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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:
2 A) [, y* k1 t. Z哪位厨师最早带来高水准浮夸的美食
0 {( L* f9 e* m! C* PAAntonin Carême 人名 安东尼·卡罗美
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7 v7 _! b; p' q2 U- V7 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. b5 r; [% }6 n6 z/ Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- u# s9 i. J, x- ]( SA:Cast-iron stoves 壁炉
) j/ x" h" f* u; i* G: K4 ^http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! g& a+ K& H. E, M# g( c& l法国术语,用来描述roundsman,或摇摆厨师是:
+ K& C# }8 ?% Y, K1 q, PA:Tournant 图尔南
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; y5 f0 }: G/ x5 l$ ?29.Another term for the wine steward is:
$ P) l K0 N/ G4 }' |2 q葡萄酒侍酒师的另一个术语是:
: i w9 V! v# b& mA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:! m# \2 f2 Z. G/ C
霉菌,酵母菌和真菌是一个神马例子( V& m x- U$ N, J% g* W! a) s
A:Biological hazard 生物危害4 d! w/ W' ?6 S5 G* e6 ~! _
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% N$ e0 h I2 V
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 w3 g( m0 s" N2 A$ b7 ^) mA:40° and 140°F (4–60°C) 4-60度7 ?( w% c2 S% b y
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32.All bacteria need the following for survival:
g) t. p4 i$ l. w所有细菌生存需要以下哪些内容:
% Q! T0 H- H- V F8 V; j, e! Y1 C- Y% cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! S4 }9 S1 }+ J2 J
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33.Which of the following correctly represent critical control points in a HACCP system?& D! u- L, o* d: D& \
以下哪项正确表示了HACCP体系的关键控制点?( }* m; [$ X; c' W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( Q( q0 U5 D3 Q8 _8 G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# ^) |& |* ~' N' `
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34.Which of the following is not an example of a carbohydrate?/ v% @8 q6 x, a+ o2 N( s k
下列哪一个不是碳水化合物的例子?
+ F+ Y* g: G, c& h- _A:Essential nutrients 必需的营养物质) y/ V9 P1 m$ h
' \( N' U0 e- k5 o35.The process by which a liquid fat is made solid is called:. N4 v1 Y9 O3 ^* y3 x4 A$ N
液体脂肪做成固体这个过程叫什么
/ ^+ @8 K6 [9 }+ J* n; K, YA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?; I* S% v/ l9 c. F, m- n
下列哪项不是脂肪替代品的一个例子
" e4 H9 Y _# h' b6 ^" |3 eA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 ^: N2 x- T* m5 A, P
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 s1 K! k& O" _0 S7 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?$ N' r0 v+ `/ D d5 v7 J
下列哪项是不相关联的转换配方问题?/ ^8 V) h! ]0 a. X8 G
A:Unit cost 单位成本
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, M" D$ B! _9 O) C& L$ V* I39.The condition or cost of an item as it is purchased from the supplier is called:
# ?9 f7 O" N, L( G7 ~1 |' l从供应商采购的物品的品质或成本叫什么
, R9 Y0 \$ ?! t" M% O, V+ FA: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:$ W- [1 u, p7 g1 a
在新货到来之前用于日常所求的必要库存量叫什么" [- g7 A/ H1 e N: ]
A:Parstock 基本日常最低库存: I! J2 S% M( L
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 ?/ H* ~& a) |# e3 i1 ?
下面那个缩写是用来表明正常库存流程?" N9 l% n @$ C
A:FIFO=FIRST IN FIRST OUT 先进先出/ z# o: _8 O( P4 e& N3 u3 f, K, A
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42.Which of the following knives is used to turn vegetables?
2 ?+ S7 T/ ?! V' q, r+ y! s下面的那把刀是用来打开蔬菜吗?6 B4 S n- l* g2 d( f8 j
A:Bird's beak knife 鸟嘴刀6 g1 c3 x( k! W, q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: _$ E+ t) U% V7 O7 t$ y. Y; K
! R5 W# X+ C4 [; R q4 S; X43.What is an instant-read thermometer best used for?
7 \4 A2 d, r! n* A/ ?即时读温度计最好用于那方面?! p, D2 l5 R9 \
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ ~7 U' K+ b* u! y% R9 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ [: {+ N9 f2 e下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ P: T6 K% q7 h& F1 |0 F, i/ m gA:Cast iron 铸铁' k+ N3 M3 ^. \* S a
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( I5 Y: \5 m5 [/ e
哪件装备下面有一个可移动的碗和一个S形叶片?
' [, l# {( A2 lA:Food processor 食品加工机3 t* D/ W! B% X
http://www.google.com.hk/search? ... iw=1263&bih=572/ n! k. z% e) S7 y, b1 o! J' m
6 A4 U& N+ g' q46.Which of the following is not a rule for knife safety?
) w5 [: R1 v# \1 ~下列哪项不是用刀的安全规则?$ \; \, |8 w2 o& f" K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 [+ _5 G1 W7 V, s3 @) U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( z/ d7 m) G2 \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# B4 m4 r$ a( n1 ]2 H1 r: bA:RondellES 0 j0 S+ A$ {( g" s/ k2 F0 W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# i" Q/ L0 p- I" U" L& b48.Which of the following is a diced cut used to garnish soups?
' G- h- s! p" ]" M: q! e+ m2 c- q下列哪项是切成小方块用于汤的装饰?7 l% W: h4 T! z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; D! Z+ t, x2 n; j: R: e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ p& O! V$ \8 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!!——; M2 ~3 i% a1 D# f+ m
A:Gaufrette % J% C, V; r% g. w7 E4 K: d! i2 q3 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( p# b# _4 u2 \) ~4 B; pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 N+ D" s+ ], a9 P3 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* D. Q: j! l! c7 P
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 o3 I$ q5 P4 D+ @3 K$ C* `; a- K
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)$ U- a% Q3 E( L% n
A:Cilantro 胡荽叶 香菜
9 j% U# N. ~5 H) X! N' e) w; ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! l; u+ n% v3 Z" K60.Allspice is made from:! K4 ^1 @+ o: T4 F6 ~! w( x
多香果, 多香果香料是什么1 ?+ A7 ]3 P7 _' K; ?' [$ G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: q, U! U* ^. ~; [( c) m
A:A dried berry 干浆果3 B3 U" k' B9 L8 _0 S& l
. Q. [5 _3 g7 ]61.Which of the following are used to make a sachet d'épices?
7 A) w+ y G4 S1 v! e, M下列哪些是用来做香包德épices?
* n! |( C/ A' `4 h/ T9 Jhttp://www.sachetcatering.com/
3 k! P* y1 G" U6 M" N' AA: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?
! ]4 A0 D. |, M8 z$ J下列哪项不是酱油调味品的? k' ^' \9 x% Z1 I
A:Wasabi 日本辣根# j5 d9 d6 d- }* ~6 U/ o" f
/ H( U' \2 l; b* E2 J, d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% F& j2 }6 f, e- R: `
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:/ I/ w- m, E+ t4 s# _' i1 V
A:Pasteurization 巴氏杀菌3 I; V# |& U" l; M8 {
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 L9 g2 N8 w9 K" E% q; z# l
下列哪个步骤是不是正确的蛋清搅打程序?/ o$ Y0 ]* O% z: C2 n; E' y
A:Allow to rest before use. 允许休息后方可使用。; O) U; k$ N1 Q$ {4 a
# ?. X% d; \, |+ J) v65.The weight of a large egg is between:一个大鸡蛋重量介于:/ D! n! @9 z( q' G" e. O$ ~
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' |9 L/ k8 J! Y* Z" S4 ~炼乳是一种浓缩牛奶 是去除什么做的
2 c( b- q7 |' c# TA: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:
) Q+ n; H& Y1 s3 Z( {3 V( K: T a2 W一种烹饪方法,通过转移液体或气体是:
( G5 D7 V; |6 @2 d' DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为* Y5 P( o x5 E" M& Q
A:Gelatinization 糊化
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8 Y7 f" Z4 Z8 f$ P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" l1 ~9 l4 |8 c# y) d
A:Braising 烤
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1 R* n* R! w8 O! e2 ~4 h! |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:
# B! [ [% M7 ?8 Z! B' J0 C% o, a/ BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 m$ D# W) D4 g3 Y- f
$ `* m* ^1 p6 D9 o, k& C: x71.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
, i* c$ Y$ u* F/ wA:Fumet 原汁9 `; I6 h# O3 t0 B3 k% \
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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
, R `" c5 j. s i, n: oA: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?5 X! y: s8 G7 ~7 t
下列哪一项不是用于制造高汤(低汤)的原则?1 F) z; r/ F$ D% n
A:Start the stock in hot water.开始在热水中操作1 x7 B5 `# l8 y
% P+ b! U- e! Z0 u- h, s74.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
3 W7 b5 t9 a0 X- y! MA:Remouillage 法语熬汤' F% e6 r0 ?- t/ B( l7 U
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