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26.The chef who is credited with bringing grande cuisine to the forefront is:; p5 b, o, ^8 H# ?8 v( i
哪位厨师最早带来高水准浮夸的美食3 O! K% ^* o* R3 x8 D* N
AAntonin Carême 人名 安东尼·卡罗美
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1 x" V0 M" X, C5 s& t$ D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& O! H" | @% g5 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 。. x3 ]- B2 S- [% g# k
A:Cast-iron stoves 壁炉
8 j0 S0 T* s: s: Q! c8 @) M3 Ohttp://www.usstove.com/products.php?id=6
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. [& d4 A( h* D& z; o28.The French term used to describe the roundsman, or swing cook, is:
4 ^0 s2 o! `8 b2 M( O4 Y9 x1 ]法国术语,用来描述roundsman,或摇摆厨师是:
2 j+ m+ t" J* }' G! C1 Q% aA:Tournant 图尔南
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29.Another term for the wine steward is:3 R! s7 T% @) [& U7 X. h
葡萄酒侍酒师的另一个术语是:
! a/ \' s2 d& ]2 O9 RA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:; S5 n; X9 s9 y- M* G4 ]/ o; ?( w
霉菌,酵母菌和真菌是一个神马例子
, w% w5 t; [4 B3 G: h! e- jA:Biological hazard 生物危害
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! J% Y5 f3 |' P+ N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* c% T; k1 {6 B a! w根据加拿大食品检验局,食品的危险温度区在多少之间:% C3 v- N% w( t
A:40° and 140°F (4–60°C) 4-60度 `9 n+ C. G: ?3 K5 U
" a; o8 r- z a. b. d2 g) h8 K32.All bacteria need the following for survival:2 ?8 x' q9 ]# m. H4 X# r0 E1 b
所有细菌生存需要以下哪些内容:
7 ^$ T( C; k& ]) KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" t, V8 c$ z+ q+ o9 ~: g
% U& e' h6 k; ?: I6 g33.Which of the following correctly represent critical control points in a HACCP system?
) z* _1 J& V1 k! G以下哪项正确表示了HACCP体系的关键控制点?
0 L8 w: C( s$ C0 S% mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Y8 C+ h4 h& n- C- j食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 g+ o& P6 X L E
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34.Which of the following is not an example of a carbohydrate?
- ]) } S: h( S) m下列哪一个不是碳水化合物的例子?
, x. a7 ?* [$ r- FA:Essential nutrients 必需的营养物质$ u1 s2 R& t! o1 v
: h3 p* S1 K& `8 M6 f. m35.The process by which a liquid fat is made solid is called:* X7 G4 {, m$ e+ r5 G& ~
液体脂肪做成固体这个过程叫什么
2 |+ _0 c8 v0 ?8 A( A9 pA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 h# e$ P% Q# G* x# p
下列哪项不是脂肪替代品的一个例子
) e, A$ ~" q! B/ C$ x* oA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 L l% J, u1 y# p$ j0 t加拿大卫生部要求的产品标有“不含脂肪“包括:
. f& ]8 V R2 @/ @; T. l2 S5 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 l1 s* h; g9 j4 m/ Z( T
( H+ M+ {+ _( K38.Which of the following is not a problem associated with converting recipes?
3 v# e$ q4 q! K( m, r下列哪项是不相关联的转换配方问题?7 D+ f4 x# ^5 p* `% p( V
A:Unit cost 单位成本# c6 P6 B; C! Z1 J$ \
8 ~/ L9 ]- v7 r, E7 @39.The condition or cost of an item as it is purchased from the supplier is called:
1 h8 R1 H/ a4 W. P1 g. F从供应商采购的物品的品质或成本叫什么
" m4 J5 J5 @/ `# w3 e. p kA:As-purchased cost 购买的费用) R. Z/ K4 c8 J% d2 A9 n9 p, z! d
. Q2 m: c7 A" K( N40.The amount of stock necessary to cover operating needs between deliveries is known as:
; c; w) S% e5 ?0 h6 _5 s在新货到来之前用于日常所求的必要库存量叫什么& J* Z. ]9 b5 S5 }
A:Parstock 基本日常最低库存
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' C w. X3 ~1 X41.Which of the following abbreviations is used to describe the proper rotation of stock?: |9 K, N0 a% `4 [( l" O/ w
下面那个缩写是用来表明正常库存流程?* ]7 \! U% I p8 ^4 m; f
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ Y& I+ B5 q' r( F3 M6 r' ]42.Which of the following knives is used to turn vegetables?
/ k7 n( i- b9 M7 m- w8 F下面的那把刀是用来打开蔬菜吗?
3 g4 T4 l1 L; MA:Bird's beak knife 鸟嘴刀
! b7 b t. s- L. t9 qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ W+ t; ], q- I k5 i, W9 D6 \
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43.What is an instant-read thermometer best used for?' F( o6 i! P5 U# y& o. J: K- m
即时读温度计最好用于那方面?1 A; a2 l5 r/ ]9 S& m4 T$ s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: u. Y8 B4 H- S) W5 K; V o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! o$ u8 A5 j, Q* V# g下列哪些金属材料受热均匀,通常用在铁板而且非常重, u5 ?) N- }$ y# Z
A:Cast iron 铸铁2 ~- T6 }) V8 i- N9 h
, R1 ^& w5 V `" n- G+ }4 [7 E1 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- m0 b$ q" s O! E1 a3 D
哪件装备下面有一个可移动的碗和一个S形叶片?, m' X. @( u& Y1 E* F7 E' A% S a
A:Food processor 食品加工机 [( {7 _3 H% R" j# M
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 G1 o- B- r8 P3 f) ]1 A; D8 Y46.Which of the following is not a rule for knife safety?/ @: l& G" ^0 w4 e* v
下列哪项不是用刀的安全规则?1 L: ~$ j% `/ Z$ v1 N+ T5 Z+ x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 B8 Z( T/ d6 Y2 I$ q47.Disk-shaped slices of cylindrical vegetables or fruits are known as: v; b5 M7 q9 g- ~0 a" X+ L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ `1 ~ H' Q, Y' u- W0 p( L
A:RondellES
0 v ] a4 l* K0 j/ {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?) B* p# Y* _% q) P. j: `7 U
下列哪项是切成小方块用于汤的装饰?
0 J. }& P5 F6 pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; O8 }- }" i6 F5 l2 ~+ G) b# p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 x) W% T$ j8 }& y: h- t7 j% G; A2 t
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!!——; { v3 c2 p! s/ J% D3 u
A:Gaufrette % c7 I2 {1 M; Y2 X6 R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- K4 | ?* h x& S7 o8 H D6 g7 ]+ t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. [* H. g# ~* Q! X8 f! tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& l' H: i, r' E2 E$ b6 X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( h+ F( Q# E% J0 G9 `4 g
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)
2 b; ?2 G7 _! J0 o4 vA:Cilantro 胡荽叶 香菜7 a2 `+ b- i3 U; G+ I) V3 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 o, p4 K* ]" Y* Z% ` i. r 多香果, 多香果香料是什么
P, S$ N7 i/ ~# Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 f/ Q5 M9 |1 |; g, x3 O8 rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?& m" ]6 v# V: q
下列哪些是用来做香包德épices?9 d& n* f0 N* ]3 \5 c
http://www.sachetcatering.com/
% }8 X7 n6 n- z! j+ oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. H! n! T/ E5 N) X" ?62.Which of the following condiments are not soy based?
! O/ `$ L: S- l# I; Z z下列哪项不是酱油调味品的?
+ w. z& L+ q x: R! p+ {A:Wasabi 日本辣根+ c- p0 S7 e P( I8 J
" S* D' A S: P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* ~9 J2 g2 t' z+ O2 [% a
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:
& |8 T* K8 D- SA:Pasteurization 巴氏杀菌9 p+ `7 Y$ r4 b& N! W& @; V. j
/ K& n' Y; E" r$ M2 x* o4 h. I( @) ^6 \* h64.Which of the following steps is not the correct procedure for whipping egg whites?, N: N a4 q) K5 h+ }5 ^# g
下列哪个步骤是不是正确的蛋清搅打程序?
$ t" _: j$ z \! F# ^3 w0 kA: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:, r6 e5 `2 c; K C8 q, S
A:56g and 63g 56克和63克+ V, r( V" H; e9 _0 h
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66.Evaporated milk is a concentrated milk that is produced by removing
# D5 v5 \; w+ w0 C# A. e炼乳是一种浓缩牛奶 是去除什么做的
[) r2 M- Z1 M {A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:; `8 G' K S0 {. a
一种烹饪方法,通过转移液体或气体是:4 d2 s" a8 J# ]. c* Z$ M
A:Convection 对流
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% G( j& H. P7 b) p: p68.The cooking of starches is known as 烹调的淀粉被称为
?$ T8 x) ]3 \( H* P" }% AA:Gelatinization 糊化
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: ]% Y$ w; f4 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 M0 k& X0 j* t, M
A:Braising 烤
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& |4 b( j v* `% F3 H70.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:
. _' G6 T0 a5 J" a; D7 kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' d; e( K/ }3 l6 d5 `# N
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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
6 _6 _& Q) Y, g7 j) L O" zA:Fumet 原汁: J, K& i/ D ~$ E2 h! \
3 D6 s }% _7 _7 C# M72.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 j# L8 P) M- a3 ^# w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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_+ R, P G2 m/ g! ~! B3 q& S* d) w0 p73.Which of the following is a principle not used in stock making?
e' X1 u6 A0 W8 Z2 a下列哪一项不是用于制造高汤(低汤)的原则?- S+ T! ] F! ?( v, L+ T8 w% G
A:Start the stock in hot water.开始在热水中操作- M# _$ c/ K/ z4 o' T+ }# m( ^8 n
( E& x" g/ j4 A9 y. q- y' 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
" X2 Y e" u5 o0 p7 E/ LA:Remouillage 法语熬汤% [& D ^0 l$ X* i
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