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26.The chef who is credited with bringing grande cuisine to the forefront is:& }# [# I4 L# ?. C: q2 e
哪位厨师最早带来高水准浮夸的美食1 w1 f1 \! A2 n1 `
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 s4 B2 ]7 }9 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 。! b, X* [. T9 u8 O& p# w
A:Cast-iron stoves 壁炉: x5 p9 a' }. {+ ]. q! w+ B
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
F i$ I' I" m$ F3 T法国术语,用来描述roundsman,或摇摆厨师是:
5 x3 y! T2 r3 ~4 P( G; wA:Tournant 图尔南
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* @: j, u( D8 L3 u29.Another term for the wine steward is:1 k$ |9 f1 @. f9 ^
葡萄酒侍酒师的另一个术语是:
, s. f* ]6 x7 FA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* T( c" n: l% c3 Q9 ]
霉菌,酵母菌和真菌是一个神马例子
6 _$ _( A8 x: E& n% ZA:Biological hazard 生物危害
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) h' [2 E3 T5 Q) d: y2 [! N. d. X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) G! G5 T5 G3 j* s# d9 o根据加拿大食品检验局,食品的危险温度区在多少之间:: F% I8 l0 H) B/ W+ l
A:40° and 140°F (4–60°C) 4-60度6 N0 u* M6 |; Q! ?: S
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32.All bacteria need the following for survival:6 u' `4 \& j+ K6 A) C# L5 L& Q
所有细菌生存需要以下哪些内容:
* K$ D/ g/ j( Q- a! k3 \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?
, Y% ?3 m8 o3 @/ k B% s6 a9 ]9 E7 O以下哪项正确表示了HACCP体系的关键控制点?* f# u; U# F% ~) O$ \1 V) F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- m+ A2 ~6 @" B食谱,接收,储存,准备,烹饪,保温,冷却,再加热' s' m) l7 D7 G& X8 G
+ _ W& c5 A6 { J34.Which of the following is not an example of a carbohydrate?) Y2 _9 Y# B0 Z) g/ j" s& D$ w
下列哪一个不是碳水化合物的例子?
" |+ {$ ]7 y* r" q t/ DA:Essential nutrients 必需的营养物质
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2 D- i9 D0 m% |0 `# ~% Z& T35.The process by which a liquid fat is made solid is called:
8 u! h. S6 ]% }/ i液体脂肪做成固体这个过程叫什么
' a4 K4 S! D! @, MA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?) ]% n3 H- C4 t! C; Q! D2 V
下列哪项不是脂肪替代品的一个例子
" i7 c# v! O# Q- f2 z/ _A:Acesulfame K 安赛蜜K表& E E9 v) W) x8 C
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37.Health Canada requires that a product labelled "fat free" contain:
' Q! O1 h( e9 c) {2 a加拿大卫生部要求的产品标有“不含脂肪“包括:
+ J4 i2 K; y: a5 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
: [3 d$ {/ o3 W; J6 ^' K/ f下列哪项是不相关联的转换配方问题?
! F- J4 h# M! o# E) YA:Unit cost 单位成本3 U. L- }$ R0 m
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39.The condition or cost of an item as it is purchased from the supplier is called:
# k5 B3 x( n: W( u从供应商采购的物品的品质或成本叫什么
7 s5 E4 V+ \7 p% |; {2 TA:As-purchased cost 购买的费用2 T( y, ^3 t% K: D; E
3 M, P3 h/ e1 G! s) v40.The amount of stock necessary to cover operating needs between deliveries is known as:1 u/ z1 Z' F$ j& g, Q2 F* I F! `# K
在新货到来之前用于日常所求的必要库存量叫什么9 m# l) }5 X! f# o9 Z# e) e
A:Parstock 基本日常最低库存. Y1 ~+ _: Q& v! r6 w3 e8 n v0 e A
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41.Which of the following abbreviations is used to describe the proper rotation of stock?7 T. }# `% O4 I/ ^% D. L0 M0 h. p
下面那个缩写是用来表明正常库存流程?, V( @" v; B) P; m( a y
A:FIFO=FIRST IN FIRST OUT 先进先出
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6 q# ^9 o9 ~2 ]* s3 O. y2 u42.Which of the following knives is used to turn vegetables?: S4 Q1 C* | t+ W" A6 a, Q
下面的那把刀是用来打开蔬菜吗?4 _6 @9 {+ k% U& p; f
A:Bird's beak knife 鸟嘴刀
6 G' p- W5 V3 }; x5 L9 K( S: ~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?
n7 K# ]: L0 |0 K9 v即时读温度计最好用于那方面?# {$ E$ M* f6 u- K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ L X' I4 m% R; D; q3 ?9 l% w
下列哪些金属材料受热均匀,通常用在铁板而且非常重) O3 X# B0 C1 i7 k, z8 q
A:Cast iron 铸铁: w. K3 e( I4 c
/ h8 R# O. M, x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, q! \1 v4 u8 C6 p: N( n2 [哪件装备下面有一个可移动的碗和一个S形叶片?" A4 D/ q3 Y* P1 E. l
A:Food processor 食品加工机
; P8 A; c; g/ qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
3 M2 V, S4 T/ ^: n; E下列哪项不是用刀的安全规则?. z( g6 |! I+ Q5 m6 U- d1 z& }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) u* X' f: t; n
9 [. W" m- G. p7 ? i; ?) S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 e4 a$ l8 @$ ?# S0 _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 ?0 [# x; s: ?, Q+ `
A:RondellES / f# i1 A7 B, a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?( S- I' E5 Z) ]6 u: N4 \" a/ o0 {' Q9 y
下列哪项是切成小方块用于汤的装饰?
1 K+ o7 E2 r4 j3 Y0 C2 FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 n0 V/ S- g: T) b3 ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
r: T, a3 c y9 T- L5 Y+ K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!!——0 L" {1 N9 n" b* [6 z# A/ F
A:Gaufrette 4 k' F1 l0 @8 e2 t" D/ W9 `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. K/ j) M- \* T% B& T9 Y5 c0 l y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 m- h! Q8 q- w$ n* z+ E, t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 k" W% p+ N. A, L* H1 @9 q
( T) q) K% k* \( q1 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 h: [3 u* X6 m& o1 G4 W
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)
" U" Q* I( `5 uA:Cilantro 胡荽叶 香菜
- A9 ?/ s( @# H6 ^0 lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 S, X2 G/ S! \/ k
" `; L2 D2 j( w& a8 }* z# `60.Allspice is made from:
" H4 l$ |+ T: k' u' Q! @% i 多香果, 多香果香料是什么
$ Z8 o1 u; z) R7 H; s6 n# G3 F5 j7 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 B- U; ?6 i1 i
A:A dried berry 干浆果
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8 p( r0 l u4 U61.Which of the following are used to make a sachet d'épices?
% S' _6 T, {+ d& W9 o. M) S下列哪些是用来做香包德épices?3 P8 h$ ]3 q8 b# A
http://www.sachetcatering.com/; [/ q/ c: n4 l$ ^, Y) j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, u3 T; h* n: {
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62.Which of the following condiments are not soy based?) _* K1 B* w: Z; K. Y3 t
下列哪项不是酱油调味品的?( y) b5 ?( T1 j9 |
A:Wasabi 日本辣根
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0 h+ N! B# v: V; ]7 w @' N* Y# T' V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ ~) r1 R: j0 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:
4 m; @: _1 z y4 W# m/ dA:Pasteurization 巴氏杀菌* t4 l' Q) N5 ?; a* i, U
6 S2 j: n5 V: p) ~$ S64.Which of the following steps is not the correct procedure for whipping egg whites?
* L3 K S1 J& T; T+ y下列哪个步骤是不是正确的蛋清搅打程序?
@, [8 O- W: s) o0 }; I6 AA:Allow to rest before use. 允许休息后方可使用。
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1 s. b1 r2 c0 n0 F' v65.The weight of a large egg is between:一个大鸡蛋重量介于:7 r+ m" r Q x$ n; K( l
A:56g and 63g 56克和63克
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! u' P0 j$ q/ ?4 _66.Evaporated milk is a concentrated milk that is produced by removing* l3 V2 i) b R( ~$ Q
炼乳是一种浓缩牛奶 是去除什么做的
d! @) B9 ]; O5 X4 PA:60% of the water 60%的水
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, u, H4 E0 p8 d67.A method of cooking that transfers heat through a liquid or gas is:
1 x6 X' A/ R7 `: k( ]- d! o, X一种烹饪方法,通过转移液体或气体是:, w4 S. s' r5 M4 Z3 c2 |6 W H3 Z& D- X) ~
A:Convection 对流0 l% _9 W3 ^3 O1 H
: a u* {& U6 j5 l6 J9 i0 B' Z6 D68.The cooking of starches is known as 烹调的淀粉被称为
* |5 l1 L( a4 |5 xA:Gelatinization 糊化
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, a X5 }# ^7 x4 p' W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 h) X6 ^2 b5 ^" A0 w; y8 g
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:4 c. }7 K+ I2 H. z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 @) s+ k% {4 N% _* E
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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! J, ]$ Z: o5 u
A:Fumet 原汁* M# k4 ~5 `* v9 V+ C
; s9 z" j4 a- C. f: U5 J72.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7 F. P% x- U4 P2 k& _$ g2 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 G# x' Y e7 [
8 z; F3 \* }% R' {& t& X73.Which of the following is a principle not used in stock making?
2 N+ N5 k7 Y0 S, ]; Q- J' V- b$ C下列哪一项不是用于制造高汤(低汤)的原则?9 Q+ b- M3 l. p: X5 n6 ~4 ~
A:Start the stock in hot water.开始在热水中操作% x3 D! \+ g: F0 I
; E, ^" z) \" t0 q& X5 j' o74.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
& G9 R7 G o; n; P4 R: q3 Z3 I! YA:Remouillage 法语熬汤 ~8 N* l8 x5 q/ {
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