 鲜花( 33)  鸡蛋( 0)
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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:+ b& Q5 r/ |0 J: z+ y
哪位厨师最早带来高水准浮夸的美食
1 @$ C6 s" g, R6 [+ vAAntonin Carême 人名 安东尼·卡罗美! X1 R! i4 T+ {# A
) l% Y) D- D- Z2 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 s3 ^6 z# O% U& 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 。% s. m }3 n( q
A:Cast-iron stoves 壁炉
3 g* t6 Z: _" P) V- N4 _8 d9 rhttp://www.usstove.com/products.php?id=6( f+ a. Z6 D. \) q) ~& q/ \ \* [
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28.The French term used to describe the roundsman, or swing cook, is:
# S& I/ c0 z2 s+ a法国术语,用来描述roundsman,或摇摆厨师是:3 M% _) \3 e, \% n
A:Tournant 图尔南6 T! K; G( `' v/ P5 ]- `
, I. B& \: b* ~! [$ ~3 ~/ I29.Another term for the wine steward is:
; f1 O- b& h g7 O葡萄酒侍酒师的另一个术语是:# N2 C, [4 g' |6 {* Z
A: Sommelier 侍酒师
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/ P+ o( J; D* u30.Molds, yeasts and fungi are examples of a:* i" |0 ]4 b9 Q4 Q }. ?3 S
霉菌,酵母菌和真菌是一个神马例子
) T6 Y6 B+ A; b; D" L- W1 k4 sA:Biological hazard 生物危害
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* o: v. `+ q& i3 B& Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. l; h) `! e+ B5 T- d
根据加拿大食品检验局,食品的危险温度区在多少之间:3 }7 G+ t5 p: ^ h# }
A:40° and 140°F (4–60°C) 4-60度3 Z- k; A$ o7 `8 q, k
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32.All bacteria need the following for survival:
- ~! ?/ ^* o$ N所有细菌生存需要以下哪些内容:
6 _1 | _+ }5 z( p9 UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 q- m8 m8 ?& f+ H; f8 F
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33.Which of the following correctly represent critical control points in a HACCP system?9 ]$ }# k7 d, [3 U8 D5 X! \
以下哪项正确表示了HACCP体系的关键控制点?
. E& d' x t( b; {8 }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * x) Q) F6 y! `$ w$ J4 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 z( d i# m% \- \
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34.Which of the following is not an example of a carbohydrate?
$ w n- k- u- u& c下列哪一个不是碳水化合物的例子?
4 D& z- k) X5 B9 sA:Essential nutrients 必需的营养物质
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. ~7 |; y1 [! s: G35.The process by which a liquid fat is made solid is called:5 [8 g& Z7 K9 W& w6 `, W& V) p
液体脂肪做成固体这个过程叫什么
" H2 `3 P5 e0 B; dA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
9 N1 _6 P5 R- l下列哪项不是脂肪替代品的一个例子
4 B- P- v6 {4 x0 a. p0 E5 Z" qA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 h' k8 s ]& F, r% \2 w
加拿大卫生部要求的产品标有“不含脂肪“包括:, Z% H& R7 c$ c
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?; L4 v5 G3 ]: u; s( v# d6 q D5 e
下列哪项是不相关联的转换配方问题?
& v9 A- {$ d% ]; p% `A: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:& }& D4 f; `7 D5 H, ~# ]0 L6 d% q. G
从供应商采购的物品的品质或成本叫什么
' C9 s' v$ H) ?$ }' j2 O7 KA:As-purchased cost 购买的费用
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2 n" z1 Y k. l) K/ v1 z40.The amount of stock necessary to cover operating needs between deliveries is known as:& K7 ~7 J3 l3 [; Z; B' L: ^
在新货到来之前用于日常所求的必要库存量叫什么5 P. Y3 a7 R5 ^ z: U
A:Parstock 基本日常最低库存
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% V( X) [% S0 O1 q' P, m4 d41.Which of the following abbreviations is used to describe the proper rotation of stock?; T! h9 d" s3 ]: ?" u% A( ]+ e3 h
下面那个缩写是用来表明正常库存流程?
, z) ~/ n8 S- m$ u: K# ^# XA:FIFO=FIRST IN FIRST OUT 先进先出
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: ~6 n" V2 U$ F' ~- f42.Which of the following knives is used to turn vegetables?! ?9 M I k$ w) [6 w4 `
下面的那把刀是用来打开蔬菜吗?
7 Z; D2 p0 N0 d& C; j& VA:Bird's beak knife 鸟嘴刀
& X6 l+ |# H- 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?
4 b. b, S6 U: @/ Z6 W6 O( N即时读温度计最好用于那方面?
2 X1 T; n7 ^) J( N2 u6 RA:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 U1 ^# _+ M5 o7 y% \& l8 j" W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 Y2 R* }0 f- `4 K% E# V- x
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 h$ ]/ j( ~' m- B* P
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 s3 V7 p8 d7 x哪件装备下面有一个可移动的碗和一个S形叶片?
" R; b6 ?6 i& N8 a; |. B0 MA:Food processor 食品加工机
" z7 ^ c0 ?/ m5 P8 Y, V$ yhttp://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?
* Z! |( N7 G T' C7 ^- D; ^; \ N) C下列哪项不是用刀的安全规则?
& y I; \3 }% @9 x1 r! kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 B0 O* Q6 L) e$ c& z
4 G/ i! l( \; j6 C% J6 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! V5 R" t: w; f3 u2 t0 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" j; d9 t3 O% f& p4 U
A:RondellES ) a$ y5 O% r8 {) z" U5 A& k% U, s1 G
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?0 T5 H; O" H# y
下列哪项是切成小方块用于汤的装饰?- V( \7 y* K* O' w% S3 d" b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 ~8 ]2 V4 f8 ?0 h1 ]3 g6 X: i$ v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ [& U( B% A" ], u) s* @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& K' }, x6 S
A:Gaufrette
/ [& R- S6 \7 y9 x9 d0 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 j4 Q/ ^5 R) q0 I( p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# u8 g4 M) u9 V" Z& T7 }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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, d9 f3 B$ _3 L- R6 O6 V& Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 X5 G% F0 A. G5 b+ K
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)
6 V6 G7 J- I5 ]) z/ A0 | OA:Cilantro 胡荽叶 香菜7 Z# I; Y' F- {. a0 y4 [" K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 @* v' j8 Z ]( D4 w ~4 h60.Allspice is made from:5 G/ l7 r3 j7 K+ ~1 F* _9 g
多香果, 多香果香料是什么
& K7 p) u6 y- \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 P w# Z) ~& }' E- uA:A dried berry 干浆果/ b+ }$ ]6 w' g5 j$ _8 |
/ \% O8 m) G0 a5 r" X61.Which of the following are used to make a sachet d'épices?
& a* J9 Y4 k8 k) z/ E' V; y下列哪些是用来做香包德épices?
. l0 @# X- `- I0 j+ E- ^& Nhttp://www.sachetcatering.com/
$ O& M' L; R+ }8 D. o. x' gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 K6 I0 Y; k0 ]& @
. ^" y, d( d" R" P% D7 U62.Which of the following condiments are not soy based?
! J7 I8 Z' o9 M下列哪项不是酱油调味品的?
0 G$ g2 ?9 Z5 oA:Wasabi 日本辣根
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0 Y' T1 J% T/ Y1 o1 A, [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% _, f/ E( k# f3 {6 j' G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:
/ k8 g n# l7 P0 W `8 sA:Pasteurization 巴氏杀菌+ q/ ` K. P! X: C* L) B$ Q. `
3 }. ]9 ^) @+ \9 c- D64.Which of the following steps is not the correct procedure for whipping egg whites?; D/ O7 b- ~+ D C8 @8 V6 U
下列哪个步骤是不是正确的蛋清搅打程序?
+ I& P |$ v+ `, KA:Allow to rest before use. 允许休息后方可使用。
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- P3 B( W0 c& K( A, B8 V, i65.The weight of a large egg is between:一个大鸡蛋重量介于:% a9 ?3 |# I* d o" p, k2 ]; P
A:56g and 63g 56克和63克6 h8 }6 V1 C9 L+ E
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66.Evaporated milk is a concentrated milk that is produced by removing Y0 [2 \3 u( d s: k$ r
炼乳是一种浓缩牛奶 是去除什么做的
2 D9 u# p4 R9 k% }4 b4 A" EA:60% of the water 60%的水& Q, \* e, j/ V" k, S
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67.A method of cooking that transfers heat through a liquid or gas is:, {7 l4 Y5 |+ x% T# p' n
一种烹饪方法,通过转移液体或气体是:
* F% P+ m& f( H1 CA:Convection 对流
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' s8 q3 X7 ^- l6 ]- E68.The cooking of starches is known as 烹调的淀粉被称为( [; k% y: u0 C8 K* K4 S1 L
A:Gelatinization 糊化 n) M: ?9 [; E' `
( |: A* l' J& `0 ~7 s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 s# L* F7 l; m' ^. y2 ]
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:2 |& K: D3 f, Q( @4 T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* s& _ M* ]0 G; U5 [" x8 N71.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
4 H3 @' M! ?2 Y- E8 A5 LA:Fumet 原汁
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, ]6 a9 E" J" ?: _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
5 S7 d4 t$ ~& ?+ ^6 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( O5 @( i! G5 c4 E+ I73.Which of the following is a principle not used in stock making?
# ], r6 L' p3 g* [8 {1 ~7 {# V下列哪一项不是用于制造高汤(低汤)的原则?
) x. j7 H5 _( y8 t vA:Start the stock in hot water.开始在热水中操作
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" ~9 E+ i4 N. z; N6 j74.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
$ \9 X7 U# v {& t/ dA:Remouillage 法语熬汤- b" W0 f6 A0 _" \
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