 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:# P$ S2 O( w8 R/ [
哪位厨师最早带来高水准浮夸的美食
! L6 ?! h9 x: _/ oAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" ^0 \: }$ W( S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ p9 B% P+ c- m% y& u+ `% b
A:Cast-iron stoves 壁炉1 L( _" K2 n3 N- P2 G/ d
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:3 l4 f, g$ M# v1 y0 K2 W
法国术语,用来描述roundsman,或摇摆厨师是:! ?7 K) r9 G: ?$ V$ ^
A:Tournant 图尔南2 m1 N7 R% h; O2 J
+ M2 U" E2 f% Y/ [ t29.Another term for the wine steward is:
/ q" Q ?; u1 f4 m1 _2 b1 A/ n葡萄酒侍酒师的另一个术语是:
' m' V% c7 W. P! k1 o5 ~A: Sommelier 侍酒师 E+ k! i/ {9 E+ t+ `$ `3 R. k% Y& `
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30.Molds, yeasts and fungi are examples of a:
) {! x9 N; g9 [3 r) h1 D霉菌,酵母菌和真菌是一个神马例子 [" A; w! M3 n9 k0 L, J
A:Biological hazard 生物危害4 s1 b X% w s* s. f; o8 e
, w, z3 V, d( g+ o; C. t+ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 M; q5 i& \# s. N0 g0 e根据加拿大食品检验局,食品的危险温度区在多少之间:
6 }. v1 r; N% [/ i- ~A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:) g# g# {' E1 C1 }6 U' c
所有细菌生存需要以下哪些内容:$ z j( S" k* X) w8 v4 j3 o- o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 E+ h1 g0 S, z7 ]
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33.Which of the following correctly represent critical control points in a HACCP system?7 @. d. j/ B8 c5 ?- g" {7 y' o
以下哪项正确表示了HACCP体系的关键控制点?- ?0 W* v( f, w2 c4 q @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 U C# m( _- w2 U3 N9 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?7 ]7 V$ q5 m c; G0 O
下列哪一个不是碳水化合物的例子?3 S- u2 ^/ ]+ ?8 p ]
A:Essential nutrients 必需的营养物质
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- t6 r( F+ O' u9 v% v35.The process by which a liquid fat is made solid is called:
~& c% {- d% M" G7 W) W8 n% k" M液体脂肪做成固体这个过程叫什么
! O( R2 z' w3 K# cA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 G! W' [! S* O0 V( q- U/ r5 X
下列哪项不是脂肪替代品的一个例子
7 O4 H' m: U) G9 f; Y o3 k- B- BA:Acesulfame K 安赛蜜K表7 H* z- c) U$ I% {. z3 \
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37.Health Canada requires that a product labelled "fat free" contain:5 u x) e9 `' {. k* Z% P" C; j* u
加拿大卫生部要求的产品标有“不含脂肪“包括:0 w9 r4 ~0 t# w& B& Z9 t0 k* ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! q' Z8 g, Q- X4 c5 V M
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38.Which of the following is not a problem associated with converting recipes?
z5 E0 ]/ E# v下列哪项是不相关联的转换配方问题?
+ W4 }3 Y% d4 C7 |% ^A:Unit cost 单位成本
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6 |% ^5 P+ @ L39.The condition or cost of an item as it is purchased from the supplier is called:
% X6 ]2 S6 \% y' R9 I8 V( q从供应商采购的物品的品质或成本叫什么- E2 }9 a) A) p* V" A/ K: k
A:As-purchased cost 购买的费用* ?7 h2 b/ I0 B( c M C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) X. p% j- H b6 E( o
在新货到来之前用于日常所求的必要库存量叫什么6 F. I% w, X) m r. i
A:Parstock 基本日常最低库存4 X# h% o) V$ l$ m( b7 a* J, Y
8 [7 S$ R s8 i( f. w41.Which of the following abbreviations is used to describe the proper rotation of stock?
) |7 X- D! Y$ v/ A. M( `, N) U3 K4 T下面那个缩写是用来表明正常库存流程?% B, n8 H6 n8 \
A:FIFO=FIRST IN FIRST OUT 先进先出
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" d- ]2 l/ X+ g+ F0 ?. ~- j& ]42.Which of the following knives is used to turn vegetables?
: H$ X L+ W/ ]- y8 E$ L" D下面的那把刀是用来打开蔬菜吗?
( D% o1 @1 U4 \* bA:Bird's beak knife 鸟嘴刀
6 A5 A. b$ }+ Q% G( M1 Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird v8 T. I; k5 H& ~0 {) m
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43.What is an instant-read thermometer best used for?
& Z9 i3 O: g( d# H: `) g& H即时读温度计最好用于那方面?
0 T. ]1 ]( w' O8 e _7 qA: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?2 e# b' |% Q8 C; I' K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 y, d6 b9 _ f3 z R4 }, }; lA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# ?9 z# k: H8 x! x4 `哪件装备下面有一个可移动的碗和一个S形叶片?4 N6 t$ @- Z+ d5 s/ A( A4 Y7 g
A:Food processor 食品加工机$ U- l/ p( }+ y
http://www.google.com.hk/search? ... iw=1263&bih=572& S# G" U9 N, j
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46.Which of the following is not a rule for knife safety?
+ d) j" v9 r% P- f下列哪项不是用刀的安全规则?3 R9 H$ E; P! ^- Q" m1 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ ~7 o2 [$ i( O" e9 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 W! K4 D q* F |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 u% e7 _# Z5 S$ ?7 J& v! Q
A:RondellES # h+ A2 c3 l6 q0 p: U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- O0 E7 m! b! d: ^" O
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48.Which of the following is a diced cut used to garnish soups?
# V: b. p% E& l/ i$ R# c下列哪项是切成小方块用于汤的装饰?
( v5 s7 b: L( b; F. G @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ f9 P/ G9 p9 p4 {9 h+ N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- C# R) [" [" J) P% 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!!——
# y; E1 |$ Z: I3 ~% K, G0 \A:Gaufrette & R& P; u# V' i- U0 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 v5 ^! m" D, e+ j# G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' C' S+ U0 V) A. S( e- o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* k1 z/ j2 {6 J' J( ]5 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 }. a3 Q2 O0 `' E7 i
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)- x- [7 g5 N% _+ z
A:Cilantro 胡荽叶 香菜* ~& d+ U x/ f+ n+ f! u) k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* q& g+ \$ _: \: n; z9 r1 L
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60.Allspice is made from:
7 }% W' O# Y) \ 多香果, 多香果香料是什么: T: t+ O% P$ M7 B' a- |0 ?: ]& T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) `5 t5 \! ^9 a( sA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
. Y Y' ^ O, R' d9 A: N下列哪些是用来做香包德épices?0 u2 N8 U2 O3 d; M4 B- v2 u( C
http://www.sachetcatering.com/
) w2 ^3 n' R9 s% i8 b( ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
+ _4 A4 A! o1 I8 B下列哪项不是酱油调味品的?
4 ?1 x8 O" U( D2 d* oA: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:
) w8 v6 x, m' F6 D _- B" 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:" |! U$ \6 ^: ?
A:Pasteurization 巴氏杀菌' Z/ S# t* l3 Z# M% N1 ?
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ N( K8 q F" x, F7 A ~3 Y
下列哪个步骤是不是正确的蛋清搅打程序?
) c: y5 A4 R$ S$ S HA:Allow to rest before use. 允许休息后方可使用。 f" h' n1 R. p0 p$ X/ t' ]
1 o% u0 o0 n5 H65.The weight of a large egg is between:一个大鸡蛋重量介于:
: ?8 W$ M7 L* [: `* g! E3 ]A:56g and 63g 56克和63克4 F( q8 }: P2 v9 J( U
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66.Evaporated milk is a concentrated milk that is produced by removing
5 K# p$ }1 j# r2 ?8 L0 `炼乳是一种浓缩牛奶 是去除什么做的% w# y+ ^( V7 i) m* x* [ s* e
A:60% of the water 60%的水
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0 W% t9 U1 M) e3 F2 q67.A method of cooking that transfers heat through a liquid or gas is:% A, H: F7 p3 Z, P
一种烹饪方法,通过转移液体或气体是:' `/ ^4 s4 I% [+ N
A:Convection 对流
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W: b1 {' x/ b+ g8 T7 [/ ~68.The cooking of starches is known as 烹调的淀粉被称为
2 D( e3 O, y0 l# o zA:Gelatinization 糊化
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6 ~4 w/ I$ N4 a+ ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) W, P; L e. N4 F8 S
A:Braising 烤
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" O) j7 k- [. Y Q* ^' `& N70.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:( Q3 R$ y& X" i" y& y, U0 U. X T+ Y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' Z& a2 h8 W4 I J2 U71.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
( c% ]+ ~9 [- o3 cA:Fumet 原汁0 H3 _* ]+ r! H
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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
' @ I S+ z1 e& sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 L' s2 Z% H8 c" N
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73.Which of the following is a principle not used in stock making?! C" }. o/ o; r
下列哪一项不是用于制造高汤(低汤)的原则?/ ~5 T3 v6 ?5 S9 O5 ^
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; z2 Y f3 \ R/ T7 F/ ?" ?
A:Remouillage 法语熬汤
# W4 e3 j) _% ?2 i c; J3 V) qhttp://www.haibao.cn/blog/post/176242.htm |
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