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26.The chef who is credited with bringing grande cuisine to the forefront is:
0 j8 D( [# F+ ]0 M* G% z哪位厨师最早带来高水准浮夸的美食! ?; b! h1 R* b
AAntonin Carême 人名 安东尼·卡罗美
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- |' X8 ~- H B, |5 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: {) C. I) J+ ^; R2 U- G; J- 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 。
% W% x' n- I- _' r3 i+ VA:Cast-iron stoves 壁炉. p! O0 ]* j6 D/ a
http://www.usstove.com/products.php?id=6
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0 f) n+ f3 R, {! u3 l9 }% {# i7 m. x! o28.The French term used to describe the roundsman, or swing cook, is:
: a5 u1 _9 p3 L+ Q* ~法国术语,用来描述roundsman,或摇摆厨师是:
0 c( |. U) \. i/ ^" FA:Tournant 图尔南
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29.Another term for the wine steward is:( h( p8 D. K( S$ N/ g
葡萄酒侍酒师的另一个术语是:4 c6 Z2 ]) i) P2 e# s. ?+ i+ W6 A
A: Sommelier 侍酒师; k' Z. w6 I5 M; K( o
" R) F9 ]- r9 u( [% e! m5 F30.Molds, yeasts and fungi are examples of a:
7 H0 ?: T7 a5 y4 b+ j1 T* ^霉菌,酵母菌和真菌是一个神马例子: c3 }+ @9 F$ r c2 W* n* g
A:Biological hazard 生物危害( d' f: }) Q; L
/ u0 {% b( z! l7 e# }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 p" E+ K( n- u% P# s: z根据加拿大食品检验局,食品的危险温度区在多少之间:% ], y, i3 p( N) p* ?6 } L
A:40° and 140°F (4–60°C) 4-60度( U N- m" X& t5 t1 G/ v% W
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32.All bacteria need the following for survival:
+ N& N& c' Z% w7 T# b7 D- V所有细菌生存需要以下哪些内容:! Z# e& f0 e$ W$ A( \4 {/ Z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* M9 t6 K0 G, h7 [; N3 L( a. r$ j
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33.Which of the following correctly represent critical control points in a HACCP system?0 z6 k# v+ C' X& X
以下哪项正确表示了HACCP体系的关键控制点?
4 b' ~6 R/ u- ]4 i7 g% S# @) zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ^) E8 s! y" _# G
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?$ R4 \, Q! ? M3 \+ `; b' P+ V2 i
下列哪一个不是碳水化合物的例子?9 l; S- E1 y& i. H! m# @3 k
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:7 k5 x; Q8 Q+ ^! l
液体脂肪做成固体这个过程叫什么 }8 [' F `8 F C l! {2 I
A:Hydrogenation 氢化% U+ Y( a8 h3 Q+ b5 k5 t
' M/ M. P. w: M5 M ~: o& H% D36.Which of the following is not an example of a fat substitute?
5 C! o! M5 H8 b4 G9 X. a0 v下列哪项不是脂肪替代品的一个例子$ o. T7 I% W d1 N
A:Acesulfame K 安赛蜜K表) L2 I7 ^. }4 {, c
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37.Health Canada requires that a product labelled "fat free" contain:' [) W0 m; l" Z0 T1 P
加拿大卫生部要求的产品标有“不含脂肪“包括:* `% B! Q* O' Q# h2 y: J9 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 Q8 ^* Y* K, a" M
0 S5 d' A5 K9 o6 V38.Which of the following is not a problem associated with converting recipes?
1 J3 W2 O1 x" C5 B6 d6 v下列哪项是不相关联的转换配方问题?- E9 W( Q# z* H( | }
A:Unit cost 单位成本6 e: |, S3 u2 [1 M
4 x# }8 z6 _( u$ }; J39.The condition or cost of an item as it is purchased from the supplier is called:) p, Z1 v/ U- a g2 t
从供应商采购的物品的品质或成本叫什么. S/ o5 T$ X% d9 _$ q3 q/ S
A:As-purchased cost 购买的费用! T2 y* V) Z* F' V# H: s7 n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:! X! s' ^% O: p; d
在新货到来之前用于日常所求的必要库存量叫什么6 x* i5 O( }7 h3 H; [* e
A:Parstock 基本日常最低库存& V2 g+ N* [9 v' f' I
9 U' j! n2 ?! B41.Which of the following abbreviations is used to describe the proper rotation of stock?
# C c3 v. \: h. o! v下面那个缩写是用来表明正常库存流程?" T( U2 O; m& G( R
A:FIFO=FIRST IN FIRST OUT 先进先出
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# m4 ~ G& P0 R, r h42.Which of the following knives is used to turn vegetables?8 F; |8 M. _* d2 I
下面的那把刀是用来打开蔬菜吗?
9 D) o" L! c |/ oA:Bird's beak knife 鸟嘴刀! ^( j# x% E/ }+ |: e) F' j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 q3 X: ?! d- O+ _) v. U0 b( ~
( _5 b4 u" ~1 s( B) o8 I43.What is an instant-read thermometer best used for?
; B: U4 T; L- U6 x. E" d即时读温度计最好用于那方面?
( }4 c( o* Q% E8 `8 o9 o2 Q$ mA: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?* {! k, K7 v+ y2 [9 R; P' A( X- g+ W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! n6 h6 n' M* [3 }5 [+ m. bA:Cast iron 铸铁; Z* }4 J8 E9 G: b2 I
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? H( y" F) A9 c9 _$ r" y
哪件装备下面有一个可移动的碗和一个S形叶片?
. [8 ]1 k3 l A: HA:Food processor 食品加工机
" k5 I' K0 C$ F9 G9 f6 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 H" ^* m* Q6 E3 i9 O. m46.Which of the following is not a rule for knife safety?; `8 [$ F k* K# @
下列哪项不是用刀的安全规则?
0 g. O2 `2 {4 X2 b% x* u9 I! _) KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ ^9 D0 r/ {' c
6 d n! y2 C; Q' N2 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 Q4 A% f! _$ J/ o9 q+ N! L7 Q, `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 u* P% v8 Q+ u, l) t& L! q1 JA:RondellES
; i) r8 T' r+ phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
+ c8 f) t; f! \下列哪项是切成小方块用于汤的装饰?
! J1 Z; P# ]3 ~$ S: V$ BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ p# R: a. n W7 v! Q. }; B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 H2 o- o- t3 g1 f
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!!——" S2 _! J( c4 p! \9 o8 g
A:Gaufrette
) a& F; a" O3 _ M8 r. Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) |- O5 V" j) k7 y7 ] w7 v% q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 Y& Y, K# k3 l9 M* |& r1 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ y7 F4 ^! f2 m( _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 x; F9 E) n) O. t ?
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)) s, k' q( P7 L Y3 K6 n
A:Cilantro 胡荽叶 香菜, L: S& f) d9 G2 [8 w, o, B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ X, j8 i" l, V$ j+ \9 T/ o 多香果, 多香果香料是什么
8 W/ F" Z% ~, h0 f+ Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" x" G5 p7 E2 Q) ]4 @) Z% y( \A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ w7 t5 Z, q' K8 o4 c. y
下列哪些是用来做香包德épices?8 Y) {0 h+ l$ a$ ^4 z
http://www.sachetcatering.com/
4 z- m( y/ R( V9 L7 zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& l. K5 t- A) b2 i$ F
7 C. _. x( [! P62.Which of the following condiments are not soy based?
& X7 K- {+ m* G, ^$ d4 _* S/ Z下列哪项不是酱油调味品的?
( V# j: B1 v7 tA: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:- q7 \; L4 s# k6 \# d9 p7 C' O
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:! a% C R6 k7 R+ u
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?- ?2 e8 O. l2 s" m
下列哪个步骤是不是正确的蛋清搅打程序?
$ L O# [0 u" T" S" V# M) \A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) f+ X9 o% t( x7 F
A:56g and 63g 56克和63克. a+ o, Z6 Z' z1 b
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66.Evaporated milk is a concentrated milk that is produced by removing4 P2 C# i! x) b$ Y& a8 E
炼乳是一种浓缩牛奶 是去除什么做的
9 k7 o ^6 V) h! k0 cA:60% of the water 60%的水
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% K8 K( y6 V5 w2 |. c67.A method of cooking that transfers heat through a liquid or gas is:
% M! i# B# s: }一种烹饪方法,通过转移液体或气体是:' M, z- Z9 ^: ?( l; z$ z
A:Convection 对流' ]- k( Z5 R5 e1 c( _* _
' A) d: C8 N) ^% W I% ~- n68.The cooking of starches is known as 烹调的淀粉被称为6 X+ a# ]0 p Y3 D4 x$ c+ o t" q. p
A:Gelatinization 糊化 k0 r; R& I" W# L- r* N8 O3 a" m
& j8 R- v5 } @7 i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: t6 A% _ N; g( R& h( y& kA:Braising 烤
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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:$ _+ Z/ }1 x1 G* B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ d7 D. _& A- I7 P/ o9 P( s5 ]
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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) w) @4 z9 A8 |0 _* @, n: ^' u o
A:Fumet 原汁
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* e0 e r4 l O6 q+ s3 @% N, H0 o6 i4 ^72.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
( m5 f. t! D0 w6 c8 V+ ~* dA: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?6 V8 `' C5 {6 n: k" E$ Y5 f
下列哪一项不是用于制造高汤(低汤)的原则?8 Q5 s s! Z0 k: ]
A:Start the stock in hot water.开始在热水中操作6 e+ e6 b3 F/ o
% L6 U' W, d, Z+ ~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+ Y0 K# c# P7 H7 `' g
A:Remouillage 法语熬汤
1 Y) `8 h/ S3 b$ @http://www.haibao.cn/blog/post/176242.htm |
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