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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 y$ _ R+ j0 V) K) l: y哪位厨师最早带来高水准浮夸的美食
# t- T+ l# Q2 d# y2 HAAntonin Carême 人名 安东尼·卡罗美9 w: _& W! q5 X, F
! P( ]* V5 J! {- E6 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 n' O( u) o Q3 g1 Q8 _' L: 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 。. q! f9 n& u5 {, Y6 t% n4 L" C
A:Cast-iron stoves 壁炉9 |# ?7 a) s2 _3 f2 {6 Z& i! z0 m; T i
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:3 Q! M) ~5 u9 b+ v" {& ?
法国术语,用来描述roundsman,或摇摆厨师是:9 m/ Y `# o, p0 w4 k- _/ G4 p
A:Tournant 图尔南' P! Q; J0 ^. e5 r* L
. H% N2 w5 X+ y2 }& s29.Another term for the wine steward is:
4 Z/ r, j' l3 r' e2 c0 y* e6 Y葡萄酒侍酒师的另一个术语是:
4 J$ H5 v& ?5 S: T z4 W! JA: Sommelier 侍酒师: u2 F- h) [- D$ D! {7 T
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30.Molds, yeasts and fungi are examples of a:
' I% Y, j+ [' e5 m2 a! ~' R霉菌,酵母菌和真菌是一个神马例子5 Q2 i( e. I0 D; \- X) `" {4 @0 H
A:Biological hazard 生物危害- x1 m6 y( m5 ~ ^* b
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; q4 S, U' H+ h- O% h. q根据加拿大食品检验局,食品的危险温度区在多少之间:
# T9 n9 U0 _8 l$ NA:40° and 140°F (4–60°C) 4-60度' h4 B* z8 r( d" b. u' T
/ b* n/ b( h/ }3 _( s32.All bacteria need the following for survival:
6 @ x, B5 s. C% {0 i3 x所有细菌生存需要以下哪些内容:
I) m B I* aA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 H# R$ Z' G- ]3 J2 m
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33.Which of the following correctly represent critical control points in a HACCP system?
' C0 k9 O! V8 f以下哪项正确表示了HACCP体系的关键控制点?/ A/ W2 G/ K8 N/ E7 w8 D% J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 b' \0 N4 G0 j4 K/ F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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g3 _# a6 y2 n5 \34.Which of the following is not an example of a carbohydrate?2 n4 t' G% M! w+ O' y0 U/ i3 B
下列哪一个不是碳水化合物的例子?
7 b' d# }3 b# x9 P! ^) X" CA:Essential nutrients 必需的营养物质
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6 h; k' o8 H* _1 h- [, p6 h7 o4 Q: s35.The process by which a liquid fat is made solid is called:2 K; o' m( P, g4 Y
液体脂肪做成固体这个过程叫什么! U7 o, q: c) w/ ?0 ?
A:Hydrogenation 氢化, j& S1 b: W( Q. h* F4 m% X# ^
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36.Which of the following is not an example of a fat substitute?$ Z' p4 B9 {9 u4 ?: x
下列哪项不是脂肪替代品的一个例子2 d& l1 P! f! E& i2 `, F$ v' P
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:6 k" ?6 v: D0 R; R& X2 t
加拿大卫生部要求的产品标有“不含脂肪“包括:( Y8 C, A' l H1 c) Q d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. E) ]5 C2 Q# B w4 ~( v38.Which of the following is not a problem associated with converting recipes?
9 b( T" d( e9 H+ K3 s: Q6 Z( z下列哪项是不相关联的转换配方问题?' J8 Y* T3 U" V- A
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:+ h5 o+ G7 x8 Y6 u: U/ _
从供应商采购的物品的品质或成本叫什么) |" a5 l5 @$ g1 d. M* U7 x
A:As-purchased cost 购买的费用, r6 f# g. v3 w. Z8 g
# A. B' o$ `/ f- O1 D7 n40.The amount of stock necessary to cover operating needs between deliveries is known as:' z1 j- ~7 [; O. h% ~* ]2 N
在新货到来之前用于日常所求的必要库存量叫什么
1 G# ^9 ?0 l( R7 c5 g1 Z' `A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 {& A$ J& ~! y, |
下面那个缩写是用来表明正常库存流程?# ]6 l' _3 ~5 E* z/ Y& t1 U! [
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?
* W8 Q) }" w9 r" w2 l( u% s0 Q! j下面的那把刀是用来打开蔬菜吗?5 b1 K" G6 x0 j6 S& H3 O: W
A:Bird's beak knife 鸟嘴刀
9 N }# ? K6 O; p' A7 U: q6 `8 lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! c0 K; T7 p- E/ e3 _0 j, \) m' T
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43.What is an instant-read thermometer best used for?
+ W' W7 j9 E* M9 x" \即时读温度计最好用于那方面?
, J5 @3 x s3 A& U. ?+ l. R. qA:Checking the internal temperature of a roast 检查被考物品的内部温度7 |' w- B5 S- r, J0 L( ?
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 M' _2 [1 ^, F8 A* ]- V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: R# l) {# ]4 h0 ^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?
! ^, `& z; B- S# I- k6 I哪件装备下面有一个可移动的碗和一个S形叶片?' M& a( y2 ]9 w" Y
A:Food processor 食品加工机3 p2 a/ @, f! Y5 @
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
# t% N+ A! g5 J5 O% d$ g下列哪项不是用刀的安全规则?8 f; {+ S' x% j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' |7 p! C4 Z6 }" t: \! A& u
6 G" Z( `/ I, p& P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' }2 c2 l5 U( X) l3 S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, O- s9 D8 [7 M) n+ r9 \: M0 AA:RondellES
$ j) r$ E+ N4 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 M( v2 w( \4 i" `) d
- w/ T7 e7 C1 E6 i+ v48.Which of the following is a diced cut used to garnish soups?
% u3 ~2 d8 B5 l) F下列哪项是切成小方块用于汤的装饰?
# X# U6 u; z0 u' z) YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 a& h' T- K" @+ e3 [* u3 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 u( l! X3 Y$ c- 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!!——
; M8 K+ q& X) c5 B @5 yA:Gaufrette
8 x F: L0 B1 \1 R# uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! e9 q- c" |9 h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( _. d, t% Z3 M: ?. i! r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, `' J. h/ y! w0 ]2 A
u3 N6 K7 C+ ^5 _/ |; B E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? | l( ^5 N* J2 S* s# q8 {
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)
4 w$ }. {0 g9 W: s; I- i7 [1 uA:Cilantro 胡荽叶 香菜
9 e9 Y, o( C8 x; Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, G$ g) j) s( C7 r3 M9 X
多香果, 多香果香料是什么
3 E' H5 q0 S1 n: Y' K0 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ { i7 G" N9 i2 z. Z" A; L5 S
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
0 C3 h* R, Q% R/ }3 k! _( M下列哪些是用来做香包德épices? _" N$ P1 H4 m) I2 X/ e
http://www.sachetcatering.com/
1 S( w( a) C- t3 ?2 a5 I! P" ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' o9 p8 g0 u. B
, L, U0 K- m4 z1 D2 x62.Which of the following condiments are not soy based?6 c8 r. s4 _- m9 R3 D+ q
下列哪项不是酱油调味品的?, W# @: x. |0 T r: i3 c' p2 _ o* [
A:Wasabi 日本辣根
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, M, f/ M( P4 Q+ E( K/ t; {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ I7 m; @5 Y$ u' Z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:4 y, E( |$ q6 N! M: `' ]+ b7 }! r! M
A:Pasteurization 巴氏杀菌
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; x& c6 h8 O2 J$ [64.Which of the following steps is not the correct procedure for whipping egg whites?( p" }# {' ~$ M! @# J2 P
下列哪个步骤是不是正确的蛋清搅打程序?
& Q4 R" c/ [9 J4 l3 L2 sA:Allow to rest before use. 允许休息后方可使用。. ~$ o2 ~" p' E# _; E' w
, [4 ?1 P: f8 }* z% z* S' X+ [65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 T( ^" F6 l7 C4 P( PA:56g and 63g 56克和63克
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7 e- B" S% {" L: ?1 f5 S66.Evaporated milk is a concentrated milk that is produced by removing9 P! U8 i+ \2 C$ y9 l9 K% D: t" d
炼乳是一种浓缩牛奶 是去除什么做的
7 U+ t2 r, E: }. g% wA:60% of the water 60%的水 X. W8 X! K( B6 a8 g
+ h! S% ?' C$ Y& w. p+ O Y67.A method of cooking that transfers heat through a liquid or gas is:
% G+ g7 B* R$ d# S2 U) c. \一种烹饪方法,通过转移液体或气体是:* j# T( s% ] v4 p, _4 w
A:Convection 对流
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7 u% z/ Y+ w& x( ]9 Q68.The cooking of starches is known as 烹调的淀粉被称为
/ s9 a- {4 l2 Q' M# P% ~+ p4 vA:Gelatinization 糊化' c7 s4 q. [2 J# k4 A4 z2 m
# W' _2 P% c/ ]- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" l$ O0 {0 g2 t8 t
A:Braising 烤
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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:
+ L( W/ g( E0 o- \ r- ]& }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, Z6 n. B: P1 N( Y2 g4 \- s
& A/ t- A- O2 u# H/ D71.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
5 a( |5 m) `3 P, C' I E1 pA:Fumet 原汁+ \4 I4 N/ d# [) n/ D# P% H7 F
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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' F) u, \# ]2 j( @( j- B2 k" H
A: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?
0 u$ m/ A7 ~' I+ \下列哪一项不是用于制造高汤(低汤)的原则?# Q# K2 N, a& I" c& u I b
A:Start the stock in hot water.开始在热水中操作+ O2 o8 m$ n' W+ f; F1 n
9 Z5 m% I5 U% O8 T5 Z74.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
; p$ j% v/ A* _8 G- f0 s" nA:Remouillage 法语熬汤
( E W% h# ?: o5 _5 u% E" phttp://www.haibao.cn/blog/post/176242.htm |
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