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26.The chef who is credited with bringing grande cuisine to the forefront is:! ^7 U: ~. O, F) q. Y5 w8 Z
哪位厨师最早带来高水准浮夸的美食
( z; [9 R$ g4 L& G0 \4 dAAntonin Carême 人名 安东尼·卡罗美, p0 l. S* P$ Y9 E1 ~* S, |
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: W& ~' E: Z! ^- v9 W' 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 。
9 W" _- X8 L& H7 L% CA:Cast-iron stoves 壁炉
3 F1 H" ^4 {1 k; {! T$ ohttp://www.usstove.com/products.php?id=6
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. P: f" D3 [8 y28.The French term used to describe the roundsman, or swing cook, is:
, B6 {# u. B& J, K1 e" x法国术语,用来描述roundsman,或摇摆厨师是:$ p0 z, h8 F! @& L2 k8 e4 l9 F1 M
A:Tournant 图尔南
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29.Another term for the wine steward is:
. v9 e4 F# N3 v葡萄酒侍酒师的另一个术语是:# H/ @8 d* j- l- e. v
A: Sommelier 侍酒师0 ~" A) a$ D7 _& d& ?' ~0 c
. |: Q5 Y5 A) f. S+ [8 g30.Molds, yeasts and fungi are examples of a: o+ e7 ~1 i* M0 h
霉菌,酵母菌和真菌是一个神马例子8 |9 P5 v p! V. W' u- O5 V
A:Biological hazard 生物危害8 P* N" J2 l2 H: r
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ W [- |% L6 y
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 B) t, Q/ s/ X/ y" w; |; H) ~! ^A:40° and 140°F (4–60°C) 4-60度 ~% L( {# `: |
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32.All bacteria need the following for survival:; `7 C+ u: [9 E% @; F. y! R
所有细菌生存需要以下哪些内容:
" k& p6 b5 B4 X) z% qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ p( h5 {" K0 ^+ h7 n
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33.Which of the following correctly represent critical control points in a HACCP system?9 U. O9 h7 F% m/ O7 e# o( G
以下哪项正确表示了HACCP体系的关键控制点?
; U& _2 _5 U. O2 A! E) A \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % b0 P# t1 M0 p* k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- T& S) f# ^0 C+ O. U1 M- T8 K
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34.Which of the following is not an example of a carbohydrate?
0 f' m7 }% \9 ?2 L$ A' a% W) \下列哪一个不是碳水化合物的例子?) f# E3 Q, e( o3 n3 S3 L9 A
A:Essential nutrients 必需的营养物质
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! n8 R7 u8 M# m4 X- I( ^ C35.The process by which a liquid fat is made solid is called:2 c- P1 M( V3 N; O& p% {5 c/ W
液体脂肪做成固体这个过程叫什么
( p7 e9 H _- o5 RA:Hydrogenation 氢化
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8 q0 r8 `) W3 Z! \& T- N- S7 K36.Which of the following is not an example of a fat substitute? J$ G: D+ y/ M: `
下列哪项不是脂肪替代品的一个例子0 i8 C& p& L( D/ B1 ]8 F
A:Acesulfame K 安赛蜜K表
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. ~" k- l: l0 c: o# g0 M37.Health Canada requires that a product labelled "fat free" contain:& ^- B& B( j7 e$ I
加拿大卫生部要求的产品标有“不含脂肪“包括:+ }3 u6 l% o6 x# g% h& ]" Y$ a* n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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- o( f1 Y9 F6 q- a38.Which of the following is not a problem associated with converting recipes?
, f0 r2 x. Q: Z4 a% H" j; O/ L3 o/ z下列哪项是不相关联的转换配方问题?
* P" C g7 L# I! r9 T& QA:Unit cost 单位成本9 h% ^2 |" t) u& r3 L
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39.The condition or cost of an item as it is purchased from the supplier is called:
& G7 a. n% s \! _+ d从供应商采购的物品的品质或成本叫什么- J4 @. T# E) W+ q4 N8 H
A:As-purchased cost 购买的费用) I# s; B3 h4 X6 h4 W
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ E* L! f- z- u! i6 E$ y: F1 u& O
在新货到来之前用于日常所求的必要库存量叫什么
/ k& B" B+ m/ w. @. c3 R* O6 hA:Parstock 基本日常最低库存: \* T& S m3 o |" { F
9 o% j+ B) K* J3 R; G+ U- ]9 b! P41.Which of the following abbreviations is used to describe the proper rotation of stock?
% O/ s( A* z( S# O下面那个缩写是用来表明正常库存流程?) ] F% O( Q& B
A:FIFO=FIRST IN FIRST OUT 先进先出' R3 j% ~( b9 q3 f# W, g" w
6 Z1 F# s/ j: M4 ?, M( Q4 }6 D% a42.Which of the following knives is used to turn vegetables?, v* f( c: r, d2 u5 m
下面的那把刀是用来打开蔬菜吗?
/ D. K& C$ A# u0 gA:Bird's beak knife 鸟嘴刀
1 m% t& i8 |. T% }9 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
( g9 i" d1 _! o# k即时读温度计最好用于那方面?6 l8 ~$ c! h, N" s# f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. a9 m% w9 f( A* U6 [ `# U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 c" S; P( A) n" {+ u# p下列哪些金属材料受热均匀,通常用在铁板而且非常重7 h! f# f/ u3 F) _% o
A:Cast iron 铸铁. z" H* m! z1 P2 l7 R
- j; ], ]+ v! H/ e) ?, P R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, M% C: ?7 c5 n( l7 W, n哪件装备下面有一个可移动的碗和一个S形叶片?
& e7 i3 r0 \8 Q' y, C8 ?/ MA:Food processor 食品加工机
% I# Z2 Z/ b3 d# i5 c' C: I+ ~2 whttp://www.google.com.hk/search? ... iw=1263&bih=572( C* k) s: S9 `8 @
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46.Which of the following is not a rule for knife safety?! ~% G& ]- F' t8 w" q* z. M
下列哪项不是用刀的安全规则?% O/ v, q+ O2 Z# d" S% q) _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ R4 X/ Z( b. I' C( V- g5 ?
J# d- @1 f$ n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- O, U+ p/ v M7 n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- I7 F; c- v; t! y N
A:RondellES
, I+ Q% r9 X5 z- A% L: P8 Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) j0 E. e4 A z
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48.Which of the following is a diced cut used to garnish soups?8 } z7 ]- r1 k4 n2 S
下列哪项是切成小方块用于汤的装饰?
+ Y- x( n; Q: }7 |) ~; m! K/ LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 @9 ?# D( _* C3 X7 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' q/ E3 ?9 z9 c5 l% N4 n# 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!!——! L9 v+ D' ?* O% S9 p- M
A:Gaufrette * _( j7 R, M8 U3 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# R: _) Y6 D7 x9 V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 t% v- n4 E% N2 eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) v% u4 N9 Y8 ` N+ t# ^ }
" B0 ^! @- @+ l8 n3 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 [/ v' e9 Z, p4 }
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): J& D/ ~9 [( u6 G
A:Cilantro 胡荽叶 香菜% Y) z5 U5 S7 h6 J! U5 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# a3 t- ], _" p8 N8 f
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60.Allspice is made from:
6 M' B4 T; `9 ?7 T: H 多香果, 多香果香料是什么
, q2 z! J0 Y- O+ }) Z! o) Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 p$ Q' A4 u8 ? H/ N% y+ \A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; t/ J# z/ r q7 u+ s9 f
下列哪些是用来做香包德épices?, q6 e2 M' q' d, n" g
http://www.sachetcatering.com/
, Z s9 N8 U0 M) c) c- v0 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" H( A) |- y9 e4 i! W62.Which of the following condiments are not soy based?
# f3 v* n5 u5 x0 e) o0 c! y! U下列哪项不是酱油调味品的?
/ }. G4 ~* B& {( c: ]" u( h" `, q. WA:Wasabi 日本辣根 [ r3 i K' V
( X" O3 l( S. \) R5 o% U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! D* f; B3 f' w6 `
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: g2 d* ^$ E! \! e3 b, ~' J
A:Pasteurization 巴氏杀菌& h: C0 @7 Z9 r0 I/ F/ J/ Q& {
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& b1 S+ d6 W9 p, a下列哪个步骤是不是正确的蛋清搅打程序?
" m+ W/ B9 f u5 Q" CA:Allow to rest before use. 允许休息后方可使用。4 p9 a1 n$ ]0 I8 |; e
, i/ E; h* }5 y; y ^7 v/ H7 c! M65.The weight of a large egg is between:一个大鸡蛋重量介于:. k2 Z. S2 R( t9 R% C; j
A:56g and 63g 56克和63克$ o- ]4 T4 x7 I
" ^3 y; }! q3 t( @6 h; z* j66.Evaporated milk is a concentrated milk that is produced by removing G2 A, u7 `0 n/ T% s
炼乳是一种浓缩牛奶 是去除什么做的
5 _+ ~8 p# l. X* _* \A:60% of the water 60%的水" \" a/ w* l4 o. a$ ` v" n
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67.A method of cooking that transfers heat through a liquid or gas is:
2 [, Q1 D ~ h, q8 `/ X" C" k一种烹饪方法,通过转移液体或气体是:
. B% O- P! s4 V& s( UA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 i; d1 w8 X: t, l$ t% V( wA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& Z" y ?, _8 G+ |7 Q) B
A:Braising 烤
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6 r$ q! x0 ^, X9 O; m70.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:
5 U) _3 k5 r$ Q+ L* B: IA: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
$ b" s: y2 k7 UA: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6 C, v& |& C& d0 E3 m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! l2 g6 |! E1 s) O73.Which of the following is a principle not used in stock making?& V7 F! x" P! Y- b# b0 d( N+ d3 V
下列哪一项不是用于制造高汤(低汤)的原则?
% V. B7 ^0 p& x9 KA:Start the stock in hot water.开始在热水中操作
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4 m& L# z( s" v74.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5 x) v. u; t5 {2 r8 B; R E
A:Remouillage 法语熬汤
9 U5 X# X5 w0 m! m/ p" \ Ihttp://www.haibao.cn/blog/post/176242.htm |
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