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26.The chef who is credited with bringing grande cuisine to the forefront is:4 b; d z N. T) U7 n' D! h2 f1 J
哪位厨师最早带来高水准浮夸的美食
4 d# t" O0 t. A) L: _& f5 rAAntonin Carême 人名 安东尼·卡罗美" B3 K7 z# c( }6 P- S1 ~
. U( L+ N" O$ h1 i; _8 i [9 _7 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 \( ?1 k6 i" e Z# J8 l4 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 B( U6 S2 L( ^8 d
A:Cast-iron stoves 壁炉7 E4 o; d) f$ u, p5 { E
http://www.usstove.com/products.php?id=6# Z; ~/ f1 [4 _) J1 D
' K; `& y8 ]1 I0 D( T- L0 u6 |7 w) q28.The French term used to describe the roundsman, or swing cook, is:/ C# w4 \) N7 @6 Y6 N) D: e# H! c
法国术语,用来描述roundsman,或摇摆厨师是:
$ T7 [! t# `2 T/ y2 xA:Tournant 图尔南6 U( k% e4 K W. t
$ H$ [0 U5 |, m# k+ ^ ?' Y, j29.Another term for the wine steward is:# |; v3 G& P/ }, H3 _. G
葡萄酒侍酒师的另一个术语是:% Y" \2 \/ w9 t* V) O$ d: g [
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:% y0 ?2 [9 y1 g, M; ?. w
霉菌,酵母菌和真菌是一个神马例子
8 l5 N7 n4 o+ }6 ~$ B0 K2 H+ Y& {A:Biological hazard 生物危害
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: E7 q1 j# d: S# t. n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. v+ \4 _: h7 O0 @$ [根据加拿大食品检验局,食品的危险温度区在多少之间:
( j9 [8 ^: k7 d' \0 M9 OA:40° and 140°F (4–60°C) 4-60度$ t) \/ B7 u7 a0 K- n+ B2 K: T' y
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32.All bacteria need the following for survival:
8 I, w0 c! l5 {" J* E' A) {所有细菌生存需要以下哪些内容:
0 a* ?$ \6 r/ L$ F1 @0 YA: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?
" t. Z2 S7 M3 D" x以下哪项正确表示了HACCP体系的关键控制点?/ _9 J4 i6 }& f0 Y/ u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( _ G8 Y. E, m) U+ c0 q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% w% R1 O+ g. u/ J4 }! E34.Which of the following is not an example of a carbohydrate?9 C3 t$ V4 M6 W/ {, k+ P1 C
下列哪一个不是碳水化合物的例子?; v* e. P; L4 Q( J# `
A:Essential nutrients 必需的营养物质, v) Z& q( {9 _6 y9 V# {
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35.The process by which a liquid fat is made solid is called:
% T. F! H D7 f. d R, C" V液体脂肪做成固体这个过程叫什么
- t3 q7 p+ V0 }( R$ V: FA:Hydrogenation 氢化
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: x& y3 Q0 F+ q4 I+ h$ t36.Which of the following is not an example of a fat substitute?4 L6 u V0 h& d) P) f, R, ^ L
下列哪项不是脂肪替代品的一个例子/ [9 ^: g7 n6 ]9 ?4 R
A:Acesulfame K 安赛蜜K表
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, o8 \* @: p1 b0 j+ ]# W7 i37.Health Canada requires that a product labelled "fat free" contain:
3 }) V* G; O$ P O! e2 w加拿大卫生部要求的产品标有“不含脂肪“包括:
9 R' l$ C( K$ h9 H; ?1 a: O+ EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 p$ C8 B% Y' Z% i: _38.Which of the following is not a problem associated with converting recipes?
5 x- T7 B% I: _3 Z" k D' @5 |下列哪项是不相关联的转换配方问题?
4 Y$ e! r7 {# uA:Unit cost 单位成本! z4 E6 |; N/ o
8 h: `7 R# t% u. Q4 `, h# y39.The condition or cost of an item as it is purchased from the supplier is called:
6 l& z& y0 i/ K2 G2 F; t8 Z. e* R从供应商采购的物品的品质或成本叫什么5 D) [6 g7 E6 }3 k
A:As-purchased cost 购买的费用
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$ ?: |7 @, ~4 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:' _# R1 d% s5 J' I2 Y# C' {
在新货到来之前用于日常所求的必要库存量叫什么0 u4 F: ?; N" \ ?. ]8 T# G
A:Parstock 基本日常最低库存
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" k4 z5 C, V3 _7 `41.Which of the following abbreviations is used to describe the proper rotation of stock?$ g6 G" [2 ~9 v+ R3 ?- v5 P) o5 q! j
下面那个缩写是用来表明正常库存流程?
8 k& m7 U0 p% H6 g4 N8 o4 tA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?% t( n# v: O3 b! q! z3 P" L( K
下面的那把刀是用来打开蔬菜吗?8 U) M# p9 R% ?$ O0 R" c& \, N
A:Bird's beak knife 鸟嘴刀3 E" |5 M& P9 B5 A2 P- w7 t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 B& l! y3 n' w( U% z1 A, M43.What is an instant-read thermometer best used for?9 i2 W7 @* @5 g
即时读温度计最好用于那方面?
# Y; t. P ~; f2 U5 m& zA: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?( l9 t q# D I+ G2 ]# x
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 l- u& {1 u* |5 Q
A:Cast iron 铸铁, L$ o" L; E( [* {/ Q
0 j* h _, X( Y* j% Z, V* N7 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% f( |! \. |7 v# Z# s# H哪件装备下面有一个可移动的碗和一个S形叶片?
; M' n8 U& r( ]A:Food processor 食品加工机
) {" S* H" T& ~7 n: P' J+ p3 khttp://www.google.com.hk/search? ... iw=1263&bih=5728 S8 o* h7 _0 H1 M* J
- E) \$ Y) o2 c, O46.Which of the following is not a rule for knife safety?
. @+ R( ?7 q R6 J6 I下列哪项不是用刀的安全规则?
/ L8 q8 P1 ^" Z. }4 @" _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* ~) j; b3 _2 G3 D
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* g7 p1 v8 @. U0 |6 _& _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 Y! J( t6 ^% M9 R& e2 Y& D' \7 `A:RondellES
. H6 R* q: a3 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 n |' i/ [7 M& t% M48.Which of the following is a diced cut used to garnish soups?
) K; u( ^/ _& ~( ~% | y* }7 G下列哪项是切成小方块用于汤的装饰?
: v" j& O: u0 X2 A# c8 N0 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 D r, m9 Z# ?& B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; N) f9 B8 J" W' b8 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!!——) p. F9 N: z0 y( @0 o% G
A:Gaufrette 9 g/ D3 u1 [. W% W6 _+ l. `* O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- m v0 \2 |3 z8 H0 E0 bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 z4 \# i$ r* } \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 Y% x! X' u- x/ I& t4 O
9 N6 q3 z% f( C$ q- h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 i6 I5 \, S- L6 g! e' 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)! m- R- `/ Z. G# |
A:Cilantro 胡荽叶 香菜: {# `' Y# T5 P! \6 v: P, a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" P" a5 F7 o c) ^, X c% u
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60.Allspice is made from: T* L4 G5 w+ U( z
多香果, 多香果香料是什么
k# `8 Y( ^2 s7 y8 w; s0 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' c; k% g- O. c! ~# y
A:A dried berry 干浆果) C3 x* A0 q3 a( h& E0 b
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61.Which of the following are used to make a sachet d'épices?- g; y9 E- |& D/ b5 H" g; X
下列哪些是用来做香包德épices?
% v% J- J, E2 T4 \1 a9 qhttp://www.sachetcatering.com/
) Z0 I p6 [ ^! Q4 X7 m- ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 A! I: Q9 ?- p
' J; O3 r7 `- E; s- _% b62.Which of the following condiments are not soy based?
. {, ~. x7 K3 J8 {5 k8 }& R" d3 k下列哪项不是酱油调味品的?2 \" c8 B2 a9 A3 p
A:Wasabi 日本辣根6 p- g+ `! Q. Z6 {" n8 M8 |
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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:
* j- H5 f, l. D! k! W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:; o i, t9 z% I. v* I8 w( G
A:Pasteurization 巴氏杀菌& P" R0 \6 g% Y1 q/ ~6 d
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 } W: C8 T& d! R$ q1 ?/ P4 M: C
下列哪个步骤是不是正确的蛋清搅打程序?# e1 j& d3 z4 X6 }2 I, @
A:Allow to rest before use. 允许休息后方可使用。3 d3 F/ z; ^5 v9 h" _
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
d1 a9 F: H# F7 x% A4 tA:56g and 63g 56克和63克7 D) s5 ~) ? u% N1 w* `# w
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66.Evaporated milk is a concentrated milk that is produced by removing* z$ S: z: k( s7 Y" K
炼乳是一种浓缩牛奶 是去除什么做的% A4 q( J& E& X. C! B8 B1 m
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
. W$ U$ q" {0 U& I: D3 S1 s2 p一种烹饪方法,通过转移液体或气体是:# A! K/ c, z7 y( R- u/ v! A
A:Convection 对流 f* q: I" x' k) D1 q4 E
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68.The cooking of starches is known as 烹调的淀粉被称为' u7 H' w- Z5 e: r) R6 d$ [
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?
- ?# t/ w8 |* `$ Z& G, C7 pA:Braising 烤6 F6 u2 d8 W2 \3 H7 c
. Z8 `) i& h. ]: }7 _0 z; W70.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:, W* J9 f) H$ G7 H* z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 ~, F7 e- M: U# N71.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
' C6 E* C% B% o+ oA:Fumet 原汁8 C5 p& F6 t2 R& f9 S$ Q' Z
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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
3 J' K4 N# T" o/ j& dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" Z: e* `1 X( c5 k3 U# F2 L5 `& X73.Which of the following is a principle not used in stock making?
8 N" U3 d9 L, B( E+ W下列哪一项不是用于制造高汤(低汤)的原则?
. _9 I& a. U, t: H* uA: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3 @% [6 Z( ~- X6 O- N
A:Remouillage 法语熬汤% \4 k& K% y, Z/ M
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