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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:! g7 M7 `" k% o* V
哪位厨师最早带来高水准浮夸的美食
/ m8 x* w% k! c; B6 rAAntonin Carême 人名 安东尼·卡罗美
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2 _8 H1 u/ T. g2 E5 v8 y9 f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" a, k; E9 @% v3 ?; c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ O2 O+ M% m$ d" i- w E9 Z
A:Cast-iron stoves 壁炉
9 z9 X; p; t: q8 \http://www.usstove.com/products.php?id=6
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3 d) j: j, e7 J) I6 M% a& ]28.The French term used to describe the roundsman, or swing cook, is:
& G" T' S% u% ^! C+ j( ~; O8 m法国术语,用来描述roundsman,或摇摆厨师是:
m }% d, U/ f4 a' P7 g: m0 eA:Tournant 图尔南1 h+ g0 g( G5 s4 z) V B
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29.Another term for the wine steward is:* D( R/ ?& y. W
葡萄酒侍酒师的另一个术语是:
9 z1 Q* A9 | c: M+ g( jA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a: }6 ]% @0 P5 r2 A" |, n
霉菌,酵母菌和真菌是一个神马例子
9 K! L; i# V0 f5 t6 d- ~* W7 ?A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 J ]- c, y/ w! D2 o1 R- M根据加拿大食品检验局,食品的危险温度区在多少之间:
2 O( h c1 Z0 {* l0 {A:40° and 140°F (4–60°C) 4-60度
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- L/ p: I/ T+ Z, c* D, {, N% s32.All bacteria need the following for survival:' d0 g* v" d z ^. t, D5 i
所有细菌生存需要以下哪些内容:2 L2 z. ?; K6 y4 l
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& _' D6 x0 |- O6 t
2 M+ D% L- y( l4 E8 `33.Which of the following correctly represent critical control points in a HACCP system?% l5 F8 r- Z$ y
以下哪项正确表示了HACCP体系的关键控制点?2 g, s W) q% x- z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : l" U1 t6 N/ Z: M- W6 _& o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) y( k {8 n! y$ K- @- J: ?/ K# C
3 U, G( Z- Q% @: h4 c- V3 M: O8 L34.Which of the following is not an example of a carbohydrate?3 t3 \. ?4 o5 f1 a1 D
下列哪一个不是碳水化合物的例子?4 Q5 n; K/ Q+ F
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:
! w! ^% M. i E! {* n/ f4 [4 D液体脂肪做成固体这个过程叫什么
5 v# z. @* D+ m9 ^, VA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?; I) R- @# k# S6 `/ g2 N- `
下列哪项不是脂肪替代品的一个例子
% `9 N# Z. z6 \ l$ _A:Acesulfame K 安赛蜜K表
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; u# u/ n1 t/ K4 u) L" m% `37.Health Canada requires that a product labelled "fat free" contain:
) S4 C7 Z8 W- |5 B# o加拿大卫生部要求的产品标有“不含脂肪“包括:
4 m& Z7 R9 H/ t! D3 Y1 M$ h% OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* w Z' W- ]' y% W( @5 \5 j! U3 s9 Q
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38.Which of the following is not a problem associated with converting recipes?; U7 w0 n- C; H/ d
下列哪项是不相关联的转换配方问题?; F1 i. S1 g9 s; n9 T# x
A:Unit cost 单位成本& @' B3 g# Y0 ^" M3 B* \
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 m) d J! d1 \1 A! J从供应商采购的物品的品质或成本叫什么
, ?; r" D" v0 R+ e3 gA:As-purchased cost 购买的费用0 Y- [9 O( M2 g9 ?; O: S; {) G& @/ K" l+ s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 }2 U2 P* ~1 ~7 }+ c( \5 \在新货到来之前用于日常所求的必要库存量叫什么
3 g. h' r; T _9 nA: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?
4 _' V8 R* i! J! D4 N7 @* t下面那个缩写是用来表明正常库存流程?* R1 A: `+ S4 l' X% ?7 H
A:FIFO=FIRST IN FIRST OUT 先进先出# t0 W! s | p; j: H O. m
8 g' ?9 C8 s. i, U$ z42.Which of the following knives is used to turn vegetables?
: @ X8 h2 n6 C( \+ \5 |) ?下面的那把刀是用来打开蔬菜吗?( k; c1 _) O8 i) g
A:Bird's beak knife 鸟嘴刀+ {4 v" W6 C. h# v# a- B3 C" i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% K. ^+ N% V, j3 m& [' d8 _
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43.What is an instant-read thermometer best used for?
% k( \ R0 t! q即时读温度计最好用于那方面?) x8 [' l/ W) ~; j# l- W* |4 f8 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ a! z2 F# q; [/ J2 W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' @' [: L0 y9 S, b- l/ C
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ C2 {. a) {- {5 l6 }6 e' ]
A:Cast iron 铸铁8 U t9 r9 u3 L! l' B! J
- u! x3 b5 ]" p9 G. P% U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 N+ N! e- k. r: b* g, r" V哪件装备下面有一个可移动的碗和一个S形叶片?1 ]! W/ U0 D" B
A:Food processor 食品加工机
4 O, ~( v4 x3 _8 c) B l0 Yhttp://www.google.com.hk/search? ... iw=1263&bih=5728 O" x9 I$ ?; [9 y7 r; j6 d
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46.Which of the following is not a rule for knife safety?
! I" I7 j# Y: S; A5 x2 C3 m$ p下列哪项不是用刀的安全规则?
2 M2 Z6 d) P- H8 h+ Z# M' rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ l, [/ u9 M) u2 |/ ^2 z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* N3 u$ |$ N) ]; u! g. }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; A9 ~ e3 R3 e) r4 Y, M
A:RondellES ; Q, k0 ]/ e2 h& @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 Z. G" B0 J T: h* M( z
! @6 B5 T6 a2 y* X" I5 ]48.Which of the following is a diced cut used to garnish soups?
8 h2 d7 B$ c% M+ y* G. x2 F下列哪项是切成小方块用于汤的装饰?" S: T H! x# {+ N& r4 m/ h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 A) ]% C1 y9 f* \2 l+ y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# B3 X3 t5 r& R( ^5 Y
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!!——
" M1 d( t7 j0 l3 zA:Gaufrette
$ Z+ m' q2 x7 u/ N1 d; cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 x3 G- C" Z; t8 V* [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 m( w$ |: x9 r( {+ H& lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' b9 Q0 E: }, d b* I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 x6 Q2 h$ k2 f/ L+ V1 C! M/ }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)! |% Z8 J7 x4 Q" l* l, M* q
A:Cilantro 胡荽叶 香菜9 z4 J) ~7 P& V. N/ @. _0 o" [2 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& e. W% N& ~, N/ h, c 多香果, 多香果香料是什么
, Y% J+ H1 V3 I: Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 D& g% m7 H9 s0 x# WA:A dried berry 干浆果 ^* s/ X: g- ]! `
. N* O9 [$ Q1 G61.Which of the following are used to make a sachet d'épices?% p0 A; u& F% P H7 G: Q
下列哪些是用来做香包德épices?/ T+ ]( _$ K2 c3 |; e
http://www.sachetcatering.com/! F" @6 p( P9 t/ o
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?
+ Y' E* s! l, m% H1 u8 {下列哪项不是酱油调味品的?
?) |' y6 {5 n# n$ VA: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:) i* x- Q8 @2 d" J- D7 D8 ? M0 ~. [
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: k5 e; W- Q9 W
A:Pasteurization 巴氏杀菌: b2 f* A! B% e+ p+ M u
+ h) ?$ _, R$ k; h64.Which of the following steps is not the correct procedure for whipping egg whites?
( \! H/ E7 c, H, ]下列哪个步骤是不是正确的蛋清搅打程序?# b4 z( Y; c+ A4 d& I) y( A
A:Allow to rest before use. 允许休息后方可使用。
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k3 d5 }& w2 ~' b( Q) w65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 I6 O, J0 [: TA:56g and 63g 56克和63克
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/ w9 i, O' F& R8 e0 H66.Evaporated milk is a concentrated milk that is produced by removing& K; g8 {& K4 h
炼乳是一种浓缩牛奶 是去除什么做的- I; K& ~* U, \% y' U- x" j
A:60% of the water 60%的水: n G; J& c2 _4 [% G
- _& B5 z9 E6 S S4 L3 M/ T, G* T$ J67.A method of cooking that transfers heat through a liquid or gas is:" ^" Y7 |# n5 g. `4 ^' t
一种烹饪方法,通过转移液体或气体是:
3 Z' Q7 T0 S2 L1 R3 ?6 s5 C uA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( K* L* x4 P; }2 y2 GA: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?
9 e1 M6 z7 y8 z/ ^1 I- s# `A:Braising 烤/ U5 y- z: L$ f
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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:2 b3 N+ _4 ]/ q. i0 C7 S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 V3 ]& U. |# ~+ |6 b
8 @ n! M4 E Z; \2 d6 v71.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
$ R! U0 t' Z0 c* p( NA:Fumet 原汁
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0 s/ A8 h7 b! J/ d/ x3 u8 R6 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
' c4 K/ z% ^: A1 X1 H: L6 hA: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?
$ Z4 ^5 s1 a. h2 c- S4 ~& o下列哪一项不是用于制造高汤(低汤)的原则?
2 P% j: J3 y* o( }" SA:Start the stock in hot water.开始在热水中操作
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! H9 m! c8 f' A4 A8 q2 T' h74.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3 [9 j- v% w6 O# M
A:Remouillage 法语熬汤
$ n8 s" ^" w6 G# _6 I T. J( xhttp://www.haibao.cn/blog/post/176242.htm |
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