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26.The chef who is credited with bringing grande cuisine to the forefront is:
) F- l% h9 x. \8 p8 l4 J/ d8 u8 }哪位厨师最早带来高水准浮夸的美食3 ]% h) G( t' m4 O4 O
AAntonin Carême 人名 安东尼·卡罗美
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% p5 t3 t' ?6 ^4 d. G/ H; z+ u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 [" I \0 Z. ]+ l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 h9 P4 g' p3 w6 K ^2 aA:Cast-iron stoves 壁炉1 T) ]4 _% s( Y( u; z- b
http://www.usstove.com/products.php?id=64 J. [4 b6 C7 {! [% x
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28.The French term used to describe the roundsman, or swing cook, is: s) A! l7 c4 b2 R2 e
法国术语,用来描述roundsman,或摇摆厨师是:
, z4 c5 C. b( b- B7 ]A:Tournant 图尔南$ W6 l" W, s5 y9 b
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29.Another term for the wine steward is:
t' y7 l2 d9 j9 g+ d葡萄酒侍酒师的另一个术语是:) Y2 G8 `% _" T$ C1 e& t4 C
A: Sommelier 侍酒师 i" t, z" q s3 k$ |
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30.Molds, yeasts and fungi are examples of a:4 X7 K8 _; }! `& @, h6 S
霉菌,酵母菌和真菌是一个神马例子
! ]& q- I7 a/ n/ ^* Q0 p2 O0 T/ |A:Biological hazard 生物危害! Y8 |2 k* n, r, I$ j
0 w. Q) j( s5 q3 j+ l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 D1 B$ b% S$ C5 R3 H( ~, k根据加拿大食品检验局,食品的危险温度区在多少之间:
2 C8 S* y/ z0 E0 q& |, v% PA:40° and 140°F (4–60°C) 4-60度/ B) f- {1 I) I {$ U6 }1 E9 k
- H* m& @, z; _" s32.All bacteria need the following for survival:, M2 d( i0 V( ^: M% u4 g7 w
所有细菌生存需要以下哪些内容:* r% y& a; D4 @* n# |
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" w0 Q1 r, }) e0 F0 Y
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33.Which of the following correctly represent critical control points in a HACCP system?5 Q G) w; m! P$ X8 v8 O, j) W
以下哪项正确表示了HACCP体系的关键控制点?' l3 `% x4 } R5 ^* R% ^* H2 Q' a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" {$ e ^6 W r7 {+ O: e6 ~: c食谱,接收,储存,准备,烹饪,保温,冷却,再加热& H/ n+ V* ]8 i3 F0 z: \2 Y
! n8 N L2 d" D( o" Y" ?% V! s1 h34.Which of the following is not an example of a carbohydrate?
5 L, h. _* f; l4 J8 T下列哪一个不是碳水化合物的例子?
6 ?+ X* L6 m" {# ?A:Essential nutrients 必需的营养物质: l& P/ |* E; O3 O! u/ _! E
; }+ p) v% O, ?/ b- f, h% I35.The process by which a liquid fat is made solid is called:
9 ]. c& C0 I, _5 A/ A: V- k5 _. }* y3 L液体脂肪做成固体这个过程叫什么' i3 H0 k. U. ]2 Z
A:Hydrogenation 氢化1 \+ V6 B% ], M. Y# t7 }- b
# [% s; v0 g- J4 g2 o" r36.Which of the following is not an example of a fat substitute?
, C; a! `" [$ W' @下列哪项不是脂肪替代品的一个例子( U, N% f o6 \5 u- R3 M* I
A:Acesulfame K 安赛蜜K表+ x- ^+ x, i2 n9 ^
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37.Health Canada requires that a product labelled "fat free" contain:
% |2 j7 l' m g! N加拿大卫生部要求的产品标有“不含脂肪“包括:4 Q4 X, j; L3 z! c0 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 t% y3 u! f5 d. [% A6 r- s
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38.Which of the following is not a problem associated with converting recipes?$ `. _3 X% ~6 d, }. C
下列哪项是不相关联的转换配方问题?
+ I3 ]0 k) O1 Y% ~' B* o) TA: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:
- j( j1 ]( q5 L& V9 r4 E% M从供应商采购的物品的品质或成本叫什么$ c* a! F$ S# \# }8 x: d
A:As-purchased cost 购买的费用
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$ Y8 M5 S7 D& f40.The amount of stock necessary to cover operating needs between deliveries is known as:) u. |( Z; v, [5 I/ s, P# O
在新货到来之前用于日常所求的必要库存量叫什么6 ~3 M5 G+ V, m/ B0 o
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. {3 G5 T3 j/ W/ J6 t" H1 v
下面那个缩写是用来表明正常库存流程?
' g: y/ c4 L4 u3 eA:FIFO=FIRST IN FIRST OUT 先进先出! V3 g! ]4 ?$ k0 A. @& y! e
$ S' g: R# Y5 w* z C5 x9 m42.Which of the following knives is used to turn vegetables?
' z/ R( _- c* @( w下面的那把刀是用来打开蔬菜吗?2 M. i/ |' \9 c) J
A:Bird's beak knife 鸟嘴刀0 Y5 E B% c2 p" }# B' C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' \% h. E, ^6 |+ ]) i
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43.What is an instant-read thermometer best used for?
- d7 V+ v6 j; q+ b" @即时读温度计最好用于那方面?% O6 Q" g+ b) \4 d8 l. p
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 ^8 u0 d- u8 a) x& i# s
3 `$ B+ j% h0 l& k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ {+ Y3 `8 n! _$ Q6 A; m下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 e0 }' w% N! T% o9 eA:Cast iron 铸铁
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3 |8 F0 g. t1 m" y) @4 R- C7 M6 m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
Y1 ^* L! L/ v' @; {; y哪件装备下面有一个可移动的碗和一个S形叶片?
/ _ g- h) l- T: U$ qA:Food processor 食品加工机
6 x: q5 ]- }/ M/ Lhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?- @* z/ r% ]( r$ @( G
下列哪项不是用刀的安全规则?
: `* Q6 `3 L# n8 ]4 K! vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 |; X/ e$ J& h+ Q+ u* t7 K9 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ y: T. P2 d* A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, n7 [3 i+ v2 ~8 s C
A:RondellES
, ^/ Q# b( y: j$ K" E3 e" Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' R% o: |) c. d, _" c
" s4 ~& Q& O8 j$ P48.Which of the following is a diced cut used to garnish soups?
) B; U% U$ C% n5 y下列哪项是切成小方块用于汤的装饰?: q' \( q( g: V' n8 q2 l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# A2 R" |' Y9 e6 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 T& k5 B5 F4 q8 z" c5 B: }$ v7 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!!——% o; t! M% u, c
A:Gaufrette 0 I1 s {8 [, w `2 i, k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 X2 U: x3 C' s0 s0 Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 Q9 M/ M: q2 r& Q. I( x4 K9 T3 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 z. `) s7 G4 e9 @7 X# e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
M# m% Y) J9 w: M$ v: x3 n5 Z- O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)% [4 O/ Y5 a" U4 E+ t( d0 a/ t% W2 Q
A:Cilantro 胡荽叶 香菜
# A0 Q8 z/ a, X2 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% E3 w, ?) @; h- X4 L
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60.Allspice is made from:
7 B) s6 `; f- ^2 X; ?7 {+ G: Q! E 多香果, 多香果香料是什么% y# [3 W; [& R3 Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ R& z9 Q* D/ o( SA:A dried berry 干浆果6 G. ~1 u' Y0 E. r- r4 \! D
: s) n0 c( U* d+ Y8 p) k N61.Which of the following are used to make a sachet d'épices?
0 e) W, ?9 d3 W$ D$ j下列哪些是用来做香包德épices?* m: b( F+ h, Q4 k3 X7 {3 f0 R
http://www.sachetcatering.com/
/ S# d/ e' G8 V. x' p$ CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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5 G/ D* | G0 P, ^: F5 ]% R- N9 F62.Which of the following condiments are not soy based?# K' a/ D" T+ `; |' j/ p; ?
下列哪项不是酱油调味品的?" y9 y/ o; v2 x0 T2 N9 T
A:Wasabi 日本辣根; P" q1 U8 \& V" X7 B9 j/ {
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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:& f) [& g: ^5 {6 o3 X3 |
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:- Q, a( {2 n6 }) H1 U) P
A:Pasteurization 巴氏杀菌8 l- w# Q: y* W- S/ Y, x9 P$ G
: p, j* l4 b! P9 f5 ~& S64.Which of the following steps is not the correct procedure for whipping egg whites?
1 ] M( s5 R4 t6 m1 v7 W8 h下列哪个步骤是不是正确的蛋清搅打程序?
6 i6 X J# n& ~ M. n. l c* TA: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:
5 w9 Y. j" u5 I) wA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 f0 h& z0 t7 {4 H- F
炼乳是一种浓缩牛奶 是去除什么做的9 C! p; Z- }# ]# C& q% o+ s
A:60% of the water 60%的水
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* x4 |( M8 R4 ]8 L2 o67.A method of cooking that transfers heat through a liquid or gas is:
; O+ R( g9 P6 X9 E8 \2 _一种烹饪方法,通过转移液体或气体是:
3 o# ?; G0 f! ]1 w0 ^8 u' GA:Convection 对流
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' N$ b. ^. j) G) \" Z2 @' z68.The cooking of starches is known as 烹调的淀粉被称为7 Y- W e$ e" P W' B2 n! A
A:Gelatinization 糊化
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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?! Q* O: A% J2 m. d
A:Braising 烤
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$ g: }, h8 H |" j/ F- I' e70.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: @0 y+ ~& Q+ J! o3 I! R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* f0 h$ y, Y! U
( n, S- a" M `$ Z2 h' L4 F9 m71.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
; [% e0 D1 B ?- ]6 j3 JA:Fumet 原汁
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& Y+ o8 b5 J, ~, x8 K; G3 P72.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4 d7 R H2 B% T+ R, t/ m: }* b q) Z
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! J, S: K" d" I( r* C
下列哪一项不是用于制造高汤(低汤)的原则?
) W0 w2 d2 M w# d6 k/ LA:Start the stock in hot water.开始在热水中操作
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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) m2 \- Y% [6 N, z2 E
A:Remouillage 法语熬汤4 K1 p P5 k* P# q' }; y$ z' Q
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