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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:
4 o6 e6 g) A/ [哪位厨师最早带来高水准浮夸的美食
[8 ^4 Z# k3 ^0 r% BAAntonin Carême 人名 安东尼·卡罗美1 h0 I+ u8 ^" p4 B! |2 W4 I, |
9 {8 u3 a1 |; w, p" s; q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 |* W5 `/ z' |" i. Z' _6 }9 p+ 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 。# v+ w2 g$ Y! w" P
A:Cast-iron stoves 壁炉
9 P, @$ y: T) z! U$ H8 R0 chttp://www.usstove.com/products.php?id=6 l A# V, R- J& M* ?+ W
# g7 ]: N3 |- Y4 S3 u) u$ l( S28.The French term used to describe the roundsman, or swing cook, is:
; n7 K5 @! `' T0 W- E法国术语,用来描述roundsman,或摇摆厨师是:
, ]' b/ V: L, O dA:Tournant 图尔南
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; @7 D* `& w0 t0 u29.Another term for the wine steward is:
' M4 }1 n h# V4 H5 |/ N) b葡萄酒侍酒师的另一个术语是:
2 T4 }8 A. P2 ^/ f( t+ ]A: Sommelier 侍酒师 e) o! A% [1 H# u- i4 w3 n
1 M( q8 x' P4 j2 r- z30.Molds, yeasts and fungi are examples of a:
% C+ Z5 c# N, f( ^* P2 P9 f霉菌,酵母菌和真菌是一个神马例子
1 a$ \+ d) S% l. _A:Biological hazard 生物危害
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. X4 a. ~4 b* v+ Y6 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 [/ }. ~" ?, u0 s+ l
根据加拿大食品检验局,食品的危险温度区在多少之间: P- R4 j2 U C! f: g- Q
A:40° and 140°F (4–60°C) 4-60度1 G+ L$ s$ r! X- _8 K f$ M
- o% T. m$ [8 D32.All bacteria need the following for survival:
+ t/ \6 C4 e# c所有细菌生存需要以下哪些内容:# p- S% v/ g6 K* J* F4 z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 A9 i1 K- _1 a2 ?
: o" o! ]5 C1 j: E' |8 a33.Which of the following correctly represent critical control points in a HACCP system?) F. e4 L* Y* {6 M
以下哪项正确表示了HACCP体系的关键控制点?
7 i2 \) a3 @: i* v) f/ m" mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 N* ^- Y+ @6 Y1 o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, x% |6 J$ s! N' I$ |* E. N
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34.Which of the following is not an example of a carbohydrate?
& g7 J, n- P w, v% f下列哪一个不是碳水化合物的例子?
: p0 |9 I! E* ^A:Essential nutrients 必需的营养物质5 K/ d3 |0 m/ r+ @. l2 ~0 a
# t6 d6 j+ A4 Z* B35.The process by which a liquid fat is made solid is called:5 z* ^7 k& H7 m7 J" V; u# f
液体脂肪做成固体这个过程叫什么7 s" l0 p4 v7 N' ^8 C
A:Hydrogenation 氢化( @/ }2 V; T8 w- y
" X0 k1 e, y$ d+ E. k36.Which of the following is not an example of a fat substitute?' a) j* V& L* [
下列哪项不是脂肪替代品的一个例子& N! n; z+ D, Y
A:Acesulfame K 安赛蜜K表1 K* u( J6 h- o: s1 c
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37.Health Canada requires that a product labelled "fat free" contain:9 ?" @' M% g* P$ r
加拿大卫生部要求的产品标有“不含脂肪“包括:
g7 _8 J) ?* i; n$ lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 i6 q9 }& P5 `6 v* g% X: v
r3 C% W' x1 z8 _( w n6 w38.Which of the following is not a problem associated with converting recipes?
# C3 i9 k/ l8 d5 C$ Z/ b( r% ]( R下列哪项是不相关联的转换配方问题?8 S! a! L7 x- V$ M1 K
A:Unit cost 单位成本& ~/ ^ `+ ]4 G3 }
( L1 _& Z# ?4 H( ?7 | [, \39.The condition or cost of an item as it is purchased from the supplier is called:
7 x# u* O/ x. ^0 Y. S( Z从供应商采购的物品的品质或成本叫什么8 n9 g# p' e2 p Z: Y0 j- I( L
A:As-purchased cost 购买的费用/ I. Q. x: v& N$ a2 o& ?
( T) p$ p* w1 S- S40.The amount of stock necessary to cover operating needs between deliveries is known as:- ^$ V: ?2 R6 J) }7 q: O
在新货到来之前用于日常所求的必要库存量叫什么
) w! e2 ]% [( |9 |, R: M, \A:Parstock 基本日常最低库存5 z- o5 Y$ u- d4 X; l4 s: ~8 G- J
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) q6 F& L0 | o5 C) T8 G; }
下面那个缩写是用来表明正常库存流程?( o3 N$ m5 B9 b/ b: M) K, C$ l/ T
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ g4 T: L* M0 b6 `: ~42.Which of the following knives is used to turn vegetables?" t6 ^+ i+ b$ n; h. I9 z' X3 }
下面的那把刀是用来打开蔬菜吗?
* l: o2 {6 E7 eA:Bird's beak knife 鸟嘴刀
5 s/ R* z: k# Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; I7 g7 o& c0 I; |4 h X
/ }" y8 t$ O* E, G43.What is an instant-read thermometer best used for?
6 Q. ^8 u' M7 q% Q0 @( [' n! [即时读温度计最好用于那方面?
, z$ I3 ?$ t) V2 {& G. wA:Checking the internal temperature of a roast 检查被考物品的内部温度( Z7 i' D$ g* \+ v7 C3 d8 N5 H8 Z
- S5 i* t* s+ ]8 _- }' v7 Q2 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" M; l; Y' X6 Q3 H3 r9 V下列哪些金属材料受热均匀,通常用在铁板而且非常重
, J% s: M1 P1 Y( [7 X$ vA:Cast iron 铸铁
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" J) E. i$ D' M% c) L5 K; L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ t# N2 S. o' i5 F! _
哪件装备下面有一个可移动的碗和一个S形叶片?
* k& _! _* U; M2 p5 [* @8 {A:Food processor 食品加工机( O; Y3 |8 f7 z/ b3 ]) q: M; r
http://www.google.com.hk/search? ... iw=1263&bih=572
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% b( W0 ]# S* g46.Which of the following is not a rule for knife safety?8 r& l- g$ I& l/ [5 s/ m
下列哪项不是用刀的安全规则? Z2 E0 z. A4 r9 j% B) f$ o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 b |, g, t2 `, p; R
5 H. R6 ?# L% E4 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ i( c0 d7 b! F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Z/ m3 {+ @, q/ g n( m# ]
A:RondellES
9 y5 y9 S, ]& B: s9 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' d" Z6 P6 Y: k! }" H) h48.Which of the following is a diced cut used to garnish soups?
% J; ~- b, |1 a9 |! ^( l下列哪项是切成小方块用于汤的装饰?
1 l' v& l$ N3 tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 {! Z& @. n' h$ X+ [7 ?, t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, M4 h8 I" l5 f# J7 x7 x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!!——
# {$ x x5 d8 u3 J" kA:Gaufrette
* t8 ^ ]+ Z, L7 ^* D# G, A9 `& Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 z) O( X# g- ^4 P/ h# x1 C; H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' ~7 O; x: D F# D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 E7 V7 N/ H2 {; n8 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 a) l @4 G* K9 ^8 v! F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)
3 c9 m5 h/ o, }1 b5 VA:Cilantro 胡荽叶 香菜
3 W% B# s" x. H. L1 Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 z4 C p7 N5 F* S& B60.Allspice is made from:1 R3 j) C, L j0 O/ a* L1 k* R
多香果, 多香果香料是什么
- g4 M x: ~/ }( s/ G; N1 Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) a8 `% R# a3 J0 l, ^7 f
A:A dried berry 干浆果! S: N! K0 E' y8 X8 F
/ a9 e" T8 K* ~" Q6 O61.Which of the following are used to make a sachet d'épices?
' |7 G" ^! \/ |0 U! y; f下列哪些是用来做香包德épices?
) R) C2 i" }, @+ Z) ?+ C: Vhttp://www.sachetcatering.com/, q- s/ J& o( T. V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! x* j4 D Q" w/ k( k. C. l& a% L
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62.Which of the following condiments are not soy based?6 B/ ~9 B5 K" u- i7 [9 ?
下列哪项不是酱油调味品的?
+ L" r# T- U0 s# Q8 R. l5 k+ @A:Wasabi 日本辣根( _/ r9 c" `( ^" S+ b2 Z/ N
2 Y/ V1 U2 z1 W# s/ Z+ K' P0 i5 E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 o4 s9 L) a, ^) `
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:
# J# k3 k# m" @+ v1 U3 kA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' K+ ?- z" k$ S2 I# r2 ` v下列哪个步骤是不是正确的蛋清搅打程序?# q+ F! m& Z4 d
A:Allow to rest before use. 允许休息后方可使用。
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) F& s4 Q4 \4 v65.The weight of a large egg is between:一个大鸡蛋重量介于: j$ y. h5 I% H. e* H! x9 d
A:56g and 63g 56克和63克 b+ Q% A4 c; W0 C
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66.Evaporated milk is a concentrated milk that is produced by removing' ~) L: v0 w) v6 a- H
炼乳是一种浓缩牛奶 是去除什么做的8 [5 s% R6 f! x; V' v5 k: m
A:60% of the water 60%的水0 r: J# l3 z( ~6 i( ?3 @# _
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67.A method of cooking that transfers heat through a liquid or gas is: \4 M3 N- ~# b! b' [: x1 }
一种烹饪方法,通过转移液体或气体是: V- B$ J' e% r+ q: J
A:Convection 对流
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8 P- A" \* Z1 h, y68.The cooking of starches is known as 烹调的淀粉被称为" r1 D) ^) J! p- d) G6 i! d/ ?9 @
A:Gelatinization 糊化
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* S( k& Q3 ]- G, y4 Z8 f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
y6 q4 q+ F+ c4 ^8 KA:Braising 烤
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$ e+ t O. r, K2 O70.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:
5 s/ I4 G7 N7 d) C& @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 O5 j0 D, O3 H0 G, ]7 {" K
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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
# q& I5 p' D4 r& S3 t [A:Fumet 原汁
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- R/ X' V. \- S/ r72.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
( x) ?/ Q$ D" X) T# PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. P0 G% R( P# K
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73.Which of the following is a principle not used in stock making?
, g( l; s4 V: r. [3 U下列哪一项不是用于制造高汤(低汤)的原则?0 `4 e) l- {* q7 M, O: K
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4 B5 Q2 ?& I6 ?& e$ T# @% U
A:Remouillage 法语熬汤
; s; }0 i5 K3 \http://www.haibao.cn/blog/post/176242.htm |
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