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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:
+ l! q X2 Y- d6 B哪位厨师最早带来高水准浮夸的美食. S, Q& t' q4 I+ L
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:
7 b+ d) D# t* 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 。2 K9 O) q' V1 J# N! f# p+ o& t
A:Cast-iron stoves 壁炉$ u7 ~0 u6 |* `. B' y
http://www.usstove.com/products.php?id=6. ^* v3 H+ J6 Z8 |" n
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28.The French term used to describe the roundsman, or swing cook, is:7 n1 G' d8 M2 y3 X+ \: C9 [2 f
法国术语,用来描述roundsman,或摇摆厨师是:
7 x3 c% Q7 I3 R8 r% lA:Tournant 图尔南2 @& i; }4 H+ H! P6 F" E0 N
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29.Another term for the wine steward is:
0 |4 n+ B: m3 g葡萄酒侍酒师的另一个术语是:) B- U& L4 U( l( Q% I% z
A: Sommelier 侍酒师* v' U$ z" u7 s7 [1 B
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30.Molds, yeasts and fungi are examples of a:- \$ ?8 U7 v- [/ Y7 E; {0 f+ [
霉菌,酵母菌和真菌是一个神马例子7 |, [: k: k+ S: {( v
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:
* T8 x1 ?$ ?+ N5 N8 b: J根据加拿大食品检验局,食品的危险温度区在多少之间:" s& B. u8 Q& s f+ P
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( `# f, `3 r _& M. s0 `7 m6 C
所有细菌生存需要以下哪些内容:9 C" e! v v1 _. y& n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ r$ A3 `1 _# O s& R7 q33.Which of the following correctly represent critical control points in a HACCP system?
' @, U4 A# V! y" D7 f9 f以下哪项正确表示了HACCP体系的关键控制点?0 q6 D# Y7 T" ~! O$ ^4 B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . k7 J7 S" C3 c* |: `! Z5 A
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?
# O# p5 A) Q1 E# U% k7 N; U下列哪一个不是碳水化合物的例子?
2 d( K" K N' j: C% v. d/ _A:Essential nutrients 必需的营养物质$ I* I# O/ K5 E7 A5 t3 Q( z# p
' a& D \: T0 x% z35.The process by which a liquid fat is made solid is called:
1 K8 l- z* z) M1 H+ r2 O5 T0 A液体脂肪做成固体这个过程叫什么7 e$ w; d/ p- g( y6 S0 q
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
! p' ?# f/ j# h4 ]下列哪项不是脂肪替代品的一个例子" K" i# L- k3 v, M/ b9 `, W2 A
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:, w% \4 u: U) C0 F3 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:8 ]* T- E0 h* F$ `$ \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) b# |/ V1 c2 V) m* B
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38.Which of the following is not a problem associated with converting recipes?
# k4 I( O/ g, C' Q" ^% S2 g, ]下列哪项是不相关联的转换配方问题?
+ A6 p! L) Q: U) O3 Z, c; d. m6 |A: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:! g7 s3 f: u" |; `$ J# k! B& N4 A
从供应商采购的物品的品质或成本叫什么6 }0 |9 p1 a7 d8 f3 ^) r
A:As-purchased cost 购买的费用( ^/ Y1 }2 l) S' K2 ^" x, g! H
/ c5 D; h" _, B; j40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ x @6 C) K4 k8 i/ b在新货到来之前用于日常所求的必要库存量叫什么9 S( V( q: Z# e" ~2 X6 b
A: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?& u1 R! D/ t! }% L# k! l
下面那个缩写是用来表明正常库存流程?; ]7 b E2 U/ ^1 ]- s6 R' c
A:FIFO=FIRST IN FIRST OUT 先进先出
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8 A) p3 g: a% m* W/ I+ g42.Which of the following knives is used to turn vegetables?
* x+ U u% t! p0 Y$ {下面的那把刀是用来打开蔬菜吗?
+ `1 R; u ^: S* T0 W7 zA:Bird's beak knife 鸟嘴刀, q. a6 ^* z& H& n: ~5 Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* `- ^% f0 b% `5 L0 f; Z
即时读温度计最好用于那方面?% S$ m+ v/ E! |7 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" W; J% f, d# k7 J/ F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, s% r4 c. ]$ |( J/ ]) V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! w( |$ o) G2 ~A:Cast iron 铸铁
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5 V! l4 J0 [5 A5 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. F; E% A+ r W/ x7 W+ J, }哪件装备下面有一个可移动的碗和一个S形叶片?2 t( j4 y, w" B- Y% ~: H1 Q) e
A:Food processor 食品加工机
8 G+ T# r9 L+ W! Y* [' |http://www.google.com.hk/search? ... iw=1263&bih=5723 i' k- j, c, {7 @. N/ ?
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46.Which of the following is not a rule for knife safety?
: w% K/ h3 b% ]/ \下列哪项不是用刀的安全规则?
0 P2 ~" Y5 z/ m; o0 oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' e4 s4 `4 K2 W
5 x; r- M& ~2 c5 S) P8 S" d6 v0 g5 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, c- b' q5 g$ A5 p7 g. n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' R! x, {$ |- z4 N
A:RondellES
5 E; H1 G& B( `: Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. z; [/ G9 r- {$ x" B' A" {5 `, i
1 ^8 F( V- v/ Q48.Which of the following is a diced cut used to garnish soups?
2 ]- J# Q- K# [. J n下列哪项是切成小方块用于汤的装饰?
$ i4 f* |/ m2 y0 k9 jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 p' X9 i, a2 y- C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
p) F' {3 ~: O4 E4 e4 d) D0 R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!!——9 L; P7 d5 `& B: E! N I' X
A:Gaufrette * @. C/ p# c$ o9 R# `1 Y% B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 Y5 s. `5 c9 V3 S! Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 b/ l; B9 L* `5 {! r5 v* nGaufrette :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?5 k, V9 i! N ^: p
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" K. H9 _% s5 eA:Cilantro 胡荽叶 香菜
$ A9 V6 b# r- u3 @3 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* b$ e& ]! S8 J9 p" @
6 W0 a# _ w/ b+ x1 w& o) ]60.Allspice is made from:
s+ J; ?; ~7 t5 x 多香果, 多香果香料是什么& i( A. e" S7 C& k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; \. A2 i A, K% k$ D1 NA:A dried berry 干浆果& W6 P- r5 l# m5 W+ C! S. V
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61.Which of the following are used to make a sachet d'épices?
$ {. J! J* {! z( r8 Z/ l C! z下列哪些是用来做香包德épices?" a' Y- q9 U5 Y1 t" T* N
http://www.sachetcatering.com// e" x% ?" m1 {' X9 n- Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. c, T7 `: g" e0 Y
' F a7 u5 X7 ]: w, I5 }62.Which of the following condiments are not soy based? l* h( R5 }0 G; A" r$ u, m
下列哪项不是酱油调味品的?
7 z* C- b$ |6 p: _A:Wasabi 日本辣根
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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:
2 p2 }8 F: _( B `' S, S3 L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:1 q. j7 J4 E6 d% ~- Z+ s
A:Pasteurization 巴氏杀菌; i& @ Q* D1 I/ Q" V
* t" y7 t' h+ {+ U3 `: o* h3 S3 x64.Which of the following steps is not the correct procedure for whipping egg whites?$ f) Z- x5 X: _5 @. C! b
下列哪个步骤是不是正确的蛋清搅打程序?
3 N7 c' Q5 [% h! A, C+ O& mA:Allow to rest before use. 允许休息后方可使用。/ B7 {3 Z4 u1 `9 u ^
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
( e0 ]* N9 P2 G. xA:56g and 63g 56克和63克4 Q+ T ]4 u2 G9 Q. q
) q0 p' _# L7 O' q& }5 e1 r66.Evaporated milk is a concentrated milk that is produced by removing, |( c+ y9 }. O# n3 [- Z
炼乳是一种浓缩牛奶 是去除什么做的( B) H/ @) Y& i4 l: O8 k
A:60% of the water 60%的水+ q8 P$ ]% V" W
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67.A method of cooking that transfers heat through a liquid or gas is:
5 r( P. Z4 I r. P3 l: N一种烹饪方法,通过转移液体或气体是:- N9 K9 q# ^( p* B" o
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
9 n" i2 g) l W. b6 v+ _3 @, e3 KA:Gelatinization 糊化
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5 |! L5 M$ t/ D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% s) @; b# x7 c" _. y+ FA:Braising 烤0 d4 T4 h. e4 E5 ^
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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:
2 W* d& q! R. I* X5 ~. |, |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( D- _% f/ N1 Y. e
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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
: \) D9 W* T( }. \A: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5 }1 V9 c% P8 H0 y( h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 _& X! J& S4 H6 q `
6 _ X) I& V" k. u* e3 Y# Z" f73.Which of the following is a principle not used in stock making?$ O% o. r" v7 I+ u# n
下列哪一项不是用于制造高汤(低汤)的原则?) h+ k5 C6 \9 X! k4 y D( L
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
/ s* F6 t. B. \$ `/ CA:Remouillage 法语熬汤$ A3 I8 F9 G, B
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