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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 g1 Z* T2 Z( e' }哪位厨师最早带来高水准浮夸的美食 [! d$ c, h, C1 L
AAntonin Carême 人名 安东尼·卡罗美5 w9 t/ e0 B; P& h
: F6 ~! W" k5 X5 Q: M c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& G7 _( s7 h4 s/ ~8 t( }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 }* f$ O z; z3 q/ j
A:Cast-iron stoves 壁炉3 a0 [4 U7 H4 I
http://www.usstove.com/products.php?id=6' ^3 X1 J0 `3 x* ~( J
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28.The French term used to describe the roundsman, or swing cook, is:; L1 U8 i+ ^2 B0 W1 K! A- p
法国术语,用来描述roundsman,或摇摆厨师是:' O; m3 _6 {5 X1 k* X' n Z% d
A:Tournant 图尔南% m2 J/ O5 ?: {2 d
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29.Another term for the wine steward is:
; [9 x7 \' S5 O2 K葡萄酒侍酒师的另一个术语是:7 { U$ O$ W6 v5 O
A: Sommelier 侍酒师
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# L* t7 D/ }9 i! T0 L2 r$ `0 t. z- E30.Molds, yeasts and fungi are examples of a:
g) {8 L' i# n) S. N霉菌,酵母菌和真菌是一个神马例子
2 {- m. a* j9 d+ U4 IA:Biological hazard 生物危害
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: Z% s+ a' m/ B: L6 z' W1 p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ N: `+ V1 @; Q/ G H2 h根据加拿大食品检验局,食品的危险温度区在多少之间:
s* W1 V6 s! `8 \6 C- [5 [A:40° and 140°F (4–60°C) 4-60度
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' g0 J; B w% Y; K( B: ~% [3 X# t32.All bacteria need the following for survival:
( \( S1 w8 O, D9 _' j5 `所有细菌生存需要以下哪些内容:
+ N3 e1 v) E+ xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ M5 J, y- M. C {8 n1 _6 J0 I
3 S( ^; F# F7 Z4 J& k( i: O% k33.Which of the following correctly represent critical control points in a HACCP system?; ~, ?& n. J$ h. M
以下哪项正确表示了HACCP体系的关键控制点?
* D6 q- f; f/ L& T) S# t7 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 g4 ]$ W* V. l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?. o% L$ N$ A/ l4 D7 j9 o- d* q, L
下列哪一个不是碳水化合物的例子? X* K* h6 R, f4 b4 E2 `
A:Essential nutrients 必需的营养物质
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% s) i& f- a9 v3 e3 b. {35.The process by which a liquid fat is made solid is called:
. K; r' s' H# o3 p, x, I7 M液体脂肪做成固体这个过程叫什么+ `8 G8 t' ~6 x! W$ ^. `
A:Hydrogenation 氢化
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+ H$ A8 v8 _% F) t- Z. i36.Which of the following is not an example of a fat substitute?
3 i9 h9 f$ G5 o) n; C下列哪项不是脂肪替代品的一个例子* m& C* T7 R9 v7 t* V; |
A:Acesulfame K 安赛蜜K表4 f+ D$ ?5 D* w. C) M
9 \4 U( h/ t/ x/ ]37.Health Canada requires that a product labelled "fat free" contain:
9 S, X% b0 y" L; W加拿大卫生部要求的产品标有“不含脂肪“包括:( x* h9 m6 g/ d4 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 h; F5 l7 a3 U1 B; L8 E
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38.Which of the following is not a problem associated with converting recipes?
; e1 H" a# P) t; [下列哪项是不相关联的转换配方问题?
; Q& p- ?* S, c2 o4 AA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 X" k6 h# K$ k从供应商采购的物品的品质或成本叫什么
; Z0 C5 U! E( X! V2 l/ ~" FA: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:9 p0 ~% `! {% V; `
在新货到来之前用于日常所求的必要库存量叫什么
3 P2 q H6 \" V! @A: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?* y. }$ Y! l) _0 i& n
下面那个缩写是用来表明正常库存流程?
! ]5 U9 W/ Q4 \( J7 i* s$ GA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 i0 Z" ^( q `* D! f
下面的那把刀是用来打开蔬菜吗?- y) P+ U$ i: W4 w
A:Bird's beak knife 鸟嘴刀6 v9 `. t) [8 K" X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; B3 } ^- T# K, u
* T) e5 }! x) @0 q) T6 o: S: l- R' j43.What is an instant-read thermometer best used for?4 G; [! i& N4 F0 |/ J, V% D! N
即时读温度计最好用于那方面?( S+ `1 a5 ^" l% D
A:Checking the internal temperature of a roast 检查被考物品的内部温度- A7 S; q n2 c
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& u3 } Z6 ]% @ Y' P7 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 a) ~. |5 ^1 W. u" j: xA:Cast iron 铸铁7 a- q; m* G( q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 g; O8 [; f) q7 J; R- ?哪件装备下面有一个可移动的碗和一个S形叶片?- ^- i4 x, a8 V& q9 i
A:Food processor 食品加工机
' J) c4 Y1 |& p N1 b5 _3 Qhttp://www.google.com.hk/search? ... iw=1263&bih=5725 z/ _& g0 G' c: s# s% l
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46.Which of the following is not a rule for knife safety?
$ T/ [; g* G2 A# p, n' {下列哪项不是用刀的安全规则?' @0 h% I6 W( V' ^% w# l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. F: G6 `9 ?% R/ `! q
; I4 h, _7 H) V7 ^$ T$ l4 z/ C4 S4 D' n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! n1 y- c( v/ e& I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 [6 M7 p+ O9 H+ W# \8 t( u' }0 OA:RondellES 4 j# U! a( X. y# z9 s- r
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?
4 ~$ [2 G# d$ p! K* O0 |7 k4 K下列哪项是切成小方块用于汤的装饰?
' H9 w# ]' V* j+ QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% H2 C3 Z1 M$ w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 ]# w9 Y8 {% Z3 t3 E# A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!!——
0 G8 [, l4 {! M) K. i4 ~) SA:Gaufrette f" Y6 X: `, L8 u: z) N( p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- K0 A, s6 r& W% Y. i8 q% xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 w0 p* T5 Y7 E* X0 o8 A! F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" {6 L! b! D' m9 n; P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)
7 C3 q' [6 w* O% J. V, `* bA:Cilantro 胡荽叶 香菜" W0 e' Q5 a! u4 D+ O' z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" Y6 m: S/ x" E, w1 T60.Allspice is made from:
6 P0 H' C+ M* X4 { 多香果, 多香果香料是什么
' m( L" W2 u/ R6 b8 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: Y( H T( j& D5 s3 VA:A dried berry 干浆果& R% y3 H1 u( K+ Z1 w
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61.Which of the following are used to make a sachet d'épices?
( W2 A( N1 ]2 B0 y4 a下列哪些是用来做香包德épices?
) t1 _/ a, A0 z& ihttp://www.sachetcatering.com/
. J: J# a6 r, t6 x, K7 x* Z4 @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?
7 L" J( q! g, w7 [+ H" `下列哪项不是酱油调味品的?
8 y6 N8 E; _6 Q' zA:Wasabi 日本辣根; d% X& m2 T# e$ \, T6 \* X. i: c
* n# A% C1 F7 s* Q* U# {, q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( D9 h& y. Q9 G' C9 ]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:6 I6 d% y1 f' H* o4 M7 X: g
A:Pasteurization 巴氏杀菌7 J! S: M8 E1 ^5 @3 D
/ f7 |8 l6 Z$ g* ~' Q" {7 j7 U64.Which of the following steps is not the correct procedure for whipping egg whites?8 M" Y; M# {0 d% S* e- e, j: J' P
下列哪个步骤是不是正确的蛋清搅打程序?+ S. Z5 x3 K7 f( i6 e% h8 j
A: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: y3 `, |1 Z4 P4 Y6 U4 H4 f
A:56g and 63g 56克和63克
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8 Q3 ^2 ?) W( Z; ^' n66.Evaporated milk is a concentrated milk that is produced by removing
1 {! G- I% _* r炼乳是一种浓缩牛奶 是去除什么做的/ C! u" e" J" L- R) p: a
A:60% of the water 60%的水$ k* t o$ Z2 ]0 y
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67.A method of cooking that transfers heat through a liquid or gas is:- E2 v& E" g) m
一种烹饪方法,通过转移液体或气体是:: c/ x8 ^/ x4 s( ?- F
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
/ C0 V, {# J, o( mA:Gelatinization 糊化9 m# @- V# J& l0 h# f/ L
( P- v& N9 h0 d3 i: F! p4 l! M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) r) E. f. i) |8 N( F6 s% z
A:Braising 烤& t8 s# F' w( y! O
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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:
' H. g {% ~' u3 {, d* sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( t8 H8 x( z3 C+ O. M) h
& V, [4 a) U; B8 k/ o8 g71.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5 [! N& P! L* d9 ]
A:Fumet 原汁& K1 ?0 x& w" |, O& ^# Z
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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0 B O# c6 o" W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" [* z7 T9 G8 ~( x T( a( ^$ S
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73.Which of the following is a principle not used in stock making?0 }) T: z/ z5 { N/ i/ d1 D k @
下列哪一项不是用于制造高汤(低汤)的原则?. B, z+ L/ |6 o1 T2 w
A:Start the stock in hot water.开始在热水中操作+ q- L) [; ]7 N1 Y, e: e6 n
4 }/ c. y9 Q% q/ o+ w8 t74.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: ~ p9 ?5 g' K5 I
A:Remouillage 法语熬汤
1 n: w2 a- Z* J6 Y# T% s2 ~* ihttp://www.haibao.cn/blog/post/176242.htm |
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