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26.The chef who is credited with bringing grande cuisine to the forefront is:5 ?& M7 }5 G. k; H2 h0 E5 N* Z
哪位厨师最早带来高水准浮夸的美食
3 U: D% ~ F3 ?/ I/ n5 ^- MAAntonin Carême 人名 安东尼·卡罗美5 }$ \0 s$ g; x$ N3 q- t
" Y7 U0 Z: y) K4 w5 ^1 B- z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& X0 `" p; E+ k8 U. f3 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* i" q I$ C8 }& x: vA:Cast-iron stoves 壁炉
% \5 Q6 u6 i% R5 X; h9 p9 zhttp://www.usstove.com/products.php?id=6
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: b7 x( Q; g' E. t8 V! M; e# _' {: A28.The French term used to describe the roundsman, or swing cook, is:
& f1 V) V) z* x: U法国术语,用来描述roundsman,或摇摆厨师是: {& h3 e2 t1 v( O
A:Tournant 图尔南8 i% r; T4 Q: c8 [" q
& L; B5 S. Q# }" u. r5 p B$ x29.Another term for the wine steward is:! C+ |1 u4 r' s6 P5 N7 N+ S# i/ P
葡萄酒侍酒师的另一个术语是:5 v% d( C! P* ~2 S
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:6 W$ A& h9 |, h9 Q9 n% n$ M3 t. N
霉菌,酵母菌和真菌是一个神马例子
v/ a* F" d, aA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 B) t$ ?/ _) o! ~, s
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 R' h3 C/ _2 d8 l/ k: e" [3 ~A:40° and 140°F (4–60°C) 4-60度
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1 E# U2 f8 P% C32.All bacteria need the following for survival:: Y$ U- n. {" p/ W* U
所有细菌生存需要以下哪些内容:
$ R/ R/ e6 J/ m/ sA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! I: h4 C! {" j& d6 K33.Which of the following correctly represent critical control points in a HACCP system?' \, k& M2 x& P/ @/ e: L
以下哪项正确表示了HACCP体系的关键控制点? w3 A$ D& ?" e- A8 P# D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 h2 K& x' s! Z) i- l- L
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?
1 j7 J! @6 N2 g下列哪一个不是碳水化合物的例子?
# O( o1 W1 {4 Y! r( mA:Essential nutrients 必需的营养物质
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) K5 V6 f* v4 V0 @; U4 C35.The process by which a liquid fat is made solid is called:
5 s4 W: ?: z3 A" p液体脂肪做成固体这个过程叫什么
" p4 Z# n1 V, H5 {" R) U3 _3 [A:Hydrogenation 氢化
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5 P7 }1 s3 Y! ^36.Which of the following is not an example of a fat substitute?
* q4 [; I3 l2 j7 g下列哪项不是脂肪替代品的一个例子
+ J+ {* [: I$ c; y0 | YA:Acesulfame K 安赛蜜K表
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) ^+ s" \9 a; R37.Health Canada requires that a product labelled "fat free" contain:! g: n* |; v# o) U
加拿大卫生部要求的产品标有“不含脂肪“包括:& m" z% J* q R- D2 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# T/ ^! |1 s3 N0 z5 A, [3 L% t: u
& S+ O0 B- V+ ?, \2 f$ _6 b# K* l38.Which of the following is not a problem associated with converting recipes?, c; i7 c; ^/ Z! n: Y0 S6 _
下列哪项是不相关联的转换配方问题?; }4 q* @( \# h( S- ?0 q J
A:Unit cost 单位成本8 L3 ?' L/ G/ z% _. s P
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39.The condition or cost of an item as it is purchased from the supplier is called:
% L8 h8 Z6 `8 [0 l, ?% B ~. a' G从供应商采购的物品的品质或成本叫什么
2 a/ S1 m7 Z8 C) W* UA:As-purchased cost 购买的费用
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# w; r( ~* N5 u3 y% s40.The amount of stock necessary to cover operating needs between deliveries is known as:* ~3 r7 {/ _1 l5 m9 V, J# d& C
在新货到来之前用于日常所求的必要库存量叫什么
7 o: N3 K. T/ g- c- z" ~7 U# XA:Parstock 基本日常最低库存1 v( y6 q$ @7 l& `0 ]
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 @8 G5 f5 ?! T( g/ C下面那个缩写是用来表明正常库存流程?7 V; u7 @2 w+ _9 N4 u, _
A:FIFO=FIRST IN FIRST OUT 先进先出# ~- {! I6 D: S2 c
2 ^+ |9 C7 r& ]1 F" j% \42.Which of the following knives is used to turn vegetables?: u- e6 I# F2 x( D9 u, A
下面的那把刀是用来打开蔬菜吗?
+ j; Z3 I# ?4 ^; s1 c% GA:Bird's beak knife 鸟嘴刀. |% A; q2 i9 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# p# q, w3 d& h1 `" Y
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43.What is an instant-read thermometer best used for?" V$ y1 q/ V5 [( [3 w) B( C. T
即时读温度计最好用于那方面?! X! |( L- d, G& k
A:Checking the internal temperature of a roast 检查被考物品的内部温度. G$ l% E, _- B: i. B5 i
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 t2 M% h, N1 _3 w$ S
下列哪些金属材料受热均匀,通常用在铁板而且非常重" g: U& v% U7 s8 U
A:Cast iron 铸铁$ u2 ?" A/ m: U7 S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 w' U4 C# H& M/ ^. f( k& B
哪件装备下面有一个可移动的碗和一个S形叶片?
! N5 W6 I3 x4 c2 q: A7 t6 UA:Food processor 食品加工机
! w" \+ X8 z$ m! Ohttp://www.google.com.hk/search? ... iw=1263&bih=5728 j& n( F0 F0 @( `: A" C
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46.Which of the following is not a rule for knife safety?3 M) E# L0 v8 v3 w0 x
下列哪项不是用刀的安全规则?
4 R; y' ]. E9 W$ \( ]- q- uA: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:
$ S! k2 |. P- X# L' ^. X( ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, Q3 A: Z% d( G- m& L! Z
A:RondellES
$ C3 {: Q% w1 A+ Y y. g7 Ghttp://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 V' g! n0 [1 A
下列哪项是切成小方块用于汤的装饰?7 O0 W6 F5 R" q4 J. _8 f( Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) I# k$ D) E. j+ B; V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 c( [& g4 E* a0 z6 [6 t
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!!——
- |8 s5 J t: Q: r/ U$ ?) SA:Gaufrette
( t, H, Z2 }) f: j- u4 {; d9 Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; z f7 P, ^9 L3 X; I! Z9 _! gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ q# i% y. ]% K b. x) _2 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 d1 w' \1 K' N9 V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ]5 H+ T( E( n, S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)
% K, K$ O! _' T* U$ v2 BA:Cilantro 胡荽叶 香菜
3 t. ~) c; e/ w/ F0 g. Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- ^% ^! K% B. j% v0 W& o60.Allspice is made from: X' e2 Q) w, C1 E8 i, @1 S
多香果, 多香果香料是什么
~6 q; d c/ ^/ a3 |) G- B% Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ X5 L$ F( e# a' GA:A dried berry 干浆果: x# `1 X. z1 `9 o( O2 f: N
- k& z. i8 ^ O: m+ b8 ]9 u* Z61.Which of the following are used to make a sachet d'épices? _: a$ {5 [- ~- Z. D* r, N
下列哪些是用来做香包德épices?
$ O+ q1 @7 e: Chttp://www.sachetcatering.com/. k! b/ m& ?0 @( L% e( Q& f
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?
0 B( f7 t1 J5 B, ?7 X下列哪项不是酱油调味品的?
! A e" G) r0 { P8 v4 s% J6 dA:Wasabi 日本辣根$ d% `. ^9 b. o- B
7 X3 Y" z, d9 P9 |7 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ S. O3 e9 Y; y n# c) j% ?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:4 N: @+ ?( T) }5 \) t
A:Pasteurization 巴氏杀菌2 C) z: w4 e6 o) ?) i
0 ? q0 H/ I: u64.Which of the following steps is not the correct procedure for whipping egg whites?0 e0 f& l+ u5 ?7 D4 m; j! Z8 T
下列哪个步骤是不是正确的蛋清搅打程序?
- ^. _) D5 h7 P) S AA: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:
`" X/ |% G% J/ l8 R$ FA:56g and 63g 56克和63克5 d N3 B5 G8 {0 i! N9 N
; Z b: b! J% T% P66.Evaporated milk is a concentrated milk that is produced by removing7 j, f, f7 W( e7 p. Q; O
炼乳是一种浓缩牛奶 是去除什么做的% ?6 J4 w% W+ r# t' @/ D
A:60% of the water 60%的水' r$ X2 }! |5 F/ P3 g
: _& \( `: J; s4 C67.A method of cooking that transfers heat through a liquid or gas is:% E" I" D8 ]9 h% j: ^2 j* J
一种烹饪方法,通过转移液体或气体是:" b% u) e9 I2 V: c/ n& u$ v
A:Convection 对流! p6 M" P1 {3 g# f3 E
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68.The cooking of starches is known as 烹调的淀粉被称为! p% n/ A5 V5 D, y
A:Gelatinization 糊化( u1 O9 N0 ?) }: _) l% X
* ^/ k9 o: }: @) l2 l: \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: \* x: P; C+ L" d& r/ e
A:Braising 烤( n( y" @( t% S0 v
7 M) {1 d1 x8 e3 D1 j70.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:
5 h) U2 b3 Y' t yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# Z8 H- C3 a) }9 d7 C3 F }
1 U! W/ j3 U" c8 O71.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+ v% t/ e5 [ \, i% o8 x8 J
A:Fumet 原汁5 p# W7 A* d* v( T
8 Y% y5 _) F8 j* T6 u, 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
- \( @( u: i5 Z# s) r. d8 G) nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 V+ u3 ]5 x0 r. g5 @+ \
6 t- E/ Q& ]: I) n73.Which of the following is a principle not used in stock making?8 S* M( @7 Q7 q& M, P- z
下列哪一项不是用于制造高汤(低汤)的原则?
4 o) n* b8 s4 x9 n( k WA:Start the stock in hot water.开始在热水中操作
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a6 k, H. v0 s74.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' r7 g7 M6 q. @' J
A:Remouillage 法语熬汤
5 E: L5 L/ w( b# ]" Rhttp://www.haibao.cn/blog/post/176242.htm |
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