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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:
4 m$ N5 u' o$ Z" H2 P, l哪位厨师最早带来高水准浮夸的美食
! b6 K# t) M6 N8 N. @: P4 iAAntonin 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:
' r4 @. i2 y5 H, d" z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, d7 O( ^+ F2 T+ w3 a3 x, h+ LA:Cast-iron stoves 壁炉* S; |5 |. l1 K+ N- Q
http://www.usstove.com/products.php?id=6- o% X! \& v6 w- I- n
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28.The French term used to describe the roundsman, or swing cook, is:
& F/ [9 i1 o1 A/ n6 W- Q3 ]* I6 u# Y法国术语,用来描述roundsman,或摇摆厨师是:
! [3 }+ V$ e3 Y$ a; r, |0 dA:Tournant 图尔南( S, q% ~+ L4 w6 g5 p1 u; M
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29.Another term for the wine steward is:# b1 g9 A- ^8 P$ K6 v# b
葡萄酒侍酒师的另一个术语是:" _5 ]) I0 K# Y/ x. d6 A7 u
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- z* v# ^$ i7 J/ E& _
霉菌,酵母菌和真菌是一个神马例子
8 B# h( A- G0 S2 s+ G. H% jA:Biological hazard 生物危害 E/ j3 k% X+ z
0 R% p2 H6 J" p5 W3 a# s7 N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* [: C* I) m+ R. v, Q
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 `' k/ Z4 T4 QA:40° and 140°F (4–60°C) 4-60度# b) h9 x5 p# b# R ~- w& i
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32.All bacteria need the following for survival:. m" X1 R8 E* t& I
所有细菌生存需要以下哪些内容:
. A8 }/ c* ^% u% O7 n1 D7 O2 aA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 k# u. k4 b9 [2 @0 @
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33.Which of the following correctly represent critical control points in a HACCP system?6 r; { }3 A: i" ^4 o; a
以下哪项正确表示了HACCP体系的关键控制点?# _+ a- o+ m& K- l0 ]* L2 V2 E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 F+ q% @: a# D0 S% J
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?* }9 j, s1 M+ |/ w! L F* Z5 T
下列哪一个不是碳水化合物的例子?
/ M+ s5 \: u4 ?$ OA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
1 V6 H+ W. n2 ~; g% t! F* y4 Y r7 n液体脂肪做成固体这个过程叫什么+ r7 `" M4 y" F+ i
A:Hydrogenation 氢化
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. t# u$ l7 M/ }36.Which of the following is not an example of a fat substitute?$ @% y$ ?( ~( n# Z
下列哪项不是脂肪替代品的一个例子/ y s, A: E2 a* z3 w
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
C6 f3 l3 A4 I) i, ?% e: m加拿大卫生部要求的产品标有“不含脂肪“包括:" w o$ v8 M' M% s( w
A: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? p q T+ h5 L3 q
下列哪项是不相关联的转换配方问题?2 O# M3 ?# P1 B G: z- w* ]- h
A:Unit cost 单位成本
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" M- K2 x- i. x: A6 F& M& F7 n. {39.The condition or cost of an item as it is purchased from the supplier is called:
* W9 e. }- I9 {$ s6 t从供应商采购的物品的品质或成本叫什么; w4 Z6 {4 |- [8 s0 r+ u& ?
A:As-purchased cost 购买的费用
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/ C' w+ z8 J" F; s40.The amount of stock necessary to cover operating needs between deliveries is known as:
. t6 b# o( U, U+ a在新货到来之前用于日常所求的必要库存量叫什么( r' D" c Y7 A# i1 G
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?
]% \2 |" x: g" U% l2 g F6 t下面那个缩写是用来表明正常库存流程?" s9 e8 x: }4 u$ v2 f$ a7 ]1 |! ?
A:FIFO=FIRST IN FIRST OUT 先进先出0 P5 E% n* f4 L: Q# F; r
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42.Which of the following knives is used to turn vegetables?
8 y- {3 Y: ?" a* ^+ A6 Y下面的那把刀是用来打开蔬菜吗?1 _1 f/ ]1 V/ z) L" W( o, L
A:Bird's beak knife 鸟嘴刀. P! k0 P. ]1 v9 o+ x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: o% x; T7 m, S, N! o- T$ L1 `$ k43.What is an instant-read thermometer best used for?1 m* t0 p2 @ R$ f" z; x) H
即时读温度计最好用于那方面?
; O" N6 ?4 w h* @& VA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 f; S. X8 U& `4 y! E$ @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, h6 F5 U5 M2 ]7 i& g+ O% N下列哪些金属材料受热均匀,通常用在铁板而且非常重
& u8 |/ A% r E' OA:Cast iron 铸铁; t7 |3 K2 {% K8 C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, K5 a7 {) O+ w- P& V
哪件装备下面有一个可移动的碗和一个S形叶片?
* Q+ Z' q$ `, n4 `8 {0 C U1 X0 @/ NA:Food processor 食品加工机# U" h+ O0 C y
http://www.google.com.hk/search? ... iw=1263&bih=572( W9 o% C& n% Y% D% R( A
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46.Which of the following is not a rule for knife safety?
' K- O% u, b2 w/ y w( F3 P下列哪项不是用刀的安全规则?
. A0 B+ _) M B& L3 u; _1 R4 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# l& \& K! @' T: a# ?) t' j. l* ?. l
: Z; Q% A9 ?' F- n$ S' F. I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ R' ?# y# p D- N/ v% i& ~: q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' ?) E1 }6 d8 h( j2 Q0 ?) u) K6 fA:RondellES
9 e# B( a+ r. o2 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) R3 l5 q8 Y" T, j; g下列哪项是切成小方块用于汤的装饰?4 ^8 U) ^. M7 V E- r( |/ s) Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 R' {, w i3 ?& C1 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* [. Y5 C6 A) k9 y
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!!——) L" J2 ~) ^4 [$ I- i. k, n- U
A:Gaufrette 7 G z+ o1 | f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: d. }1 M( n& {* `; w4 A% qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* k5 H2 |0 u" B$ j4 [0 pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 D$ ^5 C! ?2 q% J$ Q- z8 d
# x! [7 A; j" v1 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, r8 O7 b2 |* _$ q2 }+ \9 m9 A7 O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 \1 R' P0 X* P2 I C2 c8 _A:Cilantro 胡荽叶 香菜. I/ T# K& x# ~5 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 v4 \& x7 u5 P+ d* ?1 Z
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60.Allspice is made from:
$ R/ M3 B+ U8 z' Z3 _ 多香果, 多香果香料是什么
4 B6 d! s+ V, V4 d* O+ Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; e, z; z4 q8 a h) ]
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# P* f+ {& \2 t2 v, j
下列哪些是用来做香包德épices?
# t8 _& o- ?& @5 @9 v. b0 ehttp://www.sachetcatering.com/! m+ h# W {: s# \# f! o0 }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
- {3 H% K1 \9 b3 ~下列哪项不是酱油调味品的?
) t! D5 z+ f2 h* N4 QA: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:
! }1 K. e# u/ t) U+ D6 ?; p0 y/ s" {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:3 V3 a9 M$ ]7 R& K3 ]- a! _9 O
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?3 r" R s3 F2 {- T
下列哪个步骤是不是正确的蛋清搅打程序?$ ]" p4 o; K6 }! A' y2 s& i& ]
A:Allow to rest before use. 允许休息后方可使用。# {2 q7 g: j8 Y5 q4 `' @0 G+ G% A
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 |. N. E* d. O- J6 w, ~: z# S
A:56g and 63g 56克和63克' A9 X1 w! Z4 K; O/ D7 D" |
9 [8 W4 P! ?2 T3 z- I% ]66.Evaporated milk is a concentrated milk that is produced by removing
3 M& S* l" h i. [炼乳是一种浓缩牛奶 是去除什么做的
5 o. k2 n) C0 C4 ^# LA: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:
3 R8 ^0 \$ z/ a' D! ?, I" G一种烹饪方法,通过转移液体或气体是:# }0 N% ?' o' N- j3 f4 Z
A:Convection 对流
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, ?1 u5 \/ r. y5 g( {68.The cooking of starches is known as 烹调的淀粉被称为& k# @- \/ Q! @" E, d
A: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?1 \" ?) w; Z, R3 p0 B
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:
$ E F2 j8 D( E# c3 ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 o. Y) v Q j% m' x: 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/ Q+ y1 w% h( ^) p& Z! b" g
A:Fumet 原汁& x( I& r# H0 r- T
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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
r* _+ a$ M, ^5 W. sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 l+ r. [, R! z$ X; U% a73.Which of the following is a principle not used in stock making?
0 c8 D3 h( S* V4 W下列哪一项不是用于制造高汤(低汤)的原则?
) v/ f) x5 G9 F/ t6 EA: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
4 q9 L) i4 Y4 i5 u/ \8 QA:Remouillage 法语熬汤
$ H0 C$ G8 r6 |6 H3 Ghttp://www.haibao.cn/blog/post/176242.htm |
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