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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:" G: }8 k) J- @8 Z7 e
哪位厨师最早带来高水准浮夸的美食
; I6 t# n$ \$ }9 B$ g: @# q+ GAAntonin Carême 人名 安东尼·卡罗美$ |' _. O, ~" i2 D2 a: V
2 Z2 d/ v( m# ?, S8 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) g1 Y: [! |5 u t$ [) t. ^7 O; o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 t6 v# ~' I _5 WA:Cast-iron stoves 壁炉0 Y* |8 q. z$ ]0 O
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:
* s, Z1 o9 K) k n5 M5 O法国术语,用来描述roundsman,或摇摆厨师是:3 F3 o- H, h) A5 I! E& V
A:Tournant 图尔南
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29.Another term for the wine steward is:
" c8 Z- ^, T/ d% |8 L4 i3 b( Z葡萄酒侍酒师的另一个术语是:
1 J2 a+ Y% x+ _* e% cA: Sommelier 侍酒师+ [7 G3 t$ g+ c5 v9 ~
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30.Molds, yeasts and fungi are examples of a:. T3 E7 Z- @4 _! E4 i
霉菌,酵母菌和真菌是一个神马例子. I- H2 G+ V. J- z4 B+ J1 P
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 I, q8 C7 e! {
根据加拿大食品检验局,食品的危险温度区在多少之间:( N' E/ k2 v! |' F
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
) z! |( G9 C7 n; {7 p: @+ G( |所有细菌生存需要以下哪些内容:
+ Y% J' m7 w: W: ] j# U6 j8 }# s4 vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* c5 b% w8 L0 T
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33.Which of the following correctly represent critical control points in a HACCP system?
; r3 M& n' p$ n9 \' O: }' q* X以下哪项正确表示了HACCP体系的关键控制点?
7 v o$ t& d+ o8 BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , h, o! Y5 C( K! M }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; ?5 L% c" I/ h) T+ z5 h34.Which of the following is not an example of a carbohydrate?
- e! f/ K) j1 w+ ]1 W+ v7 y; S下列哪一个不是碳水化合物的例子?6 n5 A8 h. `6 {# D8 v8 A. G
A: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:: R! Y; F' J' p1 ~
液体脂肪做成固体这个过程叫什么) z! v. ^( |1 G0 z: S/ \( u- v
A:Hydrogenation 氢化 L% @+ ~$ I9 R+ u/ ?
, v' L5 m7 H9 O+ N( ~36.Which of the following is not an example of a fat substitute?5 } b5 {' v2 {
下列哪项不是脂肪替代品的一个例子
9 Q: E0 O3 D( a3 I0 Q- [6 zA:Acesulfame K 安赛蜜K表( v4 d0 d P/ s) C, G, N
4 ] a4 q) K5 J1 M9 C37.Health Canada requires that a product labelled "fat free" contain:9 k( s% Y& ?% j" ?4 F9 d8 b7 s$ S! @
加拿大卫生部要求的产品标有“不含脂肪“包括:
: J2 Y: B7 m4 I. P) @7 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 f% C7 N2 w) m5 k& D# ~8 P
5 Z# a4 E* c) i8 B: c) r38.Which of the following is not a problem associated with converting recipes?
$ h0 |6 @; N: a" H: d下列哪项是不相关联的转换配方问题?
( `6 E& A/ ]/ v: a; j9 S3 u# xA:Unit cost 单位成本6 B4 i) B4 }, }5 ~: l
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39.The condition or cost of an item as it is purchased from the supplier is called:& ^7 A% D. v6 ]& |7 Z3 I
从供应商采购的物品的品质或成本叫什么5 G' r) Z. w# _9 D" `
A:As-purchased cost 购买的费用5 ?7 g% L; F, z2 F/ ^; N* Z5 d; {) L
& W" i4 X( d9 ^$ d. _40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ e; }$ N+ d3 a' B. ~- Q. g' j在新货到来之前用于日常所求的必要库存量叫什么
. o3 c* y* l0 e, _8 z2 o1 nA: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?' @8 c# P' L% g7 p' b0 w6 V0 H) _& f
下面那个缩写是用来表明正常库存流程?
( R) S& v5 U" ?% g- EA:FIFO=FIRST IN FIRST OUT 先进先出
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; }+ r5 t, u6 W% t* }2 s1 _3 o42.Which of the following knives is used to turn vegetables?
+ W9 A$ C4 V8 O0 Y0 ^( K- a下面的那把刀是用来打开蔬菜吗?2 M9 k0 @' m9 m0 e4 w o
A:Bird's beak knife 鸟嘴刀) q0 }, U) J( O1 Y9 k- ~' c' w7 a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 b3 }: s6 [, c( S: @# H
; L' U0 f) j* R, m/ m43.What is an instant-read thermometer best used for?& z* ~7 Y6 j- y8 A; ]
即时读温度计最好用于那方面?6 D" k4 V7 f! f6 f+ I
A:Checking the internal temperature of a roast 检查被考物品的内部温度) N8 |0 i% z8 m0 B; ?# h! `# B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* K7 V$ K+ y2 O; X
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ U9 h- S1 ]. n9 H
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?
F2 e8 C9 C) N3 A( C哪件装备下面有一个可移动的碗和一个S形叶片?: [3 }8 A+ T, L' [6 G
A:Food processor 食品加工机
- m# b e* i+ u$ _5 [/ H% ghttp://www.google.com.hk/search? ... iw=1263&bih=572
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: ? l+ M$ ]9 J" o46.Which of the following is not a rule for knife safety?
+ n; j" ^5 H# h1 i$ d下列哪项不是用刀的安全规则?
9 L7 t) _+ q) `/ H' _0 A$ wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 x3 N2 y2 x1 H5 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 {& t9 @0 b+ {1 y! ^1 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) G5 |7 \$ `3 k$ W I5 CA:RondellES
+ X7 r- ]; o' ~/ \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; B9 _% V3 B0 U. @% F
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48.Which of the following is a diced cut used to garnish soups?: D" l1 r: K& p/ }+ {
下列哪项是切成小方块用于汤的装饰?2 G1 L" |. W% `0 B3 a5 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm x d0 P w* E1 E: R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 I) |' V' B1 P, V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!!——/ K! c2 y p' z9 ~, c5 A. S8 C
A:Gaufrette
0 W! K3 r( M, y8 t( fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( e% f; n5 {) G' D1 t$ omandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 ^5 Z3 w0 d1 \( ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' K/ b: B; [ Z4 v2 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ z$ }! c; j Q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+ N% T) n5 `) UA:Cilantro 胡荽叶 香菜
! r h) e: g, G3 K8 c& Q) Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) e: j8 r5 y! c. |' G" ]
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60.Allspice is made from:$ F! @& E) A7 P# b$ A b
多香果, 多香果香料是什么5 f; c6 ]) i, @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 |( J' B1 D: \0 qA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ Y& ?! c# M8 J8 x下列哪些是用来做香包德épices?( L2 ^3 C$ G f5 V+ h& s% I
http://www.sachetcatering.com/
) d7 H$ K0 l# m, W' O5 C9 S8 \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- a" ^8 `& E1 ?* N
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62.Which of the following condiments are not soy based?% v% Z, L1 U# p2 B: w
下列哪项不是酱油调味品的?% y0 B% V8 d: H" q4 B& r
A:Wasabi 日本辣根% Y, f: U& i0 J, K
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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:
H$ b! i. s- ^$ H; l& I- D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" w' }! f1 n
A:Pasteurization 巴氏杀菌
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2 }' [% T3 {5 ~" U64.Which of the following steps is not the correct procedure for whipping egg whites?
3 D j5 X6 ]3 L5 D2 ~9 O下列哪个步骤是不是正确的蛋清搅打程序?
/ r! I* z p5 u" _/ Q- FA:Allow to rest before use. 允许休息后方可使用。) `5 Y' U4 h; R
; p/ s( C; J- C$ o65.The weight of a large egg is between:一个大鸡蛋重量介于:
& k( t \% y) B6 U3 N' Q5 {A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 Y/ [8 J) K! ]. ?
炼乳是一种浓缩牛奶 是去除什么做的1 \. n4 b- t U$ u9 k
A:60% of the water 60%的水, Y& @$ ?: J: I" c
* a. Q/ {8 ^- @5 Q7 h) j67.A method of cooking that transfers heat through a liquid or gas is: M! \: e8 k4 ]" G3 l, C& N5 h
一种烹饪方法,通过转移液体或气体是:
: q( R) V% V: G4 x$ b% m8 vA:Convection 对流
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" ^7 c* w- A$ A! Z( M# B68.The cooking of starches is known as 烹调的淀粉被称为
% m* r* V/ ~ G5 pA:Gelatinization 糊化
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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?
8 U N0 u( j8 u! R M [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:. ^- @8 x$ I) i/ a
A: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, n( |% Y: f7 j& h: q
A:Fumet 原汁4 C0 A4 L1 j. f: J" X: I, }+ C$ ~. [# Y. @
3 C: Q( w4 c: x72.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& [2 t" u8 H. B+ j0 E7 x5 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?% t- `, Z$ y( m3 H8 t' y' u7 k$ \
下列哪一项不是用于制造高汤(低汤)的原则?0 ?9 U, A5 w' {3 Z( w7 l
A:Start the stock in hot water.开始在热水中操作
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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
. t4 h2 }* v, u+ r' RA:Remouillage 法语熬汤, r" E$ R$ v1 f9 }
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