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26.The chef who is credited with bringing grande cuisine to the forefront is:
7 c6 ^6 X" K3 r: W% M3 k b* O0 c哪位厨师最早带来高水准浮夸的美食
5 @* B' W, y$ y& N8 qAAntonin Carême 人名 安东尼·卡罗美. x0 }, J, j) e! a: t" {( [- j: e
, e) r9 J1 S8 r# P2 Z2 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" ]; d$ |% v, a/ I7 `3 \" A0 A- E0 g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ Y w4 W/ H. t. k {A:Cast-iron stoves 壁炉
; ?- Y9 ^7 u ^" }$ H0 rhttp://www.usstove.com/products.php?id=61 A' Y! V, l! N8 R. X/ _- c$ _
3 ~1 G1 d( T/ r+ g( J( {3 f( {28.The French term used to describe the roundsman, or swing cook, is:
* u2 L* Q) f0 ]7 ^" h( `法国术语,用来描述roundsman,或摇摆厨师是:" K. p, M/ x a% U7 J) u
A:Tournant 图尔南( T2 D% ]6 ]- t8 F" H. q
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29.Another term for the wine steward is:
' V$ \, G+ H! u1 L4 W$ F. U葡萄酒侍酒师的另一个术语是:
9 c4 O! j4 F8 FA: Sommelier 侍酒师
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6 H) u1 m/ h9 c' _. S30.Molds, yeasts and fungi are examples of a:$ r( i: M" |" |1 K
霉菌,酵母菌和真菌是一个神马例子
4 J' H6 |/ R, G3 h0 A! ^3 _! 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:- c. W2 o! i+ s' l* J* W
根据加拿大食品检验局,食品的危险温度区在多少之间:
* w# V' D4 G( P( H' }, [( J$ ZA:40° and 140°F (4–60°C) 4-60度9 H, T t* ]9 [& ^0 o" ]% }
+ X. ]" m7 m9 Z" u# `' x1 \32.All bacteria need the following for survival:; y1 {/ m V7 y. r, w7 ?
所有细菌生存需要以下哪些内容:
8 r) c/ ^; O2 NA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 V9 B- F& {1 ^3 o
+ P3 \) g3 h6 H+ X33.Which of the following correctly represent critical control points in a HACCP system?! @5 |$ w+ e( o( F
以下哪项正确表示了HACCP体系的关键控制点?
( z" s# n$ p0 D1 q- @1 E- {+ vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! U' P8 I$ v# _) m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! ]" p# D. M' X4 X+ H9 `34.Which of the following is not an example of a carbohydrate?) Q" l- Q- X' U, q. d7 Q
下列哪一个不是碳水化合物的例子?
- s, i5 B5 D/ J4 I" z$ M; JA:Essential nutrients 必需的营养物质& A7 H$ z: G+ b
4 |& ?; C/ i3 ]9 _+ Q7 B5 l6 a R35.The process by which a liquid fat is made solid is called:
}1 q- N! ]6 t m% c9 K液体脂肪做成固体这个过程叫什么
+ O+ A4 j( K1 F2 \" _. q+ fA:Hydrogenation 氢化
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3 Q2 M& J( P3 Q& y+ T, N2 Y36.Which of the following is not an example of a fat substitute?+ ]+ l7 \/ d3 k
下列哪项不是脂肪替代品的一个例子
8 y# v7 m* }. l0 ZA:Acesulfame K 安赛蜜K表
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1 ?9 n" l, v8 J( a; d g: s. w37.Health Canada requires that a product labelled "fat free" contain:- @1 I8 Q1 ^) Z8 [) d2 @0 w
加拿大卫生部要求的产品标有“不含脂肪“包括:, V% y" c" E, z% T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ t+ q z6 x# d* T; }: @8 j
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38.Which of the following is not a problem associated with converting recipes?
; h6 _4 G+ M, l4 Z5 V下列哪项是不相关联的转换配方问题?8 \$ v1 A0 {# e1 d) j4 e' g' Q
A:Unit cost 单位成本; m/ l9 B5 }9 m# r7 Z( R z/ Q
2 u5 W; k2 w" [8 p7 m6 \39.The condition or cost of an item as it is purchased from the supplier is called:
( z/ V' G3 t. ]( c3 J从供应商采购的物品的品质或成本叫什么8 z9 z! w! ~* K2 d" Q
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:
$ `+ x. I7 \+ [& h: l在新货到来之前用于日常所求的必要库存量叫什么
# l a' w5 a/ X$ A9 |A:Parstock 基本日常最低库存
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5 w. c* G( w# [, W41.Which of the following abbreviations is used to describe the proper rotation of stock?. K( X8 @$ _7 s0 I* C# U t
下面那个缩写是用来表明正常库存流程?5 A, x+ w3 Q. e3 f4 b
A:FIFO=FIRST IN FIRST OUT 先进先出& Z& z3 G# [, A7 x3 r( b$ x, V0 `
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42.Which of the following knives is used to turn vegetables?
4 |& e- v- [/ t# J$ L: m' g下面的那把刀是用来打开蔬菜吗?% c5 @ s, ]5 E' D& L' t6 _
A:Bird's beak knife 鸟嘴刀
( f. d6 z# h# xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 o' X& k- x6 u
$ k" L# b7 v2 W- z7 [; y8 O" I: d- y43.What is an instant-read thermometer best used for?5 f5 T4 n+ y: H0 S- a6 Z! r
即时读温度计最好用于那方面?# m# h- D2 b9 \; |
A:Checking the internal temperature of a roast 检查被考物品的内部温度( {4 D; _' O/ G: i, L5 c
+ W0 _, n3 u% A) v4 q3 U9 r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 S/ c+ @* l7 o; v5 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( o6 ^: o: |. M& y$ sA:Cast iron 铸铁! O' J5 y8 o; J$ Q) B0 c" T
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& R2 a; G* i3 f+ T2 y哪件装备下面有一个可移动的碗和一个S形叶片?
) ]+ O8 g7 t, XA:Food processor 食品加工机* q$ Z# Y% G6 L& A1 S
http://www.google.com.hk/search? ... iw=1263&bih=572
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; \' h! |0 R' \% W @# n d& A: M46.Which of the following is not a rule for knife safety?
- O4 R' `: L" D a下列哪项不是用刀的安全规则?
6 X5 J' m: n. @' y9 rA: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:2 \5 S. ?* i; v( U- L. G/ M- X2 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 G- @% @' I8 O# ~
A:RondellES
8 }% l+ O7 I' P" D3 b" Y( [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) w" f) B/ V, _1 o0 P, H
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48.Which of the following is a diced cut used to garnish soups?# f! c+ ?' {' A* l. }
下列哪项是切成小方块用于汤的装饰?7 y8 H* e$ a! G5 g; I( [. M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ T! \4 [/ @$ X( \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* h$ \1 ~ {; z, k( Y6 |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!!——/ A- T* b) E6 w$ H- S; A ~
A:Gaufrette
& {8 r9 U6 y: o) P0 e# m1 ^# zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# E( l' U1 x7 R) ^& r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ |+ Y6 i8 ^: o# O1 w+ r, A7 R6 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 }6 i* T* w3 a1 i2 A3 k1 N: j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 U3 @3 c" d0 z- {6 h, Z/ ~! Y* g7 w
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 _( c, m% B& w
A:Cilantro 胡荽叶 香菜
. c* q/ m, d, I% y2 Y# u- |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. @$ T8 [' x& s4 B1 r
, b" l" m7 Q* I60.Allspice is made from:
9 m. e) G( |6 j5 p, E 多香果, 多香果香料是什么; Y. `: H8 J: n7 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; o" x, [+ n$ R9 e: U2 @
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
# I' f N4 F6 h0 B1 f- d# I下列哪些是用来做香包德épices?1 L8 A( \ z) z
http://www.sachetcatering.com/
5 v6 |/ h. h9 R& _! P' @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ A' Y: [; p3 x6 F
( D& Z8 j) b) |( N4 s62.Which of the following condiments are not soy based? _5 b$ P, D6 G+ }7 L! D
下列哪项不是酱油调味品的?! o2 z2 ? C+ O4 `* h
A:Wasabi 日本辣根( c+ a( ^* H) Z/ Y4 B
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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:. l4 y# |0 E% {1 s- |7 V, X% Q
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:
) F; L1 ]' z, d/ e/ s9 C7 EA:Pasteurization 巴氏杀菌" @; B6 {" r3 m/ T3 i2 p$ m6 F
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 _) ^6 m% j6 _0 v6 Y& S
下列哪个步骤是不是正确的蛋清搅打程序?
. R, A1 Z" w( k0 \) F$ nA:Allow to rest before use. 允许休息后方可使用。4 K% n4 \ Q" b# o3 O& s0 ]: {' c& V
; a9 c$ H/ A" }; O65.The weight of a large egg is between:一个大鸡蛋重量介于: K- u3 d, k$ U! V
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing( r) P9 L' q( W' R" E
炼乳是一种浓缩牛奶 是去除什么做的
3 V2 I* ]+ `. O# bA: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:( @2 C I6 h& H
一种烹饪方法,通过转移液体或气体是:
- q7 Y' u( g0 ]$ i0 qA:Convection 对流
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7 \: d! l2 X# y. w2 S3 ^$ C68.The cooking of starches is known as 烹调的淀粉被称为' `5 K" ?* s5 X! F( g
A:Gelatinization 糊化, H6 ?5 @5 p- O: m4 \* `4 m; ^
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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?: p/ N, ~: h0 C" [3 b9 z4 F
A:Braising 烤4 |" U: Z- [. k4 ?% l, z
1 m! n( ?: ?1 j8 w: 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:
4 ]. o# o2 b2 l! e4 T& C* jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 M3 q# y" S: Z+ m! V71.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
, _* u3 z9 i4 _ aA:Fumet 原汁
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/ T* X1 l, o D( X( D \6 K/ A72.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
1 {. C+ w1 f3 s, y( ^/ oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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4 M' b* s; N& f4 ~/ \! o, Y73.Which of the following is a principle not used in stock making?
! n$ \6 S8 X0 @下列哪一项不是用于制造高汤(低汤)的原则?) w p8 H, p' S; @5 _0 }
A:Start the stock in hot water.开始在热水中操作" G0 ?' _) o p- `% [: `4 X/ C
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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) L D, D/ N/ T! f+ U& q# `; `& n
A:Remouillage 法语熬汤& s3 k3 R: y9 e& F% E" T
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