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26.The chef who is credited with bringing grande cuisine to the forefront is:& g! P' o' c3 E1 f
哪位厨师最早带来高水准浮夸的美食
% Z% i1 G/ F7 t6 D$ o5 p$ lAAntonin Carême 人名 安东尼·卡罗美
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# ^( G# P4 X& {# l3 `% W6 Q0 T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ I$ R3 X" f7 L/ h# r' L/ y- 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 。 s2 \ X5 Z9 U9 v
A:Cast-iron stoves 壁炉
( A, j: p* m. v1 }( m% s7 ehttp://www.usstove.com/products.php?id=6, g* [) U2 x7 O0 W! J2 u" M9 P
& @: I& N1 ^# ]3 c& s' p28.The French term used to describe the roundsman, or swing cook, is:
0 W2 p+ O2 x k5 B法国术语,用来描述roundsman,或摇摆厨师是:
' x+ r1 i# G/ p5 q4 ^A:Tournant 图尔南" Z5 ^! ~; L- X5 j& r
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29.Another term for the wine steward is:1 T: T( M+ L$ l/ L. I ?
葡萄酒侍酒师的另一个术语是:/ r- j" y9 _- V. t
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a: F+ C* U' L$ Y: p# V+ U0 ?
霉菌,酵母菌和真菌是一个神马例子
7 H4 K/ Y0 d g/ o n* F8 F8 mA:Biological hazard 生物危害5 a, B9 p. v- S( A) U/ c
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 W, ~3 s5 }0 |& r) H: n( F" b根据加拿大食品检验局,食品的危险温度区在多少之间:
7 p7 m% p9 E7 j) b$ ~# sA:40° and 140°F (4–60°C) 4-60度
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8 F6 P4 |. }2 d3 @* @$ d: }3 D" o% M32.All bacteria need the following for survival:6 @! b0 ~7 \ a$ O, n! H
所有细菌生存需要以下哪些内容:0 w7 J- y5 h" l
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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. e1 z- T! a( o; m7 f( M33.Which of the following correctly represent critical control points in a HACCP system?# i# O% {4 u! j/ j8 X
以下哪项正确表示了HACCP体系的关键控制点?
+ A$ [9 V! S* E4 i6 _5 x$ D0 QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 w, {5 S( h- \, |6 I H w# m9 Y4 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& T( N# P N' i; T% f
0 f S9 t" U0 J3 r$ i9 A% H34.Which of the following is not an example of a carbohydrate?
3 _% R; J4 r0 J& S下列哪一个不是碳水化合物的例子?+ J6 l) I: a _9 i0 K# @
A:Essential nutrients 必需的营养物质
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' f/ N( H# @$ {' Q; v+ Z1 a35.The process by which a liquid fat is made solid is called:
7 o- s- f5 M" \, u. F$ W/ Z; ~液体脂肪做成固体这个过程叫什么( e9 c4 M. h1 y2 O
A:Hydrogenation 氢化
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' y1 q% P+ d. a' d+ E, o7 o, V0 A36.Which of the following is not an example of a fat substitute?6 _3 r$ q) i J) r% v4 Q
下列哪项不是脂肪替代品的一个例子. |- O" R1 A9 [5 q+ f
A:Acesulfame K 安赛蜜K表
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) g$ l9 t) s9 e2 z$ R1 C7 u37.Health Canada requires that a product labelled "fat free" contain:
+ M t& a7 y/ ~2 _加拿大卫生部要求的产品标有“不含脂肪“包括:
# g8 x6 c! A* NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% O# B0 u6 d6 o$ R* _$ g$ r38.Which of the following is not a problem associated with converting recipes?
# ^/ l# o+ V9 z7 z* V' g下列哪项是不相关联的转换配方问题?
F+ i0 \5 p/ |A:Unit cost 单位成本
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0 ~/ Y3 t4 U6 P4 b1 U/ H3 h8 h39.The condition or cost of an item as it is purchased from the supplier is called:% F$ v6 i' @1 k Z1 z! V( f+ j. O
从供应商采购的物品的品质或成本叫什么, z$ d6 c1 B8 m* ~# u0 c) M
A:As-purchased cost 购买的费用9 }/ W, l9 P1 S) v" F- L& f: q% [
/ N- X$ o1 a, t4 D. t4 k3 |8 [0 q4 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:; y0 [+ ^' }8 S! L" \- v8 H
在新货到来之前用于日常所求的必要库存量叫什么, U, U- F4 c$ T+ P+ y3 l* ?
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
Z, q, G6 u0 W- h1 B) p' ?下面那个缩写是用来表明正常库存流程?
+ _" R) W6 B0 C0 n jA:FIFO=FIRST IN FIRST OUT 先进先出( H/ ]' M [' o, r6 q0 z
# M0 N9 C0 F' r3 p. ?42.Which of the following knives is used to turn vegetables?3 H/ s, n# m% j. I- B" I) u
下面的那把刀是用来打开蔬菜吗? w/ C0 }0 x" ~" `& @& y
A:Bird's beak knife 鸟嘴刀
# k' m- z6 c/ x+ [9 s# Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( i) V* d ^) q' e7 i
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43.What is an instant-read thermometer best used for?$ K/ E: `9 H% N7 S: f* ^" o& C
即时读温度计最好用于那方面?
$ q; e# T7 ~8 u0 D& u+ VA:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 A# J* ]5 m, J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 O- E* S4 F/ U/ K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* v9 L+ t4 z5 ^( J9 Y' `A:Cast iron 铸铁5 e: ?4 z+ `, }9 L4 ]
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( m& G2 q. A! V5 `& m5 m
哪件装备下面有一个可移动的碗和一个S形叶片?
$ w$ N# ?( p9 F2 TA:Food processor 食品加工机" \3 u; u6 O2 [; S& |
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?5 w( K+ N r8 F' [& C2 O
下列哪项不是用刀的安全规则?
& W5 u( {6 K i* y/ r0 E' T3 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" Q# L1 e! _( O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ X: R- C8 o) ^# ~; M4 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ Q$ \5 J* x7 f/ v% Z
A:RondellES * E6 S! m1 N! t9 t- Q! {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?4 T& s* E- U# f; o! H$ [: S: l
下列哪项是切成小方块用于汤的装饰?
9 a9 q% p5 J/ n; `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 ]. C( L+ m" P' r* g, }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Z* I0 |, `2 y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!!——, S. C7 z! N) i- @
A:Gaufrette # d0 r0 @( Y8 c( O, n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 K$ ^# t0 C) {+ N8 Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ~5 G9 N: ~1 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: h$ B/ D+ i% i5 Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* U n; _. c! {) [% W+ c6 e
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)
( o8 }* C2 [, X. L+ f# xA:Cilantro 胡荽叶 香菜% q% [ o) p: Q8 Y; M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) K( j2 w. e& q" {4 L
, ~! k9 z9 C- C( M# @" I a$ L60.Allspice is made from:! `8 ?# y3 Y- S) A! ?9 f
多香果, 多香果香料是什么
2 S7 H8 e7 w4 k( Z# _7 {0 s2 E5 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 k( ?1 Z4 V4 v; V6 |
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 B, I# S3 h" v# z
下列哪些是用来做香包德épices?
+ U' n# _: L S: Q6 @http://www.sachetcatering.com/& c( }3 n1 h& l) c0 l% r5 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 A8 @ |- G" o
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62.Which of the following condiments are not soy based?
* P7 [$ W8 T: F( \下列哪项不是酱油调味品的?
1 X5 @2 W" x( k% o; X! H" H; iA:Wasabi 日本辣根
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: [8 {; |9 j& y* s2 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: [! ~6 W' P! z) _, s. C6 N) p
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:
y, x$ Z3 ~# Q# P# x- {' G! jA:Pasteurization 巴氏杀菌
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, w) e" E1 x8 h! u7 W) r2 G64.Which of the following steps is not the correct procedure for whipping egg whites?: |! }; l5 R2 R, g$ W: T
下列哪个步骤是不是正确的蛋清搅打程序?
5 V' {7 H8 p3 N+ q9 M7 tA:Allow to rest before use. 允许休息后方可使用。: B) {) R4 n, ~, Q$ m- P
0 t8 f" U" U. q9 u- y65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 C9 e+ [0 `& V n/ uA:56g and 63g 56克和63克
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# n, B7 Z2 L+ _+ q: s& N# L66.Evaporated milk is a concentrated milk that is produced by removing: ~( f/ s& l* Q9 {
炼乳是一种浓缩牛奶 是去除什么做的( z: E2 \; G5 x1 z( I" O! Y6 H
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:0 H! n6 X' ~% ?( p9 L4 R& B! @
一种烹饪方法,通过转移液体或气体是:' U2 ~. ] W7 p/ T% j' P3 ^$ h+ M5 L
A:Convection 对流: W5 `# u+ S6 m6 `0 W
: ^# l- \, } |7 c7 H. V68.The cooking of starches is known as 烹调的淀粉被称为 V+ B; {1 x7 K9 u5 H2 p* {
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?
O0 S0 \! Z% H! g6 QA:Braising 烤
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% b; S: Q3 a- `/ o) [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 n+ K8 o V jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' i& @4 b* f4 {6 {7 A71.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3 h5 G9 p0 z1 [" d- l$ n) ~
A:Fumet 原汁
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. U r* p. x) W# `6 ~$ k- |" W* Y* O72.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
3 }7 K: b0 S1 _0 W7 UA: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?
7 E2 E% L( V5 ?# k0 `" j下列哪一项不是用于制造高汤(低汤)的原则?. W6 @4 q7 x$ A0 ]+ p2 M
A:Start the stock in hot water.开始在热水中操作# x8 C3 G( M3 [5 ~6 J) m# k
0 E$ u& _) C3 ?6 F! b/ W4 l" x9 h9 k74.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# ~9 B+ x( I% N! `7 W7 a
A:Remouillage 法语熬汤* a* k. ^7 d" ?' _$ `& z2 I$ v# e
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