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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:% B3 |8 u; ]6 w k6 u S
哪位厨师最早带来高水准浮夸的美食
# E, F0 E- s. n+ L& SAAntonin Carême 人名 安东尼·卡罗美
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' O$ ]% f5 }4 u) y4 K; O) _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 J( _# e; c H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 Q/ k2 N( @5 k# vA:Cast-iron stoves 壁炉' j$ S+ K( j! }
http://www.usstove.com/products.php?id=63 t2 V# n5 b: u2 q! r2 G4 T
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28.The French term used to describe the roundsman, or swing cook, is:
) ]" o. t5 g, m8 J法国术语,用来描述roundsman,或摇摆厨师是:
! j- ~4 N+ j/ M2 o0 b* j7 ?A:Tournant 图尔南" `$ s7 x% D+ x$ o$ y
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29.Another term for the wine steward is:
/ i0 E4 U/ T# z& j" K葡萄酒侍酒师的另一个术语是:
% N1 s, {3 S6 T7 g EA: Sommelier 侍酒师
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- D# v |% S% ^0 [- n: w/ L30.Molds, yeasts and fungi are examples of a:7 H4 a5 O" Y7 B( X ]# B
霉菌,酵母菌和真菌是一个神马例子
4 _; F" l0 p8 mA:Biological hazard 生物危害
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9 Q' K9 u/ U# H+ X' g5 \' E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 Q( P3 b. Z) I0 F8 V
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 }5 F4 K5 w: a) J7 f2 V* mA:40° and 140°F (4–60°C) 4-60度0 x4 w5 X+ @% n+ N# h7 ?$ H3 c. c2 z
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32.All bacteria need the following for survival:
' {7 F& T7 O! I# h$ g- {所有细菌生存需要以下哪些内容:
8 W8 X7 A+ M8 J! D" {7 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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9 ? B# i2 t2 O" E33.Which of the following correctly represent critical control points in a HACCP system?7 j' _$ N. a# o: }/ t
以下哪项正确表示了HACCP体系的关键控制点?2 W5 E( P z# Q) P0 | P" H i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - T1 S# K7 X5 h0 p: i
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?
# l$ K0 a0 U2 a0 a& u5 @7 h下列哪一个不是碳水化合物的例子?
$ M$ I u y4 B$ Y9 }! `9 OA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:6 s) W% K3 n: w7 [" l. M7 C) E
液体脂肪做成固体这个过程叫什么
, w, b; a5 Y! D- l4 r- }A:Hydrogenation 氢化
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9 I$ D4 f. g# M! q) j# c36.Which of the following is not an example of a fat substitute?
$ H" Y' v1 I: ]$ |+ ]下列哪项不是脂肪替代品的一个例子( B k) l! k# C) F
A:Acesulfame K 安赛蜜K表
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5 E- M, x& s+ z/ | L37.Health Canada requires that a product labelled "fat free" contain:% i+ n W0 k1 [0 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:2 {+ q' c8 x; O6 x; |8 @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: l; @2 R8 N N, Q% M% z4 t" o L38.Which of the following is not a problem associated with converting recipes?
: h9 X" m4 C- w0 c6 ~+ R下列哪项是不相关联的转换配方问题?
& z/ U( Y. Z4 Q7 p; EA:Unit cost 单位成本
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- X; s9 e( M$ j& A! q39.The condition or cost of an item as it is purchased from the supplier is called:' p3 d5 Z0 a( n% _( C- U
从供应商采购的物品的品质或成本叫什么; b. @# {: o2 R, ]4 h3 n9 [
A:As-purchased cost 购买的费用
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. H# b0 U, g7 _4 o( F' v1 g40.The amount of stock necessary to cover operating needs between deliveries is known as:) J4 f( J! ^: c$ D+ L4 p8 \. S
在新货到来之前用于日常所求的必要库存量叫什么
$ k, i5 l3 H. }* R! M' F2 F2 nA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. ^9 {6 U6 l: W
下面那个缩写是用来表明正常库存流程?
$ [. u) s# a7 q/ j, N, i) ~A:FIFO=FIRST IN FIRST OUT 先进先出; ^, Q' j3 w! F: D& ?( Z
0 j0 L0 y' M, X42.Which of the following knives is used to turn vegetables?
- x& A- _- d7 A0 k) {下面的那把刀是用来打开蔬菜吗?! T: |$ K9 X, ~- ^, P" ]0 Q6 m
A:Bird's beak knife 鸟嘴刀
+ |& S& y0 h* u Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& _* G* e' x$ f0 @43.What is an instant-read thermometer best used for?
( g$ V0 I0 k$ Y2 q即时读温度计最好用于那方面?! L' Z; V9 q- G1 q4 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ \8 [: h: S3 ]/ M& U6 ]3 i* }$ o. O下列哪些金属材料受热均匀,通常用在铁板而且非常重$ e" ?0 \) g" M0 a
A:Cast iron 铸铁% M. ?5 b- ?& l6 H
1 S/ C/ K; Y. M* ]" Q! E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 H1 j: b w% O6 {哪件装备下面有一个可移动的碗和一个S形叶片?
, o- Z/ A) q+ |0 z9 m& G& p, kA:Food processor 食品加工机
% G! U- G0 c1 k4 ^9 `( a5 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
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1 O& g, M5 G0 @5 l9 o3 g46.Which of the following is not a rule for knife safety?
3 {% F: V% s \! F; n& L6 k下列哪项不是用刀的安全规则?
1 r! a! g4 T% r# B) [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ a9 M( M1 s0 ?- s( o7 b6 j$ M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* S& e" ~; v/ ~7 [+ s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ N6 I# T0 n( s
A:RondellES
' d Q) @% A# ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?' h& _; q: D- L; a* Y
下列哪项是切成小方块用于汤的装饰?6 p( c: |# s4 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 [* V, y6 K$ u& c2 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) m$ k5 z4 E: i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 h4 D6 N2 ]$ k+ V7 r% S/ D, D; M" B
A:Gaufrette
7 _0 v7 K- f4 | E& ~5 L% l7 Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 d/ [3 ?: Y: k$ L7 j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
r$ H* l' g- D! AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% [2 [* ?1 O' Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 ~3 ?2 o7 Y; O: A) U" p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)
' F- [4 Q5 N5 J0 {. n0 K1 J9 lA:Cilantro 胡荽叶 香菜6 P& N+ k: w8 W) D0 h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* ], U X& Y& t4 x/ U6 ^2 e' w
0 p& S9 Q' Q; B60.Allspice is made from: Q1 P D3 d, h8 V) L
多香果, 多香果香料是什么
& y& |' A0 {+ S) yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; U9 a) E: L& n( S8 MA:A dried berry 干浆果
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/ ^5 P& w6 e2 J+ N" Z! j/ Z61.Which of the following are used to make a sachet d'épices?; [ F# ]# z1 m" u, g
下列哪些是用来做香包德épices?
" y% C; i2 ?0 O/ ghttp://www.sachetcatering.com/
/ C' [+ S& o) z4 t3 }5 d7 V8 RA: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?
( S! s* x- z, T. p) v下列哪项不是酱油调味品的?7 ]+ m; `! l0 @1 y6 W$ N5 n" o& d
A:Wasabi 日本辣根# K% O, Y; r# B' b- K6 b
1 M8 U8 e/ x, N" `5 @( f) B( y2 N8 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# z( ^* V- B% y6 t3 O7 U" m; D) t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:
" u. U" c! \& U2 p) ^A:Pasteurization 巴氏杀菌
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" { A& U* M1 U4 _8 b2 \64.Which of the following steps is not the correct procedure for whipping egg whites?2 E7 i0 W, }* C' v4 i
下列哪个步骤是不是正确的蛋清搅打程序?
! Q& m8 e2 ]% p6 L% oA:Allow to rest before use. 允许休息后方可使用。! B+ ?; p% ?! r5 n, J' E
g: Z2 u* x7 Q2 S- m65.The weight of a large egg is between:一个大鸡蛋重量介于:
R& e3 R a! U1 TA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" g) S, K: T/ [3 k
炼乳是一种浓缩牛奶 是去除什么做的
! Y) }6 `/ B+ I3 Q2 ?) P3 c$ V) p4 RA:60% of the water 60%的水
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0 Z: r( W; K3 f5 o5 f) U8 z67.A method of cooking that transfers heat through a liquid or gas is:
# k/ {( C/ J& A1 b" G' } B一种烹饪方法,通过转移液体或气体是:! N3 m# s- \ J( j' n
A:Convection 对流
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3 b0 b# [& O! y4 B68.The cooking of starches is known as 烹调的淀粉被称为% [: x8 F3 }" |( q6 Y
A:Gelatinization 糊化/ K4 h& q3 z, ^: }3 a/ v' M
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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?
: V; R/ O5 n0 `# b) oA:Braising 烤
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& T: X+ ~( y j/ n9 [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:8 ], u# Y/ Z' r6 a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% k Y) E4 c' {
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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
0 S8 r$ m& X( b- R3 @+ E0 nA:Fumet 原汁+ o7 P! ^2 F$ l6 @9 Y7 `
4 s! a6 s3 O; H72.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
" h; W1 ^5 ~' j: v4 u8 x5 H! \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' E9 Q! |2 P6 T+ l; ]' I
# o* g1 _9 h! v( k8 z8 f73.Which of the following is a principle not used in stock making?
4 Z5 O+ C; Z6 I9 S! j: n: H/ t: j下列哪一项不是用于制造高汤(低汤)的原则?" Q' u; d6 C& c7 h5 Z; X
A: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
! q2 j% u! h+ D5 F9 G% N( EA:Remouillage 法语熬汤5 y8 ~% e, d3 W. f) `
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