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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:
. h6 r5 V2 x4 t8 m6 ~哪位厨师最早带来高水准浮夸的美食
5 ]* {- B! g7 \6 R0 Y" P, J% dAAntonin Carême 人名 安东尼·卡罗美8 ^1 l4 E1 u9 Z/ O7 t k, ], {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 ?4 [2 J$ C! Z) |0 y0 {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 c% F0 `! c' Z K" D; t0 I: O6 D
A:Cast-iron stoves 壁炉
4 g" T c ]: t, H- h' Whttp://www.usstove.com/products.php?id=6
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' c# L- }7 Z5 e7 L# _) V28.The French term used to describe the roundsman, or swing cook, is:
: f: O/ O. v C6 [5 Z法国术语,用来描述roundsman,或摇摆厨师是:2 W6 y$ Y! h8 ?' W6 E1 v+ d
A:Tournant 图尔南
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0 {( C, v% }8 |* W |29.Another term for the wine steward is:$ c! t; l# X8 J3 S( z- e6 y
葡萄酒侍酒师的另一个术语是:: r7 H7 U3 h M; n
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
! J( [+ ^" L. l6 `* S1 |霉菌,酵母菌和真菌是一个神马例子2 T4 v2 U1 e2 a
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 f; e7 E3 T: W H根据加拿大食品检验局,食品的危险温度区在多少之间:
3 g6 ~) \0 o# M* E/ w# i9 pA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! J, R+ a1 w/ ^# T- p( R; f0 M( S8 M
所有细菌生存需要以下哪些内容:
* t! A7 T, O: wA: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?
8 g- a; g$ O* Y7 k$ y以下哪项正确表示了HACCP体系的关键控制点?
; B0 W1 ?% @ {7 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' T, ~4 Y. h" \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ c" p, I+ L7 e' F/ x N34.Which of the following is not an example of a carbohydrate?8 g7 ^1 g& V% a; r; c9 S% @" {
下列哪一个不是碳水化合物的例子?; `( c( d6 A" {$ @4 R
A:Essential nutrients 必需的营养物质$ R' G V/ z6 E' T+ V, D
8 k8 U3 V. g. r) W5 N: s7 s35.The process by which a liquid fat is made solid is called:
, S' @9 l0 i: E3 O' V6 _* V4 F4 U液体脂肪做成固体这个过程叫什么* g; [8 b8 \6 M% _
A:Hydrogenation 氢化
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, x9 Z/ r! h& t; G, v36.Which of the following is not an example of a fat substitute?
/ f R6 L, H5 k' n" o, M0 r下列哪项不是脂肪替代品的一个例子; x$ F% O+ ~& t$ ?9 X; f1 q+ y
A:Acesulfame K 安赛蜜K表
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/ `' i& r% @! m+ ?1 ]37.Health Canada requires that a product labelled "fat free" contain:6 P; a9 i; t) z3 z% ~; }9 k% F# o1 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:: R5 m+ w: x2 Q! B: i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 i2 h5 S" h6 x( m; H& {3 z# R. F
" M5 } v6 |* _38.Which of the following is not a problem associated with converting recipes?
% f6 v) ^' [2 d5 y& Y$ r6 r1 f4 q下列哪项是不相关联的转换配方问题?
$ ]- j) @2 W" u. v; ]6 lA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ u C, P! `$ K6 L0 _' _( q7 h从供应商采购的物品的品质或成本叫什么( ]% s/ C* g- o) e6 [
A:As-purchased cost 购买的费用$ z% b7 z }4 {6 I
# Z1 A' K) @ |1 W40.The amount of stock necessary to cover operating needs between deliveries is known as:
: i0 s! W; S r9 d8 @- }$ e在新货到来之前用于日常所求的必要库存量叫什么$ f' x* M' ?- m
A:Parstock 基本日常最低库存: Z$ G+ p5 e i, Q9 G$ G4 ^; Q
' t3 O# K0 K+ i, B( B- |41.Which of the following abbreviations is used to describe the proper rotation of stock?" g% \# J0 Z% D/ y
下面那个缩写是用来表明正常库存流程?
, e8 i d# M3 i+ p7 x8 a5 XA:FIFO=FIRST IN FIRST OUT 先进先出 V1 S' q8 e E/ m1 w
5 U h# W! {4 j& {42.Which of the following knives is used to turn vegetables?
# G7 U, O3 K+ D: @; [下面的那把刀是用来打开蔬菜吗?5 [1 k R5 m1 U( ^
A:Bird's beak knife 鸟嘴刀
! _8 P0 q; f( } h" t) ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?9 Q/ \6 N; U7 h8 u- S6 V
即时读温度计最好用于那方面?& x2 d% n3 Y* j: p0 E/ j- {' I- O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 Y1 @* u: d5 |" l% N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 r- Y2 {# d+ D5 T& ?下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ p. F+ b" g7 Y. }, LA:Cast iron 铸铁+ y/ O- M) v) d( O# o; f& k& ^
% b. @7 ^! w2 `, v4 A6 P+ O, y* n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ {; |4 l6 h; W+ q6 E! M
哪件装备下面有一个可移动的碗和一个S形叶片?4 ?$ j9 L7 ?. J* ` q
A:Food processor 食品加工机- b# i6 G" e6 ~( L) l) O
http://www.google.com.hk/search? ... iw=1263&bih=5721 ^3 d. \* t6 g0 B4 v
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46.Which of the following is not a rule for knife safety?
5 W& r5 \1 u$ a下列哪项不是用刀的安全规则?
0 K4 u' g! T" H7 S4 V- s5 m& y# ]A: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:
/ P) Y) i0 r8 B2 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 p( c! K5 s) d' F0 e1 `3 I1 ?7 W5 V
A:RondellES 0 A1 d' }4 Q. T" Q9 A R% j; Q/ d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 p# c- a c! `! H/ G T
: l$ P, v0 E" L/ G1 P48.Which of the following is a diced cut used to garnish soups?. |6 x1 y. G" }0 B. N8 a9 o( Q$ H
下列哪项是切成小方块用于汤的装饰?
9 H# Z9 n+ _% o \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 ] a! [3 y& T* i! Y8 u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 S6 o+ X# _/ a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!!——% s% m; E. C- z8 ~6 i( l: G
A:Gaufrette ! w9 {/ W5 X( t3 M6 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 t: Z/ _( Q# n+ z. k- C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 c, [6 p+ U+ ?: ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( R7 H% P% M/ ?) H+ \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* ~, Y( o) P- g9 [3 o
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)& r/ \- r" {6 l. J/ \, V
A:Cilantro 胡荽叶 香菜& D* c9 h. m9 [5 u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( _2 z2 o3 ~& K6 D 多香果, 多香果香料是什么- O* G- ^" d ?9 ~; ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! j( B4 g, A! p0 fA:A dried berry 干浆果
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$ J: L3 U$ O& ?% P4 R* I$ F61.Which of the following are used to make a sachet d'épices?$ p ~; ^% h4 x2 |, x
下列哪些是用来做香包德épices?
1 U. g+ ?% u/ [: w& z2 Zhttp://www.sachetcatering.com/
- d+ f9 i; \) ~$ l' SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 K$ x- m4 V, f, ~/ u9 g. `
. A3 m8 e* C4 B" z) {& i5 f! \62.Which of the following condiments are not soy based?8 B+ Y* ]; T2 d; y4 `
下列哪项不是酱油调味品的?
- i& Z8 {, F4 u7 h% k$ F5 `( J* FA: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:- z; i$ [0 ]) }" ^2 C" l/ f4 a. 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:1 s- n: t7 c/ ~/ j8 ~" k! E
A:Pasteurization 巴氏杀菌- K; d0 T E! c: o
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64.Which of the following steps is not the correct procedure for whipping egg whites?" }% r; o# P8 }2 m* K; h
下列哪个步骤是不是正确的蛋清搅打程序?
- y- C! d4 d2 y# I7 `: CA:Allow to rest before use. 允许休息后方可使用。
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! c. @: H2 m+ R( M65.The weight of a large egg is between:一个大鸡蛋重量介于:7 A5 E: R- f6 p; B7 I) N. d
A:56g and 63g 56克和63克( [& x( C1 }- ^ o2 n/ k
: t. j9 v E |8 F: B66.Evaporated milk is a concentrated milk that is produced by removing
0 E M- }3 U o( H炼乳是一种浓缩牛奶 是去除什么做的
1 n& [7 w% Q& a" H0 d. @A:60% of the water 60%的水! Q+ J* n/ Q2 M# S
- X8 U5 x0 v9 U67.A method of cooking that transfers heat through a liquid or gas is:- F! h& g7 W1 @9 m5 d
一种烹饪方法,通过转移液体或气体是:/ b! p+ J3 H# ^& i F5 Z
A:Convection 对流0 q$ m Y3 C4 F* O
' l {$ B& e5 m: R0 Z; a68.The cooking of starches is known as 烹调的淀粉被称为8 _5 ^8 t$ j9 s! ~ e1 H$ Z
A:Gelatinization 糊化
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1 C& J0 T5 C4 r7 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. @6 k; a/ n+ D$ c: i- X
A:Braising 烤
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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:
i7 Z5 A8 _8 @( W5 mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! s4 }# M# k' R, O" h6 `
7 ~: P# N! K$ j1 X7 } x71.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; x% a- L' j: ]1 r" T% b: d
A:Fumet 原汁
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4 O! n% A% ?4 f j p3 x72.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 }! o9 Q3 q* G0 H1 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" c3 J2 v9 w2 ]* f: K
- t. L! I$ w0 ?) @/ M. J3 W4 y3 B& \73.Which of the following is a principle not used in stock making?1 ?3 \$ ]8 E& q* c& i! h
下列哪一项不是用于制造高汤(低汤)的原则?
$ l% i' m/ S$ W$ L* h9 p# Y" ]" c9 BA:Start the stock in hot water.开始在热水中操作+ i6 u, l5 }# A! X5 l
' U5 `' [# h, ]% v8 n74.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* y! h( Z' R% Y; x) j
A:Remouillage 法语熬汤* L, {, m2 x0 L
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