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26.The chef who is credited with bringing grande cuisine to the forefront is:
0 Q2 X- o) P- ]; N4 w+ v( `3 m哪位厨师最早带来高水准浮夸的美食
1 q8 p4 o- z4 t" m. I- p) LAAntonin 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:/ K/ z' ]& p; S9 N/ {0 f9 K+ e- y. 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 。
$ ?/ O) |+ j$ C1 aA:Cast-iron stoves 壁炉
4 V5 T: O4 h; K3 i8 N) l$ phttp://www.usstove.com/products.php?id=6
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$ C' l- R8 X( u0 t: D9 Y! v28.The French term used to describe the roundsman, or swing cook, is:& U+ f- k, h! Q4 s6 V0 k9 c
法国术语,用来描述roundsman,或摇摆厨师是:9 G3 g* J" s1 H, l) g
A:Tournant 图尔南4 V' i- Y/ E" J3 q2 \7 a
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29.Another term for the wine steward is:
& p' Q7 W$ }) m t: E/ E葡萄酒侍酒师的另一个术语是:
9 {! r* e9 G' ]8 j# m8 iA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% j# n; [1 f9 O0 h% \9 Q0 U( |霉菌,酵母菌和真菌是一个神马例子& }5 K5 k [& e# W
A:Biological hazard 生物危害
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0 u/ w0 ]" H- Y$ }0 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: s/ s* L/ ?5 v3 V2 ~+ b# | w根据加拿大食品检验局,食品的危险温度区在多少之间:' q8 h& r% K% L. q$ @2 a
A:40° and 140°F (4–60°C) 4-60度- H3 u- \% S9 o$ m6 V/ g3 G0 G7 i
3 G/ v% G# T$ ?9 w, ~32.All bacteria need the following for survival:
9 E4 `8 E0 B& q* B! Y4 y8 {所有细菌生存需要以下哪些内容:
# F2 }- [( |$ ?1 TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 Q. g# U2 v0 Z" L. J
/ s! F2 w9 r: @4 u0 H) B33.Which of the following correctly represent critical control points in a HACCP system?3 a. ]0 v2 K( Y4 U& K- W
以下哪项正确表示了HACCP体系的关键控制点?7 Y7 Z3 a7 G- @* \2 O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / u" j; u2 I P8 g9 w* @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 v/ x+ O& ?( L: h, f34.Which of the following is not an example of a carbohydrate?+ k5 D! o8 O/ F/ X- ]( F1 E
下列哪一个不是碳水化合物的例子?; m% F" W) S/ N) \' _
A:Essential nutrients 必需的营养物质9 V3 D' Y, E3 g! n& N
6 t, {0 u) x% z Y35.The process by which a liquid fat is made solid is called:0 j/ |; e2 M F* L5 z2 R
液体脂肪做成固体这个过程叫什么
9 U& W. \3 L6 S$ d3 h3 uA:Hydrogenation 氢化8 h. F& M1 U) o; f
2 t4 C8 f2 i3 b; h36.Which of the following is not an example of a fat substitute?
2 h! k- P0 Q" H; M下列哪项不是脂肪替代品的一个例子) Y I5 \# c) k8 ?
A:Acesulfame K 安赛蜜K表& [1 v) d4 I* l C
* t8 {& E' ?" l! F" u37.Health Canada requires that a product labelled "fat free" contain:1 r0 _& U, ~+ A
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ z& v8 k4 I8 D3 l' q7 t XA: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?4 D! S8 r6 C, r* ?8 z# J/ z
下列哪项是不相关联的转换配方问题?+ [7 E7 q2 U0 ?+ k. n2 g
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:
4 W* W, O* N4 ]0 K1 G M从供应商采购的物品的品质或成本叫什么
: d8 J- ~8 m7 O- R- i2 ?1 UA:As-purchased cost 购买的费用
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( c; h) n6 x; p" p8 m40.The amount of stock necessary to cover operating needs between deliveries is known as:( ]& W% Q9 j1 l8 v2 W
在新货到来之前用于日常所求的必要库存量叫什么- Q; [3 ^1 j/ ]
A: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?
) j, R2 X) H8 K下面那个缩写是用来表明正常库存流程?0 |* a; t6 O( @: o( \
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
6 H: `4 T0 Z, c; Y! ` n下面的那把刀是用来打开蔬菜吗?$ X9 q! \" f5 e
A:Bird's beak knife 鸟嘴刀
1 D) Y" b% s9 D4 ^4 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: C' D2 f O- o9 t0 F. H5 O
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43.What is an instant-read thermometer best used for? h( j" O; k7 `) C4 h+ Z: |& q! z
即时读温度计最好用于那方面?
6 n' [! H) B# @, N/ j, D- uA:Checking the internal temperature of a roast 检查被考物品的内部温度; w% S8 l) _& \3 {+ a' x) p
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& [. z& f3 ?$ h9 U. x! [
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% h# U7 ~2 _1 I0 R) C/ Q& f* HA:Cast iron 铸铁 I' ~$ s9 N4 n1 q5 N: l
. Z- v1 n- y$ i# p0 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 Y, f7 @! N, `
哪件装备下面有一个可移动的碗和一个S形叶片?) V2 {8 t* {' M& T
A:Food processor 食品加工机* x8 i. i7 h& `3 H- N
http://www.google.com.hk/search? ... iw=1263&bih=572/ d& ?4 R4 K- V4 D: T
1 F, `, S% m' D% W0 s+ w/ E0 \) A46.Which of the following is not a rule for knife safety?' t; t/ W# M* M
下列哪项不是用刀的安全规则?) c; ^0 f6 ^9 U0 }" o% c* u0 T9 R q' w* l, Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 C% A" w+ E& p7 W7 @& }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" G. H0 F2 b9 D4 u; d: U+ w# ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ Q* Y* |8 o, n6 @% F+ I9 \A:RondellES
) E: G2 S; w" L0 u+ b( qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
; Q; Q! P* h @, |0 A/ B下列哪项是切成小方块用于汤的装饰?8 y Q' x- x/ W. B" F) C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 S8 c* A1 i( {6 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 I' R. d O8 X! k
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 {5 Z4 @2 N: g- t1 k
A:Gaufrette $ o1 E$ B; Z1 o( g+ D' A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 c1 u6 s: s/ U, T1 ]5 M$ f/ z# }* A8 |- {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" }+ c: q+ Z1 S2 L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" J- c* r) J) K; e) _
& u6 {% N' B8 H U. X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 P/ L: P6 O5 k2 d4 H$ U, i( A. O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)0 u" I- g/ v6 r, p, i4 f
A:Cilantro 胡荽叶 香菜) s' E1 S2 @; C% I- ]5 ?! F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* G* V$ o0 d/ P! n. I60.Allspice is made from:4 _7 V( n, ~2 k% |/ d |! `% }6 T
多香果, 多香果香料是什么2 M, h: B8 X: R O9 ~* {- g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ?0 i5 D, ~& [4 c8 R' L$ h
A:A dried berry 干浆果1 E& j9 k8 U- z* a: S8 ^" F
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61.Which of the following are used to make a sachet d'épices?! U. J! n2 e" \ p. i9 h
下列哪些是用来做香包德épices?
) K8 _. i( Q4 L- b5 Q) ?9 l, [. Xhttp://www.sachetcatering.com/" |( G7 D5 \/ o$ N! V& Y; K
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?
6 v* w ^2 {5 f5 R1 ~7 Y下列哪项不是酱油调味品的?
, U; h( Q5 ~3 z7 B0 S2 y& ]' aA:Wasabi 日本辣根
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7 ]2 U2 x3 M3 K) t' E& g, T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 W5 t% ^0 M3 ~/ b
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:
% u" v6 O$ q/ C$ g2 y4 |* ^0 ZA:Pasteurization 巴氏杀菌6 `3 w' T1 P. |3 t
1 l$ e! d% g/ e/ [64.Which of the following steps is not the correct procedure for whipping egg whites?
- c G# W6 V ^; m下列哪个步骤是不是正确的蛋清搅打程序?. q- H" D2 T# r |
A:Allow to rest before use. 允许休息后方可使用。2 K L3 _- j$ l! Y% {/ M3 g
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
. m N' `. j8 `5 `' K0 VA:56g and 63g 56克和63克/ g& {( ~9 B! Q$ E; q
3 s: ~" l- F% n8 @66.Evaporated milk is a concentrated milk that is produced by removing8 Y4 B" A# {2 O3 U/ N
炼乳是一种浓缩牛奶 是去除什么做的$ Q+ A* M9 \# p
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:+ k6 w& W8 f3 z) L9 N
一种烹饪方法,通过转移液体或气体是:) S3 c8 F* N% E5 D. L- m, D( r' _
A:Convection 对流
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+ K0 c7 q8 p8 A3 S, `, u+ n68.The cooking of starches is known as 烹调的淀粉被称为
) q; l }- m& l1 P$ y8 [1 F1 PA:Gelatinization 糊化: T5 x2 P# |: s6 t6 u V& m% H( J
6 @7 g$ {3 E/ C6 U& T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 ^+ `6 U' ?/ F3 q' l! M
A:Braising 烤2 q5 N8 Z3 ?0 W* u! U. C
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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:
6 {3 a; N. R* r" f' qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 l6 A* Z+ |+ r; ]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. j' J! n( m5 h" w$ J
A:Fumet 原汁/ H8 u7 X! l7 D/ u6 @
# k+ L; [. X* 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# y4 i5 s% @ N; ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ i+ T; {+ A9 m& S0 _# n8 ]- I% p
$ }( n0 E3 r; n% D- l4 M/ H, m- e73.Which of the following is a principle not used in stock making?
5 D7 E& ~' a3 r% T下列哪一项不是用于制造高汤(低汤)的原则?
: ~* \7 ]! S3 U( e) ?9 s! tA:Start the stock in hot water.开始在热水中操作
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1 C4 B: E3 c) b, i. x+ |5 a& }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 ^( V: |2 E5 A/ K: N! [
A:Remouillage 法语熬汤
& v( Q$ M# t4 n9 y W- O: r% chttp://www.haibao.cn/blog/post/176242.htm |
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