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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 L3 }2 v2 f& N s5 T5 o哪位厨师最早带来高水准浮夸的美食
9 d8 _, i1 w6 e, Z! K4 r( bAAntonin Carême 人名 安东尼·卡罗美
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1 x7 k; Z8 G1 P- M& M D% {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& T3 |) o$ k; R7 ?/ [- H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# P" c' P' [( E+ a1 _$ t8 A
A:Cast-iron stoves 壁炉
. s* L, \3 W4 {http://www.usstove.com/products.php?id=6
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* t% `* w6 z; C$ d2 |28.The French term used to describe the roundsman, or swing cook, is:
/ N& y. g. e. U4 j |1 f法国术语,用来描述roundsman,或摇摆厨师是:- B9 d4 p: p3 I5 J5 r+ @+ P
A:Tournant 图尔南* S- n0 V W2 z5 `7 s1 H4 T3 O: ~% B! a
- y: ?4 _$ p- H4 f- p29.Another term for the wine steward is:% w3 b4 b* M0 A \' D8 C2 d, C+ g
葡萄酒侍酒师的另一个术语是:! k# s0 ^% ?/ p% W# o- |2 z
A: Sommelier 侍酒师9 I3 o. F( m3 w6 y7 L% p0 e
( D7 _, n" a) ?30.Molds, yeasts and fungi are examples of a:
3 K2 u; f# |; l$ B霉菌,酵母菌和真菌是一个神马例子. ?' m7 {& Z. m" k" ]/ b5 c
A:Biological hazard 生物危害+ m& V+ [2 ]* S; B3 P8 p: x9 t
/ a' U/ p' Q4 v4 v! H* X) w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! T6 G0 K7 ]/ L( M5 P+ Z; }
根据加拿大食品检验局,食品的危险温度区在多少之间:7 g, s0 C: k, J: |4 W3 q
A:40° and 140°F (4–60°C) 4-60度3 u0 d3 i; p% O: o
0 F, i. \, P- U- u/ ~32.All bacteria need the following for survival:
9 w( R7 Z, P/ I) a所有细菌生存需要以下哪些内容:2 h, e: q; W5 Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# [+ a& v5 M% w, i( M/ V
* s9 {) S5 U" q% t+ R33.Which of the following correctly represent critical control points in a HACCP system?
5 L5 F' C4 O( v% O; J0 h' g0 ]以下哪项正确表示了HACCP体系的关键控制点?5 t6 c0 O& I, f* g: B2 V2 T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. p+ D0 K* ?( Z, w食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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d; p2 m! t0 G) h' d34.Which of the following is not an example of a carbohydrate?! G) ]8 x) u9 i# l
下列哪一个不是碳水化合物的例子?- ]# a3 t8 u- O. f0 l' ?
A:Essential nutrients 必需的营养物质3 a2 D. V& u( R( l
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35.The process by which a liquid fat is made solid is called:
& ?3 ^0 G3 S1 G; ]9 Z; f2 `; E液体脂肪做成固体这个过程叫什么; ~5 K4 V" ~6 |) D! Q* E* P5 E5 @
A:Hydrogenation 氢化
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6 o' M' ~# Z' c36.Which of the following is not an example of a fat substitute?! U r5 _$ S- I1 b' v$ q! i
下列哪项不是脂肪替代品的一个例子
) w+ \. C5 w6 f* h+ cA:Acesulfame K 安赛蜜K表
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; h3 @6 ` ]- N7 D! N, H37.Health Canada requires that a product labelled "fat free" contain:
& B% c: s! t) p9 h! ]( u5 H加拿大卫生部要求的产品标有“不含脂肪“包括:+ a( t; l% v g( u* @9 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 \( e" V, f# ?! F
+ e" d5 W( }; z- T# c% K( g# I0 U38.Which of the following is not a problem associated with converting recipes?
8 i5 }; d* A4 _: w7 _下列哪项是不相关联的转换配方问题?
. B, ~0 \3 A! x' ^' r2 E8 ~7 dA:Unit cost 单位成本; _6 I1 z0 e/ G5 `' z* s. S$ f
0 k/ U+ i3 F$ \3 ~- v& R39.The condition or cost of an item as it is purchased from the supplier is called:
]6 l+ O& n# U. Q, [# X从供应商采购的物品的品质或成本叫什么
2 A" {0 t& \1 Q! i! E7 nA: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:. m, e: g% r+ f u) U: l# s
在新货到来之前用于日常所求的必要库存量叫什么
$ `' m5 n4 i ]A:Parstock 基本日常最低库存
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0 L) e5 G0 Y! _8 ]. q41.Which of the following abbreviations is used to describe the proper rotation of stock?
# t: e t. \5 Z4 ^+ g- j; K下面那个缩写是用来表明正常库存流程?# g, ^# S4 g4 q# D# T& T
A:FIFO=FIRST IN FIRST OUT 先进先出) \! I; w0 ]* V6 V$ }8 s" }
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42.Which of the following knives is used to turn vegetables?
/ p4 ]1 s: r$ H: r0 a, n下面的那把刀是用来打开蔬菜吗?
- B& \' Z: P# l) zA:Bird's beak knife 鸟嘴刀
4 [ _! ]1 P2 U; `0 n3 v" dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) D6 ?# M4 f' L( [43.What is an instant-read thermometer best used for?( b1 b9 D/ v P+ G
即时读温度计最好用于那方面?* ^* K" p- E% T, V8 d4 t. q7 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度) \4 i. ?% B9 x$ ?
8 _" i& U% q, o- b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ m! t1 r( S: A7 z* ?+ i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: R' X. U8 C3 G; oA:Cast iron 铸铁) k8 m/ {9 W6 H: ~( \
7 ]% w7 t3 t# t/ k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
t8 d" V* A: M9 {+ y哪件装备下面有一个可移动的碗和一个S形叶片?7 @ e8 h/ e( K! H" f
A:Food processor 食品加工机6 h7 ^5 y) W" q/ P! b
http://www.google.com.hk/search? ... iw=1263&bih=572- s) d" p3 r/ L8 x2 [
( K! Y% V3 `, b" i: O; N! P: [. o46.Which of the following is not a rule for knife safety?9 w) y( U4 b3 Y) `5 k+ \! h
下列哪项不是用刀的安全规则?
6 s) g+ G0 L6 b/ l% T$ aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ h# Q* R7 D& ?# T) [
" g: {8 x3 y, l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# k' K4 A& ~1 l. Z8 X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- X5 g! V9 J( [% V
A:RondellES
: N D) y: g: q' B" i: @6 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) t" E' W; X0 F5 r) }9 s48.Which of the following is a diced cut used to garnish soups?
6 Q- t. W! ^5 b& x( P- C7 d0 m* K下列哪项是切成小方块用于汤的装饰?9 ^! N' l3 e Y4 p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! |& U* Z- z( |( h; e) u$ R) K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- E. |; ^- u: d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!!——
! Q ?6 S$ O/ g* e9 PA:Gaufrette * p3 f0 V1 c4 c' p6 L5 a5 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 K5 r* [& z! r9 I2 F3 H9 Q% Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! \# D* z& Y8 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 q0 a2 z+ {8 B2 T3 j4 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' X/ k( k1 A6 I
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)7 h) _! I+ b4 O) C0 q0 D( K
A:Cilantro 胡荽叶 香菜$ e" O0 b4 G6 w2 m6 M4 \$ D0 `& Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ m% g: p: ^1 `60.Allspice is made from:
/ C7 Y) H) V, P c* r" L2 C$ }) U 多香果, 多香果香料是什么9 }' y& Z! s$ E) U$ p y% E# @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) p" u. q$ _+ y) r" I
A:A dried berry 干浆果
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& f9 L% l( G& S0 e3 ?" @5 m61.Which of the following are used to make a sachet d'épices?
( M7 o: U# _) S, b, D% C0 u下列哪些是用来做香包德épices?
: [2 j' g' ~3 n0 w+ ?* Rhttp://www.sachetcatering.com// ^7 ?( }9 ]* r4 s2 V% ^. b% j8 a
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?& F/ K: Q* Z, }8 D4 \. \% P, w+ t
下列哪项不是酱油调味品的?
/ d X! @2 c. m, zA:Wasabi 日本辣根- F) w' y1 X& }' D& G: `
# l5 `* U+ P: t+ l; c& G+ H. L5 G/ \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 D* O8 N0 N3 \3 d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:
% c) m' t- X) wA:Pasteurization 巴氏杀菌
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0 a: v& i' ^' E- g! E64.Which of the following steps is not the correct procedure for whipping egg whites?- d5 Y* Q- J# G2 g4 f2 {: [$ J
下列哪个步骤是不是正确的蛋清搅打程序?
2 m: F# p$ B0 V. F7 ZA: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:' O! ~$ o( }. q( o& O1 ^
A:56g and 63g 56克和63克2 t9 l$ D" o* f' B3 d5 g
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66.Evaporated milk is a concentrated milk that is produced by removing3 Z5 t9 ]4 J: l- U0 Z6 H2 a# x$ |
炼乳是一种浓缩牛奶 是去除什么做的
1 e C$ L# |; }' @. Y* Y1 U: gA: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:4 `7 w& `4 k5 _# O: {7 h! L! i; |
一种烹饪方法,通过转移液体或气体是:3 N& b+ L9 i$ l' T! J
A:Convection 对流
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A0 B1 y2 Q0 Q, ?; h+ D68.The cooking of starches is known as 烹调的淀粉被称为
% K8 W2 k. X2 x. o% j2 v0 uA:Gelatinization 糊化
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; V7 b1 W. W& U9 I. {5 `. E3 ^4 y4 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 k8 l, A: X, E, o7 \6 [A:Braising 烤8 q. k g. Q6 N8 R% S
7 q) O$ O* g* n9 F3 n- `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:
5 J* h, l$ e( p/ e6 P5 y7 Y! ?) [& VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# |) ]4 x7 u2 K, W5 X- ]! [
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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
" v/ o1 X* q6 I& z" e( ]* nA:Fumet 原汁2 e' F3 ]& N2 r( d1 c. C H9 w
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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
: z4 l- r. I# Q3 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" f" p2 R5 }" Q9 P; r
% [, }5 T, ~1 `7 G; b73.Which of the following is a principle not used in stock making?
- _: z. \; }) x8 e: K下列哪一项不是用于制造高汤(低汤)的原则?4 r3 y8 r* R: ]5 A# X
A:Start the stock in hot water.开始在热水中操作
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' X$ s1 |/ J8 J* a: r) 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2 X3 v- ~; X) j) {
A:Remouillage 法语熬汤: o; |7 x# l* |' f' k
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