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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:$ _" u2 @8 B* h/ a3 c/ s" B
哪位厨师最早带来高水准浮夸的美食
* T% s8 B, ~5 n) a3 n/ TAAntonin Carême 人名 安东尼·卡罗美 o9 z0 N5 V, p% q. L5 |$ C
/ U8 I/ j5 t, q3 u. W9 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ ^$ `7 Z# \- }+ i' d) `1 W9 g0 Z7 ~0 j+ c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( ~0 c+ A0 Q: xA:Cast-iron stoves 壁炉1 q/ X0 f. M# U5 C! R" r! d
http://www.usstove.com/products.php?id=6% W5 v2 J8 G9 R* a8 V1 l# P- X1 i' X
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28.The French term used to describe the roundsman, or swing cook, is:/ u, W8 R/ u) F$ C9 |
法国术语,用来描述roundsman,或摇摆厨师是:
: ~8 t8 o' u' Y! U7 U ?' RA:Tournant 图尔南. M2 q4 n5 e3 S4 Y6 n8 E, A
% ^% G! S7 i9 V) O6 l9 |29.Another term for the wine steward is:
: o! F% V' F! r3 _& P) h葡萄酒侍酒师的另一个术语是:! H0 a8 Y, f$ S/ j; g1 I3 \; P# i
A: Sommelier 侍酒师2 m6 i% L) r& Y4 o+ _
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30.Molds, yeasts and fungi are examples of a:- V- o4 p8 t: A5 b) {
霉菌,酵母菌和真菌是一个神马例子/ I: u3 k8 [- C" S
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:( ]; s3 u6 [7 k( w5 ?
根据加拿大食品检验局,食品的危险温度区在多少之间:# {# B# Z( }% S2 |4 Q0 E' V
A:40° and 140°F (4–60°C) 4-60度4 s a2 }( N* K9 g9 m" N
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32.All bacteria need the following for survival:% C2 i& J, [' v7 [- U: j: f z; x
所有细菌生存需要以下哪些内容:
) U. g6 m7 E; S# L* G* B+ IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" m2 x. p1 X8 N3 N& v. K9 \% L: J33.Which of the following correctly represent critical control points in a HACCP system?9 J d+ M1 F7 p2 V! Y) U
以下哪项正确表示了HACCP体系的关键控制点?
' c) R0 R4 T, w" H [; |: p8 cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - {% G6 l! x O8 L6 J
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?. b$ l+ D2 H i/ L: I5 z
下列哪一个不是碳水化合物的例子?
6 a! ~ v1 r: z6 U! }5 lA:Essential nutrients 必需的营养物质% _# J' K: o" R
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35.The process by which a liquid fat is made solid is called: ^+ H; D. ?% V! k3 S
液体脂肪做成固体这个过程叫什么
( c+ b/ K9 z; T jA:Hydrogenation 氢化
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4 O W! X3 h$ U6 @) i36.Which of the following is not an example of a fat substitute?
/ M% d% R8 \; Y1 D8 x- j下列哪项不是脂肪替代品的一个例子) G" F$ b: q5 l @0 s
A:Acesulfame K 安赛蜜K表! P1 J$ \2 |' {' a' f
7 }+ r, T; Q1 w" @37.Health Canada requires that a product labelled "fat free" contain:
$ _- \- p4 s5 A# ^) @2 h, d加拿大卫生部要求的产品标有“不含脂肪“包括:0 Z: M8 U8 W7 H) ~) N0 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
3 F) a1 v' I! p8 V# Z下列哪项是不相关联的转换配方问题?
$ }# j3 G) o8 c: s" vA: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 n2 F A7 L% \+ e0 H( ~7 n% Y$ J: I
从供应商采购的物品的品质或成本叫什么6 H4 u7 H; c0 T8 ], c! z9 e1 x
A:As-purchased cost 购买的费用
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# a+ c8 q, J5 P X40.The amount of stock necessary to cover operating needs between deliveries is known as:+ v5 V' l# H$ `4 H
在新货到来之前用于日常所求的必要库存量叫什么4 h8 u- M1 I+ X* w0 p! ?
A:Parstock 基本日常最低库存" Z( R8 X* ]+ f: q$ `( T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' _+ j- K* B0 ~2 \5 j& |: Q下面那个缩写是用来表明正常库存流程?
' |! L/ t0 d5 Z; a- c9 E, j6 UA:FIFO=FIRST IN FIRST OUT 先进先出 V7 U ]% |; A. t* L( O
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42.Which of the following knives is used to turn vegetables?- {2 g* e/ g4 L' d5 [: Q, r
下面的那把刀是用来打开蔬菜吗?
5 H1 A+ z. q! p4 x* wA:Bird's beak knife 鸟嘴刀9 m4 o5 K* L1 L8 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. e( ^# H8 C2 I, j1 J2 ]+ c
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43.What is an instant-read thermometer best used for?
* {. x/ r2 W# X* w( P& N J即时读温度计最好用于那方面?
5 Z& w: }: R9 p5 C0 n" eA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, a) s! K: Y- V) o3 Z2 U6 b; [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
|) C5 \0 X, N6 z, c8 {+ ]# _下列哪些金属材料受热均匀,通常用在铁板而且非常重
, J5 ~' v2 f& a M& r: H* o, XA:Cast iron 铸铁. E; s0 v2 C* A8 R i! t( }
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ H, @5 d) o8 i; f# Q
哪件装备下面有一个可移动的碗和一个S形叶片?
: `2 }( M& y, u5 Z6 EA:Food processor 食品加工机: W; r0 s1 J) _* n4 V' y
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?
; Q8 x/ Y/ K, Y+ V3 P下列哪项不是用刀的安全规则?, x2 {# n N! ?% a# M5 R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, V1 c, Y' U2 u0 W# Y& V
7 E" J- v: d7 \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: l" y0 O7 d% A* S* e- M# } ~ w: ~# j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. @/ Z8 E/ H+ P5 V7 ^- t
A:RondellES
- @$ h2 F, x" w/ D5 r9 N: ?% ?; Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups? R3 j, L8 h0 ^) ^: A# c
下列哪项是切成小方块用于汤的装饰?2 V# q: z8 Q* l$ J% W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 P0 h, w' ~1 \6 I: N. z* A. S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" g5 F1 N4 A* J
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!!——3 D: L$ _. a1 A9 D) b& c! a3 L
A:Gaufrette 2 `* @- t2 D) O% \# {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 D- q( O _, z$ G3 F' J# i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 V$ _% x; R# z, u! o5 C) Y5 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 d* \3 `3 [2 o
: u }6 N9 ~ Y3 y8 O9 y/ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? w# k. b: d2 Q7 ^
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)
# m, I9 g6 J% U/ c9 cA:Cilantro 胡荽叶 香菜! k% V* i) v$ T3 I4 ]9 p( k) l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( _9 D4 U t, d! P6 M60.Allspice is made from:0 a( R" E4 F6 W6 d- {
多香果, 多香果香料是什么 |+ |8 m* v$ _* D4 z8 _$ C) r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ x' ?: a3 x- H6 ^0 c. TA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 H2 {. Z3 k! s
下列哪些是用来做香包德épices?3 T0 Y* [) ~1 [$ t" r
http://www.sachetcatering.com/9 L* ^9 h' T" z5 U2 i' h, N9 k9 f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! i+ Z2 e5 Z2 \9 _62.Which of the following condiments are not soy based?/ C v& [3 t+ G4 }- i6 A, u, g& @8 j
下列哪项不是酱油调味品的?3 Q5 A+ z% y. b( F O( ?8 D
A: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:# a" N e. R6 I( N; r
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:# n0 O) z# w$ ?) E9 |2 j, e
A:Pasteurization 巴氏杀菌) d# H8 n( V) Z" j; |9 Z: _
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64.Which of the following steps is not the correct procedure for whipping egg whites?
! h" O$ I6 T3 s) Z8 |: g: w下列哪个步骤是不是正确的蛋清搅打程序?
8 e3 |0 ~# s) n& P# ^A:Allow to rest before use. 允许休息后方可使用。 Q, C: ?/ X8 a! x9 z' V. ?' N1 o
) [9 K! y. u( T+ Z/ \+ J: V$ `7 U4 P65.The weight of a large egg is between:一个大鸡蛋重量介于:- N% s9 \6 w5 l+ V9 h/ ?. ^: U, i: x
A:56g and 63g 56克和63克
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6 L9 m/ U; l4 ^, J/ r/ y" M66.Evaporated milk is a concentrated milk that is produced by removing4 a" k. o4 D$ f" A; h: D
炼乳是一种浓缩牛奶 是去除什么做的( }8 m! z/ n$ W( N% n# I' {
A:60% of the water 60%的水
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9 p4 j$ C: \" y0 J67.A method of cooking that transfers heat through a liquid or gas is:$ K% e' `( `* }: z: H w! j+ I, L) F, j
一种烹饪方法,通过转移液体或气体是:
* L* ` O& N! C U1 n, wA:Convection 对流9 y& N' M% K- e( _% k3 }/ f$ T
( N3 u2 O" w2 z" P$ F) @" e68.The cooking of starches is known as 烹调的淀粉被称为* w9 }3 O& G3 O1 t! `; w: Y I
A:Gelatinization 糊化6 s0 @9 n* c4 W0 H. _
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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?6 x- u9 \- I& y) x
A:Braising 烤
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( |; v d+ p1 f3 H& y/ c- e70.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:
8 I1 T* z+ ]" m1 ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 O& t8 j; P. d' S' d( F( F
+ v5 c% h) M6 {( n1 ]- ]- k: j71.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
# `6 P1 v l! r& U! aA:Fumet 原汁, N9 b- p# W7 o( L F
& k y& ?; E' W6 q, ?5 b0 R72.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
+ D" z: `/ t# P1 }3 ]8 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. l3 P6 D+ z& Y( `( L
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73.Which of the following is a principle not used in stock making?
, W: q% d S& K2 x/ S0 T, P下列哪一项不是用于制造高汤(低汤)的原则?
' t* b I2 P0 ZA:Start the stock in hot water.开始在热水中操作
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$ A$ a9 D; V4 j; F74.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
" E6 w+ K; c# v4 V+ b6 N9 \A:Remouillage 法语熬汤: _# \7 L3 Z" O/ N( d. A
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