 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:
! G+ v2 C, o5 d; e哪位厨师最早带来高水准浮夸的美食
! m7 G: ~3 l' D( f$ F7 FAAntonin Carême 人名 安东尼·卡罗美
# b) Z% N* C# P4 n8 N: a: W1 a& w* ^5 Y/ H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ |! S+ l; C5 |/ V5 q+ v3 F6 A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ X+ W, N9 k! c9 w; O
A:Cast-iron stoves 壁炉
9 ~7 N5 P0 `' z& o; v# R5 J- Yhttp://www.usstove.com/products.php?id=6
! s x! b* N. l4 N9 K7 ]4 R# A5 E+ ~4 T4 a6 N6 U: x/ q
28.The French term used to describe the roundsman, or swing cook, is:
# J/ ~1 j9 y; b) L( s9 b法国术语,用来描述roundsman,或摇摆厨师是:
, i. V d' M \! | OA:Tournant 图尔南
, c4 h% e% y2 O, W4 j
" @8 n1 ]3 ]8 \: r5 q* K$ d29.Another term for the wine steward is:
m3 g# A* X% C8 n4 _$ R葡萄酒侍酒师的另一个术语是:
. X7 P# b9 [% n* O6 b; b: EA: Sommelier 侍酒师 X ^) X r" ^5 c9 x& y+ l3 P/ H
0 j2 m1 Y& C, O8 a% U
30.Molds, yeasts and fungi are examples of a:
+ |: b k1 w3 V- U' m& U霉菌,酵母菌和真菌是一个神马例子
4 U" `8 Q3 {4 \, ?* ?7 r+ tA:Biological hazard 生物危害4 [: _8 j( N4 P
, d, i! d' U+ N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; v7 ~6 {# T& J5 c: ~, M9 r! G. 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 a n, f( N7 @* M4 B/ m
A:40° and 140°F (4–60°C) 4-60度: C I+ b, m* x5 \$ e
: S# i- Y* v# c2 i. S s; P b
32.All bacteria need the following for survival:
, l7 n% P/ f" H$ }. ^+ ?$ i所有细菌生存需要以下哪些内容:' U6 }4 [" L; @/ M# w' c V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! _) u" y+ D6 W4 y/ K
4 S* i: T, e+ e: B9 v' h4 Q33.Which of the following correctly represent critical control points in a HACCP system?4 }) h E4 X1 {9 w/ A
以下哪项正确表示了HACCP体系的关键控制点?+ h5 O0 G6 }! [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 A4 v) Y7 s- |/ ]0 p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 Q- l! w9 @1 L2 @$ h$ t8 ]7 o$ h: O$ O& t. E3 O% l
34.Which of the following is not an example of a carbohydrate?
) m% L) B& R4 ~/ l: j1 q' X% M0 b% F下列哪一个不是碳水化合物的例子?: v; y$ J+ v5 @; L' c; o' i
A:Essential nutrients 必需的营养物质* s; `8 |, c$ x# g
4 P# w0 }. ?5 H- _ }, R0 N# h
35.The process by which a liquid fat is made solid is called:* J5 n r3 t q( D: Y7 p# o: K
液体脂肪做成固体这个过程叫什么
# J2 H8 m7 ` _9 c9 C% E( C0 \A:Hydrogenation 氢化
K8 _% R* ?$ s% ^/ m7 d6 U2 w
6 {: x( [5 r' u5 j+ b$ a: m36.Which of the following is not an example of a fat substitute?3 [9 \5 K% M+ s( D
下列哪项不是脂肪替代品的一个例子9 N6 K `/ t' K4 ^1 ^; Q0 g
A:Acesulfame K 安赛蜜K表5 k( B7 Q$ M1 Q/ S0 O0 x
6 y2 Q3 D" t1 C: O* N$ N5 k* O
37.Health Canada requires that a product labelled "fat free" contain:+ L" e: m* k# T8 E$ N, a/ ?- ]3 t& a' Z
加拿大卫生部要求的产品标有“不含脂肪“包括:$ P: k! p; `- P/ G7 t6 J q5 M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
N& L( L( D7 o c' d" u7 [7 a
+ o9 `. C7 R p) n9 Y38.Which of the following is not a problem associated with converting recipes? u( X# O: o- E3 s/ z* t
下列哪项是不相关联的转换配方问题?
! T, U7 k) p/ x5 L$ S1 ?4 }A:Unit cost 单位成本2 J& i& ?, P) ~2 K
- z; B2 Z+ |5 R: @+ H! X
39.The condition or cost of an item as it is purchased from the supplier is called:8 W; ]$ H, l1 P. Z5 N, t M
从供应商采购的物品的品质或成本叫什么: M* r% M/ s) d5 I: c
A:As-purchased cost 购买的费用
- m' \6 N3 [; f
0 t3 b5 U$ }7 w8 D; y; n/ G40.The amount of stock necessary to cover operating needs between deliveries is known as:+ l% M) i2 B5 ]# m2 n0 b' K
在新货到来之前用于日常所求的必要库存量叫什么* t1 X# L8 d# b& ?3 m2 X
A:Parstock 基本日常最低库存
+ y4 `9 I6 d0 L' f$ ~8 U/ g( J# s# Y! k) \- B w1 H
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 g* }9 ^. g- r
下面那个缩写是用来表明正常库存流程?
' d# {( c4 {! Y3 S) JA:FIFO=FIRST IN FIRST OUT 先进先出* y5 v. \7 Y+ G" p2 X3 s
1 H8 P5 z! J" ~9 a42.Which of the following knives is used to turn vegetables?3 s; Z" \* j6 y A+ @
下面的那把刀是用来打开蔬菜吗?
/ y3 z0 y) R F9 l9 O" C6 bA:Bird's beak knife 鸟嘴刀 ?. `) ?9 Q# _+ c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( i! i" H$ Z& W1 M& P/ r6 T' j! ^! }
7 G) ?/ X: @; A5 _7 h) J _, f. v43.What is an instant-read thermometer best used for? T5 J c6 _2 H3 O& b
即时读温度计最好用于那方面?# a8 ~% Q0 g# h2 n% j7 a: ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' A. Z) M! Z! |# U% p! u4 |2 C
5 S1 [6 F2 e- }% c. b+ L- C% P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; g) A8 S5 r: J" G; \$ p下列哪些金属材料受热均匀,通常用在铁板而且非常重
; ]" }# \) \, p/ fA:Cast iron 铸铁 o. p _0 `* W+ u
& t3 A5 S4 q( o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) A/ @% c' u% {) f
哪件装备下面有一个可移动的碗和一个S形叶片?3 S* l( h; u" \$ f& S) k8 {
A:Food processor 食品加工机
5 O) u# v8 e. r( a; W/ j, |http://www.google.com.hk/search? ... iw=1263&bih=572 y3 {; [# W. Q/ E
* P. H* P1 F5 [9 x- v46.Which of the following is not a rule for knife safety?
* C$ Q+ s- a z& V+ I下列哪项不是用刀的安全规则?, D8 ]6 U0 p9 K/ X B9 X* E; v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: B/ B2 G( N( R; X( N5 C
# F, O; x- z# u% D) K f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% ^2 o+ L2 {. r; Z; @% C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ } o, O8 n' `' i0 PA:RondellES
+ ` c5 s4 @5 v, K5 Z2 A5 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 V0 E, |' ?) s5 A
5 T, f. M. e/ a7 y7 D2 d. \- F48.Which of the following is a diced cut used to garnish soups?
1 V7 I* B" l+ p8 X; d$ t下列哪项是切成小方块用于汤的装饰?
3 E$ f8 G1 t" x7 R' zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 D! j% F, p- M- X% A o! d0 U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ c0 Q, W& t* P4 i% y1 H
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!!——
) f- E& K3 n* f% _' `* OA:Gaufrette
7 B: G9 P7 z/ @4 v, a* E( N3 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 P+ U$ W" r$ I* W/ p$ C! cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 u; \% K6 E* q$ O2 q2 t8 I; \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. B1 L4 s8 h, ]; Y7 q
' e5 U% s8 F9 P" Y* c* U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 h7 C4 U! v' o- |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)8 I5 h3 a7 j4 _3 R o
A:Cilantro 胡荽叶 香菜$ t; J) u0 e2 M% l M w+ a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- P' L1 O$ E( x; ?. l/ P4 C9 `; H' t0 {0 ~
60.Allspice is made from:! F p% g2 @+ Y2 x0 t5 U8 R
多香果, 多香果香料是什么 A/ H( D2 Q) M" ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 U9 q2 r0 T4 j% }! d+ z& l# b
A:A dried berry 干浆果; T2 X$ i, i* {6 p. r. Z# k W
1 E4 I3 @* T1 V, ^9 q, y* f* p
61.Which of the following are used to make a sachet d'épices?4 e) x# G/ `- d. i! Q: q. {* u) E
下列哪些是用来做香包德épices?
h8 }: o; @8 A! d5 ihttp://www.sachetcatering.com/
3 i9 {8 |9 P) ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 r2 U. y2 J' Y5 W. ^- c7 `% D! W1 Y; Q( d: r
62.Which of the following condiments are not soy based?6 j! g7 a% X) b+ k, t
下列哪项不是酱油调味品的?
1 x8 ^! f& [8 y4 IA:Wasabi 日本辣根( }( V1 B/ G9 ~2 w; O# w$ d( Z4 f
8 m* @/ l3 v+ E* ^) ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* N; @# G; q2 Z* H6 e. a4 i, 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:
9 [: U: } \) j" ^* PA:Pasteurization 巴氏杀菌
$ r* {, Q! q4 `! g
* Y% y" n# N) G/ ]1 r64.Which of the following steps is not the correct procedure for whipping egg whites?7 p$ M+ s! J0 b8 n& `$ l) s
下列哪个步骤是不是正确的蛋清搅打程序?
% f$ @/ O4 `% ?; f( v0 M' `! z& ^A:Allow to rest before use. 允许休息后方可使用。% T1 i; L$ m/ J7 i: X: e
* ?9 s% ^; |! y2 u' I65.The weight of a large egg is between:一个大鸡蛋重量介于:3 K( Z) }- z' I1 s% |8 A- x- v
A:56g and 63g 56克和63克
1 ?0 A8 M- G5 D' W) x) h7 K
) g* e- M6 P2 o) m, p66.Evaporated milk is a concentrated milk that is produced by removing
* a9 h$ Z* D! h O炼乳是一种浓缩牛奶 是去除什么做的
5 B+ X6 I: \: R2 {8 h. vA:60% of the water 60%的水4 Q# L5 l2 E9 }3 m' G7 w- N& l* t
( i2 _" P, l) i2 Z67.A method of cooking that transfers heat through a liquid or gas is:
8 j, T. V7 E7 u# ]& \; B一种烹饪方法,通过转移液体或气体是:
' d9 f0 b' w$ q; x0 bA:Convection 对流/ M& `. F/ D( Y. p, W
8 t* ?7 e' n, Z, j R68.The cooking of starches is known as 烹调的淀粉被称为) o: t" F6 E, a: B, c" e
A:Gelatinization 糊化: L z C0 E$ K/ f( _4 r
; f- I7 m5 E5 t b' m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# O3 k( W2 Q& N) FA:Braising 烤5 B# i7 Y! Q1 N& q
% O) J3 b% v! o3 J b70.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:
, [4 B+ K& f5 ~, hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
+ k! c" d- T# v0 ^" Y
! [2 Y, h# I% @7 i2 F71.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 o2 ?- M4 c+ P' C# h
A:Fumet 原汁
$ O' L4 y. q1 g" D/ L
3 Q+ z& A) u5 j4 w72.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 ?2 k) \, L& y8 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" G+ y( o- Z I9 J; F" x1 ^0 o! J
$ H j Y X9 A1 J# `9 z3 ^73.Which of the following is a principle not used in stock making?
* `) R# c6 \& r+ D0 f$ h3 k8 W下列哪一项不是用于制造高汤(低汤)的原则?" q- F; n. E9 {, l" x) T
A:Start the stock in hot water.开始在热水中操作1 q& a% ^" d/ w0 @0 |5 C/ v
4 @# T. o1 S9 p+ U6 |: Y74.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: H7 H9 D: X- d+ j( ~$ C0 p
A:Remouillage 法语熬汤
& \+ d6 ~% J1 h% J+ @6 qhttp://www.haibao.cn/blog/post/176242.htm |
|