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26.The chef who is credited with bringing grande cuisine to the forefront is:
; d* O/ e; E) B+ [ ]哪位厨师最早带来高水准浮夸的美食* m9 j2 K3 S5 B5 z& G, q. {, _
AAntonin 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:
: z) x2 F+ Y) {4 L( G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: s, Q& Y$ x: ]0 ?
A:Cast-iron stoves 壁炉
2 Y$ E6 j! t0 P- W! R" ?; a. `) t4 nhttp://www.usstove.com/products.php?id=6
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, X8 |3 Z5 x7 j, T28.The French term used to describe the roundsman, or swing cook, is:
' B) {) d/ s- | F/ |" R1 @法国术语,用来描述roundsman,或摇摆厨师是:1 N$ W% I9 ~6 o5 k4 s% u. o
A:Tournant 图尔南
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29.Another term for the wine steward is:
5 q' Z* \4 m: @0 p' x葡萄酒侍酒师的另一个术语是:0 L3 E% ~ ~. T) o/ ]
A: Sommelier 侍酒师2 t+ x6 Y) V+ n8 ^ A- Z6 t0 C
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30.Molds, yeasts and fungi are examples of a:
8 W7 n) p& P! m! M/ s霉菌,酵母菌和真菌是一个神马例子
* ?$ A$ w0 r) S' g @$ k) uA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# C6 x/ L" ]9 ^4 z' o4 Z
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 {3 J) ^! M8 n* X7 M7 MA:40° and 140°F (4–60°C) 4-60度) m& K+ z# f0 _8 n' J( c. H v5 b
' Y% B! f+ f4 P7 q& X' |1 x32.All bacteria need the following for survival:
2 P. u+ z/ Q# n( l. l& d6 V, w所有细菌生存需要以下哪些内容:9 {% X6 N* `" H7 P/ u. S' E5 B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 e& x9 b c% x5 G! C
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33.Which of the following correctly represent critical control points in a HACCP system?; M9 J7 z" c8 W! V
以下哪项正确表示了HACCP体系的关键控制点?
2 v& D, ^9 A* m- J& W iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) k$ x8 t, @' M: j& ]4 U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 s& G7 b- `. z3 J6 {3 }34.Which of the following is not an example of a carbohydrate?( `+ {5 c6 }/ I5 q" Q( T, E
下列哪一个不是碳水化合物的例子?; V- h' p4 [4 C0 D
A:Essential nutrients 必需的营养物质* p# G- U4 }* z* M5 l |8 [
`4 Y5 @: B0 y' Q/ Q1 F5 c( t35.The process by which a liquid fat is made solid is called:: r* g- _2 c& J1 M4 d* m
液体脂肪做成固体这个过程叫什么- Y- H5 p# |; x( l* Y0 V
A:Hydrogenation 氢化
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6 U# L9 k7 d* f0 H2 _* M36.Which of the following is not an example of a fat substitute?1 |+ Z5 B, H0 M9 a
下列哪项不是脂肪替代品的一个例子! J6 A# E2 S3 C. B+ X9 I; m
A:Acesulfame K 安赛蜜K表: r1 }/ _% M8 E' W
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37.Health Canada requires that a product labelled "fat free" contain:
" [. D! Q% S: k7 J加拿大卫生部要求的产品标有“不含脂肪“包括:4 F, r! f* O& {- n! K2 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; H) ]5 @/ p" S' F/ J. a38.Which of the following is not a problem associated with converting recipes?
6 m* ~4 Y+ r1 {下列哪项是不相关联的转换配方问题?0 a3 v; j' u5 d" B
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:* S! }+ b- }% c
从供应商采购的物品的品质或成本叫什么
8 ]' J7 Z+ H n jA:As-purchased cost 购买的费用# g; t3 ~/ D! s$ ^! {3 L. L9 O
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ P. E v) G7 V. a) i x" U
在新货到来之前用于日常所求的必要库存量叫什么9 b& D2 ~; V$ l3 R; B
A:Parstock 基本日常最低库存% _3 V4 l( p" I5 j. R0 V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 p1 Y |% _6 O* K# V, ~0 i下面那个缩写是用来表明正常库存流程?5 O/ h8 u! @# t! U( l$ G3 R4 h( G
A:FIFO=FIRST IN FIRST OUT 先进先出9 G+ f2 v5 v2 ~7 b7 V
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42.Which of the following knives is used to turn vegetables?
: w3 K$ l3 B# I& ]& L下面的那把刀是用来打开蔬菜吗?
. S! [5 O) `( k; kA:Bird's beak knife 鸟嘴刀
) N# z2 S; I6 K' _, J: lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 l( c) G9 }8 Q; n" S
/ K) m* r# i6 b2 M+ ]8 F( {43.What is an instant-read thermometer best used for?
1 V7 E* d" B% V: L2 e即时读温度计最好用于那方面?
, P- K/ a0 H( T* {) Y8 d% k: @0 bA:Checking the internal temperature of a roast 检查被考物品的内部温度! {3 ~% j0 l, p. s/ y. l
' q0 g) W1 j5 R1 ]+ J3 O# O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% Y; N* u1 O1 [. v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ h: M% C/ \- `( oA:Cast iron 铸铁- @! \) N# H T' G5 N% n
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: d' u* s) P \* H$ J哪件装备下面有一个可移动的碗和一个S形叶片?
' V2 ] D$ K8 HA:Food processor 食品加工机 G# K' ?: F% ]5 D
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?0 E, X" i' e" m. l' n+ ?
下列哪项不是用刀的安全规则?
; X) M8 h: c4 v6 q; B7 oA: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:3 N, r* n- m0 ?" j3 p: x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ K2 @+ T. H, s3 {, f% X3 K
A:RondellES
4 A/ C, o8 ^2 c" j8 b1 l; ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( H7 F5 ?6 I6 i4 l" m
$ R9 R. }, }0 f! X48.Which of the following is a diced cut used to garnish soups?
6 b) h( m( |, y# \* q' b, l4 F下列哪项是切成小方块用于汤的装饰?
) S% _+ b" I" u1 KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 C5 F- K5 O- A: A3 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" ~3 N( O( e* J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!!——
2 q# G# W4 g- G% Y. x& J( TA:Gaufrette ) K1 a1 {8 ^" w: Y/ x2 i. O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 Q6 v: m- U) |4 C, a5 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 N9 e0 m4 [9 O/ {4 U) _5 j% ]' E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 u: W5 V8 y5 `4 A" r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: U& e4 n" W5 b) `* o" f" o
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)
. [2 I. m$ r( I2 L$ A( eA:Cilantro 胡荽叶 香菜3 _4 c! H4 s" k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:% p/ v8 z8 ?6 A. Q; a* Y' u- x
多香果, 多香果香料是什么' E* t) ~' C6 q" ]$ O* m- a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 c0 t% H% V$ e' T, ?A:A dried berry 干浆果: P( s3 |9 G3 B$ i; b
/ O' E) g& B$ G0 h# B& s2 K; z5 Q; T# P61.Which of the following are used to make a sachet d'épices?
3 ~: {! Z4 [. k+ t/ ~5 i下列哪些是用来做香包德épices?; i9 d! J1 H) P$ ?! L( ^
http://www.sachetcatering.com/1 R$ g# `! C, Q/ X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: q& I ]9 B! u- ^, Q62.Which of the following condiments are not soy based?' e/ W9 B; z( w
下列哪项不是酱油调味品的?5 \2 E4 T: |" E% y" O
A:Wasabi 日本辣根9 l- B5 u1 E o! f& H5 H3 A0 b9 D
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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:
# M6 }0 k+ a2 J7 x% t$ f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:
$ \! o- A& _4 k/ P ^2 c5 c& xA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" h* U! X9 w9 q1 v- u下列哪个步骤是不是正确的蛋清搅打程序?* o0 ?5 K. v( G! S- R
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:
o: d$ n7 G8 l& w& UA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
8 N( O* ?" ^; Y. x! q$ M* W炼乳是一种浓缩牛奶 是去除什么做的 ~7 A. m. v$ b# c& 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:9 B" G* g q, B5 C# j
一种烹饪方法,通过转移液体或气体是:
( _4 s3 h' W9 l* @A:Convection 对流, H" }& N# ?$ z
% x% Q$ ~& y B' l7 _3 ?3 H68.The cooking of starches is known as 烹调的淀粉被称为
9 @* J7 J) x4 g; _4 l1 RA:Gelatinization 糊化6 y" C! q. Y: A) d& W. y
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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?( Z3 u3 Z8 S+ |% N$ A3 p' o- \
A:Braising 烤
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* y% S" b# D: [7 }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:# A' n( u5 P" D' P. g! ~
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/ {$ Y) g3 R7 q
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9 i3 V. @, z, t, V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' |$ N. i/ ?+ s, M$ y$ b73.Which of the following is a principle not used in stock making?
5 ]& m5 z( e. b9 k% K$ Y下列哪一项不是用于制造高汤(低汤)的原则?
. T; t6 y& J9 G4 K% I! Q# i* M& m$ LA: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
' W% h& `5 }' \# M: i$ ]1 jA:Remouillage 法语熬汤
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