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26.The chef who is credited with bringing grande cuisine to the forefront is:
) R2 m) y0 E( ]5 v哪位厨师最早带来高水准浮夸的美食# H! q/ |+ H) L1 b; x) y2 E& _
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:
/ i/ D ~) s* V! l/ t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, L# ]* j& q# s7 Q* e6 TA:Cast-iron stoves 壁炉
8 N% ?, M% O7 f S' G+ ]4 nhttp://www.usstove.com/products.php?id=6" s0 u: C1 `* u% x
9 T0 o2 V: g& D% ^% y( G2 ^2 X& N28.The French term used to describe the roundsman, or swing cook, is:
( _7 [- {! r; }9 [# k( |) a法国术语,用来描述roundsman,或摇摆厨师是:- m8 n9 I0 A% ]; }; S7 Q) k2 e
A:Tournant 图尔南
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. n( ^7 b5 V7 e$ F7 D9 Z9 J29.Another term for the wine steward is:
2 b0 e1 ^/ M ]& ~% M! Z葡萄酒侍酒师的另一个术语是:
1 C$ |7 J" I9 T- z! b4 SA: Sommelier 侍酒师3 S$ I2 u7 S' _. J
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30.Molds, yeasts and fungi are examples of a:
4 `- O4 @% Z4 C) ^: F" v4 b& b% a. ?9 z霉菌,酵母菌和真菌是一个神马例子; i; Q& S& | X. e
A:Biological hazard 生物危害- w, [1 X0 W! k: r* \ d3 B
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& w5 _6 M3 k. E3 q Z( n+ B3 m4 a2 |
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 a/ x/ l ~; Q! H& u! t8 fA:40° and 140°F (4–60°C) 4-60度+ K- d) @+ ^! ~
g1 h9 |1 t& I7 K' z32.All bacteria need the following for survival:3 Q% H: D+ f6 z, B( T" w: k& r
所有细菌生存需要以下哪些内容:' T: r# Z5 |/ x; ?8 x4 R( O. d$ u2 g
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" Q: O' S$ u8 d% f* W- p
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33.Which of the following correctly represent critical control points in a HACCP system?* T" R# {/ {, Z
以下哪项正确表示了HACCP体系的关键控制点?- ]% J8 Y9 B( r& {* r w% {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
Y# k; [# S( _% _: L食谱,接收,储存,准备,烹饪,保温,冷却,再加热& [% I. t2 z" j# i8 I+ q6 D
( i5 ~9 d. j4 G' Q- Y# \1 j7 S34.Which of the following is not an example of a carbohydrate?. g5 |1 O8 }& |$ d$ v z) {+ A
下列哪一个不是碳水化合物的例子?" W) h/ O& I/ j r6 {% |* j
A:Essential nutrients 必需的营养物质
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( r* n/ f- c: a _4 _, |' G# z35.The process by which a liquid fat is made solid is called:
; A) X! O8 w% y j; @" a1 W液体脂肪做成固体这个过程叫什么
: U- p7 @8 j! C6 a) d2 c/ nA:Hydrogenation 氢化
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! v9 R; E; V- `; @8 X36.Which of the following is not an example of a fat substitute?
e r2 U f3 }下列哪项不是脂肪替代品的一个例子
/ i" l/ N' L1 v* G( @" z* ~A:Acesulfame K 安赛蜜K表0 ?+ X7 z2 _9 w$ z" r4 X# B
8 k2 v4 C. ]( H; T/ r# E37.Health Canada requires that a product labelled "fat free" contain:
7 Z7 E8 g- @) I. G0 _, C加拿大卫生部要求的产品标有“不含脂肪“包括:
5 m1 S0 M2 p1 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?# g1 P0 |, D* D7 A
下列哪项是不相关联的转换配方问题?
9 B9 g+ Y) Z. k4 b7 Y- D+ [A:Unit cost 单位成本9 J' v8 C8 ]. t. k
- B. q# x* e9 [+ J) \5 N39.The condition or cost of an item as it is purchased from the supplier is called:
0 L! k; N) f: Y# G5 f从供应商采购的物品的品质或成本叫什么; w$ {, b% Y$ N" F& ]
A:As-purchased cost 购买的费用$ v: K) f$ W2 o
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& t6 r9 w a5 g0 L6 o在新货到来之前用于日常所求的必要库存量叫什么
' y Z# |8 s8 ]' tA:Parstock 基本日常最低库存6 F+ p! @: f: y/ q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 Z) U- E1 D3 Z" e+ V' Z+ ]
下面那个缩写是用来表明正常库存流程?
, _( K6 _( c n9 @+ y, RA:FIFO=FIRST IN FIRST OUT 先进先出
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/ |# X& K2 e; v% p8 Z4 ~5 X$ B42.Which of the following knives is used to turn vegetables?5 A F5 n2 s! }( |! } f
下面的那把刀是用来打开蔬菜吗?! d9 ~9 E6 q5 t* B) j% |& A
A:Bird's beak knife 鸟嘴刀
; j! f$ ]1 F' Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ U* K5 S3 v3 @( C: j$ ]+ A3 i3 v43.What is an instant-read thermometer best used for?& k U" K8 n* x2 H; J! W( I
即时读温度计最好用于那方面?1 d( _1 w6 g4 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度: P8 v5 C* x7 A3 g5 x0 B4 J3 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* C5 r/ q$ r, E7 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 V9 X' R: V: B/ y3 F1 eA:Cast iron 铸铁
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+ }3 U0 k; g, S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 _( ?, @' ?! T0 |
哪件装备下面有一个可移动的碗和一个S形叶片?
1 F7 M) J0 M4 ]A:Food processor 食品加工机' S" Z* {% f# f( |% K
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?) ~# v2 r* g+ H: q" N- N$ s# W
下列哪项不是用刀的安全规则?" z/ J/ Y2 r5 {* ?" i
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:& W3 @0 ~6 G( J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' }) u0 I7 b6 NA:RondellES
+ ~4 A) x" j ^2 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) b8 V, l; |5 y0 a& [" d( i" c
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48.Which of the following is a diced cut used to garnish soups?
; r ~* ]( j6 W( D, u- |) T5 M下列哪项是切成小方块用于汤的装饰?5 |1 z4 q, }4 p+ m" r' ?' ?5 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 p! {* a* ^8 k8 A( g4 U a, b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" q6 U+ X4 U% d+ ~+ ^ F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!!——
, E( i+ O& \6 a6 x! v) o! C! oA:Gaufrette ! T( G- v6 ] `. [2 G3 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 a- R: B" z2 t2 F# p. i3 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 Y: G" j( @) I- G; D! j4 B# `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 J' e" M% a( @5 |* m9 a
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ a0 \4 e( j K6 c
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): E9 S! E# w( h/ P
A:Cilantro 胡荽叶 香菜, |" \, `/ d5 |* A# c# n, T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:0 r6 Z3 k8 b3 n1 q# n. I
多香果, 多香果香料是什么
1 }6 d4 a. D; B2 [/ zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ o( H: g1 \" F# A q+ K( A- V1 W
A:A dried berry 干浆果& @# G, h {# U4 Z0 _
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61.Which of the following are used to make a sachet d'épices?
+ W% d2 \) Q+ I: E3 M+ D3 n! ~下列哪些是用来做香包德épices?/ E0 Z/ l+ V% V$ n$ o8 Z
http://www.sachetcatering.com/
' |& s4 ?4 q p) {+ j- `5 ~3 b( gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ p# M' @2 i- [( I+ N
, v K0 L. }8 i" F) Y6 B3 ~62.Which of the following condiments are not soy based?/ i$ ^' u2 t! C% Y
下列哪项不是酱油调味品的?
- V- n9 b; ^, r8 [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:9 s9 N: 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:
9 j* a/ x5 i1 O+ ~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?) m' i9 j" ^! {# u
下列哪个步骤是不是正确的蛋清搅打程序?7 ?( i! f3 f/ ?2 z2 o4 y
A: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:; c; ~. l+ r6 }- ~% }
A:56g and 63g 56克和63克' d V" _+ M7 Y: x1 d9 U
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66.Evaporated milk is a concentrated milk that is produced by removing" J, O: |7 M* f0 ]- Y
炼乳是一种浓缩牛奶 是去除什么做的4 V) W8 D! X! C. C+ M+ I7 Q; O2 X
A:60% of the water 60%的水. |' C3 d# P6 R; h, y8 h: D
, B7 C' B, K- I: e) z& u$ \67.A method of cooking that transfers heat through a liquid or gas is:5 u1 r/ p3 L% o, \
一种烹饪方法,通过转移液体或气体是:) [5 f/ U$ ~$ c; F
A:Convection 对流
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" [/ f) _% D1 H6 P9 ?0 A: x68.The cooking of starches is known as 烹调的淀粉被称为
( a" f; [( H7 W: d& e4 L5 o$ v; n( sA:Gelatinization 糊化
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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?
( p; ]6 o9 m0 F" mA:Braising 烤
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& \9 j5 {- h: `- Q) M& t4 T70.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:. o% L9 r8 d3 ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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2 x8 U; J. z: q1 B* o9 P/ I8 }
A:Fumet 原汁1 w- c$ m$ {; s" G. o
$ s& f+ e" R$ f1 c72.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* D; d$ E, c1 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
( T2 _: O$ l& T+ d下列哪一项不是用于制造高汤(低汤)的原则? b5 Z0 i: d, T5 f
A:Start the stock in hot water.开始在热水中操作& x, \: u. }! t, I
0 n" _6 V A& n/ n, i* j8 d+ e74.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( s3 K# A) F2 @2 Q5 [: y4 q7 e. j
A:Remouillage 法语熬汤" o. P2 g0 e. U$ b- e, Z
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