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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:
8 A7 F/ [ d @2 @$ S哪位厨师最早带来高水准浮夸的美食
# T' e# G! m2 t. O, _) D/ d4 gAAntonin Carême 人名 安东尼·卡罗美- {8 U2 C" P! u9 p
# j. J: Q9 B: i+ Q0 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ Y' R" k" _& v5 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* y6 S& t) P* L6 lA:Cast-iron stoves 壁炉% c4 _( h" [$ u! V; k
http://www.usstove.com/products.php?id=62 c9 N; Q( {$ H3 o! H6 P
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28.The French term used to describe the roundsman, or swing cook, is:. z: C% ]" p- Y* b5 {
法国术语,用来描述roundsman,或摇摆厨师是:
! d) u/ H# R7 G! _& K8 D5 \A:Tournant 图尔南
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29.Another term for the wine steward is:
. S) U* P- N4 K( }/ I" y葡萄酒侍酒师的另一个术语是:6 o2 p( O( o i3 i8 _2 T
A: Sommelier 侍酒师
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3 @8 d9 @, o5 t' t* T/ N& _% S30.Molds, yeasts and fungi are examples of a:
$ O5 S% j: _, k1 {6 L) {! f! |霉菌,酵母菌和真菌是一个神马例子' H$ r( I* e3 G X
A:Biological hazard 生物危害& M, S3 e& `3 E/ k
1 L: f) u+ K/ _) X6 G. ~, d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 h! I) g6 O6 M7 U
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 _% u+ ?% E0 e1 L5 pA:40° and 140°F (4–60°C) 4-60度
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1 q8 I3 e# D* m1 n" T! L% W# @32.All bacteria need the following for survival:6 H' p/ v( ~4 U( d: s
所有细菌生存需要以下哪些内容:/ v/ H; Q( Y& i1 p1 B: ~
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ [6 P7 W. f9 z! }. P3 v1 ]33.Which of the following correctly represent critical control points in a HACCP system?
3 j' E8 f9 F7 @1 t* |以下哪项正确表示了HACCP体系的关键控制点?
, {! c" ^* C% p) NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " }+ u4 y; `2 i$ H( k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 m3 d8 c, i5 I- c, M( y& f; i
Y8 X* i* J( U, L+ [34.Which of the following is not an example of a carbohydrate?
' N: e4 f5 D: [5 R. t& u+ ~+ j# R下列哪一个不是碳水化合物的例子?$ ~" q5 J$ C. {0 l9 E/ L
A:Essential nutrients 必需的营养物质
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R( D% F5 K! I7 f* a& Z6 h35.The process by which a liquid fat is made solid is called:
! [+ b& e4 E( N3 U; P; S液体脂肪做成固体这个过程叫什么 c7 L8 p3 K& S8 Z8 k
A:Hydrogenation 氢化7 U+ U1 j! {8 ?% m5 {4 c
1 I, B* a0 p& S' d; j7 A36.Which of the following is not an example of a fat substitute?; M% k7 R/ |! ]6 }2 l: k
下列哪项不是脂肪替代品的一个例子
, x/ V7 `8 s; Z) i, r" BA:Acesulfame K 安赛蜜K表
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u/ @! V* {8 ?8 `% m5 D3 Q37.Health Canada requires that a product labelled "fat free" contain:% a: }5 Q! m! v2 ~" q0 p
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ Z* w7 g" B& S, y8 r' L1 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" a4 _, g* \% b. o4 b# ^. X7 G* G6 A38.Which of the following is not a problem associated with converting recipes?
9 Y1 N5 u+ |3 e- g2 d3 I下列哪项是不相关联的转换配方问题?
5 |* j- J# @ C* f) WA:Unit cost 单位成本# Q7 E4 W! s$ M Z. h
2 ]; e* H" s8 t: ]9 k A+ r i39.The condition or cost of an item as it is purchased from the supplier is called:$ f: E; I: ?9 [7 z4 H
从供应商采购的物品的品质或成本叫什么6 X& Y; f" X4 \9 A) B# N
A: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:
, l; ]6 F3 v/ T* t1 W在新货到来之前用于日常所求的必要库存量叫什么
3 Y' g) {* C) S! N" B+ n ]. nA:Parstock 基本日常最低库存; a/ z1 O. r, l* }8 r( e! B( G
3 i% i2 S' M( U% K. P) z$ i. F41.Which of the following abbreviations is used to describe the proper rotation of stock?: ~7 K& [) g5 ]
下面那个缩写是用来表明正常库存流程?
7 W' E" j0 A* _* A( ~ s# NA:FIFO=FIRST IN FIRST OUT 先进先出
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8 B, M7 k* h2 y V' {8 e42.Which of the following knives is used to turn vegetables?
: o6 E4 Q' L" h5 g# `" j- c下面的那把刀是用来打开蔬菜吗?
& T# o: C3 d# X6 CA:Bird's beak knife 鸟嘴刀
# f+ ?8 M0 h, h* o8 ^0 Q! Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 ]% ^4 |5 ~ }& L/ L1 ?
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43.What is an instant-read thermometer best used for?0 m" U/ j2 Z3 l
即时读温度计最好用于那方面?4 c9 p6 x* L& }5 _* d) ~( b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 s! M9 I0 a5 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 h+ L1 t R; c/ L7 O% K下列哪些金属材料受热均匀,通常用在铁板而且非常重
" E) G$ z0 f2 V8 t1 Q9 B( A8 q' g1 w: xA:Cast iron 铸铁
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) J* n' C) x' l; L4 K3 l5 a' F" ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 t3 F% a9 G: Q: D
哪件装备下面有一个可移动的碗和一个S形叶片?
& B8 A2 `! o( @+ }! j' Q% O' xA:Food processor 食品加工机
# V' f9 f6 B0 \- ~, G- Zhttp://www.google.com.hk/search? ... iw=1263&bih=572* E, i) D% ]1 A7 C! e$ |
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46.Which of the following is not a rule for knife safety?
2 P+ s+ }' E( R k下列哪项不是用刀的安全规则?
8 _% d8 r% h* g d) m/ jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ T1 m/ @+ b$ ]' f3 \- s
( k' _" s+ p5 e( p" k" S. u; o" c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% N9 m% z. x4 ?* ^7 M% U# D$ m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( X3 H( q: R c2 |' s4 z$ S$ gA:RondellES
7 @, [8 \9 X- W; x) X" rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ b9 M4 A. b+ P; e% C& F& T, y
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48.Which of the following is a diced cut used to garnish soups?( k0 B |, V% d9 H' y8 _
下列哪项是切成小方块用于汤的装饰?/ m5 q. J% j( H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ t, w8 b# c5 M( b: _ F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 D5 P- G6 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!!——& X/ Q! r, S* d! _9 b0 f
A:Gaufrette
; d' j; J( v' M7 X$ y) {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 p. l+ {: u; _7 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 p+ S# t2 b! N! }" R3 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 F4 \; R J" Z/ ^* _
! C) z& _1 M. ^4 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" I; ?: s2 P- s2 j. t) J) o: 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)' \! U; \" c l+ W2 [6 l
A:Cilantro 胡荽叶 香菜2 j% O7 O" X) o! N0 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: w7 {5 A- x' ], l+ e7 j60.Allspice is made from:
% e" i! N# P& I H7 q" B 多香果, 多香果香料是什么
3 V4 ^0 x( x. R: g9 U2 r4 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 P, K; v1 \9 G! i+ B( J$ XA:A dried berry 干浆果8 L# _$ X# x- @1 @. t
5 T- Y8 w) a% s# T F8 \* E61.Which of the following are used to make a sachet d'épices?
' y( G% I& g9 r7 `下列哪些是用来做香包德épices?
% j& t4 K; m/ b0 P7 thttp://www.sachetcatering.com/
2 s S2 {( f( N2 W8 s( i" X, d, AA: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?# ]1 s- J( b* w0 G6 t, K3 c
下列哪项不是酱油调味品的?4 e& ^9 f/ l: S" C
A:Wasabi 日本辣根, R4 w( s% Q3 z7 B# Q& f' f( x
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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:
2 K! x- a/ P& |! ^: Z) B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: B7 f/ Q8 D% A7 }, p, T
A:Pasteurization 巴氏杀菌$ r$ |3 ^* g5 ?: W0 o0 H6 s, x, H: C
; k6 Q& _; R7 h: |0 k& }, R64.Which of the following steps is not the correct procedure for whipping egg whites?
0 [" j4 ?5 W# i) Y9 J8 {下列哪个步骤是不是正确的蛋清搅打程序?6 L2 B3 }3 c# g4 l! ?( n
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:& L: n+ E( u4 C$ v
A:56g and 63g 56克和63克" O5 ~+ t- Q( w
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66.Evaporated milk is a concentrated milk that is produced by removing
) d" p$ c( a; X3 I+ W* W炼乳是一种浓缩牛奶 是去除什么做的
8 R8 {! a: O. a0 a+ }+ C3 p$ [A:60% of the water 60%的水( s3 K) x1 {; B& g" R# W
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67.A method of cooking that transfers heat through a liquid or gas is:
# c) ?; K" T( w3 E1 ^5 b一种烹饪方法,通过转移液体或气体是: k2 d8 T( T0 k- j* d( U1 a9 h
A:Convection 对流
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* H+ N6 R) [) `/ U* G: T6 F68.The cooking of starches is known as 烹调的淀粉被称为, l/ q; @ j; r* D. o- B
A:Gelatinization 糊化
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: \) T) ^# m- ], k, \4 ^$ b; J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( ]: r& H8 g6 VA:Braising 烤
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5 @1 ]4 T3 n+ ~# F2 ?3 i- k( }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:/ k, \6 a3 m; D7 J. t) y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- k6 I. u4 c9 }1 n/ Q
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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
+ U1 t4 y/ d7 a+ N6 @A:Fumet 原汁% i( a2 I! P+ I% @7 e8 t V; |
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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* y7 v7 n9 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 Y: e* q+ R7 |2 I! ?/ |- ]
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73.Which of the following is a principle not used in stock making?& r; w& ]: Z O# Z5 z
下列哪一项不是用于制造高汤(低汤)的原则?' r$ D3 m- ~% X) l" ^$ g
A:Start the stock in hot water.开始在热水中操作
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) E. s( _% M! c a! m74.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 l- _. G7 |6 L8 N- J! e
A:Remouillage 法语熬汤
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