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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: ]1 N6 P- O" s; D9 x- B
哪位厨师最早带来高水准浮夸的美食3 N! o' v3 x) x1 l# J* K& \$ [
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:! j3 a/ m; H1 z( |2 `
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) X$ H& I* I6 x6 `
A:Cast-iron stoves 壁炉
- _% x! p5 R [# S! ~7 a$ ohttp://www.usstove.com/products.php?id=6
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, G3 m. c5 I; G8 V/ V28.The French term used to describe the roundsman, or swing cook, is:
! v8 L l- r' T& b( ~8 W法国术语,用来描述roundsman,或摇摆厨师是:
- C5 x0 S4 Y) [$ t; gA:Tournant 图尔南
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29.Another term for the wine steward is:0 o/ q$ J1 v4 ?% X+ R) R$ C) m
葡萄酒侍酒师的另一个术语是:
! _& o9 Z- Z! d, u( ^3 T1 EA: Sommelier 侍酒师; u6 v* w0 w8 z
* ~4 t( V X t: q0 A30.Molds, yeasts and fungi are examples of a:3 g8 T2 z( w$ s( U! I
霉菌,酵母菌和真菌是一个神马例子1 _, e/ t4 P" S
A:Biological hazard 生物危害7 I! ~- S4 F% A
3 a* t) t! J" e+ C( ^, ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: N6 i' T9 k7 W根据加拿大食品检验局,食品的危险温度区在多少之间: S, a1 f1 h, U* F7 j' _
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:8 |5 n/ ^3 v6 k1 Q) E
所有细菌生存需要以下哪些内容:) {& U, a; M- B( s# s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 x2 p+ S: z& z
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33.Which of the following correctly represent critical control points in a HACCP system?
* ?% j1 P. {) C9 A2 R以下哪项正确表示了HACCP体系的关键控制点?
* X9 u: I+ t1 x, N5 \$ k* b& P p3 zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! A0 Y% X$ P6 G3 g5 ?' p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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4 V. X" t8 k* M" A1 \: H9 U1 q34.Which of the following is not an example of a carbohydrate?
. w# ~, S) z% R! g4 G- z7 H2 R, W- h( D下列哪一个不是碳水化合物的例子?
1 b+ W) w, Y0 z% F( S$ XA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called: {. Q2 H2 E! u( Q8 M2 D
液体脂肪做成固体这个过程叫什么$ J; y) }0 z4 C& b4 \2 h& u
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?4 @+ J) `, e9 @3 N. o
下列哪项不是脂肪替代品的一个例子6 x; {( u+ }& o$ m t/ R- l. r
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
& W! g/ o% [0 T3 M B加拿大卫生部要求的产品标有“不含脂肪“包括:7 H2 I5 D2 [" P1 ~0 B0 K% D0 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& _+ H1 @% V5 e% S$ A
: l0 B) n& p8 T& o* s38.Which of the following is not a problem associated with converting recipes?- m. U* i' ]$ q7 L
下列哪项是不相关联的转换配方问题?
5 |0 h# K$ M$ ?A:Unit cost 单位成本
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/ W! m0 w1 `! z; M) T. n: g39.The condition or cost of an item as it is purchased from the supplier is called:
; K) L& l$ D; v4 i' b1 a. k从供应商采购的物品的品质或成本叫什么- N$ j; ?% Y( B9 ]8 q
A: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:! B$ L" [% o/ d \1 k
在新货到来之前用于日常所求的必要库存量叫什么
+ e6 b) {9 a" O" }7 M: _$ I8 Z ~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?
+ l' ]' I k9 w& \下面那个缩写是用来表明正常库存流程?4 u! I" {: D0 T4 o
A:FIFO=FIRST IN FIRST OUT 先进先出 x3 v4 A( V3 S3 _) f
( w% @: P0 b& m9 o/ A42.Which of the following knives is used to turn vegetables?
2 |* T4 g: C O2 h C1 g1 W8 u5 e下面的那把刀是用来打开蔬菜吗?! r4 x2 a& R- K, W; w( i I `
A:Bird's beak knife 鸟嘴刀
9 H. r" N, F( h* q$ G; g9 p5 Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& g+ u3 ^' S U p- a; S. y" b
, A" M5 n4 h: z5 v1 n6 Z43.What is an instant-read thermometer best used for?
/ I$ t: F, \6 p即时读温度计最好用于那方面?! U/ J8 X) R% `0 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 K; T0 ^7 K0 M8 P5 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 a& j y8 O+ C9 o5 m5 E1 }# W0 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重) \/ U, j0 E; }
A:Cast iron 铸铁4 B$ A, E, i+ M) G- \" [/ ]; y; K
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 G& E! j: M- ?. O+ T; ?6 a哪件装备下面有一个可移动的碗和一个S形叶片?2 R- N( B5 o6 m! o: s5 e3 O
A:Food processor 食品加工机! U0 I9 g( s) r5 k& Z. m
http://www.google.com.hk/search? ... iw=1263&bih=572
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; ]5 |5 `) [6 Y9 I6 I9 {46.Which of the following is not a rule for knife safety?4 V+ F' }/ C; @* _# ~. l7 D
下列哪项不是用刀的安全规则?
9 D6 }( L5 H- a# `' uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 l6 ^7 o7 {% B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# V7 V u! J1 `# p+ s; H% @5 s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 x% t! G( c. b% `; E: S
A:RondellES 6 a6 {2 {4 {# C% o% @/ t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
5 W! e* U0 V8 d3 l4 Q Y# s% B3 U$ a9 o下列哪项是切成小方块用于汤的装饰?
, u8 _8 g$ h0 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* O) l# J0 S% m$ ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 a# I; D9 d: M5 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!!——, t" u% d4 R6 t
A:Gaufrette
" R) {& E9 v* g( l4 |9 N8 C% I- Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" K$ P3 Y8 y7 Y! b% Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 b% K( y9 f/ K. ]% f5 \- @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 N0 m& m0 d1 u5 @# t$ M3 a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, m5 d9 U4 N3 y
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)
* U9 Q( v# b" K1 d2 mA:Cilantro 胡荽叶 香菜
$ K9 Z* f* n+ }: d: |) L phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) ~# j3 c; H8 a( I, [
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60.Allspice is made from:
. q3 E, ?: v6 A0 ^: r6 `0 D 多香果, 多香果香料是什么 y) M% S. t( d5 i! N# |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* h2 y: R0 x/ c5 F0 T+ q$ pA:A dried berry 干浆果: f9 O! s8 z/ k5 v$ y6 S+ O: @
: F p3 \: ^: G) B61.Which of the following are used to make a sachet d'épices?) v1 ~! G6 l$ g- S% |1 E
下列哪些是用来做香包德épices?
. b; H- {/ Z! X! p* b+ khttp://www.sachetcatering.com/
( R( v! E o) Y# \' LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- c0 b" G! k/ c# D! o
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62.Which of the following condiments are not soy based?
& _9 G4 L+ H& V _. r* ^; ?: [9 t下列哪项不是酱油调味品的?! I9 M& R' w& m6 {$ I) [* u
A:Wasabi 日本辣根
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9 A% M! x4 V& c8 J7 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 I- V+ i* U8 a% u3 Q; q
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:
+ c G. l! ]2 s2 [" m VA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ^' T* T+ y" q0 g2 B, g下列哪个步骤是不是正确的蛋清搅打程序?
+ u& E5 n) V' f; x4 x; Z% g% JA:Allow to rest before use. 允许休息后方可使用。
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6 b4 U& }; l: I+ P% \0 p! a65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ l- G _" J# `; U+ o9 ~4 SA:56g and 63g 56克和63克
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1 ^( M+ L& S8 B- K0 i/ O0 Y5 X6 i66.Evaporated milk is a concentrated milk that is produced by removing0 f* C& _4 V1 E: `
炼乳是一种浓缩牛奶 是去除什么做的9 Z/ ~) |% a/ ^6 j9 Q
A:60% of the water 60%的水
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- t# X; V9 \5 L$ u. S" N2 p2 J67.A method of cooking that transfers heat through a liquid or gas is:+ p# o/ n6 C, T) K7 I
一种烹饪方法,通过转移液体或气体是:
- ~, C) u/ _! _3 S5 ^& cA:Convection 对流/ S5 J# t( [4 R0 O1 I) h" O' h
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68.The cooking of starches is known as 烹调的淀粉被称为 a' n% H+ l& q9 H, X- u
A: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?
6 j/ p) H j: j5 PA:Braising 烤
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' G. L2 a+ X: ~8 V E70.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:
" d( o, k) ?9 J* T# yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) t; q0 R# C+ a
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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 r& w, M! `( t: o5 }/ e$ vA:Fumet 原汁% t1 t% Y( n) Q8 D4 W3 V/ l
7 Q; I V6 Y, | P9 h72.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
1 K: h& W! w& CA: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?
$ C, E$ d& v- @7 }下列哪一项不是用于制造高汤(低汤)的原则?) [0 q- k3 C. h2 O2 B8 g6 n+ q% P
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* F; }6 i- Y- }
A:Remouillage 法语熬汤0 g+ s7 f$ e# w# \& V; i" |
http://www.haibao.cn/blog/post/176242.htm |
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