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26.The chef who is credited with bringing grande cuisine to the forefront is:( @' h- O9 G5 d2 U* t
哪位厨师最早带来高水准浮夸的美食
/ V7 R e5 s5 G2 n0 V4 B/ i8 QAAntonin Carême 人名 安东尼·卡罗美9 T8 B7 }5 O$ m9 v. a( Y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" p& q3 j0 Q; ?8 @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 l( g/ { C) L; y8 B+ V+ j1 _
A:Cast-iron stoves 壁炉6 \- x- E# O) }' I. Y
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
D6 c' x |. X3 j4 ]1 ]% M, _6 g' U. J法国术语,用来描述roundsman,或摇摆厨师是:
- C2 X/ G2 u: g' R! ~& u$ mA:Tournant 图尔南0 ~- v1 d! y* D
$ R! K- |# ]/ z5 Y% \29.Another term for the wine steward is: K( y9 F7 S" x" c; A' F7 D# b
葡萄酒侍酒师的另一个术语是:
- y& H, C1 ~, c- RA: Sommelier 侍酒师
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: m0 w) n4 o5 @7 B0 `30.Molds, yeasts and fungi are examples of a:
' K+ K' h! ~0 _* N5 K: b/ L# o& J霉菌,酵母菌和真菌是一个神马例子
/ m9 k6 \' T* ?" i* i1 uA:Biological hazard 生物危害
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& X. Y( g! {1 b. O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- G( n! v, o. E; r, X根据加拿大食品检验局,食品的危险温度区在多少之间:
' s) `, Z6 F# r% t. Q+ qA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 a! N) j3 }. c所有细菌生存需要以下哪些内容:0 A/ w9 D4 ^* @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, f( `( t( G# D: v. K
9 X A' f% D' z33.Which of the following correctly represent critical control points in a HACCP system?
' l; }& K+ E4 [) K9 }以下哪项正确表示了HACCP体系的关键控制点? {2 U% b4 j2 m5 `& v& u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # X: y! @6 W$ ]- l. S* |# A8 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 x; q+ } n! S+ z0 _ W34.Which of the following is not an example of a carbohydrate?
, s S2 b- E/ r f( D( P下列哪一个不是碳水化合物的例子?$ i8 U- @; B/ g S% Y/ F, T
A:Essential nutrients 必需的营养物质
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0 P0 d0 {1 e9 R5 e- ?) C35.The process by which a liquid fat is made solid is called:
2 A+ X& L! I7 z$ | N0 s% `6 i3 g液体脂肪做成固体这个过程叫什么4 y$ }+ Q% k: M" f
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ R7 s6 [( d2 Y7 c2 D8 a0 I下列哪项不是脂肪替代品的一个例子, t. K7 d! E7 S3 a
A:Acesulfame K 安赛蜜K表
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4 A# g+ p1 h u7 \, Y37.Health Canada requires that a product labelled "fat free" contain:
. T, p- P [" U加拿大卫生部要求的产品标有“不含脂肪“包括:( W7 J% u6 j* l" p' R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, C5 u* ^3 N9 [5 p
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38.Which of the following is not a problem associated with converting recipes?. q- `. D" Y6 e0 |3 g
下列哪项是不相关联的转换配方问题?+ r" P) ^7 F; b+ h: D
A:Unit cost 单位成本) O) ~6 N) r j) e0 \
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39.The condition or cost of an item as it is purchased from the supplier is called:
. _. c9 l7 E- V9 s' a$ L1 d. D+ H从供应商采购的物品的品质或成本叫什么6 B) L2 Y( o9 s0 t
A:As-purchased cost 购买的费用 H$ r) n5 N* G. `5 K5 Q3 w* Y4 T
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 M+ F- }: i# e+ m: W, q
在新货到来之前用于日常所求的必要库存量叫什么- k6 h, U) Q$ v
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?
( L3 L% z d+ c7 x- p下面那个缩写是用来表明正常库存流程?, \! o' U, a: I3 |% S* t
A:FIFO=FIRST IN FIRST OUT 先进先出5 b8 R: f8 \6 I6 t1 \0 h* |
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42.Which of the following knives is used to turn vegetables?
% a: y( B/ O( \" t) D下面的那把刀是用来打开蔬菜吗?* x/ S/ D2 Y# R
A:Bird's beak knife 鸟嘴刀) n6 m5 [; \0 q4 d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ T/ {* x4 u, Y$ J9 l! }
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43.What is an instant-read thermometer best used for?
0 Z: _: ] d' c6 X; ?即时读温度计最好用于那方面?
' q! y& U z. y6 P/ j9 pA: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?
' [. L0 z: L. k; c1 [5 T5 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重/ |# Q! u' K* e; l$ y
A:Cast iron 铸铁' H g: I8 a$ E! h. o. l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ b1 K, [( t, @! T# j" t" j
哪件装备下面有一个可移动的碗和一个S形叶片?. j. C8 o: V5 a1 s& ]4 W) F& n
A:Food processor 食品加工机- Q6 H$ i% H, t5 o# Y* l! g
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 n3 P3 P8 K# W1 K% W46.Which of the following is not a rule for knife safety?7 n# V4 ~. d! b8 A) ?
下列哪项不是用刀的安全规则?: l }( U; _; _9 k$ 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:* } u; r( i* T0 _. E: p" G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 P; u6 c+ x( Y' y8 u! f" O, kA:RondellES
( l& |, b) n; _. Y1 N# rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! _9 p$ j) d$ |% m48.Which of the following is a diced cut used to garnish soups?
- R6 N/ y% C; e9 E2 U( }下列哪项是切成小方块用于汤的装饰?# X, @1 S' g, U5 }5 ^/ U+ M" F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ g7 S1 e& w% ^5 g0 f+ ^, a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
\/ p3 o. F' |1 @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!!——7 _+ K: N7 v, `$ Q( |1 f
A:Gaufrette
3 T8 i+ i" y, F0 i' Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- ]; t# z+ j" G- ]' Q: x; g1 i" d8 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- x+ C7 B1 A" m. qGaufrette :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? c6 O6 E% d9 M/ w) y" h4 H
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)5 K% z% l5 J+ m$ u* q0 B+ r; k
A:Cilantro 胡荽叶 香菜" H( K4 d, z5 L% ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 ^- G- J, \/ j- f 多香果, 多香果香料是什么
4 v8 P% y1 y( X3 Q4 c3 |/ H% Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& H+ t+ O6 l8 {9 S# M8 @% vA:A dried berry 干浆果. X$ B6 p8 Z, B
' o6 B( s: d8 P+ x3 X3 ^5 D( l61.Which of the following are used to make a sachet d'épices?
# T% @# l f3 h8 O$ X$ Y7 G+ i, j下列哪些是用来做香包德épices?" @. o( d3 }; f$ w" c
http://www.sachetcatering.com/4 w' N! a( L2 J8 Q/ G9 G# ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 v n+ B3 a' z- U+ y" f1 S
3 `/ O$ c) P* Q; w; ^% q1 A62.Which of the following condiments are not soy based?
- s& [; @4 D+ h% F7 K4 d" X. S9 h( t下列哪项不是酱油调味品的?
* J" Z+ a2 S: t# ?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 N9 M, W( C; G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:$ J* {. c3 L( u& }& |, B$ P% B
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?" K9 i" m2 a* P1 r9 n
下列哪个步骤是不是正确的蛋清搅打程序?( q$ y/ {" u& ^. E# i3 ]
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:; F" _ W( G+ U) t8 {+ G7 E; T
A:56g and 63g 56克和63克, D; s/ d8 d7 Q
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66.Evaporated milk is a concentrated milk that is produced by removing8 P; s& Y$ S& X, G
炼乳是一种浓缩牛奶 是去除什么做的0 B% I/ l% j9 U5 M) K
A:60% of the water 60%的水( Z0 X7 L1 P5 c. d. q
- U, [4 n- x, S- X, n67.A method of cooking that transfers heat through a liquid or gas is:
7 S \% R( R% m. J; J一种烹饪方法,通过转移液体或气体是:! S7 P- U: Q N
A:Convection 对流
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8 W, _, l* ]5 ]1 k ?/ S! t68.The cooking of starches is known as 烹调的淀粉被称为# C+ J. V* k( Y9 `: c* K, A; K
A:Gelatinization 糊化: j0 ^% ]0 V. J7 E1 S: x
: A8 b$ U" W: R3 Q: H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" O& O3 D8 Y- L2 I! oA:Braising 烤
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- V) Q6 K7 L* h" @ }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:7 F( X3 F, B3 ?; I, T' Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* n9 y- M- C* N% G! V71.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
7 n) |; h c" H" n! u/ GA:Fumet 原汁
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, E; e8 L3 j. H. }+ t* D72.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2 e4 k! e+ ~ e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, {' F& l8 u: Q8 k5 l0 }73.Which of the following is a principle not used in stock making?
3 T3 @# W6 f6 \$ W% Y, ~$ l下列哪一项不是用于制造高汤(低汤)的原则?
8 X3 B; X) y" x) {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 d3 H- ?& K: A
A:Remouillage 法语熬汤7 h* u1 M" T6 X! W: X1 S4 n g
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