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26.The chef who is credited with bringing grande cuisine to the forefront is:
- o' M- h0 E! g4 p- U/ ], o+ ^& Y哪位厨师最早带来高水准浮夸的美食% o! J) }* Y3 A( {
AAntonin Carême 人名 安东尼·卡罗美
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# Y/ S1 I% O% X4 T3 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 u. Z$ ~7 s% ?4 C1 R1 |, I9 Q
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' {) X' H2 v0 b$ U$ ~$ v
A:Cast-iron stoves 壁炉
" \9 T: S Q! c% }$ 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:
: P# R( H2 R1 k1 s2 [% N法国术语,用来描述roundsman,或摇摆厨师是:7 ], @9 u1 I4 @. n( n& S
A:Tournant 图尔南
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5 A, \8 v, R/ y) G& Q, B; U/ e- L2 A29.Another term for the wine steward is:" S4 `- u0 N9 Q0 `$ ]2 |
葡萄酒侍酒师的另一个术语是:
7 e/ W2 \1 O7 a1 b' ?- B$ L" v. X5 NA: Sommelier 侍酒师
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7 ~# W8 h% \, N30.Molds, yeasts and fungi are examples of a:
+ H( X- t4 h9 A; a# ~& L I霉菌,酵母菌和真菌是一个神马例子
" P+ v4 K0 p% H! QA:Biological hazard 生物危害; j1 |# B/ }5 D& M p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: K: G: P3 ~7 K8 N根据加拿大食品检验局,食品的危险温度区在多少之间:. X$ k. ~9 a8 [) Z
A:40° and 140°F (4–60°C) 4-60度2 V+ r# r4 Y2 X1 m& E
# P4 ?, v5 b9 Z+ D& T8 n% H3 _. B32.All bacteria need the following for survival:
9 d! J( E2 E/ q/ U/ e2 o4 q所有细菌生存需要以下哪些内容:. I$ M" s* U& e5 V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) \. a+ v/ ?, U( j1 o8 n f3 h# }/ Z
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33.Which of the following correctly represent critical control points in a HACCP system?5 F% M" f; \+ |& Q0 E5 H+ Y" C+ `
以下哪项正确表示了HACCP体系的关键控制点?
2 z& b+ k J# FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 y3 m0 x8 _: Y. t5 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ u: j+ J+ P6 M. V4 B4 Z6 g
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34.Which of the following is not an example of a carbohydrate?; y' \+ J. ^; S: n6 i* ^% G
下列哪一个不是碳水化合物的例子?& q* R6 N' a2 R* D P1 ]
A:Essential nutrients 必需的营养物质' |( O) L, _' O/ q7 x6 d
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35.The process by which a liquid fat is made solid is called:/ d+ f# q6 j+ B6 w" f: M" G
液体脂肪做成固体这个过程叫什么
4 e( i. ?% w' y4 nA:Hydrogenation 氢化: L) h( O, r6 k6 X/ J/ V
3 K% o+ G4 y0 P36.Which of the following is not an example of a fat substitute?
$ t( t m& u+ Q3 u下列哪项不是脂肪替代品的一个例子
D1 _% T1 X: B9 D" T* O( @A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# q) V0 Y' H# ^: a加拿大卫生部要求的产品标有“不含脂肪“包括:
9 f$ e7 q7 J& T; z6 l% `2 UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ i$ t7 R T7 }( A9 I38.Which of the following is not a problem associated with converting recipes?1 \: }6 r Z- J
下列哪项是不相关联的转换配方问题?0 E+ y$ N/ k. b8 }7 A5 \
A:Unit cost 单位成本 ^% M) r7 o N
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39.The condition or cost of an item as it is purchased from the supplier is called:
" c K& f' N. h, h( q从供应商采购的物品的品质或成本叫什么$ Q8 ]/ E+ H; b+ I6 y( P0 P8 l& t
A:As-purchased cost 购买的费用+ X, |* H4 o0 z- [9 N
% l g+ k8 c: E5 X0 G4 M" l40.The amount of stock necessary to cover operating needs between deliveries is known as:
: R7 j. u; [9 a( X% O- `在新货到来之前用于日常所求的必要库存量叫什么
1 O) p' B+ m) \( sA:Parstock 基本日常最低库存$ a9 n2 S' G/ _9 E
+ i1 h8 X2 \" t1 ^6 o41.Which of the following abbreviations is used to describe the proper rotation of stock?
# Q3 x0 ], C7 D- z9 t% H( q下面那个缩写是用来表明正常库存流程?
7 d1 h) w4 u1 Z- g" PA:FIFO=FIRST IN FIRST OUT 先进先出
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) Q( x* W0 Q' s3 \# A42.Which of the following knives is used to turn vegetables?
0 m+ B8 r' ?1 H2 F+ C& t下面的那把刀是用来打开蔬菜吗?
( W2 F& {# }8 G+ \: l" G U0 BA:Bird's beak knife 鸟嘴刀( W3 n+ ?0 {0 F b; F$ |* P
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?$ O$ P; F, |6 a* W7 q* b' t' v" X
即时读温度计最好用于那方面?
6 Y$ T4 ^: \: iA:Checking the internal temperature of a roast 检查被考物品的内部温度$ D4 d. b! x2 E* m; V& E
7 ?& w) C8 ?. l) J) A( \: Y* E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 c- w! [, q% f" ^; J% x- U下列哪些金属材料受热均匀,通常用在铁板而且非常重' W9 f0 @, t8 _4 B% Y! o
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 J' C- i* [5 p2 R& S \' L# v3 F哪件装备下面有一个可移动的碗和一个S形叶片?
& X, d: @" z1 AA:Food processor 食品加工机
( V' S2 P! ]# d- d) T+ ]http://www.google.com.hk/search? ... iw=1263&bih=5720 v* ^& Y) \3 f% z8 P) I
T/ a2 X$ y- X46.Which of the following is not a rule for knife safety?% u4 F6 U% n+ L; R: z6 j
下列哪项不是用刀的安全规则?, |1 c: _( E2 H* L5 N9 c8 Y8 k3 `1 J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 [2 Z1 c* N. }% R/ T* a1 T N' y3 N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. N. e' @ k: C
A:RondellES
8 v; Y9 M/ W% a4 C2 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 Z. h7 ]" G3 w
. Z, ?% n0 A4 E, i6 E48.Which of the following is a diced cut used to garnish soups?+ H x+ y/ v# Q1 n( f
下列哪项是切成小方块用于汤的装饰?
0 j# H, s# q& l5 Z D$ ^+ vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 {6 @, U5 ^4 U* n8 X6 x! U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? g" _, `5 ?1 `" D( h
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!!——
3 b, U. G; [3 `( GA:Gaufrette ; _0 j) T3 C' H+ }5 W' w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ z. s8 ]) s5 S, Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. P; g1 C2 v: u# c/ x; B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; C, b B' g# y0 j1 I- n, p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& z5 A$ } C/ ]% [/ 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)
. b2 J+ v( ~* X8 L. q! \& e' H& b2 qA:Cilantro 胡荽叶 香菜
4 k) Y3 T" D# Z; j* dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 r( Y/ h% R! i9 F
E0 }/ v; u) j, l) M3 p60.Allspice is made from:0 h2 D3 K4 r$ Z# }' W9 x
多香果, 多香果香料是什么
5 u% y; W0 D1 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ z4 [+ o# j6 s& b) qA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- i, g' [. z, [下列哪些是用来做香包德épices?
. Z) N- |0 {3 Q' ~+ e; I. \6 Chttp://www.sachetcatering.com/* k: R* W C9 t @8 a$ \; p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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2 ~. n; d( E! P62.Which of the following condiments are not soy based?5 I1 ~6 v- v1 N$ L) c( [
下列哪项不是酱油调味品的?$ V/ {0 K; S' l! j4 B0 s
A:Wasabi 日本辣根& \- L8 r" k; A' W8 o# L. y. M
0 A# b6 z8 ^, ~- a1 \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) m% L, `2 S6 ?+ O% A# g3 p! m) i
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:
9 f( Y+ D# |2 c9 G2 w1 }A:Pasteurization 巴氏杀菌
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, @' ]; M% Z; I2 |/ z8 ~7 [64.Which of the following steps is not the correct procedure for whipping egg whites?
2 y) h% k; d( s( H+ E3 V3 ?; L. r下列哪个步骤是不是正确的蛋清搅打程序?
; |7 L' x: C6 \- T5 h! G; @A:Allow to rest before use. 允许休息后方可使用。, t1 ]8 n3 F5 i8 s1 T% o' V( D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:& i( M$ a7 q9 h! d% y
A:56g and 63g 56克和63克
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, H8 p6 k8 [6 G6 i1 [, N' Y66.Evaporated milk is a concentrated milk that is produced by removing8 k0 N* ~; d" ^+ T% d9 R* @
炼乳是一种浓缩牛奶 是去除什么做的8 p' [9 H4 ^% g; ]3 |* X3 T
A:60% of the water 60%的水
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/ @, D! {, i' w; u) L/ e& A' C67.A method of cooking that transfers heat through a liquid or gas is:
6 H2 E9 o) [ D. r& A# o }一种烹饪方法,通过转移液体或气体是:
% Y% l& G" V& ?: g; [; R0 J8 V4 b. \A:Convection 对流3 |/ J1 ^* c# T% `, v' p+ M
/ ?2 W* a F5 v# G$ \5 m68.The cooking of starches is known as 烹调的淀粉被称为# U# @, P" X$ w
A:Gelatinization 糊化
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4 {$ H' A& [. g R% ?" U$ n, K- o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ o6 \% k0 W) Q
A:Braising 烤8 T% z3 W0 C6 E; P; O% B
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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:
e8 W9 T( T& P/ B: v% z% @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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h, u" }. P4 `3 X8 j8 J5 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
$ @) ?2 [- O- bA:Fumet 原汁# W( R" N" `: P W5 \
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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- e c' P" r7 C6 ` Z& H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" l* o, j- M9 r6 E* s! F! Z, R0 A
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73.Which of the following is a principle not used in stock making?
7 |" t6 F$ O4 q5 p0 E, k9 O& ]下列哪一项不是用于制造高汤(低汤)的原则?! j) f" `6 p B3 n6 j0 n
A:Start the stock in hot water.开始在热水中操作1 K8 }' d/ \+ p0 _
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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
+ d- B3 D# u+ v9 |7 O5 f6 s$ y- bA:Remouillage 法语熬汤
& C. T) [# u( }/ V% ?" @! xhttp://www.haibao.cn/blog/post/176242.htm |
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