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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:
9 }% e$ r T! S- k哪位厨师最早带来高水准浮夸的美食
" J, Z2 p+ h! l% U) @+ F) G7 tAAntonin Carême 人名 安东尼·卡罗美. a4 P& Z0 @! c1 U2 {1 J& o- c1 i7 j
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 A0 b% R: u$ f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. i8 ?" D' h# L1 J. y5 J+ c+ E( k+ V3 t( T
A:Cast-iron stoves 壁炉
5 d& p4 o7 C4 a$ d7 Zhttp://www.usstove.com/products.php?id=6
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: A$ \1 P. `7 w' n28.The French term used to describe the roundsman, or swing cook, is:! V; d$ j0 `+ J; _$ j5 e6 l, L
法国术语,用来描述roundsman,或摇摆厨师是:
" f1 m1 v+ Y( i7 |9 iA:Tournant 图尔南1 b" G* ?4 L2 u% i% o& `' {. S! ^
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29.Another term for the wine steward is:
) \0 I1 K" B# i: F葡萄酒侍酒师的另一个术语是:
# b0 F$ t' r/ l" b$ y; V% s7 oA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:% x J! L+ N' j4 |- d
霉菌,酵母菌和真菌是一个神马例子1 p( r' a3 R* d. q* n3 _& K
A:Biological hazard 生物危害
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8 I9 x- |3 m8 N i8 e* S1 l) E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ t# ?1 _! E( L根据加拿大食品检验局,食品的危险温度区在多少之间:5 r2 K5 X9 F# S8 i- D" Z( R
A:40° and 140°F (4–60°C) 4-60度
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+ y3 E3 W. N' j5 r! D9 y$ _32.All bacteria need the following for survival:1 u- ~7 {1 q# P4 d/ s
所有细菌生存需要以下哪些内容:. h: N2 f/ F' l/ E( C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; K4 l! V- y9 j" j
, P3 u3 f F7 R# K0 Y( q33.Which of the following correctly represent critical control points in a HACCP system?. x7 ?# ]+ \2 B+ \2 R+ M0 a
以下哪项正确表示了HACCP体系的关键控制点?+ D) x2 r; S0 p2 }: u+ X# G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! N( ]5 B! k3 g; l食谱,接收,储存,准备,烹饪,保温,冷却,再加热" {: e! q# p+ l* J
0 G! P. C! U* w$ z4 ~34.Which of the following is not an example of a carbohydrate?; K! H/ n: J: p5 o, x" e2 F
下列哪一个不是碳水化合物的例子?+ @1 M; ?, A1 R. c# R) J: z$ G
A:Essential nutrients 必需的营养物质8 t7 T: L: ?$ ]( j0 x" h$ @. h9 _
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35.The process by which a liquid fat is made solid is called:
8 r+ g" I! T7 K液体脂肪做成固体这个过程叫什么
w- B- M* p2 P0 n5 }% gA:Hydrogenation 氢化
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: J+ ?# |4 U( k) v6 y8 L5 }& O) y36.Which of the following is not an example of a fat substitute?9 ^* }7 m4 t! o3 M7 r' r
下列哪项不是脂肪替代品的一个例子
! F9 F9 `7 ?8 x" ^) wA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
+ C) J( V$ n; Y& ?! G% N% Q/ x加拿大卫生部要求的产品标有“不含脂肪“包括:1 W+ _# J& O" R& n7 t' u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; N% U7 I2 U4 c) [% ?! D$ D
- _7 m- `( O5 f0 V0 l+ |3 S38.Which of the following is not a problem associated with converting recipes?
# u8 a# Q' {, n3 Y) H; Q* D& j下列哪项是不相关联的转换配方问题?; h5 g3 G) G4 @
A:Unit cost 单位成本) S2 d6 H! |2 }2 R, X' w
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 l! B1 @; ?3 i4 [" Y从供应商采购的物品的品质或成本叫什么4 _& B( ?: k# M& b
A:As-purchased cost 购买的费用
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- T6 l- N7 I. y w, D0 a* y40.The amount of stock necessary to cover operating needs between deliveries is known as:9 Y& [% ^6 u& @/ W# a
在新货到来之前用于日常所求的必要库存量叫什么6 R, t9 E2 }9 J& a$ u& l8 ^# X
A:Parstock 基本日常最低库存/ ]8 t; f# b8 g+ a1 A; T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- e* W* S+ v* _下面那个缩写是用来表明正常库存流程?, |# [2 W8 ?' H0 S
A:FIFO=FIRST IN FIRST OUT 先进先出% l$ G# |6 j/ p8 ^3 P
5 \# o9 |8 [2 O; Q8 o5 Y) \9 @3 s8 q42.Which of the following knives is used to turn vegetables?$ X4 W0 F/ m/ Y9 a
下面的那把刀是用来打开蔬菜吗?# X* f9 P$ d* S/ S
A:Bird's beak knife 鸟嘴刀0 g* U! o! Q" r4 ]# P2 b% \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: X1 f7 I. \% q) T2 G9 g! D: q" @
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43.What is an instant-read thermometer best used for?' Q$ P( x! `6 x0 y- ^7 e
即时读温度计最好用于那方面?
% f- ?+ a9 z7 M* q, QA:Checking the internal temperature of a roast 检查被考物品的内部温度* @. i2 R. ~8 r" X. T1 L0 p
- U; a( t# i) d& f/ o; G1 ~$ s: `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' o. w# @* P5 @$ O6 L4 y% [9 s下列哪些金属材料受热均匀,通常用在铁板而且非常重
; C- \; Q) @+ W! vA:Cast iron 铸铁
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5 n" M l, ?: Q4 l& @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" Q5 ^* n# [/ ?! E0 [) d6 r
哪件装备下面有一个可移动的碗和一个S形叶片?
! X! Z+ H* C6 R9 u6 sA:Food processor 食品加工机
) l6 B n! C0 B# X6 Q; Khttp://www.google.com.hk/search? ... iw=1263&bih=572
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z! o0 { ], H8 ~& j# g' c46.Which of the following is not a rule for knife safety?1 |! Y7 N6 [# W3 A* \. T
下列哪项不是用刀的安全规则?
Q# y+ H: @% D8 qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 @& d5 N9 y, }4 x4 C5 K
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, W$ V9 g2 T K* b6 O/ V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, X. a' c" L9 I. f. s- z& s) TA:RondellES 5 p x. u6 O9 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ \' v* w& ~+ m2 y" D8 u
x+ P. N' p6 N; L+ F/ D48.Which of the following is a diced cut used to garnish soups?
% ?7 l3 {# I* y' h$ p- F$ G下列哪项是切成小方块用于汤的装饰?
+ v$ B! u7 o3 P0 H$ uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: w: Y" z* ^1 q! R7 n. l' g' r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 C3 R6 |# c4 `9 n! B; 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!!——, ~. t( o- p6 A
A:Gaufrette
) Y: u( y) Y0 k6 a7 V9 G+ hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 q+ Y0 U5 ~6 x6 \ R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 f- z& N- ^; \$ k* N- vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. K' k: M, o1 @: H% }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 F9 G$ q: M5 C3 }$ C- 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)
6 G, i) v0 [, X* H9 v' p/ iA:Cilantro 胡荽叶 香菜' D6 o/ L" o G- L, ?/ P- `- x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 W! }; x9 d: l' I; K
2 N! u+ G! r! Q1 u& ^$ j( D# B6 G60.Allspice is made from:
% K6 H4 j5 H' V 多香果, 多香果香料是什么 j' M& k7 }" S# b" A+ a- s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 U6 r& C* o/ e; q: s4 y* o4 ^A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: H4 t$ y, f7 |6 E n下列哪些是用来做香包德épices?
3 Z, C# E. w) c2 m! s1 ghttp://www.sachetcatering.com/& Y) e4 Q9 I; b7 w
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?
7 X2 M: S+ M8 u+ m, O& \下列哪项不是酱油调味品的?
: d6 ]' [6 |- x1 P6 g. xA:Wasabi 日本辣根- l2 a& Y9 A0 D) h( |% ^( E! X
- O, y4 B F1 y6 D# ]# r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" z0 f/ A" B1 U! O+ a' y+ M1 }$ y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:
! ` V5 `/ u( {7 Z4 NA:Pasteurization 巴氏杀菌+ b6 ` M' ~1 N; T/ i5 l
# i- O7 W1 Y4 I! |64.Which of the following steps is not the correct procedure for whipping egg whites?. d- y( _ d2 }6 z
下列哪个步骤是不是正确的蛋清搅打程序?
( M. P3 n2 [; ^( Y* xA:Allow to rest before use. 允许休息后方可使用。( m, `/ Q! u. n V3 j. z1 M5 y
9 s ~7 l) _. b: V4 C/ p p65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 U! m2 n6 W; j) v- m+ ?2 iA:56g and 63g 56克和63克
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- m C; {" Z: F, _66.Evaporated milk is a concentrated milk that is produced by removing
! T* t! o6 s" G/ O炼乳是一种浓缩牛奶 是去除什么做的: e- z3 _: W4 ^/ ~1 f, C2 p+ H- T
A:60% of the water 60%的水
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5 b1 `( o2 o! P: K- K' S67.A method of cooking that transfers heat through a liquid or gas is:
7 E9 P9 \) }% L' ~# v/ i8 D一种烹饪方法,通过转移液体或气体是:) J. ^, N# ~( ~( A
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为% V: [8 o/ I. a$ b- g- j0 P
A:Gelatinization 糊化* Y1 r9 {" Y: b+ F! o) i: W9 D! H. k
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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? f3 i& e! R* ?7 W' s7 Z. j$ Y0 w
A:Braising 烤% \( m( u! Q4 a" j, J' d) y) }# r
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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:
) _5 U# t1 ~5 D* {/ q; m* k! xA: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
5 E. i' f) I+ ~* O0 ^: J! | NA:Fumet 原汁0 }2 o3 Q1 N* D; E
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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+ q* L' f3 ^) e @! F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! H' | P0 x0 O& F! S& ]9 I) ^73.Which of the following is a principle not used in stock making?
9 e Z U2 w5 ^8 z+ }) q3 a+ t下列哪一项不是用于制造高汤(低汤)的原则?/ ^: T3 I! Z* C( ^
A:Start the stock in hot water.开始在热水中操作
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6 B+ i Y7 t+ S, k0 A* l" E! w$ e+ L74.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 m9 b: d. m* k6 vA:Remouillage 法语熬汤
5 X' a' r* Q+ x+ H" ?+ D" I0 Zhttp://www.haibao.cn/blog/post/176242.htm |
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