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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:) t3 M) b. r% k2 J8 d, _' M" ]$ a
哪位厨师最早带来高水准浮夸的美食
! q: j" x' n7 p4 z3 wAAntonin 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:- H: j+ @$ 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 。
& p8 \ P! S7 D% b6 |A:Cast-iron stoves 壁炉
. ?0 S7 ?5 o! c" g; ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# e% l7 R& P7 L+ W1 x
法国术语,用来描述roundsman,或摇摆厨师是:
; F/ ?3 T! Q F7 j' IA:Tournant 图尔南
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29.Another term for the wine steward is:
5 d+ }9 y) S" f9 J2 U葡萄酒侍酒师的另一个术语是:
+ W& Z X: }! ^8 Z7 zA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
/ R/ D5 P2 L0 d+ M0 e霉菌,酵母菌和真菌是一个神马例子
. v; C1 _8 I% J9 r! LA:Biological hazard 生物危害; F1 `- U& O% o( }) r: [: E+ F
! }8 i1 T2 Y: D' U$ Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ t; x9 U t1 C+ Q {/ e! }
根据加拿大食品检验局,食品的危险温度区在多少之间:' E0 t, h# b q9 E( Z
A:40° and 140°F (4–60°C) 4-60度
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5 |& l5 D8 m1 J. i3 X I32.All bacteria need the following for survival:8 }, `0 w* y( U G$ X5 i, c, _
所有细菌生存需要以下哪些内容:
, b# s X1 ?/ c/ A! m t7 kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 K8 w) m7 L1 o0 _+ Z
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33.Which of the following correctly represent critical control points in a HACCP system?: [; q& c. @( [6 _/ T
以下哪项正确表示了HACCP体系的关键控制点?" I' P0 g# c" D, m' d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 A; c! N" f4 }, ?9 S: u+ `
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?
2 v4 Y: E; {/ h& \0 C- A下列哪一个不是碳水化合物的例子?; V% ` E% g3 E! g3 n: }' V
A:Essential nutrients 必需的营养物质6 d. `+ X) G% M5 O3 w6 E3 y- E
# z* k* s% {6 e# f& C3 C35.The process by which a liquid fat is made solid is called:
" z1 A1 K! v! y液体脂肪做成固体这个过程叫什么
1 \' I3 i! b# ~* jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
, a @( ~& I- F( \$ Y' \下列哪项不是脂肪替代品的一个例子3 A X3 s9 L# J
A:Acesulfame K 安赛蜜K表
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- Z- c/ D: T0 }37.Health Canada requires that a product labelled "fat free" contain:) d: A4 Z2 t6 n9 C. t
加拿大卫生部要求的产品标有“不含脂肪“包括:0 ]: u1 l, E. V) w8 ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ E! e h1 ^' s$ g# {
v9 P+ @; G( J. W5 v8 _9 _) z38.Which of the following is not a problem associated with converting recipes?# i1 e4 v ^5 [8 u
下列哪项是不相关联的转换配方问题?" `( J* @+ i! _ O4 J, P. N3 h
A: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:
, w! V* \5 g @从供应商采购的物品的品质或成本叫什么
4 R+ U2 O' }) U2 M aA:As-purchased cost 购买的费用% t/ d6 G+ t9 ^$ m) A3 [; _! H
: t0 ]) ]7 b1 b* G( h2 |: m4 U40.The amount of stock necessary to cover operating needs between deliveries is known as:2 ~0 t6 e7 G! d
在新货到来之前用于日常所求的必要库存量叫什么5 R' Y6 ]: i- k* r
A:Parstock 基本日常最低库存" z; V+ S5 N% |3 }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
|' m! o/ w* R0 W, C下面那个缩写是用来表明正常库存流程?* p$ H- z9 ~- \2 j) D; [; a2 H1 Y
A:FIFO=FIRST IN FIRST OUT 先进先出; t H$ N6 C$ Y
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42.Which of the following knives is used to turn vegetables?0 {. N1 a% x( ]9 ~3 j: x
下面的那把刀是用来打开蔬菜吗?/ ?9 `0 w. a; h+ l
A:Bird's beak knife 鸟嘴刀
1 \; q3 e3 K: w5 ^# \, M' phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?8 ^- Y: Z8 `; |- @4 z! z
即时读温度计最好用于那方面?8 E0 N v0 ^* ?7 M2 A8 w
A:Checking the internal temperature of a roast 检查被考物品的内部温度' M9 z) y1 W/ }
9 H7 d, N+ `. P+ D8 k: y" z3 e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) Z% G' u, I0 S, w$ a下列哪些金属材料受热均匀,通常用在铁板而且非常重; ]6 c6 _+ b7 F6 t2 p
A:Cast iron 铸铁$ f; O' R% d2 q e
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: B4 {8 R; {0 E" A" P哪件装备下面有一个可移动的碗和一个S形叶片?
' b0 N) x' ~) S) x2 ?3 XA:Food processor 食品加工机
* W- e! V5 J7 X Z1 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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4 ^$ [% r: _6 U5 p2 J46.Which of the following is not a rule for knife safety?
$ D, z3 E0 Q$ r$ f/ g+ P, `/ y/ S0 R; B下列哪项不是用刀的安全规则?
B0 x2 P; ]7 y4 zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 j# Z2 Q1 I% a" l+ W4 D! `* O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- |$ s+ [: n: \6 C9 _0 e3 ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" q' z: \: p3 {9 _% o+ y# K
A:RondellES
4 d% F: \; N, S# f) Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 a+ @( A) C5 a4 ], d( \9 T
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48.Which of the following is a diced cut used to garnish soups?
" B- v5 T% j/ F T* X8 R, O下列哪项是切成小方块用于汤的装饰?
% b3 f7 o7 s, y/ ~% d2 e4 F0 mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 j( o9 m, N- { K @% g( _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: h( O. n4 H3 @' G( v8 _
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!!——9 d0 ^; f+ {' J9 c4 D8 n
A:Gaufrette 7 ^2 S7 |" b( _5 O' ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* m. W, r2 l5 u2 ?2 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, b' s6 r+ M/ z7 v$ L4 @3 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 x" H: {( n- j' Q# m
% w* s$ O8 P# ^5 A& p* E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 t" R+ t- \3 {$ ]! m1 s
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)) r2 e' ?& Q. T7 c
A:Cilantro 胡荽叶 香菜
; n4 w8 n5 g- }8 w, [) T, Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
5 t9 g6 W7 n& j; Q/ r& N4 {" [5 s 多香果, 多香果香料是什么
; V) ~$ _7 Z4 K7 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 L5 l7 J0 ]6 p5 tA:A dried berry 干浆果. ^$ ?* ~% y! w/ J) l- j
2 D% G# [$ @( v: T61.Which of the following are used to make a sachet d'épices?& K$ Z4 n, Q* M' b* |- t+ E0 U
下列哪些是用来做香包德épices?
* h8 K/ d$ `. j& ^5 j3 Ghttp://www.sachetcatering.com/5 [6 V6 z \$ l
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?: e7 x' m' t4 L. W$ {9 r
下列哪项不是酱油调味品的?
, m" U: \' I4 Y; \4 N( ?A:Wasabi 日本辣根
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+ r2 ?) {9 a/ ~# g M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# G5 ? R9 J7 B( W
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:
3 E% M# h4 K4 z4 ?A:Pasteurization 巴氏杀菌
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4 k: G( ?0 }8 Y* V; B! R64.Which of the following steps is not the correct procedure for whipping egg whites?1 {8 k6 g6 X& Z- W$ J& P6 I |
下列哪个步骤是不是正确的蛋清搅打程序?5 _. n* ?! D' c# ~0 I9 y
A:Allow to rest before use. 允许休息后方可使用。
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- U% K) E( J, ]! F* d* ?2 }- v7 h& h% r65.The weight of a large egg is between:一个大鸡蛋重量介于:
. j, A6 ~3 D# W$ F! M, ?2 CA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing% y2 ?$ k0 u- Y; V8 ]
炼乳是一种浓缩牛奶 是去除什么做的4 ~7 P( U. u% n8 I
A:60% of the water 60%的水/ h- s% q; B9 M4 }3 L0 i y+ @$ B
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67.A method of cooking that transfers heat through a liquid or gas is:
3 N G j( z1 E% z$ Z一种烹饪方法,通过转移液体或气体是:
6 a# Q+ R/ P+ y1 z* W% IA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( m$ s7 \/ v* x) YA:Gelatinization 糊化! `" P6 Q4 u2 i: S8 v3 j
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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?9 v f6 ~5 e/ ?' H& o2 a& V6 m& j
A: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 k- E) t" S- m: [; Y6 W; OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( S9 R+ a% {) J4 v
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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 d, T u2 Y9 g% _! r5 I
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
8 t- }6 }0 o* [3 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 D. l& _7 v0 d! h5 f$ T73.Which of the following is a principle not used in stock making?
. e% N @& D y: l下列哪一项不是用于制造高汤(低汤)的原则? F+ b7 _# N. O
A:Start the stock in hot water.开始在热水中操作' {2 E6 B0 e' H9 O6 x
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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7 c' M+ G- Q- X& I& b4 S$ \
A:Remouillage 法语熬汤2 }+ O' j1 @' L
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