 鲜花( 33)  鸡蛋( 0)
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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:( b( W: M5 l( O W; L+ k
哪位厨师最早带来高水准浮夸的美食2 M [' u* J4 C7 A
AAntonin Carême 人名 安东尼·卡罗美
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) v" x, W% }/ `& T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 C# R( I+ T( ~/ y/ A1 _0 V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 s& D/ P4 K" P9 S" NA:Cast-iron stoves 壁炉
; C, H5 w" J$ xhttp://www.usstove.com/products.php?id=6% W( P/ @( y% }- E- i
f7 T3 {/ q' @' L28.The French term used to describe the roundsman, or swing cook, is:7 O0 X0 V& N5 f2 D
法国术语,用来描述roundsman,或摇摆厨师是:
) q! l6 r& {$ T. w% _, t' @A:Tournant 图尔南
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$ s- V7 B1 |9 q( Z; y7 D29.Another term for the wine steward is:
/ @( C* t' R6 w& I葡萄酒侍酒师的另一个术语是:
4 F/ I" T5 e9 R2 z A5 ^A: Sommelier 侍酒师 m) |) e; P& I* n7 V5 m: E
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30.Molds, yeasts and fungi are examples of a:
* |9 j! z9 m5 ]" }2 I霉菌,酵母菌和真菌是一个神马例子
3 N3 \# h3 T9 Z( T6 o( jA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! V1 ~0 Z: i; V+ T- g2 N2 L1 r
根据加拿大食品检验局,食品的危险温度区在多少之间:' W. q' q+ \8 @* Z
A:40° and 140°F (4–60°C) 4-60度$ m) V* U! C4 h( a# w) b
6 }, d1 n0 d: o/ P32.All bacteria need the following for survival:
5 O6 M) u3 r' e所有细菌生存需要以下哪些内容:( H% }% g! `- |* K0 O
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?, e+ t& ?: J' T5 b
以下哪项正确表示了HACCP体系的关键控制点?
, _$ e+ U) P" M# a4 w' q7 GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 T& N, M! T) {9 K9 z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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x" G+ Z& a( c# o- x4 u" r34.Which of the following is not an example of a carbohydrate?
5 k: L: O. r- a. X5 o- I下列哪一个不是碳水化合物的例子?
0 B& _! ~+ u2 \, m5 MA: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:2 e2 \: E4 @, {2 S1 j9 I& E
液体脂肪做成固体这个过程叫什么
( N# [* Z; p! L5 s$ fA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
2 n, U; f F4 N8 O3 a: ^1 j8 s下列哪项不是脂肪替代品的一个例子
% V+ E1 J0 B; F( \2 K) f. FA:Acesulfame K 安赛蜜K表1 g8 e; @8 f1 o5 p: N& K4 {
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37.Health Canada requires that a product labelled "fat free" contain:& t; L( C' s$ _1 [% m
加拿大卫生部要求的产品标有“不含脂肪“包括:" ], I1 n; U8 u! }, O* f: E) ~( K* X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" ~. A" S: n3 X) i+ B
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38.Which of the following is not a problem associated with converting recipes?$ x! y+ ?0 A3 Y' f8 [' h
下列哪项是不相关联的转换配方问题?
9 J( S( I# z2 Q+ x9 l$ qA: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:
. g* k2 I7 O8 R$ j从供应商采购的物品的品质或成本叫什么
) `. S/ u& O0 N1 ~3 X b; tA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ Z5 N3 `. H- R
在新货到来之前用于日常所求的必要库存量叫什么- {3 U$ F/ N5 O: C* M7 \9 a$ i9 R
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?6 m w6 F9 b( [) l# j V8 D
下面那个缩写是用来表明正常库存流程?9 X o6 ~9 X" e( Y7 `: g% [
A:FIFO=FIRST IN FIRST OUT 先进先出
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* e' W7 @ W0 \42.Which of the following knives is used to turn vegetables?
, |4 w* R" F% R1 R5 `! \下面的那把刀是用来打开蔬菜吗?
' S' a4 k/ [4 T0 [$ {& iA:Bird's beak knife 鸟嘴刀7 p! \ A. W* {; I1 F4 @+ Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% O" j& R4 T4 ?" q7 l: D3 c# ^
) ?2 D& [6 }! U43.What is an instant-read thermometer best used for?
! C% J( y2 G* z8 E5 i0 H3 _即时读温度计最好用于那方面?
% t; Y3 w% R2 k. m, H! P/ pA: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?; ]. S/ E: |/ M" J) G% i6 U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 `1 i8 }2 B6 KA: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?) b4 |3 ?; O M, w; U- k: p
哪件装备下面有一个可移动的碗和一个S形叶片?
: e/ a( e6 V- F: `A:Food processor 食品加工机
q' g5 k D( Jhttp://www.google.com.hk/search? ... iw=1263&bih=572/ }$ ~7 d# d# _" x8 J! j f
) G6 X% s! h6 z46.Which of the following is not a rule for knife safety?
, o" W5 K3 V& @, s/ D# a! }3 T5 @下列哪项不是用刀的安全规则?
, ^; M: H- b- uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# p. R1 ^1 c: |" S
$ w, F! h; u: b& v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! P d2 T% }8 |# Z1 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 m% Q2 E" E% B+ S5 o: t2 X- _A:RondellES
' u I+ S- y _2 F5 xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* r" |" S X& N0 ^" K48.Which of the following is a diced cut used to garnish soups?
2 }! C" m5 {- D* ]+ `( o4 U, z下列哪项是切成小方块用于汤的装饰?8 m# `" C& Y0 ?5 |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" ]: U" E; M2 o# k# G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ N1 F" Q2 e6 L( T- ?: h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 y9 j; l1 ~+ W* Q
A:Gaufrette
& Q" d+ k) o. V" h+ kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! T: y, m. L9 j6 b) h; x A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) }- {5 n. O& c1 l8 QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" p4 w3 b% d+ ]: d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ h! P3 ^5 t9 p# g- U' f) v( q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)
$ h- L9 N8 |$ z. w$ x' P) V6 IA:Cilantro 胡荽叶 香菜
8 I; n0 d6 j7 i2 z; Z- t6 dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& ^4 i u' g) O& W1 K% ?60.Allspice is made from:. `) _! K) r: W7 Y" p
多香果, 多香果香料是什么
8 }$ P3 t: l) l9 x+ E% T: Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, V% D$ P) \& O9 f# y+ |4 s& t+ TA:A dried berry 干浆果2 Q+ r0 s; W) e7 r# u7 K* c
* i/ N) t0 E1 A5 a) a61.Which of the following are used to make a sachet d'épices?6 p3 H1 ^0 _' [4 X8 H1 k/ f
下列哪些是用来做香包德épices?3 ^! B0 ]6 Y% P, N, F2 E* K! ~
http://www.sachetcatering.com/
) |6 d# L& H" [. ` e$ @$ D. ]* IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ j9 X1 I, B7 S+ t0 `" U6 y62.Which of the following condiments are not soy based?! S$ k4 ]8 x* } G1 Z7 X/ ]
下列哪项不是酱油调味品的?
' y9 A" l2 i" P, n EA:Wasabi 日本辣根
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4 v( |7 X, w% a( a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" L2 p4 ]. J2 O' i; C# p) D
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:) T' C3 D, B4 C, u7 I( i a; F
A:Pasteurization 巴氏杀菌) k5 O: }; ]8 e- S
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64.Which of the following steps is not the correct procedure for whipping egg whites?
6 X5 t% S5 }! S5 p下列哪个步骤是不是正确的蛋清搅打程序?) w: @4 L# c" v ~4 E4 E
A: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:# N |$ r+ V2 S9 q: N
A:56g and 63g 56克和63克: ]" F$ M6 u0 {+ J1 ?: X* v" M
* a" y+ A7 Y4 d" J8 @5 j66.Evaporated milk is a concentrated milk that is produced by removing
3 r/ j/ z+ C2 f炼乳是一种浓缩牛奶 是去除什么做的
' m; P$ ^# H5 [% s% m. d! x# DA: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:
) A% `% y, D5 E% ^, p5 z% b: y一种烹饪方法,通过转移液体或气体是:& _6 {+ d! k$ }
A:Convection 对流! o7 O" V. Q- T& |. |, T; \
( ]7 l: l/ y& P0 j- X68.The cooking of starches is known as 烹调的淀粉被称为
9 c1 B7 C& t8 A sA:Gelatinization 糊化5 \2 w+ ]: _3 r$ N
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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?
/ q& j) R, R8 x. ]! I% gA:Braising 烤0 h. c) r5 u5 k: t8 G" V
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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: D5 g9 V* B9 J1 d9 {) R: n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& Q# F' E# U+ `
: N- g i6 B# j {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
4 `$ y5 C1 w- D3 m0 HA:Fumet 原汁8 k) r& z" Z1 |9 N
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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5 J+ [& S* W3 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) j* E8 ^8 a* A
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73.Which of the following is a principle not used in stock making?0 v& g& ]+ f8 {
下列哪一项不是用于制造高汤(低汤)的原则?
) S& V& }" {: m2 \A:Start the stock in hot water.开始在热水中操作$ y( z5 n% n6 u4 X
7 t1 N3 J/ _2 A74.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
! }* Q( U* |5 D( N, g6 e$ q( z- dA:Remouillage 法语熬汤
; @4 p& `1 \+ zhttp://www.haibao.cn/blog/post/176242.htm |
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