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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:
/ S& ~. s6 U6 x1 }哪位厨师最早带来高水准浮夸的美食2 m& A& H. |& c+ m
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( U7 Q( \" } N5 F( `/ j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 f3 g+ k% F9 RA:Cast-iron stoves 壁炉 V$ k+ t8 R; F& A& X$ W5 V
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:
0 [$ w9 @7 s. V法国术语,用来描述roundsman,或摇摆厨师是:
9 W+ T J* n6 u& qA:Tournant 图尔南3 J: P1 S. P3 F" m
+ ]/ j8 j; J6 r! M29.Another term for the wine steward is:) C8 m- Z6 D& I5 {4 ?* R
葡萄酒侍酒师的另一个术语是:
+ N2 T' l0 c( C1 X; H+ aA: Sommelier 侍酒师% }+ J; j. E1 z' S
. D3 K, H ^+ W# m30.Molds, yeasts and fungi are examples of a:
/ }2 Q; \! m, c/ B: H5 F霉菌,酵母菌和真菌是一个神马例子- y b% I$ G" q5 g7 D; ^8 E1 y$ g3 {, G
A:Biological hazard 生物危害2 G2 j+ d, |; R
2 O1 x1 ^/ Y2 ]* d. r' v7 B- q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' e" E- F' P6 M' @: X
根据加拿大食品检验局,食品的危险温度区在多少之间:, v8 @4 b6 f( \3 V/ e
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" n* D8 j1 y% x$ S0 k所有细菌生存需要以下哪些内容:& p+ z) l0 z# U) Y; G, p5 h; V. h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
9 [+ w( i9 [% a ?2 F a$ N以下哪项正确表示了HACCP体系的关键控制点?
* f& @5 k. J( |( i7 {* ~5 JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + R5 b, \6 r8 y$ L& l9 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* c4 x+ W. F% q& k0 W2 w
$ t7 P k+ F) Q5 H* `+ V9 m34.Which of the following is not an example of a carbohydrate?: d1 i" F$ A3 V/ B
下列哪一个不是碳水化合物的例子?
: B7 w9 S; D1 D7 v. d( R* Q0 D2 wA:Essential nutrients 必需的营养物质! j/ L: J# O/ _# Q0 u4 i M _
9 Q# @) B1 R, P35.The process by which a liquid fat is made solid is called:
2 b. R" N: P6 u9 N$ K. ~/ B液体脂肪做成固体这个过程叫什么7 a( q# p5 l9 Z
A:Hydrogenation 氢化
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5 N' f3 E' k2 n! ~36.Which of the following is not an example of a fat substitute?# z' _0 w( u5 Z, A6 |
下列哪项不是脂肪替代品的一个例子
k* {1 ^/ P0 [2 uA:Acesulfame K 安赛蜜K表
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# W6 p) U1 c# L. ^# I, L37.Health Canada requires that a product labelled "fat free" contain:. d* R! I8 Q9 Y3 B# w8 T
加拿大卫生部要求的产品标有“不含脂肪“包括:! t$ K4 N' f* {* r1 G
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?
; |3 ?$ A. H: q; F+ r下列哪项是不相关联的转换配方问题?
. [8 Z: n0 |1 I' x- K$ \) o* v7 eA: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:2 R3 E! Z% }7 r7 {8 l
从供应商采购的物品的品质或成本叫什么9 _ ]7 \0 J3 f1 z3 R9 x
A:As-purchased cost 购买的费用
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& t# {4 \5 o# F! a0 O$ M! l40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 d b( X7 l. Y) C. ~! w' r在新货到来之前用于日常所求的必要库存量叫什么
0 I1 K# x& ^& @5 ^8 q6 I C5 A& RA:Parstock 基本日常最低库存$ v, @1 `+ n. C; h& V( h4 u6 V
8 ^! X: C# E. g' r% d& ]. s41.Which of the following abbreviations is used to describe the proper rotation of stock?* K$ N3 m7 ]- E4 K
下面那个缩写是用来表明正常库存流程? v# p6 V$ p# h# `' h( N
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?
0 z) w; e! `7 l& m8 W' \. J) a下面的那把刀是用来打开蔬菜吗?
# G4 a$ v, ?# S& N3 j: b& ~A:Bird's beak knife 鸟嘴刀6 s( C! o$ |' v: c, F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- d2 l6 k3 y% b: J
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43.What is an instant-read thermometer best used for?. b0 L( n: p1 P6 }9 e& E8 X' W
即时读温度计最好用于那方面?' `* F4 @/ K. E7 E }1 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 b2 D: P3 t. k ?3 n8 Q+ Y4 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重" q! p( x" p* y% t
A: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?+ w% C$ s# Z4 Q* a. ^- w* c
哪件装备下面有一个可移动的碗和一个S形叶片?* W! D( S) f5 b
A:Food processor 食品加工机7 s' G$ L0 D7 r. @: b
http://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?
) s V& u$ f8 D1 e$ `5 q下列哪项不是用刀的安全规则?
" i9 T$ |0 D6 \. DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ D3 N6 M- x: ~
+ H5 v7 ^7 L2 b3 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; c$ W$ f2 r4 v) |6 @$ F/ L) x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ g* l" a3 h9 w! yA:RondellES % W$ @9 p2 O) U8 J: f. @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 r& T7 d/ Z5 d! i3 v' P& l5 S: T48.Which of the following is a diced cut used to garnish soups?
: M( y) m- n) s( l; f; Y u下列哪项是切成小方块用于汤的装饰?
{$ Q. R6 M8 WA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# c3 Y4 B' y. P" Z/ c! b- p9 l/ M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. p6 e& u5 i d: 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!!——
: O# r0 ^3 N+ E& v) O* m0 i5 I8 X, aA:Gaufrette
. D1 U" R! @% H3 q: Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 C7 B9 ~) \% l+ t+ u4 Y% pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, R- Q2 E" g+ |/ j1 F& O: zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. L. A. W% V6 u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& ^6 H( \8 j* M
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 t( v+ u4 ?. ?' l% y; x& N, `, dA:Cilantro 胡荽叶 香菜' a2 u+ n! Y3 G% ^. `7 |' _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( n/ T; x8 k C, Q o/ z60.Allspice is made from:8 n% n: r# G8 r$ p) {4 P# |) D
多香果, 多香果香料是什么% n- C S0 I7 T# H! t7 U6 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# j) W0 U4 R% Y
A:A dried berry 干浆果, r6 {$ @5 P( T
6 @7 H9 ^: Q3 s& S9 T61.Which of the following are used to make a sachet d'épices?
5 e \% {6 h" X下列哪些是用来做香包德épices?
0 _- V# E5 I- u1 s7 H5 Shttp://www.sachetcatering.com/
4 K' R6 T4 M4 i) d; d0 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 w9 k! ?* Y# y% ~) g62.Which of the following condiments are not soy based?5 [) U- q: v# U2 w! C! R/ ?
下列哪项不是酱油调味品的?4 p4 I @- u1 @/ K9 G
A:Wasabi 日本辣根( R" V7 p, D, p6 n
! a9 J3 r5 t! u/ [% q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* X1 x% u& a7 Q: e
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:% v0 U" o$ N/ q: V$ B9 ?
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?
( s( t/ F6 j" |: }& R& C下列哪个步骤是不是正确的蛋清搅打程序?
3 A; |3 b ~/ o) \. AA:Allow to rest before use. 允许休息后方可使用。
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- V" Y$ k+ p) D" E# ^* T$ I; u# A65.The weight of a large egg is between:一个大鸡蛋重量介于:- s" ?: V0 U0 Z5 j t2 U
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
# J3 z! @* M4 p, U炼乳是一种浓缩牛奶 是去除什么做的; s- x/ M0 k9 v
A:60% of the water 60%的水
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( G6 _! N' u1 G' w& V67.A method of cooking that transfers heat through a liquid or gas is:
, L; O4 z6 p1 q一种烹饪方法,通过转移液体或气体是:+ }) D/ i1 J" E* m/ u1 y
A:Convection 对流% S7 t7 t+ j6 W. ?* L: I6 ]
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68.The cooking of starches is known as 烹调的淀粉被称为
& B9 g9 q3 S& W! a- U; y& k( cA:Gelatinization 糊化
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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?
- f. T4 \+ O, i# A PA:Braising 烤
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8 p+ Z: V- q* F70.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:
# g! C: R; ]4 e8 y! z/ ?3 ~. IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ T1 I1 m+ T4 F2 O$ R2 W8 l3 a71.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
9 v2 L. d/ V! {( K. m1 sA:Fumet 原汁
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0 E! _( F# j0 H$ b9 o72.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& X, ^2 G3 q* |* D/ G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 {0 |- I# Z& }0 P& e
2 ?1 G0 h* O% l8 ?73.Which of the following is a principle not used in stock making?6 F# x9 S, e" d# X6 v
下列哪一项不是用于制造高汤(低汤)的原则?3 ~" s7 ^. G, I5 q0 U
A:Start the stock in hot water.开始在热水中操作
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% B! A% K2 z3 x4 i: k7 Q) a- r5 I74.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 a: F8 q" s0 s) x) P! X
A:Remouillage 法语熬汤
6 c, l2 ^ l! m& o6 {http://www.haibao.cn/blog/post/176242.htm |
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