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26.The chef who is credited with bringing grande cuisine to the forefront is:# N, L0 k% J) F% v1 t9 P2 }# p
哪位厨师最早带来高水准浮夸的美食
0 ]8 `, n! Y5 }AAntonin Carême 人名 安东尼·卡罗美7 F* x' s. d0 L" q9 ?+ X
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 n U5 `9 Q" 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 。
" [& w8 I2 }$ \0 _( S- G! yA:Cast-iron stoves 壁炉& _6 I7 `, G; F9 y) N3 _$ z+ ?
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:6 a" a/ e, ] J0 W) z$ T
法国术语,用来描述roundsman,或摇摆厨师是:
2 E; q6 t8 g w$ s; f ~A:Tournant 图尔南
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% J1 ^- H% N8 u5 ^& ^- N29.Another term for the wine steward is:. b. L$ l: Y, M+ P' W# a$ x9 s
葡萄酒侍酒师的另一个术语是:
! m4 `' p0 t/ T, s4 B1 yA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. {7 G9 X( b3 o$ Y* j: _7 {. ?霉菌,酵母菌和真菌是一个神马例子
" U; v$ {& j, E, L# HA:Biological hazard 生物危害
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3 t0 H5 a) s+ D' ?% Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) b9 \$ C5 D8 `" U( h) U! L$ K, I根据加拿大食品检验局,食品的危险温度区在多少之间:
6 P7 C( i; A9 L4 VA:40° and 140°F (4–60°C) 4-60度
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* A* g$ m1 R+ m1 |, W32.All bacteria need the following for survival:. E8 e8 d( y7 l2 G* S6 X
所有细菌生存需要以下哪些内容:3 P$ t* D5 d9 Z1 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 p/ ?$ p* ^! T33.Which of the following correctly represent critical control points in a HACCP system? v3 u- W a8 h; D7 P
以下哪项正确表示了HACCP体系的关键控制点?
# U8 Q- @; r6 l0 z1 Z! e; [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : d7 o" u* O* P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) E; c2 y: K4 O) I' ^
- @. z7 m1 _2 b" Z5 f34.Which of the following is not an example of a carbohydrate?
1 v7 c6 A8 Q) c2 ?6 h下列哪一个不是碳水化合物的例子?
x! {# |. c) W- sA:Essential nutrients 必需的营养物质
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! U6 J% p3 y2 Z) Y o9 r35.The process by which a liquid fat is made solid is called:- C B' W& ]* k2 b
液体脂肪做成固体这个过程叫什么, m. R9 [9 Y. F2 @4 F9 w& G7 r
A:Hydrogenation 氢化
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, e6 k1 }' Y( \+ ?* Y7 y36.Which of the following is not an example of a fat substitute?
# s% Z& S7 e$ }, Y! C x3 k下列哪项不是脂肪替代品的一个例子( S2 u/ u# F; u( E4 ~: O
A:Acesulfame K 安赛蜜K表
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) h3 ~6 i. W2 G& d37.Health Canada requires that a product labelled "fat free" contain:+ p! j+ D) l H5 r: h% {$ y: v
加拿大卫生部要求的产品标有“不含脂肪“包括:6 x% b! W/ w$ y \2 n
A: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?
8 P f4 J$ W/ h O [, E下列哪项是不相关联的转换配方问题?4 Z4 ]9 s) ^2 Y0 {, ]
A:Unit cost 单位成本2 F: V& B7 }# `
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39.The condition or cost of an item as it is purchased from the supplier is called:
# Z' q S* x$ Y/ \从供应商采购的物品的品质或成本叫什么
4 e0 ^( C+ r) \$ n2 BA: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:) B- l9 `4 B; W2 A! @& `% \
在新货到来之前用于日常所求的必要库存量叫什么, i( p6 h$ }! S+ ]5 T: O
A:Parstock 基本日常最低库存
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9 P) X1 ^/ f4 A% Y41.Which of the following abbreviations is used to describe the proper rotation of stock?
( U' D* l" |" C: j下面那个缩写是用来表明正常库存流程?) n/ T! p" [# Y/ G2 Y
A:FIFO=FIRST IN FIRST OUT 先进先出6 u; S' Q+ x F" r* H9 y
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42.Which of the following knives is used to turn vegetables?
) P6 Y8 y$ T% d4 N ]/ Z5 o下面的那把刀是用来打开蔬菜吗?: T F# v% d6 a
A:Bird's beak knife 鸟嘴刀
8 L- F Q8 v5 b, Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# _$ e- f- ^1 _+ s& n$ G! g
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43.What is an instant-read thermometer best used for?& Y$ ~. F; I- Q9 m
即时读温度计最好用于那方面?1 Z" y) m" F- O- Y4 F, K7 `0 B; H
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 b5 a0 a' D! Z5 O# o5 v
7 a0 ~6 N! y0 _ N( W# ~" f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% O+ [! }: [; k' V; n下列哪些金属材料受热均匀,通常用在铁板而且非常重4 z" q' A+ ~5 _, }* s3 F% ?. o
A:Cast iron 铸铁5 F8 n( X2 R0 Q+ Q0 Q% q6 \* {
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 p0 g" K5 z+ n' H, w7 ]
哪件装备下面有一个可移动的碗和一个S形叶片?- f6 S& ]( k8 ^+ u
A:Food processor 食品加工机; x; E) {4 v# _! Z1 ^3 o
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
0 _. `5 t( o; [2 c下列哪项不是用刀的安全规则?- a2 t3 W( b! {& E* T# y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 D* m! \$ U0 z0 H% V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ m/ l5 ^( r4 AA:RondellES
. C# w1 s& T! o0 D& h0 Z8 Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' }- L1 ~+ M1 k' R/ ?
9 N6 l! G) h6 }) S( |4 y' @1 @$ G48.Which of the following is a diced cut used to garnish soups?7 Z8 X6 c1 h1 a( c2 t; g6 Z7 _2 o
下列哪项是切成小方块用于汤的装饰?+ Z9 p; }3 b1 r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- S/ t# M" p! v$ o7 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( D9 N3 q/ j2 b2 ^7 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!!——
; h. o" R( ]' i8 K/ M, u! J; ZA:Gaufrette
3 p: y# y, R, t3 g+ A/ p( Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 @9 C9 M$ W; d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ X* _' H' Q( Z; Y" ?" @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?
5 i: e% q, q* U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)
. L7 _5 n2 \& A0 E' d4 D4 V$ }A:Cilantro 胡荽叶 香菜
4 W+ A- j! g2 c5 D/ vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 X! Z# N( V( X, O( b4 K. A5 X60.Allspice is made from:
0 I4 F: W+ W0 y 多香果, 多香果香料是什么
+ N: p: H5 b( ]. c6 D1 xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 F1 S0 }) @& D7 F1 O$ l
A:A dried berry 干浆果; A: x2 @0 s9 R2 ^: z0 u* Z$ n
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61.Which of the following are used to make a sachet d'épices?
8 P( g2 e0 i0 \: w% q下列哪些是用来做香包德épices?
* m1 M' H) Z& L( {, ?http://www.sachetcatering.com/, [ L/ U6 z8 g- [5 o" H+ x. Y( N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
# F7 b) ~9 r* f( E1 R下列哪项不是酱油调味品的?
2 `: I4 `( ]1 [1 b; b7 {A:Wasabi 日本辣根
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7 S# [/ _$ {. r9 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* J j3 {1 s$ A$ R0 e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:
4 f, i3 i* R" y5 c" I* [8 j& B1 VA:Pasteurization 巴氏杀菌1 I L$ R3 w5 [% ?1 u0 [6 o
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64.Which of the following steps is not the correct procedure for whipping egg whites?& U! L5 m9 `. U& ^' G
下列哪个步骤是不是正确的蛋清搅打程序?
, ~& ^* k5 P6 s0 R& D+ a d5 S) d* yA:Allow to rest before use. 允许休息后方可使用。
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5 M# T* k9 ^# V" }* y65.The weight of a large egg is between:一个大鸡蛋重量介于:
" J1 X; W+ m% g% t; u& aA:56g and 63g 56克和63克5 h8 S6 g- _; Z8 w2 G. z# {1 k
0 m, C" H. H0 P9 H66.Evaporated milk is a concentrated milk that is produced by removing* U) h9 p8 A) u( S, U& f; S4 y P
炼乳是一种浓缩牛奶 是去除什么做的: i: N: B5 ?$ N x
A:60% of the water 60%的水1 q( S$ V7 w" {' D: G& b& j
; O/ U1 N2 P/ n* x I67.A method of cooking that transfers heat through a liquid or gas is:4 ]5 j9 }4 ]* t( Y G
一种烹饪方法,通过转移液体或气体是:
- e" H. @5 e- C. ^9 t) f. T yA:Convection 对流# s% T0 v x+ M, U! Y
+ P* y' x+ o4 C$ ]( z/ S; v+ R$ Q68.The cooking of starches is known as 烹调的淀粉被称为
0 j9 D$ Z! T' P3 z2 G, \) v" mA:Gelatinization 糊化
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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?
' C: c8 b) z) p: \ [$ xA:Braising 烤0 M! c0 h( j! ^9 G. _( y
8 ]; P9 ^3 E3 C7 S3 C70.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:/ I& S: F1 g/ ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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" o' O$ U* T4 V7 u. I: a
A:Fumet 原汁
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8 u8 \* _) [: A/ {/ k: B" g72.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2 O7 y9 g' d+ V1 J% G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) Q3 F% l, C. N& K4 B" h8 O
7 v: O# o, q- o73.Which of the following is a principle not used in stock making?; v% ~+ H4 ?4 A" v
下列哪一项不是用于制造高汤(低汤)的原则?
0 Q# v* |! c# A2 r8 H( F+ AA:Start the stock in hot water.开始在热水中操作
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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 a6 Y% k6 s# N9 H- b2 ?
A:Remouillage 法语熬汤: _2 t0 | T' B% m) k) G. t
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