 鲜花( 33)  鸡蛋( 0)
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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:
F; w& L' `* {' r5 D3 g& `5 N+ o哪位厨师最早带来高水准浮夸的美食& a9 o- \6 o- T/ S( q7 S* U# J
AAntonin Carême 人名 安东尼·卡罗美
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# m3 R& i% u2 g0 q5 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( X4 G( E" u& o' }3 K# f/ o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 G& K: D. H" G0 e. V8 [1 R
A:Cast-iron stoves 壁炉* u" s% B$ \( A' T
http://www.usstove.com/products.php?id=6! U: y A3 _: P7 H6 S8 {
0 |; _& a/ s% v/ x' G+ X28.The French term used to describe the roundsman, or swing cook, is:
0 F! c9 a v- ^! g, x$ L6 j法国术语,用来描述roundsman,或摇摆厨师是:) {. d. m4 r' X& I! p
A:Tournant 图尔南3 G9 _+ R" m9 c) U
; O- K! a% P$ K' _4 J29.Another term for the wine steward is:
; l5 n( j+ D" @& W葡萄酒侍酒师的另一个术语是:
+ }: h! c- H# k6 k, z0 b; NA: Sommelier 侍酒师
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7 m4 V1 Y3 q+ c7 l4 r30.Molds, yeasts and fungi are examples of a:
! i8 R1 ~. ]$ m0 D4 f霉菌,酵母菌和真菌是一个神马例子( k, k; Q+ @& p/ u; |
A:Biological hazard 生物危害: c! z1 \# e3 t
; v6 V8 c3 g. }' g- [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 M5 p8 C. y/ x h% P; T6 T' p$ r根据加拿大食品检验局,食品的危险温度区在多少之间:- F# D" ?1 n/ g/ W' }
A:40° and 140°F (4–60°C) 4-60度% X: F! K' ?0 x
& D8 w5 t! m5 S, H$ J" S32.All bacteria need the following for survival:# V3 l/ N& y( w2 }6 ?
所有细菌生存需要以下哪些内容:
' m8 V) a9 s4 e4 `% b% O5 QA: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?' N% X9 N" W' e. m5 n+ b
以下哪项正确表示了HACCP体系的关键控制点?/ G l( D. U* K! Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
]' v# g/ @6 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 n/ W8 W8 F4 Q0 M) V. J( ^
( S, R$ }1 F; l34.Which of the following is not an example of a carbohydrate?
5 P4 |5 V j) L! l* r下列哪一个不是碳水化合物的例子?
; S% u) Z. G. 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:
( r: |6 v( X2 E. \液体脂肪做成固体这个过程叫什么! |9 q) N$ t' }, q$ n) [
A:Hydrogenation 氢化7 N5 Y* _' s, r: y' O& s
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36.Which of the following is not an example of a fat substitute?
4 H# I* c+ `$ r+ j* ~0 Y _下列哪项不是脂肪替代品的一个例子( H+ y" K4 D) U+ d& K8 b0 ^
A:Acesulfame K 安赛蜜K表 ]. F: \8 i3 O& O
% M4 V* g2 a% t$ o5 f$ y, r1 { i37.Health Canada requires that a product labelled "fat free" contain:& P) ^! S% Y% U% P
加拿大卫生部要求的产品标有“不含脂肪“包括:
: y: n3 u6 C3 X2 hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ T% w% Y# W% D) |' V( s" m" S) I; k+ v38.Which of the following is not a problem associated with converting recipes?7 {6 }' O& N& j0 L+ A7 s, ^
下列哪项是不相关联的转换配方问题?
1 T/ Y$ L* @% r# E- AA:Unit cost 单位成本' \. O( o+ y: x% k& i7 ]- A
9 ]1 |; I) W3 B9 G" I, R' M3 q39.The condition or cost of an item as it is purchased from the supplier is called:+ M0 A t/ Y1 \8 j T3 x
从供应商采购的物品的品质或成本叫什么0 `6 ]: {0 s2 Z# o- X+ ]
A:As-purchased cost 购买的费用' i, w/ U+ w5 [/ Z
/ [% S: K5 M, e0 E7 R+ I40.The amount of stock necessary to cover operating needs between deliveries is known as:) Q2 d" [7 H/ S5 \3 H( o
在新货到来之前用于日常所求的必要库存量叫什么
2 R2 c) f4 \7 d* oA:Parstock 基本日常最低库存3 D" r1 H& O; L& a8 X! P5 o9 u# ?
! D4 U( s: c( V- a$ h; Y41.Which of the following abbreviations is used to describe the proper rotation of stock?3 O% H5 l8 f( C, X. ~- N8 Z* k
下面那个缩写是用来表明正常库存流程?( S0 y1 s4 Z" E4 S3 z
A:FIFO=FIRST IN FIRST OUT 先进先出, x9 s& R2 N* S# | c: \
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42.Which of the following knives is used to turn vegetables?
- I! A" y f" ?+ z! P5 m. u下面的那把刀是用来打开蔬菜吗?' U( ]4 E/ `) f/ V/ I
A:Bird's beak knife 鸟嘴刀
. e( D' g3 ?* {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 h, n" t U+ O! X, m: k即时读温度计最好用于那方面?
( s2 i/ L. n& v( i- a& \& aA:Checking the internal temperature of a roast 检查被考物品的内部温度! F! @; }( A1 v9 k: m, S2 c
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 k+ G5 @) j) }9 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 q0 C5 N& [2 m3 I2 E: J* Y# q
A:Cast iron 铸铁
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1 r* O! G7 H& Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% L* _) i1 B. h哪件装备下面有一个可移动的碗和一个S形叶片?
' A* q+ U% Y7 i- J P* AA:Food processor 食品加工机
5 o/ |5 @& {$ Qhttp://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?/ L4 \$ U: S% N7 A' {4 ~4 U. Y% g
下列哪项不是用刀的安全规则?6 ~7 |* L' u* j7 \' {& X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' }0 W8 ^' I. F7 N0 V1 J" s! j
8 [+ i" y# V ` K, X0 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# L$ c5 ~, f/ n; b- Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* q# W( f8 X2 J
A:RondellES
; F% \/ Y6 M" Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" \8 s0 ?9 \ n9 ~下列哪项是切成小方块用于汤的装饰?1 n8 M- P4 x, m1 W( u* ]6 w& l5 Z' o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 Z" B. Y+ O6 G3 T7 T' d! U, m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, E" I; \" M7 m. E7 J7 Z
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!!——
; s4 W8 K' G6 j% j. r" J) |A:Gaufrette
6 T1 C1 |. O3 _8 fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# K9 e5 }, _2 c1 d4 h' B, e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 ^" \, g- |; l4 i. O: Y6 V' jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 J% W5 f: d- @. M3 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& a& G& y& n0 [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)( ?0 {6 k4 M8 D* Z7 v0 _# N2 I
A:Cilantro 胡荽叶 香菜
; u& Y( w9 b) r! m) Z9 K% A* }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 Z7 N: z( H0 @: ]* Z60.Allspice is made from:. D; N0 L* S! n2 f
多香果, 多香果香料是什么9 \- U0 M9 Y. M" u3 i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ [! g, F) d9 L( o, M! _3 V
A:A dried berry 干浆果9 B! Y0 X: w$ E
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61.Which of the following are used to make a sachet d'épices?
4 A0 X. D' F9 Y下列哪些是用来做香包德épices?4 o& O7 a6 @! |) m4 F. C- M; [" ]7 b5 C
http://www.sachetcatering.com/
6 K# O7 H' R% Q% ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 M, D, V7 j/ l. X% D6 ?) g62.Which of the following condiments are not soy based?6 @# z' A) ?0 r
下列哪项不是酱油调味品的?
% l" S+ v% o u* q/ pA: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:
5 K, ?2 j6 J+ j8 L7 q$ l4 |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:4 U& V q& c3 c4 T* M; {+ G( D
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?
0 r. {( n k6 t) y0 O: W+ f3 x! A# I8 M下列哪个步骤是不是正确的蛋清搅打程序?, G f- T% X4 p* C3 N& Y
A:Allow to rest before use. 允许休息后方可使用。$ T w+ V" |: d0 ~1 m
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
' ^- P0 q6 Y6 S# bA:56g and 63g 56克和63克' x% i1 E+ @1 k3 j
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66.Evaporated milk is a concentrated milk that is produced by removing
: C6 t/ R" r9 c: k8 B$ {炼乳是一种浓缩牛奶 是去除什么做的
8 Z4 a& z- Y* S* eA:60% of the water 60%的水, F8 ~6 h( K) z/ F, {0 k/ ~2 ~9 b
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67.A method of cooking that transfers heat through a liquid or gas is:; N9 J9 ^) }) [4 O: k. ^* T
一种烹饪方法,通过转移液体或气体是:: e5 S1 f& i3 O- s0 ^' m4 z
A:Convection 对流5 B- P K P# y5 ?# I
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68.The cooking of starches is known as 烹调的淀粉被称为# ?$ \! l- _3 m: \6 j) v. u
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?
) ?" E1 ]- f2 l) {/ MA: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:; O$ E& H& y3 M' C" Z0 U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ k0 I2 g( i6 ?1 d8 c2 ~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' H* O& J2 l% U7 j5 S9 N" P
A:Fumet 原汁; \- _. D$ Z1 Z' w- w3 S( U
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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2 m+ L- L/ p: Y: |2 J# V u* v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; ^; k5 I* p% G2 i9 y" m' U0 @
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73.Which of the following is a principle not used in stock making?
7 G3 G: k: D- i; f' _/ u下列哪一项不是用于制造高汤(低汤)的原则?
; h) z# e/ B- lA:Start the stock in hot water.开始在热水中操作! X) P$ ?2 E5 ^& n! m4 h
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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
5 k" B/ w/ O; M) v) IA:Remouillage 法语熬汤
) M+ q! d) j; T$ r% ]6 p9 Z# r& Ihttp://www.haibao.cn/blog/post/176242.htm |
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