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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:
: `+ S. j1 k9 w: m' K6 N) P$ d哪位厨师最早带来高水准浮夸的美食8 A0 s: Z2 H. [
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:
4 O7 U5 d/ P4 ]! G! 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 。
+ |* N" v# x3 |/ u4 j- ^. S! j' `" v SA:Cast-iron stoves 壁炉
% N: R. w5 @3 c* e1 h2 q0 thttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- Z# o& \# L" |7 b( e法国术语,用来描述roundsman,或摇摆厨师是:9 P5 P- K% i5 ^
A:Tournant 图尔南
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4 x: q9 y+ Y7 _29.Another term for the wine steward is:
& f% \* z. ?. t |+ ^$ y! N |葡萄酒侍酒师的另一个术语是:
; A# v% g& {$ I- w& e7 {/ fA: Sommelier 侍酒师9 c/ h* K4 Z. t/ Y% T, N
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30.Molds, yeasts and fungi are examples of a:; S7 @, [" X8 |4 @
霉菌,酵母菌和真菌是一个神马例子
P4 A( t# `, i/ xA:Biological hazard 生物危害
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/ H& W; U8 \; \1 v. }% T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 \& y) q) @$ s" q/ C
根据加拿大食品检验局,食品的危险温度区在多少之间:3 X$ h- ~0 M' w% `8 h* Z0 Y
A:40° and 140°F (4–60°C) 4-60度
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& w p% ^7 [8 _, _ {% e32.All bacteria need the following for survival:/ e8 p, W/ d+ P1 x4 f
所有细菌生存需要以下哪些内容:
3 R) |' V$ \8 i9 K, iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 M+ c' K0 a" \7 W9 f% v! a33.Which of the following correctly represent critical control points in a HACCP system?/ z$ c* {- i1 D" g f- {
以下哪项正确表示了HACCP体系的关键控制点?0 d3 j; f: A8 R- G( H7 C \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) P' Y1 ?# Q# q# ? O( |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ { B1 o1 E; A& T9 d; E34.Which of the following is not an example of a carbohydrate?( c7 B! D( C3 m
下列哪一个不是碳水化合物的例子?
! w( X2 _0 S; N0 v; sA:Essential nutrients 必需的营养物质/ J1 ~- W/ j V+ Q! I6 e& V
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35.The process by which a liquid fat is made solid is called:- k, t8 M& ` m% m+ @" r9 K
液体脂肪做成固体这个过程叫什么3 ?4 @2 ] ?, @. k9 b
A:Hydrogenation 氢化
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1 x4 p. D+ W8 y9 ]0 P36.Which of the following is not an example of a fat substitute? h3 @3 d! `, I6 V4 u9 G" M
下列哪项不是脂肪替代品的一个例子
, c; l4 J( N/ M9 {- ?A:Acesulfame K 安赛蜜K表
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& G% _/ x- \+ i3 D37.Health Canada requires that a product labelled "fat free" contain:
* x8 U) W& |; P- W5 d. E0 @+ l加拿大卫生部要求的产品标有“不含脂肪“包括:) c% f0 W5 h; Q2 E; t w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 ]& n1 Z( N- m, U0 e5 ]5 J
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38.Which of the following is not a problem associated with converting recipes?% E% h8 o( c1 O* J
下列哪项是不相关联的转换配方问题?
" {& Y7 P+ h# B7 }, @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:
- G* E" e U" v; z从供应商采购的物品的品质或成本叫什么( k& ?- _+ c; e5 k9 ~! v
A:As-purchased cost 购买的费用3 p3 }; h6 U8 ? R. J4 B9 K
1 ~* i( q- R u/ Z1 f5 \8 {$ s40.The amount of stock necessary to cover operating needs between deliveries is known as:4 T- T! v( r# f' a4 S; G
在新货到来之前用于日常所求的必要库存量叫什么( W$ y. h- e8 n9 s9 s0 k
A:Parstock 基本日常最低库存7 Q5 c8 Y6 P2 y3 l5 p8 T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 L" B- n5 H- S% N- e, y4 K- j下面那个缩写是用来表明正常库存流程?+ r- G7 J& x3 C& R
A:FIFO=FIRST IN FIRST OUT 先进先出# J$ w" `+ o0 X! r* l: l
+ _1 x3 K) O |42.Which of the following knives is used to turn vegetables?
1 I3 J- X4 m' f3 n7 f& |9 b下面的那把刀是用来打开蔬菜吗?6 ~0 D/ R8 Z. M: g" f. Q0 B7 g
A:Bird's beak knife 鸟嘴刀8 Z" ]+ [5 Y V$ v3 F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" d9 x* O) L4 t8 p43.What is an instant-read thermometer best used for?
: ~7 q$ V N4 X& _# ], K3 X即时读温度计最好用于那方面?
6 T/ a" c7 p/ l" ~" |A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# G. j3 W# r, k2 }; d0 P1 ~5 x5 B+ t下列哪些金属材料受热均匀,通常用在铁板而且非常重2 O, w, U. _) E6 o; x8 @8 e
A:Cast iron 铸铁, G! U3 T) j. z% u$ a4 B8 x
) t! |9 h- e# k- N* _8 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( ]% Y& k. q" M0 A+ ^哪件装备下面有一个可移动的碗和一个S形叶片?; r" V0 t/ i. @
A:Food processor 食品加工机
9 D, J( I; E! ~4 {( Whttp://www.google.com.hk/search? ... iw=1263&bih=572% S) Q+ x4 T' q+ i
, d' }; P; H9 i* y. n+ ]46.Which of the following is not a rule for knife safety?
2 j- [ r+ L) V下列哪项不是用刀的安全规则?
9 I/ [& [& i( ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! f) c2 F. e+ K
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& P: C. u/ r5 @5 y2 \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# p9 X% X* e e3 dA:RondellES
5 D, e0 n" a8 m2 P0 p) yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 v0 \7 _* w0 P4 ]# ~4 S( y7 R48.Which of the following is a diced cut used to garnish soups?
; P* b6 c: L: T! }" P; M下列哪项是切成小方块用于汤的装饰?. ^8 H# O( f3 j7 k* z1 k8 s5 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 i4 _! [; u0 i! N, E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- Y. Y1 W$ x4 y5 j; l* c
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!!——
" c: e4 j- I( Z. CA:Gaufrette + ~& F& S- m. P. D* p+ w4 C( ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* f8 z' H( [* L1 N5 n% P$ U4 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 w5 t* ]( V$ a* U2 _( c8 C. NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 {; S6 h0 r6 S- h' C$ K0 R# ] K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 p. K- ?( x, D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)
2 z. L$ @3 v; O& DA:Cilantro 胡荽叶 香菜
" j7 k5 [4 R, j0 h. dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx @2 n* O8 M+ W9 C' a4 d
2 Z9 F @* m# `60.Allspice is made from:% w4 u4 \" e& W7 U, f
多香果, 多香果香料是什么) E+ J1 P7 H- s7 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 j9 G' @4 t8 r" n1 A( D
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
4 i5 p& V- f0 `! n; a j3 d下列哪些是用来做香包德épices?9 ^3 Y+ H; D F; H2 ~- c5 c* k' W
http://www.sachetcatering.com/; B: c5 D" u. N2 H
A: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?$ i- B2 v3 W, F& ?( k9 o2 u
下列哪项不是酱油调味品的?2 ~5 `# {8 t8 L& s& N- W& A! e
A:Wasabi 日本辣根6 |( f- m2 f" m; f1 u& v# ~& l. z
7 f: o0 O2 [7 C' g5 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- b5 G% z, |" r4 c+ Y2 a+ ]5 M$ X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:
- k {" e. X; h6 `' ZA:Pasteurization 巴氏杀菌
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' y) M" |9 P3 k6 ~64.Which of the following steps is not the correct procedure for whipping egg whites?
, H' Q0 [! k" `+ }- u* H下列哪个步骤是不是正确的蛋清搅打程序?
* i0 P$ u0 Z L$ [A:Allow to rest before use. 允许休息后方可使用。 t4 F5 C: m1 f7 s( o/ x3 a+ y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
: ~" {2 N* y9 E. W0 MA:56g and 63g 56克和63克 G6 v# O( k4 ]1 p3 E
$ [+ @# g) ^9 [. n66.Evaporated milk is a concentrated milk that is produced by removing1 f; \0 a3 d5 ]; C! o8 C, i- p
炼乳是一种浓缩牛奶 是去除什么做的- P7 H. _/ ]8 U
A:60% of the water 60%的水: X! {6 u' ^7 \% L+ R) P1 U2 L1 e
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67.A method of cooking that transfers heat through a liquid or gas is:0 E% d: S9 \; l! T+ }
一种烹饪方法,通过转移液体或气体是:
9 D: V$ l5 A f4 q# AA:Convection 对流( i3 p& j+ m) I# w8 x+ q
- e5 T, O- _$ O( c8 T68.The cooking of starches is known as 烹调的淀粉被称为4 a5 m9 u( U4 ~
A:Gelatinization 糊化$ g* J* c3 e0 L! }2 v
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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?
0 Y1 P6 l' e4 T' wA:Braising 烤
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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:
% b; K, `( L e& B' EA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ J- ~6 Q# X+ d, J5 f" t" S
! K: x, f) B3 X& ?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( Z- r* o5 A" S- N
A:Fumet 原汁6 V) A5 E) X9 | v; s# s, ^
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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- g- d/ n5 U# a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 z4 m# W+ d; i3 _
& w# ]! C2 V* u! \& W; x% G73.Which of the following is a principle not used in stock making?
& g, \$ _5 j2 q5 Y下列哪一项不是用于制造高汤(低汤)的原则?2 Q9 C( l4 B# l6 f
A:Start the stock in hot water.开始在热水中操作) H; g7 b$ j( \) l
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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# t4 U `+ V! m( T+ h, u- h
A:Remouillage 法语熬汤
* f/ D; ]$ x; Jhttp://www.haibao.cn/blog/post/176242.htm |
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