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26.The chef who is credited with bringing grande cuisine to the forefront is:9 Y2 ^: B# b4 ^5 Q, [1 j4 i( L# k, A
哪位厨师最早带来高水准浮夸的美食
" o2 \) S" l; O I9 _AAntonin Carême 人名 安东尼·卡罗美8 ?# ?, ^" I$ i$ b$ ^
1 O. a) Q4 F$ E9 O. t' W5 v& H5 s2 G# ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. a0 B5 c- ]: c/ ~+ g5 y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 O( H# }! ^( R- Z) h
A:Cast-iron stoves 壁炉
8 t, ^7 \4 o8 Hhttp://www.usstove.com/products.php?id=6
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4 C* ^: |( e% f7 i% k! h4 g& f3 C28.The French term used to describe the roundsman, or swing cook, is:
{6 O$ Y- Y8 @% q0 o. T法国术语,用来描述roundsman,或摇摆厨师是:9 L) H; D' E A5 u" R; d
A:Tournant 图尔南
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) r- V" h/ W- D' g9 m, U; N29.Another term for the wine steward is:+ y( D8 Q, T! p/ s: W
葡萄酒侍酒师的另一个术语是:
. Q' A) ^& n7 Z P$ pA: Sommelier 侍酒师
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9 B O4 R$ C e' @! L30.Molds, yeasts and fungi are examples of a:
; F. ~4 [" G( O$ @+ y- J霉菌,酵母菌和真菌是一个神马例子- o) K9 u% V1 t# k# h
A:Biological hazard 生物危害
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# ]& E* M& C. s# M0 E3 n# i8 Q9 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* Z- H2 i, I' R2 p% Z根据加拿大食品检验局,食品的危险温度区在多少之间:9 Z. P$ [. }! T3 [
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ D3 d3 i# h3 k/ C3 {( W所有细菌生存需要以下哪些内容:
" p" }5 p7 q1 w9 p* B; g7 }' ]- Z4 S6 W) eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 X. L- e) \& a- h1 e2 W8 L+ D9 \
0 @6 L- |8 y; x6 }8 N33.Which of the following correctly represent critical control points in a HACCP system?
5 O8 m' p* R! }# X/ J+ c以下哪项正确表示了HACCP体系的关键控制点?# u) Q. S1 ^4 b7 s- E- r# G0 l# [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 K5 X/ p4 o/ {- u, i: v食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 \" s* w4 J/ |0 x4 E6 X34.Which of the following is not an example of a carbohydrate?
& G% I! R: j3 f+ a {9 r" i下列哪一个不是碳水化合物的例子?
0 z Y( A, c' e0 e4 f: m* C# ]A:Essential nutrients 必需的营养物质
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/ A0 k. D7 o- r! H3 t' I3 V+ E35.The process by which a liquid fat is made solid is called:
8 {1 e+ z: H% g液体脂肪做成固体这个过程叫什么
0 h* p5 n, u1 ?# ?A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
, l# j" s; ?- L! O下列哪项不是脂肪替代品的一个例子; h; |9 B3 Y' A9 g& y
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 z2 W. n5 S7 y" P4 ^. b
加拿大卫生部要求的产品标有“不含脂肪“包括: j' u) E- m; L+ n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% y& R$ P4 a( O1 r1 r" a. [! A38.Which of the following is not a problem associated with converting recipes?
0 v0 |9 v& ~; v0 ~( k: I下列哪项是不相关联的转换配方问题?2 W" N3 W$ A4 ^" R1 v+ @
A:Unit cost 单位成本. ]4 Q! `8 Y) J, T3 c! ^0 ]
- K* Q# o8 p$ Z5 `: ^7 ^" N39.The condition or cost of an item as it is purchased from the supplier is called:! L. [# V# y" P- Z3 e* y. c
从供应商采购的物品的品质或成本叫什么
; @5 _- i6 h1 a9 e" i1 nA:As-purchased cost 购买的费用
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, N6 ~1 }% L1 \0 F* E' x5 F40.The amount of stock necessary to cover operating needs between deliveries is known as:
- M6 E6 w7 _ m4 E2 p/ Y# J在新货到来之前用于日常所求的必要库存量叫什么
; E; w" |' F7 KA:Parstock 基本日常最低库存# J+ }: _2 T8 T, x1 ~ P
$ i! }" @* @; w# f3 |) W41.Which of the following abbreviations is used to describe the proper rotation of stock?
" z* h. O2 t/ w% D* {- ]下面那个缩写是用来表明正常库存流程?
Y- e" b6 I. m/ _A:FIFO=FIRST IN FIRST OUT 先进先出' @ n2 {: j+ n5 r4 j! M$ b
; Z" m ~5 Y i# L2 c }& R42.Which of the following knives is used to turn vegetables?
' k6 p$ D8 t& K/ j5 v, i( {% Q- x下面的那把刀是用来打开蔬菜吗?2 z: Y4 `& W `
A:Bird's beak knife 鸟嘴刀
) h y! b6 h, H3 _7 y* uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 s0 p& q# b8 X# O* I8 S' `: v43.What is an instant-read thermometer best used for?
v4 X2 J7 \0 c5 D即时读温度计最好用于那方面?+ X5 O( E- }2 \, p
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ w! X. {" K+ N
9 d; r4 q" a9 S8 r& O+ c, z2 E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 n% y9 E' J1 o5 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 s0 ]2 b2 d4 j& M. ~$ v* aA: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?! k+ K- z1 A& \) _0 ?& _
哪件装备下面有一个可移动的碗和一个S形叶片?
8 ~+ M! V7 e/ L& f; i$ wA:Food processor 食品加工机
2 Z) {9 x8 n2 p; p% K- rhttp://www.google.com.hk/search? ... iw=1263&bih=572) k ?& R) _" r# H' t$ T) M
2 r# A1 [, K# F* x, Z46.Which of the following is not a rule for knife safety?
& @! I* v: G6 G$ a下列哪项不是用刀的安全规则?6 [2 j& f0 Q: R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! e+ @$ C7 a; t2 M, I& s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 Q$ D) I7 ] O, ^1 F
A:RondellES
. M/ f! W1 m) V- s$ J1 c/ i2 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 P; A9 }* u' Z1 | V& _+ P48.Which of the following is a diced cut used to garnish soups?
8 J# P# K, Z+ v# `下列哪项是切成小方块用于汤的装饰?
0 {9 h# ^8 \, ]$ U7 @& J+ q* J pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: }$ q l# ?7 W5 n) u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
U- b+ O& y9 [2 ^8 }2 h3 O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!!——+ C% z+ s# l5 r: M- j
A:Gaufrette
c4 l$ d# O) U- dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ n/ z& O9 Q/ Z- C7 B* [5 q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& G& F0 N$ D0 a7 m5 }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% { B/ M: l5 v; J3 }) A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)( o8 k" i% a* Y' r( y
A:Cilantro 胡荽叶 香菜
. `. N& {/ z* T5 u3 u/ }3 P+ J6 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. j+ _) E8 G# T" S
& c2 B0 O0 ?, s- H0 w! M60.Allspice is made from:7 \# h3 _2 ~; g1 Q9 E( g
多香果, 多香果香料是什么
1 d# M! |- J0 K- r+ K- T- k. E% Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& f1 y2 k, g" y( C" y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 }0 Q2 F* @! {
下列哪些是用来做香包德épices?: t: U2 C V6 A: O; f) x" \+ V
http://www.sachetcatering.com/
2 Q% y! z+ p1 b8 sA: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?
}$ a, v ?# S9 G下列哪项不是酱油调味品的?
' P- |5 a$ B# @9 o5 IA:Wasabi 日本辣根6 P1 f N ?2 b3 z& B4 y3 |* A
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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:+ a3 [' c7 \+ V' @
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:; g" v- M/ I# q+ k& G; ^# u' a& f/ _
A:Pasteurization 巴氏杀菌; y6 E7 q( s* I2 f: @! d
5 s! z4 W9 b4 @* ^8 R) Y64.Which of the following steps is not the correct procedure for whipping egg whites?
! x1 V4 R# H0 G0 d5 [0 P下列哪个步骤是不是正确的蛋清搅打程序?
g, ?. D& H3 r& O- U* Z" }A:Allow to rest before use. 允许休息后方可使用。
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" X x& p* L- }. m1 t; o8 I65.The weight of a large egg is between:一个大鸡蛋重量介于:9 ~& j! M& |# J0 f1 T C$ E
A:56g and 63g 56克和63克/ p; Z( Q8 V7 f! C# |: D5 m
# Z6 X7 R6 V/ k/ j" E66.Evaporated milk is a concentrated milk that is produced by removing
S1 A* N) k; R3 p3 S- F" W炼乳是一种浓缩牛奶 是去除什么做的
# ?+ v; X' \1 g9 ~4 A" @A:60% of the water 60%的水" i7 o2 a" i6 y9 s9 m8 x, \3 t& m
# f2 ]. ^7 ?+ j* W# h( x67.A method of cooking that transfers heat through a liquid or gas is:1 H7 q0 E7 w! m' O9 R+ _9 i* a2 R5 E
一种烹饪方法,通过转移液体或气体是:/ x7 H- E) e+ U+ ~) N
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
" m, w7 I+ N- D- M: S( oA: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?
$ I( P. J/ D" s! K5 XA: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:
+ j, @' Z/ N7 mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; K$ ], r) ?+ X7 ]) M! }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. G* V/ _0 u+ t( U B" K% \( ^% Z2 j+ f6 v
A:Fumet 原汁& D: D1 T: ^- o' o K
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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7 F) d" A7 h: n0 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 c$ y& k0 W3 P3 E
8 Q% l! k% R3 E# g- M8 E9 }+ A73.Which of the following is a principle not used in stock making?, M' b H, [+ T
下列哪一项不是用于制造高汤(低汤)的原则?$ j7 u, s+ b( H$ q0 r- m
A:Start the stock in hot water.开始在热水中操作 V2 m: D6 |1 Q* p
$ o1 P! _2 h! Z0 |) i% O/ a74.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! W# Y, i1 o& F3 \0 B6 e* W8 O
A:Remouillage 法语熬汤5 S" R3 f" w! P( n) ]( Q
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