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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:
" s- }& A) N0 {: l& V/ q5 P哪位厨师最早带来高水准浮夸的美食
. ~: q! F* Y9 HAAntonin Carême 人名 安东尼·卡罗美+ J6 D0 ]4 e4 |( ~1 l
% c7 d( r, y2 G, v: ?! z9 E3 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ E( L- c) y- o' d8 h- n& G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" X0 ]2 X" v0 n/ HA:Cast-iron stoves 壁炉
0 A1 [4 ?0 x" t) m* R) e0 R! Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
2 l9 J6 S1 g/ x' j8 \+ _/ s: S' t7 B法国术语,用来描述roundsman,或摇摆厨师是:5 @( l# c4 v3 `$ u- `
A:Tournant 图尔南 L# S* L" p3 H
$ j" b) K7 s" I, g. Y" t& [ x29.Another term for the wine steward is:
& }) D7 Z8 Q$ o8 L6 j葡萄酒侍酒师的另一个术语是:, b( X& R# f9 |' c* c' l
A: Sommelier 侍酒师
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6 r! V; M. z4 C, x+ x% Y30.Molds, yeasts and fungi are examples of a:
% f" O/ D3 V! C' A; s5 a" p6 [霉菌,酵母菌和真菌是一个神马例子
( O3 i7 ?, a- s1 ]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:' d! w$ c- ^: Q4 H% F! _
根据加拿大食品检验局,食品的危险温度区在多少之间:# j, ~) S. p2 X% L
A:40° and 140°F (4–60°C) 4-60度; }& o, D5 @: c( L# ], c: j8 G
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32.All bacteria need the following for survival:
( c# A, R6 h. m2 _' v( d, [所有细菌生存需要以下哪些内容:
F. L) {7 h! R# ZA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 ~4 |4 y$ }3 e' p, B- q# y33.Which of the following correctly represent critical control points in a HACCP system?
9 `; `% V: L; ^8 D以下哪项正确表示了HACCP体系的关键控制点?- P$ z3 v3 ?% A' a+ c0 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 w% q* M6 a. W7 d+ e1 v1 V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 h! v; |* X1 N h% D34.Which of the following is not an example of a carbohydrate?1 G; W9 j/ A8 a2 n9 Q
下列哪一个不是碳水化合物的例子?) K2 v6 M5 z! k( ] c# n( R" u
A:Essential nutrients 必需的营养物质- d1 u8 [4 A* _# B; v) U
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35.The process by which a liquid fat is made solid is called: K0 E' q2 a7 Z0 m, }* S
液体脂肪做成固体这个过程叫什么& D# F/ r1 g3 [2 N, b- g4 |3 A
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
9 _( ~# B' E: h* w1 V, r% V8 Q下列哪项不是脂肪替代品的一个例子
' S. L1 n9 c/ [7 ~% v0 P$ vA:Acesulfame K 安赛蜜K表, R. T. A# X/ [6 { K* c. Z1 {# [3 \
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37.Health Canada requires that a product labelled "fat free" contain:
: a( w% n, N2 b+ `+ i" a& r加拿大卫生部要求的产品标有“不含脂肪“包括:0 d+ l9 ?2 {0 ~; G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; B$ }, |; q$ _+ j
2 A. B- O1 B2 D) ~38.Which of the following is not a problem associated with converting recipes?
2 b2 g; ]* E. `/ K- G- c下列哪项是不相关联的转换配方问题?! r2 ?1 y+ J7 O2 u/ }
A:Unit cost 单位成本, q% K5 l$ c! p
& w8 z. @1 Z _. ?7 d4 [39.The condition or cost of an item as it is purchased from the supplier is called:
# p& d" |' N& W: m1 G从供应商采购的物品的品质或成本叫什么6 {6 V1 _9 a* Z
A:As-purchased cost 购买的费用( i: c4 ]# [6 N& l' Y& G
, _ b( v6 K" F* m- n: L' x40.The amount of stock necessary to cover operating needs between deliveries is known as:, U% _; y" J4 p) _
在新货到来之前用于日常所求的必要库存量叫什么
- `# K k6 f9 m! z% u6 M MA:Parstock 基本日常最低库存. Q5 f( _ W- `" ^3 i5 G& e
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ j! z$ l7 N4 j# u. n5 x下面那个缩写是用来表明正常库存流程?* L1 s. ~1 Z5 W( q/ o
A:FIFO=FIRST IN FIRST OUT 先进先出( [4 q, C" q( o! }: Z; X
3 o! n% H# r; g. y& u) B$ I42.Which of the following knives is used to turn vegetables?
$ T' ]. j k/ M( i1 s: Y下面的那把刀是用来打开蔬菜吗?
! }# e7 S% P# U& _) ]A:Bird's beak knife 鸟嘴刀
- n: ~, y+ l# x$ }8 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# a7 P$ N) j8 v; G: V/ f0 m43.What is an instant-read thermometer best used for?- |* Q/ w6 Z3 t5 [! `
即时读温度计最好用于那方面?5 C" r/ f( E3 ~6 N8 O4 K3 r1 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ O/ d& N* C, u" Z0 D
& o8 j3 [! w6 z3 Q+ [" C+ L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" W" s& |5 Q2 O5 K* U下列哪些金属材料受热均匀,通常用在铁板而且非常重) L8 \/ b0 g+ x! f
A:Cast iron 铸铁9 D3 w: W2 p$ I9 L8 ~
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& G8 H9 D& p. E" g
哪件装备下面有一个可移动的碗和一个S形叶片?1 V* `; S& W9 @/ f
A:Food processor 食品加工机
% S1 o1 |; e/ S: n+ ?http://www.google.com.hk/search? ... iw=1263&bih=5725 Q, `6 f0 ~0 W
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46.Which of the following is not a rule for knife safety?- g9 v, _+ R8 _9 f/ O
下列哪项不是用刀的安全规则?
# ]8 u% G9 h( H, l" IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ ?+ Y9 e1 k: @* a6 p
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 P \6 u! |, M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" I6 G2 L, B( @A:RondellES
6 s/ |+ T# b& i" l$ T y! Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& L! U( x+ x+ z' x1 K* Z
& A _3 e2 F) X, F48.Which of the following is a diced cut used to garnish soups?
9 Z j: _! L8 V5 L! z9 B( b下列哪项是切成小方块用于汤的装饰?
; i& b) f- Z1 L. EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 t* e+ h+ J' z) n0 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 n# P6 b& e0 A% b0 o
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!!——
# R7 v! @% L/ {9 MA:Gaufrette
3 I/ d ]3 U% c( @# Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ T, v9 a V4 f) y4 J2 \ Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* A6 q6 \ k: R/ C$ }, {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; h6 `: c$ d# i$ R: h B1 r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 R1 K. A, ?$ J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 Y! q) ^% P- C6 o( L6 UA:Cilantro 胡荽叶 香菜8 k/ C2 |' b3 e" o& ?# N9 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 ? Z, g6 C& R$ D/ e
- W5 s: E; ]2 _5 u% f60.Allspice is made from:
+ v, {. e3 C" ^5 M 多香果, 多香果香料是什么
1 H4 X+ S! i' y4 I' \6 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 J m4 E6 a% s3 R9 `, R/ {
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ s" N; h D2 }* {2 P& A下列哪些是用来做香包德épices?4 b0 n- N: E9 Q- f i. O, ]
http://www.sachetcatering.com/
: L# O; J; Y* f# Z, p4 f; }# XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, p; ~8 f2 \( j5 S* P
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62.Which of the following condiments are not soy based?
/ X* T* q. N3 D2 N6 K/ A3 V下列哪项不是酱油调味品的?
0 P- L/ b0 u- d4 X$ JA:Wasabi 日本辣根
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) s3 S$ {. d8 b" z8 @% Z/ V3 P+ S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* p2 J: A" u$ a/ r7 `3 Q! H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:
1 p% Y. n& s2 l; c+ V5 ]7 l# s/ i2 JA:Pasteurization 巴氏杀菌2 f2 j9 c6 I+ O2 P' w8 K/ X' ^& Z
5 K' Q/ Y/ [( c$ ^; x64.Which of the following steps is not the correct procedure for whipping egg whites?
+ i0 ?: e* k& k8 F1 b下列哪个步骤是不是正确的蛋清搅打程序?. C" k0 H! U# _5 t! Q2 X' {
A:Allow to rest before use. 允许休息后方可使用。
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& K* P7 c8 y$ c. { `65.The weight of a large egg is between:一个大鸡蛋重量介于:
( T% G3 r# F9 o; j mA:56g and 63g 56克和63克, x* t* Y5 q& q5 a) q/ P# [
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66.Evaporated milk is a concentrated milk that is produced by removing2 A' M* q9 a7 v2 o
炼乳是一种浓缩牛奶 是去除什么做的; P3 T: ^1 ]- Y+ p( M
A:60% of the water 60%的水
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1 R4 u% ]+ p5 e8 C67.A method of cooking that transfers heat through a liquid or gas is:- x! T& E) ~. [) y6 I5 C% E
一种烹饪方法,通过转移液体或气体是:
4 H( U% c4 x& U9 o6 A# L# O; ?A:Convection 对流
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5 ?8 V; L5 Z7 B68.The cooking of starches is known as 烹调的淀粉被称为
# ~9 O5 ^3 P3 UA: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?) n0 C6 o4 e% X) Z0 G- J) k
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:7 a# F4 F/ j: s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 D7 ^: z3 L1 y& q) g71.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& A$ X& s: _- j" f4 Z
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
8 p+ u E7 C: a* Z- YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 W9 o# T$ N8 o( p! C
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73.Which of the following is a principle not used in stock making?$ {/ F1 `3 W( ~
下列哪一项不是用于制造高汤(低汤)的原则?, ^6 T4 J% c2 H& B0 D
A:Start the stock in hot water.开始在热水中操作4 K- O6 b3 }& e: X, q7 {8 x3 t2 Z9 D8 R
7 _" D+ ~3 s; A% X& j$ l% |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+ w, v3 N5 \3 W F3 \
A:Remouillage 法语熬汤
9 S g# A+ e' H" Xhttp://www.haibao.cn/blog/post/176242.htm |
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