 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:
0 [/ W* G, I" x! t哪位厨师最早带来高水准浮夸的美食
9 t' Z% V% ^& K0 p+ J8 A0 OAAntonin Carême 人名 安东尼·卡罗美
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% N+ H6 J& N3 i+ X* j0 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% ^4 f. o% ~0 m# A i* I) n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 D2 F( I! R7 u3 @5 L2 [+ j
A:Cast-iron stoves 壁炉
7 c. p+ d8 @; ^1 B3 t" thttp://www.usstove.com/products.php?id=61 {- [# e9 W u7 `( ~4 d
( N- ?% o4 K! U28.The French term used to describe the roundsman, or swing cook, is:
! t' z8 _- V! B+ M( ?) i9 F: _法国术语,用来描述roundsman,或摇摆厨师是:
7 N) ^, \: p) t3 \A:Tournant 图尔南& ?; Y1 [5 H# \ ?: D* V
0 P, Z6 x0 E6 z/ I29.Another term for the wine steward is:
% f+ R& h/ s) B! w1 m8 J葡萄酒侍酒师的另一个术语是:+ V; q7 Y$ R4 [/ O' [ k
A: Sommelier 侍酒师
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5 `" f: ]) a( U30.Molds, yeasts and fungi are examples of a:* K4 s) i2 Z, N) S. u! P/ y& W
霉菌,酵母菌和真菌是一个神马例子1 U4 ?2 c; w8 `- O2 d( e1 i
A:Biological hazard 生物危害. X( \9 ^6 K( A/ l) I& ` m& t+ N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 N8 b# z& d0 I4 F/ i E' O根据加拿大食品检验局,食品的危险温度区在多少之间:
; l% x* d2 G2 q9 [A:40° and 140°F (4–60°C) 4-60度( Q/ u2 A' J6 j5 Y( R
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32.All bacteria need the following for survival:
' I$ d% D7 a+ ?+ c5 W所有细菌生存需要以下哪些内容:
4 T; |6 H- B; g5 t9 |3 p, _A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! S( d' G, ?+ c8 d# @
, q; Y( f: z; `/ v$ G4 G4 M33.Which of the following correctly represent critical control points in a HACCP system?6 P, ]1 l( A/ A: y
以下哪项正确表示了HACCP体系的关键控制点?5 C' \3 f! [1 s4 Q# E: V6 Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating l. g1 N; _* I+ N" `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?5 E# J9 Q2 \1 o2 p* ^
下列哪一个不是碳水化合物的例子?& P; ~* d# M& H& B
A:Essential nutrients 必需的营养物质! ]* V+ V4 Q: f4 }0 r/ d2 O
2 ]* Q9 T, r/ Y A35.The process by which a liquid fat is made solid is called:
4 _( [: f/ g9 q液体脂肪做成固体这个过程叫什么
# B/ Q' T! [& |. zA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?/ m$ k/ T c4 P+ Q8 A
下列哪项不是脂肪替代品的一个例子
# X3 `1 v4 L; m( gA:Acesulfame K 安赛蜜K表1 N* P; O" e: W+ D# S: `
2 W7 Y# u- O) |& m' P37.Health Canada requires that a product labelled "fat free" contain:/ O# y' a; m( e0 p8 [
加拿大卫生部要求的产品标有“不含脂肪“包括:8 ]" V/ N6 g; f2 C$ G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- _' k1 o# S/ Q
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38.Which of the following is not a problem associated with converting recipes?" q/ ~5 j0 M5 X" P7 v0 ^7 |' p
下列哪项是不相关联的转换配方问题?( X, u6 R* o; ?
A:Unit cost 单位成本3 C0 }1 F$ Q! }: T
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39.The condition or cost of an item as it is purchased from the supplier is called:2 U a0 ], p4 t0 \' ]: m9 ?3 z
从供应商采购的物品的品质或成本叫什么! g* u0 ?- L, d. Z7 @
A:As-purchased cost 购买的费用: y! x' [& v5 ^# @: v) P! Y6 Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:. D; P" n" ?% Q6 Q
在新货到来之前用于日常所求的必要库存量叫什么& ?. E" V! o* }' i9 s/ s; _
A:Parstock 基本日常最低库存% J4 r& }8 F- k' g5 W
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 C. S. K- r* ]. a
下面那个缩写是用来表明正常库存流程?
* O7 j% _. q, S- rA:FIFO=FIRST IN FIRST OUT 先进先出! m2 _; o. u+ D+ Q
& g" |! Q- n- O6 b& r0 J42.Which of the following knives is used to turn vegetables?( `; u) x, t1 j" b. k m
下面的那把刀是用来打开蔬菜吗?
" y/ m+ K+ w- b4 M1 R* V5 R0 l6 rA:Bird's beak knife 鸟嘴刀2 U& x$ S6 ^9 y, x" K) b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ r* J& o( f+ r8 e; }: o43.What is an instant-read thermometer best used for?1 s) f! m! s; R; w
即时读温度计最好用于那方面?* e8 g# z/ w$ |
A:Checking the internal temperature of a roast 检查被考物品的内部温度( y( P" M9 a6 a/ b p$ y5 l0 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& I! Z$ N# M6 g下列哪些金属材料受热均匀,通常用在铁板而且非常重* u( k& Z& \' n1 ]# P0 ^) Q
A:Cast iron 铸铁/ K1 }3 L; U' X: W: z% i' x
8 n2 z! z* l6 ?4 ?$ o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# D) Q! }+ f" z- u/ r' {% _$ R, R哪件装备下面有一个可移动的碗和一个S形叶片?# t% R% r1 r6 i0 @' R: }' c7 c
A:Food processor 食品加工机
, A P! q- ] v) khttp://www.google.com.hk/search? ... iw=1263&bih=572! O4 d* e' `& a0 N$ A
, v4 L' i' v/ I9 B! U2 \46.Which of the following is not a rule for knife safety?
: f$ R6 j2 f: R( s: o$ Y" |; `下列哪项不是用刀的安全规则?2 Q1 H, g' `2 g6 v5 ?/ u m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 ?' l: k5 B$ q* L/ V. h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. Y5 l3 r9 w7 i' ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 e/ x# G! A# K* t& P
A:RondellES 9 D( t0 q8 j! e4 x1 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 b# t& ]2 W" s! s) J
/ f2 X# M% R3 Z/ W$ [48.Which of the following is a diced cut used to garnish soups?
# o2 h0 a" Z, m X: M2 m( \7 s8 c- B下列哪项是切成小方块用于汤的装饰?
5 t/ M0 w/ l4 s7 Z( k1 cA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( i' j+ x* ~) p+ x( H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 }% T" c+ f: \! X2 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!!——2 y. n1 {7 Q( U$ l3 Z7 K
A:Gaufrette
, x1 C1 S9 l" Y: M5 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& n: P* C' a' B5 d# J1 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ X- B; y e& ]( B: g# Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 e, W% V8 q4 s; O2 i9 m
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" P: c7 H' x2 g0 {- C0 i
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)# X8 U' @2 f. d! X1 H% w5 k
A:Cilantro 胡荽叶 香菜' j* H8 {2 @6 k. C d1 e6 M% }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ f& \2 H( \ O0 `% O& a$ M x60.Allspice is made from:
( L& s Z! { J5 l 多香果, 多香果香料是什么( f; Y& ^9 |$ R5 j) Z% W" W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 b- A+ h6 L( t0 |$ T; w2 s
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
% G- w+ q: N9 f7 j下列哪些是用来做香包德épices?7 \5 z- Z( w, X; L4 c
http://www.sachetcatering.com/
$ c# x$ Q5 w2 J" x$ ^: P& W, a: _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. p n& y7 m$ V: w( A+ N9 w
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62.Which of the following condiments are not soy based?
. o3 s6 C* `1 Y, t2 u! H下列哪项不是酱油调味品的?* e* D) {, `- ?8 }' T* K
A:Wasabi 日本辣根- `2 }8 T3 G6 @$ ^3 p8 u( { c/ H
5 r0 m' C0 S2 q( P2 t5 F) \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 {0 f; r& j& p- h8 o4 x/ q9 ?( I5 W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:7 _/ ~: _& ?: s$ V5 p7 d& L
A:Pasteurization 巴氏杀菌9 p( F) q/ T7 G3 }
; I9 G7 W y2 C _6 k7 p64.Which of the following steps is not the correct procedure for whipping egg whites?4 E8 h2 L: V j# ^" U# h: _0 n. p
下列哪个步骤是不是正确的蛋清搅打程序?
" ]: [# [3 Y2 B1 u' ~A: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:; @' X. j" u, _ U% E
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
" k2 T2 u1 \6 @% v8 d1 }2 _炼乳是一种浓缩牛奶 是去除什么做的
4 M1 v. z7 y6 ]* IA:60% of the water 60%的水
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4 [6 f5 f- N" i; H67.A method of cooking that transfers heat through a liquid or gas is:
S: h+ l' x( `一种烹饪方法,通过转移液体或气体是:
- G7 `! G3 z4 _, GA:Convection 对流" U4 f! g" g/ f
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68.The cooking of starches is known as 烹调的淀粉被称为 P$ T5 | M( K! C
A:Gelatinization 糊化
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/ j% d A' ?! E' X8 `4 ^ _+ H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) }, k6 V' N* W ~- r2 JA: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! o3 o' \8 V9 F h5 `7 OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# B( P$ c9 B2 `# m0 M7 z/ N71.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
( \8 G% X- A. R/ FA:Fumet 原汁
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/ p; E6 K/ |( w; y72.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% V0 P% [# q% ~8 Q7 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ ~4 m& i7 _3 j! c7 Q
( w7 y- z! N+ W: z& W, k: ~73.Which of the following is a principle not used in stock making?- i, q# \. p) j5 r0 {
下列哪一项不是用于制造高汤(低汤)的原则?
% c# U# c/ b dA:Start the stock in hot water.开始在热水中操作' ?, Z* p- l* K# \
. ]! V! t9 [9 |% q) [, Y# i3 k3 x/ C4 ]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
* {) x" I; G7 x5 ~& XA:Remouillage 法语熬汤$ H; p1 m7 R$ H/ `: S
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