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26.The chef who is credited with bringing grande cuisine to the forefront is:
. E1 q$ `3 Z! m2 a- V" C2 |哪位厨师最早带来高水准浮夸的美食
3 U# z- k8 ]2 a& D; g5 D1 d! \7 kAAntonin 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:
4 n6 g E+ q0 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 。# Z5 `+ G( y$ I( H' {# d$ w
A:Cast-iron stoves 壁炉
7 k6 l; ~4 c1 U. |8 Mhttp://www.usstove.com/products.php?id=6' a( f7 T/ G! Y
+ L3 A- C) @% e. n28.The French term used to describe the roundsman, or swing cook, is:
+ K1 M9 ^6 ?, L# w9 [法国术语,用来描述roundsman,或摇摆厨师是:1 f, P( x1 J# v( K: L
A:Tournant 图尔南* u4 p7 D+ s0 m5 o8 {' b
. A$ W9 R3 E0 W @- X- a0 _ f5 v* S29.Another term for the wine steward is:4 s* I0 g8 j* L3 b2 Y' K5 {& [# N
葡萄酒侍酒师的另一个术语是:
: E a8 h$ `3 c% H8 Z& Z! H8 vA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
( ^7 x( O0 s' }霉菌,酵母菌和真菌是一个神马例子
4 T2 S( k T% ?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:4 M- p' e6 E; ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ _- s1 G4 w i; kA:40° and 140°F (4–60°C) 4-60度7 [8 R& s/ Z7 a
- {3 u* g, Q" k9 N1 i4 @32.All bacteria need the following for survival:
2 O% F& M- v1 z0 L/ o3 }所有细菌生存需要以下哪些内容:' o6 a z8 p3 p; O! X& D- z1 z3 d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 K7 o- Z3 p$ @( v# F9 `33.Which of the following correctly represent critical control points in a HACCP system?
6 |( T& k0 ~$ m% \/ x2 i8 T以下哪项正确表示了HACCP体系的关键控制点?
% ~# `4 D/ c( w) w6 j- R% wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( y+ G& K* ^" f0 a( j8 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热. c9 c& E( I: W* j5 V5 C0 z5 w
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34.Which of the following is not an example of a carbohydrate?
; y) T. x' Q2 w9 H9 a1 L: \下列哪一个不是碳水化合物的例子?- a4 B* r9 g2 s# Q
A: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:
, W0 z$ i6 C, ~, j }液体脂肪做成固体这个过程叫什么0 X; ~% j% `, G! j
A:Hydrogenation 氢化* A4 _8 d' h, j# m2 f, i Y' B
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36.Which of the following is not an example of a fat substitute?" `1 m2 ^: j& O
下列哪项不是脂肪替代品的一个例子& u* V" ^7 c' e1 s; q, ^/ _
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 M, n2 u9 p% Y$ l. S0 p7 r
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 \' S# O \6 J4 @3 b: G+ _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 f" i& L( g/ s! [8 E# S- e' S
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38.Which of the following is not a problem associated with converting recipes?
* d( X: y: D& ]下列哪项是不相关联的转换配方问题?
& C+ M5 |+ ^/ |' ?& ?4 iA: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:
5 \: `3 E# q5 r/ I" J4 d从供应商采购的物品的品质或成本叫什么5 g% V; n8 }! u1 G( E
A:As-purchased cost 购买的费用$ {; p' h, `; ^$ Q4 c$ T
0 q; G6 S- i( C0 u0 C! p& e40.The amount of stock necessary to cover operating needs between deliveries is known as:; `, s1 c+ U9 ~7 k0 W7 i
在新货到来之前用于日常所求的必要库存量叫什么
2 ` M( O2 H6 ]' L$ KA: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?
: ^7 h3 A8 @" j下面那个缩写是用来表明正常库存流程?
# J2 P6 H* N7 U$ u' e% {9 J- i; PA:FIFO=FIRST IN FIRST OUT 先进先出" P' Y$ F5 e$ j# l4 p- o
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42.Which of the following knives is used to turn vegetables?
+ @/ E5 h7 q2 T+ ]& g下面的那把刀是用来打开蔬菜吗?2 g* |: \2 ]1 E% C8 q- |
A:Bird's beak knife 鸟嘴刀
4 v% s# w; @7 k% `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?" I, V1 W' N9 x9 i. S& J
即时读温度计最好用于那方面?0 g, E5 u0 W7 H& o& P+ V8 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 M) a6 g$ M" J4 s8 k) v# _4 G
, p2 P2 {! `. e- s6 t& N6 B- B5 l3 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 N' q0 E/ y' |9 G% x下列哪些金属材料受热均匀,通常用在铁板而且非常重
: M: m5 c+ d8 y, `( IA:Cast iron 铸铁
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# ^5 [$ B5 R/ H8 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. P b$ V2 R5 m% h$ J哪件装备下面有一个可移动的碗和一个S形叶片?
2 Y3 k7 R4 ~7 s9 q4 JA:Food processor 食品加工机" o9 u+ Q+ v, C- U9 [
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?% @* N0 U( D# `0 a; Q7 C* l
下列哪项不是用刀的安全规则?7 `; Q8 z& G) E% ]; r9 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 d3 d+ w: x! ]1 N. r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 k6 \* r$ e" z5 q; G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 U/ [4 q7 ^" s- C
A:RondellES - J, O4 `% w* H/ p6 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 f2 D$ i! ~* t
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48.Which of the following is a diced cut used to garnish soups?+ \0 q& s2 u& {. j% b+ X& s* ~- T
下列哪项是切成小方块用于汤的装饰?
9 T& s2 w8 i$ B) pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& u- `: M2 `) c1 N2 A) g; W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: s% `- n0 t& R! ?2 W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!!——/ z7 Y. b' D4 A$ b% ]& X
A:Gaufrette
9 c0 n, z, A1 u) h: nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 T& {1 a; O9 U8 k% Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. G6 j# m( \7 ^! l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- I% I3 O# r/ Z1 x( |" q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ }# X4 [; S3 P4 @
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)
1 x+ d! i0 I+ e) c7 iA:Cilantro 胡荽叶 香菜: r; l5 I! G( J$ ]2 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 M' _9 _9 ?3 `7 g5 p; I2 \60.Allspice is made from:7 K8 X( H; B b
多香果, 多香果香料是什么
0 {; e+ g7 F" l, Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* u7 I, x5 T! x, y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ y ~9 d/ n' _9 k
下列哪些是用来做香包德épices?) I! s2 J- h6 z; c2 C! U) w
http://www.sachetcatering.com/" D# K! u7 N; |2 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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S3 M; v0 D, c- Z; {62.Which of the following condiments are not soy based?
( N# a8 e4 c9 K! l: t& Z; ^, o( ]; @下列哪项不是酱油调味品的?
3 ]) a i7 z: b( U8 D& aA:Wasabi 日本辣根0 A- F( y1 o3 c' n
# V8 L! v, i* a! s( F9 b9 g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. p5 g$ O+ k1 h! ^% r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:3 t9 c) @3 X( B( m7 O9 h
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?
) L. U* `' N% z下列哪个步骤是不是正确的蛋清搅打程序?( e+ i; M1 {" R/ }# a: ?" g
A:Allow to rest before use. 允许休息后方可使用。3 c/ Z+ T, r& a) H- s, a
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" q9 j6 s4 L2 p+ u2 VA:56g and 63g 56克和63克& o# Q' u$ I( M+ s1 W! k
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66.Evaporated milk is a concentrated milk that is produced by removing
- q4 P" B! V J: C x; d炼乳是一种浓缩牛奶 是去除什么做的+ ~0 Y$ Y# x* U4 y# X( u7 ^
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:
+ {1 K. X& V% @) Z" E$ c8 e$ l9 _ ~! F$ j一种烹饪方法,通过转移液体或气体是:8 P4 S9 i% }$ l; p$ U
A:Convection 对流6 |1 l. |. L; J3 Q& A
% A6 x7 W; Y, R3 H+ Q, ]. [3 ?7 @, ^68.The cooking of starches is known as 烹调的淀粉被称为( k& U3 |4 g% X+ B1 @) U
A:Gelatinization 糊化 C+ }' J4 D& ^' n7 Q1 l; A' ]
7 I! a1 m6 y' P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 v, y1 Z$ K7 v; c7 M* i' dA:Braising 烤
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8 T7 u$ t3 h- l; \6 g70.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:
- q1 F! ^ r( D9 b- |- H: |2 EA: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
2 A7 ~% Q4 U- f' g5 K, b9 W9 LA:Fumet 原汁9 e2 T0 g# L' ?" j
7 Z4 e: O" I9 y* @% A72.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
; ?; g0 [6 A# a+ GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 T* [$ ]2 I0 n73.Which of the following is a principle not used in stock making?! h) x9 m% x: | u" n/ P' \
下列哪一项不是用于制造高汤(低汤)的原则?
& |4 g2 i; |, O- h5 ?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9 o1 E0 s) h6 T5 C
A:Remouillage 法语熬汤
8 z+ H% Q3 n: X" i' P3 s7 p; D8 chttp://www.haibao.cn/blog/post/176242.htm |
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