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26.The chef who is credited with bringing grande cuisine to the forefront is:
J9 m1 u! ~9 R: d8 y1 g哪位厨师最早带来高水准浮夸的美食
' K, B! i& P- f+ a* uAAntonin Carême 人名 安东尼·卡罗美
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2 w% t" m$ c" N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* T. I l% h b7 P9 u& w4 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ ^7 h0 b( `& t: z5 k
A:Cast-iron stoves 壁炉# v; x$ U$ |9 R$ X" j
http://www.usstove.com/products.php?id=6- l( w9 ^, r& [3 ~4 P$ O
. W& c" G! s( N/ a: f0 k: f. d28.The French term used to describe the roundsman, or swing cook, is:' V+ H: P" {* X; Q( |+ f4 w& }
法国术语,用来描述roundsman,或摇摆厨师是:
9 t5 J5 {% c) PA:Tournant 图尔南
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- p1 Q6 P6 ?2 X0 m29.Another term for the wine steward is:
" w9 q. Y% f+ H& V1 u& ~" G葡萄酒侍酒师的另一个术语是:
6 X- p9 |9 g4 e7 ^A: Sommelier 侍酒师8 B8 Q; Z! w& `: N
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30.Molds, yeasts and fungi are examples of a: |2 }. W) ~1 Y3 |& X6 |
霉菌,酵母菌和真菌是一个神马例子% D2 v( F; }+ B& c6 E
A:Biological hazard 生物危害. G5 e; H6 [6 d8 j" y! {
9 d: j( y6 A: o4 Z4 i5 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" r' O! ]0 |7 B3 {" q; ]& l# H1 w
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 }- Z# t' J$ [- @. Q% W0 aA:40° and 140°F (4–60°C) 4-60度
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2 ?8 L; W N# P0 A5 \$ G32.All bacteria need the following for survival:8 h6 U# h- O/ X$ K8 [5 m& q" T3 ~# i
所有细菌生存需要以下哪些内容:
0 t* `7 p9 H9 f% WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ D, J9 _0 j: H% d, J33.Which of the following correctly represent critical control points in a HACCP system?; H& l0 k$ a& r, S
以下哪项正确表示了HACCP体系的关键控制点?
8 w D# P/ f& q3 lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( `1 x8 G& \7 E. o8 @, a0 q6 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% l8 s; Q8 ?( U7 O' Z34.Which of the following is not an example of a carbohydrate?! G1 [9 D1 }1 N, ~9 Q9 c7 p
下列哪一个不是碳水化合物的例子?
/ x! m% ~- W2 A5 |7 }7 I" v& jA:Essential nutrients 必需的营养物质8 \& u2 P% P8 R/ t( s3 t
' u5 g" `( u# f$ k35.The process by which a liquid fat is made solid is called:1 l, y$ ?; d+ y I, g/ k
液体脂肪做成固体这个过程叫什么
5 C( R% Y0 {" z' a4 OA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
5 N- B. _" i. S/ X下列哪项不是脂肪替代品的一个例子
: x5 a0 N8 t! |A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:& u6 n- I3 S3 K! b( _- r
加拿大卫生部要求的产品标有“不含脂肪“包括:* S* o) B! ^" X( P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 l( a" f6 [' l! d( z5 d
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38.Which of the following is not a problem associated with converting recipes?
7 B* t/ w: O5 X8 Y9 U+ D& ~; ]下列哪项是不相关联的转换配方问题?
& o, b' ?0 u. u: P/ C' XA:Unit cost 单位成本. Y, w( e( u3 d% Y. J2 u/ |
* c. f8 w0 G* G' k0 n$ j* \! r39.The condition or cost of an item as it is purchased from the supplier is called:
2 T. {- F4 ?% `( r2 W从供应商采购的物品的品质或成本叫什么
$ m. j( B0 y1 O# mA:As-purchased cost 购买的费用& g8 F m* A5 f
! q/ \4 b$ ^3 k: p6 a7 M. l40.The amount of stock necessary to cover operating needs between deliveries is known as:& m1 k( C& n( j9 S- k
在新货到来之前用于日常所求的必要库存量叫什么
3 h" g' p3 p# S; A; ]" |( VA:Parstock 基本日常最低库存, W3 j5 r: c5 a$ s/ P
# A0 w7 }, e; _' c( ]9 y41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 c! ]1 r2 x) \* W* K下面那个缩写是用来表明正常库存流程?( E* _4 E: R [' Z, t
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
4 E5 x5 m( x3 v4 @ i- @8 l下面的那把刀是用来打开蔬菜吗?% @) @- Q1 c' I) ^+ t6 ^' y
A:Bird's beak knife 鸟嘴刀
" Z' R0 R6 |6 H, f: p0 qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?! c! A2 P+ W4 u
即时读温度计最好用于那方面?/ N# u2 r1 N r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# O1 y# U1 R5 ?; ]1 M5 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% x/ b0 C# M7 g) [9 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ t- A5 O: [2 R$ y# P @A:Cast iron 铸铁* I- p; j% Z/ x. u$ I! y6 }9 f
8 f, ~" _/ S/ t/ B3 U3 o$ ~ L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 h$ d S- e& S9 Q! Y. l% b哪件装备下面有一个可移动的碗和一个S形叶片?
1 M! E' u2 R+ k* U: {3 J3 H+ ?A:Food processor 食品加工机+ e) T( w0 x% ~2 \
http://www.google.com.hk/search? ... iw=1263&bih=572+ X" X6 r# e+ u! g! Z+ J+ w# \
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46.Which of the following is not a rule for knife safety?: J% {% q4 e5 h) q; y
下列哪项不是用刀的安全规则?
9 N$ O: {- G1 @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; y/ w0 K6 |( |! S5 R) t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) ~9 E3 g6 E9 S( g; M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ S/ `$ x( m. |. h- vA:RondellES # R$ H; E4 g6 n. C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 L' J4 W5 {4 v' V- ~2 c5 r' H, p
1 H8 q% O9 `$ v% L6 p$ b48.Which of the following is a diced cut used to garnish soups?5 z" S( y! I/ m: f' X/ e
下列哪项是切成小方块用于汤的装饰?
|" @8 g$ G6 r! l1 J/ w xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! E# h7 P7 S G @. v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, _/ j5 M' @, ]( Y4 z6 b5 [6 w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!!——6 B' C/ e. b# i# X% l e
A:Gaufrette
' M$ x: P% f! a Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 i' X6 _8 _( t4 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: d: u3 J- Q$ M$ l2 I3 V" B9 M7 [. u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 s. d& @) E2 C. n0 V
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)
/ Q( @& p; a d6 i8 T5 ]A:Cilantro 胡荽叶 香菜
4 ]( {. N! |) j$ F; \- ?' s! {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 Y: h! C* R7 `/ u% d60.Allspice is made from:
0 Q! a6 M8 @5 M7 n. F) u# D 多香果, 多香果香料是什么
; p& {% ~$ ^# }/ [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" J4 c/ [* i& e* BA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
" Y' A/ I5 ~& d3 A" A* ~1 z下列哪些是用来做香包德épices?
- g( X s+ L) @1 {http://www.sachetcatering.com/% C6 a' v* K* u3 h) I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: i$ Z( h: O* v& S: {' Q
% E/ ?, \* p2 E& j: ^62.Which of the following condiments are not soy based?
$ `7 q4 z* @1 n& \% M8 _3 R/ M" [5 B下列哪项不是酱油调味品的?! ~& C, d O, y4 t8 D& T7 f& i
A:Wasabi 日本辣根
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4 r0 g/ x/ g: l! @/ l( p! @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ Y1 m8 G1 e7 k, y$ I/ z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:
& ]1 \, z; \5 d9 @$ AA:Pasteurization 巴氏杀菌6 {* s2 Z+ j7 j1 `$ g/ ~$ I/ ?9 V
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 @- a0 [3 H g0 e/ T8 A* t下列哪个步骤是不是正确的蛋清搅打程序?& \/ Z# D. D% x8 b! u1 p
A:Allow to rest before use. 允许休息后方可使用。
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$ {2 A: x2 P6 a65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 F! J6 J9 I8 r6 c1 _: aA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
. Q3 e$ f8 d- u) u% D炼乳是一种浓缩牛奶 是去除什么做的. H8 G) h% [1 [4 D, c+ A: ~" O
A:60% of the water 60%的水. g# M, ` e" }
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67.A method of cooking that transfers heat through a liquid or gas is:: r" J9 S- v5 ?1 O2 a
一种烹饪方法,通过转移液体或气体是:/ {% E) a/ |/ B! P
A:Convection 对流
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; G- U" g5 N8 V' u" B68.The cooking of starches is known as 烹调的淀粉被称为( }' E0 o! V9 c- C
A:Gelatinization 糊化7 ^" X3 H5 k T, x0 V+ X, L" N6 G
0 G1 [" w: L: E: w# ~& t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 L6 ]1 W9 s: ~% s( M/ h
A:Braising 烤0 k! X5 N, @! X) x6 M: i
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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:# V( X! ~ ?, t& i: q: U& Z. n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 t g0 w& V. O* s% b
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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
, W# p$ R! ~9 y: P. x% PA:Fumet 原汁! L# }: A: A/ \# B0 G; D& e$ Q( K
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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
( K% d }1 F+ U5 \% yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ^ q( }/ J; c
' A, N) [' ?* @. |3 c( ]1 Y+ e+ ~73.Which of the following is a principle not used in stock making?
) z x- c8 @+ `+ D) d! d下列哪一项不是用于制造高汤(低汤)的原则?! a# R7 X8 a1 L* b: f. I8 M
A: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
& ^( ^" I* Y1 l$ D, Z/ bA:Remouillage 法语熬汤7 K; Z/ E6 N$ r, s' t
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