 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:
6 Q6 B& u! q8 y, \& c& A0 I% t6 j哪位厨师最早带来高水准浮夸的美食
: B* z8 h& C5 M5 {6 `' ]2 r. u" t2 RAAntonin Carême 人名 安东尼·卡罗美7 S, J6 j) A/ V: S
( r- Y9 a1 O: a/ Q8 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- m% z8 i" a3 b$ x! d$ T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ s- Q$ v: T3 } R; j2 _6 vA:Cast-iron stoves 壁炉& @ l! L O3 O, m
http://www.usstove.com/products.php?id=6+ n9 b$ q, n7 w( e3 [8 o
+ J# b! [* f3 o! P1 ?28.The French term used to describe the roundsman, or swing cook, is:! j' i' a! W+ W* e& f- d
法国术语,用来描述roundsman,或摇摆厨师是:5 J T u6 w Y: g5 D; v
A:Tournant 图尔南) n O$ q* D) O, i
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29.Another term for the wine steward is:4 g4 d, ]7 O- K
葡萄酒侍酒师的另一个术语是:* u; z; _$ I! U- c& U' t. h$ l
A: Sommelier 侍酒师- l' ]8 w# J0 `2 I
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30.Molds, yeasts and fungi are examples of a:
. W- t4 A2 w( ^* {4 p' e$ y7 c霉菌,酵母菌和真菌是一个神马例子8 @$ `# ]4 S t1 h' E/ m! N; P
A:Biological hazard 生物危害$ c3 T3 ?/ ?* ]8 X
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 x+ m$ X) A/ w3 E根据加拿大食品检验局,食品的危险温度区在多少之间:1 p4 t( a4 J: q( b# D6 S
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:% U. M4 T% `4 M' G; T: J
所有细菌生存需要以下哪些内容:) t* O7 e: {0 m' b: v' s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 H. m2 T% w/ `1 Y8 ^6 _9 \# L
/ s0 e) `3 F8 Q' V/ ?% D33.Which of the following correctly represent critical control points in a HACCP system? K( M* c# j( k: B2 D
以下哪项正确表示了HACCP体系的关键控制点?
( [% K7 ?+ I/ k- m8 L* m* qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 G" h% t3 a- ]) g+ ^' z食谱,接收,储存,准备,烹饪,保温,冷却,再加热) @- H9 B! F5 ?- [1 W/ W
' t/ v: m7 g/ a s34.Which of the following is not an example of a carbohydrate?4 w0 W( C. y* {& ?* V k
下列哪一个不是碳水化合物的例子?
* |+ B7 J! [$ j; A; t1 ~0 FA:Essential nutrients 必需的营养物质' B# j) N* N1 S7 v: M5 V+ S
I1 Q4 t+ n( _" ^4 ~- \35.The process by which a liquid fat is made solid is called:
6 F6 S2 g1 G" _8 ?( n) Y9 m) J( r液体脂肪做成固体这个过程叫什么
& F+ ]; j+ m, \A:Hydrogenation 氢化8 [) v2 G4 f! w. g
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36.Which of the following is not an example of a fat substitute?
# r. {+ r* Q% \1 O% N v下列哪项不是脂肪替代品的一个例子* ?) K$ u3 n0 A3 t; ]1 q$ A% r- e7 }* i
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" C( W! O! N" h- k, Q. Y
加拿大卫生部要求的产品标有“不含脂肪“包括:5 c: R* q6 b% @( q
A: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?4 U) b% {. [( K: v$ v2 j
下列哪项是不相关联的转换配方问题?
7 w* H' C- H1 U" ^A:Unit cost 单位成本
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, _2 e* k9 H3 D1 I$ Y' N: I39.The condition or cost of an item as it is purchased from the supplier is called:
0 h0 [$ \9 O; y. a0 t从供应商采购的物品的品质或成本叫什么3 ?% {" ?: [8 {1 H* |" D. k' K- S
A:As-purchased cost 购买的费用9 L* g3 a. {+ t( p2 s# ?
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! A& c5 |+ [+ r5 }在新货到来之前用于日常所求的必要库存量叫什么
$ r1 J; `8 b* Z7 bA:Parstock 基本日常最低库存6 k4 H/ W E0 q V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. H2 V7 g1 I+ ]9 `6 I% M
下面那个缩写是用来表明正常库存流程?
$ T7 w& l' g$ nA:FIFO=FIRST IN FIRST OUT 先进先出6 Y4 s; i5 O8 e7 ] ^' F
% X# `# c1 X! ^* n9 s F42.Which of the following knives is used to turn vegetables?6 f" l5 G' T& o8 f: e! T
下面的那把刀是用来打开蔬菜吗?- K; }9 ?, n; p0 L
A:Bird's beak knife 鸟嘴刀
% n* P6 A9 w+ e5 k# G: Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 B/ T1 y: z ?( d7 M- G
# ?# c6 w0 P" N3 q" D; B# D43.What is an instant-read thermometer best used for?
2 A" O& V+ v/ U7 w% L, z: f/ {即时读温度计最好用于那方面?
3 z5 R; A6 l2 t4 F' D4 K4 m& }A:Checking the internal temperature of a roast 检查被考物品的内部温度6 a: \" ~7 Y# J0 C/ h
5 p/ M$ m; o6 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! K0 b' e5 H, c下列哪些金属材料受热均匀,通常用在铁板而且非常重& Z' n8 _' ?- A4 O# r8 Z' |& [
A:Cast iron 铸铁
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4 s; v& T% t9 A% W* j- J. V- A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# ]( ?" @- i+ E
哪件装备下面有一个可移动的碗和一个S形叶片?" |$ c! l% w# a% w/ M) _
A:Food processor 食品加工机. W0 \$ n4 Z" k
http://www.google.com.hk/search? ... iw=1263&bih=572/ f. G) I6 D6 ^, E# e( B3 K
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46.Which of the following is not a rule for knife safety?
- {2 y; N5 u; F+ b) k下列哪项不是用刀的安全规则?4 ]) K: S3 J+ C/ x) Z3 y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 F5 X$ R8 r- N3 \
/ M7 c0 {& R2 X( o9 m* a9 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 ^) w7 w: g7 ?8 `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ k7 q( r4 t9 q6 @
A:RondellES
3 f$ `# v! {9 G0 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
$ D+ D: f/ H1 s4 Z下列哪项是切成小方块用于汤的装饰?
+ W6 S* f( y! s5 G1 V+ V( @; hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ n4 q) D/ {! M( }! Y" s0 O. C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- e, v0 R0 I$ i) V( e4 S+ `7 o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!!——
0 i5 m5 i( Z8 r1 M4 i( E2 |A:Gaufrette
7 d# E' V9 Y& ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ @ r( D: t# r; P/ n4 {% G5 e# [( ^ ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 {% F2 _0 f9 a6 ]0 Z, Z8 O8 P& TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 {# s' F( h. n( Z+ R3 e
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)$ \1 f2 \# i! T: q7 W2 W
A:Cilantro 胡荽叶 香菜
1 c1 w6 O: ~9 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 ^) ~ y; P, T6 _' n2 } 多香果, 多香果香料是什么
+ z' A& ^0 O* R6 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 Y# Q9 T, I! H) Q: A" }
A:A dried berry 干浆果% b# W* T; `2 U
! X9 q" h/ a1 ]8 m( K6 Z5 c61.Which of the following are used to make a sachet d'épices?
1 k& B' Q# E* Z, Z( e下列哪些是用来做香包德épices?
6 k" k+ ~6 z V5 {% n4 phttp://www.sachetcatering.com/% v1 k5 ^1 ?: x# B- S) N- N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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J, ~' p4 a, {! q5 R9 s" ^% v" R& D62.Which of the following condiments are not soy based?
5 u6 J* |, q6 t* |* `下列哪项不是酱油调味品的?' m% D z( R2 {2 C I+ X7 a
A:Wasabi 日本辣根
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5 u4 S4 g7 N. }& `8 G5 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ X- O4 K2 S6 w/ K. p! [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:
6 a" k7 ~- |, ` t6 w8 J2 S+ TA:Pasteurization 巴氏杀菌
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2 L; ^7 J8 t) U! Y" @64.Which of the following steps is not the correct procedure for whipping egg whites?) o' w6 `1 N9 p0 Y7 H. x
下列哪个步骤是不是正确的蛋清搅打程序?: Z( G G( r. _6 \% K8 T; @! m& S* u
A:Allow to rest before use. 允许休息后方可使用。
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0 Y/ A b# q% K' ~" H65.The weight of a large egg is between:一个大鸡蛋重量介于:* _, D2 W7 f- |$ s1 ~3 J
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
* w$ v3 O- v/ j+ m' ?, f' a炼乳是一种浓缩牛奶 是去除什么做的
d: B1 H" Q) h4 I3 E( IA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
/ A. y4 G1 v9 k2 X+ y& ?& @一种烹饪方法,通过转移液体或气体是:
$ z4 L: {& ~% s( Y) _A:Convection 对流
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: w) X' J8 z6 Q68.The cooking of starches is known as 烹调的淀粉被称为# Q/ B7 Z) ]( n: }6 ?3 j7 x
A:Gelatinization 糊化
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5 I6 h. d" j' f# O3 {( t+ y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 {' _3 |) t; |+ m3 m
A:Braising 烤$ R9 E( ~; n+ R+ ]# Z( ]9 |( Z
0 [+ H" M( B7 q70.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:. T5 M, J' B: ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 [6 n: s" z1 o$ s9 w
6 |) J; V* c0 ^5 w9 i8 c/ Q Y7 t$ t$ [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& g0 y; b9 Y/ }5 _) {, T
A:Fumet 原汁
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! b2 s% O9 ~6 [& _* W2 l72.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/ j- v) M5 C* Z+ ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: i) ]9 k, m( d7 o. |
z- N$ s3 W$ R9 d' N$ d73.Which of the following is a principle not used in stock making?
2 M9 o7 {" ]1 m/ D! |* B下列哪一项不是用于制造高汤(低汤)的原则?: g/ b0 m; r6 A% |! S& c# d
A:Start the stock in hot water.开始在热水中操作9 E6 B" o) x$ `
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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3 n9 |8 v! \8 t: X: ?/ Y- z) W
A:Remouillage 法语熬汤
4 g/ v& U, l _http://www.haibao.cn/blog/post/176242.htm |
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