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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:1 g Y' x0 l; @8 U3 y3 d+ J
哪位厨师最早带来高水准浮夸的美食
# A" T. _% n. J/ c& t( P4 |. tAAntonin Carême 人名 安东尼·卡罗美! g& @' I, m/ I' w, Q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ q/ ^6 B. e2 x: X7 k5 U. T8 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 。
. n, H( D( |* n$ Y. KA:Cast-iron stoves 壁炉
8 L0 d. s5 E6 P5 f" s, C* L. khttp://www.usstove.com/products.php?id=6$ S! E7 v2 O3 [
' D' Z8 [. K, b9 u5 c e8 B$ {28.The French term used to describe the roundsman, or swing cook, is:
& U( w+ U7 Z% W2 _/ t, e5 S0 H法国术语,用来描述roundsman,或摇摆厨师是:
t$ ?& P/ p2 A" C7 yA:Tournant 图尔南" I$ v7 _' u/ j( o2 ^
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29.Another term for the wine steward is:
& c: r" w' n ^葡萄酒侍酒师的另一个术语是:9 [& B: ~; [6 G" i, w$ q
A: Sommelier 侍酒师
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1 R% ~* n' P6 Q/ D1 g30.Molds, yeasts and fungi are examples of a:* G) d; J& q/ L9 @. d# K+ z
霉菌,酵母菌和真菌是一个神马例子
7 y6 S" A k# `9 c0 N) j! NA:Biological hazard 生物危害2 H) q9 I. h! |
6 E- B! _' N' @% |/ z( l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 j5 ~; T2 h; r% Q |0 p
根据加拿大食品检验局,食品的危险温度区在多少之间:
) {* \8 @1 Q( c: L9 ]; |A:40° and 140°F (4–60°C) 4-60度7 P2 p# @& @; n8 m; w& g' C
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32.All bacteria need the following for survival:: L1 ]/ G6 C' C# Z- z, F" R/ t9 G
所有细菌生存需要以下哪些内容:
6 d4 t2 R9 |7 {: L' Q6 e9 gA: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?4 o$ J. ?" T& X9 [6 A7 |1 _6 J- b
以下哪项正确表示了HACCP体系的关键控制点?
. U, R& }# c2 O/ z- O' g/ HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # w- C( G* J( `2 k7 f) U( b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 W! P! d5 d2 w. t0 R* R
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34.Which of the following is not an example of a carbohydrate?
1 E& r' Y! G' w$ e. G. y4 W' P下列哪一个不是碳水化合物的例子?
: |( L0 v4 S4 B. C. b6 _# ]A:Essential nutrients 必需的营养物质
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- B& X9 ?" L& m# |6 S- U- T: U35.The process by which a liquid fat is made solid is called:, E) N/ `2 @& c1 p$ h
液体脂肪做成固体这个过程叫什么1 T1 w, A( |: M" G" v
A:Hydrogenation 氢化
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7 f7 z+ R H" {) _3 V# m36.Which of the following is not an example of a fat substitute?! L. T1 a3 l6 u
下列哪项不是脂肪替代品的一个例子% W. H7 X/ {$ ~2 h* D1 b
A:Acesulfame K 安赛蜜K表9 f. q- ^, A+ g, F8 k* p) X
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37.Health Canada requires that a product labelled "fat free" contain:
F+ } ~' L+ e l加拿大卫生部要求的产品标有“不含脂肪“包括:
( l% g8 I5 ?6 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?( E* A/ H1 Q; `: a+ r
下列哪项是不相关联的转换配方问题?) F K: }7 i7 ~1 y: U1 C
A:Unit cost 单位成本! B6 R2 I* A8 y9 ?
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39.The condition or cost of an item as it is purchased from the supplier is called:9 e/ H, L9 g1 T. y1 @
从供应商采购的物品的品质或成本叫什么! |6 z8 Y5 u+ ]& e6 o$ v
A:As-purchased cost 购买的费用2 c/ c- t2 ]2 e; E1 h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 ^9 `3 O7 @. G. A: R" i9 L
在新货到来之前用于日常所求的必要库存量叫什么5 D0 `1 S8 @$ j* h- f: e4 T
A:Parstock 基本日常最低库存
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. y9 N; E' _+ H) j% k41.Which of the following abbreviations is used to describe the proper rotation of stock?: {( b5 L3 U8 L
下面那个缩写是用来表明正常库存流程?9 B1 q& ^) W; w0 ~( K! s
A:FIFO=FIRST IN FIRST OUT 先进先出1 i, X$ Y+ Z! G6 p. @+ O$ i8 P
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42.Which of the following knives is used to turn vegetables?+ x6 e+ t2 Y: S3 \% w+ J5 J
下面的那把刀是用来打开蔬菜吗?3 N8 k% L0 f4 e h) J! j) l$ j
A:Bird's beak knife 鸟嘴刀
8 H7 ?. k$ g, r% s- chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 v; Z( ~1 X3 u+ E, o即时读温度计最好用于那方面?, `/ c4 z; u# C, e" F# |$ \3 ]
A: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?
: R8 p5 k3 e2 B; T" H$ V; Y7 w. O下列哪些金属材料受热均匀,通常用在铁板而且非常重
& k9 D9 g, j4 ~# @A: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?
1 F1 o( @7 a C* o- I3 O哪件装备下面有一个可移动的碗和一个S形叶片?
% `6 b; r2 j2 }: ~+ C. Y" Z [% A! OA:Food processor 食品加工机
! ~ l9 W4 |2 j% L) w. H: Qhttp://www.google.com.hk/search? ... iw=1263&bih=572! T F3 e' B; B- W9 h
1 C$ v- ]3 O4 U+ Y5 C5 w3 b46.Which of the following is not a rule for knife safety?
+ }! g" t0 ?; W" D( {$ j2 Q" f下列哪项不是用刀的安全规则?
" n O2 v) F5 h& q+ U" j- RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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g7 Z* @: V R! x9 n3 C& g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% c" Y( h& M5 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 m, {' l% ]2 Z
A:RondellES " j- Y; U3 s$ L, ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. `& r, R, N- |* ?- [
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48.Which of the following is a diced cut used to garnish soups?
' P v% Z/ i) h, o8 w# A下列哪项是切成小方块用于汤的装饰?
7 \# A J/ T$ i7 q4 H/ V5 ?, T- KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- z1 F6 P, `8 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 S' Y0 N# |2 _! @( n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!!——7 ]* l. M R6 k1 C% V
A:Gaufrette
: d5 w. }2 c% D, A6 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' e: m; F. d; V: T( M( V. gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' A: g% X- I) i: M" W9 n4 _5 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 |5 D( M9 n3 p/ e
% A( s& E& h# q+ G+ `; I; ~& B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 {0 C, e3 Z) B. Y: 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): x' I2 N$ V3 R/ y8 P1 u
A:Cilantro 胡荽叶 香菜, p* H6 i, I7 q6 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ~9 p% f0 L+ `$ Q3 X2 }0 v
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60.Allspice is made from:
5 t& `/ X+ r8 T0 }# h, L 多香果, 多香果香料是什么
+ |( F7 j: G( \3 w' z9 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 z9 I/ p7 S- |A:A dried berry 干浆果 A* H* ^' p" t7 O1 J7 c* ?5 @; f
$ R1 w4 O1 L z3 s! x9 S61.Which of the following are used to make a sachet d'épices?
; P3 Y" R" ^4 [5 c, n. x0 H* M! e下列哪些是用来做香包德épices?* C& G# a+ f4 C& E& P
http://www.sachetcatering.com/
0 N' {' \; z' J8 G. dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ g2 m& |; i$ J: ?
' H; f1 C J0 K( w: |: \62.Which of the following condiments are not soy based?
# V: O+ j0 j; L/ f; B下列哪项不是酱油调味品的?4 u3 X* r( q. _ h5 Y z
A:Wasabi 日本辣根
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& @, B9 E% U& w8 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% f$ o9 B+ c3 A0 D7 X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:
- ~( m" U2 U7 A1 v/ O) r0 iA:Pasteurization 巴氏杀菌1 `) I9 H+ p1 k/ ?! c
; ~( L3 F2 t5 L" m0 t64.Which of the following steps is not the correct procedure for whipping egg whites?! E* B, \' Z' S7 D; e
下列哪个步骤是不是正确的蛋清搅打程序?: C+ W, F7 P# V" Q: Q
A:Allow to rest before use. 允许休息后方可使用。8 R. E' _4 ^! V1 j k7 d: L
* K, j: @, ?! N+ F65.The weight of a large egg is between:一个大鸡蛋重量介于:
h o: M* V; D' H/ ?- _1 mA:56g and 63g 56克和63克8 w0 b5 V( k5 B. b) _+ A
% O3 F6 x, {; Q# {66.Evaporated milk is a concentrated milk that is produced by removing; _2 `7 S4 F( v z9 d6 T
炼乳是一种浓缩牛奶 是去除什么做的* }& F$ ^0 D: m8 B2 t
A:60% of the water 60%的水' b: W6 M- _7 q0 h
, B+ m. b9 j& Y8 w67.A method of cooking that transfers heat through a liquid or gas is:
$ s0 k. c. v2 ~, B一种烹饪方法,通过转移液体或气体是:
3 B6 R) P3 e# j2 u `A:Convection 对流, Q5 l3 [( }* _2 n$ n
! u+ T, ~( |# A7 ?0 x68.The cooking of starches is known as 烹调的淀粉被称为
3 g/ Z6 ^+ h/ N. t' ?5 m; Z4 g$ KA: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?! [" n: c, D: i8 G1 ?* U
A:Braising 烤
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4 @; @1 n6 u& G70.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:* H: ?+ _+ B( W7 P3 X [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 T& u: g4 ~; m7 k& {
O9 R: n# H% S$ B$ d! t71.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$ h! C0 t( `& w% f
A: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
+ e' s! p9 v. I. j+ N! t/ ]9 K: tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 [6 R! X$ ?0 k2 @3 z" |
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73.Which of the following is a principle not used in stock making? N; }, X% ^6 Y2 c6 i
下列哪一项不是用于制造高汤(低汤)的原则?
6 c5 W C: N$ rA:Start the stock in hot water.开始在热水中操作
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1 y; N4 X4 u( z4 |8 {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
- K8 j" W$ V) e: i% _3 G2 o) q8 G$ TA:Remouillage 法语熬汤7 D, x. Z5 M# z4 L. N/ v
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