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26.The chef who is credited with bringing grande cuisine to the forefront is:$ S$ O/ @* c; ~& k
哪位厨师最早带来高水准浮夸的美食
, b j' W4 ]. y$ \7 }& x2 kAAntonin 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:0 d+ [, G+ B# `+ A1 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 。& _9 I- ~ u/ n- F* ~6 s0 a/ P' p6 M
A:Cast-iron stoves 壁炉
3 Y, _- q- q! G" _http://www.usstove.com/products.php?id=6
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" G7 o+ V$ K) z3 {1 V" Q28.The French term used to describe the roundsman, or swing cook, is:& e- s0 S; |( I, Q4 n9 \
法国术语,用来描述roundsman,或摇摆厨师是:
P# V1 g8 g/ z2 R& S6 Q' B; }2 PA:Tournant 图尔南& e8 |7 [) o9 L
, @; s7 ]% k( {. l% g% c# N0 E9 X' m29.Another term for the wine steward is:. n6 J( o. Q" e( O- b" v* P: y
葡萄酒侍酒师的另一个术语是:
4 ^9 R) R# g8 r# M( W2 e2 eA: Sommelier 侍酒师: m2 s+ R/ ~9 F" N. ]( j
. k2 r8 l" o+ M0 @30.Molds, yeasts and fungi are examples of a:
7 \3 D+ Z1 L X霉菌,酵母菌和真菌是一个神马例子
- U K8 b" R) n& z! bA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ J) ~. j e3 g$ O. g- {* F根据加拿大食品检验局,食品的危险温度区在多少之间:
, `" L" C7 Y( T8 bA:40° and 140°F (4–60°C) 4-60度# X# v$ U3 Y) C: n/ p
- J4 E! W( X; b1 k32.All bacteria need the following for survival:( i `, t% T/ G7 @5 _
所有细菌生存需要以下哪些内容:
/ g" w4 V3 g @, ~9 N& ~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?
3 \% i4 w/ X0 @9 r+ H以下哪项正确表示了HACCP体系的关键控制点?
v( f" j* f* N/ L) v2 r9 t8 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 M5 ]3 @1 o# ]' `9 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 e3 Q! |* P9 P34.Which of the following is not an example of a carbohydrate?
, T# |: L5 e3 s& Z6 _下列哪一个不是碳水化合物的例子?
9 z" t. k3 b' b) q4 DA: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:; ?6 T* F* F/ H- s" u4 H/ N$ D
液体脂肪做成固体这个过程叫什么5 I; [) o6 t0 r: Q6 y) t
A:Hydrogenation 氢化/ d+ Q7 I* G3 o0 e
6 h4 b- v7 V7 ]) q& a. g36.Which of the following is not an example of a fat substitute?
5 L0 K: S/ t- a" @# ~# u下列哪项不是脂肪替代品的一个例子
) |$ [2 X/ u& @% z3 d; VA:Acesulfame K 安赛蜜K表$ V8 U: x8 C; i: _# [
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37.Health Canada requires that a product labelled "fat free" contain:1 H; `# a, [$ I
加拿大卫生部要求的产品标有“不含脂肪“包括:* x: B, l$ B3 [8 j5 t% g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* H+ b# q% P- D$ L
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38.Which of the following is not a problem associated with converting recipes?
4 p: S' T+ g i) l+ e) }% T下列哪项是不相关联的转换配方问题?/ R$ n2 q( h( J6 w( n( V- z# U
A:Unit cost 单位成本* }! I+ _4 G7 R" p- i/ u
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39.The condition or cost of an item as it is purchased from the supplier is called:! M, B: W, r- y6 s7 L% o. L) E. r
从供应商采购的物品的品质或成本叫什么
Y9 A' ?( r2 n. m' _A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# m; x" S# r# ]/ _6 p" @: K7 ?在新货到来之前用于日常所求的必要库存量叫什么3 ]2 F2 z1 a' a K1 s) K
A:Parstock 基本日常最低库存( r O" h* @" b! E
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% z9 C' W h( L0 M9 C. L S
下面那个缩写是用来表明正常库存流程?1 ?! J; q9 _0 g/ I4 J$ f
A:FIFO=FIRST IN FIRST OUT 先进先出$ z3 T9 Q5 d, K% J# U0 M9 o
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42.Which of the following knives is used to turn vegetables?. i# p6 h0 g; {9 c4 W+ M% u4 r# V
下面的那把刀是用来打开蔬菜吗?
' ?( `0 D! v" p' rA:Bird's beak knife 鸟嘴刀
6 _5 `, h" t! [( N. W; Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& F( Y# ~; U' s2 ^ t C43.What is an instant-read thermometer best used for?
" v) m5 W) W+ T q4 c, |! c即时读温度计最好用于那方面?4 u& {9 G! C# ^( U
A:Checking the internal temperature of a roast 检查被考物品的内部温度" `+ h% v ~3 m0 z, P" |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 Q: ^- L$ g0 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重* |5 S) l9 w6 q. D
A:Cast iron 铸铁
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+ k7 i3 E* q3 O$ w/ K; }5 o+ ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? E" S; j9 ]( F R* b3 L3 J
哪件装备下面有一个可移动的碗和一个S形叶片?
& y" e: \# a/ oA:Food processor 食品加工机
" ` R; e6 z4 s+ n2 m; I. \http://www.google.com.hk/search? ... iw=1263&bih=572$ J& D( p- V8 L4 m3 T8 f
* |* n. z( X4 ~46.Which of the following is not a rule for knife safety?
' v" d0 c& i. i下列哪项不是用刀的安全规则?
; t) I$ u# j: z; o% y0 T3 iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' O" ]' s S/ e/ T6 ]. q. t. ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 Z, A. A% I3 I. L# t1 T8 F3 G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 a. w0 ~* o9 |; s; W- h9 |A:RondellES , l! V& z1 m# C9 Y1 a$ i" F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, W; j7 g6 p. n" ~% f
下列哪项是切成小方块用于汤的装饰?
* Z! Q& O( H2 ]. `# N: ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 M( A( {$ D5 t6 E& n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* @6 L& N1 H6 Q" 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!!——
! n- V8 D, `+ JA:Gaufrette / D) A2 b/ A! s- W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! s$ R8 M, P9 [. z: B8 {+ g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 W! ]. `; e% v/ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ |0 M# w- i% v) P+ N7 v6 g
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( p+ x; O. M+ X: X
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), O6 F4 ]$ L2 j. z5 F. e
A:Cilantro 胡荽叶 香菜. _1 o5 }$ b2 y. ?6 @+ d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 w3 p: L" U. h% w
- r( @% D$ S" G, C6 @3 C1 L60.Allspice is made from:7 F" e" C' ]+ Y5 v3 b$ [
多香果, 多香果香料是什么! [8 }. w% Y# q1 u9 O3 v2 _2 `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 L" c) ]' {3 f4 n3 j6 o: d
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?! x o( i K- E% m, F A0 v
下列哪些是用来做香包德épices?
) S; ^! @, ~* w* [8 ehttp://www.sachetcatering.com/) M! N+ @: l9 y# U" R7 o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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G; n# @- H9 I0 Z( g1 k+ \; Z62.Which of the following condiments are not soy based?# g, E, Y( ?5 M8 z l9 ^5 _
下列哪项不是酱油调味品的?
5 \" P- w# \( W& ^# P1 L& xA:Wasabi 日本辣根* G0 {$ } T' }+ U5 o
- s6 [ P! g( H. E" [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. i) r, v5 P# M- \4 J9 c2 k: E: M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:
; D$ S6 A* D* j5 @A:Pasteurization 巴氏杀菌
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5 L# V9 c, F7 ^0 M5 \64.Which of the following steps is not the correct procedure for whipping egg whites?4 o2 t3 N0 t" Z- h: j
下列哪个步骤是不是正确的蛋清搅打程序?
2 P# \* z' {. I. iA:Allow to rest before use. 允许休息后方可使用。
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4 H, ]3 {% b" G6 g% L; K65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 }2 S0 ]1 n& P. ^3 ?3 ?7 Y' {8 uA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 ~; k1 v4 O" x. f* Z. I
炼乳是一种浓缩牛奶 是去除什么做的% }) P- f5 J* F$ V
A:60% of the water 60%的水8 D6 n/ v4 Q/ d4 g
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67.A method of cooking that transfers heat through a liquid or gas is:3 d) z1 J' T. N8 U3 O! {* Z6 M2 N
一种烹饪方法,通过转移液体或气体是:
2 K0 |( e6 H0 e0 D) [9 T9 w' jA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为4 q4 }4 C% d7 @: n0 Q
A:Gelatinization 糊化- e/ w; T f! e% R* m T# P
0 z* e; O5 `6 q9 s# w9 ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, o* ~; Z; j; h+ [- m: B- p# e
A:Braising 烤6 ?. q/ M# T( g2 [7 j# I" K
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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:1 c; f8 z9 W8 R( `& e
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: k$ |7 E" V: C) D1 _/ s* b1 M
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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% ~$ i F" c$ I) A+ ?8 W
A:Fumet 原汁+ D7 v, B. ~$ N- K& c {+ _6 s
$ W9 {" g2 _$ X2 W4 j! g8 O& p. m72.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
3 w! C7 [& C: NA: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?% w5 Y: G) t0 G& u7 U8 T/ M
下列哪一项不是用于制造高汤(低汤)的原则?
% V% Z' x; ]- P0 r5 k E. M: NA:Start the stock in hot water.开始在热水中操作
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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
% n5 N& j0 D5 t9 w0 ?9 j9 _A:Remouillage 法语熬汤
9 r. u: p: P9 V0 Xhttp://www.haibao.cn/blog/post/176242.htm |
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