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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 k7 Y" n( n7 l1 X% \' M哪位厨师最早带来高水准浮夸的美食
/ [$ } @$ F" q! V Y5 l" ^AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 [; x/ c# I9 g, D+ l& l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 v4 m. D" n3 s6 AA:Cast-iron stoves 壁炉+ D9 H" t, `( J) J7 _
http://www.usstove.com/products.php?id=66 e2 q( `( C$ S. E V8 @
! z. @) H5 U8 Y( e6 P% S28.The French term used to describe the roundsman, or swing cook, is:1 q% q T) P; Q2 \
法国术语,用来描述roundsman,或摇摆厨师是:
( o: u4 \" V* y1 e( T* YA:Tournant 图尔南( [( h+ i) f$ M' u" Y5 A, r
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29.Another term for the wine steward is:" H7 v, E7 h% E% g2 u# V7 [' [/ [
葡萄酒侍酒师的另一个术语是:
2 j& F8 c/ @9 ZA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
$ ~( `0 o, |% E6 P% G霉菌,酵母菌和真菌是一个神马例子
1 P) b7 X7 n, @. H& OA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 `% P- d% Y1 q- p. \8 U根据加拿大食品检验局,食品的危险温度区在多少之间:
7 W. v0 I: x1 @) HA:40° and 140°F (4–60°C) 4-60度 t V$ O% U* P4 F9 _. E- N
6 S" s( ~' q7 {/ w# V32.All bacteria need the following for survival: ?8 p; d2 B4 a# G3 D
所有细菌生存需要以下哪些内容:( p) @. j' e( {' r; \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! g" [! f% s+ ]* Y
9 W$ K* f# g% D! m. O% d/ R2 |33.Which of the following correctly represent critical control points in a HACCP system?7 u8 q. Y8 p/ f& C+ R
以下哪项正确表示了HACCP体系的关键控制点?) t# @8 X! k; a- e4 N8 P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& z) Q; A6 L1 L$ Y8 M0 ~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?
: I4 p _# r( O下列哪一个不是碳水化合物的例子?
7 T% ~3 U$ T; \! J; ]A:Essential nutrients 必需的营养物质0 k, E+ f6 L5 H. k2 V3 q
) R( K" ], v, M2 T. A35.The process by which a liquid fat is made solid is called:. Q/ Q1 |# L, s; J
液体脂肪做成固体这个过程叫什么
! \# `1 A# D3 {& V3 \ bA:Hydrogenation 氢化 S- O: S5 l9 Y9 [, F
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36.Which of the following is not an example of a fat substitute?
) x& C: P6 [. O4 w. h下列哪项不是脂肪替代品的一个例子! |2 F$ @6 D* W$ j2 L% Q9 p
A:Acesulfame K 安赛蜜K表( o3 J; O% W& T# y) w- u: `
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37.Health Canada requires that a product labelled "fat free" contain:
, {' Q% c1 v8 V; ^加拿大卫生部要求的产品标有“不含脂肪“包括:1 t% I" N" D4 V, |8 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 I3 P, z! O) _6 D ~0 T, [0 Z38.Which of the following is not a problem associated with converting recipes?" ^5 A$ }1 w/ T3 k! a9 z! h
下列哪项是不相关联的转换配方问题?
/ u0 D! j4 ]% rA:Unit cost 单位成本! p; M e9 U7 L D6 F9 G. t3 e
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39.The condition or cost of an item as it is purchased from the supplier is called:7 F8 A+ `# j( ^& [4 w& i0 Z
从供应商采购的物品的品质或成本叫什么
3 ^; J/ N4 u2 s2 K* I: m& L9 |A:As-purchased cost 购买的费用. |8 s8 s5 W* M l
& u1 D. m3 f( x" q) ^2 g" s" L40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 ] n8 s% C3 l2 V/ T7 Y# |在新货到来之前用于日常所求的必要库存量叫什么
" _) X- s* r+ Y% p# V9 T9 wA:Parstock 基本日常最低库存; o; M( k; n% x2 z8 A- j) X
( ^8 S# i7 s/ h4 B/ X8 r41.Which of the following abbreviations is used to describe the proper rotation of stock?
' P# w8 b& J" w4 p- v下面那个缩写是用来表明正常库存流程?$ Z! d1 N- k. L0 }
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?: x. `, } F0 D4 x* h2 B1 H7 \9 {
下面的那把刀是用来打开蔬菜吗?6 r: t% E* X' t+ _
A:Bird's beak knife 鸟嘴刀( Z) U- ?1 H0 {- |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; b# J ?- ~0 C4 H) u4 [9 `8 L. h$ L
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43.What is an instant-read thermometer best used for?
# K) D* P: B8 }$ n% a0 ]; k即时读温度计最好用于那方面?' Z8 w( g6 h: _% I% i
A:Checking the internal temperature of a roast 检查被考物品的内部温度# V* D( [6 @) |% E$ `4 J
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 k7 r! W$ j5 A/ d
下列哪些金属材料受热均匀,通常用在铁板而且非常重' I2 H" ]0 q- @2 k5 T2 s
A:Cast iron 铸铁
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6 L4 a/ D6 ?6 \' s! M8 j! B$ w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% \9 z0 x0 G$ r+ g- z$ o# `哪件装备下面有一个可移动的碗和一个S形叶片?
( J" b1 K$ U3 W8 n7 s aA:Food processor 食品加工机
0 L! a! u7 |0 A: w6 C8 u1 Ehttp://www.google.com.hk/search? ... iw=1263&bih=5728 c/ a* k" f4 E0 O
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46.Which of the following is not a rule for knife safety?
1 E7 ~3 M. L ]2 {9 n! X8 L下列哪项不是用刀的安全规则?
" N8 q3 V4 ^( S' a- DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 I! s1 J7 b0 N, B
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ `6 L7 w l+ d* L* P1 h9 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 k4 @" V4 a5 R. W* Z5 R
A:RondellES 1 I9 p, \3 x) J7 z9 d! G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. ^+ m0 N, ?- h6 G
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48.Which of the following is a diced cut used to garnish soups?
- e3 O, [6 B+ S) \! L下列哪项是切成小方块用于汤的装饰?
" E! T: n6 A6 r% M1 bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! A! ~- I6 Y; G0 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. e4 T' I% o* `) g
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!!——$ C7 {( T" G [( f
A:Gaufrette
+ U, b& G9 _6 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; Y* o3 u, q; t1 s9 K7 s8 \& ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# @* I# G4 Q% u1 l. r D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 s& B- f6 q8 Q+ u" @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)2 f6 |/ m) c* W9 }" j
A:Cilantro 胡荽叶 香菜
! X9 u. @8 H- ^/ k: ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; | n- N4 g( N4 a' b) u* U9 W. Q
- H& U( }' Z3 W3 c& ?4 F6 [8 G4 `60.Allspice is made from:
, U7 h2 b5 X* P' x6 q6 P/ D 多香果, 多香果香料是什么
/ E, S4 O; U4 p* r. _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% Y; x+ m9 W/ _A:A dried berry 干浆果
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% p, M8 h L# T( r3 D* L61.Which of the following are used to make a sachet d'épices?3 s$ b8 ?4 F; p
下列哪些是用来做香包德épices?
+ O! ^2 K" W2 M+ M- ghttp://www.sachetcatering.com/2 A; ^$ a7 A) Y9 r' b, y$ c3 D! h w6 e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 Z7 H& k" m( j) k" S
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62.Which of the following condiments are not soy based?8 `* h8 `1 x V1 [# ^
下列哪项不是酱油调味品的?; n% H. K1 \, R* P
A:Wasabi 日本辣根, `! t5 A9 |1 Z+ V, L5 T5 t7 o
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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:8 N! F# S' A6 H0 k: x$ 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:
. A/ v; W- @5 @8 b& _& s GA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?( L9 K S8 ~0 w
下列哪个步骤是不是正确的蛋清搅打程序?
5 c1 {& x: f, j0 A& k) M2 b1 vA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) s4 i9 H0 z& s$ m8 OA:56g and 63g 56克和63克& Q! t1 X2 N0 R9 t- o" `- Z$ `
( J8 x9 s+ ], c- ]- o( H/ K3 U66.Evaporated milk is a concentrated milk that is produced by removing( W9 S3 J- d5 \! B4 _1 u1 X
炼乳是一种浓缩牛奶 是去除什么做的- z- L: S+ m; B4 O9 |/ `3 |8 \" z
A:60% of the water 60%的水$ T7 [# d* b9 Z1 z
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67.A method of cooking that transfers heat through a liquid or gas is:
( W6 s. H# u9 w V, l- A一种烹饪方法,通过转移液体或气体是:; t/ B1 V) N. |. f; v1 g% i
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为) k% h( B' _8 d, v1 X: C
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?
! x1 U% o U5 ?* R. w4 H& D( ?A:Braising 烤& F/ u3 H2 p# N
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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:
% U5 |' N/ y, UA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ F9 i3 g2 I% z
$ s" L; z+ v$ }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
, _* Z. \) }( ]' QA:Fumet 原汁
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5 s+ s4 ]; _% U' T72.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
' K+ {/ ]$ Z& _! cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% Y; O3 d4 i! j& z/ d
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73.Which of the following is a principle not used in stock making?
; U& I8 M8 Q& O: l7 `下列哪一项不是用于制造高汤(低汤)的原则?
1 Q, c. K: _& J$ A- jA: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 @. k0 k$ y3 I" @9 `9 M9 gA:Remouillage 法语熬汤6 f$ X. {( T5 M5 G
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