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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:
7 Q! K- S: p' j) T' m8 ]: e哪位厨师最早带来高水准浮夸的美食7 r2 L" R7 K% P. B# x, f
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 X& y8 v$ W2 l; k; | `8 w( f4 _( 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 。* K4 z9 s7 ^+ I; f b
A:Cast-iron stoves 壁炉% R" t5 l, k" y4 X x2 V8 o
http://www.usstove.com/products.php?id=6
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" Q% \6 ^9 d; X6 s' j4 o28.The French term used to describe the roundsman, or swing cook, is:
: f5 V; U \. d2 A法国术语,用来描述roundsman,或摇摆厨师是:
' K& C9 ?9 Z) }A:Tournant 图尔南) u, d6 a1 g9 p0 N6 ?& Y, y0 K
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29.Another term for the wine steward is:
. N! Q7 n% @$ P5 j* N5 |3 A, @葡萄酒侍酒师的另一个术语是:6 n6 O1 C" x( i" l8 R' p% h/ |' b
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 y' z& a( Z( k7 Q1 w3 s+ v
霉菌,酵母菌和真菌是一个神马例子# G0 T: @% u: L" A( m5 o3 B
A:Biological hazard 生物危害$ f: [0 ^( { O# s: k, ^$ }) A
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 Q9 |( ~" e2 k: n1 h, S
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 f, I7 R2 L+ Y+ g/ y: W2 v& VA:40° and 140°F (4–60°C) 4-60度
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8 x2 u3 R# }8 H0 V2 n32.All bacteria need the following for survival:0 `$ m( p( M: Y _. i- j$ Q% c
所有细菌生存需要以下哪些内容:
8 M) @. P% I5 ?; Y: p% a( l {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" ?1 o; f- ^7 f0 i3 n
( a7 t8 G, e. @0 u h) q33.Which of the following correctly represent critical control points in a HACCP system?
9 j2 @) u% @ w5 C; C以下哪项正确表示了HACCP体系的关键控制点?& h# m# Y7 F' H* t3 O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! z+ j z8 w$ K, W T; |7 {
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?
+ O3 @' g9 y& A+ T+ E& ?下列哪一个不是碳水化合物的例子?
9 _) y* u3 ~- n. p8 \" cA:Essential nutrients 必需的营养物质* Q1 D& m. o" S7 b
( J2 E" @. {5 Q) E/ j: v5 s35.The process by which a liquid fat is made solid is called:1 a4 z x$ M/ P$ T$ ?$ X$ p4 G2 R3 w
液体脂肪做成固体这个过程叫什么3 l2 i# T; _. i8 w# _6 C6 `
A:Hydrogenation 氢化2 y& k) U, M" m( q. B/ Z: E
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36.Which of the following is not an example of a fat substitute?6 @' W& G4 b8 K/ O0 \) E3 ~
下列哪项不是脂肪替代品的一个例子7 w* w! F/ `: b2 y( |
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:) B y" ^, ]: N
加拿大卫生部要求的产品标有“不含脂肪“包括:
% Q* m8 @* g9 a/ j$ r: u3 v4 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?) u6 @% s/ p `8 ~0 N( I
下列哪项是不相关联的转换配方问题?7 l4 U; T& b; s% h
A:Unit cost 单位成本
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, @1 s1 h+ [, y1 {$ ^$ }39.The condition or cost of an item as it is purchased from the supplier is called:. M6 ~! Z# z7 w, T: r
从供应商采购的物品的品质或成本叫什么* h; M/ W6 z# a9 ^0 x0 l
A:As-purchased cost 购买的费用5 m( J/ G' ^7 X% `
" s. C' }# w% E/ Z: [: C40.The amount of stock necessary to cover operating needs between deliveries is known as:
* O" h# L: y! `4 x8 M在新货到来之前用于日常所求的必要库存量叫什么
, A5 z6 W+ d. y1 MA:Parstock 基本日常最低库存4 Z: {1 {( x. C
8 ]. k! Y5 g6 B6 v0 m( H41.Which of the following abbreviations is used to describe the proper rotation of stock?
" p$ V7 p" |4 y( d下面那个缩写是用来表明正常库存流程?
( w3 J" O' }4 P8 _( G v2 E4 RA: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. s$ {, t/ ?" S$ T. f下面的那把刀是用来打开蔬菜吗?" `; [* a7 p! L% ?) C
A:Bird's beak knife 鸟嘴刀
5 }2 X3 d! j X- i' F' H lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" Q7 X8 q6 K4 u( p! ]
3 Y2 g' `; i8 N43.What is an instant-read thermometer best used for?! S: P8 \( [% |+ [7 ^! i
即时读温度计最好用于那方面?
" ^. I) I K7 C2 S2 jA:Checking the internal temperature of a roast 检查被考物品的内部温度- U4 L, L9 N c% N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* V! r- k0 r6 F- ?9 d2 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 i* {8 Z, L, O1 B* \* B$ t3 EA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 ]3 v: a( n( s# S哪件装备下面有一个可移动的碗和一个S形叶片?
& b. ~1 h; S2 fA:Food processor 食品加工机7 V' k# s/ N* |0 L
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ G# L+ H8 U3 l3 x! ]4 ?$ c46.Which of the following is not a rule for knife safety?
) u6 A* _4 q4 L! N8 ]下列哪项不是用刀的安全规则?% V- H. i* d2 z7 `( r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ k0 t1 n# {6 S. m2 t D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# S7 I) y$ j, M3 B G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ S0 Z8 k% o! i' x4 ?; AA:RondellES
3 L, g/ [* M8 N+ j5 T ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# q" U& d- B" @# W! z
1 g: f8 `8 B. a$ d! F48.Which of the following is a diced cut used to garnish soups?+ R! g7 m F; p& H# [
下列哪项是切成小方块用于汤的装饰?/ G2 x4 e2 e8 C! h0 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 y0 o* ~9 n1 o' t2 n! w* k# X5 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& n& m/ X' v2 _* ]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!!——
p8 H) z5 ~+ ~" j/ v4 [" W0 X4 `A:Gaufrette , e9 n, x+ |- ]9 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# k/ ?, m) k6 Z7 |' qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( L: `/ \& b8 f# y1 q+ v8 W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ o) u, g7 F$ m- ]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)
( s; M' L5 W M, ^, d! yA:Cilantro 胡荽叶 香菜
7 N& J, z; s7 {2 s0 Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ r( _, j: v4 u* Q# k2 g/ I
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60.Allspice is made from:4 `1 V* I Y- p
多香果, 多香果香料是什么8 e# D$ {6 N) _& ?& p4 X! E: f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. e% [) F5 `( T7 ]/ oA:A dried berry 干浆果; q9 ]1 v) c& H) z1 [+ C
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61.Which of the following are used to make a sachet d'épices?3 i, e4 X( M9 l
下列哪些是用来做香包德épices?
: J* s. y$ n1 \7 `+ [2 _http://www.sachetcatering.com/! {3 |3 A& V. J1 j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
s% _1 d4 {# U' F/ X% {下列哪项不是酱油调味品的?: H& ~3 r- J1 l2 T
A:Wasabi 日本辣根( S6 y" n* p; c/ D# y
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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:
5 N$ |9 I& y' A6 O8 Q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:
* d. g i0 Q) A5 E7 xA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 B( g/ p- u7 U, C, g下列哪个步骤是不是正确的蛋清搅打程序?
. ^5 R4 @& j, m2 c2 k/ hA:Allow to rest before use. 允许休息后方可使用。% [. e# e6 S% k. e& A
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
! ?8 J6 ]9 [0 V+ @9 JA:56g and 63g 56克和63克0 k5 \8 {8 k* W
9 {+ F g# g2 e& G% @ i66.Evaporated milk is a concentrated milk that is produced by removing
5 _+ f0 ^# G. [: O0 |0 ~, K6 G炼乳是一种浓缩牛奶 是去除什么做的
7 l; `- _' `- _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:; P. J7 @% R1 n# x" _- B8 w0 Q
一种烹饪方法,通过转移液体或气体是:/ A0 ] N( o9 }6 }( T
A:Convection 对流
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o$ ^1 C5 B8 @) z0 h, v. _ x68.The cooking of starches is known as 烹调的淀粉被称为
8 D/ B! F$ ?' @ KA:Gelatinization 糊化; i5 I# L, U3 l2 c8 {* {
/ N! m$ u: T; o4 I7 h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 H4 {& k0 |: q. V. t
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:1 Q4 x% F* L6 F$ K, H, D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' `1 [: I& q+ M) C8 v" ?9 v( v. {( y71.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# A8 q/ f0 N5 C2 O! Z6 ]
A:Fumet 原汁
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' q# U5 F2 q1 a. 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9 l/ z$ Z |3 @- k: Z# P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
6 W- B. h, @* A1 p; @" G; W: i下列哪一项不是用于制造高汤(低汤)的原则?
6 Y5 U! O; v* ]A:Start the stock in hot water.开始在热水中操作( j- r0 P9 t4 V# ]) E
( [) H1 s& S% ^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! R8 l3 x! t, R$ b& y
A:Remouillage 法语熬汤1 h8 {7 M& e9 }. j: ~
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