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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:! u$ V( ?9 i/ D
哪位厨师最早带来高水准浮夸的美食
8 P6 a& g3 w# uAAntonin 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:
) K# D- S! [" n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& y: K" F" c9 u0 G0 s- B
A:Cast-iron stoves 壁炉. f }5 i6 |# Z+ R* L7 e
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& F; a& U Q9 {. p9 O) u' I法国术语,用来描述roundsman,或摇摆厨师是:
0 e( v3 f* v& w3 R/ ?, D- AA:Tournant 图尔南
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29.Another term for the wine steward is:
$ G, s6 N: z' n4 A/ c& w( R葡萄酒侍酒师的另一个术语是:
- U4 ^4 Y' B5 C+ D+ \# XA: Sommelier 侍酒师
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1 g! p1 i8 H- z2 k1 W3 c4 j/ r30.Molds, yeasts and fungi are examples of a:
1 y7 d. B k+ E: f2 b, O7 V霉菌,酵母菌和真菌是一个神马例子# ^' ?& Y) c8 \; x& [4 O
A:Biological hazard 生物危害
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' i. _ g# R' d) e. I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ f, l% J& @$ _
根据加拿大食品检验局,食品的危险温度区在多少之间:9 K- y) J- T( d! b( J8 L k" r2 }
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:1 K/ q8 r+ m1 J$ b6 n* I
所有细菌生存需要以下哪些内容:" q9 T( N9 v! v
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 ]# @1 x( X9 G
- P6 c0 q. j) g0 A( w5 m; X33.Which of the following correctly represent critical control points in a HACCP system?5 }8 ^+ V& g" \8 D
以下哪项正确表示了HACCP体系的关键控制点?
* E. U. K' q3 L( ~3 _7 F4 B& S" GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ Q/ R7 i" Y' V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! H0 `" ?7 [0 L# M% L( n( z& H
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34.Which of the following is not an example of a carbohydrate?0 X" v. u* O7 N- V3 H7 e, K
下列哪一个不是碳水化合物的例子?9 u |* k4 m% G8 H& s3 u
A:Essential nutrients 必需的营养物质2 l' ^9 f7 R L2 }5 @' s
% x. y! ]) a) k' Y4 V35.The process by which a liquid fat is made solid is called:4 c& J7 l" X) n4 r. ]% C, c# d
液体脂肪做成固体这个过程叫什么
9 C3 i: R% H9 ?- |% N/ `9 }A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
/ s+ _ L; h& P7 z# p下列哪项不是脂肪替代品的一个例子1 B3 {. ~3 b. E+ C
A:Acesulfame K 安赛蜜K表3 f) R. ]# d$ y" `' H
; w& A8 r# Y! p37.Health Canada requires that a product labelled "fat free" contain:
6 y7 F: h: R* Y, a3 \& G加拿大卫生部要求的产品标有“不含脂肪“包括:" P; m" x5 j& U! k( ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! Y' S% S7 b8 e38.Which of the following is not a problem associated with converting recipes?
' x4 W$ l' q+ B下列哪项是不相关联的转换配方问题?: x- y1 Q2 K9 Y& z1 K
A:Unit cost 单位成本' _1 q1 r& S3 A h. [; g
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39.The condition or cost of an item as it is purchased from the supplier is called:
( p, Z. H9 p3 m+ q0 K- B) a6 s从供应商采购的物品的品质或成本叫什么
; z3 d* B- |. YA:As-purchased cost 购买的费用
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0 Z- c* `+ v9 J* B5 w+ H40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 X4 Y' n, i4 \+ [; ]在新货到来之前用于日常所求的必要库存量叫什么
. k7 l& ^$ ^! P" [* |' j" S; {: y' l" I1 n( SA: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?
0 g$ k" L6 w% O( `1 Q下面那个缩写是用来表明正常库存流程? U9 D+ X# R1 l. C4 N- C
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?# i ^% I% M$ Q" |
下面的那把刀是用来打开蔬菜吗?0 q( g `" J/ r" }
A:Bird's beak knife 鸟嘴刀
9 c* Z& S. l- g6 C4 U$ phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: c$ Y' U/ j9 X9 h: D; M$ R
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43.What is an instant-read thermometer best used for?
7 S% I/ v0 o8 d* g即时读温度计最好用于那方面?0 N6 `, T2 }! K3 x2 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度- J* n: f4 X& u7 e3 r
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, V9 L" D& E3 V i
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 [" w2 ^, |& P; e! ]! a
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?
1 L6 `3 q4 O, V4 j8 k哪件装备下面有一个可移动的碗和一个S形叶片?
) q6 M# }: @# Y/ O% OA:Food processor 食品加工机, F+ u" E) C3 P2 L' W u
http://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?
4 U N8 C( K/ m0 f; s8 q6 m: H+ v7 z下列哪项不是用刀的安全规则?
! n1 N% m& v( x. cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# o9 @4 i5 _+ A; x' A
1 Q0 o) m* k. e Y" ?7 H+ L# z2 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; b \1 b5 w' \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% g) ^# U9 @- w" {
A:RondellES
7 b3 K4 W. `4 M! j: T" Z& d0 [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?) q j' f0 U& I: {/ h. Y
下列哪项是切成小方块用于汤的装饰?3 [! O0 `2 _+ y4 i3 }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ Z2 F+ q# k) q) t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# }* v# i/ z3 K% D2 ?
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!!——2 z* }9 N# Q6 ^
A:Gaufrette 3 y' H% N1 r4 ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: r. g# B9 ]- n1 P5 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 k0 z. e" \! y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( S3 I. c' \& ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 o4 c. ?; E0 z. a, b8 G) ~; k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)4 |, Z& h, l7 |4 u0 o
A:Cilantro 胡荽叶 香菜. x, ~7 g: M: _) g N9 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% X" W; ~. n5 ]6 o; T
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60.Allspice is made from:* n9 U% @6 r, y% g
多香果, 多香果香料是什么
1 ~6 [( A4 x/ d6 w& G5 ^ Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. S ^% f. W+ w
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?3 e1 @ [% G8 v( l( n6 p5 C
下列哪些是用来做香包德épices?
. ]3 _9 q0 F" Ehttp://www.sachetcatering.com/( E0 j5 n" I+ d N. ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 Q6 g/ o" @5 L+ @' b0 v4 l
* E9 I+ p9 p+ l. e1 ^62.Which of the following condiments are not soy based?
$ n" S' P# _2 J9 X# G" D' k8 T- Q下列哪项不是酱油调味品的?4 l+ p+ |3 ?2 ~" q
A: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:! Y; j0 z. {4 \
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:: e& L* Q3 o9 m& [) h. j$ y' [, J
A:Pasteurization 巴氏杀菌
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) k- B/ Q' S- U5 k& F8 V% b64.Which of the following steps is not the correct procedure for whipping egg whites?
/ E4 e7 ]& Z3 u6 Y" ^ _' g" L下列哪个步骤是不是正确的蛋清搅打程序?
4 b' ?* a; a- m/ e+ D) jA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 E* p: ~7 g- k$ A" U
A:56g and 63g 56克和63克
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1 b( I2 u* y. z. C. B9 {+ m( t% A66.Evaporated milk is a concentrated milk that is produced by removing& @) g# {$ h) {5 l. f6 W0 }
炼乳是一种浓缩牛奶 是去除什么做的
) I+ S X; `& y9 d3 G7 a r/ tA:60% of the water 60%的水3 u+ X* _& s+ I% t
7 ]4 B% J: M3 |# K Y0 l; N67.A method of cooking that transfers heat through a liquid or gas is:( t a+ y' m' Q
一种烹饪方法,通过转移液体或气体是:1 V0 @& ^/ u# q
A:Convection 对流
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( e- z' w5 _( Y. i68.The cooking of starches is known as 烹调的淀粉被称为
- ~6 y9 O- }4 p; `7 K3 h( T4 h4 |; Q: EA: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?
+ y2 b' F& b; E+ jA:Braising 烤8 n+ Z- [1 l. Y7 l" a* f
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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:
6 |+ A# \# s% S3 Y8 QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% T3 g2 L2 o7 C4 ~$ D# ~6 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
4 v: U; o" M( lA:Fumet 原汁
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8 d5 ]6 [+ P) L( V0 x7 I72.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
! }- @4 P1 o$ E( c, R4 hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ I; r6 X, Q4 G `& e5 y
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73.Which of the following is a principle not used in stock making?
6 w' g" I! v7 D2 s4 l; T( R* e5 O# N, i下列哪一项不是用于制造高汤(低汤)的原则?
1 x! g8 ]. W+ s; d; bA:Start the stock in hot water.开始在热水中操作
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% i; j# K/ v- ^- r74.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
t3 t& j& {) n2 I- Q! DA:Remouillage 法语熬汤
' a5 ~/ r0 p& Z0 i0 Xhttp://www.haibao.cn/blog/post/176242.htm |
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