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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+ w6 b$ {# x8 K1 a
哪位厨师最早带来高水准浮夸的美食
! g, ^8 K8 A, j# x5 u6 p) TAAntonin Carême 人名 安东尼·卡罗美
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3 _ R& k- Y( D, `0 g' f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 I+ V% {- y( {' 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 。' U# T- T5 ?+ j$ L8 D) W( q
A:Cast-iron stoves 壁炉8 x+ {* k p$ B9 g8 Y" t
http://www.usstove.com/products.php?id=6 A4 ~+ y2 v6 f9 t# q; ^3 [* G
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28.The French term used to describe the roundsman, or swing cook, is:$ I3 F( j2 Y" H0 ?/ o
法国术语,用来描述roundsman,或摇摆厨师是:% M1 P0 w0 F# ]; T2 {+ u: `
A:Tournant 图尔南
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$ R0 A- J' r( L3 I29.Another term for the wine steward is:- d" r8 r# m; G, X A
葡萄酒侍酒师的另一个术语是:
& D' C1 K; h% V$ r" g; V sA: Sommelier 侍酒师& X$ S/ { _$ E& X, J! F& b
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30.Molds, yeasts and fungi are examples of a:
$ r% t9 x( ?. ]3 L+ B$ p霉菌,酵母菌和真菌是一个神马例子
2 O! k1 i6 t) `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:. P& E0 g8 K# c: X6 N
根据加拿大食品检验局,食品的危险温度区在多少之间:6 y/ g1 l( Q7 j2 x+ j& A# g+ i& W. J
A:40° and 140°F (4–60°C) 4-60度
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: o3 y+ e! o* F/ ?32.All bacteria need the following for survival:3 I; b9 _% u! B0 |! u: Y. ?
所有细菌生存需要以下哪些内容: ^- l( J* F8 y8 }! n3 l
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: q. ?# F; A! }( ?$ _$ D
: L3 ] b" M. Q! n33.Which of the following correctly represent critical control points in a HACCP system?6 U4 O0 Z% s8 D/ \: L
以下哪项正确表示了HACCP体系的关键控制点?' t( }- K4 G$ a# I4 j5 _8 I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" x* V% h6 X5 ~; s食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 y q6 d2 p* x, M0 O( U# g
' p* t/ G+ Y6 Y# E4 s3 |% _34.Which of the following is not an example of a carbohydrate?
; D/ A3 Q# c; b) h下列哪一个不是碳水化合物的例子?3 h9 m" L- u! k
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:2 N6 p$ o: H0 I0 v# _9 C
液体脂肪做成固体这个过程叫什么
) u3 V- }, ^, H7 H+ H; {: RA:Hydrogenation 氢化
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/ y: \0 f! _) S36.Which of the following is not an example of a fat substitute?
$ x/ j/ d1 A m" B- J下列哪项不是脂肪替代品的一个例子
& _0 e/ O8 O8 I G: ?# pA:Acesulfame K 安赛蜜K表
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# Y5 O3 Z, T8 c37.Health Canada requires that a product labelled "fat free" contain:4 \5 C, `* h# x# u* u0 R
加拿大卫生部要求的产品标有“不含脂肪“包括:: M: c a) T) [6 i% x0 E" M
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?
$ I9 L$ i7 ]: b7 L' h2 v6 Q, G下列哪项是不相关联的转换配方问题?1 W% V0 M* M; x% o7 j
A:Unit cost 单位成本8 q1 N- o7 m6 `- ~4 t& ^* J* Q7 Y
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39.The condition or cost of an item as it is purchased from the supplier is called:1 p3 @9 \+ L6 w2 H/ C9 m
从供应商采购的物品的品质或成本叫什么
1 `( J! q: D- P$ qA: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:1 Z6 R X' J6 Z1 q5 M6 {+ X5 B
在新货到来之前用于日常所求的必要库存量叫什么
, T0 l4 D5 |& j" T' \/ i1 FA:Parstock 基本日常最低库存
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: j6 _6 `& `% C41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 ?! \& T6 ~$ s+ j( L( |5 s: M: S下面那个缩写是用来表明正常库存流程?
7 N1 |: R! m2 ]( m8 jA:FIFO=FIRST IN FIRST OUT 先进先出
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) y% R7 S' x% a42.Which of the following knives is used to turn vegetables?
# j" M. t) V( `, i2 n N5 _下面的那把刀是用来打开蔬菜吗?% d- w# D: }0 _2 x/ x
A:Bird's beak knife 鸟嘴刀
( e, |1 c6 V6 b# a' a4 {5 khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
3 _, r: }7 G* U& ?- i, h N% g即时读温度计最好用于那方面?& \/ ^4 w8 z i0 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度: N$ ^% v1 w: {3 N
0 X' O4 a9 P. w4 o! k5 P- B4 q* _( w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 v. W X; g! ]) }; s
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ D3 C8 D8 Q4 I4 G2 k8 y
A:Cast iron 铸铁
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& j/ z d( ]0 @# f3 B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 y' K* D5 Y/ X. z0 |" e
哪件装备下面有一个可移动的碗和一个S形叶片?5 B* Q4 ]! t; y; K8 c, ^5 G5 g
A:Food processor 食品加工机
# ]7 `9 j( f0 K4 e$ x1 mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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5 T* D$ Y$ Q9 p8 v3 [" @4 c& v46.Which of the following is not a rule for knife safety?
# ^! [% b$ _" o4 ~$ a, N下列哪项不是用刀的安全规则?
8 Z* q5 o% p. e2 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, E* o9 j8 v: b6 a8 k4 w5 \- T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& H; E( V; i8 i" Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 ~) r. a' l) k- s
A:RondellES " T( D9 a ^; K" x% r/ d, o# E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ S& b- Y6 d7 y8 a3 u3 d; B48.Which of the following is a diced cut used to garnish soups?" j9 b& G3 q! e! u" S
下列哪项是切成小方块用于汤的装饰?) x- a3 l/ y, k# d9 X- |5 o6 h) r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 w& y+ M( M0 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& a: _; C- t' t! ~2 W' I/ d; m9 M3 ~
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!!——
Z9 d* r+ X& B3 U+ z: aA:Gaufrette - B, ^( W+ W- o& ]; \7 Y; y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 i8 F- i. B3 |" Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, g3 u: e; `" a2 e0 Y( ?0 B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( Y% u! N4 f1 B' b1 C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 T) l' W" S3 r$ Q* F; }& K
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)' J, M. ~! ]& S2 o7 k5 A) F
A:Cilantro 胡荽叶 香菜
; D* m7 U4 G# R, shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 E* n& y3 j0 U" l
k4 ~0 G7 T. Q0 V60.Allspice is made from:
& c2 @; g3 Y9 f( b: T) T 多香果, 多香果香料是什么, {) e$ G. o. B0 F( a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ q# _$ i& g, H& K) Z" n1 RA:A dried berry 干浆果& E l5 w7 ?2 z. _; S
. w' a; i( [5 A/ p61.Which of the following are used to make a sachet d'épices?
% L( Y* L X/ `" @- Y下列哪些是用来做香包德épices?
/ C3 _9 o' k' q5 Y4 shttp://www.sachetcatering.com/9 `. D! P5 |3 s8 r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ k1 T1 X4 `2 e0 I
7 x1 V+ x5 |% U/ E9 |62.Which of the following condiments are not soy based?
7 {' A2 J9 K3 m1 Y f下列哪项不是酱油调味品的?
- Q2 p2 ?; T( JA:Wasabi 日本辣根* _7 g9 E' H2 U& h
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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:
0 ]- I0 n; w% `# W8 w4 d X. ]! n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:2 Q' h7 A7 t! I5 J9 q
A:Pasteurization 巴氏杀菌 s4 M$ @. y( C& ~ o# P
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 n# |% R; j# y* t# g2 k% T1 P下列哪个步骤是不是正确的蛋清搅打程序?
/ I; h2 \/ }, L1 TA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# F s" L- s5 D+ H8 e1 H" |
A:56g and 63g 56克和63克* Z0 o% L+ y" l" M
& W: f8 I. }2 R" C t* Y66.Evaporated milk is a concentrated milk that is produced by removing4 K9 |4 Y7 c- n( { c) e
炼乳是一种浓缩牛奶 是去除什么做的6 ^% X v8 `/ E8 G6 b$ t' w$ M
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:" f i- U# ~! w- ]6 Z
一种烹饪方法,通过转移液体或气体是:
8 V* G% A& J( R# C* v! VA:Convection 对流# t6 U6 P" t( U+ f% H) j
: X! k" S) r' ~* w- r68.The cooking of starches is known as 烹调的淀粉被称为" S' {' F5 h0 P7 `- T( Y7 c7 g# T
A:Gelatinization 糊化% S* c6 E7 N* A
- F5 K4 p, F3 G, J$ g- W5 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. l$ v1 d6 d9 f. J# V+ W
A:Braising 烤" G2 R( {$ u @( B, n: S- y- O
1 @. I: B& K- O. \- q+ o70.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:- \6 u5 A& V6 _/ O3 ?
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
8 S3 _& v _1 p1 nA:Fumet 原汁
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4 m* H3 R, z; R0 l G& Z! ?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 S; C ^ t2 M, B; F" eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 P/ | k9 m+ u" Z0 a9 v! i; o: F) M o
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73.Which of the following is a principle not used in stock making?( B/ x# p( R1 b) y/ G
下列哪一项不是用于制造高汤(低汤)的原则?# P: t6 k. Y- {. }
A:Start the stock in hot water.开始在热水中操作& K$ A0 S! q0 t% j, g: C$ b5 X
. Z: ^+ _4 r6 w74.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
9 ^3 K9 c p9 N, c! H; |% e/ oA:Remouillage 法语熬汤, T3 Q/ P- c# C' b, }
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