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26.The chef who is credited with bringing grande cuisine to the forefront is:6 ^0 l. p8 ^5 m! u
哪位厨师最早带来高水准浮夸的美食2 N1 Q$ [9 S0 z0 U+ y3 M
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- O+ x1 K5 t2 C- G5 v. H' W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 E. O; Y1 j1 Z
A:Cast-iron stoves 壁炉9 v: c3 D% k) T
http://www.usstove.com/products.php?id=6
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1 L: [. l* {0 ]( b6 n28.The French term used to describe the roundsman, or swing cook, is:
: n9 l# @# _/ R/ L2 L1 T2 N/ a法国术语,用来描述roundsman,或摇摆厨师是:
, m# K) V; ] F& E p7 t0 W( _A:Tournant 图尔南# N# z5 Z! ?: @' v3 l8 y
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29.Another term for the wine steward is:6 f2 z& h: N3 w4 X
葡萄酒侍酒师的另一个术语是:
; _0 n! q! _) l! g# \+ Y FA: Sommelier 侍酒师/ B( G4 n) E8 k# f; ~. u7 }
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30.Molds, yeasts and fungi are examples of a:7 E, m& b% j4 ^
霉菌,酵母菌和真菌是一个神马例子, o- @5 g+ @1 L4 X( r, ]; |
A:Biological hazard 生物危害
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/ N' J# n% y3 T3 U; S2 V& n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) |2 k& E+ n! c' y% x* S
根据加拿大食品检验局,食品的危险温度区在多少之间:3 S( S! a* x& |) c+ S, u
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
6 d- V+ _5 W) t- O i所有细菌生存需要以下哪些内容:
3 D$ c% v9 ?. h; K3 x4 r& kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 g1 r; y* @/ x" n6 v- `$ T
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33.Which of the following correctly represent critical control points in a HACCP system?
- b- S. `" J, N1 S* [以下哪项正确表示了HACCP体系的关键控制点?
. ~6 T2 i3 d+ i J7 j/ z P7 m% OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % ?4 a1 S! k+ {% l7 J! `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ p( U' `3 E% {, W
& f' l" v# Q7 n/ {) }0 U6 F; d: o4 c34.Which of the following is not an example of a carbohydrate?5 {7 o+ G" ~0 R! e( d
下列哪一个不是碳水化合物的例子?
3 U9 G; B1 Z5 e- F) aA:Essential nutrients 必需的营养物质; O. g; X' l/ `8 e
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35.The process by which a liquid fat is made solid is called:& m& S. w3 ]3 c
液体脂肪做成固体这个过程叫什么+ k a3 o9 E2 X7 I
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ K6 E0 y& ^3 z% v下列哪项不是脂肪替代品的一个例子
' R$ ]+ v5 I6 t; `. m* G; I/ S& hA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" _& _ r4 q$ p1 y# K
加拿大卫生部要求的产品标有“不含脂肪“包括:5 b4 P3 k' ~/ u' ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ o0 }" {3 ]( J& k/ J5 I' P: X) J# v38.Which of the following is not a problem associated with converting recipes?
' Z+ ~# f( Q- J9 K下列哪项是不相关联的转换配方问题?
: o! V" I( B& I1 }* B! lA:Unit cost 单位成本- c" O0 _' N4 B- f. E
5 I- x# w& O5 K4 `: I39.The condition or cost of an item as it is purchased from the supplier is called:
* ~7 y; g% s- }$ E% O9 O" H从供应商采购的物品的品质或成本叫什么3 P7 v; h/ _( V9 S, t
A:As-purchased cost 购买的费用
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# V: p R* P% o% d0 `. x" q40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ v( j: o6 d4 z! k- d, }在新货到来之前用于日常所求的必要库存量叫什么2 r) M: X' Y* u& j1 J: E
A:Parstock 基本日常最低库存
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; C5 v, Y0 ]6 V: Y' y S* t41.Which of the following abbreviations is used to describe the proper rotation of stock?% B6 ~- o! u* l* m6 H: T3 {3 N
下面那个缩写是用来表明正常库存流程?
9 J/ t+ r# @: K! S% ?( @- UA:FIFO=FIRST IN FIRST OUT 先进先出3 `$ s2 r" K1 @8 |
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42.Which of the following knives is used to turn vegetables?3 u% ^1 L' @3 o* ?( @/ d
下面的那把刀是用来打开蔬菜吗?
" G9 d# T9 ?8 ]A:Bird's beak knife 鸟嘴刀
' q& i0 n3 r5 K( e7 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. x: h) `/ o- q6 s- k43.What is an instant-read thermometer best used for?& z7 S0 g9 N9 ~# c6 G- t y7 B
即时读温度计最好用于那方面?
( r6 W1 b7 k/ wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ~2 p$ C/ w3 Q! D" ]; Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 c, _! m6 R/ g- |+ E0 b6 l. S下列哪些金属材料受热均匀,通常用在铁板而且非常重, D# |2 s/ k0 I& X b1 G
A:Cast iron 铸铁
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( y' y! K$ |! c% G& G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; T- ]" u2 g8 W9 L6 W( g1 @0 A哪件装备下面有一个可移动的碗和一个S形叶片?/ H/ c, N: U3 z; t% J# ^
A:Food processor 食品加工机
: _. x" i, J, j. y! shttp://www.google.com.hk/search? ... iw=1263&bih=572
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, J" U2 o1 D1 z3 n! P( `46.Which of the following is not a rule for knife safety?- l2 Y3 z, G# b
下列哪项不是用刀的安全规则?
! e3 m; i: n/ N ]: H2 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- G/ K4 a; t3 E/ z8 i7 y5 J# i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( w* F, l0 y- l6 z6 x$ s7 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ Z& K8 O8 f7 nA:RondellES
( P. R# w" i3 P- Y( m" x% b ?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?
8 q: N3 h: l/ W- G& B, _下列哪项是切成小方块用于汤的装饰?
! r" V- p$ I, `' \- e6 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" i3 n+ g$ _7 s3 i, q c1 T" v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 x% i* r9 z% J( W6 J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!!——2 H0 O* p" Y) H/ m3 O+ O
A:Gaufrette , ?2 E3 o4 P; g# r: ~0 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; r( c5 L M' \: x xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) v5 z% F2 m5 _! X! QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 P9 O. f; {6 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* g- \- @# u) B& X+ N9 v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)
- T3 x1 z- D# b& IA:Cilantro 胡荽叶 香菜* M d+ L7 Y' x: W' _: c) _$ N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 D) f( W% P+ s% J7 _' @
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60.Allspice is made from:5 f$ J9 @4 T4 W7 h5 r
多香果, 多香果香料是什么
$ D6 \0 Z' w+ E0 V( e8 u# ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. S$ J7 ^! P# G0 x' j$ g
A:A dried berry 干浆果. H) k) M: j6 ]) b7 q
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61.Which of the following are used to make a sachet d'épices?
. C. O6 \# l/ n下列哪些是用来做香包德épices?
3 i" E* c) Z& C/ @8 L# _http://www.sachetcatering.com/$ w/ z4 P: a0 `9 K/ W, i7 h! K# ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 p1 D* D9 [+ H) |" u5 F# d62.Which of the following condiments are not soy based?
1 h7 a' l1 _) R" T$ K$ P下列哪项不是酱油调味品的?
$ M. @( D/ @+ T' F9 \ `3 f# DA:Wasabi 日本辣根
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' V+ X1 B; H3 k" [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ ?& U- w" h. r+ X: c) ^+ 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:
5 d$ G; }- K# q7 f SA:Pasteurization 巴氏杀菌! D# |9 [& [: k& D
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64.Which of the following steps is not the correct procedure for whipping egg whites?; S( [7 A$ _' q9 Q
下列哪个步骤是不是正确的蛋清搅打程序?2 w/ `& O6 r+ e9 [' n( s" _1 _
A:Allow to rest before use. 允许休息后方可使用。$ p: G% l) ^ V) ^8 S! l
+ t! v# K- V I+ I. Y {" [65.The weight of a large egg is between:一个大鸡蛋重量介于:
- [1 p# C* x" h6 c& i( ?. u9 I2 ^A:56g and 63g 56克和63克& O V, A( |4 h1 E
" d. K. l& G! `* n. x& c7 C4 U66.Evaporated milk is a concentrated milk that is produced by removing
2 ^5 N1 L% s l! V( x1 R炼乳是一种浓缩牛奶 是去除什么做的7 n& G$ P+ s2 y) g
A:60% of the water 60%的水* U: N- c0 C! S
; ?( ]6 f- a* c. P. q+ f67.A method of cooking that transfers heat through a liquid or gas is:
3 S- W6 B, ~/ b L一种烹饪方法,通过转移液体或气体是:
! X8 v( G4 b3 y& TA:Convection 对流- Z3 d. z& c* B- O' u! A
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68.The cooking of starches is known as 烹调的淀粉被称为7 c5 K V; }) a* U
A:Gelatinization 糊化( [/ J- H5 k- y6 r
9 { r' M8 _* _* l, r# y* G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 t f; x3 |+ |7 n! @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:; Z3 u8 r4 V6 T( h7 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' c2 l# w0 Y, r/ m; ^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, `4 z0 f" D0 {: y& q' J) [7 a
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 ^7 c$ B6 e" `8 {4 |' N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ W% A+ a' b4 N; c
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73.Which of the following is a principle not used in stock making?
1 Y2 w! j, S; }& h9 U" `* {: S下列哪一项不是用于制造高汤(低汤)的原则?
6 X ~# f% F. w; [0 Z# `A:Start the stock in hot water.开始在热水中操作5 ~) R: O0 F7 t3 l P. Z. l
# a1 ^* _; A& Y/ m. o4 L9 \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. N' ^' K n4 G! z. J* M, ]A:Remouillage 法语熬汤
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