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26.The chef who is credited with bringing grande cuisine to the forefront is:! e3 u; ~, @3 x" _ l8 P5 q' z3 [
哪位厨师最早带来高水准浮夸的美食
+ I" t. F* U1 ?+ x |+ y' zAAntonin Carême 人名 安东尼·卡罗美8 a, H% [$ e6 M) r3 ]2 i$ Z) ^
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) i* t* y5 M6 H9 X' 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 。
& C0 Q+ s! G/ b, D8 AA:Cast-iron stoves 壁炉
4 j. E/ F3 ^( B5 ^http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
$ Q5 w. m' {( a2 P! Q7 x5 [% B法国术语,用来描述roundsman,或摇摆厨师是:5 ?% p) `1 ?+ S7 V" t5 A. T- ]
A:Tournant 图尔南
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29.Another term for the wine steward is:
# _. E; C8 ]! r6 x! U* u葡萄酒侍酒师的另一个术语是:1 A9 W& \* x- I# B& h- U
A: Sommelier 侍酒师7 v! W( p1 S( M& A( n& w0 C7 S
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30.Molds, yeasts and fungi are examples of a:. |0 z% W. @8 c, d
霉菌,酵母菌和真菌是一个神马例子
5 E0 a1 S* o$ J8 K$ Z7 KA:Biological hazard 生物危害
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- [+ V" m$ E' m5 V% ^" o4 |' c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! g& Z. q4 e: ?$ q/ J% m根据加拿大食品检验局,食品的危险温度区在多少之间:
9 B( r4 ?. D% T8 yA:40° and 140°F (4–60°C) 4-60度! G; ~2 z* q7 y: X2 i7 c2 |
$ R+ ~1 N3 N# P' ~, L+ \9 t' U32.All bacteria need the following for survival:* O$ @, I/ |8 x1 X5 q! y- C
所有细菌生存需要以下哪些内容:$ Z1 A2 [* y9 y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% b/ J. J# @ f& B0 E7 @
1 T4 Y4 {+ M6 r: j8 S& s6 o0 H33.Which of the following correctly represent critical control points in a HACCP system?
/ }& \7 `0 y2 j2 T; D7 p$ P# `以下哪项正确表示了HACCP体系的关键控制点?
) V f% d; v! K2 ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 ?. J; i, k! O3 q8 X+ e: ?, @0 x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, `( Q2 R9 ]- H% L0 k
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34.Which of the following is not an example of a carbohydrate?5 U$ F4 u5 S9 f8 Y G
下列哪一个不是碳水化合物的例子?7 D- I o* O$ U8 i5 T. ~
A:Essential nutrients 必需的营养物质1 p# }: w0 `" x% p5 w* u( H! F
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35.The process by which a liquid fat is made solid is called:9 X4 x$ |8 _$ g; Y, x
液体脂肪做成固体这个过程叫什么: z j9 U, x1 v! C$ I* d M1 U
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" Q; ? a3 b; F+ W9 u. |6 ~- l下列哪项不是脂肪替代品的一个例子- h. m* x# y% r
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# ]7 U* B G& a G) D2 U0 l加拿大卫生部要求的产品标有“不含脂肪“包括:( a7 q6 g& A! 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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8 b) i7 ~" R$ ?38.Which of the following is not a problem associated with converting recipes?- Q. a; M2 z; Q8 h$ ?( K# G
下列哪项是不相关联的转换配方问题?
/ v6 D8 |; P! P+ F, _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:
: |( y1 u( i9 }4 I; k* k. O5 \从供应商采购的物品的品质或成本叫什么8 U$ b9 R# {1 |' n; _
A:As-purchased cost 购买的费用
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! d2 K E1 b5 Z% x40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ Q, D( }3 D" O& l, B0 k* i. B) a在新货到来之前用于日常所求的必要库存量叫什么8 j8 N3 b0 Z+ I1 A. e" Z6 a. M
A:Parstock 基本日常最低库存
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& X: h y, g$ I. z5 B: s41.Which of the following abbreviations is used to describe the proper rotation of stock?' \( A8 _- S4 M; o" U0 ]
下面那个缩写是用来表明正常库存流程?; s: ~0 ]* ~1 o, T; a& c
A:FIFO=FIRST IN FIRST OUT 先进先出
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- K! Z0 O: |4 o9 ^# r r42.Which of the following knives is used to turn vegetables?
. m( D7 i9 @- i1 T下面的那把刀是用来打开蔬菜吗?" I( f5 Y/ c5 m- Z! W& u; J
A:Bird's beak knife 鸟嘴刀
2 ?# i0 P/ s5 b- w6 T0 ]6 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* ? l1 B; [" m3 Q2 }& k43.What is an instant-read thermometer best used for?) r3 p" H( q( t+ A8 \
即时读温度计最好用于那方面?
3 Z, e8 K; M. B: W2 |" Q SA:Checking the internal temperature of a roast 检查被考物品的内部温度! K# Z8 ?) R& v; X. E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, {( @$ L- s0 w下列哪些金属材料受热均匀,通常用在铁板而且非常重& X% C# e8 `* U- C
A:Cast iron 铸铁% a& h |8 u8 k/ ?
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 j' D2 ~ L: G' V |哪件装备下面有一个可移动的碗和一个S形叶片?
# W% O% b4 W4 ~) v6 D4 H3 J# bA:Food processor 食品加工机
; _. v- I5 x* ^" P) g4 y2 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& [1 Y3 f6 o. F+ x) R& X/ i) r. Y46.Which of the following is not a rule for knife safety?
/ a$ I% V1 V4 f+ O下列哪项不是用刀的安全规则?
; \2 ~5 r& r& S- E; `+ JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 s8 w6 A3 v8 s' H8 |( R; d; E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 {/ \5 X1 ?# w% w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ U" D6 g, R" T# o- _( p VA:RondellES
% f1 `4 R0 J3 a/ w6 W( ~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?; G' M2 j% E; k' q5 r
下列哪项是切成小方块用于汤的装饰?
& ~6 ~% ]& _ \: D% bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% B1 b" f5 V9 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 c& i( l' g. r2 F0 ]
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!!——: f( R/ E* r. I5 @4 [2 B) n5 A
A:Gaufrette
- K6 [2 y M ~' d+ j3 ?4 f" Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 x* Q& l; L8 t! f1 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! E! k4 Q- K" Q& vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ V- }) k, E4 ^6 f @' ~
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: B* T" E# K6 @$ G. 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)) [' L2 q0 q5 X U% \9 O: z
A:Cilantro 胡荽叶 香菜# R4 L |( E. |; z- G7 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 ] |" Q& e% [
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60.Allspice is made from:8 Q8 F4 X$ q: {2 f- n7 U
多香果, 多香果香料是什么3 C: ~* G1 V! W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# _- c/ k2 E9 a+ `) Y
A:A dried berry 干浆果
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6 N3 o2 N2 O/ s+ e; M8 V/ N61.Which of the following are used to make a sachet d'épices?
* t$ D5 \, b5 _1 R1 g- s2 A下列哪些是用来做香包德épices?+ [$ v: Z$ P# m; a& L
http://www.sachetcatering.com/5 f( t' v4 L. n& `* F* ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' S& A: ?- Z( B. i) {% {& y
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62.Which of the following condiments are not soy based?
* _$ U8 B; K7 l6 D* ^) e$ M( K2 A下列哪项不是酱油调味品的?" L4 F! v2 R0 X1 s+ ~# n
A:Wasabi 日本辣根+ u0 y5 x6 i+ z! Z& g
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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:
( J7 Q+ A5 R( V2 t, u& [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:8 Y% P% C( a7 p0 V- R6 [
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?
- U3 P/ o0 M% p6 A) a2 L7 Z" X2 @/ \下列哪个步骤是不是正确的蛋清搅打程序?
1 y- ~, B7 r* OA:Allow to rest before use. 允许休息后方可使用。
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" d$ M/ a! F1 r. ]3 u5 n. m" u+ B" U65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 u5 i1 a, _% o/ K# cA:56g and 63g 56克和63克
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! I( |( h' i4 N7 x- a7 m+ C66.Evaporated milk is a concentrated milk that is produced by removing
. t/ `" a3 ^3 K/ S/ i8 R炼乳是一种浓缩牛奶 是去除什么做的! g7 Y; R& Y$ w4 h) \
A:60% of the water 60%的水( F+ D5 {+ l2 ]* S; D* |6 t
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67.A method of cooking that transfers heat through a liquid or gas is:
' l+ B+ L% s! k$ H7 q( Q一种烹饪方法,通过转移液体或气体是:
4 m! h+ A8 {1 D0 ]8 A' b5 TA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
& Z+ m+ q, S( n# X' mA:Gelatinization 糊化
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r/ K+ N3 L$ K, q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 U4 i( R. j: ^' I1 c' ~
A:Braising 烤 N; g4 s% f) l8 l8 I, w- t" z4 E
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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:1 }. m# W4 K7 ~ z' P% `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! M# I$ z1 d4 |! h5 V) h/ M
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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( P# W) b- q7 m3 w4 O$ Q+ c2 o+ |
A: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# g% ~- o$ P" D: r. y( n' q
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?- o$ w; S- f( A; T: _
下列哪一项不是用于制造高汤(低汤)的原则?9 T4 a% _; g9 v' S+ S# J# F
A:Start the stock in hot water.开始在热水中操作" j3 i( k) L# I& z
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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
9 Z- o# x2 ]8 qA:Remouillage 法语熬汤& F0 S: _% V' M9 U9 ~3 ]
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