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26.The chef who is credited with bringing grande cuisine to the forefront is:6 L1 J; K! k3 b7 v ~
哪位厨师最早带来高水准浮夸的美食
4 J# { t, F( l" }4 A# T& T9 N' G$ cAAntonin Carême 人名 安东尼·卡罗美. i; l2 G9 k5 P7 K
' I7 L: p" X* U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ B1 J" O7 p. C" M q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ i. D7 N! t: j+ r6 P/ {/ ?! ^% A
A:Cast-iron stoves 壁炉$ F# _: I4 Y% j- E2 u
http://www.usstove.com/products.php?id=62 R G, _4 g& m5 M5 s: F
* T* B3 @- B, @+ `" a; I28.The French term used to describe the roundsman, or swing cook, is:
' t9 U' R3 h# y. E7 C法国术语,用来描述roundsman,或摇摆厨师是:6 C' H& C4 }; e$ j7 n. C
A:Tournant 图尔南 Y. v4 V5 P7 E% @ @" t/ o
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29.Another term for the wine steward is:
$ z2 Z0 f+ R4 c7 E) O葡萄酒侍酒师的另一个术语是:
3 M; K3 R7 G( L0 S0 b6 u/ {5 Y; y/ dA: Sommelier 侍酒师# b* ~$ V( i2 O
2 _) A Z9 |. ?+ y/ i- H30.Molds, yeasts and fungi are examples of a:
- e- c+ i- r/ k0 O! u. r k霉菌,酵母菌和真菌是一个神马例子
& f, z I, f! r( CA:Biological hazard 生物危害, C6 j% [ X5 R/ {
( A0 _7 s& N' C( j* @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' V- O4 r% V' u9 t) L# m根据加拿大食品检验局,食品的危险温度区在多少之间:" q2 `1 E0 ? K) k8 [
A:40° and 140°F (4–60°C) 4-60度
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8 k. n& v8 |" z6 u6 t% [32.All bacteria need the following for survival:5 Q- ^* O1 M+ ^, s5 _( M1 O I
所有细菌生存需要以下哪些内容:
- K0 |( U5 K5 d2 |( ]& GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: R v+ w, s0 J+ y% I1 d( e0 j
' X2 ^' z, r7 H& H33.Which of the following correctly represent critical control points in a HACCP system?
0 ~6 U; q+ {' P2 Q. i$ G; `以下哪项正确表示了HACCP体系的关键控制点?
- D0 D ^0 W: f" i& a9 [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . M& ^# M5 x# s: |, x/ O* p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?) W4 O6 `; D! I9 {1 @8 I" c) f
下列哪一个不是碳水化合物的例子? ^3 A( w$ d9 k( n Q$ D' j
A:Essential nutrients 必需的营养物质: e2 H1 U4 F7 i
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35.The process by which a liquid fat is made solid is called:
4 T6 x, }+ a4 J" F% Y液体脂肪做成固体这个过程叫什么3 |- z, l; S& U2 x+ C ]
A:Hydrogenation 氢化& h/ A4 z+ E3 i2 `4 F7 \4 X! J$ P' y
0 q5 A7 i, }$ I s% @36.Which of the following is not an example of a fat substitute?6 ?, c8 {3 ~6 l8 i4 `
下列哪项不是脂肪替代品的一个例子" J9 v* p2 q9 V, n4 U# f/ ~# l
A:Acesulfame K 安赛蜜K表
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) G! t3 n/ L# {) n: ]& S37.Health Canada requires that a product labelled "fat free" contain:/ v1 q# S: z, p7 j8 u
加拿大卫生部要求的产品标有“不含脂肪“包括:! p$ ~. Y$ H/ m8 w! A4 A$ n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 v6 C _! d5 y4 S
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38.Which of the following is not a problem associated with converting recipes?0 P- h- ?6 u3 X
下列哪项是不相关联的转换配方问题?/ E& P' g) M' @& I4 Q! [+ A
A:Unit cost 单位成本& Q8 e) N4 ^, t) D$ l, j, A# h0 K: J
* ]- z6 T6 k1 y+ c0 m6 ?5 s39.The condition or cost of an item as it is purchased from the supplier is called:: V% z7 Y- F6 P8 h& {
从供应商采购的物品的品质或成本叫什么 Z. Z0 e7 Z' |' h2 n
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:- ]! ^, m$ a' B. o( ~6 L
在新货到来之前用于日常所求的必要库存量叫什么" q; A W1 D) f# F
A:Parstock 基本日常最低库存9 J1 Q" L/ u6 K% U5 C, g
( g \" } U6 A' W$ ~( J) a41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 W8 a4 D4 V' [: Y9 b% Z: L$ h9 c下面那个缩写是用来表明正常库存流程?( \9 D8 _2 p2 t7 U0 K8 I
A:FIFO=FIRST IN FIRST OUT 先进先出
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- Y- t2 S' w3 k( [: s0 `4 m42.Which of the following knives is used to turn vegetables?
! D1 A% c! W- X2 x; Y- ?9 Q( ~下面的那把刀是用来打开蔬菜吗?' |% I6 R+ }, D" z
A:Bird's beak knife 鸟嘴刀1 N2 ^. |3 @4 F/ u0 n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
" r, ^3 @, ~" y1 F即时读温度计最好用于那方面?' y- f, E+ ^/ W1 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度* R; l1 I6 Q( Q7 R I4 z! N( i
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 J% _% u$ I' j6 Z1 G) t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% V+ |. ^$ a- y* \- UA:Cast iron 铸铁5 Q y( e, {8 Q) K% f7 I& i; z
% Y4 H+ i! A) x. k$ c3 M1 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 B& |7 Y/ F7 h4 W; q8 A哪件装备下面有一个可移动的碗和一个S形叶片?. ^' n# n2 _6 ]: ?9 D
A:Food processor 食品加工机
- T; Z/ w0 q/ t. a6 `! [7 v1 p- }http://www.google.com.hk/search? ... iw=1263&bih=5722 b$ f q8 x$ C2 F
# D: i* N6 O# ]46.Which of the following is not a rule for knife safety?
& ~; R5 i. Z( }$ k* a下列哪项不是用刀的安全规则?) ]4 D8 q O! H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 t8 E) @% I+ ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 q" h9 h1 G- w: q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 r: T: o4 {5 \+ {/ G
A:RondellES
) Z1 R0 [! d. whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 o% ~% ^5 c! x# L8 p& ^3 p- [48.Which of the following is a diced cut used to garnish soups?
. u+ ]% k$ c# m& o9 O' `! q下列哪项是切成小方块用于汤的装饰?
5 {- i, |$ p4 NA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- v& |" D& K$ x) K4 v5 _% Z$ g1 i! h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 T4 l5 k [5 h# d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!!——
& H/ T6 p6 o8 F9 T! xA:Gaufrette " }% Z) I' V& b7 S* Z9 r6 Q3 b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 u' }! O$ `4 w" C# z. G5 R4 _ c. n6 Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 P2 l4 h: e4 a7 R! F5 Z4 F: x/ ^; I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. X4 h5 w$ v5 r$ o% I9 Q9 H+ }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% U5 _+ d/ E% f: rA:Cilantro 胡荽叶 香菜
/ Y7 H6 k( r% C! Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! |5 h3 ?( {5 n6 t* d9 n60.Allspice is made from:" C8 G1 F* C4 Y, [7 W% a
多香果, 多香果香料是什么
8 d0 I1 A4 e. ^& J) ~+ P* c( V4 Q& |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( O; o' u4 E' t- m' Z, R% X3 A
A:A dried berry 干浆果0 q, w$ O8 m7 }! z, u7 g% w
; S$ H/ p, b$ }0 W61.Which of the following are used to make a sachet d'épices?
: y" Q: K4 K, i8 [下列哪些是用来做香包德épices?. `0 R& C& I7 M! E" F
http://www.sachetcatering.com/
% T$ X. A. C) u- W" C2 [* j' d; aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) X' l; D$ G5 x" |6 S62.Which of the following condiments are not soy based?
/ |6 U* T; L1 k" y# S) O下列哪项不是酱油调味品的?! H# S' `- w3 y. [9 p
A:Wasabi 日本辣根% Y/ c7 E# q. B# t5 v5 t! a& T1 I0 o
% {& k: w7 W, i" ~7 D3 |. C i8 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 c1 b9 R4 q1 `3 z: n4 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:
# i4 q( `! |( U5 fA:Pasteurization 巴氏杀菌( @8 X+ \6 |5 X
# X/ x9 @+ k6 J; O' W6 w64.Which of the following steps is not the correct procedure for whipping egg whites?. g5 d% p- K" Y# g
下列哪个步骤是不是正确的蛋清搅打程序?- y* [7 Z7 z9 O$ o2 U
A:Allow to rest before use. 允许休息后方可使用。7 L! @1 v+ z2 G* H# k# D0 b, f
" f5 D& M( C% x- r65.The weight of a large egg is between:一个大鸡蛋重量介于:, R& a) |( t. t7 H+ |% n& Y# y/ a
A:56g and 63g 56克和63克5 C* C0 C' C) Z& O* c1 d( z6 [
) s# M! a8 }; r3 M. M6 X2 d66.Evaporated milk is a concentrated milk that is produced by removing! n6 P i/ k, Z/ i2 j" e
炼乳是一种浓缩牛奶 是去除什么做的! \; f# q. V* u1 e3 U1 {
A:60% of the water 60%的水
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4 O$ a4 w% H9 q! l- q! d67.A method of cooking that transfers heat through a liquid or gas is:
* m1 u+ G+ P, m9 j' s. \8 t [- N一种烹饪方法,通过转移液体或气体是:% B/ q9 J/ r c" T0 Z
A:Convection 对流' W; r5 N% |1 N) o% Q1 T
* a, O8 E7 u% u- R3 u1 q! E68.The cooking of starches is known as 烹调的淀粉被称为
9 @ E6 W" l7 q; _A:Gelatinization 糊化2 E8 ~4 |. V( [) ]: h2 U# u
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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?
% [ i y- d- {9 |6 q- E3 D4 Q) y2 XA: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: V' j* q6 I5 X+ y8 [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" q0 a4 y6 \+ H
$ z' N, ]/ G" ^( ?) h0 L( {4 U71.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. h7 W* j0 j0 ]5 V7 v
A:Fumet 原汁3 ^, l+ n( K& [! ~/ v
, W4 h& m" w4 x# T72.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 W' B( f3 N i* N+ nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 V" I* O9 e2 a0 u3 j& F6 x" L& v
- @1 ?$ N# I r5 {73.Which of the following is a principle not used in stock making?; {% ?8 h# m5 O
下列哪一项不是用于制造高汤(低汤)的原则?
7 [3 H! l, U, I7 t$ C0 n1 ^+ J& PA:Start the stock in hot water.开始在热水中操作
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9 b8 ^0 k2 N, V* B2 E% i" j7 |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
0 i/ Y, }: P7 J4 lA:Remouillage 法语熬汤
" h* t, r# d. Y5 S$ a: l) Ihttp://www.haibao.cn/blog/post/176242.htm |
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