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26.The chef who is credited with bringing grande cuisine to the forefront is:/ v/ V0 c1 P+ b# C- G, ]- `
哪位厨师最早带来高水准浮夸的美食
2 f8 j: S3 D" O5 B- l! LAAntonin Carême 人名 安东尼·卡罗美& b& { u- G0 ^9 Y
; A6 }" _+ j* U& r9 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" ^' c) H5 I1 _9 ]
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% b5 A- {7 `. y) v' XA:Cast-iron stoves 壁炉- V# l/ M3 x6 M* |* o9 k
http://www.usstove.com/products.php?id=60 s2 ]' {3 [2 ^/ z+ ~# D; V8 J: f4 U
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28.The French term used to describe the roundsman, or swing cook, is:% [1 n) s" l+ Y- ~" |
法国术语,用来描述roundsman,或摇摆厨师是:4 [) |. ^4 P7 [3 o& s
A:Tournant 图尔南
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29.Another term for the wine steward is:
/ }; k+ v5 d" |2 \+ G4 P葡萄酒侍酒师的另一个术语是:
: G& v+ X& ~$ O9 Z8 o/ WA: Sommelier 侍酒师; A- W, g+ Q$ _
9 M5 h0 A0 y M30.Molds, yeasts and fungi are examples of a:
5 r4 v( w0 {0 e$ q5 z2 R霉菌,酵母菌和真菌是一个神马例子
: C2 S' o% o$ rA:Biological hazard 生物危害
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I( r6 o2 o( |/ p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 {2 E1 Y( h, R5 {
根据加拿大食品检验局,食品的危险温度区在多少之间:
* t9 O! |5 Q* j" u9 ?5 r! X; i6 R- OA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:" w7 ? t! L, b2 @2 @4 V
所有细菌生存需要以下哪些内容:
& C1 K- M$ G z; UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 O$ ^, G& h3 o9 s+ A5 R
0 R8 i8 g( L4 z; j) e# J33.Which of the following correctly represent critical control points in a HACCP system?
; _ e p1 {7 Y以下哪项正确表示了HACCP体系的关键控制点? i j5 J9 F0 A0 a2 Y2 W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , W9 \3 d6 A' n( x0 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) s+ W3 a; R L+ n9 i, V* g! s
5 r/ B9 R5 R& @34.Which of the following is not an example of a carbohydrate?1 B' n% g0 U) h0 d3 R
下列哪一个不是碳水化合物的例子?
' x& q6 m H: s# _4 S8 lA:Essential nutrients 必需的营养物质% s' Y8 ]% I( a' C% F4 {9 I/ W5 f
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35.The process by which a liquid fat is made solid is called:
F, w5 e) t' E4 u; G液体脂肪做成固体这个过程叫什么
/ w1 J J4 O1 J8 h9 ?2 Z# X2 G& yA:Hydrogenation 氢化6 M+ |6 [/ T3 f! d9 R
) l: _. `* J5 @& R, I5 l36.Which of the following is not an example of a fat substitute?# |2 k" b/ G! ?3 T
下列哪项不是脂肪替代品的一个例子4 m" W; o s: {# _
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 P: n- v- h% m B0 K- @) E) p
加拿大卫生部要求的产品标有“不含脂肪“包括:3 G& z, H* M$ F) N* `) Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" t: |' S! H4 n5 y38.Which of the following is not a problem associated with converting recipes?9 n. f( E/ G! q$ u6 e6 L; d5 _
下列哪项是不相关联的转换配方问题?0 m/ P. }1 `# R# h/ A
A:Unit cost 单位成本
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( h9 l' h8 F/ |( }39.The condition or cost of an item as it is purchased from the supplier is called:5 u+ ^! M9 P4 J
从供应商采购的物品的品质或成本叫什么
9 L# N7 F' V4 ZA:As-purchased cost 购买的费用5 T& i, k' S8 B9 i2 b5 L5 R
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, g, X/ s& b3 b/ v: S/ o6 G在新货到来之前用于日常所求的必要库存量叫什么0 t* V6 l( L# d* O8 c( ]
A:Parstock 基本日常最低库存7 h r1 \2 W$ k! ^3 }
/ q. Q( P" ]0 K2 g2 |1 b1 x" B41.Which of the following abbreviations is used to describe the proper rotation of stock?* P# y& E! h$ j* v7 H& R
下面那个缩写是用来表明正常库存流程?5 I4 ~! e1 W2 n% n9 ?
A:FIFO=FIRST IN FIRST OUT 先进先出
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; f8 N. S A5 S% w" Y42.Which of the following knives is used to turn vegetables?' ]9 s' G: d% Q/ {6 ]: m
下面的那把刀是用来打开蔬菜吗?
# S1 U1 ^" u9 u m5 UA:Bird's beak knife 鸟嘴刀
( p P! t" d$ B: \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& t$ y8 c a% u: p
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43.What is an instant-read thermometer best used for?
7 g. R- T, K6 d. b即时读温度计最好用于那方面?1 z7 T4 B" M% [& L g( ]2 Q
A: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?9 F$ H) w! q: \
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 g6 A9 l7 l Z, D! Q( T; I
A: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" N/ S& k% m8 z" l2 }: o9 R
哪件装备下面有一个可移动的碗和一个S形叶片?# ^& `5 H7 J! L; z, Y. T& r* o
A:Food processor 食品加工机
% S1 D; G% w8 O, khttp://www.google.com.hk/search? ... iw=1263&bih=5726 f; }0 w8 m" p+ h Z9 s
H# q0 Y) m( j y46.Which of the following is not a rule for knife safety?
2 m4 U. k. J( Y下列哪项不是用刀的安全规则?
4 b- W: k$ r. `, W+ G, kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 L) q% [5 O. z2 d* _' S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ ?7 Y! O% j2 e; jA:RondellES 1 ?6 \8 C; P& n) o& H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 x) O4 H8 d4 S7 b: e3 Q) H
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48.Which of the following is a diced cut used to garnish soups?7 j2 U) E! m3 i
下列哪项是切成小方块用于汤的装饰?% Q5 C' ~( ^6 P; c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% {+ ?3 ~0 m {8 f7 v* s3 |" l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; v9 U, s' H o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!!——5 P4 H2 |; [+ {. T/ u W
A:Gaufrette 4 e8 t( C, |( `% Q0 H4 f- \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ y* D+ G( {2 O. [. n! l% H1 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 R. T" L9 D" FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 B& k- ^- g2 @
% d& b+ ^! I! ]$ P! V: g- x5 M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 e% Q( G8 n# u9 t! A- `
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& C/ j7 \" p$ r8 zA:Cilantro 胡荽叶 香菜0 s3 f( Q5 Z E0 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' B4 |- B0 b. s8 G
多香果, 多香果香料是什么
* b8 W/ Y9 ?4 z- F$ S2 ~/ Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ f' X6 O% T' L5 w
A:A dried berry 干浆果3 l& Z. F, Q' Z% t$ w, `
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61.Which of the following are used to make a sachet d'épices?
1 r$ p4 @! a2 Y1 k. P0 G下列哪些是用来做香包德épices?
8 C9 d/ q I- s9 O+ H0 v; s5 }http://www.sachetcatering.com/
/ C6 J* R& _9 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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x' z" [3 E3 }3 Q3 |- G$ ]! U62.Which of the following condiments are not soy based?7 D. F, b5 I z2 x
下列哪项不是酱油调味品的?
% _; w6 ]- M) SA:Wasabi 日本辣根
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2 B9 H5 e D$ s; U6 ~9 H5 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 {: t' r5 b0 _- ^
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:
: V4 K% e* S; Q2 y# HA:Pasteurization 巴氏杀菌
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$ Q1 g8 |" N( U+ @, `- E2 }64.Which of the following steps is not the correct procedure for whipping egg whites?
7 B1 U& C. w# P+ j% f, v3 B$ a, D下列哪个步骤是不是正确的蛋清搅打程序?
- d0 S8 V' q; _ }& PA: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:
$ S- T* b/ c/ X8 A4 L GA:56g and 63g 56克和63克1 n0 ]4 @; P1 s/ k* c- D( A
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66.Evaporated milk is a concentrated milk that is produced by removing
( @1 m% H" m. |. Z" v# j: V炼乳是一种浓缩牛奶 是去除什么做的 v0 Y; ?# r1 k5 m
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
: h9 s a5 q$ }一种烹饪方法,通过转移液体或气体是:% }3 ?3 J/ T4 G: k
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
$ x/ b- m+ M# B$ Z2 fA: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?$ d0 ~3 K* \) d" Z+ X1 d$ Y8 C
A:Braising 烤
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/ u* W; ]6 @* j5 W70.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:! L1 {, a* P7 k ^, Y; A/ n5 r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' I, l1 j% ]; I2 O# L! W
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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/ {! V+ D) s9 i0 Y, V
A:Fumet 原汁
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/ ~ Q1 C" \2 m( v0 [6 o/ C72.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
' G" o! U% t2 b }$ Q' YA: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?/ H' U0 D9 y+ _4 S) \
下列哪一项不是用于制造高汤(低汤)的原则?
6 y& Q7 y0 {/ r0 s6 |& }, EA:Start the stock in hot water.开始在热水中操作0 v& Q) ~& |! f0 y9 w j( b2 W' `
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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 x' V ^& `$ `& l
A:Remouillage 法语熬汤 ]6 y: G2 x+ w Q) e7 n
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