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26.The chef who is credited with bringing grande cuisine to the forefront is:( O M- e' `- U8 h5 X2 V
哪位厨师最早带来高水准浮夸的美食
8 m$ A9 ]% a4 tAAntonin 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:
( z7 F3 m& m0 H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 z& y! ]. ~6 ?" i$ R8 b7 p' ~* |
A:Cast-iron stoves 壁炉
! L0 @, n3 B0 whttp://www.usstove.com/products.php?id=6! \. M; t7 L. h
0 O& ^8 G2 O6 ?3 |! G, B% J: m( h28.The French term used to describe the roundsman, or swing cook, is:& X. g/ R( P7 X* r. H1 R
法国术语,用来描述roundsman,或摇摆厨师是:
7 `. _' d, u, Z3 w" T$ bA:Tournant 图尔南
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29.Another term for the wine steward is:6 D8 T! r* g8 i
葡萄酒侍酒师的另一个术语是:* _& I+ [. K( L! [* h
A: Sommelier 侍酒师! ]: u6 n, Z C2 s% \/ G5 u
e( T1 @/ Z- x3 ]30.Molds, yeasts and fungi are examples of a:& p3 i/ n0 {) K
霉菌,酵母菌和真菌是一个神马例子5 O: x, @1 Q5 v8 y( y6 ?: s. p' v
A:Biological hazard 生物危害7 Q/ h: P$ E; d+ @9 \! _
7 R) l& n" ?. j3 q6 H% z x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- y+ `" z8 ?0 [/ s
根据加拿大食品检验局,食品的危险温度区在多少之间:
q& M' o: X. M9 r, UA:40° and 140°F (4–60°C) 4-60度. D+ G* C& h3 u0 g f
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32.All bacteria need the following for survival:6 t w2 @% F: f
所有细菌生存需要以下哪些内容:
6 l) {. s- C7 @8 o4 y1 r7 hA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 K2 S, m! C" E
7 A8 N0 r$ y% x1 f Z33.Which of the following correctly represent critical control points in a HACCP system?( ?9 d3 I0 M, q- j+ _. A
以下哪项正确表示了HACCP体系的关键控制点?
. E9 J" b- F- q9 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ q% r+ @- f% w; T* S食谱,接收,储存,准备,烹饪,保温,冷却,再加热# P- ]3 s+ ^2 _" X9 I0 r
$ Q" m1 z0 I/ X% C0 \+ j* q34.Which of the following is not an example of a carbohydrate?
6 J4 h% A( Y. F+ ]下列哪一个不是碳水化合物的例子?
! R) A4 o! |+ w& w/ hA:Essential nutrients 必需的营养物质+ u ^$ Z# ~+ k+ }. K4 ~6 V
; w5 x. l G5 E2 M m2 L35.The process by which a liquid fat is made solid is called:/ Y0 Y3 X4 S8 N) m/ N( N2 e% c
液体脂肪做成固体这个过程叫什么
$ s6 u, q1 j+ Q* U) P9 y7 E' f- KA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?+ L" C. ^3 b! w+ q5 H
下列哪项不是脂肪替代品的一个例子' U: I/ ~0 ~. Z: T! K. {
A:Acesulfame K 安赛蜜K表4 k( Z4 o4 L; ?/ S7 _# ]* q" j
7 W7 O: A) k- n* \' [37.Health Canada requires that a product labelled "fat free" contain:
9 k: K+ x K: k1 A3 E加拿大卫生部要求的产品标有“不含脂肪“包括:2 Y7 Z6 E: J4 Q+ v" x2 v9 u+ k, T0 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" t: G$ u" P' i3 T/ P6 D' Q% P- p38.Which of the following is not a problem associated with converting recipes?
& c/ O: L/ G5 b! N# k& y) k6 q. @下列哪项是不相关联的转换配方问题?6 C5 R5 ?) q5 X/ i" k5 q, t
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:
# z3 L9 A. O& E# x& Z2 E从供应商采购的物品的品质或成本叫什么
& I" I' ~( w | e+ t8 b3 HA:As-purchased cost 购买的费用
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% u: q- l' u3 H/ p! X& G40.The amount of stock necessary to cover operating needs between deliveries is known as:- _( ^4 \6 }- l ~, u' `, r/ F
在新货到来之前用于日常所求的必要库存量叫什么
3 T) n4 @8 F( q$ g$ z) |5 WA:Parstock 基本日常最低库存% u* M9 X4 o9 \% u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ d; e, E$ {1 A. Y" M0 E u; ?下面那个缩写是用来表明正常库存流程?
; \1 k; b- w1 L2 JA:FIFO=FIRST IN FIRST OUT 先进先出% ?% V9 u% H7 m7 N0 d9 d
4 ?# o' P6 E. I& U6 l- u42.Which of the following knives is used to turn vegetables?) k3 Z; E, ~, D& p# Z& K
下面的那把刀是用来打开蔬菜吗?
8 A1 A5 b& m/ G; _. mA:Bird's beak knife 鸟嘴刀. [8 x4 i( d+ F* C! l0 \. ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 \2 K: \5 O/ x7 V4 e* ?* {43.What is an instant-read thermometer best used for?9 l+ ^# l E. r% J, j
即时读温度计最好用于那方面?2 D2 |: o5 l* N5 D3 s+ P
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 f7 s+ ]; c* ?, D8 D# n
& ^" ?& s' R/ U! R& ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 w; a' x$ k' N6 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重0 j6 v: Z1 C* o( j9 d9 {
A:Cast iron 铸铁, R6 I- Y9 t. w7 k1 F
# q3 ?0 L8 I) [, y/ j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, _4 v" ^( J( ?- M) ^哪件装备下面有一个可移动的碗和一个S形叶片?8 E# L+ X* r: G. s! C
A:Food processor 食品加工机
# w' H0 S9 e# i7 W+ x8 mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& W. O! a$ T4 {; _+ z" |: `46.Which of the following is not a rule for knife safety?: f, o( X& X% `. m8 i' c
下列哪项不是用刀的安全规则?2 V! ~& G3 `0 m9 t# Q" ?9 d7 n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ W3 t: M: Y1 Y
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, T+ I# e6 N! @- ?2 y, Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! I5 \# n% y4 @0 P7 w' j
A:RondellES
* G) b2 y: K- S6 Z6 j5 w8 ~& _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 O8 c& F+ n5 u `, P
4 s) r' R) _$ S$ }5 ^48.Which of the following is a diced cut used to garnish soups?: {, a, \+ Z( z z! S1 o# R
下列哪项是切成小方块用于汤的装饰?6 X& }: z$ g' n- _; Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 u- O- F8 Z: B" y- W+ z/ ? B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 _- R9 }: J" g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!!——
|" q B# _: @# {6 v9 lA:Gaufrette 3 @: E. m1 Y9 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# Y+ ?* |1 \. G$ W: xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 \8 V2 m9 W- X5 e3 [4 V; K @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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* s" X7 Y1 H" ]! o! M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: o& e% l6 h# 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)
3 u6 T" k+ y' y# U" [A:Cilantro 胡荽叶 香菜4 W7 T( X8 s7 t( u4 |4 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' _5 J% Y4 t- A0 M
多香果, 多香果香料是什么8 y8 l t3 o( M7 g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, c. j( h- f" ?3 W4 L: S2 o, G
A:A dried berry 干浆果
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0 z7 d/ V+ ?. N8 Z; W61.Which of the following are used to make a sachet d'épices?
q" U7 g6 j; g2 i% F' @下列哪些是用来做香包德épices?
+ j- k5 d* A+ \; Mhttp://www.sachetcatering.com/. Q1 ^- Z" p& W% |* N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 ]( N* p! o7 p" @$ f( [
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62.Which of the following condiments are not soy based?* V o# D% H- b: D ]' O( r" U
下列哪项不是酱油调味品的?
6 B/ ]& a$ N! ]* H5 FA:Wasabi 日本辣根, T: G" e8 w) w8 Q/ M& _$ L
4 Q# |4 |- V# g" A* S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 f) B$ e+ D2 b& r Z$ T
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:
. [7 P1 @9 F) m( t N5 WA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ W, |) c" |8 Y. N! w
下列哪个步骤是不是正确的蛋清搅打程序?/ U5 w- N; X+ s5 E
A:Allow to rest before use. 允许休息后方可使用。/ h4 }5 l; D- D* S; U3 n4 B
' R' [, O) P. U& p# W65.The weight of a large egg is between:一个大鸡蛋重量介于:
p, F& y/ l& Q* |" XA:56g and 63g 56克和63克
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9 L& e2 n! I2 O9 b5 k) ?66.Evaporated milk is a concentrated milk that is produced by removing
' r4 K' T4 G; o+ m. K5 @! N炼乳是一种浓缩牛奶 是去除什么做的
* i2 @4 t& d/ E7 f$ [4 bA:60% of the water 60%的水
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0 ~: B! F+ j0 U, {" e- v67.A method of cooking that transfers heat through a liquid or gas is:
# L- f9 M' L# e9 H3 G一种烹饪方法,通过转移液体或气体是:: Q" `0 Q) T; e
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
3 I& M" R: y/ \5 I+ a4 e/ q8 jA:Gelatinization 糊化. X8 t& p' p. O5 [
8 M2 d( L3 K4 }% u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 t/ C [6 A- D8 ^% }( U& H
A:Braising 烤1 I6 `8 `" ]) i- c
# Q. |! Q" x2 o( o% U. `# _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 o- H/ s0 l1 e7 s b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ `9 w: ?4 O+ O# x$ A
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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
! S' g- x+ i) EA:Fumet 原汁
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8 F- ?1 H% {" x$ S a72.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
) J- p; t* M0 k2 M L7 k- z, I9 UA: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?
5 c7 m$ ~: N7 |) V! |下列哪一项不是用于制造高汤(低汤)的原则?+ c0 w3 `7 M/ Z( W1 [. j9 J
A:Start the stock in hot water.开始在热水中操作, x! J7 _$ x% U
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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5 t+ J: ~+ `1 v- v6 S8 p6 B
A:Remouillage 法语熬汤6 H* R, B! d: u
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