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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- J, a4 x/ G4 \) [) J: [哪位厨师最早带来高水准浮夸的美食
# M7 `! @- b( M3 ]7 cAAntonin Carême 人名 安东尼·卡罗美9 E! k& H% Z- t( q- @- i
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 F# q0 ~3 m: n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 Z& B" g5 f5 f2 a; V# E( z+ g+ TA:Cast-iron stoves 壁炉
V% P3 ~' U) Shttp://www.usstove.com/products.php?id=6
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5 b, j: B, G/ X+ z- z28.The French term used to describe the roundsman, or swing cook, is:( T5 T t- Z# [% V; a" f* L
法国术语,用来描述roundsman,或摇摆厨师是:, @! a) Y2 K6 I" ]( M" z
A:Tournant 图尔南. g! n( u! y7 D3 N+ j+ @ ]
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29.Another term for the wine steward is:2 ]! x+ p# O/ n$ v
葡萄酒侍酒师的另一个术语是:! i; Z# _# l& Z. \% }! Y/ e9 F% U# r
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:( U+ C" a% R% q7 `4 S$ S" z' |: P
霉菌,酵母菌和真菌是一个神马例子
/ D( k& q5 F9 L! jA:Biological hazard 生物危害5 G0 U1 }3 M; z! l/ Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 {8 M' ?4 ^) Z' P; F) m$ X
根据加拿大食品检验局,食品的危险温度区在多少之间:
% r5 B- S+ S6 L3 y& u3 nA:40° and 140°F (4–60°C) 4-60度7 L) F# z) s. [! m
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32.All bacteria need the following for survival:
9 O& {5 K% ?6 l$ I1 }/ _所有细菌生存需要以下哪些内容:$ y2 a- E7 [- m/ b3 n+ P8 R8 a
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?$ A8 f% Q. G1 N$ U
以下哪项正确表示了HACCP体系的关键控制点?
: @+ w2 o4 i& V+ N& NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: g/ B6 k6 n$ t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?8 Y9 ~0 i3 \, Z0 C6 w( v8 S
下列哪一个不是碳水化合物的例子?1 H4 w& ~+ v- X1 R% |7 o1 g
A:Essential nutrients 必需的营养物质
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4 `' J! Z/ t% F35.The process by which a liquid fat is made solid is called:
. H8 i9 W) m0 M% b6 \* z9 O# n' R/ z% X液体脂肪做成固体这个过程叫什么& _; k9 x: @) p8 C; u T
A:Hydrogenation 氢化, c0 E1 X# [5 _
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36.Which of the following is not an example of a fat substitute?, r3 z8 A- \( u3 M6 A) H1 m; @% J
下列哪项不是脂肪替代品的一个例子
7 w, b, S! B5 e& jA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:+ D5 l* E$ |* j/ g
加拿大卫生部要求的产品标有“不含脂肪“包括:
M9 _' w6 x2 A( DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' |; A* R& E0 j# z5 \& H8 x" ~. n
$ r( K& D- s' V% W0 x6 o3 A38.Which of the following is not a problem associated with converting recipes?( z2 U3 m+ z9 d2 C8 O$ B6 K O( i* r
下列哪项是不相关联的转换配方问题?: M* {* r, I5 t8 A
A:Unit cost 单位成本; w. t0 X% `& k% g! x' \4 c
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 T7 q; g! v) a4 U/ X从供应商采购的物品的品质或成本叫什么$ e8 r- X2 J3 f8 m+ f
A:As-purchased cost 购买的费用+ u- F! S) `4 @7 s3 z7 H9 n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& t8 l: m; J( T$ `在新货到来之前用于日常所求的必要库存量叫什么
; D- g2 y0 @: j8 ^, _& w0 h! F& ^: nA:Parstock 基本日常最低库存- E2 \: U6 k2 z5 i% a7 |1 o3 g
8 `9 t! c, n& z41.Which of the following abbreviations is used to describe the proper rotation of stock?7 [9 F& `( k/ Y! ]( b! q
下面那个缩写是用来表明正常库存流程?- w- A& Y1 J" \/ K
A:FIFO=FIRST IN FIRST OUT 先进先出7 u5 A$ X( X; L1 e3 A1 n
) e$ l0 x; g+ j k6 `42.Which of the following knives is used to turn vegetables?
. e, w+ u I2 m下面的那把刀是用来打开蔬菜吗?% ]8 b3 w! u* R+ Q7 S% a
A:Bird's beak knife 鸟嘴刀
: Y Q9 L# D3 t! I' A Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 G4 T6 B7 M# X; \2 y5 P
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43.What is an instant-read thermometer best used for?
% k% o" ~6 g. V9 _* \) w' m/ }- F即时读温度计最好用于那方面?5 @! C6 r- ?% U/ c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& U& W" ]3 ?: [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 v6 f+ D2 G6 \5 q5 k: `
下列哪些金属材料受热均匀,通常用在铁板而且非常重; y3 V' h5 c- M, C0 ]2 P2 A t
A:Cast iron 铸铁! E! K, u8 K" d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, R2 _# Z! ] r: w$ p哪件装备下面有一个可移动的碗和一个S形叶片?
( ~0 K5 ~- u% _9 e1 t! b* I! iA:Food processor 食品加工机5 {0 r$ \/ v7 R [
http://www.google.com.hk/search? ... iw=1263&bih=572# e3 k' w( l" K
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46.Which of the following is not a rule for knife safety?
% y, H- a4 H0 g% X下列哪项不是用刀的安全规则?
1 Z8 `) b6 z3 v; J" X/ \' @; p6 |9 aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 F' R7 d2 d# K4 z' a+ U
. S( \7 I- S) w, _) T7 Q* Y+ m! d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 f7 h: m8 c3 `0 K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" u1 c8 A5 O1 O' {* zA:RondellES . b' t, p D6 r5 Y& J" D: g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! V5 d: J0 } O+ K/ J5 h
9 h* x8 f% Z7 R48.Which of the following is a diced cut used to garnish soups?
, e6 j+ f+ ~; R/ T- z) o下列哪项是切成小方块用于汤的装饰?
' x8 T; `& _9 k1 H& k2 ^/ XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# a4 `& k7 W) s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' j0 |% i+ X' V$ R
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!!——* A G/ T/ ?) Q9 o E" r: B$ |
A:Gaufrette
% a, r" C+ U y/ h+ e* `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 k0 w& V( _) n9 I+ S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 v# V8 ^1 [3 ^. q2 g
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?! V: r# l6 n% M8 d
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)8 O+ s4 `- K0 q/ t# `& Q) O" q
A:Cilantro 胡荽叶 香菜# ]% ?4 A1 F2 J/ r# z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! [* s! g# x6 Y9 q
8 V7 Z6 J- d2 F5 J60.Allspice is made from:
5 ?+ E8 ]9 ^$ r5 W0 t) l 多香果, 多香果香料是什么
; d2 q0 `/ D" i& K' F* [+ bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
|; x5 _7 @7 O2 QA:A dried berry 干浆果
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! L6 M2 s4 ]* @: z. D61.Which of the following are used to make a sachet d'épices?5 k! ~8 I. A; M l6 ?% @5 t
下列哪些是用来做香包德épices?
5 S; E( s' a+ v8 ], `6 ~" xhttp://www.sachetcatering.com/' n _: k' l1 a9 x, g/ w" l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 P% e* j- I- C* p9 v) i% A
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62.Which of the following condiments are not soy based?
/ L' T# {5 v* o- q- B+ |下列哪项不是酱油调味品的?
! H2 L- A( C7 N% Y! f! VA: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:
' w" _* h# J4 |; V! M. M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( \# ^9 h9 MA:Pasteurization 巴氏杀菌
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) u- V3 ^, P+ d2 X+ z L) m64.Which of the following steps is not the correct procedure for whipping egg whites?
0 I7 w! R$ _% E2 T下列哪个步骤是不是正确的蛋清搅打程序?
3 a; b+ J, c% { {3 JA:Allow to rest before use. 允许休息后方可使用。8 T0 A& m# I6 x2 s
( E9 n+ p: V( _& Y1 `1 {' f65.The weight of a large egg is between:一个大鸡蛋重量介于:/ T0 q; t1 s, @0 @$ S$ h6 H% ]2 L
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
) w! L3 t/ h+ K炼乳是一种浓缩牛奶 是去除什么做的
$ X. o. K& R, {8 @* F) w3 u7 MA:60% of the water 60%的水1 V& G, F' r+ H3 [& x7 P
( X/ W% H, k" V& G; j67.A method of cooking that transfers heat through a liquid or gas is:7 s% F5 a1 w8 G6 p3 V; V
一种烹饪方法,通过转移液体或气体是:
* e* K& v( `; @A:Convection 对流
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: v& w4 @+ P+ N/ o! t: Z68.The cooking of starches is known as 烹调的淀粉被称为( F- I1 B5 x1 y
A:Gelatinization 糊化4 s$ n0 @# {( j6 p8 Z5 `/ x
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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?
1 O( P; v* T0 @7 g3 yA:Braising 烤
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, g2 w% ]& Q% Y' 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:
8 Z( w( r4 ?1 F+ {( lA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ G" q$ t( V+ B% n+ `! r71.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 q" D: M0 `) c. W- C& q0 ?
A:Fumet 原汁& z1 y1 V- m! j" r
! K, s# V) n( X72.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' p4 `: \. j4 M+ _; {8 o
A: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?& ?# H" J/ z8 D* \0 t4 ~( K
下列哪一项不是用于制造高汤(低汤)的原则?
9 B0 |( h* R0 \6 M" UA:Start the stock in hot water.开始在热水中操作
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# q( V3 {; K0 E( U8 @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; r& R% s& s, M' h, x
A:Remouillage 法语熬汤
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