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26.The chef who is credited with bringing grande cuisine to the forefront is:! o2 P2 n$ k2 G7 a: Z. t
哪位厨师最早带来高水准浮夸的美食
( B) r0 E9 f5 S3 TAAntonin 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:
6 ^) c, X" C: {* h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# i; ~9 y) p& d. r, QA:Cast-iron stoves 壁炉/ f. q$ l% U( U# |
http://www.usstove.com/products.php?id=6: F* O+ H8 n6 A* d9 ~7 C
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28.The French term used to describe the roundsman, or swing cook, is:/ o) |8 ?6 ?! Z, W/ N5 q4 ?/ z
法国术语,用来描述roundsman,或摇摆厨师是:. V" l5 D; J1 G$ L) Q- ]8 R) O
A:Tournant 图尔南
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% [* B. |* B$ u4 U+ X$ c* V29.Another term for the wine steward is:
% L1 W: K# u% M* `葡萄酒侍酒师的另一个术语是:
7 g2 R% J- b7 Y; w0 s z3 e/ QA: Sommelier 侍酒师. d7 d# g& S; G
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30.Molds, yeasts and fungi are examples of a:% F! `' w! W% I$ _
霉菌,酵母菌和真菌是一个神马例子! ]3 s! u4 Y8 N& J2 l# W
A:Biological hazard 生物危害4 G: v; g. M: w
; `8 c6 `: ~' r0 z6 U% {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* j- q. P k; `& l根据加拿大食品检验局,食品的危险温度区在多少之间:) D! \# q5 y% \4 I6 n2 W% t) n0 n
A:40° and 140°F (4–60°C) 4-60度6 Z' g% Z& Z; X8 I6 g7 E
* m$ B! Y! u' U. [3 G0 C# e32.All bacteria need the following for survival:
) _# W4 n! T8 A9 z, J所有细菌生存需要以下哪些内容:" A* V/ d9 X+ O% u6 C' r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ V' H4 v4 f8 D
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33.Which of the following correctly represent critical control points in a HACCP system?+ @ l+ n- ^2 h Q3 L9 @
以下哪项正确表示了HACCP体系的关键控制点?( y$ X8 a3 F- z- U4 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( z. h _$ t9 s9 X; @, A6 E K- Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, z* M, J ~( x) }' S' ~* H
, ~$ U9 g( P, P' H" ?1 l6 Y* A34.Which of the following is not an example of a carbohydrate?
7 d; e: d# S9 F; q下列哪一个不是碳水化合物的例子?: o$ T* _3 B" ?7 n9 @# N
A:Essential nutrients 必需的营养物质) r& `* D' T8 o
5 |$ v# M5 Y/ b. ^$ L! `35.The process by which a liquid fat is made solid is called:- z' N q5 W2 M0 {3 x
液体脂肪做成固体这个过程叫什么
9 J" f) v7 O2 Z8 _/ |& @: r! ]A:Hydrogenation 氢化
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& L& g4 P1 }9 L36.Which of the following is not an example of a fat substitute?% F# @9 \# A8 z& t3 X% z! }7 p
下列哪项不是脂肪替代品的一个例子
3 v7 l0 y" r7 n# ]' BA:Acesulfame K 安赛蜜K表
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* a+ R" x5 L( q. W' Z7 v& A37.Health Canada requires that a product labelled "fat free" contain:+ |! b) p* O1 a6 J
加拿大卫生部要求的产品标有“不含脂肪“包括:
. l, E l2 V$ p% JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 W9 {; k8 \0 E8 Q
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38.Which of the following is not a problem associated with converting recipes?1 H2 v" u) c2 b4 C2 \
下列哪项是不相关联的转换配方问题?
: q6 F6 w9 O! N2 U# q# V# dA:Unit cost 单位成本0 n7 |$ n) }! j1 X+ L, G& s
7 ]0 r% d- z+ Y6 G8 Z3 q% D. Z39.The condition or cost of an item as it is purchased from the supplier is called:/ N5 G7 C9 a. {
从供应商采购的物品的品质或成本叫什么
' B. G4 z6 p% ?3 Q9 J8 r: u& v' y4 YA:As-purchased cost 购买的费用
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9 S: H- W( ?9 Q7 C* ~$ B/ y2 i/ }& {40.The amount of stock necessary to cover operating needs between deliveries is known as:8 C, |* }8 F- C# B& Y
在新货到来之前用于日常所求的必要库存量叫什么
* H8 r! Q& k& `A:Parstock 基本日常最低库存" b- q( S! v6 Q+ P, Z) E
7 I4 I3 I/ S! }& p41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 ~) @4 `5 _+ ]2 D1 X5 H下面那个缩写是用来表明正常库存流程?
+ v, h) [ S3 Y# q' aA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ r; i3 G9 t3 U, R* }0 ]2 I下面的那把刀是用来打开蔬菜吗?0 ]5 t8 W) v/ n8 n, K
A:Bird's beak knife 鸟嘴刀
Y& I m6 z/ {1 R; D0 Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' S. h, z2 o0 N: F2 s
7 r1 a' `/ H( C5 ^7 H# C6 Z/ Z43.What is an instant-read thermometer best used for?
3 M; T( U3 N, a1 u9 O即时读温度计最好用于那方面?2 B- u$ c3 \% r" f. [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 k* e* S. y2 `2 z7 C6 [1 U& y: Q5 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 G8 y9 |/ v% I/ S9 r5 UA:Cast iron 铸铁: |" I3 a* ^' `; b
# ~* A5 J' R Y9 M" q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 y9 O: e% W. G
哪件装备下面有一个可移动的碗和一个S形叶片?
2 I c' B6 O6 R/ ]A:Food processor 食品加工机( ~2 {8 Y2 G. i
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?
+ |/ W( M3 I. T. Q. k! p下列哪项不是用刀的安全规则?
; _+ S' P' I3 o6 \3 s0 q" w9 kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. x: z I! D0 Q4 w8 ?" m4 p* k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: j+ F$ a" u4 M8 R# R$ x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. _4 Z& q5 g- [/ T5 h
A:RondellES 4 o8 J6 @* v* `. B. N% ?* N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. H2 ~& Y* U" [8 R" F48.Which of the following is a diced cut used to garnish soups?
) [ M6 s1 y# i" P- U: a下列哪项是切成小方块用于汤的装饰?$ ~5 s2 {" J4 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ e' E: i# _- Q' z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: R. Q8 |2 x+ G9 b% v( n6 B- C; 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!!——; |0 C& a) ]4 D( Z: c+ I, I& l
A:Gaufrette * j* R% @* u) }. O: d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" v' j" G) n. A& ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 Y* c' F1 E: M5 h$ RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& h$ }4 e9 O+ l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 M* i/ z8 M& C% u! s. L6 _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)0 U! }3 O2 V ^) C! R9 d$ G! A% K
A:Cilantro 胡荽叶 香菜
: w, x$ y" b2 Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 W5 }( G, Y6 s; H; ^6 J X' j60.Allspice is made from:" K9 T* E" B$ s: J& u
多香果, 多香果香料是什么/ r9 W# ~* ?: x V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 O( Y2 {4 u6 H1 E E) g/ P
A:A dried berry 干浆果
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# s- c: X: O. @. s6 E61.Which of the following are used to make a sachet d'épices?
& Z% [, S- w# P2 ?) e- X: T下列哪些是用来做香包德épices?! Z U1 d6 |8 E B+ m3 Y
http://www.sachetcatering.com/7 P, o# g' N& ]6 s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 n& f. u, h3 h( A' U62.Which of the following condiments are not soy based?9 ]6 K7 u( l. ^/ ]% @0 V; n1 |
下列哪项不是酱油调味品的?
. e- t, `" d _! h; ^1 |" BA:Wasabi 日本辣根$ Z8 G8 f, g4 ~7 V* p' V# Y; l
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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:
' H* O/ \1 G" |3 y: I/ L3 Y- u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:- B p) g5 [9 B% U/ p
A:Pasteurization 巴氏杀菌
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% L2 ^3 c8 v* z, X64.Which of the following steps is not the correct procedure for whipping egg whites?
$ \- u5 e7 a. @4 g# i% B) O. H5 E下列哪个步骤是不是正确的蛋清搅打程序?! O" U7 s. ~- M3 j! x- w# r
A:Allow to rest before use. 允许休息后方可使用。
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) ?6 W/ A4 x. h; ^$ ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 z- Q8 Y( V& `6 yA:56g and 63g 56克和63克
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6 B) r8 H0 O$ p* M66.Evaporated milk is a concentrated milk that is produced by removing% Q* B$ u$ n/ ?6 E; M& b k& A8 k
炼乳是一种浓缩牛奶 是去除什么做的
! U" D" J2 q2 T. ?; B7 w- S% Z% XA: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:/ l, m5 f% k& u# M! K, M4 w
一种烹饪方法,通过转移液体或气体是:" ]# Q/ @; p: V( l+ o1 a& t
A:Convection 对流
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: e& H2 ]$ [/ ?/ C4 ~* K68.The cooking of starches is known as 烹调的淀粉被称为
/ G0 i r9 n! D5 N5 HA:Gelatinization 糊化7 A' v( x; q K# J' s. a
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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?
7 b9 V: K9 t% i& ?" r$ dA: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:
, y7 d$ |# {' XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. z+ x0 [! [) q( a4 u/ _1 @7 C. M
0 s: t/ {0 Z. U1 L- r71.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 x2 c( D' f% D% e y$ `
A:Fumet 原汁
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% c0 T3 g% }0 Z" h% e72.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
+ v4 q0 j3 V- X! oA: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 O" @6 K5 b# K" E& h4 ]下列哪一项不是用于制造高汤(低汤)的原则?- C! D: I5 C0 I8 z
A:Start the stock in hot water.开始在热水中操作% _' b+ M5 {+ s# ]$ K1 G3 e
* x$ {: U- q/ r74.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
- {! n# I( B2 [- p, h QA:Remouillage 法语熬汤
6 I! V& Q1 Q9 |: r# E2 O# Vhttp://www.haibao.cn/blog/post/176242.htm |
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