 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:! i# o, ^8 V/ i! \* Y
哪位厨师最早带来高水准浮夸的美食
# y% _6 J# A# Q; R8 b, nAAntonin Carême 人名 安东尼·卡罗美
" @9 x. e( T" N5 l% ^: `2 P& [" x
4 o9 B5 P* n0 S$ g I( P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ X# ~8 z6 _4 {0 v$ B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: m& o. R7 ^3 B: JA:Cast-iron stoves 壁炉* Q6 ]8 K: l1 Q4 ]3 C6 j1 N
http://www.usstove.com/products.php?id=63 y! h7 E* n; [5 p% J+ M
, U; \9 t5 R5 p, C" N
28.The French term used to describe the roundsman, or swing cook, is: t2 b3 f4 m$ d' X0 r0 |
法国术语,用来描述roundsman,或摇摆厨师是:
" Q: k' D! q# U* J+ tA:Tournant 图尔南
e0 U& f, N2 v) H2 L Z' f/ [5 Q& w' z
29.Another term for the wine steward is:1 h) D" B- m, {: F1 R, W# F0 q6 i
葡萄酒侍酒师的另一个术语是:2 t% V+ U3 E% B6 B$ @2 D2 |2 n0 p
A: Sommelier 侍酒师
: D3 P6 t. n5 U
# r( [* p% z' d. l( j30.Molds, yeasts and fungi are examples of a:
0 I: P, z& O. J霉菌,酵母菌和真菌是一个神马例子2 ~9 R F1 t5 U- C
A:Biological hazard 生物危害8 r# S8 W7 W- ^: P5 p
& z J7 ~" j8 s D- F1 B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ p3 `" ^4 D; Y R ~$ L根据加拿大食品检验局,食品的危险温度区在多少之间:
1 C9 `) s( B3 X% \& C }A:40° and 140°F (4–60°C) 4-60度- U2 ?7 w: n2 X. t, h
2 n8 m: \/ }) X- F5 s1 G+ t
32.All bacteria need the following for survival:
5 j4 G, {+ o, @+ X* _7 a所有细菌生存需要以下哪些内容:
3 W, c. Q' f% w+ f. c9 ZA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
- K5 [# g. P: \2 _: F+ o" c: v8 L0 S7 O; I2 g+ Q6 K
33.Which of the following correctly represent critical control points in a HACCP system?
! B9 d5 C J, M H/ B以下哪项正确表示了HACCP体系的关键控制点?
" i1 n; i- y* B* CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' J6 k0 @' a W2 `- x% s食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% l8 O( M& e$ c$ N+ m* l+ T- L: q1 ^
34.Which of the following is not an example of a carbohydrate?: d# o( _( D: a/ `1 B! R L! c
下列哪一个不是碳水化合物的例子?
) S1 K6 m! R: D6 L' K8 OA:Essential nutrients 必需的营养物质* u l' D. V. H/ a( v3 V
1 H; _0 k7 d+ L+ O35.The process by which a liquid fat is made solid is called:
2 g9 D1 n9 V& p0 X w2 t液体脂肪做成固体这个过程叫什么# g7 c6 S2 j7 a8 r1 g2 d
A:Hydrogenation 氢化" ^9 ` v D m& x
0 O- F. [# \$ _& ~$ U. e36.Which of the following is not an example of a fat substitute?. A s1 g; y" A. S8 w" |% Y
下列哪项不是脂肪替代品的一个例子( T v i; q9 L0 A, G0 R0 u
A:Acesulfame K 安赛蜜K表
% x T2 ?4 \1 D% a9 ]6 ^3 `6 |
$ K x1 C8 V: w% h# v37.Health Canada requires that a product labelled "fat free" contain:4 }( _) y6 q$ {8 j# ]
加拿大卫生部要求的产品标有“不含脂肪“包括:9 m/ i& l, Z2 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 G/ h0 t5 Q6 j/ f/ F9 W
( w; X* V/ b! D) n38.Which of the following is not a problem associated with converting recipes?
+ q4 X1 \" @+ |+ h. t3 Y6 Z( Z下列哪项是不相关联的转换配方问题?+ s' A) P3 i. j) }; i6 x
A:Unit cost 单位成本8 y' F6 C! u8 y( |
5 n& ~- ]0 {/ Q1 `39.The condition or cost of an item as it is purchased from the supplier is called:
# a. m! E' E" G" c. \/ L- I& B从供应商采购的物品的品质或成本叫什么
1 H, l4 J# _( v* Q' K9 O0 a0 [A:As-purchased cost 购买的费用3 w% s$ M8 Z1 _4 N# m4 u
7 {, W! }3 P2 ?' ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:" [3 U4 [' }- ?1 M( N3 c+ P
在新货到来之前用于日常所求的必要库存量叫什么
0 w7 i* i$ w& {- |: K+ KA:Parstock 基本日常最低库存
# }: ~0 {4 g, C7 f; n
; Z" Q ]8 @2 S' L: ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
) p: q" s6 q! i# i0 D下面那个缩写是用来表明正常库存流程?
* U4 H/ _* A6 XA:FIFO=FIRST IN FIRST OUT 先进先出" @$ c( \: s1 x/ z: y. ?1 L0 C `
: r& K* u7 M6 Z6 p: t6 h4 a5 ]42.Which of the following knives is used to turn vegetables?; T+ \3 e/ g* K% p2 ~ |
下面的那把刀是用来打开蔬菜吗?8 J9 A+ {# v3 n |, x
A:Bird's beak knife 鸟嘴刀3 d. _5 T* ]! t1 }/ q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 }9 p) z3 _# i' B- @' O( T( f7 g
7 }; b) d" c) B5 b! q# r43.What is an instant-read thermometer best used for?7 \* \) b# T! j; Z7 d/ w5 A3 B6 p8 e
即时读温度计最好用于那方面?
! {' R1 ^% K' @7 s/ n9 gA:Checking the internal temperature of a roast 检查被考物品的内部温度- @! S+ \2 `/ B) ]+ {. {$ w
' E( d }; ~, `; T% i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 F }' O+ Q$ ] |; _+ Q) @
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ g# n. X3 \4 o) Z/ n
A:Cast iron 铸铁& ~3 t$ B4 @ K% W5 {2 u- |+ w& U$ f
6 ^ e. Z2 {% K: ~" x2 u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 b* N! F- z3 @% }
哪件装备下面有一个可移动的碗和一个S形叶片?% L3 E! l( b* V" i; W
A:Food processor 食品加工机+ A! E# p" u" e. H+ [
http://www.google.com.hk/search? ... iw=1263&bih=572" M9 e F `8 E2 p# n- M# r) @
! X- a) ~8 O, B3 G0 g46.Which of the following is not a rule for knife safety?# F$ u0 f" M6 j5 F1 M
下列哪项不是用刀的安全规则?. m/ G( K; X* O7 M0 n K& R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 c- s6 z e- m4 k1 @
6 D) [0 n: \# c L. K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, L' i0 W5 [' m6 E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. [5 d3 o) |/ |
A:RondellES
8 w- A K& t& Y6 x$ G! y' thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting e# y( [% U/ S+ ?
" Y" j$ T7 X: M3 ^7 Y" `' B
48.Which of the following is a diced cut used to garnish soups?
# l7 N7 a' [( n8 n6 ^8 ^) A- r0 Z下列哪项是切成小方块用于汤的装饰?
( v- K# |4 y6 A# s( hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 D9 U$ s7 [0 j: H9 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! R* E( _( k- Y% ~' `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!!——- l! t% c$ e/ o' y
A:Gaufrette
/ U% l5 s( p8 E4 H! C! k' cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
@7 s+ N0 e/ v/ n5 }) W% amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 C% w- W! L# HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! Y$ ^ n, O) b* D( E
. M, E7 G5 Q( s& h% b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 [# e0 [7 ^: r' p# I: I- t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): A+ r3 p3 P0 p- x9 r
A:Cilantro 胡荽叶 香菜
2 ?! L1 {' Y1 X: \2 |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 g' J9 p9 p' S4 a% v
3 {/ k! Q5 y$ z( b/ }. r$ e2 ]60.Allspice is made from:* _+ h4 v& ~6 g) ?! a
多香果, 多香果香料是什么
, b/ i) D6 k: V3 ]3 Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- p0 |# u/ n( s# {7 W5 v" ~7 [) jA:A dried berry 干浆果' u$ [4 D' w- R# c5 }. K5 n: W
% `4 y1 g$ v- a; V7 ~61.Which of the following are used to make a sachet d'épices?
/ C" T, m3 u' L* i5 H下列哪些是用来做香包德épices?% z3 |. G1 \0 g* K" t+ x/ l4 t
http://www.sachetcatering.com/
- c7 \* z9 d- c! c$ w( ^ YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- b6 I2 w. I& x8 t# u9 u1 P
2 k; | W/ L: e- q% Z62.Which of the following condiments are not soy based?
+ |& W" R7 J" b5 Q下列哪项不是酱油调味品的?
5 @% E4 M0 J8 s& [1 _$ H! WA:Wasabi 日本辣根
% [0 w" b8 L" l/ L' \- k- z! |! X6 h6 J; G9 o2 e" B& a
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 B7 P9 D, i% u8 o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:: p- C+ d: |9 ~/ }0 k; m' R# V
A:Pasteurization 巴氏杀菌
& i8 V$ N, b+ }2 W; R B& n2 N7 U( s4 t: R$ m# @: I; z$ `
64.Which of the following steps is not the correct procedure for whipping egg whites?3 k2 `2 u% O# y) l
下列哪个步骤是不是正确的蛋清搅打程序?
5 ~$ Q6 |. b% `; j0 T/ s. UA:Allow to rest before use. 允许休息后方可使用。0 t! {& M7 |$ ~% r' p
9 T) F% u& j9 _1 T- o65.The weight of a large egg is between:一个大鸡蛋重量介于:
) c- M+ a d1 P' @6 h- qA:56g and 63g 56克和63克 ?( _: L+ }; T4 a; s3 ]
2 G" X; u/ P( K1 Z
66.Evaporated milk is a concentrated milk that is produced by removing
4 Z% r% o, L% r% \: {炼乳是一种浓缩牛奶 是去除什么做的
& F" U; k/ D# a9 OA:60% of the water 60%的水
3 e5 ]8 A. g5 I' L9 g
! K0 Z2 |/ Y, T$ ?, W67.A method of cooking that transfers heat through a liquid or gas is:
, c7 l: S: `5 \& a/ y一种烹饪方法,通过转移液体或气体是:
$ x4 ?8 p6 R4 q+ q5 DA:Convection 对流
2 v! T7 b. A8 W# z) O6 B8 W: r& w, u8 y) s
68.The cooking of starches is known as 烹调的淀粉被称为
, h1 ]4 N# A" D( LA:Gelatinization 糊化
4 @2 e" V2 w |9 N# M; _$ M, J; q/ _+ M/ x; T% U, `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法? N5 i, n& T7 a+ X! W0 b% q( w
A:Braising 烤0 T- e0 @% k) C# p+ S( |6 h- \0 A& F
+ ~: S2 f2 e7 K( t8 r+ k' Y# O70.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 S- g+ U1 I5 q& v) K0 q/ kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 g( m6 Y" N# v V' E; @
$ J Z, t& `$ D, V% J& G71.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
5 C" t' ^+ r2 i4 m0 l0 U; v& yA:Fumet 原汁
1 |8 C8 w' @3 r a$ M. [, }7 |7 J' P+ w) @# w) i8 i$ X
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
: T$ w) Y# g* V9 R0 v m5 D" `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 k; p3 J1 @& \8 q8 D- m
$ p5 w' ]3 U5 N2 W4 h1 S; |
73.Which of the following is a principle not used in stock making?, N4 M/ t ~+ a! H
下列哪一项不是用于制造高汤(低汤)的原则?
. {- E9 z6 @ iA:Start the stock in hot water.开始在热水中操作
8 N- i9 G- B! t& g" F& Q
% u4 w& h- z$ p+ \0 m74.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7 [" X/ P7 _3 c$ R0 U
A:Remouillage 法语熬汤8 D2 O+ A* E# A+ E8 R' ~
http://www.haibao.cn/blog/post/176242.htm |
|