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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ m! O5 @2 s1 G; r! p4 N1 H0 S哪位厨师最早带来高水准浮夸的美食5 j3 E9 Q1 n3 \/ `+ o
AAntonin Carême 人名 安东尼·卡罗美. u) l L5 V6 z, W
: T9 m" W' o% F6 J9 E y: q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: f% ^. Q8 I% ^3 }; @+ E" ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& k5 n# R: u" a& b2 k& ~
A:Cast-iron stoves 壁炉. F' t, c" [: `- ~, V; n5 B1 Q
http://www.usstove.com/products.php?id=6$ d3 Z: F2 O! p; n5 T4 C
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28.The French term used to describe the roundsman, or swing cook, is:
" z. A* y$ h6 ~! Q法国术语,用来描述roundsman,或摇摆厨师是:
5 q: F3 _" ~9 V& s" X9 w# R) {A:Tournant 图尔南9 X+ V7 O& g, R Z! U( j
) @# Q2 [$ z4 z& o$ W0 i29.Another term for the wine steward is:7 T- u& u) _3 @. k% k2 A _4 y" A2 O
葡萄酒侍酒师的另一个术语是:. }; m0 j1 J% U
A: Sommelier 侍酒师
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' V K3 u5 S: |7 v' e30.Molds, yeasts and fungi are examples of a:
3 k5 z4 z# ~+ P. z% ^: c4 g& s霉菌,酵母菌和真菌是一个神马例子5 M, @+ w8 {0 s" |: d% K
A:Biological hazard 生物危害
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, b3 l8 z( P9 Q& R z. U9 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ w/ i9 s7 h& k7 y6 v6 d根据加拿大食品检验局,食品的危险温度区在多少之间: S4 S3 ]0 O0 _% ]9 l
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
& P. z8 z/ ~; w3 y; B' B所有细菌生存需要以下哪些内容:; S) M# x, _( B b$ @7 j6 T& k* b6 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- P. }* O7 O7 A. b) s
! p# q- V- P8 V. ?& z( F* b6 v x33.Which of the following correctly represent critical control points in a HACCP system?: \& R" P4 v0 J5 {0 h3 e, M( v2 N
以下哪项正确表示了HACCP体系的关键控制点?" ?- o5 e8 x' l* _, q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ _/ \/ N' |. C8 n' `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: _0 R; A( \( Z8 Y& r/ w34.Which of the following is not an example of a carbohydrate?
, I5 b; F* R$ B; j8 _+ ?3 i下列哪一个不是碳水化合物的例子?
: e: P6 ^9 h% i7 `A:Essential nutrients 必需的营养物质% U7 S- \& @& B' Q# K& Y% `
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35.The process by which a liquid fat is made solid is called:3 K. J3 ^+ _( w
液体脂肪做成固体这个过程叫什么6 a9 Q% d! u6 Q6 y3 g
A:Hydrogenation 氢化
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0 J2 I" |1 Q' X, c ?& E36.Which of the following is not an example of a fat substitute?
& s0 L, {' a9 r- d1 g下列哪项不是脂肪替代品的一个例子# j5 p: k1 D3 y1 p
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ _ b0 @5 ?; ^* L6 d加拿大卫生部要求的产品标有“不含脂肪“包括:
/ y0 C+ |9 @* UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 I& S6 E2 J0 y) f3 t' P9 r3 ^$ T# S
% s8 ]2 C/ _5 |; ^- C38.Which of the following is not a problem associated with converting recipes?/ P% z% z* V7 o' b n' @
下列哪项是不相关联的转换配方问题?9 T6 \: W j0 o7 D7 j2 J
A:Unit cost 单位成本* M6 X6 F& v( X9 p# H2 _
: M; I q/ C3 j! ^39.The condition or cost of an item as it is purchased from the supplier is called:
. ~" h& V' c; y7 u) C从供应商采购的物品的品质或成本叫什么5 }8 g2 \1 K3 C. @& k8 \. m6 Y: c$ ]
A:As-purchased cost 购买的费用) C7 @7 G' j7 m( L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
" W: C5 N r4 l) v' l( g/ u在新货到来之前用于日常所求的必要库存量叫什么3 b9 b- X5 g6 j# N3 E
A:Parstock 基本日常最低库存8 W; U, }7 K# |6 R
7 C8 X2 m$ I" ~3 D. o41.Which of the following abbreviations is used to describe the proper rotation of stock?6 j5 z, G7 d) e8 }3 V
下面那个缩写是用来表明正常库存流程?
( N- M6 K7 S) ~+ mA:FIFO=FIRST IN FIRST OUT 先进先出
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, U& v: p4 h1 q42.Which of the following knives is used to turn vegetables?8 G- r5 g) ~* x5 @6 s9 w, v2 i: n
下面的那把刀是用来打开蔬菜吗?" I! e1 R K$ e& W( `! [
A:Bird's beak knife 鸟嘴刀
) j F+ U8 J$ Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
0 j, s! f2 t! y1 r" Y/ u即时读温度计最好用于那方面?
) O1 R" b* X6 Z1 c2 M, mA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: d! Y/ u7 l7 ^4 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 J) C) U! w9 p" l下列哪些金属材料受热均匀,通常用在铁板而且非常重
" e& {: x4 |# p0 ^3 wA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 s2 \( n2 X* V! t7 k2 P
哪件装备下面有一个可移动的碗和一个S形叶片?0 ?0 ~! M! ?) K# v; J$ N+ L
A:Food processor 食品加工机# \9 ?* i8 ^6 J% k$ ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?; G7 X5 |* {" z2 _$ E
下列哪项不是用刀的安全规则?! i. |1 k7 M7 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: v! b/ C: ? A
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( w, z! G- Y7 ~+ C- H' P1 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" \) w' u/ D$ K1 m9 Z# y
A:RondellES
+ x, g/ ~9 x3 c5 T+ nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) S8 o" ^! i. J) R4 P0 i9 K
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48.Which of the following is a diced cut used to garnish soups?
) i% F$ |9 a7 c% C) b下列哪项是切成小方块用于汤的装饰?/ M, i9 r3 z V' q; N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
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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 [2 @4 Z* [" S' l- Q C+ y# xA:Gaufrette
( |( O. N1 E; u0 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ I7 {1 A* v( B1 N, o/ |5 C4 Z% G M: G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ |: y! q- Y1 k V( S- A t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 N* a% J0 j' W0 ] [* v+ F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# u/ j- I+ k" ^2 p& A
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)$ f: n0 _- \$ g& w) K* W7 O
A:Cilantro 胡荽叶 香菜: O& t0 s6 y8 S- E! P2 J+ C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ z+ N8 G" u5 o: f. _4 k7 H+ M60.Allspice is made from:
8 y% s$ r/ s( ~ 多香果, 多香果香料是什么 m; ^8 T" \) E5 E1 \& k, C+ F' L: K; K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# e9 E* ]) V, `7 yA:A dried berry 干浆果7 ~ g7 C$ v5 S8 H) ~
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61.Which of the following are used to make a sachet d'épices? [0 D; a5 e! p; Z! ^; [5 Q* f
下列哪些是用来做香包德épices?
5 N* Y# s" e# d; k) x0 ?& Y% m4 ?http://www.sachetcatering.com/: Y5 h8 H s) S& w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 J- S: Z" @+ L; t1 w6 ]! L
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62.Which of the following condiments are not soy based?) ?4 U% h/ l7 b3 y( u
下列哪项不是酱油调味品的?
}% j9 m; J9 r) ^* J, `% pA:Wasabi 日本辣根1 Q, g$ ]1 Z9 h) B# N ~
. u, B+ b7 C v9 B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- |0 O! r) e' ~6 I) x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:
% E$ ?! n7 ^* K: GA:Pasteurization 巴氏杀菌5 F+ t& n0 b l, [" L1 i; N
7 p- A+ R: g F+ o1 X+ o+ u9 W64.Which of the following steps is not the correct procedure for whipping egg whites?
) r; q7 X9 Q1 q! l- `- \下列哪个步骤是不是正确的蛋清搅打程序?6 n; H+ ~: w+ T! n' Y, u6 Y* J
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:$ R N4 J) J/ u9 x
A:56g and 63g 56克和63克, F- u# r4 j% W; o! T2 G7 Y _
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66.Evaporated milk is a concentrated milk that is produced by removing
2 R: w& B: L9 ? D$ ] c m炼乳是一种浓缩牛奶 是去除什么做的# E6 w4 n: [8 p
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:& }, ?" Q" E8 R% m$ U+ K5 ~
一种烹饪方法,通过转移液体或气体是:
) g5 q8 D4 G( `+ |5 E" V- p2 DA:Convection 对流
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F; i8 [& r8 r/ a9 O68.The cooking of starches is known as 烹调的淀粉被称为) C7 F: v2 Y1 P p2 T# a! J* M3 n
A:Gelatinization 糊化3 {; I& k3 k; H/ W* h* |
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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?
! |5 p1 C2 `2 C& P) w) @2 I6 sA: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:% u' ~3 ?" w: T5 O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% d7 G3 }- Q9 b- K3 e$ o+ Y* C0 ~
# z. c, R. \! f71.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# r2 v c' Q4 z3 `9 N# M- ^
A:Fumet 原汁* m% I3 t2 V W5 V! b
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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9 O1 e# z+ o/ E# I) g ?0 t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 v$ }0 \6 F5 y( }$ U, d, ]: Q4 s
3 Q: g! J4 K. j73.Which of the following is a principle not used in stock making? M4 x6 w. N$ P6 ?
下列哪一项不是用于制造高汤(低汤)的原则?
& H7 K/ t* k$ p) n' U, y2 E8 Q* Z! A- @A:Start the stock in hot water.开始在热水中操作) q# q& m5 f" D3 ~
" a5 U3 J' \3 A9 ]5 ~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' t% [3 B- C. ?2 v ~
A:Remouillage 法语熬汤
- I R' E* `/ Y! _, c. B$ C: G, ]0 `, Qhttp://www.haibao.cn/blog/post/176242.htm |
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