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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:
3 o' O, @$ z! J4 V% H z哪位厨师最早带来高水准浮夸的美食
: v" b2 h$ \! r1 G6 C/ KAAntonin Carême 人名 安东尼·卡罗美, g2 X& R8 U$ Z$ N) @* S4 ?
$ ]0 v% }9 N4 _! }( ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& |" O$ |7 N+ t- k( k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ `9 \5 ]0 H0 a! f) v# E
A:Cast-iron stoves 壁炉& N' L' m* B) a
http://www.usstove.com/products.php?id=66 [2 Q, _- J/ T* v, B) m6 D
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28.The French term used to describe the roundsman, or swing cook, is:
& x% `0 i4 D' ]" @( O法国术语,用来描述roundsman,或摇摆厨师是:& a/ N6 M$ S( E/ d- @! H
A:Tournant 图尔南* }: h1 `2 N' n! V; \; E' J. |1 q
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29.Another term for the wine steward is:
3 f& L& H6 f4 j葡萄酒侍酒师的另一个术语是:. |$ W! C- L3 H- a5 {, [6 |
A: Sommelier 侍酒师: Y0 n+ e5 j% d2 t J; m2 y, X/ P; d6 R
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30.Molds, yeasts and fungi are examples of a:0 a w& u* H4 X5 k }7 H
霉菌,酵母菌和真菌是一个神马例子
; p+ B" V2 q/ C: O0 ~2 l FA:Biological hazard 生物危害$ V3 C% x) K5 L1 O' \# N i
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- I. ~' `6 @# C b) w* i* K根据加拿大食品检验局,食品的危险温度区在多少之间:
# e X' E9 T, V; A b- R1 v* LA:40° and 140°F (4–60°C) 4-60度5 @; u- n3 l. x/ M! \
7 l" l! g: D/ M* N+ S32.All bacteria need the following for survival:4 |6 }' \4 k8 u
所有细菌生存需要以下哪些内容:6 z* J6 q6 C1 k
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 m9 D- ^: |& z( d8 o
7 ^: n6 V0 z5 n33.Which of the following correctly represent critical control points in a HACCP system?
8 K0 _+ N9 n* w% H' s& ?8 l4 |" D以下哪项正确表示了HACCP体系的关键控制点?
/ y/ R) b; O1 ?* @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- @/ A! G$ S: T, | Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. v+ N! C P1 V8 K2 w1 I34.Which of the following is not an example of a carbohydrate?
, C7 ~. P+ Q9 h4 F+ l1 u1 E1 ^: P" r$ h下列哪一个不是碳水化合物的例子?
( V# b) F9 z/ j/ PA:Essential nutrients 必需的营养物质8 ?4 n) G; {# O2 W# r
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35.The process by which a liquid fat is made solid is called:( |3 k4 k' `% H5 I" v; B. z
液体脂肪做成固体这个过程叫什么
6 O9 {& z7 P/ F& `5 l* B! mA:Hydrogenation 氢化
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2 s9 y8 ~+ _, ~# J$ R+ O* O- U36.Which of the following is not an example of a fat substitute?
) {. x" X- n2 G, Q* s下列哪项不是脂肪替代品的一个例子2 D9 D. v9 T7 ^* x# Z, `
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- ~0 J) U( w$ v
加拿大卫生部要求的产品标有“不含脂肪“包括:
" d- |3 ~. I# T0 b9 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 f% c9 L! X. J) ?" l& Q
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38.Which of the following is not a problem associated with converting recipes?- N8 l# p# F" K
下列哪项是不相关联的转换配方问题?9 h1 [" i7 r1 `
A:Unit cost 单位成本; G% W! d/ W/ ~* x3 k8 c
1 k8 U( z3 S& c1 R1 }. A5 [39.The condition or cost of an item as it is purchased from the supplier is called:
, }" D" k" @3 j8 T4 t7 f9 j% v- b从供应商采购的物品的品质或成本叫什么
' T% T5 l! R% u0 d y( L0 @A:As-purchased cost 购买的费用" ]7 b. k7 S( w/ P; F' d
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' Y/ h$ w f9 Q在新货到来之前用于日常所求的必要库存量叫什么
/ C/ @5 h" h( t2 iA:Parstock 基本日常最低库存) h! H% Q; _% S4 O
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41.Which of the following abbreviations is used to describe the proper rotation of stock?& H: Y q: o3 }, ^. y
下面那个缩写是用来表明正常库存流程?; Q4 K# t o% J& s
A:FIFO=FIRST IN FIRST OUT 先进先出
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3 r, A( E' h& r1 M8 ^8 y+ d0 G42.Which of the following knives is used to turn vegetables?
3 {% a/ Y1 c+ w6 ?7 c5 |: V# I1 [* v下面的那把刀是用来打开蔬菜吗?
3 T- t6 B' v( ?A:Bird's beak knife 鸟嘴刀$ G& b+ V& H9 [" X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& r; y& }2 |, M2 y43.What is an instant-read thermometer best used for?
7 _. [. V1 e7 [, E即时读温度计最好用于那方面?( Y. {& W3 U; ^' ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 [7 [4 x5 x2 r
下列哪些金属材料受热均匀,通常用在铁板而且非常重 ?! D# C8 c7 r* s/ D- d3 S: W, s
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?
( @ t8 P' |; q哪件装备下面有一个可移动的碗和一个S形叶片?
6 C t$ F B- y2 ], i, zA:Food processor 食品加工机
- q2 G9 Z$ N) O3 z; A6 ?( j9 Thttp://www.google.com.hk/search? ... iw=1263&bih=572
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. E) Y6 l x+ U o46.Which of the following is not a rule for knife safety?' s7 ^" g' I2 N7 k' `4 a
下列哪项不是用刀的安全规则?# n% r R; q0 I8 `, z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ `7 B0 |; I q% T) |
; i3 O! s# f9 @4 {) h6 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ A, m# k, l5 v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) e2 p: w) I/ S) f. S: NA:RondellES " ~# {% A9 F: i. |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 t! A$ n) @0 B
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48.Which of the following is a diced cut used to garnish soups?
?! J1 X0 |& r下列哪项是切成小方块用于汤的装饰?
6 W3 H" \, {3 ~5 q) j! H6 X2 [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 h7 H8 T' K. O1 r) j# A6 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: q6 k h$ z+ `) F( i
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!!——3 P# ]: S1 C- Y0 w- ~
A:Gaufrette 5 Q+ q- y: M$ |) T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& y+ J$ f$ J2 q, }! \% [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 D' F2 o4 o! e) P! F) YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 S' O* u$ r& A6 U8 c$ m: {" W
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* P$ X. t% M4 ~4 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)
# T4 O+ a r/ y( k- ~- m# T% PA:Cilantro 胡荽叶 香菜
) V6 `' t' {9 {2 |! Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 o2 R2 M, A+ _ 多香果, 多香果香料是什么# v+ y2 P+ \$ E; h8 J* ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ u* N1 A6 D4 |3 ?; }; b
A:A dried berry 干浆果
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" P& N' I$ ?6 j# Y61.Which of the following are used to make a sachet d'épices?( d, T' G. W- m5 k
下列哪些是用来做香包德épices?( H. X! `. V; g! k% K5 a4 X5 s0 l
http://www.sachetcatering.com/7 F* r1 T. h& r& S
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?
9 V* _+ ?0 u( v+ U9 s下列哪项不是酱油调味品的?! O. t, j. o/ j+ P$ o. s" @. t1 @& W% J
A:Wasabi 日本辣根' m" z: y" w7 U' a9 C
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" c# ~) }5 g% t8 a- e: o, r
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:, S4 x, A9 w6 \+ `5 }. A% L5 e
A:Pasteurization 巴氏杀菌( v2 ^4 u; d' Y [ z2 i
' j! N0 T: Q% y3 `( A( o/ k- S3 e9 D64.Which of the following steps is not the correct procedure for whipping egg whites?
- B! ^' ^6 L+ v; i) v' R8 B下列哪个步骤是不是正确的蛋清搅打程序?. N& [$ H5 j, F; W$ l% T& b
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:
) r$ d B3 x5 ]$ W, AA:56g and 63g 56克和63克* `8 `9 X5 q8 X7 K
& b- W' Y- n4 s4 p Q66.Evaporated milk is a concentrated milk that is produced by removing
/ {4 d8 K9 l+ n炼乳是一种浓缩牛奶 是去除什么做的. W c \. E1 L: u
A:60% of the water 60%的水. \: A! x+ {! `) u
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67.A method of cooking that transfers heat through a liquid or gas is:
0 ~) ^; m8 f% ^( @. H0 `6 y" h: \5 s' V一种烹饪方法,通过转移液体或气体是:4 z7 i) c. `, I6 R
A:Convection 对流6 r% v2 f* ^. C9 t
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68.The cooking of starches is known as 烹调的淀粉被称为2 {7 P, G. Z5 V* S& I( L
A:Gelatinization 糊化( U5 H( y! d5 @
% R- {" ]9 V% k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 d0 R# i& H/ @' x; @& sA:Braising 烤
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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:) y6 C) z2 x% f/ C, q6 R$ L
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# Z% v) F, @8 Q& G
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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
" p8 _& e$ t. I- zA:Fumet 原汁
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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 A* b* D2 A. Z" \0 X% X0 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 k% C' f0 \" j+ ]3 p4 Q) H73.Which of the following is a principle not used in stock making?
- v6 T) a& m5 ^% I5 c下列哪一项不是用于制造高汤(低汤)的原则?# T' g% ^$ z. K1 J( B0 S
A:Start the stock in hot water.开始在热水中操作- h1 j/ j4 z5 T& E& [; f
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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
2 s0 a( b1 n1 CA:Remouillage 法语熬汤
! m$ N \! b" p( ^- \http://www.haibao.cn/blog/post/176242.htm |
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