 鲜花( 33)  鸡蛋( 0)
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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:
; z& I' r% c( [5 p- O* _- R( O哪位厨师最早带来高水准浮夸的美食
5 O( A5 U% S+ IAAntonin Carême 人名 安东尼·卡罗美
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: X; k u9 ^: A1 e+ Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ N7 [# M- c0 ?. I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 \2 B5 Q; X, e) @4 uA:Cast-iron stoves 壁炉/ t( v" W1 |0 T% M) ]8 P! U7 ]
http://www.usstove.com/products.php?id=6
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! z5 ?; K, G; W7 B2 b1 ^28.The French term used to describe the roundsman, or swing cook, is:1 a) W6 X6 {& E+ e/ s! v
法国术语,用来描述roundsman,或摇摆厨师是:+ N! |4 j+ N8 H( \& I# D" g
A:Tournant 图尔南5 | f: Y7 U" Y* g* E
) r: K8 b! J# G8 Q' k; e29.Another term for the wine steward is:5 M% F' L" P) t8 C' b9 x% H% k: v
葡萄酒侍酒师的另一个术语是:
% M$ G! _' s9 c3 t# KA: Sommelier 侍酒师
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|7 P1 H# _5 C f30.Molds, yeasts and fungi are examples of a:
" O6 ^3 ]7 W) f( e8 k% e7 n6 ~, o霉菌,酵母菌和真菌是一个神马例子
: t* w& d: X. _: Y" X* L; lA:Biological hazard 生物危害
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9 u, ]3 k1 M6 x6 M: F4 v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 q( o: \- E( B根据加拿大食品检验局,食品的危险温度区在多少之间:# z. ]+ [2 D" V" m
A:40° and 140°F (4–60°C) 4-60度 P, q5 E- e* D, I9 @! n5 e7 G
/ t5 y; k9 ?. {+ b32.All bacteria need the following for survival:
3 T6 {/ @& h7 ^2 v# \所有细菌生存需要以下哪些内容:
: S# R; \7 Y# I- C, jA: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?1 _: K/ D# y" Y" |
以下哪项正确表示了HACCP体系的关键控制点?
4 l2 }" a* }& U( t2 T, cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 h: J% @4 L+ U8 U3 N
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?. L+ R9 T5 A. P
下列哪一个不是碳水化合物的例子?
; @5 W2 L# r' p' k( `A:Essential nutrients 必需的营养物质
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& R; t2 U, [' Y& @# V35.The process by which a liquid fat is made solid is called:
& Q/ u8 d5 k& L1 ?液体脂肪做成固体这个过程叫什么( [) f0 U: K% `! W
A:Hydrogenation 氢化
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! z3 L; [4 T2 e0 P7 a- W36.Which of the following is not an example of a fat substitute?
" w, W; v; {0 w下列哪项不是脂肪替代品的一个例子$ K% O/ D6 D+ y
A:Acesulfame K 安赛蜜K表
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) h( ]2 q% I% k37.Health Canada requires that a product labelled "fat free" contain:
3 C( O! H0 T4 x6 T$ U# ~加拿大卫生部要求的产品标有“不含脂肪“包括:: s& l6 ~( ~! g! M W( k, d! u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 p/ z; c& ]* u0 r- C6 T; t% r- N! z
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38.Which of the following is not a problem associated with converting recipes?3 x6 H4 g; ]- q ]5 a l
下列哪项是不相关联的转换配方问题?
5 ~; `2 L0 u- `4 f# OA:Unit cost 单位成本
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) Q% j& ~3 V) f6 ~39.The condition or cost of an item as it is purchased from the supplier is called:/ C- c' V; t1 V" _
从供应商采购的物品的品质或成本叫什么2 w4 [1 D. t6 r ^6 v
A:As-purchased cost 购买的费用! b' o" U8 l' S9 _4 L
& S5 a( y! s+ G& R. x) I40.The amount of stock necessary to cover operating needs between deliveries is known as:6 p& u; m0 n# h1 L* u( r2 _' |, r
在新货到来之前用于日常所求的必要库存量叫什么
6 V# @% x5 B8 ^3 FA:Parstock 基本日常最低库存 D4 f+ T: A" m/ A' v6 P
, l# G4 |0 m3 `) C, t41.Which of the following abbreviations is used to describe the proper rotation of stock?
# b& E3 O1 l5 ?% f% q下面那个缩写是用来表明正常库存流程?3 y/ T* S+ b# N p' d. F; r
A:FIFO=FIRST IN FIRST OUT 先进先出2 r" z* z# f/ S g4 x$ \
; o; F7 [. o! f; K+ e" d+ g7 u+ }42.Which of the following knives is used to turn vegetables?
, ?% B- }* Q' |' E下面的那把刀是用来打开蔬菜吗?
# N* D! F, r; \. HA:Bird's beak knife 鸟嘴刀7 E; B3 I; m" q* o# _0 I) U: }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 S9 [: U( Z( `6 K43.What is an instant-read thermometer best used for?
1 ~3 N" q1 X+ [" I; |- R, B即时读温度计最好用于那方面?
0 Q7 Y1 i! w( g& {% r- n* r/ O& EA:Checking the internal temperature of a roast 检查被考物品的内部温度/ g H3 a& k) T% K3 [8 ?7 \$ t
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( ]; L% x. s1 k6 l4 K& q3 e
下列哪些金属材料受热均匀,通常用在铁板而且非常重' r4 y! f1 Q7 z, Y0 b% x' r& B
A:Cast iron 铸铁/ x$ R3 }! T7 ~ D5 e8 d
8 b$ c, N' |$ E2 q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! S& I5 M9 B& D5 L+ T哪件装备下面有一个可移动的碗和一个S形叶片? }3 w6 |6 \' H& [$ z
A:Food processor 食品加工机3 _3 P f& h- E& r3 t0 i: D% _
http://www.google.com.hk/search? ... iw=1263&bih=572% a9 g8 q" E# k% M! B
" _3 P0 s! l: P0 g. n46.Which of the following is not a rule for knife safety?$ ~. q, B! V9 j! U; x; Q
下列哪项不是用刀的安全规则?8 O+ n" X. v+ N/ x3 g r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: l" H+ i3 V# \+ p/ U; G2 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 W" ]; |/ c0 j+ G* S! p) K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ G v f' [. B, _A:RondellES % e; a4 g( A; H0 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. V9 B* d2 Q1 U: n48.Which of the following is a diced cut used to garnish soups?% R. }1 i" l& Y. I, ?* i6 W
下列哪项是切成小方块用于汤的装饰?5 a+ r0 a: _' _( O; }; K9 w& F4 L
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, N, s' M4 r; R) U% w8 ~( c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? d* c2 R8 _# ^1 D) ]: q
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!!——: @& Y# v L& @) d; x5 H: Y
A:Gaufrette
7 r) d) J& Z9 J. j- U+ Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 S7 R2 x! H: ?& U1 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 h) a. R$ P4 Z, B$ vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& u4 p$ O. R3 }8 n8 F9 ?5 w& P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 i1 ^/ v- s8 z3 {; _2 D4 u6 E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)
. l f7 I0 T* L% t6 b! FA:Cilantro 胡荽叶 香菜
" k1 u7 E$ |# J$ N' P3 b$ ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ I% _& ] z3 c# S. m: d* ?; ^
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60.Allspice is made from:
+ k9 o' @+ \4 U# D 多香果, 多香果香料是什么
; i# q* G; s4 B2 R$ ?6 ^' w. X2 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 n' n- B" @+ }! O4 j! E
A:A dried berry 干浆果
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0 ^) \4 k+ \# Q61.Which of the following are used to make a sachet d'épices?
8 m" x0 ~; y! \) e6 ^2 a9 a, a下列哪些是用来做香包德épices?
2 T x+ l& V$ j0 s( Jhttp://www.sachetcatering.com/7 g+ i+ @: x K+ I4 Z5 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& H% T R6 B: M& _; G62.Which of the following condiments are not soy based?
: T9 _' y Y2 l$ {5 f下列哪项不是酱油调味品的?7 d5 _3 e, o+ n
A:Wasabi 日本辣根5 o5 A6 A# _% w4 h4 X
! F; {9 K" Y' j2 [' v v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 w W, H( Z& d1 J+ W4 l
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:
' C0 ]5 C& c3 tA:Pasteurization 巴氏杀菌
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( {' k0 `+ V, {, l! _64.Which of the following steps is not the correct procedure for whipping egg whites?
7 k" [8 z& c5 N% o7 o5 Z. N下列哪个步骤是不是正确的蛋清搅打程序?" c0 l% M1 D3 y) f+ ?( }, M6 z
A:Allow to rest before use. 允许休息后方可使用。! n" l! L8 m+ C% N- L
4 s8 D7 k8 q: m% Z9 V' m65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 ^/ o8 J0 P$ C9 MA:56g and 63g 56克和63克
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# M9 w0 t$ N4 g& |2 t66.Evaporated milk is a concentrated milk that is produced by removing
0 N+ l2 S3 K% s% q* B! ]炼乳是一种浓缩牛奶 是去除什么做的% Z3 n; _: I( ]1 H# b% e
A:60% of the water 60%的水! O$ V& B* Z0 f8 d1 y4 S# e: c6 a; Y
1 z3 N2 j$ N/ O' i( B) n0 ~. S- \67.A method of cooking that transfers heat through a liquid or gas is:/ Q& J& a3 F7 q# U3 L
一种烹饪方法,通过转移液体或气体是:* ^/ N: @4 A9 n; X0 p
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
6 |. `8 c: G- x1 }% _A:Gelatinization 糊化
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7 [5 f4 N7 |0 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' e0 P: n) A6 J+ ]A:Braising 烤
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- u! t; m8 N! d X9 W9 o70.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:
& Q+ t, W& b4 c5 CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' F! g( \. D6 d) Z
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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
8 e* S4 \2 D# {) G9 EA:Fumet 原汁4 a. H# B3 P1 h) f/ t! U
$ E# ?0 \+ c( m! j& J% c8 B72.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
( i- c' S7 t! ?' `8 A, q$ NA: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?
* |& p$ e5 q6 G% G! U下列哪一项不是用于制造高汤(低汤)的原则?
2 b+ x1 \" `. r9 N: H9 `A:Start the stock in hot water.开始在热水中操作9 D$ k) m# R0 C: ^
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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0 T7 {4 _5 B/ X/ d- s4 r( q
A:Remouillage 法语熬汤+ }) S, x7 N8 P$ `
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