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26.The chef who is credited with bringing grande cuisine to the forefront is:1 U4 M5 g* U! `' Q
哪位厨师最早带来高水准浮夸的美食, Q5 |6 w: Y/ m6 |5 V
AAntonin Carême 人名 安东尼·卡罗美 a: b& { w& t
$ L! |0 K! \. v0 @# R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* d; O$ p/ e# U. `& H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 V4 D8 f6 A- Q
A:Cast-iron stoves 壁炉5 j+ \6 ]7 X5 }( |/ ~1 A: S- o
http://www.usstove.com/products.php?id=6) j# K$ z# a$ U/ `( A6 F
% p* L# M# k- k: Z28.The French term used to describe the roundsman, or swing cook, is:
5 `* |( j6 V0 T( F J- f: v法国术语,用来描述roundsman,或摇摆厨师是:
/ Z& ` C6 @5 ZA:Tournant 图尔南: M1 e ~& s- [ x7 H5 c1 `5 g
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29.Another term for the wine steward is:
" P/ x$ m4 a5 u% N$ S. T: f葡萄酒侍酒师的另一个术语是:- ~9 l" J# v" o3 f8 I. q
A: Sommelier 侍酒师$ y' P2 n5 h9 j5 n$ R; t7 L
Y' n, t$ u* `% Z30.Molds, yeasts and fungi are examples of a:& Q$ {- X6 f) X. Z2 \
霉菌,酵母菌和真菌是一个神马例子
$ ^6 s$ B3 J" W! g% OA:Biological hazard 生物危害! Q( w/ p# ]: w, |
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 [; G5 M4 n6 w( g$ U& V9 y4 p; Z根据加拿大食品检验局,食品的危险温度区在多少之间:4 b. M* ^- j6 ~$ n' A2 [
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( {$ F+ V( E# R* g9 {& p: O
所有细菌生存需要以下哪些内容:2 |% Z) x/ u% u( z' B6 H6 C, a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ t5 {9 G$ @: a3 s8 @- K33.Which of the following correctly represent critical control points in a HACCP system?
: ~ d% H' A5 n9 U+ R以下哪项正确表示了HACCP体系的关键控制点?9 X& |) o+ F' j5 U! y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : q$ C6 G6 Y) O" i. |( b0 p+ V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 r) r) h" K! v1 ~
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34.Which of the following is not an example of a carbohydrate?; L; a2 \+ g) o; ?+ k
下列哪一个不是碳水化合物的例子?" Z" ~( e0 F; k7 c$ a$ s/ C
A: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:
" x: q" V2 e" H% t液体脂肪做成固体这个过程叫什么
! n4 a" o, m, W2 hA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
s* l1 o5 L6 m: W- o# I8 x! y下列哪项不是脂肪替代品的一个例子
8 B+ t' W# N; J0 I! yA:Acesulfame K 安赛蜜K表/ c( S, M& M* Z5 W1 p0 P% I
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37.Health Canada requires that a product labelled "fat free" contain:
$ o/ u0 ?. a! s' ]! V: ]加拿大卫生部要求的产品标有“不含脂肪“包括:! q+ s$ H- \: v a$ a' R1 w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. Y% y) {6 ~( c+ C/ D' X38.Which of the following is not a problem associated with converting recipes?/ b% C9 ^7 w% D+ Q ^; W0 n! @
下列哪项是不相关联的转换配方问题?
+ v0 b' i6 B3 [. M/ T5 @% C* r( `4 vA:Unit cost 单位成本8 q$ l( S7 r4 Y8 \" d
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39.The condition or cost of an item as it is purchased from the supplier is called:$ d7 {+ t% K# T& R N! w
从供应商采购的物品的品质或成本叫什么
L5 P/ d9 J! k; g Y& L {2 sA:As-purchased cost 购买的费用: n7 w1 l) F$ c; p: Q& {) J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" b4 T: p$ l3 R5 x2 l1 G6 T4 z! k
在新货到来之前用于日常所求的必要库存量叫什么
/ F5 l/ C' [! _' UA:Parstock 基本日常最低库存
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, w$ P5 ` X6 B9 c( O- F41.Which of the following abbreviations is used to describe the proper rotation of stock?
' ?5 e# a( c+ `下面那个缩写是用来表明正常库存流程?
, d! ?" j: V- S% i+ U9 SA:FIFO=FIRST IN FIRST OUT 先进先出
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* g+ |) E# P/ n) d6 Q# i42.Which of the following knives is used to turn vegetables?
2 F! P( ]% z) x4 N; x. o4 v下面的那把刀是用来打开蔬菜吗?
z* M: g8 x6 _4 A# x, }( d8 kA:Bird's beak knife 鸟嘴刀# @" k8 F' W, C/ u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird g! j$ u# t6 k) o' T
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43.What is an instant-read thermometer best used for?1 x/ s5 x! Y% X
即时读温度计最好用于那方面?+ c3 }! _. F2 B8 N$ G* m. X0 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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% q7 `- U& G1 U4 k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. E/ E( h! Z$ N$ K0 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& I* R% N% f% W b# M, [& WA:Cast iron 铸铁8 X. Q$ a. Z; i& {& M' V
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 }3 F; a2 o) z2 H! B' o
哪件装备下面有一个可移动的碗和一个S形叶片?
& }# ~7 }6 W4 }( K1 q, A" TA:Food processor 食品加工机
a9 h$ D6 d6 I) N% Lhttp://www.google.com.hk/search? ... iw=1263&bih=572( H# u5 _! x5 C4 W0 L) \: p
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46.Which of the following is not a rule for knife safety? v& S* g3 j; P/ T* }8 ]* S- S
下列哪项不是用刀的安全规则?4 `- O. X* \& w. q, J
A: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:- l, S# ~6 G7 O7 I4 _1 [. O! x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 u/ f# J1 p) ?$ G
A:RondellES
. y9 o L, E4 p7 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ I! O. x) H8 y Z0 A48.Which of the following is a diced cut used to garnish soups?
$ O( Z1 F1 \$ x/ d) U6 d8 w下列哪项是切成小方块用于汤的装饰?
6 d- c0 w8 e. v' R& T4 `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 V" i9 U I3 ?: f2 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 C" R% |2 D$ `! W' \" N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!!——
) v4 p1 m/ _7 cA:Gaufrette
( R, m* ~! w+ n3 B! Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 Y6 L3 Y9 j0 w$ h0 e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% C4 F; R r0 T8 {* f. e6 [5 O( NGaufrette :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?/ U7 v7 P; Q) p3 Z
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 _8 t' {/ r4 N- l
A:Cilantro 胡荽叶 香菜
' f2 q( ]$ [. U, v1 R$ _8 v, [# Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- q! \3 l% [: H& C+ B
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60.Allspice is made from:; A7 F$ H3 g& `+ S4 n3 K
多香果, 多香果香料是什么
5 X" |5 } D; G6 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 w, m( m$ A( {
A:A dried berry 干浆果% N X& x% V& X) u* R; P1 N
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61.Which of the following are used to make a sachet d'épices?
. n# i" K+ ^, W8 V$ `下列哪些是用来做香包德épices?/ }) e7 P) P" n2 }
http://www.sachetcatering.com/' X; s& z: w7 ?0 g4 p) X% Y5 C$ {1 l
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?- D3 \" \4 C4 X* d$ d4 K
下列哪项不是酱油调味品的?
( K# R, z# h+ a3 OA:Wasabi 日本辣根5 E ?0 f" [" e' l4 a1 z
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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:. {! w, n& c1 h/ L, I. Y
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$ v4 ~' ~9 t# `% p% {A:Pasteurization 巴氏杀菌
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% [2 L+ i" ?$ {. A4 A- k0 i1 @- y% |64.Which of the following steps is not the correct procedure for whipping egg whites?
- B- j3 c: |* l& P下列哪个步骤是不是正确的蛋清搅打程序?( w) H3 ^7 @/ I) t) p
A:Allow to rest before use. 允许休息后方可使用。
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9 c" H7 E0 c9 V* x, y/ v t) z65.The weight of a large egg is between:一个大鸡蛋重量介于:
% |7 ?( J; q E/ V7 i3 s. QA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
/ J! F+ ]6 R. J+ f* A' | F& j炼乳是一种浓缩牛奶 是去除什么做的
! d) U/ q) I0 n2 MA:60% of the water 60%的水5 @9 E/ m+ c- `, {- s
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67.A method of cooking that transfers heat through a liquid or gas is:- b" j4 X8 U- t- {
一种烹饪方法,通过转移液体或气体是:
5 @- L. t9 r8 E2 x @6 JA:Convection 对流
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+ ^! C& p4 z/ L7 P68.The cooking of starches is known as 烹调的淀粉被称为
6 M: b$ y. h9 v1 g* \# i* qA:Gelatinization 糊化4 T7 \9 |" U/ 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?
) y2 B* o* o$ j: G1 t# u8 R1 lA:Braising 烤7 H, Y: Q+ i2 a; T0 |
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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:' Q b! t1 d/ D. g6 Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! E0 G* _: y9 ^. K9 ~. o71.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
! f: K% u( j7 s( dA:Fumet 原汁+ I" m' x i2 o- |! x
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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
# O! c3 n0 t* l- S& h9 C! ~; iA: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 ?9 {, G: k2 q. `! s9 M下列哪一项不是用于制造高汤(低汤)的原则?
; S" @/ c" b* w) @% ?4 G2 O, W% x# [A:Start the stock in hot water.开始在热水中操作
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) c- h7 U) |; O& q; Y( A74.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
9 v7 Y$ k9 I# B$ IA:Remouillage 法语熬汤
) m4 h$ T# ` Z$ dhttp://www.haibao.cn/blog/post/176242.htm |
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