 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:# l. U5 s. E( x2 C
哪位厨师最早带来高水准浮夸的美食
# i; c# W/ ]. l9 E2 y6 T) nAAntonin Carême 人名 安东尼·卡罗美
0 @9 }7 \; n5 W7 Q( @% w8 X7 [8 b* N/ i. x5 T, G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 Y! X1 ?& [4 u2 D* `) g& Y- 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 。- V) B1 t2 A! G
A:Cast-iron stoves 壁炉/ E0 ~7 L* O: |& o: D. K8 k
http://www.usstove.com/products.php?id=6% |& ^* p7 R2 I3 M1 Q0 G
8 Y2 F3 p# B' Y6 B5 ]. h2 t
28.The French term used to describe the roundsman, or swing cook, is:, x0 T. V* b6 f1 V: S; ?( G$ ~
法国术语,用来描述roundsman,或摇摆厨师是:
7 }( P. j" h/ L) zA:Tournant 图尔南
* E- q3 l" q8 @4 f8 B
1 f3 K5 S$ L, u1 ]29.Another term for the wine steward is:
) a6 {; M7 o& [( W葡萄酒侍酒师的另一个术语是:4 Q% }; }: ^' N" n3 d# A
A: Sommelier 侍酒师) s' ^: \4 o4 v/ ^# |
$ o$ [3 f6 _. [" i; G2 r2 `/ w
30.Molds, yeasts and fungi are examples of a:
/ R- P3 y% p4 D$ C# |& R霉菌,酵母菌和真菌是一个神马例子
$ U+ I% G7 Z! B$ }9 e i# qA:Biological hazard 生物危害* C* I* O9 ~+ J, H
+ t! D' i* B! a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: b/ j, }& } G% ?8 P0 F$ o
根据加拿大食品检验局,食品的危险温度区在多少之间:
, Y: m8 l! W/ bA:40° and 140°F (4–60°C) 4-60度/ p0 I$ M5 Y. ~# q/ b
6 ?# v; i) C+ V6 O4 E" @
32.All bacteria need the following for survival:
9 E0 f# p5 w3 X所有细菌生存需要以下哪些内容:4 R! L: ?" |9 o C8 N' i( b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 S$ q) Z h. w" E; e/ m
; r* E; i; G* G9 f
33.Which of the following correctly represent critical control points in a HACCP system?
; c, s# M: B. t5 {8 s( @以下哪项正确表示了HACCP体系的关键控制点?! Z* k( c9 x' q. s6 U% |+ W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; K' B$ |' V- t5 Q* L# ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 J4 D5 ~/ k2 @2 M
: U7 B7 M3 g4 K34.Which of the following is not an example of a carbohydrate?
2 P7 G& ~3 X! Z" [3 B$ k- d下列哪一个不是碳水化合物的例子?8 [0 `: v- d" q$ t* s9 q
A:Essential nutrients 必需的营养物质
% f, f# [3 b2 S: K2 y" ?# J: I( d8 @6 \6 i, @
35.The process by which a liquid fat is made solid is called:4 d! x$ I% K6 Z1 `
液体脂肪做成固体这个过程叫什么! s, ^- e9 f+ R6 c
A:Hydrogenation 氢化
, L* N3 m/ v6 S' [* s! ]7 ~: ]8 D/ L n6 n
36.Which of the following is not an example of a fat substitute?) `' B8 W9 ~% ?; [( X- t3 f! \
下列哪项不是脂肪替代品的一个例子
: b# `9 s* {7 m+ F O# g7 fA:Acesulfame K 安赛蜜K表3 I; }6 [* `) c5 `6 V+ ]
; D& W# m3 U5 \" n* c, d* N
37.Health Canada requires that a product labelled "fat free" contain:
( S/ {% N$ `. \4 s; P$ a加拿大卫生部要求的产品标有“不含脂肪“包括:8 R; ^0 @. Y9 ^, X: U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 `# r3 |; w4 F0 `. D. L
8 I0 d" w* Q7 H+ f
38.Which of the following is not a problem associated with converting recipes?
1 W+ x1 _; i3 w下列哪项是不相关联的转换配方问题?
9 J. Z) Q4 o2 A4 wA:Unit cost 单位成本/ H* e, _+ m4 b
! C2 D3 O! k& c' p: i' b39.The condition or cost of an item as it is purchased from the supplier is called:% J9 Q& j( }/ v# S: u- r/ j
从供应商采购的物品的品质或成本叫什么
/ Q) E% l( K( g, z& c8 Q2 f! ~A:As-purchased cost 购买的费用
& B) Q8 A9 E& f" b# o0 O% U7 s2 P& u2 s# v0 g0 }- J
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ S9 A" @3 _& u' N$ x' o1 M在新货到来之前用于日常所求的必要库存量叫什么4 c. {6 f2 O3 g! W
A:Parstock 基本日常最低库存
- G# _* y: C( g5 o. n! I$ s, P+ q$ J: i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ]# r4 v; D7 h下面那个缩写是用来表明正常库存流程?
5 |5 c, D# g* w1 |A:FIFO=FIRST IN FIRST OUT 先进先出% U" {. t) K+ k& f5 w* v
; f# {8 `2 @- W0 K) t4 t: O" v42.Which of the following knives is used to turn vegetables?
# Y& @3 C9 Q8 X8 p9 n2 H下面的那把刀是用来打开蔬菜吗?4 s0 H7 m. U8 N7 f/ E
A:Bird's beak knife 鸟嘴刀; A( M; u3 ?0 R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ u) W" M- `& e5 D$ ^/ O4 F; p
! n- P8 w* E. i) h$ I# M$ N5 l9 I: Z43.What is an instant-read thermometer best used for?: @) Z8 C& B' {) @
即时读温度计最好用于那方面?
- u) b9 s3 C$ fA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 W$ b3 ^9 N% w2 H7 Z4 _8 r( ^7 H9 o. x7 v1 ?& [1 p
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! I4 R7 D* T! M0 A& I" g
下列哪些金属材料受热均匀,通常用在铁板而且非常重# ~0 s; q6 W! |' E% U$ ]7 T
A:Cast iron 铸铁. A+ A. T9 Z% z, ~* a f
$ z2 R4 _' {7 ?- c0 l( i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 P. {9 V" v+ O" G
哪件装备下面有一个可移动的碗和一个S形叶片?) L8 {7 Y) U5 s0 L) U4 z
A:Food processor 食品加工机$ H6 Y/ d* p( o. d
http://www.google.com.hk/search? ... iw=1263&bih=572$ v6 Y) I+ i3 ?& _1 y* `
' B0 `: n1 R% o" c7 r
46.Which of the following is not a rule for knife safety?9 |2 Q s) W7 E8 H
下列哪项不是用刀的安全规则?3 P! b1 z4 C, o' K8 M8 s2 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. g- O& ~" d& v: Y. G/ U9 I9 ^# c& _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& r4 X! c7 W- n5 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. R% f5 U; g# W, K! i9 D6 \2 S' B PA:RondellES
3 D' x3 H' |" r7 _7 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: F. {& \. H7 y( R' x1 r3 T; U; _9 V* Q! o% Q4 b+ H
48.Which of the following is a diced cut used to garnish soups?( D! F5 D( l* H) A/ @5 o
下列哪项是切成小方块用于汤的装饰?! L5 x4 b- ?: z( `: i2 W( X/ a; w
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ W# `. j, L2 V& X( v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 `3 D6 T1 \7 ~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!!——: W4 [5 p+ ~) o) R9 V+ _* y
A:Gaufrette
, f4 Y" T8 b6 |/ f% gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& v+ }" N5 _; R; X( M) ]; Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, ~0 z& Z/ N% |$ ^8 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 T! m3 b" v8 T* Q* R
/ c0 S( H, a2 ?7 {6 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 d0 w8 ?, f! q9 v+ |5 r* f& _, A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 @1 A t1 r2 t7 JA:Cilantro 胡荽叶 香菜
0 T6 D1 N1 d2 k$ Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, ]+ h3 F+ w# R' S4 e
+ E/ k6 d8 U; _$ V: i
60.Allspice is made from:
/ o" K6 b e- L3 L6 ~$ c. C+ M 多香果, 多香果香料是什么( H6 H$ ] e& l2 s) }: f/ W5 g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) |( v/ r, Y( O; {% r- o
A:A dried berry 干浆果5 F' e1 X4 ~( D
' C7 M, P# }. B1 l61.Which of the following are used to make a sachet d'épices?
" B0 B9 r7 g+ A8 {! K5 ?; Z下列哪些是用来做香包德épices?: ~+ r9 r% E0 h2 U _+ H0 J/ L
http://www.sachetcatering.com/
0 W0 D& S1 p/ u9 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 p; i+ a$ e! ~+ P2 y; j
]3 |, v1 f( L y- t3 v
62.Which of the following condiments are not soy based?4 M) b( z9 H3 ~# E% L
下列哪项不是酱油调味品的?. Y* X' O6 x0 U) z
A:Wasabi 日本辣根
/ V0 I1 p& @0 O1 B% p0 M0 {- O3 b( V) U
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
Q$ m$ k3 D" W. b/ B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/ ?. ]* g0 b' |
A:Pasteurization 巴氏杀菌6 g3 Q. @2 i) O% i) T6 |
1 r- i9 S, C% X1 l& [' h% O
64.Which of the following steps is not the correct procedure for whipping egg whites?0 L8 Y" ]" y; b% N: ]0 m( l
下列哪个步骤是不是正确的蛋清搅打程序?) k; F+ t" f1 J( I: D
A:Allow to rest before use. 允许休息后方可使用。
7 |4 ]" W) P/ B% ?! n/ K
" Z' T, G; K* g( Q9 c g65.The weight of a large egg is between:一个大鸡蛋重量介于:2 g# V& N) F1 l, @+ ?9 E
A:56g and 63g 56克和63克
. [' ?$ f r# f: x5 c W N9 l- d Q* ]3 X$ n+ V4 u0 E
66.Evaporated milk is a concentrated milk that is produced by removing% G/ A$ G9 [" Q& b/ s8 [6 P8 ]5 M2 }
炼乳是一种浓缩牛奶 是去除什么做的
1 I* \/ s% Y( T8 j1 xA:60% of the water 60%的水/ U V( p% ]$ |* A+ k4 | e- E
& O, H- _5 x a67.A method of cooking that transfers heat through a liquid or gas is:
# G. i* X6 t# m- V一种烹饪方法,通过转移液体或气体是:4 h! W6 ~* e: h
A:Convection 对流9 \" m' t' M: l$ O2 B) o. m
: `8 q& Y/ p8 A4 ?. o/ d9 E68.The cooking of starches is known as 烹调的淀粉被称为1 e. e4 d! l4 y/ |) I
A:Gelatinization 糊化; D0 N+ @/ `1 Y4 f5 i/ o8 r6 `
: d, Y8 E" U, a! j# W; ?2 l: q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 A" n% G$ v1 [9 S. `9 d' C) gA:Braising 烤
2 c/ A" z S; _ E- ?. C5 j* E
9 Y6 [3 W' o+ n/ I5 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:
& C( Y4 `4 t+ D* R- ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 _9 x; K2 N# `( Y- ?4 x
1 N8 K+ Q) V# X5 N$ G# g
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* L8 x0 M) ]( X4 L
A:Fumet 原汁# I. X7 n; m7 i4 ^; y7 @
4 e7 _9 F7 R6 s9 i" d1 n
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
4 t/ F5 w9 D% ^ VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 b( `$ I& o5 F* A
; C# @5 K: [' S73.Which of the following is a principle not used in stock making?
! G; N- V; w. K. z- q6 ]' b下列哪一项不是用于制造高汤(低汤)的原则?
8 R# A* c1 d% l0 n- w) j/ J( a" aA:Start the stock in hot water.开始在热水中操作
0 j4 g! ]9 a3 s2 u- d$ g; ] Z/ E$ a0 s. K6 n
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$ p5 b# f8 \. V' k' k
A:Remouillage 法语熬汤
/ z6 O, g9 P3 K3 ^http://www.haibao.cn/blog/post/176242.htm |
|