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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:9 i& b, y; t. L* N) u0 l
哪位厨师最早带来高水准浮夸的美食; B8 x3 T) P1 Q: O- Q! K
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:( P4 o4 \0 u7 {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( t8 z! D, J% G+ T6 V: l
A:Cast-iron stoves 壁炉
. i/ a) \3 i8 p9 mhttp://www.usstove.com/products.php?id=6
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% A' c- t4 I/ [( |* J28.The French term used to describe the roundsman, or swing cook, is:' u# Q( n, F3 e. b- z+ F2 o/ C
法国术语,用来描述roundsman,或摇摆厨师是:$ q. T3 f) U9 I" e ]
A:Tournant 图尔南
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29.Another term for the wine steward is:
4 A5 h7 H7 ~9 t$ P5 A葡萄酒侍酒师的另一个术语是:
; ^3 [* \6 j' @# r1 y6 s" Q, e' H( LA: Sommelier 侍酒师+ W) i9 Q' b# G8 c$ X; s- x) Q
# P; B0 B( w7 i$ K, f/ h30.Molds, yeasts and fungi are examples of a:
& K& X8 E& B. t' P" R5 _, P: C霉菌,酵母菌和真菌是一个神马例子
+ C8 \7 A n' B5 I* ^ `- PA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ b; B+ L W* w+ W4 f7 }根据加拿大食品检验局,食品的危险温度区在多少之间:
" Q; ^; g0 z; _6 R- A4 c8 wA:40° and 140°F (4–60°C) 4-60度* H; m4 J" [1 t# l. \
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32.All bacteria need the following for survival:
$ k' r5 @% n. G3 Q3 X所有细菌生存需要以下哪些内容:
3 t z: q' h- v1 l2 cA: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?" i5 W! U8 o X: A
以下哪项正确表示了HACCP体系的关键控制点?
2 N+ {- I) f5 [, W1 U7 bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 x8 r6 N P2 n* @. n5 e3 c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 j2 |- w. `0 T, v' {* Z
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34.Which of the following is not an example of a carbohydrate?
! d: c* w( [6 I7 T! B7 j3 ?下列哪一个不是碳水化合物的例子?
& a% {0 k3 f* {A:Essential nutrients 必需的营养物质 O6 Q# I% m. y/ r' g* t% j
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35.The process by which a liquid fat is made solid is called:- P7 i9 L" q) p$ c& @# d; ~2 _
液体脂肪做成固体这个过程叫什么5 R9 ?7 g; T S0 @& Y) x3 ~- k6 g
A:Hydrogenation 氢化; q* R: m- R: n' u; n4 ^+ ^
9 O. I$ z. f' i3 \$ q; E36.Which of the following is not an example of a fat substitute?
/ N; Y0 B" z. x' a0 Y9 o$ U下列哪项不是脂肪替代品的一个例子
# g. Y# f ~2 r/ t1 q! V: v. n2 NA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& l$ |- ^$ D9 F8 v
加拿大卫生部要求的产品标有“不含脂肪“包括:$ W3 v: m- e4 |( ^/ a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# c' i' P+ H, u# S' x4 S
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38.Which of the following is not a problem associated with converting recipes?/ F5 p q$ t" x# [0 U
下列哪项是不相关联的转换配方问题? R! e' H. e! r, o
A:Unit cost 单位成本
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6 W0 y8 g' M9 ?9 k8 a1 ?39.The condition or cost of an item as it is purchased from the supplier is called:6 @9 v8 m, v% v9 ~1 F
从供应商采购的物品的品质或成本叫什么
' O( N6 F7 A; V8 J+ lA:As-purchased cost 购买的费用
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. V$ c2 Z. R' ~0 L40.The amount of stock necessary to cover operating needs between deliveries is known as:: N y0 }! ^* ~
在新货到来之前用于日常所求的必要库存量叫什么
& x& [$ S. r4 o+ qA:Parstock 基本日常最低库存" k! N' c1 i' K7 b j% O t$ Z
' ]# ~, u/ t% p# Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 {' J: i" x% h% U6 f3 e+ \. U下面那个缩写是用来表明正常库存流程?/ A; h# t$ J8 V. n* V
A:FIFO=FIRST IN FIRST OUT 先进先出8 B. D5 u' h/ v# l. X
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42.Which of the following knives is used to turn vegetables?5 u1 b3 y5 s3 s( B
下面的那把刀是用来打开蔬菜吗?
+ \; J! ?( z8 G1 j+ E7 MA:Bird's beak knife 鸟嘴刀 V2 c J) I Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 L: d) K8 ~ q$ R6 H+ p( Y
- ^4 ~9 i0 e5 C7 u+ z x4 _43.What is an instant-read thermometer best used for?
3 }" v$ y9 G0 }: m" ^即时读温度计最好用于那方面?
]1 F3 r: A8 SA:Checking the internal temperature of a roast 检查被考物品的内部温度1 U- [6 q' z2 j6 i [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 p1 r( r" @4 G- F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) ]$ h% I* A5 YA:Cast iron 铸铁! c5 e T3 I g- A' @
9 h; Y+ c& u& F7 ~9 g' y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 _4 o" t: T$ v1 ~3 e+ X4 V: T
哪件装备下面有一个可移动的碗和一个S形叶片?7 M8 ]& H2 Z" }; R' g) _
A:Food processor 食品加工机5 g/ m+ P- D) b0 A$ K6 ]
http://www.google.com.hk/search? ... iw=1263&bih=572, v! `) c R u! @. h
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46.Which of the following is not a rule for knife safety?
7 p, n$ M! h6 x( A `0 a下列哪项不是用刀的安全规则?2 ^" k( e) t7 u% P' ~4 }- B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# v6 A5 {8 c* x: p- Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 G2 {. e9 C1 W/ G- Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) l5 o$ N$ l9 |* r
A:RondellES / S. D1 K$ g3 R7 l% z; L0 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) \$ c3 ^, `$ L( q- ]
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48.Which of the following is a diced cut used to garnish soups?$ r8 i; ^ q: E- i2 K
下列哪项是切成小方块用于汤的装饰?) E/ s! M" U) I: M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 e& _ f% W4 s, _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* @' U6 M3 I4 J3 ]9 q% P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!!——# b% M' q2 D h1 Y4 V+ @6 E3 ~- g
A:Gaufrette
( b# ~! z* _8 w9 e: R, Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 O+ [8 c5 q+ w# E B7 [% d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# V. L4 x$ T' }. _. U$ z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* T$ G, v# W" m* j7 \, d" ]* Q
: [( }/ K' ~/ o& o8 `6 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 \1 h. B! r! Q' c" f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)% ]0 j& I) n# b7 |' X" P" v* D
A:Cilantro 胡荽叶 香菜
1 B% R. D, W2 S7 f6 m. ?; A& Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ C4 y3 S* M9 `
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60.Allspice is made from:0 K( r7 ~/ O- ~ S$ }$ z
多香果, 多香果香料是什么
! n/ I8 h* q. Y$ O# T) Z8 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 e; ]% ~6 X8 } g2 ^% b+ a
A:A dried berry 干浆果0 |6 s, y# V* N2 E
' L5 u! z0 s* k# ]- a$ ]61.Which of the following are used to make a sachet d'épices?
! k% O" Q* O- ]) S, Q2 y+ Z/ M! H下列哪些是用来做香包德épices? |7 f" d! W* L& Z" V2 c
http://www.sachetcatering.com/* f. \2 u- q4 q9 [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% r8 n( a- l" l/ X
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62.Which of the following condiments are not soy based?+ i. v) j+ k1 m$ r, L2 y4 c
下列哪项不是酱油调味品的?, ]' V5 X8 ^' c/ O$ H; x4 E, X
A:Wasabi 日本辣根% T4 {( D' z1 s& ~
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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:
. ]' t- [0 j$ |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:4 i% `% e" Z, W3 h. D; i5 o
A:Pasteurization 巴氏杀菌4 h8 b. U2 h! E$ V. w' M$ k; V5 X
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; t+ U% R+ \+ A b& \下列哪个步骤是不是正确的蛋清搅打程序?: _+ r! n$ X% A) \! b) [* H
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:* d& j! \+ b7 d/ X
A:56g and 63g 56克和63克
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9 y0 H: P8 ~) B4 P66.Evaporated milk is a concentrated milk that is produced by removing
/ r7 k# M3 v, g* I' L( Y炼乳是一种浓缩牛奶 是去除什么做的
( G2 B7 E! q! K# DA: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:3 ?3 Y7 L& w" r' P; j- Q
一种烹饪方法,通过转移液体或气体是:& v' |! Z' y- k" t( t
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
- q h! u3 X! N1 L3 |7 w4 @, ?! R7 iA:Gelatinization 糊化7 K w. B4 ?9 C) ^
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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?
, p6 b) N, y- x# _. c1 OA: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:
# T. ]* n: c; M( @, s/ b% \% cA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! W7 @* a. w# T# K0 B
1 s& h6 K$ R0 a' z6 Y71.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, b4 n/ \1 B; r, n" g4 V9 _- S, J
A:Fumet 原汁& o( t+ ~' H$ m
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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. y9 ]. Z6 d8 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& F6 y( b# B9 U5 t5 `( C) A
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73.Which of the following is a principle not used in stock making?0 ~% y9 q5 r9 B# c, _3 }
下列哪一项不是用于制造高汤(低汤)的原则?
& c2 O7 X8 k9 oA:Start the stock in hot water.开始在热水中操作9 @9 J) i* r0 Q! X4 w
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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7 `) `, O/ ]. E9 U) o' k
A:Remouillage 法语熬汤
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