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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:' s, ~9 u1 ~% u
哪位厨师最早带来高水准浮夸的美食- p3 S( x7 n" Q o/ X v
AAntonin Carême 人名 安东尼·卡罗美9 L: L( l3 c3 g
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- \3 A6 i5 k5 E$ I% ^2 e, ?0 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 。. v6 D% Z- G1 `- `0 o$ ~
A:Cast-iron stoves 壁炉
- y# F- d' X: C! \http://www.usstove.com/products.php?id=65 D" w( V) ~" G9 x( l
$ F& S# \! s! o2 q5 g28.The French term used to describe the roundsman, or swing cook, is:8 |% ?* C' Z& E
法国术语,用来描述roundsman,或摇摆厨师是:0 i& C8 V' w% `5 f1 E
A:Tournant 图尔南
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2 z5 ^8 n* f; a' y/ j% w. @9 @29.Another term for the wine steward is:
4 X$ Q2 y) z3 m0 `葡萄酒侍酒师的另一个术语是:: r% Z) s- K+ J
A: Sommelier 侍酒师 @) u, j: `. D- [
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30.Molds, yeasts and fungi are examples of a:
2 T8 w, ]3 D1 o, I7 L9 ^# m霉菌,酵母菌和真菌是一个神马例子& Z8 P* y5 A4 }: |. _$ w& x
A:Biological hazard 生物危害8 t0 o2 Y* {" j7 s
; `7 j) a& u5 j4 t( |4 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& y& Z0 s- y; [5 v3 n根据加拿大食品检验局,食品的危险温度区在多少之间:
( j0 U1 v6 {# qA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# j9 M$ x1 N9 l3 N' s! m
所有细菌生存需要以下哪些内容:
4 |+ y1 X7 [. g& }A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 l, q- p% v$ c* \4 Z4 d
( c* U; X+ Y5 B2 @$ t2 t33.Which of the following correctly represent critical control points in a HACCP system?
6 u( ~2 J" X1 w$ U/ M0 X# @以下哪项正确表示了HACCP体系的关键控制点?: \, X) H k5 S6 I9 `% m" d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 q% t' q4 h6 `2 f食谱,接收,储存,准备,烹饪,保温,冷却,再加热! V$ O+ k' d3 b- v4 E- p
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34.Which of the following is not an example of a carbohydrate?' ^+ V% P9 N8 m. l! D1 N( m
下列哪一个不是碳水化合物的例子?
, D' ^; u' d6 u+ p" p, cA:Essential nutrients 必需的营养物质
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9 c! @5 |! v; _7 I8 h35.The process by which a liquid fat is made solid is called:
9 c3 s* o( c; [% ~液体脂肪做成固体这个过程叫什么
( z# e, k: T4 r0 K w+ |A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?) a5 P, w/ `8 ?, i& Q7 ^
下列哪项不是脂肪替代品的一个例子6 U9 W* ~) H0 v W6 d
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:( N; j: h( j- ~. Z& v% P
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 T* S$ e+ G8 v x3 z1 ~' ~0 KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?- u/ R0 \5 p) ]4 e
下列哪项是不相关联的转换配方问题?
. ?/ f+ ?+ w) n8 n) k3 p: P' I% CA:Unit cost 单位成本" O9 i: B) A5 d
8 a E# Z% }5 Q39.The condition or cost of an item as it is purchased from the supplier is called:
: [5 }% ^3 M& t' c从供应商采购的物品的品质或成本叫什么3 F3 b* _# }# i
A:As-purchased cost 购买的费用
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: n u) J+ O$ Y3 D0 N40.The amount of stock necessary to cover operating needs between deliveries is known as:' ]! y' b# m7 u1 Y* \9 i& |
在新货到来之前用于日常所求的必要库存量叫什么4 h: u5 h; F8 m
A:Parstock 基本日常最低库存& ?; V& f S Y1 S* r6 ~& l6 R
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; n& C2 y1 s* ?$ a! N, A下面那个缩写是用来表明正常库存流程?! Z9 `% w$ b1 ?( `
A:FIFO=FIRST IN FIRST OUT 先进先出% g: _2 R# {( U
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42.Which of the following knives is used to turn vegetables?0 e" M' {) |2 w( |) f. a& X
下面的那把刀是用来打开蔬菜吗?
( `0 O' X+ J0 T( }' W3 _! ZA:Bird's beak knife 鸟嘴刀
* t' `9 _. t) h; `1 a: @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ R0 R3 K( a' ], X0 u* F) o" _
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43.What is an instant-read thermometer best used for?
9 J+ x9 l! h6 J1 }% g即时读温度计最好用于那方面?4 D$ {5 `& ^# {
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?
1 U* y3 |; G5 k下列哪些金属材料受热均匀,通常用在铁板而且非常重- D& z" E( R6 j4 y- i/ G
A:Cast iron 铸铁& X; N9 R. ] D
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 a: s/ I1 _/ B, q
哪件装备下面有一个可移动的碗和一个S形叶片?# I( A4 l* a/ ?- F! _$ k( B6 r
A:Food processor 食品加工机
4 n: S! N ^/ @% T$ Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 |3 t+ E4 `6 u1 O3 @% z2 y46.Which of the following is not a rule for knife safety? z% W; Q) x3 h/ J
下列哪项不是用刀的安全规则?5 u4 c9 O" I6 R& f. n6 r: D; s6 A. N
A: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:
. ^* Z8 x( @- O+ f2 n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, |- |4 l! a H- l9 N0 e4 X
A:RondellES . M4 s/ w8 U2 v0 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 M: F+ _% y" j/ k9 P2 ?, Q& T" Z
% m" l8 @3 t, M# A48.Which of the following is a diced cut used to garnish soups?% c/ F, {/ I j& G
下列哪项是切成小方块用于汤的装饰?! Y; `0 \5 ]0 k$ ], n, E+ |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" M* t; ^2 J+ R0 {! k' B1 h8 R' j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 I( m/ o2 b5 Y8 @# v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!!——7 ? O3 \5 }4 D$ h
A:Gaufrette
* G! p+ ?/ S& J. d5 ?' l3 v: D: pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% z- O* l* H) v) \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( }, X8 \+ ~: d# qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 m# [, G/ G; }/ b& O* f
' {+ \& L( {. u& X" ^4 x5 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ g7 D! P, N9 O% @3 g: W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)
5 J C7 M" R) O( AA:Cilantro 胡荽叶 香菜- ?3 p6 E0 D$ v1 r0 n. N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 v9 {9 x: K0 H: u
& N$ v% x& h" d& ]- _' s, C7 s/ t* q60.Allspice is made from:% _& m% I1 A' T. }$ F
多香果, 多香果香料是什么1 f7 U7 i* e; V) g$ \. \6 b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 H: a9 y! j+ M& Q7 ^: t7 n7 GA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
B+ Q" Y) M: J: R( {: Q9 M* o1 R8 X下列哪些是用来做香包德épices?- x# T% d/ N! B
http://www.sachetcatering.com/- K# U j2 k, P( H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. `/ _6 e' V# e
1 U# c2 K" E w) N$ j. ^, ?* j62.Which of the following condiments are not soy based?
8 Y. J) V( v: B$ S* Y- B4 d6 ^下列哪项不是酱油调味品的?
( D/ b4 z! w$ u/ x* {( l6 V$ z+ B: XA: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:
: Z/ ^2 v0 v/ {0 }1 ` z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 p8 b! f( D. j- r
A:Pasteurization 巴氏杀菌 V; Y( O" _% Q
' e7 t- u* g) G5 K# H64.Which of the following steps is not the correct procedure for whipping egg whites?7 o1 t- R* u) ]* F7 R
下列哪个步骤是不是正确的蛋清搅打程序?
8 \/ I7 r% Q, C% J# X) I* Y3 w# KA: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:
8 U. E, U& X- B' FA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# E! C/ M5 Y- {- C炼乳是一种浓缩牛奶 是去除什么做的
1 C( C% C( B% hA:60% of the water 60%的水
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) A) v9 M' O+ C4 |67.A method of cooking that transfers heat through a liquid or gas is:0 v, V& S' K7 n& d3 ]4 a; g. B5 `
一种烹饪方法,通过转移液体或气体是:0 b: ?( \# T4 b; m; g
A:Convection 对流* t( @& n% V8 m! y/ _3 _$ Z5 k
) Z6 H# ~$ S* }; ~* H68.The cooking of starches is known as 烹调的淀粉被称为
6 x) s) b( ]. b3 i6 QA:Gelatinization 糊化7 Q7 ^ M' Z/ A$ \ }
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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?) B7 K/ m; o6 E7 E& ^/ p! _
A:Braising 烤# q( d1 C3 D" ^' m, S
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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:
6 a1 J( D+ E! R8 f9 ?4 {! N8 ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 W& K/ a7 @0 k% g71.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 J2 q4 z9 Q# b! J) `A:Fumet 原汁
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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7 G1 [4 b- o; f# |" r4 ?- b4 H
A: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?
" o# X% V2 j y( w) m下列哪一项不是用于制造高汤(低汤)的原则?# E) \2 }8 [2 ^1 a* a
A:Start the stock in hot water.开始在热水中操作2 M0 Z# H4 u; A W8 u0 |- \) V
5 M5 b; I3 L$ f! P1 Q: ^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# M8 u& ^ S/ A* S0 |A:Remouillage 法语熬汤/ L2 B8 Z8 q' x' p
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