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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:& w/ `0 x7 w/ f) u$ p& }+ N( `$ t
哪位厨师最早带来高水准浮夸的美食$ t( k& p |0 y
AAntonin Carême 人名 安东尼·卡罗美0 L, k# g- B3 a
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ e7 U0 t- r$ p) v& ?, E- |5 X2 j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 p7 J4 t- R' z- i! L# CA:Cast-iron stoves 壁炉: S" K, t' F! b: A$ R v5 y
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
4 e! G! e" j6 U+ C V法国术语,用来描述roundsman,或摇摆厨师是:5 h4 P5 R+ ^$ N/ w8 `) k
A:Tournant 图尔南7 n; c) N. S' ^3 n$ b- ^' W
4 P, R3 a1 p! X29.Another term for the wine steward is:) G6 z1 p' V5 r' o# ]! {
葡萄酒侍酒师的另一个术语是:
7 Q. ?/ ^( A6 ?- KA: Sommelier 侍酒师. U* X5 n" s4 A" @% Q
2 T" Z1 \8 {8 e5 _& W6 G8 P/ z# C30.Molds, yeasts and fungi are examples of a:) m! N* E P* ~3 R
霉菌,酵母菌和真菌是一个神马例子, U! T9 d; w( ~4 U7 }, B; @
A:Biological hazard 生物危害
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5 r" O! m1 n6 ^1 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& f6 Z4 I+ [: E$ @1 @5 z' Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
- M" j; n: h( S) `8 |6 c+ ~' Q# aA:40° and 140°F (4–60°C) 4-60度7 U8 X3 k0 q7 l: D, g
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32.All bacteria need the following for survival:
& r. V$ O# V6 _$ g6 V' _所有细菌生存需要以下哪些内容:. Q" W/ b T6 `3 b: F7 i6 j
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* f. b' T3 j, t+ S& f" n% `6 ~33.Which of the following correctly represent critical control points in a HACCP system?
& l: K8 g' u+ [1 l5 \以下哪项正确表示了HACCP体系的关键控制点?
3 h0 E0 c' V/ p* _( N5 W! {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' d/ E5 }. S( V0 L, h7 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 o$ ]2 ?: ~: U/ r: b) g
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34.Which of the following is not an example of a carbohydrate?
6 N$ T, l) M7 k, P下列哪一个不是碳水化合物的例子?
; {. H A W QA:Essential nutrients 必需的营养物质1 l9 G! X: V1 A1 U: j
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35.The process by which a liquid fat is made solid is called:
0 z" F v; y+ r& @& z' f }& l. x液体脂肪做成固体这个过程叫什么$ k9 w& c0 M0 h% z
A:Hydrogenation 氢化1 A8 p" z- c/ o- ^0 t2 h
- ^8 W( m9 m) \7 A36.Which of the following is not an example of a fat substitute?9 J: \( u( v6 m! ? O: l6 ?/ k4 {
下列哪项不是脂肪替代品的一个例子2 k3 y$ c+ {9 t# \# L: c' p3 g4 o
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 f9 m- R1 q3 q3 z2 m' V加拿大卫生部要求的产品标有“不含脂肪“包括:# [6 R" \; ^ L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 g: l( \/ I! t0 \9 K6 i2 q3 {
5 p$ V0 T' k+ {- K5 S38.Which of the following is not a problem associated with converting recipes?3 O; Z. X( U9 z6 a( k- F$ s; j6 s
下列哪项是不相关联的转换配方问题?
2 x8 t4 j, h; q) KA:Unit cost 单位成本9 P5 n; o J2 }# s c: R( l/ l
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ i4 k, f+ V3 p6 n2 H从供应商采购的物品的品质或成本叫什么6 R Q' j" i* A
A:As-purchased cost 购买的费用6 L. E" E! g' P+ Z' I1 [( p
g: [4 r. G3 c: e8 W0 l40.The amount of stock necessary to cover operating needs between deliveries is known as:4 r' M& e$ k$ k* `" y% v/ D' T
在新货到来之前用于日常所求的必要库存量叫什么% d& z; f/ y9 D" o: d% X6 a
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 q* V; r- w& B7 C, G
下面那个缩写是用来表明正常库存流程?, k" L; m1 B+ D# D6 \4 j% {# H
A:FIFO=FIRST IN FIRST OUT 先进先出4 h. C$ _% e, q, H$ h# V$ ^2 z
0 V2 p& P9 D+ y) \; }4 I42.Which of the following knives is used to turn vegetables?
9 I1 w7 G3 q/ h/ q& t下面的那把刀是用来打开蔬菜吗?
1 Z4 O" z: P# q8 z' X$ H9 xA:Bird's beak knife 鸟嘴刀# `6 q7 B" p9 x, \0 e3 P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 p( ^2 j/ V/ L# k43.What is an instant-read thermometer best used for?
4 x, l4 n7 |* z9 s: N# Z6 s即时读温度计最好用于那方面?
6 l' V, O( a! z( L. n3 u! tA:Checking the internal temperature of a roast 检查被考物品的内部温度# B% h$ b5 N; L
( {6 m& @# S) I' w" K( N# H( ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 q) Z3 ~0 M% K0 o) s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 L8 j5 }7 ~7 P, W& I5 {A:Cast iron 铸铁
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( f; f# S) O3 B% k6 r; U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 z1 j- a4 r* D3 i7 K1 V {+ f6 h哪件装备下面有一个可移动的碗和一个S形叶片?
5 _ J# `8 R6 p8 b3 gA:Food processor 食品加工机0 ?/ t7 c2 y, X" G9 ?1 C
http://www.google.com.hk/search? ... iw=1263&bih=572
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# l' [! ^( b- f46.Which of the following is not a rule for knife safety?
! @& c: l. h& w0 m下列哪项不是用刀的安全规则?, M* b( N1 V5 R; D9 W% f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( Y( D/ \% i& [7 n1 e9 Q y2 X1 A
" i# m; @% E) S6 r$ k7 Y8 h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& p' m& f- G1 h: p- u! T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 H4 I# _' q( p) l1 h, d* s: w- [A:RondellES
& t6 p X0 M/ n9 F( @4 d, N) @% Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?4 Q8 M, u' S; ]
下列哪项是切成小方块用于汤的装饰?
2 }* U( u" Y7 N% e# sA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ }% C- h6 o, }5 Y* c( ~ h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* g0 x+ n/ n( N6 U0 w/ c$ l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!!——
6 d i1 z7 m2 r6 @ J! @: YA:Gaufrette ; M( X7 K6 s) W5 u0 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 w, v) q# m6 }/ c1 K/ j% |$ s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 D" s0 k3 F; k" z7 M1 a& ^/ ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 O( l0 B3 [1 h$ F8 w& p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, v0 S3 U+ {. ~& ]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)* A7 d8 [5 J* R! K# z. |! |3 E4 {
A:Cilantro 胡荽叶 香菜: @( G8 {: W* H: |! G- _4 p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 J0 R# s- W6 F+ _4 g; t4 e, _
" B2 s2 t/ D+ ~; Z9 v9 D( {# @5 H1 i60.Allspice is made from:% Y+ I, K/ b& ~, ^) n: v" K
多香果, 多香果香料是什么
. G8 O- i* { U1 U+ d% n" ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 {& I3 [/ v5 { OA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
* L; z/ I5 z$ s9 f6 \下列哪些是用来做香包德épices?6 @9 f- U6 x6 S$ G
http://www.sachetcatering.com/
3 }7 M* T( z- @$ F1 d( A8 A5 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
% k0 ~: A2 f+ G, ^+ s% H下列哪项不是酱油调味品的?5 [1 C7 V" _/ Q' g" b( K
A:Wasabi 日本辣根0 K) H, @/ r1 Q8 X
# A4 c9 F8 s( X: Q, z) v* C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 z; {; u s* `# X3 J2 W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:5 X3 I* ?: z9 Z9 \3 a' ~# x
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ A1 _( @# e* q) ?8 f. R4 u( c
下列哪个步骤是不是正确的蛋清搅打程序?
, a1 y" C6 B! r6 }! {A:Allow to rest before use. 允许休息后方可使用。+ D8 I; B, C/ h$ [* n
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& F/ [3 J; {" K8 ]( iA:56g and 63g 56克和63克/ e7 y1 u* t7 z" Z. I! C7 d6 _
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66.Evaporated milk is a concentrated milk that is produced by removing- E& y4 g, @' ]& N
炼乳是一种浓缩牛奶 是去除什么做的2 m0 ]: b. ? ]* p+ |. d
A:60% of the water 60%的水8 e- y! c' w' c5 ? w2 Z
# U" A& c) n2 m" P" K67.A method of cooking that transfers heat through a liquid or gas is:
$ v& k# T, d6 I: \& G0 B8 T+ K5 \一种烹饪方法,通过转移液体或气体是:2 U* Q+ @3 b' T* u( C0 y8 u
A:Convection 对流$ E1 W( |4 i- ]6 e
( p. q: H% v1 c2 D68.The cooking of starches is known as 烹调的淀粉被称为
: Z- N6 [# w- P/ oA: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?
3 A- Y7 B0 T9 p# fA:Braising 烤6 _/ C8 i: I; Y) W. |
8 |9 B5 g4 R% P- D- a70.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:7 j5 c+ ?0 @7 }4 o4 G: k! s/ r9 z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 G6 e- X( q/ ` M) |8 }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4 P) o1 \4 b* c( o2 U2 J+ D
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
3 ^- \% \9 Y8 V8 K0 O* E& _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?) ^# y0 \* `, Y" }
下列哪一项不是用于制造高汤(低汤)的原则?
9 M0 A5 M1 q' A1 o2 \& |4 @% |A:Start the stock in hot water.开始在热水中操作/ o1 N% Q+ I' z0 Z* K' b; V3 b# y
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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
+ c( d6 X7 R0 u8 CA:Remouillage 法语熬汤
( p( W0 Y- b4 C1 x4 Ohttp://www.haibao.cn/blog/post/176242.htm |
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