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26.The chef who is credited with bringing grande cuisine to the forefront is:( L ]/ S' c( n: D, h2 J' j
哪位厨师最早带来高水准浮夸的美食; W( y A: @) `8 b4 t+ Z
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:/ B b4 Q! S# L1 ]2 e6 i4 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 W6 u# u8 Y- ~) { Q
A:Cast-iron stoves 壁炉0 }* Q' X) x4 C/ X( ~: R$ E9 n4 y
http://www.usstove.com/products.php?id=6
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& ~1 r& M; v5 J) ?3 b. t+ Y28.The French term used to describe the roundsman, or swing cook, is:; q8 b- N. v% m* n
法国术语,用来描述roundsman,或摇摆厨师是:
( @) J8 t5 W6 l4 GA:Tournant 图尔南
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4 ?" H- Q _2 }7 i$ l8 ~) K1 E5 I29.Another term for the wine steward is:
d( Q8 K) X) Y* i8 r K- |2 Y葡萄酒侍酒师的另一个术语是:5 J' w0 W8 ~: a$ c9 _
A: Sommelier 侍酒师
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' j5 |+ Q# W. U: B30.Molds, yeasts and fungi are examples of a:
% b' }4 n* ~/ A' ^霉菌,酵母菌和真菌是一个神马例子
7 k7 }" C8 L& e4 bA:Biological hazard 生物危害9 L! s7 i) d+ D% f, O8 P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! }) B) Z1 v* o8 X
根据加拿大食品检验局,食品的危险温度区在多少之间:, d" l( D" W6 z
A:40° and 140°F (4–60°C) 4-60度
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) `9 g5 b( Z- i32.All bacteria need the following for survival:
$ J' Y. f; L" T7 f, V所有细菌生存需要以下哪些内容:& y/ K1 S# ?0 ^- O* Q( d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* n) ~/ G& Z5 K: A! j1 R7 u
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33.Which of the following correctly represent critical control points in a HACCP system?& Z0 y- D2 C! B; G' Z
以下哪项正确表示了HACCP体系的关键控制点?' P, x1 J( p/ \6 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 E6 J6 J( Z! j$ S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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0 S5 d* R0 g, i& K5 b$ J4 e$ ?; E34.Which of the following is not an example of a carbohydrate?7 Q- g4 p: j. R& V: z
下列哪一个不是碳水化合物的例子?: D/ e! v5 _; T
A:Essential nutrients 必需的营养物质
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- Q9 Y4 Q7 N& I7 f6 O35.The process by which a liquid fat is made solid is called:
# j- r: d6 Q( L2 ]% r5 S2 r2 v/ x8 k液体脂肪做成固体这个过程叫什么1 w# l, |1 X& Y3 O& P2 |5 B4 M
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?; g4 ]4 S4 ]! v7 c6 `
下列哪项不是脂肪替代品的一个例子
$ J; b' K! w* u# nA:Acesulfame K 安赛蜜K表5 N1 W0 G' w5 h6 S- j/ w+ R7 b
# E" } N( q1 B8 K) f; ~6 {8 z37.Health Canada requires that a product labelled "fat free" contain:: C: t9 v$ x9 |4 i/ v( C- d3 q* _) |
加拿大卫生部要求的产品标有“不含脂肪“包括:
& ]* J, ], ]% n' I9 ?: K) A: P& AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( L% d! [% c- ~6 e' q
/ x, c6 h( x* r' k1 v38.Which of the following is not a problem associated with converting recipes?/ O* t0 s5 J2 T, [3 W9 X, v
下列哪项是不相关联的转换配方问题?
. h! n* |) C/ I2 K# b: _% KA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
. q% d8 C# {8 J, j4 K6 n7 K从供应商采购的物品的品质或成本叫什么9 @, y0 G. |2 Z3 |5 G
A:As-purchased cost 购买的费用+ _+ ~0 Z1 _, Y+ p4 r4 D
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: Q% J" ?) v- Y
在新货到来之前用于日常所求的必要库存量叫什么% h. H! y* } y ~
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* V* w8 Q1 f2 Y9 c下面那个缩写是用来表明正常库存流程?
. X5 a7 L1 d( C! G9 m) ]( RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
2 X4 L# I$ g% E* M$ h: N- X# m; s+ e下面的那把刀是用来打开蔬菜吗?
; y3 f1 s# `/ W5 P9 {2 E2 QA:Bird's beak knife 鸟嘴刀& [$ n1 q5 z6 `0 s: Y8 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 M9 L" E; n2 d2 f: o& S$ }
2 v4 {, g/ t1 x7 d2 q7 N2 j43.What is an instant-read thermometer best used for?
% D4 J$ B) {3 t. u$ n& n即时读温度计最好用于那方面?
. E$ a B g/ C- N) vA:Checking the internal temperature of a roast 检查被考物品的内部温度0 L( g; w1 F" p$ P% Q
" x5 M" j+ X1 {# ]; k& D; l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( j$ M1 M+ ^2 B4 N9 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
' H+ q6 H; S v" v' Y1 ~A:Cast iron 铸铁
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7 @4 R! v$ F: K O9 n# z1 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ a- G5 \) e& _' {2 |* |哪件装备下面有一个可移动的碗和一个S形叶片?0 A, q. I5 b! k }
A:Food processor 食品加工机
3 c7 x. p/ M5 o1 b2 o2 k* c% L& Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
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0 c( e2 S1 X; u9 y4 ^$ d46.Which of the following is not a rule for knife safety?
" [! s# A5 D$ I7 f下列哪项不是用刀的安全规则?* |) o5 g2 l' C- U. a) Q" j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! H4 ~. R' s& ~' _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 U' C( Z5 z6 O: a6 c4 c( W" |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" t# i" W" l+ |5 v( s
A:RondellES
5 B& U R" L7 M# U5 x+ h: T) `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 o8 K7 J$ `! h1 t; l! x
2 b7 O0 \" O1 i' q48.Which of the following is a diced cut used to garnish soups?
4 h: A, A. w0 j/ v9 @: \, Z下列哪项是切成小方块用于汤的装饰?
! R$ M" Y8 C, rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" M, \2 M& n* V/ g1 w3 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' o$ i8 [& ]: A& J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!!——; n! u' f7 ?, N5 y
A:Gaufrette & G. U+ [- H$ @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 [- M+ d" y& S$ }( z; Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) h# y& i- S3 ?7 o5 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& ^+ |$ E$ W- p) K- l- X
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( @5 \" v& m. e, d3 g
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 V* Z+ q$ |5 Q3 {A:Cilantro 胡荽叶 香菜
2 g) ]& E3 z" l3 U( Q: ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& `# p9 X5 T ~; T8 n
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60.Allspice is made from:9 Q i) k1 l) I1 f$ }0 q
多香果, 多香果香料是什么9 C* o# x( f* z z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* p3 T v. S6 n; j2 y' j/ Y+ Y
A:A dried berry 干浆果; z# M7 `: ^8 X5 m6 E i# a
7 B o2 |- u+ U61.Which of the following are used to make a sachet d'épices?! S- e- o' D: s, H3 j) O% F$ Z, a! @
下列哪些是用来做香包德épices?
U9 P9 U0 V' ]! v+ fhttp://www.sachetcatering.com/
) S/ v$ K8 }: X; u' A/ D, d$ [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 R& }& m# V3 U! \
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62.Which of the following condiments are not soy based?
# ]7 w5 S. K6 g. ?4 F- t& I/ e下列哪项不是酱油调味品的?
+ r& V0 a5 a; u8 SA:Wasabi 日本辣根3 y7 _1 [/ o" t
4 z V; e' v7 E+ s" K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ C# W" N! x5 @* `7 C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:
; T6 s, |7 e* `* y" V3 XA:Pasteurization 巴氏杀菌
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$ Z5 Y$ u( d v( \7 b5 b" `64.Which of the following steps is not the correct procedure for whipping egg whites?
$ y+ |( H4 }- T# z) M下列哪个步骤是不是正确的蛋清搅打程序?4 x# W) i& @1 E) m) G8 O8 W, _" X
A:Allow to rest before use. 允许休息后方可使用。: }; _: s1 p5 F$ O7 @& m
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% W0 e7 Q4 l' \# x: W+ b) B/ MA:56g and 63g 56克和63克* o- f1 X S' G; h0 Z7 s4 ?$ _
; g' G5 a, {7 j! s- e66.Evaporated milk is a concentrated milk that is produced by removing. \1 D# H7 g6 g3 B- S4 M( L4 x
炼乳是一种浓缩牛奶 是去除什么做的
! i" m/ w: s: o7 SA:60% of the water 60%的水
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: q0 B; G1 m4 B; \2 \% I67.A method of cooking that transfers heat through a liquid or gas is:
4 `$ ?5 K8 q8 o一种烹饪方法,通过转移液体或气体是:
. D' o7 V% W: L. q7 y. B- lA:Convection 对流! G" c$ r# q5 i6 ]0 A
! T( Q9 S% {3 } {! Y68.The cooking of starches is known as 烹调的淀粉被称为
2 A7 u2 r+ A9 }' rA: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?
8 i3 F; d4 g0 ^4 yA: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:
0 O- k! _1 w. g" @5 |) KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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0 p$ U9 e; a- ~& F; ~
A:Fumet 原汁
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) `4 i2 y. G% Z' k& V7 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
, j$ d1 G, a1 s i$ E9 P5 c" kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 t5 W$ L- {. d
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73.Which of the following is a principle not used in stock making?5 ^$ ^- }3 Z, o, t: U2 m3 U$ I8 c7 N
下列哪一项不是用于制造高汤(低汤)的原则?
9 D4 D4 `; T- Z; |7 q& LA:Start the stock in hot water.开始在热水中操作# ?1 v! ^5 _; z' f
' X' H2 Q' l: f; d6 _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; w! ], V! t6 y
A:Remouillage 法语熬汤
$ {8 R9 c4 u* x2 @5 d9 zhttp://www.haibao.cn/blog/post/176242.htm |
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