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26.The chef who is credited with bringing grande cuisine to the forefront is:: B8 ]2 x$ t4 d& g4 k( D1 g2 o
哪位厨师最早带来高水准浮夸的美食
, x, A9 r- N+ Q4 ]; \ Y# aAAntonin Carême 人名 安东尼·卡罗美
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# V6 F1 W9 T% T7 J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ t0 N. V9 H, H% w6 N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 Y5 @5 V) ^5 R0 w. h/ \3 C8 Q" PA:Cast-iron stoves 壁炉, S% {& |" ]! c* M4 n
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:
: P* v$ z9 c, l7 }; m: ?法国术语,用来描述roundsman,或摇摆厨师是:$ \6 Z' A( G! X
A:Tournant 图尔南
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29.Another term for the wine steward is:3 R" y2 x. Y+ x7 B
葡萄酒侍酒师的另一个术语是:8 g; a& b$ u3 |+ _, A' a, X
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- s2 z: V! Q% F; O( O
霉菌,酵母菌和真菌是一个神马例子
* l, ^2 L1 @; R+ Q. TA:Biological hazard 生物危害: W; {) v6 x8 _5 ~. Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. u3 ]' z/ D$ l' Y
根据加拿大食品检验局,食品的危险温度区在多少之间:( h: L; e# ?" r* Z
A:40° and 140°F (4–60°C) 4-60度8 T! k. _& H8 |# k- K. A) @; `
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32.All bacteria need the following for survival:
: L5 g6 p1 N, f+ q' H: x% g所有细菌生存需要以下哪些内容:) J7 p. m" ]0 l" n( D& B7 x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 C" p; g0 _0 ~" N: Y
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33.Which of the following correctly represent critical control points in a HACCP system? o! x0 L3 g9 k! l5 x2 `
以下哪项正确表示了HACCP体系的关键控制点?) L/ p3 V$ T9 D& Q3 L# k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, {1 n0 x- w h) R. |食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 M- }- i- V! A( p8 m v
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34.Which of the following is not an example of a carbohydrate?5 U) x5 l2 g3 m
下列哪一个不是碳水化合物的例子?& e5 P: p% J' i
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:! Y' ]1 b( {$ O8 `& Y
液体脂肪做成固体这个过程叫什么
+ G% k0 ^& u- e$ P5 E( w; VA:Hydrogenation 氢化: K& g: q q3 g, p( I
) b$ x8 b, K; K( L. H36.Which of the following is not an example of a fat substitute?4 R% f( ?8 m$ m
下列哪项不是脂肪替代品的一个例子+ F; i- o% g5 O5 J, t
A:Acesulfame K 安赛蜜K表: S. p" m$ x0 J# W# p. _4 ~$ T
* C1 G' j) b% B+ K& D, O37.Health Canada requires that a product labelled "fat free" contain:
$ Y7 P6 A! P/ ~( u# O) N/ m加拿大卫生部要求的产品标有“不含脂肪“包括:
9 z. q+ o, F) k7 q0 V5 r1 N: dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 n6 H1 B6 q3 p! l3 h
9 `# T3 O# G) h8 x; `38.Which of the following is not a problem associated with converting recipes?" o t9 h7 j# o1 z' y8 a1 c4 B
下列哪项是不相关联的转换配方问题?$ ?; C9 V* n+ ^6 m5 y6 |
A: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:3 F( [5 F. G+ ]; S
从供应商采购的物品的品质或成本叫什么
: ~& G, K& i2 q2 d3 ZA: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:5 S! v) }8 @ E
在新货到来之前用于日常所求的必要库存量叫什么
) j+ F6 G m2 a1 E( w! EA: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?
q) b4 I5 y6 N0 M, d; N& D下面那个缩写是用来表明正常库存流程?
7 p8 B8 b& X+ l5 s6 FA:FIFO=FIRST IN FIRST OUT 先进先出$ Y, Y7 U1 L+ x
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42.Which of the following knives is used to turn vegetables?2 J7 v3 c1 a: a
下面的那把刀是用来打开蔬菜吗?3 c1 `# d' p, L) N* e: i
A:Bird's beak knife 鸟嘴刀9 |/ Z9 |0 J+ W( ^9 v! `3 S! S! O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 r& Y/ [( X# _( m. ]8 M+ y2 U
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43.What is an instant-read thermometer best used for?
7 g9 X( s" b0 i( @6 P G% Y; ?即时读温度计最好用于那方面?7 ? z! D, }# r7 _7 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度. R0 V- Q) D1 }3 c' X1 b# n% r
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 o7 g1 _; A) Y3 N% N下列哪些金属材料受热均匀,通常用在铁板而且非常重' S- j% p' R6 r' U
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?
4 X6 y1 p8 Y) S/ Q哪件装备下面有一个可移动的碗和一个S形叶片?
! R, i, G' a2 g- QA:Food processor 食品加工机: ^# W4 n0 G; L; D1 \) ~# H: p
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?
3 d2 r: [1 T+ S1 _下列哪项不是用刀的安全规则?
+ K$ b: |# l7 i* t% V9 ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 u; W, D; V; }5 D! o
' m/ `/ h: V6 P1 _9 a! d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) B6 D5 I$ ] G$ K8 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% I/ c5 I: I9 A+ x& T
A:RondellES
2 R( U( ^ v+ ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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\' J; T; P8 k) m+ X/ _48.Which of the following is a diced cut used to garnish soups?: Y+ j: S2 }6 o9 H, L$ {& i
下列哪项是切成小方块用于汤的装饰?
3 U4 v5 l( i6 d8 u9 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' E; g6 e% `5 J. }& F" {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ ~) L" r9 H6 q+ N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!!——) C6 H: k2 ?9 _! O e+ m
A:Gaufrette
D, R! f2 e# q' J+ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 l5 q% L5 n. f# Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% C( w! G0 o1 U% I
Gaufrette :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?
7 {" U$ `, w4 L7 x0 [% K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)
[* E7 J8 {( y% b( Y/ k2 NA:Cilantro 胡荽叶 香菜
0 ~; h7 s) A. q! J: F: Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 m: C- o0 _# Q8 w
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60.Allspice is made from:
% O! x% s" P7 I* R. U 多香果, 多香果香料是什么
1 R) x7 g; s- w. O/ G/ Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; r# ^) j2 ], J0 L
A:A dried berry 干浆果, }8 m" }0 ^- g% r
8 G2 w7 j9 x) F# ` o T+ k9 m61.Which of the following are used to make a sachet d'épices?
7 @7 d6 T- b6 H下列哪些是用来做香包德épices? d- h$ y% r% a, `* z; R8 j
http://www.sachetcatering.com/% B% [; n$ _0 b/ y/ p& u& i3 a0 \8 i
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?* z/ U5 Y9 W5 _) i
下列哪项不是酱油调味品的?' c8 X% ?+ D* j
A:Wasabi 日本辣根
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, e* P; p9 _! a# K$ i( @! J a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: p. N$ p$ _7 a- D( v( ~
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:# B i# j0 R M
A:Pasteurization 巴氏杀菌
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* d& U4 @1 _% } u: L64.Which of the following steps is not the correct procedure for whipping egg whites?
2 x$ c, P9 y1 r* r& E下列哪个步骤是不是正确的蛋清搅打程序?- u3 t/ \ T8 N4 `( a
A:Allow to rest before use. 允许休息后方可使用。" q8 R* L- C6 {( z0 l
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 N$ _+ G' a% C4 t6 _$ ]" q
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) a' f1 B7 u5 w+ B
炼乳是一种浓缩牛奶 是去除什么做的3 L% i: t9 k1 A( f! ]2 t7 |
A:60% of the water 60%的水( a1 ~2 ?$ e+ a
( f8 x/ N; e/ z0 l0 w0 E& L67.A method of cooking that transfers heat through a liquid or gas is:
; ]& L4 w& r- I: Y- B3 Q1 e* \- Y6 h: K一种烹饪方法,通过转移液体或气体是:+ a4 v/ `6 |% d, ]' j$ w3 r
A:Convection 对流( C* I0 t; T4 r( Z! l7 x
1 \: l8 @& x/ e/ Z8 J# ^+ `: C) ]68.The cooking of starches is known as 烹调的淀粉被称为
( K; d+ r H( o& q- r1 z$ vA: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?
2 e% Q8 a# Y& A2 N' _# G0 D9 ^. O5 OA:Braising 烤( h N3 g8 ?* E2 \0 ]: x
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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:( O2 J* R7 l5 U7 P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% f0 l/ p3 J8 R! \
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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
* X+ f$ ~, R% o+ o8 P# OA:Fumet 原汁* E' l# T/ }( B
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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
; P9 c' m6 ]; ?* P% zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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s- K5 T' h( _/ d: Y/ ^73.Which of the following is a principle not used in stock making?) B& ~9 u. X. N9 }9 \
下列哪一项不是用于制造高汤(低汤)的原则?
& `" @, V' S# l) R+ W' Q; L! N1 UA:Start the stock in hot water.开始在热水中操作$ ?8 ]9 X1 ]' y+ n2 p* ?$ @5 @
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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( p1 N n. _# a: U8 v1 T! B
A:Remouillage 法语熬汤( d# \: M7 u- q6 Q/ }
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