 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:) x! F" P( m" z" C- F' @3 Z
哪位厨师最早带来高水准浮夸的美食4 Y9 T) x2 Q" ^
AAntonin Carême 人名 安东尼·卡罗美
q( Q* t; h5 ^9 h4 V7 O* o1 m5 q
f- |. e( d9 X. R2 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# Z- c3 g" w- H9 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 t; A4 q8 J& }, Q! d J* f: M
A:Cast-iron stoves 壁炉
/ A$ Y, I; Q( t$ y, Ihttp://www.usstove.com/products.php?id=6
$ K. n2 m$ U5 W
% c) E* I- }. [0 a) m( j28.The French term used to describe the roundsman, or swing cook, is:
" k; d4 j2 h* [- S+ }* T法国术语,用来描述roundsman,或摇摆厨师是:* Z+ t) @2 a3 O6 J+ t& H
A:Tournant 图尔南
% I, f' \0 y `5 N" Y- z+ S
, @; p# }& H! _8 s" P1 z3 Y29.Another term for the wine steward is:
/ H9 W* Z X) u C& v. H# Y葡萄酒侍酒师的另一个术语是:
: o, {) a& u. n" b# |A: Sommelier 侍酒师
2 ~" D) B9 S3 t* s z \2 B. c2 N$ Z ^) @
30.Molds, yeasts and fungi are examples of a:0 q4 K7 P: l9 ^* |. a
霉菌,酵母菌和真菌是一个神马例子5 \5 x/ l3 [, p% Q/ L- y
A:Biological hazard 生物危害
. m! H+ y6 W0 P4 e! e# k- |; _% Y9 N" X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* `) s. G# ~$ l+ i& c: E {
根据加拿大食品检验局,食品的危险温度区在多少之间:" C. m8 ~! w$ e9 P8 t# ~
A:40° and 140°F (4–60°C) 4-60度( S- q" @2 K% @6 a
+ \! ^' }+ Z/ A, w' \) M& ~
32.All bacteria need the following for survival:$ m% e2 Y0 r- U3 E |* b% N7 e
所有细菌生存需要以下哪些内容:
! x2 }0 f9 f2 A% j' k# j, K6 mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ x6 A# X3 x. I, {3 [0 v r
; P/ Z* ` J; U* n/ U. |: C# _
33.Which of the following correctly represent critical control points in a HACCP system?3 X1 B s; l8 O- a- a- [! [
以下哪项正确表示了HACCP体系的关键控制点?2 A& Y8 q ?% W$ \( v$ u6 m' f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 L+ d! b1 [4 g- [; o/ e. b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. [3 x# M# A' ]% f3 _
# N6 B/ y( q p$ [34.Which of the following is not an example of a carbohydrate?
4 p0 s4 f4 h1 X, h下列哪一个不是碳水化合物的例子?
$ o5 Q5 Q0 j7 }* U+ c- v1 n) X" ?A:Essential nutrients 必需的营养物质
* u! {0 ]' D8 h4 X" v" a7 f* y' r0 F" S, p0 R, i
35.The process by which a liquid fat is made solid is called:
# s) s' M6 e0 }* R液体脂肪做成固体这个过程叫什么
; ^9 J% @3 e6 [. v& \6 R9 @A:Hydrogenation 氢化# H' a& p" X1 f# Q+ f
6 f) I5 _6 I2 h
36.Which of the following is not an example of a fat substitute?
9 R: _) i7 i$ }* F8 H下列哪项不是脂肪替代品的一个例子+ j; l8 |6 [/ {" ?3 q- ~
A:Acesulfame K 安赛蜜K表
! ~5 _8 N% s4 Y% c+ _# A1 V: \: {+ c
37.Health Canada requires that a product labelled "fat free" contain:
1 z, z/ }# m2 b2 [- E N+ c加拿大卫生部要求的产品标有“不含脂肪“包括:
9 g3 q7 B2 `- V7 |- h+ gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 \# b3 b4 s8 |5 L x
* a2 J* i5 w3 }- u" Z8 \38.Which of the following is not a problem associated with converting recipes?& v4 u( v9 S8 l% x
下列哪项是不相关联的转换配方问题? F4 q$ C7 D+ h- g9 ?& i
A:Unit cost 单位成本
( a* {' G& A! L! ~+ `& H1 E/ }8 l4 ~& Z
39.The condition or cost of an item as it is purchased from the supplier is called:
7 ]7 U+ T `0 x2 @8 ]1 Z3 }从供应商采购的物品的品质或成本叫什么
( n/ F3 F+ s8 T% dA:As-purchased cost 购买的费用
2 P( g! z3 f5 F/ i9 q% u |: \: R2 a9 p
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 T" t8 W! J' T( x3 Z8 N
在新货到来之前用于日常所求的必要库存量叫什么 {' w' ]( w% I. o* y3 g0 o
A:Parstock 基本日常最低库存
: ~% `8 \2 C* Y5 ~1 c
! W- Y3 Z8 L* _! F/ z/ Z- k3 Z41.Which of the following abbreviations is used to describe the proper rotation of stock?4 S1 j, O- ]4 x% w- a
下面那个缩写是用来表明正常库存流程?, B6 F4 t* I0 X8 i4 p' d! s
A:FIFO=FIRST IN FIRST OUT 先进先出
) q' U( V* ?! W6 }1 b% S Q% i0 ]/ c, t5 N/ Y( j4 {! E" V; I' c
42.Which of the following knives is used to turn vegetables?
! b4 ^, o1 T. o. w, c下面的那把刀是用来打开蔬菜吗?! {% A$ K- c# Q t
A:Bird's beak knife 鸟嘴刀
- K6 W1 c4 Z* E1 K4 G+ s! b. M3 [) uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 m; N7 [9 e3 B
5 u9 Y' u9 l" u
43.What is an instant-read thermometer best used for?
& H* t( D7 q# G M) t$ V6 M5 E* v2 [即时读温度计最好用于那方面?) h) _) j. B z; K5 |4 ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 ] ^5 M3 q' ?% Y
2 d, Z7 T4 z6 y* ^; w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 O' P2 v5 g2 B# w7 N6 L% h; S1 U下列哪些金属材料受热均匀,通常用在铁板而且非常重* t/ N U e# c
A:Cast iron 铸铁, t1 r' [9 M# y6 _
- a$ h! R! B" ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- J4 C' D# \2 p/ |- X1 {哪件装备下面有一个可移动的碗和一个S形叶片?
0 P$ r: H( n9 z3 uA:Food processor 食品加工机
, u1 Z: ]( v6 p' Khttp://www.google.com.hk/search? ... iw=1263&bih=572/ ]: W' W$ h7 m; H% R9 U0 Q
$ W3 P/ @$ Y, f/ j: t46.Which of the following is not a rule for knife safety?
: \/ K# @- [/ i6 ~( k下列哪项不是用刀的安全规则?3 Y" a+ h, `( w' K$ B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 [+ K' \. H; g/ ?; k0 c8 K2 ?7 C# R* \( i$ f% w1 y' S4 e0 S# X4 s/ g
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ?6 L8 S5 c E- a" |8 f8 r8 u2 a5 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 H* |& t Z+ j0 w" `* VA:RondellES ) z6 G c4 c' [+ G G2 \1 @ c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ d& M4 I# ^6 m$ b$ |. f6 w
4 Y- k) ^5 m. w- n- u! C6 A48.Which of the following is a diced cut used to garnish soups?9 u: U/ g7 W5 \4 O* ?" O+ q0 k( c4 b& ] h
下列哪项是切成小方块用于汤的装饰?
% l; R, j: N9 X. `" I! R% W; yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 Z, X1 s! r# a& r2 V" p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: i5 ` {3 W; D. ?- D- s
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!!——, Z% x% N2 J8 s
A:Gaufrette
+ ?; L. h2 q. m: @ m6 f6 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 f3 f& {- i0 O5 |5 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 c, x b h a* J: p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 k3 i6 ?0 t% B& Q+ g/ I4 w
+ Y6 k4 [. l6 J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ f9 ?0 M. \# s: _% h
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 h z6 ~- C i. H8 r9 H* [# Z
A:Cilantro 胡荽叶 香菜
5 W0 S7 k9 |0 @ f+ \! ^4 J/ Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 e- L8 z. b8 k+ y9 D
$ N3 V9 v+ F0 m! h [. l
60.Allspice is made from:
2 u9 p, `# [$ z3 H 多香果, 多香果香料是什么5 z+ {" ~* V' s V# h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) K J7 v5 w0 D3 VA:A dried berry 干浆果" N# c* f( L! T5 r' d2 i
0 i" l1 f, U& K0 }( @+ ], g! x
61.Which of the following are used to make a sachet d'épices?5 r. H4 R5 `5 J) _. q7 s4 x6 G& Q5 h8 P
下列哪些是用来做香包德épices?
. o( q( \% r+ Vhttp://www.sachetcatering.com/
; G( n# A. E* h! e$ gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ Q/ i0 K% M4 i6 \
% `' a6 U6 m0 L/ {7 o62.Which of the following condiments are not soy based?
2 E) F5 Y# f; K' A下列哪项不是酱油调味品的?
3 b9 L; g* }& o, sA:Wasabi 日本辣根0 D; D$ B# A C1 g: o. R8 f
' V ?7 R2 ?7 J$ I o
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 K K% n6 P/ 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:' H. s H* E' ?; b% x1 B
A:Pasteurization 巴氏杀菌
! B ~: T! v6 ^
& M* j7 a/ x/ S6 s& Z! U64.Which of the following steps is not the correct procedure for whipping egg whites?
8 I% j' F7 [% o; L下列哪个步骤是不是正确的蛋清搅打程序?
" w1 W7 D# e a6 @A:Allow to rest before use. 允许休息后方可使用。( @! ^7 Q M _9 }# q# k$ m" ~
, e9 M# T0 I2 [+ I
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ b! R! w- i" H* j2 A3 I
A:56g and 63g 56克和63克
: x) ?7 \9 H) f) Q3 z, v* i/ c9 D) l1 Z% B! H
66.Evaporated milk is a concentrated milk that is produced by removing
! W: n9 e: W- j G% _& k炼乳是一种浓缩牛奶 是去除什么做的
+ n j1 s! u# j4 D/ }$ TA:60% of the water 60%的水
: }) X2 O/ ^2 m9 n0 ?: x/ ] c+ ]8 h" W# b- m* s
67.A method of cooking that transfers heat through a liquid or gas is:
6 J' m# F' B7 x7 M一种烹饪方法,通过转移液体或气体是:
; k" n1 P% K' ?2 iA:Convection 对流" w/ k' o* S; s7 {$ S
6 ?9 |5 b! N( R+ s/ T$ v% r68.The cooking of starches is known as 烹调的淀粉被称为5 ^, g4 K9 i1 b4 z; j) M
A:Gelatinization 糊化4 U$ h$ q5 S1 ^7 c; P' x/ P
2 L0 R$ k7 e+ ~- m
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& N8 b Q; |3 |A:Braising 烤2 q+ |, k W B2 C i) n
$ n3 e, Q7 M- k3 k! `
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 @& b3 ?% i& d4 O; N8 pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' l( j5 u. x1 D& f
4 _6 e6 n5 V; q" a/ c71.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
, B! J( r, P, r/ T( i, [: W2 c. M0 |A:Fumet 原汁7 T. |/ b3 E3 o8 }# R
* m. d3 c6 ?" r) n3 @" ?- [$ e, l- Z- I72.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
; e% d% a' o3 ^0 A( o, `7 M% V( QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; s9 R* n* w" g1 J( L/ g- ^9 t- h' ~) P/ A# |5 ^7 L
73.Which of the following is a principle not used in stock making?9 ?; R2 }$ C& `* K2 B9 n
下列哪一项不是用于制造高汤(低汤)的原则?& o/ t/ r2 L8 s) e! ]2 l/ C5 ~' N
A:Start the stock in hot water.开始在热水中操作* Z) u. Q3 w4 n: E: M& [
0 ^# h3 k v, X' ~& T
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' k9 Q7 I4 t" ?) X. ]$ I6 H1 k
A:Remouillage 法语熬汤/ _' Z& e5 F7 F1 Q$ E8 k! d
http://www.haibao.cn/blog/post/176242.htm |
|