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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:
: g, ?' \6 x, r: c哪位厨师最早带来高水准浮夸的美食! _7 e' ]; ]5 Y. X- _- w' B% y3 g
AAntonin Carême 人名 安东尼·卡罗美( y5 q! j; w, D" _
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* q |. b4 F( b- J: Q/ Q3 B/ A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 H, m" V8 g3 aA:Cast-iron stoves 壁炉
$ }( b, D( Q' A. X3 {9 i3 R! Vhttp://www.usstove.com/products.php?id=6, s* l Y$ p+ V; D! N2 S
l. k& _: V8 o' ?5 ^28.The French term used to describe the roundsman, or swing cook, is:4 p" p+ Y- ^, c, H R* {: D( O
法国术语,用来描述roundsman,或摇摆厨师是:
* ]& [0 }4 T' ~- Y2 o! ~A:Tournant 图尔南
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29.Another term for the wine steward is:
* J3 K1 T# M' I L* P+ V q2 U/ i Z葡萄酒侍酒师的另一个术语是:1 o, _/ X' g% S2 Y: u
A: Sommelier 侍酒师
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* I3 e8 q: k: T4 E' i30.Molds, yeasts and fungi are examples of a:6 ~3 W: e' P2 f' g$ ~( s4 Z+ L
霉菌,酵母菌和真菌是一个神马例子
2 X! o9 O2 v, k/ S$ A/ QA:Biological hazard 生物危害( Q* e2 w( y* a- P7 q. K6 ] m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! Y: U4 E ~% Y5 J
根据加拿大食品检验局,食品的危险温度区在多少之间:0 M6 ? n+ D' ]: c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 f& C, _: A e, n; m2 {: u: P4 A$ z所有细菌生存需要以下哪些内容:. ^1 T$ }3 ]/ P, [2 x E4 ]
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 K0 B: M3 I! ^+ V" c
) _ v: K4 i" i+ K: o y0 u+ ^33.Which of the following correctly represent critical control points in a HACCP system?3 B7 m: Z/ H _* C c/ U$ c
以下哪项正确表示了HACCP体系的关键控制点?
; p, \- [" p% E3 VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; V$ y8 i' ~ u& D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?, x! c3 D8 A* O. n' A# L
下列哪一个不是碳水化合物的例子?
7 s4 h6 @8 K0 z5 d% f+ P* {A:Essential nutrients 必需的营养物质* C! p! ?- p1 R/ I6 V3 X' A
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35.The process by which a liquid fat is made solid is called:0 a' c0 S& O! U' g( S; Y
液体脂肪做成固体这个过程叫什么: R% p& z6 o, |- ]
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 _. m0 F3 g% U% Y
下列哪项不是脂肪替代品的一个例子
1 b/ x* J5 ?/ w. wA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 {* W i: f8 l) U加拿大卫生部要求的产品标有“不含脂肪“包括:6 k9 h6 U5 M" G3 r' L: _6 a) t; X) H
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?
4 X8 }( B% q; i; {, B0 D8 c# S下列哪项是不相关联的转换配方问题?
0 X/ F E- o- h6 Q+ RA:Unit cost 单位成本5 G! r) k8 H e. E
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39.The condition or cost of an item as it is purchased from the supplier is called:# G2 ~8 M# V U$ T5 e
从供应商采购的物品的品质或成本叫什么# g0 W0 W; i, P* f
A:As-purchased cost 购买的费用
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' d+ W* K# ~& ~0 M- V40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ }- M( J9 M! j1 {; b& h7 e在新货到来之前用于日常所求的必要库存量叫什么
0 w9 c0 B' B7 S, }, h+ @4 FA: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?
( ^4 p: f: i& _+ U: S8 _/ z- _% @下面那个缩写是用来表明正常库存流程?0 k; d! t7 g, p/ K2 h! B8 Q
A:FIFO=FIRST IN FIRST OUT 先进先出
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' x1 }8 V1 T2 B: i+ `42.Which of the following knives is used to turn vegetables?2 I/ T( K/ f0 }' i& _
下面的那把刀是用来打开蔬菜吗?
! {/ M8 v; i. w% K, i2 t' iA:Bird's beak knife 鸟嘴刀1 @: D9 A/ D1 k/ I1 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- G- F3 S3 i# C, A0 E43.What is an instant-read thermometer best used for?
; h. s/ M; A, T即时读温度计最好用于那方面?
! R5 Q! U$ }! |7 w5 RA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 L8 x' [' C" z3 `- [3 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 a! D0 Q* @ X- i1 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% D3 o- u! I4 aA: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?, t @. \ K0 @7 P) t9 c' R
哪件装备下面有一个可移动的碗和一个S形叶片?
, p. y' C/ o- v. ZA:Food processor 食品加工机0 o& W5 ~6 ?' g. Y2 |+ S6 o7 d
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ n: s' B ^: _! w; H C+ w% |46.Which of the following is not a rule for knife safety?
7 u% e7 C, w& A8 E" t. |3 x+ F3 ]下列哪项不是用刀的安全规则?
2 }5 H# @; |4 K9 v3 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# E" P. c) d1 r; G) _' l
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ e6 x& v. W8 ]2 V" {/ F1 S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ W- T: y+ G6 o$ K
A:RondellES
5 O4 M+ k* ?8 f+ g# |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# I) _9 ^1 K3 \) E
4 e& q$ B+ i. {7 O4 m48.Which of the following is a diced cut used to garnish soups?8 c* {& c& z( n g$ [) D
下列哪项是切成小方块用于汤的装饰?
v' W- \! b, O* JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 |. q( V# X4 d9 ]9 v+ p6 O& A; Z. `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" F, g& y& s; H# f) 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!!——. D- ]# a6 \7 t+ Z! k
A:Gaufrette ' x9 V' G/ s: m: I( n6 L4 e* r7 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( P: O6 n! o5 g' W1 F" \3 Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% O. z. m( r: O7 l2 m$ _/ F6 ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) T! I5 ]* Y) q: O/ H" e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ t! ~( U2 C& Y9 _& |
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)
2 O4 ^, D7 x5 D" I0 V* H, g+ tA:Cilantro 胡荽叶 香菜
) M2 M* K0 r) L- N+ |+ J% thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
?# e, ~; R+ B) e 多香果, 多香果香料是什么
, Z5 g, h' q- n3 A. m$ w2 vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 p( o1 i4 T2 Q' C5 }/ G# I
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
e' W; W, n1 v" L7 `0 Z4 b下列哪些是用来做香包德épices?- y; O# w! [/ ` Q) M& V. V3 S+ q
http://www.sachetcatering.com/
( U: v3 f! L$ U/ W UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" R+ |. s6 v9 I$ I+ m
2 y8 G8 j& z$ m% \* K) H' e62.Which of the following condiments are not soy based?
: L: S1 x# f4 Y9 B& A下列哪项不是酱油调味品的?, e) J5 }6 u# C: j3 J( {! k
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:
0 ?* S/ i+ U; \, X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 I! }. l& h' g( f9 tA:Pasteurization 巴氏杀菌
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) e p: u0 @! ]* |6 V8 K64.Which of the following steps is not the correct procedure for whipping egg whites?/ m. g! ~) r( t1 Y- c
下列哪个步骤是不是正确的蛋清搅打程序?
- P) v. a4 T) z* n, Z. {A:Allow to rest before use. 允许休息后方可使用。9 b9 \, K6 s1 s" }9 K, C) ]' J
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* d8 w. D- @) `1 R9 U$ @4 A
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
7 v4 @: h- D3 Z9 r5 p8 T& G" w炼乳是一种浓缩牛奶 是去除什么做的& t3 U% ]/ w3 J5 M n$ y
A:60% of the water 60%的水5 [; C4 @# C* U/ m
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67.A method of cooking that transfers heat through a liquid or gas is:( L" P! v0 z( [+ s! X- M( L
一种烹饪方法,通过转移液体或气体是:$ a0 [ u5 s9 r7 v- u- B( {
A:Convection 对流
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: \) N' V8 ]5 r5 c* ^- `2 I68.The cooking of starches is known as 烹调的淀粉被称为
^% l1 I+ Y% n) ZA:Gelatinization 糊化
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+ Z3 R2 y* o! I5 Z0 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 t) ], @6 R2 E" X n, rA:Braising 烤; G s7 B" f& N& T2 V M) u
4 T3 @9 a @; ?* l; T' F! A70.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:* z; p: s) u7 [! C4 k- W. `7 e' N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' M; ^- y6 ]+ |# t
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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
) L# L# \8 P3 q9 gA:Fumet 原汁/ G4 f: [1 e0 P5 V
' t5 r" R/ ~" j3 L8 S9 K) }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
& v2 A3 j; m5 E/ m7 pA: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?
1 w5 [4 r% j$ J0 j9 l7 F- w下列哪一项不是用于制造高汤(低汤)的原则?
3 s- V2 g2 ]& p, B" jA:Start the stock in hot water.开始在热水中操作
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& X. R0 ]& [& B l* G7 ~- W- I74.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/ G6 E& l, ^4 t% R. {: }9 q
A:Remouillage 法语熬汤9 Y! n0 ?# w7 z0 _& y
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