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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:
' k/ S; x( d/ T6 k$ f1 l& `哪位厨师最早带来高水准浮夸的美食6 M* i8 k/ y/ C7 ^1 q* p
AAntonin Carême 人名 安东尼·卡罗美
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' s3 H; m1 E4 u* U _. h, W1 |2 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- x, M! O1 ^' s7 a, d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- ?' H. b3 h8 J2 U. E. j5 N7 r6 _
A:Cast-iron stoves 壁炉5 p. k. j/ l9 A, \3 q& P
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:
" s6 y# p2 Y& m; t法国术语,用来描述roundsman,或摇摆厨师是:) f* T' p! }( T- T2 Y
A:Tournant 图尔南
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29.Another term for the wine steward is:
D9 c' w% z' h$ D5 x W& ~- P) Q葡萄酒侍酒师的另一个术语是:9 ?: t0 ^) @# X/ L
A: Sommelier 侍酒师 m0 t- O& o8 O u) o' q# n P
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30.Molds, yeasts and fungi are examples of a:
* l9 A3 V: Q2 L% I! a1 r! `6 O霉菌,酵母菌和真菌是一个神马例子* T2 P3 J9 x# s' J# I5 m8 Q
A:Biological hazard 生物危害# q$ k- n( N8 f4 n% k
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' w9 @( l& K G/ L( p+ E
根据加拿大食品检验局,食品的危险温度区在多少之间:/ B g: }& [4 M5 u* x
A:40° and 140°F (4–60°C) 4-60度 o2 ?4 V4 B3 s5 L2 v, S5 j4 z6 N
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32.All bacteria need the following for survival:2 F& \9 H A2 F. S
所有细菌生存需要以下哪些内容:1 N7 C% T! |9 @- {& E3 T2 E
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?
4 h% U8 x. I4 L! `& W* U: A4 W) g以下哪项正确表示了HACCP体系的关键控制点?- ~# n( {- C5 l1 K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! T5 J" \ r0 b: r1 V. t- Y2 p% l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?
- ^: D( r3 H& N) J) u下列哪一个不是碳水化合物的例子?# W3 b, p* Q% v/ S# A* ]
A: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:
& z/ T7 |$ i/ D- \& f7 v3 q液体脂肪做成固体这个过程叫什么
+ A; V2 R) g) EA:Hydrogenation 氢化$ c. j( j: d$ b; |
. ]3 g& }- Z7 o5 [2 u$ ^: J36.Which of the following is not an example of a fat substitute?
* v0 H. a' R: c下列哪项不是脂肪替代品的一个例子
% {1 r5 e/ }; `A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
5 y# G# B/ U) _* _加拿大卫生部要求的产品标有“不含脂肪“包括:
- {+ p( J# s) ]+ z% ?4 IA: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?7 [# w E; R3 J# Z# L
下列哪项是不相关联的转换配方问题?
6 q- F/ f* m0 Z4 w( CA:Unit cost 单位成本: a( ?/ V G( `5 Y
: P: g ?9 j6 s4 S j39.The condition or cost of an item as it is purchased from the supplier is called:# L# [- l9 R& X+ P; Z. \# P1 o
从供应商采购的物品的品质或成本叫什么
- A0 B6 O; W6 w& y& J) `, ~( Z5 NA: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:
" a8 u# X- \& s在新货到来之前用于日常所求的必要库存量叫什么
) j6 v: ], F3 q7 P/ @, v% ?A:Parstock 基本日常最低库存) y# [: Z$ i; h1 l
3 z/ r2 r0 g6 b1 M! V5 H41.Which of the following abbreviations is used to describe the proper rotation of stock?- D B* r) o. _9 ^8 T7 ^
下面那个缩写是用来表明正常库存流程?! i) \, C3 x# c% s* V
A:FIFO=FIRST IN FIRST OUT 先进先出' o8 l% k0 C+ G6 K5 R( @- g) w
+ X; t. h6 c- B6 n* u" Z42.Which of the following knives is used to turn vegetables?
6 P6 t. n: C/ ]/ \( ]; N! z) X下面的那把刀是用来打开蔬菜吗?4 O/ f5 ?, Z: U( P6 C
A:Bird's beak knife 鸟嘴刀/ R" J# R9 A$ B! z- v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. \4 _ v' T: U# i" W) C
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43.What is an instant-read thermometer best used for?* t2 o- k& ~8 z& n
即时读温度计最好用于那方面?
C. s% X7 |* b$ Q( k, HA:Checking the internal temperature of a roast 检查被考物品的内部温度6 a. \& Y w E3 I+ n8 u: u! Z' K) [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 O8 e4 Z) q& r% x! X. l下列哪些金属材料受热均匀,通常用在铁板而且非常重8 ?% T2 ~+ L0 D6 T, u
A:Cast iron 铸铁; ], f* O- z' N0 O/ X5 Z
; }" l: X9 R; q2 c$ Z4 F6 d3 ?* A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% [/ U& C3 B j( H! G
哪件装备下面有一个可移动的碗和一个S形叶片?
+ y: [& }; L) x& gA:Food processor 食品加工机
) V |) ]6 W8 Phttp://www.google.com.hk/search? ... iw=1263&bih=5725 w9 D! ^& ~" u( h
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46.Which of the following is not a rule for knife safety?
7 _ v# S! v0 @; L4 s7 L$ N( C下列哪项不是用刀的安全规则?* _7 q+ F; r, [* t! u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, L' D/ J: `9 [
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& o9 p V0 l7 k0 }8 W& j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 g* D. R. ~& k
A:RondellES
* ? ^' ^8 v; jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 W4 D7 C8 Y2 O! j1 G48.Which of the following is a diced cut used to garnish soups?0 H, Q g% R5 {5 o% L
下列哪项是切成小方块用于汤的装饰?5 S- v" V' E+ `! h F7 @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: G7 _1 ]8 y1 {1 @0 C4 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 N8 j7 V7 }3 j8 e5 Y3 |" q
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!!——3 V# W6 ^: N$ d: i- }
A:Gaufrette
' T! R* J" z! Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 N! w! d3 I4 W- `+ p. O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: S( P/ N* p3 P! |/ w: ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ T1 p/ o, f' `# W1 s0 h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 w9 X! J. h$ M" S4 H; j2 ?7 V7 L" `
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)4 a. Y8 |8 a" O+ [ ~
A:Cilantro 胡荽叶 香菜/ I, a2 Z" K3 {9 I4 \; o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% x! O0 c& _: M: r; U! m/ J5 W0 k60.Allspice is made from:* ^. Q* x- M7 n. a* U9 v2 I" E
多香果, 多香果香料是什么. b/ o8 h+ i4 s( d) y% m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 L7 C9 t) }1 |* l% ^
A:A dried berry 干浆果0 x+ D o k1 a
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61.Which of the following are used to make a sachet d'épices?* X4 a- b7 B$ s6 t( X3 Y9 E
下列哪些是用来做香包德épices?: w2 b# W2 K! O' a4 n
http://www.sachetcatering.com/
+ M* `( q- b6 `, y/ i3 j9 Z7 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ _3 v% f: o" v/ m# h3 u. C
. {! S# B. S9 i5 Z; _62.Which of the following condiments are not soy based?8 d6 i3 o# q- N( C3 f7 L$ `* b' W
下列哪项不是酱油调味品的?
- H; [, D2 u6 P. OA:Wasabi 日本辣根6 s! T. ^- l, @' H$ A
' E- z0 ]5 I0 H/ m- i9 Y* D3 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( \. B& z7 L8 n( ^% [" o5 ]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:
) H" N' g# Y) a; a9 mA:Pasteurization 巴氏杀菌8 x" _: m0 e# D& E: ~
7 T& x3 Q" X* R$ D2 K6 b64.Which of the following steps is not the correct procedure for whipping egg whites?
4 `) ~: M$ W: `; ~/ A下列哪个步骤是不是正确的蛋清搅打程序?
8 e& z( i- y$ O3 q. Q% N# q( dA:Allow to rest before use. 允许休息后方可使用。; U. f# n2 a ^. X( F
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65.The weight of a large egg is between:一个大鸡蛋重量介于:% A Z9 t Y- R. {9 `4 G% V
A:56g and 63g 56克和63克! `7 H3 Z( x+ Z6 Q- w, E$ G
, E9 d" ]2 L/ z4 U66.Evaporated milk is a concentrated milk that is produced by removing
2 v$ D* r9 K% ]' X$ \6 u炼乳是一种浓缩牛奶 是去除什么做的
) b4 a$ c ^$ c; h" |A:60% of the water 60%的水0 {$ U2 v, M# _, O0 S: y4 r9 ^
+ H* h5 K3 m( |) V W4 W6 A7 j67.A method of cooking that transfers heat through a liquid or gas is:
+ t( \' H O$ R- X% l一种烹饪方法,通过转移液体或气体是:
5 j# h2 E9 s# W M! g+ Y6 IA:Convection 对流
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, r+ H& `: }" n8 t$ s9 f7 c3 r68.The cooking of starches is known as 烹调的淀粉被称为' m% u2 m# j9 h% S% \3 h8 z
A:Gelatinization 糊化6 y: K% N' v& H5 z& i7 N
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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?
. J- @) S1 I% F' qA: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:; n( c3 F3 @3 a+ o* D7 d3 k. R+ ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 Z) E% z$ E8 i71.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# x7 b; @2 b# S1 JA:Fumet 原汁* X- P: h' d; Z- v# }% m$ V# S
1 ?, r$ I# q# R2 y! h g72.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
) R1 }) n$ u2 k8 WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& N% U9 x% `% A7 o0 D4 {
B& y7 C& h2 D73.Which of the following is a principle not used in stock making?$ v: v4 F7 Y1 O
下列哪一项不是用于制造高汤(低汤)的原则?+ v1 A( x' E4 I' ^* i
A:Start the stock in hot water.开始在热水中操作5 w6 Q) I- \1 h) r* ~
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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
9 q+ m! w5 k6 C4 D- T9 f6 K" K7 HA:Remouillage 法语熬汤
. x6 t7 Z+ V( G# j4 }! V, Khttp://www.haibao.cn/blog/post/176242.htm |
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