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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:
8 J! g9 _4 }5 M9 H" V" R5 S. [哪位厨师最早带来高水准浮夸的美食9 j4 s) O% H1 _- O& u
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:2 N! k* M" f+ q2 u' `5 T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 L! f0 ]2 _. g; X% c" gA:Cast-iron stoves 壁炉
, d0 G2 Z; F7 @+ b" l7 @9 G$ Y. nhttp://www.usstove.com/products.php?id=6
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1 I! e( C; S* \. n, h6 }. j! X28.The French term used to describe the roundsman, or swing cook, is:. ~( e" }* c7 }1 a- o7 H& N! ?
法国术语,用来描述roundsman,或摇摆厨师是:
" W" w) x" G2 F* ?. n& E7 ~6 QA:Tournant 图尔南5 J6 c( |5 a) `0 B4 H
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29.Another term for the wine steward is:
* C) }* f; q, g/ m n" g6 X$ |2 T' ]葡萄酒侍酒师的另一个术语是:, H* K9 l, G3 f- g ^' d; ?
A: Sommelier 侍酒师
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* t6 i3 K2 v1 ?1 K! k) |: ~6 V9 d30.Molds, yeasts and fungi are examples of a:
) S: b, ]" v( v2 n8 t" d霉菌,酵母菌和真菌是一个神马例子3 Z# R8 i# M+ Q: {' r
A:Biological hazard 生物危害" [. A& q2 g3 X5 k
~ _: G' m( T( O# ]& Z1 I4 l6 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' A4 f! B% @* z5 O1 e$ K9 x" I根据加拿大食品检验局,食品的危险温度区在多少之间:
; i; O$ k, }* E: }# O6 K: f; ]A:40° and 140°F (4–60°C) 4-60度
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3 v+ c& I( t/ c3 E4 B32.All bacteria need the following for survival:0 R! D$ ?0 b; I( }0 \
所有细菌生存需要以下哪些内容: f; C6 C) g' { k2 ^
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?* e5 Q! x) t: F4 h4 ?# F0 l B* ?, m
以下哪项正确表示了HACCP体系的关键控制点?, |, Y( K* @8 W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) f& L- s) J- m) W$ U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# c$ `% ~$ E8 |/ c
# {1 j% w/ Z9 M: O1 O34.Which of the following is not an example of a carbohydrate?
* Z) n8 _ m4 S" h下列哪一个不是碳水化合物的例子?" _( c) u& s$ F" w0 `
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:& d2 Y$ B9 o2 e) p U! n
液体脂肪做成固体这个过程叫什么4 E a* n; \2 E; w" ?
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
`: ]2 _ d) H( @4 \1 c8 [下列哪项不是脂肪替代品的一个例子( f# Z1 p/ u9 W/ @
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:# ~5 `; m- @- J8 P9 g$ w0 a7 M
加拿大卫生部要求的产品标有“不含脂肪“包括:
- N3 p/ r" t o s6 t6 Y2 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 A; h. z6 M7 {* X. y$ }38.Which of the following is not a problem associated with converting recipes?
( X% M+ p' {/ ^2 P& o下列哪项是不相关联的转换配方问题?& T1 \% b% k, M! U0 U! R" g1 \" K
A:Unit cost 单位成本8 D8 F, y J3 q; y2 j- O9 p
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39.The condition or cost of an item as it is purchased from the supplier is called: p! z- [3 \9 M$ H
从供应商采购的物品的品质或成本叫什么
8 H3 d& A, G' c5 O4 f6 ^A:As-purchased cost 购买的费用# Y( v+ W8 M) B% I3 l
M5 c0 e3 @5 c% q% V2 u1 s" q40.The amount of stock necessary to cover operating needs between deliveries is known as:
. m; d" I2 Q) D2 R( p! v/ D5 T在新货到来之前用于日常所求的必要库存量叫什么
* {; J# s$ S: ?1 r5 g; cA:Parstock 基本日常最低库存6 n3 ^' K+ U* N+ j# ]
: J& m8 S* q( D+ ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ [9 B; E9 S2 [, j$ r% j# U5 f下面那个缩写是用来表明正常库存流程?$ i% j+ V; {& j7 b. |3 K$ Z6 }
A:FIFO=FIRST IN FIRST OUT 先进先出% |5 j8 @# p5 J; A# r
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42.Which of the following knives is used to turn vegetables?
) j6 |& s0 f' _# Y9 x下面的那把刀是用来打开蔬菜吗?
% z) `; T% U# RA:Bird's beak knife 鸟嘴刀 K; R2 [! H) l3 p9 _, g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 O2 `5 R1 g% ~: d+ \# U" Z
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43.What is an instant-read thermometer best used for?
7 t) r& T A" r3 S% }6 M即时读温度计最好用于那方面?
% a/ T, D6 J; _, z& MA:Checking the internal temperature of a roast 检查被考物品的内部温度: `* F% r$ S& L& W" d' I
$ d0 H' |8 @) i' [1 h; i. p2 v v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: E7 m7 g5 ?# ?# g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* W0 S( M/ }+ r9 @+ K$ cA:Cast iron 铸铁
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. a) e5 z! [6 N% \, w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
|0 i7 W6 o) o7 [哪件装备下面有一个可移动的碗和一个S形叶片?; _% z0 H# v' N( |8 O9 }; M
A:Food processor 食品加工机4 M; U5 f% K1 K1 \' r) S b
http://www.google.com.hk/search? ... iw=1263&bih=572
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+ g. O( f- R9 A7 |46.Which of the following is not a rule for knife safety?/ _# R1 |! ?+ P; H4 Q/ q
下列哪项不是用刀的安全规则?4 l" U+ h1 k. m$ j3 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ F6 I: h; r3 S" ^. f% [1 ?4 y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ y r$ ^% ^3 a- g& U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 Z! m8 d- ~& u6 ?5 r$ x' h NA:RondellES
% R) V9 ~1 v" r* g& h" O2 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. t0 c2 }. f4 j- u8 D9 u; _1 N48.Which of the following is a diced cut used to garnish soups?
K* p0 E- Y L! X% b% j下列哪项是切成小方块用于汤的装饰?7 G. t7 K. w! O. V7 |( G7 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( f" b, u* q u! H6 G6 N6 ^, ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ D& X, M" `* I& f8 e+ F! _, n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!!——+ n! c$ [* B7 Z' E$ q& W2 N8 L' v. e
A:Gaufrette
) {( v3 Y8 l0 U2 D7 B* kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 u( w; j% _* F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 K( ?0 b8 M% a6 B6 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 b! P9 M, a% \2 h$ y
0 V& S( g4 R/ W$ {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; B# N+ x' G, L6 \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)
0 f& E( \ `* V) P( AA:Cilantro 胡荽叶 香菜8 h9 B3 L' W2 u# V/ d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
+ _1 Z/ t+ b' T4 n 多香果, 多香果香料是什么4 N+ P& O* X! l2 m, l" l1 E' B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( e" o# E4 u- |$ @/ o# ]: g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ \( ~+ z2 T6 E, r9 n9 t" X, p下列哪些是用来做香包德épices?& |9 X. N2 j3 q( ~8 h" O
http://www.sachetcatering.com/" j7 ], G! C& Q# m& a, A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 s ?8 O. X- n: [- a" j N
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62.Which of the following condiments are not soy based?
2 ?" W% R6 L$ o下列哪项不是酱油调味品的?
) Z( Q0 z% W/ r) S5 M* eA:Wasabi 日本辣根- B0 v. B* B% A7 }- S e
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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:; r- s* S; o1 L2 G, m
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:
+ X R* c$ h9 m8 o+ Q( y* I: P2 U/ JA:Pasteurization 巴氏杀菌+ z5 |* n C: z6 R
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64.Which of the following steps is not the correct procedure for whipping egg whites?! h5 h: Q: e! m; g6 W0 n" |% j
下列哪个步骤是不是正确的蛋清搅打程序?
/ b% \+ i) A3 UA: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:
2 v5 V( ?6 I( `, I/ bA:56g and 63g 56克和63克$ t. G3 P' T$ y4 b8 u6 A& S
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66.Evaporated milk is a concentrated milk that is produced by removing# B" e' `7 v( @
炼乳是一种浓缩牛奶 是去除什么做的
: r* A5 E& U$ `7 V7 h( _5 O# J6 |. eA:60% of the water 60%的水$ U& z1 r$ {) a4 ^# f1 X8 {- K7 |
% c9 c4 T& p: L$ ?5 s67.A method of cooking that transfers heat through a liquid or gas is:
! X, V* c t5 p: S5 Z一种烹饪方法,通过转移液体或气体是:- b7 L( l3 ^# n( W! Y
A:Convection 对流1 R3 g1 o; |; Q( N
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68.The cooking of starches is known as 烹调的淀粉被称为
# x6 Y; x0 {8 m V. Z; @: jA:Gelatinization 糊化# x2 r+ y0 H/ b9 o; I
( N/ D3 e9 J. @4 P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 V4 |+ M' l; k4 V# A2 {/ N
A:Braising 烤
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4 k2 l! F e0 F6 A0 _1 a, N! E7 X70.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:
& v. p$ j0 r; h% w- l, ~8 }* {- GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 y }7 q& z) X3 Q
$ Y& [3 w" Q0 B71.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 T- A! E6 w7 X# B# d6 E) v
A:Fumet 原汁$ z$ I0 U* ^$ D) I8 Q0 ^, I
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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 Q9 q; G$ W) x b# q; B" |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 v& O$ r$ g$ B; ~0 ~/ [73.Which of the following is a principle not used in stock making?. b- S5 q8 d3 t3 l+ t: H
下列哪一项不是用于制造高汤(低汤)的原则?6 g# B" ]- v& G( p. n- J0 t {' ^
A: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
$ G/ A: r8 U. F* d6 jA:Remouillage 法语熬汤 }9 K" ^& m" x3 {# K. ~
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