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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:! ]( b8 n2 d7 M/ T# L
哪位厨师最早带来高水准浮夸的美食
+ F9 c+ t) }2 X+ Z8 n) E nAAntonin Carême 人名 安东尼·卡罗美
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E6 M/ u# \$ t* c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& ?5 ]( R! W/ ~: c3 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: Z' f# u1 O, n& y; c. F
A:Cast-iron stoves 壁炉
2 L, m- x0 ?( R0 A: Phttp://www.usstove.com/products.php?id=65 F4 u: n8 s c: l& s' C" w5 `
( t4 t7 ~/ d* I4 U. x; v& F: Z( j28.The French term used to describe the roundsman, or swing cook, is:
6 d- p X9 O9 C$ r6 g, Y& P法国术语,用来描述roundsman,或摇摆厨师是:- K' U1 _& \( c" J8 d. H! Z7 X/ s B$ C
A:Tournant 图尔南
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29.Another term for the wine steward is:0 |; _8 W2 c6 o2 ~
葡萄酒侍酒师的另一个术语是:/ P) d. m' _; K# v K% E3 E
A: Sommelier 侍酒师4 U+ M& V) u. X' Y0 I6 T# V
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30.Molds, yeasts and fungi are examples of a:
! Z3 M& Z$ {, {; ?: Q9 u/ ]$ B4 T霉菌,酵母菌和真菌是一个神马例子
* P, W: O' D* x* |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:: W* D+ S, [' b4 A8 q- e) C# P. H2 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ T) c/ H' B5 b# bA:40° and 140°F (4–60°C) 4-60度
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% K) b0 d9 a/ I! R/ u2 x' e32.All bacteria need the following for survival:
" d R) J% }0 U0 P& g6 Z* n所有细菌生存需要以下哪些内容:
9 i8 J4 B) P# RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* j! @3 b$ j' J9 v @* n
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33.Which of the following correctly represent critical control points in a HACCP system?' D4 [4 c- A( R0 n5 z
以下哪项正确表示了HACCP体系的关键控制点?4 v% f6 O/ \+ s( W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " a5 r+ V8 [* _' i! i( b) Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 X5 _8 E) B5 m n
# V& M6 d+ s7 y3 O+ M1 h# Y34.Which of the following is not an example of a carbohydrate?" @; [; V6 V( l, W# c+ v- e
下列哪一个不是碳水化合物的例子?
' C( o# {0 X# P( ?A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:$ q6 K% w6 V0 P) p
液体脂肪做成固体这个过程叫什么, d% _) L6 _' B) N0 K+ s
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
# N: s4 Q; b& {+ p* Q- D下列哪项不是脂肪替代品的一个例子6 ]% Q0 i4 [$ J
A:Acesulfame K 安赛蜜K表3 z/ w: Q$ K3 W/ @8 a( M W1 `, \
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37.Health Canada requires that a product labelled "fat free" contain:
v) z& S( `9 D7 o- q7 s, o, b加拿大卫生部要求的产品标有“不含脂肪“包括:
+ ^( W6 N0 v, yA: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?
+ v8 N+ b. H/ I" c* e下列哪项是不相关联的转换配方问题?
. p* p; A' V+ D# dA: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:: p( F" u" U9 Z4 w! i1 y
从供应商采购的物品的品质或成本叫什么6 c. O4 _ Q$ q" J0 J3 g
A:As-purchased cost 购买的费用& |! F Q/ u+ H9 Z: _
, G7 {1 U& Z; o2 q o+ U40.The amount of stock necessary to cover operating needs between deliveries is known as:
) N2 R; c. C+ K在新货到来之前用于日常所求的必要库存量叫什么 ]0 _% U# H/ Y. I
A:Parstock 基本日常最低库存- y1 i0 H0 C2 s, m" M' R
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% D0 d4 e$ b, V
下面那个缩写是用来表明正常库存流程?
; ~, ^5 q% S' F7 u0 V( w+ uA:FIFO=FIRST IN FIRST OUT 先进先出
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2 Y* E2 e* Q" z) @42.Which of the following knives is used to turn vegetables?! \% r4 |5 ~$ A" P
下面的那把刀是用来打开蔬菜吗?! y3 @- O7 x0 P" b# m
A:Bird's beak knife 鸟嘴刀
+ e! |0 e7 I; p. L, Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?$ N1 ]1 l3 C' Z% S0 D
即时读温度计最好用于那方面?
6 v/ E/ Q( ? X% C0 Z& MA: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?. y5 m' _! {) I( U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# J; [/ v/ w% K; b! H0 EA:Cast iron 铸铁
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9 q9 v- f6 X! D* T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 T# |8 A' x: G
哪件装备下面有一个可移动的碗和一个S形叶片?& \5 d3 i2 f: q
A:Food processor 食品加工机+ a& M( G" v% h: W* `/ O
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?
, j" h' J/ J- M下列哪项不是用刀的安全规则?( f& x% U9 ?; t) M; A* E2 `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- U7 z$ F* O0 O( L* [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, l8 \' }+ i& @& F" t$ \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& }1 x8 N, l2 O' `A:RondellES 0 ]) J+ A/ I1 N! |3 N; t; u! I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% [. D* I% z( C) }* w6 P48.Which of the following is a diced cut used to garnish soups?/ z8 `( n; Z2 _, \9 D% D1 {
下列哪项是切成小方块用于汤的装饰?5 x! I$ V) O- \+ N0 @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% [% z+ R: Y( n* ^3 ^ Y. ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: U3 m# `+ y" m3 l+ q8 S% l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!!——
: L$ ]9 k$ G' i2 [* PA:Gaufrette 6 N/ ~1 \( L3 I( D- M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ q7 T- j/ T& l0 \- ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 B1 f. S- D9 Q) |( k
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?0 N/ {8 E( Q: @3 b; 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) k, k, a$ f3 ^2 |
A:Cilantro 胡荽叶 香菜* b& l, v, N6 e; J1 X, T8 z6 u! j% x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ @# U; z7 ]1 S3 U+ n. k+ x( D60.Allspice is made from:
8 r! [' Z/ Z9 j6 ?6 F. q* h8 S" W$ S 多香果, 多香果香料是什么
/ t( b( j% |4 f$ j, D# Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
J! |* n C, uA:A dried berry 干浆果# V6 s. x: e" U; C _
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61.Which of the following are used to make a sachet d'épices?
* f- c8 k% @- {* l* j1 n# P' R8 c7 p下列哪些是用来做香包德épices?
" Y/ w6 ?! Y Ghttp://www.sachetcatering.com/2 C; [ P, s6 `0 P' i, K4 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' a L. b2 n% g4 {! k+ K
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62.Which of the following condiments are not soy based?2 g4 O. _! |2 ^
下列哪项不是酱油调味品的?
+ v3 n0 _/ Y: I( J$ vA: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:' J! r( g4 k1 D- d9 Q$ p
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:
9 n9 F5 D8 K: N( E2 R; wA:Pasteurization 巴氏杀菌$ R9 ^ D4 O7 M' Z# Q
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 s% ^: j+ e. A9 N$ v下列哪个步骤是不是正确的蛋清搅打程序?1 u0 W3 h3 b7 U; I3 H6 e' r
A:Allow to rest before use. 允许休息后方可使用。9 g& E. w( |4 ~& v2 H, t
7 a: q) w0 v3 ]# h65.The weight of a large egg is between:一个大鸡蛋重量介于:+ W7 A# c1 G3 [5 Z( j0 e+ l
A:56g and 63g 56克和63克8 G! m y- w2 Z ]% n' ^$ z
7 \ B7 a2 N& R. i5 w' ` K+ ]66.Evaporated milk is a concentrated milk that is produced by removing
4 `4 M! c" X) b/ m0 [" B2 [4 X炼乳是一种浓缩牛奶 是去除什么做的
: r- b! S) a* r$ Q; z. oA:60% of the water 60%的水; m* r; s: n; O4 m% n
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67.A method of cooking that transfers heat through a liquid or gas is:
7 [/ q, F' y# y一种烹饪方法,通过转移液体或气体是:
+ N7 H& E4 y" ]$ K+ x* D, G$ sA:Convection 对流
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4 b1 q, C( @! H4 c68.The cooking of starches is known as 烹调的淀粉被称为
4 D0 k& @: x9 _* p9 fA:Gelatinization 糊化4 a% D9 I* J: l; i' \4 p$ Z
7 e" U. W* I l- B a$ p0 C6 Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ ^* A- Z% ?+ K7 j2 r
A:Braising 烤
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# T8 S+ `8 F! H3 H) x70.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:' m: }; B8 x# y- _ E$ p) R3 I# z$ S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& r9 J e8 R' `" T) z( m! I# b
, S! s8 F+ N; n' d9 y3 P5 v. `- M71.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
6 F5 E8 Z3 r* OA:Fumet 原汁- |& U( a1 W& ~8 h4 O; Q
* e7 n' K( g/ }; Q! Q! f* K' c72.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! X* _' U6 o9 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- C4 ~3 O" H9 O
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73.Which of the following is a principle not used in stock making?
( _. b& P0 G2 ?; N$ C下列哪一项不是用于制造高汤(低汤)的原则?
8 N+ ^2 X, S& |) WA:Start the stock in hot water.开始在热水中操作/ f8 ]& z- T* E& |! S& 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
" B, g) r5 d; y% p6 q1 s' UA:Remouillage 法语熬汤: [* @8 d1 E Y( Q% [
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