 鲜花( 33)  鸡蛋( 0)
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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:
% ^7 n4 `7 k3 Q7 }哪位厨师最早带来高水准浮夸的美食2 R5 S/ C7 ?; @3 w9 A( E
AAntonin Carême 人名 安东尼·卡罗美+ U L( T/ d" e% x) ~
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* s P. e4 j) V, s) H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ p. u q+ ?! e% y5 ?, ^$ h: B4 v" H# D
A:Cast-iron stoves 壁炉
5 q2 O% D& f, |( R/ |7 t7 Uhttp://www.usstove.com/products.php?id=6
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. f4 F5 D6 g3 X' `1 s5 b28.The French term used to describe the roundsman, or swing cook, is:) O7 w" V/ l, u9 s# Q
法国术语,用来描述roundsman,或摇摆厨师是:
; q Y5 B8 W* u* lA:Tournant 图尔南
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: d2 \8 U- A9 ^# e7 d; a29.Another term for the wine steward is:
' }. z' T2 k7 Y7 d% O% ~葡萄酒侍酒师的另一个术语是:
$ J" Z/ B) C' O7 b, HA: Sommelier 侍酒师1 ~/ K+ `" f6 q- J) C& o
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30.Molds, yeasts and fungi are examples of a:
& U$ A1 U6 A! i3 k9 v5 E9 p霉菌,酵母菌和真菌是一个神马例子
2 r' N7 A0 Q, N2 G9 m, P$ UA:Biological hazard 生物危害2 g6 w. i4 ^& a, u7 l6 B
) ]4 R, l( }5 s3 M. K' q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 d5 i. [+ u9 d k+ t
根据加拿大食品检验局,食品的危险温度区在多少之间:
) Q! J( P5 `8 e0 w @A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:7 W6 {& A2 a! f0 c
所有细菌生存需要以下哪些内容:! \: @8 _" K! h4 e( b$ M! X3 [" V. \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 S% m" a: P- q5 n* b
8 _+ O8 o1 F4 c0 o8 L* n33.Which of the following correctly represent critical control points in a HACCP system?1 ]6 M, l, U- z: V
以下哪项正确表示了HACCP体系的关键控制点?
: P4 P' e: T. S7 y& W+ G. p# F- JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 U' w. d. H4 @/ g( s+ i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% W. O" K. G) j
/ |! `# C- j+ w34.Which of the following is not an example of a carbohydrate?
" T$ J) Y3 {$ q4 ?: v- ]下列哪一个不是碳水化合物的例子?. P9 ?4 y4 D! G+ S) d- g! e
A:Essential nutrients 必需的营养物质6 p% `" ]0 m: }( Z9 K$ k
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35.The process by which a liquid fat is made solid is called:% P, K! N; \( M' q' x0 K7 J" B8 ]
液体脂肪做成固体这个过程叫什么
: z2 \/ w/ V2 T% S8 jA:Hydrogenation 氢化
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3 U+ _8 n# ?" A8 r c3 B0 v! R" C36.Which of the following is not an example of a fat substitute?( C4 H8 w) ?/ K0 G1 l) U
下列哪项不是脂肪替代品的一个例子2 a6 B7 S5 } D! O2 d$ [# [5 }, w' K6 D
A:Acesulfame K 安赛蜜K表% u+ m( S* G6 F: I5 l
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37.Health Canada requires that a product labelled "fat free" contain:
0 ]! A1 H. p5 m* Q3 ]% j9 y' ~加拿大卫生部要求的产品标有“不含脂肪“包括:
3 b; }- X; x8 C2 u v5 \2 C8 sA: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?
1 P2 O7 Z' h( L7 N R2 u: O# {下列哪项是不相关联的转换配方问题?/ \" B7 n' Q: i$ W$ `0 d
A:Unit cost 单位成本
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" L$ ]- a8 @ @3 W. i39.The condition or cost of an item as it is purchased from the supplier is called:
; Z9 f. }, G# n6 ^从供应商采购的物品的品质或成本叫什么
5 x" H* D {8 u/ mA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. ]6 ~ i9 A3 u# D% B1 ?在新货到来之前用于日常所求的必要库存量叫什么3 J* j2 F1 C( H# R" |$ `$ [. c
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?
! |, r, O9 U! e下面那个缩写是用来表明正常库存流程?9 R) @$ H5 Z3 p8 ]
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 ^+ s( X+ V$ m) q- J: ?' B: U1 g42.Which of the following knives is used to turn vegetables?
# M# c% s1 n( y1 \下面的那把刀是用来打开蔬菜吗?
0 h1 s6 I, K3 C5 DA:Bird's beak knife 鸟嘴刀4 ^( T" N v( D% Q& t& L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 G+ ?1 q/ E }- a2 z2 x
: U" t% \9 U8 `5 E+ r43.What is an instant-read thermometer best used for?+ k/ D# V' b1 P# N( O
即时读温度计最好用于那方面?
8 D& z0 j. m9 j4 cA:Checking the internal temperature of a roast 检查被考物品的内部温度: V' D' Q0 f7 u4 `; l7 Z
# J! @& r8 O& [* [: `$ _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* |+ W# h1 a; Q7 C7 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 N0 P6 w& U/ X6 m2 t$ H# h
A:Cast iron 铸铁! v/ p8 k9 G, ^" F% f7 K
4 w: w! A S5 C$ B8 r4 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 l# S6 e+ u! E6 ^ ?& E* u5 C0 k9 P
哪件装备下面有一个可移动的碗和一个S形叶片?: e L+ a" w& {% N- z& S$ }3 D/ D) n' j
A:Food processor 食品加工机
: T: L0 `. O: X9 H/ e8 D$ ]4 hhttp://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?
8 J, h/ s% a F+ y下列哪项不是用刀的安全规则?
' p1 }) }* l; Q8 K* f5 DA: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:# X' C' p: I) _; c f2 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" C9 @. Z- ^% n% n
A:RondellES
# j1 D; p+ L+ Y$ {6 p$ bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 h* f0 G& S+ n) M2 o0 f) N3 K" [
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48.Which of the following is a diced cut used to garnish soups?
, u/ i' J- c4 l3 J2 v* T' a下列哪项是切成小方块用于汤的装饰?
. n* x* ]) A' N; o/ u: U! ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 I) H3 v, |- x' h; y+ p# b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% S, @8 X; T5 O7 |* z" P5 s% x
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!!——% L$ P7 i, E: W7 _0 }5 h) f' M
A:Gaufrette - n: L1 h2 E+ @/ ^0 L2 C' n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ p3 z& E# Y5 W3 v' V( F4 D9 t) lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 Q9 S7 H; `+ @2 D I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! q/ X" M; [8 y7 C* O# z, t' s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& |' y; W& n/ t5 M- n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)/ r# _ ]% j3 L2 G3 U* l
A:Cilantro 胡荽叶 香菜) [8 r$ J8 z. E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' T z8 {0 ]8 X+ Y# K. ]60.Allspice is made from:
+ W1 c1 Y4 H$ x& e) ] 多香果, 多香果香料是什么
4 x6 W8 ]% H$ V4 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, G6 F4 {, o) G" H( t5 \$ pA:A dried berry 干浆果
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/ U! ?) d. }. g4 W% m61.Which of the following are used to make a sachet d'épices?' m8 U1 k+ `4 M) q& s
下列哪些是用来做香包德épices?
. n; A8 D2 K/ _! `http://www.sachetcatering.com/
3 u$ d! B7 l3 h9 I# V) k# HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- W8 ?% q# g8 q* {% |- d$ z2 _
5 N+ f3 I4 @8 l' F: _- c62.Which of the following condiments are not soy based?3 F$ J i3 b$ R/ e8 `2 {
下列哪项不是酱油调味品的?
@4 D: W& N8 n& Z' h. bA:Wasabi 日本辣根6 i& e/ E. ?- N3 Y# L( }9 y) M
/ O2 ?6 Z# \4 N" Q7 M4 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 B4 \3 i( |2 f- O4 j3 ^
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:
4 e3 Y0 }4 e/ @8 PA:Pasteurization 巴氏杀菌
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/ P7 o3 p1 {7 N, A64.Which of the following steps is not the correct procedure for whipping egg whites?
! H X6 o. c7 w, d# a# c i下列哪个步骤是不是正确的蛋清搅打程序?3 o; y1 M5 x5 O- A! d( g
A:Allow to rest before use. 允许休息后方可使用。+ y# D$ R5 u* P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 J6 S/ e- H3 |- l+ \7 O5 G' G
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
, x: |" l8 c" k4 E- Y* T+ G炼乳是一种浓缩牛奶 是去除什么做的3 F7 ]9 B) a+ [4 F, }- t
A:60% of the water 60%的水1 }/ [ d+ q) g& D! W( \3 w& n, Z1 J
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67.A method of cooking that transfers heat through a liquid or gas is:
. g4 c9 j2 D$ y g, j一种烹饪方法,通过转移液体或气体是:5 {9 e( S3 J7 D$ {$ x {8 R4 }; J
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为( L0 S; j ?+ B$ ?2 X3 ~) J/ { \
A:Gelatinization 糊化% ~% k; a! j3 M. 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?2 w3 [6 k# }4 q0 G7 q2 W& ~
A:Braising 烤
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/ F" H% B9 g- p- [: M70.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:& L( T+ o# B9 j) q. J+ p7 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 S4 p6 _% N$ @) w7 q& J2 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/ v; X/ t( ^8 P" S+ B l
A:Fumet 原汁
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1 G0 d3 N: F G4 _* Q H' b72.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: N+ g9 A/ m. u L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 {& y6 }" S3 u* }, c4 m% @
5 q" Q" @7 R* @, t2 i" f. V73.Which of the following is a principle not used in stock making?
: m/ ^" [) |& P下列哪一项不是用于制造高汤(低汤)的原则?2 j; j' D; t1 t# i: N
A:Start the stock in hot water.开始在热水中操作
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3 O7 J( k% ?) c+ E W# G74.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
( L( B/ {! q! f3 `4 M; ~A:Remouillage 法语熬汤
5 X$ j( s. ~" J+ i6 V7 q- Qhttp://www.haibao.cn/blog/post/176242.htm |
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