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26.The chef who is credited with bringing grande cuisine to the forefront is:8 ^4 P+ Q2 C; z- M+ E
哪位厨师最早带来高水准浮夸的美食
1 v. W; C( I0 ^8 {9 y' S& v2 y6 I- bAAntonin Carême 人名 安东尼·卡罗美; Z& |. A7 D( [/ A1 a6 E
, n1 X& M3 [, ?. G+ |' q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 Q) \; C7 B) p& [9 z% n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 f2 A4 `! Y2 [: y1 R4 kA:Cast-iron stoves 壁炉7 o6 \' I- C# Y: `
http://www.usstove.com/products.php?id=69 b ? L5 Y$ |+ e5 o6 k3 c
5 a. |+ s: K- H) {* K4 G+ A- n28.The French term used to describe the roundsman, or swing cook, is:. m2 f. G1 k. C, a: L& \
法国术语,用来描述roundsman,或摇摆厨师是:; v4 W8 _+ [1 D; X
A:Tournant 图尔南
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29.Another term for the wine steward is:
+ W0 x( K; I: a ]* D葡萄酒侍酒师的另一个术语是:
9 v$ N+ p( h0 _. J) ?6 T# _$ cA: Sommelier 侍酒师, G3 y! k: {: O. T* v! G
x, x7 a' P8 J. p% q$ v# e30.Molds, yeasts and fungi are examples of a:
7 u" {3 P7 D/ F6 Z) @霉菌,酵母菌和真菌是一个神马例子
8 y- m4 ]' ]- ZA:Biological hazard 生物危害: N& S1 e6 |- \- R7 U
; }; _- I- p- W. p. g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ j' g; y4 T, h! b. q6 t根据加拿大食品检验局,食品的危险温度区在多少之间:9 Q6 v& j n$ P. o
A:40° and 140°F (4–60°C) 4-60度( G- o+ `( A" i3 f: `
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32.All bacteria need the following for survival:# G ]1 Z. v m9 M' E& U/ x8 i
所有细菌生存需要以下哪些内容:; F) X$ {/ @& f4 K8 a8 J6 j S' K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" v( w. J2 {0 `% z& n3 s) ~3 I33.Which of the following correctly represent critical control points in a HACCP system?- I& Y" t- [ `
以下哪项正确表示了HACCP体系的关键控制点?
+ q$ l& T, f A2 i1 C" j# s3 |6 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " n8 N# R- r3 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ s0 F/ M5 x @, t' A! I. w7 y34.Which of the following is not an example of a carbohydrate?, a- S* E8 _! h' U/ L
下列哪一个不是碳水化合物的例子?
% [( V: ]3 \0 y8 \3 L& nA: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:1 n1 _& F2 y, d
液体脂肪做成固体这个过程叫什么
1 t0 o( N5 o( A( V% oA:Hydrogenation 氢化8 ^+ u* p& f/ {2 V" ]/ G
) p! P# f" k( F) Z" l7 I+ r E B36.Which of the following is not an example of a fat substitute?
* x/ W% f8 P: }- e0 O! f( v下列哪项不是脂肪替代品的一个例子. I4 H8 ?- b) ?" t
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 q, E# G* g- y1 w
加拿大卫生部要求的产品标有“不含脂肪“包括:. Q: T4 k% F5 n& h4 }& z5 `( i
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?3 i9 ~+ k) f, J
下列哪项是不相关联的转换配方问题?
% v0 T& N0 }+ b4 }( U1 jA:Unit cost 单位成本- I. ~0 X `0 ]' q. D
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39.The condition or cost of an item as it is purchased from the supplier is called:
' h9 K4 F0 p; I7 ^从供应商采购的物品的品质或成本叫什么
1 x( t9 p j/ MA: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:
/ c* D7 Q: c, n% M5 M' B( r在新货到来之前用于日常所求的必要库存量叫什么$ a: I% K+ @3 u0 M3 s
A:Parstock 基本日常最低库存
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6 V# D) M1 M) m: y41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 y8 R! o% ~$ B) D, L% l下面那个缩写是用来表明正常库存流程?
$ B3 L) N, e) Z6 g: [) TA:FIFO=FIRST IN FIRST OUT 先进先出3 ]- u1 T4 ^+ _) L( K" Z
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42.Which of the following knives is used to turn vegetables?( C% r: y. x( D$ d
下面的那把刀是用来打开蔬菜吗?
$ g h8 f. J. P4 |1 uA:Bird's beak knife 鸟嘴刀
- i3 _2 x4 M3 ^% yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?, D8 ? p3 Z$ J3 h6 ` c4 P0 t
即时读温度计最好用于那方面?
+ r) s+ g4 t0 U# qA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' D& I G/ j" x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- C7 K2 g0 b& @ r$ u6 P8 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重5 }9 H I! L) Y9 ^
A:Cast iron 铸铁5 x% H7 P& Y7 J/ C# [$ d) h
; q* |+ I0 ^/ \2 S% @5 ^. [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 ^% L. Y& D3 }9 l+ N; s哪件装备下面有一个可移动的碗和一个S形叶片? }0 P, {/ f# g$ E: a
A:Food processor 食品加工机
# `3 M6 a3 T0 W Z$ Shttp://www.google.com.hk/search? ... iw=1263&bih=572/ y h/ J$ g3 g& V. _( v9 F" a
+ K) Q. `9 G8 r3 C, Q. ~$ k6 i' O46.Which of the following is not a rule for knife safety?4 T* T4 z# G* T J" D
下列哪项不是用刀的安全规则?" T' ~1 y& T+ V; h- j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 B* i, C, M1 Y: l: K9 D$ j
% _3 h$ Q+ M" w1 l+ [8 u$ y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# h2 ?2 G6 W. J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: U2 r+ u" z/ L- N; w4 EA:RondellES ; q; h7 n6 ?7 h9 H- T! }: Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 r* t2 b I/ t D! W
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48.Which of the following is a diced cut used to garnish soups?
: |9 _ r; D' R下列哪项是切成小方块用于汤的装饰?* g. _4 Z7 r+ R2 }7 G" a" _6 \5 R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- I- Z& t9 i6 M' K/ P! Z0 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" H5 I1 v* I* I$ R ^2 D, X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!!——
& f- }4 `' o2 B: N/ nA:Gaufrette
2 u' f8 f$ B5 T( p+ [9 u7 ?# u7 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ f9 O! T7 ^' Z1 g& m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 t4 n& c) H# J! }" c$ X6 nGaufrette :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?! I7 O, s" C2 Q* C. W* Z
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)
I# v' a1 ?$ a" `A:Cilantro 胡荽叶 香菜
* U9 M' R: K! h' {- d: ?+ m2 E/ hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# i8 o( G- i# ~60.Allspice is made from:( [" h7 x$ |5 b! H; D; m8 Q8 F4 m! C/ W
多香果, 多香果香料是什么
' V: A" M# `, F3 e1 v; khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 ~( i5 s8 q" k* L! QA:A dried berry 干浆果* V) U+ }# r( x5 q7 ~2 @: L6 q
5 k- S* h4 @6 P3 Y) W61.Which of the following are used to make a sachet d'épices?
6 _% V4 e; F6 L9 \6 j1 G( O2 n下列哪些是用来做香包德épices?+ t Y: f" [2 {3 N8 X" _! n
http://www.sachetcatering.com/
1 L- x# f e2 W \" N' Z$ P+ M. bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 w& s; Y( e# b: ^' h) N/ k
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62.Which of the following condiments are not soy based?: Q9 ?, D0 H$ U% C
下列哪项不是酱油调味品的?$ k0 O7 u+ _0 j A
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 E# t4 z# l5 O; d7 ^* H+ j# M& I
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:
* x2 ~ ^; V4 r' S( EA:Pasteurization 巴氏杀菌1 `: k+ s+ A8 K* ]9 x+ t5 ]$ h
. G0 Y" Q7 t3 d) l9 r3 K1 |4 l W64.Which of the following steps is not the correct procedure for whipping egg whites?/ @- Z; H, |$ @: |
下列哪个步骤是不是正确的蛋清搅打程序?: R6 u* ~% N! }
A:Allow to rest before use. 允许休息后方可使用。( J0 M$ Z. r( @
n: i- I2 ` K65.The weight of a large egg is between:一个大鸡蛋重量介于:2 ~7 Y u7 V1 @5 S6 v, M" p3 g
A:56g and 63g 56克和63克' L! p. }& h/ O
. W# A/ y. ^' X8 Q66.Evaporated milk is a concentrated milk that is produced by removing4 m4 m* o' t- |2 f P- ?0 c
炼乳是一种浓缩牛奶 是去除什么做的4 o0 R' s: g3 x0 W
A:60% of the water 60%的水; P! q- B) H+ O
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67.A method of cooking that transfers heat through a liquid or gas is:* Z4 ?- D- @: Z7 w( T
一种烹饪方法,通过转移液体或气体是:2 Y9 w! {# ~4 v6 }7 m' O1 F6 B
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为, \+ V) }: e" O3 V5 b
A:Gelatinization 糊化
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4 h1 V/ t ]; ` \4 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 f- H+ o8 q# f$ n5 f0 Y, vA: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:, I" c! u, }- `8 _
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 H1 u5 D3 U0 H4 r. Y% b0 p8 y. D! L
6 [, N. J: K9 q" a* E/ X! R- q71.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
/ u7 J) Y, O4 pA:Fumet 原汁9 S6 E" t! c7 H5 W
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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
2 z9 ^0 Q0 T% a; u& }! zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ m4 t/ q( v$ `4 s! r& s6 R( T; \73.Which of the following is a principle not used in stock making?% u; l4 X6 B" [* K% }3 \
下列哪一项不是用于制造高汤(低汤)的原则?" e6 \2 m$ f! Y' t
A:Start the stock in hot water.开始在热水中操作3 j9 [' R! |+ X
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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
+ c/ G0 n, U' x( t ^' oA:Remouillage 法语熬汤
9 U/ T# d- ~2 u [http://www.haibao.cn/blog/post/176242.htm |
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