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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:$ \( H/ Z/ v9 z) V8 f
哪位厨师最早带来高水准浮夸的美食: m' b3 J7 g/ R) [4 H
AAntonin Carême 人名 安东尼·卡罗美
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. G0 x0 `9 k6 z* j4 x' O K: o2 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
p5 i6 a( T* B8 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ |, O" F) [% K E$ c2 e# \
A:Cast-iron stoves 壁炉/ r `5 B2 I/ w: S8 N, S
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:8 q5 `, W" y0 G. t. s' n
法国术语,用来描述roundsman,或摇摆厨师是:
* F1 _' }) H# A8 L. {( FA:Tournant 图尔南
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& b1 _/ x9 W8 h' j29.Another term for the wine steward is:
0 M6 \. L7 V$ a) N0 [) E葡萄酒侍酒师的另一个术语是:7 o8 t. m N: o6 ?! H/ V% I0 w
A: Sommelier 侍酒师( e. M# }# r0 O6 R. d
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30.Molds, yeasts and fungi are examples of a:4 {% T+ F' C- g& p+ I3 P
霉菌,酵母菌和真菌是一个神马例子; |/ m- z* I' F
A:Biological hazard 生物危害$ Q3 \0 Q$ j4 y) r3 ~
- o' J: l- u3 w2 ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 ^5 Q4 L" i! y; u, a$ U* Q+ u5 X根据加拿大食品检验局,食品的危险温度区在多少之间:; k8 h2 E( q: O/ {0 v. y" D2 M }/ [* a
A:40° and 140°F (4–60°C) 4-60度0 i0 y% H/ u6 g
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32.All bacteria need the following for survival:9 \: p/ l/ P4 X
所有细菌生存需要以下哪些内容:- b \" l F' u% g6 B! m+ b: B3 ~
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. A8 X0 {# O; a4 x. }
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33.Which of the following correctly represent critical control points in a HACCP system?/ [- ^; H1 g A: b& k. ]
以下哪项正确表示了HACCP体系的关键控制点?
( [& m/ c1 a* t* V8 F0 b5 ?. sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 x: E0 [; Z5 u* W食谱,接收,储存,准备,烹饪,保温,冷却,再加热: u7 z1 _# } C0 X2 p5 E# l a2 e
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34.Which of the following is not an example of a carbohydrate?
: U$ D' a7 L! Z p下列哪一个不是碳水化合物的例子?
/ N% T' r5 Q$ s9 B! R. GA:Essential nutrients 必需的营养物质& J3 H5 ?# l1 d: |" c6 [
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35.The process by which a liquid fat is made solid is called:0 s! ?: I. X9 C+ J* U. B
液体脂肪做成固体这个过程叫什么, f/ {; P8 b: g, k3 V
A:Hydrogenation 氢化$ K5 J! p, C3 ?" c+ o
7 j2 a. d: A* v; C36.Which of the following is not an example of a fat substitute?
~+ }- v, b% {( g下列哪项不是脂肪替代品的一个例子
1 O; ?5 E$ D- N- d' b& mA:Acesulfame K 安赛蜜K表
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2 A0 X" M1 |- K$ t9 Q; P37.Health Canada requires that a product labelled "fat free" contain:
0 {' D& H0 ^. Z0 m+ _, T, [8 M加拿大卫生部要求的产品标有“不含脂肪“包括:+ N" Y/ G$ |0 {9 k' k% `+ @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 m* S) m& H" g: m1 \- I38.Which of the following is not a problem associated with converting recipes?
( b# I6 c+ D1 b3 |+ ]. d下列哪项是不相关联的转换配方问题?; n: B: _/ j3 h, Q8 [
A:Unit cost 单位成本. B* g7 ~/ E$ X" s: Y2 Q( B* @
" \+ @& p& a: s/ @ r" m) w: Q39.The condition or cost of an item as it is purchased from the supplier is called:( K* X+ `$ r7 a- m
从供应商采购的物品的品质或成本叫什么
& V1 a8 p, H8 R# x+ G) CA:As-purchased cost 购买的费用
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/ @9 |/ S5 l% B; j, w; O( [" X1 j40.The amount of stock necessary to cover operating needs between deliveries is known as:
! q/ w' J$ k/ ?9 v在新货到来之前用于日常所求的必要库存量叫什么
& t! k# V9 X8 CA:Parstock 基本日常最低库存0 Z! v4 n& E+ v' C
7 Z1 @0 `3 b' f41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 @, a/ w+ q4 u4 u) x下面那个缩写是用来表明正常库存流程?/ U' M; y& V% S9 z% }( k" a
A:FIFO=FIRST IN FIRST OUT 先进先出* L- Y& N$ o% i6 R
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42.Which of the following knives is used to turn vegetables?- r5 c* Y' A# O8 V' x# W
下面的那把刀是用来打开蔬菜吗?) _1 P0 ^; J6 i: t0 e2 c, T1 y
A:Bird's beak knife 鸟嘴刀
; U! ~$ ]" v0 j) Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 H: _& L& w) y5 Y }6 S2 p) f43.What is an instant-read thermometer best used for?, [2 i# ~' r5 g+ b0 q$ Z0 Q0 Q
即时读温度计最好用于那方面?
: ]4 i3 o" W; rA:Checking the internal temperature of a roast 检查被考物品的内部温度+ f1 ] y9 @. V* {! S: {8 L* j
( {" w+ ]$ l% f% S( Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( c& z* Z/ Z* R# K下列哪些金属材料受热均匀,通常用在铁板而且非常重- |1 I( r ?2 g+ t
A:Cast iron 铸铁, }1 i% r8 J. x6 W( @5 v, b
- a$ n0 T# v7 _" V# x9 a: C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 I3 y/ O) Y# N. C) Z k; \2 n4 b哪件装备下面有一个可移动的碗和一个S形叶片?/ E7 x* ?4 L" V- c& K
A:Food processor 食品加工机
8 E8 w- c* a4 ahttp://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?
( l4 x- T2 o9 L6 b下列哪项不是用刀的安全规则?
5 U& D: N6 a0 z$ x: u$ XA: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:7 Z! n5 P L, X, w0 X! o$ L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* _# |2 v; l7 O6 Q* q- q' t# ?
A:RondellES
3 ^6 M+ H) ~! W( D! Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 G& @3 O. o" S8 L' G3 X下列哪项是切成小方块用于汤的装饰?
9 E" T2 h# f) J" t$ uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; |" B; g8 @' y0 W: i/ p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 { S' E ?5 V1 u, U I9 e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!!——
. l6 z4 f' ^3 E6 N7 ]A:Gaufrette ' e. g$ D# c, V: t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! k$ p6 @' m c/ a1 A8 x* l4 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( B( H+ x8 A7 I/ B, w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; l4 {+ F7 d% I9 G2 W- b
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, t2 _7 i. q" X" y$ e1 _
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, l5 T. c" D8 U4 G% f
A:Cilantro 胡荽叶 香菜
) P, J0 K, Q" Y U/ q! q) Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, }( E. F$ K7 ?/ h: g' ? b3 }" |- Q
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60.Allspice is made from:8 a0 m8 m4 e- `6 N' C6 e5 J
多香果, 多香果香料是什么
" N4 g4 v. z8 P7 Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 S. _) O8 |4 O2 j+ S1 SA:A dried berry 干浆果
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# e# \$ n6 J9 ?4 h. v61.Which of the following are used to make a sachet d'épices?
. h: P. r2 c+ `! c& @& S下列哪些是用来做香包德épices?
5 T! F% r5 I# U: I' chttp://www.sachetcatering.com/' J% ~" s3 T: C3 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 D2 s* `9 V8 K1 ~" h
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62.Which of the following condiments are not soy based?
) e' y5 Z4 l, j9 L, l& V下列哪项不是酱油调味品的?% o% L/ B8 o u1 j, r9 F: {
A:Wasabi 日本辣根$ |1 U( j' _' k, I5 g+ l/ L9 _- x: ]
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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:$ f, a+ h/ N y# c h- 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:: _8 F& `0 L! o; r" w: Z
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; ^8 G7 }* c6 h- U下列哪个步骤是不是正确的蛋清搅打程序?6 ^! H9 u$ `2 R, I, d& ]% A4 G
A:Allow to rest before use. 允许休息后方可使用。
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: @# b5 ^$ f k+ ]" W" @# F6 F9 P7 F65.The weight of a large egg is between:一个大鸡蛋重量介于:
! l( m8 t0 a$ |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# A& o9 a0 _+ F
炼乳是一种浓缩牛奶 是去除什么做的8 o5 O: Y0 B' s+ I
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:
; Y/ W$ V, v# I4 Q: P2 T! u# Q4 |8 h一种烹饪方法,通过转移液体或气体是:( g9 I: J5 j) I6 z
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
+ v2 y" {4 F/ G8 X, c1 D7 SA:Gelatinization 糊化
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/ H" y+ S2 r4 r! v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 Q1 P7 v. D/ F2 \7 g
A:Braising 烤. | T- T2 ?( n9 G0 _/ N& g
) x& T# ]1 {' H2 n* ~! `6 V* R70.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: [& D2 p! j. T( E1 w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# y# {" Q2 f$ t) \1 p% i9 E7 e+ [
5 m7 R1 A7 m5 i& v/ `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' W5 X6 v& q6 v# y0 d. M
A:Fumet 原汁8 [8 P0 I& L0 G6 X! U- c, t2 g$ W
4 v( o4 a+ h" V7 j8 U7 v; S( F72.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7 ]& q7 a1 g6 _. a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! T% Y8 B( W) ~& `
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73.Which of the following is a principle not used in stock making?( B, [) b, j. c: w+ Q
下列哪一项不是用于制造高汤(低汤)的原则?
, f# |0 y z7 Y# p3 O0 bA:Start the stock in hot water.开始在热水中操作' ?0 G7 d- C$ G
T; e1 p- {3 ?+ r; H+ n+ b+ ?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, R m4 }- g: E# p x
A:Remouillage 法语熬汤
- M9 M6 [8 r5 e/ u) q2 I1 yhttp://www.haibao.cn/blog/post/176242.htm |
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