 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
6 Q8 q- ?9 W3 y2 l R' [$ x. g' G哪位厨师最早带来高水准浮夸的美食
" W& ~ |. W0 _" B ~- n4 W4 {/ oAAntonin Carême 人名 安东尼·卡罗美
" {/ ]6 `0 o2 ?& w5 Z1 C. @0 y
8 |% k0 J% q- v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. L' X' R1 B* R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ T6 N# d& e, ?4 AA:Cast-iron stoves 壁炉
/ h: E% g* z' ehttp://www.usstove.com/products.php?id=61 E9 [" V; t$ W' x1 X
: ~3 c$ r5 P S' F/ P! t
28.The French term used to describe the roundsman, or swing cook, is:
* L5 ^9 d0 P) N6 t7 \7 s7 k" B3 l法国术语,用来描述roundsman,或摇摆厨师是:
7 K0 M5 L1 s; s1 ]A:Tournant 图尔南
# @- b' l+ U) V+ c& |1 g- \# I, v& N
29.Another term for the wine steward is:+ c- S/ S/ }, L2 J" F
葡萄酒侍酒师的另一个术语是:7 y) Y5 N$ {! |9 d4 b8 a
A: Sommelier 侍酒师9 n- W3 b; n% D. o$ q
' M; x) e/ Q7 m; l0 J30.Molds, yeasts and fungi are examples of a:5 T8 T9 Q5 i) u; N5 d
霉菌,酵母菌和真菌是一个神马例子4 X: H6 ?7 w4 C) D1 o9 x: D2 J
A:Biological hazard 生物危害) ~! s- B" w) p( V' Z
% ?. K# M* d* R/ a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 |6 e+ ^: B: v! ^1 i
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 c [% k% }% q7 iA:40° and 140°F (4–60°C) 4-60度
% H, ~) D1 F$ \3 X3 s0 i+ |& q/ _( J4 t* C3 s+ q* K
32.All bacteria need the following for survival:: i1 P8 r: m9 t5 j" F/ L! |9 t
所有细菌生存需要以下哪些内容:5 m' e7 F' J8 ]8 U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
" ?! {- [( S7 ^$ h
+ X j! B. A. e2 f2 Z33.Which of the following correctly represent critical control points in a HACCP system?
2 v: i# `* ]/ h! o/ G+ d" N以下哪项正确表示了HACCP体系的关键控制点?: x$ @4 O: q; {0 |' w y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" [4 y: T* l# v/ S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: [( g! ?! w# S0 y o& ]* h* ]) x: V4 g @- g1 i/ S
34.Which of the following is not an example of a carbohydrate?* J, ]0 a* ~4 A0 |; m! V6 [
下列哪一个不是碳水化合物的例子?
5 ]# e0 ]- s6 e p- u" }A:Essential nutrients 必需的营养物质
1 d1 Y, v7 y9 F) K Q4 v
) E) f0 V4 z0 T6 Z& T35.The process by which a liquid fat is made solid is called:7 |; k3 ~* k0 ?
液体脂肪做成固体这个过程叫什么
' u& N. G* A; v. nA:Hydrogenation 氢化
; y6 M) B4 D/ B6 m, Q& `
' s6 e B, P2 b9 m1 T36.Which of the following is not an example of a fat substitute?
6 q7 O6 |. ~) G下列哪项不是脂肪替代品的一个例子
0 R, A% g9 j9 h# ?7 M6 xA:Acesulfame K 安赛蜜K表
B2 I8 W' T q8 X
2 r/ N$ D8 e0 p! ?% S; O37.Health Canada requires that a product labelled "fat free" contain:
, E Z/ Y% S3 l9 v% z9 q9 {2 [加拿大卫生部要求的产品标有“不含脂肪“包括:
# x7 Y" [# \, V& F+ ?' e1 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 y8 \! s' T/ ^ V/ c t
: J) C2 a' F& F3 L% Y5 N38.Which of the following is not a problem associated with converting recipes?
' s$ S9 H2 E3 W. a下列哪项是不相关联的转换配方问题?! H8 A+ W( M2 b$ ]5 m' T
A:Unit cost 单位成本0 E; Y( l1 s8 [/ E% a- Y( {& ]
* ?" n+ s! z; Y5 e
39.The condition or cost of an item as it is purchased from the supplier is called:; Q2 P" q7 u. ~( Q5 C4 }% `# b
从供应商采购的物品的品质或成本叫什么
. }' b& c+ `& c6 N; J, z8 yA:As-purchased cost 购买的费用
; f% h0 o8 w, p4 i7 U1 k9 S, D1 ?5 Q, C3 P: K6 H' t. z; w, p
40.The amount of stock necessary to cover operating needs between deliveries is known as:# D4 _% M# ~& \2 k
在新货到来之前用于日常所求的必要库存量叫什么4 u' S/ _6 Z% l8 o. n
A:Parstock 基本日常最低库存2 ~5 p( X! a* ~# e
5 d' B: t0 T. |, k& b Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ T8 [! |) t2 X8 R: y: Q# a) \$ [
下面那个缩写是用来表明正常库存流程?+ b" n6 {/ R& i
A:FIFO=FIRST IN FIRST OUT 先进先出
6 U# _ r1 a: b$ ]3 n
0 z8 |( |0 G9 @) c5 e$ c42.Which of the following knives is used to turn vegetables?
0 J5 J% r8 D9 I; H1 B下面的那把刀是用来打开蔬菜吗?7 L( b/ B, t4 I: @9 F. T3 A6 D
A:Bird's beak knife 鸟嘴刀
% g- f2 S) F& ^# T: ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; o- p2 J3 ^7 C1 Q' N/ x2 S$ q
; h) N5 X$ j7 ]4 R, [4 I& j$ M
43.What is an instant-read thermometer best used for?7 m2 U2 X1 q+ m- c6 W( T
即时读温度计最好用于那方面?( v @ @( C: R2 _/ [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; ?! X1 o- s" Z" Q
b1 Y7 D( [) _/ {* o& w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 u/ [2 I$ g8 h" f4 N: d
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 o6 B" ]' g# L, L- b2 L v
A:Cast iron 铸铁
. l* G0 q$ G' {% z9 E8 Q$ j
: p- f* r8 p) J, O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 D$ _0 f; n4 v( O哪件装备下面有一个可移动的碗和一个S形叶片?
8 J3 P4 h5 ~, {' Y$ N, R0 `( xA:Food processor 食品加工机
. p% C6 x( E8 y3 k( Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
7 u: h5 B1 ?; j/ c; n! ?3 y& ]8 S' R% v
46.Which of the following is not a rule for knife safety?# h$ h4 G6 X8 L1 w7 r/ `1 i
下列哪项不是用刀的安全规则?
5 Z0 ~' T; {+ V8 ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, N+ V1 q; F0 r C) [6 o! }/ z' {+ ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# U+ b+ m, o% X* } {6 ]( X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
o6 V' \9 k5 F2 R# `A:RondellES
1 C4 c8 p* @) \3 k5 o6 J0 S& F# mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% B! n" {% `! R( `( V9 U2 v- r
& |; R( f; j. S1 M' E48.Which of the following is a diced cut used to garnish soups?, X& v" ~1 m; _! w
下列哪项是切成小方块用于汤的装饰?
M$ O4 u& _7 S* X5 t/ SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ V3 b# T3 y: d; R- `! m! \2 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- y. G' l D7 _( q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!!——5 o6 S8 G2 H+ @- W
A:Gaufrette
5 E' G, }2 C, lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# B" I! `! [( {# P; U% S8 h. I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 |5 l2 f( q! E y3 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ K) Q6 n3 p& G3 U4 [
& `8 Y0 r# i" U" @# A Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 N. t% V/ K. U8 |/ `" n7 Y6 Q5 p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)
/ T6 u3 \$ q d4 d# XA:Cilantro 胡荽叶 香菜% u. T: `$ R) I/ q5 l6 a ]# }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. j$ v8 z2 `! o) I3 u$ h$ c. ~1 w- z$ Z0 `' s2 {
60.Allspice is made from:
3 \. E5 O9 V5 k! d9 M 多香果, 多香果香料是什么# i# W: d6 m! g! u: I( o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ W9 ^" L9 {6 Z: S. pA:A dried berry 干浆果, T2 o; o' T8 K6 S
2 B2 l4 \; V5 N! L4 M
61.Which of the following are used to make a sachet d'épices?8 O9 u% `2 m3 n" u# r. U
下列哪些是用来做香包德épices?$ M4 f, ]+ \3 y5 u: O
http://www.sachetcatering.com/
0 |, d1 b2 N* \0 z6 }9 ]5 g, Z6 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" u- B+ l. m# g4 X9 n {& d2 b6 ^% B/ C' B# W% q& A7 v: n
62.Which of the following condiments are not soy based?
/ S, K# q% z6 b- ]5 f. k下列哪项不是酱油调味品的?
- T% x$ T# ~! U0 zA:Wasabi 日本辣根
, P% ^) c, P1 E) j* v, u0 _ [: I3 Q% f% W5 O; j
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: f2 ]$ b I4 ~! k5 u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:* j3 b1 |, x. V( X% r: H- E: p
A:Pasteurization 巴氏杀菌- a2 q1 |. K. B/ j! _ ]9 O( S
& N( _# n. y% v9 Y' [64.Which of the following steps is not the correct procedure for whipping egg whites?
( x1 R, ?; a- J4 W6 W' _8 r$ O下列哪个步骤是不是正确的蛋清搅打程序?
4 b) q3 M% Z7 u* yA:Allow to rest before use. 允许休息后方可使用。4 [: z* ^ A5 P6 ]" Z( N: r
* G& F/ K+ g5 L- c% b+ V65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ w8 c) T9 l& }7 ^A:56g and 63g 56克和63克$ {/ A4 m" `( o8 C; @( m& y9 e4 h# I
" _2 \- M& s+ r& B66.Evaporated milk is a concentrated milk that is produced by removing
X; ]! F G+ ?3 i* Q炼乳是一种浓缩牛奶 是去除什么做的& m/ D3 s/ P3 E' ]+ }
A:60% of the water 60%的水
9 B5 t# S8 z1 _% Y4 t6 H( C4 M+ f7 {# O+ G+ U) }, `' X4 l( g
67.A method of cooking that transfers heat through a liquid or gas is:
4 ]5 ]+ ~4 D4 [1 p0 b; B一种烹饪方法,通过转移液体或气体是:
( {- R! Y8 _* Z! g9 ]* ~A:Convection 对流
8 f: h& r7 o. X, q1 P: A: }7 T8 E- l ]; l& E
68.The cooking of starches is known as 烹调的淀粉被称为) i% I T+ q; \/ l" O
A:Gelatinization 糊化
b N2 @+ g1 @( r4 g/ v( P5 f! l! `3 ?. `! l0 K
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( ?7 y3 S |5 z$ [" q+ |. Z9 X$ v
A:Braising 烤
% Q) k. e! w9 J: K# F! f ?; y$ A4 g7 @- w5 s
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:
% l) q& s5 ~3 bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
) j/ A9 J1 k# t, b
% m0 a% p) E7 I& ^: t, t, A2 d5 a9 k) ~8 {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
5 `7 f6 _, p! H- ~0 \A:Fumet 原汁
" i* l8 h; I1 Y I" c9 e4 e+ h8 v/ |! l t [9 E. v; K0 r2 ?% i
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
% N. w( }: i6 i [2 Y2 v. M( ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# _, A% g( p) F2 r
# J5 _2 a* i1 _; e# X$ t, G% o
73.Which of the following is a principle not used in stock making?8 Y6 t1 P8 e w4 G8 ^
下列哪一项不是用于制造高汤(低汤)的原则?
& A3 g, P& P' s1 P! p9 ?A:Start the stock in hot water.开始在热水中操作
, D% ~% g1 ~! N% P! f* p
3 S: m% |6 o5 Z/ _* W* ^8 d74.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- p7 f1 l9 r9 H, D. {% C- B; U
A:Remouillage 法语熬汤" z+ }+ j. E& `. c7 Y
http://www.haibao.cn/blog/post/176242.htm |
|