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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:
# w' F! r" y( w0 s y: \2 |哪位厨师最早带来高水准浮夸的美食4 i- O0 T6 W$ e }
AAntonin Carême 人名 安东尼·卡罗美8 K! [7 l% |* ?8 `3 l; L
* n* X1 z+ \) n! H5 e9 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: d# ` q: S! E* Q, P, o7 Y) R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
X5 v {$ o4 _4 x- UA:Cast-iron stoves 壁炉
) V$ P7 p0 V6 h7 A1 h: Q8 y# whttp://www.usstove.com/products.php?id=6; ?2 A' R5 F! _ w3 E# l( |' B
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28.The French term used to describe the roundsman, or swing cook, is:% N5 r9 |0 z7 C. b% }' |
法国术语,用来描述roundsman,或摇摆厨师是:
3 C" W7 A7 C4 x2 J! h: G( F. fA:Tournant 图尔南, I) L J- |% y- d& Q, c% g
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29.Another term for the wine steward is:8 j; ?& U1 C: N( _$ q# A
葡萄酒侍酒师的另一个术语是:
9 F, n6 t, P9 F8 T% V' p' x! DA: Sommelier 侍酒师
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' `; k+ V9 z& v w" X3 q30.Molds, yeasts and fungi are examples of a:
6 H# V1 K3 _. k3 W+ D' @霉菌,酵母菌和真菌是一个神马例子
X u2 Y& N# [$ a# \7 n6 z: ^A:Biological hazard 生物危害
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G! _! I7 ^* V+ E. n3 @* d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! X0 d1 k; X" ~2 Q
根据加拿大食品检验局,食品的危险温度区在多少之间:: B/ @2 m7 l/ s' K) j
A:40° and 140°F (4–60°C) 4-60度- v m8 P7 e% B% G
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32.All bacteria need the following for survival:6 k9 d/ i+ w1 T- \) M9 r
所有细菌生存需要以下哪些内容:
2 G. I6 b' N) s. B, C- CA: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?& v: O4 X) d4 o9 ]. H
以下哪项正确表示了HACCP体系的关键控制点?
" P( I) E. n' V4 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, {: r1 d& {- C1 c5 G3 C食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 D0 K4 v F% i. M0 ^- [% U
3 s' t; L) D! z2 G3 |34.Which of the following is not an example of a carbohydrate?- {! a& F/ h( G4 k8 W- t# D
下列哪一个不是碳水化合物的例子?
% ~( V: h/ C6 Q5 f0 W! RA:Essential nutrients 必需的营养物质9 j1 f2 M% D" z5 ~9 c5 q' p1 a
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35.The process by which a liquid fat is made solid is called:
8 P1 g; t- \: M+ R; ]- d液体脂肪做成固体这个过程叫什么* I6 U: W6 L8 K' I
A:Hydrogenation 氢化- j. M! l; U* J1 n4 r
. O/ z$ k w( K( d0 v+ b36.Which of the following is not an example of a fat substitute?
; F# n% M' @" I, R4 O7 \下列哪项不是脂肪替代品的一个例子
1 N# {3 n( }, XA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 I* C2 S; x0 W+ U
加拿大卫生部要求的产品标有“不含脂肪“包括:% B3 w: V X& P9 B( a
A: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?$ B. T l* l) a' Y6 o
下列哪项是不相关联的转换配方问题?" _! g# v3 A5 ?
A:Unit cost 单位成本
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# W3 j% ?( O6 m' c: w; @# A39.The condition or cost of an item as it is purchased from the supplier is called:& c5 E/ i3 r3 I* ?7 p
从供应商采购的物品的品质或成本叫什么6 h- @( H& H" F0 @6 K
A:As-purchased cost 购买的费用
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" c# x# _& r7 W8 R/ A40.The amount of stock necessary to cover operating needs between deliveries is known as: r/ Z% k) ?' w8 s4 A: B: {
在新货到来之前用于日常所求的必要库存量叫什么! F! }/ m; a/ B9 S( Z
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' T# {# {' E5 K/ {( {9 Z d9 R
下面那个缩写是用来表明正常库存流程?, U# S* d8 D$ u' _8 X4 [1 H
A:FIFO=FIRST IN FIRST OUT 先进先出- q- p: w6 V2 u/ Y7 z
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42.Which of the following knives is used to turn vegetables?# B H7 X- B8 P7 ?3 a( d
下面的那把刀是用来打开蔬菜吗?- r* @( W7 ?( i& U I/ `7 S
A:Bird's beak knife 鸟嘴刀/ @( L3 a' R* M0 \' O9 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' I+ m: T+ d7 E7 g9 b9 e43.What is an instant-read thermometer best used for?' L7 w& Q) J* e1 J' ]; j7 v P- T
即时读温度计最好用于那方面?* M( B2 ^% y6 W/ n% e+ s7 x2 g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# v4 w t" o: I( @* i1 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 K F6 B' _( O/ ~) W% U5 I下列哪些金属材料受热均匀,通常用在铁板而且非常重8 B9 K8 E6 V% V" o$ Y2 W
A:Cast iron 铸铁* N4 V( V( z. Y" f9 ~
% o# F9 b# j# M$ @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, ?& H; t' t9 C7 p* Z
哪件装备下面有一个可移动的碗和一个S形叶片?8 s6 N3 X" k. K# ? B
A:Food processor 食品加工机
8 p f" b& d* T$ Mhttp://www.google.com.hk/search? ... iw=1263&bih=572* n3 t8 V) O8 r7 D& s' W; M
/ W' x- A3 F7 y" j' L7 s46.Which of the following is not a rule for knife safety?1 D" J! J8 P9 U
下列哪项不是用刀的安全规则?& f0 D( n: P4 G N8 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" B* w& T& N8 [$ p- d3 P |
" G& W8 t4 Y3 {: r2 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. \, k8 ]0 p% S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 _; W" ~2 x) t" R/ P% ^9 N. I
A:RondellES
+ h2 W+ M) ?, k# a6 j& Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 k7 h7 ?7 r% l* V, _- a0 E4 H! m下列哪项是切成小方块用于汤的装饰?
+ w# A9 }% [6 H$ }1 v9 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& p( |- |( Z) ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. z5 n' I9 Y* d" q. B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!!——0 p3 w" U& {! `) V; M4 ~- w
A:Gaufrette
9 p% h4 ~" |1 G; othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. v0 v8 e% Z2 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ b) P9 n# f; TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 s4 M8 ^/ Y# \
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 w, d: f% ?( u: B1 n) y+ k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 V8 P# R: j4 V" I1 \( _
A:Cilantro 胡荽叶 香菜% J; f# Y4 U2 E/ o7 }+ I9 ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx \; R, F: `( N# \* ~) h8 d
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60.Allspice is made from:, o! a% v- G }- E- S
多香果, 多香果香料是什么
5 {. A. `+ s/ T7 j9 N# L# Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 T0 e) d: }" B, ~3 o9 N9 {A:A dried berry 干浆果( w2 h; x u% _7 n! J, N1 t- P
/ L. V, Z9 E) f! e+ `+ @& i( s61.Which of the following are used to make a sachet d'épices?( E; C9 `3 T; S8 v/ y
下列哪些是用来做香包德épices?
$ _7 w% ?3 B; Z& J4 hhttp://www.sachetcatering.com/
0 S4 Y* X# x" D' t/ t/ HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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5 G$ e1 Y4 t u5 w62.Which of the following condiments are not soy based?# {( q' V2 S; ^! Y$ }9 |
下列哪项不是酱油调味品的?' G2 a; j( T( d; R( A
A:Wasabi 日本辣根# |* l: v4 b3 X8 r% S5 v
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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:0 m" v0 R; K% E5 e
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:8 N: f+ i( ^4 |: w/ j2 V1 z5 l
A:Pasteurization 巴氏杀菌
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, x, f0 S: k5 P8 v: \' Q5 |64.Which of the following steps is not the correct procedure for whipping egg whites?1 B5 m# x' f: R& r
下列哪个步骤是不是正确的蛋清搅打程序?
# M! T3 g9 a1 l$ e& u: M% hA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" R7 w# x/ w/ D" X" _( K
A:56g and 63g 56克和63克
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% B& \% p) n/ c" s* y( ~66.Evaporated milk is a concentrated milk that is produced by removing( {/ C/ v+ l' F# L, ^3 q
炼乳是一种浓缩牛奶 是去除什么做的
: [: h& O1 v' R; R) vA:60% of the water 60%的水4 b C0 x$ `% } B X: k
! H' R8 }5 r" [' ?0 ], d/ f67.A method of cooking that transfers heat through a liquid or gas is:
# S! b! {3 D7 e1 ^. n- f; O一种烹饪方法,通过转移液体或气体是:# P" }8 X. A& X: \7 T
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 L, ?1 l2 D7 T, O) \6 ]A:Gelatinization 糊化" v8 r- B3 c+ w! Z5 A
7 }2 y: u3 v ]% B& R4 a7 j' r- W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ |; w3 j: S7 EA:Braising 烤' o4 M M4 Q3 F6 Y0 J" F
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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:0 g! W5 q- O0 m% x( q# m$ \# Y7 @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 h# o# d3 a3 J( |
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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
6 t, v8 y) g& j7 O1 K3 t) K1 o+ L! UA:Fumet 原汁
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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) T" f% H+ Z2 j$ g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* N4 i9 D7 ~0 g6 w5 w/ Z* Q
z! x. v2 D2 [3 Y6 N2 ~2 R' T" i73.Which of the following is a principle not used in stock making?
1 m6 J/ Y3 c; @ A1 O- u! j下列哪一项不是用于制造高汤(低汤)的原则?' P" |6 ]& B8 [: q4 r6 {0 Q
A:Start the stock in hot water.开始在热水中操作
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' e/ C1 `/ f0 g2 X n74.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
2 g3 [1 ]1 _% J1 f/ R9 `A:Remouillage 法语熬汤8 y* a; B, ?1 F- J. a5 e
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