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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 [4 U0 G4 M! D3 S# @' H, _哪位厨师最早带来高水准浮夸的美食. E+ o$ P- F7 }* x' |
AAntonin Carême 人名 安东尼·卡罗美- p; g& \: ~! ]* @5 ~ t1 D. t# v- h
4 k) f4 c1 @$ l! d" f$ u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. e/ m3 Y7 i( }5 L* g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- |4 [1 }( H) n- R. A5 e1 u+ O
A:Cast-iron stoves 壁炉
- w4 @; A9 w" Y2 |5 Rhttp://www.usstove.com/products.php?id=6/ P8 { G( i7 k( y& M
4 `+ U2 B3 f# q: `/ X4 K- ^3 O, |28.The French term used to describe the roundsman, or swing cook, is:
9 H% ]# i. x D4 Y' t法国术语,用来描述roundsman,或摇摆厨师是:2 G8 T! V( a( c3 K6 U/ p2 h) l8 U2 X
A:Tournant 图尔南
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29.Another term for the wine steward is:; p" H1 k" t8 Y" X4 j% n$ \; I# O
葡萄酒侍酒师的另一个术语是:
5 ]1 n& S( r! Q& l4 ^" q: SA: Sommelier 侍酒师- K0 `2 F/ g+ R2 K( ~0 I1 E) M1 W' ?
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30.Molds, yeasts and fungi are examples of a:
! ?' Q. }$ c( y7 y霉菌,酵母菌和真菌是一个神马例子9 A/ A1 a+ }( O" s
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 m7 ~/ {) u. |
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ I8 P& E& j) n& JA:40° and 140°F (4–60°C) 4-60度2 t) p Z7 ~9 }/ a2 Q1 m l/ b
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32.All bacteria need the following for survival:; d m! i( L4 s% \- d0 N
所有细菌生存需要以下哪些内容:
m# p* N/ z: i, vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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@' y6 {. S1 v! [' k* w& x3 P, j33.Which of the following correctly represent critical control points in a HACCP system?4 K) |9 e1 M3 G4 u0 y
以下哪项正确表示了HACCP体系的关键控制点?
6 A( a9 {& P, g5 \2 CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - h, m0 l; ^: K5 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 |$ R9 U: b* x# L% Z) x* `
: e8 |$ ?) s( W& M0 |' v' s* `$ M! p. Q34.Which of the following is not an example of a carbohydrate?* s& D5 M9 r( B+ v1 h9 K2 X/ l! w
下列哪一个不是碳水化合物的例子?
i+ P) `0 ~4 YA:Essential nutrients 必需的营养物质0 e: R1 ?9 C, e% o
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35.The process by which a liquid fat is made solid is called:8 R2 w' P3 L! I4 s
液体脂肪做成固体这个过程叫什么
" Z* t* N4 e: N4 ZA:Hydrogenation 氢化- t7 K6 q% N8 S5 h& O
* L5 y2 e5 i, r* |) d36.Which of the following is not an example of a fat substitute?
6 {- W+ f" v' e. N% t- [下列哪项不是脂肪替代品的一个例子
" l9 d9 M% k2 d- S2 t9 u Y/ Y% RA:Acesulfame K 安赛蜜K表
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9 N, Q3 s/ H. i' a2 }37.Health Canada requires that a product labelled "fat free" contain:" z8 Y. z- W* R2 ]3 u7 S
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ I) U3 e* h. z: |; P& d2 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( h' i/ r2 v! g% t7 b. \+ z2 c
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38.Which of the following is not a problem associated with converting recipes?
5 ]: {. T( L, b3 t: d# N4 F下列哪项是不相关联的转换配方问题?
0 n) ?; @' `1 s% u ]- J+ _2 CA: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. f# ]& c2 H- u6 G8 k- x从供应商采购的物品的品质或成本叫什么
: y/ B# \$ L8 U) uA:As-purchased cost 购买的费用9 y0 X7 S# F* X4 Z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. k0 P0 X) V3 k/ G2 a0 }. t
在新货到来之前用于日常所求的必要库存量叫什么
6 [$ f; z N4 p6 `. s+ MA:Parstock 基本日常最低库存* e& S$ q8 m7 q
# J/ F: F' Z7 I$ S41.Which of the following abbreviations is used to describe the proper rotation of stock?% O! s* E& x7 B: p3 e, i
下面那个缩写是用来表明正常库存流程?9 ^! G ^0 h/ W; R: ?
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 r, s8 F4 c5 _0 H3 N
下面的那把刀是用来打开蔬菜吗?% }7 G* w/ y' }5 S( N
A:Bird's beak knife 鸟嘴刀
- V' T+ j# ?1 {- E Z3 q$ g" Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 Z* ~. H1 }% C I43.What is an instant-read thermometer best used for?& a. k. e! a. {* Y( g
即时读温度计最好用于那方面?& @5 b1 I, a2 Z" ]( s
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 w$ H1 G. X6 E8 P
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 T, l8 }& ~7 }, F
下列哪些金属材料受热均匀,通常用在铁板而且非常重, D' W& u& M* Q$ L
A:Cast iron 铸铁& M; \/ Y+ Y. X
W$ B* r: {, y9 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' j4 d4 a' G# z- _; y. f- M- i# l
哪件装备下面有一个可移动的碗和一个S形叶片?3 u9 Z4 [% F6 o) w& A
A:Food processor 食品加工机
- z! b( n L5 c! L mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 I6 K H" ^$ o, V5 \$ q46.Which of the following is not a rule for knife safety?( ]9 r# a& g; A& z" ^; z, M4 x
下列哪项不是用刀的安全规则?% t# I& h) F( c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; C! ^4 o6 \, X$ P I% N
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 Y8 j' Y+ v( x- g, E* C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 o: e9 z" v! v# X' JA:RondellES ( n8 u' |7 t7 }! Q i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" `! }+ l- ^& A) Q$ `. Q% s* c6 W* O
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48.Which of the following is a diced cut used to garnish soups?0 d, u9 @0 D; T7 }+ I8 Y0 S% k# e
下列哪项是切成小方块用于汤的装饰?
/ K: _. X4 n3 A7 m% H- ?9 G* {! s3 QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 n! J3 O7 {3 ^3 V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* Q" L0 p/ Z: ?5 S: t) z8 H7 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!!——
/ ]& A7 P+ z3 k0 LA:Gaufrette
& k4 o% }3 e" A( j. xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) p, ~, h4 W* e* jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& f0 _( D! u9 v& [# ^$ b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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@! P p! r& n% t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 a' q& `$ u# E, z. U. ?5 N8 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 T; y' c; T. @- C+ d) ?( `3 \$ K3 i
A:Cilantro 胡荽叶 香菜
5 v' O- M; T- k$ N# K, Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:( I3 z8 ~! W* U3 V( L$ q
多香果, 多香果香料是什么2 [- F8 d* j4 {, L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; F$ O R0 ]2 O6 {A:A dried berry 干浆果7 Y+ B/ c0 ?5 M& `' W. J1 U5 G
" K7 J) M; r6 ~& H- ^61.Which of the following are used to make a sachet d'épices?
1 b& n: s2 ?4 R下列哪些是用来做香包德épices?
$ {8 H8 i& J2 ~* J3 y, \6 P4 qhttp://www.sachetcatering.com/6 y& ]! h M) z+ ?$ `9 B8 o. v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
9 B0 @9 N8 N, S, e5 d下列哪项不是酱油调味品的?
3 H2 B7 r+ F. P) AA:Wasabi 日本辣根8 m+ h' Y+ W! U3 r% t R% K% }; i
- Q Q' V% @7 T w5 e, j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 ]4 F; R4 V/ G- L3 d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 W! N0 [8 \, E% ~; B" E
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?
7 _7 s1 K! G# ^ Y* N' K4 V下列哪个步骤是不是正确的蛋清搅打程序?
$ ~' \/ e' P$ q5 G& _8 V- RA:Allow to rest before use. 允许休息后方可使用。- F8 n# m4 ^0 B
, h1 c8 W( @6 f% e, b. d65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 F: t2 X; ~: G G$ dA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# H" V, v2 X7 r1 r9 _5 r! _炼乳是一种浓缩牛奶 是去除什么做的7 y& j% _9 u' t1 p8 y, i
A:60% of the water 60%的水+ R3 C& k3 b! Z. X7 ]' ~" G
0 X) E" ]5 E6 e* g; C67.A method of cooking that transfers heat through a liquid or gas is:5 h; G9 B+ G; i$ J8 I2 {
一种烹饪方法,通过转移液体或气体是:# ?0 M5 G" R$ Q" z& ?
A:Convection 对流
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3 r6 E D3 ]2 d; p1 s68.The cooking of starches is known as 烹调的淀粉被称为 o7 D' d a; ^; W4 I
A:Gelatinization 糊化
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) ]' g; J8 L" T0 `7 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& l; _9 l1 d# g. x& i) wA:Braising 烤
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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:
' X$ O0 p' Q6 w( xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. i$ Q/ V9 c! p1 c* Q1 _9 M5 V
~% O; ~# d. m3 N71.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0 ^' v; m2 Z1 s$ U. k) _
A:Fumet 原汁1 I2 _, L& E7 l( m& L$ X) N
" U6 L6 Q0 ?, ~3 S, 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
2 p/ Q2 z+ P+ o1 ~7 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# _5 d7 }" q7 m; n73.Which of the following is a principle not used in stock making?5 a8 N8 p' q6 V# \3 I: P; _
下列哪一项不是用于制造高汤(低汤)的原则?
" s* w: R' y' B2 z* r' c8 [A: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
0 l" x& n7 l R; M. d- j2 oA:Remouillage 法语熬汤
3 W# V/ t4 x4 W0 R( k7 ?( bhttp://www.haibao.cn/blog/post/176242.htm |
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