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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:+ u% z V/ {1 v" {$ v5 g4 ~
哪位厨师最早带来高水准浮夸的美食
, }/ ^" w, z0 h$ JAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 |& ^' A/ [( @8 r* f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# l* c! a# p: i/ m- `
A:Cast-iron stoves 壁炉
# g: X. G) T' r' [http://www.usstove.com/products.php?id=67 Y" N i6 H# {0 |, u
% J% r% V* T9 W/ a6 _9 S3 N28.The French term used to describe the roundsman, or swing cook, is: v( A* g6 {6 V: h
法国术语,用来描述roundsman,或摇摆厨师是:( q1 |$ J' N$ [, U/ i' g
A:Tournant 图尔南" w! x# H1 F1 {2 y
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29.Another term for the wine steward is:
( @. o0 P: r( W ^: [ O葡萄酒侍酒师的另一个术语是:
' S" u O+ y" x1 W0 i1 q3 d4 j) @8 {A: Sommelier 侍酒师5 V# Y) P: k; R, b: ]
) M& ~6 y, |- y6 L1 T; F30.Molds, yeasts and fungi are examples of a:
2 u8 y: b7 E& L/ Y霉菌,酵母菌和真菌是一个神马例子, G& X" q$ `3 S( v7 y* [& z" v$ x
A:Biological hazard 生物危害
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% A7 E ?, w; v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. Q; U+ e# E+ i0 C4 i/ U
根据加拿大食品检验局,食品的危险温度区在多少之间:. b' \. V: z( C4 y% R
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
_3 N8 i x5 m. G& L- `所有细菌生存需要以下哪些内容:
5 I5 n+ ?& E9 j% rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 r, L& ?6 B, Y: o7 S7 f
$ k, g1 ^5 a e+ c- ~33.Which of the following correctly represent critical control points in a HACCP system?
! @( {' j5 a- _' P F" O5 t$ Q) u以下哪项正确表示了HACCP体系的关键控制点?$ H% O& I b7 Q: H6 u# E& o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 k9 g0 E: z Q1 F* G$ i) R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ j/ @' ^) o& D W) f. n# Z
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34.Which of the following is not an example of a carbohydrate?2 U/ ]) j2 V6 s4 ?; H
下列哪一个不是碳水化合物的例子?$ Z' _; Z& h* z N8 k2 i
A:Essential nutrients 必需的营养物质
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5 R6 D0 m) t0 l6 K* j2 @5 H35.The process by which a liquid fat is made solid is called:: v1 w: Y& Q7 @" [+ e. @8 M! B
液体脂肪做成固体这个过程叫什么
$ w/ {( Y- C l$ hA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?: ~9 Z; e( K5 B9 h+ @" Y3 S
下列哪项不是脂肪替代品的一个例子% ^$ M0 B+ O# s- J/ }/ h
A:Acesulfame K 安赛蜜K表8 ~' `: T; U P( k9 m/ J
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37.Health Canada requires that a product labelled "fat free" contain:
' y- e" ~# l [+ A加拿大卫生部要求的产品标有“不含脂肪“包括:0 V( Z( V. v o2 G+ b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( L7 K4 L; A" g8 _! A38.Which of the following is not a problem associated with converting recipes?; Q( S! J7 S& o3 ?! l
下列哪项是不相关联的转换配方问题?/ m# M$ ?3 q2 i# e l
A:Unit cost 单位成本2 j* O, M. G7 i+ l2 E2 W: z
; K" G: ?7 M6 q1 x5 [7 G39.The condition or cost of an item as it is purchased from the supplier is called:
, J) P, b: B/ ~; x从供应商采购的物品的品质或成本叫什么7 o/ M& U9 F+ ^1 |* y2 U( {: J. c8 w
A:As-purchased cost 购买的费用8 H9 \' g0 B- C5 U+ I7 y5 A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. ?* G- C, y. R) R3 H在新货到来之前用于日常所求的必要库存量叫什么0 b3 v2 B5 w' @3 H2 d( q
A:Parstock 基本日常最低库存" b' t8 f& U4 c
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ a. F% Q* E) ^% ^; |( W- c1 |- a2 i! }下面那个缩写是用来表明正常库存流程?- j7 _ |4 S# A- [: V/ _/ |' r1 ~8 N
A:FIFO=FIRST IN FIRST OUT 先进先出& z7 M1 `1 D$ p- R+ L
* x6 N* C! Q4 g' `7 K! k42.Which of the following knives is used to turn vegetables?: P A" {* u( s2 k: O" S/ C
下面的那把刀是用来打开蔬菜吗?
7 c% d( t1 n* k `5 {. z" eA:Bird's beak knife 鸟嘴刀* B8 S( E* u# y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 \" l% L4 j& a& X& G0 P43.What is an instant-read thermometer best used for?/ j7 ^8 X+ ?& |& ]$ P; B
即时读温度计最好用于那方面?
7 r" W- `2 \8 A. t) I* @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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, u9 K2 v4 j% Y) }5 m& o: v( D. `& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; K3 O: a* ]( ^* o( d" D0 t8 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" R; B4 N; X0 ]4 Y' vA: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?
0 }5 W8 i% S% v- k8 m9 V3 e: V哪件装备下面有一个可移动的碗和一个S形叶片?& g0 x: D$ X! f, r" S5 p6 R
A:Food processor 食品加工机* o1 a) d# h c6 v; C
http://www.google.com.hk/search? ... iw=1263&bih=572 G$ \ x: J; J, E U7 B4 J" }
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46.Which of the following is not a rule for knife safety?: w2 \7 g7 T% a& Q
下列哪项不是用刀的安全规则?
2 D: ^4 I$ F! C! o0 B+ }$ lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 E' k* z3 r) l9 s" l+ X9 H" l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- \% d+ \/ |! z% \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ x9 }7 ^& M1 H) h1 Y3 S( P
A:RondellES
8 Q" j- p2 r. t2 | r$ X1 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- {9 j# T. ?! j' `48.Which of the following is a diced cut used to garnish soups?
1 M6 E. l" M6 T% V' a# h下列哪项是切成小方块用于汤的装饰?2 m+ e8 w9 U0 q. `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm Z/ ~4 u% X/ w+ u4 m$ @0 @# O7 ^% ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
k* e8 p7 J2 W3 d7 j' \8 _* {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 p, U# B: T5 I0 g% _9 t
A:Gaufrette
5 ~- L& `# p' ?! ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, Y' c7 q( d2 L" }( f" ? Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
f) f9 g# ^5 }# G" uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. ^) R; t0 W$ [+ u" j% ^6 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 y2 L2 q% Y+ Q7 a" a) n- ~& ^1 v/ e
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 e" z: B. r5 O- h. F: h* I, J8 M( v
A:Cilantro 胡荽叶 香菜
- Y6 V2 _) J! V, L+ \9 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 `; M" S$ t$ }9 x, c/ _' m2 D
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60.Allspice is made from:6 U; q8 ]8 c% `
多香果, 多香果香料是什么
9 N; o8 J8 N' K2 T/ I! C1 j! jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 o, m/ Z, J3 O
A:A dried berry 干浆果7 m; s6 |2 [ l3 i, P2 e
7 A: {5 T5 }# e+ c61.Which of the following are used to make a sachet d'épices?, U2 p0 b$ j9 [( W- A: g
下列哪些是用来做香包德épices?
' C1 k; X; q. X" a7 s; @http://www.sachetcatering.com/ v& E2 Y2 P! z3 D' z+ b4 j; C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ ]* I z% I& G+ M m4 g+ V62.Which of the following condiments are not soy based?
4 u1 C" K3 R0 L( N& C* X下列哪项不是酱油调味品的?, s: E# R$ s) C" {3 J! E
A:Wasabi 日本辣根5 s$ |' f2 B. f% n
8 I+ l4 j l( u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 `# L/ a/ ~5 o! _! d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:
- K+ Q4 e( }$ c+ uA:Pasteurization 巴氏杀菌1 F& g1 }( ~! N0 M/ {) r
5 k) k# N) }* @$ I! `- p1 S64.Which of the following steps is not the correct procedure for whipping egg whites?+ L: I3 D# d( L5 [2 z
下列哪个步骤是不是正确的蛋清搅打程序?
! t+ N) T1 |8 w& G+ dA:Allow to rest before use. 允许休息后方可使用。5 K9 r+ }: C/ f1 P9 M, ]2 f! Q& H
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 a; y T% T% CA:56g and 63g 56克和63克
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- ?- Y3 w$ g4 A* P1 t66.Evaporated milk is a concentrated milk that is produced by removing* f% [: D T. w9 U% a) x
炼乳是一种浓缩牛奶 是去除什么做的
+ L! t) j5 `: p: UA:60% of the water 60%的水* B$ O3 @* E" Y* f/ Q6 \
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67.A method of cooking that transfers heat through a liquid or gas is:
$ \8 ]" h3 G2 [: Y) V& A. x2 Z一种烹饪方法,通过转移液体或气体是:# O9 o q8 m- `4 k# B9 F2 T7 J+ |* r
A:Convection 对流7 x5 Z! A# h9 v* }# B
3 A$ b! I( x, Z1 Q; w- @" |68.The cooking of starches is known as 烹调的淀粉被称为
1 d9 [5 p" i/ `3 j3 s# ^- bA: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?
% Q; k6 G0 }# kA:Braising 烤( {9 c% v3 c/ p: Y; a3 U) C
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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 V0 ]- d% U" }; P0 vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 k7 }% r L" t2 i71.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
& O2 Z; u+ |8 X( j& V" P: gA:Fumet 原汁0 G$ h/ E2 c: U- G3 |5 k2 g
F3 P7 o6 R6 r- c4 ?0 ^/ z6 B72.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
* T7 H+ [; v4 ~6 Z! [: ~* _ D1 lA: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?) j* w; @" }! t3 _/ M
下列哪一项不是用于制造高汤(低汤)的原则?
) W4 ^7 N) n5 M/ g4 fA: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 ^, v/ E& _' _" W5 Q
A:Remouillage 法语熬汤5 A% Y- |. V% y
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