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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:8 B9 s" k9 B- Y% \( [
哪位厨师最早带来高水准浮夸的美食
- ~( m1 b5 g) a6 g6 B% f8 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:
; L& [# H+ R. @5 v! I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 i8 R' _9 X8 r8 l6 X: P" n: F
A:Cast-iron stoves 壁炉9 Y; ^' u- L* k3 P( L% ]
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:
$ u# ]8 n. C7 o2 P3 L法国术语,用来描述roundsman,或摇摆厨师是:+ v' a5 o* `2 A, y
A:Tournant 图尔南
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& K5 K' c# V5 v$ P: {29.Another term for the wine steward is:
9 ]% b. x6 ]! [+ `, o: S/ V葡萄酒侍酒师的另一个术语是:' I2 k" r# r: \5 N# Z9 S
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 g$ _% c! S! l+ E) z霉菌,酵母菌和真菌是一个神马例子& Z# O# s' L# R
A:Biological hazard 生物危害6 f7 g$ I3 \1 H4 y5 W% C% z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 g) @, x4 F" W6 J5 t& I3 X
根据加拿大食品检验局,食品的危险温度区在多少之间:
( U X K7 R# v+ {+ L, X6 I! v) uA:40° and 140°F (4–60°C) 4-60度
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) y' c0 O$ R& E% M* i32.All bacteria need the following for survival:! D' n; {& ]: ^7 C9 F1 }; o
所有细菌生存需要以下哪些内容:; p4 h! }. c9 I9 \0 J$ t
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?8 A: ]) b& y, ^* j% _8 m
以下哪项正确表示了HACCP体系的关键控制点?
- ?0 [' e/ S# c* a. B* CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& j! V4 M a2 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. S4 A6 X; i5 O. P3 s$ S( f34.Which of the following is not an example of a carbohydrate?
# e/ y- W s" Y2 W6 z下列哪一个不是碳水化合物的例子?
7 P- \8 E* d$ K- I% LA: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:
$ ]% t- s* j9 N8 L: g液体脂肪做成固体这个过程叫什么
4 [* o9 u: \% ` B+ m8 b) Q. E+ \: GA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?, k+ i5 m% e2 x+ a- e, q
下列哪项不是脂肪替代品的一个例子
( U1 e+ E3 j7 S EA:Acesulfame K 安赛蜜K表
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8 O0 I6 ]4 i! t2 S37.Health Canada requires that a product labelled "fat free" contain:: b7 e3 d. k" K# M
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ o. s# ~" g- C: O% bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 {* H& d3 J5 \/ ]
) U) P \4 H! z" N* e8 A" j38.Which of the following is not a problem associated with converting recipes?
% s, B6 C9 L$ L9 _下列哪项是不相关联的转换配方问题?! |- w' o9 j: B# b! P7 [/ I
A:Unit cost 单位成本; k5 c: w! M6 w( m" g
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39.The condition or cost of an item as it is purchased from the supplier is called:
. ~' U# ?# o7 ~/ [9 |# ?4 H从供应商采购的物品的品质或成本叫什么
. W! W# a' L/ P5 o O' tA:As-purchased cost 购买的费用
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/ ^4 v7 c$ z7 v# S& Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
- {3 B) J1 ?) t; r; f v在新货到来之前用于日常所求的必要库存量叫什么
% V* \* P8 v8 @; }' E4 aA:Parstock 基本日常最低库存
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& j% ? ?" W$ L, w, y" n: J41.Which of the following abbreviations is used to describe the proper rotation of stock?
; a$ V2 E+ X' B: }8 f: }下面那个缩写是用来表明正常库存流程?
) ?% X( Q/ d8 ]' h. ?2 ]A:FIFO=FIRST IN FIRST OUT 先进先出) A* c5 Q" z# W! B
( a1 K2 J2 Y6 x6 p. G42.Which of the following knives is used to turn vegetables?
, f+ J* G( ]' g' j N2 |/ t下面的那把刀是用来打开蔬菜吗?
% }) Y' U# f% _$ L& ~A:Bird's beak knife 鸟嘴刀
5 E u1 @' B; v( khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. K9 q7 r! {) p; U; {0 C* S7 n- S
3 U- G! K! N6 Z5 B/ @3 c7 l43.What is an instant-read thermometer best used for?* j m; J9 L# v% ^
即时读温度计最好用于那方面?
) U* q6 @. L$ M/ ?% x& WA:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 W% N" S5 b i1 g8 G3 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 f5 Q9 v9 [3 C5 ]. h) a下列哪些金属材料受热均匀,通常用在铁板而且非常重
& ?4 K T8 R9 ]) W8 ~A:Cast iron 铸铁3 L. r6 g& _% x& @# a: P
% s) \2 r) I( C% }5 i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& u8 P2 e7 G. |% H0 ?/ S
哪件装备下面有一个可移动的碗和一个S形叶片?! Y7 s# }% R5 n5 b- V( q
A:Food processor 食品加工机
. G3 d6 W# x* l) L5 k0 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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) u8 b5 [$ L% W. w7 s+ G46.Which of the following is not a rule for knife safety?
& S& E5 K% s' d! B3 `8 `下列哪项不是用刀的安全规则?" Q, P N+ _# s3 D: H: o- E* u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ f, m. }) R' Q8 @( _
- [7 \3 U) W% |6 P7 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 u' Y3 o) U5 d) G# V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& e4 e: N. T8 d/ ~
A:RondellES
# n! _* B! e8 l5 C0 B ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. i4 \. a! |: U
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48.Which of the following is a diced cut used to garnish soups?
' B/ d/ p3 ]6 N+ @8 ^: |% n' M下列哪项是切成小方块用于汤的装饰?1 r- E8 Z! X+ o/ b9 H' b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& z- E' W9 l9 {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# R9 T( t# U9 m! G/ z1 J/ 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!!——1 g e; `1 Z: f- `5 ~/ E7 W7 _
A:Gaufrette 2 v3 R$ W: U4 n# |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ W0 _" j |/ i) t5 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, \- H; s$ O! yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 b$ A) ]+ r4 t" _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 H0 q9 ~ c6 Q1 V9 ]6 S+ 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)6 y" L$ {; [, U* u
A:Cilantro 胡荽叶 香菜4 f# u/ Y4 d7 I5 k Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ b; r2 v# B; ~
; Y3 p, v7 c0 T' p7 s* i: v60.Allspice is made from:2 S7 t' l, r* T ^1 j
多香果, 多香果香料是什么2 ~7 J+ A$ n5 y. x1 r! i, K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: }- Z8 e' k9 J1 T% bA:A dried berry 干浆果5 h' w' w- n( p2 ?
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61.Which of the following are used to make a sachet d'épices?
5 E; E5 } j7 `3 q! R下列哪些是用来做香包德épices?
8 u' W; P2 L0 ~& U3 phttp://www.sachetcatering.com/. L/ h# u o& Q& K- O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. G- ~, q$ b4 I. e, F; T
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62.Which of the following condiments are not soy based?
8 {2 P2 h8 r1 O1 c下列哪项不是酱油调味品的?
* V" f! |- \. H9 K# k: Y' WA: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:( P5 C+ h+ d5 l& m* p! V
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:
9 d8 \. ?; W! KA:Pasteurization 巴氏杀菌
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1 P+ _6 z! [9 \# ]% [64.Which of the following steps is not the correct procedure for whipping egg whites?
f" l; g' ^8 `, O下列哪个步骤是不是正确的蛋清搅打程序?
, z$ Q7 t- [8 i% v! T9 o- x/ QA:Allow to rest before use. 允许休息后方可使用。
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1 B$ y: ~& H6 k) h, w& L2 w) D9 q65.The weight of a large egg is between:一个大鸡蛋重量介于:
K) Q+ `+ N, r6 FA:56g and 63g 56克和63克* ` C2 c: U4 g, s" A/ Y
" _/ t/ t* }3 Q66.Evaporated milk is a concentrated milk that is produced by removing( w! ]" x! _. [8 O5 \
炼乳是一种浓缩牛奶 是去除什么做的
0 E" ]3 g: D3 V0 r5 ?A:60% of the water 60%的水4 i3 L4 S' c" ]7 k
; J$ x0 K+ z% r, W; q7 V67.A method of cooking that transfers heat through a liquid or gas is:
5 Z' A9 J# Z, p* ?. J一种烹饪方法,通过转移液体或气体是:$ a3 k& O7 `% g4 ~# L' i
A:Convection 对流* @0 ?5 O, d1 ?
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68.The cooking of starches is known as 烹调的淀粉被称为
) b, H8 B+ O# r& D- m6 c ]) b1 AA:Gelatinization 糊化
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4 X: i4 |( ?+ X' l69.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& @/ J ^: g" @6 i( r7 x* W/ ]: Q' _
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:
( z) ]% O7 E% f5 x. b9 I$ QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 _! f5 c5 c# C6 n8 |
+ m8 ^ k7 D% }& Q7 e/ _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3 k- x' E. R: `5 E+ ~2 k
A: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8 l, U# N o) Z, `; C \9 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 @6 J" h d3 ]6 E: @
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73.Which of the following is a principle not used in stock making?
( s$ r2 ^& U+ F下列哪一项不是用于制造高汤(低汤)的原则?" x. v# w( T. T9 p' P0 {$ E) q
A:Start the stock in hot water.开始在热水中操作3 D$ e* G2 M1 X6 u
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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
" `; E( z9 P2 z5 `A:Remouillage 法语熬汤
0 o: g) d0 P6 H1 Khttp://www.haibao.cn/blog/post/176242.htm |
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