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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:
( P$ m; M% l: ?8 w. _4 w5 Y哪位厨师最早带来高水准浮夸的美食
) F: w/ v% u9 [" x1 nAAntonin Carême 人名 安东尼·卡罗美
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" I e/ p5 X7 J4 g4 Z; n+ f+ W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( k! o# K1 l M4 ?: z% c3 c+ x$ J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. ]* R) ^& L: f! A
A:Cast-iron stoves 壁炉( C" A% l( K4 `7 [
http://www.usstove.com/products.php?id=69 ?- \5 G+ B1 k Y# B
3 \ J8 z) a0 F9 c28.The French term used to describe the roundsman, or swing cook, is:
. }, c( V) y0 W) q& v法国术语,用来描述roundsman,或摇摆厨师是:
. O5 V* F8 `+ X# C# |A:Tournant 图尔南
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5 K* B1 Y% y* o& w29.Another term for the wine steward is:- l: s) C! d2 i: m$ d/ B
葡萄酒侍酒师的另一个术语是:
3 c3 t9 ?6 R3 t! T6 X" t: ^& pA: Sommelier 侍酒师; h5 y2 _5 ]& f* E2 G
4 V' s1 N) j7 G& Y! f* O30.Molds, yeasts and fungi are examples of a:2 E6 D4 h- X4 e
霉菌,酵母菌和真菌是一个神马例子
1 e' j. O5 x9 x3 M" p2 ?A:Biological hazard 生物危害
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5 F( F3 [0 Y/ l$ z g6 ?1 }4 E9 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 Z: n, b1 m! Y- \/ B* E5 N8 h
根据加拿大食品检验局,食品的危险温度区在多少之间:! |, i% f1 C+ n- W
A:40° and 140°F (4–60°C) 4-60度
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" L" a. q! B+ f$ p- A+ S. d- O32.All bacteria need the following for survival:
( ?1 J- }3 I& @8 t0 |所有细菌生存需要以下哪些内容:$ A0 r& K( n* x) u" s, H6 @2 ?9 G# a/ T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 M7 K4 o" b; C33.Which of the following correctly represent critical control points in a HACCP system?7 w9 n$ Q, d. ?" X! q6 e
以下哪项正确表示了HACCP体系的关键控制点?
! f% ~% g$ ~5 f( U/ R% }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * X4 h8 h+ n) `. Q0 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 v% z4 ?+ ?# @$ ^
2 X6 O. @% ?! M$ v, g( r34.Which of the following is not an example of a carbohydrate?" j* i Y1 ^: L1 |
下列哪一个不是碳水化合物的例子?
. V% M: v) n9 ?- s4 |9 h; KA:Essential nutrients 必需的营养物质7 D% L3 H+ |7 c% _0 x. ~
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35.The process by which a liquid fat is made solid is called:7 }7 d. _$ I E6 }$ v+ V) d
液体脂肪做成固体这个过程叫什么
4 G- k- k* M9 x# ^9 VA:Hydrogenation 氢化
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! F* y& N4 i) I: Y: e: C36.Which of the following is not an example of a fat substitute?
! p0 f+ O$ q( u5 B下列哪项不是脂肪替代品的一个例子+ y( E" R) y2 U! W8 U4 K4 B
A:Acesulfame K 安赛蜜K表# g+ j+ B- c3 o& p- Q) U
3 u% Q, N) W8 Y0 t& N5 @37.Health Canada requires that a product labelled "fat free" contain:
7 X. N& t" v `2 c加拿大卫生部要求的产品标有“不含脂肪“包括:, y: x7 `6 w F4 a( _" H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, Z* U6 N. s% D: C2 |! t
: ~9 C* t, u# ?+ W8 I. g38.Which of the following is not a problem associated with converting recipes?
3 m& c, E2 }& }" @# Y8 T# C下列哪项是不相关联的转换配方问题?
6 I3 q9 k) t, u' O5 O+ x- S, EA:Unit cost 单位成本) y/ p" H1 m5 O9 Z+ k z
* ]& z+ r; V9 z8 \: _2 w39.The condition or cost of an item as it is purchased from the supplier is called:
$ }% r! f5 r; P4 q/ i' P, y7 a从供应商采购的物品的品质或成本叫什么5 m1 Q6 z, i' l( P$ M$ O$ M
A:As-purchased cost 购买的费用
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. z5 F3 i: P0 J. t40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 Z ]6 S$ U# D7 W% }0 ?, Y; j$ L在新货到来之前用于日常所求的必要库存量叫什么* o g- w4 T$ `5 T7 S. l0 V
A:Parstock 基本日常最低库存
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& G: U: C: V5 n. K- h41.Which of the following abbreviations is used to describe the proper rotation of stock?3 r% X+ a) U& p2 L# k
下面那个缩写是用来表明正常库存流程?& Z$ [2 K2 W: K u* {+ V+ Q) D
A:FIFO=FIRST IN FIRST OUT 先进先出) p+ e1 S: O, T. |4 H1 ~
/ {8 W3 @2 [: S7 H3 @3 D42.Which of the following knives is used to turn vegetables?
8 l- O" p% |; {6 [- B4 n b下面的那把刀是用来打开蔬菜吗?/ G1 O! X/ c F; c: b: M
A:Bird's beak knife 鸟嘴刀* ?% n5 s7 D7 ?9 _# o/ T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird s" E# \5 v# E. g( D) [4 e
5 J$ j4 `7 U B3 r7 O! D1 }43.What is an instant-read thermometer best used for?: |3 c s- r0 F: p, ~
即时读温度计最好用于那方面?5 d( p3 O, e! t! J
A: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? `6 M% Q+ M+ y, \, @* w: [( `
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ s( |& ?& f* O" g/ w) f" ]! d$ F
A:Cast iron 铸铁8 ~$ v* I$ U; u( A/ Z. I
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 P; c$ P4 q; E4 W3 y' O
哪件装备下面有一个可移动的碗和一个S形叶片? Z( v) _- Y1 d. m6 w- B. d
A:Food processor 食品加工机/ O0 Y% ~# T& c4 |3 ^5 i$ N* j
http://www.google.com.hk/search? ... iw=1263&bih=5720 ~9 G, L) b) J( f
5 Z) F, r7 [1 z5 }46.Which of the following is not a rule for knife safety?* I* B* N$ Z {# y
下列哪项不是用刀的安全规则?" r( |2 R* w& Q4 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( _0 E6 o; { a1 A( A i7 } A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 V' r. b5 o! i" X/ N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* t1 I. w+ {+ RA:RondellES 2 n4 }! s6 p; w) x) X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ E2 V4 \8 f: H0 L2 R! }$ E48.Which of the following is a diced cut used to garnish soups? Z) G8 y8 d. @
下列哪项是切成小方块用于汤的装饰?
+ q, i4 n, D4 u/ h/ }3 T) h9 W! @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
M: B2 F, ?1 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 Z; P# _" Q5 D$ d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!!——
& T: x. ] I, W. eA:Gaufrette
' a0 u$ w3 D* K4 b: n& ?) P9 }; `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) c3 U/ L# q7 b7 u3 `* T' U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 {' H* J1 Q# f$ y' T# O5 e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 a. y8 @9 h" y7 @& d3 f4 X
1 f( k. h' Q7 Z2 j( }( l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) r+ w9 u8 v9 b- F# O: O
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): J+ X; V" b3 o3 `- A- B% X0 |& z
A:Cilantro 胡荽叶 香菜
' l7 f: `; Z& I0 p$ S. }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' v+ ^. y( E3 W, K. |60.Allspice is made from:: T2 f' [* q) Q$ y
多香果, 多香果香料是什么
0 z) s' Y/ A! h$ Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 Q s2 w- ?1 I, `2 p2 [A:A dried berry 干浆果
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* u1 K: T7 [+ X8 w9 O% S61.Which of the following are used to make a sachet d'épices?
; D9 u) r5 S: L& I; n, I( B6 t下列哪些是用来做香包德épices?. {& `; W# X7 g. H
http://www.sachetcatering.com/ f E7 W- \1 N3 ?: Q; U3 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( R7 z1 P' _7 z/ }, }0 t9 N
! ~) c) W. _5 i% ?5 { d: J62.Which of the following condiments are not soy based?
1 U0 D: q7 u' K, q5 W下列哪项不是酱油调味品的?0 B* M: ?" Y6 ^2 l) T
A:Wasabi 日本辣根- F/ o/ i0 ]* H+ N. x) R7 o: U
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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:
9 J' z$ Y% G" l$ {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:1 ^' d k r8 H2 U/ _' G
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ F, E( K% w+ |
下列哪个步骤是不是正确的蛋清搅打程序?
' {4 u7 n2 e' D- }( p5 ]# JA: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:2 _. S/ i$ G/ [: s: k0 K
A:56g and 63g 56克和63克
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8 p D& G( K# \: |( s66.Evaporated milk is a concentrated milk that is produced by removing
0 g% I& t$ c8 }4 q) i0 W炼乳是一种浓缩牛奶 是去除什么做的- C' K1 t' J% E4 @' R! ~7 g
A:60% of the water 60%的水
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' L2 \: ~& S: s9 t/ D' e) D1 }1 H" N67.A method of cooking that transfers heat through a liquid or gas is:
' y$ d$ V2 t# f! t' ?一种烹饪方法,通过转移液体或气体是:
- z7 v+ |9 |9 M2 G4 S$ vA:Convection 对流
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+ u# v/ O; r; Y" ?- D68.The cooking of starches is known as 烹调的淀粉被称为% A+ g0 d3 K1 R6 L6 V
A:Gelatinization 糊化8 [( f. v2 X% _# Q
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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?
" }3 `8 J- R1 }' pA:Braising 烤( C, H5 ]0 k; J! ^% o$ l
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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:( Y8 f* V* @: o ^' J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* s7 t- [6 c& g+ f5 w8 Q3 [
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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$ a1 {( w) @+ `$ ^: v
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
* w5 s* ^/ w2 c2 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 o t/ X6 m0 ?
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73.Which of the following is a principle not used in stock making?2 f+ E1 W! a/ @9 F
下列哪一项不是用于制造高汤(低汤)的原则?$ h. T T! d: p- e
A:Start the stock in hot water.开始在热水中操作
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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
# t! n: R" q6 K; g! {- WA:Remouillage 法语熬汤 M* d1 W& f% H- Z6 Z% k
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