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26.The chef who is credited with bringing grande cuisine to the forefront is:
, E3 U5 J: ]! ^6 `: k/ }哪位厨师最早带来高水准浮夸的美食( ?( j8 x% h8 S
AAntonin Carême 人名 安东尼·卡罗美. T" Y9 _4 y2 U* Z1 G" K9 H T9 B7 X
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& h9 N" z9 b a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 K) h ]: m. r% o
A:Cast-iron stoves 壁炉; k3 D j- X3 ]3 x
http://www.usstove.com/products.php?id=6. o, m/ Y' {' P5 T) [
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28.The French term used to describe the roundsman, or swing cook, is:* K: h! X' @; K; E
法国术语,用来描述roundsman,或摇摆厨师是:: ~0 U/ {2 \3 O& k1 f; M4 x
A:Tournant 图尔南
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29.Another term for the wine steward is:
$ v# [* L1 T: g, }1 @( Q5 E+ Z葡萄酒侍酒师的另一个术语是:. w: ]. |' t) [
A: Sommelier 侍酒师* Y Q' ^5 S. u: h
2 x1 T- k) Q3 }9 X30.Molds, yeasts and fungi are examples of a:
) J- x |% c% |. {8 V霉菌,酵母菌和真菌是一个神马例子
0 C; E8 c' S0 k' b$ h6 ^A:Biological hazard 生物危害& X( e* t7 h4 s1 S4 X8 C! n8 ?2 o# s
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. }* C& k, B( w$ Y5 g4 l) T2 _根据加拿大食品检验局,食品的危险温度区在多少之间:
- D8 p4 I8 ~: YA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
- ]+ s; v; p3 T所有细菌生存需要以下哪些内容:! I- U+ ]. r9 w/ S& q" i# L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 s3 X) o% s1 e5 p: u33.Which of the following correctly represent critical control points in a HACCP system?5 k! G v9 G: J: d! @$ y
以下哪项正确表示了HACCP体系的关键控制点?, I, a. n. t0 a6 x; f, e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ A ~$ M! a0 W F* y4 ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 w1 ^0 c; ?6 ~, W: i' {) W
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34.Which of the following is not an example of a carbohydrate?
( {2 V: f( T: e% G% Q下列哪一个不是碳水化合物的例子?
) ]2 x6 B+ Y0 j/ S5 @$ E: m/ O/ O( ZA: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:
6 r$ [* \; I4 _6 [. L& w液体脂肪做成固体这个过程叫什么0 x4 N5 g( ]7 S. l$ P3 C- v
A:Hydrogenation 氢化
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* `5 h7 F6 M& x& F) G3 V8 V36.Which of the following is not an example of a fat substitute?* O0 C' y u" U
下列哪项不是脂肪替代品的一个例子1 p- X# z8 D' M! r+ ~# G+ r' b
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
) c2 G3 p# J4 p% _! o! N y加拿大卫生部要求的产品标有“不含脂肪“包括:0 W) Y3 O$ D, m% {: i+ Z' z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 g6 h5 s: _% e: F2 {; D; }38.Which of the following is not a problem associated with converting recipes?0 H" J5 Q# O. J8 K
下列哪项是不相关联的转换配方问题?3 M! C/ ~4 { Z0 a8 j
A:Unit cost 单位成本! Q6 U' e+ p5 E( s8 _4 |7 a
. h1 C0 M2 f! C; t39.The condition or cost of an item as it is purchased from the supplier is called:+ ~0 w8 ~0 r" \# T) c
从供应商采购的物品的品质或成本叫什么+ f" f, O0 u: r! _ l
A:As-purchased cost 购买的费用+ Z9 D" {; K& t8 C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: m$ ?7 Z% p# q, G
在新货到来之前用于日常所求的必要库存量叫什么) R+ n. c, B- M. W9 j: h
A:Parstock 基本日常最低库存- m y6 t: F. v& |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 p1 Y: g% {" g0 k ^& O: j, m* [
下面那个缩写是用来表明正常库存流程?
- s4 N1 J& A/ _9 [$ P$ hA:FIFO=FIRST IN FIRST OUT 先进先出9 E; Y* w2 _* H% L, G* i
7 o; R- M6 v0 }' m2 K) h42.Which of the following knives is used to turn vegetables?
- O# @7 a2 L8 W0 w$ Q下面的那把刀是用来打开蔬菜吗?
5 i J4 W" T: M) v* j5 RA:Bird's beak knife 鸟嘴刀8 u+ c/ U0 d0 _4 \7 P( u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; ^% D& Z. C0 F7 i# R) A1 Y
1 I' @- B+ o4 U( J43.What is an instant-read thermometer best used for?
) _: v7 _& U* Z Z2 ]) v即时读温度计最好用于那方面? K. Y4 O2 x: ?$ G- B4 l
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?
/ H4 G: i: b) [3 d下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 h2 R& s( { \( }A:Cast iron 铸铁
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6 N8 g: y2 _9 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' A' V8 J2 [& B1 ?8 A+ R* Z
哪件装备下面有一个可移动的碗和一个S形叶片?
2 F# L. N3 u/ z$ ?) V- D a3 QA:Food processor 食品加工机
4 L' {* U8 ~) D: W) S" p2 |4 ?7 ]http://www.google.com.hk/search? ... iw=1263&bih=5724 [" F( r' e7 e+ x
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46.Which of the following is not a rule for knife safety? ~$ t2 a: Y" Z& q2 V) P* V9 c0 v
下列哪项不是用刀的安全规则?0 e& E) B' z( ]/ i" k4 Y% Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 `% f5 Q- J4 S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 I, l2 x* f$ `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# y) }4 W5 B. x1 V" c3 E) zA:RondellES + F, w, b: W0 X/ Z& m& q7 v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 ]5 n9 ~1 W0 i- ~1 p# G6 M- Y7 |! X; P48.Which of the following is a diced cut used to garnish soups?
* `" g2 q* ^1 Z1 A下列哪项是切成小方块用于汤的装饰?
% r5 k8 E+ y: LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' |& |6 ]; Z2 q1 M; q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 {% K, E, ]( 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!!——
% ~3 M* G d, z) Y3 SA:Gaufrette
% i3 P9 ^/ i7 V) R7 ]+ `& D K9 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) E6 Z( l M6 A+ B Z6 {0 emandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 m6 P, m" j' Z3 G1 e4 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 r$ {3 b w; c4 |# i; O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* n/ \4 {% B A; D) D$ 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)
# ] a) S- y8 O! sA:Cilantro 胡荽叶 香菜
4 f5 r9 t& }& T Z+ P: C6 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 P5 N- @6 L- k3 v
多香果, 多香果香料是什么
: J" K* u5 o- P8 X8 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, A( C$ _/ M2 J5 p1 ~, yA:A dried berry 干浆果- d- b" f) x- h! w; p' i0 S5 c4 }
7 u N" T6 z ^: v6 h2 H- ~2 n3 [- `61.Which of the following are used to make a sachet d'épices? R# \0 h0 \# R9 S4 F
下列哪些是用来做香包德épices?
0 }, v4 N- ?% o: r9 Mhttp://www.sachetcatering.com/+ z7 m7 X! |/ \' M
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?. S/ f' r! F( g
下列哪项不是酱油调味品的?
% N+ w& @" e- q6 \& A; }; t, wA:Wasabi 日本辣根
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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:$ b" l. I* R8 z, u' v7 W5 K
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:* N5 H+ X2 ?. `6 Y! P: S7 w
A:Pasteurization 巴氏杀菌3 r% z$ c5 r5 E$ V
2 h2 f" g0 S6 i64.Which of the following steps is not the correct procedure for whipping egg whites?0 s4 y; d4 K: v: Z% u
下列哪个步骤是不是正确的蛋清搅打程序?
1 y5 i$ J& C+ b5 k' z, H* q9 L+ FA:Allow to rest before use. 允许休息后方可使用。
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$ n7 o" b+ k# N" `8 _65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ y' b2 O. P$ { [1 BA:56g and 63g 56克和63克% j p4 i, p6 I9 J1 e$ F1 V. @5 J
, y ?" S( J# V- r2 \8 @- |66.Evaporated milk is a concentrated milk that is produced by removing
+ Z$ {# w( p( U/ D& C' z& z0 s炼乳是一种浓缩牛奶 是去除什么做的4 S3 |6 v* D1 i# W
A:60% of the water 60%的水8 E* i7 u3 C. o
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67.A method of cooking that transfers heat through a liquid or gas is:
/ x" L4 m$ }2 d一种烹饪方法,通过转移液体或气体是:
5 g6 N9 m$ a5 t" k2 tA:Convection 对流! H6 c8 }8 R: o7 @1 k
' U( j3 |( J& a& I68.The cooking of starches is known as 烹调的淀粉被称为1 F7 r3 a! B; o/ _- Z
A:Gelatinization 糊化
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( O% M n6 `; |2 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 w# ]7 b# E+ x: |" aA:Braising 烤: L- r, C7 D d: P: ?- [
1 o4 i* m4 K1 a0 I0 \2 _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:" y7 z+ W, I& k( G) }4 f( \& R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 K! V2 j: T5 _$ y e71.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8 d9 t+ X/ V9 H9 v* h* x
A:Fumet 原汁: l* X. _6 ], G1 |! H( s. _/ h
7 x# C7 ]( X t' z2 n' K72.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2 B) e1 T, f* J b( E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ x3 k6 O: x/ \. K/ ]73.Which of the following is a principle not used in stock making?! s7 |' ^* D7 E+ ]
下列哪一项不是用于制造高汤(低汤)的原则?
/ ~1 r. t. M/ }0 }6 k7 w+ {A:Start the stock in hot water.开始在热水中操作
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9 c, R: u' Q3 u74.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
8 J# l8 x! F: m8 o' K$ T: hA:Remouillage 法语熬汤
7 g+ h$ _6 _; r! ?- ~' Q7 X9 Ehttp://www.haibao.cn/blog/post/176242.htm |
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