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26.The chef who is credited with bringing grande cuisine to the forefront is:1 N/ ?" T) ~' B D6 I0 l3 t X( q& O
哪位厨师最早带来高水准浮夸的美食
0 @- W. T6 [( t! g, B4 ZAAntonin Carême 人名 安东尼·卡罗美9 ^$ T3 z7 d8 P+ b
( E# b5 {2 |& m! }2 u/ Y% i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: x+ L7 u( E- w3 Q9 C0 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 。# ]; a4 ?# K- s" V2 w* W3 f% i7 I" A% Z
A:Cast-iron stoves 壁炉
1 l4 p3 q0 Y8 M1 Whttp://www.usstove.com/products.php?id=6
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5 w1 Z. T) r4 M! o/ J" ?28.The French term used to describe the roundsman, or swing cook, is:
% O! L. A$ H- g' f法国术语,用来描述roundsman,或摇摆厨师是:
4 G' R! K! n& IA:Tournant 图尔南. x; `) S) Q" t/ X/ M2 \, y
2 g- F* T) @1 Y+ w2 O& j29.Another term for the wine steward is:
: W' J* h( Y' M m5 z' L葡萄酒侍酒师的另一个术语是:1 H' F4 a3 `% i; A7 j! ]9 m6 d# h
A: Sommelier 侍酒师" M8 v2 `" P5 [, f
8 u# G8 z3 u& T! G7 ~" g30.Molds, yeasts and fungi are examples of a:/ y7 t& K% Q' |- M0 y8 S/ i0 r
霉菌,酵母菌和真菌是一个神马例子$ Y8 V& } b& n. A. M9 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:
9 J7 Q2 p8 F1 O5 ]4 d根据加拿大食品检验局,食品的危险温度区在多少之间:
2 W" ^7 y: }5 o5 mA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:* D3 S, E z" b. |3 x
所有细菌生存需要以下哪些内容:1 o; y4 D- ?" z$ h+ U3 Q1 _$ j
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 G2 L& t# H# N8 s/ _
' d9 A' N# ^" N5 V6 q* `& V% n33.Which of the following correctly represent critical control points in a HACCP system?
! f! S/ g7 r* {. B4 B( m. Z7 f以下哪项正确表示了HACCP体系的关键控制点?& I# a9 D/ ~6 g, h+ D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 i& I+ B# r0 v$ z) l6 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- O6 K) Z0 E2 Y- x; _8 a$ f& K, f k
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34.Which of the following is not an example of a carbohydrate?
. m9 b! P7 }3 C- v# @& t下列哪一个不是碳水化合物的例子?% F$ { \9 R2 j; [- Q$ g& z
A:Essential nutrients 必需的营养物质' i( [) i/ x8 u
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35.The process by which a liquid fat is made solid is called:! D. q& X& @6 l- V- ]$ l- C! ^
液体脂肪做成固体这个过程叫什么
& p; {$ C) G0 [2 W! |A:Hydrogenation 氢化
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" E$ } v# T" D& Y36.Which of the following is not an example of a fat substitute?* Z% }- q# Z1 p- h3 o9 D6 T
下列哪项不是脂肪替代品的一个例子
- Y/ R) H+ f% b1 }5 Y8 y) v9 ~A:Acesulfame K 安赛蜜K表
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6 ^6 K( l. B5 [% s) e; ]37.Health Canada requires that a product labelled "fat free" contain:# f" f2 ~" a* [) A2 b
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 F5 I" r8 w1 Y$ a- }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?6 G: h( n j W6 T
下列哪项是不相关联的转换配方问题?
( }9 C' Z- d, ^: R% Y- S( IA:Unit cost 单位成本/ h, K" s m o) d9 q+ w/ m! z
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39.The condition or cost of an item as it is purchased from the supplier is called:7 b5 L: y* N, Q; O
从供应商采购的物品的品质或成本叫什么
8 ?8 k L" Y8 L: a) V; qA:As-purchased cost 购买的费用* {" s4 L- e) m3 m% `
5 y. B( \0 U7 q, Q40.The amount of stock necessary to cover operating needs between deliveries is known as:) S6 ~2 b9 l" |& t
在新货到来之前用于日常所求的必要库存量叫什么
) D# J0 }4 c$ F. O' k3 OA:Parstock 基本日常最低库存
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/ ^- ]1 [+ A. R& H$ ~; { ^& f! Y41.Which of the following abbreviations is used to describe the proper rotation of stock?" }. J' M1 M, {' {5 {
下面那个缩写是用来表明正常库存流程?
2 A& }/ x4 B# ? BA:FIFO=FIRST IN FIRST OUT 先进先出
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' f2 N3 }4 s( i+ w( W42.Which of the following knives is used to turn vegetables?
g" a% z. z/ _! ?下面的那把刀是用来打开蔬菜吗?
# g' Y( S( g' E- L+ }# v% K9 n8 sA:Bird's beak knife 鸟嘴刀' K" ]4 k* G7 ~6 l* U W$ x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 S$ {% H5 |2 s4 F& [
/ ^9 b1 G0 @7 u) j43.What is an instant-read thermometer best used for?: M* W* G9 w, F7 }! O* E
即时读温度计最好用于那方面?
; p4 l" p) o6 ~! NA: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?
' n0 p0 I4 | i, O6 e3 Y# Y下列哪些金属材料受热均匀,通常用在铁板而且非常重/ h3 {" P# c, i. X/ [; V7 O5 z
A:Cast iron 铸铁* W9 F! T; ]0 X( R
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! _8 P! f; @ V, p7 R+ f' G. Z; m+ s3 i哪件装备下面有一个可移动的碗和一个S形叶片?
9 ~- m% I% d9 H* }3 v* M0 PA:Food processor 食品加工机
9 j- }3 _ D$ |$ m% v% d% p/ z4 Ehttp://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?
- U, |) s4 A3 `1 M/ B& o& z2 q3 l下列哪项不是用刀的安全规则?2 p+ B+ o- O; k& M# b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 c( X8 X6 u- }! ]6 N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( V- f0 G( x4 k2 y9 s5 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& N! O, s6 B4 j% P
A:RondellES
% N$ b9 ?( x% Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 U) x5 v& u( |8 U: t
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48.Which of the following is a diced cut used to garnish soups?) b. [* Q" n8 t1 }& y+ _& T
下列哪项是切成小方块用于汤的装饰?& Q3 v$ A3 u6 f, G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' N% d1 x, d# E' O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. j/ B! ]& y* L. c2 f
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!!——
3 |4 |- Z$ x. vA:Gaufrette * l, V" v/ ]1 z% o0 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- t/ N. a1 }5 B% p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ g8 p# {0 x# M, B, C2 WGaufrette :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?
! b4 R- q- S. f3 @& d' E' i! ~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)
& H, @% S0 T. f% V, d; U7 OA:Cilantro 胡荽叶 香菜/ \) {8 y+ ]2 P! W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. ~. t$ Z/ c0 H# }/ W% W" O
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60.Allspice is made from:( `" F$ ?4 @, d/ b
多香果, 多香果香料是什么# G8 L) O4 {, b3 F7 Z( m8 M( _7 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 V# C o& b& e1 l" gA:A dried berry 干浆果
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: |) r- W1 \2 D6 m7 K' G% i61.Which of the following are used to make a sachet d'épices?& f9 I. G" J+ i% C7 s Y
下列哪些是用来做香包德épices?* x k! k; D) j" E
http://www.sachetcatering.com/
0 k( J2 R% T7 j7 S' K! PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 k; V2 W7 [1 `* y1 x' Z o' s" {62.Which of the following condiments are not soy based?/ X/ h# K& w: [2 k
下列哪项不是酱油调味品的?
. N. S: X) j: }. M# L1 @A:Wasabi 日本辣根
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8 C: C% t( c5 _1 Y& g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" ]8 }/ h+ `0 C, K3 y) U' C; W4 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:
4 A0 Y3 {4 K5 {5 r, O1 JA:Pasteurization 巴氏杀菌
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+ ]2 m4 H: `$ s, d; a( U64.Which of the following steps is not the correct procedure for whipping egg whites?
( l9 b2 O! U* {6 c+ e' g下列哪个步骤是不是正确的蛋清搅打程序?1 T( T1 r5 @: E
A:Allow to rest before use. 允许休息后方可使用。
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% }6 `7 @* z, n# }, z7 S65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 m n1 m: _5 G$ c1 s( I# C: IA:56g and 63g 56克和63克
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/ i* C+ s- n0 w% X. N66.Evaporated milk is a concentrated milk that is produced by removing; ], r; P r Y
炼乳是一种浓缩牛奶 是去除什么做的# W, z+ Q% @( W; \* \# c9 e
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
* n* ?: W5 }6 J( `' j一种烹饪方法,通过转移液体或气体是:
6 [- ^( U5 u6 G( D& z; Q- P ^A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ G* W; R0 M! Q6 s1 O/ J
A:Gelatinization 糊化6 }+ R! i8 M' Z' w- p2 c3 A8 h# I
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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?6 h3 R4 z9 z5 ~& {
A: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:
/ K O* C3 [, Z7 TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; }. S8 v" k: f5 \ d1 \8 a
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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8 Q" Z! V% S& ^# ]; ?3 z
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; Q3 Y" A& P8 U8 n% j5 X& G, U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 b% H( H# _4 I& t0 r# [6 r: K73.Which of the following is a principle not used in stock making?
' a3 t. S1 Y7 f0 }# E. e W下列哪一项不是用于制造高汤(低汤)的原则?
" [$ o, a; z/ u+ B5 |' }' GA:Start the stock in hot water.开始在热水中操作
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- H4 m0 ~* K5 n- x$ i( @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
, y4 l3 B& Y$ X3 ^$ UA:Remouillage 法语熬汤5 [ B- u/ T$ \8 A3 S9 y% m" P$ b& L5 R
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