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26.The chef who is credited with bringing grande cuisine to the forefront is:- P0 e( a. x$ u8 F
哪位厨师最早带来高水准浮夸的美食; ?7 u2 l) J# L/ ?- \( f, W2 C& y
AAntonin Carême 人名 安东尼·卡罗美4 e* \* Q' S* h3 l8 v
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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 K+ u0 W7 R6 O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 ~! K9 e& v# a) Y' a8 u1 SA:Cast-iron stoves 壁炉! I& x7 l7 o* K5 C4 U8 v
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:
& ]( J$ _$ i/ d$ L, }法国术语,用来描述roundsman,或摇摆厨师是:
8 U7 ^) K" j3 Y3 B& v. o1 `A:Tournant 图尔南
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29.Another term for the wine steward is:# p( [; X6 I( B
葡萄酒侍酒师的另一个术语是:2 C* z" ]8 d/ a0 {1 D! U& m) t
A: Sommelier 侍酒师
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* \( R! `4 U/ }5 H+ e4 G9 R30.Molds, yeasts and fungi are examples of a:
- S# H( n& @9 ?霉菌,酵母菌和真菌是一个神马例子0 h$ ], T: t+ x: n+ ?" x
A:Biological hazard 生物危害- C# h; g4 s9 D/ u: z* S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; J" G+ \6 K+ M% @根据加拿大食品检验局,食品的危险温度区在多少之间:
0 z v* X. K2 |9 l' X# NA:40° and 140°F (4–60°C) 4-60度
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% d+ I) p* q8 h! q3 D32.All bacteria need the following for survival:
. g" u2 ? b) L d6 S3 i所有细菌生存需要以下哪些内容: V- s! o. H" n3 k4 A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% y5 @3 ? P1 ~; |
8 P1 t3 w( z2 r& K3 |) m33.Which of the following correctly represent critical control points in a HACCP system?
# F! ~' H( ?/ K1 h3 U* ?3 C0 [9 b以下哪项正确表示了HACCP体系的关键控制点?
' K4 j2 O5 `/ [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( u' b* u# m5 C. \. z! H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) W. ~5 r, u4 b% o3 o! |34.Which of the following is not an example of a carbohydrate?
# S) f6 v5 }% m. g0 _! K下列哪一个不是碳水化合物的例子?% k& y& V2 X6 q8 p5 v* C
A:Essential nutrients 必需的营养物质
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4 M% R" @+ n4 ]" t35.The process by which a liquid fat is made solid is called:
?" @$ H& `: Q液体脂肪做成固体这个过程叫什么5 P. U- z8 X4 W# L
A:Hydrogenation 氢化4 Z/ B+ q2 |& _. k9 M3 b7 k: K
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36.Which of the following is not an example of a fat substitute?. \# W* Y$ }) c
下列哪项不是脂肪替代品的一个例子4 Y% Z5 O% T& L L5 K0 o
A:Acesulfame K 安赛蜜K表
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8 `. M/ e6 y% R( \1 @% }37.Health Canada requires that a product labelled "fat free" contain:, q- m9 G4 B9 z9 d# U, z& S1 m
加拿大卫生部要求的产品标有“不含脂肪“包括:; M A( A6 x1 }+ r) ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 M( d/ @) \0 B
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38.Which of the following is not a problem associated with converting recipes?
! j' ^7 V8 \- a: C下列哪项是不相关联的转换配方问题?0 ~ ?& E+ I' L$ t
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:% L8 B) g4 ?) i6 f6 w3 j: L
从供应商采购的物品的品质或成本叫什么
1 ~$ _6 j/ s8 |8 A( S3 JA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( q# P% f- s$ b W
在新货到来之前用于日常所求的必要库存量叫什么
( b8 a/ W& g9 |5 h7 J* F! R2 |1 mA: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?
' w% e; c5 i8 l$ y2 }5 u下面那个缩写是用来表明正常库存流程?
! {6 w9 S# }6 }4 ?5 VA:FIFO=FIRST IN FIRST OUT 先进先出
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! J/ O) H) k! c# Q) G* q% t42.Which of the following knives is used to turn vegetables?
6 Z' H7 x% I7 z d- W# K下面的那把刀是用来打开蔬菜吗?8 M8 B8 m- h8 V' {
A:Bird's beak knife 鸟嘴刀" r. j" {) F: @4 K0 o" B7 B( B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% ?- I5 x$ O2 D3 ?+ n1 b
" R$ a% F! W# f' C3 V' t2 G) t3 a43.What is an instant-read thermometer best used for?' g' T; f1 u# p! L5 o
即时读温度计最好用于那方面?, i! u O) v V W
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 p z( h% E/ z! k. q8 ?% S+ s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 Q& L+ M5 j1 q3 } e下列哪些金属材料受热均匀,通常用在铁板而且非常重! \) g! t3 \1 d$ f. W. o9 A* b; P# Z
A: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?
8 E& @: @4 i0 G3 G4 M" L7 ^: c' j哪件装备下面有一个可移动的碗和一个S形叶片?
3 F1 V# U' Y: N1 Y: a& AA:Food processor 食品加工机1 N, G" h# N! }( H. d' J. T* V
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?$ D! t0 p! \/ k+ Z1 D+ |* X
下列哪项不是用刀的安全规则?
4 Q5 h* k/ R/ w0 s/ i/ N/ \2 o# z G0 BA: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:* G/ I9 k Z: ^8 b7 p2 V- S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% x' Z+ _1 W& ^* Z5 D' Y6 x
A:RondellES
9 z& f- G. n5 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 _# J- y- B1 A8 y0 {/ A48.Which of the following is a diced cut used to garnish soups?
$ v- t; X: F6 ^! V下列哪项是切成小方块用于汤的装饰?# r3 Y$ l3 T9 n, q$ h/ W) J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 ?. s# u3 }2 v/ ` w- E3 a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) H7 N1 r# B' `9 `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!!——1 C! G4 T& u* o7 H( @3 y
A:Gaufrette - G$ F$ q n% A3 q$ \* [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 l! I5 |4 ^# ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* f9 e& g3 s; g2 t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! U8 l- E1 A# n: z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. q7 A, q& E# e
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)! i& y {9 q; Y& g
A:Cilantro 胡荽叶 香菜
! }* o4 D: V5 W: S& phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 K8 u0 t4 ^8 f0 W% B4 I: h60.Allspice is made from:+ v0 P$ L* [& ^6 A9 T4 V* \
多香果, 多香果香料是什么
9 \$ \/ Z6 ^3 a/ p. }/ Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. C6 X1 y: x2 r5 V! \2 n. V
A:A dried berry 干浆果' i7 c( ]0 P$ u$ g f
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61.Which of the following are used to make a sachet d'épices?2 d# E7 h/ `" f# {- r
下列哪些是用来做香包德épices?$ g: {5 ?; t" m5 H. X0 G
http://www.sachetcatering.com/7 @$ U2 p! @6 ~. o, H+ n( u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 n- P: W& T8 z% C& r
& S+ T1 D' s' ?6 w62.Which of the following condiments are not soy based?
$ Z4 [9 M' t, d0 \下列哪项不是酱油调味品的?
2 O+ E1 P' A: _0 L. Q1 P# L- ]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:, V; f# @' U. I( l' n
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 |+ j5 H% P- Y; ~2 O: s: rA:Pasteurization 巴氏杀菌
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7 e9 n7 f- z {64.Which of the following steps is not the correct procedure for whipping egg whites?
b7 `% u* e7 N/ a9 O下列哪个步骤是不是正确的蛋清搅打程序?
* K: l8 q) a9 C. D* sA:Allow to rest before use. 允许休息后方可使用。
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. {' n, a8 N1 {8 B65.The weight of a large egg is between:一个大鸡蛋重量介于:, U/ J2 }- |2 X5 Y
A:56g and 63g 56克和63克/ I |# l" W8 i/ E
6 q5 g2 X- s- O' r9 X66.Evaporated milk is a concentrated milk that is produced by removing
5 E3 n& |; ~% o9 s炼乳是一种浓缩牛奶 是去除什么做的
6 F: W/ m& a6 D7 M9 }! mA:60% of the water 60%的水% P {# V& ~% s7 m3 C
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67.A method of cooking that transfers heat through a liquid or gas is:
; ]3 T9 y2 [. w6 w5 L- U# w一种烹饪方法,通过转移液体或气体是:
1 J7 L% X, h+ e9 {A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为, V) f' W/ G* a! t. l6 o
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?
1 v: j1 Z: u4 C- Z& x2 M' H! b9 fA:Braising 烤! r7 e) v0 V& P
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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:
) \. r" |- v7 ~& X1 l N5 F9 bA: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 W0 O% b; D3 r# Z. d( m. w' d" b
A:Fumet 原汁
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9 }0 R( T1 P: `: J72.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0 r, d$ Q5 v$ }0 _2 m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 L2 m1 ?$ j0 k' z
1 V: V4 C$ w% E6 Z73.Which of the following is a principle not used in stock making?+ ]; z6 Y' ]; t9 O% p$ u
下列哪一项不是用于制造高汤(低汤)的原则?
) ?& P" h+ [0 D0 X' b0 vA:Start the stock in hot water.开始在热水中操作
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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
9 ^2 l0 \# M# \- c: Q6 hA:Remouillage 法语熬汤
, `* A( P, |& O* Yhttp://www.haibao.cn/blog/post/176242.htm |
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