 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:+ Z; x; w/ f/ q# W2 r
哪位厨师最早带来高水准浮夸的美食
" d0 q" i( T4 FAAntonin Carême 人名 安东尼·卡罗美, L1 |# o& n0 s0 c' e4 U
4 d7 W$ l! I- j; b: ~9 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) [3 A3 b7 t& w* y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- K# V* U+ e( k$ m+ H& f+ pA:Cast-iron stoves 壁炉7 {( x7 _' q6 H+ x
http://www.usstove.com/products.php?id=6
4 w; m( V& U/ o" P$ q. h' c8 m% U5 S$ {6 Q; q
28.The French term used to describe the roundsman, or swing cook, is:
7 D1 h. ?; Q$ _: X6 d1 l法国术语,用来描述roundsman,或摇摆厨师是:
5 u9 l, O! P$ k, MA:Tournant 图尔南4 F/ u; ?4 N$ @3 T b8 Q
8 Y: ^& z% O9 O# w7 R0 Y$ X& j
29.Another term for the wine steward is:0 k- m" p3 v- a! L8 y. {
葡萄酒侍酒师的另一个术语是:6 ^ R. A5 t- |' A3 I
A: Sommelier 侍酒师
0 |, q2 v6 o. u# {0 O: T- A# x+ u6 V5 A9 P% l, Z9 @
30.Molds, yeasts and fungi are examples of a:+ f- c9 e/ r% S) N: y
霉菌,酵母菌和真菌是一个神马例子
+ h( Z: _$ H* E* Z- HA:Biological hazard 生物危害
$ J( z6 O# e4 x% ~
" T8 P7 v' ^5 p9 k$ q& t6 s' u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- @( S2 z( D# h$ [0 h& a- S根据加拿大食品检验局,食品的危险温度区在多少之间:
- T o2 P! q: C8 s& L7 TA:40° and 140°F (4–60°C) 4-60度/ P/ G, s8 l9 o2 p
1 Z' u7 ], H. q32.All bacteria need the following for survival:& _/ S2 ~# H. H+ i6 N
所有细菌生存需要以下哪些内容:: N$ Y! p2 c4 y. P+ ~- {4 W7 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) J' Q& r1 Y. z$ P3 w
* [" v# W/ {' F( b
33.Which of the following correctly represent critical control points in a HACCP system?
6 A; I9 G$ `& E6 F' s% y以下哪项正确表示了HACCP体系的关键控制点?
" Q4 R# n, b R+ T, [( H. S z" }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# v$ g( i; L, U# E$ i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. n! f0 u9 b/ \
' N; M H" @( z0 H* q1 K$ i34.Which of the following is not an example of a carbohydrate?0 u% ], W2 u, b( D* c5 a
下列哪一个不是碳水化合物的例子?
/ \3 }5 b/ _/ sA:Essential nutrients 必需的营养物质( u# Y2 q, }' Q, u* J$ S& y
( V. {/ y7 @, Y N6 z$ r35.The process by which a liquid fat is made solid is called:
, A" N* ^# W; Y3 X+ |7 F3 H液体脂肪做成固体这个过程叫什么
$ D. k8 y" [/ D1 j" r. ?) LA:Hydrogenation 氢化
) y! ^& ]/ U9 @0 ]3 e& D9 K+ f
. p5 G" k! E! A) I9 f% c/ O9 m$ ]36.Which of the following is not an example of a fat substitute?0 @' @; i* A5 V/ I1 Z2 w& |. Z
下列哪项不是脂肪替代品的一个例子
/ @, F2 U1 o. r$ GA:Acesulfame K 安赛蜜K表' p/ W/ w; f9 E3 q
5 Q B" O q' S3 B7 m4 w
37.Health Canada requires that a product labelled "fat free" contain:* J# [) L/ U: |/ P3 D! j
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 w( m/ [; F1 i% o0 p, b5 g- E. k; WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! ~) j9 |) G6 m& L+ E5 ]4 N8 e
; v6 \2 J5 C( k2 L, B; V38.Which of the following is not a problem associated with converting recipes?
# ~2 t, {) j% `8 c3 N- M下列哪项是不相关联的转换配方问题?
5 j! e* m' U B9 O2 [- rA:Unit cost 单位成本; n( ~- h$ _9 {/ k
& @1 e9 W& q9 x
39.The condition or cost of an item as it is purchased from the supplier is called:
9 g+ d7 d2 \; [! X2 o: I从供应商采购的物品的品质或成本叫什么/ F& N/ z' x2 T, C+ C
A:As-purchased cost 购买的费用, W/ j2 F Y9 T/ G: F# q& i* {; E
6 f8 I5 {( l7 P0 c( B5 ^$ J40.The amount of stock necessary to cover operating needs between deliveries is known as:( s. i q) _! B& w2 r
在新货到来之前用于日常所求的必要库存量叫什么& T, |( h" x% L- ?( ]
A:Parstock 基本日常最低库存
1 O4 `: g% g0 V: A1 ]% X
+ }" M/ j# g3 _41.Which of the following abbreviations is used to describe the proper rotation of stock?6 K' g' ?% S5 O% p1 U5 M$ ^
下面那个缩写是用来表明正常库存流程?
! M4 k E) F" h( ^9 cA:FIFO=FIRST IN FIRST OUT 先进先出" t2 b& T# ~4 l' \$ S/ Q# [
$ Q0 m P' { @) u% E1 r42.Which of the following knives is used to turn vegetables?' s# D" z1 }! p% a& ?- Y
下面的那把刀是用来打开蔬菜吗?
5 R: A4 w* x3 Q( hA:Bird's beak knife 鸟嘴刀# d, A$ g6 a7 B) M; W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" R5 v$ B* I( U% g% L
% H6 r; q0 O* ]+ d# [43.What is an instant-read thermometer best used for?- G# d6 c$ h; f, z; `) _; d
即时读温度计最好用于那方面?8 B. H5 f8 {! [6 X' b, g0 o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
~1 c/ Q- }6 w* Y% o
0 {# z3 O# G1 t s" r, y# ? @( b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' x3 k& z2 k6 C9 {1 J0 J i6 ^$ r; ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 T" c$ M9 y! p- [" @! w/ UA:Cast iron 铸铁
+ z. X* r" G9 u* w$ ?
q! ~ {4 k U) F ?+ w; c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ e+ Y- L& B/ T6 o; k/ Y
哪件装备下面有一个可移动的碗和一个S形叶片?3 A5 O4 g1 Q5 q
A:Food processor 食品加工机
- p" [& N5 T& @5 N& t" K; _/ Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
' A) Z2 Y5 y4 \( @* f d6 Z4 g: `' n4 h1 z- c* K: b) V
46.Which of the following is not a rule for knife safety?9 E% ^/ D G( U: W3 K
下列哪项不是用刀的安全规则?
* x) \; Z7 M1 T' sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% J6 D1 o) Q* l" g
7 Y$ M2 l) y0 v1 q7 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 i" K/ R& a% [2 }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 S2 R: }( r" t+ i+ m; ZA:RondellES ; K# ^; O' n. _- _5 `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; x8 `2 F6 O7 A# n7 n$ I
* G5 w4 G, j4 q( [1 B+ U48.Which of the following is a diced cut used to garnish soups?! ?, i, S8 V( R. @
下列哪项是切成小方块用于汤的装饰?! z* S+ U! N) S! n8 @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" C% r: \, T* I; y0 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( u7 M! F7 Z4 `/ |$ p# b下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——
6 A$ q: _: `5 E7 AA:Gaufrette - \0 D+ h8 ~0 \) P l; r" V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; _. Z4 |" ^3 \) ?: B% [1 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. k, O% e& D( _# j+ A/ @+ p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 w! C8 k) ?5 }2 e7 F& _
" g* _ f2 s; Y2 r% q, G8 R6 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 r+ F: K# P/ @' l4 _2 i0 [/ g9 d/ B
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)
% V1 o) e! y8 [% l- m, W9 l Y0 AA:Cilantro 胡荽叶 香菜+ E0 @6 F# B6 A& {2 ^( s" c, y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ L- c( A- k# z
6 c$ M6 `& o4 Q C: }$ Z60.Allspice is made from:
3 i! P! I n! z. B" p0 j 多香果, 多香果香料是什么" r1 f2 F9 K- [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" N/ d# t* @. j; I e
A:A dried berry 干浆果
8 R. G! ?$ O1 ?( P: A
' p( t/ ]' h4 c6 ^+ Q' ]3 j61.Which of the following are used to make a sachet d'épices?
6 T9 C `% z" ~) E下列哪些是用来做香包德épices?* o, g& Q' p) Z+ U
http://www.sachetcatering.com/( l$ s7 g+ j, _) V+ }6 F) n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) M: E3 |( h9 {( P+ C8 ~
8 X! g3 N7 E0 H6 _/ @" |62.Which of the following condiments are not soy based?
% k& [: d& r2 d7 @# m下列哪项不是酱油调味品的?% Y7 g; }! O4 ]9 i9 W2 m1 i! j% L
A:Wasabi 日本辣根
G& T" [* N( z3 R& P7 I3 C, h/ H2 v. I3 H2 y1 ^6 f: ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 V7 A8 `. ]0 T) F* k2 Z
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:9 `2 g: E. R& @
A:Pasteurization 巴氏杀菌
- X4 l! K: n- L
- t, ~: v6 `" R$ z8 H3 x; ]64.Which of the following steps is not the correct procedure for whipping egg whites?% O2 i$ v4 W1 V! y
下列哪个步骤是不是正确的蛋清搅打程序?- U/ x9 z! ?, x7 y6 z1 N
A:Allow to rest before use. 允许休息后方可使用。$ C) J5 K5 t. }# `
( ~* ]8 s4 }4 ]" S1 d65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 V I3 a8 ?2 r. oA:56g and 63g 56克和63克8 G& x) p' z+ Q( y. Q& M
2 P" F8 }& S2 R- m8 i66.Evaporated milk is a concentrated milk that is produced by removing; C0 S5 w& N: |8 ?0 F+ k
炼乳是一种浓缩牛奶 是去除什么做的
0 s7 Q9 h- v1 H9 w0 D a6 oA:60% of the water 60%的水8 E c. {/ `5 \: ^3 q# e
' E# q9 D# `4 l5 R/ \% X6 t6 ?
67.A method of cooking that transfers heat through a liquid or gas is:
1 }" `& H1 a/ t- `# y一种烹饪方法,通过转移液体或气体是:/ Q: E: |+ |- ]9 K
A:Convection 对流; H% M& ]5 G2 N1 U
6 I3 @- E; L) {, N! s
68.The cooking of starches is known as 烹调的淀粉被称为
# g- f; T" a8 P6 n3 T/ h2 ]A:Gelatinization 糊化 h; u4 c5 f6 K$ \- I
, j# q% {/ x& Q) X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 u$ h: x; S2 m6 q6 P- H
A:Braising 烤
- n# }. ]: `& z. A) z& x8 ~5 R. l: v0 p$ C& q% H: K
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:- e! a& w9 ]: E+ J& q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 k; o! j3 h7 C0 R/ m; x* O6 k: ]
# ~0 {. u3 t8 W$ T7 D- ]
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 n. k: E6 B! G0 g6 Y' eA:Fumet 原汁, F4 A/ p' ~* X* i- [4 G5 W9 p1 }
! k/ [0 i6 Y7 |# ?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0 \6 p8 S! S8 s% k% |: p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ I. Q5 p7 {- ~. K3 ]1 `7 R: M6 ^
, ^ b0 M1 d& `, r73.Which of the following is a principle not used in stock making?% ^7 ~% j! {- U3 R) S8 j: E1 L
下列哪一项不是用于制造高汤(低汤)的原则?! I9 P% G8 h( t# N6 k [% u5 `
A:Start the stock in hot water.开始在热水中操作
' O" }9 N( O* h9 p" ?: S
7 k- e1 P. C7 m& @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1 D+ `& `, _+ r0 D
A:Remouillage 法语熬汤- r3 W I1 i! r) j) E3 n
http://www.haibao.cn/blog/post/176242.htm |
|