 鲜花( 33)  鸡蛋( 0)
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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:
, V6 F0 S- p# V# i2 H9 q. }. S哪位厨师最早带来高水准浮夸的美食
4 [7 j' H1 M- i6 n. b% KAAntonin Carême 人名 安东尼·卡罗美5 o1 Q% |$ g4 q* [& H- j) U, Y1 h
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 t! {9 K7 d0 ~0 D2 k! [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% b0 [0 d# a6 y2 d( W
A:Cast-iron stoves 壁炉
$ C. G% P+ s% B' B3 g' C: X, L9 Hhttp://www.usstove.com/products.php?id=6% ^! u1 F( o, a L2 [7 U) S
& f( u% Q; B; j& @28.The French term used to describe the roundsman, or swing cook, is:
+ M7 P# e$ [ |7 R法国术语,用来描述roundsman,或摇摆厨师是:
4 n/ O* V. n& h* SA:Tournant 图尔南
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29.Another term for the wine steward is:4 f6 J# s6 K6 @# a1 [
葡萄酒侍酒师的另一个术语是:5 \) T0 }2 |- V" y/ S; _7 s
A: Sommelier 侍酒师+ Y) y: J/ W- S1 M7 b( W
. S' D" h8 r7 i: ~# S30.Molds, yeasts and fungi are examples of a:
( ^$ w5 U& I: _. n3 j# {: T霉菌,酵母菌和真菌是一个神马例子6 U( S% c4 t% I6 _' J5 o
A:Biological hazard 生物危害
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+ B# y0 ?, V" f4 d" Y' o" o! A" R5 R9 f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 z* x) N( {2 r, B
根据加拿大食品检验局,食品的危险温度区在多少之间:
: `! V8 w5 u" P, R. X3 dA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" ?- D3 i* z( W6 G5 H$ ^/ F所有细菌生存需要以下哪些内容:
3 B3 c- c" X6 JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, C0 e4 U( c3 p, q; S, |# \- d9 @8 l33.Which of the following correctly represent critical control points in a HACCP system?5 y$ `7 W, {" d2 e h0 _
以下哪项正确表示了HACCP体系的关键控制点?
7 @4 j4 ^1 p3 w9 j/ c$ Q' WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " i# W- @/ X/ m0 D
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?
0 v/ o& z' M3 P下列哪一个不是碳水化合物的例子?
- k, R8 o4 d! f% c: {% VA:Essential nutrients 必需的营养物质
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7 E o7 ]( A4 Y$ ?( x35.The process by which a liquid fat is made solid is called:
: l# ~9 t8 w6 ]: f! {/ p! A3 ^, J7 A液体脂肪做成固体这个过程叫什么
4 l+ X6 N/ y4 _( [% D, L' X6 YA:Hydrogenation 氢化- d/ \( I1 _" d; ?5 G) B+ o- \% d1 m
: m6 n. E+ r( K# |) H36.Which of the following is not an example of a fat substitute?2 a9 I0 b$ _/ W5 x' P1 @
下列哪项不是脂肪替代品的一个例子0 [5 }# l- o2 U; O! J2 Z. a- {5 w
A:Acesulfame K 安赛蜜K表
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4 Q& K# A: T, y2 U37.Health Canada requires that a product labelled "fat free" contain:
( s# S# T+ z: t加拿大卫生部要求的产品标有“不含脂肪“包括:, ~0 J7 `& p3 s% C ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 Y. T5 P7 F" n
' h3 B* E- t" v/ m" ~4 e' E3 o38.Which of the following is not a problem associated with converting recipes?
" d4 W$ s' X, l下列哪项是不相关联的转换配方问题?
' s* {; c# b0 S1 A& v6 QA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
9 k# ^1 c! v' a, a1 b从供应商采购的物品的品质或成本叫什么" ?/ O+ m, D6 R4 t/ d
A:As-purchased cost 购买的费用7 c5 ~+ V! d7 O. U+ j& i
! x9 }) g8 f S, Q( |) ]. E40.The amount of stock necessary to cover operating needs between deliveries is known as:) k l% U6 l. ~" ~" h7 c
在新货到来之前用于日常所求的必要库存量叫什么
: _4 f+ m0 ~$ x* b" mA:Parstock 基本日常最低库存3 S# {0 O' n- t
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 s+ F& V' d( S2 N9 x
下面那个缩写是用来表明正常库存流程?
" V l: n: ?2 I$ dA:FIFO=FIRST IN FIRST OUT 先进先出
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+ j; r0 d. g) J6 d0 D42.Which of the following knives is used to turn vegetables?
& l! f. R8 y1 [, { f/ y下面的那把刀是用来打开蔬菜吗?
7 c: y2 `6 v- m6 DA:Bird's beak knife 鸟嘴刀5 N" O! p0 T; V) C- y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 W6 c2 L4 r* r! F7 R j
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43.What is an instant-read thermometer best used for?
( J% V3 ?; r# |即时读温度计最好用于那方面?
- ?% q; Q. i+ D( j) g7 }A:Checking the internal temperature of a roast 检查被考物品的内部温度+ x: u3 D$ \1 E$ @
$ Z' C8 Y0 `& J9 X4 ~7 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( H+ D( y2 Q0 c( c5 T下列哪些金属材料受热均匀,通常用在铁板而且非常重0 ]( f. |( v$ M2 ^0 z. e" T
A: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? n: I6 J) g+ W; x1 M
哪件装备下面有一个可移动的碗和一个S形叶片?+ T x& J1 V6 s- W* Z. T
A:Food processor 食品加工机
# p9 I6 j# g+ s8 F. x0 K2 Hhttp://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?* T( r' W8 H. w
下列哪项不是用刀的安全规则?! J' }) d5 v9 t' h- X7 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 h9 i' Q& i; X! u ~- v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% I$ H8 [2 G, B( c; `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ m) ?' _. @/ ~% B$ tA:RondellES $ u* ^. w# [9 e0 ]: K6 R- c& z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# a- i9 ~" i* i) O48.Which of the following is a diced cut used to garnish soups?
' V8 H2 C- B& E下列哪项是切成小方块用于汤的装饰?
0 h; P1 A- Y, c! kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 c- T2 Y8 Q. q9 H8 |/ K& |6 E1 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% l L0 i- O' B3 a: u: G$ B" 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!!——- o4 m% o2 S+ c# l
A:Gaufrette
6 P/ M; D& R% Y( ?4 h1 ^) V: Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; O' X6 A* J; l: h6 J: E8 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; y' a/ \$ e" m" h0 U$ Y$ VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 v9 y0 F3 f. J( l |, q( a# a( K
9 W; F( t" k' E2 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 `% R. O. n5 z7 I3 t6 d
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): G( P. S" t7 Y; ^/ ^9 q! f
A:Cilantro 胡荽叶 香菜
- r0 i' ?1 s2 _3 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! g* t- R' i; \7 \* ?
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60.Allspice is made from:! ?- L: k0 I% y9 M
多香果, 多香果香料是什么# c' `/ V' Q4 w/ j. X6 V& A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" A/ y @& _8 Y$ c
A:A dried berry 干浆果
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, |* o- I5 b7 W) y' m61.Which of the following are used to make a sachet d'épices? E* R; c1 [: L7 i( i
下列哪些是用来做香包德épices?% ^. x: ~4 `# U
http://www.sachetcatering.com/
, _" \& ]( R! x! |; @5 `2 jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. p5 `% s% d" c$ g
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62.Which of the following condiments are not soy based?
! \9 V8 w) y3 E% c" t下列哪项不是酱油调味品的?
r+ R; g4 x' B9 L( A$ p- @' n7 TA:Wasabi 日本辣根
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5 p* y7 u; b! |# F4 _9 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& l6 l; T' ?3 c& G3 b) E, R
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:$ }. [2 j# G! S4 p+ T8 n5 m
A:Pasteurization 巴氏杀菌
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% N* S0 M4 Q6 L( m) \& q% d- [64.Which of the following steps is not the correct procedure for whipping egg whites?
0 j) d* v9 r \下列哪个步骤是不是正确的蛋清搅打程序?
/ n8 d9 h$ z9 l7 I e+ m; w+ Q. L6 IA:Allow to rest before use. 允许休息后方可使用。
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" F; t0 @. T: x. U0 ~+ q$ R65.The weight of a large egg is between:一个大鸡蛋重量介于:
' f. P; O+ }- W' |0 [% r+ i1 KA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' i* j: I4 {; C5 R! L" _- y2 U! I. b
炼乳是一种浓缩牛奶 是去除什么做的
, A* a7 ~" y C. t: A7 j2 f/ kA:60% of the water 60%的水% w$ o5 N5 {- d9 n
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67.A method of cooking that transfers heat through a liquid or gas is:
+ Q9 v3 g6 z6 z: A6 p3 W6 x一种烹饪方法,通过转移液体或气体是:
: v# \6 @, n% N7 PA:Convection 对流' ^: W. h9 R# \1 @
# n$ f! Y4 @3 K+ {0 [68.The cooking of starches is known as 烹调的淀粉被称为' ^* Q* {5 C4 o! S
A:Gelatinization 糊化$ G4 g T, Z( M) {
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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?! {4 q# ]" e% T/ L1 \
A:Braising 烤. L: b3 H. ~* v, r. Z# h
2 ^5 r) n1 H! s70.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:8 v6 y; Z+ Y: L3 n4 v+ Z% X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& P( S% T' G/ c7 W; e- p
/ D: R) |8 D2 \, b# ^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
2 x; s, p8 v# L dA:Fumet 原汁
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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
H0 W6 v$ e$ [# q6 ?3 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 J( e6 I' R) b; A/ K" [73.Which of the following is a principle not used in stock making?
) Q- u8 Y$ L( B) \% y x* _6 u( U$ f下列哪一项不是用于制造高汤(低汤)的原则?
1 w! U6 ~9 I$ M$ c! GA:Start the stock in hot water.开始在热水中操作
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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3 D- M7 e* n' ?/ O7 g
A:Remouillage 法语熬汤- j( A" w* a/ r- ~+ x: d3 S
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