 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:
4 U- y5 T6 H1 B哪位厨师最早带来高水准浮夸的美食
. w: y5 ^ o& u+ O5 x/ IAAntonin Carême 人名 安东尼·卡罗美
" k1 ]2 o. B3 i* n6 z8 D
9 g, O4 s7 E$ |& a- k8 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* \% I0 v7 ^* y# P) a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% E) N2 m, a1 }A:Cast-iron stoves 壁炉8 n# D& w; F$ b* Y
http://www.usstove.com/products.php?id=6
! a; g9 {9 m1 o0 A4 M+ e- {' e+ K; b& s
28.The French term used to describe the roundsman, or swing cook, is:
0 K7 }8 [6 b4 Q4 L0 z法国术语,用来描述roundsman,或摇摆厨师是:
. R9 Z. ]0 o) o' S+ p; |( BA:Tournant 图尔南
5 c2 _+ P7 d7 p; g% i2 \
+ k7 v( m) }7 t2 H9 m P( Z5 l) N29.Another term for the wine steward is:: G' j5 I) D! `
葡萄酒侍酒师的另一个术语是:
7 g/ k% ?) @6 D% O' M! K4 \A: Sommelier 侍酒师
% x# U* _* E/ Y5 Z6 Q+ F% {/ W1 y) G6 h2 S
30.Molds, yeasts and fungi are examples of a:- \. H0 u1 O3 e# ?+ ]; f: j
霉菌,酵母菌和真菌是一个神马例子
n3 O1 S Y' t9 p! S) pA:Biological hazard 生物危害+ f' K; j, k6 b9 g2 S1 W# C
, Z+ f' G% E( G; }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, O: c t O- H1 k4 P
根据加拿大食品检验局,食品的危险温度区在多少之间:
; m! |6 ~( h6 d# q& J3 ]A:40° and 140°F (4–60°C) 4-60度
3 O# c+ ]( F7 \9 w8 X* e B& F0 O4 t8 ~6 u
32.All bacteria need the following for survival:
8 t( `0 }& A2 p7 b+ ?所有细菌生存需要以下哪些内容:
& V5 n; ?) Y0 }( E) U; j1 i7 yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
. b: L9 d1 }2 I6 K, ~6 u, M: K
, b i p! x) y, D9 K. g6 l33.Which of the following correctly represent critical control points in a HACCP system?
( i7 ?9 C. E# k) S# d以下哪项正确表示了HACCP体系的关键控制点?
: t. k. v: r1 F& @# cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 R. ]+ b$ Z. y( K/ u! g" i& n7 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 G$ r9 _3 Q2 X- R2 T% T+ i. |
, s' `- v! r, l# B, k. h5 k34.Which of the following is not an example of a carbohydrate?* \. T. v+ ?2 s/ ]
下列哪一个不是碳水化合物的例子?
. z! X3 c% L2 f6 OA:Essential nutrients 必需的营养物质5 u7 X. P: ]3 G$ @+ ?
5 I# U0 E; u6 e, f9 s6 g35.The process by which a liquid fat is made solid is called:
( M, B) N' a9 ~* C: p/ y液体脂肪做成固体这个过程叫什么
`- g3 W5 W `5 |) Y ?A:Hydrogenation 氢化
( X6 ~ _. @3 \& p9 N" r
; s7 X; T }' l* W, m2 y% C3 y36.Which of the following is not an example of a fat substitute?" P8 x1 y& Y; P& `- w
下列哪项不是脂肪替代品的一个例子) M. }, h* b6 @- s+ W* J- R
A:Acesulfame K 安赛蜜K表, E( y1 t" F! ]8 h, C
+ Q5 r7 A, c" {3 |37.Health Canada requires that a product labelled "fat free" contain:
3 U) }' g% I1 x; G加拿大卫生部要求的产品标有“不含脂肪“包括:
+ i+ v) I* P% M+ V. F# Y! YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 x* h, j3 R; u1 P
3 G7 p; ~# Q' E; u+ W5 H38.Which of the following is not a problem associated with converting recipes?
1 |7 ?: @) @$ F5 i3 X下列哪项是不相关联的转换配方问题?
z1 Y6 q+ }/ ]A:Unit cost 单位成本2 b: G2 L. a. j5 o% g" J! B
, b5 H$ X5 E" Y/ ^3 \39.The condition or cost of an item as it is purchased from the supplier is called:
8 M. p$ H8 S; W2 s2 R: e6 O. p从供应商采购的物品的品质或成本叫什么! K9 o+ M, T% n7 x. M: F: X
A:As-purchased cost 购买的费用
: C; }; B2 j5 g. Q! v! s ^& [9 U7 @1 i7 E- g! U* D
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 N( n c# I# ]8 P3 w在新货到来之前用于日常所求的必要库存量叫什么3 \# j) }; p7 I2 y7 m
A:Parstock 基本日常最低库存
4 K6 U3 Z+ q" \6 G; e6 R, f" g3 s) w/ l5 _
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 |; G5 K" m! K9 t
下面那个缩写是用来表明正常库存流程?
7 X$ E9 d8 j, x6 i6 ?7 I$ N/ eA:FIFO=FIRST IN FIRST OUT 先进先出8 b5 b# J4 `3 e c6 e
k% }3 ~+ K$ O" b
42.Which of the following knives is used to turn vegetables?
3 S8 M$ N6 |" `9 {* W下面的那把刀是用来打开蔬菜吗?
% C! f# Z! R T3 Y, K( Q& a% {A:Bird's beak knife 鸟嘴刀6 N9 s0 n+ D1 i( w% F% ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 q z- q" [$ X2 z% G
+ r8 \2 |- @3 O+ ^# V' X7 N. C43.What is an instant-read thermometer best used for?% l. u; J( }: k9 Y* [- m7 y6 t Q8 D
即时读温度计最好用于那方面?, u6 Q3 y2 F: s+ B/ ]- h8 C7 V. `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 x: f" w# J0 T$ l
, q0 V( |, X3 Y8 l9 ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 k) C( U: ^- s% O) E6 e- ]下列哪些金属材料受热均匀,通常用在铁板而且非常重* k! K0 v6 `1 l* O+ a, F
A:Cast iron 铸铁# |& P5 _8 W! o7 S: p/ A4 Y
, Q' H# y4 [+ f8 f% S( ^; z0 o1 A4 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! z, |% Y3 s/ @1 J& L哪件装备下面有一个可移动的碗和一个S形叶片?
* z1 G% t/ Q& o4 v3 u+ lA:Food processor 食品加工机$ f; W0 {1 g% C" W6 k
http://www.google.com.hk/search? ... iw=1263&bih=572
8 R% d) a$ v, D% w) E2 W* h8 A& h ^8 {, _- B
46.Which of the following is not a rule for knife safety?
+ ]1 L% q) x9 ^, H, i6 ^8 Z; k下列哪项不是用刀的安全规则?
6 @+ E: `% _$ T' i) _3 WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ N# `5 H) w6 _- ?/ `1 k
5 _0 {: z, a% ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ D. n7 B4 K4 o% k( R' V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& ?5 p3 {! i& A; `
A:RondellES : H2 W: @/ j' S) h& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 s, [) _" K6 A' |6 U n2 n) W2 F# k, ?$ E
48.Which of the following is a diced cut used to garnish soups?
' M3 R" y, p; h4 p8 Q6 o$ I下列哪项是切成小方块用于汤的装饰?
; c( B8 B8 U8 |0 I Q& _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 n3 q0 R. W0 Z9 W- B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 R; \" [ G: o8 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!!——) ~8 Z% b- E2 O% k$ r9 T
A:Gaufrette . a$ V8 m. W" \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 ^1 M( X$ n$ S4 K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' u0 f1 G' |; VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) M# z7 ?9 r7 L- r6 ]+ z) D
+ ~* w" E3 i) r7 C: m$ s2 a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ C1 d& } Z8 |) M! v9 T
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)
; e# |+ d- Y1 y n1 x( J4 Y SA:Cilantro 胡荽叶 香菜
+ \& |+ T6 ^+ t7 A: fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 x1 g( _; d4 l3 Y! M
: w- ?% f# g4 {9 |" Y
60.Allspice is made from:4 G! U% G0 ` t
多香果, 多香果香料是什么
3 b5 V0 ^' I8 d# J" v3 t" Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 B U# N/ y' W% y5 fA:A dried berry 干浆果
; L8 Y$ q. N* i" i& F2 O/ c$ K; g# |4 E
61.Which of the following are used to make a sachet d'épices?8 V. \, V, F: O
下列哪些是用来做香包德épices?; J. x. @& D" q6 H6 N; }+ K: l
http://www.sachetcatering.com/; A3 r0 g3 a" G, O6 f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& J) T" w9 b8 Z1 A% j# t+ H0 w
- k* n7 r5 I+ N
62.Which of the following condiments are not soy based?! P8 ?& U9 h* L' z2 q7 V
下列哪项不是酱油调味品的?: G1 u9 K/ t' I* V/ t" b. l1 b6 {
A:Wasabi 日本辣根' e6 F0 z( a7 [" w6 S8 W
# l. \5 [( ^* c6 U1 }0 Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 y }* ^3 d8 g% f3 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:
% @0 j" z1 V7 ]7 N- C7 CA:Pasteurization 巴氏杀菌
) t( R$ _) h- t( ? I" c4 z3 d: m8 ?; p4 D1 a) J
64.Which of the following steps is not the correct procedure for whipping egg whites?# q' G& t+ [" l0 S6 g% G6 [9 C
下列哪个步骤是不是正确的蛋清搅打程序?
' M2 E" V' e y0 LA:Allow to rest before use. 允许休息后方可使用。
2 h# W i: q' A+ i
# k3 L/ }. ~4 n65.The weight of a large egg is between:一个大鸡蛋重量介于: l h2 a; N2 i, ^# Y
A:56g and 63g 56克和63克' k9 Z8 t, \2 C5 R
. t" L' x, i+ v/ z: s
66.Evaporated milk is a concentrated milk that is produced by removing" n) i" V- ?# o/ J7 r8 H7 J
炼乳是一种浓缩牛奶 是去除什么做的 e% M) Q4 ]2 H
A:60% of the water 60%的水% w7 z }! W1 q- \
- b' `: K1 B- Z' ?/ @
67.A method of cooking that transfers heat through a liquid or gas is:
/ [% f: o9 S: t4 ]* r* }一种烹饪方法,通过转移液体或气体是:- C3 u* e$ D) I5 v
A:Convection 对流# r0 X% W) h) r
/ E+ k/ D0 U8 x; N: V; q1 G4 A
68.The cooking of starches is known as 烹调的淀粉被称为
2 [ D* B1 |. R5 X8 f. tA:Gelatinization 糊化
! E4 O' R1 C, s H- ?0 G9 o# |1 i: h' ]: [# F/ l/ Q6 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( W6 q7 p; ~7 S/ G6 pA:Braising 烤& _7 y; W7 s% w4 E' t6 S9 z" q
( [- V7 v$ B6 A! n) i2 L70.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:
# F/ c5 s, j+ z1 U ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 @. J' e/ X1 ^% k0 B4 S
* D+ i7 z7 a* E5 x/ A0 J71.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 Q+ b; h7 {" i# m
A:Fumet 原汁
1 o6 x" B$ \9 p( B& l
+ ~3 {* {5 f# k8 r e s4 q72.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
9 p A* n3 ~' d3 p6 Z$ B& AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 G9 |# `! T+ V* S
8 K& r* q% b- V9 t3 K8 l- a% ]73.Which of the following is a principle not used in stock making?% s5 K% G( n# h* g1 y) K4 F- t
下列哪一项不是用于制造高汤(低汤)的原则?9 d* s0 z1 R) N; `
A:Start the stock in hot water.开始在热水中操作7 M% B" A. q$ l3 f7 X1 P
. t6 [5 x, o' _# e) m& N: ]% @
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4 A8 D q3 c$ D
A:Remouillage 法语熬汤
9 m7 ^* Z* W; d3 S8 u) `4 Xhttp://www.haibao.cn/blog/post/176242.htm |
|