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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 V$ _3 |; w9 S哪位厨师最早带来高水准浮夸的美食; \2 G2 ?& \. X- Y) e! J" T
AAntonin Carême 人名 安东尼·卡罗美% Z- z* x# L3 E- P* G+ r. z' q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 i, E1 y( l2 d" k9 r6 E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 [0 b( J7 n% I5 S! R) z
A:Cast-iron stoves 壁炉( c% `/ D [5 Z( {+ ~7 J. d
http://www.usstove.com/products.php?id=6: Z5 w' g0 q+ a
! Z o& U0 ~* t" d28.The French term used to describe the roundsman, or swing cook, is:9 G8 [( F- r) C- G
法国术语,用来描述roundsman,或摇摆厨师是:
1 Q/ e8 Z3 x' ~4 i8 C# \A:Tournant 图尔南* p% K2 _2 F# A" |' ^4 \2 n
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29.Another term for the wine steward is:
4 {. k; D6 ^/ r; r4 A" s# q/ t: {葡萄酒侍酒师的另一个术语是:- B+ O2 v/ P, M ^
A: Sommelier 侍酒师
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* s- u- N( F7 E5 ]30.Molds, yeasts and fungi are examples of a:
2 N! A. d6 g& ]霉菌,酵母菌和真菌是一个神马例子9 [# n0 C* G; g
A:Biological hazard 生物危害
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: k A2 z; \' S7 U$ h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 c# U; `9 R" \- j; ~+ X
根据加拿大食品检验局,食品的危险温度区在多少之间:8 y9 i" @0 M$ }, _: v' ?
A:40° and 140°F (4–60°C) 4-60度 U4 n4 I2 X% J7 ^
8 a: i1 N ~6 p32.All bacteria need the following for survival:
6 W) Z, g8 c; c所有细菌生存需要以下哪些内容:' B1 e$ b# Q5 G) L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ N; C& o0 V0 j4 O- U3 w
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33.Which of the following correctly represent critical control points in a HACCP system?, a. l" F" ~. M9 n0 q
以下哪项正确表示了HACCP体系的关键控制点?
& G" U6 z& U( ]0 h M, lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 V& v" L( y& j Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?# Z- u; }8 ~4 s9 D: O* b
下列哪一个不是碳水化合物的例子?5 l# U- M, N# O% u" ?5 q8 @
A:Essential nutrients 必需的营养物质1 ^; b5 Z6 [; i! H
) _, p, Q: G4 Z) J35.The process by which a liquid fat is made solid is called:/ c) \; s: G" h' g$ f6 g0 }. v |
液体脂肪做成固体这个过程叫什么
! t/ p' m$ m4 C! A% mA:Hydrogenation 氢化6 {6 P: Q+ \/ t/ t' D( w9 t
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36.Which of the following is not an example of a fat substitute?; z; h: r1 C y9 S
下列哪项不是脂肪替代品的一个例子, y* q6 \$ p% S4 M! ?# U- ~
A:Acesulfame K 安赛蜜K表) {" o( D9 ]: T; _4 @* b4 Q9 W
( g* Q8 H3 n K37.Health Canada requires that a product labelled "fat free" contain:( t& n, k# Y$ t( R. n |% E
加拿大卫生部要求的产品标有“不含脂肪“包括:+ @7 c8 ]% C4 O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" C( ?: `" S$ e9 b38.Which of the following is not a problem associated with converting recipes?/ W: g! _$ J8 d1 w# h) H
下列哪项是不相关联的转换配方问题?
x5 h; t! N0 k3 N: t1 u0 hA: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:
* P. p6 D, L: |' I+ w3 J# o2 S7 ~. ~从供应商采购的物品的品质或成本叫什么
4 F! F" E3 q7 xA:As-purchased cost 购买的费用: ]+ \' k: b" s
' V. K) ]/ M, X" p G40.The amount of stock necessary to cover operating needs between deliveries is known as:
# F: ]$ Q0 o% ~在新货到来之前用于日常所求的必要库存量叫什么2 k# ]8 N- `" G9 z3 ^
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?
) w+ N7 j; ]9 P下面那个缩写是用来表明正常库存流程?6 `( T3 X6 l- q0 p' m! c+ ^ T
A:FIFO=FIRST IN FIRST OUT 先进先出
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6 g& Y+ G5 U* Q1 t% o" ~6 c. \42.Which of the following knives is used to turn vegetables?( Q; }- }2 ~% d
下面的那把刀是用来打开蔬菜吗?$ {0 W1 y5 D" a4 d
A:Bird's beak knife 鸟嘴刀
7 m. R! s! Z& i: Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- A4 x, Y/ H9 m% y6 w/ V# b43.What is an instant-read thermometer best used for?
- a3 v1 `1 q. Z+ e2 `1 A% h即时读温度计最好用于那方面?& Z6 g; F) ~+ H$ T$ W
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?1 I4 a' O" F9 ?/ B3 `! z; b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 \3 f; Y+ o- z1 ~) DA:Cast iron 铸铁
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8 l" m, O7 S4 I2 Q5 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: d8 @* e0 C" v哪件装备下面有一个可移动的碗和一个S形叶片?" \5 f" ^# V+ g$ e$ Q) G; |
A:Food processor 食品加工机7 l- M' X2 @/ l, H) y( D& D# v
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?3 Y3 x3 X' r8 @+ ^; }' d l
下列哪项不是用刀的安全规则?# d5 Y* Q' x! y0 p G7 y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" ~. O7 V% o9 @$ S$ ?3 R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) }' a& q, a, X# F% X1 O, [
A:RondellES
7 P7 k' e$ ~/ b# B3 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?- M; z0 [7 W0 a& V e8 b; j
下列哪项是切成小方块用于汤的装饰?. L) Z1 M4 z+ h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
K' W) q3 Z6 [& Q, y( x$ s3 T1 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* Z$ W: {! R. t( i' f% W- o' ~
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!!——
! T3 [+ W' D6 R' G6 O7 j5 zA:Gaufrette 9 I) |$ y6 ], x3 i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; O( S1 S& v: ^: ]- [; u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. q1 [, L! Y" J2 D6 \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* x* d+ a; ]* ^1 h( O8 m9 y# j: a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ S$ |/ B( a. o 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)
t, s; Z. Y% NA:Cilantro 胡荽叶 香菜 S1 A2 _, R; u/ O% h1 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* w) x, f% L6 |% ~9 l
# c6 `' z# R0 L) T5 @6 |60.Allspice is made from:* ?" b% E; o7 F9 H$ D
多香果, 多香果香料是什么& E0 E- k% M9 a0 Q, V( O2 d8 j- g; R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' l. N+ m5 `- H- q2 oA:A dried berry 干浆果) k' t2 `' W- }! E" J, U
! P3 Z6 G7 _" b5 N6 ?61.Which of the following are used to make a sachet d'épices?4 ?8 B( T; X5 K$ X5 l3 D; }
下列哪些是用来做香包德épices?' w- g( a' Q3 [8 d: e* n
http://www.sachetcatering.com/
$ s+ n; e+ N) ?" ^A: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?9 B! z- Y J; ^+ P' h) [1 Y# P- k
下列哪项不是酱油调味品的?
: f: S, |: z! J8 }& ^- oA:Wasabi 日本辣根
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, [- p* d: n& N; u# i% Y+ m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* a5 h; a; C$ v& f7 p! v) X# L5 A
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:
* X) U! S: C5 H' T- p6 KA:Pasteurization 巴氏杀菌
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: u6 Z$ o# g/ g( K+ A! n- }: I64.Which of the following steps is not the correct procedure for whipping egg whites?
7 m5 L9 h8 p2 f& L/ Y3 r. N下列哪个步骤是不是正确的蛋清搅打程序?
$ j" `" X" R: X: bA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:( L' X& s) j3 q: f
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
2 w9 K' O2 L# X* _9 ]6 t3 i炼乳是一种浓缩牛奶 是去除什么做的
3 m% `7 a* Y2 j& ?1 C3 lA:60% of the water 60%的水
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- ^7 `( s6 H5 c" ?& \) N6 _, r67.A method of cooking that transfers heat through a liquid or gas is:/ d( K4 o0 U$ c5 ^
一种烹饪方法,通过转移液体或气体是:6 O, y" P/ p+ p; S8 s$ p
A:Convection 对流0 A" r7 k6 `) _8 {8 f7 S
- d7 |4 ~6 s/ H D: n1 z& E68.The cooking of starches is known as 烹调的淀粉被称为* J: n* I# \! F6 o1 w: I# d
A:Gelatinization 糊化1 D3 G- U: S2 M) q+ k2 [ W. H( ]
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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?
! S$ i; {& y3 T% u( MA:Braising 烤% \* s6 \9 q4 K; i
* Z9 ^7 Y A! A70.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 W2 |4 i* Q! j. J6 Y* a9 N: z: hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 F. B6 y/ p9 M, j& {- o71.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
6 Q& `4 }* x1 J0 ~+ jA: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
, f8 Z2 m* H& Z" d" VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 o1 i8 g- z$ E9 G( L0 Q( x73.Which of the following is a principle not used in stock making?* N% g# w5 u. f; j# w! ~
下列哪一项不是用于制造高汤(低汤)的原则?' {5 i) b- a5 ~- c/ o
A: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
1 K4 X `3 Q) f! I' q3 b0 C+ k# O4 rA:Remouillage 法语熬汤6 b {$ X% `: F( K6 ^
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