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26.The chef who is credited with bringing grande cuisine to the forefront is:
' r( K% s, E7 k5 m0 i" f哪位厨师最早带来高水准浮夸的美食
& j# g- W5 }3 g- q, {AAntonin 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:0 U% e4 G6 e9 _5 ~2 I9 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 。$ c s" C# n2 h1 f
A:Cast-iron stoves 壁炉( g$ v; o4 {+ j7 Z. a' L, q
http://www.usstove.com/products.php?id=6* b/ [, z: I. e, x3 p# o" M8 H. h' \
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28.The French term used to describe the roundsman, or swing cook, is:" H* a- W7 S9 j8 Q4 v
法国术语,用来描述roundsman,或摇摆厨师是:! _" u2 u* X. r: ~+ A
A:Tournant 图尔南! }: ]9 w. _) X+ o8 H
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29.Another term for the wine steward is:
& O) I* l# g2 `; L$ F- `葡萄酒侍酒师的另一个术语是:
( y1 }; r7 _; `& A; {" f' JA: Sommelier 侍酒师" Y$ |: N& S( S) y) j5 B5 W
G& `$ t1 y0 v3 }5 f1 ~30.Molds, yeasts and fungi are examples of a:
, D7 q; w; f. `( ?' R7 u/ i霉菌,酵母菌和真菌是一个神马例子
2 o. u2 Z; E9 q% n) w% i$ Y) DA:Biological hazard 生物危害
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2 z4 C h& Y2 ^9 W% y) R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; X$ G8 B" f5 `! @9 Y根据加拿大食品检验局,食品的危险温度区在多少之间:- J! d9 A7 Y7 ]; J% t7 c2 U
A:40° and 140°F (4–60°C) 4-60度9 {4 i% m0 K6 R' k6 G. S- E, h
- C% @$ T4 D9 ~' f32.All bacteria need the following for survival:
/ z0 o9 Z# |* t+ K" I7 [; M所有细菌生存需要以下哪些内容:
+ N+ e$ }8 J7 {. MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?2 K B6 j, D% g8 c; s. U* b+ |) O
以下哪项正确表示了HACCP体系的关键控制点?0 k4 v4 L$ i" |* |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' T. B/ f/ x. _% ^/ Q& A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( N1 [% K6 ~# w; T* ^
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34.Which of the following is not an example of a carbohydrate?
3 ?0 x9 C4 a) w0 T& p下列哪一个不是碳水化合物的例子?: j, G1 H. B$ G# ?
A:Essential nutrients 必需的营养物质+ t; Y5 }) V% J' B* k" B1 u
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35.The process by which a liquid fat is made solid is called:
& ]2 i+ d+ s8 q1 l2 `液体脂肪做成固体这个过程叫什么) f0 s8 Z0 H! O9 r2 H. x# n: g6 a- ]
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
& u3 Z! Q" J# n% s ~$ v8 N下列哪项不是脂肪替代品的一个例子
' r7 T. X7 R) S, VA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
6 `7 I q) @; t( B& U- b加拿大卫生部要求的产品标有“不含脂肪“包括:
$ R/ w* `0 ]; b nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 u6 g) G8 g( S4 c* R% O
9 K0 N( Z- m( N8 I& E1 z. x38.Which of the following is not a problem associated with converting recipes?
1 d+ \, d- B6 X0 [7 G% n下列哪项是不相关联的转换配方问题?
2 {' Y* T0 w8 {6 o$ N7 `2 fA:Unit cost 单位成本
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4 G" i3 j. m( B; s. C+ E% w39.The condition or cost of an item as it is purchased from the supplier is called:$ {, l7 I. b! G: a$ } J; j
从供应商采购的物品的品质或成本叫什么
' Y3 }, v# `8 `6 sA:As-purchased cost 购买的费用7 o v# O6 e* e! p" b% S' ~
! D5 N$ |. H) D- {5 H% c# p% \40.The amount of stock necessary to cover operating needs between deliveries is known as:* `) t: v/ P. J. |7 o
在新货到来之前用于日常所求的必要库存量叫什么
. F8 S1 _. C: [A:Parstock 基本日常最低库存$ R; Z# D) w5 z( S4 n2 _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
# _! f+ q, D0 x. L下面那个缩写是用来表明正常库存流程?
2 z2 {) u7 {% S: e* K/ GA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" U. _* o/ A: J& ~7 X$ H
下面的那把刀是用来打开蔬菜吗?
6 S( X* d0 A* |( M9 k3 I* @. vA:Bird's beak knife 鸟嘴刀
; h8 H. g; Y% f+ i7 T- _! P K Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, a1 r- A+ m% m
9 Q3 V, U. P4 c/ ?5 O: Z, y43.What is an instant-read thermometer best used for?1 ?( [! m: K' v+ K3 j& T9 [0 f0 k
即时读温度计最好用于那方面?4 ~$ z5 t/ K+ ]0 H/ `, z( S
A:Checking the internal temperature of a roast 检查被考物品的内部温度' M/ Q9 m, G, s
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 r, J: {0 D: T! R" a
下列哪些金属材料受热均匀,通常用在铁板而且非常重' }) F/ a6 E3 s" c* j, `3 y; W
A:Cast iron 铸铁
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; @5 x* h; J% V8 R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 s& s$ }- T5 p: O. ^. P哪件装备下面有一个可移动的碗和一个S形叶片?
* [3 f# r- j* w( OA:Food processor 食品加工机" L8 E; O& H. m( k$ G+ Q' H+ z
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?
2 }. X5 z; O ]# @& w下列哪项不是用刀的安全规则?; @6 G. J/ o ^* O9 B N2 E; w7 |6 J" K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, U3 m$ ~0 h# f1 t. c9 G1 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& }, U7 T4 R- U' k6 P, y9 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& c# W) x0 o4 x
A:RondellES
( f3 V4 e7 r4 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ L* j7 m; |1 @9 `, {& b48.Which of the following is a diced cut used to garnish soups?6 M0 H7 A; H; I/ R4 k: w. r
下列哪项是切成小方块用于汤的装饰?- T+ E1 n: M: u2 W2 g3 X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! l9 K( d' z( S2 G, ^/ x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 D* j0 b9 ?/ y8 M! m' 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!!——8 O# E4 \; K# E/ ~5 N
A:Gaufrette
6 l: p9 Y# `" o8 Q; |" K5 othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! U: `7 G; c6 y+ Y9 z- Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% ?+ q8 n% K7 [; M4 L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( N+ d* v0 g# \* d3 T; a p+ a" r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 {) j5 { k1 H3 l6 [1 g% n
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)
. \6 E0 j% u& A4 k9 NA:Cilantro 胡荽叶 香菜+ ~ g# e/ Q- w! V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, T8 O4 p8 y8 n9 y7 a60.Allspice is made from:) ` @ v) L. R: s) c
多香果, 多香果香料是什么* k) n- c3 ~6 C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ J$ O* w- I+ W3 p e/ A- rA:A dried berry 干浆果
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$ t0 }6 \( r: w( Z4 r61.Which of the following are used to make a sachet d'épices?
) j- Q7 y# G- a下列哪些是用来做香包德épices?0 N* U8 U' _/ A' q9 e% ?' s6 w
http://www.sachetcatering.com/' f; S' d/ ]& ^2 X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- z. Y7 z: X) Z/ ]
4 v) m( p- S+ _1 b D( u3 R0 O62.Which of the following condiments are not soy based?
1 Q* E# s- C" o' Y5 ?下列哪项不是酱油调味品的?4 O' V( |. p+ k0 w" X
A:Wasabi 日本辣根4 N" l! C# p" e' w" _# z5 \' \# e1 k
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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:
5 G$ H. ` l, O- h1 M/ 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:7 j$ G e* X' C
A:Pasteurization 巴氏杀菌
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4 E1 D# B9 O1 K. x9 t$ [64.Which of the following steps is not the correct procedure for whipping egg whites?
2 r. q7 c; H4 H: g9 m# ~下列哪个步骤是不是正确的蛋清搅打程序?. T* X+ P- Q. R/ R" T# |) u
A:Allow to rest before use. 允许休息后方可使用。+ b) b* {: S' l5 J e4 h% i
$ V. e, c4 i/ W# @# X1 ?+ D q65.The weight of a large egg is between:一个大鸡蛋重量介于:
) d E/ d" q& {+ FA:56g and 63g 56克和63克+ J+ ]! b) r. I* u8 P
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66.Evaporated milk is a concentrated milk that is produced by removing1 y! h3 ~% j% ?* w
炼乳是一种浓缩牛奶 是去除什么做的/ u1 ^, d& b j g% @
A:60% of the water 60%的水3 y% x) E; J( e6 N; x& K9 b
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67.A method of cooking that transfers heat through a liquid or gas is:- n4 G* U0 U4 p- b6 p
一种烹饪方法,通过转移液体或气体是:; S7 s5 N( Q" W% P+ d# O
A:Convection 对流
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5 ]6 H1 M! t) _+ Y* T4 r68.The cooking of starches is known as 烹调的淀粉被称为
" ]. u$ e% E6 E7 A" F7 ZA:Gelatinization 糊化8 z# [$ F* `. i& z8 m1 R
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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?2 b: ^; s- c2 |: T% J
A:Braising 烤4 \! {2 G5 o/ j: W. Q: D
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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:
+ H: j5 s) c, P7 i* l5 A. hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ Q! x- Z- o$ P$ n
0 q* d p1 \5 t( f/ n: _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
, r: U! }* O( n+ UA:Fumet 原汁# S" [6 d# y3 E7 G
& ~0 x' U$ t; U/ R. ?7 [# y72.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9 T# S7 z; \ o+ \6 Q8 e7 ]- J4 {" ]+ n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 h: h5 G" N1 L# P% P1 u% \( e6 y
, S) p. K8 }, S% w! E73.Which of the following is a principle not used in stock making?. |9 T) o" s F# W$ F4 g
下列哪一项不是用于制造高汤(低汤)的原则?
5 M9 _2 Y" i; ^7 N, NA: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 Y9 A9 v7 ]2 d' i( E5 ZA:Remouillage 法语熬汤
+ A) X7 I2 m! Phttp://www.haibao.cn/blog/post/176242.htm |
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