 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: L4 m7 @# a% o. e: K3 Z% g
哪位厨师最早带来高水准浮夸的美食
7 b2 G% W5 o% w5 l, b9 _4 h8 z$ l+ }AAntonin Carême 人名 安东尼·卡罗美! a1 T" r9 h7 N; _' ~0 s" @5 D( e
* L+ d" l% @ I/ k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 P, p0 Q- ~" M |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. L+ }% q! N( j) R7 S: H' oA:Cast-iron stoves 壁炉$ l ]" V$ D: Y" N
http://www.usstove.com/products.php?id=6$ t2 Z' f2 |6 F# ]$ _, f$ a
t% T4 B6 r6 A' p3 c6 o5 D28.The French term used to describe the roundsman, or swing cook, is:
$ W- Z# \3 q; {4 f0 j7 g法国术语,用来描述roundsman,或摇摆厨师是:
7 j( O7 W/ V }% M5 M( o: ]A:Tournant 图尔南
! Q- j- G1 u4 e9 v
5 m0 C. U" j* A, @1 q5 r29.Another term for the wine steward is:
' ^" q+ A% s% S葡萄酒侍酒师的另一个术语是:
! l$ {/ ?0 w+ `( _A: Sommelier 侍酒师
6 h0 s" }3 [. Q8 {; Y9 x% m" }+ U c1 J5 s. b
30.Molds, yeasts and fungi are examples of a:$ E' ?+ o& u( h3 e0 @
霉菌,酵母菌和真菌是一个神马例子
8 N2 O1 g c2 Q y' R) Z5 lA:Biological hazard 生物危害
7 }9 {1 D) V. g" k& H8 C; D/ ]$ m$ L
" i' \3 E0 H0 Y+ T6 n( q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 V& |7 A+ E) O# l0 q; k; _: d) X2 ^' k
根据加拿大食品检验局,食品的危险温度区在多少之间:- ^* a* P5 h- p- e+ x# _: X
A:40° and 140°F (4–60°C) 4-60度: {5 T$ B7 w/ V
7 z) ?9 m/ D7 ]1 _32.All bacteria need the following for survival:) C9 N9 f9 P9 v3 Z2 j& n
所有细菌生存需要以下哪些内容:% Q& D: G$ c( ]; L* S, _( M5 H- @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ X( v4 c* `# e
' O) k, _! Q9 P5 q4 x
33.Which of the following correctly represent critical control points in a HACCP system?
! j7 y3 |0 d$ j4 t, n- Y9 M以下哪项正确表示了HACCP体系的关键控制点?
- e9 L( \6 ?# e$ T" p# J2 ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) M3 x- Q* J$ T' Z' u! g) t3 d食谱,接收,储存,准备,烹饪,保温,冷却,再加热, j2 {3 ^# {9 \7 E5 g, L1 @( K R D! f8 w
?* X1 Y( Z% `0 U! u) ^" ^# p34.Which of the following is not an example of a carbohydrate?# a) W0 `' u9 U' g8 n& i. m r7 l
下列哪一个不是碳水化合物的例子?, N4 G% }0 N$ e; Y3 {
A:Essential nutrients 必需的营养物质
" A1 l; U$ _$ l1 U
/ T! j# X: z0 j. m5 L8 A: J35.The process by which a liquid fat is made solid is called:
" B% l, S% x/ ^3 A! i. J液体脂肪做成固体这个过程叫什么
% F& Q6 }( t0 i6 l3 LA:Hydrogenation 氢化8 l i& d, A% S: f6 w
' n. g6 \9 b8 Q$ ^, _% j, [% w! C
36.Which of the following is not an example of a fat substitute?& @ g3 y, C5 @9 f' M" T
下列哪项不是脂肪替代品的一个例子8 ^1 }' N5 v; n/ L* n2 ], Y
A:Acesulfame K 安赛蜜K表1 a$ C/ c" j/ s9 B+ r
; X0 ^1 T' ?# N37.Health Canada requires that a product labelled "fat free" contain:3 z. `' |) [! f' Q
加拿大卫生部要求的产品标有“不含脂肪“包括: ^9 _/ i* ^( h5 f8 ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 I9 l2 F5 f! W1 A! ~$ D5 M
( ` T& r A3 y8 o8 F38.Which of the following is not a problem associated with converting recipes?
3 z: H5 Y- e7 p5 E! d下列哪项是不相关联的转换配方问题?. T V. Z) q# u2 a+ \6 a) |
A:Unit cost 单位成本
$ J# ]. p- Y( |: z
1 E+ b: L9 h! ?39.The condition or cost of an item as it is purchased from the supplier is called:3 B+ m; c" e* c7 L
从供应商采购的物品的品质或成本叫什么, g( K$ n$ e9 t6 `% X3 t" q& |: e( J
A:As-purchased cost 购买的费用
?+ Q8 i# U+ y5 n
- q5 p& S, Q4 z- a. L; L40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 c g( \6 K& C在新货到来之前用于日常所求的必要库存量叫什么
+ E9 |) b! @3 p& _A:Parstock 基本日常最低库存8 j9 ]. K; }1 m. S6 q$ o
$ p& M" a; P( z, | l& ^( _9 S! \5 m41.Which of the following abbreviations is used to describe the proper rotation of stock?+ }1 y7 D( l, O# } f' m2 t6 V) K
下面那个缩写是用来表明正常库存流程?
! m- K' K$ o; g5 B, @# j) V: Y3 D. R" vA:FIFO=FIRST IN FIRST OUT 先进先出
& q) `3 _: }! g& \
6 g; y1 z/ o6 |, D! D1 d42.Which of the following knives is used to turn vegetables?' P' u: Z! L' x9 r) X; P4 L, F) G3 [
下面的那把刀是用来打开蔬菜吗?
3 F; P4 P3 N" dA:Bird's beak knife 鸟嘴刀; E: i7 k; E! y w7 O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( ` @ d9 z3 |. v# w6 U& Z& I6 Q5 S0 N, v; ^! o, F
43.What is an instant-read thermometer best used for?
5 i& Q/ r' x! D- D, W即时读温度计最好用于那方面?9 N; Z4 N7 F4 _. y3 m* V
A:Checking the internal temperature of a roast 检查被考物品的内部温度- Z; j' s- F* I \3 c
. K/ C0 z: D, A8 h' R4 m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; g. N0 [6 b5 ^: `5 [8 `) A
下列哪些金属材料受热均匀,通常用在铁板而且非常重" P8 d) K5 J3 _$ }
A:Cast iron 铸铁" X- c* c" F- G2 ]$ L6 d9 T
* i+ _( S t* A& p0 Y1 [/ ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 k: `/ l1 a! g7 W/ A哪件装备下面有一个可移动的碗和一个S形叶片?
" c+ o; E* f7 D2 l6 Y7 [* _5 pA:Food processor 食品加工机0 W+ G& P( }. C F* B2 l3 C
http://www.google.com.hk/search? ... iw=1263&bih=572+ [0 Q0 C/ k- D5 T& x; G O
; _8 B8 y& Z) m
46.Which of the following is not a rule for knife safety?9 k) o/ t% K1 o$ B, N' E
下列哪项不是用刀的安全规则?
. i/ M8 W2 s9 m) FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' K3 z/ _, Y! T1 H @2 \% f
6 g% H. N# J4 @+ {( q" \3 P$ T7 W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, w. B+ T2 ^" c* s$ Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 I! j7 d8 g5 X+ X/ Y3 I* U D
A:RondellES $ I- a& c4 U$ O4 c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
M1 G8 e) E6 \
0 u8 W& A8 M9 M) w# B48.Which of the following is a diced cut used to garnish soups?
; s% I. c/ Z+ G. q( `4 g8 ~下列哪项是切成小方块用于汤的装饰?- T1 ^) Z# A( v" N- Y# K- r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 W% h9 ^9 @, |. m7 {* @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: z1 [8 n* R0 j: ~0 Q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!!——2 @" L0 J8 d" Y/ x# n3 X2 W
A:Gaufrette $ d5 W+ o) e( a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: o) b d5 K, }7 O. A2 l" Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& ]/ \/ E; P4 h) ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' D) ?* s; y6 J
^+ W1 p' `# @8 }$ Y8 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 {& g4 K) @: C% p, Z
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)$ L/ C* ~$ S! J8 S; b. c R
A:Cilantro 胡荽叶 香菜
- z7 b' N- {6 q1 w0 L. o' Q; zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" a$ n$ O" _9 \, i
) `& l: R5 Z4 e q( ?# Y60.Allspice is made from:0 {+ t. y1 }. o$ q& x t6 ^) W. c4 W
多香果, 多香果香料是什么
5 l N, |" Z) phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ |; q8 Y( j/ s! {0 ~
A:A dried berry 干浆果; G1 ?+ V8 v1 }
' c" u4 m4 W5 i* {7 y6 x
61.Which of the following are used to make a sachet d'épices?: {2 u! {! i/ x1 W
下列哪些是用来做香包德épices?- |' A& G, E5 n2 {/ F' g" K
http://www.sachetcatering.com/' H$ Y. c) D2 q, n) _. M3 K* ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( e7 F3 N- ^3 t6 v" V& O. B
, Z8 u" {. ^- _/ Y u3 q! k4 p8 D
62.Which of the following condiments are not soy based?$ P# f5 h& t( C4 n
下列哪项不是酱油调味品的?0 M% \' M7 }, n) W- |
A:Wasabi 日本辣根
2 I6 H9 ^, S4 _7 ~1 k: N9 y+ v: i3 Z. N% A+ Q; J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% r' n! e9 e# D D3 ?3 i
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:( @8 ?; t7 z) F
A:Pasteurization 巴氏杀菌0 N' R4 M" Y" G% C- f
& ~8 g C3 A* J4 o
64.Which of the following steps is not the correct procedure for whipping egg whites?- ]3 p- F0 B" L6 |% {: y+ E
下列哪个步骤是不是正确的蛋清搅打程序?
% T; a" O1 C( X: mA:Allow to rest before use. 允许休息后方可使用。
1 G, K5 E& B( N2 I2 y( H
8 r0 u* C+ W4 c# R% n$ P3 E65.The weight of a large egg is between:一个大鸡蛋重量介于:% }" u: m9 f$ V: K* q
A:56g and 63g 56克和63克$ ?8 a& G1 Q4 A
( V9 N$ _2 j1 p" {# t* j0 P4 x
66.Evaporated milk is a concentrated milk that is produced by removing
9 v! R7 H' D- W! X2 K3 P炼乳是一种浓缩牛奶 是去除什么做的. M* q7 `2 e4 c
A:60% of the water 60%的水/ w* E, {7 K: i' u% T, K
) J& H" w0 R- R3 M' N0 k8 H
67.A method of cooking that transfers heat through a liquid or gas is:% q' H, P$ g3 W& a+ J- B
一种烹饪方法,通过转移液体或气体是:! f* Q6 [: J0 d( s
A:Convection 对流2 [ _, K! ?3 |1 o5 x2 c
4 }) n# B& \4 ?6 R% a( `
68.The cooking of starches is known as 烹调的淀粉被称为
R% ]0 e% ?. aA:Gelatinization 糊化
0 c: F- H' J8 H3 ]5 g( l
# S; `0 `% p) r6 x, x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. v& u: K1 \2 |) R) p" G! N
A:Braising 烤
! K; S( }& T9 ?2 I0 n/ Z& u! ^- R0 [/ y# N
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:( N- B( h& c `9 V; _" M/ ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 Z9 J- @# |9 _$ b. p8 Y9 ?0 l0 P
8 ~0 T' _( e$ E, T0 j7 @
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0 i& X( L/ I% g" P9 f% q
A:Fumet 原汁
- P+ C( D+ H# m8 \8 X, }% v* D6 G. y% e: z1 ~* C+ u
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
: [) n K" i7 O c* d6 yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 S3 w# W8 Y: ?6 q' T, E6 l' X
% d$ H9 U l' r$ Y) x
73.Which of the following is a principle not used in stock making?9 Z8 A: B$ u0 v1 e7 Y* m$ n0 J2 M
下列哪一项不是用于制造高汤(低汤)的原则?% }$ N2 S. x. L0 S" M( ]; a F, l
A:Start the stock in hot water.开始在热水中操作. `) a. B7 k; ^, Q) [
% u# M+ M& N& ?4 Y2 ^5 A5 M
74.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
4 b5 B7 F$ P: J# Y8 [A:Remouillage 法语熬汤
) Q6 w4 v4 {& N- Bhttp://www.haibao.cn/blog/post/176242.htm |
|