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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:
X: C& \5 j8 w9 W哪位厨师最早带来高水准浮夸的美食
! h' Q* r" r# i0 A5 i5 PAAntonin Carême 人名 安东尼·卡罗美! ~2 z. Z4 L3 d7 Y
* u# H; Q8 U5 L5 g2 `$ o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# J% M( L9 w$ F. R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, ?$ Q! [5 w# o( Z: U& w
A:Cast-iron stoves 壁炉
$ M" [7 y1 B* m+ s ~http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& u1 R8 o6 a$ S0 |; m
法国术语,用来描述roundsman,或摇摆厨师是:
8 H4 z% t" x y5 L! EA:Tournant 图尔南
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29.Another term for the wine steward is:
! ~; ^1 H+ o0 i: W葡萄酒侍酒师的另一个术语是:1 D7 E# G( y1 B' ~- i; G+ S/ P" d
A: Sommelier 侍酒师- c6 O- h- z2 N6 d$ H
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30.Molds, yeasts and fungi are examples of a:! `8 p1 t$ m# ?( k% I8 l+ f
霉菌,酵母菌和真菌是一个神马例子
( ?* l# i$ f; U: \) ZA:Biological hazard 生物危害
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4 T+ g( b9 R; {3 y' q+ C% e8 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- W8 D+ s) q' }. C) u; L. b5 p
根据加拿大食品检验局,食品的危险温度区在多少之间:; \8 F) m, ~. _8 Z5 _$ ]. b
A:40° and 140°F (4–60°C) 4-60度
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* M7 O. H/ d! U( o32.All bacteria need the following for survival:" B0 L) l3 Y a+ I
所有细菌生存需要以下哪些内容:
& _6 T' P: b$ c! D7 lA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# n+ K5 P' h2 z) r; W
; W8 D/ f- g2 D; S2 H33.Which of the following correctly represent critical control points in a HACCP system?
: L+ e! _0 j! ^% _" G以下哪项正确表示了HACCP体系的关键控制点?9 J5 ]' N1 E6 j7 o3 E3 Q; }9 N* n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + Q' Q* K, z F' {# x6 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* _3 h0 H4 q7 e) ^3 a4 E1 G, B3 B
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34.Which of the following is not an example of a carbohydrate?
! L4 e. v' i" a9 d4 b+ o下列哪一个不是碳水化合物的例子?+ J- `% }* z3 z8 J# v( J
A:Essential nutrients 必需的营养物质 A8 ?+ u B, b1 t9 b5 {
\1 B* H8 ~0 K35.The process by which a liquid fat is made solid is called:9 i7 v% q2 G5 [
液体脂肪做成固体这个过程叫什么5 K( p: ?3 C$ ^2 }
A:Hydrogenation 氢化
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3 d7 o5 z7 z/ }, U/ H36.Which of the following is not an example of a fat substitute?4 R/ O: [+ ]/ v9 E' k, r# a
下列哪项不是脂肪替代品的一个例子3 o) s) d- g! \; j! q [2 b; h
A:Acesulfame K 安赛蜜K表
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# k$ E) \6 b' a- @( r37.Health Canada requires that a product labelled "fat free" contain:
" Z7 e' M3 S H加拿大卫生部要求的产品标有“不含脂肪“包括:
$ [+ a* L) U9 l$ A/ ]. aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& ]) q; n3 z) H38.Which of the following is not a problem associated with converting recipes?
9 d- R, Y. P" p$ `" B+ T下列哪项是不相关联的转换配方问题?/ r1 K8 w, V" Q; ] R+ p& Z
A:Unit cost 单位成本1 V! F0 X$ I2 i4 e+ k
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39.The condition or cost of an item as it is purchased from the supplier is called:
N9 q6 o8 r/ e/ U从供应商采购的物品的品质或成本叫什么
& u/ c) S0 z7 o; y1 f/ n0 aA:As-purchased cost 购买的费用
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- N5 S. L2 q6 T2 p40.The amount of stock necessary to cover operating needs between deliveries is known as:
. \8 S0 `. ~) { y, F在新货到来之前用于日常所求的必要库存量叫什么+ \/ s/ d* S! J, Z& s7 I
A: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 `, F/ a% G' F! T3 k5 n( E; A; X下面那个缩写是用来表明正常库存流程?
! X& H5 o% |: }3 m. }# ?5 t) aA:FIFO=FIRST IN FIRST OUT 先进先出4 x0 F% K1 n& L: ?$ A8 y0 G
6 ?; }, ?3 L+ g5 k5 J+ s42.Which of the following knives is used to turn vegetables?( l8 [# O5 P+ a
下面的那把刀是用来打开蔬菜吗?9 y6 \ V$ _# J/ z! c, z
A:Bird's beak knife 鸟嘴刀* e3 ?9 u1 ^: U; f4 d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, O P- v! s d0 d6 ]
8 @+ X# ^3 H8 b) h! G" E( |43.What is an instant-read thermometer best used for?# @9 W: j9 o0 d. Y
即时读温度计最好用于那方面?
0 _) _2 a3 F7 _0 DA:Checking the internal temperature of a roast 检查被考物品的内部温度4 K' q4 U; i4 A+ k( t( ~5 @
+ q4 m+ l& W+ ?$ Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 I; g4 _8 X. [/ F3 T2 P( ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; T. r: G9 i4 | Q3 o! AA:Cast iron 铸铁" P9 t9 @% ~8 V& [. O7 X
) ~& f# R* l; z% \( Z4 V1 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! V; k: ]4 ^0 ^- ]哪件装备下面有一个可移动的碗和一个S形叶片?
" S, H; R+ M9 b. I7 l' ZA:Food processor 食品加工机
, P& I) u! w( v+ F% `( Dhttp://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?
" y) _8 D& V% i8 D6 j) R8 E+ y下列哪项不是用刀的安全规则?
. ^9 X6 _/ S! z6 Z0 fA: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:" S4 w9 J* U( L0 N; J% f: R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- K5 Y/ Y) X+ q. k% G2 j
A:RondellES 8 y/ s* s. C- }' H6 v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" k" d5 e) N1 Q7 F7 w; X; u, F
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48.Which of the following is a diced cut used to garnish soups?% C( S* r' I6 Z3 T
下列哪项是切成小方块用于汤的装饰?
* u8 l: {) v! S) h# PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm l* m; H0 H. U) T, h+ g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 m4 p% }1 B8 ~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!!——/ {% _& Q3 R$ `% C0 a/ y
A:Gaufrette
( a, M# |1 y$ E% pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 b/ b( n5 Z% h- vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 L% ~, d; O3 }4 \. e, I6 u
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 M1 G% s( P7 r1 {8 @# r" j$ T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)
+ c. F" P! @9 I1 X& _4 L' W, MA:Cilantro 胡荽叶 香菜
9 a, n7 K0 u$ X4 y7 A5 ^+ ~3 Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ G, K+ q3 r2 J5 z6 W3 \8 m9 _
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60.Allspice is made from:
( Z5 m; N) |" i8 V S0 t2 D 多香果, 多香果香料是什么
7 {* h* q1 {. n* f, p9 t8 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ g( _' E8 W& Y( C) ]) F+ W
A:A dried berry 干浆果
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; ?8 l# g! f6 c8 s3 }2 R1 e61.Which of the following are used to make a sachet d'épices?/ L* Y, ?) c; o$ s9 _8 c* S* z
下列哪些是用来做香包德épices?
6 R# ?1 |2 h! E; Bhttp://www.sachetcatering.com/
( d" @3 n( f( {2 o; C8 f9 P+ ?A: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?
9 [0 u6 e4 Q! z% _% m' ^下列哪项不是酱油调味品的?! M. U. G+ g1 K6 i' i$ i1 G
A:Wasabi 日本辣根
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; j& K) ?# e% z( G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ a+ z5 j( k( c4 X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:
" @5 H9 T' Q( [- BA:Pasteurization 巴氏杀菌
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2 K4 v; |$ p- r( i) x64.Which of the following steps is not the correct procedure for whipping egg whites?
, [; r8 p& T7 H+ `# v下列哪个步骤是不是正确的蛋清搅打程序?% ]- R% y" e& k* s$ c
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 |1 w- a# ~; J: @. p5 b6 d# ]
A:56g and 63g 56克和63克0 w3 `0 y+ [ s5 K" E+ \ j4 X) w
% q6 c7 f# K* g4 e66.Evaporated milk is a concentrated milk that is produced by removing
) v2 m1 }+ ?' S" R. G* g炼乳是一种浓缩牛奶 是去除什么做的7 D$ \5 l0 ] O& g6 v x
A:60% of the water 60%的水: e. W' r& B; ~& M4 O2 y1 }
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67.A method of cooking that transfers heat through a liquid or gas is:
t% `8 D: P$ W. B' F一种烹饪方法,通过转移液体或气体是:- e# J$ W% q% h2 L9 i
A:Convection 对流
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/ I. x( B1 D7 A% x& s0 T68.The cooking of starches is known as 烹调的淀粉被称为2 p3 y+ ^1 z1 f' L3 Z) w
A:Gelatinization 糊化
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o& z2 T. G+ O3 Z8 V4 i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: {4 ~/ b% l" O9 l& o
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:1 [9 g$ ]0 |2 l+ I. [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
: A9 Q* H; [1 ]) u) PA:Fumet 原汁, J5 t" J0 I% s/ l2 R
6 K4 S9 T2 _4 [4 _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( a& t9 w4 @. Z# K, f: l: F7 I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?' Y+ }4 q }! k% h8 ~7 Z! N9 ]
下列哪一项不是用于制造高汤(低汤)的原则?
2 E5 P1 ]2 a8 K! Z% b7 C. RA:Start the stock in hot water.开始在热水中操作
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5 E; O4 d* Z+ u/ x! b$ l: ]' `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3 `- o' h% y( n
A:Remouillage 法语熬汤
o1 m- d6 K3 _9 Chttp://www.haibao.cn/blog/post/176242.htm |
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