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26.The chef who is credited with bringing grande cuisine to the forefront is:# s; ~% q8 s5 `- `. [3 ?
哪位厨师最早带来高水准浮夸的美食
' P) x( A& @7 r5 K* C- d) j0 x7 I, mAAntonin Carême 人名 安东尼·卡罗美3 y" d; l2 |3 {3 ?/ o' L
9 a1 E3 G, J' A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 o; ^( x) v! {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' P- |' ?+ }1 V6 M0 E" i" rA:Cast-iron stoves 壁炉
8 s+ o' y* X" z0 qhttp://www.usstove.com/products.php?id=6
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3 b4 C3 |3 ^$ Z! s28.The French term used to describe the roundsman, or swing cook, is:
`4 E, n# D3 A& L4 u1 v法国术语,用来描述roundsman,或摇摆厨师是:' s1 ^* ` h( R8 X' P
A:Tournant 图尔南
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29.Another term for the wine steward is:( x9 ~8 @! [2 ], z) k
葡萄酒侍酒师的另一个术语是:
! ^" i8 V6 ]3 \9 Y7 tA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. v8 V5 k5 `* w& a4 X7 P/ y) }5 y1 p! _# y
霉菌,酵母菌和真菌是一个神马例子( A8 z! G# T5 m4 L$ H! u/ A
A:Biological hazard 生物危害
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7 y0 k7 a* u2 F" n' f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 |& o! S& f& V根据加拿大食品检验局,食品的危险温度区在多少之间:2 V: `, X! S" _* y! _' B% P) m
A:40° and 140°F (4–60°C) 4-60度
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" X# A g. j" i$ r0 t32.All bacteria need the following for survival:8 d7 w9 z. P1 {
所有细菌生存需要以下哪些内容:- n) n8 t1 a5 f! Q, X* ?
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& F' B( H+ h3 ]0 p' k, l33.Which of the following correctly represent critical control points in a HACCP system?, h5 O1 \! M1 w% D0 _$ A
以下哪项正确表示了HACCP体系的关键控制点?
3 y Y: F( t- n: `' k, ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ c, n) [1 h! t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! @6 W; Z; ~+ \5 i/ p* P+ e34.Which of the following is not an example of a carbohydrate?
0 `9 X: s5 ]2 f" ~( q2 M& D% q下列哪一个不是碳水化合物的例子?8 Z J |5 o* `% x9 E7 \
A:Essential nutrients 必需的营养物质5 s! W: k+ c, |3 L! |8 d
7 B0 h4 n1 k! [9 A3 @/ X" x& `35.The process by which a liquid fat is made solid is called:
2 _; E+ ~# F4 z5 A3 K液体脂肪做成固体这个过程叫什么( k3 [/ b/ \1 E: p9 q* |$ W U4 F
A:Hydrogenation 氢化, A+ h; v6 S2 o% S
4 X- m7 x( d7 c+ m4 k36.Which of the following is not an example of a fat substitute?4 P) s5 X8 l8 l$ x8 G& y1 Z5 b% |
下列哪项不是脂肪替代品的一个例子- p. ?/ _% E! f! i- a. p0 b$ X
A:Acesulfame K 安赛蜜K表% x; t2 y; t; R' J3 N
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37.Health Canada requires that a product labelled "fat free" contain:$ A8 m$ n* I* v9 {6 B
加拿大卫生部要求的产品标有“不含脂肪“包括:2 S1 _; ?, {* d9 M" s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 U- u+ C7 _3 I. K2 q* W
* [0 ?4 k6 ]2 \, V, c t38.Which of the following is not a problem associated with converting recipes?4 _/ k& D5 c3 z+ m4 s+ R
下列哪项是不相关联的转换配方问题?* @/ U+ v5 K1 Y* i
A:Unit cost 单位成本# F! Q# c9 e" \" D# T3 B" B/ }
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39.The condition or cost of an item as it is purchased from the supplier is called:
y; t* a' z: O2 P% O5 c从供应商采购的物品的品质或成本叫什么; r/ }7 T: L2 a/ _) u* j
A: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 @9 l7 d- z' F7 O. G; a在新货到来之前用于日常所求的必要库存量叫什么
$ I( k* v$ w/ ~4 C/ HA:Parstock 基本日常最低库存
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( Z# v& h0 T. {4 e9 Z41.Which of the following abbreviations is used to describe the proper rotation of stock? {" m8 g, X" H; o( b/ u
下面那个缩写是用来表明正常库存流程? r# M$ ?* i* ]9 Q" g4 {
A:FIFO=FIRST IN FIRST OUT 先进先出3 _" K; u- a' J; ^3 D* Q; {
; n( C" K+ Z* s( i* g42.Which of the following knives is used to turn vegetables?
5 F/ i2 ]' W4 U/ |: ?下面的那把刀是用来打开蔬菜吗?
$ E" f5 ~; Y0 t) D( n9 zA:Bird's beak knife 鸟嘴刀8 K. z& r$ h( @5 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" B( u" h( M# ^' G
7 y5 S: U( {; k43.What is an instant-read thermometer best used for?9 {4 i7 ^+ X7 h' O
即时读温度计最好用于那方面?
0 f% R: u- n) m- }- c0 lA: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?( l( h; w- s$ w. ]" d& K. K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
z! c* P# r/ w3 OA:Cast iron 铸铁* d) M8 w. X2 z' P" p' J7 e
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 D1 R( W6 Z. a( Y- R
哪件装备下面有一个可移动的碗和一个S形叶片?; M; P2 l* _+ U% C& a" p
A:Food processor 食品加工机" {. M8 P: ~3 u8 ?% z; M$ A( v
http://www.google.com.hk/search? ... iw=1263&bih=5721 @% I$ i+ q/ c! e, s
, [. y" m( P8 w- w; I$ \* a& a46.Which of the following is not a rule for knife safety?
7 e% D' h1 q9 S下列哪项不是用刀的安全规则?
: K: P @- X7 K6 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% k# z! J8 Z R4 y4 [
/ v$ { m2 `. q: M4 Y7 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" B9 D2 \/ ]9 u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% G6 V5 l* r# i) z# @+ {5 ?/ xA:RondellES
( f; D+ v2 Y/ i% jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 T4 n/ }4 f- n9 k# w
下列哪项是切成小方块用于汤的装饰?
; O- M: U, s5 D( f$ EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& _& w' {' o9 F3 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 o/ b/ i# U- I: _0 O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!!——& _- F8 z$ n3 Z8 `1 [. Z( ?4 i' q; x7 _
A:Gaufrette 4 |- v ], j4 p2 h% E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 h$ \) M7 l1 U- W5 Y* {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, L/ q/ i7 T6 G5 X. }, qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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, y( L( _( r. N4 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 s3 i) m2 j4 J+ D9 g0 _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: H% U& Q8 `4 DA:Cilantro 胡荽叶 香菜
2 S7 N! I6 Z( Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 U5 _! R% }1 y
多香果, 多香果香料是什么' M* A" F( k. d* r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 v* [" m& d* `4 dA:A dried berry 干浆果
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# d7 I* O2 _/ d, V: p61.Which of the following are used to make a sachet d'épices?# \9 l: N- D7 T& @5 X
下列哪些是用来做香包德épices?
$ C& v L: W% n1 h+ Xhttp://www.sachetcatering.com/
$ I8 w2 ]1 Q" k0 Q3 Z& ^, NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ w5 T" K$ v; F% K, [0 Z. ^. J
( h) w- g5 i7 r62.Which of the following condiments are not soy based?
9 [/ l; N; M; h) `- p下列哪项不是酱油调味品的?" |) G' Z' u8 s2 P* A& A
A:Wasabi 日本辣根: ?: F1 n) t8 i* ~1 z; o) w/ M
7 l& X/ V$ [& Q! `& K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& N4 ]5 J0 J9 J" V$ Z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:" S4 O O4 G! S. \5 C) O3 l$ u/ u
A:Pasteurization 巴氏杀菌3 l. X* U4 B7 j' q
9 f" f: b9 b% W! ^1 l' n1 n+ l+ c64.Which of the following steps is not the correct procedure for whipping egg whites?7 d0 y6 S) Q0 ^! D' X- q
下列哪个步骤是不是正确的蛋清搅打程序?
7 Z# e Z6 X- E; F' T* kA: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:- z! V$ w' [# c' t" `; n
A:56g and 63g 56克和63克. k$ z5 J2 U1 d! r
# `, T2 G1 T( x' i, d1 P9 a* {66.Evaporated milk is a concentrated milk that is produced by removing
+ h7 w% T) ], Y4 t炼乳是一种浓缩牛奶 是去除什么做的
% _8 w, r/ K8 R( H# f3 |! MA: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:+ ]& q/ f* S+ n$ f6 V0 S* t4 A
一种烹饪方法,通过转移液体或气体是:
* j& t* z3 x1 }4 g( ?- c8 a9 PA:Convection 对流( s) m9 L- O& g; s# h( `/ j
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68.The cooking of starches is known as 烹调的淀粉被称为
/ r" C& S, d0 P1 C& i/ H( `A:Gelatinization 糊化7 G% I7 b. Z: v0 V4 m
) f5 v; \) Q: ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" f2 y5 `& Q' _8 w# s, {0 C, W
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:' R5 W- e+ Z7 M4 T6 B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) Y+ }( ^. a- h# r; p9 v# r71.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: G* w* D9 x% x& X; H1 M9 P: d1 V3 P
A:Fumet 原汁" z8 h' e* y* E: i" h
* N1 t* A- s7 }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
" h9 i$ ~$ w! K* M9 ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?- h; i, F0 ]% Q
下列哪一项不是用于制造高汤(低汤)的原则?! R5 v" L# Z1 Q* d Y k
A:Start the stock in hot water.开始在热水中操作" d3 u! }. q6 i
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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( I7 q7 j$ a. ~( O% g2 _
A:Remouillage 法语熬汤/ d5 J7 o, d' a# a6 e u% V
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