 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
. H4 i1 W4 D' |9 y2 \& j O哪位厨师最早带来高水准浮夸的美食
3 N6 E- c. e' RAAntonin Carême 人名 安东尼·卡罗美
# L+ Y. S0 d+ _6 v" V. G4 @! D* T! _. R
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 F! _) B% i5 |8 O8 t4 C% u$ x! s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% ]; N9 c* I2 X3 G2 ?5 H
A:Cast-iron stoves 壁炉9 P* E: q2 L$ I. |- a% {! l: C/ L
http://www.usstove.com/products.php?id=65 P" ^; \) w% B7 {: \3 u* E$ D3 ` H
$ g, J! ^+ n0 U/ G& R
28.The French term used to describe the roundsman, or swing cook, is:# R2 k" {) T t" Q/ d1 y, B
法国术语,用来描述roundsman,或摇摆厨师是: N1 f7 U* D7 J( z1 D9 ^* i! E
A:Tournant 图尔南- N0 \- S, K0 ?! e+ E
1 _) A5 W8 u, n& N! I29.Another term for the wine steward is:
8 d% @9 c9 B# L5 S葡萄酒侍酒师的另一个术语是:1 F- N* E9 y4 F' ^7 c
A: Sommelier 侍酒师4 v; P. c7 ?" D$ c. V- J5 s
9 v5 j; Y5 e& ` p l0 ~. z, H& A7 v
30.Molds, yeasts and fungi are examples of a:$ L+ d. \/ @4 N- I
霉菌,酵母菌和真菌是一个神马例子
% b* x- ^5 d2 c8 G5 }% `) XA:Biological hazard 生物危害& G9 _/ Q2 T# d$ i b/ T- b" b
5 A$ w; X$ k9 k0 U x7 U/ d( Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 F0 [* q* Z( a$ U/ M% q' v$ B$ k& y- T根据加拿大食品检验局,食品的危险温度区在多少之间:
. G( r5 M( j* k) y* s6 ]9 V" D' mA:40° and 140°F (4–60°C) 4-60度
0 s9 ~! K9 w* \2 g0 b8 i1 i" @% a) o' S& Y
32.All bacteria need the following for survival:# J6 T: c. Z& ] i
所有细菌生存需要以下哪些内容:# v& ?* O1 c/ ]1 c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 V7 p. i, c/ b: h
9 r: \3 q2 Y; f% `$ R& Z) T
33.Which of the following correctly represent critical control points in a HACCP system?
, j! p& M0 N( K% N0 x( [以下哪项正确表示了HACCP体系的关键控制点?
- ]/ m5 g8 i, o+ n' v0 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ k2 }* z& s- G2 Q4 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 X2 s; Y" r! S: e) Z: `, ~/ u
1 y5 m' G( L5 _! n34.Which of the following is not an example of a carbohydrate?
$ b( q. Q+ y! q* d5 N下列哪一个不是碳水化合物的例子?, M/ x4 |2 F" r, G
A:Essential nutrients 必需的营养物质* B9 o4 O @; l: @. O
* V5 p% W, h! Q- U9 J1 p
35.The process by which a liquid fat is made solid is called:
; D7 m) r$ S, k7 }+ y2 W液体脂肪做成固体这个过程叫什么# S/ s( [' s: }: @( @! B4 X- C
A:Hydrogenation 氢化9 h) y/ j4 M! ? j$ E0 f- c
, i5 S* q+ S( e: l# u) u. N D
36.Which of the following is not an example of a fat substitute?9 A8 z/ ^) T: M8 [ |
下列哪项不是脂肪替代品的一个例子% P. s5 r* [& t5 U; U& w9 r4 X/ `
A:Acesulfame K 安赛蜜K表; A7 d& G, q, I
) p. w8 _, K: M7 z3 u& V5 |37.Health Canada requires that a product labelled "fat free" contain:
& f/ v8 X5 @0 [加拿大卫生部要求的产品标有“不含脂肪“包括:* c# U: |% _6 q, i7 h0 Y# n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 W! I9 w. Q: t0 Q4 ]# s( D5 H
" w5 Q& y1 P$ h F X) K& Y38.Which of the following is not a problem associated with converting recipes?
% R) D$ J e& K; Y& n: e下列哪项是不相关联的转换配方问题?
3 ^7 T% Y+ ?; X" EA:Unit cost 单位成本
; Q: e0 i" J& n( g% i
4 o! I; d+ k, [% U3 O- Q. d5 K39.The condition or cost of an item as it is purchased from the supplier is called:
( G) V- e l& b4 \, q x2 \从供应商采购的物品的品质或成本叫什么
3 d7 \7 D& t$ m( X( C4 E9 [ x. W* aA:As-purchased cost 购买的费用
' S) Q/ s' y9 a2 V# k* }
) i4 w% A' p8 ` j+ w1 q' m2 P( P40.The amount of stock necessary to cover operating needs between deliveries is known as:! h# z! A: U7 i2 Y9 F
在新货到来之前用于日常所求的必要库存量叫什么
6 k3 N ~. l% c# tA:Parstock 基本日常最低库存. e% v& d- h1 r% Z- ^% b
. Q, o& w8 \% v$ |5 \41.Which of the following abbreviations is used to describe the proper rotation of stock?0 g& _& B6 D: ~& U4 R
下面那个缩写是用来表明正常库存流程?" B# E [6 B( }2 f' K- T [
A:FIFO=FIRST IN FIRST OUT 先进先出+ R1 m7 N H( U: Y
% b6 _9 {+ s0 s7 k# W/ U
42.Which of the following knives is used to turn vegetables?, |, B9 O: m- m# v( H n
下面的那把刀是用来打开蔬菜吗?0 f: ^5 ?4 `! B# H# z! B
A:Bird's beak knife 鸟嘴刀5 {; y9 h( |( m- J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* z3 U% q4 Y- j; g1 x. N2 W
5 u! F3 w0 C& Y6 j! F5 O8 j( V n43.What is an instant-read thermometer best used for?
) Q1 M; Q3 U: N' F4 I' A1 C即时读温度计最好用于那方面?% [% P9 ]# [/ e8 Q6 }* q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) V9 C, [4 r& z4 h8 E
" S9 g3 J$ Y8 p; b! H+ g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" K/ w' z0 ?- i6 }6 s7 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重( i& U8 `7 F' {$ j
A:Cast iron 铸铁3 b6 g$ f0 f0 Z, v+ K" ~: n
" D) ?2 I( w7 i6 {1 e) j' N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- e7 I' _& W, J, r) H哪件装备下面有一个可移动的碗和一个S形叶片?3 D& N" D- W/ ?/ s5 j) Z; J3 m
A:Food processor 食品加工机- O& h( t8 G! L. o
http://www.google.com.hk/search? ... iw=1263&bih=572
8 _8 H# t) h7 R$ D3 u, y, D
: D1 x( D/ ] I- ]+ J! j( k46.Which of the following is not a rule for knife safety?
& k& g' a% M- H* l下列哪项不是用刀的安全规则?
/ t. `" i1 W& S# B R) VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( |0 G, Q1 l8 |& o5 _* f! E7 ]7 d, Q1 Z, Z) z( ~1 S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" A* a) F9 R0 g6 e2 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ~4 j4 O. u4 L5 rA:RondellES
3 G4 @, D! u/ t. B2 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: i* `& n1 g$ C! j8 ]/ M; |# W: H7 F5 O% V# A3 w. |
48.Which of the following is a diced cut used to garnish soups?
7 z1 i% P, q# ?4 I% i0 P3 `下列哪项是切成小方块用于汤的装饰?: e3 t" F4 j" e- C1 o$ q# e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( e2 }+ L* C5 w* ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% R! ]8 q; [4 w+ {. k4 o4 d1 X F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!!——
( O' a" B# h9 l* R/ s! ~8 y. DA:Gaufrette " j$ l u" A$ A8 ?/ Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! @8 C. O' Y$ `. F' L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! A) n( s, a# d- Y1 v* e- M0 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( P) _( A$ a. _8 T6 _
0 E4 c p/ n' z7 W% i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" y4 }" C- r0 p* D8 u5 s
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)
9 {$ }) f0 @1 q" |3 `A:Cilantro 胡荽叶 香菜
+ _' J0 ~% o* H0 l/ T5 {: Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 I/ V3 h( V7 p/ ~! ~& J
* `, Z4 x- a# t( }60.Allspice is made from:
; n; f y+ ^9 E& a 多香果, 多香果香料是什么8 z4 [5 T7 @; z0 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' J6 u$ E' |; m! n0 Y! y
A:A dried berry 干浆果
! `. t" @# I8 U M! l# Y3 u# t3 s1 N+ y G* L0 }' d2 f) C
61.Which of the following are used to make a sachet d'épices?$ u6 A5 P# B1 N4 i: d+ y
下列哪些是用来做香包德épices?
. }9 {$ t$ d" O8 \/ Ohttp://www.sachetcatering.com/
1 b! Q% O+ y1 r0 B" V7 E hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# ]0 i8 E7 U9 N- Z6 g; }+ D1 K: H0 S3 f
62.Which of the following condiments are not soy based?
' k- U0 P1 k5 Q! [; ?5 @/ n下列哪项不是酱油调味品的?
# A s. }& ]3 ?* M+ [0 t. uA:Wasabi 日本辣根* I; F" p7 ]5 r3 X0 l5 R4 p7 u! {
3 c0 I$ G" o! `" E. `) C" s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" s0 \& m- l. g8 F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 P( I2 h' \8 v& o
A:Pasteurization 巴氏杀菌
' _. |9 P3 a/ C5 c( T5 ?0 p
, p8 V5 k9 l: f; A1 i) `64.Which of the following steps is not the correct procedure for whipping egg whites?& R" O; Y2 m7 O' n
下列哪个步骤是不是正确的蛋清搅打程序?" w8 Q; ^ T: d- U9 H
A:Allow to rest before use. 允许休息后方可使用。# q. y* i( A# I
7 H* I2 u7 m5 R+ \% u2 }7 `6 b65.The weight of a large egg is between:一个大鸡蛋重量介于:
' W" x8 T* |; G; U5 f9 xA:56g and 63g 56克和63克
" l9 b x' C, ~( i6 [ `1 N
. o6 T6 w9 Z) G- [" R, d66.Evaporated milk is a concentrated milk that is produced by removing' e& o X) H- E7 Y
炼乳是一种浓缩牛奶 是去除什么做的
: o {& }) O; e* iA:60% of the water 60%的水
( D- ?, e6 H9 N( n
0 V: y* @: u# o2 f, Z- h+ z67.A method of cooking that transfers heat through a liquid or gas is:2 U, }4 m' P4 |3 g
一种烹饪方法,通过转移液体或气体是:5 L6 S: d# O$ S4 ?( q3 ^
A:Convection 对流- m4 D! k! ?( S- ]- D8 {
" c1 u* ~' _- E: r3 |/ d68.The cooking of starches is known as 烹调的淀粉被称为
. H* j0 Y) D) m1 V EA:Gelatinization 糊化
! s- f: ]/ a* |
% _3 p* P9 P. n2 F/ B+ O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 L* l0 e* |4 S6 `$ n: A z7 Z
A:Braising 烤
1 m$ U! ?' L y4 `# H( i3 J7 O+ k8 t1 o; |
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:, G0 `3 ^8 L Y- _ J0 E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 Q' b% j! d8 {6 [* U# h, P
8 B: k2 o$ `& ?7 v6 G
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0 n/ i Z& Z# z5 ]" O
A:Fumet 原汁
, C& k+ z! f& H) \3 R/ j# N" u! p: b: U. [
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- {% N3 O, y1 R+ J. i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 K$ ]& H: ~" b E
6 w; {# t, }1 J$ J7 E9 J) K
73.Which of the following is a principle not used in stock making?( t( `9 M# U9 {+ T4 e/ _1 {4 o. Q
下列哪一项不是用于制造高汤(低汤)的原则?
/ W" U# i* m- e8 U+ a! [A:Start the stock in hot water.开始在热水中操作
5 e) K, q3 @* w
6 O5 d0 d5 B! f/ X2 ^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' d/ c' ^4 [& k( b
A:Remouillage 法语熬汤
3 D5 g% g; `0 `% @; G' Ehttp://www.haibao.cn/blog/post/176242.htm |
|