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26.The chef who is credited with bringing grande cuisine to the forefront is:4 }+ \) x ]$ T' G/ P. {: Z
哪位厨师最早带来高水准浮夸的美食
A3 M2 _- W8 q2 WAAntonin Carême 人名 安东尼·卡罗美! A+ _: x4 n1 B6 l6 @ H
4 w A9 M1 M# o6 r# c# ?, z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 F! l' ?, u0 T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& i1 A: t4 |) f. X" O
A:Cast-iron stoves 壁炉
- \6 W( V+ _- e+ T0 {; D* ~' mhttp://www.usstove.com/products.php?id=6! D& a9 {7 T( f @
4 d/ G0 ^/ L/ C8 w28.The French term used to describe the roundsman, or swing cook, is:
2 W" i" Z" c- M法国术语,用来描述roundsman,或摇摆厨师是:+ ^( W1 g4 V% x9 Y5 C
A:Tournant 图尔南* ~7 J2 @& x, X1 r5 U9 m. O" ^ ?$ {9 |; E2 I
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29.Another term for the wine steward is:! N) s" n) b5 [8 E$ T) w+ q) S
葡萄酒侍酒师的另一个术语是:# c' S* t; z& @0 T* f) o0 {3 g
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
A& i+ y! h- J# g霉菌,酵母菌和真菌是一个神马例子
8 n. Z! f. v3 t* R5 t7 G7 k2 P7 p6 aA:Biological hazard 生物危害# M" i5 c3 e" n2 G1 `4 Z
8 M- |: K6 U- V) w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 l) y9 w- L+ Y7 U4 D
根据加拿大食品检验局,食品的危险温度区在多少之间:; L1 Y4 y: ]2 B* p+ i0 a
A:40° and 140°F (4–60°C) 4-60度
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; t. H9 \) D+ M P32.All bacteria need the following for survival:. R1 ?- q( w2 D ?6 C/ O/ P7 i
所有细菌生存需要以下哪些内容:' N6 Y: O. j0 v, W9 @
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% v/ j4 r3 [$ T3 z( u
以下哪项正确表示了HACCP体系的关键控制点?
1 L5 o0 o0 l$ x( XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " n+ ]0 i) l' `' [' C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 r$ `9 z2 k+ U8 R34.Which of the following is not an example of a carbohydrate?2 G7 }- ~1 v2 l* b( A
下列哪一个不是碳水化合物的例子?
+ X; {# X9 E. J, K3 |( w+ N9 BA:Essential nutrients 必需的营养物质! h/ L* K9 a5 f
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35.The process by which a liquid fat is made solid is called:
9 l/ \) P; X6 C2 L7 \( b液体脂肪做成固体这个过程叫什么* _; ]: f) B/ |) C
A:Hydrogenation 氢化0 k2 y* c( n5 _0 d
+ c2 S1 q3 _( o, a3 S8 n# V( I0 v36.Which of the following is not an example of a fat substitute?$ [# D; N* G6 O6 u- C
下列哪项不是脂肪替代品的一个例子7 \' L% a4 q- N+ n& R2 @! h
A:Acesulfame K 安赛蜜K表9 j' X+ C/ x( W% I( j# u
) M4 \; N' V4 B, ]37.Health Canada requires that a product labelled "fat free" contain:& _/ x/ y* w* p; I0 d
加拿大卫生部要求的产品标有“不含脂肪“包括:
" R' [8 k) H! I6 j3 ~6 L6 s3 K4 GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: l: {6 l h+ ^2 n& Z) c0 R7 S. N
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38.Which of the following is not a problem associated with converting recipes?" q" j$ J; D5 ^/ ^- e: Q
下列哪项是不相关联的转换配方问题?5 X* u$ c# J- D, N2 I
A:Unit cost 单位成本, H/ i7 g. |1 s% p3 O( {' Z
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39.The condition or cost of an item as it is purchased from the supplier is called:
- I5 B8 h. h4 h3 r从供应商采购的物品的品质或成本叫什么
; Y: n- t" \' f! R% R% KA:As-purchased cost 购买的费用4 r' V# f0 X, \$ C" m# p& `
1 @, Z' b O, `: c5 p9 `40.The amount of stock necessary to cover operating needs between deliveries is known as:, ]" m/ b+ K, \6 `: D
在新货到来之前用于日常所求的必要库存量叫什么1 o# L7 b8 j, ^( O* E
A:Parstock 基本日常最低库存2 o& B1 i: C5 X. v+ j4 m' \
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41.Which of the following abbreviations is used to describe the proper rotation of stock?- E+ Z/ y5 E X, p: f* E
下面那个缩写是用来表明正常库存流程?
9 b: Q2 Y4 U9 R! f* m, [' WA:FIFO=FIRST IN FIRST OUT 先进先出9 w% H) x; Q& L' Q" c
G. z8 `" u, D0 s- ^" q: P* S N42.Which of the following knives is used to turn vegetables?* v5 P4 V& T/ p. `% t, E; `1 n3 k, V
下面的那把刀是用来打开蔬菜吗?
# \# f% L+ ^4 _3 {A:Bird's beak knife 鸟嘴刀! D5 P9 M; N& U) E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 ~: D+ H1 C- m" G9 \6 C
8 |! E8 H8 J) U0 t! T* e43.What is an instant-read thermometer best used for?- U0 H# ^4 _4 d% B1 v
即时读温度计最好用于那方面?( b5 Q Z o" h. s$ I6 h. S& p
A:Checking the internal temperature of a roast 检查被考物品的内部温度, R) u; F- m. A: R- O- _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! \7 g. G8 W3 d% c下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 t' c( ^* `& |, @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?% [ v6 r3 E4 j
哪件装备下面有一个可移动的碗和一个S形叶片?
. ^9 g; Z0 t3 m' u2 r2 f( T$ mA:Food processor 食品加工机
9 O" S/ K# c5 i: t% ~$ |0 G9 Xhttp://www.google.com.hk/search? ... iw=1263&bih=5727 M0 ?6 O# v8 j, V8 R& e
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46.Which of the following is not a rule for knife safety?
' h( E( v F! M" c4 e下列哪项不是用刀的安全规则?" Z7 q. \/ J A) P1 l$ q% v8 x, V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 R4 o, X1 J- ]# h6 k" J
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% B, N$ {- V; y; v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( `7 _, j$ G- Y5 x& V$ RA:RondellES
1 v3 b% s( P* @ c2 I) Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& W! N3 H* h! A2 _5 M/ [48.Which of the following is a diced cut used to garnish soups?
: J% y2 X& o" d" {" d( H下列哪项是切成小方块用于汤的装饰?
) A# P# F+ E6 a% W1 c1 i( dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 I' u9 Q6 _- R. p" ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- E5 |* s; T# K- d
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 M+ n1 M( f1 V& H7 K' q4 FA:Gaufrette
8 a* X6 [6 o* w/ s. [( Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 d; V1 v7 J2 Y5 b7 P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" {( J E* N! p& l
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?$ F5 V% f1 r: g- `; C
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)
8 j$ v/ W+ [! t/ XA:Cilantro 胡荽叶 香菜
: i& v2 t* e7 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) U, `: n0 w, x8 u6 I
) T( u, q I9 m# t2 Y6 u. k60.Allspice is made from:; y S: |% S# B9 I
多香果, 多香果香料是什么
, V( `! m4 ^0 e1 C+ Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 d* t8 N: `7 |) E* jA:A dried berry 干浆果
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! z/ D% Y2 L) E% ]' X/ k6 ~61.Which of the following are used to make a sachet d'épices?
' [0 \' K$ [* c, @8 C0 S6 x下列哪些是用来做香包德épices?
) a7 `# p" e7 @/ C" M# Zhttp://www.sachetcatering.com/( p/ {+ p) B/ \0 }/ O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, j7 H1 ~0 r4 ]- R/ d: {62.Which of the following condiments are not soy based?
$ U) @$ X3 m! B$ Y下列哪项不是酱油调味品的?* e8 w( e q4 m
A:Wasabi 日本辣根
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/ p) t3 h a; Z: _7 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 J+ _" q8 i1 ^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:
9 ?+ I! w {; y4 GA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; \7 J3 A) ]- c2 F' f# M
下列哪个步骤是不是正确的蛋清搅打程序?; j. Z9 e5 z" E8 j6 {( v/ T
A: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:% t7 `' Z. k8 Y) e
A:56g and 63g 56克和63克
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2 H% S+ l( l4 ]* g' O4 \; q) O66.Evaporated milk is a concentrated milk that is produced by removing4 K/ T' t, ^6 d7 }
炼乳是一种浓缩牛奶 是去除什么做的 ]7 f- t0 `+ {8 I2 S# Y
A:60% of the water 60%的水6 ]: W% q6 S7 x/ ]1 T& f/ i( ?& p9 b
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67.A method of cooking that transfers heat through a liquid or gas is:, `; j6 Z3 ?8 ^) A* L
一种烹饪方法,通过转移液体或气体是:
2 N( m5 |; E( kA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
2 f9 a5 k4 l e, b0 l; MA:Gelatinization 糊化, \* B/ I8 H1 ^
& u6 p" Y9 r4 r" b0 `& T" j; v9 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' x' N' p* L& }/ D" @& ~/ u4 V4 R$ M- U
A:Braising 烤
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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:$ P+ o, _2 e# [7 M2 ]/ \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
7 Q9 d! [3 w, K9 m) E4 h6 A( d$ MA:Fumet 原汁
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- X" a6 m. k% X3 W) B9 r6 g& |' 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 @: ?$ _: Z3 q7 }7 S# p* I6 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" q4 t- l& u" V% a6 `: c
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73.Which of the following is a principle not used in stock making?
# S; C: V; c t }- Y- f1 z% L下列哪一项不是用于制造高汤(低汤)的原则?9 t+ D0 j8 C. D' ?) H, D0 x; u
A: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
/ u- p- ]5 H' L8 N5 k) Z2 m4 _. \A:Remouillage 法语熬汤
$ _# I* ?. n5 C. z" Thttp://www.haibao.cn/blog/post/176242.htm |
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