 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
/ F4 {" z) I$ x& J `) N& T哪位厨师最早带来高水准浮夸的美食# I e. @( e) F. \
AAntonin Carême 人名 安东尼·卡罗美
3 I- c. D, K5 \; D$ s- H" u8 Q
- f: V, Z( ]3 ~, @! T6 s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% |1 P* k+ }5 x7 Y0 g2 N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: |3 G1 o5 q3 E a# S$ v/ u$ s$ N1 f" q( GA:Cast-iron stoves 壁炉
+ {4 x& `& T9 n0 U& k3 x# Ghttp://www.usstove.com/products.php?id=6+ E+ U7 D; Z$ d5 Q+ N
* D+ u% Q) I: D+ H) n, y2 q. M28.The French term used to describe the roundsman, or swing cook, is:
' _ i: E! E+ d$ D7 b法国术语,用来描述roundsman,或摇摆厨师是:/ K' A* L6 z7 M% n. u- {
A:Tournant 图尔南
! o: q. t6 W$ H0 {7 j/ G& s
. H$ d/ K% T4 N% h29.Another term for the wine steward is:
7 A! k2 u5 k' l$ g葡萄酒侍酒师的另一个术语是:/ S n" |8 B- m; N
A: Sommelier 侍酒师
$ v! _. E. G2 y% Y
& |5 K8 ?+ ?$ t u% w+ ~30.Molds, yeasts and fungi are examples of a:
2 R- K' x; E {% i% y0 g霉菌,酵母菌和真菌是一个神马例子
% o% N3 d3 k: o6 e+ AA:Biological hazard 生物危害
. c- v! Y1 C( Y5 a# x! m( A6 x4 K1 S1 N- F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ S6 J% a: Q: `. {1 a! e
根据加拿大食品检验局,食品的危险温度区在多少之间:3 q. G: k0 P& x: R8 Z6 X4 X6 {
A:40° and 140°F (4–60°C) 4-60度
2 K o6 \3 F& ?' C, x6 A z, {" ~* x5 ]. Q. C. X
32.All bacteria need the following for survival:) X: ~9 ]- U7 X! ~" }4 f+ F. \' N
所有细菌生存需要以下哪些内容:
* ^" D' |" g, G( {6 vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
, t6 R: b) w' H/ h- ]7 t' X8 N+ W$ r& y0 Z0 M2 G1 p
33.Which of the following correctly represent critical control points in a HACCP system?
! G5 v: C- _* s4 c7 r" c以下哪项正确表示了HACCP体系的关键控制点?) N1 z7 r$ K& {- F+ a R/ s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , K* J& {. ^. C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, N. \; w! n9 v& N( |2 p
8 |! J" ]( `3 P; N
34.Which of the following is not an example of a carbohydrate?
- E. `7 n) N+ [下列哪一个不是碳水化合物的例子?
7 s1 [0 p; m- n( N. B, C" NA:Essential nutrients 必需的营养物质
; J- v3 W3 ^2 g4 ` Y" j5 \$ e" ~' M6 \. X$ W; K
35.The process by which a liquid fat is made solid is called:
F. ~- O7 h3 [ T! P. f液体脂肪做成固体这个过程叫什么
( K" Q2 b! X5 d0 M, u, xA:Hydrogenation 氢化: F4 S- q7 p. [# p3 ^6 S: R. H* x
) l+ _4 J" M0 J; ?36.Which of the following is not an example of a fat substitute?1 k" @! W4 D9 w/ y W
下列哪项不是脂肪替代品的一个例子
" H% f7 ^- Q+ a( yA:Acesulfame K 安赛蜜K表
+ n* \ D4 V! l* }6 f ?& }5 c1 H& C& s! {
37.Health Canada requires that a product labelled "fat free" contain:9 a: [% {' t2 I o) s% _/ r
加拿大卫生部要求的产品标有“不含脂肪“包括:" P9 _ C- S1 f0 R( b# ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 k) W( v; m1 ^2 o: v
$ ^8 H6 m& {' L3 w" m4 b; P% y38.Which of the following is not a problem associated with converting recipes?% m4 V1 p2 X6 f( c, {9 c
下列哪项是不相关联的转换配方问题?
- Y* {9 Y. g2 h# v% gA:Unit cost 单位成本9 s& L0 C6 n% k- }" a! Z; E
& Z- l( n! V( V$ Y2 [) P$ ?
39.The condition or cost of an item as it is purchased from the supplier is called:
6 ^3 f% J8 Q$ b从供应商采购的物品的品质或成本叫什么
Q c! @: B0 [6 i! I. }3 s \A:As-purchased cost 购买的费用
9 W7 f( o4 v8 P3 {6 j+ ?) G1 e* h1 L, V) E( d- P8 k0 Q0 C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 J+ z/ V4 b# i/ a" s在新货到来之前用于日常所求的必要库存量叫什么6 y/ A( r; H0 B5 |$ l
A:Parstock 基本日常最低库存
0 W, }% S3 l+ K# w' n& d
: z# G) T' j6 \/ Q0 i; m: f* y, D! Q; F/ y41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 H) M% Q$ O% ~3 ~1 U* F下面那个缩写是用来表明正常库存流程?/ J; V4 I. d$ |$ k/ N2 }- V6 c* ?
A:FIFO=FIRST IN FIRST OUT 先进先出
. P, A# W4 U: ]* V3 ]+ f& M) [- V+ o+ Z) ]% u' H) C% J* s
42.Which of the following knives is used to turn vegetables?
4 J9 C- M7 f5 c6 d# \' @. C* S下面的那把刀是用来打开蔬菜吗?
5 w2 q4 ]; A6 P( NA:Bird's beak knife 鸟嘴刀
0 g. K" Z# }% o/ P# ]7 c. _$ ~: Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
c. R& _- J, _9 ?* U9 D `% V: o" i8 o
43.What is an instant-read thermometer best used for?/ c: W/ b, M# D
即时读温度计最好用于那方面?
) e% {+ C: m8 ~4 u7 yA:Checking the internal temperature of a roast 检查被考物品的内部温度# z* B; j* g0 @* t. H
: D. X5 C. J9 g$ `- f' P. H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 R9 n+ F+ \* c7 _" Q( l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
{' T9 V/ }& Q* k- [A:Cast iron 铸铁6 |5 x) v7 q! L) x
6 ^2 ~; D' W* L+ F5 R$ N3 j D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 p2 [: i" n+ k
哪件装备下面有一个可移动的碗和一个S形叶片?
2 e4 P f* o8 w/ d7 D' OA:Food processor 食品加工机
' b' a- ?9 d5 phttp://www.google.com.hk/search? ... iw=1263&bih=572
/ b- u; R7 e% \4 S+ L! h. r! `* T, d- Z$ I. V8 c! i) X
46.Which of the following is not a rule for knife safety?* r6 }; W2 Z+ S# I% b9 S
下列哪项不是用刀的安全规则?6 [: L) Q/ A; h% _" v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: c" v# u4 n7 G2 `9 p& E& z
/ V" d! |& Z. v- Z* U' O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& H& X, [3 O# q/ b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; h( O5 K6 E+ |7 e
A:RondellES " \7 _" l* I: w& E! G t/ X; X5 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 J Q/ w. L& p+ P) T# w2 h* C+ }4 @' _ \4 `/ c
48.Which of the following is a diced cut used to garnish soups?
# ?) m! W( M' N+ q3 x下列哪项是切成小方块用于汤的装饰?: Z# q! s3 Q8 F i1 Q, K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 ?: c' @; u2 U* n, `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 O' {) y5 k, \8 ]. d! a, g8 e
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!!——
2 @ }& ~' y6 V& A1 N* WA:Gaufrette
6 Z8 f7 @5 A) c6 Q1 ?' Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 b5 Z) u/ C0 s: f9 X, c2 S2 ]% Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# {$ x h( }8 r0 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: n9 ?" ?; A C- p9 K' I; [
|" C/ [4 | q+ X9 A8 e+ p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: V i# N. ^1 h \5 Z7 i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)
* k$ {$ d( d! M* A0 \A:Cilantro 胡荽叶 香菜6 j: u* v8 I# B% s4 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, B+ O" }+ k! l* Y; u( u, p- b1 B3 V( ^2 |% ?
60.Allspice is made from:3 T8 [. o8 X8 J# T; l
多香果, 多香果香料是什么
5 _+ y* B/ n5 J L. X' @! hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& E4 ]6 l' p Q
A:A dried berry 干浆果
, J6 W8 J% [% {: o4 Z# W& z( R8 h+ n( R
61.Which of the following are used to make a sachet d'épices?
* P3 _1 ^+ `1 |6 k, @下列哪些是用来做香包德épices?1 G" s8 i- g& |: w/ s2 d; i5 @ w& |
http://www.sachetcatering.com/
9 p- A4 U/ L1 J1 T8 p: S" nA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ ?- Y. C& z' `. `2 V5 r
) Q q9 M5 {* U5 i$ h62.Which of the following condiments are not soy based?
; m F) e% p) S9 [/ s& R下列哪项不是酱油调味品的?
, z8 a L) h7 {- m# \* ]3 c- j( r( _A:Wasabi 日本辣根8 H5 C% O6 c6 z% |- G
$ z! t2 N$ h c! h( H! ]& w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 v. e h, O. U: Z; A# r7 T
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:
/ h/ J1 [5 ]" N4 ]A:Pasteurization 巴氏杀菌5 @0 V" X& M5 k* y
* a' k |- l$ Y2 z3 L% @9 `- s
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 G4 p! f0 a! A/ ?下列哪个步骤是不是正确的蛋清搅打程序?7 P5 o, P( u' b5 b7 i( a3 E
A:Allow to rest before use. 允许休息后方可使用。% T' r3 h0 h4 `/ p5 {
" q% P' U+ t5 w. M1 J
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, f' e4 \# |+ E% mA:56g and 63g 56克和63克8 F! g+ B( Y9 g
# u& l/ k9 d! h66.Evaporated milk is a concentrated milk that is produced by removing3 h6 h: x8 a) X& W
炼乳是一种浓缩牛奶 是去除什么做的
! E7 h( p0 R4 KA:60% of the water 60%的水' ^1 k& w8 H5 j* E( h
3 M& z$ ^) s' i- |7 d9 ?9 N
67.A method of cooking that transfers heat through a liquid or gas is:0 G6 I; }% i5 _ F6 ~: G
一种烹饪方法,通过转移液体或气体是:3 b' m8 f. F# W; B; w( X) h% j
A:Convection 对流- J. R$ r5 o/ t& s4 H, }# A6 W: {
3 \/ R7 O0 o @0 F
68.The cooking of starches is known as 烹调的淀粉被称为; y1 m* m3 k, u
A:Gelatinization 糊化
2 D+ f& q3 K: p5 x4 j: |1 q3 P
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; e* u% |+ T; z- b( p+ ~: a) oA:Braising 烤$ E" f6 n9 U5 S B
% y5 m: r! v4 K% O# T: | t70.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 O1 a. R2 Y) P# g* i7 h; dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ J' t5 u& D0 F% J' [: C# K' r0 k
+ }9 r% d, y( [) E71.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
5 ~! W# O. h* Z/ OA:Fumet 原汁/ v& {- m9 J8 T" ]
% \6 d9 I' ?6 l7 F6 t/ L72.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 B! E0 Q1 p m# u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
J ]3 O- F& M; W' n8 i8 z- D6 D% m
73.Which of the following is a principle not used in stock making?+ ?" v/ H* D/ Z' X4 @: W4 E9 {- D
下列哪一项不是用于制造高汤(低汤)的原则?
9 E, J* R# B0 @ @- mA:Start the stock in hot water.开始在热水中操作
3 O) d' o# k' T5 J( ^
. V- T* \' C. C74.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
: V7 @% f$ G; Z$ CA:Remouillage 法语熬汤% K- R `. B% l* L/ A( }* g
http://www.haibao.cn/blog/post/176242.htm |
|