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26.The chef who is credited with bringing grande cuisine to the forefront is:
- G* R6 z7 c& {: i# c. y) Z" I哪位厨师最早带来高水准浮夸的美食! ]) l) t3 C* C
AAntonin Carême 人名 安东尼·卡罗美7 {) j2 r4 C: g# 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:
5 a# o. E' r" i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 H( j9 ]6 F; h
A:Cast-iron stoves 壁炉
: v, U" T: R2 U+ ]( G* Jhttp://www.usstove.com/products.php?id=64 {4 d; q8 z' d
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28.The French term used to describe the roundsman, or swing cook, is:% X8 s% A5 _& ^4 Q- v: o
法国术语,用来描述roundsman,或摇摆厨师是:& }) H' s9 H% l9 z( s
A:Tournant 图尔南- R0 y7 c& q" o( G1 G7 O. U
# l$ t9 s0 f, }, l. [) W) J29.Another term for the wine steward is:, |5 Y& i: ^* r) c
葡萄酒侍酒师的另一个术语是:0 K7 U) R. [9 Y4 A) i3 L
A: Sommelier 侍酒师" B2 J* w0 _3 g: o' a, w4 u
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30.Molds, yeasts and fungi are examples of a:
4 p6 H+ H1 L; x% M霉菌,酵母菌和真菌是一个神马例子
( H, }0 T9 R+ y6 sA:Biological hazard 生物危害
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- H# ?4 S. w! l* [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) F# B; |/ ^, f# B+ E P; T
根据加拿大食品检验局,食品的危险温度区在多少之间:8 k; Z) p( K% ]# a
A:40° and 140°F (4–60°C) 4-60度8 K9 K' d; C, u/ o
$ K- k! l/ X; g7 x32.All bacteria need the following for survival:) r- d# ~% W- F
所有细菌生存需要以下哪些内容:! D; a; \" B. T& ~3 T! q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 H' O* Q! _. s4 N1 [2 _
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33.Which of the following correctly represent critical control points in a HACCP system?: q6 A3 O: \$ ?& c: e4 c' I+ R
以下哪项正确表示了HACCP体系的关键控制点?
6 R! k! {/ l9 a: B5 NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * q. n3 u9 t+ _8 R9 a4 V3 W, ?* C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: l' @4 ?- w5 k0 E) |6 @7 n
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34.Which of the following is not an example of a carbohydrate?
+ K9 q Y; } I- p: k0 `8 O下列哪一个不是碳水化合物的例子?6 o3 u" K J& d5 [" y
A:Essential nutrients 必需的营养物质4 G% D) ?9 F4 H! L5 ^
7 A! i& N7 _# |3 T1 J35.The process by which a liquid fat is made solid is called:& N/ ^! ?' `3 q/ U3 z( h; J2 k+ U
液体脂肪做成固体这个过程叫什么
4 V" t% o5 ^" @8 KA:Hydrogenation 氢化
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r! ^: g, J6 R' `# P36.Which of the following is not an example of a fat substitute?9 P2 d9 ?6 ~. p1 S& F8 a5 Q
下列哪项不是脂肪替代品的一个例子8 j* k9 V# H2 o5 Y, G8 y
A:Acesulfame K 安赛蜜K表
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. L. E0 s* C P0 g: p) t37.Health Canada requires that a product labelled "fat free" contain:
: d) q4 t8 B$ ]" P加拿大卫生部要求的产品标有“不含脂肪“包括:
+ | h1 i. w8 p4 `# xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 f$ t( {5 M+ J( M
! ]6 _+ }4 {# E( f38.Which of the following is not a problem associated with converting recipes?
8 v: X$ {% E4 N r) P7 Z4 G! {下列哪项是不相关联的转换配方问题?
8 |" r) t- H# z$ v+ F' k: uA:Unit cost 单位成本; \. _& c v' P# O2 x4 a
4 K4 @# r9 {8 Y2 Q39.The condition or cost of an item as it is purchased from the supplier is called:7 t% h: K6 Q& g2 i
从供应商采购的物品的品质或成本叫什么0 q( Y3 ]7 q8 g
A:As-purchased cost 购买的费用: t: P4 o( d5 C4 i6 F+ U) f
( k+ e1 Q1 ^" ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
! u# }+ k' t7 S8 I% c在新货到来之前用于日常所求的必要库存量叫什么
0 j3 |: y' t; \) K- Z0 L& DA:Parstock 基本日常最低库存
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( J9 d. o2 i1 s4 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 P, W9 x+ q+ C' T% t& E& [) i下面那个缩写是用来表明正常库存流程?
( Z) z6 Q4 s* Z4 [( o6 h! wA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ x6 r3 U0 ^5 l# ^下面的那把刀是用来打开蔬菜吗?
; c- L- }9 S7 y% \: O1 }1 @A:Bird's beak knife 鸟嘴刀
1 v [" u7 [/ y; A- N( L+ V! f8 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?
7 e) v4 _8 r% y- Q; z# P8 E* v2 _即时读温度计最好用于那方面?2 t+ @& u6 L& }2 |- `
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 d* t9 \' [1 d) v# N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# {; r! I1 w' H b$ @7 ^) M8 ^6 I下列哪些金属材料受热均匀,通常用在铁板而且非常重6 U* V' P2 v( ?) f% _; x2 W. x
A:Cast iron 铸铁
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+ q s9 J" O E0 q# i; T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 D% z/ h0 p$ k4 r7 f m, f8 S
哪件装备下面有一个可移动的碗和一个S形叶片?
( y ^5 o3 N1 z1 \4 d( KA:Food processor 食品加工机8 {1 J5 \- A& d5 g6 @3 @2 d
http://www.google.com.hk/search? ... iw=1263&bih=572% {% }" \* B/ E* |& W6 {
1 H9 s. t# X* a8 y' w2 m) y46.Which of the following is not a rule for knife safety?7 M. n) u5 J" a& N, |# ~9 v
下列哪项不是用刀的安全规则?6 r! u# D+ v' n: k& z* S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: j& l) J: |6 Q- H
/ P" {* m; s1 }! }0 b2 g% V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ m. @- M5 @% R5 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, w* _, L( q1 r5 n! j; v" b
A:RondellES
, H3 D! Z6 M) ?* khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?. I% P$ ^& T! D
下列哪项是切成小方块用于汤的装饰?. Z, W& {2 H" r' l# N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm x T5 l) H/ g& ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ i1 |# y3 K+ x6 A
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 D7 Y: K9 e
A:Gaufrette & ?; b* K* _/ x' z' r& O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' h4 b. T. z% e- d* n4 r$ Q9 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! C) O3 K) }& E r( G; V! i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" c# _, t1 e2 i0 R6 J. a/ j' T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 [* U0 g6 w1 R: A$ r0 C2 O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)
6 R6 _; o1 |4 V5 AA:Cilantro 胡荽叶 香菜7 T, t8 d! t- h0 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ a, H. X: d4 m 多香果, 多香果香料是什么, y% b) k+ O8 Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, {1 N( t; I3 {+ j' p2 VA:A dried berry 干浆果
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8 y0 |$ q1 |& H4 [# |& c- C61.Which of the following are used to make a sachet d'épices?
( @1 W5 E3 d3 Q5 F6 a" b. q0 e6 a6 S下列哪些是用来做香包德épices?
6 P6 N0 H ^ o, f ihttp://www.sachetcatering.com/
' ^. A2 n. `3 h# S% s- gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# X; @" f5 U. j2 v, [
! m. c) B! V$ \) j6 E$ n* r" ~62.Which of the following condiments are not soy based?
# U8 U9 _+ E8 ]下列哪项不是酱油调味品的?/ g0 ~1 \6 }( t1 Q# D
A: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:9 m2 a' l0 e% |; i, s0 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:# n9 D: Z$ A6 W; N7 z$ z' H+ R7 m
A:Pasteurization 巴氏杀菌$ }( I" a$ w j4 v$ K) t
Q- H. U2 g; g M64.Which of the following steps is not the correct procedure for whipping egg whites?5 R9 ]$ a) q/ q5 i, c4 k
下列哪个步骤是不是正确的蛋清搅打程序? R9 F3 F, a D5 W
A:Allow to rest before use. 允许休息后方可使用。9 L, y7 h7 q: H4 r; E- ^
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& Y. y9 P! }! K. F2 z& EA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
/ [' ^- ^% K0 z/ w( g炼乳是一种浓缩牛奶 是去除什么做的
* P- k+ D6 A. f$ R2 S* HA:60% of the water 60%的水. T4 Y: \) j% s: O. C
^4 o* y1 G& |, O3 I67.A method of cooking that transfers heat through a liquid or gas is:
/ n1 Y; R/ {7 a( D8 I# B+ o一种烹饪方法,通过转移液体或气体是:- u: _$ c( f2 M- n* H7 [0 \
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! l0 b( Y0 Y+ b8 G3 y2 n' nA:Gelatinization 糊化
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}$ U/ ^. j& |- D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 U$ L9 n, f$ w/ z! o5 qA: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:8 o' g7 z, t$ Y z3 F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
8 i! M' Q+ Y% rA:Fumet 原汁
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% L' l3 e+ R* I7 @% d$ D72.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' J. K; s6 E, p$ w p" z1 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. j/ z6 g- t+ x73.Which of the following is a principle not used in stock making?
! e, N7 u6 |* i: ~$ r8 j下列哪一项不是用于制造高汤(低汤)的原则?
8 I) x4 @+ u; z# w. A' SA:Start the stock in hot water.开始在热水中操作
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5 x6 L, F! l7 q" I( B" P74.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
! _* H! [3 S b2 FA:Remouillage 法语熬汤
4 b+ F! `* B( e5 a3 Vhttp://www.haibao.cn/blog/post/176242.htm |
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