鲜花( 33) 鸡蛋( 0)
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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 K& x! H% |5 ?哪位厨师最早带来高水准浮夸的美食
- K% c% z% }+ J; T/ D! RAAntonin Carême 人名 安东尼·卡罗美+ O* `( r9 K% I, j6 ^
1 H3 g6 ~# q) S) y0 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ X( e& s0 j% E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 }2 J6 q0 k" e Q p8 T
A:Cast-iron stoves 壁炉
. M: W/ G- ]6 @% p7 h% K; [& lhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:- H% q. x( f4 |3 @. H3 v0 r
法国术语,用来描述roundsman,或摇摆厨师是:
& w0 [9 n+ C0 P; l# VA:Tournant 图尔南
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29.Another term for the wine steward is:
6 a1 j* X @' s% Z葡萄酒侍酒师的另一个术语是:( Y p8 x0 Q1 \, R
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
# `( ]3 F& Z* n9 n霉菌,酵母菌和真菌是一个神马例子# W; O# a. c: P! M4 p* @
A:Biological hazard 生物危害: E8 ?+ C# ]! r
2 Y0 J3 u$ r" O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 O; I* R; m) K# M9 ~, s
根据加拿大食品检验局,食品的危险温度区在多少之间:2 }! D) Z* ^* E- M2 J: s
A:40° and 140°F (4–60°C) 4-60度2 _8 W2 `; h7 m
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32.All bacteria need the following for survival:% y5 z2 y$ A9 t) ]7 i/ ~/ e2 ?
所有细菌生存需要以下哪些内容:
( s! r( T6 i9 f, l1 iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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l1 E& J1 x+ t9 B* ~' T$ | ~33.Which of the following correctly represent critical control points in a HACCP system?- U. l9 e8 s# u. e3 T$ R9 ]. s
以下哪项正确表示了HACCP体系的关键控制点?
% |! R( m% R: }, ?- y8 lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 k, V9 V" I! b7 b& i7 a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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[+ N, O2 P+ e5 D% h9 B34.Which of the following is not an example of a carbohydrate?
1 w2 K: Y$ a8 u; n7 ]( X* q下列哪一个不是碳水化合物的例子?% O+ v" I% J5 t
A:Essential nutrients 必需的营养物质
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9 V& q, x K5 c: r# y/ z7 D35.The process by which a liquid fat is made solid is called:- ~) V/ u' H: Q w: l
液体脂肪做成固体这个过程叫什么9 |1 P( F) B' q2 V5 c; P
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 E3 u" B, u$ A1 }- Z- i
下列哪项不是脂肪替代品的一个例子
m: j& j& L; m# h, pA:Acesulfame K 安赛蜜K表! ]9 o: W8 N6 W9 C c+ `
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37.Health Canada requires that a product labelled "fat free" contain:
0 T$ ~# Q+ W1 ~0 l/ m3 p( m加拿大卫生部要求的产品标有“不含脂肪“包括:% v4 W4 b0 P$ _5 B2 D3 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; E {) {/ B9 w1 R7 ~" ~# _. A1 M8 A4 Z
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38.Which of the following is not a problem associated with converting recipes?
x9 V# _' a! P. P6 n下列哪项是不相关联的转换配方问题?
$ e' ~% o$ `) |/ A9 sA:Unit cost 单位成本3 C4 p, f1 z: W: q8 P
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 Y* i/ w/ ^: }; X从供应商采购的物品的品质或成本叫什么
( B4 x: K* G# O, h. U1 bA:As-purchased cost 购买的费用2 x# c3 O y4 A6 R6 i
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. D3 D" {9 `0 Z- A在新货到来之前用于日常所求的必要库存量叫什么6 w) ~6 v4 t3 @- O2 s Z
A: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?2 o7 ]; w( z" Q; b! n8 L
下面那个缩写是用来表明正常库存流程?& e7 ~8 r* i) ]" v0 ], O+ `6 M' `
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 X' @7 }8 j( z. B$ Z! }+ W42.Which of the following knives is used to turn vegetables?
3 }) {7 _2 [- j# F6 C! v下面的那把刀是用来打开蔬菜吗?
3 M( ?5 l: H/ n [1 h# tA:Bird's beak knife 鸟嘴刀
m, g5 ?* O$ K3 f4 z/ p" R" ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 o) q* a0 U# Y& F
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43.What is an instant-read thermometer best used for?5 }: H& ]2 ~& J+ Z! E
即时读温度计最好用于那方面?" e: i; A m3 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& r5 C- b9 n- y) `, z5 M+ w$ k8 z5 T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 E3 E# o" i7 l- M! Y& d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, x4 [) l- o/ I0 h' g' U2 l. s# kA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' b' \4 o! O8 ], I' j6 C哪件装备下面有一个可移动的碗和一个S形叶片?# y7 |0 i5 K0 l, l1 o; Z+ d* c0 K9 f
A:Food processor 食品加工机
7 j: w. O* g" \# |http://www.google.com.hk/search? ... iw=1263&bih=572$ L! D! S! n# J7 P0 u3 w( N
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46.Which of the following is not a rule for knife safety?9 R# q( r" x$ L5 S4 I1 e$ l
下列哪项不是用刀的安全规则?. ~$ ~: ?* Y0 t3 f0 A9 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ I# `; u& O* q# P9 v
p& t& u& C' N- `' }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% ]3 H) X9 r, {; Y+ M; `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 q! w6 i' D( u) |! tA:RondellES
, @1 g u# m% ^; yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' X( q* e* w J1 j( _48.Which of the following is a diced cut used to garnish soups?* b }, B5 T3 O7 `7 S1 I; P
下列哪项是切成小方块用于汤的装饰?& ^: t0 Z m) ~3 }( d7 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" E4 S& m k1 ^6 k& ~/ o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? `* s3 y% e& |) [2 F
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!!——
7 r! J- |5 L4 h! o) S, p# v, n0 {A:Gaufrette ) U# @" ?1 e4 A9 ]9 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 V. y9 ]% Z3 Y6 m; k5 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. {6 s3 i8 W% i/ e8 K8 P& Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 o; y% i3 ~ ^, y" g2 O0 a
$ C2 h- N- Y6 C& ^0 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- l T/ S* B7 o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)
% N, \" ^# e7 _' X E2 @% L2 }A:Cilantro 胡荽叶 香菜8 D! O7 k6 k5 f1 C8 y8 R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ Y6 b6 q6 Y+ }4 w# ~% Z( j5 I
多香果, 多香果香料是什么
+ w( ?8 f" U- Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; p/ ]1 U( N2 R7 T6 A
A:A dried berry 干浆果
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h A$ }+ X, r6 D9 r1 V L; [61.Which of the following are used to make a sachet d'épices?/ K# b# ` b! Z
下列哪些是用来做香包德épices?- l: @# L/ Y) E/ i4 ^8 ?/ D
http://www.sachetcatering.com/
' r2 E! ?& T" e2 FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 q' L9 R# Z6 H
. }& u" B1 V; h: h. ^# c62.Which of the following condiments are not soy based?' f3 a0 Q# F, z9 Q* K! _( E; t; l
下列哪项不是酱油调味品的?
4 o0 Y. a) e5 U, OA: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:7 j4 L4 |' \& a {/ s. g2 B: s7 |
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:& s/ E$ x/ W* Y
A:Pasteurization 巴氏杀菌* O3 V8 z6 k6 C3 Y! H
' Y) F! x; x( T V0 B64.Which of the following steps is not the correct procedure for whipping egg whites?: Y0 `, j" e: D# g
下列哪个步骤是不是正确的蛋清搅打程序?, T, _+ T' _3 _3 `: v
A:Allow to rest before use. 允许休息后方可使用。
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7 q( t, Q# v+ w, d65.The weight of a large egg is between:一个大鸡蛋重量介于:- r& p' y) _" g
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing, H$ q' H1 S# w5 }( o
炼乳是一种浓缩牛奶 是去除什么做的
0 Q* M. K& `4 Z* i2 V/ ]0 s6 y4 TA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
5 ~; I. _& p" q1 Z! x r一种烹饪方法,通过转移液体或气体是:' K5 b. K$ L( ^ |" l
A:Convection 对流
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9 u5 e: ]1 f; Z. C t8 N3 w" T68.The cooking of starches is known as 烹调的淀粉被称为: b8 Z& q# j- [$ a. e1 V9 k- i) ]2 Z) j
A:Gelatinization 糊化2 L, T4 b8 t# e6 ^' O* O
1 C8 r! v) [/ C; _+ C3 _5 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* e9 j4 r! R3 @0 ~
A: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:
% n p8 _6 o' y- ?+ }1 f! wA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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' n* ^: Y) ], x) g7 T0 {" ? d" U
A:Fumet 原汁
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, G0 g" F* N |6 M+ D72.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
$ R4 g$ p9 y/ P, v7 p8 n. t& Z' ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 }- P; n( {1 Z) F! ?73.Which of the following is a principle not used in stock making?
9 {6 H" o+ Z1 U下列哪一项不是用于制造高汤(低汤)的原则?
& t7 P6 G8 q4 n3 e6 D z& VA: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 J3 W. p6 f) ^
A:Remouillage 法语熬汤
) s* H- Z' U; V5 Y1 j. [) m' Qhttp://www.haibao.cn/blog/post/176242.htm |
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