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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:. b/ q5 l1 ~% w; m, ?& T" Z- g0 B
哪位厨师最早带来高水准浮夸的美食
* E: j8 k; G7 P6 w" N3 o! N! g/ RAAntonin Carême 人名 安东尼·卡罗美; V# I/ b, C7 Z1 A/ n8 f% a6 W
& L, a1 ]7 }7 ~- B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 \/ g1 T. E) M `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" _8 i" c' ]7 zA:Cast-iron stoves 壁炉
% w1 ]% @$ G: l) d6 U" _http://www.usstove.com/products.php?id=6
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2 o) Q& T% t& P" m" E' K28.The French term used to describe the roundsman, or swing cook, is:
/ m: [" c6 W- E4 s' V法国术语,用来描述roundsman,或摇摆厨师是:3 e. q1 S% y$ `; ]! Z0 W/ _! T( j
A:Tournant 图尔南& F' k% T' G; v5 ~3 s5 ^7 o
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29.Another term for the wine steward is:' q( G' L& q# |: e
葡萄酒侍酒师的另一个术语是:
, _" l) o6 s# I2 yA: Sommelier 侍酒师9 ^6 ^; l5 |) j& G3 `/ b( r1 |
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30.Molds, yeasts and fungi are examples of a:# L5 ?! V, g) o3 f- I
霉菌,酵母菌和真菌是一个神马例子& ?7 G+ i1 q" U- o! {6 x; R
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 h6 I0 t7 q, K2 ~# r根据加拿大食品检验局,食品的危险温度区在多少之间:2 u# U" ^0 m# C" q' {
A:40° and 140°F (4–60°C) 4-60度4 A0 N: x$ W: S7 i+ N2 L1 {
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32.All bacteria need the following for survival:; M' z! B7 X1 B u$ |+ l
所有细菌生存需要以下哪些内容:: \+ Y) t: A \7 w7 B
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?4 m$ _& C$ y, ?1 v2 B$ u" L
以下哪项正确表示了HACCP体系的关键控制点?: o% g2 Y" B9 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 P" _# G- {9 a3 ]7 ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 [0 J* c6 s; x ]. u34.Which of the following is not an example of a carbohydrate?) z. a t- p6 ~; y1 H4 ~
下列哪一个不是碳水化合物的例子?- w* K0 a! w) ^
A:Essential nutrients 必需的营养物质
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& B5 e! ~4 q; F' q- k+ p+ x* T8 e35.The process by which a liquid fat is made solid is called:! h8 \- W- F! Y2 \4 z
液体脂肪做成固体这个过程叫什么6 B% {- p; J/ \6 M$ q
A:Hydrogenation 氢化; V4 c7 \+ v& }0 F: r
5 v8 J' R4 B/ d c# F36.Which of the following is not an example of a fat substitute?
$ d# d) h( [, S: }9 C ^6 l下列哪项不是脂肪替代品的一个例子3 R/ p$ y* T8 U& a5 N
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
" Y4 t. @0 e2 `- z5 }2 L加拿大卫生部要求的产品标有“不含脂肪“包括:
/ S/ E2 q* y' q8 t" J( ZA: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?
. W& {" C+ z% J下列哪项是不相关联的转换配方问题?
1 v7 G% _/ o, Z1 P. Z3 Q* H1 ^5 cA:Unit cost 单位成本; G0 K4 i& c8 w& J4 F+ t3 ?
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39.The condition or cost of an item as it is purchased from the supplier is called:2 B9 D- B9 y' y: H: e& I
从供应商采购的物品的品质或成本叫什么
y5 d0 @$ t5 m4 B9 sA: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:5 X+ s/ r- Y2 b
在新货到来之前用于日常所求的必要库存量叫什么
r( ?' `. Z* T, m# q3 T+ VA: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?. ^ K l6 W: r$ W: Z
下面那个缩写是用来表明正常库存流程?) b- H" a( {; B9 o7 t4 ]
A:FIFO=FIRST IN FIRST OUT 先进先出* V/ y2 W' E8 x1 E/ V
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42.Which of the following knives is used to turn vegetables?
+ k: Z6 A) z5 A& O下面的那把刀是用来打开蔬菜吗?
2 n% Y. M4 }+ n ]$ h9 F* C, dA:Bird's beak knife 鸟嘴刀
, d7 G4 ?0 p8 \+ x- u/ ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* m, ?# e$ V | b) j- _43.What is an instant-read thermometer best used for?
( i* R5 {/ P) ?2 @2 |$ H即时读温度计最好用于那方面?& v4 e: C4 v4 @( [7 |2 _% t% l, Y' [
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?0 ?+ i" J; Z, x# T9 T, A6 N
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" H) Q) l; O8 W i( W: f" sA:Cast iron 铸铁2 c6 v; f1 \, W, `: B5 p8 y2 r. K
8 }6 C9 J" ?+ w' O. a) X2 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? t& ]5 \8 o- y i0 F! ^/ F
哪件装备下面有一个可移动的碗和一个S形叶片?! T, q- ^ a8 ~2 r' M
A:Food processor 食品加工机
1 t- w3 S# p& J4 ^6 ^http://www.google.com.hk/search? ... iw=1263&bih=5729 n8 w; ]/ X; i3 }) G* I$ s5 E; ~9 p
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46.Which of the following is not a rule for knife safety?
9 P+ {; R4 r6 j; ?/ m' n9 o) o下列哪项不是用刀的安全规则?
: K' \) \4 P0 o1 a2 a3 DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Q+ i, K2 D5 o- _
7 s T9 j% l7 l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 m' A- s m+ T- o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ~( |; o6 W) h! v$ H, h8 \A:RondellES
. t( }! G @ _/ R/ `; r7 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 T' j( J j, F9 s' J
: }) R9 }3 |& e' }/ Z6 D$ g48.Which of the following is a diced cut used to garnish soups?2 J7 S1 h+ x4 y: F3 h
下列哪项是切成小方块用于汤的装饰?& c* P- T: m9 j/ y0 R9 N1 Q/ R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ y" l) g) m* q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! b% ? ]# s4 p: V1 R1 F n0 Z. r2 b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!!——
+ ?0 I9 h, M7 A/ fA:Gaufrette 2 ^( [: t" ` d {# |% \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 e/ x3 g$ a! {# j9 }" }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, s$ F; d* ^ E8 b7 m
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?
% I9 r! S2 }$ w9 G5 l9 e* F( `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 i q2 {, N, }6 G8 jA:Cilantro 胡荽叶 香菜$ C v* e' n4 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- ~7 |' [2 ^6 R4 |60.Allspice is made from:
2 l8 c- D! R" J/ @ 多香果, 多香果香料是什么
5 ?* l& b9 w& r4 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# a& ?% t. a0 R; Q u$ a% b
A:A dried berry 干浆果
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" J$ L; {5 I% h& E# p; j61.Which of the following are used to make a sachet d'épices?
& |3 c2 N* q- H, g# y4 }3 e下列哪些是用来做香包德épices?; x4 b- B% O' R
http://www.sachetcatering.com/! ^, z" Q' {5 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
+ a1 v O7 D. M" [下列哪项不是酱油调味品的?0 V" m! g. @$ K7 n
A:Wasabi 日本辣根5 f8 ?3 U; c0 E& I6 I
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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:
/ G; a5 _, G1 i/ s( ~. K3 E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 t" K L y7 N+ t) G" wA:Pasteurization 巴氏杀菌3 ^- h7 V6 G) X
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ |; C: f( C9 H' u2 n8 f* R下列哪个步骤是不是正确的蛋清搅打程序?7 j( ]% D2 ]& `1 l( M+ L8 ^
A:Allow to rest before use. 允许休息后方可使用。6 h8 C+ ~' d& t% L ~# e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. V ~4 x3 _; k& f' \9 W
A:56g and 63g 56克和63克. j! S( ^$ `, ^: {% u9 I) @; z
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66.Evaporated milk is a concentrated milk that is produced by removing$ z( \, L( {! {1 H
炼乳是一种浓缩牛奶 是去除什么做的
; G* E" m% R3 G t r% PA:60% of the water 60%的水
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8 ?; H5 H3 G" ~5 {# O; c% I4 J7 `67.A method of cooking that transfers heat through a liquid or gas is:$ h+ r) Q% I5 Y) O) c( n, g! G
一种烹饪方法,通过转移液体或气体是:5 d3 i$ t! \! v2 m
A:Convection 对流3 F8 g' E! Q: h `# c7 m7 v
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68.The cooking of starches is known as 烹调的淀粉被称为
5 ~' z; S7 Z7 m# e, _6 TA: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?
% j" K* R) @$ ~$ |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:
1 I( o+ U- G& s) R9 P% _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 B# B- m; X; z0 V% 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4 w9 h2 I l; `) k
A:Fumet 原汁4 P1 `2 Q3 ?/ ~
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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% R6 |3 `) R. M( z7 u; x+ |4 F
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?
2 I4 V* b# n, A0 K6 |下列哪一项不是用于制造高汤(低汤)的原则?3 |7 t" r {* \2 ~1 P9 \
A:Start the stock in hot water.开始在热水中操作% {7 s, a- g3 f9 N6 g I; d, Q
+ J: Q* e5 x3 c: g74.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$ s- P" V! g3 w3 r- g
A:Remouillage 法语熬汤' X1 K F: e8 O. g/ D
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