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26.The chef who is credited with bringing grande cuisine to the forefront is:3 B0 P2 o' r' t0 x( [* {# B6 S6 j
哪位厨师最早带来高水准浮夸的美食
) e& G8 [! a8 x- U7 ~( kAAntonin Carême 人名 安东尼·卡罗美4 A4 N( G* t6 j( d) g5 ?2 t- n
& v- `+ d4 ~5 E- [: ^3 U+ G! P5 V. Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! G& P- t. P7 x9 @/ S
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% ~6 }1 t# ?- y* ?2 sA:Cast-iron stoves 壁炉
) ^- F" |+ ]# l7 X i0 xhttp://www.usstove.com/products.php?id=6
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+ x3 R3 N7 ]2 ?- i, _28.The French term used to describe the roundsman, or swing cook, is:& ~7 _0 E" ?0 S3 T$ ~' y6 q! R
法国术语,用来描述roundsman,或摇摆厨师是:: d8 d% s8 Q+ j8 w; l& U
A:Tournant 图尔南' ?# z+ U/ a k0 l; m5 V$ v2 U
; [2 a6 s. z7 q; F1 X; e: f( G! L6 C2 ^29.Another term for the wine steward is:
& f9 q0 M9 ?' x* [1 n葡萄酒侍酒师的另一个术语是:
% P# G3 ]* W) C" M+ P$ KA: Sommelier 侍酒师# W; F9 ?% p' I j4 v# [
# y2 i6 m3 w/ ~3 e; G) f, o$ D30.Molds, yeasts and fungi are examples of a:1 s- ]+ W0 r+ U+ C1 n
霉菌,酵母菌和真菌是一个神马例子1 M+ K9 W1 @- W& y
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ J1 d- X, K2 ?, r7 P根据加拿大食品检验局,食品的危险温度区在多少之间:( G: }) g2 @. l8 |9 |9 L
A:40° and 140°F (4–60°C) 4-60度
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1 B3 M4 I& [ ~, [32.All bacteria need the following for survival:
! v4 C( l p1 c所有细菌生存需要以下哪些内容:4 M& H! N1 U0 N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; X5 |& h5 b& Y$ p. b# _* i. I8 R0 \
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33.Which of the following correctly represent critical control points in a HACCP system?
7 C# K J1 n$ i6 w+ _" g0 A以下哪项正确表示了HACCP体系的关键控制点?
: y: Z! ~& J1 b9 t! c4 z0 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . j1 D* y2 @* V% C, k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: R: @* a1 h! _1 }6 E5 t3 Y" c. L
* L; L4 c9 _" n3 o% T34.Which of the following is not an example of a carbohydrate?; B m) K0 u# z0 y4 l
下列哪一个不是碳水化合物的例子?8 X3 a8 i) i+ |( |( |, r
A:Essential nutrients 必需的营养物质
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: A% `' w; o! e1 U$ V2 `& E0 M3 n35.The process by which a liquid fat is made solid is called:6 H+ i3 B, J1 I" q
液体脂肪做成固体这个过程叫什么* u6 `1 F5 A" Y
A:Hydrogenation 氢化( O: E) M# v5 H) I6 ?% }4 b$ E% I
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36.Which of the following is not an example of a fat substitute?
' c' J# ]% m% _6 Y! v6 z, t2 m下列哪项不是脂肪替代品的一个例子' S7 e" J s- U# t% H5 C$ v
A:Acesulfame K 安赛蜜K表$ y) n+ C) m2 y
$ r" v- G. W5 g: J: O3 ]( z37.Health Canada requires that a product labelled "fat free" contain:
' O& E4 t; `; w% A8 M加拿大卫生部要求的产品标有“不含脂肪“包括:
: y) g0 G* ] F' ?A: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$ y( h* i# R" X" L5 y; D* P下列哪项是不相关联的转换配方问题?; \3 i3 ]. Q" R2 l0 O2 o
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:, w" n5 ^7 {* ]0 q( z. h7 X E) U
从供应商采购的物品的品质或成本叫什么
" i. e u# R) f. g! nA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' n4 f" k" J h/ p i; }( D1 w5 {
在新货到来之前用于日常所求的必要库存量叫什么
6 `( b" I! Q3 @0 b- eA:Parstock 基本日常最低库存' v2 B z8 F! V! L& B
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ i; w: g3 K, w/ T! F! D/ n
下面那个缩写是用来表明正常库存流程?+ x* N' u" s2 a0 V! k/ s
A:FIFO=FIRST IN FIRST OUT 先进先出
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; b7 {: F7 N: l! T6 j42.Which of the following knives is used to turn vegetables?: M1 g( G5 i* Y6 a# v+ L0 o* k
下面的那把刀是用来打开蔬菜吗?
; ^* w% K Z/ P! pA:Bird's beak knife 鸟嘴刀
5 c% u- W T5 }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ j3 x1 ^ B% Q0 ~
- k1 J0 Y6 Y0 ?4 _9 n- M; {( j43.What is an instant-read thermometer best used for?
0 J2 D8 Y$ W* w6 v' M; e; Q+ q4 F即时读温度计最好用于那方面?/ H8 M% B C# b# l' a8 L) d; [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ x: z+ U' ?2 ^' ]9 x/ W9 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 V) a' V0 `3 h8 r6 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 f" U+ y# w0 f" ]" X b2 HA:Cast iron 铸铁
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* e3 y( S' L" ^ N5 D# n. j0 Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ d3 d a, V0 F! U哪件装备下面有一个可移动的碗和一个S形叶片?
! \; v) a' l. c0 }A:Food processor 食品加工机8 M0 u0 O6 ~( d; P6 R/ X* m2 f: Y
http://www.google.com.hk/search? ... iw=1263&bih=572 {* h8 x [. y r! _9 A2 f
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46.Which of the following is not a rule for knife safety?
r1 @) x8 G: X下列哪项不是用刀的安全规则?
' |' y- u* @3 s- T O' G# _6 M! l. }" fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) s9 x" m) x1 c1 Z. h" ?" y1 O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# r3 I+ t- y |5 N T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* V; C/ L3 \& o" DA:RondellES 1 u" d7 H, A4 \6 S; \. ~' @2 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; U& y! \- C# B
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48.Which of the following is a diced cut used to garnish soups?
7 l: f% D( [$ Q" h, C下列哪项是切成小方块用于汤的装饰?
# H0 V% ]$ j8 D: u& w8 g1 nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 n5 B4 o! O1 J2 L& A4 L R# H/ P& C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( K$ p( _& {2 |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!!——0 w& R, B) q) N9 A4 V' l
A:Gaufrette
1 x! }' N9 S7 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 a1 O) g2 c$ H# l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# H2 @6 c. ?4 T6 t% FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 S" T# u8 O7 q& o: y8 ]) S, ?. Z
! _7 u; d" B# W; u, C: u4 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; E4 c: ?0 G9 u2 Y& y- _9 T A: t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)- H2 B/ D+ ~# S& o% T
A:Cilantro 胡荽叶 香菜
5 i1 q0 D0 |& o: N4 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ j; g1 I( I& S$ z% V/ G
4 z1 q1 _- x9 u8 b60.Allspice is made from:
2 w/ B# X7 o8 f( w, f0 r9 j 多香果, 多香果香料是什么
3 S1 c0 F9 E( _1 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 H# g1 p; Y7 r
A:A dried berry 干浆果+ M4 V$ s( Z1 Y0 j( \4 p
' E$ [; U5 L% V61.Which of the following are used to make a sachet d'épices?" S# S, I4 Z" \4 E/ ?
下列哪些是用来做香包德épices?
$ W& }: N6 k' S" h k% khttp://www.sachetcatering.com/; G; n6 I: K; P. j0 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 b4 G0 f( j* d
* [# v* r+ M/ E b0 B: D/ ^6 V62.Which of the following condiments are not soy based?
4 N: | p4 e$ i$ f% M4 f下列哪项不是酱油调味品的?
$ W& C, ^, `' t2 p+ L5 _A:Wasabi 日本辣根4 L$ ?& `, u6 Q' @5 E& i( d+ I
. A) O; ? e/ o8 j2 ^, o3 O2 Z6 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: I; S1 O, N7 K, k" k! ~) F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:$ K( Z9 x' X* U/ t' g& Y" A7 F
A:Pasteurization 巴氏杀菌
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5 \& E- T3 C4 R3 ?3 o64.Which of the following steps is not the correct procedure for whipping egg whites?* _! l: q- L1 L) d0 D- h( h8 L0 |
下列哪个步骤是不是正确的蛋清搅打程序?8 u' i- R" G2 p8 M) ?
A:Allow to rest before use. 允许休息后方可使用。, J$ F' |' W6 t9 v4 h: A0 M
4 _8 S$ L1 E( G% a3 V* @2 R65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 M0 p" v2 w# B9 K5 h& H+ kA:56g and 63g 56克和63克* T' r- I6 g. s1 r
* p4 Y t7 f8 ^* u/ S/ k66.Evaporated milk is a concentrated milk that is produced by removing0 D% X6 p$ V, D. H2 f3 {
炼乳是一种浓缩牛奶 是去除什么做的$ W6 d- u6 N2 z: P
A:60% of the water 60%的水9 h4 ^" H5 V# s8 E; o' D/ N
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67.A method of cooking that transfers heat through a liquid or gas is:
' V$ N. Z8 W& O+ b7 F一种烹饪方法,通过转移液体或气体是:
% P# A- h/ X& k* M9 M4 rA:Convection 对流/ A+ L/ ~* n& c7 Q/ E* t+ z
; V! ]1 r) h. d# _7 m$ r68.The cooking of starches is known as 烹调的淀粉被称为# }. \; S5 Z$ S6 [% A% V
A:Gelatinization 糊化& n6 w! ~- F( b) G; k
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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?
2 B' Z" F! P$ C S* l" YA:Braising 烤) J- _3 R/ V" j# j0 v1 ^: l7 X) Z
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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:
7 O8 H$ ]3 K3 T4 k" p9 K6 ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
. `' |2 W- \3 `7 vA:Fumet 原汁
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, e" n4 J; ^0 j& L7 ^6 ]) Z# p9 Z72.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
: z+ I5 P4 _+ o* c' \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& d5 b X7 t! O* s7 m! n73.Which of the following is a principle not used in stock making?
8 I6 x( v- c' ]6 r: ~2 w下列哪一项不是用于制造高汤(低汤)的原则?/ e* s- G7 m- j( [
A:Start the stock in hot water.开始在热水中操作
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! b5 q! B5 v' u; F74.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( c3 h2 ]5 i( D% h1 z3 h5 `
A:Remouillage 法语熬汤
; R5 j: @& W& C+ n6 Q) s" H! i$ Fhttp://www.haibao.cn/blog/post/176242.htm |
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