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26.The chef who is credited with bringing grande cuisine to the forefront is:3 ` r- q% R5 V6 K
哪位厨师最早带来高水准浮夸的美食
1 \/ E/ L2 t+ K7 D' R0 Y' i" bAAntonin Carême 人名 安东尼·卡罗美
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2 u% o1 S& U _/ O( z9 o/ W ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* f7 m' V9 l0 n6 i5 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ M* a2 V1 a1 Q. I. W9 w8 aA:Cast-iron stoves 壁炉6 z' K) e. c( i! m/ G+ 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 ~- S) T" N4 B- M6 @2 s1 f+ x9 e% a/ {法国术语,用来描述roundsman,或摇摆厨师是:) \8 J$ W9 y8 m4 N/ a/ k7 y6 T" _. D
A:Tournant 图尔南
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29.Another term for the wine steward is:( F9 x- [# h* W, H
葡萄酒侍酒师的另一个术语是:+ @' n0 v( ?+ ?/ E# r" i' U3 {
A: Sommelier 侍酒师. Y$ |. i8 ?- z7 [% l
3 t a* X1 [, a30.Molds, yeasts and fungi are examples of a:
* o6 g- Z7 G; ]: {. S7 L霉菌,酵母菌和真菌是一个神马例子
- {4 I/ X! z b& x: [; uA:Biological hazard 生物危害' b/ r) S0 C d; a7 h( Z; v3 r d! f
/ C; x- R9 e0 _6 a4 P2 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 H, u( @' e1 ? l* e) W根据加拿大食品检验局,食品的危险温度区在多少之间:
0 g$ O0 H# E3 Q! dA:40° and 140°F (4–60°C) 4-60度
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: j+ H W, D1 l. I. |$ E32.All bacteria need the following for survival:/ Y$ A, s1 q" F/ f+ D
所有细菌生存需要以下哪些内容:
8 k' x! N) h3 N5 k$ A! n' pA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, s- s0 G6 t7 \; b( K a33.Which of the following correctly represent critical control points in a HACCP system?
: C6 t+ i" N/ g0 [以下哪项正确表示了HACCP体系的关键控制点?( d4 k7 {' |; y5 C4 k$ {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - N4 v% q2 n3 s+ V2 r1 X6 `- H7 N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) d$ Z" S/ \' g$ {+ ^
7 i8 H5 P2 E1 D% m! M& a* W34.Which of the following is not an example of a carbohydrate?
- p4 ~* _6 K- B- s" v0 f/ a" D/ L4 g下列哪一个不是碳水化合物的例子?
, K, e& o4 `- z3 e/ J4 TA:Essential nutrients 必需的营养物质; {, R& y1 h: ]/ m1 s/ Y: y c3 e
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35.The process by which a liquid fat is made solid is called:
* S5 g, K8 q# b+ d! D$ f! m# {7 E* i液体脂肪做成固体这个过程叫什么
5 k! q2 b/ j9 L3 jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 W& J+ B! A h/ }; p S; i
下列哪项不是脂肪替代品的一个例子
: t! N# T# [( ]8 |3 y+ z% c. tA:Acesulfame K 安赛蜜K表
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4 N/ u( K! C7 a8 x( b& w* r. a37.Health Canada requires that a product labelled "fat free" contain:/ V: U/ l1 V. h: O
加拿大卫生部要求的产品标有“不含脂肪“包括:" ~. [! p* c: |3 x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 w% o3 N4 y, w' o$ Z, T
9 F! L, d/ G. z0 a$ ?( }( c38.Which of the following is not a problem associated with converting recipes?
8 {1 C6 I' D( o0 I3 N下列哪项是不相关联的转换配方问题?
( i7 w1 c9 G# P3 wA:Unit cost 单位成本6 ~0 L5 s2 y$ a; z* l9 V+ R1 ~
( G% Z/ P( V( `+ s9 W( N% D39.The condition or cost of an item as it is purchased from the supplier is called: R4 {: `8 ?6 P; d) B! O4 j0 [
从供应商采购的物品的品质或成本叫什么
1 m# F4 u" g6 ?7 g; E: RA: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:
2 F3 N8 K% i$ D/ ?, p9 n' s在新货到来之前用于日常所求的必要库存量叫什么( `1 H1 i* H! q5 W# H# K
A:Parstock 基本日常最低库存
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" a! j# J3 l" e) y7 m' d41.Which of the following abbreviations is used to describe the proper rotation of stock?
b" g4 i4 \' Y7 K0 T6 Z9 T下面那个缩写是用来表明正常库存流程?
+ ?9 F% ?- }3 t& S! c8 \. KA:FIFO=FIRST IN FIRST OUT 先进先出
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2 W0 t) @4 O$ u4 D* Q42.Which of the following knives is used to turn vegetables?
: e7 o+ j! o) }' |2 m9 [" ~! ^* H& Z下面的那把刀是用来打开蔬菜吗?
% M) t3 k. z9 FA:Bird's beak knife 鸟嘴刀
8 o! z6 }3 c) d. Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird O' L- _6 |+ u! O6 S
# f; Q& x! K0 S% S2 J1 i43.What is an instant-read thermometer best used for?
2 l1 q' ~ N6 }" p0 n即时读温度计最好用于那方面?
6 F; M1 G: V7 L4 i7 R+ tA: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?- f5 c8 h, D6 v6 e7 P, i
下列哪些金属材料受热均匀,通常用在铁板而且非常重 C3 z3 d4 x0 U
A:Cast iron 铸铁2 t. `" N2 p# X g. i
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& m+ H7 L7 f N8 F' j2 F, {
哪件装备下面有一个可移动的碗和一个S形叶片?5 k' Z) ^( b: S/ H3 y' N
A:Food processor 食品加工机9 p7 y+ }1 Q: u2 F) a# z; [
http://www.google.com.hk/search? ... iw=1263&bih=572
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# W# V1 a% k( M/ c46.Which of the following is not a rule for knife safety?
! f5 E# y4 _* P下列哪项不是用刀的安全规则?
8 L2 |, f& R7 [/ I* [0 kA: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:
4 }5 r+ X6 D) o% J5 w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: g+ F. A3 e* ]+ p0 ]# s0 eA:RondellES 6 L5 Y1 G/ m0 p% e/ T2 ^0 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, c2 M- u* z. D48.Which of the following is a diced cut used to garnish soups?! r# C$ t2 I# t( h2 m, F8 {; o3 Z
下列哪项是切成小方块用于汤的装饰?2 {5 g2 F& V- p- l! [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& {7 P" R6 F( v- S+ U- E* h* O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ i. {+ w1 f2 D! 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!!——
2 _8 T( r0 b% [& u1 dA:Gaufrette
; A" b7 Q+ E+ F, k2 t* w2 W& g4 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 f9 q, F- F" x7 p: b8 G+ @& Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ |7 g9 I! L ~: c5 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 r8 w0 R: ]- P8 v( V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! K3 e+ a2 n0 L
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)
5 g' | E3 J1 ?" GA:Cilantro 胡荽叶 香菜
, B) B) u. ^/ c" H7 b ^; Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- k! ]. U$ {6 z# u1 G4 [
多香果, 多香果香料是什么: a# |- y$ U0 ^. V( D+ F/ H* x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- s% y' p% w1 {6 m
A:A dried berry 干浆果; k, M2 Z1 D8 E7 \6 Z
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61.Which of the following are used to make a sachet d'épices? m" q6 ~% u2 r* Q2 Y/ c
下列哪些是用来做香包德épices?
0 N& Y0 B4 r. }8 Yhttp://www.sachetcatering.com/
: d0 g V9 j8 x c+ ^( L& lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* V c1 R8 c. E" J* x
; _' m! f6 {! R62.Which of the following condiments are not soy based?
+ B1 B8 h# c$ u# ]# U下列哪项不是酱油调味品的?
6 i) ~5 h2 V* \- f' Y9 z$ uA: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:
/ T, \9 k, y- @/ Y& J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:) f6 K! R1 \& }" W/ Z: O9 l8 G
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 o6 h! y4 o* M. I7 Y$ n2 i% \下列哪个步骤是不是正确的蛋清搅打程序?/ U3 [$ E- Q p$ o; v* [ f1 i
A:Allow to rest before use. 允许休息后方可使用。/ ^6 C4 N2 l1 j. e- V2 L9 X. \
3 J0 w9 O, S- K4 A; r5 E3 n) B65.The weight of a large egg is between:一个大鸡蛋重量介于:" L& p( a' [/ l# q
A:56g and 63g 56克和63克1 q5 H- i( c8 n
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66.Evaporated milk is a concentrated milk that is produced by removing7 h T- Y9 ?+ a, P
炼乳是一种浓缩牛奶 是去除什么做的, T5 p+ J% [0 V& b# `
A:60% of the water 60%的水; {, a; k1 d n& [
- w: ]$ B5 r! e ~9 n% o% e4 ]# K67.A method of cooking that transfers heat through a liquid or gas is:2 C) v' {: {4 S* n
一种烹饪方法,通过转移液体或气体是:" z' b: J" D- S: q* Y- s) O) R
A:Convection 对流
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+ R( _; j, C- y$ C68.The cooking of starches is known as 烹调的淀粉被称为) Q4 [5 w1 x: V! D" A
A: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?% Z' ^# I9 o6 W
A:Braising 烤* \8 G" \0 y" W$ |7 C4 b
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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:
T& a! v7 m" t/ e0 a) M# r/ w# e+ UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& Y3 P" [' e$ \- {
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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
4 v; h$ z! u) Z$ U' v0 @7 D' G/ [A:Fumet 原汁
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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" E- p! B* {' W' h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
( G2 B% z' P* L/ p1 g6 H* ^下列哪一项不是用于制造高汤(低汤)的原则?) K* L6 v* Y3 H# w( m) b% z
A:Start the stock in hot water.开始在热水中操作3 U3 C8 g" \4 D4 m# l% I, ?6 x; C2 `
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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( G" b+ H1 P' c6 M* g
A:Remouillage 法语熬汤0 B4 k+ D6 ]; |1 M- T1 J/ i7 P
http://www.haibao.cn/blog/post/176242.htm |
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