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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 s' K1 w: @$ K! h H8 N0 S哪位厨师最早带来高水准浮夸的美食 {7 Y3 y* w9 _, B" D2 }! W
AAntonin 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:
- Z! d0 a5 W( b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( v* Y W( d8 l9 R x" J' l
A:Cast-iron stoves 壁炉; a; }: M9 l% O
http://www.usstove.com/products.php?id=6
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; I0 U5 r$ C2 b! n+ }28.The French term used to describe the roundsman, or swing cook, is:
9 A5 v. N5 J5 j6 w4 Q法国术语,用来描述roundsman,或摇摆厨师是:8 _! _8 z# ], k
A:Tournant 图尔南
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. p7 l( m; o7 d% Y# @7 P" x r29.Another term for the wine steward is:
; P: w8 V3 l# i4 l% [# S$ T" B0 t6 U葡萄酒侍酒师的另一个术语是:
4 X+ }- G6 w9 P6 c/ DA: Sommelier 侍酒师0 j* e% l% H9 b1 @0 W3 S
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30.Molds, yeasts and fungi are examples of a:
9 N/ X3 q& `! z8 n4 s/ f/ p% g+ B! ?霉菌,酵母菌和真菌是一个神马例子" d$ K4 f5 K+ i9 z4 A* \
A:Biological hazard 生物危害& B7 H/ I/ g, I% b) i
: j- e; V# M8 D; U, k: ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ m) [) Y& j' ~
根据加拿大食品检验局,食品的危险温度区在多少之间:0 B8 S5 @; y+ l% }
A:40° and 140°F (4–60°C) 4-60度
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! K2 T$ E" \7 z) A32.All bacteria need the following for survival:0 @5 }! `; C- U; L
所有细菌生存需要以下哪些内容:4 w. e R4 l( Y# F" c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 m: _/ Z. u4 R
! O, x- X W0 j33.Which of the following correctly represent critical control points in a HACCP system?
! V% A2 ^8 b! R* a$ f以下哪项正确表示了HACCP体系的关键控制点?
6 p" E' p7 T0 P7 P2 ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 X! j3 X$ W. s8 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 J# t, x9 d% X" S" ~
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34.Which of the following is not an example of a carbohydrate?
0 @, W W% [+ Y7 s" ^8 T下列哪一个不是碳水化合物的例子?
8 U7 J1 L, D8 k$ W/ qA:Essential nutrients 必需的营养物质' k* p9 K- K4 x- @) W
o* N2 v+ j3 o35.The process by which a liquid fat is made solid is called:
J3 F1 j- G- c8 R液体脂肪做成固体这个过程叫什么
! | ]3 z) x5 b V3 @- n6 `A:Hydrogenation 氢化) {" X. [* f* N
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36.Which of the following is not an example of a fat substitute?
7 o. h& u$ S/ c1 I! b下列哪项不是脂肪替代品的一个例子! F. S% h y1 ^! X
A:Acesulfame K 安赛蜜K表# m- S: N4 ]) r8 C+ @) t' C) b; f4 ^
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37.Health Canada requires that a product labelled "fat free" contain:
+ v' ~6 w8 {+ r加拿大卫生部要求的产品标有“不含脂肪“包括:
: U1 |7 w! f1 q6 T. f: t' x; dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ Q9 _0 z! p8 i( Q; w
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38.Which of the following is not a problem associated with converting recipes?, C, a& c$ U% H' D" V5 k% t8 i
下列哪项是不相关联的转换配方问题?( v9 p* K8 ?* ^, E8 W. T4 F u
A:Unit cost 单位成本( k8 `# x' t. Q2 P) G- g f) S
% _$ Q; p* p4 _) ]# z39.The condition or cost of an item as it is purchased from the supplier is called:
3 {3 {2 s" _/ c( A& g2 O从供应商采购的物品的品质或成本叫什么
1 `7 }5 A+ v$ Q. p9 [* eA:As-purchased cost 购买的费用
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( Q) j- F, `9 n% n3 v40.The amount of stock necessary to cover operating needs between deliveries is known as:% h" T7 U: ~( D3 G6 \
在新货到来之前用于日常所求的必要库存量叫什么
$ f2 q. J5 f( }A:Parstock 基本日常最低库存% _# S Q( x' X g% S9 D
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( ?0 ~' t9 C$ g4 `7 f
下面那个缩写是用来表明正常库存流程?
% A. d* j2 R& m+ h6 f5 B) dA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
! @/ _ Z8 H* F* V8 ?8 n* ~下面的那把刀是用来打开蔬菜吗?
! h, j8 L0 K- b( }2 w/ zA:Bird's beak knife 鸟嘴刀9 U# a! a7 R% D4 u4 G$ e+ [( b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 Q% }* ` s/ D& Q/ K- N9 m
. p* U" z; R+ Z. `; b! W5 G( S43.What is an instant-read thermometer best used for?
# g( y7 {" |8 d2 l' q; k2 ^即时读温度计最好用于那方面?
8 V! Q" ^% ?0 s* O% ~# ]+ lA: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?( f$ r/ u; G' ~' y* v8 X9 ]3 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重" y. _: ~/ b! ]+ h, m I! o4 q' A
A: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?
- q, s8 {- f* E哪件装备下面有一个可移动的碗和一个S形叶片?
, y% Z9 B& w' i/ x. y" s* {( |9 RA:Food processor 食品加工机9 \7 \* y8 v; O
http://www.google.com.hk/search? ... iw=1263&bih=572
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4 ~, C4 ^, w9 h5 x46.Which of the following is not a rule for knife safety?- C9 U1 k e3 q! p% v( z
下列哪项不是用刀的安全规则?
% s, D5 d5 l7 J3 j3 dA: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:
! t) n0 n M; s7 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 ]+ v. V* B4 N( W$ z8 S: E
A:RondellES
2 K9 C( l; |" T! S8 rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 T& n$ h* K5 y( J4 p; O' `
) y; t0 L4 U4 `: Z1 G, K48.Which of the following is a diced cut used to garnish soups?
" O# F3 A+ O4 W下列哪项是切成小方块用于汤的装饰?
O. `) k8 j" ^1 B7 uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. e: C$ k+ R3 {4 h4 M# V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# j: V9 q% ]3 Y; }! T2 d/ e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!!——* a3 B% E1 y9 D4 |
A:Gaufrette
+ B0 P: H' r: z: c5 K! t! Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ o1 F/ f: T3 |: J" _* T" k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% A# F( g1 k! b' `7 _' P7 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# R! U+ \ b' |5 x$ u2 e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 B# E: i1 {: ?. ]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)
0 h9 k: k0 K5 {) AA:Cilantro 胡荽叶 香菜: b7 y2 B2 e- |1 R! S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; n# ?2 f3 x8 a2 B+ u
! v/ W4 C# W' [$ v) {60.Allspice is made from:
+ y9 V3 l8 p! g: t 多香果, 多香果香料是什么& V2 ], E% P# n* }! ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. a/ B( A( R, t. R; Z# f4 K
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 h+ X& N: r5 e3 k
下列哪些是用来做香包德épices?4 a$ v% c) g$ B) i4 D# q, H
http://www.sachetcatering.com/
$ J Q' W6 N8 V$ x4 x, a8 a% ^9 m) uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 j2 e' h) u3 B- J62.Which of the following condiments are not soy based?, u; ?8 @/ i/ F& @0 d3 l
下列哪项不是酱油调味品的?
/ g$ W- A3 p: B9 d1 Z" MA:Wasabi 日本辣根
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$ ~1 g4 X A$ f( n* G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% K5 L' b) X4 X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:* ]( T+ i" p% ~8 H- j9 y
A:Pasteurization 巴氏杀菌
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2 Q& U/ d- n1 q" F64.Which of the following steps is not the correct procedure for whipping egg whites?* q5 f- [; q- c
下列哪个步骤是不是正确的蛋清搅打程序?
9 z& |( B/ N' i5 r; I% T* p: \ x9 ~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:
# `" P' c5 B/ W3 c% s mA:56g and 63g 56克和63克
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* W5 O( T$ | x; T- n7 U66.Evaporated milk is a concentrated milk that is produced by removing# P! ]& l4 [ f
炼乳是一种浓缩牛奶 是去除什么做的
. N( e- {' |7 |, E) c9 _* qA:60% of the water 60%的水
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# o+ ~# {: M) s5 V) ]. A$ A V# a67.A method of cooking that transfers heat through a liquid or gas is:( p& e7 M* p# j0 [
一种烹饪方法,通过转移液体或气体是:$ m0 F" o% w' m7 j* @6 D# O
A:Convection 对流# N/ [) ]1 n* U" e8 [5 C
, k( v0 D4 }: A68.The cooking of starches is known as 烹调的淀粉被称为
! o4 v$ E3 q( e$ kA: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?
) N3 }" B$ f% {2 u* xA:Braising 烤
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7 s( \- Y" K" D6 [5 N; t# a3 h70.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: t6 H. h% @9 v' C: W+ f# d8 b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. ^4 U3 K$ |' ^6 r# z
: y1 n3 t* i( ?, K: A" s. N5 W/ \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2 l: _$ P' g, w' x2 H# z [7 F
A:Fumet 原汁8 L0 U% i K' a0 Q. N' i
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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% Y7 A* ~- q& H/ i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 F* P+ _/ d: D. c0 `73.Which of the following is a principle not used in stock making?
; k! K% T' e' j+ ^下列哪一项不是用于制造高汤(低汤)的原则?
y' Y) z+ Z, u6 RA:Start the stock in hot water.开始在热水中操作7 W# x" r! `5 m
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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
3 V- F, _2 N% K& k* PA:Remouillage 法语熬汤
( z' v$ `( [- w+ rhttp://www.haibao.cn/blog/post/176242.htm |
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