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26.The chef who is credited with bringing grande cuisine to the forefront is:" c" s8 o6 x& k4 J+ r$ w
哪位厨师最早带来高水准浮夸的美食
3 L8 g: y- N1 ^( u% w7 A1 S8 WAAntonin Carême 人名 安东尼·卡罗美
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- G- V. d* k$ z) _) d4 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, J! z& Y% Q6 W/ R 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 。' v/ d. a. S1 G6 E
A:Cast-iron stoves 壁炉# Y# j, ?& v" g; ~8 q) O! R
http://www.usstove.com/products.php?id=6: x7 |8 l8 _% @& ~
/ q# x. j- o; k7 z+ _28.The French term used to describe the roundsman, or swing cook, is:
& L+ t3 |; R$ W) ?7 u法国术语,用来描述roundsman,或摇摆厨师是:
( H3 _4 v2 d& {& b0 oA:Tournant 图尔南
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29.Another term for the wine steward is:
9 r& U! h, S8 H葡萄酒侍酒师的另一个术语是:! q* {6 j( h+ |) B
A: Sommelier 侍酒师" C) n2 }' F! ?4 O1 j3 H
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30.Molds, yeasts and fungi are examples of a:
$ ]. C% x: ?1 x霉菌,酵母菌和真菌是一个神马例子: X z, ~& \" t9 p) |) I# x: I- J5 `
A:Biological hazard 生物危害 a& \4 E5 q, U5 p: t( h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# [# _ S- x/ X1 t& q, G3 ]# Y. |) X
根据加拿大食品检验局,食品的危险温度区在多少之间: j- Y: i" D' N, b8 O7 S& |* \
A:40° and 140°F (4–60°C) 4-60度( S2 `7 L8 R( O! f* u: |: r
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32.All bacteria need the following for survival:" I a, P: R7 U. `+ {
所有细菌生存需要以下哪些内容:! R2 d8 s( @% ], M5 A% t! b5 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
5 }8 O0 Q+ a+ E& r0 K以下哪项正确表示了HACCP体系的关键控制点?& w0 O2 l: K! i$ q- R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; Z3 K/ a9 V0 \: F
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?; x& ~$ t% i4 x+ Z0 y
下列哪一个不是碳水化合物的例子?0 O# _ J$ D- M, J" d
A:Essential nutrients 必需的营养物质
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9 G/ T% B5 B% t0 s/ {$ H0 e# _; J35.The process by which a liquid fat is made solid is called:
0 F$ H! Z! i& I+ z3 O/ M& w液体脂肪做成固体这个过程叫什么
+ }* C( S. {8 r- gA:Hydrogenation 氢化+ N8 l6 R( U) s+ r# L4 l
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36.Which of the following is not an example of a fat substitute?
( D8 I) k8 k2 m; x$ O9 `5 I0 n下列哪项不是脂肪替代品的一个例子
: j, y' g5 A, p, IA:Acesulfame K 安赛蜜K表! T6 i0 x: O5 V9 D: Q/ [
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37.Health Canada requires that a product labelled "fat free" contain:
5 J. [ k+ c2 o: E7 w加拿大卫生部要求的产品标有“不含脂肪“包括:
6 I) ~& p' b0 K$ {8 N" V0 v$ ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# o+ @2 P, ^& A2 p5 w" E
4 p+ ^! U9 ^# D, R& S38.Which of the following is not a problem associated with converting recipes?" w& _( I0 S0 H X% }- H% ^# Z+ p
下列哪项是不相关联的转换配方问题?# j8 t) q* r( [0 L: n/ N
A:Unit cost 单位成本' j. ]: {0 ^+ D8 u1 U: {2 a
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39.The condition or cost of an item as it is purchased from the supplier is called:; ?5 C( x- l4 u+ h8 }7 P% K2 P1 |+ F
从供应商采购的物品的品质或成本叫什么
0 @6 e0 E# T( ?# P% u, j; @ tA: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:
2 O2 s0 D' B+ O/ {在新货到来之前用于日常所求的必要库存量叫什么
5 E i9 c/ B; u/ Z0 m# W8 V' I% gA: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?
" T( J I( o+ \下面那个缩写是用来表明正常库存流程?9 q. j8 p( Q v, y! @- e( U' K
A:FIFO=FIRST IN FIRST OUT 先进先出* S. @6 }% M$ |) ]
0 T" b: W# c& e' r+ u% }% c42.Which of the following knives is used to turn vegetables?
: e! ]' ^4 r: x2 t8 K* g! M下面的那把刀是用来打开蔬菜吗?
1 A' Y" E1 M& H# }2 G; F2 QA:Bird's beak knife 鸟嘴刀
6 ?6 b8 L3 ?, S* G0 I+ v% qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; y8 K/ i) _- K9 D0 x
) F4 x/ K- a% R3 V: F43.What is an instant-read thermometer best used for?
9 a' J9 F3 p$ e! \$ G, r即时读温度计最好用于那方面?5 `2 o+ e: ^. C1 I- \6 ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 L& r# j# W1 O; T/ y
, G7 z) j# j: \# v% P3 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. X) n) H: ]' U$ H3 O- |4 J" P4 x g下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 t1 S J6 n2 e/ l& R4 qA:Cast iron 铸铁
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' j$ Y1 V+ B6 ]. b& y1 I, `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ F' [1 [0 [/ q z# R, X' _$ z3 e& k
哪件装备下面有一个可移动的碗和一个S形叶片?% a- V2 r. p# J/ d' Q
A:Food processor 食品加工机
% h7 _* y; M% G" J2 }http://www.google.com.hk/search? ... iw=1263&bih=572
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! [& N) G* S R V( Q46.Which of the following is not a rule for knife safety?
7 H7 C1 F& v5 s: q; m下列哪项不是用刀的安全规则?
8 ]8 d" m( f0 B* l$ D; S6 z" HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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u. z. H; v, U( ?( W5 ^% r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, |; q# ?3 l% y1 o' z9 ?! v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 v( h y4 B" X5 A5 R8 E- W h( w% ?
A:RondellES ) ?1 _- N! _0 y/ n' }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- ^! `6 O' F' s. `1 e& n* K V
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48.Which of the following is a diced cut used to garnish soups?
; W1 A" [/ F6 h+ P2 Q下列哪项是切成小方块用于汤的装饰?
; S9 \3 p, E, [6 G2 w% d6 C9 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" Q8 n( b( p$ M$ F0 ?" k: }: W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- J( U o. u$ F. U. L' [9 V
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!!——
F# m S" b7 Y5 ~3 t9 d3 A% `A:Gaufrette 3 c1 a! ~; r, {4 [4 T# D, h [; v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, l0 ]6 c7 o6 {2 l0 Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" S% Z7 k: a9 \! b3 U( t% Y: J+ rGaufrette :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?8 s) s9 S" [4 H, J9 \: d
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)& e0 Q3 r0 @" Q' ~' ~
A:Cilantro 胡荽叶 香菜
* x1 H9 S' } thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 j5 {; i7 p; @+ V
5 i4 D) X( c; t7 `% s6 T60.Allspice is made from:
, @0 w, I0 z/ O4 L8 A# a5 P 多香果, 多香果香料是什么
( d9 m5 _4 V, v; ?; A- J4 W7 u$ Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 R" V! L) n+ K& p+ I; _$ xA:A dried berry 干浆果1 @) q2 h, m6 }' Z% M# ^6 Z
6 c% d+ W% E i7 o61.Which of the following are used to make a sachet d'épices?: y6 S2 h5 f! l. _
下列哪些是用来做香包德épices?
g$ a, f$ C2 r5 K" rhttp://www.sachetcatering.com/1 V x% H- Y3 D; a' c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( @6 ]* T* m2 r& x& t( z/ f
; {( O: M9 [3 h62.Which of the following condiments are not soy based?! s+ Y6 ]. V. A8 |
下列哪项不是酱油调味品的?
; V( z0 @4 C) YA:Wasabi 日本辣根
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! Y! y6 d, L, n0 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" l$ h) |2 j! J; ^2 V# b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:5 ]# B( X& v# T0 k
A: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 k5 z, {. j1 x% W" j! r2 S
下列哪个步骤是不是正确的蛋清搅打程序?% T8 X2 X" w" i$ r& z7 r! ]# W
A: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:
6 w' I3 H2 ?7 Z- UA:56g and 63g 56克和63克
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1 l5 E9 x! {, W& O66.Evaporated milk is a concentrated milk that is produced by removing& [+ i& e9 x* E- Y- K' C) m
炼乳是一种浓缩牛奶 是去除什么做的
! H% y9 g- B( i5 ^: ZA:60% of the water 60%的水4 p5 a1 q5 E6 V
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67.A method of cooking that transfers heat through a liquid or gas is:
! h4 o, U* f* e$ N, Z, j0 f3 t一种烹饪方法,通过转移液体或气体是:
) u9 a4 N9 E, z$ C" MA:Convection 对流
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3 q& j7 F9 f* Y68.The cooking of starches is known as 烹调的淀粉被称为# q7 Y) ~3 w) Q% i# [( T) P
A:Gelatinization 糊化$ _0 }( e( L; W( 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?* S: Q) f1 {$ B) m2 O
A:Braising 烤 v' `! ? `9 a9 }0 z- h
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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:" b' W5 @( R M# g. `, n3 D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) v% s+ W1 a" b- ^
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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
" n/ _6 N" Q hA:Fumet 原汁
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2 i7 t1 D& b3 m, N3 g) c6 S72.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" ~' N2 {) }8 r' y' m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ a) n( W9 G6 y8 B3 F! `2 c0 [8 R- t
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73.Which of the following is a principle not used in stock making?+ U2 B! t- g8 J; A
下列哪一项不是用于制造高汤(低汤)的原则?
$ a( C/ v7 ]) 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
. P' s. g% i4 w7 D# A8 o) i ]A:Remouillage 法语熬汤
2 L; B& A, r8 g- v/ d$ W' B- T! ]http://www.haibao.cn/blog/post/176242.htm |
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