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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:
) `9 B$ E" X# v: W/ V7 V- P3 L哪位厨师最早带来高水准浮夸的美食6 l$ E: G" [$ [6 s
AAntonin Carême 人名 安东尼·卡罗美
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) D6 x x* ? |, `$ U! ?; S6 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 V+ z6 D5 `* v7 C$ M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" a& V. V( r4 O1 X2 JA:Cast-iron stoves 壁炉( v9 e" S$ w5 l, v
http://www.usstove.com/products.php?id=60 h; L; l; P {' q% h
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28.The French term used to describe the roundsman, or swing cook, is:
4 O% a$ k0 \- W6 A5 d" `/ m1 N法国术语,用来描述roundsman,或摇摆厨师是:
& ?. a, J4 L$ m2 l, D( f6 nA:Tournant 图尔南% ?/ k+ [# t. w+ ` l0 K0 O
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29.Another term for the wine steward is:
( N, t9 k. W- m' u% b6 A% t葡萄酒侍酒师的另一个术语是:
1 z, L! M4 K3 y3 ^& A9 sA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
7 l+ T! t1 @5 b1 ?! H9 Q4 c+ m霉菌,酵母菌和真菌是一个神马例子5 K( P$ D2 a5 J" B8 Z
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& s5 ?: ?0 F* U; K- Y6 {
根据加拿大食品检验局,食品的危险温度区在多少之间:& N; V/ D+ n! \: j+ K# E
A:40° and 140°F (4–60°C) 4-60度
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" ]9 S4 t% A/ D32.All bacteria need the following for survival:; K; p' Q0 m# ?2 I
所有细菌生存需要以下哪些内容:
; {" f' D- ^) S# O! ]6 K kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% |: P, v6 r! \; Z
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33.Which of the following correctly represent critical control points in a HACCP system?# V2 z9 T$ Q* d( k& k$ ~! {
以下哪项正确表示了HACCP体系的关键控制点?: _) N* z! A; O1 H7 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. n5 M' Z! C3 ]: S食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 ^/ p' }; O, j( }. F
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34.Which of the following is not an example of a carbohydrate?
9 a) f& _: I, x下列哪一个不是碳水化合物的例子?
- c9 `7 d( }; H. LA: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:
: @. J k& n5 W, X! B. D0 k2 V液体脂肪做成固体这个过程叫什么- ?. L; y3 ~, d& d$ d' m
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?4 R$ U- B: y1 g
下列哪项不是脂肪替代品的一个例子: G" ^- c* y5 X! V2 d! l4 r: ]
A:Acesulfame K 安赛蜜K表
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7 u( B& a4 n. m) a. [) B5 J: n" B( ]37.Health Canada requires that a product labelled "fat free" contain:, y3 E! {0 e- L2 x& p% h( E- R
加拿大卫生部要求的产品标有“不含脂肪“包括:
; u( C. V1 C q" z; e; kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* I$ X; ?! T$ v6 e: R/ S38.Which of the following is not a problem associated with converting recipes?
7 K7 O/ s, j* M下列哪项是不相关联的转换配方问题?! s+ l( J. G& h7 s
A:Unit cost 单位成本
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# @. c4 s5 d* [& `39.The condition or cost of an item as it is purchased from the supplier is called:
- M; x* U0 @- D, [, w" B从供应商采购的物品的品质或成本叫什么
d; V- W _* e T$ Q9 A SA:As-purchased cost 购买的费用
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7 \6 W1 R& h' Y+ ^+ w1 e& Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ k4 B4 u4 f7 a) |9 O( M在新货到来之前用于日常所求的必要库存量叫什么0 ~& O7 k" g N
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?
9 `3 y/ h+ w: M3 E1 j# W: P下面那个缩写是用来表明正常库存流程?
- A# N" B6 X) s0 Q2 JA:FIFO=FIRST IN FIRST OUT 先进先出% H7 H) X3 p4 p& v! g# v1 M
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42.Which of the following knives is used to turn vegetables?
+ M! E; q( Q. f下面的那把刀是用来打开蔬菜吗?) s) w/ q. J: {! k7 F7 ?/ b
A:Bird's beak knife 鸟嘴刀$ q5 F W" C- m, b; C- j$ t
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?" z& a+ f8 ^' g
即时读温度计最好用于那方面?
# T8 d6 |" c; {0 @ s5 k9 sA:Checking the internal temperature of a roast 检查被考物品的内部温度: U' T O, e1 W# X2 I
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 v1 W# J! `! _: r下列哪些金属材料受热均匀,通常用在铁板而且非常重( i3 c% Z* ]! J3 Z) \
A:Cast iron 铸铁. X" ]: q5 D0 t/ F5 Z# U
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 n/ i. V7 Q8 }哪件装备下面有一个可移动的碗和一个S形叶片?9 l) Y/ s. |. V4 h' v! i' E
A:Food processor 食品加工机
/ a0 U* }0 g2 P9 K# P1 h& g B( ` [http://www.google.com.hk/search? ... iw=1263&bih=572
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# A" p5 V% @ x46.Which of the following is not a rule for knife safety?5 s& j8 Z, Z% U# L
下列哪项不是用刀的安全规则?
" ^3 o% Z* g8 q4 i1 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" W' L9 l* n1 c1 a
$ I0 {* _7 z8 ^ }, t- P7 s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- s; w7 b" w# x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# P) s; g) @* j( @7 F
A:RondellES
5 ~+ o- P* u4 G- @' u7 B/ m% Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 ?3 b( C* N) I4 u% o2 h48.Which of the following is a diced cut used to garnish soups?8 V( L# ]) C) \. s# e/ n
下列哪项是切成小方块用于汤的装饰?
6 J) i3 Z+ i3 s5 t2 Q: V" o6 dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 Y6 z$ B2 u9 o& H) L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 B5 ~4 C, @1 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 T: H5 |3 C+ V2 j' E) Z7 R7 t
A:Gaufrette ' \3 v! a6 P! E$ C7 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 z% M e- F! l. e, `9 [5 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' E: I" M; O, ]; f+ C& AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 V$ J! {$ C4 J- Q0 e
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)8 P) w* N1 c! R
A:Cilantro 胡荽叶 香菜
( n A2 u& }' l& v3 F* hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 N5 m5 z' Z" e7 v4 v5 y3 V! z
+ \# j: }# w( t9 b8 o1 }6 O60.Allspice is made from:3 S8 S9 l3 ^: G2 \. I2 ^* A. o5 T
多香果, 多香果香料是什么4 d+ z2 d8 s# x3 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 i$ T2 P D7 [/ A# ]4 cA:A dried berry 干浆果# W6 x7 o8 {/ [% _$ t9 I
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61.Which of the following are used to make a sachet d'épices?( Q; ?; i1 X& L- [! x# g0 L( L* @
下列哪些是用来做香包德épices?
) g# `) u2 F3 u8 ]8 m/ y B/ R) Phttp://www.sachetcatering.com/% C) S3 u* B/ G$ W3 n8 ?! h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ W8 @ U% p6 B0 E! R2 z) V
% c! H4 J. H5 d; b# j p62.Which of the following condiments are not soy based?8 H% V; ~6 U# z+ x& c
下列哪项不是酱油调味品的?* K+ A- [6 T% h3 z
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:
/ F* c Z& ]6 O- w- W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:
5 X7 \) C- \8 U. DA:Pasteurization 巴氏杀菌1 [. Y" A/ V; u
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* Y5 q, [0 |4 ?/ }& [; G- p1 Y! g+ R2 y下列哪个步骤是不是正确的蛋清搅打程序?& Q' f" ~3 K$ k' w2 Y
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:
6 \" ^/ x6 ]2 v. R! H \A:56g and 63g 56克和63克
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0 S% F$ p( Y* v* N- p66.Evaporated milk is a concentrated milk that is produced by removing
% y E; ^. N4 i! e1 d炼乳是一种浓缩牛奶 是去除什么做的
. `5 ~* R+ p) |; ?. z( MA:60% of the water 60%的水
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) G G/ ^- L1 B* D- o! Q- l67.A method of cooking that transfers heat through a liquid or gas is:
h! o' e$ p8 z: W& L一种烹饪方法,通过转移液体或气体是:6 z: ]9 \. p: y" A. d) ?6 w
A:Convection 对流' f2 S# F7 Z3 M% C/ R8 Q/ @
, Y) \ s7 Q3 w8 W# b: F68.The cooking of starches is known as 烹调的淀粉被称为( ]1 `$ h I2 W G% u
A:Gelatinization 糊化
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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?* \0 B! O; m$ m3 Q1 J6 h
A: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:
1 C* V2 g# R3 a7 KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 Y0 y3 V* U; `6 U0 ?! \( u7 y71.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
Z6 c( _% Q& [0 O% J( KA:Fumet 原汁4 m9 `4 S3 K, Z& K; q
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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
4 k# Y$ Y! Y5 y$ l p, I# [4 q uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. B4 q6 C/ i: F d# F# C3 u6 s73.Which of the following is a principle not used in stock making?9 ]5 G- f3 c7 u; Y. y% J' p
下列哪一项不是用于制造高汤(低汤)的原则?# ?4 r' ]3 M; ?! s9 f n
A:Start the stock in hot water.开始在热水中操作
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% ~5 b G2 V- S( ^, h( c# [74.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
6 L4 b6 g) V: CA:Remouillage 法语熬汤
: `' j, }5 `7 ~9 Dhttp://www.haibao.cn/blog/post/176242.htm |
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