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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:+ U, n" d+ U0 a
哪位厨师最早带来高水准浮夸的美食3 Z, m! M( ^8 L% ?+ [: `5 @, T2 Y% o
AAntonin Carême 人名 安东尼·卡罗美
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/ f+ X0 M( P. }# O' k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ J! b6 Q/ T8 `" b. a: U* r- c- o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 s/ D) Y- F& j$ L a
A:Cast-iron stoves 壁炉% f2 \. n( @& r: H; m. U8 {3 | U
http://www.usstove.com/products.php?id=6 B% m: h) Z7 S6 l4 r
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28.The French term used to describe the roundsman, or swing cook, is:8 G6 J) A# d4 }4 M
法国术语,用来描述roundsman,或摇摆厨师是:0 q0 Z7 n: _+ U6 m
A:Tournant 图尔南
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29.Another term for the wine steward is:
; @3 F8 j; P* X7 |& R, s Y葡萄酒侍酒师的另一个术语是:
$ v* @" H$ s `7 u iA: Sommelier 侍酒师# B2 f4 f _; D0 `" s5 \
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30.Molds, yeasts and fungi are examples of a:
) O, e4 u0 X8 z霉菌,酵母菌和真菌是一个神马例子; k4 A7 N( V9 B' z0 f( P% H
A:Biological hazard 生物危害3 {/ j2 {$ r t: z# G1 y9 ~ r
# i! U' S0 ^0 |& h8 P) v6 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( }% C/ s, N$ S2 N$ k根据加拿大食品检验局,食品的危险温度区在多少之间:
6 O( h( H2 J) U, R Z1 U2 tA:40° and 140°F (4–60°C) 4-60度, Z7 f) k- v2 b$ S4 \* n
! s( Y, T3 H) b/ @* b4 h# b32.All bacteria need the following for survival:/ x7 b' {, D6 I
所有细菌生存需要以下哪些内容:8 _$ a3 e: B; \+ Q1 t. v
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 f! g' D# B; H- ~33.Which of the following correctly represent critical control points in a HACCP system?. P, f+ u( _1 t: v! T
以下哪项正确表示了HACCP体系的关键控制点?) a4 x- x* F8 S/ _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 j/ Y% q5 s* j$ S. v( S3 ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热. I( P3 R4 S9 `
$ y4 ?+ e& c1 U6 {34.Which of the following is not an example of a carbohydrate?
1 D5 Y6 M4 s: c下列哪一个不是碳水化合物的例子?
6 J1 J0 _5 a% W, vA:Essential nutrients 必需的营养物质2 C y( A$ q8 U( ^& O7 ^4 i
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35.The process by which a liquid fat is made solid is called:
) `# {5 ~& k7 H液体脂肪做成固体这个过程叫什么, b) e4 V+ m! o+ d
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
6 _7 W/ D1 Y) x+ D4 N3 ^2 ?5 e下列哪项不是脂肪替代品的一个例子2 k, ~! {& t2 D5 p5 Q
A:Acesulfame K 安赛蜜K表% w* I Y' O( O
2 d/ X3 y1 F0 Y9 q37.Health Canada requires that a product labelled "fat free" contain:9 r# a5 z' ?* P, o$ b$ i
加拿大卫生部要求的产品标有“不含脂肪“包括:3 Y0 Q. o* ?3 S5 V+ L! x9 P7 V+ W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ ~' }) d$ P5 S. Z- s+ p
# }4 ]$ X( g" }# W& y38.Which of the following is not a problem associated with converting recipes?. O! h2 J/ T" y [7 U1 t1 K; w
下列哪项是不相关联的转换配方问题?
, ^" S% P4 l& I7 c/ AA:Unit cost 单位成本) i/ s0 m8 `( k, |0 m, W y3 X. g
2 J' s! `1 @& O9 S5 h7 C39.The condition or cost of an item as it is purchased from the supplier is called:; l( M, Y- F% X* R6 U8 B
从供应商采购的物品的品质或成本叫什么
7 R% c0 Q0 _; n1 z% h# t- _# D( lA:As-purchased cost 购买的费用) z ~: F$ O; _7 x- j
& A" E. i! y B4 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
- f' ?% D {: x- y在新货到来之前用于日常所求的必要库存量叫什么
& k+ f4 o6 k: Q, r8 g/ r# F, I; \1 s, KA:Parstock 基本日常最低库存
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( N/ I7 G' Z1 }% R" m" o41.Which of the following abbreviations is used to describe the proper rotation of stock?* ^# H+ l! k8 {( L8 ]
下面那个缩写是用来表明正常库存流程?
7 U4 g, m$ Z& \4 I1 Z4 gA:FIFO=FIRST IN FIRST OUT 先进先出# `* {, ~7 S- h1 ]: r
" L9 d+ o) ^& d9 h42.Which of the following knives is used to turn vegetables?. F; l4 y& u4 @3 D- N U' C8 ]
下面的那把刀是用来打开蔬菜吗?4 D6 p) A, k9 S1 S
A:Bird's beak knife 鸟嘴刀( U! Z* q5 E. }1 Z% D- G& M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ a9 t9 [0 X# P3 ^: @43.What is an instant-read thermometer best used for?5 I1 X# Z, K7 E) V% s2 x) r
即时读温度计最好用于那方面?$ L( ]. ^- U+ i) w& L& ~9 g
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ h/ P4 F4 r$ Z9 F+ |* i
/ ]# _( E6 _2 J( o- R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' Y( W1 Q1 x8 Y5 N3 K% h
下列哪些金属材料受热均匀,通常用在铁板而且非常重) B; y- b9 f, i5 F$ F) @1 M3 R
A:Cast iron 铸铁
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3 z# K* L" {6 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. e" w( {8 O3 A+ s$ W3 t
哪件装备下面有一个可移动的碗和一个S形叶片?$ y! w7 J' r" J
A:Food processor 食品加工机
5 C& V' f0 X5 C; i# q1 ~ G2 Shttp://www.google.com.hk/search? ... iw=1263&bih=572
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, L5 Z. K& d2 s' [5 P+ O46.Which of the following is not a rule for knife safety?( N, ]5 t. o Y# ]/ C: H
下列哪项不是用刀的安全规则?8 \" |# T8 [, N/ N9 @) ~$ T% w) L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 |, i, b% s+ u' V4 ? Q
9 ` w# }. f1 z4 j4 F, g/ D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& |' c$ d* e, T. E% ^, W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* M: C8 G4 e9 D1 |8 F! M! q# h8 Y' `
A:RondellES ) t& R* s; P! B; A; z1 V) ~" b. ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 ?$ x$ _% o) r4 x1 m
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48.Which of the following is a diced cut used to garnish soups?0 |6 l* _+ |7 Z* A
下列哪项是切成小方块用于汤的装饰?! ]9 f/ I, ^" f7 _. ^+ e+ |7 g; C8 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ u) T/ c0 W- p0 @& L7 v! h2 A0 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' s: m+ V0 Y$ @) ~- K1 B3 h2 z
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; q/ q' Y- G+ a3 hA:Gaufrette 9 Y3 c. G* U6 _2 v5 I( R; s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 Q" r. I2 i& W6 L; |+ V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! v3 A# s: g7 Q$ mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' k$ s `2 u4 `' {; l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 D5 T6 W& r* K2 s
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)0 P+ u7 N9 y( V+ c X9 l
A:Cilantro 胡荽叶 香菜
& K4 X6 j* _1 W! T( o% F# Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; F6 G ~; U& G0 u8 _/ t& X9 ^7 N
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60.Allspice is made from:
/ w" K- { K+ ]' T* T& m 多香果, 多香果香料是什么
) o i$ w7 w1 ?- f$ o. |- H3 K3 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% I5 o- r! N$ TA:A dried berry 干浆果2 z$ k' j1 K" U$ U; F9 W1 m
) p8 s; w; t# y3 |, _2 m) H; D# ]61.Which of the following are used to make a sachet d'épices?! p* ?/ B4 t! w0 @; N- A& L
下列哪些是用来做香包德épices?
2 G+ W: ^$ Q6 h. M3 Mhttp://www.sachetcatering.com/0 U3 @2 t. ?1 a7 E3 Q
A: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?
" T2 ^: }* w8 L+ M/ R下列哪项不是酱油调味品的?
4 z) W! t/ x5 b" t$ fA:Wasabi 日本辣根1 N5 c7 h7 q* ^- M F8 p |
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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:
9 X6 ]0 s, C* l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/ O2 Q& K; T9 k5 \% d5 ^
A:Pasteurization 巴氏杀菌
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/ }8 ]* L$ j$ K1 r+ l64.Which of the following steps is not the correct procedure for whipping egg whites?
9 ?! _. y* ^0 h下列哪个步骤是不是正确的蛋清搅打程序?6 Z9 _% Z8 m2 g% A9 p
A:Allow to rest before use. 允许休息后方可使用。5 n8 O# G7 i4 G
, V2 B6 b1 d7 |! H# {9 }65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 w. B! G) s2 wA:56g and 63g 56克和63克' W$ a2 H+ ?- B+ Q; R: u/ [
: T4 @! N: E \7 F+ N' t' L# A66.Evaporated milk is a concentrated milk that is produced by removing8 A6 D# y$ R2 z* p+ ` z5 b
炼乳是一种浓缩牛奶 是去除什么做的# a5 T" q% L w# w8 Y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
- D0 u; l& b( I+ Q一种烹饪方法,通过转移液体或气体是:
/ q) k3 @! ` S9 y/ qA:Convection 对流
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! Q. h5 j# I! n6 |2 ^* g68.The cooking of starches is known as 烹调的淀粉被称为3 d$ I, z4 f: e. K3 s5 {
A:Gelatinization 糊化
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F1 D. [ w Q& l# a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, I* R: x9 H, C0 K$ S) ^A:Braising 烤6 H% W6 V: ? z k% z. a3 i5 f
4 u" X5 q" B% x. H0 F$ F0 Y70.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:
, T" x% v* a6 x) z) UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ N2 v, F9 T% E4 l# T# Z# F
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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
! I+ e4 f$ E8 {A:Fumet 原汁$ P; e/ ]6 @9 W8 `9 N' z! [5 @
3 U+ D' A8 A# K5 o: ?4 I; j72.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
; e% ~. E; F: T* t5 kA: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?8 `! q- q. L+ ?, j) ~' ]
下列哪一项不是用于制造高汤(低汤)的原则?
% d/ e8 x- I) NA:Start the stock in hot water.开始在热水中操作
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0 Q5 h- D( k% b4 s74.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
0 V% f, a. I* W0 R: LA:Remouillage 法语熬汤
, q7 G0 Q( p3 Y1 Y; ]! @0 lhttp://www.haibao.cn/blog/post/176242.htm |
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