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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:' k* A6 @ m( z+ K/ [/ I* R% m
哪位厨师最早带来高水准浮夸的美食
) A3 r7 I7 { O( tAAntonin 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:
0 s8 Y& r' I* r. ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ V6 x3 I4 @: }- Q! D) ]' U" x
A:Cast-iron stoves 壁炉3 S: ]( a& H E9 x+ k) X% c
http://www.usstove.com/products.php?id=63 @ J9 U. G2 b* N
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28.The French term used to describe the roundsman, or swing cook, is:) B* E2 ]& L% s4 H+ a* [/ E
法国术语,用来描述roundsman,或摇摆厨师是:3 K7 ]6 B) t- |: ?4 |$ X; m
A:Tournant 图尔南6 A5 d% n$ p8 T4 A. A
7 G- o5 u9 x/ U ?29.Another term for the wine steward is:
! `+ D |' E6 W( Y葡萄酒侍酒师的另一个术语是:
: E$ k9 L) a+ V, N' uA: Sommelier 侍酒师" | f# ]. R" r
) S; y( Y7 r& ]% T' G30.Molds, yeasts and fungi are examples of a:8 b3 M/ t B/ Q. Y
霉菌,酵母菌和真菌是一个神马例子4 x9 J% f9 S7 U# j3 w6 f
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:$ n5 O: o( g. ^; | I4 Q, H8 J9 N
根据加拿大食品检验局,食品的危险温度区在多少之间:$ z% D$ s$ E7 \# `. ^0 B+ x
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( ]/ R- b0 T$ K( Y2 |
所有细菌生存需要以下哪些内容:4 h( S. O" w* `0 Q
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?
& ^' e/ m% f5 n y. l# R以下哪项正确表示了HACCP体系的关键控制点?+ w' I8 J) o$ W1 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Z! G8 R( I! E2 F: B0 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 w* |- S& m$ f, l: h
7 b8 Q7 }% J$ B3 c# x- y34.Which of the following is not an example of a carbohydrate?
; C$ i" d; N$ i; E7 W7 f下列哪一个不是碳水化合物的例子?
* A6 i. S, l# G- d0 V8 w$ EA:Essential nutrients 必需的营养物质7 S5 j' K6 x, X. a. ^
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35.The process by which a liquid fat is made solid is called:
" c# ?5 i/ L& q液体脂肪做成固体这个过程叫什么
( @# u G# \' c% r0 _7 b/ WA:Hydrogenation 氢化
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. {2 B/ |: R1 m6 ?36.Which of the following is not an example of a fat substitute? I( q4 E6 u& V! X4 [# p
下列哪项不是脂肪替代品的一个例子/ ?' Q6 o5 h; J
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:+ k$ |! l9 H- x1 v5 A5 ^: J. o
加拿大卫生部要求的产品标有“不含脂肪“包括:
: m3 Y: i% g$ A9 N6 qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- k6 n) d' Q5 I; j+ x+ T7 n
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38.Which of the following is not a problem associated with converting recipes?
k9 ` d; Q" D5 D- i- q3 G下列哪项是不相关联的转换配方问题?* x6 _$ o0 y2 A# R: J
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' _( e6 ]6 P' y e( Q( e: e+ ]5 i8 b% ?
从供应商采购的物品的品质或成本叫什么
* E) e% E3 ]. W' Q& c E z' m$ RA:As-purchased cost 购买的费用; ?9 `+ r1 g: h0 W9 e4 H
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, _& T" z8 P' J: s* m# l* g1 }在新货到来之前用于日常所求的必要库存量叫什么; Q& s4 y2 M( A
A:Parstock 基本日常最低库存3 B4 d3 ^; M1 g& E/ K
, R, e' H; {% b% x) l41.Which of the following abbreviations is used to describe the proper rotation of stock?- D! C8 L6 J W3 B& _
下面那个缩写是用来表明正常库存流程?- [+ y" ^: B3 e6 _
A:FIFO=FIRST IN FIRST OUT 先进先出, V; r ]; g9 M5 j+ g- P
0 o; A; g: h0 R2 {( }/ R ~/ a# l42.Which of the following knives is used to turn vegetables?
1 r8 k, p# e7 X c# L下面的那把刀是用来打开蔬菜吗?
1 U- v. P, W, j2 R9 CA:Bird's beak knife 鸟嘴刀
9 Z" R4 e5 Z5 n/ X, y0 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* W+ m) C" o/ I' ?# K0 _43.What is an instant-read thermometer best used for?
1 A7 m+ S! g& ^* k7 Q即时读温度计最好用于那方面?
" M" a2 l0 ?- iA:Checking the internal temperature of a roast 检查被考物品的内部温度7 | m" l( w7 x
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 d' i4 m: G4 Z& V% M, F+ V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 z3 E# Y# G/ p0 ?A:Cast iron 铸铁: M2 I$ U# Q) W# x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& J, t0 s2 I+ j1 m( }8 B; ~哪件装备下面有一个可移动的碗和一个S形叶片?
& x( u+ H8 O+ V! @: w0 A4 g9 PA:Food processor 食品加工机
" b( ^5 r' M# a/ v7 |http://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?
' c' [- l: m9 d下列哪项不是用刀的安全规则?
% ?6 e/ l" R- n) R2 N0 P+ _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; e& `( H; J9 W4 |. W
) p3 e4 s) _. [* O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& |/ M8 a( Y; R: j* i( X! _5 @% `6 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& y, o. I: G+ } }A:RondellES 3 _* d: q- u+ n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* a. S, h5 P( V5 E* [. Z
1 ^ k4 @. Z" q7 M3 J2 y [1 n$ g48.Which of the following is a diced cut used to garnish soups?
6 b! y' i: a5 p9 f# i下列哪项是切成小方块用于汤的装饰? {: t3 `5 O# J8 d; Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ I. h$ i$ F% F/ A* N' \3 U' P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& p% U( \, M& c) k+ t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!!——
s# Q( [$ C) `) l' XA:Gaufrette
: g5 A; C$ E( {3 s" ^4 h9 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* Q3 B1 r1 r$ y3 Q2 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% D5 M5 J8 @2 K, mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! H9 W8 w; [0 _3 a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 \8 d/ M% E& y* u4 x. e
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)
. N- v# o) b j# |A:Cilantro 胡荽叶 香菜
4 s4 Y u$ r! r2 @. p7 _6 u" S) ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ d2 G) a& o: `7 {# G2 D
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60.Allspice is made from:
9 G3 |7 Z, f0 W2 C$ r) ^ 多香果, 多香果香料是什么
: K C6 I2 i7 F9 Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 `- V2 J+ n$ T5 C( SA:A dried berry 干浆果 T V% Y- F# b' {1 i( g
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61.Which of the following are used to make a sachet d'épices?
( f( H# D( D3 E6 f& f, v下列哪些是用来做香包德épices?8 h# G' I) v: r+ f
http://www.sachetcatering.com/
2 }3 G! v n* h; ^3 U; dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) ?" I( g2 ]% b" e* y+ O9 G' C- K
, _+ g) t6 I8 `- Z V8 x0 Q2 T62.Which of the following condiments are not soy based?
6 o. E& ]7 Y. r% v( M- H下列哪项不是酱油调味品的?
7 F# ] N! n3 q/ ^1 M! O, oA: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:
4 h2 `$ S. G( h- J4 M0 s9 f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:0 D2 d# z; f/ c9 U, Q% V! c/ G% n
A:Pasteurization 巴氏杀菌- I+ F8 D) o6 k* q3 X2 I9 v
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 Z; v* Q! i7 a/ T6 t0 r; W' p, G5 p
下列哪个步骤是不是正确的蛋清搅打程序?4 C6 b6 W: B' Y( K
A:Allow to rest before use. 允许休息后方可使用。
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! M! T9 k( x6 I65.The weight of a large egg is between:一个大鸡蛋重量介于:' b& i# y1 }3 e+ W8 T& F% O4 o/ ?
A:56g and 63g 56克和63克
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. C2 ]$ ^0 I: F1 Z66.Evaporated milk is a concentrated milk that is produced by removing
/ k' ]' x( U p, B; G/ G炼乳是一种浓缩牛奶 是去除什么做的$ G' I) d: N3 e1 f; ?" P4 ?( F o
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:' U- L. F3 Y7 q! t3 d5 K
一种烹饪方法,通过转移液体或气体是:; L2 P/ f5 e! q
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: `$ L* m1 J+ F9 t! h* O W
A:Gelatinization 糊化. P2 N* r& Z! j4 r
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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?) m* e) h. w! D; `1 p7 _, h+ a+ q
A:Braising 烤
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/ S+ h8 D9 z& J, Z70.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:" }. M3 r( Z3 b& y1 S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% H& ]6 T/ j7 l1 Q+ {) q71.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
( r/ h8 ~- m8 e. @A:Fumet 原汁
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L3 o7 J# I7 J3 x1 N R72.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, A* A( M" e" C+ M% K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ o: J# t/ v4 p d. V$ N73.Which of the following is a principle not used in stock making?4 S: K$ j* b- v$ Y+ S5 l# U
下列哪一项不是用于制造高汤(低汤)的原则?: P& E% c x# R
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9 G4 c5 Q* w' @1 I
A:Remouillage 法语熬汤
1 `0 i: i5 {9 t4 r- `3 Q( Xhttp://www.haibao.cn/blog/post/176242.htm |
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