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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:
# j( D0 N: T- J0 r& |哪位厨师最早带来高水准浮夸的美食
* } V, p$ \5 @2 \2 IAAntonin 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:: x9 l/ K8 ^; r/ {! l8 ], L5 K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 C5 Z3 _- z% q# v: S2 i$ YA:Cast-iron stoves 壁炉8 c' l4 ?% u8 X$ p" ]+ _
http://www.usstove.com/products.php?id=6
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4 F7 n7 ^! e+ I# c S3 s( e3 s28.The French term used to describe the roundsman, or swing cook, is:
4 X# A1 k/ W- a% j5 X法国术语,用来描述roundsman,或摇摆厨师是:$ S! }0 ]0 {, E- S/ x; p- ~
A:Tournant 图尔南
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29.Another term for the wine steward is:- B$ u! ]( i+ a2 w
葡萄酒侍酒师的另一个术语是:8 U$ R9 W: ?6 l+ U
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 ^, M% J: h. ^* C a6 L' y# ^3 ^
霉菌,酵母菌和真菌是一个神马例子
3 `; E8 ]0 W7 VA:Biological hazard 生物危害
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0 m) e0 |0 f( M6 z/ C; I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" B ^( m6 I w+ k
根据加拿大食品检验局,食品的危险温度区在多少之间:( {$ O& ^, H0 r: S! I
A:40° and 140°F (4–60°C) 4-60度+ m7 [+ ]: F( ~* q
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32.All bacteria need the following for survival:6 @$ B# l' [2 |5 u2 t
所有细菌生存需要以下哪些内容:' ?( s9 |3 n, u' ^$ p
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 m( l6 A. V6 F) N8 G+ R( A6 E33.Which of the following correctly represent critical control points in a HACCP system?
" {8 m/ O: I4 c" D; W/ |/ t以下哪项正确表示了HACCP体系的关键控制点?
) D; O q. j, ^( ~- jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 i. ]: e+ l3 z3 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 d4 W$ K/ @. z+ n5 }$ L1 b- i34.Which of the following is not an example of a carbohydrate?
* y- v) |% L' c( B下列哪一个不是碳水化合物的例子?" ~8 I5 [# P a) q/ L' V/ z
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:% z5 J' Q) G) M
液体脂肪做成固体这个过程叫什么
+ J/ _8 @6 e% |8 tA:Hydrogenation 氢化4 r& Q" a7 h/ v) V
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36.Which of the following is not an example of a fat substitute?
0 Q7 j& j4 x o2 p8 b下列哪项不是脂肪替代品的一个例子' { d- x* U8 ^* p# s7 ?
A:Acesulfame K 安赛蜜K表
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2 K2 z. d3 G" Z, {' w' }37.Health Canada requires that a product labelled "fat free" contain:5 W, S/ D, {" U Q
加拿大卫生部要求的产品标有“不含脂肪“包括:) k& ?, G1 a4 ? A: G4 f$ |. j" X: 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?2 }4 X' A; m. c! h r
下列哪项是不相关联的转换配方问题?
6 Q& ]4 m- r' Y* e1 Y1 G" wA:Unit cost 单位成本+ R" Y$ ?' c" b" w" N) m
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39.The condition or cost of an item as it is purchased from the supplier is called:3 }5 Q0 N$ U6 h( y: \" ]1 i
从供应商采购的物品的品质或成本叫什么9 M3 L: w. U* M+ ]2 f K
A:As-purchased cost 购买的费用7 X( J0 m4 ?: g% d: R2 W- o
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 p; s5 ~9 C5 k, |! r; V在新货到来之前用于日常所求的必要库存量叫什么
Y" m5 _" R7 B7 o z9 qA:Parstock 基本日常最低库存. G, \" u/ w+ B) z; V9 G$ y% L
8 s) u- M2 M0 W# e! \0 s& w41.Which of the following abbreviations is used to describe the proper rotation of stock?2 v E8 Z) a x) K1 F+ l* N& U4 R
下面那个缩写是用来表明正常库存流程?
, U4 z' C% h( Z0 a2 s( sA:FIFO=FIRST IN FIRST OUT 先进先出& |( E! V% G/ H" r7 y& {
" i, n4 v. j7 `6 t0 p) S1 q1 ^42.Which of the following knives is used to turn vegetables?
5 f* {0 P% V/ W# z下面的那把刀是用来打开蔬菜吗?
9 W6 N, f- U4 I9 @A:Bird's beak knife 鸟嘴刀
: T( Y& o4 ~0 f) b- u9 M* Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, L/ j; p- T9 e4 _43.What is an instant-read thermometer best used for?
: p0 r9 {5 J0 C0 q$ U即时读温度计最好用于那方面?' i) Q( C2 M/ ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' v2 _" q, t. u7 \下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 Z/ @4 d$ F& X+ s1 B% ~6 A7 ^8 uA:Cast iron 铸铁' D1 e2 s: D# ~9 U% L* h) V
! @! V! q3 Y9 F4 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 ~3 M2 W& u1 s9 r' r4 L哪件装备下面有一个可移动的碗和一个S形叶片?
. n; q- T. \8 N# I# P- b2 }A:Food processor 食品加工机4 C9 ~: b* `, k( d. k5 C9 e
http://www.google.com.hk/search? ... iw=1263&bih=5727 r& }: p$ H# ?2 a) e
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46.Which of the following is not a rule for knife safety?
! u; W$ L) c/ \5 o下列哪项不是用刀的安全规则?
0 A( x# I9 m. @7 ?& UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: ]- m* \3 l- m' E4 {' u# n8 T. c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
z5 r7 [2 g8 l I w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* U7 K! Q) T: d. ?
A:RondellES , e1 U* i0 }# {9 q# [, V% _
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?& ^, T9 ^! F8 Y' o4 u1 `4 H
下列哪项是切成小方块用于汤的装饰?
8 Y# H+ B. a1 e6 S6 D P6 g7 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% H, ?- x0 S5 e5 g4 e% [ f6 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 W* B5 e# V+ u$ B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!!——
7 Q! l# V5 J/ o. s K3 [A:Gaufrette
6 ]: Y0 q4 {' Q, R0 ?( ? Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- w5 Z# n, B' ~' N9 L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 {' u" F: z2 z& u4 ~- l& Z- M& jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 h6 Z/ Y" ~$ Y' l4 ?' U! A0 h' C; C
# {: \% m2 q* m# t7 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 j* |3 F) [3 {( t1 j3 l1 ?
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)
X+ `5 r4 b+ a5 OA:Cilantro 胡荽叶 香菜- x" x; g1 {( {' T4 g/ L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 K/ ^$ Q+ o* \; f% u60.Allspice is made from:, m% Q% `5 V* P& G+ E$ P# U
多香果, 多香果香料是什么" H( |. p, L% y6 r# i* g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# i. }. e5 [" V. F' S
A:A dried berry 干浆果- T$ m# x1 I; N% V" @
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61.Which of the following are used to make a sachet d'épices?
! S, C K# h6 M3 F! H下列哪些是用来做香包德épices?
1 G& x9 f0 o9 i$ B0 x. U. Nhttp://www.sachetcatering.com/. g, k7 E7 I3 N4 K7 d; {) V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?/ s" b# i3 B* d. F: ^
下列哪项不是酱油调味品的?
0 t; `! ?. ]. O' |8 Y g8 O R _A:Wasabi 日本辣根
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; @ B0 a3 x+ f9 K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. N& F( R& \0 H# a0 n7 A- w$ 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 k8 p+ f6 ~/ w' n& C
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 E: C" Z( x/ Z _. I/ W2 s
下列哪个步骤是不是正确的蛋清搅打程序?) n0 d: T* @. p+ u0 s/ V
A:Allow to rest before use. 允许休息后方可使用。0 X8 R/ `+ o1 O# @/ `' B: [$ d
; J s5 l6 \0 S7 q* {5 d9 q65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 l. ^) E, J1 G$ h6 i2 B& k+ OA:56g and 63g 56克和63克4 V& _ I& {6 N
! V- I$ Z f; g* q2 H66.Evaporated milk is a concentrated milk that is produced by removing; y$ C B8 C7 w* F) \
炼乳是一种浓缩牛奶 是去除什么做的! l/ k6 C8 D! @- F$ d
A:60% of the water 60%的水/ `2 p+ B8 n6 G) f1 Y
8 C1 {7 v6 F. [- `67.A method of cooking that transfers heat through a liquid or gas is:3 t$ t$ p8 I8 k1 y
一种烹饪方法,通过转移液体或气体是:
& V0 y% R4 M* ^6 Q- a$ ?! OA:Convection 对流( ^' o! g0 B# I9 J+ Y
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68.The cooking of starches is known as 烹调的淀粉被称为
5 ~+ P2 V- B3 E- l! y/ HA:Gelatinization 糊化2 s" K4 H" t/ z8 `7 H8 \0 T# n
! ]+ O& I3 ^1 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: x2 {, v/ a% t5 K& x
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:7 T4 x: y3 R: W7 o( i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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4 U3 I- w# D* p4 B6 {. z
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2 g* B% }! h7 h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 [2 p7 {2 [, I I
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73.Which of the following is a principle not used in stock making?
( o& f2 O7 M% I1 i3 l% F& l下列哪一项不是用于制造高汤(低汤)的原则?
9 l/ j' u. u3 L2 G. Q" L! UA:Start the stock in hot water.开始在热水中操作: i* b8 z) ]& p5 J4 X! B, {
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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
( R3 S, k' q5 `2 O9 ] S5 OA:Remouillage 法语熬汤! K* e: p4 Z( p, C* Q
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