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26.The chef who is credited with bringing grande cuisine to the forefront is:: e$ M/ q, g2 X a3 D' V
哪位厨师最早带来高水准浮夸的美食
) D' K! D& _8 T' g3 z; \/ JAAntonin Carême 人名 安东尼·卡罗美% R/ a3 ~" j% \
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ ~& d) A) l- O. C% [/ W7 s7 R% i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: w- v4 c$ N6 D1 L, A
A:Cast-iron stoves 壁炉
, @9 I4 N0 N Y% o* Thttp://www.usstove.com/products.php?id=6+ z0 d2 | @+ q, W& i: X8 p7 D
* `9 _/ H J* Z2 k5 a! Q% g28.The French term used to describe the roundsman, or swing cook, is:
/ v4 e, T7 @" P法国术语,用来描述roundsman,或摇摆厨师是:$ i1 {' B0 j: L1 O) g8 u. M& B
A:Tournant 图尔南; T( s5 y0 `' F: @% D6 e$ V
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29.Another term for the wine steward is:. \; ]0 i6 }7 ~' K8 A7 q q) M
葡萄酒侍酒师的另一个术语是: N5 {; m+ y1 ] } A: Z9 E, a7 \( ~
A: Sommelier 侍酒师
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* n* {" Y: g% u2 {/ D30.Molds, yeasts and fungi are examples of a:
4 J* L8 U6 J) q/ k$ n霉菌,酵母菌和真菌是一个神马例子- F% R2 g: q& n7 R$ D6 ~. q
A:Biological hazard 生物危害/ b B$ v# r6 \8 p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, @& |7 F7 W; p3 @0 O. W N. ^根据加拿大食品检验局,食品的危险温度区在多少之间:1 F3 P* ^- _9 n
A:40° and 140°F (4–60°C) 4-60度& a* i o( S9 \4 M/ i( g, K; ]
- T: P$ J! m1 ^3 e: p32.All bacteria need the following for survival:* }0 W* E* P% c F# W
所有细菌生存需要以下哪些内容:% o, `% L" n5 S0 `- l' i$ s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 t6 e& E8 A' Q! |; v2 V
2 G; S3 M& K, y B33.Which of the following correctly represent critical control points in a HACCP system?& j0 @) l% _/ i& P" t* Z& @; X
以下哪项正确表示了HACCP体系的关键控制点?
9 [4 w0 z4 k# t0 A% mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , x8 ]# w) L* o) P0 c4 M0 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ p4 G* j% z% e1 i0 W$ j+ Y8 E3 M34.Which of the following is not an example of a carbohydrate?8 T3 C& D5 w N5 s7 g: U
下列哪一个不是碳水化合物的例子?
' ?/ o* C" F3 k/ yA:Essential nutrients 必需的营养物质
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) C2 e7 Q- m8 @3 s. `" y35.The process by which a liquid fat is made solid is called:
7 \. z3 k/ e% X2 }4 ]. g液体脂肪做成固体这个过程叫什么
3 `* F6 Z6 f2 p$ p& F* oA:Hydrogenation 氢化
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1 \2 H m0 A- ~. V36.Which of the following is not an example of a fat substitute?
1 l1 h6 L+ [* m! r下列哪项不是脂肪替代品的一个例子
; d+ S3 X1 _7 x3 _) eA:Acesulfame K 安赛蜜K表$ j! ~+ T6 c, S3 N0 y& Y' T
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37.Health Canada requires that a product labelled "fat free" contain:& i/ L8 @) F( {8 i) `. u- P5 M
加拿大卫生部要求的产品标有“不含脂肪“包括:# c" r, P( p& `% n
A: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?
' |5 b7 H; v: b下列哪项是不相关联的转换配方问题?
9 y. Z5 @. X. e: H( _) g# ~A:Unit cost 单位成本' ]; K- D7 Y7 H$ `9 m- y4 W, D
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39.The condition or cost of an item as it is purchased from the supplier is called:7 v* S8 ?5 z% W; P
从供应商采购的物品的品质或成本叫什么
8 N' j7 `/ Y2 uA:As-purchased cost 购买的费用" X) R# \- j: e( |
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 q+ T4 L2 _" w$ ^; V
在新货到来之前用于日常所求的必要库存量叫什么6 G5 `. T8 W$ Z- z' f
A:Parstock 基本日常最低库存 \9 ?; k( S0 L
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; P! H" i. @# p) L
下面那个缩写是用来表明正常库存流程?" q; I& y' T4 \7 I: Z' \
A:FIFO=FIRST IN FIRST OUT 先进先出3 [) e r* S7 w4 w
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42.Which of the following knives is used to turn vegetables?7 D4 h; g' ?2 t0 @$ c0 Z2 ]8 ?$ j
下面的那把刀是用来打开蔬菜吗?$ D% k8 g* L, D( H& L6 u* |! p$ l
A:Bird's beak knife 鸟嘴刀. |+ g7 i0 J9 V8 ^
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?
M& K2 k$ m" h x+ e" W即时读温度计最好用于那方面?
: Y* G' U+ P, v, jA:Checking the internal temperature of a roast 检查被考物品的内部温度
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; z* u5 r# u% m+ Q2 t3 s+ C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? O* j$ Z+ ?1 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 R: K- s& m, K1 n" P6 f p
A:Cast iron 铸铁% t6 A, h9 _0 ~8 J& j
9 b0 P+ N3 C9 ]: f. F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 d9 l/ o0 e6 O: r+ z0 V
哪件装备下面有一个可移动的碗和一个S形叶片?
5 W$ x+ }* n! N, }+ CA:Food processor 食品加工机, G! N5 y+ L7 o: Z
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
5 m- \7 z8 r7 L6 m: A, H0 [9 k下列哪项不是用刀的安全规则?
* n) v( r9 y! Z4 g. m MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# A* Q0 m: A6 I6 O1 g
. Z# o- N8 Z+ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 q/ f- s2 T+ s2 \& A, X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% M3 u2 a6 w( C7 OA:RondellES - t& ], l% u" V: C9 O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 F- R% |& H ?
! x6 i' w3 [0 y48.Which of the following is a diced cut used to garnish soups?
Y* _" q5 f6 T1 n% s$ e: d c下列哪项是切成小方块用于汤的装饰?+ x: r/ \$ g9 I9 u, p- M6 x s* [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm ]( `7 o, b) m3 _$ Z) Q# I1 a' g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! E' I) Z7 @9 [* b# |" w+ b, a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!!——. t T" N+ b2 ]9 s, @" q% L7 c
A:Gaufrette 8 @. P4 h5 W, C7 I- J" A6 D- G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& _# y4 S4 t i$ w2 h c3 s, x3 Z/ Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, f* b. j& D1 v; k6 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" a; Y6 O W" Y& e7 D# _. t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# }/ h+ r# j8 e3 t
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)
2 E, L: C' p; ~; AA:Cilantro 胡荽叶 香菜
5 }9 ]3 r. ]% Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 w. E6 ^. p+ X
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60.Allspice is made from:
6 |( I1 X3 a3 w 多香果, 多香果香料是什么3 h- c. i9 n9 e' B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 l3 y& T0 U9 ^! R3 X# p5 N+ }( [A:A dried berry 干浆果
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( q, j w! J+ p4 y) }) r61.Which of the following are used to make a sachet d'épices?
. F8 q/ B5 M% M, y! o下列哪些是用来做香包德épices?
0 W$ a' O l& F% k, }" Khttp://www.sachetcatering.com/
1 I! Q: o- q& ]( p' aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 B* w5 z# l4 W5 w
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62.Which of the following condiments are not soy based?
2 s5 d: |# }, D/ ?: m( D下列哪项不是酱油调味品的?: q u% q: r/ K0 I: o6 I/ n1 }
A:Wasabi 日本辣根2 d, `6 e/ u0 v8 E! O
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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 m8 O6 v& J4 F: T$ }5 R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:$ g2 `+ }- r" W5 K4 a
A:Pasteurization 巴氏杀菌4 @) m( N4 Q- z: ~
$ a* A+ V0 X8 ]64.Which of the following steps is not the correct procedure for whipping egg whites?' F& ?/ e7 f9 S+ M2 x& F+ V) A
下列哪个步骤是不是正确的蛋清搅打程序?6 x' o1 ]8 D) Q. i( G' L% C) M4 O
A:Allow to rest before use. 允许休息后方可使用。% u( o1 _: }& p; z. {) h1 M0 R
5 @8 c8 M" B; p1 E* u+ W3 n) H65.The weight of a large egg is between:一个大鸡蛋重量介于:
- o( P9 s0 ?7 t; C; r# ?' pA:56g and 63g 56克和63克6 k, \# z6 _* r3 C
$ f0 H' C7 k+ @1 T$ R( ]# y/ R7 T8 p2 Q66.Evaporated milk is a concentrated milk that is produced by removing5 p/ z. E+ `5 V& N/ k. {# m
炼乳是一种浓缩牛奶 是去除什么做的9 H6 q- {3 k7 M) q( q7 D5 ?
A:60% of the water 60%的水0 h! h- Z8 w4 u |* m+ s2 |# K
7 Q% |. T- S+ t67.A method of cooking that transfers heat through a liquid or gas is:9 _. `' `4 E! f' U/ R. z O
一种烹饪方法,通过转移液体或气体是:' e8 r8 ?( w; n# i+ p
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; o# f% M0 i, k; E: b
A: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?' Z3 ]2 S6 _7 z5 j$ B( j4 V
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:
4 D0 L- X5 v: x, u- FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 v' U* a. O9 d. H" e; ?
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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5 r% n3 x) n6 o0 Y" ^
A:Fumet 原汁, m) l0 Q1 m. C3 {, K$ L! M
) e3 M, ]! }0 @3 T72.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& G7 C! {( w& K H& i- w4 u' k# K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& v: L6 k v& K* L; j0 v, F
/ U( k# s! N( c# j9 \! @73.Which of the following is a principle not used in stock making?
9 N& g: n4 z& k3 q# [" N0 V下列哪一项不是用于制造高汤(低汤)的原则?4 O! s) L+ T7 }' ~7 F
A:Start the stock in hot water.开始在热水中操作
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J; u) {! u% ]3 [+ R74.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
~/ t( B, z' E" ?- {A:Remouillage 法语熬汤
& C4 k% Y* j, f8 x) Phttp://www.haibao.cn/blog/post/176242.htm |
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