 鲜花( 33)  鸡蛋( 0)
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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:6 j) r ?/ @) o
哪位厨师最早带来高水准浮夸的美食
& J8 U8 P( q& f+ W, oAAntonin Carême 人名 安东尼·卡罗美
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Y/ ?. O9 m r o" s& X0 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! r+ o- e; ]- y* ?% 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 }% @9 x/ q( o( x0 `7 x
A:Cast-iron stoves 壁炉
0 {0 o6 {0 s A1 `% s4 B5 }http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! M# @1 b; i( M3 L. `9 ?法国术语,用来描述roundsman,或摇摆厨师是:
. `1 p( t9 x- p. c& CA:Tournant 图尔南* V! N" O( f5 p5 q& z3 h+ Y6 K
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29.Another term for the wine steward is:
; X+ L( Q% _3 @0 `5 P8 H. c' ]* A葡萄酒侍酒师的另一个术语是:
( V+ |$ }4 G8 h; ^$ {: KA: Sommelier 侍酒师0 Y7 V( C% G6 E) X
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30.Molds, yeasts and fungi are examples of a:1 V6 [ G3 U- W# {
霉菌,酵母菌和真菌是一个神马例子
4 ~ [! G) b) y7 mA:Biological hazard 生物危害9 Y' @* i) k! F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ ~+ M3 U8 P" u3 N* G( p9 y9 J
根据加拿大食品检验局,食品的危险温度区在多少之间:& E$ U- j1 U+ X8 V3 r# g
A:40° and 140°F (4–60°C) 4-60度
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1 E1 h( k* }1 y/ Y2 z32.All bacteria need the following for survival:
2 B0 F8 Y; N0 A所有细菌生存需要以下哪些内容:
' x: t/ |% J, cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 K- M2 i, V2 Y$ D( I
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33.Which of the following correctly represent critical control points in a HACCP system?7 J( w' P( [& f1 n! p
以下哪项正确表示了HACCP体系的关键控制点?
* s4 c$ C) P- ?% P# w; xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 H+ c9 M& Q2 W& y( ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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( K6 Q( A5 @2 k* }2 O/ l P34.Which of the following is not an example of a carbohydrate?- [/ |1 N7 f0 ]
下列哪一个不是碳水化合物的例子?
( r V9 n1 t0 j$ v$ W" W: jA:Essential nutrients 必需的营养物质
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& R! P$ F8 W+ m6 Z$ M+ g9 }) ~35.The process by which a liquid fat is made solid is called:
6 v* U! q/ R: T. E6 u液体脂肪做成固体这个过程叫什么# f' Q4 |, `3 T9 P0 z
A:Hydrogenation 氢化: u/ P: h J- `& A1 t) G
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36.Which of the following is not an example of a fat substitute?2 C( I; {, o! _4 j
下列哪项不是脂肪替代品的一个例子
; o3 f. N7 s9 Q; dA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" _; p% `; J6 M: l& X
加拿大卫生部要求的产品标有“不含脂肪“包括:3 z0 |- `. h) k2 w1 a, R. x& 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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. T$ ^4 ]+ r6 \; z- ^( v38.Which of the following is not a problem associated with converting recipes?. n# {! x# B, F4 C
下列哪项是不相关联的转换配方问题?
! C7 h- Z0 j2 w' p( J/ Y; P9 rA:Unit cost 单位成本
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' _3 P* ?) b/ h1 g$ ]39.The condition or cost of an item as it is purchased from the supplier is called: {/ K6 R' o/ u2 v5 K0 N5 k# y
从供应商采购的物品的品质或成本叫什么! O4 q* m4 h3 g- I
A:As-purchased cost 购买的费用1 P. m/ e9 U, d; f
/ z# L8 z7 F7 }# [# C) P40.The amount of stock necessary to cover operating needs between deliveries is known as:) W2 y: o9 `2 p6 x
在新货到来之前用于日常所求的必要库存量叫什么
+ B, n4 I- T4 {* }- vA: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?) T+ o( {. c4 T+ x+ J3 L
下面那个缩写是用来表明正常库存流程?$ j9 V" i) C) T2 g
A:FIFO=FIRST IN FIRST OUT 先进先出0 {, k2 s* W' ~( @3 y1 R
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42.Which of the following knives is used to turn vegetables?
, V3 Y5 G8 i; ?$ b& b, h3 p. g下面的那把刀是用来打开蔬菜吗?
% l6 G, M8 K( sA:Bird's beak knife 鸟嘴刀3 a$ S$ Q% Q: P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
, n A9 ^6 E' y8 }" u即时读温度计最好用于那方面?
g( u2 o5 t* T1 _5 ^$ gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 K# B% \- c: X: g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, G: ]8 q+ \7 P5 X6 M0 I3 L" G" x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 q& Z) u' p2 B; u. b# E U0 fA: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?9 u1 v! I- t; p" c9 k2 q) t
哪件装备下面有一个可移动的碗和一个S形叶片?6 Y2 C9 |% J' l" B8 ?& V X$ t( Y
A:Food processor 食品加工机
1 K' J9 v- u8 Uhttp://www.google.com.hk/search? ... iw=1263&bih=572/ `, ?6 X9 R8 w, E+ P
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46.Which of the following is not a rule for knife safety?( s! @9 @/ Y! |# o1 [& J& J' ]! a
下列哪项不是用刀的安全规则?
: w3 ~) | r! }0 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 E# R, W7 q5 ~0 p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! b% I9 g! e$ o1 `9 j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* ` o$ j3 X: S1 H. WA:RondellES
6 u) w5 q! Y2 d- U7 q3 |9 K: w, Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
' B: z; G1 {6 i4 k2 h. S& E" U下列哪项是切成小方块用于汤的装饰?
" m6 ]' m# S8 M' z$ `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 _& J/ n0 ?/ V7 j1 n9 F/ C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 T5 y0 f$ D/ \. a) ?
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!!——
$ _0 g/ O2 E% E7 tA:Gaufrette : G- f& S' F' m5 c; z( O& p, x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. ?' \! N' Z! Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 B) n$ }, U4 e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 G1 S5 T' a/ w5 @0 w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 O6 L+ X/ U4 B0 _' R1 ~5 u. x; Q
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)
5 V# n: L8 S" Q8 N) K. I- h5 sA:Cilantro 胡荽叶 香菜
8 D# H8 [: s3 W" e3 `2 J1 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' C8 }! D+ {: ]$ j% D) q; @60.Allspice is made from:* S9 {4 z- b1 @
多香果, 多香果香料是什么) G# p. J$ @! `) }" N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 d# c* X6 W0 m. zA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?) X1 K* [- S9 g2 C4 c5 b
下列哪些是用来做香包德épices?
/ [# V! O/ m$ }" f2 w/ H& B7 hhttp://www.sachetcatering.com/4 i( u- |; T2 p* |- G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' a2 m- _# h: }. u7 n' r9 z0 c% n/ q62.Which of the following condiments are not soy based?9 d8 @8 N8 G$ G- v
下列哪项不是酱油调味品的?/ a5 t' B* J3 |2 {! Z$ E3 {2 ^
A:Wasabi 日本辣根6 G* Y# D- x( w0 n( y2 {( B% O* T
, |7 S: V& V% j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) |2 s1 u" n; F' Q* V! S4 B8 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:4 A0 I. q$ H9 H5 s
A:Pasteurization 巴氏杀菌/ C& M% O; d8 T; Q; P% F
0 t3 _4 W6 T# Q- h64.Which of the following steps is not the correct procedure for whipping egg whites?" J9 B5 S8 `) j) z0 B Q
下列哪个步骤是不是正确的蛋清搅打程序?
" P1 t( s$ T2 q1 ]" Z# J/ TA:Allow to rest before use. 允许休息后方可使用。; x& @! p* a( D9 t/ m* g) { e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) v, {, f, g9 o j z
A:56g and 63g 56克和63克
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6 B- A: S+ x6 |# W66.Evaporated milk is a concentrated milk that is produced by removing
6 o" o9 ^2 a; y/ g) O炼乳是一种浓缩牛奶 是去除什么做的
5 u# R% X2 ]: Z. D& m" JA: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:' O& k9 w. m: c* I& P& }9 l& C) k
一种烹饪方法,通过转移液体或气体是:$ C! W/ N' T3 I4 |* j' I$ \
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
) `6 F, S0 J- j* g& XA:Gelatinization 糊化2 k: Q0 V+ f6 C5 p3 v+ A
1 f5 D5 R t6 ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; g8 A. f" G' Q/ l0 D: ?* vA:Braising 烤
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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:0 H$ h. m0 q3 e5 ^$ V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* L6 B% k) z) I* ^
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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5 l: i. l) P$ L
A:Fumet 原汁/ C' z2 X3 j6 S' q
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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5 @9 k: z+ L9 W3 L8 D9 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 s6 Y" V* O; q- I* Y
: e2 P8 W% T2 Q& g+ a73.Which of the following is a principle not used in stock making?
0 c9 A: |$ U5 ~+ e0 q3 S下列哪一项不是用于制造高汤(低汤)的原则?
4 b& O( r) W# E2 O& z, \A:Start the stock in hot water.开始在热水中操作) o9 [5 C: ?; P6 d) \) }( _& O
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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
. g* M7 t+ {& |0 X7 RA:Remouillage 法语熬汤
0 m2 h9 T+ \7 b/ w5 g! Uhttp://www.haibao.cn/blog/post/176242.htm |
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