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26.The chef who is credited with bringing grande cuisine to the forefront is:
% Z* J* T9 G/ `6 e+ ?哪位厨师最早带来高水准浮夸的美食
$ ~) G* R! M$ i* e' [AAntonin Carême 人名 安东尼·卡罗美
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4 ^% [' |, Y1 @6 T) b' T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ N S0 U: K" n; z. y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: L7 e. w `6 x' O% ?2 mA:Cast-iron stoves 壁炉
/ d4 o2 u- l! A! Q) E ]3 V* vhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:; @/ J3 Q- h$ H$ \
法国术语,用来描述roundsman,或摇摆厨师是:3 }/ U8 s$ z* s
A:Tournant 图尔南
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( K. O( f; u: |: g& I% G/ |7 { y6 i29.Another term for the wine steward is:
. x. J/ |8 n. X# D& q* q1 X葡萄酒侍酒师的另一个术语是:1 }9 [2 F0 N$ l0 c0 e5 N
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:' x* e$ [( M. U' A8 S7 n& \2 Q# |) Q$ C
霉菌,酵母菌和真菌是一个神马例子
0 g, x) x! u; P x z! N; }8 n* lA:Biological hazard 生物危害6 U( M1 y" J3 i. h; V
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ k$ a4 d; S% m. ?, t根据加拿大食品检验局,食品的危险温度区在多少之间:' e; W6 y/ \4 `$ d: j" x
A:40° and 140°F (4–60°C) 4-60度
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# ~9 D) z& v! t7 W' }. C" c32.All bacteria need the following for survival:. U/ c* |' r5 f5 D
所有细菌生存需要以下哪些内容:
3 a# J1 h" H% w& p" i, y; `0 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, f: U+ b' E) g. d. D% Q33.Which of the following correctly represent critical control points in a HACCP system?
4 g2 o: H; N# ?8 L% g以下哪项正确表示了HACCP体系的关键控制点?
. c2 T" H" T) v+ T6 L- JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- g# d6 _, ^7 A3 e8 `- P; Q8 u3 [, A食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ M u, d1 Z0 y6 D! ~
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34.Which of the following is not an example of a carbohydrate? |6 X S5 m5 K
下列哪一个不是碳水化合物的例子?- Z% M) E* W6 z0 ^0 Y( C) T
A:Essential nutrients 必需的营养物质9 E1 n( F# J3 m
! B0 o. O5 {- N7 r5 D35.The process by which a liquid fat is made solid is called:/ L) @( C) X( e/ u H7 p
液体脂肪做成固体这个过程叫什么
" Y' g0 l" u& l$ L& o+ ZA:Hydrogenation 氢化
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0 N4 P% u- N- O6 z$ u D36.Which of the following is not an example of a fat substitute?
3 F) \+ u% X8 q& B6 U: C下列哪项不是脂肪替代品的一个例子( O u. t4 j9 \; m- P3 T
A:Acesulfame K 安赛蜜K表
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2 |, m3 f" [( n: f0 Y" `7 v; K8 L5 c37.Health Canada requires that a product labelled "fat free" contain:
3 Z# g6 p: F" {7 I, l加拿大卫生部要求的产品标有“不含脂肪“包括:+ U* E# p o* I3 U: A+ M2 Z W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ v' b/ a( ~; l; \5 C
& J7 \- B6 J$ f) L3 ^38.Which of the following is not a problem associated with converting recipes?% o [& V/ b' D6 Q" ~
下列哪项是不相关联的转换配方问题?
0 T2 l- f3 f% t' Z3 v) PA:Unit cost 单位成本0 c5 Q8 U& A% {- Y/ _$ j$ `
1 K! j* I/ g4 J4 f" S8 _39.The condition or cost of an item as it is purchased from the supplier is called:, L( p# U+ _& u& m+ ~+ n4 g
从供应商采购的物品的品质或成本叫什么2 E/ ?7 E' o( p) E' ]* A( A
A:As-purchased cost 购买的费用
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# g- c" o' Q; u/ H7 m. h* O1 U% t40.The amount of stock necessary to cover operating needs between deliveries is known as:( o H$ O) r- j
在新货到来之前用于日常所求的必要库存量叫什么
& Z3 o$ j' h/ s" C5 q4 @# j: HA:Parstock 基本日常最低库存$ g2 A- e/ S# \
7 C/ B# W1 T: s5 M v41.Which of the following abbreviations is used to describe the proper rotation of stock?6 |% t- y& E& `* K
下面那个缩写是用来表明正常库存流程?
2 q) E* @3 t5 |* @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?0 W' h- O9 C! ^6 x& f4 m, I
下面的那把刀是用来打开蔬菜吗?
8 e9 d# ]& |' g. u2 r6 tA:Bird's beak knife 鸟嘴刀
, T) ^5 J- v" F8 U' Z% thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 W( h3 ^) L0 I! {( }5 ]
1 R: L+ r V7 V9 v0 [3 A4 r43.What is an instant-read thermometer best used for?
7 x( @, m: F. s0 C! s4 ?即时读温度计最好用于那方面?5 Q8 `; j& K0 S' C
A: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?7 Z! S: a4 ?/ m, u! i, k' ?3 R( c" _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* K: t& S4 K/ O3 y0 j1 n# DA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 i7 s3 b' v( h3 @0 v哪件装备下面有一个可移动的碗和一个S形叶片?6 y, ?3 t+ o0 e8 ]# S4 d
A:Food processor 食品加工机, }; }- X' C3 n/ b
http://www.google.com.hk/search? ... iw=1263&bih=572* L$ B/ p5 Q- y) F' P
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46.Which of the following is not a rule for knife safety?5 r* {9 h: U3 W1 B6 k5 T; x7 z! a, |
下列哪项不是用刀的安全规则?
% C; N$ h9 B* ]8 F) @ I0 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% s/ a7 m6 q# O& D- ~
$ ?6 p* c- \3 N" h, h/ Z- I( `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" }3 @- C, r5 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# M' T8 t) }7 o" }; Z1 A6 ^
A:RondellES
6 R" T0 {) L. z* h. z# m& uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 s7 {/ W5 _5 L, L8 ~; }5 e* e
下列哪项是切成小方块用于汤的装饰?
8 `/ E8 B# o, I9 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ \$ _. v9 }4 L9 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 r d7 u5 l) e
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!!——
/ T# s0 e/ ^/ Z6 dA:Gaufrette & v9 ^2 U2 r3 m6 j N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 {1 n$ m/ @; T$ i7 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; N" g6 }; y6 K' H- ^6 A0 Y8 FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 @1 t) E" M4 e, e ?* A8 h
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( S4 W) F! g- D- E' t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)
% z9 Q n, R! f- @$ {: M6 h3 h2 gA:Cilantro 胡荽叶 香菜' C0 _7 e, Q0 d8 T- _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& c" U% M4 ^7 v8 t( e4 T) R
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60.Allspice is made from:
: j2 o0 M8 @+ X6 E* m* V9 D 多香果, 多香果香料是什么$ U2 K: Z# s, J5 e X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ f0 h( s$ }8 bA:A dried berry 干浆果
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9 Z5 d- t' E. `7 g, _+ \6 B V1 L$ Y61.Which of the following are used to make a sachet d'épices?/ H9 [4 Q% c+ v) Z: d( X
下列哪些是用来做香包德épices?
' w) [0 g$ P$ U% Y# Mhttp://www.sachetcatering.com/3 A0 w% J7 e+ {2 t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) c7 N3 H& U( |. f! [) H0 z5 J
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62.Which of the following condiments are not soy based?
$ U( D: O% ]2 t4 D/ {* m. _& i下列哪项不是酱油调味品的?
$ \6 }/ ^ ^* N& g" w8 dA:Wasabi 日本辣根
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& C6 V9 W5 q& `/ |% T% `3 |. Z- ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 j$ Z4 E9 T- K- i) P' @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:
) M# A# |6 U* j$ v$ J) f% YA:Pasteurization 巴氏杀菌
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+ N" y) z& E4 x8 G) D5 V: V64.Which of the following steps is not the correct procedure for whipping egg whites?
4 C4 d, @8 W6 C4 K- h2 M* k3 T下列哪个步骤是不是正确的蛋清搅打程序?' r+ g( \/ ]1 L& g1 |3 S
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:
% {( f6 \4 Q5 a$ M$ z- i1 Q# PA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 | b2 S4 _6 V8 {- D9 I
炼乳是一种浓缩牛奶 是去除什么做的
# d( |, {1 K( G/ i( C2 @& NA:60% of the water 60%的水
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( B! K) k" y$ S3 ~67.A method of cooking that transfers heat through a liquid or gas is:
^, L2 `7 M( n7 H4 Q, \& M/ z' h一种烹饪方法,通过转移液体或气体是:
/ G$ ?& p2 U- ^, P/ SA:Convection 对流1 S7 i4 U$ N$ D) d# k2 m
8 { r+ p/ n9 Z68.The cooking of starches is known as 烹调的淀粉被称为
' h0 N( v) X: K- i1 M* wA:Gelatinization 糊化
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: `& k3 y9 e5 r7 `) s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 h0 I; C. c9 w7 d! ]A:Braising 烤: u0 H) f) V1 _, J+ k9 n! i
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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:. S) b. \2 F) \& c7 L
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 L- R* ]( L8 C* {& B71.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0 A" ^9 a3 g. F7 r0 V# E
A:Fumet 原汁9 r" g: D! d* X8 y- \/ z
; u- s* R4 Y6 O. c9 L72.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' G: V+ c& B7 R- t* a' r! t6 U# ~
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?- X, s4 |' k8 G; J! H2 Y( j
下列哪一项不是用于制造高汤(低汤)的原则?8 ]. E6 A6 ]/ ], N
A:Start the stock in hot water.开始在热水中操作& d9 B, j* }5 I
4 E0 U* [1 F4 i0 F- w74.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1 s5 P3 f' A7 q ^
A:Remouillage 法语熬汤
: {2 g2 [0 Z" x9 @: \( @( \5 A3 fhttp://www.haibao.cn/blog/post/176242.htm |
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