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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:
% C5 K" d+ [3 E哪位厨师最早带来高水准浮夸的美食
1 ?2 I; {5 M; B0 O' dAAntonin Carême 人名 安东尼·卡罗美
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, c1 }+ X. T$ h2 w) o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: [* @9 u+ i+ u. M5 r$ k) I7 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ B N+ G3 d1 a! G
A:Cast-iron stoves 壁炉% \ e! D4 s" Y/ o
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
9 N/ g1 S- e9 L8 A8 m8 A法国术语,用来描述roundsman,或摇摆厨师是:& c! w4 W/ F6 J. \2 ?8 C4 V/ a. M- L
A:Tournant 图尔南; U* G ]0 y5 [6 A
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29.Another term for the wine steward is:
M _# y* Q- I; J u# s葡萄酒侍酒师的另一个术语是:# P7 P% z1 S' r) R9 m" }) f
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
6 w2 T- ]; w3 R% w4 C% S; ~4 y7 n/ `5 \霉菌,酵母菌和真菌是一个神马例子5 v8 X6 w" c% W9 Q; z! }
A:Biological hazard 生物危害. ?8 F) E3 c* }
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) A. |, o" V# ]3 [根据加拿大食品检验局,食品的危险温度区在多少之间:
! ~4 T( U# ?& T" @) G! tA:40° and 140°F (4–60°C) 4-60度2 ^' T+ ^; r3 s3 q$ x( p# _
1 K1 p0 g O- {- Z5 N32.All bacteria need the following for survival:
" S) M0 P/ f9 f6 v6 |8 O所有细菌生存需要以下哪些内容:
0 z4 y/ R0 I# ~- nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 B: B6 v/ U! p# `
( }- q( c! K8 L8 b5 R2 i33.Which of the following correctly represent critical control points in a HACCP system?
9 j5 @* j% O- ~; }' L以下哪项正确表示了HACCP体系的关键控制点?
* ~5 x! H- Y7 j* YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, ^7 e! \& I7 _# A1 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 C5 `9 W" F, _7 ?: f# o' t! Q
* w/ Y" b2 k+ M34.Which of the following is not an example of a carbohydrate?
d6 e' ]+ I; ^4 y下列哪一个不是碳水化合物的例子?0 v+ V4 P+ l. x% Z! ^8 U2 t- d
A:Essential nutrients 必需的营养物质2 N, I; d% E, y5 z3 Q! F$ o1 _
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35.The process by which a liquid fat is made solid is called:4 q' J! N+ f X6 x; _5 H
液体脂肪做成固体这个过程叫什么# M7 ?. W; V5 ?' q0 {7 ]& ^: ]
A:Hydrogenation 氢化( V9 I. i6 G P8 ^6 \
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36.Which of the following is not an example of a fat substitute?, |+ I; K$ l( b/ p, {: C
下列哪项不是脂肪替代品的一个例子* D5 e4 S. i( O0 v( }' n. m
A:Acesulfame K 安赛蜜K表
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. k& v; e# M/ d# D: M+ a% m37.Health Canada requires that a product labelled "fat free" contain:0 f' d* q- J- q/ Y6 X
加拿大卫生部要求的产品标有“不含脂肪“包括:
, K. k2 N( e, J4 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?0 U& \9 D' M" k2 c1 \. g
下列哪项是不相关联的转换配方问题?
( R$ L; u: W1 `2 E* Q* @A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 c4 h+ U1 v8 q) V从供应商采购的物品的品质或成本叫什么
* v& d. V. p% x8 ]A:As-purchased cost 购买的费用
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{$ J, E+ }& t$ `# w1 F9 g40.The amount of stock necessary to cover operating needs between deliveries is known as:
* \3 q& F4 S n: m+ z# Z9 s在新货到来之前用于日常所求的必要库存量叫什么& Z5 N' g+ a$ u2 ~, Q( }
A:Parstock 基本日常最低库存: d) \% }- @- K; n# C2 R) o5 ^
4 j; z6 U5 ^4 W. |* Z41.Which of the following abbreviations is used to describe the proper rotation of stock?* l) N5 ~" E+ s9 c8 l. B/ J4 {
下面那个缩写是用来表明正常库存流程?
" s" n; }8 q9 Q1 M6 PA:FIFO=FIRST IN FIRST OUT 先进先出% |) `* d5 ]( Z$ O
7 `2 z. T4 V- H9 a42.Which of the following knives is used to turn vegetables?
+ k5 A1 R3 n5 b8 j) u& A# i# a$ U I下面的那把刀是用来打开蔬菜吗?6 a# L7 D- `0 F; y9 x( Z( m
A:Bird's beak knife 鸟嘴刀
. d1 ~3 y, s7 Y' k, Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' C4 `/ j' b1 K; Z" j+ h4 X! l% M
即时读温度计最好用于那方面?- T5 \1 t7 q5 ?. q
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?2 e! a( N$ }3 E2 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 v, O# b# m* R% @
A:Cast iron 铸铁
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! ]( B, N( R/ Q ~) e7 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 M ?4 A8 W0 m9 {6 H/ S0 C, U) I哪件装备下面有一个可移动的碗和一个S形叶片?
0 @; H" D# }% K" U! B+ ^& a pA:Food processor 食品加工机
% r* T. B- b& S: Ehttp://www.google.com.hk/search? ... iw=1263&bih=5721 L/ I+ d2 ?1 V7 K6 C: E0 z9 i
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46.Which of the following is not a rule for knife safety? A, z! z" }# ]; j
下列哪项不是用刀的安全规则?
; ]; Y2 V, A4 u. X' z- ?- v2 C/ \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 V+ r& e3 a; C3 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* `9 U+ c) D6 Z7 H/ s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ U$ y7 a7 W' P* [( q$ T. X3 kA:RondellES $ D& S; g+ J) }2 e4 q* l% A# f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# c. [% C2 y0 y( ^# ^9 H48.Which of the following is a diced cut used to garnish soups?( G$ y6 N1 b) R2 x
下列哪项是切成小方块用于汤的装饰?; ^- D1 x" D- j3 o; v; a7 n8 ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 x1 i' ]1 Z+ ]+ n- i% V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) R- r0 k7 [' M5 l0 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!!——
1 M: E+ |& N, h3 YA:Gaufrette ) X9 E( O4 B. l2 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- n8 @- Z" I# @& @0 L2 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. Q! d g% [4 I7 K3 K! d9 D& `' BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 \; W( M \: l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" ?& S8 q7 S5 F) |( H: _7 v% E8 `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)
6 F4 O3 ^; `- N& Z7 ]4 p C4 ^A:Cilantro 胡荽叶 香菜 j' F- `2 I) D7 W- ?: L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 C0 p/ ]: D/ |' ~! O) b5 m
0 N+ R: }) {1 E# f8 Z: D2 C/ K60.Allspice is made from:
% B* S) A2 H j4 S5 W5 L& F 多香果, 多香果香料是什么4 E T. t1 L4 z6 U3 H+ v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 T( ?3 Y9 P$ n; P% fA:A dried berry 干浆果5 @/ |) k# s- D- ]* s
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61.Which of the following are used to make a sachet d'épices?3 O/ O q! Y1 L7 }; [7 ~/ L
下列哪些是用来做香包德épices?1 [- L- m$ e. P% O1 U/ v' F
http://www.sachetcatering.com/$ Y; c) b$ u+ ^' G1 ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?& z3 G- y( P/ J: O
下列哪项不是酱油调味品的?
! K' N8 A! m* c# K. ZA: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:5 j6 Q& ?6 [6 T% d! G
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:4 O% D: n. i6 ]! h: w
A:Pasteurization 巴氏杀菌( P7 O; M. y2 X" f9 d' y% S$ d
8 e) p* s' W: W1 \! w3 T64.Which of the following steps is not the correct procedure for whipping egg whites?0 ]6 j) C- l( f1 P& W/ h$ h4 A
下列哪个步骤是不是正确的蛋清搅打程序?
: M1 q! M2 s9 g8 P9 JA: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:& B$ z+ g# w O( z- R/ P
A:56g and 63g 56克和63克0 J1 E0 A8 l. a t2 @7 g
4 ?% q/ K! ?1 Y$ u66.Evaporated milk is a concentrated milk that is produced by removing. ?! ?& \5 R' n0 V: O* [
炼乳是一种浓缩牛奶 是去除什么做的$ f" H* i. c( W/ W+ A
A:60% of the water 60%的水
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9 X3 d; T! N7 W. G1 g7 F67.A method of cooking that transfers heat through a liquid or gas is:
6 h; b: `8 u2 c& I+ Y一种烹饪方法,通过转移液体或气体是:
, Y4 j9 v' h7 A% u& |5 Y7 pA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为2 e5 ^" ^/ o) W5 P5 X; j/ z
A: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?5 `, e6 z2 t$ c0 D
A: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:
. a1 `8 I1 ?+ V& V, F; YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; A8 m% h1 T0 C4 ^! ` N1 y
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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 s4 P) C7 p) q f9 `
A:Fumet 原汁0 d; x4 R( m0 p1 o& ^0 C9 _( i" ~5 J
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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' I$ \8 o+ j2 W2 S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" p- M% h: |6 f/ Q73.Which of the following is a principle not used in stock making?+ M. r) W' j9 C5 A
下列哪一项不是用于制造高汤(低汤)的原则?! F) B2 d! Q* M8 \2 W
A:Start the stock in hot water.开始在热水中操作6 L7 M4 b, C' M
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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
# V# ]( d. n' I0 W0 e9 n7 GA:Remouillage 法语熬汤" R. x) ]# P2 ~& n1 p7 t; V
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