 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:3 V/ l% h6 q5 q$ M* U. s
哪位厨师最早带来高水准浮夸的美食9 W: R# j3 W! q; A2 E% j
AAntonin Carême 人名 安东尼·卡罗美
1 P# w4 [7 L! i5 j! p1 r5 W
4 A5 a! R, i4 L1 a# ^, r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 ^! Z7 o( \7 f) a( T- s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 e, }% i; {7 J/ F: d
A:Cast-iron stoves 壁炉
% V9 Q# M! ?8 o. i" F- C( ohttp://www.usstove.com/products.php?id=6$ t% L) p5 a4 [; O& e
8 q( [/ ^ c4 u O! I) B4 P
28.The French term used to describe the roundsman, or swing cook, is:
# w& R) R s# V9 N: x: j; f法国术语,用来描述roundsman,或摇摆厨师是:0 t5 |: G9 N/ _
A:Tournant 图尔南
7 I4 ~" f) G, v: B' p# |( e
. y8 e8 f. k7 ^7 I, p. ]29.Another term for the wine steward is:4 |# N5 B, M2 {2 L
葡萄酒侍酒师的另一个术语是:
J9 B' b3 H, X1 r' K. B9 ^% c; TA: Sommelier 侍酒师
! T! O/ C4 q1 H0 q' i# N5 p0 V( N; _) T, U
30.Molds, yeasts and fungi are examples of a:
( J0 o. ^% x6 Q& T! @3 z& c霉菌,酵母菌和真菌是一个神马例子
; t9 V" P# T0 M+ o. DA:Biological hazard 生物危害
0 b; j* `) k$ l6 u& O6 Z( T
& Q |) C% l! g8 J* \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; N; Y! `; s G
根据加拿大食品检验局,食品的危险温度区在多少之间:
' f$ M9 [$ \' ]* \2 P" E; ZA:40° and 140°F (4–60°C) 4-60度
* a6 i/ h$ L0 ]* e3 l, `/ J& M# c. a) s' T+ b: y- R
32.All bacteria need the following for survival: d% K9 b, B: r% x# M
所有细菌生存需要以下哪些内容: f6 m5 {7 H5 d8 Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
! |5 Q# G4 [. Z# k0 J3 ]; T$ ]6 {& @
. `0 J8 o% W# p33.Which of the following correctly represent critical control points in a HACCP system?: V9 p. c' N! O/ O+ \7 |+ T
以下哪项正确表示了HACCP体系的关键控制点?, k/ H. N1 x& p6 J1 S2 r4 G) C4 X( c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 c' \ h) ^" k. k/ X. x6 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 e' Q8 X/ M. W9 O, d0 C% a. p; y- t p. s* \! f
34.Which of the following is not an example of a carbohydrate?9 g. s" N) m" i2 N! S& ~! Y
下列哪一个不是碳水化合物的例子?' k0 k, g" f6 E4 E% q0 N; B' \
A:Essential nutrients 必需的营养物质
5 \, V% f) c4 X6 L7 \( |) B. S; ^% T/ I4 y
35.The process by which a liquid fat is made solid is called:7 {' l! q; E0 |" f- I
液体脂肪做成固体这个过程叫什么
% M, Y9 }( b# m4 DA:Hydrogenation 氢化& \' @) M n# r
3 F _5 F, r F; l* S& t36.Which of the following is not an example of a fat substitute?& _2 |+ n8 |% d4 {
下列哪项不是脂肪替代品的一个例子
5 z% s/ V5 d: x' j; uA:Acesulfame K 安赛蜜K表
. n7 V( E+ D7 {/ Y2 L8 `' [* K, z+ r2 V2 t( B/ a( H5 j
37.Health Canada requires that a product labelled "fat free" contain:- P1 T. z, n# r
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 H: `0 g h% ?' u4 ^9 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; k! X) o0 C3 M9 m( o7 k
$ Y+ y) X! I5 j/ _# X C38.Which of the following is not a problem associated with converting recipes?
0 P: E* j) V) \; p下列哪项是不相关联的转换配方问题?' Q7 K$ y; V1 J
A:Unit cost 单位成本
) W. X c. b2 D( ? y) m; g" x+ F9 r4 u6 _) d
39.The condition or cost of an item as it is purchased from the supplier is called:' }/ M3 l Q# k$ H W
从供应商采购的物品的品质或成本叫什么2 E' u+ Y7 O- t6 L6 v0 k
A:As-purchased cost 购买的费用
1 _, x' l3 l9 b, s
" {& V7 o0 ^8 R' u' q) t$ ?1 x40.The amount of stock necessary to cover operating needs between deliveries is known as:! Y7 H# G" V+ u! n/ U) B
在新货到来之前用于日常所求的必要库存量叫什么5 b0 G8 g, J2 n* q5 [% n
A:Parstock 基本日常最低库存
+ ?+ S) Q' I- T0 @( @5 y" p, G/ ]) a3 M
41.Which of the following abbreviations is used to describe the proper rotation of stock?# p" D0 R* c3 `. c U9 x
下面那个缩写是用来表明正常库存流程?
: P. N' \; m. E) s [ \A:FIFO=FIRST IN FIRST OUT 先进先出
( q0 [1 W3 i6 d5 C. O0 {8 h5 ]5 B# F( w5 }3 |% E" m1 e
42.Which of the following knives is used to turn vegetables?( G' c# @/ `8 m1 S$ ^1 C) {' h, f8 {
下面的那把刀是用来打开蔬菜吗?4 s4 n- z7 `5 N* I& e/ \- ^
A:Bird's beak knife 鸟嘴刀
# {, R) `% I2 C# L1 ~8 xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ ?: d A- f# ^! e0 X1 {, U: l7 Z% H: }
43.What is an instant-read thermometer best used for?
) t' Z i3 U8 m6 }2 b. a( S3 Y! M即时读温度计最好用于那方面?
! ] _1 r: Z0 BA:Checking the internal temperature of a roast 检查被考物品的内部温度! J; L& V' g+ G% Z8 h$ C
8 v' i; T3 P Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) D x2 r! V. a& N
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 \' F6 _6 {, ^6 V
A:Cast iron 铸铁0 B/ d z+ ]* g
P% J3 ^+ W/ S$ M2 `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* ]$ q; i/ E3 b( G* |# m哪件装备下面有一个可移动的碗和一个S形叶片?
/ a; D) `: c e2 o0 W# r) IA:Food processor 食品加工机
7 Z m7 e% ^8 H, X$ b/ W3 ?# T+ r' L( `http://www.google.com.hk/search? ... iw=1263&bih=572
6 m8 L$ [3 B4 {& }: i* w5 M9 C9 C
9 w8 b- l& o6 }; L4 G" W46.Which of the following is not a rule for knife safety?5 A+ C0 x5 E& s. `" p t( ]) h9 e
下列哪项不是用刀的安全规则?
9 N' s. x4 h" Q# G' qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 d! F# P0 O/ K, a
& t) H) S) Q( X* I. y7 ]+ j
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, N/ b! U4 M R1 ~6 F$ h# c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 v/ P* W2 S( p. O2 R( p* BA:RondellES 9 e& s* e- W: ^' {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" r) h8 |" |. O# A
7 O- n8 ^6 `' m9 a( ~6 Q& R
48.Which of the following is a diced cut used to garnish soups?
3 e% @, ~2 s2 U3 g下列哪项是切成小方块用于汤的装饰?7 X7 }6 ]7 @3 j Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" @* G' x% s4 O. e; C3 ]1 Q$ _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! |2 l% [- F5 w. S
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!!——) g, @% T8 r2 \6 v2 `) Y/ `' A
A:Gaufrette
) M/ p4 }2 W7 L, |1 b8 w. E Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% d- q" K H0 j/ b/ l3 |+ c( C/ o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 _3 B" `& ^3 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. b& p" S6 `/ F: ?! {) X
9 ]. \! e) ^2 [4 n" w: D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; B" h6 ^! d3 z
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)% H$ M- c6 g6 Y! b3 m p8 y5 V, h
A:Cilantro 胡荽叶 香菜9 X C v0 l( Z) {2 a8 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, N8 m( P1 h3 |* }+ W3 X, M
$ _' G. O/ @' [3 X0 w/ V0 `2 T60.Allspice is made from:- h' `2 x( H9 h; E1 @$ `
多香果, 多香果香料是什么/ J! G2 E2 f, I; x" L3 [. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ~) D2 U# }/ q" x1 X8 i1 \" a
A:A dried berry 干浆果
" W$ c z U4 a, F; ~% B) y3 ?# b: p% m0 X
61.Which of the following are used to make a sachet d'épices?) [& z4 y `& X- h/ Y
下列哪些是用来做香包德épices?
" z' b$ H/ \& |http://www.sachetcatering.com/" p$ r$ l N1 D. \- {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ L, V' k% E# d& L; |
% [( N- ~" E A. U8 J: c+ g62.Which of the following condiments are not soy based?
4 m7 m& w$ t# Q. x# V下列哪项不是酱油调味品的?% Q% ? y* T( V
A:Wasabi 日本辣根
* [1 F" Q; ]' U" V. b& {' l( e
x' r1 L! z: j8 n% Y0 `9 y' O7 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" O/ K4 i2 A4 _7 l b( c
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:
# c" V% ]5 s8 q4 E! S, i! FA:Pasteurization 巴氏杀菌
7 _) B4 Z+ R9 B5 W5 u O4 o" l) E& k. D2 C, k
64.Which of the following steps is not the correct procedure for whipping egg whites?. m2 u/ H( i. t4 D, R
下列哪个步骤是不是正确的蛋清搅打程序?
; x/ F: d$ W: [" B9 k. LA:Allow to rest before use. 允许休息后方可使用。
& V/ _7 [+ G/ ?* Y& _6 f- O6 C6 f8 ^; f, C& }* M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. s' C; @: R9 X! `! o. j/ dA:56g and 63g 56克和63克8 J- _! A3 K" P
% c9 A' C3 A. j& {& ]! {* ^, e8 D
66.Evaporated milk is a concentrated milk that is produced by removing
1 p) N+ q+ H8 `& W! K1 Q炼乳是一种浓缩牛奶 是去除什么做的
4 g6 T6 F8 H3 wA:60% of the water 60%的水
' o* M5 L# ]8 Z: q6 c8 O
; F( i/ |2 B& X, @67.A method of cooking that transfers heat through a liquid or gas is:
+ |; B- F% i2 `3 n8 i( g0 X一种烹饪方法,通过转移液体或气体是:
2 V( k9 G. L }( r: ]A:Convection 对流
! U& Z+ ?5 i1 R$ K& f
: E7 d- Y6 a; R; k1 [- `68.The cooking of starches is known as 烹调的淀粉被称为
% e3 r+ v& j9 L/ I9 KA:Gelatinization 糊化* e0 V+ c' J& Y' v
. y2 ]+ u% f) l4 @# l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* L" @6 O/ n$ e' OA:Braising 烤
; |# w% S7 d4 n% J% i* @! V% P# n8 i
( i+ }) v8 ?* Q1 f* b70.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:
3 _( I% R1 l' e. S9 d* MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
$ Y! X- [" u" t! t5 X
, ?. B0 Z! u' R/ F+ \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: g9 a5 Q" _/ f; i- Z- ^1 G( F/ D
A:Fumet 原汁6 Z* B6 _" P4 X' z- ~' \1 ~( T
7 @4 b$ H9 M( l4 I7 @" \. @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; d' k- y6 ^: M& T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. f7 ~) o& x/ w+ L9 }/ p
) e0 K+ {4 b+ R7 u( D6 _' T, Z
73.Which of the following is a principle not used in stock making?
7 q' |5 _) ` _% c a7 y下列哪一项不是用于制造高汤(低汤)的原则?
0 c Y, K+ d+ RA:Start the stock in hot water.开始在热水中操作: @, M f( x: T6 n6 o
4 J5 E' ^7 x6 W2 K, t! 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1 U4 M$ X J C$ ]' h8 o0 } d
A:Remouillage 法语熬汤! c- \; H) e. |8 J- t+ l0 {* S" q
http://www.haibao.cn/blog/post/176242.htm |
|