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26.The chef who is credited with bringing grande cuisine to the forefront is:! c6 q+ U1 x# Q [: y6 t. C, P6 l; L
哪位厨师最早带来高水准浮夸的美食6 k' R9 ]7 A+ F. @
AAntonin Carême 人名 安东尼·卡罗美
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5 w; z# Q) @0 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 N* X4 I: [6 N7 g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% F! A v: t5 k2 m& @
A:Cast-iron stoves 壁炉
# v) a2 I$ B8 S9 b. k( ]9 n: Ehttp://www.usstove.com/products.php?id=6 [' M' T$ D! H/ ? E& Q
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28.The French term used to describe the roundsman, or swing cook, is:
\1 m+ X/ r2 H2 X, G2 r法国术语,用来描述roundsman,或摇摆厨师是:, Y4 L0 f0 G* `! |
A:Tournant 图尔南 Q2 R$ w8 w: S1 @
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29.Another term for the wine steward is:
+ {4 p$ g! ?% t葡萄酒侍酒师的另一个术语是:
( Y6 @, s. {% ~3 vA: Sommelier 侍酒师8 ~* f9 } }3 _) ?) U. t+ M) Q
, [' V4 M" b" \0 V7 N30.Molds, yeasts and fungi are examples of a:
$ s# w- |" t2 B5 t) p- f5 b霉菌,酵母菌和真菌是一个神马例子& N; ^ \8 Q0 u7 R5 B( X
A:Biological hazard 生物危害* ]# r. v/ j$ @$ n+ M5 E |# [6 q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
}) n k# f$ L根据加拿大食品检验局,食品的危险温度区在多少之间:7 p6 B% ?0 o. D+ ~" U
A:40° and 140°F (4–60°C) 4-60度
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: `1 R6 W+ W$ p7 X32.All bacteria need the following for survival:
! U2 A+ }& X2 s- x2 V I8 A) s所有细菌生存需要以下哪些内容:( ]0 L1 I, R0 e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: x6 \0 p& T4 m& w5 {$ s; w
8 m* `, Q2 b- l0 p5 _33.Which of the following correctly represent critical control points in a HACCP system?3 Y6 A. J- [' q* q h
以下哪项正确表示了HACCP体系的关键控制点?
" k/ }0 |2 f# F3 n, c' @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / ]/ s0 }) y3 U) Z2 n4 @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# j. [) R' S/ K |. F0 y. C' [5 [) q/ C34.Which of the following is not an example of a carbohydrate?" Z. E' G1 T7 R6 i
下列哪一个不是碳水化合物的例子?
& i* }. z2 O3 u! w; ~A:Essential nutrients 必需的营养物质
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# H6 s& I. a2 f' h35.The process by which a liquid fat is made solid is called:; D0 C0 X$ l( j& g
液体脂肪做成固体这个过程叫什么
1 \. |2 s1 G @: K0 L6 _- cA:Hydrogenation 氢化# m- p! W3 K: ~
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36.Which of the following is not an example of a fat substitute?
4 l) u% f u6 q4 H2 G5 T2 ~2 b! z下列哪项不是脂肪替代品的一个例子 }9 P* _& S0 Y9 u. g) L7 I1 z
A:Acesulfame K 安赛蜜K表
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g# |% _5 v9 s# r) b" y- N/ t# d- w: z37.Health Canada requires that a product labelled "fat free" contain:, @ T" B8 M# s& o- q
加拿大卫生部要求的产品标有“不含脂肪“包括:
. R; O+ ^4 o6 S6 j# z9 nA: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?
5 A# L; V% |8 M7 r下列哪项是不相关联的转换配方问题?
0 @& G4 I# J( e5 WA: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:- S" I- y3 y/ T1 [ B( Z3 [
从供应商采购的物品的品质或成本叫什么" A' s) [# @% c3 ~/ o: I$ ^1 b0 J
A:As-purchased cost 购买的费用7 Y( L; j# w& T4 g; h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 i% S# J I+ z' t! n2 k, X在新货到来之前用于日常所求的必要库存量叫什么- K% S6 E3 T5 K) d7 G K+ ~5 k& \ L
A:Parstock 基本日常最低库存+ A; I* ]: M( p' `" T1 P, c o8 s
; g. V$ ]" T, H2 b9 N' d2 `41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 w+ V0 a( n8 ~# S0 N; D( L! P下面那个缩写是用来表明正常库存流程?
! s! K( G1 Y. s( K4 @+ lA:FIFO=FIRST IN FIRST OUT 先进先出1 s9 U/ s! v, r' y. L
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42.Which of the following knives is used to turn vegetables? {9 y5 O6 D# o! j5 y9 x) C
下面的那把刀是用来打开蔬菜吗?
4 z8 r+ u: o; q/ O7 h+ hA:Bird's beak knife 鸟嘴刀: r+ E2 s6 ^5 u/ a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?0 |$ Q6 q! l0 e3 {
即时读温度计最好用于那方面?: ^! ~, q( x1 W9 ^" M0 a
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?
! V& k! z" U! G* S: ~; y0 \下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 M( _4 `% B* C! P& m+ p) u7 lA:Cast iron 铸铁: N% H, ]$ n8 x' l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ^& h+ L' n1 D* S" q8 Q哪件装备下面有一个可移动的碗和一个S形叶片?
! T& U, V7 `/ x5 x$ u3 K7 [A:Food processor 食品加工机( m" q( t. e$ U, b, N0 R
http://www.google.com.hk/search? ... iw=1263&bih=572
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- G g2 C8 p1 Y3 c46.Which of the following is not a rule for knife safety?
0 j+ } _ w- n# u3 F下列哪项不是用刀的安全规则?
9 L6 k+ o$ k" U( _" s3 b; x9 ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! e. j2 ]1 ^; l' N! Z; L" n; |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' d8 ?- d: v: e7 F1 @* [8 _1 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) y, S. F: d' k! A
A:RondellES 5 m$ ?# L' ^7 u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
( B+ A4 l1 ^! V+ `# b. q下列哪项是切成小方块用于汤的装饰?
1 t" x& J1 z" Z) FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- r9 X1 b) r- u0 \; [& ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 I4 [. V& r: K7 R$ U7 \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!!——' e0 `: |3 t/ ?! f
A:Gaufrette * j$ S" i2 o4 z# i. d4 _$ x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 n( }( m1 `2 L4 a/ z: H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" |4 L! u3 Q: i; b4 W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" Z" R- i/ i# h& N7 F' m( P( m
/ P6 N# g/ w. |! a4 m* |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 [% z! s5 M2 z; \3 S' z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)
2 O5 @0 L; U; O. q8 a1 B" g9 m3 nA:Cilantro 胡荽叶 香菜% _5 ]4 j _! P% A; L/ q# N: @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:7 w7 i( T3 x" Z# t8 e! u
多香果, 多香果香料是什么' {7 x# u0 g/ L G: K$ u v* @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. ~0 \- s4 k0 R% a+ `* g* |0 H1 }A:A dried berry 干浆果
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& F! ^7 c' K. E6 y- \3 i2 j61.Which of the following are used to make a sachet d'épices?, n p9 w, k8 Y# }
下列哪些是用来做香包德épices?5 p1 O9 X0 T0 _, [% R! X
http://www.sachetcatering.com/) L; @2 e9 C v n& ^4 c3 L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ m3 _# r, U% Y% E62.Which of the following condiments are not soy based?& }3 f& @$ n' B7 g m
下列哪项不是酱油调味品的?
4 b6 c6 I$ Y7 B0 ]A:Wasabi 日本辣根2 E Q. q- [ [2 E" D. n* e
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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:: c" U' L% B2 h, d) R. D& b) v
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:
+ W+ m, m/ U% x- LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?" r+ r3 ~! U! q9 P: S; ]
下列哪个步骤是不是正确的蛋清搅打程序?& _9 n( v: m" [5 Z: ~* w% n
A:Allow to rest before use. 允许休息后方可使用。1 q& ^2 f/ J- e: H- }4 S% o- P: d
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65.The weight of a large egg is between:一个大鸡蛋重量介于:2 V" \; u& F' t3 l
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" E: W$ M" n2 O* @# K* T, Y, N
炼乳是一种浓缩牛奶 是去除什么做的
: o! W& r$ W6 i5 K% FA: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:0 |! D, h0 E. M$ E# m
一种烹饪方法,通过转移液体或气体是:& t2 P- F" h/ z( T1 O
A:Convection 对流) t- r! n A: r) X7 d/ e( r
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68.The cooking of starches is known as 烹调的淀粉被称为
3 s5 F" l3 F8 E5 \4 t: C! C! yA:Gelatinization 糊化1 q* ~* D# m w. ^) d
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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?
. @( |4 N, T& I; m6 s# K9 ]8 b# l OA:Braising 烤
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0 m! }! k" p6 k7 R. I! r% Y70.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:
" m5 D0 m, n+ [7 rA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 Y' W5 h4 v0 W, H8 q' m
" P" _+ _; V3 j' i7 c) O6 n71.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 m; Y/ q. y" ?
A:Fumet 原汁
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\, p7 E; Y$ \# J' C72.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3 k* o7 Z, p6 S6 J
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?- ]0 F/ V% e3 E
下列哪一项不是用于制造高汤(低汤)的原则?" d) ]4 y, J5 I- g v5 {% i
A:Start the stock in hot water.开始在热水中操作
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1 W/ R5 V& N+ U4 M* V# X74.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 s: f3 c- Y& C# }) S- Q$ Y6 i
A:Remouillage 法语熬汤: E$ p W9 H4 d- x, {
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