 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
( I% _& i. Q8 b5 q/ F哪位厨师最早带来高水准浮夸的美食
: X* s8 r6 N) x/ |AAntonin Carême 人名 安东尼·卡罗美
" |7 u2 Q8 Q3 r1 D3 d5 }( x" O0 C1 ]& a5 E( x9 y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; ]( w2 i! ?' N! I5 R: x, D+ t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) c' I) B. J# ~: aA:Cast-iron stoves 壁炉) p% G/ L2 y0 d+ g9 a, D
http://www.usstove.com/products.php?id=6
% | E: Z* o! E7 \
- z- D/ M9 b7 \( O0 P28.The French term used to describe the roundsman, or swing cook, is:
, S3 O* d) U) r9 R- G! p4 y法国术语,用来描述roundsman,或摇摆厨师是:
" I* U5 O# N4 v9 g7 LA:Tournant 图尔南
7 j* d4 _& [) U9 U9 K# x
' L) X$ [- _# G2 c29.Another term for the wine steward is: j4 x) Q+ v3 a8 F3 T: H) u. G) r
葡萄酒侍酒师的另一个术语是:$ e+ v- i3 P) R8 Y
A: Sommelier 侍酒师: g3 | H2 V" O
H5 d+ p8 C/ [ k0 V30.Molds, yeasts and fungi are examples of a:4 ^, q5 @2 v4 F
霉菌,酵母菌和真菌是一个神马例子
+ @2 f" m; A* \1 r; F' t: D& a7 p; P! |A:Biological hazard 生物危害! Z* }0 I4 X. q" Z& @
- X$ S, ^5 a0 ^1 k1 C
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' Q: g5 S! I, t, M4 k6 p
根据加拿大食品检验局,食品的危险温度区在多少之间:, Y$ m; n2 S0 W$ U
A:40° and 140°F (4–60°C) 4-60度4 E3 u- {) u I! @
1 R' b2 i+ c( {7 n9 {( z8 u32.All bacteria need the following for survival:3 z" Z% o) \% L1 c4 v j
所有细菌生存需要以下哪些内容:
& ?& e3 `; c' {: S- QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
) i, T. x8 b/ @1 u3 }" E6 O$ H* V3 J; S5 |3 \
33.Which of the following correctly represent critical control points in a HACCP system?6 Q2 V4 H& \ J& |6 v* z
以下哪项正确表示了HACCP体系的关键控制点?/ e7 }) S3 Z0 B7 d% Q+ W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 J6 _# O3 ^' L/ C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* H' f l6 V9 @2 _0 r
* L, u* X' t; r/ N
34.Which of the following is not an example of a carbohydrate?
1 L2 B, {8 k, A- ?. X0 N% t下列哪一个不是碳水化合物的例子?1 U% r. F. J! b0 m
A:Essential nutrients 必需的营养物质( {) V, @ B3 h: [
6 _8 ?/ N" C. _% g" X; P$ L6 \35.The process by which a liquid fat is made solid is called:
: {% p; s( C1 Q: E' P9 Y" o8 h: ~液体脂肪做成固体这个过程叫什么
Y6 c) P" Z6 Y8 P, AA:Hydrogenation 氢化% n! L; A0 `& G0 R9 p! ?, r
: n8 T' I- ~' E* I1 p6 m36.Which of the following is not an example of a fat substitute?
& c6 k( ~- c2 \7 o( J( i% [. Q1 ~9 K下列哪项不是脂肪替代品的一个例子4 ^* Y( X, n, w7 \5 d$ x( z
A:Acesulfame K 安赛蜜K表# J. ? U6 l8 m1 \5 L0 e3 E5 V
: o% w1 B1 ?6 {2 n }7 O8 {+ i5 n
37.Health Canada requires that a product labelled "fat free" contain:
: W, W! x( k; E: a! C( i6 S加拿大卫生部要求的产品标有“不含脂肪“包括:0 ]/ O8 T8 s+ f3 V6 H: }* I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 I7 _# g7 _( z
5 H8 V6 Q3 b8 J9 H! i8 O0 L38.Which of the following is not a problem associated with converting recipes?* U1 F# `, G# C! k7 x
下列哪项是不相关联的转换配方问题?' T, ]1 k L7 {+ k1 G6 U
A:Unit cost 单位成本
7 ?: B3 g2 B0 g6 r1 k4 m$ n6 ~1 A
6 r# W3 S7 b. x7 f1 \39.The condition or cost of an item as it is purchased from the supplier is called:: a3 f# F1 g$ ~% e
从供应商采购的物品的品质或成本叫什么- P& s# T$ p" p) I. ]0 N
A:As-purchased cost 购买的费用
/ b! H$ h& ?) Q2 n; o" | [* y
" N9 ?4 l" @/ S40.The amount of stock necessary to cover operating needs between deliveries is known as:
# {; Y) d: Q- W+ x2 B! b在新货到来之前用于日常所求的必要库存量叫什么' Z& U, }* ]* A* F9 D; Q' Y
A:Parstock 基本日常最低库存+ Q" d1 J8 U" S8 ]! Z7 E1 b
3 X0 |6 N( E4 i4 I8 r! E- O+ @41.Which of the following abbreviations is used to describe the proper rotation of stock?" H( Q) v& c7 S
下面那个缩写是用来表明正常库存流程?
3 z. T6 c+ {1 T8 D8 E/ uA:FIFO=FIRST IN FIRST OUT 先进先出
0 `. ]0 Q. R+ L7 I* z: q$ m1 x K% I# b! c
42.Which of the following knives is used to turn vegetables?% q! X0 R9 F( u0 s7 I5 h
下面的那把刀是用来打开蔬菜吗?
: l7 j% `0 i. ~A:Bird's beak knife 鸟嘴刀
& c5 M: W s; x5 h8 K# Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* j9 J/ C1 K. T9 O, [" ^
6 A6 x, m7 j; Y1 u43.What is an instant-read thermometer best used for?/ a8 V! |6 q l
即时读温度计最好用于那方面?- O: O& H0 ^' n1 M! M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 H$ }; H, I2 A: |+ v
1 ]1 z8 q/ g! H7 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 O E3 [* P- _) d下列哪些金属材料受热均匀,通常用在铁板而且非常重, h6 f1 v' U5 Q% [
A:Cast iron 铸铁+ }: e8 z5 n0 n. n) t
+ P% u5 }2 }* p; [1 M" n+ U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* i+ a7 t: J0 g, a% g; u
哪件装备下面有一个可移动的碗和一个S形叶片?: P) b" i& c0 q6 H
A:Food processor 食品加工机
7 s0 F1 w/ P# \; m4 I' w) zhttp://www.google.com.hk/search? ... iw=1263&bih=572
& e+ e8 \7 i% w0 {! R6 o! y% ~
5 U9 B2 {: \) G; X46.Which of the following is not a rule for knife safety?9 E4 Q$ ?1 a- e E! y8 b
下列哪项不是用刀的安全规则?
& v; d) G% F( E( a& YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) d( C; b$ y5 q9 k Z
* `: F" h5 c" D# n9 D& \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; q3 D+ }$ ~% P* c( a; o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, I, ~) H% U5 S& g' CA:RondellES
( o @6 C" V, u( X' L4 g9 @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 Q2 b- L; Q8 I+ _1 A" C4 K
( M; M/ S5 U# m2 |' q0 z( y4 U% U48.Which of the following is a diced cut used to garnish soups?
4 v5 { h( u$ _ a下列哪项是切成小方块用于汤的装饰?& |( Q3 k/ o$ a: Z1 l- M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, K! w: R0 p. Q6 s. q/ }# \( G; \0 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? R) W* i4 S) C9 M# V8 w% 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!!——
9 f' n, d& n, x! ]* KA:Gaufrette
5 _" u' L! G& u- l1 l5 e) Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% s7 M( ^, n4 e/ f) [2 R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# G/ S# D/ \, X' @/ H( \5 R; OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 G4 W3 H, d; U3 @' O) S) i0 L
/ U3 W- X$ f5 R7 }) Q F% _2 V+ `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; e6 q. q( r- h. 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 A" P i$ p) g$ LA:Cilantro 胡荽叶 香菜1 C# G- N: T( U I1 ?* _8 r4 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 o9 R& y( b; Z
) |& O, j" V7 d* `% D60.Allspice is made from:7 h5 h3 C1 |9 X6 |, H$ [
多香果, 多香果香料是什么
4 w8 r9 ?3 Q/ g# u" g+ nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 s* F4 ^: v$ N P: I. l/ xA:A dried berry 干浆果& u. w6 q, g% O4 o b% W1 B
+ P# d1 f7 ^: ~9 G. G( B
61.Which of the following are used to make a sachet d'épices?+ ~4 ^9 O; u- P( v& }
下列哪些是用来做香包德épices?
# b3 l; b$ x. C2 L& G2 \0 Z7 Lhttp://www.sachetcatering.com/
- Q2 S* d) N0 O4 F$ n1 z, sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, B4 @; o% Q- m; h8 f* I- [! y
62.Which of the following condiments are not soy based?
% c4 b; R: T1 g1 I3 C下列哪项不是酱油调味品的?# E/ z |, r: f+ |4 u) t7 N
A:Wasabi 日本辣根
! u2 v# |: c" Z) b% o' _6 o2 c" V% B: S7 R y. p8 x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 t, [! [+ L1 k" I" d0 G; a" ~
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:
! ?, g# K2 @" [A:Pasteurization 巴氏杀菌
0 M; n5 c: L3 Z; e) U1 i) Q
0 b4 r& |0 @( c# e5 ]64.Which of the following steps is not the correct procedure for whipping egg whites?
( G( g: j; G7 u8 ]& \! u/ {1 @# R( |下列哪个步骤是不是正确的蛋清搅打程序?
4 p' V1 Y8 J5 H1 h7 kA:Allow to rest before use. 允许休息后方可使用。7 j6 w5 [0 ]; l5 o6 P6 d I
. `$ v5 R9 K7 ]' M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' g( F O* c; jA:56g and 63g 56克和63克7 G( |; @0 _: z
. H7 F( f7 x+ R% @2 F
66.Evaporated milk is a concentrated milk that is produced by removing3 y$ E3 ?( z7 ?: x
炼乳是一种浓缩牛奶 是去除什么做的
8 G. c! G5 |+ j, H8 c( AA:60% of the water 60%的水4 m i1 b- E9 k# ^1 b Q. H* B2 s
; R9 _2 ], \6 o( Y
67.A method of cooking that transfers heat through a liquid or gas is:8 ?, L* c% [' M8 ~
一种烹饪方法,通过转移液体或气体是:
, C3 m: o$ i+ C- mA:Convection 对流: Q8 X7 L, R. z$ w% Y+ m
) b) m! K& M+ [ c7 G! O68.The cooking of starches is known as 烹调的淀粉被称为
5 y3 f$ F: o! }6 G0 `6 hA:Gelatinization 糊化" |4 }/ O9 U# v! B4 I+ f$ t; S
( h6 }6 h: J) e! a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ e0 E) J4 q; m5 Z# i$ hA:Braising 烤" C; D+ U3 }% ]
$ m& l4 L# g. [( G/ ?. U# Z" [# V9 T5 y, i* d70.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:/ d: E5 T2 W2 B% R; k. |
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
8 X1 b3 F# J% ?7 V& {" h! r" m. C" }0 N8 e, O' v, Y
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
. w# q1 S5 M; AA:Fumet 原汁 x7 M* i7 M& m3 M; z/ K
1 l. h4 q$ d( X6 t9 x
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4 S, w9 @9 J. j* y# L8 Y3 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: h9 H7 L8 \ m, g- ?7 ?
0 u0 I: [- W. @/ u: P w73.Which of the following is a principle not used in stock making?' _( R* p1 L, _; U0 S# T* F2 J
下列哪一项不是用于制造高汤(低汤)的原则?& s4 N% ^+ s3 j% g- z4 s. c2 O2 j" {
A:Start the stock in hot water.开始在热水中操作6 h$ G) V* W% O' }6 f2 h
* A& w V9 E( L( w+ P1 p( K+ w% O' M74.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
4 Z# b* ]" c) A0 W4 {) M% y& @A:Remouillage 法语熬汤) J5 i1 V, h' J& \7 `9 y, b
http://www.haibao.cn/blog/post/176242.htm |
|