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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:
9 Z Q1 v/ Z% o1 O哪位厨师最早带来高水准浮夸的美食
' x8 E( d: C, 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:
' @* p/ M7 ]( T% L" H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" S r$ l7 E& ^7 r
A:Cast-iron stoves 壁炉
, _- q$ b: ~1 t$ d l$ bhttp://www.usstove.com/products.php?id=6
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2 C1 \6 [1 h& l3 ~9 F28.The French term used to describe the roundsman, or swing cook, is:1 v& X5 L$ S; W2 ^* d) P
法国术语,用来描述roundsman,或摇摆厨师是:5 ?4 X7 s3 g. g9 K- s
A:Tournant 图尔南6 h" U. s7 |6 h" n
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29.Another term for the wine steward is:4 T+ k# r3 d% y" F
葡萄酒侍酒师的另一个术语是:
. j. q9 l0 Q: L$ oA: Sommelier 侍酒师( G$ p* W; P# B
+ I' t$ M" X- I u30.Molds, yeasts and fungi are examples of a:
( c( V" G8 ^2 T% U1 i霉菌,酵母菌和真菌是一个神马例子
' W: @9 Z, n+ j( m9 \/ BA:Biological hazard 生物危害; G4 Y' v! {7 I6 r
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# b$ [2 ?% E# ?. |根据加拿大食品检验局,食品的危险温度区在多少之间:+ ]3 z: E/ U' ?% N2 ^
A:40° and 140°F (4–60°C) 4-60度! L6 X, r& f5 `% i- z/ k \- D" z
. h% l; n6 y0 k" F T- u' E9 A32.All bacteria need the following for survival:* b, `' u) x1 P6 S- g# N
所有细菌生存需要以下哪些内容:
. v) F+ ~+ n" E) `A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- q9 q+ T7 @1 g( M$ P C
3 G: _2 R9 \6 X3 V* e# f33.Which of the following correctly represent critical control points in a HACCP system?
7 {- D5 T2 ~; v& f |8 T以下哪项正确表示了HACCP体系的关键控制点?8 ~1 ^* l9 \6 T6 t& p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: ] N( W9 l( w& M) ^) j$ x- ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热# u7 c* M: F. x
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34.Which of the following is not an example of a carbohydrate?
9 e. Q% O8 F3 ?8 f8 H下列哪一个不是碳水化合物的例子?
! ]. D( |) z, n. uA:Essential nutrients 必需的营养物质; ?3 _% m6 a/ y L# j
& j# a7 Q& w9 x D- J$ R: D35.The process by which a liquid fat is made solid is called:
' W L, U" o+ L1 P* Q& @8 E: N液体脂肪做成固体这个过程叫什么
0 v4 d6 c/ M: b/ D2 ~# ^7 y# r( ^: W" MA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
. B* Q0 w# e2 h2 M6 O下列哪项不是脂肪替代品的一个例子0 _2 _$ F: c5 Z8 R- M
A:Acesulfame K 安赛蜜K表
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$ x+ c7 m3 M4 w5 l; M$ O37.Health Canada requires that a product labelled "fat free" contain:
& u p4 x& i, ^+ S加拿大卫生部要求的产品标有“不含脂肪“包括:' Z% c4 t) h$ w' Q% I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: n0 u8 ~, J4 b, J$ {38.Which of the following is not a problem associated with converting recipes?
1 Y# O$ ^# x3 f& M1 a; j+ Q下列哪项是不相关联的转换配方问题?0 L1 r- V2 o# k. Q/ N% `( d
A:Unit cost 单位成本
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. h& W ?3 g/ r( r/ k* O39.The condition or cost of an item as it is purchased from the supplier is called:
* Q. D- d* t! b- X1 q& d5 E# ]) d) y从供应商采购的物品的品质或成本叫什么
0 f: d4 T4 a# [9 @A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. x1 f6 A8 [0 x" _1 t9 m& o: q在新货到来之前用于日常所求的必要库存量叫什么
% v1 ?! a5 [# {0 S. EA: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?
! u% R& I; j/ ?+ Q, r1 X下面那个缩写是用来表明正常库存流程?3 S8 M; d4 K" @# _% E
A:FIFO=FIRST IN FIRST OUT 先进先出. r2 b( Q8 x2 |2 l7 e. ?$ ~
/ |# i1 V/ K8 n7 h& {42.Which of the following knives is used to turn vegetables?
# o2 c0 ` ?; S1 z) w下面的那把刀是用来打开蔬菜吗?
( o3 @# Y8 X- r/ CA:Bird's beak knife 鸟嘴刀
4 ~+ o2 _' a+ r0 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 {1 C! n" K6 y$ C% |43.What is an instant-read thermometer best used for?/ z4 Y) |# g& ]& X
即时读温度计最好用于那方面?
4 |+ I& o2 d5 \* w8 i5 c! I, IA:Checking the internal temperature of a roast 检查被考物品的内部温度- f( c" x$ s P+ U
2 b3 m) e) Z# e5 F0 {6 P/ t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 G: F% K* z0 e5 N8 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 a6 w3 P3 C+ U2 d
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 h$ ^7 |+ O' b% y0 b0 t哪件装备下面有一个可移动的碗和一个S形叶片?! j# n6 O7 ?$ ~" P# x; p0 ?/ J: P
A:Food processor 食品加工机
# L2 s: t/ V8 p6 k( Y/ T) Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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" k/ Y4 |' V! m46.Which of the following is not a rule for knife safety?9 @) v F7 i( s/ p
下列哪项不是用刀的安全规则?
) O; D" D% ?! z7 ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; X1 @/ {* s* ?. }4 R3 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 j4 t7 B1 I2 I" p- m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' s* g# Z3 G7 @' j- }$ t( q: i
A:RondellES , F( `) W$ ?, n8 e
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?9 _" \- p' Y7 w E3 o$ T% T
下列哪项是切成小方块用于汤的装饰?
* i$ i7 B S, _, i* p# Y' S4 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( U) o$ l; ~0 f9 a" J; p) S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 F. [& A. i# U 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!!——6 v+ U+ i | s8 F$ c4 s2 m
A:Gaufrette 8 d5 a: _# d2 R0 }2 _; L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% Y% t5 g: d) z1 I: w0 Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 c* j& r7 ?: F' L" m) W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ w, |) n3 \2 W# S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( Y* A. P, U: z7 Z) Y
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)
( o4 P" q8 x% j" m* @! |A:Cilantro 胡荽叶 香菜) b) @1 E8 E, X; ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
F2 J/ ]5 o5 m5 H/ w( ?3 j6 e 多香果, 多香果香料是什么
7 {- d% [5 e; Z/ E: c: ^4 J$ `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 n" V" f% @ d+ y" U, x0 mA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?( X% [9 {: l6 ]# Y% Q
下列哪些是用来做香包德épices?: O+ D6 w, T: k% h+ w
http://www.sachetcatering.com/( G1 m) l8 H! C( }4 ^+ s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 a2 I7 ~$ D [. }9 _0 I
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62.Which of the following condiments are not soy based?3 w2 E8 E6 y8 b9 W
下列哪项不是酱油调味品的?
. d* S( m( z8 [ y' v" }( C0 |A:Wasabi 日本辣根
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r! y6 y" ~& V, Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# ~6 N% Y% O' I' @8 a* p0 j
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:# g$ v& Q7 Z' w, V6 t/ r7 M5 o0 O
A:Pasteurization 巴氏杀菌/ i0 r6 n1 k# Y$ O
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ {- o% p. M1 @下列哪个步骤是不是正确的蛋清搅打程序?3 ^0 B, a3 Q9 [) e" L" f! X& o
A:Allow to rest before use. 允许休息后方可使用。( g3 n+ X) a5 B2 c" o3 p, A
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ ?9 x% V q; Y9 Z4 q4 WA:56g and 63g 56克和63克
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]' y" w- Z3 C3 x66.Evaporated milk is a concentrated milk that is produced by removing, v- n. o" Q0 N# A3 x6 c3 Y
炼乳是一种浓缩牛奶 是去除什么做的) R; a! s- L5 |- T+ e3 j( o
A:60% of the water 60%的水
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4 t+ Q3 B- v! S67.A method of cooking that transfers heat through a liquid or gas is:& W+ a. y% R$ ~$ e( M+ I
一种烹饪方法,通过转移液体或气体是:6 e+ E! ^; F; x0 l
A:Convection 对流
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5 {6 J' ^# r( V+ p- V: o$ y68.The cooking of starches is known as 烹调的淀粉被称为
0 }7 i1 }* F, a8 t' lA:Gelatinization 糊化0 ~7 }4 Y" ]. w; C
$ T% W$ s" F& V* n7 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. d% |# E1 y; w1 m& [4 j) s/ c* x" K' c
A:Braising 烤$ r" _5 H h6 d6 Y( A
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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:) U8 H: D2 X( m* d8 j; l+ v( [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 r2 @& m. F3 h" E+ p71.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7 J1 L) ?/ w: e6 W8 m, A h
A:Fumet 原汁
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' i m1 m) p' T: v- o72.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1 Y. V' b c" g3 S. S& \- I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( X; B# _& a. Q
1 s& D B9 R4 D) a- y% r73.Which of the following is a principle not used in stock making?
. j# K& h. k$ J9 y& T4 f下列哪一项不是用于制造高汤(低汤)的原则?
7 v1 ^- a# _0 z3 u$ o" X5 ^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. C4 }' g$ D8 w' Z) W6 t
A:Remouillage 法语熬汤
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