 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:, r5 q' u0 ^$ T! V! w' U3 L, \: O7 g, f
哪位厨师最早带来高水准浮夸的美食
( Y2 y1 Z' P4 f! L0 eAAntonin Carême 人名 安东尼·卡罗美
+ @9 c+ W4 J5 I8 @# b9 R9 T
5 T5 s3 g% |8 ?, R4 J: _" E& t5 s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( X; J: ? g$ H j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. L2 X, U8 s K8 `& s* @" S
A:Cast-iron stoves 壁炉
. B( x- r" C. c% s2 D! O0 ?http://www.usstove.com/products.php?id=69 w) c& n: z# b- Z' f6 [0 a6 Y
7 S. Q6 B" W+ U! Y' Y- l7 ^) |28.The French term used to describe the roundsman, or swing cook, is:
, u7 y z* \( c: u) t* Y% b法国术语,用来描述roundsman,或摇摆厨师是:
: {( n; }9 I, Z) j* {A:Tournant 图尔南
( q0 W6 }/ U) K" B1 ]
p- k O7 ~2 W! e2 g$ L29.Another term for the wine steward is:
0 \$ B7 v' z& P' G葡萄酒侍酒师的另一个术语是:
8 _- ~6 B( c: a# VA: Sommelier 侍酒师
, i: `# d) z6 [6 d: v& o6 C* p% `' |- ^: X7 k1 g+ f0 u
30.Molds, yeasts and fungi are examples of a:
" g0 H8 e' s- g/ R+ P霉菌,酵母菌和真菌是一个神马例子/ P/ D7 ]% |, P4 ^3 b! @
A:Biological hazard 生物危害
f+ M% u# U, r8 S3 ^1 m$ w4 B& }% m; H4 Z4 T+ `* v3 a7 J! Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" K& ^+ A/ t* E- l根据加拿大食品检验局,食品的危险温度区在多少之间:2 ?. m. \5 A. }, y+ v
A:40° and 140°F (4–60°C) 4-60度5 h3 c* t) @$ x, Z2 g
3 z. z8 y' Q0 S: g' ~( y3 p: b
32.All bacteria need the following for survival:
: z+ W) [! }6 y+ P. E, z3 g0 o: K所有细菌生存需要以下哪些内容:; k; O4 R9 D# d7 U1 q; ^( ~
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 w0 {+ F7 c4 B4 Z0 `. U9 A: e. S
; x/ r0 Q8 }4 U" b X' r# U, O
33.Which of the following correctly represent critical control points in a HACCP system?' j s/ [- `; l) N
以下哪项正确表示了HACCP体系的关键控制点?
: \2 H2 r+ A' g" ? Z& WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / v6 V5 G4 D9 a7 k! e! v; J2 W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: a5 L4 l5 c7 |
. S" _& b8 |- D8 ]- D
34.Which of the following is not an example of a carbohydrate?3 s9 Q; E) ?, F2 y0 M/ E4 `
下列哪一个不是碳水化合物的例子?
0 f9 h* z! k; K7 A- m1 DA:Essential nutrients 必需的营养物质3 q9 F2 w# R7 l# r \
0 [3 ~8 F ~% x% u/ K) w, @, F5 Q* H35.The process by which a liquid fat is made solid is called:* p! M5 Z! _. E. t6 i
液体脂肪做成固体这个过程叫什么* h! Z! D0 ~# J9 f: Q }- S1 a
A:Hydrogenation 氢化
4 o) Q& o% G( D4 x( o8 S6 @( P
: ~8 R# h Y) O36.Which of the following is not an example of a fat substitute?% z7 R2 T& V. _
下列哪项不是脂肪替代品的一个例子
2 j4 ?) O8 }6 B6 f( pA:Acesulfame K 安赛蜜K表6 c2 t) w1 s, S/ o7 c* g( {
3 ^6 [+ x- j. V" M
37.Health Canada requires that a product labelled "fat free" contain:/ W8 {- Z. |0 d( Q# z! g
加拿大卫生部要求的产品标有“不含脂肪“包括:
, T2 n1 ^/ S* [5 d2 x2 [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# h1 \: J1 p2 P6 e
( p6 E4 I1 e) I0 S' k$ e38.Which of the following is not a problem associated with converting recipes?. n7 ]" Z! |9 Q% a
下列哪项是不相关联的转换配方问题?
3 h; b5 Y& o3 e! H# u# B2 T: EA:Unit cost 单位成本
& L( }5 y- E3 f! X* D
. K4 s/ {" k% o( i# G39.The condition or cost of an item as it is purchased from the supplier is called:0 n4 c- L- o" n/ t1 g" R3 c1 u4 O
从供应商采购的物品的品质或成本叫什么
. t3 E. l. C! L9 wA:As-purchased cost 购买的费用( z3 u: R" c; i! U; J3 T6 N
5 ?3 ~ q+ R9 g8 D. B" N40.The amount of stock necessary to cover operating needs between deliveries is known as: Y# U: \0 k4 y" ` L/ @ f- A9 j$ H G
在新货到来之前用于日常所求的必要库存量叫什么2 v9 I4 G; o D0 L
A:Parstock 基本日常最低库存2 v9 p$ E" ?' U$ f% t& Y
" v' a2 e2 K8 k3 L
41.Which of the following abbreviations is used to describe the proper rotation of stock?, k3 X5 V6 W; j
下面那个缩写是用来表明正常库存流程?
: E" I& f+ C. F7 E& ^/ ZA:FIFO=FIRST IN FIRST OUT 先进先出( B0 |% M0 A' e* A/ w
$ O ]1 ], t) G% r/ U
42.Which of the following knives is used to turn vegetables?- m. p3 x' m: t! m8 c2 x- u' Y: d
下面的那把刀是用来打开蔬菜吗?( ]8 @+ I' V% l1 _& P5 N6 A
A:Bird's beak knife 鸟嘴刀
6 L. W- b; k. N2 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, s5 \$ ?. g) i5 t8 B0 G
' j( ^$ L1 X/ |8 G: b/ p: m4 U9 X43.What is an instant-read thermometer best used for?
1 [" e- ], o& r- ~8 _8 Q. m即时读温度计最好用于那方面?
+ N9 q, ?: A% X- {+ jA:Checking the internal temperature of a roast 检查被考物品的内部温度
# y" b& O. p" [3 H" _
) T2 ?, B' `2 c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ h# ~6 K6 L- _; N2 I" _% I下列哪些金属材料受热均匀,通常用在铁板而且非常重
# T' X1 p0 W2 b; {, a7 s) EA:Cast iron 铸铁
- G$ Z1 P& L3 P" u" ^) v4 m3 b9 g1 y" J6 n! @# X( k
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ Q& V; x" m& ^! Y, `2 P哪件装备下面有一个可移动的碗和一个S形叶片?
: ?+ Z, [& h5 ]; ~3 uA:Food processor 食品加工机; R$ e& v! {/ Y* _( W1 a% r
http://www.google.com.hk/search? ... iw=1263&bih=572 ]+ C" h5 H* f# @6 \6 o/ q
% _/ `4 X6 J; _+ M6 |( c
46.Which of the following is not a rule for knife safety?
3 U0 _+ G' R. d; v6 z下列哪项不是用刀的安全规则?0 N+ X- @: b( q' d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( c) v2 Z/ U# f/ y
$ m" U( i% A+ T( x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' H. F4 Y4 Y( g; g6 _7 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 \# d" I" ?% J+ y( i; s, VA:RondellES
[* Y# h/ H4 b3 [+ fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. ?2 p2 p) `9 @0 J
# V( q" N+ I0 {48.Which of the following is a diced cut used to garnish soups?
1 q/ B. ~ e j" O1 Q, s' W/ ?下列哪项是切成小方块用于汤的装饰?) m* a- l2 s" s: |2 r+ {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; E" ?7 r0 ^3 r3 x# y2 n1 Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) W( O* W. z' f0 Q
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!!——
) ~( j7 z7 i% DA:Gaufrette R, s6 D0 ~7 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% }: S ?, | B ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ E5 B9 O- p0 F# w; @* kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" r$ c; n6 B8 h
% A! W2 P1 B) l. {/ b, o/ _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 ~9 j+ F* ?3 r! V& s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: j6 F! n8 Y' x, ]A:Cilantro 胡荽叶 香菜8 `6 Y8 p* y& W" D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: X4 o7 z' g) T+ v' w! J- }& v0 G8 K4 l2 {. x! s
60.Allspice is made from:6 J0 @/ U* _1 a8 l0 N8 L
多香果, 多香果香料是什么- j8 B- W7 v& n0 h* i" H# N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# v$ z" _9 Z( ^5 m, hA:A dried berry 干浆果( i* ?# [# p/ x% x; Z( a% b
9 F+ y( b9 x, c+ Q: P- I) B61.Which of the following are used to make a sachet d'épices?3 z4 q' X. s& ~( U! e
下列哪些是用来做香包德épices?9 S& i: p) K' U
http://www.sachetcatering.com/
5 B' j \( S T" \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 H& b7 i, a+ ]: A' I
! W7 H6 n* M' {7 e8 m' ~. e3 z( r' B! u1 y62.Which of the following condiments are not soy based?
. n+ s: t, l% F# f+ Y) P9 z下列哪项不是酱油调味品的?
* X; f" Y a* y* U+ q7 n" q5 tA:Wasabi 日本辣根
" @) I9 s _$ R- R8 I6 ^# K( h! Y5 x% `; R5 a4 J9 T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: ]/ o- Y- R3 M8 _: n 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:
# L6 o1 k. M0 l1 E t+ mA:Pasteurization 巴氏杀菌
/ `# A* f" W9 @ h' l/ K% t& Y
5 W) T# k7 Y# d; U3 n64.Which of the following steps is not the correct procedure for whipping egg whites?5 A9 g" @7 a b: \' I( L
下列哪个步骤是不是正确的蛋清搅打程序?
& R# p) N9 C- {3 J% h7 @0 q* iA:Allow to rest before use. 允许休息后方可使用。1 x) h% d* c {% G
* `7 y) u9 E. c% T' }3 e/ z
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 T" Y s- u6 R- uA:56g and 63g 56克和63克6 ^# @! i- ?. o4 B
# P8 N7 F" g$ Y$ M# I8 k
66.Evaporated milk is a concentrated milk that is produced by removing0 I" G% h+ K/ [; Q& z
炼乳是一种浓缩牛奶 是去除什么做的
; ~& v; ^6 M; q4 X( [- o: Z$ kA:60% of the water 60%的水0 Z6 |2 U( k. [* H
1 @7 H7 M9 ^! o: e8 ^1 @. U' W
67.A method of cooking that transfers heat through a liquid or gas is:
* |2 v. ]% `3 s5 _一种烹饪方法,通过转移液体或气体是:
" h1 `& m3 P. W* YA:Convection 对流
2 a. M" O8 {. S% k! \- m8 e L) y$ Y. M/ s* X b
68.The cooking of starches is known as 烹调的淀粉被称为& X2 i: z* |3 w5 [
A:Gelatinization 糊化2 O) Q% T2 j( |0 {, Z6 W$ a2 Z4 Z ~
7 y2 E9 E, J7 w) p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 }. T- D- o# ]6 C, hA:Braising 烤
: q8 i' {: K, r' a& n! U! s2 Q W* o2 W
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:
& V) G2 _$ [& }& Z/ D0 BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
- D3 k! s3 a9 G, g2 ~7 a8 L0 Z* D& `8 ?" T, X
71.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
5 j7 Y, V' I" ?5 KA:Fumet 原汁$ t1 H6 c% \$ e9 |3 x
! H; J9 A0 p6 v& ?! i% {72.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
4 J3 q& Q" a/ }* i# }+ tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; f2 u3 r' I6 P; |$ G% Y2 N
& ?7 B; T) ~3 D% T0 ~5 s5 J
73.Which of the following is a principle not used in stock making?9 _: W) K5 `% X) @
下列哪一项不是用于制造高汤(低汤)的原则?
% P& u3 d( a) E, c3 b n/ P& JA:Start the stock in hot water.开始在热水中操作
: T. W0 K8 a8 v, z9 c" m8 u! W$ {) n. @" 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
# ~+ o& Y; `7 r* Y4 a( XA:Remouillage 法语熬汤9 V1 ]$ _7 g- _( R R- o- ?( }
http://www.haibao.cn/blog/post/176242.htm |
|