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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:3 M8 V# S9 u* y
哪位厨师最早带来高水准浮夸的美食6 Z, ^) r0 x; y
AAntonin Carême 人名 安东尼·卡罗美6 X. [) o B T
5 X0 {) r0 [ b( K" F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) P5 ~- v8 h7 w3 ?5 n( q" \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 O* M% U8 w2 P- g( k9 _* O5 y
A:Cast-iron stoves 壁炉
0 I7 S# y6 G" Q* i" c q" o; ^/ D; ahttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:! i4 Q% V8 L1 ?5 @7 y8 u9 F; }
法国术语,用来描述roundsman,或摇摆厨师是:( M! q- v+ N) x. ~9 t
A:Tournant 图尔南
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29.Another term for the wine steward is:
. i1 M; J/ I3 E T! c7 d, u, M3 _葡萄酒侍酒师的另一个术语是:( Y; g8 q" i0 q/ q* _' j
A: Sommelier 侍酒师
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+ q3 l- W3 _& v6 j! z* k30.Molds, yeasts and fungi are examples of a:5 }4 j! \6 z3 S4 `6 o+ [- _
霉菌,酵母菌和真菌是一个神马例子2 |0 y4 u7 n f) D
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 w) |; ]' w2 P: B8 X- o
根据加拿大食品检验局,食品的危险温度区在多少之间:7 G: `- A$ H! F0 d# O" u2 ^ f
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
, P g, |; b" A* \所有细菌生存需要以下哪些内容:
; x( V, v: _3 h7 ]4 T K% n5 p5 g" ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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b+ I) P/ D' g8 }( o33.Which of the following correctly represent critical control points in a HACCP system?
. {- Y6 E+ R6 J/ n6 W, X/ ]' {以下哪项正确表示了HACCP体系的关键控制点?% W! o; f1 O& v6 E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. d% {8 z: U. ~" s e5 c7 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 m4 X+ C4 ]: P# R" X+ d! Q
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34.Which of the following is not an example of a carbohydrate?
m& ]0 k5 v6 E% p, k6 Y下列哪一个不是碳水化合物的例子?# Z; Q+ s. _5 j0 L# e
A:Essential nutrients 必需的营养物质# j. ^' F& h7 O: G
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35.The process by which a liquid fat is made solid is called:' y+ C5 J. v j9 Q; U G# J9 h4 E
液体脂肪做成固体这个过程叫什么
% M' o0 ?' z' t3 f8 X+ RA:Hydrogenation 氢化3 s- c+ l0 H* d' c* Q
; O" C1 P. }' e0 K' h" | k36.Which of the following is not an example of a fat substitute?
/ P9 k9 q2 P0 s! O/ c8 I下列哪项不是脂肪替代品的一个例子
3 f7 P+ \3 D; \# AA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 m9 ~, R* _2 z+ p) U R: [加拿大卫生部要求的产品标有“不含脂肪“包括:
' S- ]1 T- B4 V+ xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 [& @! x# a `- j; _4 S2 @% j
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38.Which of the following is not a problem associated with converting recipes?
& R) b4 e. _- I下列哪项是不相关联的转换配方问题?1 f- |7 L8 Z3 a5 V! \* \5 {
A:Unit cost 单位成本- Y& H5 ^& T8 P8 ~: F
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39.The condition or cost of an item as it is purchased from the supplier is called:8 B% ~ v$ c% F5 M6 _
从供应商采购的物品的品质或成本叫什么
, |/ Q: @9 f! P0 P4 c( S% O7 V8 vA:As-purchased cost 购买的费用$ E/ X' o' ` T) W2 T
; V0 ]( v5 d$ M$ ^* h40.The amount of stock necessary to cover operating needs between deliveries is known as:& I4 C7 v2 w/ a$ p
在新货到来之前用于日常所求的必要库存量叫什么9 H6 P; C* e* l( D; }
A: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?2 L: j2 O& O, f, J6 U/ c a2 ~- a
下面那个缩写是用来表明正常库存流程?
) G$ O7 F0 s% @7 y3 b" `A:FIFO=FIRST IN FIRST OUT 先进先出
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2 |* j X+ D6 X+ I! V" H42.Which of the following knives is used to turn vegetables?9 \. q$ @* o! Q! k
下面的那把刀是用来打开蔬菜吗?6 S/ G. o; ^6 _* q6 `# Q
A:Bird's beak knife 鸟嘴刀4 d2 c% l3 H: V; h$ }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 @" e" }% p! k' L/ B43.What is an instant-read thermometer best used for?# M- [; |9 q5 j; W/ V, E: ]
即时读温度计最好用于那方面?2 N3 \0 g" V' c5 e3 r2 U" k
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?
5 r/ I6 ~' H9 ?3 K# O; B+ \下列哪些金属材料受热均匀,通常用在铁板而且非常重
' x1 M& Z8 F# y+ Y }2 }; IA: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?. {; s1 s( i3 z& {: u1 [. E- I
哪件装备下面有一个可移动的碗和一个S形叶片?( f8 Q8 v( Q; ?1 I: f4 v: ^
A:Food processor 食品加工机
- ~! v/ ?0 ~8 v1 ]. M$ ^% Ehttp://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?
+ i% D" m: Z( Q( P# j3 Z下列哪项不是用刀的安全规则?
% m3 M$ i9 i6 b8 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. L; m$ X) }0 p8 i& Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& K. j R0 b, Y! W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; g! _6 c4 r$ F& ]9 a* x" K7 a
A:RondellES 0 y' {6 i' N! D% O& k g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ f m @! ~0 P( z k
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48.Which of the following is a diced cut used to garnish soups?
# |* t. }6 n4 A4 x5 T下列哪项是切成小方块用于汤的装饰?+ o I. Y, z( C1 O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 ^- K$ j3 x q% W/ L$ q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- _" z) T! S4 E$ q5 i
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!!——' k+ C: F ~6 Y0 |
A:Gaufrette
- J1 t) d6 g+ t3 [& Q' w Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' z) l7 }4 C) `; ^6 _! G J. lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 H; E3 m; a3 m4 ~) S2 cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) F+ F+ S0 Y5 K4 ?2 W/ h
) z; P. t6 C( O! J' ]+ I3 W& p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 C m% w# N) U+ E9 p" Y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)5 C* p9 ^! I! E3 I# u7 \* w
A:Cilantro 胡荽叶 香菜
5 \0 K" k8 r/ j6 c6 Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) Y; I, ]- b- p! E; D" C9 o+ v
$ k+ L3 \4 ^2 w0 q! ?60.Allspice is made from:; Z4 z4 w4 s& {! P1 t
多香果, 多香果香料是什么
9 e2 x Y7 P3 R' ]* E1 y8 _( jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% Y1 w& ^5 N7 P' G: X
A:A dried berry 干浆果; a) ^: O: C- n2 t9 x# Q3 l
& n0 ]/ G# `1 v- r: _61.Which of the following are used to make a sachet d'épices?
# i' J1 X( p- y+ F" p8 N下列哪些是用来做香包德épices?# [' n+ t5 r! O# O6 r n
http://www.sachetcatering.com/8 f1 {8 H- S( h6 Z* }- p$ f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& L! m$ O* c# q! [# b4 v( }62.Which of the following condiments are not soy based?
* C+ F" M+ e% Y& K( }8 v9 |下列哪项不是酱油调味品的?4 a) W5 H8 Z; i( r" V& R
A:Wasabi 日本辣根& e1 U3 m3 `7 L4 ]; A
9 |% X$ J; f, C& z- w+ B$ T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# p) b9 ?) u( U# D3 C
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:
! e% K0 J, h" YA:Pasteurization 巴氏杀菌
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, e( ~/ @/ }6 }64.Which of the following steps is not the correct procedure for whipping egg whites?7 K) v1 |8 k, V6 ]
下列哪个步骤是不是正确的蛋清搅打程序?
9 A+ H8 _ M, @A:Allow to rest before use. 允许休息后方可使用。+ V4 T, [7 h3 W0 }- X
" g6 D1 V' k6 I3 a O' J2 L65.The weight of a large egg is between:一个大鸡蛋重量介于:
( o0 d, {, t& F( ]! \A:56g and 63g 56克和63克& D/ e; s& i5 q3 v& T+ y
* { r" D' ~ y" }( ?- r66.Evaporated milk is a concentrated milk that is produced by removing2 U9 N% h* \# n7 d
炼乳是一种浓缩牛奶 是去除什么做的' K) ]2 C1 n1 s7 p% H) v ~7 b
A: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:' ]1 i% ]: p+ M- G
一种烹饪方法,通过转移液体或气体是:
) _3 G H8 o+ Y: P9 n# g; s. @A:Convection 对流! m* x9 a' w, m% @
) I3 M% k# N* Y3 f4 j& b# r2 V68.The cooking of starches is known as 烹调的淀粉被称为* s' Y9 H% q4 t
A:Gelatinization 糊化6 o5 r; |* w/ a
% \/ x; I2 Q$ [0 }" a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 F! t( _% `8 p( T
A:Braising 烤: P P& X- x# [7 {. v
8 q' {8 ~; P0 a( i( {& D70.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:7 F7 P y( p: G! G' y. W& E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 P6 S1 z7 X* Y# B/ A% `: p$ h" R71.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
% e8 {; ]# M& b F1 e- GA:Fumet 原汁
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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& m7 ~$ j9 Y/ {6 Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?/ _6 Y! r& J- b8 b
下列哪一项不是用于制造高汤(低汤)的原则?
" ~: ?8 ~$ ^, eA:Start the stock in hot water.开始在热水中操作. s x' T9 S" Y8 ~) R
/ M/ g1 ~' W( f7 C2 H* o74.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: }6 _1 b# o, r- Z3 C3 C9 L
A:Remouillage 法语熬汤 b% F5 i2 Y( d
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