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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:4 a- L; x/ C1 V y
哪位厨师最早带来高水准浮夸的美食
, y _& K! f: l, e+ m C& }AAntonin Carême 人名 安东尼·卡罗美& |2 } j" i" K6 A+ r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! h7 M/ P& d V; e, g4 p9 p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 ]1 M) P# W" k
A:Cast-iron stoves 壁炉' d7 Z7 q- P1 J+ t
http://www.usstove.com/products.php?id=6* l5 u! L' F$ Q+ U Q% B
5 O4 c8 ^. w( ?28.The French term used to describe the roundsman, or swing cook, is:& z! X7 }7 L9 w3 a& A
法国术语,用来描述roundsman,或摇摆厨师是:
/ Q0 F8 q2 O i+ LA:Tournant 图尔南5 } k( k) F$ ^0 d
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29.Another term for the wine steward is:
% H0 Z5 q; j+ W9 W/ j; S0 t; S+ C葡萄酒侍酒师的另一个术语是:2 H l$ Z( n E8 [( {
A: Sommelier 侍酒师" S1 @9 B j3 c7 B; M
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30.Molds, yeasts and fungi are examples of a:! o: z/ _! V! F. e8 T
霉菌,酵母菌和真菌是一个神马例子2 f2 e7 ?6 O/ T* m0 c/ W, z
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" ?+ h6 d. w; g* c3 I3 g' \- y: v
根据加拿大食品检验局,食品的危险温度区在多少之间:4 m. p6 _( C1 l8 p! J
A:40° and 140°F (4–60°C) 4-60度6 |+ ^, o6 L$ N% J% c
+ }8 V q1 t) @) l3 `& p$ B4 p& ?32.All bacteria need the following for survival:
' v& u, m/ r+ O3 s& N4 H所有细菌生存需要以下哪些内容:
$ w" x& X7 d4 u, U$ c3 Q, _. i8 ]A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! q5 P: ~# u* p1 \
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33.Which of the following correctly represent critical control points in a HACCP system?/ R0 k3 S/ t& B& {! @; @
以下哪项正确表示了HACCP体系的关键控制点?
7 f! h$ M0 D2 {: _* eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 p" s5 u- P. a+ C ?( q- x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 u, n- D2 @# d7 _5 i6 }34.Which of the following is not an example of a carbohydrate? r3 E& I6 x' [3 G
下列哪一个不是碳水化合物的例子?
& h' d; g" l1 S% _ |. UA:Essential nutrients 必需的营养物质
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+ B, Q1 L" p' h/ Y35.The process by which a liquid fat is made solid is called:5 c( J4 K- q$ O9 U# b
液体脂肪做成固体这个过程叫什么
7 d5 N4 ]! a" O6 i9 g/ kA:Hydrogenation 氢化2 G1 v. b, _0 O7 C, K' {
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36.Which of the following is not an example of a fat substitute?
" ~* D) @8 f0 G F( U下列哪项不是脂肪替代品的一个例子* `) s( m9 X+ y" E, ]
A:Acesulfame K 安赛蜜K表
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1 S; I+ E" s8 ^/ D37.Health Canada requires that a product labelled "fat free" contain:0 v6 R: r2 X: X; | m
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 r& d' K- L+ b7 B$ FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! t3 L( k/ l2 M/ |; y5 t% @38.Which of the following is not a problem associated with converting recipes?
- f0 {0 h7 j. m3 i1 N+ a! X/ L# ~下列哪项是不相关联的转换配方问题?
8 R1 J8 o6 r; ~7 L5 RA:Unit cost 单位成本: F% Z/ M2 E. ~* C; O
* x/ G9 g' {7 z |39.The condition or cost of an item as it is purchased from the supplier is called:
+ c; u6 c1 V8 j+ Q5 o$ u# D从供应商采购的物品的品质或成本叫什么
2 v, s# z% E- j; J! kA:As-purchased cost 购买的费用
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8 X: H' U% Q! x' @3 T40.The amount of stock necessary to cover operating needs between deliveries is known as:% r4 \- w6 ] x% X$ h
在新货到来之前用于日常所求的必要库存量叫什么6 x: L: y y$ S" k N0 \8 R; w
A:Parstock 基本日常最低库存/ U; ?2 `9 g7 S. z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' L" u3 ]# ?7 d. I+ T下面那个缩写是用来表明正常库存流程?1 ^, x0 k& g6 S. H V' O: s
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?
% E, p) b! U+ N0 z% Q1 u7 J下面的那把刀是用来打开蔬菜吗?7 I$ q' B% T( o) e
A:Bird's beak knife 鸟嘴刀! L4 x0 i" B: T) C# n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
# f2 T. }+ J/ E/ S# W即时读温度计最好用于那方面?
5 N. Z6 g' N5 J" e. j' dA:Checking the internal temperature of a roast 检查被考物品的内部温度; Q+ t) Y5 f) j4 t- J
6 r- m5 _4 Q6 u( I; v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& Q8 R: o! S2 A* z6 J8 G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. S d" R2 f9 p5 x) oA:Cast iron 铸铁. G; ^# w4 w# p
3 B2 ^! }0 y! h8 C6 }; l, ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' h1 Y3 y* `8 ?6 T- A K
哪件装备下面有一个可移动的碗和一个S形叶片?8 \6 Z: \7 M- B, s; [2 I0 T
A:Food processor 食品加工机1 Y" d6 `3 x: D" h" J b$ C( n
http://www.google.com.hk/search? ... iw=1263&bih=572
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! r# k q" N& G2 R46.Which of the following is not a rule for knife safety?
7 y' f$ V( K% f2 q+ z% a/ ~- f下列哪项不是用刀的安全规则?
3 \& n3 N1 G1 N+ L. }8 |. L# R. a# h/ }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" p+ x- m9 e. i; z2 s) d r
$ g. E+ h% p5 W8 Y. F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 w* c& w+ V& j3 T# ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 k) W* c, n2 b/ P" l
A:RondellES ~6 }% P6 V: q) n0 u: q% r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) b, [7 g2 I" K/ ^- ?48.Which of the following is a diced cut used to garnish soups?
1 K y! x5 u1 r9 X下列哪项是切成小方块用于汤的装饰?( N2 O3 i \; z+ A* Q1 s5 P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ b; T! w; e5 m- `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, F6 [7 L7 R6 I9 {; r
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!!——7 l; Y6 s& Q/ h+ `9 Y
A:Gaufrette . N* E; P7 U1 w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! H4 r7 S' K3 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" l! \( J0 I9 X4 `8 Y' F2 L9 {: dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. l Y @) [; Y$ q- u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ o7 D0 ?- a7 B' ?! d. U9 @# X' m5 d
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)
( f1 K) ]/ G+ A7 k( V) PA:Cilantro 胡荽叶 香菜
8 b1 N, K1 A$ _8 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. Z: T! A" O. b
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60.Allspice is made from:- ~# _1 b) A; ]% h# ]
多香果, 多香果香料是什么
. l6 u' B) T- X; j7 qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) K8 V0 n; T, E/ x4 [9 i' j1 KA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 G) P( Y* q# `下列哪些是用来做香包德épices?
% c1 a- l; ?7 o# e4 v; b9 ?http://www.sachetcatering.com/! r0 I- V7 V o/ y$ ~9 M1 N% G3 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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p1 {, y: u/ E2 T7 i62.Which of the following condiments are not soy based?! q2 ]4 | Z1 S+ y( |# M
下列哪项不是酱油调味品的?
5 L* w; _# e; a% ~' k) ~A: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:
8 s, v8 w+ L4 o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:$ q* L# P/ [! @
A:Pasteurization 巴氏杀菌# [1 W! i/ O3 Z) U9 ]: ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?; n9 V6 J3 W4 ^+ v- z6 }/ f$ L
下列哪个步骤是不是正确的蛋清搅打程序?3 [- f5 m* V5 W4 r. C: H
A:Allow to rest before use. 允许休息后方可使用。
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& a a* |5 J3 o; a2 l( _65.The weight of a large egg is between:一个大鸡蛋重量介于:7 H! a; W$ u L1 ~2 K
A:56g and 63g 56克和63克# a# j0 Z, e( g# Q m) Z
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66.Evaporated milk is a concentrated milk that is produced by removing* e9 d/ I% \( B/ M* J( n
炼乳是一种浓缩牛奶 是去除什么做的
& C: |8 B: ~/ o2 [A:60% of the water 60%的水3 ?, K; g. G8 b2 {
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67.A method of cooking that transfers heat through a liquid or gas is:# T1 M& s0 `7 I8 S
一种烹饪方法,通过转移液体或气体是:
1 f/ D" i% R0 G0 JA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为. H# j! i9 x1 J; R' f" K1 D
A: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?9 X* N& U/ B' x
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:5 P$ ~# Y! K* L7 G7 ^( b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 h4 O6 P2 f* p# U+ f4 ` V
1 B% u n, |7 d" O) S6 f W71.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8 J8 A& H D, H2 K
A:Fumet 原汁
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, _: c$ W3 T9 J72.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/ `; D# k5 L. c" N" r8 v8 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! Q* @+ R. V8 k, r4 Y
! f) v% R; S5 Q' M3 e5 M( J I1 H. ?; Z73.Which of the following is a principle not used in stock making?6 N3 [4 V/ m, s S% K: u
下列哪一项不是用于制造高汤(低汤)的原则?
# n; s5 |+ V' K4 S4 z1 DA:Start the stock in hot water.开始在热水中操作
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% ~! d! y5 F, ?1 s) h74.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' {7 i, Y' O' [7 j/ H8 K/ l. u: w
A:Remouillage 法语熬汤1 _, T5 F. R# W9 l
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