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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:1 {5 t& W7 ^! C7 C) u- @- c
哪位厨师最早带来高水准浮夸的美食
& C. J4 l& v4 C3 H2 QAAntonin Carême 人名 安东尼·卡罗美, k; G! m5 u3 @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* C$ f i' X( X+ w( C* j% p; s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; |- {9 N; k, Y ^7 W% U8 n; F
A:Cast-iron stoves 壁炉
# x/ A/ I) V Z* z: B% S0 bhttp://www.usstove.com/products.php?id=6' w J; ~- D" s0 y: w- D
- h$ D/ S' d4 s* u( e5 {: N28.The French term used to describe the roundsman, or swing cook, is:, G4 f; F1 I1 P% i6 E
法国术语,用来描述roundsman,或摇摆厨师是:' d- c9 P- R4 E3 z3 {( b
A:Tournant 图尔南
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! U& M( X: A' K; K+ ]: H) P1 D; G29.Another term for the wine steward is:! }1 M& j2 ~; R% U
葡萄酒侍酒师的另一个术语是:
" Z- r) z+ M+ Y9 y) } X$ IA: Sommelier 侍酒师: V7 c3 O% K; m# R3 Y
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30.Molds, yeasts and fungi are examples of a:
8 S# ?+ Q9 \( f/ S0 ?! g, @; Y霉菌,酵母菌和真菌是一个神马例子
+ Y$ A% t V: |' N. C( OA:Biological hazard 生物危害
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$ @, I% b1 u K# e% s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! X+ ^) K% F( @
根据加拿大食品检验局,食品的危险温度区在多少之间:7 F: B! f4 ~! L$ o, k
A:40° and 140°F (4–60°C) 4-60度
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$ A6 V5 \5 X; \# H) {; m8 o32.All bacteria need the following for survival:
# o' B8 u+ w' R: n5 Q5 S所有细菌生存需要以下哪些内容:& V$ _6 x# G1 }# O% _
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 P1 i* ^6 c8 q* j. p, a' ?
- }9 Y- s0 a) H( [* H( V33.Which of the following correctly represent critical control points in a HACCP system?; ?! p/ {7 B# i! h
以下哪项正确表示了HACCP体系的关键控制点?9 q$ |. z' }$ Y9 j9 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' U7 T: m% R6 u: N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. S/ l) C1 I$ a+ c$ ^( N) Z34.Which of the following is not an example of a carbohydrate?
: ~2 `* Q6 F# c" y" {2 m, J% ]. J g下列哪一个不是碳水化合物的例子?; P- W5 g& w) x; j
A:Essential nutrients 必需的营养物质7 v( ?/ K; V' N, \# {6 C& ]9 U
+ h0 J: W% l$ l. H" z5 T35.The process by which a liquid fat is made solid is called:" j8 u a* ^) K" U' T$ Y2 l
液体脂肪做成固体这个过程叫什么- P# v) e. ]$ x% I
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 v1 f$ A- t! i N& N$ H3 l
下列哪项不是脂肪替代品的一个例子3 r4 v J2 h0 \
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
7 u S2 M [, k+ H加拿大卫生部要求的产品标有“不含脂肪“包括:
6 o0 n" m1 Y+ {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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^+ _& \6 |- x* G+ n/ L9 s38.Which of the following is not a problem associated with converting recipes?* N7 ]" K9 ~+ r# d; p# ~
下列哪项是不相关联的转换配方问题? ^6 X4 I1 D/ Y* F1 A; W
A: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:' p1 s8 `' I; ~/ V6 w( P, Z
从供应商采购的物品的品质或成本叫什么. a c- F( K* l- T W% B$ O4 @0 b
A:As-purchased cost 购买的费用
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* ]: v/ A. V+ w5 b/ o- p6 j* u40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ]1 M/ _0 ^ ?6 K1 A7 `" K5 b在新货到来之前用于日常所求的必要库存量叫什么, j4 O" u7 h0 `& G \6 H k
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?: F$ q+ k; l- @
下面那个缩写是用来表明正常库存流程?. J, H7 `* J) R; X5 H% ]4 A6 _8 o
A:FIFO=FIRST IN FIRST OUT 先进先出
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) ^' a$ V* ]- B1 `! K- R42.Which of the following knives is used to turn vegetables?+ F: z" O- O! T4 c; E
下面的那把刀是用来打开蔬菜吗?; S* Z* h* L; ?/ g6 f$ Y. L
A:Bird's beak knife 鸟嘴刀+ H [) R( E; \$ p! Z l2 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& g1 B$ q' @4 x0 U* c) H& y( a
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43.What is an instant-read thermometer best used for?
% G: ]9 c9 @' v, c" j9 W* J即时读温度计最好用于那方面?
4 z4 b. }5 c$ @9 E# X5 y; c6 g1 ]- B3 uA:Checking the internal temperature of a roast 检查被考物品的内部温度$ Z- R- S# z9 S3 c% A
( q& K; D( ?5 n5 r" h- z2 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" k' |: C0 r6 }0 ?, g% u/ g/ S
下列哪些金属材料受热均匀,通常用在铁板而且非常重, h( x$ F3 P. d
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, x2 W( V/ `2 K3 ^. l0 X! ]& y
哪件装备下面有一个可移动的碗和一个S形叶片?
, V5 |$ {3 F. y& oA:Food processor 食品加工机5 z; C/ @" V* g& t1 i
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
0 T5 b) ^" h2 h! ]4 H0 M下列哪项不是用刀的安全规则?
; E; O" Z0 _5 f1 c ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, _: L/ e4 l0 M, `
. r1 l( O! `& H) p: e- h& t' v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& r7 N! Q5 ]" S) {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 O5 v" r+ H5 d7 AA:RondellES 5 p1 C& v. P: R% q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& k5 T/ F9 Z# u7 w2 B
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48.Which of the following is a diced cut used to garnish soups?3 y ^9 m$ h% o6 R! q
下列哪项是切成小方块用于汤的装饰?" Z/ ?0 U2 o+ X; X9 I1 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ [! X g7 Z* Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ O; T' y: m7 n3 o0 {
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 N3 c; L! f. r+ {! {- y) IA:Gaufrette ; Q/ n+ h$ z, D1 j4 ~, K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( Y0 m* `( a) amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: B. p. t4 Y A4 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. e% i+ {2 c5 D% ^( z! u, |
! e: i7 U( N' z* v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' i7 D" W9 R! t, q7 v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)
" i& U( w: m& I6 t+ ZA:Cilantro 胡荽叶 香菜
! ~7 b3 n' c6 h$ V Q6 Q% ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- n6 ~! P8 O. ^" p) Q1 x7 @7 L
9 E. U) a/ k1 K) ]' C60.Allspice is made from:9 j/ K$ `5 @+ a6 Q S1 J
多香果, 多香果香料是什么. M" M, F; T- y! v9 x% l% U# H- g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 ?+ l6 u' n4 l6 ^
A:A dried berry 干浆果" _/ q+ P' t" f7 i# h' f7 A
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61.Which of the following are used to make a sachet d'épices?* g4 L. A) c6 W' @* i( Y' C
下列哪些是用来做香包德épices?
4 J: @0 N' y# H6 ]. zhttp://www.sachetcatering.com/1 ?. f% Z+ G7 U+ k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 v* m/ V8 j" e; ?3 h9 R
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62.Which of the following condiments are not soy based?
" L" v3 }, J. t下列哪项不是酱油调味品的?
# D) \3 p. p/ @3 i" z CA: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:
! r( B9 `, L$ h! o0 l* {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:
' F2 \' ~% r' g8 pA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 v3 r0 h% l2 G* ]
下列哪个步骤是不是正确的蛋清搅打程序?! Y8 p1 m: i7 k$ Y+ [3 D
A:Allow to rest before use. 允许休息后方可使用。* v% V. ]- T6 }% L
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! T; |' r/ u7 S7 y' ?) L: J
A:56g and 63g 56克和63克
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* ~. ~2 b" x2 u, Z, { I66.Evaporated milk is a concentrated milk that is produced by removing
; G- X, }6 E. B6 J, L2 j炼乳是一种浓缩牛奶 是去除什么做的/ h# D) F4 w. g/ x. I
A:60% of the water 60%的水
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$ |9 V0 n, \ ]) G* ~8 U67.A method of cooking that transfers heat through a liquid or gas is:
% z' v4 x0 y* X一种烹饪方法,通过转移液体或气体是:2 h6 d# E0 e" z! {$ w" M" L' K; M
A:Convection 对流# }9 z5 H" y7 v' i" C0 G0 P( h
2 A5 s! W$ t4 J68.The cooking of starches is known as 烹调的淀粉被称为
% R" R8 J8 `9 u3 j2 lA:Gelatinization 糊化9 }# s4 H) G! y% |9 _
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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?
* r4 |+ b. S+ s4 nA:Braising 烤9 o4 A4 V2 [3 Y& |
( c% E+ F* r w: o3 g7 S! H70.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:$ ^7 Y% P- E& T9 o- ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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71.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
: m' T1 m% Y( I/ u8 UA:Fumet 原汁+ V( ?$ k* \5 _3 z, j) F
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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
( `! H, D9 I/ H" }5 NA: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?
, d( v' F0 d! O: r" J下列哪一项不是用于制造高汤(低汤)的原则?
5 Z* h* E, L: v0 o# NA:Start the stock in hot water.开始在热水中操作+ e, z: v- {7 q# i \' R9 l
0 N& w, p8 Q1 b0 \1 r8 {: _$ {# q74.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0 O1 l" e- q. M2 j1 K( w: ]+ _
A:Remouillage 法语熬汤* f# m1 Q) C& V+ q" G
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