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26.The chef who is credited with bringing grande cuisine to the forefront is:
. O6 p' h1 X# i$ Z( Z哪位厨师最早带来高水准浮夸的美食4 A" ?. k. Z( j) ^9 y3 W, L
AAntonin Carême 人名 安东尼·卡罗美( t& G9 u+ s3 L/ ]
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 \# {$ H2 ]/ W) o9 L4 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 h0 l6 l6 P- [0 O
A:Cast-iron stoves 壁炉
% E% x/ ] T" Jhttp://www.usstove.com/products.php?id=6- W0 R- M+ |* w7 m4 G* P
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28.The French term used to describe the roundsman, or swing cook, is:" U% O- t6 d% x& @6 v
法国术语,用来描述roundsman,或摇摆厨师是:
" I& u `% L) r+ P& B0 F& sA:Tournant 图尔南2 [1 w- V+ P% N( |
3 ~: g% C( t+ w8 d. A8 C' _29.Another term for the wine steward is:
4 l+ g0 I* A r; S葡萄酒侍酒师的另一个术语是:; n5 q4 O/ l6 m/ [" E
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 T: y7 s* r1 e s7 X
霉菌,酵母菌和真菌是一个神马例子 |. d9 s m1 j
A:Biological hazard 生物危害6 |% A7 V3 r7 i+ n1 Q* e
' _% @/ N6 ~$ b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: a* H% g, e8 j. b根据加拿大食品检验局,食品的危险温度区在多少之间:6 T! I6 G4 z( W k( i, [
A:40° and 140°F (4–60°C) 4-60度# v0 R/ r, K: o2 N9 d
9 \: S$ B& P3 R32.All bacteria need the following for survival:0 b" `) `& V% r4 e! Z
所有细菌生存需要以下哪些内容:! t3 h; T7 N" _0 G, Q& P! @! F, m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) B# L0 z# N6 {. Y+ l2 i
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33.Which of the following correctly represent critical control points in a HACCP system?3 j# q: \& k9 K' k3 G
以下哪项正确表示了HACCP体系的关键控制点?3 k" q) z# N% @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . F8 D5 D" D9 X( r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) I: c* v8 R6 |3 Z- m34.Which of the following is not an example of a carbohydrate?
8 q" k% L5 e& t2 u4 G2 M下列哪一个不是碳水化合物的例子?9 ? {$ z# _/ C6 a8 r
A:Essential nutrients 必需的营养物质
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( i! F4 V1 S5 ?3 J8 }35.The process by which a liquid fat is made solid is called:& {9 {+ S) q& x$ C0 m" v, E
液体脂肪做成固体这个过程叫什么' M% y/ o! w* e2 r2 H; K3 _* f
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
J( L! N/ _* E' w下列哪项不是脂肪替代品的一个例子
3 u: E* Q' U5 ~' ^1 v$ m. @2 ^A:Acesulfame K 安赛蜜K表4 ~. J! O, P& |
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37.Health Canada requires that a product labelled "fat free" contain:% l) C9 Y$ K/ {6 `+ J8 s
加拿大卫生部要求的产品标有“不含脂肪“包括:
( e. m/ R1 y# F6 p O. {4 }+ A6 zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( I7 [) |# L, ?# Q9 C8 T
' y& U6 L3 T4 U4 f; {, x38.Which of the following is not a problem associated with converting recipes?( h1 B; X) V& w! Y( X5 H
下列哪项是不相关联的转换配方问题?5 V" Q/ x( G/ P
A:Unit cost 单位成本
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; O: Z8 Y4 L @1 `39.The condition or cost of an item as it is purchased from the supplier is called:2 a5 l, X# g2 d* B$ C& ]
从供应商采购的物品的品质或成本叫什么
+ F: { w* Z a4 \A: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:1 w' g; F1 L& o& ?
在新货到来之前用于日常所求的必要库存量叫什么
+ a% a: @& m6 Q; m; F/ BA:Parstock 基本日常最低库存! O9 _' P) ^4 b7 q( M1 P
7 S3 |. P1 n4 }) ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
! ?3 }# u3 y8 D3 o! r0 @3 T下面那个缩写是用来表明正常库存流程?
: y! b9 N& V. q6 X; P! QA:FIFO=FIRST IN FIRST OUT 先进先出
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0 U: [2 R& w5 o5 M42.Which of the following knives is used to turn vegetables?& c3 W- W P: W# V- w$ F
下面的那把刀是用来打开蔬菜吗?2 Q6 S$ p d$ N5 t# w9 ]( l
A:Bird's beak knife 鸟嘴刀# a; s, m* w/ ?/ ]$ x
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?
- y9 o) r' N0 O, E' @即时读温度计最好用于那方面?
6 m$ e( k! Q7 @7 x, u' J# HA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* j+ a' _, a ]$ z$ a+ d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 O0 x' J' u& v* N5 E' P& X3 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; D) J, n2 t+ d! z: J' N% MA:Cast iron 铸铁 m) K; @. g; e! u2 m0 j& R
4 b+ _& j2 F8 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' |6 \3 }8 K1 m; w2 Y/ `哪件装备下面有一个可移动的碗和一个S形叶片? v0 X6 b2 c+ }( W# ^
A:Food processor 食品加工机8 N- T; D+ i$ m2 Q' ^
http://www.google.com.hk/search? ... iw=1263&bih=5727 G' O( G( }, u8 L# F
U. @. k0 n+ ~ ^) F46.Which of the following is not a rule for knife safety?+ h3 S- V2 R Z3 I, R
下列哪项不是用刀的安全规则?) w3 m1 R( M' A4 X, V: l* }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; t8 x0 n+ T) T% s
3 r/ y! H, b8 F# e; w3 B5 d& t! L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 H3 x. V Y2 y; O! M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# k1 H/ D! A9 |! v
A:RondellES }8 Z$ c3 U8 s. `5 v/ m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ ?0 Q. T5 g3 Q
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48.Which of the following is a diced cut used to garnish soups?
6 ]5 t! U; l( f" h- Q下列哪项是切成小方块用于汤的装饰?
" q6 m7 r+ C% }# |. {$ aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# q" X& r9 S' {1 p5 ~# g4 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( W% `7 B! X f6 R {! c
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!!—— K$ O3 i8 G" G2 @1 h& s: H
A:Gaufrette 0 P% }; g5 n+ W7 u! y& X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; _+ `; L$ o+ P/ |1 u0 A" P Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* X' R! \5 @8 j: ~; w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, C7 a9 d/ I( q: T e
4 V& Q! E, N' P4 d& M e& c/ ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# @. N8 S& t, I+ O s: R$ ]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)
3 Z& m9 S; `6 W6 _A:Cilantro 胡荽叶 香菜0 N( S" r& j$ Q' P' Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: o ?9 c: P- q60.Allspice is made from:
0 m' `# _( q8 V 多香果, 多香果香料是什么2 o+ F% C4 V9 u% j5 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 j6 Q y' Q5 N8 I7 U2 @
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. ^9 M8 T |8 b f4 @1 R; A5 v4 p
下列哪些是用来做香包德épices?
3 ^/ P& v; O4 O; q& b! Y$ Zhttp://www.sachetcatering.com/
* S( d- i& J0 j6 W( M/ _5 {$ D. aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, y( t, k" u) g2 K: o
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62.Which of the following condiments are not soy based?& d4 f3 \9 W5 E
下列哪项不是酱油调味品的?6 |! u' `2 U2 ^6 a3 Q1 V$ p3 x
A:Wasabi 日本辣根5 ?# F+ M, y) }, d
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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:
# L; o! f/ G7 k8 I2 c( N& T# ?4 f1 n& J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:
; H6 w+ J1 | b% b# RA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ \7 D- x, A3 T, ?% H下列哪个步骤是不是正确的蛋清搅打程序?
9 m/ B8 t7 e8 |& ZA:Allow to rest before use. 允许休息后方可使用。2 V' T7 _& h/ o. I9 Z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. x# i$ M2 W. V) V
A:56g and 63g 56克和63克, \5 S3 q I; ^" p3 l( E8 n
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66.Evaporated milk is a concentrated milk that is produced by removing P# o$ [+ c1 o& ]$ @+ i
炼乳是一种浓缩牛奶 是去除什么做的: d4 E6 S( F+ h( j C' I
A:60% of the water 60%的水: {8 W. c1 e% x$ g& A5 G2 l
$ W2 L) ~: y; h* z1 Y67.A method of cooking that transfers heat through a liquid or gas is:
% j P0 G6 e) d" X一种烹饪方法,通过转移液体或气体是:
0 ]5 B# V4 [. j, E3 WA:Convection 对流% d% N; R# l( K4 n* u& h7 d- z# W) I
' f$ e( R6 G. V7 m* ~68.The cooking of starches is known as 烹调的淀粉被称为# n% I8 K/ ^# p
A:Gelatinization 糊化
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' Z4 C6 ~$ \) N% G3 P. x6 \$ z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 s4 z3 j% p+ |+ w+ ]
A:Braising 烤- K9 t2 j3 p, U9 C8 ~2 F1 W6 \6 H* C
5 u, L( n1 ]% w9 `$ c70.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:
& M4 u' L/ W" F/ {# M8 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! g9 f( d" K8 E# I8 Q71.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
! K% c8 V5 B: S) i9 \2 iA:Fumet 原汁
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% W7 e* s5 _5 K72.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% L {1 ?, Z/ d/ w6 V7 L$ i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 y# m8 R' t, \1 O; d
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73.Which of the following is a principle not used in stock making?
6 M7 }# F3 z* i4 l9 Q- U下列哪一项不是用于制造高汤(低汤)的原则?: Z# t5 C& H* J& W; b
A:Start the stock in hot water.开始在热水中操作& ~# E- X. V9 S/ f1 R- r1 @# s
: ~0 \% h: B. G$ a- n74.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- E8 |# B7 q4 i- W# {! P1 h
A:Remouillage 法语熬汤% M' I" C0 L8 G% Y! }" n9 }
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