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26.The chef who is credited with bringing grande cuisine to the forefront is:/ \+ P' V# p- b! u' j. H
哪位厨师最早带来高水准浮夸的美食0 Z; o% o( D, P; h* Q. C5 f
AAntonin Carême 人名 安东尼·卡罗美
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+ ^+ @! a; _# v5 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% w! y: v/ v' _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! P) o0 B3 u# K* b* L5 qA:Cast-iron stoves 壁炉. ^, r) O) r0 ?& I* {
http://www.usstove.com/products.php?id=6! N9 _ a: T( [* j% H
q5 C) J. p$ W4 I" K. {28.The French term used to describe the roundsman, or swing cook, is:
) m$ M. f5 V8 \* x8 g& ]法国术语,用来描述roundsman,或摇摆厨师是:
' X6 O% t( d v. }( e/ eA:Tournant 图尔南
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: W& g8 k. J- r; Y, v" Y7 T7 z29.Another term for the wine steward is:+ b' D$ i( Q2 S$ c* u& W4 M
葡萄酒侍酒师的另一个术语是:
) ]6 N3 G6 _, f" x+ f: H D+ E2 _A: Sommelier 侍酒师
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& \! _+ e8 R: M1 r30.Molds, yeasts and fungi are examples of a:0 s" ^! ~, d1 F& i6 k S" d. [. g
霉菌,酵母菌和真菌是一个神马例子
# N( a& Y @2 i) U. ZA:Biological hazard 生物危害9 C1 F! q, I! L; F
: n# G0 v, d$ W/ D8 s( {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 M- i0 A5 a1 ^) n
根据加拿大食品检验局,食品的危险温度区在多少之间:: C; j$ X$ M8 N8 y% s/ l, g
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( w+ S9 @$ X0 H5 {8 v/ I
所有细菌生存需要以下哪些内容:
4 [, e# y- k9 `; w1 D0 `/ v) s, w* OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 a1 x5 W7 n" H2 T- k7 C- C; V$ @
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33.Which of the following correctly represent critical control points in a HACCP system?; X# v- }5 S V5 M3 [# E( v& [
以下哪项正确表示了HACCP体系的关键控制点?/ U" x2 M) A( A4 e0 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! _2 H' a0 l% T6 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 p1 f4 @, X8 o; q' X1 ~& R5 ]3 ]7 s
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34.Which of the following is not an example of a carbohydrate?
" R( |% i- j9 S3 s+ v. D下列哪一个不是碳水化合物的例子?, a! Y6 n# P: A/ m" [
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:
2 c! K/ c4 r, k/ y' P! i q液体脂肪做成固体这个过程叫什么
! j5 d) O8 k* `1 VA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! P( j9 ~, M, {5 ]5 W
下列哪项不是脂肪替代品的一个例子
% F5 J+ z/ I! L$ U: FA:Acesulfame K 安赛蜜K表% T9 W3 |: c; b# Y! N- q$ D& u
2 Y* G- {. e) E0 l3 t37.Health Canada requires that a product labelled "fat free" contain:3 @. ?! M( F0 t7 V5 i
加拿大卫生部要求的产品标有“不含脂肪“包括:
* N. d7 ~ k# }0 PA: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?, [" `% t8 m4 H2 S$ z' U8 Z0 G |
下列哪项是不相关联的转换配方问题?
$ K7 q0 n. Z5 `4 [5 t; r; D' J/ lA:Unit cost 单位成本
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/ b' C, K: y" S7 @7 ^. E0 [39.The condition or cost of an item as it is purchased from the supplier is called:2 g) f; l+ r, R, g
从供应商采购的物品的品质或成本叫什么
* F" l, t, C2 b- Z$ F- jA:As-purchased cost 购买的费用7 @! n+ y3 J- L/ m! [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 _! P* t5 h' N }& s: v1 ]
在新货到来之前用于日常所求的必要库存量叫什么
. D1 Z, ]) n. `3 N& Y& N2 t7 \9 a9 [2 p; xA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 W8 Z+ o, i7 R$ k( y% r* H% [3 j& A下面那个缩写是用来表明正常库存流程?6 y: M) ^$ M% ]! C
A:FIFO=FIRST IN FIRST OUT 先进先出8 y: A) ]$ g; X- l. @. B8 n% V
/ [ X9 Q. q: i42.Which of the following knives is used to turn vegetables?7 r2 t! H3 C. t4 R' M
下面的那把刀是用来打开蔬菜吗?
; t/ E6 X2 B7 x+ p" A' OA:Bird's beak knife 鸟嘴刀: l8 q/ z, n* Z" U6 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! B% p; m0 U: V# u2 I& l: Q
" R$ H) ~# t! n2 k+ {6 @43.What is an instant-read thermometer best used for?
. F5 b/ F+ R N1 R2 b, m8 T即时读温度计最好用于那方面?
8 X' X+ y b# W' o; g# dA:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 \4 Y, m" z$ M5 G. O) E7 E; W# x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' G6 S# e( C; r6 c, ~) P* b" m
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" p7 D' k- b/ E# LA:Cast iron 铸铁& v4 K8 e! [: e% S( r: K
" _ e7 ?8 N4 y. G; Z, A9 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; ? ^: r3 p$ b$ M `! ?' {- |
哪件装备下面有一个可移动的碗和一个S形叶片?
1 A4 {: `9 w, D: ?A:Food processor 食品加工机
" N6 S; d& Z" ahttp://www.google.com.hk/search? ... iw=1263&bih=572 R+ z& R2 V" Y* R+ A7 E3 I0 I. `
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46.Which of the following is not a rule for knife safety?
2 B8 e' f X, J3 Q1 G下列哪项不是用刀的安全规则?/ W; ?; q& v9 K6 ` [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 u X, B1 C4 l' i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! H' ?8 k5 {: \% Y& z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 m/ y: `3 |& I' Q g6 nA:RondellES 9 T4 ~6 w4 ^3 {7 ]& [
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?. k( Q9 m. J" e
下列哪项是切成小方块用于汤的装饰?
* z. _7 H- [ _( ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 b/ j* v3 j6 J6 `8 r. i/ d3 U ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# H6 ~( L( Z+ n. f
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!!——
$ [& Z! e8 f- }A:Gaufrette 9 u" W5 Z; l) O5 E9 {; ~0 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' ~5 g7 u, Z4 v+ umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 }; h2 ~; d8 @2 W3 u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ @/ ~) N4 Y6 R; O! @! s0 m5 T) l3 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( ]9 d( p& r3 N; _# \, W) Y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/ Q9 B7 G+ A# O. m
A:Cilantro 胡荽叶 香菜
N" L! s9 J3 D' A6 Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx s# x' i, ?8 h6 K9 u+ G
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60.Allspice is made from:; f6 T) E0 O% m4 }6 }: I
多香果, 多香果香料是什么
/ h7 _# u& Q+ c0 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 H# D4 Y' z. N3 J1 t4 ^
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?1 Y7 N3 [0 ?* }7 s- @+ J/ p6 J2 J
下列哪些是用来做香包德épices?
8 B6 w8 j6 Q, S8 x4 c% Ohttp://www.sachetcatering.com/2 p" [- c- b5 S, V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) Z3 B: Q9 E) |4 O62.Which of the following condiments are not soy based?; ?; f% P; h y; O
下列哪项不是酱油调味品的?$ t; k% W! {( ^
A:Wasabi 日本辣根( U1 S: G; \0 j
& F; E' ~+ n, O) H4 Z: m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. R6 w( b, L$ c7 P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:" N I" p& U$ z
A:Pasteurization 巴氏杀菌9 f9 w( @0 q, ?) f u
; g7 N- w; f4 d7 C64.Which of the following steps is not the correct procedure for whipping egg whites?# M! N* B& ^/ d5 u: ~" a
下列哪个步骤是不是正确的蛋清搅打程序?
- d8 ?2 y7 n# k! B2 BA: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:+ |4 C, E* V2 \5 d$ x& v( A
A:56g and 63g 56克和63克# t9 A, v; a: v) s8 i: y% y F
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66.Evaporated milk is a concentrated milk that is produced by removing
3 d- O% g! d3 g" w; ?1 M炼乳是一种浓缩牛奶 是去除什么做的
1 \; Z& w- Y8 ]; qA:60% of the water 60%的水- P& j) i2 h& w! U- V& g
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67.A method of cooking that transfers heat through a liquid or gas is:
6 x5 z" ]- ?) }& i3 b" A8 a一种烹饪方法,通过转移液体或气体是:. y1 R8 @. C4 ~
A:Convection 对流7 @3 D/ v( i/ B, ]+ L
' w# \6 z- _) i& `0 Q8 U: ~68.The cooking of starches is known as 烹调的淀粉被称为
6 ~% z; w3 t" _# bA:Gelatinization 糊化% w4 z' t$ G' @: Z s
0 u) K( a$ V, `4 e' q7 \+ O" t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! k' }# P- f; E& J& j, BA: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 J) k4 r' d2 ]0 c- tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' A+ d- P, ?2 o5 r/ f I
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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+ D a% ?! p+ _% C" {6 w
A:Fumet 原汁
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) X4 y6 B6 G+ N. L# K72.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3 I5 {. k1 d3 K) G* m1 U" e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" ~+ d% ~: } f. S0 K2 J; } K3 r
$ z& ]2 _7 H8 C" Z6 X73.Which of the following is a principle not used in stock making?
. u6 U+ P1 F+ B8 N9 w9 a+ y7 d1 ~+ Q下列哪一项不是用于制造高汤(低汤)的原则?
9 A* v, a2 _) F% \) JA:Start the stock in hot water.开始在热水中操作) H* P1 i; H/ z$ D& u/ n
( F5 P8 n- U( P/ v* _ y74.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8 L' G& e9 Z6 @- m1 q" Z g, u: v
A:Remouillage 法语熬汤
3 q1 A0 W* W$ p chttp://www.haibao.cn/blog/post/176242.htm |
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