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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:
3 n" _9 t. v& p n0 z. n哪位厨师最早带来高水准浮夸的美食
# R5 { L# Q5 M% {& r0 s) O$ ~5 ]AAntonin Carême 人名 安东尼·卡罗美* Q( ]* P1 P+ e( j& U: P
- ?6 D9 A; `8 D( E0 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 J4 ^8 w3 t) Q, H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 i9 U' _" j& }A:Cast-iron stoves 壁炉$ O c p7 `8 O" V) r
http://www.usstove.com/products.php?id=6% B0 `, W* h R3 s: W
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28.The French term used to describe the roundsman, or swing cook, is:1 [5 `- G; f3 C) m4 ]
法国术语,用来描述roundsman,或摇摆厨师是:
- O% ?6 W* P/ J$ LA:Tournant 图尔南
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' t" Y! |. i0 p- g2 {/ H- _4 H9 ]' W- a29.Another term for the wine steward is:
+ C/ i3 L' r( @2 Z$ t# U葡萄酒侍酒师的另一个术语是: ]/ u$ y0 _% J) Q8 O* g
A: Sommelier 侍酒师% n7 L1 G, `) p! I; Y( z) P
7 d9 i( t" s/ X0 t4 `8 Z$ c/ q i30.Molds, yeasts and fungi are examples of a:
( V8 A8 m8 K8 |霉菌,酵母菌和真菌是一个神马例子5 p. o1 i Q3 r' {' Y% o. T
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:
) a' J* Q/ d7 \; E8 ?. v, a5 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
; N& X( A1 p: ~. gA:40° and 140°F (4–60°C) 4-60度9 t" \' n9 v5 O: Y; h
3 }# K2 h( d, a$ {. D+ o32.All bacteria need the following for survival:
7 f& L! U$ ?# |" u# W所有细菌生存需要以下哪些内容:
( t- O% ^$ p4 H! t/ B" Y7 fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 u" }2 u! Z/ @5 O
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33.Which of the following correctly represent critical control points in a HACCP system?
9 d- s# {' J( }/ k+ D8 P) Y$ n以下哪项正确表示了HACCP体系的关键控制点?
9 y# I* X. a) KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( e! `) N; K& z. L- e9 Y% Z6 a9 x
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?9 ~# z5 Y9 t8 i5 G, S' b) M3 I
下列哪一个不是碳水化合物的例子?- d3 X5 ^1 w. q1 i4 |0 H- d9 C
A:Essential nutrients 必需的营养物质
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7 _% c, P" ^7 Z0 L3 l, f35.The process by which a liquid fat is made solid is called:9 ~6 M4 P3 G! n2 B9 N3 f9 j
液体脂肪做成固体这个过程叫什么
$ Z' S, P& L; [! A) ~% @0 b4 qA:Hydrogenation 氢化+ s, N! O: c+ l2 T) x5 A
+ c: D" {) P" z( Y% _: ]& {' i) W36.Which of the following is not an example of a fat substitute?
, i6 e: f6 g. H8 }2 h7 A% S: W下列哪项不是脂肪替代品的一个例子
1 Q$ {! u0 f4 c! E) D6 W* F2 y0 C. EA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 w# H( L& U5 C2 W S' y
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 W% {. r+ M+ E+ M$ H3 @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?
3 L! D' s9 c: Q7 i% F' `9 V下列哪项是不相关联的转换配方问题?
# \2 S4 [& Q) v6 n5 xA:Unit cost 单位成本7 Z$ B1 {( P9 f7 j' Y3 y
. M, Z- ^) ~8 S! _% S39.The condition or cost of an item as it is purchased from the supplier is called:
: x4 y! G9 O9 I# j* r5 j从供应商采购的物品的品质或成本叫什么
9 d: k4 @- @: I0 b; P) q$ uA:As-purchased cost 购买的费用
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" U6 V9 ^. K. z( W, B* i2 U4 g: q- [3 X40.The amount of stock necessary to cover operating needs between deliveries is known as:
* w8 j7 l0 B( @在新货到来之前用于日常所求的必要库存量叫什么
3 e- i- J3 U( f" u% A; ]A:Parstock 基本日常最低库存7 `8 A% j; f/ i' [; S+ ^
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 W3 h5 n, I8 z* O) l4 Y) a m1 y$ f下面那个缩写是用来表明正常库存流程?
6 J2 }' |; J/ v9 D/ w( g3 { u9 ?A:FIFO=FIRST IN FIRST OUT 先进先出+ ]! w! D, q. F7 H
* \( [, V0 a1 F( h/ X- o6 V42.Which of the following knives is used to turn vegetables?
$ ]! G1 r2 _0 y( d下面的那把刀是用来打开蔬菜吗?, O7 K- F# u& z* U1 y8 L, w
A:Bird's beak knife 鸟嘴刀/ ~3 j" s" H( w* k7 s; d6 @
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?
! ~* v( b `2 V+ A$ s; S即时读温度计最好用于那方面?
B1 m$ f/ k) f! L" s, s: TA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- T! r/ f" o! ^1 B6 \2 \; R9 F下列哪些金属材料受热均匀,通常用在铁板而且非常重
| k0 u$ y9 ?+ UA:Cast iron 铸铁
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- w, |& H8 n$ E7 ~2 _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ `4 _8 ]" z3 W8 y% k% x i
哪件装备下面有一个可移动的碗和一个S形叶片?+ W0 Q* y: F; ~8 K y) J
A:Food processor 食品加工机; x) _7 C3 v8 u' i0 S' Q
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 f2 i3 }$ z1 X5 z/ r- t46.Which of the following is not a rule for knife safety?* ]2 d3 I) w0 y
下列哪项不是用刀的安全规则?3 n- h4 m' u- `* {# d. z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! H2 E: b7 Y4 q6 e6 {
5 ~% n) U' Z7 ]' d; j3 L- {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# L) \7 u7 @! c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 O8 S! |- \0 s+ u) ^' D' qA:RondellES & h5 ~& c! f" |/ e, B1 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 n# X9 a3 o- T1 F( Y
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48.Which of the following is a diced cut used to garnish soups?) [- b3 c7 G$ x& ?% ?* a! d
下列哪项是切成小方块用于汤的装饰?% m5 e; _% z" Q* Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 @$ k( z, d0 w3 q7 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% N# o. P3 A: J2 g
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!!——% U) U) d+ @5 ]8 \. n
A:Gaufrette / I. s' f& C/ [0 s& [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ W: o4 Z6 Y# C2 f' S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. z a' s3 t- v: f$ ]1 \0 l3 \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# x; q' \3 s m1 k, y' y" s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) I) X+ L) h( e5 d9 \
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)
6 W2 N; d0 p! p+ ]A:Cilantro 胡荽叶 香菜
* V; v8 N2 {7 e- Z1 U$ ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, U! _: D: ?: N& ]5 n4 N R60.Allspice is made from:4 c1 {( s/ }& Z: O& b: N
多香果, 多香果香料是什么
: B2 t3 q5 \5 P; n7 d3 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 p+ I- j7 A% H+ d% sA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 m. u; ~( I9 I/ M+ l0 R8 m下列哪些是用来做香包德épices?! |4 _7 {: z1 d2 x% g8 E
http://www.sachetcatering.com/
5 X% U) k3 J! F5 z+ e! w* W0 KA: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?
3 ]' J1 ~ Y$ d下列哪项不是酱油调味品的?
1 ~ G9 S x6 m2 s% }) VA:Wasabi 日本辣根5 C( g; G( I* A4 b5 G+ X
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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:# a+ S9 Z" |; u: ^" }
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:4 H( g/ E7 d, k( W& B; N, k. W
A:Pasteurization 巴氏杀菌7 @6 j( n8 z' R. }5 f, o" L1 j6 i
8 o$ d" r0 }( k# ~64.Which of the following steps is not the correct procedure for whipping egg whites?
- R* w/ ~/ \+ ^8 j+ ?下列哪个步骤是不是正确的蛋清搅打程序?
U: s% x& ^( m1 Y" V1 \- P7 n: uA:Allow to rest before use. 允许休息后方可使用。
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, y+ l ^2 s& R/ T) W5 p$ u65.The weight of a large egg is between:一个大鸡蛋重量介于:
O3 L2 ^4 T" F, aA:56g and 63g 56克和63克
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1 m4 H8 D3 j# l1 `+ D0 A66.Evaporated milk is a concentrated milk that is produced by removing9 W- r0 \+ S8 o# I
炼乳是一种浓缩牛奶 是去除什么做的5 B1 ?4 ^: G' q% I( G
A:60% of the water 60%的水. o( ~7 L2 n7 O' z
2 y4 R: N5 h( ]8 n, O# G67.A method of cooking that transfers heat through a liquid or gas is:
0 ` D, h5 _9 C0 y一种烹饪方法,通过转移液体或气体是:5 Z4 D* w5 p- h" E* z' z
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& N1 j+ {& X- t. A4 I, C
A: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?
1 F J% K9 ^: `6 h# W) kA:Braising 烤
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* c; `5 i; Y3 T I1 D70.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:+ q" m {. T+ `3 d5 n
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: v( D6 L1 T! 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* } z( h7 j, o9 m/ f6 ^6 F
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?! C8 S; r: a9 u3 p* r
下列哪一项不是用于制造高汤(低汤)的原则?0 r! W+ J6 e, ?! ^: [& w8 W. u5 U
A:Start the stock in hot water.开始在热水中操作
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. h7 s8 |! ^& e74.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
# H" ^4 U" l# z6 U+ uA:Remouillage 法语熬汤9 l6 A# |" r3 U/ c
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