 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:9 d( y5 W% g/ G, [1 F. j
哪位厨师最早带来高水准浮夸的美食
: K! W. R# l+ B# WAAntonin Carême 人名 安东尼·卡罗美6 m9 {; r$ |( d$ ?& f* k, d
; }, z! Q" }0 J+ h( K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ L F4 o6 m7 j5 e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 W: A' ~0 k/ b% V1 dA:Cast-iron stoves 壁炉2 J" E/ b) h; _' B' y9 C; b
http://www.usstove.com/products.php?id=6$ v$ R/ q3 O6 f! a( G
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28.The French term used to describe the roundsman, or swing cook, is:9 t, m) u1 e% o& i$ Z; k* U& D
法国术语,用来描述roundsman,或摇摆厨师是:! ?9 B8 x0 ^: `+ Y$ B
A:Tournant 图尔南
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7 x+ Y: h& }; U$ [29.Another term for the wine steward is:: i2 P; M2 g3 o) o& V* S l! c
葡萄酒侍酒师的另一个术语是:
; U, m$ v& N( u/ K! O4 nA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:% i2 r6 M) n& A9 {
霉菌,酵母菌和真菌是一个神马例子
# Q+ L; P6 ~& w! _A:Biological hazard 生物危害- }' [: H* Z( R5 ?% F4 A( \+ ~
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& o# L% E, V! `. @+ e
根据加拿大食品检验局,食品的危险温度区在多少之间:
" B; A$ w" j1 |1 X3 cA:40° and 140°F (4–60°C) 4-60度+ y# F6 z% {6 Z% {+ T+ G+ l0 X
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32.All bacteria need the following for survival:" v" u+ N* z" G
所有细菌生存需要以下哪些内容:
( g; X3 K! ~3 R$ o e- \' ?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?
- P( N2 G0 F h9 [) ?& x以下哪项正确表示了HACCP体系的关键控制点?
6 j G% L: Q J' ^ v$ E1 L" ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* J8 t1 _ d4 h' K: I/ p食谱,接收,储存,准备,烹饪,保温,冷却,再加热! v/ Y* u5 Y" K; m# b: E g
: G+ a* p' o; z9 a* _$ [34.Which of the following is not an example of a carbohydrate?
3 K2 ^. g5 s @2 z. V' M3 K下列哪一个不是碳水化合物的例子?/ O# O" r2 I/ m
A:Essential nutrients 必需的营养物质6 @/ a: N% M0 }6 ]
' s& l: g( {. a- z35.The process by which a liquid fat is made solid is called:
S9 p( V( ?' e( l液体脂肪做成固体这个过程叫什么
7 e* r9 ]6 o% _% d4 ]A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 r1 U4 O3 Y/ a4 h, U: W
下列哪项不是脂肪替代品的一个例子7 Z7 Y& A4 m. a7 W
A:Acesulfame K 安赛蜜K表4 n/ }# X$ n* z: G
3 F0 ]8 U; f* [+ P# k37.Health Canada requires that a product labelled "fat free" contain:
" ]% G' @1 Z6 d& S. J加拿大卫生部要求的产品标有“不含脂肪“包括:
; f6 R! K6 J, O1 ^' VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 g' n! R$ F+ [9 ^
2 R! Z1 H! c7 y9 u38.Which of the following is not a problem associated with converting recipes?9 V8 K" j" X: i( w7 q
下列哪项是不相关联的转换配方问题?
4 W, }$ T0 J: E% FA: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:
% ?" K5 [' D5 Z! A/ p/ F" y从供应商采购的物品的品质或成本叫什么
" ?: \& _8 ]3 Q6 c$ T. GA: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:
' j5 m1 m9 _5 Z' l1 ~- G1 k在新货到来之前用于日常所求的必要库存量叫什么" f; c1 O, @/ ~% k1 }
A: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?0 i3 V/ |* p1 K8 J
下面那个缩写是用来表明正常库存流程?6 t9 M7 Z! v( j4 }. E1 p
A:FIFO=FIRST IN FIRST OUT 先进先出
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. i0 {5 o6 [. R42.Which of the following knives is used to turn vegetables?
: f' D6 E7 v, ~/ A下面的那把刀是用来打开蔬菜吗?+ R& ^! ^6 _0 \6 z c
A:Bird's beak knife 鸟嘴刀! P1 u0 T9 z p2 S8 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* o. m; C' x% x7 p' w
即时读温度计最好用于那方面?
/ J" ~0 ~9 m5 K7 V9 b( P$ DA: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?
, g4 `, }6 {! k0 [$ o下列哪些金属材料受热均匀,通常用在铁板而且非常重
) W m' W+ v6 ?: |: HA:Cast iron 铸铁: t& l9 y4 I+ {; U! {. G3 u
; z) ~1 i% T$ `9 j" k- L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ u5 X) i2 A3 @7 J& P% r# f
哪件装备下面有一个可移动的碗和一个S形叶片?
& \( B* @3 P% ^A:Food processor 食品加工机
. k- Z+ A9 V* H6 M" l6 V* Xhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
$ V: X+ I/ [/ A4 u下列哪项不是用刀的安全规则?6 E$ J/ B$ w C m J: j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. e1 M8 G: ]8 s( \5 e
! w( s" Q4 D( s+ P' ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* c" b7 E7 p3 Z7 k% a$ G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 |0 j- ?) t( Q/ wA:RondellES
3 B* H' e# H6 D/ K# e' r9 K Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ O. H% c$ R; C D$ ]2 R48.Which of the following is a diced cut used to garnish soups?
Q, R1 u; h! R5 j) G7 B下列哪项是切成小方块用于汤的装饰?0 n! ^$ A" A' a4 x v n+ m/ @9 o$ D# {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ S" X& I+ }1 k, ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? k; |9 [) i& s$ ?, m
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!!——& ^% c$ M9 Y$ a6 V" y/ b
A:Gaufrette
" s- j8 }, j# h$ ^3 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) f/ @$ K' \: Y+ ~* e+ \% p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 Z) d: V4 |8 U/ k( HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 Q/ p4 P# C" Y- P7 {
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 f* |5 v' q6 U1 ?6 W- d; ^! X1 y7 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)
* J' K7 \7 Z e" l3 I& jA:Cilantro 胡荽叶 香菜( k* \7 j+ W+ I$ _8 t! H! o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& M. n! P% m$ r- u60.Allspice is made from:/ b( D2 D! @# [! J1 |' D) b7 I
多香果, 多香果香料是什么
( ^6 z/ t. }) t0 ?8 N' F# q+ Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* t% }0 i4 O A9 R R7 D P3 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? _8 Q& l0 t' h+ p6 Y9 W
下列哪些是用来做香包德épices?& w8 x S. n& u- d. T
http://www.sachetcatering.com/
& j; s; F* E. u! l2 l5 ^6 cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. A& f4 _: d" U. n e& z
- v1 z; n$ F+ k) T( u# }* x62.Which of the following condiments are not soy based?9 q! b& ~' {# |" n* K
下列哪项不是酱油调味品的? ]: y" A% e1 j4 W- }3 F+ V2 s
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:: h& v# x/ x/ R: H6 Y7 S @
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: f. o) @ o* _2 f) `* o
A:Pasteurization 巴氏杀菌- B2 o' \% l! l5 v$ O7 w
0 b W; w7 M( {! U64.Which of the following steps is not the correct procedure for whipping egg whites?2 y) \1 P4 s! k' v" N2 _, r1 T- `
下列哪个步骤是不是正确的蛋清搅打程序?
, T$ I e0 ]5 v1 V" NA: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:
, m" F) x6 i# h! @$ UA:56g and 63g 56克和63克
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+ ~5 W* f) l, @* W66.Evaporated milk is a concentrated milk that is produced by removing3 u! C( r0 u9 Y# d2 c- X$ n1 F
炼乳是一种浓缩牛奶 是去除什么做的$ d0 ?4 B) E; i( ~5 J% |
A:60% of the water 60%的水
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' W. y6 p& m3 y v- _& ?67.A method of cooking that transfers heat through a liquid or gas is:
$ p! i, O! l5 r, |# ^( g! a一种烹饪方法,通过转移液体或气体是:8 ~! u& L- Q# i2 Y6 c; f9 b( m
A:Convection 对流
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: y0 r! y7 I- a. Q6 d- C: s; O68.The cooking of starches is known as 烹调的淀粉被称为, ]+ n. ?8 j* D5 m y
A:Gelatinization 糊化) W2 S3 ?3 ?' Q. }; p
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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?/ C9 q+ I1 i% W6 r
A:Braising 烤, l( K. r5 ^1 [, C( g! B8 z
: l; |1 x, A& Y$ x2 Z70.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:6 d. r$ f, h1 `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 Z8 F) `! {+ {- Q4 |% B6 Y3 A
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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
; Q( `3 R2 j: f6 O/ M% C) kA: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
% G: }6 Q' c0 e% u# `8 W7 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 W3 E$ O6 A# b( F0 J; i: g: v
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73.Which of the following is a principle not used in stock making?! \$ t4 w( N& {4 U5 o! l. z7 O
下列哪一项不是用于制造高汤(低汤)的原则?$ m; x( k( l' C: s: r3 V
A:Start the stock in hot water.开始在热水中操作" T' V1 j3 G& L
9 R* g2 T8 v8 w! P74.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! A' H( P1 `% Z* x4 C" _+ y0 ~
A:Remouillage 法语熬汤
I1 H; v; O& u1 X8 Dhttp://www.haibao.cn/blog/post/176242.htm |
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