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26.The chef who is credited with bringing grande cuisine to the forefront is:
7 W9 K. X+ b( S4 r" Q8 j P哪位厨师最早带来高水准浮夸的美食3 {9 I. R5 W2 i) ~7 X
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:# k. K; R7 F" P9 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 。& r) ^' O7 i9 \& W
A:Cast-iron stoves 壁炉7 p/ m+ }, {# E
http://www.usstove.com/products.php?id=69 `+ X' [ Y9 k* F/ s0 y* s
x& l) i- W/ K2 ]' d; I$ f28.The French term used to describe the roundsman, or swing cook, is:
. L1 t- {( q$ d: z法国术语,用来描述roundsman,或摇摆厨师是:
5 D3 N# {- f% wA:Tournant 图尔南
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9 t. }; j, U5 Z* n: ?29.Another term for the wine steward is:9 r, n2 l& l% b0 d& v, v
葡萄酒侍酒师的另一个术语是:1 r8 E4 D* l3 l5 e# V
A: Sommelier 侍酒师' |0 ?- x2 p7 P* n0 O. E. |7 O
5 r7 C+ `, f9 h+ u3 I9 V4 r& r30.Molds, yeasts and fungi are examples of a:
+ ?& M3 e3 z9 R% ^. F9 w& Y: l霉菌,酵母菌和真菌是一个神马例子; j" z$ K( h0 b+ N" S' ]
A:Biological hazard 生物危害: v. O+ Y; H' b7 M& d7 V: x$ J N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 _% N I8 v' p F8 C1 S根据加拿大食品检验局,食品的危险温度区在多少之间:
# s: c! X" f; x' KA:40° and 140°F (4–60°C) 4-60度5 }4 ?. G2 Y& J5 v+ t8 z
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32.All bacteria need the following for survival:
/ |( @. \9 ?0 I; P所有细菌生存需要以下哪些内容:0 { I T+ G G6 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 q- _0 A* e; X3 f' Z33.Which of the following correctly represent critical control points in a HACCP system?
: R0 `0 c) H# c$ y" H$ ~以下哪项正确表示了HACCP体系的关键控制点?
$ z- j6 W' ?* H5 [- Q1 A7 YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- d, ~5 O i( Q" B/ w3 `! y! X食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 D. D8 m" u6 F6 O, r34.Which of the following is not an example of a carbohydrate?
9 ?/ m0 M+ f) l( w/ y6 I( ^; L下列哪一个不是碳水化合物的例子? S; [( U/ e! x% M) J
A: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:# U) `* X5 c7 t8 p: K* [2 H
液体脂肪做成固体这个过程叫什么* b* R: @$ l" n
A:Hydrogenation 氢化' Q6 s3 v0 O2 ^1 M
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36.Which of the following is not an example of a fat substitute? i# @( f! D) a- v5 Y
下列哪项不是脂肪替代品的一个例子! J, {9 o# B4 Q' L, [
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- @ ^0 H. ?/ }" A1 N, T
加拿大卫生部要求的产品标有“不含脂肪“包括:. t- v" B* H5 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 ~8 `5 }. s+ Q, v- H) P38.Which of the following is not a problem associated with converting recipes?4 S' m, j3 X1 |
下列哪项是不相关联的转换配方问题?
1 B* l$ l! s4 f. f0 ^% t; {A:Unit cost 单位成本
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4 T: c2 q/ ~% t3 i4 {1 x39.The condition or cost of an item as it is purchased from the supplier is called:* Y/ |# e$ M2 `/ j r) j
从供应商采购的物品的品质或成本叫什么
9 t- Y; _' J$ Q8 c" N. @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:
& P; e; ~4 K+ w7 A7 l; G- S' X在新货到来之前用于日常所求的必要库存量叫什么
: L8 Q V; K9 b, o( UA:Parstock 基本日常最低库存
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4 u, Y, W0 A6 S0 D41.Which of the following abbreviations is used to describe the proper rotation of stock?4 f5 U7 m! n1 @5 k1 j4 K6 r
下面那个缩写是用来表明正常库存流程?$ @- M# L5 N I. k; o: V
A:FIFO=FIRST IN FIRST OUT 先进先出" ?/ b _% H: w, B, M! C: I
3 {: b" f( ~% u1 {& w) }3 S42.Which of the following knives is used to turn vegetables?( J: Y7 v) p7 b
下面的那把刀是用来打开蔬菜吗?( a% \% P. q$ n7 n( F8 |3 J
A:Bird's beak knife 鸟嘴刀( b( v2 ^3 e9 A5 h- M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* t6 c& L( I! \4 \1 w, j$ E43.What is an instant-read thermometer best used for?: v7 C0 O; O( D `* F
即时读温度计最好用于那方面?
( A8 U9 E% g8 _1 P! NA:Checking the internal temperature of a roast 检查被考物品的内部温度% L1 e. ~! Z" P$ C+ h
4 L0 X& ^0 s# M% X9 O+ |' g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. \) K$ T) j! a" g* u% J下列哪些金属材料受热均匀,通常用在铁板而且非常重4 H l1 ] c! p4 W4 ~0 O3 m
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?
9 f3 L9 T* ]7 b- z% ]4 }1 X" _7 ]哪件装备下面有一个可移动的碗和一个S形叶片?( ^. {1 Q8 C+ F# z! v7 \; E
A:Food processor 食品加工机
. n! I+ y3 X2 h) B$ Z$ q5 vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& L+ e6 Y5 ~$ b1 u( w/ P46.Which of the following is not a rule for knife safety?
7 Q" A) l' q& j下列哪项不是用刀的安全规则?
3 x$ z M, K( J" eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ L- `5 u: p+ Y" t
9 ] t* Y. Q$ {" B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' m7 ^- O I$ U) ~' ?4 y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ Y4 ?/ a6 H' F- F3 U$ i
A:RondellES
4 |( o% f- Z! f' y. Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 Z1 r, H% m& C# |3 @3 A: t# l
2 g! I* a& `- T$ x( {" ~0 }48.Which of the following is a diced cut used to garnish soups?
/ E" B! k% o- ?$ j下列哪项是切成小方块用于汤的装饰?. t, u# ]' N& M7 K' d2 P7 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) x7 }: m0 m3 J9 u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# X8 Y6 {+ P* g$ E# c V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!!——" D2 z8 V) d8 B b
A:Gaufrette
* a! i4 G6 a3 k# mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 i% r! B, E$ n/ a5 V# |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# }3 E6 G6 C$ S) b- }: a" R2 J6 p E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' r* w5 {: K( o/ K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ G1 Y/ F+ N( B& w" G) v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)/ v i* G6 B8 j6 z" j+ Q' ]. x
A:Cilantro 胡荽叶 香菜
7 m6 |! w3 }3 p+ m6 {/ U& Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 E, ]( `1 c4 A9 y( e+ ~
" X: D: I8 k- f% j" a60.Allspice is made from:
4 |$ y! x5 s# f- |: h 多香果, 多香果香料是什么$ f! Y/ t& e; n; w6 ?8 j1 O* S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ V, J1 x% G+ FA:A dried berry 干浆果' w5 z' `. e: h: t( E! N B
$ |% p: Q) g/ G0 [( o+ I% y7 U61.Which of the following are used to make a sachet d'épices?# e' L- x' M* J" D: B
下列哪些是用来做香包德épices?
; O( l4 a0 W5 [1 Shttp://www.sachetcatering.com/) ]+ n* u# Q$ E" {/ C
A: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?& q; Z, ~& I/ q3 J( D& I
下列哪项不是酱油调味品的?* L% N5 ^& {; N. |
A:Wasabi 日本辣根6 E" k3 w/ g6 V# }8 S o" d4 n. } V
, r9 Q [* R' X- A/ b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 K/ G# ~: Y6 ~3 Z& F( L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:# J# R- n. O1 i6 H( [
A:Pasteurization 巴氏杀菌! e7 z7 b& c& P8 s4 d- J, S
L6 u6 E+ F9 B3 _: f64.Which of the following steps is not the correct procedure for whipping egg whites?
3 ?4 L6 x) C) x+ l! Q下列哪个步骤是不是正确的蛋清搅打程序?
, w! t! M! k" k( i3 v: gA: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:% i( G3 e" u6 Y4 ]. ?% ~2 s
A:56g and 63g 56克和63克
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4 n, x- `! I/ Q0 f, {+ M" Q: R66.Evaporated milk is a concentrated milk that is produced by removing
- ^) H& {, T2 _: b- Y+ [3 Y: }炼乳是一种浓缩牛奶 是去除什么做的
, s& a$ m" {+ t) p! j, }A:60% of the water 60%的水
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2 k0 j! e0 c* b9 Q7 \67.A method of cooking that transfers heat through a liquid or gas is:( i0 w; _4 H' e) e) G
一种烹饪方法,通过转移液体或气体是:
/ q% L& Z4 z* kA:Convection 对流: ^( c; P% K) }" O T# A6 C; N
9 K D* `' [8 `" E) h! ^68.The cooking of starches is known as 烹调的淀粉被称为
: s2 D. S/ S! B8 ]A:Gelatinization 糊化8 [& Y+ c3 f1 i& P
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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?4 z P& F* P$ i% h: c S- U. n$ w3 @% q
A:Braising 烤
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6 }) p" O# `% H' b8 Z8 s70.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:
0 |" w8 K' i0 g' QA: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
& ]! B$ Q8 h+ k% J( |: kA:Fumet 原汁7 b+ Z! ~& s+ T& I' t
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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
$ t8 R) T! h$ [! mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 w/ z* j+ g) X, j2 j
/ {5 _& E |9 b% P1 ^7 a: W7 m73.Which of the following is a principle not used in stock making?+ ^+ j0 y. |7 |
下列哪一项不是用于制造高汤(低汤)的原则?5 i R/ g. o8 D
A:Start the stock in hot water.开始在热水中操作
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& A7 \4 B/ |4 C3 m% @4 m( r+ C74.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( y& y2 z1 A. x) X/ F3 Z
A:Remouillage 法语熬汤
0 n5 X+ N( m% F7 t" E( Whttp://www.haibao.cn/blog/post/176242.htm |
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