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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:( E; F/ K8 K/ ~1 s7 n
哪位厨师最早带来高水准浮夸的美食
1 K: Z% H6 o9 MAAntonin 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:/ [' y/ [) f' I( 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 S9 b5 W1 E9 _* p
A:Cast-iron stoves 壁炉
7 C- n' V; @3 Z) w' chttp://www.usstove.com/products.php?id=6' P# K" I7 r9 ~% M
* x, z* m) B' X# H/ z4 ]28.The French term used to describe the roundsman, or swing cook, is:
3 i3 u8 o+ n+ v法国术语,用来描述roundsman,或摇摆厨师是:3 i; H% r, `* I" ]- e. K
A:Tournant 图尔南
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2 N7 o9 j& l. S2 x$ q1 K29.Another term for the wine steward is:
; |/ P1 w; I) F0 M葡萄酒侍酒师的另一个术语是:
j: X& S O7 m$ @" xA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
$ Y! D3 @' z5 Y+ N2 R) x霉菌,酵母菌和真菌是一个神马例子' m" q$ f* p3 C: s* A
A:Biological hazard 生物危害4 F {+ q/ c2 M5 h F Q0 c
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 `2 l8 b; e, a* j6 G
根据加拿大食品检验局,食品的危险温度区在多少之间:+ T3 i0 k1 }9 Y" R' Z
A:40° and 140°F (4–60°C) 4-60度: p/ v4 ?+ U' V/ }. \8 u) }
- {) u% K5 T ~& Q32.All bacteria need the following for survival:
+ E* _; o6 U0 k3 w9 W& ^所有细菌生存需要以下哪些内容:4 u& u! I; R+ \3 V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?1 f5 ]. Q/ X- n3 M: g3 W, m
以下哪项正确表示了HACCP体系的关键控制点?' V$ ]8 i# K* X7 t2 R u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . y' m; }4 [. k' e" g4 C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 R5 y/ a$ D1 Q# g. d( r g
& s( o8 x1 D3 H+ s34.Which of the following is not an example of a carbohydrate?
Q( ~. `2 U3 g" a3 _0 e下列哪一个不是碳水化合物的例子?
4 u6 S+ S1 f: aA: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:9 M8 E) @# `. U5 C- W' E
液体脂肪做成固体这个过程叫什么9 J; q# ~/ x: X% ?3 m
A:Hydrogenation 氢化3 g% Z: E5 Y) F$ J
" y3 i9 R9 y( a/ L36.Which of the following is not an example of a fat substitute?" _' _+ U' r, |( G
下列哪项不是脂肪替代品的一个例子
3 X h W1 @4 E. AA:Acesulfame K 安赛蜜K表% @7 n. I' [' {% N' p. c
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37.Health Canada requires that a product labelled "fat free" contain:
( f( G- i5 Q, G) _& a加拿大卫生部要求的产品标有“不含脂肪“包括:
: t7 W8 f2 l# T2 I; w/ V- F7 [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; ^' i8 ]. b, O! ?" D9 n
0 V0 D5 H6 l$ r38.Which of the following is not a problem associated with converting recipes?
9 k1 G# |, \* u" l$ Z: j3 A下列哪项是不相关联的转换配方问题?% O1 p, {8 D4 Y) a
A:Unit cost 单位成本
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6 i2 V9 } u3 ?5 Q$ q1 \9 O39.The condition or cost of an item as it is purchased from the supplier is called:
# \8 A# i( Z( z9 @从供应商采购的物品的品质或成本叫什么$ q) z! l1 t9 z7 E
A:As-purchased cost 购买的费用- H1 C- J9 L. o5 U6 a% {
2 }$ i9 v M7 r# |, W5 U# F40.The amount of stock necessary to cover operating needs between deliveries is known as:( _, h8 G) R6 E y( P8 w9 _
在新货到来之前用于日常所求的必要库存量叫什么
" m8 s" i# V, ?* iA: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?
8 r9 a w% M, S6 M下面那个缩写是用来表明正常库存流程?
* I F2 R$ S4 X' P0 b9 g2 CA:FIFO=FIRST IN FIRST OUT 先进先出$ g& z) [ V8 W/ N
/ S5 ?7 _1 ~) C" Q42.Which of the following knives is used to turn vegetables?
6 G) \6 t: A, ` I' p' M' U+ W/ M下面的那把刀是用来打开蔬菜吗?/ Y l s6 W j: t* _% T
A:Bird's beak knife 鸟嘴刀
% v+ k$ F) Q Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
2 _: ^. E( Q; w r0 h即时读温度计最好用于那方面?' u( {4 B" f0 d$ L5 `. q" ^/ p
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?
, t% Q: {4 E. m% {下列哪些金属材料受热均匀,通常用在铁板而且非常重8 Y, U" g3 u S0 `
A:Cast iron 铸铁% H" p" ~2 ?1 ^) h& z- ]
3 v1 D' x, V% @5 S- w8 O( ]% }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" F! O0 v0 w$ U7 R
哪件装备下面有一个可移动的碗和一个S形叶片?
0 q8 B l6 `- F) `2 GA:Food processor 食品加工机
9 E; U, C& M9 p# T1 uhttp://www.google.com.hk/search? ... iw=1263&bih=572/ [9 Q& c' A; t+ M# Z+ i
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46.Which of the following is not a rule for knife safety?& H5 j3 ~. w0 {. W8 e) ^3 t, S
下列哪项不是用刀的安全规则?; T Z: ~, v$ ~ W, |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 h0 e; \. @0 l' ~# x) Z
" Z9 Z q" V1 H. ]6 X) J1 u" x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 O% B. h: A v' F2 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 P$ g, r; E9 L6 u% xA:RondellES ' ?0 K: ^& B: o; ~! D% G! x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 a1 B; P: v/ T9 n
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48.Which of the following is a diced cut used to garnish soups?; G+ C" ]. x# w+ ~; o4 b
下列哪项是切成小方块用于汤的装饰?% |( n' r& J# T7 U5 j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 [: T9 J/ r/ j2 U/ }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 `, E; h- ^. A9 i9 r
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 x; g, r" F+ I& |" i: @
A:Gaufrette , e" Y) M' S5 m: k* X7 x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
W) J% L/ L! d. [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ A+ y' k$ o; U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 T& ?. N1 [9 N/ E+ W, r1 w$ V
& e6 ]; G$ h7 g! r, K$ W, k( q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# P' P8 k" @* V! c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)1 m5 [3 }8 q7 o" l2 L& Q
A:Cilantro 胡荽叶 香菜) j5 X4 }7 |* B& M4 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ S: ]+ T! V9 m M 多香果, 多香果香料是什么
+ G: P- h) a' J+ a9 E4 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# b0 L5 {7 W+ U0 p; t1 U: VA:A dried berry 干浆果
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( x* h0 E# ?: i- ]1 z$ c" M61.Which of the following are used to make a sachet d'épices?& C5 m: d9 \! k1 j9 v: P
下列哪些是用来做香包德épices?: _! c/ G& _0 z0 c" {
http://www.sachetcatering.com/
* }' c a# N" p) X* K" c. c* OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 c" n( s) a# }8 g62.Which of the following condiments are not soy based?
. [# h. T$ [# K% R( O下列哪项不是酱油调味品的?
. W- C- F w4 w( k: lA:Wasabi 日本辣根( N, G" @+ v" m; Y% I
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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 O8 I; o/ N9 H2 h
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:
/ O; D# g! A, a+ OA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?! W' b- i) o3 Y% S' I X* M- z
下列哪个步骤是不是正确的蛋清搅打程序?) G; m4 j& \( K9 ~2 Q
A:Allow to rest before use. 允许休息后方可使用。: _9 U4 K$ g* B1 k
. d' g, |' ]3 W65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ |3 M3 D) i0 ^3 gA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 v4 w& n0 ]/ l1 }7 i- g炼乳是一种浓缩牛奶 是去除什么做的
# I5 g* Z4 p) Z F* bA:60% of the water 60%的水# S% r7 i' f: K) G
H# i3 i3 B ~( i0 ]67.A method of cooking that transfers heat through a liquid or gas is:
) Y+ P, ^7 x" M% j一种烹饪方法,通过转移液体或气体是:
9 y: ?5 F# ^7 T" g J: ~5 {! ^A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为* k! H9 m* |4 X" |6 ]( H
A:Gelatinization 糊化, L1 I+ m! u! H( b( ^' T6 q; ]
1 y! d5 M6 d: [8 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* \, p E' D6 N: v& d# C
A:Braising 烤1 n+ H9 A7 I8 r/ U j/ R
; C7 m/ u9 {: r0 t9 _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 Q" _: Z( `# h' b6 \! P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 v. e- R6 U! n$ @1 l71.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
+ b8 u2 D9 o2 w R Q3 K( S& IA:Fumet 原汁
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2 a3 Y) ] Q: h- o+ S3 p72.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9 a+ `$ D8 v, g4 t4 i7 k5 s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, A8 S: s6 w% P, b q4 \+ s* c, R, w73.Which of the following is a principle not used in stock making?0 o2 T; x7 ~& f3 X: `& d4 t
下列哪一项不是用于制造高汤(低汤)的原则?% }8 f& i' B2 d! v+ |, f7 m
A:Start the stock in hot water.开始在热水中操作8 u: o2 V: \, K, H' n! B
8 {, F8 X( {1 `1 V74.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 y; h7 j1 D$ O ^7 Y- p, lA:Remouillage 法语熬汤3 J2 q) |8 _/ e. [) q0 |
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