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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:0 D8 b' m6 ^/ _
哪位厨师最早带来高水准浮夸的美食
5 [1 J2 }+ q) u. L; s: L0 DAAntonin Carême 人名 安东尼·卡罗美
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( j+ K8 D5 _! j! d7 n( X0 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 {% O, C* r J6 u8 T9 M7 r5 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* Q) Y& g/ U7 D, R1 R% ~
A:Cast-iron stoves 壁炉
Q) z) E; L* r6 E3 ]4 H% Chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
& e3 I6 @$ }' g) w( \) O法国术语,用来描述roundsman,或摇摆厨师是:5 ~6 r8 U4 |3 r$ S8 j8 b9 }/ J
A:Tournant 图尔南
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$ ?) T* U6 \* s' |7 S* Q4 k% i29.Another term for the wine steward is:
, H" _& L& Y a- v' z葡萄酒侍酒师的另一个术语是:. Y( g d$ z8 M8 C' B. N i L" r: L$ a
A: Sommelier 侍酒师0 I1 N0 D) \' U+ N! m# u6 w
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30.Molds, yeasts and fungi are examples of a:( [! G% P( s% P3 }. g( k7 w8 V
霉菌,酵母菌和真菌是一个神马例子# S" [+ e4 _& G' E
A:Biological hazard 生物危害: D: p6 T) O( J% P# x0 H7 \; L& y
7 {% f5 W7 q. V9 n' S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 R' \% k7 `/ {1 r* L根据加拿大食品检验局,食品的危险温度区在多少之间:
4 X5 T, M6 Z0 L: @: p0 R- MA:40° and 140°F (4–60°C) 4-60度; H' @* Q- V* P& n
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32.All bacteria need the following for survival:& U* x- y ~1 a( \5 z, u
所有细菌生存需要以下哪些内容:
C+ [+ s% h, u! H* GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 e) ^1 L) O1 R6 C( c
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33.Which of the following correctly represent critical control points in a HACCP system?
# Y9 r) y2 c' w以下哪项正确表示了HACCP体系的关键控制点?
2 l% W' ?2 s- W u9 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 v7 A! Q) L2 F, d- l食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ E- |0 F6 s' d+ p
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34.Which of the following is not an example of a carbohydrate?2 M% E$ K3 U" c
下列哪一个不是碳水化合物的例子?$ r, l0 D& C% `( F1 `: t7 J
A:Essential nutrients 必需的营养物质7 g2 y6 f& C$ o
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35.The process by which a liquid fat is made solid is called:
* F! I6 i0 A- Q6 R# H液体脂肪做成固体这个过程叫什么
2 C" D3 s+ J: d) F9 U0 `- L1 x: G% BA:Hydrogenation 氢化2 X6 z: v- Z) ~$ y6 l# \7 q$ Z
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36.Which of the following is not an example of a fat substitute?% L/ _$ x. a# V9 L
下列哪项不是脂肪替代品的一个例子. k9 n' ]6 [7 ~" v2 [
A:Acesulfame K 安赛蜜K表% y8 X) C/ h4 v2 i) N
( \3 E6 R" G2 U: V! \8 u! S, d37.Health Canada requires that a product labelled "fat free" contain:; u2 D0 @- h2 j( \3 j, \% d# l
加拿大卫生部要求的产品标有“不含脂肪“包括:
; u( w' W# L; v8 i% Z5 ZA: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?6 S+ Z, B$ I3 O& m
下列哪项是不相关联的转换配方问题?& l! k5 G. S0 t: X( [
A:Unit cost 单位成本' c1 \% i% p9 n
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39.The condition or cost of an item as it is purchased from the supplier is called:0 R; Y+ P9 s* D2 s% i% K0 [
从供应商采购的物品的品质或成本叫什么
2 Y3 D+ E. c/ P L' F; t/ g) vA:As-purchased cost 购买的费用' U" ]4 w9 ]) e: w+ Y6 g5 _
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% ~/ ?( A; ?: r/ R) O2 L x
在新货到来之前用于日常所求的必要库存量叫什么
! Z6 S [% w3 Y- r% W5 _6 H4 T$ Y' XA:Parstock 基本日常最低库存
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5 N k7 Y# E$ M( g7 a41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ P- U' l! H2 ?' E下面那个缩写是用来表明正常库存流程?
* L5 G5 Q9 d6 I+ `3 b6 P2 UA:FIFO=FIRST IN FIRST OUT 先进先出( p3 ~, g1 y4 ~' D4 d% y! g
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42.Which of the following knives is used to turn vegetables?
: B8 n" G: Z. E; u下面的那把刀是用来打开蔬菜吗?
/ j6 c4 H' N$ BA:Bird's beak knife 鸟嘴刀* F% M* {$ {) `3 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ { {! K7 n+ F1 M
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43.What is an instant-read thermometer best used for?
; P! P' D, b0 H0 ]# d s; J即时读温度计最好用于那方面?
( R+ v* ?4 U8 f& sA:Checking the internal temperature of a roast 检查被考物品的内部温度
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" D. K: q/ q) B+ p. C: N1 N- r9 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 X- L! |% Q& z2 M+ w2 j- F- V下列哪些金属材料受热均匀,通常用在铁板而且非常重2 L: g/ n) x) i
A:Cast iron 铸铁 Q. o( C# J7 l& u' w+ X( a
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? {/ s3 y( L. v& M* k7 P% S
哪件装备下面有一个可移动的碗和一个S形叶片?0 Y3 v' F; F- T9 H3 l
A:Food processor 食品加工机 ?/ f N$ z, a0 ^
http://www.google.com.hk/search? ... iw=1263&bih=5725 R* o( F* k+ I3 v& G9 D+ X
/ v, e6 G: o3 a4 }; t46.Which of the following is not a rule for knife safety?4 B- w% L) `* b1 [, s2 [5 ~& H1 F
下列哪项不是用刀的安全规则?
! q9 s- U! P+ Y3 O, {( HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 D9 `3 k! X* ]) W) h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( k. d6 ^' m( A4 { s) E( K
A:RondellES
$ ^7 U9 I- c3 f% I3 S0 v8 h" Q2 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% y& o0 J8 f8 L* r p' c
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48.Which of the following is a diced cut used to garnish soups?
# [! X X+ R" ~) m# x# [下列哪项是切成小方块用于汤的装饰?
; v G+ Y# d% r2 ]; aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 I1 s, ?* e5 t- Q Y3 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ q' X" p% k# F3 b: @
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!!——
7 G. f- @% x( P: O3 x; _9 n: lA:Gaufrette 1 j* W8 G6 j O! N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& `! ^/ \4 v$ k+ G" W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 B) R6 I3 @, B1 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 @) d" K. p$ B& Q [( n# d1 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 Q5 I) B& w5 V4 o1 L& 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)
- _+ [6 a9 }2 K pA:Cilantro 胡荽叶 香菜
; q; v5 b1 f: S% {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx Y, M% o; n h# [/ q$ I
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60.Allspice is made from:
$ f; O" z8 L4 [( n5 E( J 多香果, 多香果香料是什么& o6 C, {* k: j( A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 z/ g0 _: u5 ^9 S* a
A:A dried berry 干浆果1 w) N) G2 S0 I P: _& E5 i
$ S4 ?7 E7 D* P, [1 ^6 @6 o( q61.Which of the following are used to make a sachet d'épices?
" A' T* f! f+ ^" N下列哪些是用来做香包德épices?
0 _4 U8 \. g$ A3 C1 |http://www.sachetcatering.com/4 U' G! G; M" r% g5 {& m6 J% w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% o8 Y5 M2 U+ ~# }3 l3 ]+ T
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62.Which of the following condiments are not soy based?
- h: s1 T, p% F% k2 ]& R2 w下列哪项不是酱油调味品的?# x, w' \7 C: K6 d/ T2 d, R$ @
A:Wasabi 日本辣根1 ~$ M" G+ A6 k/ X: _
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% ?( J; ?& F) U0 x1 I) ?; J
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:
; I& i( X0 J/ H5 ?* g7 W. {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' E- ~6 ?& ~2 o- i9 v
下列哪个步骤是不是正确的蛋清搅打程序?
, P' e9 V- }' |7 hA:Allow to rest before use. 允许休息后方可使用。 K T, M6 }* b: E2 y, F6 I& K
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 `- o2 |+ d- E" _
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 i4 m# x+ ~4 c% V3 z9 m% g
炼乳是一种浓缩牛奶 是去除什么做的% c7 e/ b& k5 g" n* v2 G
A:60% of the water 60%的水7 ?6 e& V% }% e+ \$ o' ^
; L- w" G) i0 P. Q67.A method of cooking that transfers heat through a liquid or gas is:- T, W7 Y' G- l5 q0 t/ G
一种烹饪方法,通过转移液体或气体是:( s; \% `2 a$ ?4 Y
A:Convection 对流
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7 b( P) B/ l8 ]9 @. T% m: l68.The cooking of starches is known as 烹调的淀粉被称为
3 s0 c, F( ]: I* q% _# {A:Gelatinization 糊化9 O i3 r9 }% j& [/ D s1 `
! s6 R2 w* v& G. \' @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 R* n3 T6 f6 C/ ?8 |A:Braising 烤1 a- Y M$ \+ F' d; z Y9 K
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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:4 n4 u/ b! F# n* o) M3 e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- h5 C2 S) @9 n9 b: X! H* o& ~
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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
! z; r" y6 U0 k: u; Z E2 nA:Fumet 原汁
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% S/ w6 `3 I1 W. b72.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
7 O: f C) s) ` EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. I; L( ^. [# S b3 v; B73.Which of the following is a principle not used in stock making?- v2 Q1 l! t- C' t
下列哪一项不是用于制造高汤(低汤)的原则?
- P4 D, V3 m3 [" K7 BA:Start the stock in hot water.开始在热水中操作: a7 @2 ^ p+ h
: {" x# E: r* {4 c74.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- K& x, ~' z7 z9 R3 y5 @
A:Remouillage 法语熬汤4 ^- m1 X r( p: h+ k
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