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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:' H. |5 m; H1 X' I2 }
哪位厨师最早带来高水准浮夸的美食1 Q$ n* M- u+ P/ I" d; j4 K
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:7 e& o, A7 B9 ]9 a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ M4 g# I( O+ f3 P3 t. ]* I7 O' \A:Cast-iron stoves 壁炉- u3 L l" Z1 G a
http://www.usstove.com/products.php?id=6. d: a0 h( ^2 P! ]% n
. V3 d! T( C% L7 J4 J# {28.The French term used to describe the roundsman, or swing cook, is:, Z$ z+ J7 q0 l+ y) b( s" @
法国术语,用来描述roundsman,或摇摆厨师是:# z. C# f) \6 Q
A:Tournant 图尔南1 P% B8 I+ L5 g: A+ H+ P
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29.Another term for the wine steward is:
! K" L1 S/ F- _$ u4 z# [$ z葡萄酒侍酒师的另一个术语是:: S: X; u4 w+ J2 p, D7 q. |
A: Sommelier 侍酒师, c% ~" o! F4 C( d8 M4 L' C
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30.Molds, yeasts and fungi are examples of a:9 y1 w0 o2 @) h6 z* V
霉菌,酵母菌和真菌是一个神马例子
- d/ A0 v1 _0 s. K. OA:Biological hazard 生物危害
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( ]$ W/ s+ r8 |! m8 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ p$ x5 y' ]9 V0 s( t
根据加拿大食品检验局,食品的危险温度区在多少之间:
* m& h5 U" X. Q; U9 wA:40° and 140°F (4–60°C) 4-60度4 l# K6 s( Y1 O9 @8 j
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32.All bacteria need the following for survival:
8 W' z: \! x; @$ D8 k: V所有细菌生存需要以下哪些内容:2 s+ o3 U- C1 p6 a+ Q0 S/ o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ l2 v1 e0 S; v7 @33.Which of the following correctly represent critical control points in a HACCP system?5 t" |+ g$ u K" |7 P9 B6 N
以下哪项正确表示了HACCP体系的关键控制点?! K" }. `$ K. I( l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * E% L7 b* Z4 K8 Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ }8 g0 `0 i; Z6 v! z
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34.Which of the following is not an example of a carbohydrate?
" d' ?! V/ g& @4 O下列哪一个不是碳水化合物的例子?
/ j% ^( F' t% O! ?8 \5 z# ?A:Essential nutrients 必需的营养物质
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9 Q6 k0 `: _8 u0 K' [35.The process by which a liquid fat is made solid is called:
2 Q( L- A! Z& ^) |液体脂肪做成固体这个过程叫什么% m4 Q2 `( o. c! o( L4 d' s1 ~
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ C9 {' h! w/ K4 S' o2 c2 O下列哪项不是脂肪替代品的一个例子, @+ x3 c1 a" f
A:Acesulfame K 安赛蜜K表
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) \% a& n8 A# v! y0 q9 ?8 k37.Health Canada requires that a product labelled "fat free" contain:: O$ T/ O4 g8 L
加拿大卫生部要求的产品标有“不含脂肪“包括:% S/ l4 \- T! p0 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 W2 R' W. Q r3 `, r- `0 C- ~; J38.Which of the following is not a problem associated with converting recipes?! w- u6 {( O4 b3 L8 S1 Q3 c
下列哪项是不相关联的转换配方问题?2 C# D2 j9 D' K% W
A:Unit cost 单位成本7 m1 U8 N. `% h* s
7 h( i. K& Z& t: v, O39.The condition or cost of an item as it is purchased from the supplier is called:
( ~ p6 ~" g! e, |$ b从供应商采购的物品的品质或成本叫什么# {! i# C! P1 j, j- Y3 X' @" i; u9 B
A:As-purchased cost 购买的费用
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+ \; F) i% f2 T40.The amount of stock necessary to cover operating needs between deliveries is known as:2 G3 I" c" e7 S+ o5 a" l Q
在新货到来之前用于日常所求的必要库存量叫什么" w/ M+ M( }3 ^; S
A:Parstock 基本日常最低库存: x4 Q0 d+ d6 J( q, C
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( N! L* s. g( g% ~8 z Q( Z. Q4 R
下面那个缩写是用来表明正常库存流程?
2 T, E6 M8 r5 X* m0 j$ d3 GA:FIFO=FIRST IN FIRST OUT 先进先出2 {( U; R: Z/ m( K
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42.Which of the following knives is used to turn vegetables?
# m, {5 j. U, ?' m1 ~下面的那把刀是用来打开蔬菜吗?7 A K: Q: k; z$ c+ w/ ~4 m
A:Bird's beak knife 鸟嘴刀( |( j+ a' W7 \
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?
1 P" \7 L! @3 O* V即时读温度计最好用于那方面?
" M& y2 h; ^1 M9 J! ~9 lA:Checking the internal temperature of a roast 检查被考物品的内部温度1 V- T: ]. Q0 t" U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- s& @' I3 p& a* y) W( q下列哪些金属材料受热均匀,通常用在铁板而且非常重6 U6 Y$ W- H5 F+ f5 C7 P
A:Cast iron 铸铁6 J9 ~& j/ Y7 z& e* d! }' s; T
- w2 n8 g, m1 B8 d L8 W* i' E ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. _' W" m1 R& a$ b
哪件装备下面有一个可移动的碗和一个S形叶片?
' o) B! v! Z" ], jA:Food processor 食品加工机
0 E: f8 R, [3 |: j7 z% ?3 Yhttp://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?
& d) R# `1 r! v1 T8 A下列哪项不是用刀的安全规则?6 G0 G6 C( E2 A, } D0 F! g J9 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 F3 r. O" e/ P5 M# u
8 r1 ^6 @) D- z! s2 m+ v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 ~1 j" r0 X& W/ r7 ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- b& X: O; y c' k! b9 ^0 m
A:RondellES
3 |; t: a8 c+ v5 m7 v Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- U+ D; `- k# c: K3 u$ U: K
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48.Which of the following is a diced cut used to garnish soups?0 l$ E% R4 |0 a% O$ z9 v1 i, Z6 Q
下列哪项是切成小方块用于汤的装饰?
6 F# M: r1 K; f7 O: PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 c) B, L4 i; n2 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 `* T, t' P9 k2 u1 M( ?
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!!——
- n8 k# j! g( Y' P* JA:Gaufrette + F3 t+ g1 l2 F ~% s, |" _$ W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" B4 g" ]* t: W" U& p0 L6 y5 w0 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* f2 S0 U7 E7 e8 N2 v. V. t' TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ c$ j* w6 E q8 w3 Y7 M
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& E( V8 H+ P P& A* T/ F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)) f3 g1 c' e7 l- r9 b2 V# p& ?0 N
A:Cilantro 胡荽叶 香菜 ?* G3 J# K2 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# I% J/ | k$ s6 ]$ i' |) A' g
多香果, 多香果香料是什么+ f! [, }4 o P7 h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx {$ ^+ o' a! C
A:A dried berry 干浆果
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/ v: f8 Q% V# f' c$ T# a/ ]61.Which of the following are used to make a sachet d'épices?
2 g/ {. P# i- G! r8 r5 D下列哪些是用来做香包德épices?
3 W( C3 v# t7 |0 N' ihttp://www.sachetcatering.com/
- R* I8 P1 k/ zA: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?, B0 w# ~, m- H+ K
下列哪项不是酱油调味品的?$ ~9 {" d* ^8 S v
A:Wasabi 日本辣根
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; h9 b5 @5 W4 g' o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
z$ m# {8 W% t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:; Q/ n% |- q- H" }
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?& ^# M% \- V# o
下列哪个步骤是不是正确的蛋清搅打程序?
( B" Z* o) F0 V$ n- p# ]( _! S- W& eA:Allow to rest before use. 允许休息后方可使用。
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& P! I. E4 Z& E65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 w2 y2 P Q# R; o* r3 rA:56g and 63g 56克和63克
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) ~: J0 j. m) h( m$ o66.Evaporated milk is a concentrated milk that is produced by removing
8 K1 Z Q H" s, S6 w1 L/ X炼乳是一种浓缩牛奶 是去除什么做的
9 s2 x2 ~3 b$ GA:60% of the water 60%的水7 G- r! Q! H) N0 o3 k J4 a$ G# I
/ t# F# j6 ^: M" L' r' K67.A method of cooking that transfers heat through a liquid or gas is:; n$ t7 }0 X! y1 e3 Q
一种烹饪方法,通过转移液体或气体是:
" t. C& o) b) l M* [A:Convection 对流, I: a c% g$ _9 y! c% Z
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68.The cooking of starches is known as 烹调的淀粉被称为
0 |1 h6 M% k/ X1 N6 GA: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?
9 o% D6 ^. `* WA:Braising 烤
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9 j8 B+ l' C5 J70.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:
; H ~/ E2 v) z$ }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
' V8 s4 f* z0 w% H% E2 D VA:Fumet 原汁
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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
, ~( f) C$ }2 x( IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 ] q! y5 q6 l Q. ]4 X: h3 \' [
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73.Which of the following is a principle not used in stock making?! R4 { ^5 _2 g" i6 A9 X
下列哪一项不是用于制造高汤(低汤)的原则?
# g: N/ T. t1 q: @0 |! BA:Start the stock in hot water.开始在热水中操作# q" Y6 _, E: a A- P, `
3 I e& a. X$ g: E) z( j* S74.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: o( b4 F' N* J/ |6 n
A:Remouillage 法语熬汤
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