 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:. d9 O3 o0 b: S; i
哪位厨师最早带来高水准浮夸的美食
* c# _" [- Z: M' H; ?, F# V) JAAntonin Carême 人名 安东尼·卡罗美- Y, O' ?+ m- J9 D6 @1 ^' D0 V5 Q9 |7 c
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 w' k* p, Y& Y7 j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; P6 ]& r6 d- yA:Cast-iron stoves 壁炉
+ J$ |1 P5 ]* c& H& Qhttp://www.usstove.com/products.php?id=6
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5 z4 D" ~& ` [! O. H6 M& u28.The French term used to describe the roundsman, or swing cook, is:
6 E2 D" d* n+ k, u法国术语，用来描述roundsman，或摇摆厨师是：% ?+ }; D7 j( k0 e7 ?
A:Tournant 图尔南
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: H1 F8 G5 k3 ?29.Another term for the wine steward is:
1 I6 ?& ~7 L$ h# c/ k6 c, b葡萄酒侍酒师的另一个术语是:
$ u8 t8 F+ i5 wA: Sommelier 侍酒师; ]4 s" f: E4 W* `; D% p/ \, V2 u
5 j* _- c) N& M( u; T) h30.Molds, yeasts and fungi are examples of a:
# i4 C2 K/ K' J. d% P霉菌，酵母菌和真菌是一个神马例子
$ Y# n1 b; M d( S4 D: t9 L( q0 |A:Biological hazard 生物危害
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0 [" X C( K# u- r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& S$ |5 X4 V8 a! @
根据加拿大食品检验局，食品的危险温度区在多少之间：5 q. S5 v2 O# _- ^
A:40° and 140°F (4–60°C) 4-60度 o. R N9 o- g( \
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32.All bacteria need the following for survival:
1 s0 X' c& N& z# Z所有细菌生存需要以下哪些内容：# o4 C" G) q8 e
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值1 i) U4 X) E6 M' M2 Z9 N
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33.Which of the following correctly represent critical control points in a HACCP system?6 N2 {5 p) p3 e* U) V% l- Z+ z
以下哪项正确表示了HACCP体系的关键控制点？
; `2 D7 y7 E7 A0 Q3 ?: a, d# R* aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ p# O2 M7 b# T8 t
食谱，接收，储存，准备，烹饪，保温，冷却，再加热 h4 S/ |1 a5 \7 u( |/ J
' G" e- l: Z. r, I/ D- v( N* c34.Which of the following is not an example of a carbohydrate?/ O% \+ U R1 n! l" }7 a( r
下列哪一个不是碳水化合物的例子？' H$ f0 L1 g( B) P- I
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
, A8 ?% [# _% q7 O8 c1 C液体脂肪做成固体这个过程叫什么) ]2 n" ?' t( }- v0 |7 j
A:Hydrogenation 氢化3 P! ~) v8 E$ {* Z
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36.Which of the following is not an example of a fat substitute?
9 D- }. O% K0 }5 Z& B! ]3 w0 h下列哪项不是脂肪替代品的一个例子
d& \3 H6 H# s/ pA:Acesulfame K 安赛蜜K表3 K% m, L5 V4 U; k* \+ Z- }
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37.Health Canada requires that a product labelled "fat free" contain:
$ X- c( h' u1 X$ k: g$ \( p y加拿大卫生部要求的产品标有“不含脂肪“包括：
! [& C% [/ N1 j1 jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) {. _, h" e+ n {' p5 w; ^: ^5 Q38.Which of the following is not a problem associated with converting recipes?* I/ |9 C3 T+ R; [) a7 l
下列哪项是不相关联的转换配方问题？5 @7 ~: _' {8 i$ t k h
A:Unit cost 单位成本; C8 W0 o0 J6 Y* {; g9 n
2 j/ W d0 I# N% n39.The condition or cost of an item as it is purchased from the supplier is called:
, g: R! n* i1 _从供应商采购的物品的品质或成本叫什么4 u3 f+ j" ^5 _ I
A:As-purchased cost 购买的费用# D/ h9 K- @% R2 X# N- B; c
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 g) P% y( X g. j. C5 P7 m
在新货到来之前用于日常所求的必要库存量叫什么0 g. e) R1 P2 B" f9 N
A:Parstock 基本日常最低库存8 @$ e, P% b7 M z8 v ^5 K0 X
( f6 T, Z2 G& M- E" \41.Which of the following abbreviations is used to describe the proper rotation of stock?
' e; c6 Q! H. {7 g( b. O下面那个缩写是用来表明正常库存流程？
/ E1 l- [6 |/ a+ D( B8 }A:FIFO=FIRST IN FIRST OUT 先进先出0 R' V( B/ Q1 e; Q. i
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42.Which of the following knives is used to turn vegetables?5 e8 T7 W: x! S
下面的那把刀是用来打开蔬菜吗？
1 L1 s S2 M) I% b' k+ B# NA:Bird's beak knife 鸟嘴刀+ B6 z5 {- l# `7 F: L. I8 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 g. x, U9 D ]0 X' N
6 E. u9 u* ^5 Q# P5 Y& |! i* x' X43.What is an instant-read thermometer best used for?4 X) K0 q2 t/ A, f# `3 y: l
即时读温度计最好用于那方面？; q+ l* ]4 l p9 j2 R* S
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?
# g! C- f0 C9 [1 L下列哪些金属材料受热均匀，通常用在铁板而且非常重
E$ j$ Z3 [# f$ D' ~( p% q5 zA:Cast iron 铸铁% x- a* A4 M+ v9 l
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 Q6 w0 y) ~ }7 G+ K3 K哪件装备下面有一个可移动的碗和一个S形叶片？0 [- t" r; W9 x$ M0 z1 l& G n2 G
A:Food processor 食品加工机( Q) E; J! d8 [ x+ ?) p
http://www.google.com.hk/search? ... iw=1263&bih=572
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+ O) ]* f. H* Q: {6 N- [0 _9 r5 \46.Which of the following is not a rule for knife safety?
5 g6 Z3 j+ W( _6 r0 t% `下列哪项不是用刀的安全规则？
- b; }; \; t+ m n# I U# YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ N& X: x; R4 }) Q" q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" V1 R4 P) k! Q8 f y! p c W
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？) f, C& ?7 C2 k! l
A:RondellES ( a; i0 x+ ]& ?( K2 r+ I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 m& p$ g; q/ K
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48.Which of the following is a diced cut used to garnish soups?4 @; t, @, G4 A! Y, ]3 \8 O
下列哪项是切成小方块用于汤的装饰？
- {5 o. R1 } E9 n# VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ o4 e) O1 L# B% [& g. h: y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 _2 z6 m+ z5 w, i c0 E8 W L
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！！——
) c! Y' r0 k9 q Y: NA:Gaufrette * O9 n8 X4 X5 F+ Y0 M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' G5 |0 \2 v: h! J( y; |- rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: z- w1 v- }' ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ D, }/ H1 ~ O
, }+ N+ c$ e7 V/ U2 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ _) z# W) Z+ Y; x2 V
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）
" i7 A# D+ m9 b0 ?- z1 a* V9 UA:Cilantro 胡荽叶 香菜/ h% c. h, e. x- ~/ g* t2 x$ s0 t& h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: D' ?2 J' C. m8 |$ u; q$ d60.Allspice is made from:
, _* L: z6 Z: Z1 E) F, ?$ H 多香果, 多香果香料是什么
* o3 x5 q: [6 ^. }' h2 N+ jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( p7 v, E7 ^0 E
A:A dried berry 干浆果8 {0 k# [6 k5 Z& m6 `2 T: q$ k
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61.Which of the following are used to make a sachet d'épices?
7 H6 w; z. P" H( z' _' b下列哪些是用来做香包德épices？9 E# [8 H$ B& ?( {; n$ a
http://www.sachetcatering.com/
: q% k( p6 z/ T7 O: J' tA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香$ s; [/ E `! V! e @* b: Z1 K
1 j$ v% o$ P- H$ Z1 q3 }; D& {, K62.Which of the following condiments are not soy based?
( B3 u$ [$ ]9 S$ }+ I+ ?4 {/ {) j下列哪项不是酱油调味品的？- B5 K0 r; G* c
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:& c6 f2 w- R* q b$ s) 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：! q ~0 K: a5 m
A:Pasteurization 巴氏杀菌' n, }0 T9 r2 E5 i z# W
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64.Which of the following steps is not the correct procedure for whipping egg whites?
M+ }) D; Z& L4 L" v [下列哪个步骤是不是正确的蛋清搅打程序？
0 E: s6 l: Y! w( [4 cA:Allow to rest before use. 允许休息后方可使用。
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6 b7 `$ C4 Q0 p6 ?65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 V) F8 y9 R' X0 V' z0 X2 Y( uA:56g and 63g 56克和63克( x: C( u* V$ P0 @0 E
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66.Evaporated milk is a concentrated milk that is produced by removing! O5 S% A9 o2 Q* R6 Y
炼乳是一种浓缩牛奶 是去除什么做的9 F, J& t) O* c2 q' M# _- z6 o* ~4 V
A:60% of the water 60％的水* h4 b; U( ]: Y+ m* Q' j
: S3 j7 Q4 Y9 f! n4 c- E) o67.A method of cooking that transfers heat through a liquid or gas is:" B1 E0 {' }$ L0 t6 U
一种烹饪方法，通过转移液体或气体是：
% m. i# w8 m/ O6 {6 mA:Convection 对流
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6 V+ b0 H [' c J. z K+ `3 R68.The cooking of starches is known as 烹调的淀粉被称为- \7 A* e* K0 {+ p" b ?' k
A: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？
5 d9 Y9 `* ?) c" t5 gA:Braising 烤7 x& {, `. D# Z5 Z5 e
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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：
) H1 N) r& u: D# D2 o/ EA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 f$ @1 ?; ^% N1 z( `% _$ K2 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
8 r0 e2 m0 F# H0 H& r3 j/ C4 n2 cA: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$ n9 r, U; p2 \
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜, V P1 L1 a6 c0 _& a/ U
( @7 m% m6 c8 S F+ U- g73.Which of the following is a principle not used in stock making?
. N' R; |% M5 H4 K下列哪一项不是用于制造高汤（低汤）的原则？
& F% B c" [' j# A9 F% pA:Start the stock in hot water.开始在热水中操作
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+ _) l' W. d; a# z e- d* U; ^1 N- O74.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& e4 ?6 F/ j7 F
A:Remouillage 法语熬汤
1 y9 o( P/ i2 phttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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