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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 T$ H9 }* @& |& A哪位厨师最早带来高水准浮夸的美食+ V( P" n6 k! O2 ?7 }) o# S
AAntonin Carême 人名 安东尼·卡罗美- E! |+ P3 g6 c9 i: D
1 V3 Y$ S8 A. ? @, Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) z: T3 O4 q1 N% Z, u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# O. G% n0 L( n9 `: SA:Cast-iron stoves 壁炉2 g; c! D+ F$ [5 S5 a M$ p
http://www.usstove.com/products.php?id=6
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* E# C( J; z- K; F' n; A* @5 g6 A28.The French term used to describe the roundsman, or swing cook, is:
9 K b: q4 w" T法国术语,用来描述roundsman,或摇摆厨师是:
+ {; |" O0 d& q7 tA:Tournant 图尔南0 b- {9 O" M4 n* ~7 f6 s. E
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29.Another term for the wine steward is:/ O( y: J7 j; _8 @$ g
葡萄酒侍酒师的另一个术语是:; T* I" m% r- ]
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
( \$ r# d$ ]0 e0 M1 b霉菌,酵母菌和真菌是一个神马例子
* n9 S6 q. N0 x. [3 z0 [: _' qA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! z3 j" @( _9 ^# V& m& k+ z% b
根据加拿大食品检验局,食品的危险温度区在多少之间:+ S5 J5 I3 W8 o6 H
A:40° and 140°F (4–60°C) 4-60度" `, I& ]- h# f! |& I1 t
7 t! B% X( Q4 Y1 u4 t) z& C32.All bacteria need the following for survival:* j. E/ a. R- [! c: T( B
所有细菌生存需要以下哪些内容:
8 ^. X+ I4 r9 j2 t7 A0 ~! M# w2 O% ~A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- z9 x+ I9 F% f' @& a0 s. e
4 D1 ~2 g- W/ f% x8 F33.Which of the following correctly represent critical control points in a HACCP system?; E2 h* o' ]4 r% Y: z; y6 ?
以下哪项正确表示了HACCP体系的关键控制点?
2 [1 |$ S! g" L. K7 |+ M! hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * ^- O& n; w' ?( }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 H! U( c8 L; H6 b' z' f% E. ]" D0 E34.Which of the following is not an example of a carbohydrate?
! ]7 |! k$ P+ K2 P# k: H下列哪一个不是碳水化合物的例子?
- C' V8 [3 L" e2 i& @A:Essential nutrients 必需的营养物质' M" i& y h1 a
, \4 t, e. F H! I# ?( h35.The process by which a liquid fat is made solid is called: r' p5 A j- B; }. }1 @) q
液体脂肪做成固体这个过程叫什么
( ]" X$ J$ n1 m2 T& x3 p$ Y: [A:Hydrogenation 氢化
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2 |, N1 X! N. ? U8 }36.Which of the following is not an example of a fat substitute?
5 `2 @8 J! r0 g下列哪项不是脂肪替代品的一个例子2 }% O. M9 f2 n" v0 `6 T K
A:Acesulfame K 安赛蜜K表
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; U1 i. x3 _. {. q" R5 [37.Health Canada requires that a product labelled "fat free" contain:
- U- p+ \2 z. a+ e4 h0 L; {加拿大卫生部要求的产品标有“不含脂肪“包括:" x. I Q D, |) a" E
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?! o% j/ L [# s
下列哪项是不相关联的转换配方问题?3 f9 K( a5 Q. c2 M4 a3 T
A:Unit cost 单位成本 a. q8 L# m" X4 D- v5 D
! m9 `8 c' j! O2 E; R2 J39.The condition or cost of an item as it is purchased from the supplier is called: B2 g S% D( g% x* k c
从供应商采购的物品的品质或成本叫什么0 F: w+ O1 P6 A; Q& A. `: I
A:As-purchased cost 购买的费用& p, l9 \& W# a* J
. x, M+ V {8 U) E3 s( ?4 N40.The amount of stock necessary to cover operating needs between deliveries is known as:% n- I# G) H# Q6 S. n
在新货到来之前用于日常所求的必要库存量叫什么
+ k2 c8 [) y4 C' IA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 z0 Q5 V' V$ z* b下面那个缩写是用来表明正常库存流程?
+ G7 p2 b! ]& t1 aA:FIFO=FIRST IN FIRST OUT 先进先出
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$ `; r, g( D3 p42.Which of the following knives is used to turn vegetables?! v$ ?( z) t; N4 }( \) ^, `& m
下面的那把刀是用来打开蔬菜吗?3 a2 L/ C" S+ T* p2 F2 p3 y0 q
A:Bird's beak knife 鸟嘴刀0 e/ U# }! g I1 k* }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 P2 I/ T! G8 Q* D0 i
# z: X& E8 ?6 h! H5 S43.What is an instant-read thermometer best used for?% e. _& y' ]0 k- a- k3 |
即时读温度计最好用于那方面?
7 ]7 {: x: X0 h& {A:Checking the internal temperature of a roast 检查被考物品的内部温度/ x; @, N8 L$ J e% O
: e( F; {' e& Q. `# s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ K+ h, u/ ^7 c' [# S6 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 v' s5 D& N& g4 \1 uA:Cast iron 铸铁9 F* b p7 H, f0 W1 k
4 o9 g+ Z* t& `& ^& A( c- ]( K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( {" g- O2 [; H6 t# ?哪件装备下面有一个可移动的碗和一个S形叶片?
4 h0 F, I% v0 @) q6 d# t+ f, }A:Food processor 食品加工机
9 c% p' `# @( Z0 m+ Hhttp://www.google.com.hk/search? ... iw=1263&bih=572$ D Q2 I R6 x
; }# r7 A8 u' n! d9 |7 Z$ c46.Which of the following is not a rule for knife safety?/ u' ]" W* H' ]9 b* }1 n- U8 E& F
下列哪项不是用刀的安全规则?1 u5 V' ~7 N+ k* x1 k0 g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ g O+ B3 m- |7 o# W& L7 r
' @4 m' E# ~% P) ?6 U' g/ h6 E" k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( K }) b5 V! k, a/ T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; C8 D: [; b! A9 S5 \% D. Z
A:RondellES
" ? I0 G: S; j6 F: mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?+ Q" Z8 [: g# D" ^
下列哪项是切成小方块用于汤的装饰?
, N) K+ U) m; C5 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' }+ j+ g( Y a4 Z" q1 t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% r2 [8 I* _: \/ a) W* D9 C
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!!——! D+ L# F ?& L! D }3 n
A:Gaufrette
; u% B* F: H M1 i3 n% U4 R. _, ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 q$ N5 Q/ y7 j, U9 d: m2 ~1 L ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 @1 ]: W: y1 _: C L& S2 {$ S( OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& L2 G% T8 I3 K# E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 |& g% q$ N3 d) x; 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)$ n. h, ~$ v1 _2 R
A:Cilantro 胡荽叶 香菜
2 t+ w) W' o8 _) Q0 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% s y5 ~7 o1 \% M f s/ `
" l: ]" g" Z4 [. ]6 j6 p) ~; R60.Allspice is made from:3 \( `' j, H* P4 m" ^+ }
多香果, 多香果香料是什么5 x. Z3 h7 Z `$ R2 G+ g* C B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# F* Y% J- ?3 n' f( E" k" v
A:A dried berry 干浆果
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) j8 {, |0 J6 e% d3 l6 q61.Which of the following are used to make a sachet d'épices?
: ^) F/ f' d, }3 T2 _9 F- |下列哪些是用来做香包德épices?
* c! H7 R2 t* e6 Ohttp://www.sachetcatering.com/
/ U. O, p& s9 ^. Z% k" N0 u6 k) oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, R4 O4 h: N+ a5 L; C4 C
! Y/ i# W7 u, q3 q! v$ U, P6 x62.Which of the following condiments are not soy based?8 }+ I9 n8 ~" A2 J% u
下列哪项不是酱油调味品的?
3 J$ l+ A# F1 w4 FA:Wasabi 日本辣根
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( E6 n& d/ ~/ S1 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 j: X! t A; O1 P! 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:
8 s% x& U4 e( n9 V7 MA:Pasteurization 巴氏杀菌% m) g! \* z! d0 _% j5 L
Y# \# a/ [/ F9 ?64.Which of the following steps is not the correct procedure for whipping egg whites?- X: A2 P% J, y/ A; S/ e
下列哪个步骤是不是正确的蛋清搅打程序?
( \* d8 q' Z6 ^A:Allow to rest before use. 允许休息后方可使用。$ j. z- r5 E. P. Y
. G, u* F& g2 h: X5 q6 x65.The weight of a large egg is between:一个大鸡蛋重量介于:9 d0 T) b. q- ?7 M% J/ E
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
" \6 A" N. n$ b+ f9 d2 R) k炼乳是一种浓缩牛奶 是去除什么做的
) o# s8 K! b9 X9 M" O) r' fA:60% of the water 60%的水/ V t& k6 @$ h/ w
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67.A method of cooking that transfers heat through a liquid or gas is:
) v, M0 h, N; m, E* {; \一种烹饪方法,通过转移液体或气体是:
% t5 q5 E1 d# c- e4 D0 p8 B9 kA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 Z4 Q9 L6 O/ I0 ?7 f
A:Gelatinization 糊化* \$ w, W% j3 t% ]. H0 \% R/ l
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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?/ ~0 n- ], ]2 J: v+ _0 h7 k
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:! K7 C9 @% ^4 C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" @+ V: N3 h: ~% h
4 F# D- U2 h G ^. @" |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2 } o+ w7 V! R$ G
A:Fumet 原汁% b5 j& `! X4 A/ k
% F5 L$ r1 f& ], {) x6 ]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
8 ?7 D/ Y8 @. s+ ?; R% tA: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?7 S. c1 X4 s3 t; |1 i
下列哪一项不是用于制造高汤(低汤)的原则?0 c0 J H1 V2 C, d2 e
A:Start the stock in hot water.开始在热水中操作$ ^# k% p* D* Y+ A6 }- I7 n/ _8 _
3 N1 z- m; K1 E$ X; w74.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 D1 I8 Z3 r# f# g' P4 Y" t
A:Remouillage 法语熬汤4 ^/ O# L! B' _. O3 z) v
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