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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 _. ]1 T7 A/ W: q哪位厨师最早带来高水准浮夸的美食
& {7 X* Q. n: H5 s9 e! @. K' C o* f T+ xAAntonin Carême 人名 安东尼·卡罗美; k9 h5 G& {0 ^: [$ E
! ? x" \! O* l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. P9 u7 n, N3 M5 q$ j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" J% D0 _+ S8 ]' a' j
A:Cast-iron stoves 壁炉* B% m% Y* W. W5 q; T
http://www.usstove.com/products.php?id=62 B" K: @7 p0 P' v- d
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28.The French term used to describe the roundsman, or swing cook, is:! E- g8 _0 ^8 X7 l+ c" S/ N* e
法国术语,用来描述roundsman,或摇摆厨师是:, W; m$ F( `9 g; l
A:Tournant 图尔南
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/ X% e% o ^ g9 N- v29.Another term for the wine steward is:' B8 u6 M! V J
葡萄酒侍酒师的另一个术语是:" z, T. A7 ]8 T: }1 Z
A: Sommelier 侍酒师
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+ G! H9 i' ?+ T0 @8 y30.Molds, yeasts and fungi are examples of a:7 l; o0 e7 t9 F/ j
霉菌,酵母菌和真菌是一个神马例子
, G0 u) O) Q' t& W; D" qA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 _1 W: ?/ C6 H5 L根据加拿大食品检验局,食品的危险温度区在多少之间:, A1 j, e6 L$ g' g( H! u9 w' I
A:40° and 140°F (4–60°C) 4-60度7 ^- b1 r, W% N* }" F8 a
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32.All bacteria need the following for survival:' \7 W* l) t; K( C% J: W
所有细菌生存需要以下哪些内容:- c+ ^) x+ Q" P/ 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?
$ q* J C( ]8 g1 b以下哪项正确表示了HACCP体系的关键控制点?- E n& [9 n5 S4 X% c1 Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: N* u- O3 E% [, o N F( c0 z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
+ H/ l8 ~' Q) g: q' C& b下列哪一个不是碳水化合物的例子?
, ^7 }5 g5 t6 n6 i$ h/ uA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called: Q" U, I* L2 {& L& w
液体脂肪做成固体这个过程叫什么8 H+ K# ~7 `, V; C0 o, \5 l+ e
A:Hydrogenation 氢化' Z. D' f+ W+ A, C& \
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36.Which of the following is not an example of a fat substitute?8 V; c+ B& w, y; u( ^& J/ y
下列哪项不是脂肪替代品的一个例子8 y+ k. |9 E+ o9 _# {
A:Acesulfame K 安赛蜜K表 g2 V- u- O3 q1 U# u
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37.Health Canada requires that a product labelled "fat free" contain:& Q1 I( o! v; Z, c5 `! \4 S
加拿大卫生部要求的产品标有“不含脂肪“包括:
- [: ~/ {1 l% ^! }; C$ HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
' h" g; l2 e R$ h下列哪项是不相关联的转换配方问题?: h4 t: m! ]! l3 m; T7 W! ]' [( g
A:Unit cost 单位成本
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$ P i; @' W x8 w7 s" E0 w39.The condition or cost of an item as it is purchased from the supplier is called:& j: h3 G/ }0 u f' y: R
从供应商采购的物品的品质或成本叫什么, O7 d9 m7 u( }$ ]% w; a# Y& q
A:As-purchased cost 购买的费用
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. _9 K/ v) P% }/ t- g40.The amount of stock necessary to cover operating needs between deliveries is known as:7 G4 F# o4 o% p) U1 a
在新货到来之前用于日常所求的必要库存量叫什么
4 Y, a8 V! R) d6 \2 O. DA:Parstock 基本日常最低库存- j# r( N$ w- p: u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( D7 L; Y) D4 b/ Y0 v4 Z
下面那个缩写是用来表明正常库存流程?( a2 V- [6 e3 ~ d, f1 y# x' c
A:FIFO=FIRST IN FIRST OUT 先进先出6 |) c3 i; |* }( `3 o
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42.Which of the following knives is used to turn vegetables?
( g' ?6 b% T3 T6 ^5 w下面的那把刀是用来打开蔬菜吗?
; M8 K: T( @+ U) oA:Bird's beak knife 鸟嘴刀3 R! a8 x7 V: q: ]3 c/ a
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?# X$ U/ R0 Q" U8 U# n+ s% D4 Z
即时读温度计最好用于那方面?; @% u' o/ H/ V H" ^0 N3 u( g) C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# A7 y6 y& X u% N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 g" y n& |, {" Z8 W; K. b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 G M# M/ c8 }8 I9 |/ {: m* y5 m% ~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?
" G, M/ u' E( L5 b/ B哪件装备下面有一个可移动的碗和一个S形叶片?" U$ P! ?8 u) F9 n0 ]
A:Food processor 食品加工机
# {8 j+ V2 L& M- L9 dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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/ C, @3 R4 {! z/ L( s; a; P* u46.Which of the following is not a rule for knife safety?! t' r& b9 [1 _
下列哪项不是用刀的安全规则?6 r1 L5 R, l" s/ n2 A7 \4 f; t5 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( j2 J2 G% A. l% r$ N6 M2 ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' e" ?/ K# @2 r/ M: C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; b+ T8 ?4 _ K3 K i/ ?
A:RondellES 4 r% H8 a% U, ~& {+ ~8 [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" U% Y( c/ |+ z" ]
' C6 D- v4 I# h. l1 J0 d" }48.Which of the following is a diced cut used to garnish soups?
7 \, Q7 l6 e) N# r下列哪项是切成小方块用于汤的装饰?2 C) b$ @6 s9 j2 \- Q% o8 z' u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; \8 A3 `" V% \" M( S2 k0 q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) s4 |9 o& e( E4 e" T
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!!——
; f1 h: _% ]7 d) SA:Gaufrette
0 B; X; j! e& b; B$ Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ i# n1 u" W/ i4 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- M* H" w9 \7 @3 L' ?; dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% Z& `7 ?* u2 o' N$ p9 ~/ G
; a. M8 c; z9 r G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 I# w: a2 Q/ D+ N. f2 @& Y% K) c1 U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)
% M- @4 B3 C) W$ ^+ L8 L* g mA:Cilantro 胡荽叶 香菜
4 I2 X8 V: f! X" Y% Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( w& M4 y" h7 x
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60.Allspice is made from:
' p: { o. H& S/ w, w( v; n0 c 多香果, 多香果香料是什么
3 N0 w$ h0 F: z7 Q0 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* w: E% p" l; \) l( J
A:A dried berry 干浆果, u, a7 S! o0 u0 k9 I: P1 v& E
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61.Which of the following are used to make a sachet d'épices?
& I; r& w# u+ E. n; Z9 ]下列哪些是用来做香包德épices?
6 P: c, ^, t& g. Ohttp://www.sachetcatering.com/
6 q) w$ f3 m; h$ C9 m7 [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; s5 V* R9 n/ U: F
8 u4 ]8 {) F3 [! C( V! Q62.Which of the following condiments are not soy based?
% b. E4 g; D( i% n9 h6 X) s下列哪项不是酱油调味品的?. I9 L# N4 n) |
A:Wasabi 日本辣根& W; z# G4 [! V8 a4 h p, Q0 n ]
- {/ h4 A1 T6 Y9 p z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& ~2 C0 V, T" a( w1 u
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:# L/ s+ @: l% K+ U u
A:Pasteurization 巴氏杀菌
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. K8 x7 d. H( F- M64.Which of the following steps is not the correct procedure for whipping egg whites?
0 N. c* }$ q1 q( u. N& W下列哪个步骤是不是正确的蛋清搅打程序?
a1 K5 W2 X# z7 C, bA:Allow to rest before use. 允许休息后方可使用。* Q9 \" g) r3 l/ d
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 x8 E4 G0 p' [2 i! i
A:56g and 63g 56克和63克
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. p" L0 [/ l0 {66.Evaporated milk is a concentrated milk that is produced by removing
, u- |$ a8 ]* L( y) ^- j/ J炼乳是一种浓缩牛奶 是去除什么做的; F% a c8 g+ ^/ S& O3 Z& H7 Q
A:60% of the water 60%的水; ^+ \- N4 Z2 @* }
4 d! S- Q+ Z+ K% g- h5 s67.A method of cooking that transfers heat through a liquid or gas is:
% w3 \% u# w+ D$ W/ f7 M一种烹饪方法,通过转移液体或气体是:
) b. X. K1 q* [A:Convection 对流% z" B @2 x2 E: l0 }
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68.The cooking of starches is known as 烹调的淀粉被称为
* Y U7 U) ]9 [- `A: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 c9 P" T$ U% s& i: h4 x+ GA: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:
* q. N& W. ~, {; PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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\( J/ a9 V1 G4 U+ ^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$ f4 c. P5 e& R" m }* ~8 r
A:Fumet 原汁5 A0 s$ ?1 ~# ]% y1 X
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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
" k" M, F1 S% j+ e( FA: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?
1 e8 L* j4 K3 L! l8 w下列哪一项不是用于制造高汤(低汤)的原则?& P; `# S4 w- \3 C% \, b! S3 a- [# [( f- h
A:Start the stock in hot water.开始在热水中操作" x, ?* H% u6 a* y( P1 e
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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& N0 m+ c- ~! f! a( s
A:Remouillage 法语熬汤
' [3 x( J" V% P. W- ~8 T |* ~! T/ ?http://www.haibao.cn/blog/post/176242.htm |
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