形叶片?" R2 V: `% n! @6 T" N
A:Food processor 食品加工机( ~. `0 M! Y. _1 T. l
http://www.google.com.hk/search? ... iw=1263&bih=572' g3 q6 \9 X- M5 g( D5 _; S
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46.Which of the following is not a rule for knife safety?
, _4 o J7 I( T, k' H8 L4 f下列哪项不是用刀的安全规则?, e( t3 D) o; n+ X( }/ n
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:7 L+ Q8 v' a9 N8 r1 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. t# s+ s, @4 p) x, R& u N4 eA:RondellES . s8 M& @' A v# O% j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: n: X9 C$ u. M* q48.Which of the following is a diced cut used to garnish soups?
- D, E) E4 {5 Z* @2 J5 K下列哪项是切成小方块用于汤的装饰?
) g/ ?0 d; }: h' W8 HA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& K* Z# Q3 h' R2 V; K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 M6 `. S1 V3 s) j. V( p0 v. C
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!!——
% ^# Y0 u0 y& @3 Y: {A:Gaufrette
* |9 Y: }! E7 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 \2 j+ R' d Y( ] S, I" t* w- l; Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 v2 i% t; F, r) d; h1 [+ n$ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( ?( p. d# W1 u9 a# J
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& J) u. T) |3 A
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) R- T% ~" A# F4 M
A:Cilantro 胡荽叶 香菜
) K: Y' ^8 g7 s* c9 d+ ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 W" J" W8 p4 J
( b4 O6 y& V4 ]( ? c( h60.Allspice is made from:
! Q. z0 [3 a5 D& w. X" r 多香果, 多香果香料是什么
8 H* }" D9 |6 i0 E. _# p" Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) i$ u2 C L( j( I5 s3 C, p+ ~
A:A dried berry 干浆果; a3 B* o& a8 b# H- a/ T( z
# P/ {8 s0 p3 Z$ C61.Which of the following are used to make a sachet d'épices?- K( @" b' f% d& f$ K
下列哪些是用来做香包德épices?
2 s& r" _6 b* W0 Nhttp://www.sachetcatering.com/. v9 a) J8 D8 t# y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' m, M# D( |" j# ~5 e8 i1 J, v62.Which of the following condiments are not soy based?6 F2 @- j6 q3 T( `$ V
下列哪项不是酱油调味品的?; b& O' [0 o5 C4 B. ~+ T1 p" P
A:Wasabi 日本辣根% E+ \% \% T. K: H+ ~
9 R9 ~& \0 {/ m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ u' r6 E" v4 h. h7 W, P
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:/ g: b& l2 H) j7 i+ {* @ T
A:Pasteurization 巴氏杀菌
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. c5 C1 i: p6 ^1 Y+ c7 s64.Which of the following steps is not the correct procedure for whipping egg whites?
- ^* V0 S2 ?! X下列哪个步骤是不是正确的蛋清搅打程序?
( v$ |4 L6 T$ g) EA:Allow to rest before use. 允许休息后方可使用。7 S) R& z& S# s$ W8 M
& b/ F0 X1 Q/ k l1 C) W7 t65.The weight of a large egg is between:一个大鸡蛋重量介于:8 S! f6 t" K4 M1 k
A:56g and 63g 56克和63克
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. _8 E- U; x( X0 a66.Evaporated milk is a concentrated milk that is produced by removing
" y: W9 j- l% Z4 Z! X4 |炼乳是一种浓缩牛奶 是去除什么做的6 ~& |5 G* k2 R! o" S. X2 I
A:60% of the water 60%的水; U3 y# f* j; a$ G
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67.A method of cooking that transfers heat through a liquid or gas is:; A$ o; o% ]. l/ h
一种烹饪方法,通过转移液体或气体是:3 G% T" P! G+ ]! m
A:Convection 对流4 e0 ]$ b5 t9 n" X) i
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68.The cooking of starches is known as 烹调的淀粉被称为4 Q5 A+ T O( _! F9 w1 A. ?# d2 d) E
A:Gelatinization 糊化' n/ T8 ~; x: K; {2 g4 _" k
2 U% z* t! F" x* h/ P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* \: [# {7 Z$ @; N% [' MA:Braising 烤
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* \) |- ]# T; t% N7 y) O% I70.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:
& ^- d, ]2 k ]. eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ a5 I: s( e9 ?
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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4 F% ^& S8 a# m4 e
A:Fumet 原汁- Q% X6 g$ U, U+ E
/ d( E X0 m% j* X1 K9 B' L72.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
" X# ?* d& y, V; g* P {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* j4 h: H: |3 G. s
9 ~- H7 Q& Q& ?& F- ?9 M f73.Which of the following is a principle not used in stock making?
2 m4 g* [ n, |! K下列哪一项不是用于制造高汤(低汤)的原则?
( N" h/ F, M) ~9 x( xA: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
* T. |9 \7 L8 B l, d; y3 rA:Remouillage 法语熬汤0 G6 p6 r. Z0 k" S% w! p
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