 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:+ m, r1 w6 h0 A) @1 h- }0 j- q8 @
哪位厨师最早带来高水准浮夸的美食& j: u. ~+ @: a U: G8 g
AAntonin Carême 人名 安东尼·卡罗美
; o+ w+ c, k8 L1 D g8 T9 Z# X% l' k3 W2 y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ V8 u' I6 m+ w% x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 V K2 p" g# G
A:Cast-iron stoves 壁炉
. t, x& v8 e* f5 I% s3 U! Nhttp://www.usstove.com/products.php?id=6, h7 a' O. I, \1 |0 z# J2 B( r
3 T; k- d; ]; q28.The French term used to describe the roundsman, or swing cook, is:" g5 N1 G2 j* n# @& H
法国术语,用来描述roundsman,或摇摆厨师是:5 X: c1 ^8 z3 m4 u) q
A:Tournant 图尔南
0 e8 y' ~( @2 y
! ^2 a+ e( B; f+ o8 W29.Another term for the wine steward is:: k- Q; }& k! W: P# D& S
葡萄酒侍酒师的另一个术语是:
( D* E' s2 I8 f7 Q& lA: Sommelier 侍酒师' q0 i' Z0 h. g. E
( |, o/ C. m' e- v S3 D/ A8 l4 h( T0 Z3 K30.Molds, yeasts and fungi are examples of a:. C8 c! ~5 i$ T- U( r/ f# K
霉菌,酵母菌和真菌是一个神马例子 G: ]# z1 H' f5 i9 p- n3 \
A:Biological hazard 生物危害4 }* [: Y7 p3 U- L/ ?1 j
% x+ p1 ?/ x" G4 e1 D8 W. l' S0 B7 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: g2 h: ?$ U- T) \
根据加拿大食品检验局,食品的危险温度区在多少之间:
; J5 }7 f. |; q* b" m, s' B* u; bA:40° and 140°F (4–60°C) 4-60度
/ z! u" J: }, |' P9 m$ G4 S: `" k! p* l) ]9 d
32.All bacteria need the following for survival:
0 K3 T3 T* J6 y& a所有细菌生存需要以下哪些内容:9 ?* B4 ~; l. z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: ~. F# E) h- x' }' U3 {
?+ H! m! z; Y, ~9 a) y33.Which of the following correctly represent critical control points in a HACCP system?+ n( X: r) w/ f1 j9 @: i7 o$ S
以下哪项正确表示了HACCP体系的关键控制点?
8 Y" h n. Q' W! F; l* oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 J) I4 N) L9 s- V5 G2 ~: _& ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热; }1 \+ h) a& l5 e' x: k
6 ^/ ?, ^; X! Y8 X' ^8 ~+ i0 X
34.Which of the following is not an example of a carbohydrate?2 s) P! I* N# A' S
下列哪一个不是碳水化合物的例子?% q7 w, I4 \: _
A:Essential nutrients 必需的营养物质
8 o; }0 v0 h; @5 N2 F
* X5 w5 S' P% w( Z5 [% n35.The process by which a liquid fat is made solid is called:. Z- I# E) q/ X5 L$ `
液体脂肪做成固体这个过程叫什么7 P2 R) s: W7 A' G1 [/ [( w
A:Hydrogenation 氢化' g1 `* {- H8 x0 @6 _
- _7 A) M! Q) v" I3 M2 k
36.Which of the following is not an example of a fat substitute?
# A" v. E, E) [下列哪项不是脂肪替代品的一个例子
( q/ o4 a' z/ p, q8 M0 SA:Acesulfame K 安赛蜜K表6 F9 Y/ t$ k# q
/ `$ ~; J" Z- J, p1 ?3 O' c
37.Health Canada requires that a product labelled "fat free" contain:2 R6 N" m% Z& k5 F1 X
加拿大卫生部要求的产品标有“不含脂肪“包括:% u5 q5 ^+ o4 M6 y1 e5 x7 f: d% I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' S& `7 X6 q" n( c' k& v8 X D5 P* P4 U& g
38.Which of the following is not a problem associated with converting recipes?/ H1 S' w5 S% x& a& S) r
下列哪项是不相关联的转换配方问题?1 \+ s1 R( ?1 y3 V5 Z- i2 N
A:Unit cost 单位成本
5 G$ S5 n. d& ^
( c8 {' `; M+ w# F0 L0 H39.The condition or cost of an item as it is purchased from the supplier is called:" ^. k( D; u6 M7 ~: T% C3 P' t
从供应商采购的物品的品质或成本叫什么
, g" [; o% d: U/ n1 w( ZA:As-purchased cost 购买的费用7 f6 K" [& N. j- f; u
$ D. P( D' t! n) b( p" V/ b0 k
40.The amount of stock necessary to cover operating needs between deliveries is known as: H3 }/ {# z! O# f
在新货到来之前用于日常所求的必要库存量叫什么8 c0 t) ^/ T }' }& o
A:Parstock 基本日常最低库存. p3 ^7 F: A9 T% J3 m, o
5 ?, |. E8 @/ H1 z! P41.Which of the following abbreviations is used to describe the proper rotation of stock?3 G" o! W: U9 Z7 A" }. d" Q& y
下面那个缩写是用来表明正常库存流程?
4 V3 K) y$ ^9 r( \# ]1 A3 \1 [) jA:FIFO=FIRST IN FIRST OUT 先进先出
' K# B6 G, t5 a. s0 d) P# h2 W
! f! o( `# ?: Q" C42.Which of the following knives is used to turn vegetables?. X [/ j' ^5 H1 c+ I; y
下面的那把刀是用来打开蔬菜吗?
' H" @( L$ F' EA:Bird's beak knife 鸟嘴刀
1 O% p$ O3 y& s% u7 d" nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. E3 h: W% N, P1 F. r
/ O0 h9 |. i; a4 |" ?2 |
43.What is an instant-read thermometer best used for?
4 c' U8 O6 y2 |9 H. p w即时读温度计最好用于那方面?4 j$ ^8 j+ A1 j/ e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ I, X8 l( z3 x/ s m% E$ o8 `& x0 ~6 X9 `6 T# y* N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* O' A- U% J; i9 O下列哪些金属材料受热均匀,通常用在铁板而且非常重
b v5 B( @/ O4 s2 j0 H+ O# [4 ]" OA:Cast iron 铸铁
9 { o W' O* U" d$ e
1 A# M4 k9 \5 k& |, O- }/ T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 L- ]! N- k) r+ t5 B
哪件装备下面有一个可移动的碗和一个S形叶片?
4 m, u9 [% |" d9 b% B5 C* k- \A:Food processor 食品加工机
$ S. t! x! l* c# o9 V$ dhttp://www.google.com.hk/search? ... iw=1263&bih=5729 W/ F& n; o+ z( V/ s9 l+ j
1 S0 Y: _/ g2 u: {5 X! S h
46.Which of the following is not a rule for knife safety?
3 }! J9 g& w# Y) @& A/ K( X$ p下列哪项不是用刀的安全规则?+ G1 z/ G' Y3 b- U5 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- Q* ?7 e; H, P3 f! h
! f: |9 }4 L( p$ O& \: Q8 Y9 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* w, J" Q0 o' U& g: i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 t+ ?" d2 I6 R5 c4 \8 @- f$ r
A:RondellES
. q- \$ S( {! Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" m9 y0 @3 H3 t) T1 C
4 b4 H8 J* g! q/ X, \! g9 U9 `48.Which of the following is a diced cut used to garnish soups?
* e+ ?/ Z8 h' C+ q& k4 u# m2 B下列哪项是切成小方块用于汤的装饰?
& g- C% [/ f7 _) ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! T! p- K8 u v8 S8 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. e/ n% _! ^2 M- K, S* _; w
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!!——5 C; P8 H: R* ^4 T# X8 ~# V4 Q% L
A:Gaufrette - X, U$ z+ G$ |$ b, v7 V: `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 P2 L$ k5 D9 ~# w; P9 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 F1 u3 `4 Q' D- i S3 V) B* xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 `$ p- I: T6 A! s/ g
4 ?+ h+ w' Y) ]! t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
M' n) G x y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)8 Z5 }2 A& Q. x0 `
A:Cilantro 胡荽叶 香菜+ W, O' z' o% x5 H6 J* r* W. k @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# n* z2 O, P3 C- f& |; M) D2 t0 P& b$ o. Z; r
60.Allspice is made from:. i! Y5 @% |1 _, l
多香果, 多香果香料是什么
/ o. S% Y; [. \3 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 O( C C9 a T% w5 c6 S( Z! `4 k
A:A dried berry 干浆果+ X! Y X! }# K; z8 n3 `! w
1 t; ^' T; u" B
61.Which of the following are used to make a sachet d'épices?9 f8 X0 Z" u# N# S0 N1 M5 T8 c
下列哪些是用来做香包德épices?& r' v( o. |) d$ Y& E
http://www.sachetcatering.com/
$ B- ^) x4 t3 P4 B! k4 AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
q! L* s' g/ g
8 s; m- \ g+ |6 G% l62.Which of the following condiments are not soy based?+ T) ^7 X" q) K5 F& @! j! L
下列哪项不是酱油调味品的?& b( g+ Z# o/ D1 s- R; A9 _7 o3 y
A:Wasabi 日本辣根
% k( L d' P1 A$ G
; T! j- x. I. u2 C0 p+ L5 g G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# c# r1 s9 T: N/ N9 q
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:
+ N* f, T# s; L5 t- Z0 }A:Pasteurization 巴氏杀菌
& C ]0 z! D! W$ {
0 c$ w; t( a0 R# W" V1 J64.Which of the following steps is not the correct procedure for whipping egg whites?. S; `# v- V# I1 i3 b( u) b
下列哪个步骤是不是正确的蛋清搅打程序?, ]( e: @8 y2 C# E0 ^1 s& @! n* o( ]
A:Allow to rest before use. 允许休息后方可使用。
4 H4 ]3 E7 N% Q5 ]8 } c8 @2 W; v
5 U2 L1 E, X, k! ?; f; z1 S65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 B& F$ A7 ]( K, d; FA:56g and 63g 56克和63克5 |6 z! H& c3 E: A T' E+ G; p% d5 o
1 B, y2 x8 M, Q$ F* `
66.Evaporated milk is a concentrated milk that is produced by removing
# K- c. r* w6 `炼乳是一种浓缩牛奶 是去除什么做的 {6 s: ^) N* N6 \# \( ^
A:60% of the water 60%的水
$ s: T( u+ Q0 f4 h3 z# h
R$ b1 e, W2 [' e" L67.A method of cooking that transfers heat through a liquid or gas is:* a. r7 t( \% b2 c
一种烹饪方法,通过转移液体或气体是:
. ]! p- t( ~) B: CA:Convection 对流
5 Z7 }( g5 q! j" G# r9 j/ g( }! l& g7 _
68.The cooking of starches is known as 烹调的淀粉被称为# o$ z' E" _2 h6 N
A:Gelatinization 糊化7 F8 I. R4 ^2 d, J9 v/ d
( s m& Q6 _" V# q4 D+ p' \5 Q
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 A, d2 j6 C* ]* Z
A:Braising 烤8 u6 X% Q! R5 v
' U) d: s+ V" [9 _# B) g70.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:
8 \; F6 q- V& Y8 [ i4 L' d$ i1 WA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
4 I) p# }0 O" z4 ~# ~2 n
. ]- \" _5 V( Z% L9 Y6 z) G+ |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
( v% J7 M+ s# k6 v; U0 X8 @A:Fumet 原汁' w, @% G* D) p5 \4 Y4 D4 v/ B
6 a! X# v8 v( O3 t72.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
5 {8 L1 [# l% P; D7 p# q' d0 }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 c1 ?' y9 ]+ [' O$ ]! u% C c3 |4 S$ N% ]) B- P, M, O
73.Which of the following is a principle not used in stock making?
n3 M: h9 {& G' ^下列哪一项不是用于制造高汤(低汤)的原则?
# e' H: Q$ m' X; |* F- ^A:Start the stock in hot water.开始在热水中操作 B( k2 P4 i0 Z; G: Z
[* p: S9 u) [, @6 x% i4 l8 W
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
! C2 K& R1 l( N) f; BA:Remouillage 法语熬汤
5 }2 y+ A! ^, d! e7 F6 k Mhttp://www.haibao.cn/blog/post/176242.htm |
|