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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:
6 Z. }: d8 a( t# ~哪位厨师最早带来高水准浮夸的美食# q3 o9 R0 x, T% O0 i) t
AAntonin Carême 人名 安东尼·卡罗美
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- R+ t, k: P% ^' N8 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, r2 g7 H, ~: T' e- S+ }5 O, C* c% d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 A+ N2 |4 F& [8 P% nA:Cast-iron stoves 壁炉: r) [$ G- ?/ g O! J( j: A7 d' x8 A
http://www.usstove.com/products.php?id=6
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* X1 B% m. w9 ]( c) n# q) o28.The French term used to describe the roundsman, or swing cook, is:; T5 b# |& h# x3 c
法国术语,用来描述roundsman,或摇摆厨师是:/ d' A- S4 [; i% A; E! |! ]
A:Tournant 图尔南
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. D$ f8 T$ a* C' a5 q% ?4 j29.Another term for the wine steward is:: p+ n! h* r% M7 ~) Y3 o
葡萄酒侍酒师的另一个术语是:
' n) q, j; C4 T" I' yA: Sommelier 侍酒师
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~4 W. f+ x' z- x30.Molds, yeasts and fungi are examples of a:
" I8 F4 N4 k4 p# J: E! v- L霉菌,酵母菌和真菌是一个神马例子
# Y3 G5 n% {3 H9 ?% Z0 @A:Biological hazard 生物危害$ f8 D( e- V& H
2 x+ H" x4 `, k$ u( P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 V6 ^1 w# C1 X) g+ {# G" w
根据加拿大食品检验局,食品的危险温度区在多少之间:
: p1 |$ Q7 n9 N I. t- {' V( U# p# vA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival: e& t7 ~1 y4 W; N8 w8 {
所有细菌生存需要以下哪些内容:
% ^" I1 B) j( O- E/ C0 kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
/ Z( c$ b( l( r- D, G2 n" V6 S以下哪项正确表示了HACCP体系的关键控制点?
y7 `& c5 _$ n* dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - Y, h/ P5 e2 m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
0 F# p% c) d3 ]% O下列哪一个不是碳水化合物的例子?
+ q6 k( Q( w) o0 U( c. Y; hA:Essential nutrients 必需的营养物质7 P/ D& Y1 N, n: p4 f+ v3 O. w/ I
' o4 s2 q7 v" |* z+ x# C! Q$ Y2 u35.The process by which a liquid fat is made solid is called:) a5 `' }8 X( @6 e F" d. Q
液体脂肪做成固体这个过程叫什么
( [2 U5 v3 r$ F& NA:Hydrogenation 氢化% Y6 @! \7 W0 ~7 K
, m) [6 F/ o8 V* n& e+ D36.Which of the following is not an example of a fat substitute?8 J9 K. v5 m j' _6 n0 C
下列哪项不是脂肪替代品的一个例子+ `' o5 v$ |2 B) G2 B; s) k
A:Acesulfame K 安赛蜜K表2 S# C8 T Z( `" A/ O! ]+ H
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37.Health Canada requires that a product labelled "fat free" contain:% p5 W3 I8 S# ^& ^) ^8 i) @
加拿大卫生部要求的产品标有“不含脂肪“包括:9 a0 u" D2 H! Y; U6 ~5 Q" e* t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" g3 \* F4 ~& i9 j" m0 j
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38.Which of the following is not a problem associated with converting recipes?
& P' K: z* M$ K5 l$ I下列哪项是不相关联的转换配方问题?
, K! R, _: z5 l" B8 Y b: ~A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:- C0 Z' e" f( ~0 n; ]
从供应商采购的物品的品质或成本叫什么
( G; t9 r% x; B$ ~# _A:As-purchased cost 购买的费用; d" r* C1 T- A, T. U" F# t# w: f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 K& k. C z1 h* D5 ~在新货到来之前用于日常所求的必要库存量叫什么
) T' ]" T+ w! A; z6 p: g! iA:Parstock 基本日常最低库存
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* a& T+ x) h1 U0 j41.Which of the following abbreviations is used to describe the proper rotation of stock?$ M+ w, d, ]+ |) s% [8 A
下面那个缩写是用来表明正常库存流程?4 L7 _& h( X1 O5 M( f
A:FIFO=FIRST IN FIRST OUT 先进先出) {6 R$ L+ L$ }5 J' A+ o" n. X4 S
, O' U( t* L/ q1 R! G9 H5 ~6 G6 g42.Which of the following knives is used to turn vegetables?
: m% I- l/ _+ T' S$ z7 f- P/ E下面的那把刀是用来打开蔬菜吗?
# O* n* c/ o# b$ B( I& y; aA:Bird's beak knife 鸟嘴刀
L: A4 b$ w& [+ Z6 g7 ] bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 e$ U6 X: `1 N7 L2 T43.What is an instant-read thermometer best used for? g$ x. m& R3 A& R8 }3 Z. z
即时读温度计最好用于那方面?# [4 A, t, q7 R7 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 g: R' a2 Z/ f/ U# M o! h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 M# @( i4 y8 t) {# C7 V8 F下列哪些金属材料受热均匀,通常用在铁板而且非常重+ M. ]2 l1 i& P% U9 D# ]3 B# {8 X
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ i$ `! _ v7 Y: N; p [
哪件装备下面有一个可移动的碗和一个S形叶片?' U7 L* B7 E+ J B0 T, W
A:Food processor 食品加工机
$ r3 h; x: N; i) {& b2 d% dhttp://www.google.com.hk/search? ... iw=1263&bih=5724 S" w" a* ?- r; Z
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46.Which of the following is not a rule for knife safety?
" H3 w5 F7 h0 `3 j6 E3 L下列哪项不是用刀的安全规则? `6 Z* |9 E; e/ f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ {6 j' f$ f% E7 ^4 G* N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 ?7 S8 b' T2 U2 U$ c5 c% K; d4 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 D3 ]1 N1 \4 M/ gA:RondellES 9 \9 T. A% C" H! a; Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 v: O/ A/ m2 u5 o/ o4 N3 Z
+ z. \( Q9 C- a: y( V& c48.Which of the following is a diced cut used to garnish soups?/ {- {! F8 C- o( p( L: ^8 R& `5 |
下列哪项是切成小方块用于汤的装饰?/ k3 J. s- G! R5 Q0 ]" j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ Z: q8 `0 ]. a9 F1 U( u/ M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ k$ C. x# I$ Y! j# g/ H+ z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!!——9 ]! R. f1 s" V/ k% ?. V0 y
A:Gaufrette + s7 J Q0 J. I3 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& ` l {. ^8 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* X. K: _2 ?" A6 y3 f4 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. J, Z0 o0 x0 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 u" G2 s) N+ d! j2 N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)
* u9 m+ U3 A3 Q7 H5 X5 zA:Cilantro 胡荽叶 香菜
: K% h) K4 `& C$ hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 O) Q! n7 `0 E( Y8 O Z5 @% f" O. q9 o6 p60.Allspice is made from:1 _7 Q. r. v/ M; ~6 [# J8 v6 x
多香果, 多香果香料是什么2 f. n3 e' i, |5 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 q7 o- S: z/ l& D
A:A dried berry 干浆果) d9 M$ V1 A9 y1 R) {! _
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61.Which of the following are used to make a sachet d'épices?
# M0 K) ?1 J: J, \: @下列哪些是用来做香包德épices?
# J5 S+ H& d7 R7 ?4 T* f2 ^http://www.sachetcatering.com/
0 g2 V' T' ]2 y" Q# ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 z5 }; e/ o. ?, m$ i& Z/ T! B
& h X/ Q) H& U7 J R; M! \$ w62.Which of the following condiments are not soy based?6 ~, U. I0 m; ?0 I* q
下列哪项不是酱油调味品的? ]2 A/ Q% j) F9 B
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 }3 e4 ?/ {, R" c+ 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:+ Z: T6 z @* x, e$ @3 P# Q h q
A:Pasteurization 巴氏杀菌
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7 U' G5 O, L) c4 l- A% O8 J64.Which of the following steps is not the correct procedure for whipping egg whites?
l y# o5 {! K6 o1 g下列哪个步骤是不是正确的蛋清搅打程序?& @# l" e( r# T, l- A9 y
A:Allow to rest before use. 允许休息后方可使用。
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' L- H! Z# b1 O( j. p% H4 c65.The weight of a large egg is between:一个大鸡蛋重量介于:3 Y9 {5 b1 U0 Y& y3 c
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing: F- `5 U3 j* f2 {0 ?; }
炼乳是一种浓缩牛奶 是去除什么做的2 L2 K' f, P: h& d- b
A:60% of the water 60%的水
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4 S' e8 {# `/ Z$ _67.A method of cooking that transfers heat through a liquid or gas is:( E3 v3 T/ z9 D. t
一种烹饪方法,通过转移液体或气体是:
- y3 K5 F: \* L% x2 L& XA:Convection 对流* k$ Z5 U6 ^6 d1 ]
; c- H( t, O \4 P7 T0 f, d1 t68.The cooking of starches is known as 烹调的淀粉被称为1 J% M( F& t* B7 J0 D
A:Gelatinization 糊化
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* p8 \3 K7 `$ [( |+ I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. f4 p! |9 r. O! m5 o3 q6 HA: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:
6 A4 i, F% b. K3 kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. j, r. \1 y3 p7 ]6 z; _
- `$ p4 G/ D0 {* K* K71.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 o1 W5 J7 K3 i/ h# M0 o7 G
A:Fumet 原汁; W* K5 d5 n8 j1 l: `
$ C2 H7 M# w! O f* `' e72.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 C6 P* {& }3 k/ d% s& V( rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 J4 C( V5 l8 r. s! u+ f( N
( r0 [$ ^7 W; H73.Which of the following is a principle not used in stock making?) }( K6 c6 F! v0 I! f
下列哪一项不是用于制造高汤(低汤)的原则?$ T/ o) J8 s: G# D3 {3 H
A:Start the stock in hot water.开始在热水中操作5 T: P- B: y* O8 m7 r$ p
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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
+ I% x ~% q t, G2 j! \) v4 E. DA:Remouillage 法语熬汤
$ c; c, c8 H6 a4 o( R2 Zhttp://www.haibao.cn/blog/post/176242.htm |
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