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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 B5 `* E+ N2 t* K$ ~* y+ {8 E7 R哪位厨师最早带来高水准浮夸的美食
# s: j( g8 t1 a# L/ FAAntonin Carême 人名 安东尼·卡罗美4 ^, Z" C; d/ D8 O' N e2 r+ N
" ^& c$ ?( m1 x6 n2 ?! s3 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 v# r3 @0 O7 r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- W0 n0 D7 o- Q! [3 R9 z6 p* W6 Q
A:Cast-iron stoves 壁炉
5 i( [ k. }( M* y4 {http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:' z8 q' f, j+ E- f
法国术语,用来描述roundsman,或摇摆厨师是:7 o9 g2 r, Y$ S, }- L. y
A:Tournant 图尔南
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' j3 }2 P3 J" A/ [1 R29.Another term for the wine steward is: u( J; z7 ~. C/ W, u
葡萄酒侍酒师的另一个术语是:! {+ b% M3 q/ N: O- W3 b: Q
A: Sommelier 侍酒师- N$ h$ O0 g9 r3 ~+ V: m/ f
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30.Molds, yeasts and fungi are examples of a:
; c# ^, ^2 d! ]0 P霉菌,酵母菌和真菌是一个神马例子
9 ?- L! [1 H& ^/ i+ bA:Biological hazard 生物危害+ L. R! w% x/ o! J1 s
2 U. b/ ^0 d; Z. r2 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 v/ ^% X( |( W$ a) `
根据加拿大食品检验局,食品的危险温度区在多少之间:5 p# `- { n3 O# {1 u2 t# a
A:40° and 140°F (4–60°C) 4-60度! h- u5 s/ s$ R" i+ s. p& [) A
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32.All bacteria need the following for survival:
) M ]$ d( M+ Y' C2 {! `+ N所有细菌生存需要以下哪些内容:! S; L; H2 `+ E; Z$ O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; l9 w! P) `$ z; G/ b# W33.Which of the following correctly represent critical control points in a HACCP system?
; m5 `' ]& m: S' Y以下哪项正确表示了HACCP体系的关键控制点?6 F t ^- k0 M% ~& K7 F/ H9 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 k/ l7 H2 ]# \" p4 j1 e0 i8 h8 v
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?1 g5 k+ G& h Z" O( W6 l
下列哪一个不是碳水化合物的例子?
; h: H; D" Q0 ~9 w1 v- F1 ^6 QA:Essential nutrients 必需的营养物质5 S D Y/ T F1 r
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35.The process by which a liquid fat is made solid is called:/ g6 J$ K6 r7 V$ V! u( h# t) C
液体脂肪做成固体这个过程叫什么 m: _. s+ y. L4 S* K' `
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
' h5 w, u) P0 s& H [下列哪项不是脂肪替代品的一个例子9 O$ x- S# ~' W9 W
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
. o( P _2 ~0 l/ y& r加拿大卫生部要求的产品标有“不含脂肪“包括:
/ Z$ S/ ^1 G( xA: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?$ B+ @( H1 w8 e' o
下列哪项是不相关联的转换配方问题?4 G- T" g! p9 h+ Q% S+ U
A:Unit cost 单位成本3 P$ Q% u! n. H# j8 q
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39.The condition or cost of an item as it is purchased from the supplier is called:7 x0 K. e6 o9 o& F3 F* x. I6 j+ g
从供应商采购的物品的品质或成本叫什么
! s e( @8 S9 v& m+ `3 {; h5 U- eA: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:' d; K, D4 { w
在新货到来之前用于日常所求的必要库存量叫什么
5 `$ I6 e5 S% k; E) iA:Parstock 基本日常最低库存
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; K1 N# [. N$ h; H41.Which of the following abbreviations is used to describe the proper rotation of stock?' {: Z. z% `2 @. P9 R
下面那个缩写是用来表明正常库存流程?
9 M& J2 {2 G% N* B' FA:FIFO=FIRST IN FIRST OUT 先进先出 i2 W0 _: i2 y2 M
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42.Which of the following knives is used to turn vegetables?) c" k* k) W6 X4 M
下面的那把刀是用来打开蔬菜吗?+ @8 p+ N2 z0 V9 c
A:Bird's beak knife 鸟嘴刀6 v/ ?: `7 n" {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; w. w. P* `' ]8 f- D43.What is an instant-read thermometer best used for?
( S, X* L% Q4 B5 Y即时读温度计最好用于那方面?1 e! f/ I- E" r/ A3 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度 Z5 y1 J/ q" {, g* |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? B l! G, y) J# T" Q" `) n
下列哪些金属材料受热均匀,通常用在铁板而且非常重( h+ z# I$ R* b
A:Cast iron 铸铁; B7 s' X" q# Y& Z" o
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# O) o% @+ p" S: a
哪件装备下面有一个可移动的碗和一个S形叶片?
1 M. G* s1 Q8 t3 pA:Food processor 食品加工机
* e/ q! ?0 s. w; v# ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 P! A3 [* H! H: x* n7 h7 r/ U1 n46.Which of the following is not a rule for knife safety?
6 H9 s* c# d5 Z. z3 }# e- \下列哪项不是用刀的安全规则?3 L" L; t4 \# L7 r' L( S$ M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ ]8 {; X6 Z( |" _ I, Q$ k( f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 A) @- L$ w. p _0 C, d8 @! u p5 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) h! z. e; ^/ _5 G; |
A:RondellES ; D) E3 h7 o8 h6 B5 ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ p; u- } r) s3 f4 g- Z, z
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48.Which of the following is a diced cut used to garnish soups?
/ l# z& ?1 [% i' H$ m* P/ _下列哪项是切成小方块用于汤的装饰?
0 t7 Q: r! `1 ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 Q! Q2 V8 s+ p8 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& I" M) z ~7 A8 ~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!!—— I2 ~2 a+ K4 \" P
A:Gaufrette , K9 I$ B; J; V3 _4 M: z' j2 e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! b1 m; H$ U- t9 F- \' qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. ?7 T0 ?) v( H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! m. D- B( k j- ~$ Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* r' s! w* H# }! H7 P; f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 f* ], l! ^" U, _: o. tA:Cilantro 胡荽叶 香菜5 M9 k9 {( ~3 E& ~1 V4 N2 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ r0 O0 W0 E ]+ s# L& v60.Allspice is made from:$ \9 g( \( O" `
多香果, 多香果香料是什么
; g# h9 K* b6 B- T7 H, Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# |* A+ h/ h. y' OA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ @& s! l* l, f+ C6 Z# y% x. Z下列哪些是用来做香包德épices?% B) _1 S( u. U' L# p# {2 | y3 q/ Z! X
http://www.sachetcatering.com/
6 ^! j) X) m# XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 ^# u t! j/ z6 @* `
' `6 g8 x9 J% P7 ^5 F$ Y62.Which of the following condiments are not soy based?2 t: e8 T; X: K: ^0 p$ J0 G
下列哪项不是酱油调味品的?1 X* L; j) {# |: I
A:Wasabi 日本辣根
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+ d& q" Q y5 A2 N- a* }. {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 @. E6 Q [ g* n* ?/ y
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:
# ?& ?- i1 `$ K# fA:Pasteurization 巴氏杀菌0 I7 w4 v. }: u7 g
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. }7 J `$ c7 w' W. ^% O下列哪个步骤是不是正确的蛋清搅打程序?
9 ]8 j- a6 m6 K9 G; B* M" AA:Allow to rest before use. 允许休息后方可使用。# ~* l f n* z2 E( q. ?
& Q2 N/ q" b7 ^- b' v65.The weight of a large egg is between:一个大鸡蛋重量介于:5 a: p9 r: ?9 @. k6 J8 s B
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
- u' Y& n! ?: v! P" o" h+ P, q' }炼乳是一种浓缩牛奶 是去除什么做的0 L1 @8 R7 g4 r: R( z
A:60% of the water 60%的水
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" {5 T% F$ L. A; U( O) H% B67.A method of cooking that transfers heat through a liquid or gas is:& a. m6 Q& [/ [, I4 b
一种烹饪方法,通过转移液体或气体是:
) e3 }6 r& z/ m; V: d8 @! WA:Convection 对流
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; a/ K8 N( k4 ]/ Q' `. k S2 s/ L68.The cooking of starches is known as 烹调的淀粉被称为
0 E' V4 P# o' VA:Gelatinization 糊化! E0 z, ^" I3 p8 M, C. i8 B! Z9 K
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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?8 b4 m1 d7 @; A4 z* Z
A:Braising 烤. P$ e0 t7 g- p, `+ [! A
* q# A8 J8 u2 B5 A& _( C70.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:3 m! ~! d8 D# j& w- u w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 l* O, K3 @2 K) N: Y" G71.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
y% E8 Q7 Y: w* e' X; ^& R+ ?! `A:Fumet 原汁
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3 U' [* r/ T" u0 {, j% B72.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6 P* X$ h- [6 T. f3 [& W: u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. k& d( s q! Z3 r) y
0 u- n0 Z0 }! U73.Which of the following is a principle not used in stock making?) s) S8 C5 j5 H2 }5 O' T
下列哪一项不是用于制造高汤(低汤)的原则?
! B6 F' h- Y" f/ W/ V2 aA: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/ f# y8 \7 U3 Q) k8 k* w* O# d3 |
A:Remouillage 法语熬汤
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