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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:6 a9 R8 H% ~6 O: `$ R
哪位厨师最早带来高水准浮夸的美食) a, @8 N& x2 D% M1 r" A6 _
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:# @# h* R: F' D/ C0 A _/ W' C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ `6 E/ D( D& d. u5 p( L$ uA:Cast-iron stoves 壁炉
' [+ s1 q y9 m2 Y$ c6 {http://www.usstove.com/products.php?id=6 @" C9 g& |% k+ e K
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28.The French term used to describe the roundsman, or swing cook, is:
2 D6 X. |- G3 R' m$ F0 l; t$ t- ~' H法国术语,用来描述roundsman,或摇摆厨师是:& P4 [& n6 S! m- e+ e8 _8 L
A:Tournant 图尔南
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. W0 x, Q, R3 r4 R1 v0 g29.Another term for the wine steward is:8 r4 A( [+ k1 q
葡萄酒侍酒师的另一个术语是:
( x1 h( w0 l# `7 s2 sA: Sommelier 侍酒师# T U4 V }- ~; a! U% z8 d. w
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30.Molds, yeasts and fungi are examples of a: R$ d; F- {2 N& m# G
霉菌,酵母菌和真菌是一个神马例子
5 ^% x1 @! K2 o! h' F* ~( HA:Biological hazard 生物危害
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4 x! V% X# J, k0 u% B3 Z" J& }) U C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 [1 Z( Y$ `/ `) D& {) R+ a! Z
根据加拿大食品检验局,食品的危险温度区在多少之间:
, v0 P, d% @" v) ^) Q2 HA:40° and 140°F (4–60°C) 4-60度
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8 x9 L; V, ~/ [32.All bacteria need the following for survival:* r& } s6 R% i$ v# M" [
所有细菌生存需要以下哪些内容:! j6 C8 k, V( O
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?% j D0 x# u" g
以下哪项正确表示了HACCP体系的关键控制点?$ F6 I" N2 l# T L" Q8 f6 d6 {$ n& U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & g$ Y# a5 D6 M _' U7 c( \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 {% c0 F8 M" q5 @3 R
5 I8 T# a' }* k _) ~( b8 }' n34.Which of the following is not an example of a carbohydrate?- m+ q' H/ M' ]/ |
下列哪一个不是碳水化合物的例子?' r3 N) U- t/ r
A:Essential nutrients 必需的营养物质 E3 A j# h; F" D9 N/ V
% ~' r* c: P; C35.The process by which a liquid fat is made solid is called:
4 R& v" t( ^6 Y# {$ O液体脂肪做成固体这个过程叫什么
; p; h6 S9 B- K2 J2 C v" q( UA:Hydrogenation 氢化
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7 e1 c0 C. | w- Q36.Which of the following is not an example of a fat substitute?, G" I/ I9 V, R& ^8 K& s
下列哪项不是脂肪替代品的一个例子9 ~6 Q7 t8 D0 V4 }' k7 Q0 g
A:Acesulfame K 安赛蜜K表2 d* Z! O* b4 J% B& B4 p% m$ m5 r
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37.Health Canada requires that a product labelled "fat free" contain:; ^4 s5 `; A* R
加拿大卫生部要求的产品标有“不含脂肪“包括:# e7 Q' ]5 L4 Z2 Z& @5 w( h8 w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& a% H2 d1 t2 m) n; G7 e5 m: K& f
2 ]. S% k' f, H6 r& X+ v! P0 ?38.Which of the following is not a problem associated with converting recipes?
6 |* q# c6 s; ? t D% f2 q1 q1 @下列哪项是不相关联的转换配方问题?
F: G# P; T; h7 cA: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:% O9 }: @1 ~0 b9 e3 r& `0 s
从供应商采购的物品的品质或成本叫什么
2 s' l o8 w* M) {! q4 _A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) M3 t) ~, y+ B6 N3 G
在新货到来之前用于日常所求的必要库存量叫什么
3 n; R9 r' L1 X7 L8 m- gA:Parstock 基本日常最低库存+ a3 N& g5 y$ ]8 Q7 }. M
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) G6 b+ I+ v8 z# D8 I* s/ p% S9 J% C
下面那个缩写是用来表明正常库存流程?* s8 j* x- l7 @3 Z' D8 s
A:FIFO=FIRST IN FIRST OUT 先进先出; u8 o- q0 O, y8 N* D' I! H
" f, u" W. N+ Z42.Which of the following knives is used to turn vegetables?0 ~! R0 H" k; `; P% a* b2 ^
下面的那把刀是用来打开蔬菜吗?
/ K6 T8 x2 r* ~4 z$ g' OA:Bird's beak knife 鸟嘴刀
: i# X% C T# c/ Z; _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% b6 K, Z1 o% K: s7 J% T( K* ^% g43.What is an instant-read thermometer best used for?
) p" v4 S# U5 S9 q8 @0 y即时读温度计最好用于那方面?+ p+ p5 p0 M! n0 n3 ~/ e! @
A:Checking the internal temperature of a roast 检查被考物品的内部温度& ~1 `; K, Q& r+ A$ C
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) g) y* N0 P0 m' T5 F下列哪些金属材料受热均匀,通常用在铁板而且非常重
! ?1 o( }7 h0 [) JA:Cast iron 铸铁* o, w- S* v7 B1 {
- s5 }, Q- T& S0 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& V# Z4 t d1 c/ V0 ]$ Q$ `9 Q
哪件装备下面有一个可移动的碗和一个S形叶片?0 L& g( U2 i) p8 v( ^ Z
A:Food processor 食品加工机
- K5 @8 D$ p0 L mhttp://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?6 V+ D6 [" H/ @, K' g
下列哪项不是用刀的安全规则?" O% M: r2 ~6 y. _: U Y/ }& H$ V/ ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; E* x( t- z+ _* K, ^4 a8 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( p: \0 c3 H5 I+ E) Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? |! A2 |, y% Z# }! z4 `$ @
A:RondellES 9 @, [* B. J& w7 X2 m( s+ V% q* z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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{" z: @7 c( n# M48.Which of the following is a diced cut used to garnish soups?( Y% G+ i; Q. V" o8 t7 E
下列哪项是切成小方块用于汤的装饰?6 `! k/ ~2 q& u, B5 `* l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 a- H9 Y7 ?; I C. r8 l# }( ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( b3 Y$ c2 C% {2 n! U, ^
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!!——5 l' R8 x1 u+ ]9 }4 B
A:Gaufrette
6 E0 ]. ?( a' G) x p" V9 lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 K+ f8 V( ^' E8 i. N) y$ Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ Q, Q( [; n# V# U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" f; `+ |) F4 l* |% {; B& x) z, X8 `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 d4 O2 O! {0 Z, `, c
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)
! i5 V1 l5 P$ ?) v; ZA:Cilantro 胡荽叶 香菜 t/ @9 ~: E8 ^! R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx R! S s% f& l& Q' `3 S- u
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60.Allspice is made from:) H$ |) v5 m9 F7 G6 m
多香果, 多香果香料是什么+ o* j" y2 s& H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o# n& K) [* t' k7 l5 H5 KA:A dried berry 干浆果" v' y! h4 ?9 \0 X5 L! j/ Y
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61.Which of the following are used to make a sachet d'épices?
0 u. h( r$ d+ ?! C n下列哪些是用来做香包德épices?0 \& P! t: k( B. {! @% `0 P
http://www.sachetcatering.com/0 Z7 \6 m- x+ F8 c; X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& ?% G! Y( @: B
; L. F" D. U1 A& H `/ P# Y2 y' V, d62.Which of the following condiments are not soy based?
4 t! {- Y( r' x* @下列哪项不是酱油调味品的?0 I7 M7 o9 K! y: ?5 Z
A:Wasabi 日本辣根
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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:; c3 z/ o" L b+ M1 }
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:: B. T) L2 m8 o
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?9 Q1 M6 D1 u7 W) M5 f
下列哪个步骤是不是正确的蛋清搅打程序?
/ h# v$ ]5 p: P1 @8 J# VA:Allow to rest before use. 允许休息后方可使用。
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0 _; Q) x; c S, T# ]65.The weight of a large egg is between:一个大鸡蛋重量介于:
" V J, c; k! ?& \! FA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing* b# f6 D( |7 h) W: |5 Z7 L" |
炼乳是一种浓缩牛奶 是去除什么做的
+ N* y* q% F( ?9 h, N* w0 }A:60% of the water 60%的水+ D/ y4 B, Q9 [, ?" h8 W2 t9 |
2 K. T# U: a P2 f0 p+ A$ t: {67.A method of cooking that transfers heat through a liquid or gas is:( n \3 j) q( N9 ^0 V! D1 u: @
一种烹饪方法,通过转移液体或气体是:: k1 o+ [' M* A' s8 n( I8 e9 p
A:Convection 对流 v5 M" Y5 m6 i# v. \
% l2 h9 K9 O; ? g68.The cooking of starches is known as 烹调的淀粉被称为8 u! ]5 d' H8 Z
A:Gelatinization 糊化. I& D: L! G( @
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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?
) u1 ]% Y) W) O e. N' OA:Braising 烤
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: d8 S$ _& P k" r: y- I) o70.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:7 B& g& ~5 e$ d1 G' ]; Z7 j L! }1 W
A: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$ f* M7 K7 d/ Z
A:Fumet 原汁
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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/ N# O( A( y3 _( m( y! H; ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 Y1 u% T5 E7 G) [6 d& _% _
- I& l" k3 q! W* N" T73.Which of the following is a principle not used in stock making?
3 @: U P O5 D8 A* E7 n下列哪一项不是用于制造高汤(低汤)的原则?
8 `$ @6 Y. p. M: {& a; HA: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+ S v) X' u/ W0 V( H# F/ ~+ ?# t
A:Remouillage 法语熬汤: M! j( l9 s( T& ^% C f
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