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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 z0 g" B5 A- V& C0 J5 P9 h哪位厨师最早带来高水准浮夸的美食. _" y/ g1 N! H4 A6 u
AAntonin Carême 人名 安东尼·卡罗美4 M; j: `' {+ L& V n2 f
! U, [+ K6 x: i2 S5 X j, c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% _+ q; i) y# G. v3 y
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 V) H9 X% F% J* jA:Cast-iron stoves 壁炉
N% s7 e9 C1 V$ D' {0 ?9 xhttp://www.usstove.com/products.php?id=6" \3 g- ^5 [8 i
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28.The French term used to describe the roundsman, or swing cook, is:
% _" M. |( U( k5 R, k M法国术语,用来描述roundsman,或摇摆厨师是:
. X# B. u+ z0 Z. g) @A:Tournant 图尔南' M7 f- `2 o) h. ~ h0 _
, U3 D) w* j. Q$ ^# P2 j( K7 A29.Another term for the wine steward is:
& N+ W# N/ _1 }; x" x葡萄酒侍酒师的另一个术语是:
1 ]0 u) L$ V" B, G9 w5 ^/ eA: Sommelier 侍酒师5 z" n, o* z: t1 n7 G* w8 j& O! S
8 Y7 E7 l( R! C' C0 t7 w30.Molds, yeasts and fungi are examples of a:
, h9 C0 u+ o6 ^: \" p5 ?霉菌,酵母菌和真菌是一个神马例子
9 ~4 x3 T( D+ X& PA:Biological hazard 生物危害6 s7 C6 e k. r9 n# l. N5 s0 ] h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: @4 G m' w: y0 o根据加拿大食品检验局,食品的危险温度区在多少之间:
8 [" |6 u' @: w. X) DA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:- V& l/ D d0 c& p' u# h( f) R" Q6 `
所有细菌生存需要以下哪些内容:9 ~, ?- U8 O* }9 v+ f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) {+ n3 B1 U9 H/ i' L! v" C2 x3 C
+ b2 z1 D# O8 v1 T1 v33.Which of the following correctly represent critical control points in a HACCP system?) [" g- f8 L( R' m
以下哪项正确表示了HACCP体系的关键控制点?
: X2 s+ v5 j" o4 e. jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 e- _0 F% |1 e8 u# l4 s食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 ~; P0 B( v6 h* I' x" p+ K; B, p34.Which of the following is not an example of a carbohydrate?
- d! O9 ?- d: g7 i下列哪一个不是碳水化合物的例子?
7 u3 h' B. k3 ~( B% f2 _0 ?A:Essential nutrients 必需的营养物质/ ^7 t% T2 V6 c6 w8 y* N
& o- |5 O4 I3 `3 q, L! ^5 U' ` s35.The process by which a liquid fat is made solid is called:
! ^' e# j9 H* R( q液体脂肪做成固体这个过程叫什么( V# Z. X4 f( Z. P3 }
A:Hydrogenation 氢化
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* a6 I/ c6 q1 ]+ E& `36.Which of the following is not an example of a fat substitute?
( A8 U; Z/ H' Q& f: m下列哪项不是脂肪替代品的一个例子
( B3 P3 C6 H* c) d! l/ H; NA:Acesulfame K 安赛蜜K表! h0 e1 I: ?7 @
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37.Health Canada requires that a product labelled "fat free" contain:
; s* @ f- j+ C& D8 k* Z+ z加拿大卫生部要求的产品标有“不含脂肪“包括:
X# Y4 c+ D) e4 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ r1 ~- Q7 B0 A- Y8 g# j7 i
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38.Which of the following is not a problem associated with converting recipes?; Z2 z2 T, C- u4 M$ b4 i, S s
下列哪项是不相关联的转换配方问题?8 p. W$ }( l* \, q- }
A:Unit cost 单位成本& a5 q6 x' _6 l7 o# @
6 j; ?! }3 T& _( S39.The condition or cost of an item as it is purchased from the supplier is called:
6 e- I L9 b$ l$ s从供应商采购的物品的品质或成本叫什么
( Z3 B! Y* Y0 y! ?; D* fA:As-purchased cost 购买的费用9 b7 |( t6 W2 G9 R
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 X! x8 l& d w7 K4 ^6 S+ ^$ E
在新货到来之前用于日常所求的必要库存量叫什么
( {4 Y: `' O) ]# g2 oA:Parstock 基本日常最低库存$ Y. ^4 B. t0 G# n. r6 W5 a7 E* K5 t
, @% y) N% `7 g5 }" W41.Which of the following abbreviations is used to describe the proper rotation of stock?
' I3 g% \4 R0 `$ ~5 M4 {& {下面那个缩写是用来表明正常库存流程?
: z4 k6 a4 t! kA:FIFO=FIRST IN FIRST OUT 先进先出( d$ C6 {1 U+ g
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42.Which of the following knives is used to turn vegetables?
0 s4 X7 H- Z5 f, {下面的那把刀是用来打开蔬菜吗?
$ E9 }; d# `/ N/ ?- ^A:Bird's beak knife 鸟嘴刀
: I2 E4 D# n4 P0 t+ ]4 Q! s: B! Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ W" t1 Z1 N4 Z: Z3 v! D8 S) e2 R43.What is an instant-read thermometer best used for?1 L+ P7 ~# I% a4 R1 t! i
即时读温度计最好用于那方面?
$ c% {9 m$ m: b$ F: rA:Checking the internal temperature of a roast 检查被考物品的内部温度, ~# w# r% q+ p( W3 F
3 C/ |% E1 C8 y; S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 A9 v5 p e. G8 u2 y) M0 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重% r' M G1 N$ }* N
A:Cast iron 铸铁
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' @6 `2 d! f3 E: L. [5 i, C, p3 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, p7 [- M: B3 ]: P' v- X
哪件装备下面有一个可移动的碗和一个S形叶片?
+ {) V) r1 `9 ^/ J! N+ f$ OA:Food processor 食品加工机8 c z5 `8 m0 e( F; s& w% D ]
http://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?8 \ ^) S0 r9 J5 o2 s3 u" F
下列哪项不是用刀的安全规则?+ s5 S, v2 {2 d) U" j3 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; F( B- _6 I# K: x
) t$ z/ [, E B% L5 z( [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 \* ], T$ L9 U, Z4 O3 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* Z. @2 ^" W, j. `$ N+ ^/ R5 |8 n5 H) HA:RondellES
. `2 m) d# | j" o5 B# K o" Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ o3 D/ [6 [5 k. l+ g2 F- ~. s' u2 n48.Which of the following is a diced cut used to garnish soups?
* b& u, h" |8 K2 L下列哪项是切成小方块用于汤的装饰?+ P4 u" m. @3 r8 `' o3 ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( r7 p1 q' a' d2 U0 K% G; [9 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* i4 \" `" g6 {" _) p
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!!—— Z8 s5 ]3 Y( B/ h# R6 n( J, z% h/ v
A:Gaufrette
1 h) y |, u1 x' D9 r5 t/ rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 f+ P7 `- L$ p" S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# Y% W" q; d: R6 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 j" X8 d2 ^7 \( m; y6 d3 |0 z9 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, V8 j& G% U! m# B8 ?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)
! Q) X, J2 R' ~$ p- u. jA:Cilantro 胡荽叶 香菜
! @- k. Z2 w+ x* jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- W2 g& B b9 R) n! x4 ]/ k
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60.Allspice is made from:, s' i5 |; o2 G* a1 }0 [; ^
多香果, 多香果香料是什么0 [0 a" ^1 h8 @$ P! W3 i, a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 g- h1 @! l- C$ X5 i' d
A:A dried berry 干浆果
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% \+ t' \% s% v k4 y) ~5 L: p0 n61.Which of the following are used to make a sachet d'épices?& Z* _) ^/ ^2 P( @1 `: ~5 Z
下列哪些是用来做香包德épices?. C' g# U6 v+ R( k
http://www.sachetcatering.com/
; {" X7 {$ O7 d- @ QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! q' l6 v- S5 s+ E
- T5 L/ [6 a' W# m) ^62.Which of the following condiments are not soy based?
2 i2 j# Y' J/ w& h' s# i下列哪项不是酱油调味品的?
. Q0 H4 Q% Z3 @+ N4 _5 o$ SA:Wasabi 日本辣根7 E( l Y9 i1 u5 X$ u
4 e% ^ x+ l# u% D0 Y7 a' `) R/ j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* h2 }4 m. V! Q; c; v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( {" k% V/ ]6 lA: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 B9 Z) `& D. m! i7 @" R/ t下列哪个步骤是不是正确的蛋清搅打程序?
- ^! M* {" p* |9 C6 }, zA:Allow to rest before use. 允许休息后方可使用。5 W3 |! ~5 J1 \( ]
& \3 t9 I8 ~, i65.The weight of a large egg is between:一个大鸡蛋重量介于:1 M: t% |2 f" [6 s
A:56g and 63g 56克和63克! F% m& A! S# i) _
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66.Evaporated milk is a concentrated milk that is produced by removing# p3 V5 q- ?& D( t* V
炼乳是一种浓缩牛奶 是去除什么做的! ~0 Z" S: d2 o1 o; u4 B0 Y
A:60% of the water 60%的水$ o' b$ V( W# B9 Y
+ K3 h: r- U: L$ |. K( J5 ]67.A method of cooking that transfers heat through a liquid or gas is:1 \( U7 \* T$ N# ^" Q
一种烹饪方法,通过转移液体或气体是:& `$ x6 f( F- L+ ^
A:Convection 对流
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* }- N5 r9 q- Z: y1 Y) `; M8 `% @68.The cooking of starches is known as 烹调的淀粉被称为
' G/ Q( {$ N: E) jA: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?7 t! i, H) C5 R% C
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:( ?0 T: O2 r' m' b7 A* ?0 I4 A+ t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 m R& y3 |) H3 P
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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, \* W6 c# W; j8 H: |
A:Fumet 原汁1 v0 X0 ^* i* t4 w& i9 U
/ b" ^0 q$ a1 R, c72.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
* B6 O& D9 k/ w2 I- {5 D( DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% s0 `% m7 @0 B2 _ S8 M
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73.Which of the following is a principle not used in stock making?7 K; h( W( M! z. i/ U2 d
下列哪一项不是用于制造高汤(低汤)的原则?6 ]8 u5 f* j6 f: E/ Y2 x" _+ q# z
A: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0 C: n7 i9 ]% |, `
A:Remouillage 法语熬汤
4 s% n; a& S$ L+ shttp://www.haibao.cn/blog/post/176242.htm |
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