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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 ^8 [) ~0 r5 h; J) k7 s2 K
哪位厨师最早带来高水准浮夸的美食
( c$ {: F# V' Z+ Q5 ]8 l% e! r2 GAAntonin Carême 人名 安东尼·卡罗美+ a1 W# o0 B: S0 t! K; U, c! x- L
% s4 F# ~4 B8 ^5 y6 G' U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 o* E7 B& L% p3 C7 n0 a p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, E* h0 {# B k; lA:Cast-iron stoves 壁炉, f9 [+ }* Z |- |
http://www.usstove.com/products.php?id=6
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6 f3 F' z: Z0 v9 k28.The French term used to describe the roundsman, or swing cook, is:( f5 U" W9 r/ i& S- n# X
法国术语,用来描述roundsman,或摇摆厨师是:9 ?8 u! t% m2 S* m: M. q. a
A:Tournant 图尔南2 `' V1 T" ?# d @9 u' l
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29.Another term for the wine steward is:
" L+ F ]7 B- l+ M: n) L. i% Z% H葡萄酒侍酒师的另一个术语是:
% O; m% h7 E, |( ^5 NA: Sommelier 侍酒师
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5 E8 g6 e9 D5 y30.Molds, yeasts and fungi are examples of a:! e0 K: P( H; l. r6 V6 b
霉菌,酵母菌和真菌是一个神马例子
: k. H# v; t: AA:Biological hazard 生物危害
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1 `, k$ `" ~( e3 G2 Z" J8 A# N) Q* d" e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 e* w% H$ j* \' L根据加拿大食品检验局,食品的危险温度区在多少之间:
4 N1 j8 u O( r, W1 _) @A:40° and 140°F (4–60°C) 4-60度! N: [* p5 A( U/ V$ v$ v2 y! w; @
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32.All bacteria need the following for survival:* }3 V2 @0 F |) m. ?
所有细菌生存需要以下哪些内容:
( G- q) r7 _ W. {. H* IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# i9 l9 e* u. {- k; w) x2 Y% i% g. x
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33.Which of the following correctly represent critical control points in a HACCP system?
( r9 D; |3 C8 X以下哪项正确表示了HACCP体系的关键控制点? {! _) V+ {, [6 h9 O- `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 d& o) v7 v1 F$ ~4 A: E
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?
( t/ p7 V9 k7 H* {- o4 x0 b! ^0 v下列哪一个不是碳水化合物的例子?
( x& D! @8 V4 O/ R7 {0 n: `A:Essential nutrients 必需的营养物质
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t: |+ H! e% a! P" i8 Q4 h35.The process by which a liquid fat is made solid is called:
/ e h5 T( V3 U+ s5 D液体脂肪做成固体这个过程叫什么
4 d" R3 M! \3 y( m" F8 PA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?9 D( a' [' V1 O: f0 ^8 P" w6 t9 r
下列哪项不是脂肪替代品的一个例子" R& `, w; }* J- x8 k1 h, J
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- F! ?5 d7 Y2 W加拿大卫生部要求的产品标有“不含脂肪“包括:
z0 O' a# Z9 V6 Z6 zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) P+ {# i3 | h4 }" w8 p- k! [& ?" b3 x
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38.Which of the following is not a problem associated with converting recipes?1 v- j0 j/ Y8 Y: o/ i: S0 ?
下列哪项是不相关联的转换配方问题?' S/ [$ S9 B1 ]: I4 @
A:Unit cost 单位成本) ^! F" N4 K; x. Y
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39.The condition or cost of an item as it is purchased from the supplier is called:' E5 d: J: c2 d' @
从供应商采购的物品的品质或成本叫什么+ ~1 t% l# i ^. Z
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* O$ z5 t( Z! E6 Y6 _# c- _在新货到来之前用于日常所求的必要库存量叫什么
6 j% F' }6 b0 S9 k+ N6 S, FA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 m. x0 r/ S3 ~1 C0 T! H( X下面那个缩写是用来表明正常库存流程?
- _$ f1 Y2 W" E8 uA:FIFO=FIRST IN FIRST OUT 先进先出
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0 |* U6 l, Q9 M' T! @. v# v2 ?+ |4 o42.Which of the following knives is used to turn vegetables?( r- P$ X; [+ j9 y
下面的那把刀是用来打开蔬菜吗?# E2 K3 Q" G3 a0 x# r0 _8 z
A:Bird's beak knife 鸟嘴刀' j$ w7 ?/ }) a) g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; s5 Q7 h! O6 F( R, F4 m- h- T3 y43.What is an instant-read thermometer best used for?
8 u! i. z# P0 o0 X9 H1 Y即时读温度计最好用于那方面?
0 K8 `- D0 h1 V0 zA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 E, U) }) D* u8 n8 c: q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 z6 y7 a* R% V0 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 X3 N" f* B7 X7 ^5 ~A:Cast iron 铸铁5 V i2 j' [; h' e4 B# y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 K& K2 r+ {4 V+ V" {0 b哪件装备下面有一个可移动的碗和一个S形叶片?/ i! h. X. `, \% ]0 P
A:Food processor 食品加工机
' `' v3 u/ P" ^7 P' Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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3 X( A0 c* r- O$ ?46.Which of the following is not a rule for knife safety?/ Q, J8 D8 c9 h5 f5 G* L4 |
下列哪项不是用刀的安全规则?/ J5 l1 y. G1 b- z. U) \: h$ e( P
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:; _+ w9 U8 s6 V5 K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( w7 a5 J! P) e5 F6 ]4 ?A:RondellES
; \* ~$ U2 K. ?, s0 d( ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
+ v2 h+ O& ]4 c/ k8 ?( N下列哪项是切成小方块用于汤的装饰?
- Y+ d8 {; s4 f9 {7 n3 U. g CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' A& Q2 p# N+ b; O% g& I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; V$ f5 b1 ?; Q, ]3 ~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!!——
0 T4 A% X$ R c- w8 z7 k2 HA:Gaufrette 8 l( ? V- u" h) c) I3 T1 ~0 ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" k" h; E! ^ I$ R; L3 ~) X8 d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 A& l+ ^9 D! l0 ~9 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! \3 a6 l7 T. Q4 Y4 [
: i9 y1 D0 i% B" t; B7 ?. j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 N" ^6 i Q/ A. d) J) ?5 m4 J9 |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)8 a! [* G8 U" f$ W% ]
A:Cilantro 胡荽叶 香菜
. m' O' W+ ~% }7 _4 ]1 T* Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! v4 @( @ ^) L- U4 g60.Allspice is made from:
; I" I; f# @" T- M' T 多香果, 多香果香料是什么* t! X% m/ ]5 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; x+ V, h' \( E ~; o( b1 K0 w
A:A dried berry 干浆果: O$ h4 R; x# e6 _4 F
' @0 ~4 `1 T: l" u9 A61.Which of the following are used to make a sachet d'épices?/ E$ d) }3 \2 I
下列哪些是用来做香包德épices?
# T% l3 v, W( V8 h+ ]http://www.sachetcatering.com/
8 S7 p' o( H& c0 y L9 k- sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 t( u+ ?8 m" I6 i, T$ e
' T, T3 |& R& c62.Which of the following condiments are not soy based?5 | a/ ]" f( s, p: G7 r4 @. j; w4 Q
下列哪项不是酱油调味品的?
' E/ H, @* G" V \% ]# r* E# ~A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 H7 Y/ Q6 M2 m4 ~3 f在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:, h( [' G6 b) j" I, E
A:Pasteurization 巴氏杀菌! g: T* D9 b0 y5 w! F
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64.Which of the following steps is not the correct procedure for whipping egg whites?
# j! X! E8 u! o1 ~, X6 Y下列哪个步骤是不是正确的蛋清搅打程序?
2 @ C5 m4 s- L7 [. I% O5 w" @9 zA:Allow to rest before use. 允许休息后方可使用。
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; X0 ~& ^: d* E$ Q8 e" K$ H! E65.The weight of a large egg is between:一个大鸡蛋重量介于:% ~. P/ a, ~4 l6 e0 c
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
* p: g4 q( f2 D2 ?+ {' L6 H# |4 D: E3 y炼乳是一种浓缩牛奶 是去除什么做的
0 n7 I1 E) M- `4 jA:60% of the water 60%的水+ q' C1 j& {$ Z, [. [7 h
) `& e. s2 \% V; A2 x: z67.A method of cooking that transfers heat through a liquid or gas is:
4 {! ?+ z! O+ \) e" F. h+ V. Z# ~一种烹饪方法,通过转移液体或气体是:
6 v) v- P' L0 F+ ]8 R' E0 lA:Convection 对流
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8 K0 u p: e# Y68.The cooking of starches is known as 烹调的淀粉被称为
0 O" D. ~' q8 r' S/ O; W8 ?A:Gelatinization 糊化
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2 r2 l+ _6 y/ o* B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 b1 A, _3 X& B$ c& w2 [1 n: U
A:Braising 烤
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6 Q1 _) r# {* @. b70.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:! a7 |( _1 H; `2 R$ Y' o' ~. D. s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! P/ x* m% ^1 Y* S3 @0 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9 ]# b+ k% [/ c/ x5 Q3 c
A:Fumet 原汁' G# o7 n( D. g9 t* K
E. V. B# M9 v. v7 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
T* m# K8 A& e+ ^3 K# k3 V! TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! n" ]. d% A5 W# A9 l
& ?0 k" X/ Z; P1 T73.Which of the following is a principle not used in stock making?
3 b @. n# `: \9 R6 z" t) A下列哪一项不是用于制造高汤(低汤)的原则?
+ y) L. T4 N" l# y+ U1 y$ i) \A:Start the stock in hot water.开始在热水中操作( h, _4 T Q$ L. e- ~2 V' R1 U0 F
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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
% v k$ v/ m9 W1 P MA:Remouillage 法语熬汤2 p+ j1 Z4 S- x8 ~& }+ i' z, ^
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