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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:. K j$ Z% L$ S6 ]3 V: h
哪位厨师最早带来高水准浮夸的美食
' W; K) a3 s% i& cAAntonin Carême 人名 安东尼·卡罗美' J6 B+ y5 l0 Q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ?2 Q: W. U0 U9 Y( ^: W" Z" R4 l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; q) m! x: z9 y0 H3 j Z9 qA:Cast-iron stoves 壁炉) r" x9 Q9 N( m
http://www.usstove.com/products.php?id=6
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2 t* Z: B- D! p$ d6 b7 d$ F28.The French term used to describe the roundsman, or swing cook, is:* I: k* C" q& U) ]# U
法国术语,用来描述roundsman,或摇摆厨师是:
! U0 U" A/ u; Q A) _- u2 qA:Tournant 图尔南
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29.Another term for the wine steward is:7 `8 }$ A( s6 }' U
葡萄酒侍酒师的另一个术语是:7 Y7 \) D# b7 H- V/ c D; p" i1 e
A: Sommelier 侍酒师! y% |) Y0 p+ I+ V \
9 d$ O' M+ j3 R4 s' [30.Molds, yeasts and fungi are examples of a:2 V0 i" F: R' C5 H$ g+ w% q
霉菌,酵母菌和真菌是一个神马例子
4 ~/ H4 I4 ~, T) RA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 c8 c6 q' Y o根据加拿大食品检验局,食品的危险温度区在多少之间:" U/ k7 K/ w# Y# ?4 ]
A:40° and 140°F (4–60°C) 4-60度
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) y/ G" l" R3 b, l& B& t t32.All bacteria need the following for survival:! W: q3 [4 @) T; Q3 y' f$ I
所有细菌生存需要以下哪些内容:
# _! j( F( Q+ [5 r: a: G1 iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& Q0 Z D6 X6 x
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33.Which of the following correctly represent critical control points in a HACCP system?
% {/ u2 E7 b6 A$ _7 \/ t以下哪项正确表示了HACCP体系的关键控制点?
! X; d/ d9 a, ^* ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; k$ x$ X6 e* w3 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, C _# ^! ], z$ P0 p7 y% i34.Which of the following is not an example of a carbohydrate?
K% F1 [: p# d$ W下列哪一个不是碳水化合物的例子?
/ k1 U$ I' s+ q8 AA:Essential nutrients 必需的营养物质
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! }( S W/ t! l35.The process by which a liquid fat is made solid is called:
6 a m4 r: ]9 J5 f6 [0 h液体脂肪做成固体这个过程叫什么
: J! r. g8 T1 w3 sA:Hydrogenation 氢化: y! n3 o% T4 ^, y
2 X. s y% Q! D. B8 y( S w9 r" _36.Which of the following is not an example of a fat substitute?, o. n5 F4 n6 r8 j
下列哪项不是脂肪替代品的一个例子
! w* s& T# G" z& f2 }4 Z2 vA:Acesulfame K 安赛蜜K表
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' y8 \& ?3 L* O0 Z( }8 y7 _37.Health Canada requires that a product labelled "fat free" contain:
3 d9 w, `4 m9 K: T5 y; k3 v加拿大卫生部要求的产品标有“不含脂肪“包括:+ o h3 g+ O2 j1 a& m7 `6 n7 n" I4 R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" v" B6 z# D8 @$ @2 K A
- ~+ L. A4 S' l( o0 B38.Which of the following is not a problem associated with converting recipes?
9 ~7 T5 o- l3 Z下列哪项是不相关联的转换配方问题?
% H! \! O+ N. |* ^% K. v3 W" AA:Unit cost 单位成本* F( z4 t9 ?' K* Q: u8 I
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39.The condition or cost of an item as it is purchased from the supplier is called:4 g1 u' J6 p! V8 h9 B
从供应商采购的物品的品质或成本叫什么
, }5 @; M) r( nA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:! G. W8 j5 V: T+ I$ x' q% ?/ |
在新货到来之前用于日常所求的必要库存量叫什么
8 ~ p' E7 c( u% q4 K/ k( IA:Parstock 基本日常最低库存( Q! }- E8 F! @9 Z) F; }2 {
! n7 v) r4 X( k. V41.Which of the following abbreviations is used to describe the proper rotation of stock?
# d Y' c1 ~! S4 }, h4 W下面那个缩写是用来表明正常库存流程?
$ E6 y% G1 S1 P9 t5 P* V( kA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
$ z" l% ~% P6 Z. x下面的那把刀是用来打开蔬菜吗?
^/ a6 w, @+ }' V3 t" KA:Bird's beak knife 鸟嘴刀
- ]2 d! H1 _) H xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ x8 \, ~2 t8 C+ @! d8 K. X3 [43.What is an instant-read thermometer best used for?
) Z; f8 ^' M( @' B) t7 w5 N/ n: K即时读温度计最好用于那方面?5 T2 R& U* ^+ }7 @" A7 s9 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 b) F/ e/ i( c+ |2 z7 F+ z: m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 u( u( [! O" k2 p- X: f9 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 e3 w6 M5 `9 Y9 B Q+ w
A:Cast iron 铸铁" s6 B/ t5 x: R$ M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Q: E# }" X1 S0 u; s哪件装备下面有一个可移动的碗和一个S形叶片?
+ u( d" ^& X: cA:Food processor 食品加工机
1 X6 Q. P5 ^6 c3 f: a9 m! J8 T; Thttp://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?
d# F! V' U. I, P* |, o6 S下列哪项不是用刀的安全规则?
- S: K2 s+ @4 w. E% OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 m3 B7 y9 W- z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( f! J& m) c0 a: |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ ]4 B) N$ F ]7 Q/ }# O
A:RondellES 3 W4 s& B; Q$ k: G/ ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ D5 y+ a4 ?# A M7 y
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48.Which of the following is a diced cut used to garnish soups?8 s/ j/ s" ~/ X. D3 Z5 L0 L
下列哪项是切成小方块用于汤的装饰?9 \( R# ~* U- x) Q* T+ o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' P9 q2 T- T/ Q5 u& s# E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' \ o a9 b1 n( J5 O3 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!!——
& Q* A1 o8 `2 Z& ?6 `* ZA:Gaufrette 9 g5 f6 b1 z$ w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% s5 Z8 H% E1 M! U- Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 m: \/ H0 f# E( [& g& r* W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( `$ S" m; L5 q9 l# K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 h' v: S0 D" |6 W" b+ E6 @' N
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)
4 M# F* h$ M/ @A:Cilantro 胡荽叶 香菜
. V, L. U! K4 _& V9 @1 b4 k6 s$ ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ ^/ s1 o, _; M3 V
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60.Allspice is made from:
% Z, N6 @# i. |3 x 多香果, 多香果香料是什么
- W0 w8 Z5 [ N: ?& w+ Y* jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 C' ~4 R Z% h" ]A:A dried berry 干浆果6 R% L. s% d Q: b6 _4 K' G
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61.Which of the following are used to make a sachet d'épices?3 ~$ ?1 K' @; O4 p+ x1 ^4 L+ w
下列哪些是用来做香包德épices?5 I0 ~4 Q! _1 {
http://www.sachetcatering.com/
0 S8 n* t0 X/ GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# g v6 B' j9 l3 {+ o
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62.Which of the following condiments are not soy based?
% o: M! G h+ F' ~下列哪项不是酱油调味品的?. t$ j; g7 C4 h& ?
A:Wasabi 日本辣根7 Y* R" h4 h, T" ^' G* D* k3 a4 m
# N( w2 m6 g8 K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: y5 {: ^; ]( \( d8 ^5 C1 @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:# y6 Q( x6 \" A, W2 w3 v* G7 R8 o: l
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 E$ J. G& X6 |3 s1 Y1 b
下列哪个步骤是不是正确的蛋清搅打程序?- v* @6 |8 u+ }4 y5 Y9 {$ H; w
A:Allow to rest before use. 允许休息后方可使用。
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8 {* t. J2 r+ b% Z% m: K! t1 ~" t. X; \, x65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 _ g; u5 I5 P! [A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing/ C8 K) M7 J# {: |* M. ?
炼乳是一种浓缩牛奶 是去除什么做的2 S( s$ I3 S8 n( V7 o
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
+ g- R" W7 k# ?$ X一种烹饪方法,通过转移液体或气体是:! _/ v# i# ?. O0 J X7 D$ G
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
1 b# Z8 e: r. ^/ m1 OA:Gelatinization 糊化4 _: R8 Q+ {3 O% ]
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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?
" }, M5 ~3 A) e7 B( j, {* MA: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:
% z9 y0 l( b1 [# G$ [1 D( JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- M& J1 f; H) w9 v4 @& `: X71.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: L& X! D/ M! b* {. m$ n
A:Fumet 原汁
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( l2 l! ?3 e+ f \8 Y72.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
( d0 X5 p' |1 M' u" h, S9 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& k: T+ x9 ?* p
' c6 z" a1 Q* y6 W73.Which of the following is a principle not used in stock making?
5 F7 G8 G- t7 e9 G! G0 A* x$ E下列哪一项不是用于制造高汤(低汤)的原则?
. p- J. x6 P/ A( d7 tA:Start the stock in hot water.开始在热水中操作3 e' g7 ^7 k1 Y
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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* P1 } ^+ M5 z0 c9 \1 z
A:Remouillage 法语熬汤
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