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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:
0 I7 x% ]# [) x8 ?" D9 K; d$ y) p5 W哪位厨师最早带来高水准浮夸的美食2 }% m3 O9 ]& m/ Q Z5 M7 ?
AAntonin Carême 人名 安东尼·卡罗美& E+ e9 [5 h4 P# J
* Q2 Q6 q1 B0 b4 W# w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ E: P' d. j8 p* ?1 w) R; W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 j! f1 P- s" a+ O
A:Cast-iron stoves 壁炉
6 ^/ V! u: X" e( Ehttp://www.usstove.com/products.php?id=6& |3 M* i) h) ?7 u8 J
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28.The French term used to describe the roundsman, or swing cook, is:
" R. |3 [, X/ |$ x7 T法国术语,用来描述roundsman,或摇摆厨师是:0 {3 ~) N8 C( i6 i, }
A:Tournant 图尔南+ `. A; p. U7 h ~% A+ Z6 z' T
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29.Another term for the wine steward is:1 U) v% m7 b5 x, ]; S/ H7 T
葡萄酒侍酒师的另一个术语是:3 L6 n6 D- y4 F
A: Sommelier 侍酒师" x- v n! u2 G4 Z- J% V* Q
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30.Molds, yeasts and fungi are examples of a:! M4 f5 }) F+ \; k
霉菌,酵母菌和真菌是一个神马例子
6 G) y; }0 J; p q; R a' s. NA:Biological hazard 生物危害( N; M: g+ }' H7 m
2 V# @- J5 A; n2 {5 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) L. E- Z5 ~' e1 U9 I3 |根据加拿大食品检验局,食品的危险温度区在多少之间:6 i* S k4 B" G* b% X
A:40° and 140°F (4–60°C) 4-60度. A0 F( B/ Y9 D% G$ X; }
; H; {' Q! r# D; o32.All bacteria need the following for survival:- ^4 ?' f) _8 U+ j
所有细菌生存需要以下哪些内容:/ v' h' o7 ]. H& @9 `3 A1 P6 A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( R" l# l# {- J2 M& n9 R# l4 y
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33.Which of the following correctly represent critical control points in a HACCP system?
, m, Z+ L( s; ^9 K) q- j4 l以下哪项正确表示了HACCP体系的关键控制点?4 y: d) y! V8 n% o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* p" `: o$ V5 Q D) s, p* I: l食谱,接收,储存,准备,烹饪,保温,冷却,再加热: M! L, r1 U/ @: t3 H( Q
; T( O1 k8 S8 R. F' S: U4 B34.Which of the following is not an example of a carbohydrate?
4 e/ O( B9 X2 G& Z; n+ e% Y下列哪一个不是碳水化合物的例子?4 n: \ k1 w$ w* V0 G' q- D) @' a
A:Essential nutrients 必需的营养物质# ?3 `; J$ m) Q2 }0 A) H: f" p
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35.The process by which a liquid fat is made solid is called:
2 I! B) i8 O- @9 o/ K; L5 h" \液体脂肪做成固体这个过程叫什么
) ]6 T U, e; e# m0 bA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! |5 ?, h+ z: }5 u/ n! B3 |5 j" d
下列哪项不是脂肪替代品的一个例子( ]: {0 {6 x' L D6 ~/ _
A:Acesulfame K 安赛蜜K表
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. q( |( p0 b/ `) l1 j" P2 R* a37.Health Canada requires that a product labelled "fat free" contain:
; f0 B$ p P- O; o/ x加拿大卫生部要求的产品标有“不含脂肪“包括:! k% Y! Q1 E5 L, U- y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. D" K% f" f! E/ {- S
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38.Which of the following is not a problem associated with converting recipes?
) h; E1 U" a7 d5 ?/ F下列哪项是不相关联的转换配方问题?0 W( z `* ]& j. e- A
A:Unit cost 单位成本
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/ ]* d* S& m+ p* b3 M& ~39.The condition or cost of an item as it is purchased from the supplier is called:
* m7 x, w# R5 G从供应商采购的物品的品质或成本叫什么
9 A0 \9 m- l- V4 H$ }$ \' o6 iA:As-purchased cost 购买的费用' L4 u- g* w4 s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ b( A9 ~( c* I- q5 ]
在新货到来之前用于日常所求的必要库存量叫什么" U) W' u' }/ R% q$ l, Q
A:Parstock 基本日常最低库存* m& l0 \% ?9 s' a9 @4 t
o4 E t2 n# [& n" {/ h/ J+ ^41.Which of the following abbreviations is used to describe the proper rotation of stock?7 p7 h2 O" @- ^% X1 Z: N
下面那个缩写是用来表明正常库存流程?7 y$ \3 X( {- X/ n, o" ^) e& `6 ^) Z
A:FIFO=FIRST IN FIRST OUT 先进先出# } X- f2 E1 h2 J
1 z8 @' P, m& k3 B42.Which of the following knives is used to turn vegetables?: q# J* w3 M; @" h# S
下面的那把刀是用来打开蔬菜吗?
' ~) ?! C: X: y! {A:Bird's beak knife 鸟嘴刀
# I9 c& w/ f- D% fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ v' Y# x* l9 B# B% L& U
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43.What is an instant-read thermometer best used for?- u" u' m) [+ q, i# `
即时读温度计最好用于那方面?" z3 {8 u3 C/ m/ N/ _+ S6 }" m9 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 o& H& ]. M9 g; x0 v+ b
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, P. l" \& {; o. y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) N8 ~" \5 n, [! S4 wA:Cast iron 铸铁/ T6 ^' V. v$ C9 u$ t) U: H
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% N0 [$ q7 \1 f1 k& r2 b
哪件装备下面有一个可移动的碗和一个S形叶片?
h$ h/ _7 I0 { c4 dA:Food processor 食品加工机, l# B, j' z) i; Q
http://www.google.com.hk/search? ... iw=1263&bih=572# e. T7 n5 q3 G7 B# `
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46.Which of the following is not a rule for knife safety?
g! I$ s) T2 }; K f1 W% w; u0 g下列哪项不是用刀的安全规则?$ v8 W: @7 n5 E) f& ^7 P$ J" h! H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 x1 E \% r2 z8 ^" v& l1 S! R- S7 l
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 X3 A# C' r) a, o+ }( s& p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 @2 t4 ~7 y; p2 P" C" o5 EA:RondellES r+ |* e8 A, k1 ?. `' O( t; K/ _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 o6 x* a+ {$ `) F48.Which of the following is a diced cut used to garnish soups?
( @( F, b/ q( z' K下列哪项是切成小方块用于汤的装饰?: y! T$ f" G; g8 Z% Z! i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- [) |* `5 V9 l) y0 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 O) p8 ~2 R$ Z* W0 @9 G1 v3 n- `! n0 y
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!!——& K/ l+ `; z$ F" v
A:Gaufrette
: W7 Y9 e2 M: \ ^; Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 @8 |8 t) m9 D/ m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 J% y, v. [! C1 x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 u/ Q0 n9 b1 F" G. h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. \! S% _* D! e8 |& \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) D( W5 U1 w) l5 V1 n* @/ B) E
A:Cilantro 胡荽叶 香菜) c1 Y% n" n, ]9 t# X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. P5 c. X2 W; n/ r6 I
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60.Allspice is made from:
* i" s. j; k* U e+ j" c- W* | 多香果, 多香果香料是什么
/ } `6 F u1 o' b7 a. Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* K. W5 G1 k3 [
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: x8 E4 v/ J9 f" | |5 ~5 B下列哪些是用来做香包德épices?
3 D; W$ t2 l2 H$ V" Thttp://www.sachetcatering.com/
% u5 W5 b0 j7 m/ \* e9 x6 rA: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?
4 f6 V, y; y+ h3 V' B4 ]# N2 r下列哪项不是酱油调味品的?
- L5 ^5 ` V9 u0 g# m oA: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:& ^4 J( L2 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:
3 F! @+ u6 h4 Z0 g$ R$ FA:Pasteurization 巴氏杀菌4 R+ o! y! X1 I+ U( H) W- y8 n
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 y1 _/ r! c9 ?5 p) ^下列哪个步骤是不是正确的蛋清搅打程序?
( Z6 w; |( k& m( CA:Allow to rest before use. 允许休息后方可使用。
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d W+ |0 h9 U4 S65.The weight of a large egg is between:一个大鸡蛋重量介于:3 P0 A: K# _' G
A:56g and 63g 56克和63克" H0 @- I% C" }" ~6 x
# p4 V0 O x9 R- L66.Evaporated milk is a concentrated milk that is produced by removing
5 v0 K+ W I* i! u* n3 E炼乳是一种浓缩牛奶 是去除什么做的% Q3 [8 G5 N1 Z+ C* d; q, P# b1 u; `
A:60% of the water 60%的水( f1 K( L8 m! o4 l `: `( S
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67.A method of cooking that transfers heat through a liquid or gas is:6 z+ [0 D) `* R Q/ K1 h
一种烹饪方法,通过转移液体或气体是:
# K+ l- `% Z( bA:Convection 对流: k. o" i/ L$ ~% h/ @
5 D+ ~9 {7 a# A$ e% _% a0 D68.The cooking of starches is known as 烹调的淀粉被称为
0 a! o4 J- B4 ^+ rA:Gelatinization 糊化9 @ I1 d4 h( [# q% A5 T. z9 ]. u
& c8 Z; b, y5 B* E5 A0 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ N- Q0 i* ` Q" uA:Braising 烤& |* T% [4 A" V. }: m- [6 h( E
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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:
. {& _ k8 X4 Q5 r" ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% D) b& U x4 I3 m' ~* C7 e71.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 J3 _% H; Y2 _& K5 O
A:Fumet 原汁" v3 ? B2 Y ^
9 K) A! D# v- |, q4 \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- }9 q4 _' M5 @ {: Y9 b% W) Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 T5 z7 `) b( Z' h. p
9 ^# R' C9 q+ N' S* h# a6 O8 l/ y73.Which of the following is a principle not used in stock making?
3 T+ d* |6 m& G1 F3 k下列哪一项不是用于制造高汤(低汤)的原则?
. s3 B/ Z: M# h5 F" J% nA:Start the stock in hot water.开始在热水中操作, o3 b, H* s* c+ \( @3 f# A
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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0 X# ]7 ?: r, i# _
A:Remouillage 法语熬汤
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