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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ E: m; t/ @$ V* V# p1 b1 [哪位厨师最早带来高水准浮夸的美食
6 v& X- ]' W, v6 N. c6 i j8 jAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 _. y/ J" a0 G0 G3 U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 o9 `! q' r/ P5 Y! @
A:Cast-iron stoves 壁炉5 Q; I5 _* |, m# Y. ?
http://www.usstove.com/products.php?id=6/ Y( p6 X- g- R2 A
/ J3 p X0 ], Z% y- u28.The French term used to describe the roundsman, or swing cook, is:7 l, }9 x+ @. q0 L! u X- x
法国术语,用来描述roundsman,或摇摆厨师是:& D1 D5 ?& o' T2 o
A:Tournant 图尔南3 K5 k; l+ @: m6 l$ q8 \. Q
5 S6 O E* V C+ n* y6 y29.Another term for the wine steward is:+ c3 ?, C' Y" a( L g6 o
葡萄酒侍酒师的另一个术语是:
9 J5 F: w* v5 R- o* w& H' m" ~A: Sommelier 侍酒师3 y8 e% t6 J+ L, ~4 t9 y
- C2 ^8 I f8 G! ~- G F. w30.Molds, yeasts and fungi are examples of a:0 p; c- i; b* K2 _
霉菌,酵母菌和真菌是一个神马例子 t) L2 Y, H* r* u5 z
A:Biological hazard 生物危害
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1 k, o2 R% p# a4 l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! m# \" ~8 z9 I根据加拿大食品检验局,食品的危险温度区在多少之间:
2 C d* X/ ]0 E9 i, mA:40° and 140°F (4–60°C) 4-60度3 v1 R" d2 c5 E e
m; W8 D! p8 ~, x32.All bacteria need the following for survival:
* H# o, M! p4 o. A, L0 G' ?. c, H所有细菌生存需要以下哪些内容:
7 ~2 ~- ]8 b) G5 kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 O3 G( W$ ~$ {2 B4 ^1 _33.Which of the following correctly represent critical control points in a HACCP system?
, C) b% Z( D: k3 c* x以下哪项正确表示了HACCP体系的关键控制点?; l' e6 T( Y$ q W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- `4 k8 N& V# H) A# O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
6 X. k* V0 V8 B0 u3 F下列哪一个不是碳水化合物的例子?
) B2 [8 l6 e& R! V& F! t% nA: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:/ C% `1 w0 h2 T0 {6 u& e
液体脂肪做成固体这个过程叫什么8 x" Y" l) v$ @( u
A:Hydrogenation 氢化& K2 m3 P9 ~' }! p
! @7 ]4 u7 V# D5 e4 w* ?! t36.Which of the following is not an example of a fat substitute?
5 ~# d3 [1 G. O( Y3 @& E下列哪项不是脂肪替代品的一个例子
9 X0 G) ^/ ^& y: RA:Acesulfame K 安赛蜜K表; J: L" Z" k! J' \, G/ G
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37.Health Canada requires that a product labelled "fat free" contain:
# `; I% v/ v1 z加拿大卫生部要求的产品标有“不含脂肪“包括:
`+ `1 @/ v; NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 D& k' z% R; L8 d
5 H" q" b1 k7 w% o' [% D38.Which of the following is not a problem associated with converting recipes?
, S) }& O, ]% w1 G: v1 n下列哪项是不相关联的转换配方问题?2 I1 M' K& p6 q6 y' b; k. U2 ^
A:Unit cost 单位成本
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, J9 P( X X& X2 k/ M. T39.The condition or cost of an item as it is purchased from the supplier is called:
7 ~! _ @8 T0 {3 U, }3 g% f9 ^% e8 v1 {从供应商采购的物品的品质或成本叫什么! `% v; g0 `0 q, Y8 Z
A:As-purchased cost 购买的费用" `7 r+ G; v# k
# q: A. @9 @ v7 F- i$ Z+ \# |3 g40.The amount of stock necessary to cover operating needs between deliveries is known as:5 \- e0 U8 ~" y% P- k) }
在新货到来之前用于日常所求的必要库存量叫什么0 T2 i o7 h {% c& B$ b
A:Parstock 基本日常最低库存) A q2 Q$ J# U/ C1 U, Y; q4 F
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41.Which of the following abbreviations is used to describe the proper rotation of stock?! x1 V, Q$ Q4 Z
下面那个缩写是用来表明正常库存流程?* o4 o7 D5 K/ Z) g6 N% S. f
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?. S& N8 a* c( o( P- s2 _% i3 O' C
下面的那把刀是用来打开蔬菜吗?
0 n/ l% P+ p" e* ~$ \3 g. `A:Bird's beak knife 鸟嘴刀; i7 N. M' g& f l4 k; w7 T% Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?. d; g ] f6 J+ I: Z" T+ { C
即时读温度计最好用于那方面?
) w# b- y& W3 F" x4 ^$ q0 q4 `A:Checking the internal temperature of a roast 检查被考物品的内部温度- T& }2 I1 k# M" \9 x0 _. q
5 f% W$ |, K5 `% y- d! x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 c* Z* h2 c/ v1 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 B, z" O$ a/ _* r+ ~- J& @
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; h7 V2 d# }7 F* X' p% A7 [哪件装备下面有一个可移动的碗和一个S形叶片?8 \ |0 G/ ?* X1 ~+ B7 B H6 ?3 N
A:Food processor 食品加工机" Y, L( ~' h, K8 f3 I+ U h2 c: K9 t# {
http://www.google.com.hk/search? ... iw=1263&bih=572
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# _2 e1 q j$ Q4 s( Q; _8 A! E46.Which of the following is not a rule for knife safety?
% ^) O4 [" o }+ B9 Y下列哪项不是用刀的安全规则?
9 y6 s+ F( i ~8 T( K! `8 I2 TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* V. e0 B/ M# { @% s0 [
. H; d% o) p1 ^* G. r8 n& \( z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
x5 u+ i: ^% h( `9 ^0 \% ?6 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" M; I3 ]! Q5 R: v' [2 I
A:RondellES
, H2 L# ~* Y; Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 T( |9 b4 b3 H5 j" ~8 \$ z48.Which of the following is a diced cut used to garnish soups?
; a8 F/ i" c4 L% O6 L下列哪项是切成小方块用于汤的装饰?' |, \. P. |& K$ a- D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 ?- y3 t k- f+ p, c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! O* P# o7 Q @6 [1 Q- W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 T, z. `0 ^1 W" ~- _
A:Gaufrette
- J' B8 S# c7 Q v2 q* ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( m* c) a9 d& [: @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 u8 Z( l$ b E8 Z1 r) I- D+ |, [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" m5 }; q% b' u7 Y3 v8 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)
- V& K) F; A0 t9 U; S0 x* Y# XA:Cilantro 胡荽叶 香菜3 ~% X0 E) r5 u6 V8 D6 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" C: W" u9 r3 M60.Allspice is made from:
# X# O8 t. j. @ 多香果, 多香果香料是什么/ y( o# L( ~9 C' V! b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ s; w7 M% N, ?5 J# u' l0 L: qA:A dried berry 干浆果% s- Q( A5 G& R" B
4 d- ~3 t# _% I0 ]+ i- ^61.Which of the following are used to make a sachet d'épices?: n" u `% r1 }1 o& a- B! V
下列哪些是用来做香包德épices?& G6 y! ?/ B: Z; A- M
http://www.sachetcatering.com/
- `2 e' o m7 | K0 t& TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, ^3 m6 V2 S8 }& r62.Which of the following condiments are not soy based?* f, g. ?5 q) S+ K5 l3 \
下列哪项不是酱油调味品的?
4 M* p4 p, I0 WA:Wasabi 日本辣根- v9 L/ ], K, s7 r& V
+ q, k9 U7 K# x) p3 e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& N" H! N' ^4 o: @$ T" o/ i, r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:
9 m0 Z; z0 x( P1 Q, j8 LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* k7 p! h/ D8 w. A) c3 l4 Q2 h0 W
下列哪个步骤是不是正确的蛋清搅打程序?
7 g- ?9 C5 ~( ~- n3 EA:Allow to rest before use. 允许休息后方可使用。
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) F$ V. r1 q' F' _1 h65.The weight of a large egg is between:一个大鸡蛋重量介于:
; H, {0 o- q% t3 g, |A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ d8 @+ y& B" \% j# u* R; m5 ~炼乳是一种浓缩牛奶 是去除什么做的
9 a# s ^1 W4 u0 `, ?: Y) S. G0 O- hA:60% of the water 60%的水/ {) T: e* j7 r0 Y' X2 w
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67.A method of cooking that transfers heat through a liquid or gas is:
1 t: z0 s3 L9 u( `- a一种烹饪方法,通过转移液体或气体是:
/ P t! h- e8 Y/ I: pA:Convection 对流
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. u# d/ ^! e; c" i% x# j" T( U68.The cooking of starches is known as 烹调的淀粉被称为; m, t% C6 d- L3 u' X
A:Gelatinization 糊化7 O9 _+ M; q" D9 J
, a0 D; R) z( o; J- W7 w4 I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 D( R% \$ x" L1 i3 @& Z) ?
A:Braising 烤
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/ \, Z8 J/ y* u, ^% g5 }; 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:
9 H2 g, f! z) I& }/ \6 ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( X. {- W; D3 \
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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) v- W. _& r. A' y
A:Fumet 原汁
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$ x* u1 I) N) Y9 D/ Q2 k* |3 c5 e72.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
. x. ]( `, Z9 b- tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 }4 o9 q2 b8 ]
, p$ y1 B# y' q I73.Which of the following is a principle not used in stock making?
4 p, h6 h, K a下列哪一项不是用于制造高汤(低汤)的原则?
5 Q+ D. o' P: b1 W4 IA:Start the stock in hot water.开始在热水中操作
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1 k& j. l# N8 K! s/ \, g3 ^+ }2 P& V74.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6 ~0 [& G+ d; U7 y- u6 f
A:Remouillage 法语熬汤
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