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26.The chef who is credited with bringing grande cuisine to the forefront is:8 B0 B5 ?" `2 c( }4 }6 E u
哪位厨师最早带来高水准浮夸的美食
2 r& E- `8 B! A2 H/ }. pAAntonin Carême 人名 安东尼·卡罗美
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# _1 u+ u0 Y6 R/ l" Y8 E. _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! y5 D& p! e4 A1 @& |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; u- I8 s d: b8 k1 @& F$ _& X
A:Cast-iron stoves 壁炉
# y" b6 r# W+ p. H% ^http://www.usstove.com/products.php?id=6
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1 w! V3 ]9 a3 e28.The French term used to describe the roundsman, or swing cook, is:
5 i3 z* `- x5 M# ^9 z" F; v4 k1 B8 k法国术语,用来描述roundsman,或摇摆厨师是:
, j1 j! T, N K; ~8 H( K+ _A:Tournant 图尔南) R, E6 J/ L- c; n, C& A% U
$ ]" G6 O5 S2 |3 J8 m. s29.Another term for the wine steward is:/ z4 i# V3 Q& d8 b) X5 c1 |
葡萄酒侍酒师的另一个术语是:
' x3 H( M4 @+ S5 ?+ n" r- HA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 y. `0 O! I& r
霉菌,酵母菌和真菌是一个神马例子 ]* K* L% W4 o( W$ n% G
A:Biological hazard 生物危害: |4 H. v6 i" d! y' n$ ~1 u# _
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ b- I$ H' |. _, K& f) x# C: _根据加拿大食品检验局,食品的危险温度区在多少之间:
9 e9 f$ H2 W$ R) l' ~8 _A:40° and 140°F (4–60°C) 4-60度( D' o, {1 r& A+ U
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32.All bacteria need the following for survival:
. ]. l4 F, ^3 @7 d所有细菌生存需要以下哪些内容:& Y9 O7 G3 ^2 n( \: N) K7 l5 a
A: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?% G+ f7 z9 o9 d! I
以下哪项正确表示了HACCP体系的关键控制点?
, u, G- I! S6 c# H4 E! c, LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 K+ k; ~: V3 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# v1 E1 V* C3 u$ ?34.Which of the following is not an example of a carbohydrate?
0 h/ W9 z2 h* l; ~0 o( A3 X9 a下列哪一个不是碳水化合物的例子?3 e/ z* e3 Y+ n5 r7 g
A:Essential nutrients 必需的营养物质" S/ N. H1 [# [: r/ A5 F
/ t, L' H- r& \! F35.The process by which a liquid fat is made solid is called:. P; n4 m# a/ n
液体脂肪做成固体这个过程叫什么/ U& C& B& J& a
A:Hydrogenation 氢化$ N q& F% B: V6 J& V
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36.Which of the following is not an example of a fat substitute?
* A8 O, T: r0 A$ r; [% `下列哪项不是脂肪替代品的一个例子
6 t) O& u) f8 V+ H8 RA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:2 m. C5 u/ q; h
加拿大卫生部要求的产品标有“不含脂肪“包括:) I C, _' H7 s# Y: @& k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 r: ?1 P+ k+ K; Y- |& k9 I; f
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38.Which of the following is not a problem associated with converting recipes?& u; m: z) g! p5 ^9 a
下列哪项是不相关联的转换配方问题?
. h, C' ^1 R9 c2 c6 |A:Unit cost 单位成本
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. `& O" O/ r: k; \39.The condition or cost of an item as it is purchased from the supplier is called:
5 _4 f( R9 T V4 `; W4 r从供应商采购的物品的品质或成本叫什么
" V4 t& `- D; ^2 }9 q) JA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
( q5 X2 l* ]8 z# F5 T K) o5 _在新货到来之前用于日常所求的必要库存量叫什么
- K3 }3 H+ w+ l; A' U1 ?6 I& OA:Parstock 基本日常最低库存; b' H4 {3 h. ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 g1 R, a! d% }6 J6 G下面那个缩写是用来表明正常库存流程?
( N5 m1 G, a* _& FA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" h! }6 a; h% J9 \0 ~$ k, t
下面的那把刀是用来打开蔬菜吗?
7 O/ Q% H; k2 wA:Bird's beak knife 鸟嘴刀- H0 }# T# p8 Q9 \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- ^( a9 U8 N0 |% t& _# ~
/ w2 r% {2 m/ X3 y, U1 Y" N x0 h43.What is an instant-read thermometer best used for?3 e2 o( v& b# j6 j G
即时读温度计最好用于那方面?
' Q9 G1 x" ?4 E0 E" V! t" n, z: `6 gA: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?
1 q Y* Y$ z; w" A3 t& q6 a5 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ X8 f- x1 M1 O3 V+ _0 tA:Cast iron 铸铁& m2 R: r) E- ~* B
2 O- H# U, S7 J' H6 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 ^" [+ I, p# j: g哪件装备下面有一个可移动的碗和一个S形叶片?" l: V/ B Z1 J+ Y4 x
A:Food processor 食品加工机
8 x' }3 Z } C/ G5 g$ f( ahttp://www.google.com.hk/search? ... iw=1263&bih=5727 A5 f5 q4 @3 S+ v) ?( u. W8 W5 Y' U @
) N* i: C* d* Q46.Which of the following is not a rule for knife safety?& C5 D" k+ i) q
下列哪项不是用刀的安全规则?
& A# _' e8 ]: [& j6 l' aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! \* c* O# V- ~9 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 A* J) ]/ N Y9 p/ Q- z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. _1 M A7 e a; b& @* YA:RondellES V6 e ^; z! a, L1 E: I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting a8 F. j3 C8 b9 A& f
6 A6 Y' @ F! F* S! ]48.Which of the following is a diced cut used to garnish soups?$ |5 K1 H) S( V' f5 F; B
下列哪项是切成小方块用于汤的装饰?
- s, y. V: S- p: NA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- v. D, A0 y% R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' V- f7 F+ X8 P- `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!!——# O" l6 X5 n) h. E6 K5 h
A:Gaufrette " ~1 ~( S: c* T y! T3 K5 Z% e) D9 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; C3 s( H j# M6 e; b* u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ]( G7 Y0 b% `: ~, v/ N3 y
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?9 X/ x9 I, S: {4 x2 N6 b: 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)
7 s, f. ?" h, g4 e9 s- f8 _+ gA:Cilantro 胡荽叶 香菜
; _& ]. |' L+ H" z; L3 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 ?0 n* A3 g$ M, M$ K3 {60.Allspice is made from:$ f) w9 @8 {( c- Y1 M
多香果, 多香果香料是什么7 j* u' J7 A5 @( R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; p$ t) x. m' q# O: E
A:A dried berry 干浆果: C9 c/ X: t3 K) P" F& [ h ~& O
2 C, r, ^. |( s% h) Y6 }" B: s7 D61.Which of the following are used to make a sachet d'épices?
5 L( s( n+ ^4 Q6 J: i下列哪些是用来做香包德épices?$ C. A" u5 n0 k: |; |8 ]
http://www.sachetcatering.com/
" z: y! j0 O( b' @0 I% V6 ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, M0 c+ J! n7 K$ P
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62.Which of the following condiments are not soy based?
9 o+ v) t* [0 B' e& R/ }6 _7 }下列哪项不是酱油调味品的? ~+ n# S# F* z) D- x2 Y: L
A:Wasabi 日本辣根
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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:/ b5 }* L- A S
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:+ w" G0 o% T, |7 {) X9 A
A:Pasteurization 巴氏杀菌, h4 o- p' N! |# j: z# w0 B$ X
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ c& a) e* O5 B7 G; R9 u6 P
下列哪个步骤是不是正确的蛋清搅打程序?
" |9 {! m3 \+ w( h4 `A:Allow to rest before use. 允许休息后方可使用。2 I+ X* C1 G2 O ?/ Y3 G& Y
9 Q9 A8 i% G0 o0 f65.The weight of a large egg is between:一个大鸡蛋重量介于:
: d4 F' C$ g* _" CA:56g and 63g 56克和63克
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6 @9 E$ D7 k( y+ C" {; Q- t66.Evaporated milk is a concentrated milk that is produced by removing4 l0 K6 I7 }" X8 ^
炼乳是一种浓缩牛奶 是去除什么做的
% _3 A5 ~. d, U2 pA:60% of the water 60%的水9 ~1 p2 X! D' k* `+ [& q
: O" g& N# J. ~" k# z& _67.A method of cooking that transfers heat through a liquid or gas is:
0 a8 H9 d' G6 t5 j; e, { c: L一种烹饪方法,通过转移液体或气体是:
' @! ^" Y' s/ I" ~& w8 \: CA:Convection 对流9 J8 K! X1 b+ z- X3 c
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68.The cooking of starches is known as 烹调的淀粉被称为
$ P* d+ \& \/ S ~% f# |& W8 ~6 F/ QA:Gelatinization 糊化
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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?
( t! S1 }8 d+ oA:Braising 烤
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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:
. f# y, r1 L- n3 sA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" N% z: J3 l+ M5 O% B9 H
) `* w) [/ D: _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
% ^' q$ r$ D' o* hA:Fumet 原汁: c3 W+ ^- O; M( \1 G4 l* B
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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7 @. @ T* d+ I7 j: R @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 m1 q( `1 b( X" d/ N
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73.Which of the following is a principle not used in stock making?7 H- I T* |/ L% o3 o3 T& v3 x
下列哪一项不是用于制造高汤(低汤)的原则?
1 H- p3 q& }* y7 e1 zA:Start the stock in hot water.开始在热水中操作; H9 s; v1 b6 A7 ?, F8 y
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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
5 m' p: W, W# b" x7 L* F3 a$ |9 EA:Remouillage 法语熬汤9 E2 R0 K* F6 ^+ B, l
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