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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:& D% e5 V% F3 e9 o- i
哪位厨师最早带来高水准浮夸的美食
) X3 x9 M, ~$ w) M/ ~AAntonin Carême 人名 安东尼·卡罗美2 `( p' K: V4 h: T
4 n2 n% h: c$ r' g; V$ e2 S8 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 y8 s' o6 r( Z& u1 d; m/ r2 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 y# r/ G& t R; S$ o* XA:Cast-iron stoves 壁炉
* [ J6 s6 U* W9 o, Khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:" E( y3 Y4 r/ Q; U0 O
法国术语,用来描述roundsman,或摇摆厨师是:
+ ` }" G1 B) ?. }# b" P- OA:Tournant 图尔南
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29.Another term for the wine steward is:- R* n+ Z7 c8 ~7 U# o
葡萄酒侍酒师的另一个术语是:
+ b, p- i0 G$ A4 A! v) P9 z" G# r6 ^A: Sommelier 侍酒师
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8 P3 `8 z, ]6 ]& q, ~30.Molds, yeasts and fungi are examples of a:& X* e% H; P! m, r
霉菌,酵母菌和真菌是一个神马例子7 U+ B( i9 n3 U' g) K
A:Biological hazard 生物危害: a o3 h! R+ j, T8 L% k9 a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 X2 i9 c1 t# d8 A' K0 M
根据加拿大食品检验局,食品的危险温度区在多少之间:6 v! d& C( r" Y1 ~2 r" i+ z
A:40° and 140°F (4–60°C) 4-60度
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- K/ x% k- ^/ W2 W32.All bacteria need the following for survival:$ D9 m9 m1 \, i6 r1 h1 U- Y" ^
所有细菌生存需要以下哪些内容:( g) U" |; u$ h T0 n# [# P: j
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% n2 p, x! w$ x: w9 v
j5 b, s, D& h# O( H$ [33.Which of the following correctly represent critical control points in a HACCP system?. R2 t$ z! _- O
以下哪项正确表示了HACCP体系的关键控制点?
2 o9 ^- m/ O# D2 a9 R9 d y2 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 S6 T# j2 ~; M" q0 V9 h+ i% k, L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# H" D. k( k1 G% z; Q3 w34.Which of the following is not an example of a carbohydrate?# \) J- E$ D9 Z6 X1 a0 c+ u/ M; s
下列哪一个不是碳水化合物的例子?/ \! u4 |- O0 n [1 ~
A:Essential nutrients 必需的营养物质
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1 ^/ B/ P5 j8 H! [6 @, j# I5 ]35.The process by which a liquid fat is made solid is called:
+ `" I! c0 m0 r3 q2 g: u6 N' |液体脂肪做成固体这个过程叫什么
) y- f" h, r; n5 ~& [A:Hydrogenation 氢化# K( W1 O' j# z& F$ X+ K
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36.Which of the following is not an example of a fat substitute?
- V+ M4 c8 e* s' u下列哪项不是脂肪替代品的一个例子
- i3 {/ T- N( t8 Q+ y1 GA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- }9 F8 i/ N+ y5 r加拿大卫生部要求的产品标有“不含脂肪“包括:
0 _* U% ]2 L5 ]4 A1 G+ N EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 n. n. f& k7 W. J) \$ B- |
! F2 ?: o: `# C38.Which of the following is not a problem associated with converting recipes?$ {) a9 D- r# S; M' ^
下列哪项是不相关联的转换配方问题?
2 l( f! `9 Y8 LA:Unit cost 单位成本1 X. F. @2 s) u8 C# y
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39.The condition or cost of an item as it is purchased from the supplier is called:0 }; W, b, M1 | i2 c8 [
从供应商采购的物品的品质或成本叫什么
2 Z- p4 ]# }8 ~3 x/ d) ?$ OA:As-purchased cost 购买的费用1 P2 ]. ?2 R9 w( z: G- q; ]/ ^! s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! I5 _5 l1 p# M; L `在新货到来之前用于日常所求的必要库存量叫什么8 I- b- N* H$ X' V; P5 |/ r
A:Parstock 基本日常最低库存 l" Y" U2 P3 e
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) I( O( f/ | }9 t
下面那个缩写是用来表明正常库存流程?
5 H# V9 `; _7 w! ^. b% i/ {5 V% R% zA:FIFO=FIRST IN FIRST OUT 先进先出5 d& G+ S3 I6 a
! a/ f0 `( ~6 _9 e42.Which of the following knives is used to turn vegetables?
7 w! P6 ~/ z- I* m, A下面的那把刀是用来打开蔬菜吗?- i2 Y6 j' X0 p
A:Bird's beak knife 鸟嘴刀; q M3 N3 A- d& @+ ~0 x4 t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! V& C. q) a% t4 Q; y$ C
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43.What is an instant-read thermometer best used for?& O$ E$ x* j8 \0 G k
即时读温度计最好用于那方面?) ~' ]0 ^5 u& j( b. ^0 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 B( P& x! r1 c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( O ^% R. ?! @7 O* V下列哪些金属材料受热均匀,通常用在铁板而且非常重, [( ~9 M* p) W* y1 \
A:Cast iron 铸铁$ r2 t- `! W( X0 k: I5 A
. p0 i& w- a0 G0 c) V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- w+ u5 I8 O( }# P: U9 {! @8 B哪件装备下面有一个可移动的碗和一个S形叶片?
% `8 M) n* ~" f5 f( d# NA:Food processor 食品加工机
6 d1 q9 B, g& o5 n6 b& O& Chttp://www.google.com.hk/search? ... iw=1263&bih=572* C/ l6 _6 z; |* l* i: {3 q
+ E( I5 s5 G3 n' q: S8 u' A' W46.Which of the following is not a rule for knife safety?. M2 D0 h3 w0 p! V
下列哪项不是用刀的安全规则?5 h* h2 e7 O7 s- ]0 A1 s; r" T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, Y( I8 ?) ^1 a2 {& ]# `) W) |$ ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% W4 j {8 f% y0 e- w! w0 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) k; L1 h) o0 W' KA:RondellES + B5 E9 e7 V4 f6 f; W4 c# {; S& X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- @5 A& f4 _- |$ b48.Which of the following is a diced cut used to garnish soups?8 O7 p5 t; v2 f+ i
下列哪项是切成小方块用于汤的装饰? U$ D, ^( M: R7 ~7 R. @1 v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ W* N6 ?1 w! m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 S( t5 ^2 V* E" e0 p, O( F
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!!——
, p( C6 X5 T) z0 V% F! NA:Gaufrette 5 ~6 Z* f( v4 B1 k3 x. k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* C) N& ], k7 P* }' k, @: l" j) c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% `" V! \$ A6 B# t. I4 F% QGaufrette :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?
% r2 N6 X5 g9 R5 O1 T# y* ?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)
4 O% h* E# j5 }, ]& p7 xA:Cilantro 胡荽叶 香菜
# X' t1 N1 e/ b0 F! J# Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ _9 [# q s( F* l2 o( S6 o
多香果, 多香果香料是什么3 ~/ ~6 G" A2 `+ C: _6 u x& G/ ^7 U. y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ v( Y4 ^) ]. KA:A dried berry 干浆果- I1 l: {9 C- b9 C7 T
0 n( Q6 k: e1 C3 I$ N6 i61.Which of the following are used to make a sachet d'épices?
3 Z. A* X3 ^' f/ e! x下列哪些是用来做香包德épices?
# @2 v' c ?1 X1 Z0 [, W! \http://www.sachetcatering.com/
7 _6 C3 [0 M9 P- Y! JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 y" R2 q b. e- w y K62.Which of the following condiments are not soy based?% L8 J- X, x! f G
下列哪项不是酱油调味品的?( p" ]9 l o$ c+ S
A:Wasabi 日本辣根
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! z' W# K, t5 ^# N% ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ T2 N: g& V/ x( @' 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: C1 G) @/ V1 S, N4 Y8 d
A:Pasteurization 巴氏杀菌# f8 k+ L; f6 I7 ~
" M7 s& g) j6 g$ F4 A+ @* i64.Which of the following steps is not the correct procedure for whipping egg whites?
, n& d1 X! x6 \$ e Q下列哪个步骤是不是正确的蛋清搅打程序?
5 c6 C- d2 A# \0 DA:Allow to rest before use. 允许休息后方可使用。
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% Z' B, I9 L7 W6 }7 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:6 J% g3 q4 z6 G; y, M( m3 ?4 @
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing5 v9 `3 l& I8 B! I
炼乳是一种浓缩牛奶 是去除什么做的
/ m f- d6 C; a( r: bA:60% of the water 60%的水
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: p0 @$ ~& Y5 |1 n4 A, e67.A method of cooking that transfers heat through a liquid or gas is:
6 a: E0 D0 `" W& q7 O一种烹饪方法,通过转移液体或气体是: a8 A- b7 s: ?9 C; k
A:Convection 对流
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' f3 O6 N7 E" U: \/ k68.The cooking of starches is known as 烹调的淀粉被称为0 J: {, B7 S$ F) F7 a0 B+ K
A:Gelatinization 糊化6 d8 D: V p9 k9 R0 ^, P
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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?
" u) X9 F7 T' {$ A; x9 aA:Braising 烤/ O8 w) Z& O! t. _2 k
- _5 J- Q' D3 Y4 O4 M" U5 j70.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:! V) }, ?! ?+ E0 P: N8 q! M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! C6 I- u7 |3 U/ ^7 C
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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( j4 E" W# F# w5 z x/ }
A:Fumet 原汁
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6 _' G" l- s( g# }! G72.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
+ C9 x! O3 ^: R$ V6 ^2 [4 w9 C0 jA: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?
$ _, p- x# a. }" s: q) H7 s9 q下列哪一项不是用于制造高汤(低汤)的原则?# E: o9 C% h8 R
A:Start the stock in hot water.开始在热水中操作3 Q' }: O: B. m
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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% i' \' j7 b& y; Q
A:Remouillage 法语熬汤
6 n+ E. S. ]6 j; @! G1 thttp://www.haibao.cn/blog/post/176242.htm |
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