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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:4 O) O3 {" f7 t( Z8 }8 P8 F8 [
哪位厨师最早带来高水准浮夸的美食7 N7 O/ }, f/ A+ `8 h
AAntonin Carême 人名 安东尼·卡罗美7 Y$ p& r1 K( j6 B
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 l5 Z5 T$ S/ c1 ~6 `6 Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 @$ }, X# L/ e: L* T& `
A:Cast-iron stoves 壁炉
+ `/ w) J% R& V& _8 }1 U7 Qhttp://www.usstove.com/products.php?id=6( e Y2 ?" t" R. M8 L/ s2 [
c: J G% U- Z9 s8 w28.The French term used to describe the roundsman, or swing cook, is:, { D% D; E- ~9 _
法国术语,用来描述roundsman,或摇摆厨师是:" g- _. R& P+ G, u( |
A:Tournant 图尔南( `: p8 l; F) A2 l* ]' e
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29.Another term for the wine steward is:
( h% S; j5 ]/ ~: m. L. D' L7 k# C( d葡萄酒侍酒师的另一个术语是:9 m: g+ n# P* O0 J) X2 _0 T
A: Sommelier 侍酒师
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' O, x! R. {7 V30.Molds, yeasts and fungi are examples of a:
( U* k7 a: }& o Z R- K- _( |霉菌,酵母菌和真菌是一个神马例子
7 A' r7 i3 Y% ]) T4 U. L' Z$ a. KA:Biological hazard 生物危害9 P$ @. y) |; S S, N; H! d. H
( r4 x) @1 Y$ n* q0 \$ P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ g1 r. y: H5 |2 c! A$ i4 z! q根据加拿大食品检验局,食品的危险温度区在多少之间:! j5 E) ?; ]* [4 r! k' n9 d
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
& I) G5 F7 ^2 i, |0 R. z4 A2 f. S所有细菌生存需要以下哪些内容:
! l- v1 ?* L9 m/ Z5 Y _" S) tA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
, T( g; m& k2 d: m" t以下哪项正确表示了HACCP体系的关键控制点?
6 f5 N7 k6 R: e! Q+ K- vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ _% J& ~4 X$ r. K' B( P* R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& W3 w' D3 C N) m: D5 s$ p
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34.Which of the following is not an example of a carbohydrate?
* w, G/ _0 r: g6 ?+ ^下列哪一个不是碳水化合物的例子?
$ p" @3 u" A) @3 u1 l$ eA:Essential nutrients 必需的营养物质- q2 [/ i6 j+ t; l: i9 @% k- [
6 v( F0 @1 _# ?+ l) ~) W3 \* ~35.The process by which a liquid fat is made solid is called:
/ C# ]- m$ A& u% j* @3 l液体脂肪做成固体这个过程叫什么& W4 G8 e6 q+ {7 u: C$ |1 F9 ^, I
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 F/ N! [4 M, ~1 }. _7 d
下列哪项不是脂肪替代品的一个例子
1 o2 i5 Y# H- V2 |A:Acesulfame K 安赛蜜K表
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% g6 q4 q. J3 n5 @37.Health Canada requires that a product labelled "fat free" contain:" c! S2 D' `: ] b+ k' j! d
加拿大卫生部要求的产品标有“不含脂肪“包括:+ F# V8 E( z: p% S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?: Y4 N& _6 i( g/ I7 r, ^
下列哪项是不相关联的转换配方问题?9 H+ d7 i" Q, c6 ~# j
A:Unit cost 单位成本% p4 a$ _5 N2 r% C, i. k' f" h$ @
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39.The condition or cost of an item as it is purchased from the supplier is called:9 J9 }3 x; S; h- W2 y. }. \( Z2 Q
从供应商采购的物品的品质或成本叫什么
2 E" s2 U2 R8 t8 w8 e; [0 L5 KA:As-purchased cost 购买的费用% {- ~8 F6 N% M
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 F( X" t6 n1 g1 n6 @" w6 K6 B在新货到来之前用于日常所求的必要库存量叫什么
& c9 T: O" \6 G3 pA:Parstock 基本日常最低库存
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4 q0 D1 ] z) l$ o8 X5 z5 K41.Which of the following abbreviations is used to describe the proper rotation of stock?
; s3 o7 n, J; @下面那个缩写是用来表明正常库存流程?
# A! p0 q* j, u! M0 k; F2 |. RA:FIFO=FIRST IN FIRST OUT 先进先出. m+ y6 t }, \5 Z! @3 @) v8 j& ]# e
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42.Which of the following knives is used to turn vegetables?
0 D+ }- O5 ~; z. w, r+ i下面的那把刀是用来打开蔬菜吗?
* X3 C9 c2 U$ R" O. mA:Bird's beak knife 鸟嘴刀
O. A z* ^+ u! Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
. l+ |) n5 m. _+ T$ {8 o, f即时读温度计最好用于那方面?
; d* o& x. @4 I, EA:Checking the internal temperature of a roast 检查被考物品的内部温度' x4 ^8 d8 ?4 o+ s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 F( x; V/ ]; z/ b3 O& c$ o下列哪些金属材料受热均匀,通常用在铁板而且非常重6 @- Y3 h/ f: x: c- i) s
A:Cast iron 铸铁# k# K1 @. T( v6 ^
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 k5 F# {4 f; |" Q6 l8 z1 v% [% e哪件装备下面有一个可移动的碗和一个S形叶片?
% E, f% i: _9 m5 ?$ OA:Food processor 食品加工机3 P3 p$ O# L. X0 p. w
http://www.google.com.hk/search? ... iw=1263&bih=572
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& N* |' i& q! Q# X+ ?2 x0 ~. y46.Which of the following is not a rule for knife safety?$ q8 m1 z/ s2 L8 m, E5 k
下列哪项不是用刀的安全规则?& F( n$ W& `3 e1 J- Z3 t& E2 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# P% S: K) ^1 W+ N# B/ W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- R, P6 c5 Z B0 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- b4 g, N- O. Z, n- _A:RondellES * w3 @7 v2 u' {, i/ e9 u
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 j8 _2 ~% T8 n下列哪项是切成小方块用于汤的装饰?
6 {) o& W/ b. s) S" X$ T& @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm T, U' j) t3 c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' m3 u2 u! I( w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 M+ C, V7 ?: i' k, l4 i
A:Gaufrette 3 x2 o1 `- e4 E( z' ?. t8 f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 T: L: G B- ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 f$ a* \- r1 k- s1 M6 B- j/ @9 ]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?
; F* k( k! h7 S: A/ @5 Y, 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)
) M7 S/ E; n! A( |A:Cilantro 胡荽叶 香菜
. F) d' j6 s- E, E2 S6 W7 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 n! A5 ] W1 u6 O+ X' Y0 A& t- J+ x
6 t2 f* C4 O2 j* x$ h) G60.Allspice is made from:) O+ _5 _7 b* N$ K O, U0 u5 W
多香果, 多香果香料是什么
: U& u. s1 ]& i1 s% T: {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& W2 b5 N0 C% g" w' F1 t$ V
A:A dried berry 干浆果 K4 f- _, ]6 S
2 M/ ^1 \' {# x2 d5 y: s61.Which of the following are used to make a sachet d'épices?
9 Z6 \$ J t# `3 |: H& G; W. U下列哪些是用来做香包德épices?* O) y5 i V# Z& b( Q) E% D
http://www.sachetcatering.com/
* [0 w$ H: a, J4 C$ GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& l& D H/ m+ e" A6 ^
$ w/ C/ y% L; X; ~& G" A, k- S62.Which of the following condiments are not soy based?, _$ | [7 j) V8 ^- P
下列哪项不是酱油调味品的?- j- {! U/ C2 {
A:Wasabi 日本辣根
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5 O3 }& \; R+ @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! J. D2 U4 |$ D# \& B/ H1 K: I& o" q
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: m% }5 t+ Q6 G# j
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 C. `. c7 H+ |
下列哪个步骤是不是正确的蛋清搅打程序?1 j# c q* e6 n! Q, Z) l, S
A:Allow to rest before use. 允许休息后方可使用。
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8 h% H$ F, {- E: h; T! T& x65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ ^* `; p% @/ mA:56g and 63g 56克和63克, U/ n: y( u0 d; }7 X; }" z% S
3 g) D( E% S& l5 Z, N( l- w4 B2 B66.Evaporated milk is a concentrated milk that is produced by removing
+ ~. w9 c1 f9 Y炼乳是一种浓缩牛奶 是去除什么做的7 M, |( k. n. q$ ^4 V" d
A:60% of the water 60%的水6 R, q% ]! i# M/ m
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67.A method of cooking that transfers heat through a liquid or gas is:" C6 _7 K2 b2 y0 Y9 @& W- [
一种烹饪方法,通过转移液体或气体是:
7 O6 W- f! h) M" BA:Convection 对流
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/ K+ w& c; H: _8 v: J/ s) d9 H" @68.The cooking of starches is known as 烹调的淀粉被称为) X( j7 l8 x9 Q0 U( @
A:Gelatinization 糊化 X; e" G0 y5 \) M& g
/ B6 A! l0 j. S& b3 A" J- q2 P# E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- Z7 p6 y8 K! T( Z" A) Y% }A:Braising 烤# Y- p+ G2 A/ ?2 j% W+ U! J: R, i
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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 ]! o) w. D& a' U. r1 xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; i5 x6 ?; r' w0 U( V5 i5 p3 `2 D
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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
5 U! v6 o0 [- f7 y9 ~* J% HA:Fumet 原汁$ V+ P- }5 |) Q2 ]/ S' D% t* s
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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
5 G" Q, F1 s& D5 ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?7 f- p( `8 ?& @. o- K7 |- a
下列哪一项不是用于制造高汤(低汤)的原则?
& X4 i8 x2 |: `9 q( j5 hA:Start the stock in hot water.开始在热水中操作8 B! ] b6 A0 A" y$ `2 ^
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74.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
$ c- I0 }) L" a3 ^) K. X( g+ GA:Remouillage 法语熬汤
, ]% U I: w) b/ G% i4 Khttp://www.haibao.cn/blog/post/176242.htm |
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