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26.The chef who is credited with bringing grande cuisine to the forefront is:! }( v0 O* I/ ]% L
哪位厨师最早带来高水准浮夸的美食
1 [6 o% a3 T1 O- o1 G K9 uAAntonin Carême 人名 安东尼·卡罗美9 g- q$ s! i( H
0 N& w& P B1 a5 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( _% _5 | [& t/ E, {4 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 。' i) U9 U5 H1 U+ C# C: Y, q
A:Cast-iron stoves 壁炉
. t; f( a$ Y1 F% k- Q; r) xhttp://www.usstove.com/products.php?id=6$ K1 g( Q8 V7 }0 Q0 j5 t# o- \& y& X( @
' \/ B: {. ?; X0 t* T28.The French term used to describe the roundsman, or swing cook, is:
4 T0 U2 W$ B/ R8 B% s9 ~* c法国术语,用来描述roundsman,或摇摆厨师是:; ?/ m% @ R/ s2 B2 T1 c" M
A:Tournant 图尔南
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29.Another term for the wine steward is:
# w% x) U5 w0 K2 J2 \- N葡萄酒侍酒师的另一个术语是:
. c8 f" c: j2 h$ B/ n" W8 k3 g3 ?- TA: Sommelier 侍酒师
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7 @' f& i7 }4 V6 V/ a! c30.Molds, yeasts and fungi are examples of a:* g' S7 }& y, h: E, `7 T2 G
霉菌,酵母菌和真菌是一个神马例子. l R* _8 P- d; @8 V( [( |
A:Biological hazard 生物危害" K( U* |6 L; }7 ]" K
0 K# a: k. G2 I- Y# T" F/ d* _( U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& M1 k4 T, V% g! N
根据加拿大食品检验局,食品的危险温度区在多少之间:8 {# ?5 ], {0 l0 w+ \& R, y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 {9 N$ [9 |0 T4 J& @2 X6 H
所有细菌生存需要以下哪些内容:3 s o7 C( z" P8 v6 O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' [ t5 N* Z7 ^' @33.Which of the following correctly represent critical control points in a HACCP system?4 S" {' C0 u; j, ?$ y. B
以下哪项正确表示了HACCP体系的关键控制点?' }9 M) Z( N9 g( E+ |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - o B. G4 I' i! a1 a& K$ {; E3 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, I' C1 h: G3 x+ _, U1 q' l* I
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34.Which of the following is not an example of a carbohydrate?% J3 n( C+ b/ Y" I/ r% ^- h
下列哪一个不是碳水化合物的例子?
& T& d s# A \A:Essential nutrients 必需的营养物质/ D( Y) k$ E! m' H. `
4 A# L( `% b" _' V9 X7 Z; l35.The process by which a liquid fat is made solid is called:
8 V# O$ @; n" |% N& F7 S" g液体脂肪做成固体这个过程叫什么
- N9 m: R, r! I$ tA:Hydrogenation 氢化( [( q4 i2 P% d6 x- t/ M
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36.Which of the following is not an example of a fat substitute?2 y' B, \1 p O3 R
下列哪项不是脂肪替代品的一个例子
' R7 y$ ^ B2 J4 MA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 F% ~; b: q4 x* z0 c! Q. c加拿大卫生部要求的产品标有“不含脂肪“包括:
/ D" m0 E' t, HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% b' H7 O$ H1 @4 ~$ \
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38.Which of the following is not a problem associated with converting recipes?
) S( r K' ]: T& C. l1 ^下列哪项是不相关联的转换配方问题?
0 `& k# h4 n- n$ m9 HA:Unit cost 单位成本% _9 k: Y$ B% `3 V
6 u. ]& z8 _+ S2 t8 a7 ?39.The condition or cost of an item as it is purchased from the supplier is called:2 d6 P3 U/ N& @
从供应商采购的物品的品质或成本叫什么- S- ?# w8 V, S! E; d$ v8 M5 g
A:As-purchased cost 购买的费用
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! n# v. v0 r; L, ]" F- z1 |40.The amount of stock necessary to cover operating needs between deliveries is known as:
% b& R) W3 H( V* \( y在新货到来之前用于日常所求的必要库存量叫什么
, s; d [, D5 e( fA: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 G# p! F* a+ f! m4 ]4 E8 |下面那个缩写是用来表明正常库存流程?$ R) d* r, } C1 p3 W0 S0 t
A:FIFO=FIRST IN FIRST OUT 先进先出6 ]( \( F9 ^7 x, b! ~
; B% h* X/ u1 c42.Which of the following knives is used to turn vegetables?& @ O3 R% ?" B7 e1 f3 L& E1 k
下面的那把刀是用来打开蔬菜吗?
. s p& f- H7 L$ u4 nA:Bird's beak knife 鸟嘴刀
6 c# j: O+ ^; Q5 ?, Q7 j2 ~4 U- Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) J' M/ L5 u' l" w% w- N7 i
5 h9 v9 G% H: w43.What is an instant-read thermometer best used for?) V0 W% A% a7 u* c
即时读温度计最好用于那方面?
0 s9 v1 g" \* t6 m9 v: T6 |* tA:Checking the internal temperature of a roast 检查被考物品的内部温度, n3 k- T+ R |8 ^! }
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% G" ]0 J* ?, T4 n* j6 D/ D, m* ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重# J7 t6 d/ D2 K `
A:Cast iron 铸铁# ^2 l: {# D. `( z) L& b
! D2 [5 U$ N( Z$ v, {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 H; z$ \8 E) O, _
哪件装备下面有一个可移动的碗和一个S形叶片?+ H/ S. O8 H$ {& `) ] l6 X% u
A:Food processor 食品加工机! d, \, M, |' J u, l5 d6 O
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? X2 S9 a# A8 N( i) R% g
下列哪项不是用刀的安全规则?
( y' l% D( [# gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, T& \( w; k# `
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ ~) n: r" J) z0 U* U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; n- {, _4 R8 l2 X( E6 q( O
A:RondellES
' Y! x8 x" F/ j. n+ k- nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 q: Q. t& ~3 r4 t" X8 T
" u" L- S( I! c1 y' p, N7 l4 o48.Which of the following is a diced cut used to garnish soups?: g9 c a8 E7 V* ~
下列哪项是切成小方块用于汤的装饰?/ q5 s4 y6 l7 n# a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 t' a& D# A' V* b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 U9 _% A4 c* ]# g1 _
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!!——
" W- k# Z5 a. N- {A:Gaufrette + W. r/ R$ {0 o& W& N3 F2 x3 p) G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' x" {/ A4 `2 U6 B# {% }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) H4 p$ f" U. A/ I! n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ c5 M1 d( [) x" \ j0 u
$ s. \2 T& c) i5 X* p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. U8 M8 o3 V A) m* ^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)
) O3 ~+ F9 b9 R/ ]* mA:Cilantro 胡荽叶 香菜
, _' G& {2 D3 ^4 phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 E' W* {2 d- ~7 W. v. f- v3 C1 k/ U60.Allspice is made from:
$ ~! u4 e# a+ Q" B 多香果, 多香果香料是什么2 B/ o: O2 K$ Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! }9 W, v. y0 ^
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 A8 y" H# v f" w' v. U _
下列哪些是用来做香包德épices?( I- n1 Q: q) w- }) q5 D4 {
http://www.sachetcatering.com/( f9 D7 y H! [6 O! ^+ t5 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( G5 ^" m# N4 W1 k) Z) S; \
9 F }8 W( A9 \" R62.Which of the following condiments are not soy based?
" G- [9 j# V& p3 c" O) e Q' p下列哪项不是酱油调味品的?
0 |+ C+ ]0 Q' N6 b. g* a m, r; eA: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:" T" m9 x$ ?% N- W
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:' I, L- _' g' S& H' L7 w' j0 p
A:Pasteurization 巴氏杀菌+ |3 u6 `6 j' C( ]# y% C- r
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64.Which of the following steps is not the correct procedure for whipping egg whites?: l9 Q9 R& x T' t
下列哪个步骤是不是正确的蛋清搅打程序?
9 k7 h6 e( l, [2 H' `- T2 z* e& e) vA:Allow to rest before use. 允许休息后方可使用。* k. \5 p1 l8 X3 _
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
* c! _6 k3 h" ]1 D: D9 PA:56g and 63g 56克和63克
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9 Q* {& ]* }/ ?7 d' w. h' x66.Evaporated milk is a concentrated milk that is produced by removing5 [3 o! H# h0 \) j4 K% s* G- r
炼乳是一种浓缩牛奶 是去除什么做的) j/ Y9 _3 ^ N- v
A:60% of the water 60%的水7 R4 l2 Q$ B: F
( A( C5 C3 c1 a' Y$ C. O0 m67.A method of cooking that transfers heat through a liquid or gas is:
& D3 U5 a% b6 B9 k+ u一种烹饪方法,通过转移液体或气体是:$ h9 V9 ^- q/ H2 ?, k( M# E
A:Convection 对流# |" q; x9 K, f* f# C
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68.The cooking of starches is known as 烹调的淀粉被称为& I/ w5 v; I" S3 p3 K4 V0 t. V1 i
A:Gelatinization 糊化 B' V( A F+ U) t2 ]
" u. s" U* A5 w' I! h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 p' _3 b8 z7 j. x3 s( l WA:Braising 烤) U% Q/ F* e* x8 J0 \
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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:3 `' c3 q& Y9 Y1 \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 O! G4 [1 b/ M. M3 G8 n& g; g; O4 b71.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
6 ]9 M3 ~. ? W5 D1 Z4 I0 x0 A' vA:Fumet 原汁/ C4 {' |, P, t) i; {# T, }% v9 C
( \* K; s! {, r/ H- m3 O* G2 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
# V$ G# m5 U" l/ Y* R( n" nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?4 i( d4 T6 l) B
下列哪一项不是用于制造高汤(低汤)的原则?+ F# n$ x! ~1 v9 r
A:Start the stock in hot water.开始在热水中操作# ]: O1 c9 a. m5 f
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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
! v& ?* v9 N! O1 Y, j6 ~& p7 F" _3 S* RA:Remouillage 法语熬汤
# _6 y6 _# c9 h8 C& M- fhttp://www.haibao.cn/blog/post/176242.htm |
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