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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:) Y: k. s h3 e3 k. `# V2 Z
哪位厨师最早带来高水准浮夸的美食
3 p# R$ {2 ~5 C# \) i" YAAntonin Carême 人名 安东尼·卡罗美
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4 H" A3 m/ {& `' }. e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 I& T/ Q/ B4 T+ W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ k4 M p# r b7 n3 ]* N' w7 A
A:Cast-iron stoves 壁炉/ W; k" q( t, \ P+ \ D8 ]
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:' e* \$ L1 Y" W% L) b
法国术语,用来描述roundsman,或摇摆厨师是:
6 | k3 H M3 Z! v, x0 RA:Tournant 图尔南7 x# |4 E2 F* E
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29.Another term for the wine steward is:$ i: k6 H# {) `6 x) v; \
葡萄酒侍酒师的另一个术语是:
) f) x: w2 R9 ~* G# o) d$ I* RA: Sommelier 侍酒师2 |/ q6 N4 X5 a* F
" B. z! y! q8 s1 h30.Molds, yeasts and fungi are examples of a:. Z+ z+ @7 D7 E2 {8 ^
霉菌,酵母菌和真菌是一个神马例子
1 W7 E- H% Z3 {5 H% R" v+ {A:Biological hazard 生物危害
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2 m+ m c1 f% Q# v! G% X! {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 G6 z/ K- r2 n: b) \
根据加拿大食品检验局,食品的危险温度区在多少之间:
( x) n0 j- @, iA:40° and 140°F (4–60°C) 4-60度- G1 ]* Y" S/ H% u4 I/ t! r: R
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32.All bacteria need the following for survival:: Z. H0 f/ C8 a, J
所有细菌生存需要以下哪些内容:
% r& u# Z( _$ K8 @' s5 x% B; j( CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- a Q7 u& F `
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33.Which of the following correctly represent critical control points in a HACCP system?" v, o0 H; C0 P* M8 @
以下哪项正确表示了HACCP体系的关键控制点?
% [3 {* X- J# p p0 F& dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * c' E- c! t+ I, T+ h+ f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 @" k% o9 g$ [1 P7 W; c7 l& `
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34.Which of the following is not an example of a carbohydrate?5 g& {, X. ^4 W
下列哪一个不是碳水化合物的例子?
; K1 D {" v6 ]* R, OA:Essential nutrients 必需的营养物质
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5 ?. {( b$ x( s' o# B& b35.The process by which a liquid fat is made solid is called:
5 [4 X7 p, w" V F液体脂肪做成固体这个过程叫什么
5 l: ^! x# i* W/ [) dA:Hydrogenation 氢化
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9 y/ u: B$ v) ?; A* M36.Which of the following is not an example of a fat substitute?1 ]! r6 M2 Z. J" e+ S3 k9 j$ R
下列哪项不是脂肪替代品的一个例子/ N9 u, W2 t. E
A:Acesulfame K 安赛蜜K表3 \- ]; ~1 D$ E& H
\# ~2 @& X7 T& I37.Health Canada requires that a product labelled "fat free" contain:
. h* [/ M/ y/ A9 v: |9 m: e加拿大卫生部要求的产品标有“不含脂肪“包括:( ]: ^6 L" S3 C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ y8 j0 [: l$ Z l38.Which of the following is not a problem associated with converting recipes?2 Y6 l3 ~5 `3 H5 \, {
下列哪项是不相关联的转换配方问题?
' E) C3 m* K! t- H6 oA:Unit cost 单位成本
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: n* O: ~# f. z4 s" q39.The condition or cost of an item as it is purchased from the supplier is called:0 v- `5 x$ g& K5 p
从供应商采购的物品的品质或成本叫什么' C) w2 Z4 ]( ?: a' N( z
A:As-purchased cost 购买的费用4 c7 U; o7 ]! a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# r3 ~9 t- r5 |" I0 z4 n5 D& h在新货到来之前用于日常所求的必要库存量叫什么
$ G, G) D& |3 {6 C9 }( RA:Parstock 基本日常最低库存
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: z- K/ r! w! @2 s* \1 n* M41.Which of the following abbreviations is used to describe the proper rotation of stock?
" o0 n4 W9 T& q" f& g( a! v下面那个缩写是用来表明正常库存流程?5 p- ]. @$ `2 a( J" @! i" |
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
& j' p" y' R `9 f+ i" ~下面的那把刀是用来打开蔬菜吗?' q& p# @4 w1 \( N+ g% @/ L+ C
A:Bird's beak knife 鸟嘴刀
" ^2 ^. B! a, `; Y/ ~9 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# E7 _8 }. O j" K
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43.What is an instant-read thermometer best used for?* w1 k' w5 c6 [: ?9 t
即时读温度计最好用于那方面?. v, J# r: m& E# U& i5 U
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?- d. v" _* ` K0 E+ x0 K/ ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! p2 `" y; H: Q( v# W1 z/ bA:Cast iron 铸铁- Y7 d8 i# K" t" s
7 j/ z% S: G* a: \# j( ~3 _' n: K- a4 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 Z' A# n" |/ d2 g) ?& D+ D/ Y: s
哪件装备下面有一个可移动的碗和一个S形叶片?
" e/ u; {. V$ g3 M& P6 s" o3 zA:Food processor 食品加工机
8 h" V4 z. g9 P/ X4 Phttp://www.google.com.hk/search? ... iw=1263&bih=572
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. [' O- g- \: O* U2 q5 ~46.Which of the following is not a rule for knife safety?
3 C: ?; z% p! C下列哪项不是用刀的安全规则? V: a' P3 |. G3 l! z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 J5 X* L- t z% v' j+ Q; L( p2 _
$ O+ X$ t7 x5 Z" y% L4 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% T: ?# G& V! ~9 a S9 v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( d- w* f* _( J" @' e cA:RondellES
/ _# }' K5 K* l3 i$ g9 Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) G5 r* c" D: x2 |7 o8 r8 S7 w* L下列哪项是切成小方块用于汤的装饰?6 K1 b( C4 g0 P1 W% m6 P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. N p' p4 S/ U6 R T+ q9 q, J" l0 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' ]1 s- C# C v5 g' z
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!!——
2 T3 ^1 T ?( y! h9 y8 eA:Gaufrette & F$ {4 z8 {# ?. L6 ]5 Y$ r. [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ x' [% C; G; H) U9 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 u8 F4 ~- S$ j( D; O c: O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 y7 o3 B ?- n8 d, P
( l9 M% K" t8 P: r$ M0 [7 \, P6 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ w+ y! n/ G6 \1 s4 s
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)
% ?& R# q" O+ n4 w$ b9 z \* y) |A:Cilantro 胡荽叶 香菜2 t- i% S# S, s' S# g7 { z% W4 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
2 f1 j8 ] c+ [ 多香果, 多香果香料是什么 s5 V3 g: F* ]6 `9 G1 ^ Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& m1 ] _. K' G" v2 uA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?5 Q) Q2 ~7 x1 n: U
下列哪些是用来做香包德épices?/ D6 [, [ T1 v: ~0 I6 K
http://www.sachetcatering.com/
, l2 g4 O6 p) Z: ^3 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ z/ L, |6 v4 @3 n2 N7 {62.Which of the following condiments are not soy based?
* S; d' n8 I' e4 ?- |& |下列哪项不是酱油调味品的?
: y; X1 b" d" I. F% B, x4 uA:Wasabi 日本辣根8 B9 E% S0 s5 U1 A5 A; s0 j* |# C$ g+ n
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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:0 o- o9 c6 J) M. P, d5 c L* `
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:
: X5 t _8 P. Z' gA:Pasteurization 巴氏杀菌# h$ ~0 G$ \. z3 k- y* ?* `
# Y( a9 c0 L' T64.Which of the following steps is not the correct procedure for whipping egg whites?% O9 s1 q7 r( \) z# }* w
下列哪个步骤是不是正确的蛋清搅打程序?! t& u# v$ Z1 e2 `+ l C. o; n' K, k
A:Allow to rest before use. 允许休息后方可使用。6 n1 ]: [# j, R9 K1 {5 v! T& T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 B4 {& ]5 ?( ]1 Q2 I' F
A:56g and 63g 56克和63克
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+ B8 G& A: d' T3 D66.Evaporated milk is a concentrated milk that is produced by removing1 {3 e$ @2 N- o' N& n1 G
炼乳是一种浓缩牛奶 是去除什么做的% k$ g+ J- t0 j& _( D$ E# {9 f
A:60% of the water 60%的水
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5 d/ k. h: E! U0 {67.A method of cooking that transfers heat through a liquid or gas is:4 I$ ^) J/ K/ v V
一种烹饪方法,通过转移液体或气体是:8 `1 k& l! T& n$ o
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
' j5 O$ K9 Z! S. AA:Gelatinization 糊化
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$ M) O4 _) y( u5 b- g+ c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 e6 r, n1 d6 o4 w2 wA:Braising 烤" i+ J' Q9 x: x8 ~6 q: f7 T
. d; e* d* l0 Q4 I4 x# x% ^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 \9 D5 F. P8 j- L0 P2 H
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. ]/ I5 T4 O! B" J
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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
! ?) E) \" f+ y+ j* _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 Y; s d D: R5 k; n1 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* v: Z) `5 g4 u ]
# I$ D, o2 x4 z5 S1 p- d+ x+ q! I73.Which of the following is a principle not used in stock making?- @7 `! W: o5 l7 Y# m
下列哪一项不是用于制造高汤(低汤)的原则?
9 J/ Z$ T6 ~* ]/ E7 H. TA:Start the stock in hot water.开始在热水中操作- y6 ]8 L) B" c, H5 V
' Y$ B3 M" k1 F5 T& H6 ^! _- p( B74.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
1 ~9 i, A" s6 @6 YA:Remouillage 法语熬汤( p7 p9 z) b" _: o
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