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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:0 s; k8 D: A/ p5 J4 P3 }
哪位厨师最早带来高水准浮夸的美食+ A/ u# H, [! s1 u! o# b
AAntonin Carême 人名 安东尼·卡罗美
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3 u5 A& L( Y; N) {3 h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" s/ @) N' M* R" [* c: 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 。5 T, u. ~1 W% T
A:Cast-iron stoves 壁炉
+ I: ?: h7 t' x' U% ?8 n5 L2 P- Nhttp://www.usstove.com/products.php?id=6; n% q7 U; t, G# p7 l9 H. {, }
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28.The French term used to describe the roundsman, or swing cook, is:
" n" s ^, K' j. \ J8 K5 K; P r6 V法国术语,用来描述roundsman,或摇摆厨师是:& |. V5 ?3 q" o8 l
A:Tournant 图尔南2 g; c7 k" [2 F6 s
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29.Another term for the wine steward is:9 v9 h; g- X) P+ ~+ A; c2 x& }1 p( s
葡萄酒侍酒师的另一个术语是:" D* Z( R7 \& b6 g9 J$ q
A: Sommelier 侍酒师& w# p5 f/ S1 Y
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30.Molds, yeasts and fungi are examples of a:
( Q. K8 F4 S3 f w$ L* r( X霉菌,酵母菌和真菌是一个神马例子
. J% o& }/ @4 E5 WA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! S& Y7 E* O+ d/ D2 ]
根据加拿大食品检验局,食品的危险温度区在多少之间:
- L: J! w0 n. @5 ?# rA:40° and 140°F (4–60°C) 4-60度/ N/ N( r# r1 ]3 ^1 W) ^
5 N) y9 w" t2 O( o32.All bacteria need the following for survival:+ U& V; ?" }- ]9 o7 ?1 D) s9 Q$ Q
所有细菌生存需要以下哪些内容:9 b1 {! K* Z! _
A: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?. _0 L6 }$ q( \2 y) ]
以下哪项正确表示了HACCP体系的关键控制点?
8 O7 m7 c' ] H( b) u" hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 Q e. U1 z) `/ s+ V食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 z& n1 k% C6 n$ c c# v$ w
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34.Which of the following is not an example of a carbohydrate?
! `( Y$ Z! b% I2 ~/ }下列哪一个不是碳水化合物的例子?
) I3 s& K/ s/ R0 o& @* r( n( ]0 eA:Essential nutrients 必需的营养物质% X: ?1 `& [: Z$ L: H
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35.The process by which a liquid fat is made solid is called:
: Q! } R0 C' z0 |( }液体脂肪做成固体这个过程叫什么
- I, G# x* _: G! K, |A:Hydrogenation 氢化( [: M3 J i) W( m! {, ]1 P! N3 q7 [
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36.Which of the following is not an example of a fat substitute?
4 ~3 x' v0 X0 X! g/ m下列哪项不是脂肪替代品的一个例子
8 {* b) G3 ?( W0 f. A4 H# N, ~A:Acesulfame K 安赛蜜K表; d& c6 K f5 X0 d# C, N
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37.Health Canada requires that a product labelled "fat free" contain:
0 a j) `1 n7 `加拿大卫生部要求的产品标有“不含脂肪“包括:9 |: a4 O6 j8 N A6 o/ E
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?4 r$ |0 _- v$ b0 @5 ^' ~
下列哪项是不相关联的转换配方问题?. e; t% o+ x8 p
A: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:% w, S1 N9 R. `9 |. T3 c
从供应商采购的物品的品质或成本叫什么
1 {1 R9 s0 r$ z: v6 Y1 j( `A:As-purchased cost 购买的费用# [2 Y E! |& l9 C; @9 g U+ x4 s8 C
+ F( V3 D* v/ [. _& n/ V40.The amount of stock necessary to cover operating needs between deliveries is known as:
( [; o6 x- i6 ]6 h& L在新货到来之前用于日常所求的必要库存量叫什么4 h% e, r0 T1 J" d. ?
A:Parstock 基本日常最低库存. Y4 _$ ?0 G n$ h7 H/ j% l. V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
\- Z: v: I0 I1 T& `下面那个缩写是用来表明正常库存流程?
% O) \" b, a& g" [A:FIFO=FIRST IN FIRST OUT 先进先出
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+ [$ |0 I& [5 H' h1 G42.Which of the following knives is used to turn vegetables?! U- h9 |2 z% i& T" T
下面的那把刀是用来打开蔬菜吗?* K h) d7 p" B/ B$ ~2 A( O
A:Bird's beak knife 鸟嘴刀
: b: i1 _5 n( o a8 a. W rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
4 I$ u; A$ a( P% n5 g即时读温度计最好用于那方面?
' _* }( ]2 @/ `/ m, R1 PA:Checking the internal temperature of a roast 检查被考物品的内部温度/ f$ Q8 Z4 d% T& G, ?- x) X- d; I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 I& ^6 Z; \8 T. X* n9 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重" I( ^1 n" C+ [' k5 n) o
A:Cast iron 铸铁' p( T& _) `# V
( H2 I* E9 ~8 P% X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, q1 e) `9 J a5 P9 i" C哪件装备下面有一个可移动的碗和一个S形叶片?
" J0 E# m a( v& C% yA:Food processor 食品加工机* O4 A2 \% d8 w4 S/ N
http://www.google.com.hk/search? ... iw=1263&bih=572+ a3 T* \7 s4 j
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46.Which of the following is not a rule for knife safety?
( L2 w1 \8 ?" {' d% h3 X下列哪项不是用刀的安全规则?* x. W2 I5 L& l+ o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- n8 Z3 L1 u6 b4 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Y/ P5 B& _( o2 M( G( g- d" E! x
A:RondellES 4 @# v0 ^/ X5 Z }, s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: d' N1 i$ j* ?9 U: A3 e
. V8 A0 W) M; I- q% i48.Which of the following is a diced cut used to garnish soups?
3 p' f$ M& s9 w4 q: @6 {0 Q0 |下列哪项是切成小方块用于汤的装饰?6 x% y* J0 S7 c. B% R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: w% z2 p1 Q3 r/ r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# a9 B! C/ e5 w' _) f' [
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!!——
: {% J4 B( W* m1 T/ xA:Gaufrette
+ Q- {# h H( B& B- d5 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 ^- f; m" f9 K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: o) P3 g8 \$ O4 ?7 o. C
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?/ S! k# h9 |# m" e. C
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)( Z0 _/ m' Y4 J: s
A:Cilantro 胡荽叶 香菜
2 F) h3 i0 [0 ]1 A* R5 Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 X& O5 L3 d5 f60.Allspice is made from:' C0 c/ k$ a' ?, a/ \' A
多香果, 多香果香料是什么
7 y) u! f1 r+ K- Z: F5 v+ uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, f0 L) O# T4 P, q" N- v
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
9 m/ Z5 D1 u( ?4 h2 O/ z下列哪些是用来做香包德épices?
8 b( O# s _( `& w4 X5 s; Jhttp://www.sachetcatering.com/; z3 ?$ D: N7 X% p1 ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ b" `4 u* d0 j# H$ A6 x5 D62.Which of the following condiments are not soy based?
, w8 e# H' P* P$ L/ ]下列哪项不是酱油调味品的?
" u- {& X5 U% y' qA:Wasabi 日本辣根
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/ z4 Y8 K8 G& q+ n- ^& d4 B9 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 T$ v+ `" P( H. U% h5 A; [- Z. E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:
7 C: o, }) ?* qA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& K1 j. O5 c! h( C. U) Y下列哪个步骤是不是正确的蛋清搅打程序?3 R& R( `4 w7 F0 Y" E: U" m6 r4 v; x
A:Allow to rest before use. 允许休息后方可使用。
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0 H T* I8 v- W2 E65.The weight of a large egg is between:一个大鸡蛋重量介于:) \1 u0 T! E9 L
A:56g and 63g 56克和63克
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/ b# q$ U" _' G4 b+ m# o* W* @3 L66.Evaporated milk is a concentrated milk that is produced by removing" H' S M) U8 I$ h( z
炼乳是一种浓缩牛奶 是去除什么做的
, {, a+ y' Z7 {" LA:60% of the water 60%的水( b1 Q$ J! @! u8 t) ?$ s$ b# t
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67.A method of cooking that transfers heat through a liquid or gas is:9 e: ^; m- Q& V, l9 a. j
一种烹饪方法,通过转移液体或气体是:& Z% L* f, c3 ]' E7 D. x* \# h8 b0 e
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
9 |2 e/ a A7 z! n! {4 ?* _/ @0 }. nA:Gelatinization 糊化$ j& V+ `5 z; Y2 c9 n/ }' p: f
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 j% h/ o& j$ ~: p" B7 O: y( vA:Braising 烤
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9 h9 W3 y& `( O1 f; |' u& q! \/ }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:
+ Z# V- ~& H7 Z% `2 I1 }0 FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) E% u+ n5 f# `* a& D71.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+ K4 m% H/ K2 N, k
A:Fumet 原汁
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% P- C# R$ M3 D, e, [0 M72.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
* @& v* L9 K; N. U3 OA: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?
9 t# o; ~% p, |4 W$ W下列哪一项不是用于制造高汤(低汤)的原则?9 z- N# ?! `# c
A:Start the stock in hot water.开始在热水中操作
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% c' F3 p U, n- |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" r& |5 ~3 |/ P8 X% Z
A:Remouillage 法语熬汤2 H2 S' T# O! p( V6 E( V- ~% Z
http://www.haibao.cn/blog/post/176242.htm |
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