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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:0 R+ F7 m' v) I0 a1 V
哪位厨师最早带来高水准浮夸的美食) H* M3 X$ L. C3 N( n. p. ~/ S* A
AAntonin Carême 人名 安东尼·卡罗美3 o; u& ^* y. _7 T/ j9 X/ I4 p
5 ]/ S, c8 E" G% R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ y, E/ q4 d' ?2 v6 n# C+ q* C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% {% T9 X+ D* F5 k$ T; T3 F$ UA:Cast-iron stoves 壁炉
9 D J5 i" `, H: g( ]1 V3 thttp://www.usstove.com/products.php?id=6
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* {. L" @* O4 Q) Y5 s28.The French term used to describe the roundsman, or swing cook, is:9 N9 X! h( j' k4 t$ n* c
法国术语,用来描述roundsman,或摇摆厨师是:6 S I$ |0 f6 q3 Z2 l5 Q9 n6 H# z
A:Tournant 图尔南
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29.Another term for the wine steward is:
" h7 U# O4 G E7 f' S葡萄酒侍酒师的另一个术语是:
/ z. C- O" `* C" w2 b. qA: Sommelier 侍酒师1 `. J% k$ f$ ]% d
% M# c" |! J/ c6 L$ d& i3 Y30.Molds, yeasts and fungi are examples of a:' q, N+ i b5 [/ w/ q# k; z
霉菌,酵母菌和真菌是一个神马例子
* m3 x( \4 i$ m" B, `1 K% R9 i! F' yA:Biological hazard 生物危害
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8 Q, L) ?8 J9 k: c4 t+ H$ o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ a7 y& Y2 f( P% i- v* d
根据加拿大食品检验局,食品的危险温度区在多少之间:
O( V( @9 r* O) V/ TA:40° and 140°F (4–60°C) 4-60度 P3 M& [# t; ^ n; J
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32.All bacteria need the following for survival:/ @ l# H& b( _. X+ ~/ M# G8 o
所有细菌生存需要以下哪些内容:( ], ] ~% l# c3 K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# q5 t+ d! {) M4 u
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33.Which of the following correctly represent critical control points in a HACCP system?
8 j5 r3 E/ b4 g3 v; v" N! J以下哪项正确表示了HACCP体系的关键控制点?2 q# d5 A+ N# Q6 }$ v0 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 p3 X8 B+ B1 p0 c: X食谱,接收,储存,准备,烹饪,保温,冷却,再加热! j! C1 g- ^# u( _6 i/ a A5 U
3 m; ^& C1 m: ?: D6 T6 r/ W! h$ j34.Which of the following is not an example of a carbohydrate?
4 j5 Q1 v2 ~' K/ [. f下列哪一个不是碳水化合物的例子?# w" p! [8 p% G
A:Essential nutrients 必需的营养物质! P. |& Q5 O: l0 _% n
9 h' H9 C" I9 u5 }- Y35.The process by which a liquid fat is made solid is called:
$ ], I+ E7 c. u9 U) b- I液体脂肪做成固体这个过程叫什么2 q, K2 R" Y8 F: ~
A:Hydrogenation 氢化
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1 P5 c( v; E$ J! w36.Which of the following is not an example of a fat substitute?
! u# U. ]8 }# R. K下列哪项不是脂肪替代品的一个例子
5 S5 f# w% j7 k6 LA:Acesulfame K 安赛蜜K表+ N& M* @& M+ x1 L0 ~
' b w- Z! g1 D. L: l3 z37.Health Canada requires that a product labelled "fat free" contain:
: _& {+ O* b) G$ r+ D加拿大卫生部要求的产品标有“不含脂肪“包括:4 j# z6 ~7 Q0 y3 p: u
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?
* c+ `2 ?4 l: y, A0 ^! s2 d2 U下列哪项是不相关联的转换配方问题?9 J. ?# A# w8 s6 c9 V3 N+ b2 `
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:
" s: s1 b" J0 h' k4 `$ P* H从供应商采购的物品的品质或成本叫什么
0 B; B2 h( {! Q/ V' z8 ZA:As-purchased cost 购买的费用 q1 o5 E2 V& M9 b! M: K) F+ Q# Z9 a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& x A; S( f6 m, W _' s- ~
在新货到来之前用于日常所求的必要库存量叫什么5 e) n7 s' {/ c( v; i
A:Parstock 基本日常最低库存
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- f9 i) N v# I. f5 k9 n$ X5 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 r1 ^ E. l' a/ @下面那个缩写是用来表明正常库存流程?
; X. e5 ?* S9 X) g+ rA:FIFO=FIRST IN FIRST OUT 先进先出4 m! j, i/ f J$ F
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42.Which of the following knives is used to turn vegetables?
& {# ~/ u' F/ |/ Q x5 b" F下面的那把刀是用来打开蔬菜吗?* ]; ^! y' I* B# V7 {( ~: c
A:Bird's beak knife 鸟嘴刀
: }5 N, X( B& a6 yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! H6 b/ C* [' V/ p) i+ V43.What is an instant-read thermometer best used for?
. G& }/ _9 r+ `+ O% R/ m' O8 |即时读温度计最好用于那方面?( P# \% q* C& r+ _2 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度! u8 b8 G2 R8 }- Z! E
. N7 x" y( K# {% p. C) v2 w0 D- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. d* l# W8 ?1 k1 R% }1 V. i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 B, M7 {5 i0 N2 n5 p+ nA:Cast iron 铸铁9 U# H& I7 y% _
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 i2 V; T: ?1 f哪件装备下面有一个可移动的碗和一个S形叶片?! u: l9 W1 Y! Q& S0 P+ j
A:Food processor 食品加工机6 o0 n" Y# T$ T( s7 i' q
http://www.google.com.hk/search? ... iw=1263&bih=572
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# x. q4 Z1 v7 f( G- s) K2 R6 X46.Which of the following is not a rule for knife safety?
* p) G& W& Q8 a+ k- t下列哪项不是用刀的安全规则?9 j+ g3 S3 A1 s' x! a: X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ p$ P) X( b" e" R4 ?$ f
6 w) [0 y0 f- W1 A% g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 ]* \7 g' g, W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" m7 K0 ^5 S& H; g! E+ C3 D
A:RondellES
9 b" k% m. v: B, Q, f$ Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( F1 E6 O1 v6 Q b3 |! e# l
r! h8 H4 a$ Q. `% h4 P3 p0 \48.Which of the following is a diced cut used to garnish soups?
1 ^1 r4 a( ` M下列哪项是切成小方块用于汤的装饰?' v7 B" u$ O- _8 [& e5 j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 U4 o6 ~% k4 _- v* ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) Q P) E1 y# L0 e, y( J; c* I
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!!——( u2 D8 O9 D: Q k" S: z7 n4 K- P
A:Gaufrette
% d5 A% e* ~$ M: Z' D0 w0 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 F5 y- h+ ~' s8 o" V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 X, Y+ O3 ^, N) y% G! z$ r AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: r) q0 u" ~8 y7 S0 S: x2 |; J2 ^; \& `* m
, |) b! |; R7 X, t' |0 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( W8 c# R/ k, ~+ 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)# e0 P5 [- P% }! N) B) _/ H
A:Cilantro 胡荽叶 香菜2 `2 y' |/ s T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) g7 n. w1 ^9 O: x4 c0 I% y& r
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60.Allspice is made from:- ^ `. P2 ]3 E. W
多香果, 多香果香料是什么( M' \1 B P2 S" M, n e2 i7 f; T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* ?+ S; v: J2 \8 L7 s
A:A dried berry 干浆果4 H! F) M8 ]" N* \# g7 g9 ]
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61.Which of the following are used to make a sachet d'épices?; A& k4 F# o. R" r7 B
下列哪些是用来做香包德épices?
( V7 Z+ M! ~/ _) f) Y: x/ H) M6 Ahttp://www.sachetcatering.com/4 Z, S' D3 |/ l( W0 [# p
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?! |! Q& D" E. w O
下列哪项不是酱油调味品的?0 B5 A% h( s" J: }% U! _2 i
A:Wasabi 日本辣根- Y3 G. B8 m3 o
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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:
% x: [! H6 D" f9 Q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:! d8 X" a' c/ R: V! R5 O. T! Q
A:Pasteurization 巴氏杀菌; e8 o2 B# m; {5 h! k3 S
1 M* F' }! k& n& ]! F, l64.Which of the following steps is not the correct procedure for whipping egg whites?+ z. K5 ^: e; U: J) q$ N- `
下列哪个步骤是不是正确的蛋清搅打程序?9 y% x& P# a( c8 w/ J- R
A:Allow to rest before use. 允许休息后方可使用。5 F7 V8 p; b3 V* @/ z
, _+ d" d0 F1 o$ B9 O0 O: Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
* }- [+ q' f$ U( W- h8 uA:56g and 63g 56克和63克( @! F1 T0 ?. {4 X
& [8 Z$ [/ K* j- f0 q4 F! X0 n66.Evaporated milk is a concentrated milk that is produced by removing
2 L/ h1 F& F0 B4 \: |炼乳是一种浓缩牛奶 是去除什么做的
( {& R: j: }4 ]; m2 s8 t3 ]" g! ]A:60% of the water 60%的水0 \- X7 d) Q0 m
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67.A method of cooking that transfers heat through a liquid or gas is:7 [; ~. f9 ]0 Y. A0 W9 I6 _
一种烹饪方法,通过转移液体或气体是:
9 }3 }. r- L) JA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ B; m( |% H2 D% l g
A:Gelatinization 糊化
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0 l5 m+ P1 o$ B. k9 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 U+ K0 H$ D4 f( e( J* V) j; P
A:Braising 烤
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( W7 C C- u. w' P/ k70.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:5 L$ M$ r' d" \. o' l) q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 ~* s3 \. [9 E
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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
1 A/ v& U5 F, C8 dA:Fumet 原汁
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+ G2 B8 ^& m# t" `/ y5 }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
4 F( l1 D1 |( W! `1 v; U- \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ }* I6 j* f+ _( R6 D/ C1 P
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73.Which of the following is a principle not used in stock making?
% o& d4 V. ?+ e' Q2 V: q( g; `* K下列哪一项不是用于制造高汤(低汤)的原则?7 z- z! g9 R( H: N |
A:Start the stock in hot water.开始在热水中操作
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" |+ v8 f* y2 J# X8 U3 L" g K74.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
+ o+ z) A2 R/ [' V5 Q, O1 e: v/ }7 g- rA:Remouillage 法语熬汤( _" |5 }! H( q) a" R
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