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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:) X6 `) [& l' l% b* {# c0 r$ }
哪位厨师最早带来高水准浮夸的美食
1 A$ ]# W5 f- K p. M9 }AAntonin Carême 人名 安东尼·卡罗美7 q# U$ V) H/ S+ F( n: D
. x, T, a2 E6 N( S0 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 k8 ` i* |# \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 G W4 H$ t" D* c2 ^A:Cast-iron stoves 壁炉5 U" Q! v. ~& N( `( l
http://www.usstove.com/products.php?id=6
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6 Y4 l# G- t! x* F9 x# D0 r28.The French term used to describe the roundsman, or swing cook, is:' O i ~. i! O \- p, n5 @7 y7 e
法国术语,用来描述roundsman,或摇摆厨师是:; d* p; y1 l3 _! P8 _4 j
A:Tournant 图尔南3 ^0 g! K% e! V# _/ J6 Z
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29.Another term for the wine steward is:5 ~/ u1 l/ M5 r+ r5 G, g4 n
葡萄酒侍酒师的另一个术语是:( E) n' K4 I3 P* E' z; O6 `# F
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 h! _& W0 C, c9 X9 P4 A. ]霉菌,酵母菌和真菌是一个神马例子8 @' e, B4 e/ B1 B; J1 [) O
A:Biological hazard 生物危害
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$ r1 A" n# J- g& Z: v. X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' P) f5 _) }' Z
根据加拿大食品检验局,食品的危险温度区在多少之间:
; a5 @ {4 @4 F- h% pA:40° and 140°F (4–60°C) 4-60度/ R4 v: z+ L2 A) \. j6 @
( l/ Y4 U8 P" |' z5 s ~$ ^32.All bacteria need the following for survival:* }. ]- B/ y& [
所有细菌生存需要以下哪些内容:" K7 A9 L9 H6 D% v
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
7 b3 u) k8 E7 j: h* N以下哪项正确表示了HACCP体系的关键控制点?2 ]; O" X# z6 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - e) P0 g) y5 z7 ?; J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 R/ h7 b3 j' o: A/ l8 P
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34.Which of the following is not an example of a carbohydrate?
" g M0 Z' V1 P% o0 {/ z" ~下列哪一个不是碳水化合物的例子?
8 q& K, ?5 a, Z( Y9 r. OA:Essential nutrients 必需的营养物质
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5 w, {$ O$ a+ v, f7 I35.The process by which a liquid fat is made solid is called:1 D7 U' G% G4 T2 m
液体脂肪做成固体这个过程叫什么( z( b; d. c' ?' P
A:Hydrogenation 氢化5 E2 @8 H5 Z: t! a) y1 _
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36.Which of the following is not an example of a fat substitute?- U0 Z" _9 o! S. b& ] l, V
下列哪项不是脂肪替代品的一个例子
3 z; H, h2 r8 h1 V; a5 TA:Acesulfame K 安赛蜜K表
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i9 E0 h4 S; c0 L$ ?37.Health Canada requires that a product labelled "fat free" contain:" d+ p% v1 c1 Y9 L! f
加拿大卫生部要求的产品标有“不含脂肪“包括:4 e% v9 e' ?( J* Y" ?' G2 J+ f5 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. i* a) B1 M8 _38.Which of the following is not a problem associated with converting recipes?
0 C9 Y% I' A, t$ D: I$ z1 g下列哪项是不相关联的转换配方问题?* F5 V& B, `; j3 K5 l& k
A:Unit cost 单位成本8 F) _5 ?" @ ]
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39.The condition or cost of an item as it is purchased from the supplier is called:0 }$ m: n4 G* I
从供应商采购的物品的品质或成本叫什么
3 n5 z$ \% L* W7 P$ V6 i/ dA:As-purchased cost 购买的费用
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8 e& {4 j5 `9 ^5 D( l, U$ }40.The amount of stock necessary to cover operating needs between deliveries is known as:* E: s2 x1 y1 x, R
在新货到来之前用于日常所求的必要库存量叫什么7 w% y7 [& B# B6 [8 Y& L) f
A:Parstock 基本日常最低库存& q) s C/ Q8 f. \% Y" H H
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ y$ d; X4 H/ d) m" {下面那个缩写是用来表明正常库存流程?
2 O& K U% [: x' L V$ F6 LA:FIFO=FIRST IN FIRST OUT 先进先出7 C( g9 [( F+ I! d+ Z
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42.Which of the following knives is used to turn vegetables?
9 \, X9 |* T& h下面的那把刀是用来打开蔬菜吗?' x( j# P# B2 U1 n0 M4 u
A:Bird's beak knife 鸟嘴刀
6 j9 M% B8 L t* K" Z) Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 S" ~" N2 y9 { Y
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43.What is an instant-read thermometer best used for?
0 S3 g& S" C7 Q即时读温度计最好用于那方面?
" Z& K+ U/ _2 E" {6 ]7 M: Y" V+ 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?! ?/ Y R, ~' z. A5 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 c* j- T6 z. M1 l' oA: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?
) r) O5 P' N1 H* |9 v哪件装备下面有一个可移动的碗和一个S形叶片?- G; Z7 |6 z+ t( R g" @0 z& x! |+ o
A:Food processor 食品加工机
. A4 n7 U2 ]. A6 R+ ^. p4 N1 Shttp://www.google.com.hk/search? ... iw=1263&bih=572+ j- Z7 s: y1 Y4 w
, B1 ^. l/ }! {1 Z3 z46.Which of the following is not a rule for knife safety?
/ Q4 U2 r$ u# y: j下列哪项不是用刀的安全规则?
$ J" [' b/ q0 a+ e i) mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 `2 b# p# i) Y& T# P
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, V: h. Y( g9 H4 r- ^1 p9 f- `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' e* p! ?. i B! u
A:RondellES
1 d& m1 p1 i2 U9 Z+ {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ e: P( ?7 ~) A v# l1 ]
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48.Which of the following is a diced cut used to garnish soups?7 i( `5 j( U" ~$ }. v/ U( W% F
下列哪项是切成小方块用于汤的装饰?; ^- O! C8 q- s* t0 |$ ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ S) B$ _0 e+ z/ L& P5 K% {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 ~$ F D) H- j; P3 d: `5 w# ~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 ^" w+ t$ B; D
A:Gaufrette ! G$ X8 m( J; G% ]* v6 X$ ~: y( A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; {5 {0 i. P5 m) X1 p( s5 U4 M2 z1 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. h5 o1 n" X1 b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' T# X! f. W/ |* B, c/ ? J
! r- E- W( V6 i0 y. B3 N: |1 V+ F" ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% c3 o; d1 g6 D1 [- c4 Q; Y+ D
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)
X) d% Y5 \* x- z! D% NA:Cilantro 胡荽叶 香菜
$ ^4 U, z) _) W& O& B1 G3 D4 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
G8 S8 Z+ O" ~. Z9 f 多香果, 多香果香料是什么
3 N& Z% X+ U/ Q' a8 O+ c) Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 J3 ]( u4 a, D7 U- H9 C
A:A dried berry 干浆果
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+ G6 W. S% U" N61.Which of the following are used to make a sachet d'épices?
. F4 G8 y2 e$ Q% q7 K% i下列哪些是用来做香包德épices?6 ?4 }2 N# a0 {" Y
http://www.sachetcatering.com// f$ l; _, t# R8 L; \0 z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?- `3 x9 \, ?) r |
下列哪项不是酱油调味品的?3 A) S6 G) Z, u8 M: d- a
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 |) h! m/ J3 E& N) Z5 U, E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:) v: f% R% i9 v3 M7 c6 c$ [6 ~
A:Pasteurization 巴氏杀菌
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; a* S7 T6 [% a7 X! F! d; `9 \- T64.Which of the following steps is not the correct procedure for whipping egg whites?
6 a( V' p0 X O0 x% `下列哪个步骤是不是正确的蛋清搅打程序?
+ U p$ o; G5 F4 w$ ?, Y+ R, uA:Allow to rest before use. 允许休息后方可使用。9 Y, c% [- p" b6 g. f+ d) G0 i+ s5 C
: t3 K. |8 O j* Z! n65.The weight of a large egg is between:一个大鸡蛋重量介于:
* n& X$ Y; N: U" a$ [' fA:56g and 63g 56克和63克) w! H" |" k9 _7 N4 I/ K: |
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66.Evaporated milk is a concentrated milk that is produced by removing
1 d8 z! d( m {! _炼乳是一种浓缩牛奶 是去除什么做的. d0 U! b1 s6 O& `3 T9 f
A:60% of the water 60%的水! u- Z8 h2 o& q. Y9 F
3 k; D1 p4 A6 j67.A method of cooking that transfers heat through a liquid or gas is:
T- f% X: f$ ^ R一种烹饪方法,通过转移液体或气体是:
1 o! t0 D' o; Y# h F" |A:Convection 对流' n9 X9 Y& [$ ?( z
8 F2 O- r7 R) e# R4 Z) `68.The cooking of starches is known as 烹调的淀粉被称为
& B8 [5 F1 V9 [+ [# V0 R- NA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
n, h9 d! y, _6 WA:Braising 烤
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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:
7 u% ?& z, G7 ]0 E# R+ Y5 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 ~/ Y5 F* \4 q3 M/ J
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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8 ^5 _, c+ V9 X$ ~' ]: K
A:Fumet 原汁
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( N7 _$ e4 C& w) n. L72.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
0 R, i' [- g+ B; w, p& e# ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ T$ y% H6 h1 E6 d2 f* C3 R6 x
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73.Which of the following is a principle not used in stock making?
- }; K @& F. A+ t下列哪一项不是用于制造高汤(低汤)的原则?: A: ~7 _0 S: q% \) M
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7 M; ?0 y9 g! U7 m6 z5 \
A:Remouillage 法语熬汤
1 i8 ^% G( y0 B* Y% `: y2 B, Y2 Qhttp://www.haibao.cn/blog/post/176242.htm |
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