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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:
, V9 F" y* _, z/ k) N7 j! A2 W哪位厨师最早带来高水准浮夸的美食5 Y, a6 u$ g, |$ d& U
AAntonin Carême 人名 安东尼·卡罗美
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3 | R0 O" M6 f f8 b) x& o3 b! l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 z% F5 w4 c. T* }# |. R* }! ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 R6 u0 G2 k, C( R4 `
A:Cast-iron stoves 壁炉$ _. Q# n! F& i+ D& f; v
http://www.usstove.com/products.php?id=6
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+ x! H: s B3 H) u0 A28.The French term used to describe the roundsman, or swing cook, is:
) r9 b* r8 s O: Y7 {法国术语,用来描述roundsman,或摇摆厨师是:
7 h- w M* B% \, L qA:Tournant 图尔南
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29.Another term for the wine steward is:
5 P( r. g+ U2 e- z6 _6 R葡萄酒侍酒师的另一个术语是:: p& ^, ^! Y: y- }! s4 R
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 P' o+ y2 }% W: }# z8 }霉菌,酵母菌和真菌是一个神马例子' H% Z0 O$ b+ w8 j( ?6 k
A:Biological hazard 生物危害; b: i& @9 U; J8 W- U r% L) c4 }2 e
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* h: j" g. S H; t/ f, K
根据加拿大食品检验局,食品的危险温度区在多少之间:
& G$ ~6 g* {0 z [A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:. G& \" M3 Y' z+ _
所有细菌生存需要以下哪些内容:$ R3 N6 t0 ^% T: r9 J2 y. a
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?# ]5 ], m0 N! b
以下哪项正确表示了HACCP体系的关键控制点?4 @# J: w" F" A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! ?5 i: B' \7 q' c% p/ z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 `2 \; `+ e" ^ k/ f5 B
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34.Which of the following is not an example of a carbohydrate?
- ~1 J, a/ r5 j3 Z8 f下列哪一个不是碳水化合物的例子?# w, ?% H/ l- D! F- t. Z
A:Essential nutrients 必需的营养物质+ G+ L0 A$ I6 s B( L% C5 s
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35.The process by which a liquid fat is made solid is called:1 X, b7 U( t0 A9 c3 H( j
液体脂肪做成固体这个过程叫什么
( O" S* ^+ |- t OA:Hydrogenation 氢化$ t: u: @, ^# t& r; r8 C
. j% E9 B1 I2 l) _ N1 L3 }7 |36.Which of the following is not an example of a fat substitute?
3 R; ` O' z" @下列哪项不是脂肪替代品的一个例子
, |) C7 x+ v5 s3 j9 @+ WA:Acesulfame K 安赛蜜K表, }7 V/ i8 `) S5 ~
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37.Health Canada requires that a product labelled "fat free" contain:3 o# D8 o0 V5 P; e- P
加拿大卫生部要求的产品标有“不含脂肪“包括:2 \! o3 g5 F; F9 k$ [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 S' Y. Z, n: w0 y* I3 @! j( P7 A
& c0 w; C+ p4 v! g, L1 i38.Which of the following is not a problem associated with converting recipes?
' }; Q& s$ J' Z/ E( I4 u下列哪项是不相关联的转换配方问题?
) u: @! S0 u6 d" VA: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:# @4 a; [$ ]5 \0 k+ F U
从供应商采购的物品的品质或成本叫什么 Y: \. f6 V' t7 G# D
A:As-purchased cost 购买的费用/ }8 b' v. d* L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, g- { V5 v* p/ [
在新货到来之前用于日常所求的必要库存量叫什么9 l! J, X0 t5 p. a
A:Parstock 基本日常最低库存# W4 V! g& G/ a9 a6 _! {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( b, X$ u9 j ~2 N) K, u下面那个缩写是用来表明正常库存流程?
7 H; k1 m6 k$ g& p6 iA:FIFO=FIRST IN FIRST OUT 先进先出! K2 Y" j4 D& N4 z2 c( D8 [. |: ~
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42.Which of the following knives is used to turn vegetables?4 D" b1 [& |/ _0 d8 Q- L
下面的那把刀是用来打开蔬菜吗?
6 T, d) ~7 t0 H( j; XA:Bird's beak knife 鸟嘴刀
0 k4 K) E, ^6 p: J' Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: n' J ~4 m- j9 x
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43.What is an instant-read thermometer best used for?
' Y1 o9 ^0 Q, r; G3 F8 _9 B即时读温度计最好用于那方面?+ s$ J+ d" @" N4 z; D" J
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 j6 U" d1 f% Q6 [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& B& b/ ]2 v) F9 |2 ~. ^* f0 |下列哪些金属材料受热均匀,通常用在铁板而且非常重9 V9 K$ P, e# u$ |$ O4 W/ ]
A:Cast iron 铸铁 J& Q4 t4 k4 I% @! u: e5 r ~
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 X. o0 {7 _. j, F) `9 q哪件装备下面有一个可移动的碗和一个S形叶片?
! d* q" g* K4 E- i6 D, kA:Food processor 食品加工机" q P; p# j- Q8 b# e0 X
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?
7 W0 e7 } z3 I S下列哪项不是用刀的安全规则?7 }4 R3 s+ q9 {% K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( S$ q( O4 S8 E9 {; ^
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 G" ~& k8 P! u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, L2 _+ U" [" t
A:RondellES
+ _1 X& o5 M1 Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; h, G5 W" t) _48.Which of the following is a diced cut used to garnish soups?( W/ C( \2 H2 N6 v) Z+ G/ {
下列哪项是切成小方块用于汤的装饰?8 V' x, c4 q1 V9 R% y9 b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* C3 S* v6 p* k! q5 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ [4 Z2 L* L9 [& h9 L5 h- P7 E! b9 u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!!——1 C; q) y l. E0 q! @$ H
A:Gaufrette
' e4 @! J5 d+ j% ~7 G1 I/ _6 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 K1 h, z5 M0 j, H/ {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. V2 R/ Z! D% N. F4 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 z: d$ R0 [5 G' j" l
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. S3 k+ q! _' T' b: j, \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)! x; a- W! Q; A/ C
A:Cilantro 胡荽叶 香菜
6 g; k6 d& @& c0 j5 w @6 Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# M5 `& y6 N% i I! \
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60.Allspice is made from:! r0 n u) b4 I# i/ ~2 {8 r$ z! _
多香果, 多香果香料是什么
" i; I; [& P- w) N/ {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, A/ q' N8 ~6 x1 [
A:A dried berry 干浆果
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, ^- C+ |0 H. I( I61.Which of the following are used to make a sachet d'épices?
/ N& I! i: u6 g' T5 e# v2 n0 i下列哪些是用来做香包德épices?
X7 N D# d }5 P2 |9 f* chttp://www.sachetcatering.com/, w+ e9 Z% \$ T6 z5 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- G! I7 E1 s0 D
, ~& T2 E7 r) ^5 u% j9 w6 V62.Which of the following condiments are not soy based?. A1 h5 f4 m. D( y
下列哪项不是酱油调味品的?
8 _* p) V9 p# Z" m* c3 nA:Wasabi 日本辣根; E3 |# g/ H0 u7 \
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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:1 }6 c( |* u2 X
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:
* \ r8 Y$ p/ B0 Z. }7 e% uA:Pasteurization 巴氏杀菌8 f d+ j8 A" u8 K6 j1 N
( r- S7 C" |. h: k64.Which of the following steps is not the correct procedure for whipping egg whites?. f% M- b, L+ i2 l3 B. K
下列哪个步骤是不是正确的蛋清搅打程序?
+ B8 f n( W$ Y* h$ A- Y9 JA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ _7 D+ M: ~. x% W5 BA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing/ n5 X5 L8 l& {( E) `
炼乳是一种浓缩牛奶 是去除什么做的7 c# ^8 q: K7 q) Q$ D4 w2 t
A:60% of the water 60%的水- E% }) \$ W2 L' F: v6 n9 v
2 Q+ b- h7 q& W( n67.A method of cooking that transfers heat through a liquid or gas is:, ?. x! H# k; y0 B+ B8 y
一种烹饪方法,通过转移液体或气体是:- I- z5 w" ^: z# t, F
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 f) _3 B9 p" z7 H4 E9 DA: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?! k' [* y. d. X6 T' f' H; n2 [+ a! o
A:Braising 烤
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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:2 C3 ^4 ?( @2 g% j1 A$ E, O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! A4 u6 u [! O$ s! }( T
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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: V4 F* K: {2 A5 G
A: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4 j" a' r8 I% L! B4 |5 @
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?
1 Q; r7 @8 n3 M* p下列哪一项不是用于制造高汤(低汤)的原则?1 n6 ] j$ h( {2 a8 o) t
A:Start the stock in hot water.开始在热水中操作- e6 Y% J' W; V9 H8 ?% q
3 U2 k! n& ~: W, @% e74.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
$ s% x! s2 _# ^* k I$ ^A:Remouillage 法语熬汤 S- d; ~: b6 U" W; ~9 t
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