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26.The chef who is credited with bringing grande cuisine to the forefront is:
' m- y0 U2 B2 z8 |哪位厨师最早带来高水准浮夸的美食) W' H q# _+ q4 T. o6 l) e( `
AAntonin Carême 人名 安东尼·卡罗美# l+ q6 _! H: \9 n/ a Z$ g
6 K2 K: m% c. M( W7 o; ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 [9 c; q( y% i, O& L% C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# A$ r; ]6 B; a3 c6 L& {
A:Cast-iron stoves 壁炉
4 P& x5 {" v. ` P" K- ^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:" ?1 M o. P6 E+ \: |
法国术语,用来描述roundsman,或摇摆厨师是:1 Z! I! k5 \+ _7 `* J$ J
A:Tournant 图尔南
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, L- X% |. d' [% ^" |6 _29.Another term for the wine steward is:
8 o, F( @7 l& \4 o: T$ l2 u: R, A, @葡萄酒侍酒师的另一个术语是:
6 E4 _+ ]( q/ i5 _A: Sommelier 侍酒师8 s1 Q$ X0 f7 [" z7 v0 a$ q
( T) `3 b$ P0 w. @30.Molds, yeasts and fungi are examples of a:
0 B! U5 K) m [0 A% w- E霉菌,酵母菌和真菌是一个神马例子
. e0 y8 S$ Z6 F; R0 K$ v4 V* YA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; {7 C$ E, h7 {根据加拿大食品检验局,食品的危险温度区在多少之间:
! v! w1 x: E, A( D n N, m kA:40° and 140°F (4–60°C) 4-60度
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7 e: M! y0 f4 v a. o& O4 G9 W32.All bacteria need the following for survival:
4 U( y2 N( o' d! ~- l# V" w所有细菌生存需要以下哪些内容:( ]$ V) W( D+ ^( t3 ?$ q; P4 Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 y$ e% m& [6 ^' I( c
( p+ H% S* v9 e/ K; K( u5 z33.Which of the following correctly represent critical control points in a HACCP system?
0 q* B6 c7 H$ f6 K, B以下哪项正确表示了HACCP体系的关键控制点?
# {+ X# r3 z1 H/ \- }2 ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 G$ |. j0 G) S! E- m8 a/ v食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ C( A: ~7 K2 Q34.Which of the following is not an example of a carbohydrate?
) y, \8 H: ^9 i8 H下列哪一个不是碳水化合物的例子?
# ]( ~* Q, G; }) H gA:Essential nutrients 必需的营养物质
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& `' p, m/ w- b: S" ]& `' k35.The process by which a liquid fat is made solid is called:; d; {5 h; V7 L8 Y8 B) Q
液体脂肪做成固体这个过程叫什么( l, l+ `; c. O5 y N a
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" a! j z6 M, ^5 U( C' k
下列哪项不是脂肪替代品的一个例子- X1 v( X. H8 b7 ]5 ?
A:Acesulfame K 安赛蜜K表
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! e- i" u5 K/ E4 T0 N8 J: _) o% w37.Health Canada requires that a product labelled "fat free" contain:
& V: y5 F# l& D! T5 h& ^加拿大卫生部要求的产品标有“不含脂肪“包括:
( m2 {! z5 d+ A7 K1 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' r" b+ r" F a0 M0 j: V
0 _5 p. S) l2 m- t38.Which of the following is not a problem associated with converting recipes?
' d, Z8 J% S0 ]3 x( f下列哪项是不相关联的转换配方问题?$ `% W- d1 |) w1 X
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:
) i( E& N+ f) p+ o1 z! i" l从供应商采购的物品的品质或成本叫什么
* v: s( c& H0 J, I3 N, x7 w4 oA:As-purchased cost 购买的费用4 }6 a* t4 l$ E9 n' p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 R% W" B2 `- e P. Z# d# K在新货到来之前用于日常所求的必要库存量叫什么8 Y: u% F: K$ O! k- M
A:Parstock 基本日常最低库存" T3 o( [( M! s5 a, i# ^1 z$ W
# E4 \0 T# O2 e2 j41.Which of the following abbreviations is used to describe the proper rotation of stock?/ m. W" ^$ ?4 Z6 Y3 l0 I& x
下面那个缩写是用来表明正常库存流程?" [+ i* X4 r' A
A:FIFO=FIRST IN FIRST OUT 先进先出4 t, K2 D: T; u2 H7 L1 c
7 x* }# N8 t. D7 F42.Which of the following knives is used to turn vegetables?; }3 v0 u4 c7 d
下面的那把刀是用来打开蔬菜吗?
6 P" ?* n2 Q$ R3 V" aA:Bird's beak knife 鸟嘴刀
. u8 W5 C* S6 N* N4 y- n$ bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 l/ s4 u6 X$ S; c. J' r
即时读温度计最好用于那方面?. P0 m! G* r+ R# o+ w' d
A:Checking the internal temperature of a roast 检查被考物品的内部温度) K1 }5 W( q9 ~) r, k4 B
2 e' v0 b' i1 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 l7 u7 K# x2 y/ z l! ^9 N; B' _3 g5 Y5 J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ ]: B: M5 x8 J/ K& ?+ n# _, zA: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?1 }7 W* @6 b, n
哪件装备下面有一个可移动的碗和一个S形叶片?
" w+ l2 ?, ^9 Y0 ?, i' NA:Food processor 食品加工机
: m+ X- _3 h: J+ V0 E5 c2 H4 n) [http://www.google.com.hk/search? ... iw=1263&bih=5721 }* Q+ Z! r0 Z" ~& [
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46.Which of the following is not a rule for knife safety?
( o. c* Y9 A7 q- V5 J/ ]下列哪项不是用刀的安全规则?9 H/ I) f0 }+ H, N( F, n8 [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 C* p# U4 P$ E- }# x; e( }4 O8 Z& M
6 V$ G, ^5 C4 u1 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ Q3 T- [+ N" Q/ R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- T- |; R$ d9 K
A:RondellES : y- V5 b- v1 O! c$ n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' z/ b4 k7 u' R1 Y
+ E! j* l% K' D: E9 L48.Which of the following is a diced cut used to garnish soups?, m% [% F+ |7 g- Q; m; r0 A
下列哪项是切成小方块用于汤的装饰?
2 g D4 N4 z2 H. @8 f# y7 jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* K; F& _6 S# _/ I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 Y+ e% N7 B, ]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!!——$ w/ h8 N, k7 V- ]4 ^
A:Gaufrette
' [5 I( S1 D( C" H0 L0 Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 H O- R0 H& I! H W4 P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 P" F, a4 _/ z) ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ J9 w( Y) J0 A2 {& A! a3 Q N$ k
. I3 q8 ?7 d- P% }$ n' b. I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* |: e9 X$ J( q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)6 l5 [, R' M. o5 P9 B" X0 L) P! p
A:Cilantro 胡荽叶 香菜) A# y3 P1 \1 v* M1 k5 n2 d3 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
+ b3 S) D4 q5 c 多香果, 多香果香料是什么
; x9 j6 ?0 s0 h; _, l. b+ b1 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# m: h# ?) v! [A:A dried berry 干浆果# y# |: \% z/ v( U
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61.Which of the following are used to make a sachet d'épices?* c( g& t( f+ `9 A" v
下列哪些是用来做香包德épices?
- n+ P2 A/ m, e" `# g* V( \9 Jhttp://www.sachetcatering.com/
9 {$ n" U6 I" k, {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! v8 O2 |0 f+ Y8 I* ^1 r4 i62.Which of the following condiments are not soy based?, Z$ T' |# O0 b" w0 T8 w" Z
下列哪项不是酱油调味品的?$ U F2 Z3 B4 S. v% J7 A8 Q: [
A:Wasabi 日本辣根3 K) _3 _; O' M* i, G6 f- G 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:
; J2 q) A! J+ |- _! I( 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:
% R, i( p+ u! A- c* ?A:Pasteurization 巴氏杀菌" L R! B2 D8 v7 o; k) O6 |! z& H* @
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% d9 ]# V& r' D9 B下列哪个步骤是不是正确的蛋清搅打程序?
6 E1 p; M1 Z5 GA:Allow to rest before use. 允许休息后方可使用。2 [, B) z$ K6 s( n; t. e4 |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 r* G" \2 `0 I
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: p0 Y/ y3 {) l& ]# |6 m3 I6 F炼乳是一种浓缩牛奶 是去除什么做的
! N: P5 U0 P8 UA:60% of the water 60%的水
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1 y, @5 N7 {. n( |+ Y, V& k: z67.A method of cooking that transfers heat through a liquid or gas is:- }3 E2 E. G( q j- h
一种烹饪方法,通过转移液体或气体是:
5 o0 e; U% Q1 }A:Convection 对流
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- r' \ s1 S: c0 z3 Y6 V% ~# _" I68.The cooking of starches is known as 烹调的淀粉被称为) d; t6 g! J$ N5 k! ?$ o
A:Gelatinization 糊化( x k. B) F7 X: Y E
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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?
- V: `$ U4 w# E4 Z0 v/ m7 N) UA:Braising 烤7 G9 ~" n2 ^+ t3 c- G
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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:
3 g( p# b) Q( g4 sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
3 [( s" b. M" N Z# G' XA: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8 u6 [5 I0 I( U. M" W* L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& l" f: l, [2 K. I2 V$ W& f# v) _
; [3 ]2 g# Q, v/ \73.Which of the following is a principle not used in stock making?6 o) X. b- v% Q5 u
下列哪一项不是用于制造高汤(低汤)的原则?. t& h: Q7 p6 J5 b/ O8 c$ l
A:Start the stock in hot water.开始在热水中操作, f2 E5 B1 G3 g9 F9 G
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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0 p0 _5 E1 e) P/ I
A:Remouillage 法语熬汤
. p" O% S5 i3 j$ |+ K0 g( Ahttp://www.haibao.cn/blog/post/176242.htm |
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