 鲜花( 33)  鸡蛋( 0)
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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:- O) J& ^% J- Q6 j; N: K9 x
哪位厨师最早带来高水准浮夸的美食
$ c6 R& d7 b, g& VAAntonin Carême 人名 安东尼·卡罗美
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9 W$ x w8 P3 H+ z; ^4 R# N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" |* {- i' Z) Q" n( S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 u3 k; w/ M; r R: {' w8 j
A:Cast-iron stoves 壁炉7 g- v* @ ^+ S6 [$ U
http://www.usstove.com/products.php?id=6
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+ R0 V3 p, L1 y6 F! K* Q7 i28.The French term used to describe the roundsman, or swing cook, is:6 y3 N6 ]" H: H4 \* G: @; o
法国术语,用来描述roundsman,或摇摆厨师是:
0 R C8 _( w! l# Y& @! v. i5 |/ IA:Tournant 图尔南0 P& k6 C9 m. W! {
0 P$ r7 R9 ]0 a! X# k r; p29.Another term for the wine steward is:
3 f/ B' {3 e2 ^6 @3 F; x8 f4 ~葡萄酒侍酒师的另一个术语是:& B. \. |# j2 G' U
A: Sommelier 侍酒师& o$ z7 c2 v' T( }1 ?! }# a8 J5 [! z
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30.Molds, yeasts and fungi are examples of a:
6 P' m5 ?. A# p" l5 A3 L霉菌,酵母菌和真菌是一个神马例子# C) A: B5 k: A7 {
A:Biological hazard 生物危害
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+ z5 e+ V3 m- S6 Z6 o5 y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; d& y' E& K$ @5 h* Z根据加拿大食品检验局,食品的危险温度区在多少之间:
& u! J7 [3 l" \4 UA:40° and 140°F (4–60°C) 4-60度
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# ^2 g, j3 A9 |* ^+ C7 v32.All bacteria need the following for survival:" l8 `2 R2 n$ P2 @
所有细菌生存需要以下哪些内容:
8 _" P( s2 @2 e) M9 mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; ]' R; O4 H4 l$ A# A6 `33.Which of the following correctly represent critical control points in a HACCP system?1 S/ }7 P/ U q/ N3 ]
以下哪项正确表示了HACCP体系的关键控制点?* ~8 L1 C2 g( T5 v% d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 A* |2 X; R3 n: I" ~( ~
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?
* g" a4 [! V V8 @# N/ O下列哪一个不是碳水化合物的例子?
$ M2 Q: I) x) D& h4 GA:Essential nutrients 必需的营养物质# j! Z& r) `' a. b) _* y1 l
& F* Y+ Q4 g8 A W$ k% {1 a35.The process by which a liquid fat is made solid is called:
" X2 u- \$ f; ]) {- V; ?液体脂肪做成固体这个过程叫什么
% W6 R2 D* @. `- M1 _7 l8 o: h ^A:Hydrogenation 氢化1 m, Y9 Y R R2 I1 K) v+ m2 @
$ j) A' U `6 y9 U2 g& B2 G, b36.Which of the following is not an example of a fat substitute?
4 t1 n$ J0 ~$ o8 Q下列哪项不是脂肪替代品的一个例子" W" d# Z' K1 J G
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 o. a' c, E1 Y% p; N. @; J: z加拿大卫生部要求的产品标有“不含脂肪“包括:2 G- H- }9 d4 H' q. [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( z+ e) _5 L$ ^. W
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38.Which of the following is not a problem associated with converting recipes?7 s3 | a4 p5 \8 H% A' C
下列哪项是不相关联的转换配方问题?2 `! c4 c" \' J9 e. w) z. a" T
A: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:7 N7 B% j5 E$ m* H; U" S, z* _
从供应商采购的物品的品质或成本叫什么- Y7 ^2 I8 ~2 G; A, R/ b
A: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:0 o; ~/ i5 U: n: F
在新货到来之前用于日常所求的必要库存量叫什么# t, k0 N+ D4 d a8 F
A:Parstock 基本日常最低库存" C! E6 p- X4 } s l+ o
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
( T& c: f$ @5 j下面那个缩写是用来表明正常库存流程?
: X0 m! ~) m! \% [A:FIFO=FIRST IN FIRST OUT 先进先出; f, W3 W, T0 n+ v9 U8 m
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42.Which of the following knives is used to turn vegetables?6 X$ R7 L, B3 L$ o* T
下面的那把刀是用来打开蔬菜吗?
" G K! @! q- E ]' g, UA:Bird's beak knife 鸟嘴刀* Q) V. l; r4 x8 I1 [+ G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 e4 c+ T, D* D/ a
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43.What is an instant-read thermometer best used for?; d! M/ @1 j5 |/ u4 h7 ^
即时读温度计最好用于那方面?9 Z, ? ?5 s/ y0 Q4 h' C
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ ^9 q6 M+ d X
3 h3 t' w- o! ~' H1 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 A/ @1 ?; R2 J$ Z2 p# J ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 r' T, K9 t" Q, MA:Cast iron 铸铁( }. ?/ R. A8 T1 Q5 S: i5 `( Z
7 }5 G; j9 e" t: x! v) z+ p: z4 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% @# y0 e8 _2 N. P$ V/ b
哪件装备下面有一个可移动的碗和一个S形叶片?# p. d+ |3 X* g! e
A:Food processor 食品加工机6 e9 Y b; K/ l4 ~
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?& x$ i4 ?+ U& `( M: w" u
下列哪项不是用刀的安全规则?
# K3 U' ?, i% ~7 M! g4 VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 m; ^& E/ `# p9 k. W2 N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' n! R# D$ @% D* O+ S. A! i/ P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# }$ i$ c$ ]+ r% }% ^0 Y/ {' l
A:RondellES
9 p/ W$ L/ A. f- M4 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ j( W, t9 q9 v3 p/ U9 z
3 I& J3 ?, Q, }7 C48.Which of the following is a diced cut used to garnish soups?
3 c- z2 S6 o! s% l下列哪项是切成小方块用于汤的装饰?3 ^4 D" o+ s3 ?1 R, _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" @% O) ]% D: h, }4 S- G2 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 p( H% E) T1 l0 z2 ~
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!!——
) l( k& X2 u; m1 ]A:Gaufrette
; q/ T" _7 H: A0 x9 z0 Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 v" k$ y* p: Z+ R' o6 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 T% W7 K0 P' r, ^
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?" {' n0 U, C+ C: B! ^$ ]. j
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)
- _' @% _% D8 p8 C p9 J4 GA:Cilantro 胡荽叶 香菜
9 }" F) c# h0 d. r" rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 T* [$ x0 C: a1 {
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60.Allspice is made from:8 M/ b6 x4 a; g( ~2 K5 x
多香果, 多香果香料是什么
" Q5 ]& n6 a/ ?0 L5 C$ ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 z; @- ~2 u1 N+ P+ x
A:A dried berry 干浆果 y1 a. x7 k% p6 p- G
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61.Which of the following are used to make a sachet d'épices?+ I' [ i! w# B' [9 z( ?! [
下列哪些是用来做香包德épices?9 X3 X* Y9 ~$ s1 O
http://www.sachetcatering.com/) M* A1 r* h+ l4 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?4 B6 [: m$ K) w" m U K
下列哪项不是酱油调味品的?
6 [3 |9 W \3 w4 GA:Wasabi 日本辣根
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1 j- }2 N& u3 T7 l! K+ j9 M5 g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 c% r. V; i6 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:
# _) S, i! h% F/ j, n/ ^: a8 ]A:Pasteurization 巴氏杀菌! F4 r) ~9 g( {8 A! v
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 _# W/ P2 j3 R% z
下列哪个步骤是不是正确的蛋清搅打程序?- ^9 b. N1 N, O( P& u3 f
A: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:
4 S" N: \) I; N4 d; B$ n% b. U$ yA:56g and 63g 56克和63克8 Z7 B5 M4 z/ B- V7 b
& P3 Y/ C) b7 d# R7 D8 W& }66.Evaporated milk is a concentrated milk that is produced by removing9 }+ t: Y0 {( {' T+ g8 f
炼乳是一种浓缩牛奶 是去除什么做的
( i- V! W9 {$ C# f: v1 p o/ pA:60% of the water 60%的水. a1 v' I! _6 P1 K; s: v
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67.A method of cooking that transfers heat through a liquid or gas is:; ?; }; X5 u; H0 V
一种烹饪方法,通过转移液体或气体是:
3 B- v Y+ q5 h$ I8 D1 N0 Q, K4 iA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为; z* {9 F( S: \1 p: _) j: g6 g
A:Gelatinization 糊化
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$ m& o1 C, V2 ~' v2 W+ \6 ]) d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 P% V* H' J" P- t/ `- fA:Braising 烤
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I: G* e7 q7 d7 I7 u+ O% ~' d9 X70.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:" c& d$ |! n! F1 ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( V. d, e1 o6 L, f
6 a* I1 w4 w& o( L+ [3 }4 W: ?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
! P8 H! p7 E3 ^" PA:Fumet 原汁
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% t7 G0 |$ ^& D: T# c72.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, z$ L7 R4 n9 @2 ?, D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* ~$ g! ~4 I. x2 x! E( l
1 [& E# n, N2 H ^8 H4 X! u73.Which of the following is a principle not used in stock making?/ }2 |+ H; _* T o9 d
下列哪一项不是用于制造高汤(低汤)的原则?
" r# w( C3 `/ ~A:Start the stock in hot water.开始在热水中操作4 t; e6 t+ r! W1 M v, `2 ^
0 `' L5 t' p( P74.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" d0 ]5 y% u% y9 L& M0 |
A:Remouillage 法语熬汤/ y! Q8 m( m; C% t/ f
http://www.haibao.cn/blog/post/176242.htm |
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