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26.The chef who is credited with bringing grande cuisine to the forefront is:
C R- X- B% F7 A" [/ T+ m哪位厨师最早带来高水准浮夸的美食
$ U& f- j9 n# _. e7 F) I9 ?" UAAntonin Carême 人名 安东尼·卡罗美- W# v" ~, j* N0 U; C% c
5 L) _- W% ?. e' O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 y. m$ I; \# C0 s7 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 。* V0 K8 C& A& t# {9 w6 ]! A
A:Cast-iron stoves 壁炉
/ Q/ D5 _0 j! `, b) r- dhttp://www.usstove.com/products.php?id=6
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8 B4 \7 z0 B" t% ^* j28.The French term used to describe the roundsman, or swing cook, is:9 @; g% [( N. R! b" ?! q7 I& d3 ^
法国术语,用来描述roundsman,或摇摆厨师是:
; W3 A6 N! g1 h# }4 E. n: |' uA:Tournant 图尔南% S- s- r* W! f# c( {5 P! U4 m
( u0 m. x0 ?& Y8 j! v% \29.Another term for the wine steward is:$ M. z# k N6 t* }
葡萄酒侍酒师的另一个术语是:4 `" d2 ]) l7 ?3 A& K! s' t
A: Sommelier 侍酒师% W( v8 v3 f# Q i! }* k1 R% ?! o
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30.Molds, yeasts and fungi are examples of a:3 g, ?/ D m ?/ W; a( H( F: U; L! o
霉菌,酵母菌和真菌是一个神马例子, I6 R6 |" ~# ?+ r
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 R% ~% V4 s& |1 t. a5 M& P4 n
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 }, s1 N f1 o9 b$ o$ PA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 C7 s8 U: s6 X6 ^& @* A
所有细菌生存需要以下哪些内容:
1 ?4 c4 j; U' [3 \ c) J5 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* ~ {: o3 U2 ~6 _; X
* b! r/ k( d! O2 O! c T) l33.Which of the following correctly represent critical control points in a HACCP system?4 \4 {& |% O" c+ z4 C2 Z3 t5 k# r
以下哪项正确表示了HACCP体系的关键控制点?" e6 X+ D0 A6 T8 b G2 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 ?% x( U; ^" m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- B& E/ E5 c8 H) L7 G; i- K7 ^$ ~34.Which of the following is not an example of a carbohydrate?
3 e* j1 L: Z" p* {下列哪一个不是碳水化合物的例子?+ U3 H% P u2 x% y; B
A:Essential nutrients 必需的营养物质6 b, H. W2 M+ Y0 W7 ^+ O
; k7 P: l) V/ \" j1 ^35.The process by which a liquid fat is made solid is called:
3 G7 k' Y0 a$ P# ]液体脂肪做成固体这个过程叫什么- R. x& R2 h9 _* x
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ J& W, h: P: E下列哪项不是脂肪替代品的一个例子
/ i8 M$ l! \9 iA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, R ]# S+ S- Z加拿大卫生部要求的产品标有“不含脂肪“包括:/ W) s9 M- x2 E3 A3 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. ^3 F, ?9 q2 i1 V7 ]* `' N0 `38.Which of the following is not a problem associated with converting recipes? u) ]# A# L9 Y0 ?: s
下列哪项是不相关联的转换配方问题?" V% [9 u+ {+ v/ z/ }
A:Unit cost 单位成本* o/ J$ @5 j# j
& v0 \) q% M7 V39.The condition or cost of an item as it is purchased from the supplier is called:9 l5 z+ I: t8 d9 G9 l) w
从供应商采购的物品的品质或成本叫什么
8 T+ ^5 W0 c, \7 j2 j) H! v0 B1 EA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 V7 K3 n1 x* y; u6 z% @- P
在新货到来之前用于日常所求的必要库存量叫什么) l7 F9 K+ w5 r5 Y r
A:Parstock 基本日常最低库存5 E2 C& d6 l- B. S4 W: e
; m! r8 ]( C; y2 k7 q4 ^( I( S1 T8 m41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 m m/ Q2 r' e/ U! Q9 M. X4 z下面那个缩写是用来表明正常库存流程?
- e Z9 u! @5 UA:FIFO=FIRST IN FIRST OUT 先进先出
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$ V7 F9 v- ?2 a3 L7 A42.Which of the following knives is used to turn vegetables?
' p1 w. G9 X# N6 D下面的那把刀是用来打开蔬菜吗?: L8 }6 p; O3 r4 k7 y
A:Bird's beak knife 鸟嘴刀/ Z/ w# v: c9 g, ~* ^, R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- h* D) M' K7 K4 X) D B3 ^
5 B. H- |# I7 N" Z8 J1 j; m6 V5 F6 I43.What is an instant-read thermometer best used for?
/ T7 Z) w+ i1 V I8 Q+ [$ P4 W即时读温度计最好用于那方面?
% `8 l! n2 N% b+ i v5 L: NA:Checking the internal temperature of a roast 检查被考物品的内部温度
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) P4 Q6 N2 i! w4 a1 I2 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 S* |8 f/ ?1 N/ `0 P: x3 y: r0 ^7 a下列哪些金属材料受热均匀,通常用在铁板而且非常重$ o( k9 Q/ i4 X8 z Q
A:Cast iron 铸铁' Y1 i1 c; O0 ~8 E3 V/ e& t3 [
/ J# y* U( t& l( d; l4 O9 Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! D' B6 z% Y2 d2 `- n哪件装备下面有一个可移动的碗和一个S形叶片?8 j9 j) _. j+ Q3 L/ R: b
A:Food processor 食品加工机7 N" o7 X* G0 l4 R1 @# a" U
http://www.google.com.hk/search? ... iw=1263&bih=572! A F4 r1 I: w9 O: I
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46.Which of the following is not a rule for knife safety?
2 ]) N% J/ b: t9 T+ I% s. u/ q7 j下列哪项不是用刀的安全规则?
/ N! K Q' `; d0 R% g0 B" sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# t. j- u% g5 H2 W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* P, w( y v9 W9 s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 A r( P* ]0 R+ g: O; ]8 P
A:RondellES 3 ?& n+ _1 ^1 u) I* z! ~, ?) j; O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& Q. ^% Q3 l2 }' e- Y48.Which of the following is a diced cut used to garnish soups?. V- J U, g, `# o- p0 J& `
下列哪项是切成小方块用于汤的装饰?# I2 o) U/ w% L' i7 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, W; r! t- z5 N, a! G" C5 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' `6 ~, X5 ?% O b" [3 w) \/ w1 P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!!——. r: s: v% h: m8 X
A:Gaufrette + W3 _4 `0 x" p( X* e8 _9 \. l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 T1 @ g' c% i4 U, x3 P7 z. |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 i' d" q' {' {9 _ _) l. ]) i! ^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? O5 \; x/ f# d s5 p1 t/ R
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 E3 S/ `) ^0 C* ]: E
A:Cilantro 胡荽叶 香菜2 V' {8 R u+ M; o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
. v- f. o, e, U: S$ } 多香果, 多香果香料是什么
4 ]8 I& i. p6 u2 p9 D) V: phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ _% _' ?/ @4 @$ x+ G* ~. ]* E0 W; \
A:A dried berry 干浆果
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' H2 k0 x: N) q+ E6 M2 M61.Which of the following are used to make a sachet d'épices?0 Z( @" g+ r" G' E
下列哪些是用来做香包德épices?% e; M2 Q. }) u, z0 p2 [
http://www.sachetcatering.com/6 x8 f/ s1 i5 e. B% C% R2 V# B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 Q$ M( Y5 `2 j$ S8 S( Q3 f
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62.Which of the following condiments are not soy based?
, l) a* p8 }. K- w下列哪项不是酱油调味品的?
, k" `, D1 J: k% V+ f4 gA:Wasabi 日本辣根
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" Z) l0 G, o( a0 G0 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. A) p3 m2 F) I# v
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:- S9 A$ D9 m" N
A:Pasteurization 巴氏杀菌
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8 U f- `( L1 y. t64.Which of the following steps is not the correct procedure for whipping egg whites?9 K; J! F- Y# H; F
下列哪个步骤是不是正确的蛋清搅打程序?
. h" M8 n9 q) A/ {/ [9 xA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" S- [+ W% N! |) r1 jA:56g and 63g 56克和63克$ j1 J* J8 X% [) l& C4 Z" d) f
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66.Evaporated milk is a concentrated milk that is produced by removing
$ U2 J8 t; r, @4 l3 \, ~$ ]( Q炼乳是一种浓缩牛奶 是去除什么做的) U0 ^1 A2 H C l2 ~6 V
A:60% of the water 60%的水
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6 i. R3 [* N5 Q0 ~- E9 K! }5 k& V67.A method of cooking that transfers heat through a liquid or gas is:
8 Z7 Z: o: a5 g一种烹饪方法,通过转移液体或气体是:
4 ?( y9 K! |. X* I3 CA:Convection 对流
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9 I* @" A/ g) j' T' M68.The cooking of starches is known as 烹调的淀粉被称为5 C4 ]( |" B: K1 l0 q
A:Gelatinization 糊化
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- i4 Z! W3 T5 ~6 z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( t$ B9 u/ A, L. {0 [) w5 r
A:Braising 烤% w: |7 Y: \& p: z2 H# @# h; U4 ^
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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 d s3 Z- }! ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 A. G' U1 Z' l% i3 J% K71.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 W: w5 \8 ^: {A:Fumet 原汁
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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 y* n, y9 C, o* e3 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 M ]- D6 |2 C
B* H4 r) e+ Q5 y8 X73.Which of the following is a principle not used in stock making?
. d$ l$ \+ s# Q3 E下列哪一项不是用于制造高汤(低汤)的原则?& [5 R I8 }3 J( \
A:Start the stock in hot water.开始在热水中操作
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+ x! A4 [6 m& c h74.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
1 b9 P0 U2 R2 Z+ ^A:Remouillage 法语熬汤
: b/ k, [+ c% Dhttp://www.haibao.cn/blog/post/176242.htm |
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