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26.The chef who is credited with bringing grande cuisine to the forefront is:
0 o# L- S8 {/ Q3 w% `/ O' l哪位厨师最早带来高水准浮夸的美食
% m/ K" z) q: M6 S7 |! k$ lAAntonin Carême 人名 安东尼·卡罗美
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# [% r$ q* u, u; S+ Y, a5 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% \, j' i8 u8 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 n0 {* s1 g* J- W/ ]- {7 C
A:Cast-iron stoves 壁炉
4 Z0 c# X% b$ Qhttp://www.usstove.com/products.php?id=6 ^; Y' k% q2 A" F* s
/ ` V* O( e0 G: A- }2 A; |28.The French term used to describe the roundsman, or swing cook, is:
2 I: z* r3 O! i法国术语,用来描述roundsman,或摇摆厨师是:
' T; {4 A6 q9 m6 r1 UA:Tournant 图尔南
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29.Another term for the wine steward is:6 b' k% K+ p3 l0 y4 r
葡萄酒侍酒师的另一个术语是:5 \& M) n. J. l h- ?+ n
A: Sommelier 侍酒师- P( C. r2 _. L' |/ v
1 s) y9 D: K" I; ]2 n30.Molds, yeasts and fungi are examples of a:
( k; S v* `8 w% ~, }* _7 p霉菌,酵母菌和真菌是一个神马例子$ R; \! A( U2 t# B: ~
A:Biological hazard 生物危害# u& g0 d( j) Y& \/ R
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
V* |, F# h0 x9 c根据加拿大食品检验局,食品的危险温度区在多少之间:
' E# W" K# y( ^* L" c4 m: hA:40° and 140°F (4–60°C) 4-60度
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; \/ Y6 l/ ?; ]6 Q% [# @32.All bacteria need the following for survival:
( o! k Q# w- H/ [所有细菌生存需要以下哪些内容:3 M$ _' ?# ]; R* E
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( T4 X; q/ Z( E, H0 g4 g" H
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33.Which of the following correctly represent critical control points in a HACCP system?7 w9 F2 j" ~& E7 o2 V8 Q5 s
以下哪项正确表示了HACCP体系的关键控制点?" c' q$ B! @- ?* U2 J3 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & y, g- n% N% x7 w/ A- D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) r/ m8 P/ u( z+ c% f! J
' n1 w ?7 P" i2 y34.Which of the following is not an example of a carbohydrate?
: n4 k- K, B' a& Z/ p9 i+ _1 @下列哪一个不是碳水化合物的例子?& S" D* M3 |( {" k7 F/ z
A:Essential nutrients 必需的营养物质. e0 Q; n% m! V0 L; _/ G3 {
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35.The process by which a liquid fat is made solid is called:
6 r& w8 H+ U- [% ~液体脂肪做成固体这个过程叫什么$ e0 Y6 B. ?2 O1 D
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?+ b0 c- ]+ o* N. D% x+ ]
下列哪项不是脂肪替代品的一个例子; X! ?7 l; I4 }. M7 _4 T: k
A:Acesulfame K 安赛蜜K表
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2 F) o9 M" _# `" o7 q0 M. z, S37.Health Canada requires that a product labelled "fat free" contain:
7 m' v! `* C. |加拿大卫生部要求的产品标有“不含脂肪“包括:' V( Q2 m }3 q. e' `, v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) _+ v& R: ~. U ]9 D! C/ F; B
: [8 f8 A' C3 S' |38.Which of the following is not a problem associated with converting recipes?
3 N" ^0 f8 T% E. R下列哪项是不相关联的转换配方问题?
8 _" x8 v/ `8 n2 Z9 T) A7 Y, fA:Unit cost 单位成本$ c- h1 [0 }9 R8 r2 u+ A
! u2 H% x4 |* v; j' K* J; d39.The condition or cost of an item as it is purchased from the supplier is called:
' w1 Q5 {; n# }1 c" t o& z从供应商采购的物品的品质或成本叫什么
; L$ C' Y' P' I+ S, PA:As-purchased cost 购买的费用7 y* k5 S8 q4 Q0 B8 P: _+ H% h
; p- h" _) w; n: a$ P% z8 f4 H9 q* c40.The amount of stock necessary to cover operating needs between deliveries is known as:0 ?! O9 `5 d0 g" e5 j$ {
在新货到来之前用于日常所求的必要库存量叫什么9 m+ M/ Y1 G2 R+ F7 M
A:Parstock 基本日常最低库存
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; U: T- w. P* [, |4 k6 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
( J" _4 B4 ]8 E, l5 X) {下面那个缩写是用来表明正常库存流程?6 s- O, `2 C1 @$ b8 u6 z( Z
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ H, {- y2 E" p% s" x" n7 T8 a42.Which of the following knives is used to turn vegetables?
3 |! t% N2 _( j* Y2 a' e7 W下面的那把刀是用来打开蔬菜吗?' ]2 a1 j5 c2 ?4 A) O
A:Bird's beak knife 鸟嘴刀
/ T- c8 h$ s4 o# v+ m- zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
# H5 `9 Y) P/ J& K即时读温度计最好用于那方面?6 b4 L- [% {9 O# P+ A
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 C* z! d% b! U7 L9 U* A! R
6 k6 [5 s$ x; s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# S6 P. X% V2 \: B8 r- z9 Z9 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 v1 J: N: B: G# a7 G0 xA:Cast iron 铸铁8 U9 k3 _( O V9 E7 L
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* x' }: o8 e( t+ w; G& i哪件装备下面有一个可移动的碗和一个S形叶片?
# t% g) Z, j" g+ F6 R2 {. P. ]6 EA:Food processor 食品加工机
0 x3 d/ x7 o9 f' G) ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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! v$ n% ^, u; f$ ]# k z& s46.Which of the following is not a rule for knife safety?
; x& V6 a5 p" U5 X1 a" C下列哪项不是用刀的安全规则?/ j$ R6 S. v7 `, l2 M, {" i. j* H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( r1 p. C: }4 ~4 [1 x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ @6 D: o. r4 ~) A% Y+ u1 T( @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' d! B. ]4 t: h/ z; u* N. eA:RondellES
9 X7 Z0 C, A( T$ a# _9 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: d0 ^5 K* z! C5 {- ?8 X48.Which of the following is a diced cut used to garnish soups?
9 J( {, f/ Q/ b1 {8 j) M0 [7 ^下列哪项是切成小方块用于汤的装饰?
8 U, G; R! W8 C7 j$ H- ^5 s4 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 J* G' ^6 w: ]5 ~9 Z7 T) P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# ?* E0 J2 y, L7 D, w7 k- i
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!!——; p8 X" i) J7 b
A:Gaufrette
8 b8 c# B- p' f9 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( K* ]1 x! |5 g# A) G/ ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ \# Y7 f0 ], M- b5 ^, f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: ?* r* ~3 w1 K5 j/ s2 x. d$ u. m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 S( v9 c9 c7 n- R0 D$ S3 O
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)
( B! O/ y9 N$ Z$ K8 l: J w `A:Cilantro 胡荽叶 香菜* q+ f* W! O9 b9 _. x( C8 K& j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& M1 _+ v5 a0 {7 e6 G60.Allspice is made from:
9 T1 Q9 ]& {2 e6 b: D6 q 多香果, 多香果香料是什么
3 h3 v& u+ B" H: F; X. jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ \6 s) A0 N8 u% g) N
A:A dried berry 干浆果) w& r: k, R b, ]+ ]2 O5 @
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61.Which of the following are used to make a sachet d'épices?
9 U, w- X# q4 ?& ~+ q下列哪些是用来做香包德épices?
* _" I. m0 N3 p4 ~% V6 K% Y- Whttp://www.sachetcatering.com/
6 H. C0 } G. ]; Q7 XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
" [+ b, t7 M5 j, C+ d. m% j下列哪项不是酱油调味品的?+ t+ p8 i# Y* \8 h% ?' Z
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:
5 [1 ]- ], D o5 l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: h, B) R9 u% y: l
A:Pasteurization 巴氏杀菌8 u7 @& A# ]0 ^. i
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 p. J+ b* e/ E O) t) C
下列哪个步骤是不是正确的蛋清搅打程序?$ N6 V) I3 z# K) R
A:Allow to rest before use. 允许休息后方可使用。 y+ A6 o8 ?# ~/ q: o; a
0 d8 w* \: i! v4 ~% ]1 c9 B: b65.The weight of a large egg is between:一个大鸡蛋重量介于:
" N2 g6 _: \( i1 G# mA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 x, K- B6 k- `% U% Y- T
炼乳是一种浓缩牛奶 是去除什么做的
8 V) {" s! a$ ~' Y$ ]/ p# `A:60% of the water 60%的水
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h% w t" p# b/ v1 P; Q67.A method of cooking that transfers heat through a liquid or gas is:3 X- g( T; [, A# m" r: X
一种烹饪方法,通过转移液体或气体是:7 _; I4 q& W" ~" o& }9 C, s& ~, G
A:Convection 对流
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$ h7 q: a# @1 g, X5 `68.The cooking of starches is known as 烹调的淀粉被称为
# P. J' T- ?* X0 sA:Gelatinization 糊化; `6 Q$ |* `3 n0 t! S, a% H
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) s2 a/ x5 Z7 D7 l1 o
A:Braising 烤: R+ p9 E9 I" e% Z' H* U9 c
$ V: |2 F2 C7 e8 d; R70.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:
. }. K8 |6 k, y% ~ ~9 T2 F# D! IA: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3 E' E8 ~% [' o& u/ j
A: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
& v. w( E% K# ZA: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?4 F# B A7 F3 x. g: `# _. U
下列哪一项不是用于制造高汤(低汤)的原则?6 Q$ z& P" Z4 j9 R1 E
A:Start the stock in hot water.开始在热水中操作
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- \, U7 j; N% i- W i74.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
) D' e: e% X3 M. _; m" e: uA:Remouillage 法语熬汤3 |" Z5 u2 |. I6 w9 u/ e
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