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26.The chef who is credited with bringing grande cuisine to the forefront is:5 U. D2 l. Z/ v5 c( z
哪位厨师最早带来高水准浮夸的美食
7 I$ Z- P5 Z4 G# d) x+ \( @+ i( wAAntonin Carême 人名 安东尼·卡罗美
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4 v1 z2 k& r$ G3 r; Y% b" c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. n `2 o8 x, W2 A2 L* \$ a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; Y8 S. R' a6 m3 Q! T# t4 n- ]
A:Cast-iron stoves 壁炉4 D C* q6 H* B, B) j) ^1 [! p
http://www.usstove.com/products.php?id=6, T, A7 y& y. g+ ^
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28.The French term used to describe the roundsman, or swing cook, is:1 a8 e( x. E+ F' J9 s. O. o
法国术语,用来描述roundsman,或摇摆厨师是:
3 z, f$ }/ M4 k! aA:Tournant 图尔南
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29.Another term for the wine steward is:
# V1 G/ W9 D Z! G6 r% ~' Q5 y葡萄酒侍酒师的另一个术语是:# z4 i0 x- s$ u1 M3 v; w
A: Sommelier 侍酒师3 s; O l- L6 s, R8 ?
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30.Molds, yeasts and fungi are examples of a:1 K# L, K/ k5 w+ J
霉菌,酵母菌和真菌是一个神马例子" o4 Y. Y0 z5 w- u
A:Biological hazard 生物危害& D4 U Y; ?. ~1 \0 |* K+ Y' z
5 z# h% G& u/ K, A9 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( f# ]& P" S' `1 p* u9 ?) Y2 t$ a根据加拿大食品检验局,食品的危险温度区在多少之间:
, a, A! f3 B! ^A:40° and 140°F (4–60°C) 4-60度# M- m" o8 b% o0 t; G/ `; a0 G& Y8 v
# ]' `0 d4 Q3 g7 h x' o- f32.All bacteria need the following for survival:- p1 O3 Q8 {- C3 f) {- O& @
所有细菌生存需要以下哪些内容:0 _9 N/ D( c& \9 V! Z7 C- ^: t
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& i4 Z, A/ Q1 w+ U5 _) a% F: L# s33.Which of the following correctly represent critical control points in a HACCP system?6 G: a h; q/ c: u& Z
以下哪项正确表示了HACCP体系的关键控制点?
7 C2 q6 Z3 U& `1 S, hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ~6 ?' W N8 [& _( t. K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 w$ o" M& I7 X* w- C
, U. `8 R- G# m3 C6 n34.Which of the following is not an example of a carbohydrate?6 M0 T5 U d# ^9 F4 h
下列哪一个不是碳水化合物的例子?
" d/ G1 E% `5 ^A:Essential nutrients 必需的营养物质
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3 L- {. E9 r6 u% `7 K5 ~35.The process by which a liquid fat is made solid is called:5 e3 G) n9 l; y+ X0 r. u2 |; w
液体脂肪做成固体这个过程叫什么
. c' ^( c/ M c( zA:Hydrogenation 氢化* b; o8 d; ?5 y. W( h
2 M3 k7 @* w. A4 h- H36.Which of the following is not an example of a fat substitute?. T2 B8 f2 J' ^. C
下列哪项不是脂肪替代品的一个例子4 m: E: O3 R2 V1 k8 y2 L
A:Acesulfame K 安赛蜜K表
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5 v8 k. }0 k0 {7 s6 l; P; @# e37.Health Canada requires that a product labelled "fat free" contain:
/ a- i7 I% p6 V6 j6 L6 ~2 f2 ]加拿大卫生部要求的产品标有“不含脂肪“包括:1 `0 c7 }$ w3 N5 g6 ~: n# ?
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?
% h3 ]4 U. |# A' v0 A1 `. g \下列哪项是不相关联的转换配方问题?6 E w: G. z4 L0 r, s1 N
A:Unit cost 单位成本: | [ g% I& r
; e- ]6 {2 O4 R! t' i m8 P39.The condition or cost of an item as it is purchased from the supplier is called:
+ G& ^2 }' z( O从供应商采购的物品的品质或成本叫什么% U0 X+ h/ X* L2 v* J! M: n
A:As-purchased cost 购买的费用
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k- M% q3 I/ p- y x, H; x, ~, W, z40.The amount of stock necessary to cover operating needs between deliveries is known as: f/ M: V- {# h! n
在新货到来之前用于日常所求的必要库存量叫什么! ^# C. i- d2 y+ y6 F4 j
A:Parstock 基本日常最低库存, L$ k. q/ q" A+ S
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% ~* Q' X( X7 l7 a6 i
下面那个缩写是用来表明正常库存流程?
" D* G, }. V2 B YA:FIFO=FIRST IN FIRST OUT 先进先出
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$ b! b: u+ o* S42.Which of the following knives is used to turn vegetables?
, G" E/ f6 f4 n F% i, |下面的那把刀是用来打开蔬菜吗?8 x+ |1 t* V$ d
A:Bird's beak knife 鸟嘴刀
% i- J3 x5 e$ z/ Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird `6 U: p, T8 i6 f. N- w
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43.What is an instant-read thermometer best used for?
: H! W7 ], @* p m# x+ c即时读温度计最好用于那方面?) V% Z7 x9 J9 i2 e# l( ?8 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 @5 u# z/ p7 U4 N; L$ G* `
7 d0 }# w# O0 F% Y( `6 @( c8 F% M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 I, a) J! p' v- ^& i' Z H6 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
" F( y7 a/ o6 w s/ l7 NA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# z% H! s( G" c) |. P/ r9 u* D4 I
哪件装备下面有一个可移动的碗和一个S形叶片?
( Q1 U' L% p! ^. `8 Q. ?* g1 FA:Food processor 食品加工机7 [2 Q l. d! n9 @' O- Y$ c8 a
http://www.google.com.hk/search? ... iw=1263&bih=5721 P) _7 E R$ ~9 l9 d
# g# U7 ?4 I2 Y/ U46.Which of the following is not a rule for knife safety?
4 y1 ^0 {9 j7 q! o下列哪项不是用刀的安全规则?& A. c" V$ ^8 K; V6 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' Q& a8 q& b9 q, V: f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* H$ |* i/ M( D" K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! T$ w+ L9 } Y. D& U
A:RondellES
+ m+ I& Y* s1 V2 Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% e9 e" H, G- T: M" ]) v48.Which of the following is a diced cut used to garnish soups?6 b+ T6 P$ L% u6 b6 n
下列哪项是切成小方块用于汤的装饰?
" S4 E7 p- I) T$ a+ ~8 `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm S% z- }+ \5 _+ K4 `: V1 o* ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( p1 Y% e0 R: O: r! n/ x4 q2 V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!!——
% \% r1 Y5 G8 G9 a% S: k! g0 R/ oA:Gaufrette 6 o# u7 O5 G4 F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ F2 X) K7 q5 `8 l. p" |) Y4 u3 U) q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 _1 N; i; k1 M! B4 X( o; z% ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- b4 ~- Z& Z @( B
+ I3 [& Z- ?- Z7 G7 q: B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% K* l. a0 n% C! E5 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)
" z6 f( Z# F" f# L9 m! ]4 X; hA:Cilantro 胡荽叶 香菜; z( z6 I T" a& K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: F1 K3 u7 ^' r6 x/ G! h60.Allspice is made from:
; |& k5 T- r' _" d- v% B; \3 L& H2 y 多香果, 多香果香料是什么
* e. _* @1 d6 ~, h6 i7 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 R: V8 p( t* fA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ P3 t) N1 y. T' Z- W下列哪些是用来做香包德épices?
: L+ E+ K% K |0 ?( mhttp://www.sachetcatering.com/
$ ]! I [/ @7 k2 q1 QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' g8 |, g R( p; z5 y4 P! W+ f
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62.Which of the following condiments are not soy based?
$ C. D+ z4 T U4 K; _下列哪项不是酱油调味品的?8 b/ ^" o# j( j
A:Wasabi 日本辣根( ?% G! ^3 D w0 I; a0 L% [
9 V% S3 c/ D' v2 e2 m( ]5 m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 h$ K% `/ Z+ J
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:
9 V# K |; \% }A:Pasteurization 巴氏杀菌. \9 f2 s) K" s$ D
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. k0 t, D& o% y! I下列哪个步骤是不是正确的蛋清搅打程序?
3 ^) I7 [1 b3 |: v! o3 X \A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 S, F- N( _7 N# cA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- x1 g- J0 y8 M/ I
炼乳是一种浓缩牛奶 是去除什么做的
! H4 T, |' c3 J3 f9 k0 M LA:60% of the water 60%的水. ~' N! b) G+ e
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67.A method of cooking that transfers heat through a liquid or gas is:1 t1 o$ `7 h v! c! A
一种烹饪方法,通过转移液体或气体是:1 V1 y' H7 `* T( r8 a; U
A:Convection 对流- D! R9 a2 r/ M
1 J, w! Z4 ~0 B9 `" \68.The cooking of starches is known as 烹调的淀粉被称为
% c$ h/ C& B( K" mA:Gelatinization 糊化) a$ x' c# P0 g4 r. Q
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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?3 B: @. ?" T2 B- J7 {! o
A:Braising 烤
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y0 ^5 i" O# q% L# p6 o3 ?4 Z9 _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:
4 X- ?6 J2 e& v. k$ ~% q0 r% h, \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 R; o8 o- E# Z; ^6 k6 n5 g# p P71.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! K. a( x: w3 ]. i1 H' d
A:Fumet 原汁" A" h6 K" K- S, B$ L+ ^8 o
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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
; {5 u. d$ z, N* @& CA: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?
# U n0 r* e6 I( t( f下列哪一项不是用于制造高汤(低汤)的原则?5 n9 Z+ Q! x, V4 J( t. C
A:Start the stock in hot water.开始在热水中操作
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' @$ M. T4 S' r. a. v* t5 ~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: `1 e# c, R" z b
A:Remouillage 法语熬汤
+ {- @) Y- W, Y; e/ i8 Dhttp://www.haibao.cn/blog/post/176242.htm |
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