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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:
% {9 C \/ q3 K哪位厨师最早带来高水准浮夸的美食
# S5 I6 g# |8 ]( M# PAAntonin Carême 人名 安东尼·卡罗美
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8 ^+ Z H0 u; F, O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 O. r0 d0 s' g- e( Y( L0 H; O% J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% O$ J o' |. V1 O
A:Cast-iron stoves 壁炉
1 G# e+ X( y; Ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:, d) i: G1 l$ v8 {, h9 G
法国术语,用来描述roundsman,或摇摆厨师是:% F" m. r' [" A* J" Z6 N
A:Tournant 图尔南, z0 O3 V6 i: O- p3 g$ V
, s3 N* G- M) t$ p! H: U' Y29.Another term for the wine steward is:
) l8 `# d* S. S& H3 U9 }葡萄酒侍酒师的另一个术语是:
A, |+ {4 h- P' }1 q' i% q1 Z3 |A: Sommelier 侍酒师
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7 Y1 X" r. Z% ?1 Z" s6 C30.Molds, yeasts and fungi are examples of a:) t+ ]. l- M: ~
霉菌,酵母菌和真菌是一个神马例子( Z) r4 ?& D+ o9 O
A:Biological hazard 生物危害
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' }3 o4 P/ a+ f: i, q0 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ k, h+ ~# v& L9 X0 U; n E根据加拿大食品检验局,食品的危险温度区在多少之间:
2 U' h: |6 G1 U( D# TA:40° and 140°F (4–60°C) 4-60度9 L: E! O7 X2 t/ \1 \( U# j
! V* W1 c* ?) E3 c8 k8 e32.All bacteria need the following for survival:$ o: }9 ]2 q& d8 B/ ~, z
所有细菌生存需要以下哪些内容:
( X6 z0 G5 ]7 Q( r: @3 p# B) yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 @* t$ M# Q. M7 ?
' p* L9 t0 _8 A4 a1 m* C, N+ i33.Which of the following correctly represent critical control points in a HACCP system?8 i1 |" r2 f2 O# I& \4 L' D* C
以下哪项正确表示了HACCP体系的关键控制点?4 z( f* L; R; S& E, d% }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: s" x4 M* e* H& v0 p# C$ m食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 z" J- \5 ^/ o/ |- J
# F7 k5 S- m2 E. G# r34.Which of the following is not an example of a carbohydrate?) s# F5 g7 u( o* c/ M
下列哪一个不是碳水化合物的例子?! }$ u' {: c9 G/ z' W7 w% |$ M X
A:Essential nutrients 必需的营养物质5 @) P4 F: E* i
$ }5 i$ t2 a! F1 \; D8 U35.The process by which a liquid fat is made solid is called:+ A! P' f5 C4 X
液体脂肪做成固体这个过程叫什么1 B; R! U: L" U; [0 ^9 |6 v+ g [' d
A:Hydrogenation 氢化( _( S I# ~" y
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36.Which of the following is not an example of a fat substitute?( \2 M$ a- `& [! J
下列哪项不是脂肪替代品的一个例子
7 f: a" L3 [* S# K& s" U7 D8 pA:Acesulfame K 安赛蜜K表
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9 J3 i9 z* O' i+ R3 s1 g8 _37.Health Canada requires that a product labelled "fat free" contain:
; r3 i* F( q7 a1 P7 h& x4 F; q6 f加拿大卫生部要求的产品标有“不含脂肪“包括:
E) c' w# g$ `3 RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- z1 B: K! i6 k- t
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38.Which of the following is not a problem associated with converting recipes?3 x# z" F" t/ y+ c& W
下列哪项是不相关联的转换配方问题?
" W S$ o/ O+ E F6 z: {9 TA:Unit cost 单位成本0 U7 B0 I3 I% R' T: A( X
7 p6 Q* h7 B# m39.The condition or cost of an item as it is purchased from the supplier is called:, w- N/ p1 r3 z4 I- z
从供应商采购的物品的品质或成本叫什么
4 a& T( g% w4 }4 lA:As-purchased cost 购买的费用
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- A3 \- k8 w3 K7 {7 A3 W1 V40.The amount of stock necessary to cover operating needs between deliveries is known as:8 H$ B) Q) O) |8 O' a7 P
在新货到来之前用于日常所求的必要库存量叫什么1 Y2 K6 f. L- K- D( a. B2 @
A:Parstock 基本日常最低库存# @" Q( k! O3 z4 Y/ Y* D
- @3 ^! ~* ~+ S% x. e' L41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ t2 ]% ~& A; T4 g$ ~8 h4 v下面那个缩写是用来表明正常库存流程?* e9 L: V. w& p1 `
A:FIFO=FIRST IN FIRST OUT 先进先出! Q0 [% s" I( R7 I4 v8 D/ ^
2 q, c* b- [8 @ A! o' s42.Which of the following knives is used to turn vegetables?
. u$ f2 C5 y) C$ W. e6 \* `下面的那把刀是用来打开蔬菜吗?
: ^, ^$ V& E4 A. l7 S* e' X; bA:Bird's beak knife 鸟嘴刀
' r+ B- o' Z L! x, r: Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 C; a5 A1 M1 z% S# B* V
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43.What is an instant-read thermometer best used for?
: h$ x( o# K% z3 f" o即时读温度计最好用于那方面?
# ^0 V! ~! b; R! U& d# z0 X* f- aA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* X5 d# P; l$ G/ ]" q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% P& h9 `8 W; a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* \7 s. r0 f8 x! _$ H1 `8 _5 E* BA:Cast iron 铸铁
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5 Z6 N& G! x }$ Y4 r& s6 s2 p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 }) y+ F: I1 i3 c& D7 |) D" x/ w) }
哪件装备下面有一个可移动的碗和一个S形叶片?* ^1 c$ n7 M: |& g9 {- F
A:Food processor 食品加工机$ l+ P% T2 w$ k, F7 D$ B* Q
http://www.google.com.hk/search? ... iw=1263&bih=572) l4 r$ |0 F E7 j5 q! p
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46.Which of the following is not a rule for knife safety?
$ H' A; E+ S: R" W1 Z0 e下列哪项不是用刀的安全规则?9 |- T+ ~8 R8 \* {5 h, j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 {7 m4 X' L( _+ I3 f$ E) n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 t3 V6 c% g2 [8 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: B/ r$ W8 T5 i+ v/ b, J7 x' R$ ?3 Q
A:RondellES
y/ U, P6 O( ?# {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! k" G7 J: U4 x+ S' o48.Which of the following is a diced cut used to garnish soups?! {( {* |7 h1 b0 \( A! i8 ]
下列哪项是切成小方块用于汤的装饰?
1 v3 E9 a& l, ]3 cA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 t3 M! W. J0 D1 u1 I9 O6 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 W- C8 E& d2 ?
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!!——$ x0 t- y% g; T5 d# S3 j( \
A:Gaufrette
! y+ R6 ?- n4 p! o/ m/ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& P; `9 d n% b6 b! h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 o, f' B g* \7 k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 K7 X8 I- G }. V7 r1 w
' D' u4 ]0 A4 G+ V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; b+ \* g# F4 K4 S: s1 @4 l+ }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 q( G, O1 H7 @
A:Cilantro 胡荽叶 香菜
- O( G2 ^ d; ?4 V' y Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ m' j# k/ X; [1 \60.Allspice is made from:
' Z! v- \0 B3 P3 V; P 多香果, 多香果香料是什么
" b `- k, C. d5 z8 E# w! vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ J5 T( n3 [/ S- A. t
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?: q! j# ~* t& {& f( G
下列哪些是用来做香包德épices?
, v5 l3 d) {0 Xhttp://www.sachetcatering.com/
2 x. x' w! q2 \. Q- d' g0 b, e/ N' p3 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 t# a+ @' b& u
- M. U4 a2 s! E62.Which of the following condiments are not soy based?
0 ~) `6 R" R6 j; a% z; J下列哪项不是酱油调味品的?
+ ^0 Y% L! K9 {A:Wasabi 日本辣根
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. O, q6 a' y! I+ ^: ?( _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 T. u4 r# {+ D4 q- ~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:
& A) G" {5 Y k# o4 KA:Pasteurization 巴氏杀菌$ {0 P. O- |/ ^, v8 h
2 k; H# }( B: c( x: M1 t64.Which of the following steps is not the correct procedure for whipping egg whites?
% \8 X3 G' v9 p, C下列哪个步骤是不是正确的蛋清搅打程序?
- I( f' h: Y, r6 C$ qA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ z( u( ]# X; o7 V4 x* LA:56g and 63g 56克和63克
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; q% ~1 g6 U6 S% z6 n, z. v% W66.Evaporated milk is a concentrated milk that is produced by removing k" c5 b* `4 j J1 V
炼乳是一种浓缩牛奶 是去除什么做的
. q) P# j6 N x- x6 nA:60% of the water 60%的水% M- K8 D' N0 E! B
* K) {* `1 d+ C- Y9 c67.A method of cooking that transfers heat through a liquid or gas is:
$ @. J. m! }* A4 t2 T: ?一种烹饪方法,通过转移液体或气体是:2 a z# t L2 w
A:Convection 对流, _7 m x0 d$ _$ t
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68.The cooking of starches is known as 烹调的淀粉被称为 W( D7 h% y1 Z: `5 [
A:Gelatinization 糊化. A4 {5 o* {- J5 ?1 ]" P
" i( `& @& b0 O. q f$ M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ ?* F' [8 _ }# TA: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:6 ^9 a; B2 f' a% J: I
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 y o1 J( M" M9 ]" W
; L# Q: Z0 `0 y4 H' k71.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+ k3 Q$ f9 m7 Q0 G5 O5 ]% O4 [
A:Fumet 原汁
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+ ]. u) K- V/ @* S72.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4 V% ?4 L0 c7 ~. t9 s4 @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# Q D: Y& H# T" I+ Z! i
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73.Which of the following is a principle not used in stock making? i3 P, I+ k" B" X* U
下列哪一项不是用于制造高汤(低汤)的原则?
2 g* l1 q% g. x3 A2 T" u( @$ y( oA:Start the stock in hot water.开始在热水中操作5 O; A7 s$ C; }0 L' ?
0 c, S6 J& v) \ b- H a/ N74.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 Z; V& `& L& {! y
A:Remouillage 法语熬汤
; S/ {) n1 x& w& G Khttp://www.haibao.cn/blog/post/176242.htm |
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