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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:% c U/ k8 O- n3 C
哪位厨师最早带来高水准浮夸的美食
* j$ d2 D2 O# }+ i' S- _AAntonin Carême 人名 安东尼·卡罗美# F! @, z* b6 r% ~+ L, l* @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% f/ m) F0 t# ^' p0 @$ p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! H( y5 Z8 X2 X) cA:Cast-iron stoves 壁炉8 L4 }7 z8 g9 z# F6 g+ s. F2 u9 _4 x
http://www.usstove.com/products.php?id=6
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+ n! N! X( F3 o28.The French term used to describe the roundsman, or swing cook, is:; m; ~8 N. d& |+ y: g5 |, @
法国术语,用来描述roundsman,或摇摆厨师是:
1 t" E/ m' n& @* X, @1 ]6 LA:Tournant 图尔南2 g0 x: I9 T6 n, e
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29.Another term for the wine steward is:; X# }) n+ I+ _8 c# M7 x8 U
葡萄酒侍酒师的另一个术语是:
6 N. b9 i3 a6 c# }- o. ~A: Sommelier 侍酒师
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, V9 {1 T* q9 Y. R$ r/ B30.Molds, yeasts and fungi are examples of a:
( h6 M* g+ j3 n4 p8 Z霉菌,酵母菌和真菌是一个神马例子7 T8 u0 O; X* R3 B3 C0 k
A:Biological hazard 生物危害
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1 Q$ n8 y( s- U) U4 `4 f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ M( x5 f0 W" v+ N$ J根据加拿大食品检验局,食品的危险温度区在多少之间:1 n- s8 l: d1 ~/ i# T2 y- }
A:40° and 140°F (4–60°C) 4-60度. Z9 x8 p" Z% }3 G! A4 I
0 P: Z2 q' H* x0 S/ F+ P0 P/ v32.All bacteria need the following for survival:" N5 a0 O# z: p4 _2 L& W' E( X
所有细菌生存需要以下哪些内容:
. i2 _3 }; Q& qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?& V+ o" d5 t6 o$ A) e1 d5 t
以下哪项正确表示了HACCP体系的关键控制点?6 F0 ?; g8 j3 X2 f$ }8 P: V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& I0 o* S* C, |7 h) D9 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ ?+ y0 i/ X" ^1 {! c! a
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34.Which of the following is not an example of a carbohydrate?( N' B, e5 ^ e& F( S1 k
下列哪一个不是碳水化合物的例子?
3 w/ u3 @$ ], H1 B: e9 jA: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:
& M7 s# ?! O) T9 A7 l液体脂肪做成固体这个过程叫什么0 N8 e& _9 T. \" D/ w8 E* A/ p* {, ?
A:Hydrogenation 氢化
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/ ]$ B8 |& {- }' ^/ D* d36.Which of the following is not an example of a fat substitute?
$ K; s! N. ~* G8 \% `下列哪项不是脂肪替代品的一个例子
) Q! T7 K* u+ S. G3 f2 kA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 |, h0 b" w8 ^1 k
加拿大卫生部要求的产品标有“不含脂肪“包括:
- @0 c7 C. D: X- @- ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& D. G& Y( O9 Q7 q% h
! W3 m1 X# F( H% O9 N8 z4 Y% T38.Which of the following is not a problem associated with converting recipes?
/ C' @8 N( Z D, ?$ J% h9 A下列哪项是不相关联的转换配方问题?& R9 |9 d2 j" r% c* {
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:
7 ^2 L2 A N3 I2 L! t从供应商采购的物品的品质或成本叫什么3 n3 p- [8 g! k$ Z& X o
A:As-purchased cost 购买的费用
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3 R9 A* m( ^" d1 s40.The amount of stock necessary to cover operating needs between deliveries is known as:" X3 h: D5 B8 W/ w* V9 n% x
在新货到来之前用于日常所求的必要库存量叫什么. ~( `% m8 Q/ h8 A9 V$ G3 G
A:Parstock 基本日常最低库存( P9 {# T9 M0 ^2 r* D8 E& k) _8 J" J
. ^& E0 s8 T; x, G1 G0 r f41.Which of the following abbreviations is used to describe the proper rotation of stock?. y" M% w# D+ B# d' ]5 t0 Q
下面那个缩写是用来表明正常库存流程?4 d% k& C `, @6 h% n. H2 i5 ]
A:FIFO=FIRST IN FIRST OUT 先进先出+ e- G7 W I" @2 Y) x/ u
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42.Which of the following knives is used to turn vegetables?4 {+ V, o7 P1 G, g* d+ [
下面的那把刀是用来打开蔬菜吗?3 {5 a( |; v, O+ m. `5 d+ ?0 R( ^
A:Bird's beak knife 鸟嘴刀
% M" u3 O8 ^8 k, w- X. Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 ]" Q+ q1 f$ o+ j43.What is an instant-read thermometer best used for?
' @5 ?, \! p y即时读温度计最好用于那方面?) w* u4 F' C# |" I4 r
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?& n1 B( x. ]0 ~/ n" @' m, J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% {+ P; J( v/ \5 p5 L/ eA: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?
* A) `% X9 |5 ] y6 `' U3 Z哪件装备下面有一个可移动的碗和一个S形叶片?' U$ U, z9 B. u0 @
A:Food processor 食品加工机! {4 I% X2 e. F8 s
http://www.google.com.hk/search? ... iw=1263&bih=572
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& D9 o8 }3 q; i$ f46.Which of the following is not a rule for knife safety?/ |5 W/ _& e# Z
下列哪项不是用刀的安全规则?$ S, H* [% _2 b I$ l$ C/ |8 s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 c2 E- m- J2 p7 F, `
% D! t- U6 g" a. p# i4 o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 F& Y; ~7 C2 R7 ~$ H0 M9 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ H- {1 R8 B! MA:RondellES 8 |+ R8 r6 Z0 n0 A, [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 P, c0 ^, M7 D, v* C48.Which of the following is a diced cut used to garnish soups?
1 R8 u, R% l! o下列哪项是切成小方块用于汤的装饰?% G& n h- c: S9 e+ n8 m0 B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
D: Q3 N; a. n! Z5 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) U }: K* A2 B4 d/ |2 O. _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!!——9 b" t. v7 V( n0 K: h3 b1 M4 M
A:Gaufrette 7 [# y! q1 B4 e1 B2 l) f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 s2 c7 n3 g: W& H' Y. D: X* ?3 x( v/ _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 E- }5 O2 O8 |, Q1 _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 d; l# @. O8 v! \5 }' k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 y% y6 I- [; {
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)
( \- m: I6 H* F: c. cA:Cilantro 胡荽叶 香菜; y e' E. a) U- K* C. ^8 A& {7 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. Y8 q8 w3 N* ~6 ~ z" \60.Allspice is made from:
6 ]5 l6 r7 \& J" G 多香果, 多香果香料是什么7 k; o2 {4 Q! D! `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; o F6 U( U& O1 n) @
A:A dried berry 干浆果
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! p) S) g% A I+ x5 u* ^6 U, `, p61.Which of the following are used to make a sachet d'épices?
6 {( }6 Q# g; c1 P- s2 e! C7 d下列哪些是用来做香包德épices?
( L; m4 u7 ?# `4 v+ D dhttp://www.sachetcatering.com/- {; }0 F. M( f% T8 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! T: u& r* t* ~* M. @) s& Z6 E A
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62.Which of the following condiments are not soy based?
; O$ Q* s! Q% ?+ b9 a, O下列哪项不是酱油调味品的?+ m; _7 s& t; v9 e8 Z
A:Wasabi 日本辣根 y3 @' s' n% }7 W
/ A1 N. ]- B( K' k6 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% S; G/ d! M( E: J( f$ m7 `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:$ w$ p0 t! n6 G
A:Pasteurization 巴氏杀菌 x$ R: D* i) p+ z; {6 Z5 A; i1 _
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64.Which of the following steps is not the correct procedure for whipping egg whites?& K$ n7 P8 P8 y3 K5 ]
下列哪个步骤是不是正确的蛋清搅打程序?
4 y/ c& k c- {) x7 Q4 r. NA:Allow to rest before use. 允许休息后方可使用。- h, P5 y8 S6 _. k( A
+ T7 [, C% u( e% ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
' X6 B9 |3 p" q* J, SA:56g and 63g 56克和63克
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+ q* ]# }2 ^" \$ T9 i4 Z! r# P66.Evaporated milk is a concentrated milk that is produced by removing8 z+ k% S3 c) c: S/ v
炼乳是一种浓缩牛奶 是去除什么做的
$ G/ L# ?6 L' u9 d0 ~( O/ WA:60% of the water 60%的水
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' V6 p1 y/ X! ^4 \, K9 E67.A method of cooking that transfers heat through a liquid or gas is:+ ~* F2 _& K3 c! y9 _# X) t
一种烹饪方法,通过转移液体或气体是:
- A1 n9 L4 f+ E' m, B* uA:Convection 对流. U( r4 J4 ^8 P+ \
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68.The cooking of starches is known as 烹调的淀粉被称为
, q1 l& l" ^" C( aA:Gelatinization 糊化) }' `' N r6 J" c6 V
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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?7 C% Y- s0 N, m9 I: g
A:Braising 烤
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4 l3 o P3 O! Q9 F& C5 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:
+ f) c1 `# q4 m. l6 _& vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 B# f# v( m$ }2 u8 a- i, U! K8 Y! q
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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
$ ]! [0 e3 f1 W+ s: C4 U! hA: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, L" d+ d( Y; W& K$ J) }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! y% u* Y7 U. z+ _% z6 h1 q73.Which of the following is a principle not used in stock making?# M% u- }6 s8 {: F$ u% [* p9 S/ J
下列哪一项不是用于制造高汤(低汤)的原则?# ?4 L* U# a+ x7 E: Y6 x1 i
A:Start the stock in hot water.开始在热水中操作
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: z) k' R+ ^2 s, i ?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4 W& S& j }* A" r
A:Remouillage 法语熬汤
* a* w6 X# Q$ Z- d- h5 zhttp://www.haibao.cn/blog/post/176242.htm |
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