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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:
' |' i2 y" |" m. l哪位厨师最早带来高水准浮夸的美食
+ a" y @2 T" c% @% A/ e0 D! {; OAAntonin Carême 人名 安东尼·卡罗美) H2 j6 W6 M8 [+ U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: n; o' B/ v1 k; z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 u+ D- N* u( w: i" I9 G8 u1 k
A:Cast-iron stoves 壁炉- I1 f9 Q" e2 A$ `4 U1 ~
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:5 `7 l5 ^: t7 z2 I
法国术语,用来描述roundsman,或摇摆厨师是:* J8 S2 N2 B! F5 R$ \
A:Tournant 图尔南
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/ H( E( O" D* r% ~* W29.Another term for the wine steward is:
8 @; G1 ?* {$ [, w$ r* F$ s7 l葡萄酒侍酒师的另一个术语是:
% R8 }7 v$ J0 g7 s5 n UA: Sommelier 侍酒师
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) I) v( S" V( `30.Molds, yeasts and fungi are examples of a:# e6 v: t6 [& h8 I0 n. Q% y) D9 ^0 g
霉菌,酵母菌和真菌是一个神马例子5 [6 C0 l2 \" P( A' V! T8 l* i) R4 l
A:Biological hazard 生物危害0 q% [$ z" r0 ?8 O0 ]! U
( s5 J7 R% F0 q& R* m0 K% Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' Q( i; N) x W( _0 {根据加拿大食品检验局,食品的危险温度区在多少之间:1 I$ F2 Q( g! N" v, m
A:40° and 140°F (4–60°C) 4-60度
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3 B# c8 Q6 _2 n# b; f32.All bacteria need the following for survival:
7 U' u& `! Y- ?% }+ `* I4 X& z3 C所有细菌生存需要以下哪些内容:
* A% ]4 r6 h f/ B6 n% _2 WA: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?! P6 B4 u. ^4 V. h0 d
以下哪项正确表示了HACCP体系的关键控制点?+ E0 W$ M6 t9 h2 ~# V8 t) x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ?3 m& x7 S) ?$ I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' R7 X2 T; M# m0 ~* j- A: @2 [
3 n; {& Y. p' P b! l4 i34.Which of the following is not an example of a carbohydrate?
7 f1 `# p" R( n下列哪一个不是碳水化合物的例子?+ v" k$ v0 ~. @9 K+ Q. I. y! b! d0 e! ^
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:* m' t& b' E. m. J2 T
液体脂肪做成固体这个过程叫什么# C6 H% t2 F% B1 O, K1 [
A:Hydrogenation 氢化8 K" K! U* F, ?, v6 s9 p4 F
" H* u/ k2 y" y# I B, D2 W1 p6 h/ X36.Which of the following is not an example of a fat substitute?+ M( f5 G3 K# x
下列哪项不是脂肪替代品的一个例子
' f- }& F3 E( k& I- u. O5 u+ dA:Acesulfame K 安赛蜜K表
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+ {( z1 R/ S( }/ d4 s& S37.Health Canada requires that a product labelled "fat free" contain:5 O- ?8 ]5 d) B1 b6 l* G7 M
加拿大卫生部要求的产品标有“不含脂肪“包括:
% a+ a2 e- B. K+ `5 Y. X; uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
7 r) _# @6 S* M* ^8 s下列哪项是不相关联的转换配方问题?+ ~% R2 |9 _$ e
A:Unit cost 单位成本8 R1 A2 H6 h ~5 S4 N% T8 _
: b( O8 K8 O F" N39.The condition or cost of an item as it is purchased from the supplier is called:, u" y- j* Z1 x- ?0 r9 k# {/ S
从供应商采购的物品的品质或成本叫什么: }% a; d6 h3 F7 A
A:As-purchased cost 购买的费用
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& R2 q& r. D$ Q0 ]6 e. {. G h40.The amount of stock necessary to cover operating needs between deliveries is known as:: q$ [5 u0 C0 r# H0 ?, d0 z
在新货到来之前用于日常所求的必要库存量叫什么
Q5 ?3 }% q. I ]) U/ }A:Parstock 基本日常最低库存) b6 L- j- @% p, Y8 l, F1 X; ~
* K/ `# d5 \6 e% n' W! `, H$ W41.Which of the following abbreviations is used to describe the proper rotation of stock?: F. R* ?0 c/ X2 [* }" P/ G
下面那个缩写是用来表明正常库存流程?; [; x0 H1 a7 G* k
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 y; X' K( n& V( \' a3 }42.Which of the following knives is used to turn vegetables?
/ [- m% x) l9 S8 M9 T下面的那把刀是用来打开蔬菜吗?& @0 r+ c) E$ @% z) D3 [
A:Bird's beak knife 鸟嘴刀
s; ?" I9 A; X/ |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 v. S8 u- q* c4 R) k
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43.What is an instant-read thermometer best used for?
4 q( B& [4 t A: r! N- ^. c即时读温度计最好用于那方面?" |* `9 ^* S" O: B3 U1 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 f7 J u$ j2 v! E; u1 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- c$ K* Q# b) Z. h0 i$ z) E* t9 R g( i
下列哪些金属材料受热均匀,通常用在铁板而且非常重. S$ t4 w* o3 O4 k
A:Cast iron 铸铁0 E; @& Z* T: n( @5 u \. E
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 p5 G7 l, q9 w$ ]& V
哪件装备下面有一个可移动的碗和一个S形叶片?
^) N( g; d( rA:Food processor 食品加工机
+ e* o' L: j' R/ N* U+ Jhttp://www.google.com.hk/search? ... iw=1263&bih=572% L8 @: }1 }$ V0 |0 v9 H. P
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46.Which of the following is not a rule for knife safety?
Q# S/ N6 W! V7 P- e0 l" Z下列哪项不是用刀的安全规则?
3 @. P* V x3 \8 L- K# N7 U* e! hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( b6 e' ?0 I ^7 w& z
) R5 u! ~7 e( F. n6 D$ Z, C1 O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- F. K8 Z+ E6 x% m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- h# S8 i- @/ Q
A:RondellES 0 @ o3 ^$ Y& S; z V3 t9 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 Q9 G. ?3 O" }$ I6 K& y- V
1 X! M# i" g( E1 |48.Which of the following is a diced cut used to garnish soups?% b( ~ E9 i2 H+ i4 c. k
下列哪项是切成小方块用于汤的装饰?5 m+ R, ^$ R, I/ I) |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: Z. }( b! F8 {2 d7 e3 o8 L5 M, K- w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' s/ u) Y; G) d1 e6 X
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 T. q, S" C) t' d
A:Gaufrette
. d' y) L8 ]6 _, E G* l/ r3 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; [; J: p6 t- A# j5 z; M q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- f5 q" z3 w5 n! x4 z5 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?6 A* @* e: A" }7 m! F- T, p
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)
5 B) ?$ c% g' U- @7 X/ Y6 EA:Cilantro 胡荽叶 香菜
! Y7 [9 M* u; c$ _5 m: W. I8 Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; Z& u: B% z" N1 W" i9 l60.Allspice is made from:- k0 W# b! Z/ Q/ l( Y$ m% L
多香果, 多香果香料是什么
& p7 S W: r* Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( S* x; ?! m2 W+ \; \4 ?
A:A dried berry 干浆果
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- D& l7 z0 `) g% Y* X' V9 U6 d61.Which of the following are used to make a sachet d'épices?+ L' |% i2 O/ m: {" r3 A/ V2 q4 G( ^
下列哪些是用来做香包德épices?
: a; ?) N* r5 |9 ~/ D, Y4 ~, ihttp://www.sachetcatering.com/
7 \7 X- c! ^! D: z9 }, cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% @) F3 L( {, ?/ ?62.Which of the following condiments are not soy based?
& {( {$ T, R; l* @% x- L下列哪项不是酱油调味品的?# w# U7 x- N* R& m; z( D9 J' P
A:Wasabi 日本辣根& N4 J! K% Y( ]
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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:& D) S! A/ ?, u. @* ?* t m( z) {' y
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:3 g; ^$ C) s7 h: T( u2 l3 k
A:Pasteurization 巴氏杀菌9 U' y/ i/ w3 N" U' B6 K
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 R4 s; y! A6 D- W下列哪个步骤是不是正确的蛋清搅打程序?7 I- ~4 d! L0 X: P! }
A:Allow to rest before use. 允许休息后方可使用。
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4 f( O+ B' S( C65.The weight of a large egg is between:一个大鸡蛋重量介于:
* \$ ^/ A7 n5 s3 uA:56g and 63g 56克和63克
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" v* M. Z- y: y) c1 W/ H; A5 R1 o$ M66.Evaporated milk is a concentrated milk that is produced by removing8 x- f4 P# i+ W% a% b
炼乳是一种浓缩牛奶 是去除什么做的) h3 l1 n3 K# \; t/ V! r5 h
A:60% of the water 60%的水
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# C G+ q: S( f67.A method of cooking that transfers heat through a liquid or gas is:
# E D, P. Q, X/ V, S4 {( v一种烹饪方法,通过转移液体或气体是:/ M+ w! r- s! w3 J; M4 v) O0 E
A:Convection 对流: N8 Q' y# g& A# o) e# E3 a
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68.The cooking of starches is known as 烹调的淀粉被称为6 l2 O+ B% ^+ O4 I* U0 u
A: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?
7 Z5 Y) }2 F9 @1 l$ \: ]5 yA:Braising 烤- Z- F7 T# ?! V, y" z2 C
$ s% V) L9 j* {, s% l6 i4 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:1 P v% I: c( Z2 d' n, d
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 u! H7 u: v% H% A0 _# h
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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- R) g0 B3 c/ L3 ^4 @% M
A:Fumet 原汁
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7 F9 f) Q/ j, v* e% X72.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
) O4 F: \& N( ^# Y( k% fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?5 Q; X# m2 l6 b/ ]. U$ f3 J
下列哪一项不是用于制造高汤(低汤)的原则?* M8 p! j$ S) R) p
A:Start the stock in hot water.开始在热水中操作: T Q, w8 Z4 H1 O8 M" j
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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: Z0 a2 B9 g I0 ?
A:Remouillage 法语熬汤+ o8 ^: Z$ ]+ n! Q5 D$ t$ q
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