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26.The chef who is credited with bringing grande cuisine to the forefront is:
! U% L; P! O) x, U0 L哪位厨师最早带来高水准浮夸的美食
6 Q# O6 x; Y: DAAntonin 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:
; h" Q/ F8 ^- q# U4 {1 n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 C' V" e, }6 T8 q% dA:Cast-iron stoves 壁炉
* o; _) q- u& J, _+ V/ s) v8 khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
9 [8 l2 U" U& ^法国术语,用来描述roundsman,或摇摆厨师是:
+ Y% p x& g& ~9 _4 DA:Tournant 图尔南
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" q. P+ D0 O* c* e" ^29.Another term for the wine steward is:
: ]( q I& F) _6 o4 E0 U/ h" G葡萄酒侍酒师的另一个术语是:
: o" e9 T5 x8 yA: Sommelier 侍酒师
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& o% R- M' ?/ A- O% V30.Molds, yeasts and fungi are examples of a: N/ o: Y/ I) g5 n! j
霉菌,酵母菌和真菌是一个神马例子1 Q8 S4 ?& i8 s& |
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; B5 G) ]8 d M) M& F根据加拿大食品检验局,食品的危险温度区在多少之间:
6 t" `7 {- _2 p$ v! v- V; NA:40° and 140°F (4–60°C) 4-60度
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! X$ C" W P" W' T% n32.All bacteria need the following for survival:, x1 ?# f' {) ?7 N
所有细菌生存需要以下哪些内容:
+ W9 P9 T K( a' YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 N' k; K+ i( Y: _$ x! [
, k$ t+ s5 n# N \33.Which of the following correctly represent critical control points in a HACCP system?
% R3 G) }; ^' S. G/ B5 n' h4 p以下哪项正确表示了HACCP体系的关键控制点?
* y4 U. R+ ~' k/ pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ~1 K# t% H% ] I" B) d( M食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, i) o* V& Q5 @, S$ @. g( f34.Which of the following is not an example of a carbohydrate?
# A# Y( @3 Y" @: A( e; C5 S下列哪一个不是碳水化合物的例子?
+ }6 K: V4 N6 P: Z+ P. H3 [, IA:Essential nutrients 必需的营养物质6 Y, R4 S d# \% G& {0 i3 l# _
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35.The process by which a liquid fat is made solid is called:, d- w( ^, u8 ~
液体脂肪做成固体这个过程叫什么9 O5 q! o- O( x2 k
A:Hydrogenation 氢化7 V- v( S1 B7 G3 b6 q
+ B9 C' o7 q* t. z# ]36.Which of the following is not an example of a fat substitute?. e* s! C n3 ^& U5 L
下列哪项不是脂肪替代品的一个例子7 [5 I& H: {' w5 B" w# D
A:Acesulfame K 安赛蜜K表
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# F, v4 c% U$ u. u( E8 l( ^37.Health Canada requires that a product labelled "fat free" contain:7 I* N8 F1 \$ v2 p) E# u- z3 [
加拿大卫生部要求的产品标有“不含脂肪“包括:3 O; K. J: q, H X/ F! m0 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 ?; b+ x! A$ J: {- x+ t
, e) F# X' y; P$ N b0 V$ Q38.Which of the following is not a problem associated with converting recipes?7 N- C0 ^5 a6 ?* T3 _' o6 @ K+ \7 o
下列哪项是不相关联的转换配方问题?( |$ V3 o9 Z+ H: d. ^6 l$ Q
A:Unit cost 单位成本5 t( N0 N$ `( }. g4 c' o
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39.The condition or cost of an item as it is purchased from the supplier is called:5 [8 A. u; d- p9 E
从供应商采购的物品的品质或成本叫什么
7 Z; J6 E$ l: S/ q# v# YA:As-purchased cost 购买的费用
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. k" D& s( R D3 B7 l0 w40.The amount of stock necessary to cover operating needs between deliveries is known as:6 O* _2 c2 u" p z5 Y) R# H4 k
在新货到来之前用于日常所求的必要库存量叫什么
1 |: F4 s, \( J8 m; t' h4 KA:Parstock 基本日常最低库存
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7 e7 b" U+ V/ {( |5 L1 a41.Which of the following abbreviations is used to describe the proper rotation of stock?" D) d% v2 S$ C: @ k+ j
下面那个缩写是用来表明正常库存流程?
2 G6 j) V; j( v) rA:FIFO=FIRST IN FIRST OUT 先进先出& b( U3 E- y c$ P/ q3 O" e+ C* P
5 \$ a E. `3 z' J42.Which of the following knives is used to turn vegetables?4 Q* \' G+ g1 O0 M3 _
下面的那把刀是用来打开蔬菜吗?
5 r& s4 X4 s4 V% eA:Bird's beak knife 鸟嘴刀
5 C. D3 I1 i( a) _7 X$ f% N. ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?1 a0 W) p v# L! N1 J
即时读温度计最好用于那方面?
$ F! ?; G& V8 L' m r; m# pA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, _$ i/ s# x8 _2 k6 K+ D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 Y) U! A, b1 }* ?1 k3 `" {& k* W
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 `2 P7 Y) s: `, M8 W$ R4 R
A:Cast iron 铸铁
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( ^& L) G, r- \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: Y( S/ d, Z# |3 F
哪件装备下面有一个可移动的碗和一个S形叶片?
# c X+ Z+ b! DA:Food processor 食品加工机! |1 G% l3 Y' C5 q: o
http://www.google.com.hk/search? ... iw=1263&bih=572( q1 b+ ?; H' ]. x# u
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46.Which of the following is not a rule for knife safety?4 y# J; p/ |+ z8 T1 f; [! l
下列哪项不是用刀的安全规则?
$ t0 Y& t8 n: J/ \% s+ i% rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: Z2 Y: |: d0 V# @# y0 r% O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 s0 F. e: t: P5 M; H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" m$ A: I; e% F9 a+ U
A:RondellES
9 ` B. o( W8 [: ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# k9 S7 Q' s+ X, f D48.Which of the following is a diced cut used to garnish soups?
& O* g# c. u$ _. ~7 f4 ^6 C5 D9 ]下列哪项是切成小方块用于汤的装饰?' w- W3 X t, M$ y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm ?3 }0 \ m! v" W' b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- F' ^, [ O! B+ L h) a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!!——
1 h% T' W( s! R2 A6 Q' ?A:Gaufrette % e# |5 n0 B2 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, J$ G$ c$ R P" [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 d8 l3 z( |5 N3 q/ A9 t- S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* [* N$ B# e+ M
9 S! b7 J$ @$ {1 o! N' t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% Q4 \* \6 v5 G/ O4 C; i
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)2 T; m: k) k# X& Y9 \+ q* T
A:Cilantro 胡荽叶 香菜
% Q6 {; Q( J3 Q2 K+ R7 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: k0 P% i6 O6 t2 i5 l, e# V
多香果, 多香果香料是什么
& z0 c3 ` f! Z) e! l% w- y4 K3 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ B: C! G8 Y) u, m: Z6 L# }A:A dried berry 干浆果
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b6 s" u; A( w& v( p: R8 p) `( N! H61.Which of the following are used to make a sachet d'épices? w1 K3 X' j2 |& O% K5 }: a) R
下列哪些是用来做香包德épices?
# n, R& `& P2 q* M l, ghttp://www.sachetcatering.com/8 x9 F' Q- ?5 H! X! \% m! ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 ?+ G2 i L$ |: q
$ M0 R* o7 E; A: v: D" R( M62.Which of the following condiments are not soy based?8 F, l" @, F3 W0 a7 Y8 J* {
下列哪项不是酱油调味品的?
" }5 H: M+ h! }- CA:Wasabi 日本辣根+ Q8 i" S* Y0 w2 y' r. Y6 I
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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:' x- s. ]( C2 {8 W8 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:
' Q! o5 l( `- J: fA:Pasteurization 巴氏杀菌
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+ y, n+ _6 C. I$ b64.Which of the following steps is not the correct procedure for whipping egg whites?) i8 r3 l' |# h+ }& D; Y9 l
下列哪个步骤是不是正确的蛋清搅打程序?
% [2 |. `9 r0 kA:Allow to rest before use. 允许休息后方可使用。7 I0 }$ {0 O- [! {' T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 K; `0 g5 o2 {! c8 Z$ c7 h/ MA:56g and 63g 56克和63克! N+ A9 k* e3 }. L/ E. r: n* z3 P/ ^
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66.Evaporated milk is a concentrated milk that is produced by removing1 x! Q* d6 ?: N2 P$ j
炼乳是一种浓缩牛奶 是去除什么做的
1 L+ T8 Z) g, i; W! ?/ X! ~A:60% of the water 60%的水% A6 j! G% ^6 ^6 u! D0 W
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67.A method of cooking that transfers heat through a liquid or gas is:" M* T/ r5 T$ Z! H5 Y
一种烹饪方法,通过转移液体或气体是:
' V8 X* J K H/ N: v3 [. IA:Convection 对流' m5 [$ S( G# D. r2 [6 U4 D" K3 ?
2 q a% Y6 H( t- p7 N68.The cooking of starches is known as 烹调的淀粉被称为* |! d C$ x9 h( s2 W. x
A:Gelatinization 糊化0 r' J4 W; T, m) s2 A/ ~; }0 p( h( L
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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?3 P4 H/ v# D* y# O/ l; ?) ?
A:Braising 烤+ h& U) T) K+ n
) Z1 g0 e& }3 l( Q8 Y: n4 }" j70.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 O9 e/ {: |9 `( |$ J! S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 l; X l2 D3 W71.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$ T+ D' o3 b8 P; Q0 j
A:Fumet 原汁
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+ a6 z+ `9 a% I: A ]: r8 E/ R72.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 W3 i( a) H) r" Y* X0 z, A+ z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( `& K5 p) J* a8 u% d6 i# l) ]
) C0 U5 w; @" U' j2 J1 A7 l1 e- I73.Which of the following is a principle not used in stock making?4 S- l$ k3 b3 a. N4 u; b- B5 V
下列哪一项不是用于制造高汤(低汤)的原则?
2 R8 }+ t) O) h% @8 }# T0 A& vA:Start the stock in hot water.开始在热水中操作; j/ N8 {& p2 b$ y# @8 k& a
9 p K' o! p h6 l, g74.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5 J( Z }7 e/ x9 N1 I8 j
A:Remouillage 法语熬汤
! W# r8 n: j$ u' Ghttp://www.haibao.cn/blog/post/176242.htm |
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