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26.The chef who is credited with bringing grande cuisine to the forefront is:1 U* f7 y: @! P& ^% G5 i6 }
哪位厨师最早带来高水准浮夸的美食6 a* P2 _4 m+ L& ?, w0 t0 c+ U; q' Q
AAntonin Carême 人名 安东尼·卡罗美9 W8 [; F3 p% W& S* Z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
c$ M, H, u4 a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- m8 o$ m5 D( C" x$ a: @9 [A:Cast-iron stoves 壁炉
8 b# R! r1 o5 u8 F! q) b* Rhttp://www.usstove.com/products.php?id=68 F6 W# g, x W: m( H
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28.The French term used to describe the roundsman, or swing cook, is:# r3 w) K% A1 V6 J
法国术语,用来描述roundsman,或摇摆厨师是:
) H# k1 D3 z( l4 |2 J) OA:Tournant 图尔南2 U+ B' l) s" W% c7 o
/ H7 s8 H9 ^- h9 f/ _$ q+ r3 n3 U' o% L) C29.Another term for the wine steward is:2 f7 \; U* A# u) E5 ?
葡萄酒侍酒师的另一个术语是:/ v+ g: d- |1 ?, ?$ x& {% b
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! G0 G: O: I9 @- v: R {5 W霉菌,酵母菌和真菌是一个神马例子
4 U; E g w, oA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* r+ j4 k) G+ K: T y* y. \根据加拿大食品检验局,食品的危险温度区在多少之间:
k5 v& ]6 \) ?4 BA:40° and 140°F (4–60°C) 4-60度7 {* D8 ]0 n- F0 \: M
0 r; K. A# G/ Z- m) y32.All bacteria need the following for survival:
' H3 S; Z- v' l" }: q所有细菌生存需要以下哪些内容:0 k E9 q$ v+ r, l3 S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' }2 f" @' G; F& K$ o+ \* n3 M, ~
L2 {6 |6 ~9 h+ T# E4 A33.Which of the following correctly represent critical control points in a HACCP system?6 \: j+ u) Y9 [: y: F4 M
以下哪项正确表示了HACCP体系的关键控制点? F8 i/ r H, K$ C0 K, ]! ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 v1 \( U1 Q; H$ D食谱,接收,储存,准备,烹饪,保温,冷却,再加热- a* z7 t9 C8 y% q4 p6 ?- W
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34.Which of the following is not an example of a carbohydrate?
/ B4 w) ~% F$ m下列哪一个不是碳水化合物的例子?1 h9 E! Z+ n6 a2 v4 P
A:Essential nutrients 必需的营养物质1 m! Q3 u3 \# g- F3 `8 v# ?
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35.The process by which a liquid fat is made solid is called:( Y5 t7 k/ h; I0 F+ l, G1 U
液体脂肪做成固体这个过程叫什么
) c) c$ I) [/ R5 ^1 ^4 P0 mA:Hydrogenation 氢化- x. u7 R$ o& o3 ~
q1 s- D) U+ c36.Which of the following is not an example of a fat substitute?
& s0 @) X+ G. J下列哪项不是脂肪替代品的一个例子& I! k8 q+ K- A) L k
A:Acesulfame K 安赛蜜K表& d/ f, \) y3 I/ M- T
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37.Health Canada requires that a product labelled "fat free" contain:
' f9 A4 {0 H. h/ N加拿大卫生部要求的产品标有“不含脂肪“包括:
9 d/ H0 Z, X9 w" z, EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. Y2 Q0 ]" j# y2 {38.Which of the following is not a problem associated with converting recipes?4 z6 s" E+ c9 J* O0 G8 g
下列哪项是不相关联的转换配方问题?" _3 I$ y6 c2 n1 k: Q/ S* C! ?
A:Unit cost 单位成本" D* |+ d% x, I8 s, i( }' Y
% d, Z0 \% K G1 I0 @39.The condition or cost of an item as it is purchased from the supplier is called:
z$ W' _; m6 R1 R从供应商采购的物品的品质或成本叫什么
( B8 V4 z j7 E" MA:As-purchased cost 购买的费用% W2 Q8 F& X8 T. V0 Z& J7 _
* E0 S: X. L9 [' z" d1 d40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 v' g4 v, o, g5 t' j在新货到来之前用于日常所求的必要库存量叫什么5 P' T: X; O& j# R2 `8 j$ A
A:Parstock 基本日常最低库存" ]3 i/ J1 H2 `* Y1 k/ p, ~0 u4 I
; A: T% I6 X1 W% S) w6 @# [41.Which of the following abbreviations is used to describe the proper rotation of stock?* `& d v6 p1 z! ?- g ]' m
下面那个缩写是用来表明正常库存流程?5 |9 [, s7 g, n* _4 B
A:FIFO=FIRST IN FIRST OUT 先进先出7 X; I/ C. b. g- D" _0 Q
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42.Which of the following knives is used to turn vegetables?
3 P( h5 _- {0 [0 O下面的那把刀是用来打开蔬菜吗?
) h# G6 N6 d2 S6 }1 KA:Bird's beak knife 鸟嘴刀3 t8 L* O0 P q6 Y/ y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: I2 w' t b& C* N% W1 J: L
9 |/ k2 s e6 J! _8 f43.What is an instant-read thermometer best used for?/ f7 ?. U% ?; l* q7 \; M! O
即时读温度计最好用于那方面?% n3 Z3 @2 \6 R7 N$ S5 h: z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 m9 s- \) u0 r7 }, M8 P$ k, d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* w- I, L0 e+ h0 ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ o2 k3 |/ l( s0 \' OA:Cast iron 铸铁
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) }/ p# g4 g" X# ^1 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 @9 v& G5 L0 D. s# ?哪件装备下面有一个可移动的碗和一个S形叶片?: U9 I' O, [7 G! x# y/ v
A:Food processor 食品加工机
0 ?' r( I: q7 P6 N% ~) c0 Ohttp://www.google.com.hk/search? ... iw=1263&bih=572* }# r2 |! D: c6 m0 U4 \! k, u
, j# L) L7 G. h/ n1 b46.Which of the following is not a rule for knife safety?2 e8 y2 `/ [5 W
下列哪项不是用刀的安全规则?
$ V6 W: o" {4 NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% S; M7 N/ J4 c
) p2 u8 [7 L5 A9 |& F4 ]( p3 h* `' f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* D" P$ c# K- }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ {4 a" H/ V" I1 p
A:RondellES
$ {: l! H% s& H0 D1 b+ c' d: K* Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?9 ^4 }- z0 E/ S% l2 ]& ?7 i4 O
下列哪项是切成小方块用于汤的装饰?
$ F! j/ ^7 f8 J+ ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 l0 }9 A$ I a) M3 `) Z5 R% I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 k, |* r1 E0 N( B4 s6 ~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!!——
7 `: C6 y1 L* f, P ^4 Q, CA:Gaufrette
, w' F: n+ q$ b k1 kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 I4 ^ W: F) `. t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 x/ L" \6 O: i6 d0 H* e" s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, O' }/ O; }4 k& o, x
# Z3 w1 |% ?7 S, g3 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; i* l* ?" Z- j: e O3 R
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)
- Y" f6 [& H3 u+ h! ?/ b$ RA:Cilantro 胡荽叶 香菜# }' e! A v$ ~& N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. Y1 U3 h/ q( k7 P: ^" ?60.Allspice is made from:
V5 S3 a# {. a* s* r& ~ z0 ? 多香果, 多香果香料是什么
5 Y3 I7 F* C6 _% X% j0 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ F: j/ S$ X2 D
A:A dried berry 干浆果5 F6 ^8 h+ j# t5 t7 ]0 Q& O) \( @
+ b# S6 y. Y3 |# n% {2 D( [5 h61.Which of the following are used to make a sachet d'épices?
: _9 z1 b% q! }% q下列哪些是用来做香包德épices?
" s* _2 T' S% I' i/ b8 e1 ~http://www.sachetcatering.com/
4 o+ ]- B- T6 h. n9 @& k! KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ \ A+ t) A5 s4 `5 D1 L& F3 Y
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62.Which of the following condiments are not soy based?& }. o- {4 y# N( `
下列哪项不是酱油调味品的?0 o8 {5 v' |* V6 K1 M
A:Wasabi 日本辣根
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5 |, T+ `7 s- j5 z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ p, S, N6 z3 B. [7 `0 y( G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:
) v0 X# D9 K: k$ U. ?! X/ B2 q2 H# U3 uA:Pasteurization 巴氏杀菌
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+ e% k4 A: J; Q' J3 k. R% M1 E64.Which of the following steps is not the correct procedure for whipping egg whites?2 C# I: J, }+ p! U
下列哪个步骤是不是正确的蛋清搅打程序?
& f& B! c& p4 k" k/ PA:Allow to rest before use. 允许休息后方可使用。
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$ P I1 D+ E4 ~6 j2 g65.The weight of a large egg is between:一个大鸡蛋重量介于:8 J+ S5 ?3 J u' ~
A:56g and 63g 56克和63克% z" k8 V* s# Y6 ^
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66.Evaporated milk is a concentrated milk that is produced by removing/ U' s6 G- j: X. d! ]. W2 O d
炼乳是一种浓缩牛奶 是去除什么做的3 s# u5 D2 c" \8 ?1 V
A:60% of the water 60%的水7 r Q$ {/ A4 k4 E5 J0 ^0 T7 _
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67.A method of cooking that transfers heat through a liquid or gas is:
/ I. H% I% V6 V5 Z) Y; k8 z6 V% Z {一种烹饪方法,通过转移液体或气体是:
1 P9 M4 E4 y4 S) x3 @& `& O5 k4 m ]A:Convection 对流
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G9 b- F4 S# v! ^68.The cooking of starches is known as 烹调的淀粉被称为
4 J) J$ D/ ^* _$ W ?A:Gelatinization 糊化
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. M" m( c9 v" j- ]0 v. m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 Y' D* a; g" b( ?: |9 HA: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:
2 O! h/ p% F; B. C8 K8 kA: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& u/ c5 B4 E0 i' {5 B2 r
A:Fumet 原汁) i5 h0 @7 R( r, M: \* L: [
9 m$ t" y( D* S- s: [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& {# ^ ^& d. @- p2 d! h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ [2 C. q/ F+ _3 H- I' W6 a73.Which of the following is a principle not used in stock making?- R, j" z2 T" G' q n6 D
下列哪一项不是用于制造高汤(低汤)的原则?* v: k2 H# R3 o$ e& ~% m
A:Start the stock in hot water.开始在热水中操作
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, N* W. v0 B H' @3 C4 d+ f74.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) I* T$ U! B6 v4 Y2 \5 U
A:Remouillage 法语熬汤
/ Y: Z: h' ^8 {/ ghttp://www.haibao.cn/blog/post/176242.htm |
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