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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:7 N, D( b" ]# f4 b( r% e) t
哪位厨师最早带来高水准浮夸的美食' O# E. v0 q& b. g
AAntonin Carême 人名 安东尼·卡罗美# T( v q6 `) w! t
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. [* ]8 K& `% s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; }6 {# _% s+ _1 L5 i. D- Y- M# ?A:Cast-iron stoves 壁炉
+ R- a7 {$ `* l% ^, lhttp://www.usstove.com/products.php?id=6) G9 z. Z7 N) j. u- Z) d
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28.The French term used to describe the roundsman, or swing cook, is:
; w; ?4 k5 G0 S1 R% F: i P3 H' @法国术语,用来描述roundsman,或摇摆厨师是:6 ~) A) l* e) F5 {5 ?6 `% h
A:Tournant 图尔南
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2 j3 h8 M, a4 z4 X, y29.Another term for the wine steward is:- B$ F+ c5 p4 M1 L: c4 Q! V
葡萄酒侍酒师的另一个术语是:2 N% y( @, @7 F# S
A: Sommelier 侍酒师
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& y9 v. O& c6 M0 {; V5 k( v# @30.Molds, yeasts and fungi are examples of a:
0 ^ e/ o G5 H/ A3 N霉菌,酵母菌和真菌是一个神马例子% y. t1 E' e' L4 N) ^6 F
A:Biological hazard 生物危害: h6 v% G, G' X# @# ~% |4 E9 i) i9 Q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& R" @# G9 I/ }根据加拿大食品检验局,食品的危险温度区在多少之间:
+ e6 j* s( z% {' o% |0 H' OA:40° and 140°F (4–60°C) 4-60度% b) [ L$ ?; H- y U* Z( J- F
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32.All bacteria need the following for survival:
3 E$ K4 W; d7 L* |4 |3 e. i! n' J所有细菌生存需要以下哪些内容:/ p# Z# R/ U' d" E8 R# G
A: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?
) Q* i$ D0 \& g( L9 V; Y$ n以下哪项正确表示了HACCP体系的关键控制点?. S- T0 @7 r% C5 {8 W3 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 o {1 r; S* e6 }3 ~- X8 R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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* y" D) v# A' _, ^; C$ W# U3 r34.Which of the following is not an example of a carbohydrate?
. g' t1 m! y Z# P$ z下列哪一个不是碳水化合物的例子?
5 I: W) I8 }' G* z0 x* FA:Essential nutrients 必需的营养物质! N( u' J' L/ K6 C: g1 Q: k
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35.The process by which a liquid fat is made solid is called:
) B" s: x! T/ |9 G液体脂肪做成固体这个过程叫什么5 Z7 a* ^% \; ]% O0 Y* O
A:Hydrogenation 氢化
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) K; x: \! t6 A7 C) \8 A36.Which of the following is not an example of a fat substitute?
4 y8 F+ a9 }& n, `" j9 P下列哪项不是脂肪替代品的一个例子0 Q$ _4 D, p' f2 }" ?* L/ D
A:Acesulfame K 安赛蜜K表
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' Y) m' p( P7 f5 Y37.Health Canada requires that a product labelled "fat free" contain:
8 u6 r3 V; v1 ^! ?加拿大卫生部要求的产品标有“不含脂肪“包括:
) ~3 z! g+ c PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 A& e( A$ p3 o$ D: Q; m; E! S38.Which of the following is not a problem associated with converting recipes?
3 u9 y8 \. n& F( o) j* U下列哪项是不相关联的转换配方问题?& P4 M4 ?+ \) p
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:5 R0 }' k; H! h$ X: ` l
从供应商采购的物品的品质或成本叫什么
/ U- J, E, ]9 D' ^5 q0 F! R& yA:As-purchased cost 购买的费用
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4 L- y+ V: b( z( W& ^5 {# m40.The amount of stock necessary to cover operating needs between deliveries is known as:4 M+ b- M% n/ ^
在新货到来之前用于日常所求的必要库存量叫什么& ]5 `; V4 ]2 n) H- }( s# a
A:Parstock 基本日常最低库存1 {, U5 ?& k: z: O4 h9 A! n
6 H; |: q9 L% E; J9 x; O# W& X41.Which of the following abbreviations is used to describe the proper rotation of stock?; V6 B; r. }0 T6 a! V
下面那个缩写是用来表明正常库存流程?
) [' S, i" t$ I& j* }" k0 K+ T; B+ OA:FIFO=FIRST IN FIRST OUT 先进先出: i. \3 |# x7 S8 C s% F
5 f7 V, B& J3 v# y/ I n42.Which of the following knives is used to turn vegetables?
8 [) s* Z/ q: T, y# w: C下面的那把刀是用来打开蔬菜吗?' d* \6 t: \* K; [; a, H9 e
A:Bird's beak knife 鸟嘴刀5 D$ m( y4 s2 B+ s" n, S- z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 }8 R( v# I: h. N
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43.What is an instant-read thermometer best used for?
8 k/ X: o& N2 l5 C/ @即时读温度计最好用于那方面?
' Z, G0 j5 q. O% J S7 I; f' |) OA:Checking the internal temperature of a roast 检查被考物品的内部温度; |% s& d: M' b
! d% B. \7 r; W7 t4 e) A/ B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) A0 Y5 d. f) ?5 a# m. c2 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( ~3 w1 K( O# n# AA:Cast iron 铸铁
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) L3 e0 C* K7 M B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 A0 y4 E( z/ N哪件装备下面有一个可移动的碗和一个S形叶片?) s' a4 }2 h- ?: O6 |% g
A:Food processor 食品加工机
/ b- X5 x" i5 Ihttp://www.google.com.hk/search? ... iw=1263&bih=5726 [1 P7 \5 X5 r ~
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46.Which of the following is not a rule for knife safety?8 V( Y% F+ U& Z& ?& T
下列哪项不是用刀的安全规则?' e& B3 w/ g3 x, {7 \. G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" W. p2 [; J% g# C4 |# Q8 q8 E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 I4 `; G' i) Z) ]4 X8 o, |* _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' D) [$ n8 Q/ v% f. _A:RondellES
2 P# [% s* Z, p8 V1 b" Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
K0 B. z; O. G7 O! \下列哪项是切成小方块用于汤的装饰?
$ K: f; q4 o6 U; ^9 f0 f* V- AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, R, I% `/ L$ H" m# t+ O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# p2 U. w% m- X+ s* \0 Z/ y" K9 `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!!——( k/ O( Q; m; `" c* e5 t
A:Gaufrette + J/ i# R) o& `: ~/ T, E& f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# C' w; R* y1 b5 Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ t7 v8 H; R& p6 J& JGaufrette :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?" N9 {+ s$ w- @& y6 ] A" E! a
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)# @! S* ?- E5 K4 \; |+ r% z$ |
A:Cilantro 胡荽叶 香菜3 i6 U0 L& r3 |0 N- m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ j! W/ W4 J2 f3 g
多香果, 多香果香料是什么
# U+ D3 N9 ~2 I4 k8 k- _6 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 Q+ y0 w1 B H- f6 N& A
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& \& a2 j% H5 C下列哪些是用来做香包德épices?
$ V& R9 H# k9 B' W+ n1 xhttp://www.sachetcatering.com/
+ c1 Z6 ], X6 }7 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
' x6 w- E5 H; }6 f+ e& s下列哪项不是酱油调味品的?
, l! S2 d5 `6 D' P/ xA: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:+ \! ^# N5 L' [9 [$ ] L1 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:& d0 }2 f* \5 p# g) ?
A:Pasteurization 巴氏杀菌, b3 b/ b f4 Q
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& O ]6 ?/ x; H: F; W下列哪个步骤是不是正确的蛋清搅打程序?
3 c% z* {# ?: u, t; oA:Allow to rest before use. 允许休息后方可使用。
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' O( C/ C% K" G$ R' C* c, }2 O) L65.The weight of a large egg is between:一个大鸡蛋重量介于:
) I, n N- u [ z( Q$ PA:56g and 63g 56克和63克
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0 K& P3 r: _8 M0 j66.Evaporated milk is a concentrated milk that is produced by removing5 B0 a& n* \% f' A* F
炼乳是一种浓缩牛奶 是去除什么做的
& w7 c6 \0 |; }A:60% of the water 60%的水% R6 g! \- f( L8 A
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67.A method of cooking that transfers heat through a liquid or gas is:, h/ n" r0 R" U( ?" G
一种烹饪方法,通过转移液体或气体是:
/ E! r' K. `/ A# | \8 \A:Convection 对流$ u+ w! q3 u q8 y& k
. p0 v4 @8 K4 ?; s. n68.The cooking of starches is known as 烹调的淀粉被称为
( |% B# Z. v4 x$ yA: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?+ D) Z/ ?' {; K- x$ m1 D) Y' X
A:Braising 烤7 t; H, Y) |, o* w6 r
& D0 L+ ]6 v1 s/ E# m% h8 O- ~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:
! l4 E4 H( r! hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 `6 c- d1 h2 |" L
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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
/ ?: A! E% ^/ ~4 D+ U7 AA:Fumet 原汁/ k4 @8 k, O/ b3 \4 }
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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5 A# R- @" y5 _* ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) p! z, Z' @3 V' O5 |4 c7 A6 r
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73.Which of the following is a principle not used in stock making?8 H$ s; b4 G& _6 L' m& W3 B8 Y
下列哪一项不是用于制造高汤(低汤)的原则?- {. g4 m5 f, v/ ?1 T+ k8 \" t- b; i/ J
A:Start the stock in hot water.开始在热水中操作' h, M- }+ f( T
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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$ G$ q1 Q) ]9 U7 N c" C) D
A:Remouillage 法语熬汤 D, G% [% y* M8 [3 x* s/ j( j
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