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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:' t ^4 O! i2 P2 u+ s
哪位厨师最早带来高水准浮夸的美食
( H: R! Z% J. J6 D; s2 ?AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 [+ l+ S3 k( S7 L& V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 S; {# e3 C' U$ I2 Q' ]! H/ ^
A:Cast-iron stoves 壁炉
_6 {2 ]. p* {% s7 g+ u9 r1 m, Xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
9 y8 Z1 v7 w' m- Q: X法国术语,用来描述roundsman,或摇摆厨师是:9 W! P, ^5 A e
A:Tournant 图尔南
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* ]( H6 Q9 \+ Z5 P' Y29.Another term for the wine steward is:8 B' d1 M6 _4 ~! t, ^" h
葡萄酒侍酒师的另一个术语是:& f E+ g; r, r# C/ p( ^
A: Sommelier 侍酒师! E/ B& {7 w/ Y7 i, ~/ M
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30.Molds, yeasts and fungi are examples of a:! ^3 ?2 Q, x, _& R
霉菌,酵母菌和真菌是一个神马例子- g3 L: i% @ a0 l; s8 Q+ h
A:Biological hazard 生物危害( P5 I/ B5 F( K$ k j1 }4 f
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 Q/ {- L) `! I根据加拿大食品检验局,食品的危险温度区在多少之间:# ^; p! _# r# A5 M V- e
A:40° and 140°F (4–60°C) 4-60度! e* f& |- ^1 k/ I& d. {* l4 V( z3 C
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32.All bacteria need the following for survival:
, |. ?% x4 w" `) \: ^所有细菌生存需要以下哪些内容:
& `+ I, p5 Y+ | rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ N. K: e I7 j% o' j3 [( K1 R33.Which of the following correctly represent critical control points in a HACCP system?
8 V" L# f8 d5 {5 n6 A以下哪项正确表示了HACCP体系的关键控制点?/ Q+ r! i, W4 L: u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 n: B$ _ S) ^7 A! c/ t2 d1 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ E5 O- U; _$ F( o" s7 j% [
$ ^& t4 L! n. ]34.Which of the following is not an example of a carbohydrate?) ~' ^2 X( ?1 k. U
下列哪一个不是碳水化合物的例子?9 j" T3 l( c/ I# \. e j
A:Essential nutrients 必需的营养物质- h& v3 J1 T' j5 V
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35.The process by which a liquid fat is made solid is called:0 G/ C5 \) V& A
液体脂肪做成固体这个过程叫什么
/ ~# Q- G4 Z, JA:Hydrogenation 氢化" [2 R5 @+ o) F6 ^2 B
, R; r2 _. y/ _4 P* I' ?; a36.Which of the following is not an example of a fat substitute?* |* v! S& I% F' p O: N
下列哪项不是脂肪替代品的一个例子9 u! l p4 V( B3 ~- w/ _1 y) r
A:Acesulfame K 安赛蜜K表* n/ ^0 v7 Q; p$ z) x# Q; F
/ \' K3 ~: ?1 |" _$ s# ?37.Health Canada requires that a product labelled "fat free" contain:. A8 B& I# G0 n7 ~
加拿大卫生部要求的产品标有“不含脂肪“包括:; l/ Q# o9 M! k# z$ D& w/ ]( L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- c2 O6 z& B! g! L+ b: j
2 M9 j2 Q/ Y: X9 ]38.Which of the following is not a problem associated with converting recipes?
O/ Y% X9 ?! T- u- Y7 W( Q( L% b下列哪项是不相关联的转换配方问题?
2 s, G' H) |* _. D% LA:Unit cost 单位成本! w% Q2 y# |5 K; ?* `
6 g6 r- M& r# ?5 Y6 I39.The condition or cost of an item as it is purchased from the supplier is called:
, Y$ o* Y0 z3 }1 p1 {$ ^从供应商采购的物品的品质或成本叫什么
+ `* a% {3 T/ p# B: o7 l2 p: AA:As-purchased cost 购买的费用# [0 I1 b6 L1 A F' a6 P6 Z( J3 `
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ e) f6 L+ Z! I7 @4 r4 }. K. ?在新货到来之前用于日常所求的必要库存量叫什么* s& y( \! b, Q
A:Parstock 基本日常最低库存- i1 I1 d& U% R1 V; R0 h
! {4 A. M1 g9 G3 q4 \' L41.Which of the following abbreviations is used to describe the proper rotation of stock?/ c6 S' P& A* q8 W
下面那个缩写是用来表明正常库存流程?4 l4 M% F) P# g* a
A:FIFO=FIRST IN FIRST OUT 先进先出% i; @- l7 _9 P6 c1 z# O# P: \
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42.Which of the following knives is used to turn vegetables?
* `1 u' b$ |+ l! b5 J- {/ E3 T! k下面的那把刀是用来打开蔬菜吗?
7 P( R7 w/ i& E1 cA:Bird's beak knife 鸟嘴刀8 @$ v q0 r8 ~4 A9 ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& a' b7 ^& I3 h. w8 R P: V
/ c+ b5 Q6 w. S3 A43.What is an instant-read thermometer best used for?2 @6 m F- A) f6 e
即时读温度计最好用于那方面?2 Q7 }9 c& Y- H, g3 i9 g( b
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?) h# e9 t+ L; e* C9 T* c" B1 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 R: M4 z* D% dA:Cast iron 铸铁2 ~; b. P* B0 ~9 T4 [( d
- ^3 i" r; i4 X4 s' i4 w* P2 M& c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ m* b0 a1 i; Y' h! ~8 C
哪件装备下面有一个可移动的碗和一个S形叶片?
Y* A; N* r$ I/ A: @: o) h0 b8 ]A:Food processor 食品加工机
+ Z) P( I! m$ U) j8 l+ @http://www.google.com.hk/search? ... iw=1263&bih=572 Q) D& V) k% d* G3 T$ [
1 c4 U! Q8 a5 t46.Which of the following is not a rule for knife safety?
+ S; T& ^. }; ]7 y$ j1 x下列哪项不是用刀的安全规则?9 w, e* M! H8 [. `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, s# N, m; i0 |5 b( ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 A, [8 w2 Z3 l0 k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 k; x& X( ]$ C2 R& f" l! G' y
A:RondellES ' F/ D! B) I4 `6 \# N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( n3 a9 r) z3 g2 w, q
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48.Which of the following is a diced cut used to garnish soups?; L2 P2 Y* c) U! c
下列哪项是切成小方块用于汤的装饰?
; O7 d+ d+ Z5 h1 y' y, J: T- VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ V1 e7 E6 c a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 e1 r5 u) P1 I" y
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!!——6 z* ? f/ }' W! C
A:Gaufrette & u7 a6 C3 j2 S2 K: @7 `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 U" m b- U! x% Q- n6 R9 O9 ]+ z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) _: v A% i! z) C0 PGaufrette :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?" b! N8 Y# L6 C6 _4 h
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)& Z3 _5 e1 D1 a+ R
A:Cilantro 胡荽叶 香菜, c8 f2 o" m# S: x5 ?1 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 L* ~8 W" Q4 l3 v1 B4 j
1 x8 ^5 H( i/ N1 U$ J8 a o: ^+ Z0 T60.Allspice is made from:
x( d# |6 \+ E2 x 多香果, 多香果香料是什么
1 T$ E: P3 i- ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 `# L6 H) [0 }! l, M
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?5 E2 {" G+ ~; j
下列哪些是用来做香包德épices?# s s% |) b% I) f J! ?! z- f
http://www.sachetcatering.com/
$ t% |2 B& L$ N2 m" ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ ^& v" t r1 N% ^
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62.Which of the following condiments are not soy based?3 n8 V8 f. F1 d& [) x
下列哪项不是酱油调味品的?' Y, b" Q2 p/ k. @
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:
7 p% Y N6 G7 S& m/ c4 p) o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:2 m$ Y: U3 y/ j
A:Pasteurization 巴氏杀菌! I" p# e, ?/ \ N# N& }
9 @4 r) e# h3 T$ v L3 ^; e+ \ m64.Which of the following steps is not the correct procedure for whipping egg whites?4 T4 x l; T( k: ?4 i
下列哪个步骤是不是正确的蛋清搅打程序?
" A: M. k- T$ N5 ~7 OA:Allow to rest before use. 允许休息后方可使用。3 z- k' W( x. q
: C' l" E. l7 M65.The weight of a large egg is between:一个大鸡蛋重量介于:7 Q- y+ p) q% `& d6 R8 _
A:56g and 63g 56克和63克# c# _0 [4 g! U w# \" q: @ w
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66.Evaporated milk is a concentrated milk that is produced by removing
* D* t, U \3 i) b4 e炼乳是一种浓缩牛奶 是去除什么做的
3 N/ W' O1 g( Z* y4 D) 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:; v% m/ q* h9 q3 ~
一种烹饪方法,通过转移液体或气体是:! @% b* s. W$ T% c7 S' K
A:Convection 对流
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* N$ ^. W- V$ B% O" V% t- J68.The cooking of starches is known as 烹调的淀粉被称为
) l% K; t& p( t4 gA:Gelatinization 糊化+ ?; r w; s' J) J0 {6 I/ J6 b
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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?# |; W2 |% |; {" R2 r
A:Braising 烤" [+ I+ u% F3 |* ~* X
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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:
9 N/ ^6 _6 b( R- @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 @7 K! `0 ]' |9 \$ G
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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4 x" k1 x8 V+ `2 J% L$ v6 G
A:Fumet 原汁
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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* e' D( x- ]" V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 B. b, S4 k8 T) d
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73.Which of the following is a principle not used in stock making?
; N4 M, b' I6 r9 j) H! k下列哪一项不是用于制造高汤(低汤)的原则? E0 z7 z: G, c
A:Start the stock in hot water.开始在热水中操作1 D! [$ k3 v& G$ S5 J, q
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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
0 z `. o3 S9 ]6 x% i! ?4 dA:Remouillage 法语熬汤
6 C& n ~! m6 \( H t9 C; Jhttp://www.haibao.cn/blog/post/176242.htm |
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