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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:
Q- Q. _0 o* c! E6 w# u哪位厨师最早带来高水准浮夸的美食2 G# S" B6 k% S" k9 q
AAntonin Carême 人名 安东尼·卡罗美" s/ t0 C# ?3 O: }# L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
o, h/ F* m2 Y) E) Q' `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
V' h5 N; r- ~6 B) i* IA:Cast-iron stoves 壁炉" x$ o4 q: M/ e5 X) P0 T% }
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:- F' ^! S! E, R; a7 I8 E) n- V
法国术语,用来描述roundsman,或摇摆厨师是:2 L# P8 A$ M ?" }
A:Tournant 图尔南
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- L9 [" M5 R$ A* c; }1 }' K29.Another term for the wine steward is:
& @8 e. f4 R4 C* ~8 v葡萄酒侍酒师的另一个术语是:1 W9 {& z& b1 P- k; }
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! h( u% [- B8 t: t# P @霉菌,酵母菌和真菌是一个神马例子5 } F5 H* {3 i9 |8 q5 f1 }
A:Biological hazard 生物危害8 D# z9 N/ i) N! @* |) q$ H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 g, \2 l8 x% p6 p
根据加拿大食品检验局,食品的危险温度区在多少之间:& }" _3 j$ I% m0 Y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
% b& y' b( A0 _( H9 W+ y# l& x所有细菌生存需要以下哪些内容:
6 Z! o5 m) N G" v) w4 dA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 S0 W& p) J2 l: t, P
! ]5 w( I, I- o5 ~. m" J33.Which of the following correctly represent critical control points in a HACCP system?
! f( b3 Q3 L+ y q3 x! \, n以下哪项正确表示了HACCP体系的关键控制点?" t, J7 e% {+ \ F, q2 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, i9 B7 E5 ` t/ h) X食谱,接收,储存,准备,烹饪,保温,冷却,再加热; a7 ^) s) N' r& {
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34.Which of the following is not an example of a carbohydrate?
3 n" n- n5 p0 l下列哪一个不是碳水化合物的例子?% J. B- N2 N, p5 n
A:Essential nutrients 必需的营养物质* u- u7 K" e* K$ d4 y" j {
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35.The process by which a liquid fat is made solid is called:. \( R) v! P9 n+ V0 A3 w, b
液体脂肪做成固体这个过程叫什么' G5 W" z) O9 m1 i9 ]! [$ k
A:Hydrogenation 氢化9 i/ o6 o4 p+ r' |6 D( M+ `/ B
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36.Which of the following is not an example of a fat substitute?4 Z, D; P1 z9 D& D. o0 @
下列哪项不是脂肪替代品的一个例子2 Y2 W( X% C" Y, D( n) h
A:Acesulfame K 安赛蜜K表! z3 p9 t2 G- U; V' J
, q6 ?/ w: l9 ?) m# W37.Health Canada requires that a product labelled "fat free" contain:5 X; L2 x9 n% O5 F3 K
加拿大卫生部要求的产品标有“不含脂肪“包括:
& Q Y* ^# O2 [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" i( E: M' J2 Y" w% T, y38.Which of the following is not a problem associated with converting recipes?2 d G0 e x- \5 c
下列哪项是不相关联的转换配方问题?( c& G; P7 J5 b8 S: }* r2 q& m2 z; e! T7 e
A:Unit cost 单位成本4 z$ B( k& \- Z/ U8 N0 n4 f
5 e5 S( @! P) C6 o39.The condition or cost of an item as it is purchased from the supplier is called:5 M: m" E# p& a9 @
从供应商采购的物品的品质或成本叫什么- o% d# ?+ { T6 i
A:As-purchased cost 购买的费用" o3 O }2 v7 y. w
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 n1 R: Y3 o q* Q2 J. z1 p
在新货到来之前用于日常所求的必要库存量叫什么; k8 |$ _9 i$ p* ]1 j; P
A:Parstock 基本日常最低库存- x0 t/ _; H3 K& Z7 s1 h, T
" ~2 ]4 g! v( G: C9 h; r& L2 g41.Which of the following abbreviations is used to describe the proper rotation of stock?
) l/ p+ |- f; L2 W [3 m下面那个缩写是用来表明正常库存流程?
/ t @' f$ p# a0 iA:FIFO=FIRST IN FIRST OUT 先进先出
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! c2 w# W) C$ ?1 \7 |' n, I42.Which of the following knives is used to turn vegetables?
" M: S9 _) e( K" F下面的那把刀是用来打开蔬菜吗?: `7 r6 h2 Q. b" T) @- m4 s0 Y
A:Bird's beak knife 鸟嘴刀6 c8 k, I4 S. o
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?
8 [3 U+ z# U$ I2 _即时读温度计最好用于那方面?
7 q$ z& J$ ?0 v% t# JA:Checking the internal temperature of a roast 检查被考物品的内部温度1 I: S" h1 {6 {) t5 N g
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% B! r0 M$ W2 _$ v! \+ V下列哪些金属材料受热均匀,通常用在铁板而且非常重. {* m/ k3 n8 c7 Y. o4 r- w# \
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?; c3 X! b u8 K8 F
哪件装备下面有一个可移动的碗和一个S形叶片?1 O* T" \! T0 Z8 D
A:Food processor 食品加工机3 L% L1 G8 r* ] j6 B( ]# [& ^, \
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?9 J8 u0 f1 b7 H2 l$ f) R
下列哪项不是用刀的安全规则?
1 T+ s a. h% G4 s4 G* DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 D: w2 g9 ?/ {# \& [4 T& Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# {! s3 i! {( O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ g' \7 h! `7 ~6 l2 nA:RondellES ; w: h8 k/ H- p# ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) K. x, |2 i" f& j6 s/ |
; W( X9 F9 ~" P" P0 T+ @- X' x48.Which of the following is a diced cut used to garnish soups?! V P9 r p% D9 y- i. A. T+ g
下列哪项是切成小方块用于汤的装饰?
N& W( m& r3 Q# D7 h% MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& I7 @% f/ M0 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; q# ]! R8 R4 A! A: L0 ^2 U) 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!!——' O# ]' @% ^# t# y% `+ n
A:Gaufrette + U& N+ Y: P' p9 r+ r/ ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 S$ N8 t+ R1 k- Y6 q! S2 f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ s9 a& i. Z; `8 c N$ a2 K" `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 h# S% e6 |3 `! t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)$ l6 ~- N: K9 m) V9 N, v0 ~
A:Cilantro 胡荽叶 香菜8 A2 Y8 ^* U7 `) W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: q+ r3 P* T/ `
多香果, 多香果香料是什么4 Y0 x4 }* s2 _9 X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 |$ Q8 i2 }# Y. M: R/ k
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?- `# u' j, @$ ?0 G
下列哪些是用来做香包德épices?
) V, F6 N( y/ m1 W5 T6 jhttp://www.sachetcatering.com/' Z- U5 G0 s" b, U9 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# q6 ?$ \# n S* I4 B
4 ]# Z5 J% p4 I( V) C# z7 x/ u, c6 J0 Z62.Which of the following condiments are not soy based?
" X; }2 g$ u' g. o下列哪项不是酱油调味品的?
1 L3 R' A, ?8 Y. t1 fA:Wasabi 日本辣根
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& A# u( j; ]8 X: R* C, U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" z, K! y; J# [ h7 O
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:' P! T. o& q) j9 U" _* H7 K( \
A:Pasteurization 巴氏杀菌8 X4 ?( o3 |+ u, z2 W2 \$ }3 Z6 g
; l; V2 T4 \" j0 q n64.Which of the following steps is not the correct procedure for whipping egg whites?
! t' y0 I; i6 R$ ]1 T$ {下列哪个步骤是不是正确的蛋清搅打程序?( F' s% }- h# @ E
A:Allow to rest before use. 允许休息后方可使用。
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# h: }: E+ i! C b65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ J1 m8 {7 a5 \! {5 c8 S: t# S: g2 _A:56g and 63g 56克和63克; C/ N3 k. T. S7 m0 R
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66.Evaporated milk is a concentrated milk that is produced by removing. X! K. X& G% m, T( H s) q# p
炼乳是一种浓缩牛奶 是去除什么做的, U3 d- N' U* j9 K; R9 B
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:% u+ [/ m' l; d$ _0 ]( p
一种烹饪方法,通过转移液体或气体是:% z& Z5 [7 E9 ]2 ?3 x; L- l
A:Convection 对流" N$ ~2 S' x. J8 ], s
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68.The cooking of starches is known as 烹调的淀粉被称为
3 z3 ]& r& E sA: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?
3 ?2 x8 z! r7 C/ ?A:Braising 烤2 P& Q, R6 C% |* y# s: X+ P
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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 t! o | o) G/ b% Z7 D
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3 a# [, y* R* M( Y
A:Fumet 原汁+ @6 l$ j7 [ T3 `* N1 ] i
+ E' N: ^0 T' f0 c! x72.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 f% T ~0 Q F3 M+ l0 m* `1 K4 u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! e( ~( Z4 C) ~4 ?
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73.Which of the following is a principle not used in stock making?* }, W6 @$ Y- A4 W5 s$ b4 ]7 c1 J
下列哪一项不是用于制造高汤(低汤)的原则?/ Z, a9 W3 N8 p1 l" q0 b
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3 F+ _! Y9 y* N8 q! j* z, j
A:Remouillage 法语熬汤
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