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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:3 v- P, w6 R/ N
哪位厨师最早带来高水准浮夸的美食- J) L! [: ~7 y. Q% k
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:8 F+ d! m* _9 P" ?7 l8 t6 o% x. K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) H9 g; ]) l+ e4 M* C8 u
A:Cast-iron stoves 壁炉
0 O/ j- f* O2 b, H+ @* x( Z uhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:+ ] n- O! C$ \- E2 k; `+ k' K
法国术语,用来描述roundsman,或摇摆厨师是:( r5 _+ l0 H" ? W5 F; G$ Q) l
A:Tournant 图尔南
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4 ~+ \" m& Q! |' i8 H% }6 L* ?29.Another term for the wine steward is:
8 C' ~. G$ L; k, f/ r: f3 d, ~& g葡萄酒侍酒师的另一个术语是:
' Q: v; J; _7 eA: Sommelier 侍酒师4 d3 D5 i9 N4 C7 R6 Q4 A! g- R0 h! S
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30.Molds, yeasts and fungi are examples of a:3 h. H4 v) l* R' ~/ [* X2 m
霉菌,酵母菌和真菌是一个神马例子+ v: H+ z" y5 ^2 \8 v9 p2 A" k
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# K& I! w& e. |* w
根据加拿大食品检验局,食品的危险温度区在多少之间:
) _* u, K( `! H* k+ ]/ uA:40° and 140°F (4–60°C) 4-60度1 f4 p Z; V' I d0 R: k
/ G" u+ g6 U7 N9 F2 z, t32.All bacteria need the following for survival:
, o& p8 _9 {) B7 Z4 m/ s! h所有细菌生存需要以下哪些内容: x6 t" ]7 e4 C1 a6 r) J( }
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
/ {3 X: x* \9 W以下哪项正确表示了HACCP体系的关键控制点?2 C6 \& k; |' }0 K0 x9 |. K! F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 O% I S4 C1 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 l- `$ P+ Y- O/ S6 P9 A
+ z0 _7 ]: \ z9 D! s2 S6 @34.Which of the following is not an example of a carbohydrate?8 S& c) g) j; l; C, ]6 K" X
下列哪一个不是碳水化合物的例子?7 `; [' U! H/ ^5 w' |
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
8 [2 W. o& ~# E! V T液体脂肪做成固体这个过程叫什么1 b/ V5 w7 _- n
A:Hydrogenation 氢化
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* F$ i4 e" D8 Z& q2 b36.Which of the following is not an example of a fat substitute?0 V- z. u, J$ Y3 r0 Z1 ]: ^1 B
下列哪项不是脂肪替代品的一个例子
- d) y9 m8 ?- x9 m5 FA:Acesulfame K 安赛蜜K表8 ?; S: q7 o# Z
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37.Health Canada requires that a product labelled "fat free" contain:8 A+ ^+ ~: o/ { `% c$ D
加拿大卫生部要求的产品标有“不含脂肪“包括:
( q: F$ |4 b" A8 p9 T" _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 J- p2 i, R% Y$ V9 ~5 ]38.Which of the following is not a problem associated with converting recipes?
4 O# D1 v s, ?4 f) d下列哪项是不相关联的转换配方问题?
# ` A. K3 e) S& l6 M/ wA:Unit cost 单位成本# j5 a5 n2 S+ N9 m7 y/ p6 a: H
$ G* _( T9 L( _; T2 K9 j" Q$ z39.The condition or cost of an item as it is purchased from the supplier is called:+ i- h( u0 X& L% D* _% ?
从供应商采购的物品的品质或成本叫什么
+ a5 B( R+ [2 DA: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:
, Z: M; W% s% T" M2 K% f$ L. p" H在新货到来之前用于日常所求的必要库存量叫什么# E% d" K' ^) a- _4 a
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?' W8 `8 t5 r) j1 V
下面那个缩写是用来表明正常库存流程?
3 F+ y- ]+ ^. V8 C9 `6 g3 \A:FIFO=FIRST IN FIRST OUT 先进先出$ q# r! `) m6 p" I' [" Z- I
; [. `; w: h% n' w42.Which of the following knives is used to turn vegetables?2 U2 C3 C) n4 {, I) @" t8 H I
下面的那把刀是用来打开蔬菜吗?2 I; q" ^3 m; ?# A7 u4 {
A:Bird's beak knife 鸟嘴刀
4 G. I/ z$ j" f2 c S: x' C8 q9 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* l7 D! J8 D2 r
即时读温度计最好用于那方面?
O: P" }# N3 R6 c1 a& F, yA:Checking the internal temperature of a roast 检查被考物品的内部温度( r* J5 [! A3 Q
+ n4 s: i/ h$ v% W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* a5 G# M9 o+ R& B9 M3 R下列哪些金属材料受热均匀,通常用在铁板而且非常重6 s) B/ b: l) ^$ T+ l6 n# X
A:Cast iron 铸铁4 r5 ~. e2 w8 E) g" W, X* L
/ T! \' ^7 I. J# |! x; G7 L. z5 ~+ ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& E w. C3 M3 N3 T" ^5 ?哪件装备下面有一个可移动的碗和一个S形叶片?# [# s0 ], n& Q
A:Food processor 食品加工机
8 {7 u/ C6 U+ w4 C& ~6 qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 L# S$ P& J0 b4 a0 d5 {46.Which of the following is not a rule for knife safety?
) g8 z$ `* Q* v- P) p下列哪项不是用刀的安全规则?( D E6 P$ g- M8 e/ T9 h9 d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 _' g& O( ~8 M/ d' f5 W2 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; K8 Q% Z1 X1 h5 w! t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% A4 f. e2 f! m3 }; S p
A:RondellES
3 j& o9 U9 y5 D" J* Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# v; y& |% J* z2 s7 E$ B; e
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48.Which of the following is a diced cut used to garnish soups?* |2 H: U; y7 c' t+ u
下列哪项是切成小方块用于汤的装饰?5 \: s m3 a* n C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) \4 S) K2 V, _" l: x7 n# N- a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 X0 ^; m, _& c& t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!!——! U3 B8 D; i# l- `8 `3 ^9 s
A:Gaufrette
8 A4 V- B( B' |% B. \3 S# Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 J. J1 K& g' G' b) Z% W7 I! r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 [2 b. e$ Q$ {' P% _# _) S7 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% K- t" Y+ x5 G/ \8 M2 ?) w/ Y8 s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
i# W6 l) ~ _) M9 j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)- V( A a2 d# n9 r# o9 ^1 ~9 j7 ^
A:Cilantro 胡荽叶 香菜
$ m$ a7 P( k6 C6 M N Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, z- L+ J( X& k3 T60.Allspice is made from:
+ t* W1 D/ ^" c 多香果, 多香果香料是什么
7 e! x: D' {; J$ ]% j; o2 L5 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# p; Q" z, d8 @( BA:A dried berry 干浆果
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& [( Q6 i* G: |3 f" x61.Which of the following are used to make a sachet d'épices?
# x& p2 N2 H7 p下列哪些是用来做香包德épices?
$ T( i4 g [- M7 ahttp://www.sachetcatering.com/
2 `( o4 F. |' {' H- BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
( o; B6 R+ `0 \% ~下列哪项不是酱油调味品的?
, X7 g6 T# t: `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:5 U0 S3 A# @# ^5 W/ Z8 \
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:7 j1 @: c* M0 s( |3 v: s
A:Pasteurization 巴氏杀菌9 l$ U4 X% l+ l6 r
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" n S# P Z& |& k6 F2 t+ A下列哪个步骤是不是正确的蛋清搅打程序?
4 B! V' J* q6 cA:Allow to rest before use. 允许休息后方可使用。
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( m3 b f5 B% ?( I+ h2 Q0 U65.The weight of a large egg is between:一个大鸡蛋重量介于:
# V; f" c/ B" Z4 l/ E3 [/ y0 f8 f* NA:56g and 63g 56克和63克0 l5 k/ e& m3 V' z: ~7 K2 H# E
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66.Evaporated milk is a concentrated milk that is produced by removing
3 _6 U$ {+ [" S/ `1 {- c. a炼乳是一种浓缩牛奶 是去除什么做的. C7 W# g4 j B
A: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:: ?* \: Q5 |2 x
一种烹饪方法,通过转移液体或气体是:
+ q( S% K- e+ A5 mA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' I6 Z. |9 j$ d. k" i6 h3 }* z
A:Gelatinization 糊化5 r% A+ {1 o- r8 V1 x3 r; c
2 x ]# l! V8 T2 m- t9 U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% h0 h2 s4 O1 F4 n
A:Braising 烤. k$ \' t# ]5 T" Y. J9 h
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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:( k0 D6 n ]0 D/ c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 E3 J1 g M# R* z71.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" v% ?3 x7 j3 d) o4 n' }
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$ Y5 j5 w+ t6 O1 D3 Q) H8 K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 S' _! U9 l- p
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73.Which of the following is a principle not used in stock making?: y( x6 [5 i# X) O6 Y. d
下列哪一项不是用于制造高汤(低汤)的原则?
0 c- b) B/ L: Y3 E+ A- d* j* i4 UA:Start the stock in hot water.开始在热水中操作
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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
3 [$ _5 O% `* ]5 Y+ SA:Remouillage 法语熬汤/ i) {. S4 t% M! s- r7 F, d
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