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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:5 }% k' W( n/ Y5 ?
哪位厨师最早带来高水准浮夸的美食
/ b# b; w: T* G( `, A2 BAAntonin Carême 人名 安东尼·卡罗美# D1 }) B) r& u7 l4 Z6 h
( m6 ?* |" l) o8 ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* y. n: I: b$ z U- a, G& [$ M8 C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 _/ C0 e+ }3 \- v( @A:Cast-iron stoves 壁炉
( o8 c8 c G7 C, u% zhttp://www.usstove.com/products.php?id=6! O5 N, S. \" ?
0 c. G+ y! Y2 A, o+ ~; B28.The French term used to describe the roundsman, or swing cook, is:
0 v, U+ p, A' f" Y/ h法国术语,用来描述roundsman,或摇摆厨师是:
2 C0 V4 g- ]" R; p. AA:Tournant 图尔南: A. I# c- U7 u6 K1 l9 p) t
+ @! N2 }1 \, p9 j4 V- n29.Another term for the wine steward is:
- y. k" {) b; R0 l4 u9 ^& T& m3 W. X( }. C葡萄酒侍酒师的另一个术语是:
0 s: R; p) S3 w$ Y5 aA: Sommelier 侍酒师$ |- ?* q" }5 T# _1 A& A
) g! L3 c2 y# H9 q$ `3 j30.Molds, yeasts and fungi are examples of a:
, \& R+ n( g: c4 y霉菌,酵母菌和真菌是一个神马例子: p1 V) W# N; x+ P) ~
A:Biological hazard 生物危害2 g; r, X- f6 t9 n5 N& w) p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! k8 W. X; l$ k8 l5 q根据加拿大食品检验局,食品的危险温度区在多少之间:
; x) l5 R0 ~1 h: NA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:3 y6 k' b# j- a4 y
所有细菌生存需要以下哪些内容:1 t% w7 v( K$ f- h
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?
( g$ k, x( n& M V以下哪项正确表示了HACCP体系的关键控制点?
8 N" b5 ^+ C0 l8 g1 BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # X0 k; R* \, ]) Q$ M. c- Y9 U) J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% Q( [$ h& L4 g) c
$ R4 `. V& |" h9 R3 z$ Y34.Which of the following is not an example of a carbohydrate?
% O: R3 L8 y! l5 E+ u下列哪一个不是碳水化合物的例子?
: v' J& R4 r& m9 i; L( m4 @: fA:Essential nutrients 必需的营养物质& G, m& y2 L. E& l2 w7 k9 i
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35.The process by which a liquid fat is made solid is called:9 a) P d. t" f, `0 Y; h2 B
液体脂肪做成固体这个过程叫什么# d0 U$ ]5 l+ I2 Z
A:Hydrogenation 氢化
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+ {( A# g7 B0 y1 C36.Which of the following is not an example of a fat substitute?) b2 _- V1 A3 b; y6 P! W4 U
下列哪项不是脂肪替代品的一个例子
/ v5 H2 `4 [% n v0 T: I h6 AA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 Z- A6 G! Y7 k
加拿大卫生部要求的产品标有“不含脂肪“包括:* w' C! ~0 Q1 r$ ^+ M( D, ], i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# f! @+ k" H% g4 e1 A38.Which of the following is not a problem associated with converting recipes?# M/ X3 r+ d% k9 \" t
下列哪项是不相关联的转换配方问题?: z1 G" ^4 n0 C
A:Unit cost 单位成本9 ?. B% p: g* ^9 ^; _7 P+ ?( _: L p
0 Q, ~: d1 x O+ ^$ u7 C, J39.The condition or cost of an item as it is purchased from the supplier is called:
" C9 |& ?. H2 D3 P从供应商采购的物品的品质或成本叫什么
, \1 w% Z( J" v+ f- h+ vA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 A* z, c2 z) X. c$ J- N$ S在新货到来之前用于日常所求的必要库存量叫什么# W% v+ b+ \8 H! [+ `$ X1 |
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 q' h N# x% u: n5 d
下面那个缩写是用来表明正常库存流程?
/ W: P; z- H: U6 wA:FIFO=FIRST IN FIRST OUT 先进先出$ g# t7 |$ w) l. H1 |+ R( z
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42.Which of the following knives is used to turn vegetables?- L/ U* F; L" ]7 A5 D4 w
下面的那把刀是用来打开蔬菜吗?
5 m6 Q( w3 D8 D9 o! z, AA:Bird's beak knife 鸟嘴刀
7 i+ F! B5 L& x- D) {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
. ?: a# r, k8 v8 [" {6 Z# Y( r. g即时读温度计最好用于那方面?0 ?8 \1 O* G1 w6 R0 p0 y5 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度; d5 T7 x+ M" p3 l1 _1 z- v8 d
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( R/ _. Y' D! C9 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 @6 p. o0 N7 d# }$ A: t* @( S& N2 G4 |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?" A) j& ]+ C+ J% p# S
哪件装备下面有一个可移动的碗和一个S形叶片? C& q: f K6 |7 J; j( [
A:Food processor 食品加工机
) M0 U, x4 P# T( ]http://www.google.com.hk/search? ... iw=1263&bih=572! u/ J) S* I$ S8 x- u
5 u; A$ R% C: L* n46.Which of the following is not a rule for knife safety?7 P: U* ]7 U( \/ L% A. z! q
下列哪项不是用刀的安全规则?
6 t8 z: o% B+ L* rA: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:. x8 x! e) q2 [0 {/ S" W: t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 B2 {" V: N7 i7 i9 Q; `* @A:RondellES
$ A8 f6 d: n/ U) N$ r5 @& j1 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# q1 U5 H! n3 t# W* o- v$ O48.Which of the following is a diced cut used to garnish soups?
" b% E* o* D3 N* C5 O% V下列哪项是切成小方块用于汤的装饰?9 \" N0 z; Z* }3 c3 ]! W% N- {2 t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. T) j% s4 l1 B' x+ F$ i! j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 e* I. n ?: 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!!——, {5 s& A( X8 H* A* U+ |2 d9 W
A:Gaufrette % M7 u1 {$ b% p# N1 a, b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 |0 l5 i2 e* y+ N& P4 y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" g: A7 }* k1 e! K' m1 x5 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ u% [- m" x9 [, U5 w6 n+ \
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)
" l' O3 m' w5 d% J7 g3 O" X$ g, cA:Cilantro 胡荽叶 香菜+ v3 |! Y! b" |; t: T& n, B5 W6 d% O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 P5 t" D% ?% y7 M9 p5 Y! M2 K
; a5 B& k8 |. G# [ ^60.Allspice is made from:) I$ I8 N/ Q9 x+ n. h
多香果, 多香果香料是什么/ L- E5 \, k' f( U* T6 W# z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( g( R6 y! u. f2 x& A. VA:A dried berry 干浆果6 o3 Z& X8 y u- n, [# Y/ c( p2 F1 O
* h0 n* P' ~9 X' k1 r61.Which of the following are used to make a sachet d'épices?" w3 F9 v4 G: q+ W& h, J5 S% X
下列哪些是用来做香包德épices?' `% X$ H! l" F1 o6 C( D
http://www.sachetcatering.com/0 i+ d" B" H6 A& ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( e- K, G- U6 g* E; P
A0 N) w% @9 s; i( y0 Y62.Which of the following condiments are not soy based?
% i/ r) R6 |$ C9 U下列哪项不是酱油调味品的?
# C j9 ]& z$ W0 P/ D; IA:Wasabi 日本辣根+ P7 X% F/ c2 \0 i! V
" K2 v( \1 C( X$ f' [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' F) ^8 \& h# D+ E6 `# u
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:. M! s7 z( {0 H
A:Pasteurization 巴氏杀菌2 L. P, G% \% f8 F# Z, w% P$ V6 z
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) j9 ]; `8 a8 h+ q* ]下列哪个步骤是不是正确的蛋清搅打程序?
" k; d# c6 p9 l' SA:Allow to rest before use. 允许休息后方可使用。0 L1 P2 j ~4 q' T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:4 Q3 W& y, [7 S8 n# a, ^6 \
A:56g and 63g 56克和63克% J5 F. [5 m r0 t) I* B- x' Z
& d7 r0 B( m7 c1 E66.Evaporated milk is a concentrated milk that is produced by removing e: p l. a( H% X2 D$ u, r; ^ M
炼乳是一种浓缩牛奶 是去除什么做的 c5 j! X' t9 x7 n [
A:60% of the water 60%的水
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! S& X+ K6 y$ ~$ q3 S4 Y7 J- |67.A method of cooking that transfers heat through a liquid or gas is:
/ E, J8 H, ~. z8 ]; _% L一种烹饪方法,通过转移液体或气体是:1 k: K5 U- U% m
A:Convection 对流
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/ W/ K" G+ P! i/ F: k! [. ]8 [" p68.The cooking of starches is known as 烹调的淀粉被称为8 f# P2 }) T& M! V$ X6 S8 |3 c
A:Gelatinization 糊化0 W. b" {! \4 s% N" g& i
0 g4 G f6 X* v; `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( L T& k6 O) \+ @
A:Braising 烤 ?9 G6 E, _( `2 F+ Q" Y
+ m0 c% D# g7 I5 u70.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:
9 y7 ^( G: @) h, aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; Y: W6 c% F/ i+ e! C0 p5 Q( Z- H
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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
! J4 o* ]" U+ x& z) o2 n4 n0 x( CA:Fumet 原汁& {: [% `; _4 i
$ A/ R# b# b" T7 D, s) A, S4 X+ J- t72.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 ~3 `/ O) X8 Y% D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 @+ l( y6 |, Y0 b+ }( f p7 z0 C
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73.Which of the following is a principle not used in stock making?. z3 F c0 D: w
下列哪一项不是用于制造高汤(低汤)的原则?7 f. b7 z: f3 u: O( g1 L, s s7 z
A:Start the stock in hot water.开始在热水中操作+ c: H- \8 p( r) k3 S$ V6 e
8 S3 z4 [' J6 F2 c74.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. U$ g/ E1 P9 H+ }9 k Q' A
A:Remouillage 法语熬汤
! S" s, S6 b( d& o* E2 I- _http://www.haibao.cn/blog/post/176242.htm |
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