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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:
6 x$ g- H! }6 d, V; J- W哪位厨师最早带来高水准浮夸的美食
' v+ s" {, w, u, `6 g6 BAAntonin Carême 人名 安东尼·卡罗美
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, j/ {6 V8 ?' Y9 a' \+ U" W3 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 ~# {, T& ?7 G! r+ g1 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 。! k* @3 S$ S3 l# @
A:Cast-iron stoves 壁炉, q/ w9 \1 F) V$ l
http://www.usstove.com/products.php?id=67 `& k- W: X% a. L. p4 ?- a7 N7 M
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28.The French term used to describe the roundsman, or swing cook, is:
% v3 U3 q* c" m; C/ ]$ W# v法国术语,用来描述roundsman,或摇摆厨师是:
1 c* y6 S! w& ZA:Tournant 图尔南
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29.Another term for the wine steward is:+ q+ A$ m+ z2 k& J( Y
葡萄酒侍酒师的另一个术语是:
& M* k0 Z5 ?6 c: [A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
* v6 R6 R8 x& `, p7 }$ n霉菌,酵母菌和真菌是一个神马例子
& z+ a2 q# z v6 o1 w5 TA:Biological hazard 生物危害
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. ~) O+ B5 b! P% w! T# T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; E. s" I, `/ b, ]! D
根据加拿大食品检验局,食品的危险温度区在多少之间:/ [! v6 y) I( u# Q8 ^
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:$ x2 E8 A! M4 X/ q
所有细菌生存需要以下哪些内容:1 {" `8 R, t* \' h1 d- P& L$ u
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?2 H1 L+ v4 n8 x) h8 s& l
以下哪项正确表示了HACCP体系的关键控制点?' B0 m' \; @1 N9 c* h& R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . y- L. U8 E% ~# I# m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) e. ?$ f& X6 d5 U
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34.Which of the following is not an example of a carbohydrate?
3 y+ C& O1 i! ~下列哪一个不是碳水化合物的例子?
4 X9 m) j$ U4 E( u; E9 o9 p t: qA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
; o% V1 i* L4 @( B2 W: s液体脂肪做成固体这个过程叫什么. |* ^. K) I6 p- ~
A:Hydrogenation 氢化- z! D0 Q8 a. ]
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36.Which of the following is not an example of a fat substitute?- ~, e) a3 o3 q+ T
下列哪项不是脂肪替代品的一个例子6 y1 X* U$ o3 g) Q4 d
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( f: L6 T4 |7 m! [) k/ {加拿大卫生部要求的产品标有“不含脂肪“包括:' G& ?2 z: e/ T3 A# x ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' I" I g, o/ W1 n" @( [
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38.Which of the following is not a problem associated with converting recipes?$ o. Y) ~7 `4 L
下列哪项是不相关联的转换配方问题?9 i. p4 D% X2 p" s
A:Unit cost 单位成本2 Y# z$ s2 }6 g
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39.The condition or cost of an item as it is purchased from the supplier is called:
" s7 P( Y8 _% y4 X从供应商采购的物品的品质或成本叫什么
8 \8 Y# b7 i$ B- xA: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:
1 s5 w9 Z d9 D9 t# x `0 m A在新货到来之前用于日常所求的必要库存量叫什么6 Z8 |" n$ X! @- | B
A:Parstock 基本日常最低库存8 S! [9 ]0 l( [& `
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% f! G3 _0 V% [3 x$ _
下面那个缩写是用来表明正常库存流程?+ [* C0 N: }- f- D
A:FIFO=FIRST IN FIRST OUT 先进先出& U" @5 f0 X1 N* z" a& }
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42.Which of the following knives is used to turn vegetables?' E x2 o+ Y* }/ c+ v" ^
下面的那把刀是用来打开蔬菜吗?
& S- _8 Y/ E# u' IA:Bird's beak knife 鸟嘴刀
( i3 y. x: E' B: _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?
3 B/ D, Y; \+ v/ V1 ~即时读温度计最好用于那方面?
7 T8 y5 e# B' d( S, j; S8 w& cA:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ F5 j, u; X6 l* v7 Y8 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: F U# j( p0 ?" j+ a' f4 E: m1 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
- ~2 i1 u7 T- H! ?A:Cast iron 铸铁
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6 f1 n5 a# k; E! O/ F; o, d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ Z* \9 x8 d" x6 R: f哪件装备下面有一个可移动的碗和一个S形叶片?, V# Z1 C' i# w$ q4 p: ?5 {
A:Food processor 食品加工机
# h, C0 C; \( t, j( Shttp://www.google.com.hk/search? ... iw=1263&bih=5729 {0 R, O9 Y% c4 Y
/ T, z) s# [) G) [ A0 j3 h46.Which of the following is not a rule for knife safety?
8 Y0 x# D i; B. {+ |0 _; w; Q! S下列哪项不是用刀的安全规则?% U$ d, i# h) {' L) y R2 A
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:1 a1 P# c9 d ?+ }2 i5 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 X0 c5 j0 l& Z; e: PA:RondellES
. X; U! ]- g7 }# q. u# [, ?7 Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, T7 [. Q) W9 @4 y2 I/ }' x2 H
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48.Which of the following is a diced cut used to garnish soups?
a( O7 r( h+ K下列哪项是切成小方块用于汤的装饰?+ i- C* G d& B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ C2 m8 I4 D" W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% s3 i7 {- a: O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!!——7 ^+ \6 T2 k* h: n0 [# e
A:Gaufrette t, A7 {$ I7 J, m: @5 _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 u! e5 d" V2 v8 e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* V' ]7 G* r4 \$ i, m& ?' p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 ]/ {4 i; p; u% ]0 e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ V5 J0 X9 O5 f0 x: D8 s- 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)* U5 @3 n; p" H; U
A:Cilantro 胡荽叶 香菜6 q+ \$ X/ G- G; s( D' J6 T+ @! Q$ D: e# z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 _ S+ Q9 j- a" \% h60.Allspice is made from:
: o3 {5 ~: P4 l: q t- b8 F) A 多香果, 多香果香料是什么
- e# |; {( {; ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# m' e6 g9 G" `3 n& FA:A dried berry 干浆果) B$ V5 r, W: P+ D- X
+ Q! ^1 M6 S- T, R6 l* F61.Which of the following are used to make a sachet d'épices?! I, o Y, c2 G# J
下列哪些是用来做香包德épices?0 X! l% o) u: m
http://www.sachetcatering.com/8 G& _$ L1 v8 k6 S& E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) s! @1 a5 X! p3 V& h v. R
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62.Which of the following condiments are not soy based?
8 a( X9 _( e; a1 `% T ~下列哪项不是酱油调味品的?
* b# l$ D. i: X4 O9 R( V8 g8 O' r7 cA: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:0 a( q9 C3 |) e+ i) F0 h
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:0 i( S9 @1 e ]7 `
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
1 C N/ g9 I/ j# i2 ]$ d9 b" n) [5 {( w/ B下列哪个步骤是不是正确的蛋清搅打程序?6 c5 j9 H; U" M/ u# f
A:Allow to rest before use. 允许休息后方可使用。/ {$ h- s. w' T' B! s
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 P( `. R `+ c! N
A:56g and 63g 56克和63克
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( A! J( N. q7 m4 f0 H1 t0 X& Q* U66.Evaporated milk is a concentrated milk that is produced by removing
% T! o& D: K: [4 `& K炼乳是一种浓缩牛奶 是去除什么做的* e( q0 W+ l, O* O2 [7 z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:$ K! L2 s- Q! K
一种烹饪方法,通过转移液体或气体是:
' _' q- N0 e; O. Y4 vA:Convection 对流
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" Y& Z2 @8 }+ L68.The cooking of starches is known as 烹调的淀粉被称为
5 `4 e7 n5 G' ~7 e lA:Gelatinization 糊化
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/ W1 f, q! o1 K* m6 N! u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 B2 M0 h r @
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:5 V6 m% ~- m+ W' a% W3 E1 I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 m9 c; E* T- ^6 e) M5 q* w
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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7 o6 t# h# M$ |
A:Fumet 原汁
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& z: Y( v2 `+ _4 C2 E- ^& Z72.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
2 A/ y! H- [- F9 X, NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# S6 X9 {$ b% t0 F73.Which of the following is a principle not used in stock making?# {) v2 l5 r! f4 {7 W; M
下列哪一项不是用于制造高汤(低汤)的原则?9 k4 P8 e# }' L0 P
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
" v$ D7 t. W8 I. g4 {# f H2 Y2 [A:Remouillage 法语熬汤9 ?. N7 a) D& \' k& Z; o
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