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26.The chef who is credited with bringing grande cuisine to the forefront is:/ Z% W, \# h$ V, r
哪位厨师最早带来高水准浮夸的美食7 B$ e# H9 x3 R. T! `( p. p
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:
, u2 U! b7 ~, O2 F$ y/ F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 v1 u2 L6 m3 \' i& Y8 W3 g2 U8 k) @# S
A:Cast-iron stoves 壁炉( H. N/ A9 l. M
http://www.usstove.com/products.php?id=6) q( `) E% F8 x/ h) T
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28.The French term used to describe the roundsman, or swing cook, is:& B7 p- P4 x4 q9 u/ |/ q
法国术语,用来描述roundsman,或摇摆厨师是:
/ W, m; N) P$ P' p [0 tA:Tournant 图尔南# Y- s6 A: Q& [. U) R
, r4 B- C0 l: t3 c29.Another term for the wine steward is:
% w! d: P4 P. [# D7 j) R9 x葡萄酒侍酒师的另一个术语是:4 O6 P, t. ?% P: n4 i# n) Y, F
A: Sommelier 侍酒师
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! y- B- C; `! g0 h' V8 h }" m30.Molds, yeasts and fungi are examples of a:
8 G) V: k! c3 Z: @8 w$ V霉菌,酵母菌和真菌是一个神马例子
8 U H* r/ i: `2 jA:Biological hazard 生物危害4 Q" y' q! k$ U4 Z* l. a
- D1 Q; y2 }" E# K. ^: |# [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* ~) k9 q5 @8 Z- }7 x1 O根据加拿大食品检验局,食品的危险温度区在多少之间:0 Y+ N) E! l* i A
A:40° and 140°F (4–60°C) 4-60度3 Z' X" G' R* f) L
% @3 b9 }1 o& G& V32.All bacteria need the following for survival:3 y3 d6 [. M# ^( s0 n' y
所有细菌生存需要以下哪些内容:
! o" {+ ~- [$ T9 vA: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?
% m/ ]$ L! {; G- H1 P+ e以下哪项正确表示了HACCP体系的关键控制点?" \0 \4 ~: T" \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Q9 g% X1 r" Q3 E0 b/ V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% p; F6 N. H$ M/ j& ^34.Which of the following is not an example of a carbohydrate?+ R6 R9 X$ e* L% {* g2 o' Y
下列哪一个不是碳水化合物的例子?
" F4 _% D6 y hA:Essential nutrients 必需的营养物质! s/ a+ W1 o9 b' w) D
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35.The process by which a liquid fat is made solid is called:
5 l; g. B" y0 D. n1 i7 {. F2 j' B液体脂肪做成固体这个过程叫什么5 }' G' B' K) o8 X1 }. Z4 b
A:Hydrogenation 氢化+ V3 F) Q$ v( I! ]8 o. d
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36.Which of the following is not an example of a fat substitute?- [1 ~/ A9 f# N5 K1 g* O9 `2 y; z
下列哪项不是脂肪替代品的一个例子' D5 o' j+ j `+ A5 d0 b
A:Acesulfame K 安赛蜜K表3 o% |* [' r" q- Q" m; @
8 p/ D8 _% p- a) W( P37.Health Canada requires that a product labelled "fat free" contain:( V+ H9 t5 Z/ M' p
加拿大卫生部要求的产品标有“不含脂肪“包括:
, r/ t- l7 z; L, f7 M% `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 {+ {) ^+ g4 ]& B, _2 h38.Which of the following is not a problem associated with converting recipes?! B; S' t- z* E
下列哪项是不相关联的转换配方问题?
% ~3 ^8 ]; }4 I9 T; [' Q. x# NA:Unit cost 单位成本
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) P1 T/ Y0 W+ }39.The condition or cost of an item as it is purchased from the supplier is called:
c+ m# q0 q5 \7 `8 z9 I从供应商采购的物品的品质或成本叫什么% X2 s! E6 U, q' \, ?- ]
A:As-purchased cost 购买的费用9 F. |, L5 z G( K8 D! ?
, r! B* _. ^! ~$ o `, z40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 @. j% O5 B' T* R ~在新货到来之前用于日常所求的必要库存量叫什么
3 M: S+ V/ Y, R- q( X+ p3 fA:Parstock 基本日常最低库存
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2 Q S, f3 m$ H1 j9 Y5 z41.Which of the following abbreviations is used to describe the proper rotation of stock?: s5 N' H4 F f+ m. f& ^
下面那个缩写是用来表明正常库存流程?
! S0 r7 W. B! p) n2 {( A' O1 s% R; t; @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?8 S* y6 X( i. O9 M4 _ a
下面的那把刀是用来打开蔬菜吗?
6 R& R0 V7 w a& U0 j5 W) QA:Bird's beak knife 鸟嘴刀
3 h# m7 G5 o1 M3 ~6 u# k6 E% hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
* b( }' a% A" d% g, F8 |即时读温度计最好用于那方面?
2 m. b) T( M; f- c: X7 N0 E# q# rA: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?
: q; }6 l D, C: Y3 h% `2 @下列哪些金属材料受热均匀,通常用在铁板而且非常重
, j. {8 b8 w( L0 D1 oA:Cast iron 铸铁, ]$ A4 M7 Y' e: Z! d" _
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" j/ p: R4 L7 E- J, h哪件装备下面有一个可移动的碗和一个S形叶片?
" }+ F. L8 ?0 \3 V0 D; l% ~% }- z, {- B6 `A:Food processor 食品加工机. W8 I" Y1 J! V$ g
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?
5 @; s& i' _* q下列哪项不是用刀的安全规则?& l7 J5 r4 P9 a0 H
A: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:
' k' ?2 a% X- E# K! L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: J/ o! C" @. q* ~: v
A:RondellES 9 Z) ^5 s, p5 q$ `& B+ _. m- H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 L/ m! `+ e R# v" |( D48.Which of the following is a diced cut used to garnish soups?
5 G' ^% ~( S( [8 `, b1 Z0 c& l L: t下列哪项是切成小方块用于汤的装饰?6 D2 L* H/ @) w/ H9 X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: y/ ] e! z8 [: h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. _: v; }- L5 E& t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!!——
8 x3 u- x, K4 KA:Gaufrette # R& T1 c+ r: K. _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ N8 m$ n5 a) J" M1 N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 K) G6 J0 x# t5 Q3 \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 X3 t0 C/ t# Z2 | _' L
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% E9 J$ Y; n- y y6 Z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)0 H! n+ I# R' O8 Z( L
A:Cilantro 胡荽叶 香菜
. _. g. L1 S7 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* y K7 b0 R, Z" L- }
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60.Allspice is made from:+ Z O! S: t/ L3 L& T( p$ S
多香果, 多香果香料是什么$ F* U W) `/ I5 E! f! ?" p3 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ c. u5 b M. }7 G& mA:A dried berry 干浆果9 {' |% ^) c- l" H. n- K
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61.Which of the following are used to make a sachet d'épices?
- i+ B; i/ S! i( t3 F% c; \. f下列哪些是用来做香包德épices?
) r4 a4 T9 ?; J$ @) |http://www.sachetcatering.com/# d( z4 @/ q8 W* i: b. ^ d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 x. E' E, {" Z% E" ]
, ~) m* j* t6 M: n62.Which of the following condiments are not soy based?7 |$ P |, g. K- K
下列哪项不是酱油调味品的?# w# c7 X% x% |7 b. U* O
A:Wasabi 日本辣根
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9 }, v6 s+ v+ T6 i' ?* D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 R6 {9 L) ^# \" o6 L, `9 S3 F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+ `; Q' q3 N- m" I
A:Pasteurization 巴氏杀菌
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. L+ ^1 E, ^. D9 v/ X8 w64.Which of the following steps is not the correct procedure for whipping egg whites? @% n4 _/ r) A5 ~% H& s# J0 Z, j7 @
下列哪个步骤是不是正确的蛋清搅打程序?
1 k _/ p3 c( y* G6 `( Y+ G ?A:Allow to rest before use. 允许休息后方可使用。, _. S- |) S9 g9 R6 Y2 D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 Y# a4 M4 D' T+ q- ?* ^6 Z
A:56g and 63g 56克和63克
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. ^' z. }6 N( ^1 O: M66.Evaporated milk is a concentrated milk that is produced by removing; }4 k; j4 O: g! L8 u: T
炼乳是一种浓缩牛奶 是去除什么做的
3 P$ v+ P. Z9 h7 t7 u8 i9 WA:60% of the water 60%的水2 m1 ~* o% M# o) \
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67.A method of cooking that transfers heat through a liquid or gas is:
* r2 l+ h( X! R1 c6 L一种烹饪方法,通过转移液体或气体是:
7 a" C9 c0 \+ @6 B4 e1 b( v, \A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 K/ ^( s$ D7 v5 Y
A: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?
/ ~+ g2 W0 n( S/ ^ @5 cA:Braising 烤
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, c3 R/ W- q9 u, w6 W' z70.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:% R6 p- k9 ~1 A. ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. G+ ]) R* F% q2 N6 v2 h' V" m71.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
: }, l" r1 s+ T" E" z: `9 ?* mA:Fumet 原汁
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- G5 M; N% j) u5 A2 y9 a- m72.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
! U o1 p( {) G1 d; ^7 SA: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?
* w0 `) `( a$ R* O. p) ?下列哪一项不是用于制造高汤(低汤)的原则?
A4 n; Y7 F) B1 X, aA:Start the stock in hot water.开始在热水中操作
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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" i* T# Q/ x# b, P' _6 X* M9 e; I
A:Remouillage 法语熬汤
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