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26.The chef who is credited with bringing grande cuisine to the forefront is:
, {6 D$ W% p" k# ]0 M% e哪位厨师最早带来高水准浮夸的美食
2 z/ y% K1 ]6 d0 u- x) QAAntonin Carême 人名 安东尼·卡罗美
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# Z1 }. x5 \9 ~2 P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ o# H! T$ G! g6 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ j0 D& B7 Y+ b- l% b
A:Cast-iron stoves 壁炉
- U2 @5 Y1 [+ f" W2 f: i) mhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
7 q' t9 t/ v4 Q) y) d7 ]法国术语,用来描述roundsman,或摇摆厨师是:
5 z, K" s0 {# n# lA:Tournant 图尔南
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, _, h3 W( v8 R; L7 U& n29.Another term for the wine steward is:/ Y; P1 V0 r& }) L
葡萄酒侍酒师的另一个术语是:) ^2 M- U/ `) z- t1 c! l* G H
A: Sommelier 侍酒师
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" D1 _# Y( ], n2 j30.Molds, yeasts and fungi are examples of a:
3 j3 y0 w( h, z' D) `( j: H. S霉菌,酵母菌和真菌是一个神马例子
# U7 J$ b" _/ \( }4 yA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( f& i; j0 C6 {! g4 {1 J6 O! y根据加拿大食品检验局,食品的危险温度区在多少之间:4 G( p0 ^- D. n' l7 w. H
A:40° and 140°F (4–60°C) 4-60度
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8 Q. N. H- ~2 f# W& T32.All bacteria need the following for survival:. m g& C+ i' j/ H9 l6 a. y
所有细菌生存需要以下哪些内容:
5 @7 v, V: U- P0 bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( X3 z; M6 O% I' S# Z6 G4 C1 r
以下哪项正确表示了HACCP体系的关键控制点?$ a: a$ b. N% W( {/ F" H8 I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . H1 Z4 {8 \% B" H
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?
2 {" a+ x7 v# ?; r% v( X9 m: Q下列哪一个不是碳水化合物的例子?
3 d Q6 y$ u2 M7 R% [" @A:Essential nutrients 必需的营养物质5 R+ u0 R' z% N3 j& ?
% _2 x4 ~6 O+ F) @' o35.The process by which a liquid fat is made solid is called:
" ^6 ] A$ O3 S. G液体脂肪做成固体这个过程叫什么0 o2 n; W7 F7 Z- ~% a) c
A:Hydrogenation 氢化8 V8 D0 w* Q- D2 A. \( @: z; m4 y
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36.Which of the following is not an example of a fat substitute?
, Z1 E. W- C) S* [; Q下列哪项不是脂肪替代品的一个例子, T- e6 \% `) O& ]6 \! o% A5 E
A:Acesulfame K 安赛蜜K表; j U2 m3 W' N% k. ~4 n/ X
, [6 l; C! `4 f: \1 h: ]37.Health Canada requires that a product labelled "fat free" contain:$ D1 E. ?$ C- ^: f
加拿大卫生部要求的产品标有“不含脂肪“包括:, h3 R( O4 `% A- `5 p
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?5 {* [ p% U5 P0 f( i8 h4 r/ P2 I
下列哪项是不相关联的转换配方问题?
. m/ l5 |- e( f: C$ AA:Unit cost 单位成本3 q- b% p9 L2 [' G
8 }1 g+ o3 a" C7 t) c( m1 ]39.The condition or cost of an item as it is purchased from the supplier is called:
% W0 l4 p1 g! W- ?3 X/ Q; q! x8 d从供应商采购的物品的品质或成本叫什么" k l+ o7 _# j, ], \
A:As-purchased cost 购买的费用
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6 Y2 S3 W/ y; X6 o# }0 S40.The amount of stock necessary to cover operating needs between deliveries is known as:# M; k6 X4 \- g6 i3 [2 e+ R
在新货到来之前用于日常所求的必要库存量叫什么. Q: y# R, @6 w
A:Parstock 基本日常最低库存9 e" X: f! o' f1 m7 X9 d
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 v; G- Y" M+ x$ y0 Z
下面那个缩写是用来表明正常库存流程?
" ^4 O4 A4 C. V7 q; W0 uA:FIFO=FIRST IN FIRST OUT 先进先出: g, m6 }( e# q, ~; U# W
& i5 ]4 V, k2 C8 q6 Z3 F3 a42.Which of the following knives is used to turn vegetables?% r2 `) ]# q' Z
下面的那把刀是用来打开蔬菜吗?: \( [ s& k+ D1 @( w
A:Bird's beak knife 鸟嘴刀. C' W) C3 m+ t
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?! a7 T+ D8 x( w( D3 `
即时读温度计最好用于那方面?2 G% [2 K+ [2 E0 S: a* B9 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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% N$ B; T* B; o) D# C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ O. x6 r0 v( D# h4 B; Z5 l5 P: ]4 J下列哪些金属材料受热均匀,通常用在铁板而且非常重3 U7 m9 p2 Q; J) i- c
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?
3 C# o4 n) u# R" v哪件装备下面有一个可移动的碗和一个S形叶片?
* z, x/ c6 M% {/ h- NA:Food processor 食品加工机2 Z7 ]9 p- ]$ X. {8 B: @; J
http://www.google.com.hk/search? ... iw=1263&bih=572% v4 w5 ]* @( S i( T4 w
3 r/ n* @% z2 P/ L) O) K7 }46.Which of the following is not a rule for knife safety?# n# Y- v1 K* M4 X' f
下列哪项不是用刀的安全规则?# Y7 d- A6 E2 f6 G, g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 O" o+ ]/ e8 q$ m
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 W3 _) `, V8 a& O K- Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 u# i/ m) O+ D: k
A:RondellES 7 O% g, I j: A; ~* q. l! ~- N2 H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ i' `, b2 O( f0 v/ ^/ x$ X5 `
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48.Which of the following is a diced cut used to garnish soups?; w0 ? b' E% m& u
下列哪项是切成小方块用于汤的装饰?, y N9 k& _2 T. X! r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; b7 K }5 U5 t$ k5 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% K8 S6 z X8 c- K$ m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!!——* I) G: @4 H9 _4 K) M
A:Gaufrette : Y( o2 F/ W- B" c0 E4 E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! c3 i8 y1 \( U. H& Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* e; Z& l- T# z1 J) |$ a, M _8 `
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?
8 V0 @( w e+ ^& N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)/ n, V% w' Q% T e, {; \' Q
A:Cilantro 胡荽叶 香菜# Y. v: v/ j/ J; j; Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& c- T1 R! O/ |4 ]# U1 q+ L60.Allspice is made from:
' O D+ ~* Q6 n# T$ i% r$ G 多香果, 多香果香料是什么+ q+ s% Q: N6 E& I8 U% Y7 f3 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, g2 b( Y/ ?3 v% b: {. S
A:A dried berry 干浆果
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' q4 E3 M2 D. U& F3 Q% f6 U61.Which of the following are used to make a sachet d'épices?( Q L) b i5 f0 p- x( p
下列哪些是用来做香包德épices?, K1 w: d/ D7 P+ L& ~
http://www.sachetcatering.com/
* K6 D# @5 z" P$ W# E" a, PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 c! u0 V( a+ N5 Y62.Which of the following condiments are not soy based? q0 y. u+ g$ f0 g; C3 c% I2 R
下列哪项不是酱油调味品的? ?: k4 y) {' ^' d: j/ d2 b+ t
A:Wasabi 日本辣根
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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:! v' \! N$ e8 o, M' C
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:
$ G& @, @/ J5 e: ^& KA:Pasteurization 巴氏杀菌; X" b# K2 f! O0 c$ c1 q) T6 }
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 U2 s* ?" ]2 X+ Y3 T
下列哪个步骤是不是正确的蛋清搅打程序?
: i6 u% N, g$ H; M+ g; E& Z) d% jA: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: Y( j5 d* v& C. X8 f
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
6 |! _$ u% [6 @- q炼乳是一种浓缩牛奶 是去除什么做的
! C8 C& N) _: u% g# TA: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:3 V9 \, Y, X8 ^! w5 p: P2 B7 ?
一种烹饪方法,通过转移液体或气体是:
0 _- _8 E5 X' D3 Z9 h: jA:Convection 对流
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7 W4 L6 X3 y$ }6 }" u68.The cooking of starches is known as 烹调的淀粉被称为4 Y# B' y. o# e
A:Gelatinization 糊化6 _* |8 M; i2 K1 e/ d& c8 T
7 }$ q; q6 W, b- W; h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 a; r: s( X% ~1 s( V! N3 iA:Braising 烤- r* B& ~0 S- v- ?+ G5 m' F
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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:! D1 |2 K5 `$ J, W2 ~8 g* N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ ?8 Q; H! R3 J# I
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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
) }4 `, |2 E# o, V8 W: X: aA:Fumet 原汁
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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: h, k6 F4 [# \- f0 u- R' n" U% @
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?
( A2 B& ^( B8 ]下列哪一项不是用于制造高汤(低汤)的原则?# o& b4 f- N* Z
A:Start the stock in hot water.开始在热水中操作
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/ ~/ F9 Z' `: a: J1 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) U3 p$ E" L5 t V! D
A:Remouillage 法语熬汤# ?5 X5 O9 p# x
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