 鲜花( 33)  鸡蛋( 0)
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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:
- c+ S7 H5 L1 B5 h* U$ y哪位厨师最早带来高水准浮夸的美食
: k8 z, B0 _6 z1 tAAntonin Carême 人名 安东尼·卡罗美- ^( e0 j* _1 L# C% P) B
+ o, ]2 L4 y2 H% o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( S, o0 C& ~2 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
R1 a9 g, w# L; z& P- _8 NA:Cast-iron stoves 壁炉
/ ^& C4 G& K& ~( jhttp://www.usstove.com/products.php?id=69 b+ W- U, t4 v2 B$ O& T
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28.The French term used to describe the roundsman, or swing cook, is:
?5 {3 ~1 v T法国术语,用来描述roundsman,或摇摆厨师是:% | [( Z) C7 K- a. r7 Q5 b
A:Tournant 图尔南
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29.Another term for the wine steward is:
" i9 Z. o, z+ p1 B; r9 B葡萄酒侍酒师的另一个术语是:* z l5 ], }5 {6 H
A: Sommelier 侍酒师2 T9 k) x+ u9 v$ \( j6 ~
, m5 x$ }9 J0 K9 k. h( ?' Q* y( r' r2 w30.Molds, yeasts and fungi are examples of a:! F) h$ W% _7 Y& S
霉菌,酵母菌和真菌是一个神马例子/ a8 |: ~1 [( Y& t- @& _2 J, _9 ^
A:Biological hazard 生物危害3 v4 e# P f1 z; A
3 J: W/ r4 y: J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. l0 Q7 y' N9 N9 G
根据加拿大食品检验局,食品的危险温度区在多少之间:- i: P7 K' w$ n9 W! o
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# v" k5 J$ e$ S
所有细菌生存需要以下哪些内容:! W) p! z3 T' D8 h+ U) M7 c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! x( b8 @3 p P- m3 `33.Which of the following correctly represent critical control points in a HACCP system?
4 U3 Q0 {) M7 o3 H' L- r4 J以下哪项正确表示了HACCP体系的关键控制点?8 U W5 R% I( m7 O) S" g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 Z3 r# n U. l: L) N+ ~& `- D2 M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?
, K5 s1 f/ \+ x7 s" ~下列哪一个不是碳水化合物的例子?. R# h' T0 {1 p8 `. }5 O
A:Essential nutrients 必需的营养物质$ L: C0 c3 Y% w! _% s' F
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35.The process by which a liquid fat is made solid is called:
. `! z9 y O% n液体脂肪做成固体这个过程叫什么
4 N, N8 ~3 v9 C r) L/ LA:Hydrogenation 氢化& `* g+ Y0 g& c# n. a4 @) v& i
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36.Which of the following is not an example of a fat substitute?
. B8 k7 Q0 u6 Y下列哪项不是脂肪替代品的一个例子! ?3 M% c3 L3 D4 f% u
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 ^8 B0 Y! z7 U* N7 r
加拿大卫生部要求的产品标有“不含脂肪“包括:" {9 P/ N- f. ^1 m0 s
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?2 V4 Y! Q$ S" ?( a, B
下列哪项是不相关联的转换配方问题?
- a& C* T# C6 e/ ~0 N( ^A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ h5 Y& M* j/ y% M4 g8 u% C从供应商采购的物品的品质或成本叫什么
s2 R1 V, [8 w3 r0 {, Y0 d& TA:As-purchased cost 购买的费用( R8 e f6 y/ \$ \* m8 q, W0 i& z+ e
: }7 v) N9 u4 x# o% ?0 M* \8 g40.The amount of stock necessary to cover operating needs between deliveries is known as:2 Z% V/ M, z t6 I9 Y' Z: z2 P# Q
在新货到来之前用于日常所求的必要库存量叫什么( b8 {* k" c1 y8 |) M
A:Parstock 基本日常最低库存
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8 R0 U, x5 [8 E8 r41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ l+ g4 k, |: F( c% E下面那个缩写是用来表明正常库存流程?* H% g8 m/ a3 k$ w) [1 g4 d) _
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 b( U. P+ Y; v5 t42.Which of the following knives is used to turn vegetables?
, ~& ?' b. C9 ~% ]下面的那把刀是用来打开蔬菜吗?
5 S; l* f" U. q5 @+ y" P' N2 ^; G" wA:Bird's beak knife 鸟嘴刀
, K+ J% S, P% G% O+ lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ [* d, w$ H. Y9 ?& _/ o3 d1 ^
* l3 c0 Y! y# I5 U: E43.What is an instant-read thermometer best used for?, S! y3 F( `( q; J+ u. e J
即时读温度计最好用于那方面?1 n- w& C d! x+ b7 e7 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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; Z6 t8 i3 ?9 _/ D1 @$ ? ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 t; [1 e9 q2 p+ p
下列哪些金属材料受热均匀,通常用在铁板而且非常重; z% P/ K% L9 D
A:Cast iron 铸铁& H* U5 b5 d2 m, b+ P& F, `
5 p6 k2 N/ }+ w; f: V& [! U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; m4 O8 I" Q( C4 A% I8 o哪件装备下面有一个可移动的碗和一个S形叶片?
1 n, T. G8 p# lA:Food processor 食品加工机: D, q b$ S. ]! p% n
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
8 `/ M9 X# @- K下列哪项不是用刀的安全规则?
. Z3 t' [1 z5 D8 `: F3 L$ s2 m0 [& bA: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:: h3 m @+ S! V+ U2 q0 z a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 }. c: K* o! s, gA:RondellES 6 `2 N! l3 c( k' u7 Z# g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ z# r/ I- W% O) S& D48.Which of the following is a diced cut used to garnish soups?
# B6 b! H8 v# N0 J; X下列哪项是切成小方块用于汤的装饰?8 V, t# o( E `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 m% C% G& c" U7 t2 |( I2 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 [* ^- Q/ S4 f. G0 a3 D6 g+ h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!!——
6 F f! u' t: ]& N2 n: j# sA:Gaufrette ( e8 f' Y5 C8 |3 m) W9 e. C9 q$ e3 j, w1 ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" V; n! a6 b, u* t# U# Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# X2 d5 o1 r; d0 M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 s$ F# x$ f8 }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 o6 [# G$ A1 `; j7 Q- Y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)9 [4 k& h. R7 A, ]
A:Cilantro 胡荽叶 香菜( U5 k, l/ R9 a2 @( w; X& U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 @- c9 E/ S1 K; K; |
& [. p2 E( \4 h" }2 B8 S. T1 N60.Allspice is made from:
6 [- V$ e& {" J$ V& ? B* n 多香果, 多香果香料是什么
4 X1 T A, u: ~9 ?% v2 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- i5 P7 y- A$ y; m2 ]
A:A dried berry 干浆果/ X, m* I4 z% w R. Q# O* X; }3 Q
' f3 c) \3 {5 ^ L61.Which of the following are used to make a sachet d'épices?$ L* b2 A# T( |: Q4 ~: r2 o$ Q
下列哪些是用来做香包德épices?+ H/ i7 f4 q4 n( c' m: L- ~
http://www.sachetcatering.com/
1 D" E% X- b1 N$ nA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' V* D* O5 M1 @1 Z- k& j) E+ s
: V `9 w: i8 e6 o# X62.Which of the following condiments are not soy based?
- Q) R$ N/ U7 ?8 W( R下列哪项不是酱油调味品的?
: k6 n. I; P; {9 sA:Wasabi 日本辣根0 I6 v# [6 q0 v4 N$ n
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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:
; a6 x3 k/ d' X' m: H- 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:
; w: v" K( u* M# y* r- q- ~5 t: HA:Pasteurization 巴氏杀菌
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( S% [5 s c4 ?6 G. U. u64.Which of the following steps is not the correct procedure for whipping egg whites?
; a* V v% K0 J2 K0 A) w& n6 W- |8 N下列哪个步骤是不是正确的蛋清搅打程序?4 X3 i. t# X$ G! o
A:Allow to rest before use. 允许休息后方可使用。
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3 N! }: o4 M) ]1 S% a2 y65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ y" Q7 m0 ]+ ]1 Q- K) s8 V# ]' _A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- x* v9 x) [% S) E3 |, u
炼乳是一种浓缩牛奶 是去除什么做的; B2 h$ g3 p0 m% z: l
A:60% of the water 60%的水" e+ r4 e) u8 O4 V
$ i; v' [$ s4 \: E5 w0 M! N67.A method of cooking that transfers heat through a liquid or gas is:
6 z3 Y( x5 j) x一种烹饪方法,通过转移液体或气体是:
- A9 Z6 @+ z2 YA:Convection 对流, M5 A8 I# v! I! L2 p5 C: n
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68.The cooking of starches is known as 烹调的淀粉被称为- q3 ]8 B+ d8 ~) ]9 O4 q
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?7 i) q% ~3 p, W6 p" _5 P
A:Braising 烤) X; P1 e1 S+ n7 ^& ^' Z
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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 s- o) v; X; r5 {% _0 `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- O0 V9 G9 C+ j) p f2 c( t% R
4 J9 T% p8 a' w5 P- \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
) J# q0 S( y5 E' t3 ~9 OA: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
9 `) X7 a9 x" A# cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% Y$ N6 {% J( l' U9 D
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73.Which of the following is a principle not used in stock making?
0 j3 H: ~. w! b/ o下列哪一项不是用于制造高汤(低汤)的原则?
0 d1 Z) B1 p8 `! O% g: w& L9 [A:Start the stock in hot water.开始在热水中操作
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+ I9 g4 i/ g' v* X( h74.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
! X* X. U5 j2 Z3 xA:Remouillage 法语熬汤* K4 b* d2 g: b1 b. w
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