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26.The chef who is credited with bringing grande cuisine to the forefront is:
, E2 o3 H3 j+ q哪位厨师最早带来高水准浮夸的美食) U/ @9 s* R* @+ B+ P
AAntonin Carême 人名 安东尼·卡罗美1 p6 t8 n/ F* r8 Z% J8 M- d' U
: F2 `& Z: f6 Z) F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: z9 e' E1 w3 i5 G3 P0 B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& X+ e7 C4 ]% d3 E9 u! L: O8 m/ X
A:Cast-iron stoves 壁炉: h% V/ A2 l. k1 z
http://www.usstove.com/products.php?id=6. y, K8 I8 A6 U6 F
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28.The French term used to describe the roundsman, or swing cook, is:
: H( \4 a% {7 M7 M% s7 i; v( z8 Z法国术语,用来描述roundsman,或摇摆厨师是:
) L _' g f+ oA:Tournant 图尔南; o2 e4 ^) [8 E+ H
- a% y# {- h! ^, W! f29.Another term for the wine steward is:: J7 C& t8 ]9 T# _7 E3 {4 T$ W5 T3 i
葡萄酒侍酒师的另一个术语是:. ^3 M0 [- @. W, ^! g. X
A: Sommelier 侍酒师4 e/ V: d7 G( B
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30.Molds, yeasts and fungi are examples of a:
( N8 g/ V7 g3 B, v霉菌,酵母菌和真菌是一个神马例子! y# R$ Q' R# E1 R; p9 y! w
A:Biological hazard 生物危害
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, d# z2 G3 b0 |: ~ I( o+ `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 x& p% e/ f+ ]# c' j/ Z) M根据加拿大食品检验局,食品的危险温度区在多少之间:
! y4 f* I9 X r) QA:40° and 140°F (4–60°C) 4-60度) p: k; f- y# p+ {
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32.All bacteria need the following for survival:! h9 t& K0 H/ [) z% G( {8 Z
所有细菌生存需要以下哪些内容:# q5 r/ ~ v9 |; y' w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ V" K" b& L0 _$ p: }3 D+ F2 E, i* r
$ y. ?% V! k1 _% Q33.Which of the following correctly represent critical control points in a HACCP system?7 n" X: T7 ?1 c1 l w! H" m
以下哪项正确表示了HACCP体系的关键控制点?
+ f" x' n2 M% l0 z+ Q7 y" y H7 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# Y$ V) z1 {4 B A. K食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
5 b% P1 x" n3 R$ q& z下列哪一个不是碳水化合物的例子?
x0 |! Q9 d: h5 P# L0 t2 KA:Essential nutrients 必需的营养物质! z( L O. h# m0 g, u) [
+ k C+ B# b0 P3 ~) p35.The process by which a liquid fat is made solid is called:# y* B( p2 r2 L( {
液体脂肪做成固体这个过程叫什么* d( l/ ~# M7 @0 D8 X ^' m
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 `: N2 R5 R* @ J! v+ o+ n下列哪项不是脂肪替代品的一个例子
+ T7 ?1 u& K1 `, A Q: Y! D2 [, eA:Acesulfame K 安赛蜜K表
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, D/ J9 t ?2 M* S V' E! [37.Health Canada requires that a product labelled "fat free" contain:
* ~6 x' j5 j9 |加拿大卫生部要求的产品标有“不含脂肪“包括:
7 `6 H1 O+ l( |8 U/ `1 _3 t3 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) e) @$ g, G4 g( F
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38.Which of the following is not a problem associated with converting recipes?# P) c( P* S# K1 q# S* Y) X. |1 ?. s1 c( X
下列哪项是不相关联的转换配方问题?
) k, [ C/ n9 p/ r" AA: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:
! @; u& n- i- z8 |从供应商采购的物品的品质或成本叫什么
- M+ N5 ^9 P. L( J. ^8 [( X/ r* qA:As-purchased cost 购买的费用/ I8 I/ t7 x, Z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 k6 U! l& t' ?4 q( y在新货到来之前用于日常所求的必要库存量叫什么' C! ^0 d+ R( v& M" ^
A:Parstock 基本日常最低库存7 K1 `1 M# P4 T; x! c
. i8 |" D0 G% J8 U! k. [9 Z41.Which of the following abbreviations is used to describe the proper rotation of stock?; S( i) |$ q! w# |1 l/ ~
下面那个缩写是用来表明正常库存流程?
0 c7 j$ l7 E6 |1 Q, bA:FIFO=FIRST IN FIRST OUT 先进先出8 w( b; N2 U4 Y$ E' Z j) `
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42.Which of the following knives is used to turn vegetables?8 E7 j( \. o0 ?. Q/ ]. _9 ~
下面的那把刀是用来打开蔬菜吗?
( r1 ]5 v* |. o. l2 DA:Bird's beak knife 鸟嘴刀
2 u' o/ G, _( T& }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) |/ c& q0 ~6 b! c* O7 N% z
0 K6 O3 o9 c4 G43.What is an instant-read thermometer best used for?
! T; x! }' m# g% a即时读温度计最好用于那方面?+ S8 d8 M6 \" z) ]% F
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ x6 `: h6 W; J- P% O5 Q
$ B/ C+ a9 A4 ]& t' ^ q9 Y3 a$ p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 v2 j) S# J, l0 c: e4 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! O" X; q5 U: nA:Cast iron 铸铁9 C% G6 i# F/ x- P6 E/ j' S3 P
$ V* J" ?- w) x& t) n! d# M S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 ~5 N! H5 N( l哪件装备下面有一个可移动的碗和一个S形叶片?+ `" a; R( s5 S" g% g
A:Food processor 食品加工机5 O; w5 o4 F* s, ?0 j5 r" i; ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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{5 B4 e* N2 u C( N( t& a! |' |$ a46.Which of the following is not a rule for knife safety?3 F- L7 w y$ B \6 w
下列哪项不是用刀的安全规则?
4 _) d: H/ f2 u; L3 W7 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 W8 L! K' n U ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% p) k3 A# ?0 g" J& q4 Q& ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- T- r, U: l4 k9 E0 Q0 a! I: M, {
A:RondellES
0 u7 b5 g7 r2 A# g* T5 E* \& O! Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 z: D. d) L9 i4 p48.Which of the following is a diced cut used to garnish soups?" h: p m! @, d3 G2 w. b, }
下列哪项是切成小方块用于汤的装饰?$ F, l+ z7 [0 y. j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 H% j) ^7 J1 [/ s$ a% }$ u3 k3 z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ?$ G$ F; l2 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!!——
$ l( A4 R c7 k6 m9 _1 M; W. ZA:Gaufrette
+ X6 m" j. { gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" o0 ]8 F8 L/ t. _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ h# f5 B' Z" X' T5 s1 S8 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. |2 ^+ M- N1 P2 }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& A6 C# z) L7 s i) p7 q: ]2 v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)3 e2 J& K0 _1 N- k' i
A:Cilantro 胡荽叶 香菜
1 N% u2 Y: x4 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( a* i- H$ p- S3 O60.Allspice is made from:
7 I* o0 H/ y! K 多香果, 多香果香料是什么5 `. i# `4 _2 x3 n1 y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ H6 o6 C9 ~* @/ [. hA:A dried berry 干浆果0 b# E: P0 n3 k
4 _! w7 T: k2 h6 \61.Which of the following are used to make a sachet d'épices?
" k; U5 u8 l- G0 P& q下列哪些是用来做香包德épices?' E3 V3 G, {2 b4 _9 }
http://www.sachetcatering.com/5 D- a* T$ n9 R3 O8 ^& D
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?
4 D# q' J7 g7 v/ }% l下列哪项不是酱油调味品的?+ J, v# u; K( B3 K6 q
A:Wasabi 日本辣根
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( y0 v. r6 I% B0 b6 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 K) _- _0 K: C7 V- S& e0 M( K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:
- J9 C8 i) z8 d7 c; }( \' JA:Pasteurization 巴氏杀菌
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% V0 u% U& ]: w1 J64.Which of the following steps is not the correct procedure for whipping egg whites?
3 z4 c+ [- u0 W p1 ~ @/ J8 N) b下列哪个步骤是不是正确的蛋清搅打程序?
, K) f8 k( c% _6 E% C$ eA: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:( G: N* {2 S r) w) ^9 J- Z$ b
A:56g and 63g 56克和63克* E$ l, Z' Y& X- c Z
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66.Evaporated milk is a concentrated milk that is produced by removing
+ \1 U& @- E* V v: j; q( G. |/ e炼乳是一种浓缩牛奶 是去除什么做的' \* y" Z" D* t i5 E9 ?( O& o
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:8 Q: s' p/ a: F; @3 ]' ^. p5 k: Q% A
一种烹饪方法,通过转移液体或气体是:
# v6 h8 _, i7 `2 L+ yA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; ]' M2 P& v) m6 r: o2 x" S
A:Gelatinization 糊化+ ^2 t& f. o6 y' ]4 Y! B9 f
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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?
4 I- m( s" r! S0 kA:Braising 烤; D' b' h7 S- r! I
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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:) c0 Y1 U$ H: ]5 z0 B* `# L' x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 V. F: h( R' G4 F* ]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
% [$ k+ ]9 [2 T, g9 y% a* I g# `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
# z I/ z1 B5 q! i. W( l. |/ wA: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?+ f* Z) a# a2 _+ ]
下列哪一项不是用于制造高汤(低汤)的原则?" O' I3 {! _& B1 F5 Z3 ?
A:Start the stock in hot water.开始在热水中操作
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; h+ ^: ?7 o* d9 \) m74.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8 y& G0 K6 ?0 T t$ W3 G/ T2 Z- W
A:Remouillage 法语熬汤
# D: ^6 e; P! l) `% X. chttp://www.haibao.cn/blog/post/176242.htm |
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