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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:! G5 M/ p& n1 ?8 `
哪位厨师最早带来高水准浮夸的美食2 S6 f8 C: d) S3 i% n) i
AAntonin Carême 人名 安东尼·卡罗美% L. \1 k& E1 l* q3 ~5 r9 K
1 H$ ^8 i* ~* y' K2 }8 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 o9 K- n* Z4 {" n5 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 。0 f4 y5 I. R- b- g1 @8 I" O7 ~
A:Cast-iron stoves 壁炉0 l3 X6 ?2 m0 a3 R3 @" W s
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: h/ u" \$ a, i' G% ~
法国术语,用来描述roundsman,或摇摆厨师是:
+ ?; F3 u3 l/ I( x0 g& W* dA:Tournant 图尔南3 z$ E* J+ {2 D8 n1 n4 S3 C
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29.Another term for the wine steward is:' b2 C" n/ M+ |' \* z
葡萄酒侍酒师的另一个术语是:
" t6 J1 |3 V& EA: Sommelier 侍酒师
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5 ~ b# K/ d8 ^( O+ n- x" d30.Molds, yeasts and fungi are examples of a:; B" _/ E" v0 z; u/ M r9 j
霉菌,酵母菌和真菌是一个神马例子
+ }& Q. t) J: i: w: @% v* S( f% m# yA:Biological hazard 生物危害
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5 Z% y9 `4 e- F% D7 R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! }: k" H% e2 k2 [; R1 k" n* }根据加拿大食品检验局,食品的危险温度区在多少之间:6 A/ G! I- E/ Z0 ]! x3 Y" ~
A:40° and 140°F (4–60°C) 4-60度
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1 _) P Q; d$ H32.All bacteria need the following for survival:$ Y- f) D% y+ c" [& t* z
所有细菌生存需要以下哪些内容:
; `; t J* D$ B6 ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ P- N) U; ~2 L0 d( Y
9 J2 `" j: G2 y1 z( ^) D33.Which of the following correctly represent critical control points in a HACCP system?/ b; O! r3 m, v( i4 L
以下哪项正确表示了HACCP体系的关键控制点?
! n L$ p( L' iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ Q; G7 i, l0 k% U- G食谱,接收,储存,准备,烹饪,保温,冷却,再加热- N% p' I5 c2 \7 v3 a0 v/ @. ^
9 {4 b; C4 g( c7 }3 ~% T8 G34.Which of the following is not an example of a carbohydrate?
% U/ {2 M1 z6 ]! @& Y下列哪一个不是碳水化合物的例子?
4 [( N p4 y8 `5 k9 [" O6 xA:Essential nutrients 必需的营养物质
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. ^2 H* p4 A" }35.The process by which a liquid fat is made solid is called:: d' u( J, G ~* d0 ?0 d
液体脂肪做成固体这个过程叫什么 f4 a8 n9 [1 H3 a) Q: [7 Y' ~
A:Hydrogenation 氢化+ h3 f% B4 E. r" F3 U; u9 m
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36.Which of the following is not an example of a fat substitute? \/ Y* u8 v4 {# d. w" G
下列哪项不是脂肪替代品的一个例子
. ~, B9 I; M" j; N4 TA:Acesulfame K 安赛蜜K表( L6 V; |/ U/ T& L0 b( F
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37.Health Canada requires that a product labelled "fat free" contain:$ J3 l! ]3 ]) f& Q" m
加拿大卫生部要求的产品标有“不含脂肪“包括:9 v" ?5 P4 M2 r( |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
. \8 O) [# i* U9 j6 V下列哪项是不相关联的转换配方问题?; I+ G" Q' ?% F/ o
A:Unit cost 单位成本
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6 y* U" F& Y7 W( J# v( d39.The condition or cost of an item as it is purchased from the supplier is called:
9 @4 e2 |. z6 w/ `5 G# G从供应商采购的物品的品质或成本叫什么
( W: f' |9 c+ ?0 g+ cA:As-purchased cost 购买的费用) p8 ~5 F* K6 ]: ]2 f$ Q g
L: t9 r v1 H9 t1 k3 E$ h6 S40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 Y0 M, ~2 N" I+ b% N在新货到来之前用于日常所求的必要库存量叫什么8 H& a" t4 j7 K4 e% V8 @: d9 j
A: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?
2 m8 d( b$ j7 m* z3 h下面那个缩写是用来表明正常库存流程?
/ z }+ Q* p( _0 ?- p+ hA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
, I9 r4 a8 p/ a( Z% y& ?' h! B下面的那把刀是用来打开蔬菜吗?
% b3 l6 {& d `1 SA:Bird's beak knife 鸟嘴刀
* h8 \% d6 i- D, N, vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ]) U% k; Y6 F! K
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43.What is an instant-read thermometer best used for?& N4 Z) n: m* u7 n
即时读温度计最好用于那方面?- R3 S* P5 ~% g4 E# J2 z
A:Checking the internal temperature of a roast 检查被考物品的内部温度 {! }) r# F: r* S
+ s4 v) x( I" Z- ?$ I/ i; e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ K( _* ~3 F5 o7 x+ {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 ]- }9 ^/ `& wA:Cast iron 铸铁* p! q4 ^' }( N& ?) K* b
- A3 }8 j* I9 w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. G# g0 A' U h! Z3 j哪件装备下面有一个可移动的碗和一个S形叶片?
. a6 n+ X" p7 y1 B9 Q6 ~A:Food processor 食品加工机
3 K ]& |6 ?! n3 D1 shttp://www.google.com.hk/search? ... iw=1263&bih=572( ~3 o6 ]) L7 i# B& ^
1 ?: e' f2 }3 Q2 u46.Which of the following is not a rule for knife safety?4 b$ ?" e# ?4 p* F
下列哪项不是用刀的安全规则?( \+ U) S: p) i& n0 ?# j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 a! N* e/ q3 P' ^
- \/ v* n( F5 Q" V5 u1 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, n1 C* w0 k" F6 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ~1 t6 t. }+ d5 y* RA:RondellES
% {8 w$ T6 v( O \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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p7 p6 d& e* U* P) i- B$ I+ e48.Which of the following is a diced cut used to garnish soups?7 ~; {( Q4 A% @% b [
下列哪项是切成小方块用于汤的装饰?/ h4 c) \3 x6 V, t) G/ b% L
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ N$ F8 y1 J! E) K$ k$ ?. D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 O ^ h( r" i8 c( X
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!!——1 n& v6 j5 v' a- E
A:Gaufrette
; z7 m( N. j6 y: o. C6 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 n. n% R7 d g9 J# Z. F; P& |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ i" f% `; A8 _( W2 M) W% A* VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# _; ~- w' H3 L* L# t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 r" ~# C, X) [5 e; C1 F
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)
* Z/ G$ n W/ z) J& S( bA:Cilantro 胡荽叶 香菜& r/ E( G; i4 [. d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ W3 \9 i; S* ~60.Allspice is made from:- i0 u0 ~6 V/ l) v
多香果, 多香果香料是什么. q8 F8 ^: ~& d; W2 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 S5 N* s8 w* V9 o) YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?5 a1 Y* u. I2 p5 `+ {
下列哪些是用来做香包德épices?9 p- \8 t: y$ E$ f! C
http://www.sachetcatering.com/. V$ {- k" x. w! K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- @3 }7 N7 A' ?* Y
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62.Which of the following condiments are not soy based?
0 v" `6 {! u8 b' W z' n; n下列哪项不是酱油调味品的?
* N$ W. Q7 A% r+ v, d0 U" kA: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:
! ~% n; Q- h" n+ x5 q# H9 t5 W% k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:
S% e$ s; p7 c$ f5 G' K% ]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?
2 m/ o. H4 }/ W$ i; Q下列哪个步骤是不是正确的蛋清搅打程序?. Z9 w1 ]- i2 e, z" m: A7 A
A:Allow to rest before use. 允许休息后方可使用。- t7 D% K8 c" I7 R3 _; @, G7 T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ u: a! s ]. }7 n1 x6 y" wA:56g and 63g 56克和63克
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0 \* F2 q0 [! N; v F' ]4 m66.Evaporated milk is a concentrated milk that is produced by removing; a1 B8 {' x/ x* g& j, w
炼乳是一种浓缩牛奶 是去除什么做的6 I! H1 c7 z, O+ N& a8 d
A:60% of the water 60%的水. O/ a, v0 ] Z9 Z
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67.A method of cooking that transfers heat through a liquid or gas is:
A- \+ {* e5 S/ K% ?1 h5 R, e( h一种烹饪方法,通过转移液体或气体是:: L, ?4 F4 N( \6 P
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: A3 G1 z/ P1 ]" o2 q
A:Gelatinization 糊化9 [2 a1 t/ v* l2 e
* w3 {$ A" k/ m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 c$ R" p6 B `6 d2 N( `6 C) v8 Z* R p2 t
A:Braising 烤) B1 _) `9 \! g1 I
6 ^) s/ j: _' [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:
$ X5 I0 r: `$ X; S1 ^: O: CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 U) r4 V3 L" d: b0 T& b" B" A
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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
9 L% p5 B9 F9 K! @- Z) t B1 KA:Fumet 原汁# c$ z- R& w. `4 Q) F# G; y$ y
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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- J( e, _% M6 r) M: ` |
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?
D' W( M* h/ S7 D, L5 O, D" u下列哪一项不是用于制造高汤(低汤)的原则?
" R9 Y: ~ ^" r' m. y* e5 m0 GA:Start the stock in hot water.开始在热水中操作
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; v: H: {6 y7 X( H/ N1 V74.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
$ R2 f! F$ ^, p! U1 l; I& EA:Remouillage 法语熬汤
" ~1 T3 T1 x5 ahttp://www.haibao.cn/blog/post/176242.htm |
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