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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:
q M0 U5 G4 i( w8 X" B- K哪位厨师最早带来高水准浮夸的美食
1 l* F) z% ^/ p Z/ [; ?! JAAntonin Carême 人名 安东尼·卡罗美! I. L6 g) N# T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; [/ B3 s7 l* ?4 D
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
j3 i& R2 S, J2 QA:Cast-iron stoves 壁炉
, [8 [; p/ n6 `% hhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; r# X& Y! n+ n: _. c法国术语,用来描述roundsman,或摇摆厨师是:/ w# ]2 ]: h( S, g: I
A:Tournant 图尔南
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29.Another term for the wine steward is:% ~' ]* N( ]7 W9 `# K1 Y5 z: a' e
葡萄酒侍酒师的另一个术语是:' Z! R! O: Z2 Y) e
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
+ Z- |& ^# V* _$ ~+ k! D霉菌,酵母菌和真菌是一个神马例子" x8 D7 d; M, d8 V
A:Biological hazard 生物危害
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- R' u7 Z: g6 z# h( A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ y2 R. a1 a( Y( P+ o
根据加拿大食品检验局,食品的危险温度区在多少之间:, I) k/ }! j# a5 C L
A:40° and 140°F (4–60°C) 4-60度
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8 t) m. m5 i1 Y" _: S32.All bacteria need the following for survival:4 M$ W( F* m9 e: z
所有细菌生存需要以下哪些内容:9 C0 x) k+ {8 w9 z, {5 W5 A+ R
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?& `, w- ]# R! I3 D
以下哪项正确表示了HACCP体系的关键控制点?9 I, q! s: z& H% |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 k B2 n% {& K3 i& r4 b1 ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
) K) ^1 b8 s+ W- W% t9 h/ ~下列哪一个不是碳水化合物的例子?
7 _5 U1 s, a' C8 {& X4 d9 J2 aA:Essential nutrients 必需的营养物质! r& Z5 L6 ]' `7 U
; V& r# N4 @' I# b3 b5 l6 W35.The process by which a liquid fat is made solid is called:- y/ B3 P* C# H% ^5 j: m
液体脂肪做成固体这个过程叫什么
7 F9 [& f+ e4 E x% hA:Hydrogenation 氢化
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( g+ e2 V; e! [9 m2 N4 z7 V36.Which of the following is not an example of a fat substitute?, [$ ^8 T$ ~) _- K+ S0 f
下列哪项不是脂肪替代品的一个例子
5 l: |5 P, ]: ]( f1 S+ _; q2 zA:Acesulfame K 安赛蜜K表
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- Q( ]( G; Q4 u37.Health Canada requires that a product labelled "fat free" contain:
4 k# Z7 [. m M7 a3 U; b2 Q加拿大卫生部要求的产品标有“不含脂肪“包括:
/ f5 t( m3 A! Z, O3 BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# T! A, ^2 ^" H. ]+ p
) u1 B4 ]9 b0 D: J! M1 m38.Which of the following is not a problem associated with converting recipes? g& Y- J& `3 J
下列哪项是不相关联的转换配方问题?
; b3 T# i, f: O5 O6 z, sA:Unit cost 单位成本; X# A, A& G% ^7 |3 c' F; t
' [* Q$ R1 v9 |! E1 J0 r39.The condition or cost of an item as it is purchased from the supplier is called:
8 G- r# q1 A$ j! a1 P4 c7 k: ^从供应商采购的物品的品质或成本叫什么3 o! Y3 Y& _9 ]% X
A:As-purchased cost 购买的费用" U! V. D7 O3 R3 \2 W! I6 O
# t5 O2 o! y2 m' o$ _7 O% q40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 [/ M. L, Z2 s& E- h$ w在新货到来之前用于日常所求的必要库存量叫什么& i& I5 H0 t; A O7 q0 j5 \4 h
A:Parstock 基本日常最低库存
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+ E/ h% V0 f6 a6 N41.Which of the following abbreviations is used to describe the proper rotation of stock?4 t( k0 \+ v+ s, B+ O
下面那个缩写是用来表明正常库存流程?) q5 ]6 b% K ]4 W {
A:FIFO=FIRST IN FIRST OUT 先进先出: r) W; v8 h, r9 [6 r* a
4 J" `( {: o& a/ d42.Which of the following knives is used to turn vegetables?6 D8 `0 d2 c$ v3 b6 z' g8 [* Z
下面的那把刀是用来打开蔬菜吗?
3 ~9 M8 |; m8 @8 y/ H" r5 Y& y7 LA:Bird's beak knife 鸟嘴刀 B1 D( {' A( r [, k
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?
9 Z! ~" U9 {' q0 e9 W- v即时读温度计最好用于那方面?
W4 I+ {% K# G$ b% p- G) g H. \A:Checking the internal temperature of a roast 检查被考物品的内部温度/ `& [' J# b; F" R0 |' j
* W2 ]& T0 Y, j7 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* _. S) O2 I0 B" m. A
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 e' c4 X6 I8 i( B3 uA: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?# q! O$ f0 O* R4 q
哪件装备下面有一个可移动的碗和一个S形叶片?2 w8 r( Z- Y1 ^8 c; `2 ]7 V$ v/ a
A:Food processor 食品加工机
+ v5 Y- K! r/ a: Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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# o1 x- K9 {' R' O; d: V' e) ~% w; u46.Which of the following is not a rule for knife safety?
8 i2 M2 C+ i8 \/ E7 A7 o1 D下列哪项不是用刀的安全规则?
5 S1 b& c" l3 S1 z! N! j9 J5 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' T1 g$ C1 q8 S
- x; C; m# ?; m0 l6 [0 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: ]7 a% i% _( N: {3 K# X7 ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% I2 m5 @0 W! N) ~7 U
A:RondellES
: {( ^: \( W+ S4 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 r( n; Q, f: P
下列哪项是切成小方块用于汤的装饰?+ Q1 k% c( b- i9 J: I i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ q% U- i' E$ K4 r; u h: R% Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- h5 t7 F% [, u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!!——
' \, V/ M' v# \& D# ?' tA:Gaufrette
5 v+ F- P# Q# h" I& ^7 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. P7 _, D6 J9 e/ g8 S7 A% C7 G. xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! Y# e) k- X. f; {$ U' w
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?7 p1 b1 K# F4 K4 d& p) Z# @
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)
6 D2 w, t6 e: n: K k: Q3 ?A:Cilantro 胡荽叶 香菜6 E( g H& _. W6 [, A+ U$ g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:; a. G" c3 G: ?, w4 B9 y
多香果, 多香果香料是什么
O6 ?' _- `. h* ?# Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 ?9 c# M% k$ q" FA:A dried berry 干浆果
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; {0 m) P/ @" g6 Q. B+ c2 ]4 y61.Which of the following are used to make a sachet d'épices?8 j' @2 [8 c. M, O: r3 a
下列哪些是用来做香包德épices?
" O+ N5 o% m* bhttp://www.sachetcatering.com/$ k4 K7 C3 B1 S: F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 G( b, {2 W! q) T
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62.Which of the following condiments are not soy based?
' L# l% n2 f: ^$ X下列哪项不是酱油调味品的?+ h/ t8 x6 r% \1 d! L5 {! f) @) E6 h
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:% ^7 I# F+ d2 P5 K' ?7 e9 h
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 S, d3 g3 U: \1 c5 y1 kA:Pasteurization 巴氏杀菌
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6 o" A8 D% D9 ?8 L! B! t4 t64.Which of the following steps is not the correct procedure for whipping egg whites?
. s7 V/ E+ U% }) s/ U2 ~! f0 v下列哪个步骤是不是正确的蛋清搅打程序?" f9 o+ C9 `0 K
A:Allow to rest before use. 允许休息后方可使用。% J+ y6 L3 B, F: F @
: I |, K5 p6 L" l65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ W' K j6 Y3 d8 q+ q) e* k' _A:56g and 63g 56克和63克; g2 T& Z) t9 e# v# b
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66.Evaporated milk is a concentrated milk that is produced by removing$ e; J" F0 k& @3 }; |: Y- R
炼乳是一种浓缩牛奶 是去除什么做的
1 d; c% c, J* u! NA:60% of the water 60%的水4 n+ o' b+ ~6 q# p9 D0 m
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67.A method of cooking that transfers heat through a liquid or gas is:
L% n" S3 \) U( a% }' Z3 F* C一种烹饪方法,通过转移液体或气体是:1 w; P: @8 ?% T. D
A:Convection 对流, F/ [& O1 R" B/ t. D
' B; w8 z: {+ U" I# S$ h68.The cooking of starches is known as 烹调的淀粉被称为 r1 K* M5 j4 N
A:Gelatinization 糊化4 O$ B8 O; Y' D1 C0 ]3 W
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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?
: K( K9 l+ u0 d0 B9 k+ N& z3 N/ jA:Braising 烤, B0 g4 X1 j* F2 X9 L4 o5 Y
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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:+ t# G, h" |0 t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- b9 v, a2 Y. T, \& J: f1 c" d
U, K# `* J0 c+ ?! k+ H& ]% \- j71.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
M$ c5 Y+ o4 ?' y; hA:Fumet 原汁' M; u) Z# j8 R: y9 I
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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( U! Q/ a$ d0 y0 f. R3 U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* c) Z, T! N/ K* [& `2 p# N73.Which of the following is a principle not used in stock making?
$ e; x) _ {# C2 X3 `1 y; u下列哪一项不是用于制造高汤(低汤)的原则?
& b" s+ |, Y# z% n" @+ X( mA:Start the stock in hot water.开始在热水中操作3 I# ^# {, q, ~
( @4 \& ~/ i* D" Z% v8 N ]: V74.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
/ j0 b% j1 a% x( y5 l% p7 a, aA:Remouillage 法语熬汤
( Q% u3 v9 X! L8 Nhttp://www.haibao.cn/blog/post/176242.htm |
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