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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:
, ]! y4 r5 l9 @9 H/ e& a/ R7 P哪位厨师最早带来高水准浮夸的美食
% C: k& z L; _/ x0 \. V8 A" j! Z' ^AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: o$ Q5 u2 `- A" I. w: {' ~6 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ l9 S/ r6 R0 g7 xA:Cast-iron stoves 壁炉
3 Q$ @1 ?, k* t, ?6 Ihttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
( c/ E: C* m1 [: a1 ?法国术语,用来描述roundsman,或摇摆厨师是:
- K0 e- U+ X2 j. C: |. ~A:Tournant 图尔南
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29.Another term for the wine steward is:
9 H2 S, O& v5 ~& ~' ~1 k/ j; L葡萄酒侍酒师的另一个术语是:$ `+ d, Z( k5 L* a) r6 V
A: Sommelier 侍酒师! @! o4 I. w; p, e
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30.Molds, yeasts and fungi are examples of a:5 } \' ~2 }+ Z
霉菌,酵母菌和真菌是一个神马例子
' O/ F( O# i' y0 k2 sA:Biological hazard 生物危害
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% X% P- ^+ R( A& b# c0 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 ], ^( ~" f' G! q
根据加拿大食品检验局,食品的危险温度区在多少之间:8 u H7 g ~- C6 r: C9 i8 n
A:40° and 140°F (4–60°C) 4-60度
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8 b5 e: X) v& C6 E3 i32.All bacteria need the following for survival:
+ J( l- g! B5 ?" \3 Z所有细菌生存需要以下哪些内容:
$ Y+ Q2 B# ?- O% j5 sA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 Z6 K$ h3 m7 b0 x* n' T% k
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33.Which of the following correctly represent critical control points in a HACCP system?' b( ^( R8 X! n: |
以下哪项正确表示了HACCP体系的关键控制点?
a E1 l" U+ _ yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating b8 x0 w, D* X i, Z2 y8 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 ~0 V# j5 K* T: Q% f( W, i34.Which of the following is not an example of a carbohydrate?
0 X# i0 Y" g. `! o# j2 ~7 s7 L下列哪一个不是碳水化合物的例子?" e: {9 C" ]2 H- Q* i, H+ ?
A:Essential nutrients 必需的营养物质+ N2 b4 L/ n9 {% i0 a
( w/ {3 v7 Y ~+ r; }+ e0 m" C35.The process by which a liquid fat is made solid is called:3 I1 d, h+ U% j$ X1 h9 k5 O) F
液体脂肪做成固体这个过程叫什么
) Z$ w4 q$ q7 U1 e& p" w) ~0 vA:Hydrogenation 氢化) m2 C K( \- \ K1 f
( q, k, }! R5 x& n" W1 ^36.Which of the following is not an example of a fat substitute?1 o/ x2 S e2 @& y" ?' ?
下列哪项不是脂肪替代品的一个例子
$ v$ C5 B6 L* g- d1 Q: g9 bA:Acesulfame K 安赛蜜K表4 I4 D* r+ t$ E2 J
7 [- E1 d% M+ K37.Health Canada requires that a product labelled "fat free" contain:
3 ]% E, S4 G& F加拿大卫生部要求的产品标有“不含脂肪“包括:
5 \9 ^8 B& `" A! FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% m- s& j" c2 n1 R) T38.Which of the following is not a problem associated with converting recipes?
* A) A) K. D/ b% W) ]6 C7 Q+ c下列哪项是不相关联的转换配方问题?
! M0 T6 [4 H' TA:Unit cost 单位成本
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1 x5 u6 o" a- w. \ U7 S* X39.The condition or cost of an item as it is purchased from the supplier is called:' a8 S, l6 p O6 X
从供应商采购的物品的品质或成本叫什么6 j4 ~0 j7 E z& j
A:As-purchased cost 购买的费用4 H* Z' o% t* s- Q3 a! I3 p4 z$ \
' G1 O+ N" S$ s/ U" N40.The amount of stock necessary to cover operating needs between deliveries is known as:3 M/ H" p& L+ D7 \
在新货到来之前用于日常所求的必要库存量叫什么
( R9 g$ z$ U3 w: O+ }A:Parstock 基本日常最低库存/ u% ~3 Z3 W* A) r! }
9 d' e0 j) I+ ^% Y& j8 P41.Which of the following abbreviations is used to describe the proper rotation of stock?
% R" @' R$ f$ \( \' E下面那个缩写是用来表明正常库存流程?
3 V5 h# k9 B3 a; \1 Z( jA:FIFO=FIRST IN FIRST OUT 先进先出4 v E8 T8 s* j* u5 L5 y" R
* V) x( R* H2 I42.Which of the following knives is used to turn vegetables?4 j. w6 R0 E) S+ |8 V6 h
下面的那把刀是用来打开蔬菜吗?; I o; a6 Z+ l
A:Bird's beak knife 鸟嘴刀7 h+ K: W$ y1 K/ z5 g V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ S( T4 r& D1 E1 @
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43.What is an instant-read thermometer best used for?
: I, D( f9 j2 k- `: n即时读温度计最好用于那方面?# M) }8 @/ Y3 C& ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ r4 k* a% @+ ^; C+ X* ^
8 l" `( X4 D: J& D. Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' ]. S; c0 z, w4 `. D/ [
下列哪些金属材料受热均匀,通常用在铁板而且非常重! K; v. b( C6 S; g. y* {! v
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?( C- K n) K! P) q: Q$ ^: q/ N
哪件装备下面有一个可移动的碗和一个S形叶片? d/ S* u; ]6 C% R8 _# Z
A:Food processor 食品加工机
0 l0 I: r* g5 {http://www.google.com.hk/search? ... iw=1263&bih=572
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: [* U* k' x' B46.Which of the following is not a rule for knife safety?; i! q6 J) S( a7 U) i G& t; N
下列哪项不是用刀的安全规则?
8 C4 J& n# C o+ {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. f( K. r8 p, x7 ?2 ^& t9 ^6 } R
5 c0 G( J( [0 z6 k- y) d4 x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 @- f g: p! t+ @4 p1 u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: J) P, d" Q+ s9 G' U* v/ fA:RondellES i2 s; s" h) O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ B" E; T& e# g. {3 R
6 }# u5 M3 S- d" s/ ?, L& Y5 Y. Y# P$ A48.Which of the following is a diced cut used to garnish soups?( |- u) k( d+ f
下列哪项是切成小方块用于汤的装饰?! d7 B$ s9 [0 x: e& m' T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 a! A2 s4 a$ e. }$ c! q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) ~, B( k9 c/ p8 [# J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!!——
' B$ K, ^" R8 h/ ^0 y" M5 V sA:Gaufrette # y& O U4 {, v# s) y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- d' t7 }0 J7 R8 f+ C" I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* Z$ s1 u( m& A% F7 E7 ^9 o0 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ l% k* l5 G; N
1 ~1 a% x1 M5 C' `6 f4 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. c4 Q/ v0 ^& L/ \9 W h; {
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)
& }; z' t3 a9 p/ y1 IA:Cilantro 胡荽叶 香菜
, b1 c( B8 S& U2 R7 @: _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) T; ^, k9 Y9 M: |# _6 Y 多香果, 多香果香料是什么3 L: @3 |1 F, G; a/ f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& i4 ?+ c' w9 d
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ h5 a6 A% |. Q3 E% ^) N) e
下列哪些是用来做香包德épices?
& J, R1 D( b6 v/ T! @' Xhttp://www.sachetcatering.com/: ? w& C/ S; i9 R5 ~3 l3 V. P! e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, u) ^* a# O( J, H3 p
1 b& h3 {# i& K4 H) t. B: N+ F% T62.Which of the following condiments are not soy based?, I* S4 s$ @/ m! Y' w$ |
下列哪项不是酱油调味品的?5 `+ F6 X5 x X4 }: }0 ~" {$ w$ \
A:Wasabi 日本辣根
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6 E, k+ ?% z2 B& _& H9 y6 @, B/ Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ @% D' q0 a% W- [$ ~3 J+ _! 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:
! Y; E+ W0 T# P# C' X& tA:Pasteurization 巴氏杀菌+ e2 q: ~6 c- Y" D' D1 V4 g. a, k
5 ?8 ]8 z! g% ~64.Which of the following steps is not the correct procedure for whipping egg whites?3 P7 A6 |( H; X9 v+ n; I
下列哪个步骤是不是正确的蛋清搅打程序?
) y& p9 ~3 s: W2 v6 ]3 dA:Allow to rest before use. 允许休息后方可使用。
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4 P7 n0 H2 s6 S3 p: k4 E: B% k& m65.The weight of a large egg is between:一个大鸡蛋重量介于:
! |- w* f- o. j$ G9 g0 w0 pA:56g and 63g 56克和63克
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4 r5 H" U- E) F; R k" A/ |66.Evaporated milk is a concentrated milk that is produced by removing
, u( A6 \" v4 V2 I炼乳是一种浓缩牛奶 是去除什么做的
. v4 }% M. g0 i- S FA:60% of the water 60%的水
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6 x9 D$ p8 z. L4 K67.A method of cooking that transfers heat through a liquid or gas is:
' v4 ~1 [; q) u一种烹饪方法,通过转移液体或气体是:
0 P) e' _) g* d' n5 I* \8 b& rA:Convection 对流5 b: |5 T- t3 o+ Y) @& L8 }
6 g1 }0 ~9 s% K. I2 L6 @7 h68.The cooking of starches is known as 烹调的淀粉被称为: r) X$ l% |. ^
A:Gelatinization 糊化
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* C9 `0 S. n4 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 U3 s. L6 Y+ t; c" T' V3 ^) B5 t
A:Braising 烤" A4 ?" H% \# u* W3 v$ Y
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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:: o* r: Q9 J7 ?& a: x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" o4 a5 E! q4 V, _$ q; S
$ {* l* Y; ^: j71.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% h& z3 L/ s! }A:Fumet 原汁
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4 S' j4 ?9 F$ f# L0 E1 M72.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
. F( ^5 e' X$ \; v5 k4 ?( |& MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ k/ X" Y& C# T( a# V
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73.Which of the following is a principle not used in stock making?
" D( O r( ^% c& g下列哪一项不是用于制造高汤(低汤)的原则?
7 f& Y; A8 Q- n, g9 Q+ RA:Start the stock in hot water.开始在热水中操作. Z1 i. X- y' F8 ]
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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
+ c9 f$ d2 _! C: e# j8 x9 ~4 R6 {A:Remouillage 法语熬汤
; ~" g+ ^" L. ahttp://www.haibao.cn/blog/post/176242.htm |
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