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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:
1 i/ \# J# x# }+ z5 c哪位厨师最早带来高水准浮夸的美食1 [+ f& m# u/ W0 h
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:, ?6 ?8 E2 L2 \% 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 。4 M" e6 k2 R% X& ~5 z ?) p& I& ^
A:Cast-iron stoves 壁炉2 b/ R" y) S8 Q
http://www.usstove.com/products.php?id=6
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$ R4 u: c5 Q: L) o/ ?) @$ O8 F( {- y( c! x28.The French term used to describe the roundsman, or swing cook, is:' h @7 T, s" @+ n
法国术语,用来描述roundsman,或摇摆厨师是:: o% d* z* g2 A# z( f
A:Tournant 图尔南1 u3 Y- F1 |* }8 o
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29.Another term for the wine steward is:
/ D# p7 {/ \1 w. t8 G7 P葡萄酒侍酒师的另一个术语是:
! x J$ R2 [3 c0 q! Y& n) G% q! MA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. K1 Q s t- G6 w2 U0 b, a霉菌,酵母菌和真菌是一个神马例子- m& f6 N6 u; \
A:Biological hazard 生物危害! M; I( r) y. J' s
; \3 g8 Y& \. H) G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& g. D8 U& ] x# V' ]. R; S: z根据加拿大食品检验局,食品的危险温度区在多少之间:
8 | L* l7 y3 p: e: SA:40° and 140°F (4–60°C) 4-60度
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! {- {9 N' z% P: Q' g32.All bacteria need the following for survival:+ w, J7 A( P/ V7 n9 u* c6 H4 z4 @& H
所有细菌生存需要以下哪些内容:# Z* A! U% D+ c" S; O$ F
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 O D# q6 {) [% Q以下哪项正确表示了HACCP体系的关键控制点?- n+ {- |; D& b* T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# o& o% R* ?( K" z) N食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 w, m4 b4 f% _+ i7 H
4 _) S2 N, A! [+ L* {7 Y/ j8 z34.Which of the following is not an example of a carbohydrate?
' c6 t/ Q$ d; d) L i下列哪一个不是碳水化合物的例子?) } y5 C8 R' [( d' A
A:Essential nutrients 必需的营养物质
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6 t$ {8 m- r; S8 @35.The process by which a liquid fat is made solid is called:( s( u- F- O3 R1 J
液体脂肪做成固体这个过程叫什么9 ^9 O% h9 t6 |1 H
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
: R# Q2 e. T; M( }下列哪项不是脂肪替代品的一个例子' P, \0 M2 u0 U- i
A:Acesulfame K 安赛蜜K表* L% Z% ]/ X/ N
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37.Health Canada requires that a product labelled "fat free" contain:" s( J& }9 v# j7 y
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 \) I4 D/ K; L/ g+ w8 z' @; R( I$ aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 |) ~1 X( B, C: G, @ r" k- l& j
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38.Which of the following is not a problem associated with converting recipes?
7 ]0 {9 s' s) ]9 O2 I6 u7 x下列哪项是不相关联的转换配方问题?
/ R" ^5 m( x6 k' A6 e) hA: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:: |' U! r) {4 M2 B) V
从供应商采购的物品的品质或成本叫什么
* M P8 d2 U( f- ?* V- zA:As-purchased cost 购买的费用' Q! L2 K5 v: d6 [; Z' K
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. w; I6 b I: y6 y/ x, A. n }# [
在新货到来之前用于日常所求的必要库存量叫什么
. B& M- U$ ~- T I: n$ xA:Parstock 基本日常最低库存: @& b6 c# V8 X2 |4 i2 b( h7 f& m9 N; \
. E0 f# g j6 l41.Which of the following abbreviations is used to describe the proper rotation of stock?- r) H8 w$ P: J" O" f4 N
下面那个缩写是用来表明正常库存流程?
/ u( g6 O9 [- @8 lA:FIFO=FIRST IN FIRST OUT 先进先出2 Z1 s) ?. u4 ~' M9 _9 p
; r* l8 Q* b8 A- j, L) d42.Which of the following knives is used to turn vegetables?
0 U% n5 N+ p$ G下面的那把刀是用来打开蔬菜吗?
5 O- J9 a' e% N7 rA:Bird's beak knife 鸟嘴刀, @# O6 r. X; W, C L
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/ m8 u& B( c* Q" @3 `
即时读温度计最好用于那方面?' L8 ~/ t1 M+ t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 n, T y; b- P5 _5 j5 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 I% }! @# D% s, b3 Z% F
下列哪些金属材料受热均匀,通常用在铁板而且非常重; w" h5 o% l, S0 ?
A:Cast iron 铸铁: ?5 C' O$ x. b, h I+ F
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ ?8 ] C l5 ?3 M哪件装备下面有一个可移动的碗和一个S形叶片?+ |. b4 g$ \. ?' \' u1 ~
A:Food processor 食品加工机6 z' d9 X( a1 C" S
http://www.google.com.hk/search? ... iw=1263&bih=572
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) I+ S$ E# H$ G r7 q# O9 ?46.Which of the following is not a rule for knife safety?$ w$ i. ?) n4 R
下列哪项不是用刀的安全规则?4 I: p% e) c$ Y' ?; ~, B- p
A: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:2 q% _0 l4 c9 H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; [, e/ H/ c7 E3 y2 J! jA:RondellES
+ i$ s* i7 g7 M; h& jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 k$ n' m/ G1 s7 U2 z; H B5 o
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48.Which of the following is a diced cut used to garnish soups?
1 i& {+ r, B* I) e( o6 G" b下列哪项是切成小方块用于汤的装饰?/ ~5 n) K9 j) U: I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 x. f7 \, A+ c) x' y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, K, f& X% P* T, b2 ?& R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# z8 h. Y* P, e2 `
A:Gaufrette 4 B: ?% W1 A# k/ a/ Y+ ~+ T% M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' M0 F y5 C1 L( K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ d8 n( I3 V, |0 n" s: iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 b/ ~8 y5 F( C+ F) u# p' p& m
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ M. A! ~6 U+ w3 c- 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)
h, }$ M; |" ^. \% l7 X6 wA:Cilantro 胡荽叶 香菜9 h5 _2 Q6 _7 S1 z. M0 W% ?* m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! G( v- U) B" R9 i0 e1 m
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60.Allspice is made from:
/ E Y% s# ]7 |( ~4 Y+ }9 P 多香果, 多香果香料是什么) N8 O: J5 u* M$ P+ l3 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 p) ~3 E( _+ S, a! s5 E, gA:A dried berry 干浆果; ]5 q) h8 i2 s" d6 A8 h$ ~
a9 E& _+ V7 O+ C, o61.Which of the following are used to make a sachet d'épices?
: I- W6 t6 B2 ~% O5 X/ o ]/ G下列哪些是用来做香包德épices? J0 H; O$ g; _- L+ D% S7 \1 S
http://www.sachetcatering.com/
* U/ o/ |" j' s8 ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. m" x% V2 y) v, j
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62.Which of the following condiments are not soy based?# H5 Q6 q6 B8 ]1 l0 i
下列哪项不是酱油调味品的?& ?7 h e" i5 P2 c
A:Wasabi 日本辣根! r' `' b- Q( O) u3 X
% k3 g/ b* U* Z9 w( {# O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- b/ G! P$ O9 S, Z% l6 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:6 ]8 s' V7 L$ }. `6 `% j1 Y1 C
A:Pasteurization 巴氏杀菌
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& t* U$ V+ N P5 M- K# ?3 ~64.Which of the following steps is not the correct procedure for whipping egg whites?
% T! B' o8 C8 K/ ~下列哪个步骤是不是正确的蛋清搅打程序?7 _* e3 l# P" m, u9 d
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:
) F7 ]$ a- x4 h, x; WA:56g and 63g 56克和63克
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* c) ]/ ]% d# D66.Evaporated milk is a concentrated milk that is produced by removing
! P0 l# |- x) {+ \! V7 T# Z炼乳是一种浓缩牛奶 是去除什么做的, f" ^' G) e8 I4 u5 o: t5 h _
A:60% of the water 60%的水' m& Y `' ?7 b+ Q9 X; e) {- S
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67.A method of cooking that transfers heat through a liquid or gas is:
9 e7 V/ ^$ r/ c* Z% W一种烹饪方法,通过转移液体或气体是:( L, a9 Z! o- S' f% K+ C
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
' @) E o: J* T N/ _A:Gelatinization 糊化6 j. S, R5 t- w$ P; z! [$ V1 X
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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?! P( h; N" Y# F+ \5 T
A:Braising 烤* F0 r( V) i* z* O7 y$ k
6 v; m( K: ?1 k70.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:1 j1 R: i" ~9 s. K, |" s2 J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 T2 w, k% R6 ]+ ]
# j$ R8 @5 c' ~4 Q3 B% a71.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1 E9 n" a, v# _0 i, R j
A:Fumet 原汁
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& ]% M& f$ r! L! Q' b/ h72.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6 D. F+ X2 Y! s* ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?! j/ L9 q ~* b1 a' X, n* n
下列哪一项不是用于制造高汤(低汤)的原则?
. i7 M" \# N; j: uA:Start the stock in hot water.开始在热水中操作$ |, z. r$ e' w g
2 s, u1 X* f0 W3 G74.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% ~) t0 R8 y: @( S9 N/ z
A:Remouillage 法语熬汤! z3 H- }( ^7 \- P
http://www.haibao.cn/blog/post/176242.htm |
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