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26.The chef who is credited with bringing grande cuisine to the forefront is:) k* [, v# V3 q/ @9 C. B
哪位厨师最早带来高水准浮夸的美食
% c: z5 K7 x9 UAAntonin Carême 人名 安东尼·卡罗美) W9 l8 W8 B/ J0 r: m! K" ^
5 H% h6 { w: e& y- N6 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% T$ J2 I# e! W8 M6 B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* E. \# z5 Z& V2 S0 w5 e# `' U2 h
A:Cast-iron stoves 壁炉' p6 @, M' Y" |6 a7 ` p( L
http://www.usstove.com/products.php?id=6
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0 m/ o. I3 T/ Y( H' m; m) v7 L28.The French term used to describe the roundsman, or swing cook, is:
2 _: k; ~ r) s# k$ y5 `4 [+ c法国术语,用来描述roundsman,或摇摆厨师是:
u5 f/ @) b2 X0 mA:Tournant 图尔南
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29.Another term for the wine steward is:
3 B9 X2 l7 a8 d葡萄酒侍酒师的另一个术语是:
* F0 P5 [! I; T yA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
8 B# i+ p P' n3 k7 ^霉菌,酵母菌和真菌是一个神马例子
/ X3 K4 ~' q/ IA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 Z0 [: V& Y) J4 H
根据加拿大食品检验局,食品的危险温度区在多少之间:5 p* Y/ Y5 F' E
A:40° and 140°F (4–60°C) 4-60度
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" x; b3 n6 X1 m- M1 ^# v% j3 t+ ^) `32.All bacteria need the following for survival:
+ K/ I$ R$ W3 e3 p% a7 D所有细菌生存需要以下哪些内容:
3 {3 E8 t2 {: R( x8 ~8 g9 wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& p# }3 z9 l2 y( C9 o; J6 V
+ j3 @3 n, s; h `) V' x' W2 ]33.Which of the following correctly represent critical control points in a HACCP system?
) B2 e2 P2 l+ v0 _5 i以下哪项正确表示了HACCP体系的关键控制点? ]) C% f4 s1 T1 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 D+ a5 y! D5 |2 P0 l6 T4 f4 c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: S$ \7 `+ n% O" l( d
1 x! I/ o; L/ `3 m3 W3 d3 B34.Which of the following is not an example of a carbohydrate?4 C0 {: z2 V4 i% n; ]. ^
下列哪一个不是碳水化合物的例子?
% }# E5 D" h( x0 k! RA:Essential nutrients 必需的营养物质, `) y- K- x4 k6 {/ m
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35.The process by which a liquid fat is made solid is called:8 v% _6 P" e' o: t
液体脂肪做成固体这个过程叫什么% ~4 E' Y, X# i, N
A:Hydrogenation 氢化2 y; h# g4 X9 E( F8 m
- }3 {0 }; b7 A7 ^36.Which of the following is not an example of a fat substitute?
* D* q: @2 c2 n" w2 m0 b) q2 B7 w下列哪项不是脂肪替代品的一个例子- ?- J8 o6 Q3 U! Z
A:Acesulfame K 安赛蜜K表 T' V- j6 E$ L: a$ r
' z2 p' L: x; h37.Health Canada requires that a product labelled "fat free" contain:4 C; v% a7 f( a- j4 Y- `! k& t
加拿大卫生部要求的产品标有“不含脂肪“包括:
, F: ~4 n- l- W" L; rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 v# Q. Z4 Y3 F1 z( z
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38.Which of the following is not a problem associated with converting recipes?
3 f; R& B( n* y! u \% p8 B* P下列哪项是不相关联的转换配方问题?
: o6 l W$ t9 [* D8 w9 l+ q9 ^A:Unit cost 单位成本
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& P! O0 A6 Y7 h% m1 u) ]' L39.The condition or cost of an item as it is purchased from the supplier is called:
, r' [' ~4 |) ]) c9 ^7 ~从供应商采购的物品的品质或成本叫什么
/ ]4 k" d, N* z! h' k5 fA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 G2 W) C P; l- W9 c
在新货到来之前用于日常所求的必要库存量叫什么
* y; w1 e0 N1 FA:Parstock 基本日常最低库存' W: ~0 g. L. A) S p; N
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" n: A+ d, K# A, g; ]5 s
下面那个缩写是用来表明正常库存流程?
/ h9 D* T8 |0 C" u- b4 W" HA:FIFO=FIRST IN FIRST OUT 先进先出$ e% P& i5 g! g; C& w \
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42.Which of the following knives is used to turn vegetables? A% \& @9 _. Z% |+ k% J- ^
下面的那把刀是用来打开蔬菜吗?- X% p0 _8 v* T9 t3 [" B. r
A:Bird's beak knife 鸟嘴刀7 R0 L4 j" K; k I$ P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 n" r; ?: ~+ D p/ Z
1 L# j' [0 M+ S" u4 o43.What is an instant-read thermometer best used for?& ?/ N' p6 s7 k# ~
即时读温度计最好用于那方面?6 g6 V. Q- b5 z ?* L
A:Checking the internal temperature of a roast 检查被考物品的内部温度) y8 N1 u+ F3 B" K8 n0 W
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 K! X0 |- U' _) r+ L
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ T. s# t+ E" ~" V8 p
A:Cast iron 铸铁- e$ T" }3 H% ?/ h( b1 T& [ |
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 m. l1 ]& o- i I: l2 w ]4 t
哪件装备下面有一个可移动的碗和一个S形叶片?) f! Q' k1 P; ~% P
A:Food processor 食品加工机
% f; c" s& z/ j8 m3 qhttp://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?
! |) H' X+ A5 u4 i2 j下列哪项不是用刀的安全规则?+ \% ]! e$ s2 H: l. P" B& ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 J, ?8 i% C% |7 k4 a, d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. d, W( m: ?, S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 U* Z( i2 n9 sA:RondellES
0 E2 I: O( b# N0 |$ thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& f+ B" P+ u: H0 \6 O- G2 ?$ v* }- M
: r* V8 v5 \7 z) k& y48.Which of the following is a diced cut used to garnish soups?
* L$ ^) K& p0 h$ C. e下列哪项是切成小方块用于汤的装饰?6 V9 y: Z+ [; `4 o- n0 c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ i5 R, Z7 b( ^4 T9 @1 T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, V4 N# H3 |$ A# m7 ~
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!!——
* H$ n# s# L5 r8 UA:Gaufrette ; [8 W" e0 Z3 W2 [8 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 c" K3 ]# @# ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 Z. [ u. w; [7 S8 v: Q( z% H
Gaufrette :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?) ~; q! J* I' X; A/ u3 O+ Y4 O
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): e$ z) p$ j% D1 a2 k
A:Cilantro 胡荽叶 香菜
2 z7 X# X+ R8 }7 U1 [+ p+ ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:9 W! H2 }$ t+ n3 t% x; Y
多香果, 多香果香料是什么0 J, N" \+ }1 g; S4 ]6 A: z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# @2 I# z" D4 {: y. G8 C$ W8 u
A:A dried berry 干浆果3 C9 c4 D. V! `, {2 S
4 |0 @2 l7 z, t1 t0 [* x$ q M9 M61.Which of the following are used to make a sachet d'épices?
+ a9 ~% Z' z# ]下列哪些是用来做香包德épices?
& ^/ C ?1 `8 E Uhttp://www.sachetcatering.com/
: M: `3 X) M, a" o- ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% z0 A# w, V" o( Y# ^+ \' V7 I62.Which of the following condiments are not soy based?
+ d: a" ]# M; ~$ K$ P! a; V下列哪项不是酱油调味品的?
D' Z$ s- z+ b* zA:Wasabi 日本辣根6 n( o4 L- j: P$ j4 {
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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:
' j1 \5 k! F1 m4 z" l+ 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:
$ Q7 E# l2 L; @$ p1 d0 M% hA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 s/ O/ C* k" [" _9 X4 `
下列哪个步骤是不是正确的蛋清搅打程序?
( V4 F5 f% }2 V1 S% P5 D4 eA: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:
7 F) e5 j/ o0 ~2 N2 S+ x. dA:56g and 63g 56克和63克( }( p! c4 W+ y; M3 V3 h
/ E' e& j: z& u( ]8 G66.Evaporated milk is a concentrated milk that is produced by removing: ^ e. g# p, B+ F% A: ]
炼乳是一种浓缩牛奶 是去除什么做的
# g$ T* C$ g2 o8 O* p/ {7 MA:60% of the water 60%的水* B" e2 b2 u5 \* B' G
- v6 a' d: `( G2 I7 E |9 B67.A method of cooking that transfers heat through a liquid or gas is:; @7 i7 m6 h0 }5 k; F# b8 D
一种烹饪方法,通过转移液体或气体是:' ^6 K6 l2 }5 F- F; }2 ?
A:Convection 对流& g! C, X: W; S K' R h
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68.The cooking of starches is known as 烹调的淀粉被称为
2 e& k U2 p, D7 uA:Gelatinization 糊化) b, H$ t9 ^( O
+ I# l' m# Z4 I3 t0 z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 [! }( r; l* f8 x
A:Braising 烤
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4 A/ x" [" i( F# ?. q+ N* F) D7 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:- D$ \$ |. y# H2 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( a6 A' |- {# i" r4 }
- n8 ~, G2 P) J. B, F71.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
3 R" \1 w7 d1 t7 O% \. v" |" TA:Fumet 原汁) C0 _3 f- }) i
! f9 m! O$ k6 n( ` A8 b# m72.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: D/ E4 {; ^: z9 x) a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# g& V. Q% P* N. O5 `. a- p3 Z! n0 k73.Which of the following is a principle not used in stock making?$ r8 j0 Z0 n; f% F/ K* n
下列哪一项不是用于制造高汤(低汤)的原则?. u* Q: F- V1 W4 g O$ u
A:Start the stock in hot water.开始在热水中操作
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; C" o& L3 V0 j- W( C+ w, [' N. K74.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
( i" X: J% G7 q# i+ {A:Remouillage 法语熬汤
' d5 p% U: H. Nhttp://www.haibao.cn/blog/post/176242.htm |
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