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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:$ l. ~, S" z9 Z8 c) }5 \1 D5 p
哪位厨师最早带来高水准浮夸的美食
9 ~7 P# }& u- P" g# f [( M4 p) fAAntonin Carême 人名 安东尼·卡罗美8 W: R' m1 P3 ?: A% ^* Y0 q! J
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 G2 m0 \) h, A& i) u8 r7 D8 ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" Z- R5 j1 J7 P3 k0 M& ?
A:Cast-iron stoves 壁炉
4 S( G/ y; l( O* d- nhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ \- `2 s! l4 D$ M法国术语,用来描述roundsman,或摇摆厨师是:4 ~4 r& L+ q. f1 C7 o
A:Tournant 图尔南8 U! k9 U' H' }' N! Q3 x
6 N* q n: c: |9 q! N% D29.Another term for the wine steward is:; N5 x2 h8 l) A1 s
葡萄酒侍酒师的另一个术语是:
! m; Y6 T0 d ~0 @A: Sommelier 侍酒师( I# L3 ~4 t( w( r. y+ U( O
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30.Molds, yeasts and fungi are examples of a:. H8 t3 U/ Y7 K" b; z
霉菌,酵母菌和真菌是一个神马例子
! @& r+ {0 \7 v. I$ G* d5 TA:Biological hazard 生物危害
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* J9 s' T0 @3 \/ T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 o* ~7 X& _2 a- a: q: g6 o$ ?4 d1 v根据加拿大食品检验局,食品的危险温度区在多少之间:3 q- Z( ` J( G9 N
A:40° and 140°F (4–60°C) 4-60度: x; |, N( M2 Q6 Q
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32.All bacteria need the following for survival:
2 A. ^ C6 Y' u' L2 R所有细菌生存需要以下哪些内容:
4 ]% V( w- i. b3 B- NA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- B- K4 x6 l, i+ W4 X$ }4 o2 x P33.Which of the following correctly represent critical control points in a HACCP system?( Z4 Q! o k, \# n. D* i
以下哪项正确表示了HACCP体系的关键控制点?& M1 n% i% S* t3 ?) z4 I+ c% u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * {! g+ q3 H6 u$ e. [6 \8 W3 g" K
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?# a9 a6 J' h- G6 f) f
下列哪一个不是碳水化合物的例子?) ]7 S( k0 @' H6 r, Q, h
A:Essential nutrients 必需的营养物质% B7 G. X$ `9 a; a* s; ?/ A
4 m n; Z2 j( Z35.The process by which a liquid fat is made solid is called:
. P) X7 B; V6 q# _液体脂肪做成固体这个过程叫什么6 v& }& l& M( w6 w, g! i0 e
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?. ~ ^' f6 S" E# ~& s7 F( }, E
下列哪项不是脂肪替代品的一个例子
^6 t9 K; d6 O m, e5 u) M7 iA:Acesulfame K 安赛蜜K表/ a+ f# `! @1 M# h
G% [5 p, f) g. k37.Health Canada requires that a product labelled "fat free" contain:
8 E( N+ W% m6 t加拿大卫生部要求的产品标有“不含脂肪“包括:
0 [4 `/ \; [+ ?. K/ g* E6 q2 ?8 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" W O8 q- B. L( t/ a4 k; z% A& H38.Which of the following is not a problem associated with converting recipes?7 f5 Z5 w ?7 @2 v4 V/ N
下列哪项是不相关联的转换配方问题?
7 h$ V0 v4 R6 H" J- hA:Unit cost 单位成本5 ^3 M( T- ^1 A9 f
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39.The condition or cost of an item as it is purchased from the supplier is called:
, v! ~- W1 _1 ` z6 C+ |0 F从供应商采购的物品的品质或成本叫什么
9 g! Q( }( K* m% k4 k% z8 ]A:As-purchased cost 购买的费用) t& @9 _% {# i X2 p8 ]* ^
, p* j3 u- g+ T6 J9 M/ G40.The amount of stock necessary to cover operating needs between deliveries is known as:5 l; i. g2 R4 W, f1 p
在新货到来之前用于日常所求的必要库存量叫什么: x% D/ E2 m2 `% W' Q; T( G! r+ S
A:Parstock 基本日常最低库存3 y5 Y; Q' e3 [- [# [+ P) ^
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41.Which of the following abbreviations is used to describe the proper rotation of stock?4 E. o) _( E) [$ U+ ~7 O) O& g" x
下面那个缩写是用来表明正常库存流程?4 Z7 x4 Q+ X8 k' W+ K0 Q
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
6 e4 i' r" d' E下面的那把刀是用来打开蔬菜吗?: X, y, s' K) \$ l2 G3 Y `6 r
A:Bird's beak knife 鸟嘴刀* k& ~) ^7 y/ i/ I5 c+ k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ e: i8 V% {& S3 l2 {3 n
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43.What is an instant-read thermometer best used for?
4 H* d1 l0 h e2 p即时读温度计最好用于那方面?) |6 F+ T b0 R! y6 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 |; f. w0 S) _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! w2 K1 V3 P$ O( P* P$ {3 J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' F; ?" x/ j, A$ n8 {! QA:Cast iron 铸铁7 e( w" O& b9 L d9 N
; V: S% e9 K5 R7 g, o; s% A# d4 ~% W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 \9 y2 y/ ?$ a4 x4 X5 {( B哪件装备下面有一个可移动的碗和一个S形叶片?; H5 J) A7 f7 Y/ a7 E2 _
A:Food processor 食品加工机1 b2 g K- R+ e
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
# e. ~9 S# b; r: ]下列哪项不是用刀的安全规则?& F! c7 n6 M& x" N# x7 R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. `! P H& h6 M" u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Q& T: c# k3 k1 O( l- V" {
A:RondellES
! Q R$ C$ {$ G r7 | Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 v# ^4 Q7 g4 W `48.Which of the following is a diced cut used to garnish soups?0 B; R1 Y2 a5 X9 x" m9 I
下列哪项是切成小方块用于汤的装饰?& J/ p6 w+ z! [% y$ T9 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ Y3 e2 G' v8 N# o8 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 r: {) i( s4 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!!——
1 Z+ _" L5 w f# q) x" u' k" T RA:Gaufrette 3 s& m- Q, o6 f2 ]* f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" H4 U9 e0 `: w: [$ wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& G3 [% E; E; c; s3 k* ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 t# C. I/ W1 u6 [. n
. q! ~' [' T/ L0 L8 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) t: _9 S7 O6 |3 w
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)
6 Q! x, x7 q: {1 lA:Cilantro 胡荽叶 香菜
: H# ]# n3 J; m2 z9 L' {% T& m* a. ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. T, B8 d2 k# {# j% y( i
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60.Allspice is made from:( }. A$ i4 `- b8 R
多香果, 多香果香料是什么 x! O, g% ~& R4 Q2 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 d, I4 I6 |3 A; j1 BA:A dried berry 干浆果
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' C2 i. `7 I& y61.Which of the following are used to make a sachet d'épices?
# p- T) w+ ~/ O; d; V. @% w$ N% m下列哪些是用来做香包德épices?
8 J, c! D" r/ ]2 uhttp://www.sachetcatering.com/
& J |7 `$ }6 r5 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ ~; e9 Z0 t6 s9 `62.Which of the following condiments are not soy based?
7 c. f9 ~- s8 `, T下列哪项不是酱油调味品的?
- D( u& e4 T, s- J$ Q0 AA:Wasabi 日本辣根
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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:% J8 H- f/ r u5 ~1 w1 N
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:
* r# z9 C+ c% TA:Pasteurization 巴氏杀菌, _8 n6 t) o3 T& u/ K3 q
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64.Which of the following steps is not the correct procedure for whipping egg whites?& X( n4 o! `: V, }! |9 I, s# Q
下列哪个步骤是不是正确的蛋清搅打程序?
* A" b5 B0 i/ Y7 y; v! CA: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:& m& @0 d& ?/ M% z* @* X
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 }9 z8 T3 O( o% s7 E
炼乳是一种浓缩牛奶 是去除什么做的
" k8 z; K D" E- }A:60% of the water 60%的水% d+ [/ { H; ?, v! ~ d
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67.A method of cooking that transfers heat through a liquid or gas is:
& R, N/ l% ?" b% g |$ O一种烹饪方法,通过转移液体或气体是:
; P. d9 Q2 c3 ]5 p1 N' dA:Convection 对流, C6 p" o+ v* V5 b6 m3 W
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68.The cooking of starches is known as 烹调的淀粉被称为' ]7 C1 e3 C% M1 s
A:Gelatinization 糊化
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3 O4 a) H) G7 b5 I% ?0 b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' f1 j, M0 Z- \- a" h7 YA:Braising 烤! e/ {" L5 p9 |/ ^: O$ U t
8 Y4 Q R1 B" U70.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:% I/ a% x, u+ p4 Q& E& d; s* }- U6 \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 @, s: l. j4 p+ d3 d% }- h
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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0 J: B) }6 e( E1 Q/ y# e* L+ x' {
A: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
$ z* ?9 s1 U0 `- rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% ~5 T. v) Y) R- W: R; y$ T B73.Which of the following is a principle not used in stock making?+ |9 t. w. S+ m" ^# A
下列哪一项不是用于制造高汤(低汤)的原则?! m% g% r: F& m" P( O' Y, v* `
A:Start the stock in hot water.开始在热水中操作4 V6 G; k2 k7 U% n! R5 V7 v
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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4 Z- e4 w7 v; Y! u0 c, D, k& x0 ?
A:Remouillage 法语熬汤/ ^7 h3 E" x! Y( c# }; b5 C( w
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