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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:
) z9 t3 o& h* F; [2 g! s哪位厨师最早带来高水准浮夸的美食
2 x3 h* A3 e4 M/ S% n/ W2 k$ O0 MAAntonin Carême 人名 安东尼·卡罗美# @* a. G- p2 X/ g3 S/ b& V
& @( I6 p; G. j. w- l( g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! d7 w4 J' O2 e$ F+ _7 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 Q( w& R2 s* n8 A( p1 V( [( j0 {
A:Cast-iron stoves 壁炉% V; n! [% ~/ T3 P& Q$ u; h
http://www.usstove.com/products.php?id=63 B! v4 @# w2 f6 `: o# P* n% s+ G
2 B1 ]# A* h+ X# O/ d2 a& `& s28.The French term used to describe the roundsman, or swing cook, is:
/ W. A5 a' u6 l) |0 y' p9 s+ Y& O/ p, I法国术语,用来描述roundsman,或摇摆厨师是:
2 w, R2 T# M" H% h0 u! O" yA:Tournant 图尔南/ G2 ]0 V6 o5 }6 q' S
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29.Another term for the wine steward is:
) P0 F+ n+ m5 s. Y2 D) ^8 X9 Y葡萄酒侍酒师的另一个术语是:
6 o9 M3 {9 G9 b6 z4 NA: Sommelier 侍酒师6 x* O, s) {: \+ o3 I
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30.Molds, yeasts and fungi are examples of a:
) Z1 T+ t) l4 Z" P" s霉菌,酵母菌和真菌是一个神马例子. F! ^ _/ Z( z6 |
A:Biological hazard 生物危害0 Y7 l5 w; S- d! h) b
; ]9 b+ x6 q) u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- m. g. v4 Y9 a; K
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ z2 Y& x- S7 K7 F- A& QA:40° and 140°F (4–60°C) 4-60度
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- _0 y" F$ k6 _0 q$ G/ T6 ~32.All bacteria need the following for survival:
% g# Y; [6 j7 A+ s; g所有细菌生存需要以下哪些内容:" Y# o+ s, O2 g* f. s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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5 t) ~$ \" A+ d' ?7 G- B33.Which of the following correctly represent critical control points in a HACCP system?
. ~! ^1 V Z( Z! C. H以下哪项正确表示了HACCP体系的关键控制点?) F- ?# d1 A1 R( ]0 H0 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 r5 v; ^3 k( r
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?
: E# b: S; K" Y9 P4 r/ Q0 E下列哪一个不是碳水化合物的例子?
: ?0 E7 i% f B/ B* qA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
$ }$ Y9 Z2 O9 R' J液体脂肪做成固体这个过程叫什么
/ U( E5 n/ t% [. E- f( q' ]A:Hydrogenation 氢化9 o" t2 f$ t9 \ X) x7 X# a
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36.Which of the following is not an example of a fat substitute?
& ?1 a6 u& l3 C: ~ l5 E下列哪项不是脂肪替代品的一个例子$ f, a' g9 _! ]' G! f. _
A:Acesulfame K 安赛蜜K表/ ^3 o. e# }" L! k, ]8 W- l
3 \0 E- h. E' n- c# I# p9 Z37.Health Canada requires that a product labelled "fat free" contain:
% [8 v% L- |4 v0 l加拿大卫生部要求的产品标有“不含脂肪“包括:" i4 [& x& G$ n0 a! Y( z$ m
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 n' I, k% D% E3 H38.Which of the following is not a problem associated with converting recipes?
8 T) B: J( e7 N" j* P8 w9 H下列哪项是不相关联的转换配方问题?
; }" y) k3 T( S. H+ @A:Unit cost 单位成本
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& u/ U* U" N) u1 [8 m1 t; B39.The condition or cost of an item as it is purchased from the supplier is called:
9 N9 b6 h' [$ E" h从供应商采购的物品的品质或成本叫什么5 G6 `7 I: [% _/ q3 k; f F
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:; n- T( a4 P. {" H
在新货到来之前用于日常所求的必要库存量叫什么- z$ v& W/ K1 d2 Z) m$ {) D. r
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?+ B# M; s" L, ?
下面那个缩写是用来表明正常库存流程?
: h. i, N, F2 B& ?2 U. _% SA:FIFO=FIRST IN FIRST OUT 先进先出
: k1 a$ p3 m0 [" D, W% D& C8 _% B/ M' t& Q" B
42.Which of the following knives is used to turn vegetables?: G& U8 f5 d' R6 e
下面的那把刀是用来打开蔬菜吗?
7 P& j* T0 W/ HA:Bird's beak knife 鸟嘴刀
: a5 ]& ] e) e6 J, V3 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ @ `, z' e; Z9 m43.What is an instant-read thermometer best used for?* J9 q1 Z; \. Z$ [" h7 z% ?
即时读温度计最好用于那方面?& R/ M- g9 b* X- Q9 w* F
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ L0 U; p& q) G& Y
& w4 L4 o- t, ]0 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ v6 t5 w8 ]& ` S: h7 u9 ]) `/ P下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ T- {/ K. s vA:Cast iron 铸铁" [7 l) i# b2 |( q k
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? A7 C2 Q8 F; j% Y6 R/ |7 e
哪件装备下面有一个可移动的碗和一个S形叶片?6 y+ ?2 I& k1 i5 a( v. _3 \) x
A:Food processor 食品加工机/ q# C& y+ }7 s) s& V$ ?4 s' ^9 e
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?
8 n( R! N- U- i6 C2 Z! K9 M下列哪项不是用刀的安全规则?, R* C5 X4 T$ E6 w
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:
, o6 e$ Q0 A4 D; `, [1 D! N# d, M, j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' J; N; W3 G2 Z
A:RondellES ' l) H% _" Y7 A: q8 V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 o+ C, g' j" `, s8 T6 O
; D3 h6 ^! R1 K& u$ }% ^: Y- e; s48.Which of the following is a diced cut used to garnish soups?
# b( b h+ T1 k+ L6 |# |下列哪项是切成小方块用于汤的装饰?
, f* I" p6 o: S. s' G1 ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) O/ I$ r6 h* B6 _9 p; F3 u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& J6 u2 s- S4 G5 J" ]5 P
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!!——
; X# C8 A! z* W) D% W nA:Gaufrette . a X7 l) C# H5 }2 s r9 b' ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ |# s! w) ?5 h/ I4 C4 X0 @( l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 T7 \0 L6 t+ R" p; ]- u7 A& L; AGaufrette :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?& `+ ^. S3 n1 `6 ]) l" R
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)" X- S; S$ f+ f, T% c
A:Cilantro 胡荽叶 香菜
5 H- k4 q" Y# z9 W( T% i" s' W& Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: _( A' b# w) |
多香果, 多香果香料是什么- a% z# k2 F2 b1 B/ x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& Y; y6 @: [4 C/ GA:A dried berry 干浆果& p0 b" d3 R9 P1 m4 }# z
' G: t. _$ Y R0 Y) M61.Which of the following are used to make a sachet d'épices?
1 o% F( q8 a; e D下列哪些是用来做香包德épices?
+ g1 R% _! H4 p2 u6 D1 shttp://www.sachetcatering.com/( m! i& v$ U) d' N" m* {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 \* G* c: i4 d* ?
3 D9 z7 a. H4 }62.Which of the following condiments are not soy based?
7 V+ X2 X0 T$ `. h$ h下列哪项不是酱油调味品的?
( `; R: ?4 P* u* G5 dA:Wasabi 日本辣根
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" T7 A$ t6 k( e" A: A" }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( x- ~. g; ?" g
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:- r7 f) T' \/ B0 \
A:Pasteurization 巴氏杀菌2 n1 ~8 C+ B% Y5 ]2 @: j; p1 \7 p' t: _
$ T/ U2 H c7 N% \64.Which of the following steps is not the correct procedure for whipping egg whites?( X# j1 ^1 H" b2 ~1 ^: z6 z
下列哪个步骤是不是正确的蛋清搅打程序?
3 d! l; ?: j( D6 g$ m* UA: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:
, p* ~& x4 n) Q4 z: A6 `4 NA:56g and 63g 56克和63克9 U5 ^6 B! H: T
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66.Evaporated milk is a concentrated milk that is produced by removing
9 H/ K z. l9 y0 w炼乳是一种浓缩牛奶 是去除什么做的4 u6 h' h) T2 v/ e
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:% G. y+ N: s) C# y, A+ I; g
一种烹饪方法,通过转移液体或气体是:
: r j5 H4 W; L& g: @4 hA:Convection 对流1 Z2 w2 Z1 W, U- w
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68.The cooking of starches is known as 烹调的淀粉被称为
2 M, G& w! F2 n; |- n3 d: F6 T% | MA:Gelatinization 糊化1 |( H$ A- ~4 Z- d" f
" b$ S! K5 f& h/ Q8 M- b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 l4 m( H0 B4 ~! u' ^/ LA:Braising 烤( O8 W4 N* [/ @. Q1 Y2 x+ N6 V; j
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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:6 g% x$ w3 J6 p- |, m" A" s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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, X7 K0 d! v2 J" ^$ V& Y
A:Fumet 原汁6 }9 s( }. O" M- }9 v
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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# q+ W; j0 m0 [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 b$ M. w% N+ ^4 v, `73.Which of the following is a principle not used in stock making?: D- W( \' U" \$ ^/ @1 E$ ?! |' E" V+ f
下列哪一项不是用于制造高汤(低汤)的原则?
1 q0 w8 v* A2 y7 BA:Start the stock in hot water.开始在热水中操作+ k h" a c; S1 k7 N
% `( v; G9 z+ ]# k3 l: f, ]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
( E5 j7 w' v Y2 d' \/ ?A:Remouillage 法语熬汤+ k& K' j; M" k/ N4 j" Y4 Y
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