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26.The chef who is credited with bringing grande cuisine to the forefront is:2 L' F8 e% s4 B% T
哪位厨师最早带来高水准浮夸的美食
9 p- l7 _- ?" p+ `; e" y$ _% ]AAntonin Carême 人名 安东尼·卡罗美* L! a7 h; ?, R# n" ~
4 h: M9 |7 P" H& ]' g2 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 j" Z# i2 S% I0 s6 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 i0 m5 y7 @" l2 o& V7 A
A:Cast-iron stoves 壁炉" F; [ e/ B5 Z2 V
http://www.usstove.com/products.php?id=66 \; G# A! y' H) C7 _
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28.The French term used to describe the roundsman, or swing cook, is:
) Y' e2 j; O. p9 }, v法国术语,用来描述roundsman,或摇摆厨师是:
" q+ ?& y/ |" p8 o) p6 m) ^A:Tournant 图尔南
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29.Another term for the wine steward is:4 ]% E* W1 l6 s3 r2 k1 a
葡萄酒侍酒师的另一个术语是:4 Y9 f' q. t) R- F6 }+ G6 u
A: Sommelier 侍酒师1 W5 w }/ m& m( u5 f' K; r& Y
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30.Molds, yeasts and fungi are examples of a:
) f# j7 m: X& g霉菌,酵母菌和真菌是一个神马例子
/ m* }) p: c5 w4 q% c3 f( I/ NA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" U( O7 O6 L4 Y1 m' w, E- h根据加拿大食品检验局,食品的危险温度区在多少之间:
* X, Z1 a) H) Q D7 jA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
0 m) P% J0 r" I! i2 I% N0 q& H所有细菌生存需要以下哪些内容:' b0 `% q& V: S
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?) V. n; c8 Y& U; Y) G$ D
以下哪项正确表示了HACCP体系的关键控制点?- p, w- k' l+ N- C- D# c6 c# z- V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& y p4 g9 e! a) U食谱,接收,储存,准备,烹饪,保温,冷却,再加热; ~7 M( V5 W/ {4 ?! p2 ~
! _# W$ `/ I- j8 b5 ^# h% u34.Which of the following is not an example of a carbohydrate?- p7 o% v, L# K+ |. f& l! }2 E+ A+ K
下列哪一个不是碳水化合物的例子?% n/ `3 M2 f& [
A:Essential nutrients 必需的营养物质3 H' w' `3 A. N1 Z& p; O% C+ a
3 K5 A$ b' ^1 w+ A- H9 G4 F" u35.The process by which a liquid fat is made solid is called:3 w7 I Y7 `* B
液体脂肪做成固体这个过程叫什么% A) D4 z0 ^4 s" M
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 C& K: J* S l" J" n, G; D下列哪项不是脂肪替代品的一个例子
% ^" f. r3 X# z0 mA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:( T- {0 v+ @. B) |$ F1 G" s9 S
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 ^+ w8 I5 K9 q# nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# t3 u5 M- G1 [# T9 F
2 R B; f: ]' b; o! k38.Which of the following is not a problem associated with converting recipes?; F/ P9 x$ S- d6 y# @
下列哪项是不相关联的转换配方问题?) |/ B6 I0 f4 T
A:Unit cost 单位成本 T3 \- n& W& u6 d, ^
6 l& S1 \9 V/ ^$ l' w8 r( i" _6 o( [39.The condition or cost of an item as it is purchased from the supplier is called: U. o' U3 ~7 D+ x
从供应商采购的物品的品质或成本叫什么
5 |" ?2 f/ }+ d' m7 ]4 B0 m! y, NA:As-purchased cost 购买的费用9 j! ?. D6 p8 x
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ z1 h y7 ^* @# S0 W在新货到来之前用于日常所求的必要库存量叫什么0 N4 I0 K8 n0 Z8 c& B% f& \
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?6 L7 _( `2 e9 M
下面那个缩写是用来表明正常库存流程?
& S1 y ^- N/ l- p4 J8 M. ^* GA:FIFO=FIRST IN FIRST OUT 先进先出6 \ Y f b/ V& D
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42.Which of the following knives is used to turn vegetables?
, p- }# U7 ]3 \) Y下面的那把刀是用来打开蔬菜吗?4 j1 _4 |/ G* u2 L* \+ ^' f! E
A:Bird's beak knife 鸟嘴刀! p6 k5 v+ v; ~$ k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?6 q1 |8 |& I3 }. n b5 L8 H3 y
即时读温度计最好用于那方面?
( u( ^8 m- u) ^7 j. _. U$ }& \A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ R: Q8 Q T' G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: V5 ?. \8 L2 A" H
下列哪些金属材料受热均匀,通常用在铁板而且非常重: K/ ]% F) V- Z6 y
A:Cast iron 铸铁
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9 Q7 ]$ V3 r7 g$ k% ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 ?- k$ }; G( W6 T* N" j: j+ j8 Q, Z/ }
哪件装备下面有一个可移动的碗和一个S形叶片?
5 d, M) {8 k8 BA:Food processor 食品加工机+ a9 u" L2 j- d1 t3 d9 }
http://www.google.com.hk/search? ... iw=1263&bih=5728 T: Q0 T% s) s' y& D
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46.Which of the following is not a rule for knife safety?
" b( ]/ d4 r7 P" y, t下列哪项不是用刀的安全规则?
. U( g4 \1 e( ? PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 c4 k7 g0 n8 c l, Q
& _" o* y, O+ J, r7 K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 S, f' ]6 A1 q+ `3 h, n$ A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 [. O5 Y% w( O) A }1 F% \A:RondellES 0 N. A1 e- @) E( Z3 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: B& M& W5 M: G7 u. y s8 Y- o48.Which of the following is a diced cut used to garnish soups?5 Q2 h# p' b: |7 Y5 f s
下列哪项是切成小方块用于汤的装饰?" o0 R9 o2 @* F6 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" H+ S* }9 x& G G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" i+ b1 k! X( U8 f5 {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!!——
% _: q k4 `- i, D2 l( u* wA:Gaufrette
7 _8 D" L+ p _" S* Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 L$ N) T$ K, j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 c0 ^ R ^4 n5 F- @1 z' w. v7 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* u$ w S* X4 I: b5 A
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) m' P4 Q5 p1 b. E6 c: A* h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)8 b1 ]# y `3 F5 o
A:Cilantro 胡荽叶 香菜
- i W8 I+ j$ ?; ~3 r" yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# R, |5 v, x* w2 q8 d: @: y
多香果, 多香果香料是什么; ~6 V! R x5 n$ `& V3 ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ t+ Q Q' H1 ]) i
A:A dried berry 干浆果2 ], u% e, M" v
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61.Which of the following are used to make a sachet d'épices?% N# a+ ~( G- E9 j# u
下列哪些是用来做香包德épices?8 h; j" k! W% d, T5 _
http://www.sachetcatering.com/7 t5 T o ~0 d; P/ M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. E9 w. C# n" U `. s5 `* h
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62.Which of the following condiments are not soy based?
, {0 k! a- z/ n下列哪项不是酱油调味品的?
( [6 f! t; F8 b# bA:Wasabi 日本辣根
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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:" F* [: E4 g, @1 y8 z
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:
% h7 ^4 J6 l8 S J/ {A:Pasteurization 巴氏杀菌$ V7 o. E$ f; G0 ]* ] }
! R& ]& b3 x% ?3 g$ W! l2 f2 Q& t8 s% N8 W64.Which of the following steps is not the correct procedure for whipping egg whites?8 z9 k/ n: K- n5 @& W: x. \
下列哪个步骤是不是正确的蛋清搅打程序?- a( e" I# \6 s+ |! N" s
A:Allow to rest before use. 允许休息后方可使用。
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5 t" U1 ~" {$ C) l& v$ ?! @6 M65.The weight of a large egg is between:一个大鸡蛋重量介于:
" J. C0 _$ Y( J6 C* a$ x* BA:56g and 63g 56克和63克; G ^, V, M8 h4 @
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66.Evaporated milk is a concentrated milk that is produced by removing
! ?- h! j: z, x# s2 u# _0 h炼乳是一种浓缩牛奶 是去除什么做的2 r7 d0 M; i, i% N& ?; J* f
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:
4 `- V0 \/ u, X- ~/ a" e2 ?. U一种烹饪方法,通过转移液体或气体是:! ?* Q* [: a* Z4 e$ C" i
A:Convection 对流6 P: j" Y' m' U' q+ N d% {2 G( P
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68.The cooking of starches is known as 烹调的淀粉被称为" [/ r8 b' z! h
A:Gelatinization 糊化( o/ d7 w( E2 [2 d7 y) {; P# N
# U+ a7 g3 h/ E$ f( c/ o v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ Z2 L f# p% [% C- o; V6 U4 a$ e' n
A:Braising 烤
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W0 }+ U) H- Y6 O70.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:& G- c7 b9 |) N8 Y: y0 u/ _' \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! j1 V; J8 b# @% O3 m' T71.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
' `! X+ d2 S0 G% }3 t, E. \A:Fumet 原汁$ _( z Z9 ^, |( |* O! ?7 c
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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: s1 \& y- ?$ l) f
A: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?
, L t6 u7 {8 _下列哪一项不是用于制造高汤(低汤)的原则?$ S$ p9 y1 k. I% i) K& s$ ]
A:Start the stock in hot water.开始在热水中操作' @0 V% h" m: _# c3 x2 l) @
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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
$ [9 K8 S, a, \% m5 c9 h% gA:Remouillage 法语熬汤 r: O; a# _4 ]! e/ Z# k- \/ X
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