 鲜花( 33)  鸡蛋( 0)
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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:0 h; T( L3 g5 g8 d! L7 i& }- T# y
哪位厨师最早带来高水准浮夸的美食4 Z& \! k& G( Y { P4 U
AAntonin Carême 人名 安东尼·卡罗美% g; _8 ?( D+ b. C+ @' Q
7 e# l5 ]# s. V0 ~6 @* w6 Q4 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- \& M/ e" q; L8 v8 c L1 {2 B4 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 。- b" k: d3 p& z/ C
A:Cast-iron stoves 壁炉
3 l. I, u% I; ?5 d0 q9 ^* ahttp://www.usstove.com/products.php?id=6, r# C/ J1 L2 Y5 U: u0 {
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28.The French term used to describe the roundsman, or swing cook, is:
% b% `7 F1 a1 Y! ?/ ~法国术语,用来描述roundsman,或摇摆厨师是:* r" ?$ G I; v# p
A:Tournant 图尔南; m/ }/ X" u( ?7 q$ ]
! V, _& L1 m7 r2 N! `* U1 H29.Another term for the wine steward is:
) v- J3 y3 K' T0 o& C% A3 M8 n) X' r葡萄酒侍酒师的另一个术语是:5 L o' I0 d* [3 {/ b2 [* m5 ?2 }
A: Sommelier 侍酒师- g# \8 n# \$ z/ p4 _" [/ o1 o7 ^2 R6 m
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30.Molds, yeasts and fungi are examples of a:
6 t m8 q& x9 H. [9 G- U1 x( J( h# `霉菌,酵母菌和真菌是一个神马例子
5 J# |- N# R* f! |& SA:Biological hazard 生物危害8 O3 z2 ~2 b. L2 A( x9 j' x2 ?
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' \6 b- M; ]" }" q1 K根据加拿大食品检验局,食品的危险温度区在多少之间:
. n6 i+ S, A# J6 X) j, _A:40° and 140°F (4–60°C) 4-60度- U$ S7 J+ N' T9 Q
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32.All bacteria need the following for survival:
" ^, _2 U5 ^1 P; A7 t所有细菌生存需要以下哪些内容:- Q$ u; w- I- s% n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. U3 {( c! B* ], x! G
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33.Which of the following correctly represent critical control points in a HACCP system?
! l( L: K; z, E* ^( U& H- l- A以下哪项正确表示了HACCP体系的关键控制点?8 ?* [& \$ N9 @6 S+ j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& d9 f2 `" a8 ?+ d, |( P: O食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 I$ \: }; w2 C" u" E
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34.Which of the following is not an example of a carbohydrate?
* g* ]$ I# w |0 p下列哪一个不是碳水化合物的例子?- Z* Z8 V2 {& a$ F0 d
A:Essential nutrients 必需的营养物质4 [' E/ {. g& i6 L- l$ F
0 K9 m6 a1 @. V35.The process by which a liquid fat is made solid is called:
7 Z) D/ l3 t9 k0 ~5 o9 i液体脂肪做成固体这个过程叫什么
: s2 D3 N7 W1 Q! V5 z$ t {7 \A:Hydrogenation 氢化
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4 r* y. c- V, z2 ?- R0 ?36.Which of the following is not an example of a fat substitute?
) i1 p! w3 l: b下列哪项不是脂肪替代品的一个例子. P/ P/ ?8 Y8 k' h4 S7 N4 g3 G
A:Acesulfame K 安赛蜜K表- f% V7 R4 E5 J2 T% \4 Z
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37.Health Canada requires that a product labelled "fat free" contain:
- H$ g6 {: I z+ I8 S9 o加拿大卫生部要求的产品标有“不含脂肪“包括:( u' {3 U1 C2 {7 l% h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- P1 d; K: J4 T- C3 P
5 }2 s' K5 `" W38.Which of the following is not a problem associated with converting recipes?+ R* a/ Y# T' Q' b H
下列哪项是不相关联的转换配方问题?- A9 c8 ^, E) [/ G
A:Unit cost 单位成本$ P! Q" U# U" S9 z9 z# h4 ^2 [6 L
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39.The condition or cost of an item as it is purchased from the supplier is called:+ X9 h# I' q1 j
从供应商采购的物品的品质或成本叫什么
: Z Y1 W1 P5 f1 e' p4 JA:As-purchased cost 购买的费用/ }4 F% R4 P6 @- r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, E L3 z& U& z5 L( i在新货到来之前用于日常所求的必要库存量叫什么
; ]/ P5 E# M- v- Q E1 M0 M* s/ ?A:Parstock 基本日常最低库存
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2 L: y p3 r5 G5 @/ `41.Which of the following abbreviations is used to describe the proper rotation of stock?! ?/ J" y% r; |2 c! |- _
下面那个缩写是用来表明正常库存流程?
$ F: f7 X9 y; E. \+ fA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
' }' V7 T6 u e; g) K下面的那把刀是用来打开蔬菜吗?0 J% G' E+ d s& ]1 J
A:Bird's beak knife 鸟嘴刀% P/ w/ ]& o: _0 \( F/ ?" G7 l" g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* m6 b* N0 m1 V' m5 H
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43.What is an instant-read thermometer best used for? R" [8 d1 w" T9 o: d. d \- @
即时读温度计最好用于那方面?: N- v3 C6 @, n- p. t$ {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 \2 T# n; w' z' p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? A8 L, q' h/ n# R/ B2 T* Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重- ^* P% }3 d! B Y% D3 S
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. w* I* z, d, Z: G4 e5 ]哪件装备下面有一个可移动的碗和一个S形叶片?+ q9 e+ g0 G% `) M
A:Food processor 食品加工机0 k3 n! Z; Q( e9 N c
http://www.google.com.hk/search? ... iw=1263&bih=572
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5 ?; X% d2 C& D6 L2 E46.Which of the following is not a rule for knife safety?
- R3 o( D9 F& D! v6 U下列哪项不是用刀的安全规则?* K( z# G/ m, X! ]$ o; l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 f$ R1 \( z$ _4 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ L+ J$ S( J) fA:RondellES & _3 R' }! H, O1 X& ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, i4 {" z/ A# {: L5 p2 x48.Which of the following is a diced cut used to garnish soups?
5 T* h) r# W% k下列哪项是切成小方块用于汤的装饰?: @3 P! A; g) ?0 m* d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 k; d0 c' y: G3 k% p& L3 m4 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" ^! q+ v7 L8 Z) U& G( d8 m* 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!!——
H5 z' ^7 a; C. j9 L/ aA:Gaufrette
9 i- p# u1 L, M- ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# l, y7 ?: u- t& e8 {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# P7 g" y& r. ^( ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( g2 e! O9 I: |6 J# m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 j9 h4 _) N2 V# x: Q1 q6 iA:Cilantro 胡荽叶 香菜8 f, b! s: l, f# n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: s ~7 p. C% J! c) ~/ C; G 多香果, 多香果香料是什么9 r3 Q' ^0 b6 j. A- I: E$ W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( }7 T& Y% J7 Q1 r. U
A:A dried berry 干浆果
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" v* m+ f6 i( J! y% N( D! n! }61.Which of the following are used to make a sachet d'épices?! j, s9 K& p: I- t
下列哪些是用来做香包德épices?
- a. f7 o) L2 ~ vhttp://www.sachetcatering.com/) ~/ X. \ Z/ A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% \$ I1 ]! u% J5 V6 W& ~62.Which of the following condiments are not soy based?
6 j4 U4 V8 I9 g U. Q- v0 s5 Q$ z! }下列哪项不是酱油调味品的?6 }4 Q( w f# `. [6 {& g
A: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:
" [& `! l% V# W3 ]5 @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:+ B! R: \; q6 {( `
A:Pasteurization 巴氏杀菌* L: R3 c8 Q0 n5 q3 K
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 z/ H% s3 b5 w9 j2 N2 C
下列哪个步骤是不是正确的蛋清搅打程序? s7 g ?0 S% {- ` ^
A:Allow to rest before use. 允许休息后方可使用。! N( C& a) c, C7 k
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# b2 M' T, W& N. r9 T7 b( uA:56g and 63g 56克和63克1 G0 A+ C+ }! s) Q; W9 r& i6 Z
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66.Evaporated milk is a concentrated milk that is produced by removing5 x G, K4 I$ G+ l4 T7 C1 n% s
炼乳是一种浓缩牛奶 是去除什么做的
, Q. b6 E* L( U. F9 K) `A:60% of the water 60%的水* T/ q0 L3 O y
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67.A method of cooking that transfers heat through a liquid or gas is:$ J6 t; e& T/ G. d! u. u" C$ s
一种烹饪方法,通过转移液体或气体是:
3 G. V& M/ Y; Z5 H" Q6 @/ O& lA:Convection 对流 C. D0 U& V5 ?5 u/ y* H/ v) ? J
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68.The cooking of starches is known as 烹调的淀粉被称为2 w6 G/ h, G% ^1 R8 T8 ?
A:Gelatinization 糊化) ?) Z* ?, t; Y; _ F; w, _
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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?
: y" z$ ^* j0 yA:Braising 烤 u# y; z/ S2 _1 }& t% \0 C- ?
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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:
! A6 S. g9 I# `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, k r4 ?, r2 C$ `1 Z5 K71.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$ Y; y/ h4 X+ o! C! l* {" [; z. T" L# Y
A:Fumet 原汁
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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
: x6 G% Y2 G2 x' h3 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 [' A6 P1 D0 Q* h. z: m' w73.Which of the following is a principle not used in stock making?: B5 G8 D4 |9 a- W
下列哪一项不是用于制造高汤(低汤)的原则?$ L- S0 `- g; f$ h3 R0 f4 \
A:Start the stock in hot water.开始在热水中操作
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4 X2 Y' ?( v7 ]5 c74.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, @' p$ e3 n+ N7 i
A:Remouillage 法语熬汤5 k) n3 U8 O6 |
http://www.haibao.cn/blog/post/176242.htm |
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