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26.The chef who is credited with bringing grande cuisine to the forefront is:$ r2 _1 \4 s) R8 e" z
哪位厨师最早带来高水准浮夸的美食
" _. V% c9 q9 }, _AAntonin Carême 人名 安东尼·卡罗美* E( |' ^% | a8 f
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ P7 R9 \& p3 |" [6 b' r/ 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 。
) ^: j' T# b( V" c: q8 B \4 d7 pA:Cast-iron stoves 壁炉: V( T7 y- a7 P2 w% { h1 ~$ w
http://www.usstove.com/products.php?id=6
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8 q( x" a4 D d' l/ J: I28.The French term used to describe the roundsman, or swing cook, is:* D) c# }0 i& c4 G6 ]7 L
法国术语,用来描述roundsman,或摇摆厨师是:" n8 X1 u- s( S! R
A:Tournant 图尔南
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, C) l8 J. i; y* j6 Z9 Q29.Another term for the wine steward is:
3 @ g) Y# v; k. m* y4 j8 v+ _1 C葡萄酒侍酒师的另一个术语是:
! z h0 `+ V% b5 A3 c! i0 R: yA: Sommelier 侍酒师
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3 x& U( d: {1 r3 r30.Molds, yeasts and fungi are examples of a:2 }7 t+ W, \9 S( h
霉菌,酵母菌和真菌是一个神马例子
m' o7 p2 X: y0 `% `A:Biological hazard 生物危害1 o/ E0 D# Q. y A
& \7 A7 S. S/ a# H+ K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ ]& G/ d; c% r3 I$ q根据加拿大食品检验局,食品的危险温度区在多少之间:1 G- R! a' r/ {8 u
A:40° and 140°F (4–60°C) 4-60度7 D4 K {% D q- \% Y2 Y/ ~
8 }, v$ K& @- O3 G: C* M32.All bacteria need the following for survival:
/ y+ v& O- Y* N- x" }' z( d所有细菌生存需要以下哪些内容:
; P4 N/ J% }9 S/ ^% N4 n3 QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( R, c2 y% y B8 `7 K
以下哪项正确表示了HACCP体系的关键控制点?$ y! B1 f1 f. f, F. d* E, {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * {' ^0 d6 G% @: h n6 }. X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 j O3 K C% i" f1 W4 l34.Which of the following is not an example of a carbohydrate?
; j+ L2 `: t! l$ ~) s# ?下列哪一个不是碳水化合物的例子?- G$ m! m, t* w6 g9 Z8 C( f7 ^' v3 ^
A:Essential nutrients 必需的营养物质
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3 g! T$ q7 D, [" d35.The process by which a liquid fat is made solid is called:! d, Y# _# E9 X( j6 U. Y
液体脂肪做成固体这个过程叫什么
( X) y- x- r+ b" A7 @8 X4 SA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?* Q0 u' v& m. i; m% g5 F
下列哪项不是脂肪替代品的一个例子
3 x6 z# M# x3 P/ iA:Acesulfame K 安赛蜜K表3 d4 `& c; I+ D' F
$ \5 s8 [% O0 p37.Health Canada requires that a product labelled "fat free" contain:. b& N h, _* J# @- [3 O) T
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 Q: P2 Z& A; ], y- l: J" }# NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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( B( t9 I% r: R38.Which of the following is not a problem associated with converting recipes?
9 r5 H: f: |" s# }/ r$ J下列哪项是不相关联的转换配方问题?/ w5 P; C- B* s7 {5 K5 C
A: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:; r; k, m" M. a$ B D
从供应商采购的物品的品质或成本叫什么" U, h, d- Q9 Q& a, [) z5 N
A:As-purchased cost 购买的费用5 ^) b9 f* l$ Z- H6 Q" Y$ M6 |
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ n9 D& X4 X1 N% a在新货到来之前用于日常所求的必要库存量叫什么
) p. x9 ^& g( V9 k2 c! y& @: rA:Parstock 基本日常最低库存
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8 k4 A t! X- P41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 R9 I, |1 t$ h9 q) Q下面那个缩写是用来表明正常库存流程?
4 ]% h* J1 X! g' r: U7 s# g3 {+ b/ oA:FIFO=FIRST IN FIRST OUT 先进先出 k- p$ F% I+ P
* f2 R# W' F, e- f; G' i' ?/ I C42.Which of the following knives is used to turn vegetables?
5 g; A! K9 K* ]3 d8 C下面的那把刀是用来打开蔬菜吗?
, I& J) f' x. V- s9 Y$ oA:Bird's beak knife 鸟嘴刀1 z* g% a7 g6 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& l( c0 R( x5 Y/ F
: z6 r! a* r0 r) V# _& v, H. @- d, H43.What is an instant-read thermometer best used for?9 U5 k! S: w# B4 c& Z0 M0 n
即时读温度计最好用于那方面?
a) Y8 c2 Z. y4 u r, D: m$ p% y- aA: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?
2 G# ?! a8 c! u) n" R) F下列哪些金属材料受热均匀,通常用在铁板而且非常重3 X0 |, H6 a j
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?
3 k( d, s0 T. K: m- G5 `! I; A哪件装备下面有一个可移动的碗和一个S形叶片?$ L/ v- o7 z2 J& u- x: P
A:Food processor 食品加工机/ @1 f n2 t l" ?1 Z) [) T3 o
http://www.google.com.hk/search? ... iw=1263&bih=572 @" G+ n( K' C+ m$ g" {
- }. P% U+ Z4 X9 O$ s8 i46.Which of the following is not a rule for knife safety?
. w8 @; s! g/ q K3 v下列哪项不是用刀的安全规则? S/ p3 U/ t! A6 E; Y) c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) S. U3 ?( [" a4 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! E! Q2 a, t9 c* C8 V8 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 E. {& x8 W4 ^& N9 w3 RA:RondellES
1 \: l) P2 n z; |5 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# S; Y# l2 a- J* k5 ` o) [5 \
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48.Which of the following is a diced cut used to garnish soups?
; Q! A |# o( R. y/ ?6 H下列哪项是切成小方块用于汤的装饰?* D8 p6 d" |. v8 e, Q/ G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 {# ~6 A6 K5 X2 o* ^! F* g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) q' U' \4 c _8 D; @" E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!!——
- Z d8 X( q- n- G1 y* sA:Gaufrette
: \* m& g: S9 ?4 dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ s0 h8 l: R$ w/ qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 D$ _3 i5 ?1 q& s( W9 d. x3 ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. a0 ?; ^3 H3 ?) V6 M
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
y. x# K3 m6 F4 v. T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), ~% R; p4 g3 W4 V ?2 m/ A# U) X
A:Cilantro 胡荽叶 香菜
. z) W6 u1 C; k# lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 K( {) Z' \! L* w1 J 多香果, 多香果香料是什么- ^; T: S8 y0 a3 u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 S# u, M# }7 U8 w
A:A dried berry 干浆果
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1 G9 k( \3 ]0 C61.Which of the following are used to make a sachet d'épices?. q( M. O7 t, h$ O; V- c$ M- H
下列哪些是用来做香包德épices?- C: Q5 K$ e3 ?
http://www.sachetcatering.com/
* ^) i% M* `5 Q7 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. e+ A$ f: V& s1 W" Z5 ~* x" @
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62.Which of the following condiments are not soy based?
/ b. V, [ B6 J! t下列哪项不是酱油调味品的?
: w& s0 V- V4 d, ~2 d1 YA:Wasabi 日本辣根0 T; k" z- [* o( {, r: [) `
2 Z( l% L+ @3 f( c* e n: c) N& @+ e, W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' s q! W5 [0 v8 A$ m3 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:
) X t) N$ R/ E9 `! @# WA:Pasteurization 巴氏杀菌
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+ q3 i0 j# ]9 C. m3 S64.Which of the following steps is not the correct procedure for whipping egg whites?8 v; ^3 _7 o. ?# n2 S1 [
下列哪个步骤是不是正确的蛋清搅打程序?9 L* T: a" E! x% \# C5 y
A:Allow to rest before use. 允许休息后方可使用。
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- I4 f- u- l! _) \) {+ ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
* [" C; {( g9 W" R% |2 b" `: zA:56g and 63g 56克和63克9 R: p. @* J1 U
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66.Evaporated milk is a concentrated milk that is produced by removing4 u7 C* q" V- e: o2 w- {
炼乳是一种浓缩牛奶 是去除什么做的: D* \( v; X* r, d
A:60% of the water 60%的水. s5 n @$ c6 _
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67.A method of cooking that transfers heat through a liquid or gas is:; E5 c: a3 u5 D# m
一种烹饪方法,通过转移液体或气体是:
6 R8 P3 P& O( l& xA:Convection 对流# z! \( h/ u$ v$ l( g: Y P7 O
- m6 u4 o. s$ w) s% R68.The cooking of starches is known as 烹调的淀粉被称为
, d7 M; M: O7 B8 [1 y1 i I, CA:Gelatinization 糊化. G1 M# M" `) M* T& `$ O
3 `4 G) H% D$ U, q8 `5 p! O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 `/ w7 a* w* T. J8 g
A:Braising 烤( H8 `1 }9 P9 p2 d; O' z! n5 \
( w5 `3 m& _( p+ n70.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:- }5 G3 d* o3 a& a6 g
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: C$ ]3 q: I& u, v4 u6 H9 j
9 }6 U/ y4 e2 f% O3 L* Y2 K71.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# J7 b* a% ^, L1 `
A:Fumet 原汁! N3 t: z* }' c) f1 {
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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+ D2 S" ?( a8 F# o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 U0 ?) L- T6 Y4 H* n
- n* K# [/ ~3 C3 O73.Which of the following is a principle not used in stock making?
9 k. }7 \" q9 p9 K: e下列哪一项不是用于制造高汤(低汤)的原则?
5 ]# f) ^. O. DA:Start the stock in hot water.开始在热水中操作
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0 M( G) x& j' X74.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1 x7 l0 T/ {* Y- ^8 U' e j
A:Remouillage 法语熬汤
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