 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
3 P, f+ G3 Z9 y哪位厨师最早带来高水准浮夸的美食
. }0 A) b" V* `3 `# F( T0 J3 JAAntonin Carême 人名 安东尼·卡罗美
! @" f+ G* M4 G3 w5 ^$ z0 x
/ n4 M5 S5 w c) W* }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% P3 I( u5 L. s2 ^7 e( C+ \+ P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; `3 i+ o+ [% b/ K% g6 X1 q D
A:Cast-iron stoves 壁炉
% G0 ?$ n- T( f8 V7 ghttp://www.usstove.com/products.php?id=69 O2 K. o9 P! `% }) A
1 p/ T2 l* l" h, N0 v0 X28.The French term used to describe the roundsman, or swing cook, is:; b6 ]+ ?, i1 a
法国术语,用来描述roundsman,或摇摆厨师是:- R. d2 F& E, H& y2 @
A:Tournant 图尔南
* y/ W* G; l3 M3 U' ~9 Q" y2 G8 z0 v7 ]! d9 @5 N+ `8 ?
29.Another term for the wine steward is:
8 a1 \$ x! T4 a2 ]: N9 V }5 {葡萄酒侍酒师的另一个术语是:
( o O# E1 H* Y/ Y% PA: Sommelier 侍酒师# d2 p: ^& i9 t& j9 f- m& E
4 U" y; D, }$ V2 ~1 w, r$ D
30.Molds, yeasts and fungi are examples of a:4 |1 Y3 |; Y1 b& Y( s+ {9 v( u
霉菌,酵母菌和真菌是一个神马例子
4 k8 o9 c" C% R- jA:Biological hazard 生物危害. U! E! [8 K( P
! r6 `4 y- K- m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% b. i; D- W! o4 A" A0 y' q' D
根据加拿大食品检验局,食品的危险温度区在多少之间:
! C$ h" t6 q0 @, U/ u& sA:40° and 140°F (4–60°C) 4-60度
: P. I7 ]* x; P) X" {1 `" o6 h
/ t: E* w' \' ~32.All bacteria need the following for survival:! I/ n. X4 T+ Y4 Q: i( F
所有细菌生存需要以下哪些内容:
Z: D' }0 E( S3 ?+ bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
1 b8 B! l# A5 z" b; D& n8 u
. H6 T- I2 |$ O9 v33.Which of the following correctly represent critical control points in a HACCP system?% A' x# N3 l3 H( X6 c2 ?6 k
以下哪项正确表示了HACCP体系的关键控制点?' E; U9 p" d/ ~, E W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! J, j; @* A* g2 L: X! @) }食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 w( d$ \/ ]$ k5 ~* j* g
w* a/ L0 C5 T+ ^: P5 g( ? Y( @34.Which of the following is not an example of a carbohydrate?
/ I9 Y1 L2 J; v' |. R下列哪一个不是碳水化合物的例子?
7 t- C p V# z) FA:Essential nutrients 必需的营养物质 j- y2 k. x# N
4 h; N6 D( |; v8 q+ ~" I- T4 ^35.The process by which a liquid fat is made solid is called:
9 F0 i8 x1 T" p$ W3 u: v& b- n液体脂肪做成固体这个过程叫什么. f6 q T) Z/ S8 w1 |. H
A:Hydrogenation 氢化
( D3 r7 N" e2 A) D% g! P. a) ?
3 t' Z! K) i2 b. b% V5 v2 i4 c+ G36.Which of the following is not an example of a fat substitute?
% P6 v+ A7 U% D$ B6 e下列哪项不是脂肪替代品的一个例子
7 N0 n5 r+ Z/ b. U& pA:Acesulfame K 安赛蜜K表
* y8 p' t' N/ m. S* `& B* w; S& ^0 l1 O) m+ k6 b. i/ I" m
37.Health Canada requires that a product labelled "fat free" contain:+ O/ W9 O: n" i; n& x5 |
加拿大卫生部要求的产品标有“不含脂肪“包括:' _" a- L; ]$ |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 s m4 A" J: b4 `: u, u4 x* b! i: R, ]- f |; E7 H
38.Which of the following is not a problem associated with converting recipes?
$ e& {3 H+ C5 q# {下列哪项是不相关联的转换配方问题?
8 h' ^6 B1 t- d/ u+ o% HA:Unit cost 单位成本& q0 n: T# A1 x: T' ^
/ c$ c1 C8 F3 n: ?4 S2 A
39.The condition or cost of an item as it is purchased from the supplier is called:
$ w: F5 U' ?+ w从供应商采购的物品的品质或成本叫什么4 p- w# m( e, b. {; ~# O( w' v/ h
A:As-purchased cost 购买的费用
0 b& H$ Y8 l/ H9 Y$ u0 e! M4 Z2 L) V5 M; H% ^% A* P
40.The amount of stock necessary to cover operating needs between deliveries is known as:; T* Z, r4 c+ _- s8 _& m
在新货到来之前用于日常所求的必要库存量叫什么9 B, a* _2 K* S/ Q8 \, S
A:Parstock 基本日常最低库存- L$ X- }! t. ?2 o: e; @& J! x
/ d9 s% V; Y3 r/ c41.Which of the following abbreviations is used to describe the proper rotation of stock?6 y5 n' Z4 e5 g% M
下面那个缩写是用来表明正常库存流程?7 ~5 S$ z4 V7 I" C5 ^ U# d
A:FIFO=FIRST IN FIRST OUT 先进先出! q2 r. Z) u( g1 Y3 y( u0 K
( ?% Y5 A5 W0 p; l8 h' l9 o+ B42.Which of the following knives is used to turn vegetables?
% D! s1 h( |. i9 G ^2 }下面的那把刀是用来打开蔬菜吗?% c( X* e( E& } l1 Z2 @$ L4 M
A:Bird's beak knife 鸟嘴刀
% S8 Q- Q9 ?) H0 |) a. U" F/ A; Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ t# D4 h' c F p! x
* Q3 n- U* X1 V9 c# J
43.What is an instant-read thermometer best used for?2 c" s. A6 u2 |0 S
即时读温度计最好用于那方面?! C5 W0 r% k0 T5 W; T; c$ T- M
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ a) k3 E' O- m5 V& h8 H
8 F0 ?# s) U p5 u( h: V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 L7 P g6 c2 B2 z9 {" B下列哪些金属材料受热均匀,通常用在铁板而且非常重* m+ F! _+ b* L8 G" y$ k8 k$ F
A:Cast iron 铸铁6 {/ c/ b! k7 D* J
4 t9 M6 z1 f2 @4 |; i5 Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 u4 t1 z8 B* g
哪件装备下面有一个可移动的碗和一个S形叶片?5 s7 ]4 M( E8 A
A:Food processor 食品加工机
1 q' P, M& u5 B8 a" Phttp://www.google.com.hk/search? ... iw=1263&bih=572" ?4 M* ?4 g7 H. J4 X% N% D
3 ?; b4 ^* r' h6 m
46.Which of the following is not a rule for knife safety?& k+ `1 F/ I* b5 i# G* t; e" s
下列哪项不是用刀的安全规则?% \2 o3 G% b# H- A$ D/ i$ y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 M5 ]& W0 R0 f1 W0 x9 B
! y8 e0 k1 s& o( ?; e1 d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) h: C8 R; R9 m" D5 L; d7 x" }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! k7 E8 H2 I6 q1 b( z5 j
A:RondellES & U/ j% w! x# |# }+ Q+ \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ q9 }- ^+ k+ X% A
5 e" J2 s2 K- t6 I8 u( M
48.Which of the following is a diced cut used to garnish soups?: F7 B' f$ s: T* Q
下列哪项是切成小方块用于汤的装饰?6 y2 {- Q+ C! w }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: |9 F) N4 Z8 e6 p% }* v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( H* b+ a. A1 d& K5 M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!!——
" n6 `8 v1 c6 \, o/ f7 X' v0 ZA:Gaufrette
9 W* S* {/ d# t5 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- t! I- p7 w, I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ @& I1 C( s. z& w' |. \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ ?/ [" R1 l' P1 T' g9 s
1 O- G- Y6 l) [ G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 g% r6 K( Y* Q! i# K$ |4 |9 a& a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)
" ?: S& ?1 Q& v* @A:Cilantro 胡荽叶 香菜
+ |# J; `( N* n- m! F2 T& Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 L$ ~6 r3 X H8 |' p
! v7 x; ?/ Z% D7 O0 c60.Allspice is made from:
; ] E# K- i/ c! F 多香果, 多香果香料是什么2 [ i9 ?6 A% J& N: [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 E4 M3 V4 J2 a8 R& W
A:A dried berry 干浆果9 O5 i1 Z0 {. h6 [ b" V% u$ W; C
\7 D) p" L* e" H/ T4 q f61.Which of the following are used to make a sachet d'épices?
3 A3 A' J0 H5 r$ y" @- y) W下列哪些是用来做香包德épices?
, @6 x" a$ w( Xhttp://www.sachetcatering.com/& ?- N+ W7 S( J5 b9 X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" b8 m& q! D, u a, V2 l w" X8 @9 _% K8 x+ [' S
62.Which of the following condiments are not soy based?5 x, z! ], W0 ~' s3 I
下列哪项不是酱油调味品的?
& F7 d. `0 B2 y9 o& PA:Wasabi 日本辣根
/ I$ c4 W8 T q0 ^- N3 O. w4 E/ Z9 q- C) r! g' t3 s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Z$ y$ [2 T, Q9 d) B- h# ?* 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:
) |8 C7 Q: b* r( w' W5 S* L$ o7 aA:Pasteurization 巴氏杀菌
% G1 L% r: ?% U2 X0 ?+ j& C: w, u
/ D+ x5 p# z+ N: k; Q1 [' Q5 h64.Which of the following steps is not the correct procedure for whipping egg whites?& \/ @8 _7 N- B6 N/ c. k O
下列哪个步骤是不是正确的蛋清搅打程序?
: g# W% T) I' Z' t# X/ t! ?A:Allow to rest before use. 允许休息后方可使用。
* Z: F9 E3 ^* Y* b$ M) I* D) t: R3 c6 s) ~' V
65.The weight of a large egg is between:一个大鸡蛋重量介于:( F, `. j% j" A4 [
A:56g and 63g 56克和63克. d8 v- G- l& I8 i7 L# {7 |
6 R' u6 d# }6 n. G6 E66.Evaporated milk is a concentrated milk that is produced by removing: m1 i/ d% n% h/ i8 [ m! E
炼乳是一种浓缩牛奶 是去除什么做的4 [& l) e* h+ e
A:60% of the water 60%的水
9 G1 @9 N+ b: d) E- Y2 C$ b4 l8 r* X2 b3 K z
67.A method of cooking that transfers heat through a liquid or gas is:
* z$ v4 H' B* [; A一种烹饪方法,通过转移液体或气体是:: R' g6 m8 X1 u; O! y+ `- {$ U
A:Convection 对流7 B- M) \$ U2 c7 G$ q) D
' V' U# G `* N- J: W# p# D S
68.The cooking of starches is known as 烹调的淀粉被称为0 n* y! D- T, e0 Q9 A
A:Gelatinization 糊化: M1 w6 S8 i- I5 k: F
* D- {) }4 G) ~' m
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& T/ Q8 l9 k# C; b2 w. z3 x. SA:Braising 烤, ~( V( {5 C# D6 K1 j
0 ?. r/ [7 F1 ^! p* X2 l
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:. j7 u& e" `- @2 A; P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
$ s0 R$ ~+ h9 g$ F+ R% q. U( h" w5 Z* J
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 k" g* C( J0 ~" Z1 \
A:Fumet 原汁
1 J, e. k; p# ?+ |2 p, N) r B+ O; U2 m- o- H* V/ C! C* ^9 q6 I
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; N. ^: j+ e( t) J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) u9 Z' ?: Q& i* f
/ B4 M8 y3 s. O/ y# [73.Which of the following is a principle not used in stock making?
! i- B" _% x6 h, r K8 D/ ^: b下列哪一项不是用于制造高汤(低汤)的原则?
( C% {' z. N; t& mA:Start the stock in hot water.开始在热水中操作7 B% R$ D! E) F4 n+ ~, Q
' P2 P& z2 w2 A
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- t/ y* Y0 t1 l- c3 ~
A:Remouillage 法语熬汤
/ Y( f% ]' U8 \' Mhttp://www.haibao.cn/blog/post/176242.htm |
|