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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:0 r0 h6 K# N- S
哪位厨师最早带来高水准浮夸的美食
7 ^6 A8 [4 G J" lAAntonin Carême 人名 安东尼·卡罗美0 w2 R3 @( p( K8 L& \
. ]& P! m0 I9 U" ]# D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 T9 f1 V0 |( l: ~; S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ g& R& `0 U& lA:Cast-iron stoves 壁炉
" W; S# c( Y2 v" w& e) Y5 P1 Khttp://www.usstove.com/products.php?id=6: S* o8 `+ I( y' Y7 g
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28.The French term used to describe the roundsman, or swing cook, is:
+ Y. m" m5 X- a7 b. N. Y法国术语,用来描述roundsman,或摇摆厨师是:
9 d# @+ ~5 s) r4 n, \' k! vA:Tournant 图尔南
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29.Another term for the wine steward is:" O1 k( |* J; _, c% i% i
葡萄酒侍酒师的另一个术语是:
1 i' i8 a' g% lA: Sommelier 侍酒师* P& @* ~7 r% f8 {" o
* U* h9 `% g% f0 W$ Y, l30.Molds, yeasts and fungi are examples of a:
4 j$ C* U5 D5 \9 Z4 F# u9 s) l霉菌,酵母菌和真菌是一个神马例子5 _/ s5 k0 S4 s( ]3 g" \7 M
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- `: v5 d1 N+ ]! N
根据加拿大食品检验局,食品的危险温度区在多少之间:
, {; }# n \& o/ a" z c- u5 V4 }: W+ IA:40° and 140°F (4–60°C) 4-60度0 @' B0 X0 }7 f1 @+ Q" C7 u% }
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32.All bacteria need the following for survival:; S1 q/ E) U0 C
所有细菌生存需要以下哪些内容:
+ {/ }, C+ g! z3 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* @- l* S# g0 j" I1 P; _1 ~* I7 Z33.Which of the following correctly represent critical control points in a HACCP system?& d! O8 v+ R+ m4 _2 @
以下哪项正确表示了HACCP体系的关键控制点?
. K* L* Q! K8 ?6 {' [9 O$ @, h6 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, R' J2 v$ ^, e/ M" c食谱,接收,储存,准备,烹饪,保温,冷却,再加热) }/ A& I! T- P
( Q( e- c: m* M/ G34.Which of the following is not an example of a carbohydrate?
, ?0 q3 ?* V0 s下列哪一个不是碳水化合物的例子?
7 \7 r( ]1 K/ c8 E! E3 j! G$ JA:Essential nutrients 必需的营养物质
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* Y6 ~0 M1 y" `$ Z ~- e# l# K35.The process by which a liquid fat is made solid is called:
2 ^* [7 y v$ z! l. T液体脂肪做成固体这个过程叫什么
& e4 s! B5 R/ ~3 x5 D. V/ jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?; O' a$ K' Q! K- l& @; p+ @: [
下列哪项不是脂肪替代品的一个例子/ M) E9 |* V1 R! U# z% a7 ^
A:Acesulfame K 安赛蜜K表) R. B0 b; o: ^- q
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37.Health Canada requires that a product labelled "fat free" contain:
8 V# \2 d3 g' U: A U+ G加拿大卫生部要求的产品标有“不含脂肪“包括:6 S$ l8 L; C) F) z3 M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' Q T g, z# Y) Z" l8 V38.Which of the following is not a problem associated with converting recipes?
9 S7 K6 _7 h$ J. ~* Z1 A3 e下列哪项是不相关联的转换配方问题?
6 [$ ~; E; o4 X( b# iA:Unit cost 单位成本) L0 }1 F- K8 J/ ?
0 Q; n% z2 p. {& X6 P. }& l39.The condition or cost of an item as it is purchased from the supplier is called:
X' m$ g9 u: P' Q从供应商采购的物品的品质或成本叫什么
L' o* ?$ y, W1 p- wA:As-purchased cost 购买的费用
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8 B5 |6 s- g% b2 b# a40.The amount of stock necessary to cover operating needs between deliveries is known as:( f" T( g- v @" z
在新货到来之前用于日常所求的必要库存量叫什么- ~4 ^, g5 l7 k, `' p9 b$ Q; m* ~. o
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?. ~% o! h6 ]6 X3 i3 h4 v( Z
下面那个缩写是用来表明正常库存流程?
" r2 E+ R$ [: s6 e; f- jA:FIFO=FIRST IN FIRST OUT 先进先出2 G& k o d$ e/ J! L x
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42.Which of the following knives is used to turn vegetables?
: C& b) i( \& H# x下面的那把刀是用来打开蔬菜吗?, k. P+ \& Y- ]5 _" G; c U" U
A:Bird's beak knife 鸟嘴刀. M& L0 {& E$ u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; l9 P& r9 c* b/ @0 Z0 {* o/ g# T43.What is an instant-read thermometer best used for?$ l4 t( `0 F8 H$ Q% F
即时读温度计最好用于那方面?
& P2 h1 X+ b8 ]' ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
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% Q! ?' k' e# s! W! I% M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' Y8 N8 c, o' d; ]$ L8 @7 Y/ |
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 j1 Y% e$ A) A
A: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?
% E6 R! X& O4 b1 l4 Y哪件装备下面有一个可移动的碗和一个S形叶片?8 f5 ^* K" y( h5 K& h
A:Food processor 食品加工机' y) D* F7 @- ?
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?0 Z0 \9 f D+ g0 V9 r0 J7 q' H" _
下列哪项不是用刀的安全规则?4 `% m8 c3 L u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 A5 {0 L& G y/ M' F. ~6 L+ j; X
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 D$ p) W; O e* U# n' Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" R$ K L6 B- s
A:RondellES ^2 }4 y" A6 ^$ M: f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# |- C! A* S. U9 d1 H
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48.Which of the following is a diced cut used to garnish soups?* c1 r& A0 g5 B7 E% ]+ q
下列哪项是切成小方块用于汤的装饰?" P1 w3 p0 X: Z( T$ r. z# X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- D3 u- r' g% l9 H; r! ^- F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' m2 P. r/ k& G7 J9 k* W. a4 F8 \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!!——8 C, _! \! A% j
A:Gaufrette * s3 ?9 O4 p( J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 ]- m: y z* p; b5 U% T" b* I. Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- g$ H' q/ Q2 y Z, ]. S+ ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" @8 i4 U8 O0 d8 ?! r) \
5 Z1 F- }/ `4 Z' D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# @: m, q: r6 q8 \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)
- k+ T6 Q6 w6 v" t2 [( x$ eA:Cilantro 胡荽叶 香菜" O. f) s9 _2 I. k. w. {$ s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ j9 J& I8 T# h% }8 ^ 多香果, 多香果香料是什么+ Q% p8 l1 v5 I. M' x+ ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 J: G; j* j& F$ z' a' d+ gA:A dried berry 干浆果
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" O3 ]& Y' u/ z; x! L61.Which of the following are used to make a sachet d'épices?- _$ A8 d( ~2 u( u, D$ s2 s
下列哪些是用来做香包德épices?
# q- H \9 N" {1 Uhttp://www.sachetcatering.com/
* m7 \8 W# n* ]" DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" Q: R5 j" k# C8 Y( o: b g62.Which of the following condiments are not soy based?
0 p0 [0 \; _; b, T下列哪项不是酱油调味品的?" x) _% V* L( @6 Q' T
A:Wasabi 日本辣根& G% f; }/ v, I7 v B H
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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:
2 O( A0 e# N$ H9 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:- s3 B" ?$ x* f7 y" s
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; H) t& v* T- f/ B! g. K2 w( w
下列哪个步骤是不是正确的蛋清搅打程序?' H8 h8 x' _, l2 y" A0 K3 v
A:Allow to rest before use. 允许休息后方可使用。/ ]! s# M* P, E( z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- F! F% }6 \5 S3 n
A:56g and 63g 56克和63克) I- g8 {8 w% ^5 N x( M5 c
4 b4 R2 a( T2 g. t66.Evaporated milk is a concentrated milk that is produced by removing
$ |% _1 Z7 h7 G7 N% x0 G$ C8 ]炼乳是一种浓缩牛奶 是去除什么做的
3 T# c' A, I) |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:, W: n3 g$ l" k. c8 v) G5 [; Z
一种烹饪方法,通过转移液体或气体是:0 Y8 x0 X2 C0 ]; \/ u+ G: a5 g
A:Convection 对流7 b% S5 Z6 m- \0 W: E! \
/ r5 c, m* w3 I7 R5 Q& g68.The cooking of starches is known as 烹调的淀粉被称为
! C: c% G4 q: k8 x. F4 O. NA: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?
7 k6 \$ ?9 r# O: P7 P2 q7 }( vA:Braising 烤
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( w0 S1 `8 i8 w8 e; O) }9 i; P70.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:
" l3 G$ U- G) F# rA: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
|' v& ^& C# p3 n/ LA:Fumet 原汁2 @/ B& h0 k2 v6 S5 k
3 b' l' C2 b/ [% x8 g$ Q72.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/ K$ o% f' S' y8 X
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?
" k" k7 y/ M1 \8 l. P- h8 m( m# |下列哪一项不是用于制造高汤(低汤)的原则?+ V; f) a/ P. V1 U! W, J
A:Start the stock in hot water.开始在热水中操作
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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
. t$ e- n7 b5 F. h# WA:Remouillage 法语熬汤
$ K2 d0 I" w4 k- c& Q5 A9 Nhttp://www.haibao.cn/blog/post/176242.htm |
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