 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
% k; o* g4 e3 n. B7 L4 T) ?哪位厨师最早带来高水准浮夸的美食
$ K: _! d* Y/ x2 _8 W7 S" X3 |" A [AAntonin Carême 人名 安东尼·卡罗美
# n* T( T$ x/ k" c& R! o) o6 f$ v! F E9 o: |: T' j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 x+ F. U6 n2 z5 Y0 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 。
0 k9 ^/ Y9 U9 b1 b8 V) u$ c' bA:Cast-iron stoves 壁炉
8 [0 U0 {8 a+ e$ @$ U7 n3 Jhttp://www.usstove.com/products.php?id=6
$ Q* P2 }3 Y. ~3 I( A$ z4 B6 t/ k; t9 ]7 h
28.The French term used to describe the roundsman, or swing cook, is:0 r" n$ K6 D" U/ f' P- e# d
法国术语,用来描述roundsman,或摇摆厨师是:/ g2 |/ s9 k; u' {
A:Tournant 图尔南0 i( ]% d; _, e+ o# L( R0 F- ]
. D3 d% @ C* U
29.Another term for the wine steward is:
y" w/ B. D+ H, K- n1 M葡萄酒侍酒师的另一个术语是:
7 I8 l7 ?+ O1 _$ f/ D; JA: Sommelier 侍酒师
. H1 [& T5 `" w) ^. V, q7 t
K+ l. W! A5 t$ p* A3 a30.Molds, yeasts and fungi are examples of a:
4 ]3 v/ D1 [' A7 J3 i霉菌,酵母菌和真菌是一个神马例子- R3 J. [1 X, |5 w0 r9 y
A:Biological hazard 生物危害
5 }& h4 N5 @0 s. |
, i: m, V8 K6 c/ v3 m! i/ t5 i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 m; S p' }: {0 f! f" `根据加拿大食品检验局,食品的危险温度区在多少之间:" ?7 H; \" f$ A
A:40° and 140°F (4–60°C) 4-60度
. D4 ?: M' E* r! O; ^2 S8 T0 U5 {2 `$ F- J. i5 T
32.All bacteria need the following for survival:* d: `3 J2 f' f5 p
所有细菌生存需要以下哪些内容:% {6 Z$ y8 H6 ?4 e& a4 m$ g/ C# z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 v; |3 N# q5 O i* b9 b4 p2 g
6 g3 K" P. T1 i33.Which of the following correctly represent critical control points in a HACCP system?/ {$ p+ Q0 z& H, ~
以下哪项正确表示了HACCP体系的关键控制点?
" [2 l! |/ q9 K" ^* k& f7 XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 r: e9 C; c; s. H6 o3 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) r- P$ N9 \8 I! \& t
/ x# p, A6 v7 R) J( d, G2 f34.Which of the following is not an example of a carbohydrate?! x& ~) S2 b% o6 |. `% {
下列哪一个不是碳水化合物的例子?
]# j9 W' i' P' aA:Essential nutrients 必需的营养物质( z/ u4 [. L( v# i2 r0 N" I; ]% ]
- p+ R: y8 f% t! y6 e
35.The process by which a liquid fat is made solid is called:7 F& f$ O! c: n" R# g: z/ W2 J. P; x
液体脂肪做成固体这个过程叫什么' d' H. h& j2 r/ N$ N5 v. I
A:Hydrogenation 氢化4 M: {& z9 y2 M) `2 r4 F$ b! C
4 _) t" k# e& a6 J- S3 T! i
36.Which of the following is not an example of a fat substitute?
9 v V2 y/ S) Y7 b2 F下列哪项不是脂肪替代品的一个例子1 E! O3 Z: s: N# a" U
A:Acesulfame K 安赛蜜K表/ I6 V' T# ?! y' u8 u
! y% u* \, q" O* n! [: [0 {& F
37.Health Canada requires that a product labelled "fat free" contain:! B0 T- `9 n/ F; J+ n# F0 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
|: y/ d; b5 Z7 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( Z: _& n7 _ t) K) P" a, k8 `, l/ {7 w: E4 t" r6 d! m- y& `
38.Which of the following is not a problem associated with converting recipes?
. G$ Y8 R4 H4 l% L4 i9 d0 b下列哪项是不相关联的转换配方问题?
) Z3 C+ I; l) s3 HA:Unit cost 单位成本2 _' N- E' T0 P c5 X1 B
9 h' K6 D: _% K- R0 p1 C
39.The condition or cost of an item as it is purchased from the supplier is called:
9 r% C3 y; N" ]( p4 Q: J从供应商采购的物品的品质或成本叫什么
6 ]- B# `2 P. B- w! j0 g2 k; b' j& s6 iA:As-purchased cost 购买的费用
7 Q% L: y9 k8 h- G: j u3 Q
1 t+ P& k! h6 X3 i40.The amount of stock necessary to cover operating needs between deliveries is known as:6 S5 Q7 |, p" i& [1 X' ?2 G3 v
在新货到来之前用于日常所求的必要库存量叫什么
0 p, k+ O* I6 h" l/ xA:Parstock 基本日常最低库存# m3 \' ~: }4 W
% a# z v9 n0 `/ |* q41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 A" O1 T- x1 I* e" K( \下面那个缩写是用来表明正常库存流程?/ A, C( P9 O4 L) B/ `
A:FIFO=FIRST IN FIRST OUT 先进先出
$ Z5 W$ H& Z& y
2 K: X8 f j' o' ?4 Z0 ^; D42.Which of the following knives is used to turn vegetables?' U' m8 E& z( D
下面的那把刀是用来打开蔬菜吗?
8 ?, {% I' ?6 ~, c/ \# \4 LA:Bird's beak knife 鸟嘴刀
2 k4 M ^0 n6 c; p$ U; {, ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" u, F/ t" P1 P& Z" Q
: D8 o: t6 N- U% C' \+ m% C43.What is an instant-read thermometer best used for?" s1 q* f, q6 L7 j+ N/ o! S
即时读温度计最好用于那方面?+ g% `' Z8 t( a1 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* b0 w/ a5 o& n0 i" x; n! p0 ]7 R- s; z# X' z$ c4 b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ g8 T& ?; m; g
下列哪些金属材料受热均匀,通常用在铁板而且非常重' Y+ P( k' \- w# l6 ^
A:Cast iron 铸铁0 S# _" R1 N+ z( x* K
7 v# S9 u0 X- D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: ^ X F" ?6 G* n8 g0 U, W, Q哪件装备下面有一个可移动的碗和一个S形叶片?
. v1 g' I C, n' KA:Food processor 食品加工机% Y2 \' v9 U/ g0 y
http://www.google.com.hk/search? ... iw=1263&bih=572
# ^. M' b. m& S1 W% O
8 |4 Q4 ]4 n& I" A E$ h46.Which of the following is not a rule for knife safety?
1 ^3 o* \& p* H下列哪项不是用刀的安全规则?
2 i% V5 u0 j/ h0 _7 {: S1 xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 v5 u; B8 g3 r! S# k$ b1 f4 E
3 I5 V0 o4 J; c0 B- ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( `' ?( B# K6 G* n把圆柱形蔬菜或者水果切成圆片状(光盘状)是? L# j. t5 l* Z, K5 t
A:RondellES
) C/ I7 W0 p% \$ x" s' yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ E+ |" E6 b! o: e5 m
: h& m P) a [' G* b
48.Which of the following is a diced cut used to garnish soups?
4 ^/ C0 J& D% m% W, Y下列哪项是切成小方块用于汤的装饰?
( Q% ~5 H; W$ N3 @5 {2 H* F6 I8 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 R6 }1 E6 M1 G3 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- ~) R! |# U: m" E
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!!——/ _% W0 j q# z2 ?2 M: S
A:Gaufrette + K2 u' t1 t; ?4 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! I: I+ G; ]( Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ p/ N7 @6 ^1 B6 |3 bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- K) S- H/ r* x: r7 |
( y8 ~; p3 t. ^3 I, R1 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ i9 a! f/ R* h6 P% d* O' g
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 a# }) Z/ G9 r1 Y M0 K! yA:Cilantro 胡荽叶 香菜
+ k# ?7 z" H, e2 R. \* }2 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. i- l, D) c& n. }5 c7 d M! T
5 O2 _3 l9 h9 [ Q) Y( l9 ~60.Allspice is made from:
0 x4 `2 B6 o; P6 G, ]0 n 多香果, 多香果香料是什么
, L0 E2 [* x3 m, @, `+ J4 `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. S& X/ h7 { A/ r2 Q6 h; v& x3 {
A:A dried berry 干浆果
( D! o4 J2 w# h# l3 `+ Z& R) J7 s/ b: q; j" ?) z; e: B2 n# m8 {$ \
61.Which of the following are used to make a sachet d'épices?4 g5 ^# N0 Q1 V. L9 D
下列哪些是用来做香包德épices? d8 K$ m; n' v3 p! c: ?0 i
http://www.sachetcatering.com/$ m- Y/ M0 r5 E) S- M# l' V% M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 ~, j" G! I3 v6 W) F
/ |( @5 f; `9 ^7 x, T
62.Which of the following condiments are not soy based?0 W/ a4 `( K& R6 p# L$ e# k
下列哪项不是酱油调味品的?1 R2 P4 ]: ~" c W4 Y- [ E2 }6 V' o
A:Wasabi 日本辣根
0 O0 N3 a- {+ Y* }6 y1 [
1 P& @% J! a% Z. Q9 S' w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' R& m9 A- ~! F+ 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:
/ E7 X/ W" s& Q* d4 V6 k5 tA:Pasteurization 巴氏杀菌
% ?: d6 }/ Z+ l9 {9 y
2 E) y) S. }5 o) Y5 ?3 \4 `, }64.Which of the following steps is not the correct procedure for whipping egg whites?
8 P6 _* A& ?+ x8 S下列哪个步骤是不是正确的蛋清搅打程序?0 H8 r4 @1 ~+ ]- v \7 p( k
A:Allow to rest before use. 允许休息后方可使用。
; H; y7 ^$ _; T# T q" C& ~" [+ U% U) X7 n4 U: h$ ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:) d- g0 B0 b( K0 o! B1 q
A:56g and 63g 56克和63克
# C# E7 ~5 L% E/ h; f4 r4 e: j$ t
' ]; S8 G+ W4 }66.Evaporated milk is a concentrated milk that is produced by removing
4 F+ i6 ~ N& R! a9 D3 @( O炼乳是一种浓缩牛奶 是去除什么做的: b$ G, F' t' a7 k* n1 j
A:60% of the water 60%的水
b$ p+ m3 p) C: |4 {. A2 L0 d
67.A method of cooking that transfers heat through a liquid or gas is:
! D* ^9 q1 u/ @' S5 ~# r6 N一种烹饪方法,通过转移液体或气体是:# c4 O; S* N3 K( G2 R/ `
A:Convection 对流! w/ m0 T0 X, K. G: c' i/ q- u
7 a* ?: f3 t/ v
68.The cooking of starches is known as 烹调的淀粉被称为* F) J; v0 t2 u+ z( D m6 Z
A:Gelatinization 糊化
1 S: J* M$ u. w% ^. V/ h# P U5 r& y% [
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" ]# k" E" h) s i$ }6 u: {A:Braising 烤$ o: b3 {, O2 D6 @ Q: L
9 _8 o# U [" [/ \- z
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:
" |2 X7 Q: ^; t: [8 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ ~# X: X2 f& M) Q4 e: x
; X ^, T1 b3 h4 b0 J- M7 r
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' _8 i2 ~+ R, d0 g! s3 U# G
A:Fumet 原汁6 T' D% n+ G, @( V4 `$ E
2 C; y+ F) r& }' v$ P" h2 l72.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
: S5 c' Y0 |0 D# |3 G0 A1 R# \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 T, I* Q$ |" b& Q! p7 V/ I% `/ B1 I, C+ M% I
73.Which of the following is a principle not used in stock making?* o0 `5 b1 I; @7 o
下列哪一项不是用于制造高汤(低汤)的原则?* ~# {$ M |) M) c+ I6 ^6 Q
A:Start the stock in hot water.开始在热水中操作
# @0 g, M0 r) ~
/ l6 p+ Z# a. L x- x74.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& f: Q. ]$ u. B9 ?8 W
A:Remouillage 法语熬汤& D4 l& a5 ?& c* n u0 G
http://www.haibao.cn/blog/post/176242.htm |
|