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26.The chef who is credited with bringing grande cuisine to the forefront is:# L ?7 u7 J- Y n, k+ E6 {0 Q
哪位厨师最早带来高水准浮夸的美食
9 [) L# S, b2 {, l% KAAntonin Carême 人名 安东尼·卡罗美
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$ k& r- S8 N* b! R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 g6 H) t9 A2 Q! C1 f. [' \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 C( A& L0 H! M) j' Y- W" P
A:Cast-iron stoves 壁炉9 e8 W* c! y4 y% w
http://www.usstove.com/products.php?id=6
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! y0 V+ G K5 a" u28.The French term used to describe the roundsman, or swing cook, is:
l& \7 D! ?9 a p6 h0 ~" u法国术语,用来描述roundsman,或摇摆厨师是:
% C3 \9 x+ b6 E/ D0 e* J- HA:Tournant 图尔南
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1 S0 ~* K/ W( r# p0 ~, K" K29.Another term for the wine steward is:
: e" h& s+ i7 f3 P6 l7 | J葡萄酒侍酒师的另一个术语是:# D3 \& q, L0 B w. f9 p
A: Sommelier 侍酒师9 W7 j; b" M/ H8 T, a7 _
" w7 o: E% V! X. L# @" J30.Molds, yeasts and fungi are examples of a:2 J$ @: ]& ^+ ]( n6 D5 W* y
霉菌,酵母菌和真菌是一个神马例子1 r C- \6 B m% }2 `
A:Biological hazard 生物危害: }/ S3 |3 O/ v, g
6 P$ | q5 Y, _5 B. k& }' ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; o. Y( I" @- H9 m根据加拿大食品检验局,食品的危险温度区在多少之间: S( b) n* B5 U( ^ q- E6 S
A:40° and 140°F (4–60°C) 4-60度
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0 \. [, |& B) @1 Z8 F: l1 P32.All bacteria need the following for survival:
7 r9 _% o0 c. x* H! F所有细菌生存需要以下哪些内容:
9 t' g/ p: [% w( T& p% J' MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; | Y4 `0 [/ T+ p33.Which of the following correctly represent critical control points in a HACCP system?
$ ^# w1 o- V6 G& `4 C; T1 Q以下哪项正确表示了HACCP体系的关键控制点?
& }- F( j& W! ?. H8 X% sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 n: V6 T3 G2 s5 h* j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?0 u" R4 Z$ q3 L" f. U$ C p3 P1 m1 K! i0 D
下列哪一个不是碳水化合物的例子?
; \# i, g' z$ v! `( H& ]A:Essential nutrients 必需的营养物质
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/ [7 e @9 e+ J4 U/ {" l35.The process by which a liquid fat is made solid is called:! o* B8 X2 K' J' ~0 a
液体脂肪做成固体这个过程叫什么9 S9 i& | B6 r
A:Hydrogenation 氢化
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3 L6 _) W3 f5 g: w9 P; ]# l36.Which of the following is not an example of a fat substitute?8 ?2 u+ L7 c( N8 N
下列哪项不是脂肪替代品的一个例子
0 v$ \) q5 T$ G2 QA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 O- F8 h$ Z, Q+ t& M0 S
加拿大卫生部要求的产品标有“不含脂肪“包括:5 N) Z. C; x4 K5 J/ h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 {' ^- R0 ?. z' c$ q38.Which of the following is not a problem associated with converting recipes?
2 o" [, A! ]( ~' W( B9 b8 A( d下列哪项是不相关联的转换配方问题? H( U X* R0 s' @8 r# M# [; X
A:Unit cost 单位成本
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5 v4 k% Z8 o4 |, ]5 Z39.The condition or cost of an item as it is purchased from the supplier is called:
* S7 I$ k+ P: f' b- K1 B7 w从供应商采购的物品的品质或成本叫什么
) l- S4 \0 `3 x% Q) y/ [7 I( J% Z2 [1 bA:As-purchased cost 购买的费用8 K0 h3 ^: a, \% O
. ~# c+ U: W* l40.The amount of stock necessary to cover operating needs between deliveries is known as:2 x' B/ U, D' X) [4 ]2 u
在新货到来之前用于日常所求的必要库存量叫什么
" U* y: M5 b0 E. h) z) D' IA:Parstock 基本日常最低库存) B, O& v) [8 z/ J! |
) ]! n# @# U' P6 R& p( C- o41.Which of the following abbreviations is used to describe the proper rotation of stock?& `1 }! P3 y+ S1 V' h5 n
下面那个缩写是用来表明正常库存流程?
% V% A1 k( l( d5 V# JA:FIFO=FIRST IN FIRST OUT 先进先出: y4 G& A8 r0 ?4 `! L% Q! R% V
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42.Which of the following knives is used to turn vegetables?
, M1 F) K0 a( U2 n; H! O+ A8 K下面的那把刀是用来打开蔬菜吗?
/ X: ~% T+ c {5 @8 s' DA:Bird's beak knife 鸟嘴刀
& G$ e$ t" v. Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ _( }( @( |3 l
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43.What is an instant-read thermometer best used for?
7 L" Q% X0 C' x: A; M( \即时读温度计最好用于那方面?- `; e3 o. m" b, W* o' ?5 Y# [
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?
$ y$ q o8 @ s2 U下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 M" n2 [7 x0 M( ~- p" ~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?: `) i& f4 l$ O% H
哪件装备下面有一个可移动的碗和一个S形叶片?# `5 R+ ] g8 x- D# n4 c
A:Food processor 食品加工机
* M, {9 p- \ G' u5 m- |% ghttp://www.google.com.hk/search? ... iw=1263&bih=572% J7 F- B( L3 }) ^* @4 \
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46.Which of the following is not a rule for knife safety?3 V0 y& g: y& A- z0 |% s
下列哪项不是用刀的安全规则?
/ B* v" H0 Y$ Q6 xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 l: h% R1 v" O+ Y1 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& ^) w2 Q3 w7 c5 w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 b& p0 m5 \) G @1 k
A:RondellES 5 x Q6 U" U# z. w6 P- {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 r8 A" A. O/ d; d3 C" p
$ ^4 x, R! h5 f: R+ u! D; E6 x48.Which of the following is a diced cut used to garnish soups?4 L4 y& a4 S0 n
下列哪项是切成小方块用于汤的装饰?1 ?% ~' ~' z8 J: W: ^4 o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 r! T u1 t/ D' w$ P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( z/ x+ h+ c" 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!!——# V, ?3 G/ l9 k8 F! Z- T
A:Gaufrette
& E: }; w$ N& ]$ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" o. W0 H( T' B- ~* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- N, f$ d7 \' F8 O; {: KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- a1 d8 d2 f1 e# l7 n
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! c( ]0 }$ 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)# \* Q, D" w# d- e" A
A:Cilantro 胡荽叶 香菜
8 [+ ]5 [7 A5 l. shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 c3 `1 L- F4 F, F
$ z3 O3 W5 r6 G" ^ e60.Allspice is made from:' ~0 V3 H$ @/ y8 T0 y" f P
多香果, 多香果香料是什么. S2 G9 Y) e7 j. y: _1 P x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( k0 w6 R5 Q/ L3 _A:A dried berry 干浆果
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0 B. }3 r( U! P3 Z9 h61.Which of the following are used to make a sachet d'épices?! b4 E' M1 L, c
下列哪些是用来做香包德épices?: x& q1 @3 v Y: p f! n
http://www.sachetcatering.com/
, G/ e! D4 K% uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 y: a, ?) `3 P2 a) ^8 Y
4 W7 ^% W5 }. L7 C2 Y) U7 M- \' _62.Which of the following condiments are not soy based?
3 X3 j3 x6 V+ ~下列哪项不是酱油调味品的?! b5 E8 E+ n1 |, u
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:
6 Q" `) x# }" j2 {4 V g/ V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/ ^ c" ?' G) M
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?- l/ K" Z* Z, t+ I' Q/ _( ~
下列哪个步骤是不是正确的蛋清搅打程序?
' g ?5 N, k3 P8 i( M4 B; Q+ H8 ^A:Allow to rest before use. 允许休息后方可使用。- F( h k% B1 A3 ~
r' ?7 M( G2 Y& k/ g& H5 O65.The weight of a large egg is between:一个大鸡蛋重量介于:: A5 {- M* c& D. r; l4 G4 S$ m
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' t$ w) j4 `! E7 Y; ?+ ~% i) a6 J1 n' T
炼乳是一种浓缩牛奶 是去除什么做的
4 Y" U! T5 O) w9 n7 s7 FA:60% of the water 60%的水- A! v" H c$ P3 x, U
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67.A method of cooking that transfers heat through a liquid or gas is:3 s! E. |. ]/ Z( y
一种烹饪方法,通过转移液体或气体是:. l: j: }2 a! Y& S5 E1 ~
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
6 u& D9 ?8 h2 c; ~7 TA: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?
/ Q& R0 ]& X- E$ P8 p; q" V" AA:Braising 烤# T& t+ N- l' g6 h7 R+ u7 j/ D
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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:4 }$ D4 @4 |4 y/ z1 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) j2 C; |! N$ i2 o5 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! m/ J- c5 D' b: j! S+ U
A:Fumet 原汁- A8 w2 p+ {+ d/ b! v% Z
1 ^" \ L4 C; R9 }* I7 }& i5 i! {# w72.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) \$ j" {, u1 N3 d8 w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) n2 Y* q1 ^1 M8 A. u: s" _, C1 J
5 m1 t! G3 o, b! D* P& x" ^3 ?73.Which of the following is a principle not used in stock making?% u' ~8 A' S8 L9 Q4 @2 S0 h8 O
下列哪一项不是用于制造高汤(低汤)的原则?
4 Y: |8 s- y# D8 _' w8 m+ w0 s. fA:Start the stock in hot water.开始在热水中操作
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3 S1 ]# H+ X0 E3 K$ M3 E74.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4 U- Y" Z2 x( i0 D$ x" P
A:Remouillage 法语熬汤$ N1 C0 s. t! U) A0 G0 Z, z
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