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26.The chef who is credited with bringing grande cuisine to the forefront is:" G. v' D2 q, ` [& F
哪位厨师最早带来高水准浮夸的美食, J; O6 D7 ?" k9 c2 A
AAntonin Carême 人名 安东尼·卡罗美- Z/ e# s9 O4 J( h/ K
) ^" d3 Q4 { g3 w8 m% _3 ?; [; q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 d$ x! U2 I) A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# ~# R. X- J& c7 M$ |/ F
A:Cast-iron stoves 壁炉9 f7 M5 G) `8 o( n* _( ]
http://www.usstove.com/products.php?id=6% B' u$ C. ~5 j) `' x) q
) F7 ` ~3 g. f3 A8 }1 W28.The French term used to describe the roundsman, or swing cook, is:
, u, q1 a! R8 E0 f: K* K; I法国术语,用来描述roundsman,或摇摆厨师是:: d9 K1 b0 v: U: ~
A:Tournant 图尔南
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9 D! o6 A: S4 k; Q; C" T29.Another term for the wine steward is:
6 I; J' m2 G* S* d2 r4 v" k葡萄酒侍酒师的另一个术语是:
' ~/ r1 I' E3 x8 @4 u4 V+ f2 \: M" jA: Sommelier 侍酒师( S3 f8 g: G) O4 a& o
& | ^) S y+ c30.Molds, yeasts and fungi are examples of a:
( |3 r% Y- L( ?; h霉菌,酵母菌和真菌是一个神马例子
3 \' ~( k* G. c+ ]8 N3 gA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" s/ u# [5 M: N+ s$ n
根据加拿大食品检验局,食品的危险温度区在多少之间:) |/ Y' N- s7 p5 }! x
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
2 {5 z6 L# T2 b0 z; q所有细菌生存需要以下哪些内容:
3 i: l5 R1 }$ q1 D OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" V6 @( { a K- b$ Y" Q
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33.Which of the following correctly represent critical control points in a HACCP system?" C5 U5 i2 r* q
以下哪项正确表示了HACCP体系的关键控制点? d8 |3 n0 O) ?3 `; g& V1 a; X7 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 L8 K& X4 O' p- t$ {3 O9 c+ v食谱,接收,储存,准备,烹饪,保温,冷却,再加热# \ K. v# W( G
5 O% l: A7 {/ e3 o6 z1 \34.Which of the following is not an example of a carbohydrate?
( ` s; N5 f# C0 v下列哪一个不是碳水化合物的例子?( w3 i: h" t P1 G% |
A:Essential nutrients 必需的营养物质) b' ]* ~' j4 B3 ?
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35.The process by which a liquid fat is made solid is called:, O" h, u: S' J; C
液体脂肪做成固体这个过程叫什么
8 M( f N6 A: S* P+ qA:Hydrogenation 氢化
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5 s( V0 F5 L! q. h- b36.Which of the following is not an example of a fat substitute?
, o7 b# v, e, ~下列哪项不是脂肪替代品的一个例子6 ~* ]( b+ r1 L# z2 x5 W8 ?$ j0 l% M
A:Acesulfame K 安赛蜜K表
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* `$ u& V# _( m37.Health Canada requires that a product labelled "fat free" contain:
/ C' M5 b4 x# `. s! g* C1 ^$ N加拿大卫生部要求的产品标有“不含脂肪“包括:7 a d$ a$ U$ ?, S$ ~7 G
A: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?
+ e( s$ [) E! h% o下列哪项是不相关联的转换配方问题? }0 i) a- r5 Z8 d( M: a; C
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:9 J- K9 A f: }
从供应商采购的物品的品质或成本叫什么
+ Z3 T. Z( }; d+ |+ \) ~A: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:
: ~# E$ ~: l+ t0 U/ ?' j在新货到来之前用于日常所求的必要库存量叫什么
3 L9 ~9 ^4 w$ Y0 ]( v) UA:Parstock 基本日常最低库存
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3 @# G) ]0 S8 e. u41.Which of the following abbreviations is used to describe the proper rotation of stock?
& x0 c4 H" u( a; N$ s下面那个缩写是用来表明正常库存流程? [; j/ @7 q/ d3 r5 ^8 j
A:FIFO=FIRST IN FIRST OUT 先进先出; R9 k7 \$ S# y3 T1 ~. Z5 r
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42.Which of the following knives is used to turn vegetables?2 W1 H1 m" F# K1 Y* i" p/ G
下面的那把刀是用来打开蔬菜吗?+ Q9 h' |1 |8 n W
A:Bird's beak knife 鸟嘴刀. ]1 J1 {% {, J9 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( B$ ?+ R5 p2 w, f3 a) N3 N
Z) v2 g {" u43.What is an instant-read thermometer best used for?
% |) `: ~3 k' ~4 ?% y% X即时读温度计最好用于那方面?
6 y3 P! E* m2 HA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! y/ g& u M6 L u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ d( n9 N& w4 u- [3 J3 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ F0 V, O5 o, M7 m- b& K3 c9 ^( tA:Cast iron 铸铁& K, T% }) x2 L
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* Z- d3 A; d6 \2 g; B+ q2 b" F' N哪件装备下面有一个可移动的碗和一个S形叶片?7 E, r2 z7 L" C
A:Food processor 食品加工机
- u' G' M* k; r& zhttp://www.google.com.hk/search? ... iw=1263&bih=572+ l) [; h3 R! n- k- p8 n
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46.Which of the following is not a rule for knife safety?: E0 m0 Q$ `- N- p* `
下列哪项不是用刀的安全规则?/ G1 w, e1 J+ C6 C2 ]4 G
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:
F h% N. E& L* T" o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- \: p; ]# ?7 T* LA:RondellES
- T/ Q. h: x2 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, o, U) q1 l# Q$ H! `. V4 w! [1 u48.Which of the following is a diced cut used to garnish soups?
* \9 T X( Z. N9 }下列哪项是切成小方块用于汤的装饰?8 E* S: q; X; Q5 D5 g$ w1 p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 G7 K: z) i5 N% e, O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 d1 j8 d& I2 `, c6 E9 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!!——
5 o8 r9 G: R4 m) n8 R0 O5 XA:Gaufrette
( q9 U+ Q* c( R0 l# [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& Y v$ @5 `# t3 K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ M7 O( Y* _4 I" O" v, {9 q
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?
" f! u5 ?/ w1 o. P" }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 W+ I3 `$ D8 z# O; `
A:Cilantro 胡荽叶 香菜) _( t) m1 W) ^( g3 S7 m( i. l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 x/ i5 F" d0 |
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60.Allspice is made from:. [- C0 Y( k1 }" K6 N; l! L$ y
多香果, 多香果香料是什么
. S, ~9 x5 W6 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 ^9 A& d& x; U
A:A dried berry 干浆果8 N [- z+ b6 C3 i" P& X8 X. x
* M7 X8 v4 n7 n" C$ w8 P, k; L. D61.Which of the following are used to make a sachet d'épices?4 i( M* P& u5 W! B- W. I4 U
下列哪些是用来做香包德épices?. Y9 \9 u& f4 N, _; e$ ~
http://www.sachetcatering.com/7 [( L2 O# h' F6 u( V+ ?1 ~! p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; o2 I. [4 u! `6 l5 I8 _0 E& z! k
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62.Which of the following condiments are not soy based?
! r3 I8 x2 G+ g1 M下列哪项不是酱油调味品的?: A, b: w& ~$ P) V. a7 d
A:Wasabi 日本辣根
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1 T( E5 q; ?4 x! \# U! ~' W; U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 Y2 m" X) q3 A7 {4 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:
' Q$ v- ?/ r% qA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ T( H8 D7 f* m% U3 S下列哪个步骤是不是正确的蛋清搅打程序? f& u: W) _: r) @2 Q
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:, Z2 x3 m/ I: w, @1 j$ i
A:56g and 63g 56克和63克
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0 ^* j) P" v, _& I+ `! h66.Evaporated milk is a concentrated milk that is produced by removing5 c7 I" Q5 Z. i& G
炼乳是一种浓缩牛奶 是去除什么做的
0 J/ @, I6 n- | Z3 iA:60% of the water 60%的水; H5 t$ t$ f2 U; [* I3 R
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67.A method of cooking that transfers heat through a liquid or gas is:
0 B' j4 @# x) M4 @一种烹饪方法,通过转移液体或气体是:
" ~& @+ ?/ }( e |A:Convection 对流7 d+ { u; Y5 o& Z
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68.The cooking of starches is known as 烹调的淀粉被称为: ]: a2 f" p, }7 U- t* Y
A:Gelatinization 糊化7 M; F( Q, S0 o4 B4 n+ W) |
) f/ S: X8 J: l/ j/ q+ g* _4 O: a( E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ g/ T X( E! C* ^8 E+ ~7 a
A:Braising 烤0 k% D5 v/ [9 z
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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:
# o3 O4 H% O2 K# f4 P# t8 XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 X3 @# ?! O2 V% Q4 |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! B1 x p5 M/ S$ R5 O& @
A:Fumet 原汁. \7 a$ C1 Z/ e7 A1 l: L
' z7 e" g' m. H2 ]" x: Q' C# f9 o72.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
+ y! K: H% f+ q# z8 h3 `1 }9 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 c$ J, h4 _2 P: W6 Q& {8 P73.Which of the following is a principle not used in stock making?. i' f( T2 ]8 I1 I
下列哪一项不是用于制造高汤(低汤)的原则?, u6 O& w0 J+ h8 \) 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% B; }9 d- n0 n* ~
A:Remouillage 法语熬汤
& ]1 c) i/ \8 i( S' l, @+ Mhttp://www.haibao.cn/blog/post/176242.htm |
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