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26.The chef who is credited with bringing grande cuisine to the forefront is:: H% D( m. i% Z( C
哪位厨师最早带来高水准浮夸的美食
4 u S* S# O5 l7 VAAntonin Carême 人名 安东尼·卡罗美' L1 i. z' I9 ?! q
7 n s5 a8 H& N! U6 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ N& t: n. Q( ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 ^1 T9 J( ?" z0 X5 p, w
A:Cast-iron stoves 壁炉
" ?/ ]* p( U! r5 @$ `5 Vhttp://www.usstove.com/products.php?id=62 t1 n% O! e# a$ i& V" Y
! y+ U# z$ J9 q: [' n* J28.The French term used to describe the roundsman, or swing cook, is:( I! I8 Q; B* b+ T' ^( }0 O$ c
法国术语,用来描述roundsman,或摇摆厨师是:% x7 F- K& o* _1 {1 Z& Z5 h7 }' B
A:Tournant 图尔南
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29.Another term for the wine steward is:2 g7 o1 Q: _$ k5 T5 N( |/ I& L% A
葡萄酒侍酒师的另一个术语是:' Q/ ]2 }8 s; R/ Y ? E6 \. T: ~
A: Sommelier 侍酒师
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1 P# J; t( |( O- v; @0 |6 h7 |3 b, j30.Molds, yeasts and fungi are examples of a:
, b, s, e2 X6 ?& T7 u8 h2 K `霉菌,酵母菌和真菌是一个神马例子# @$ e; u& @7 v# ]7 @
A:Biological hazard 生物危害
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2 _" ?: \" F3 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 \0 i" \! S/ T, h9 W
根据加拿大食品检验局,食品的危险温度区在多少之间:
& v% k$ F4 Q/ G' o9 ]; CA:40° and 140°F (4–60°C) 4-60度7 M$ J m5 M& X4 c) \8 N e
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32.All bacteria need the following for survival:
2 z) H9 z2 P) ]! {# i/ j所有细菌生存需要以下哪些内容:
1 J( t2 Y2 l( T$ ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 j8 L9 j$ d+ r& ?" |4 y2 y" b, {! U
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33.Which of the following correctly represent critical control points in a HACCP system?0 F6 Z4 o8 D; |$ j- c3 D' e
以下哪项正确表示了HACCP体系的关键控制点?
; q1 z/ {; w+ w6 ~2 D3 t9 x3 q- WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 d/ |( b% y5 Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 S) x2 K; ^8 c& L34.Which of the following is not an example of a carbohydrate?1 d* F8 i& _# k5 B* `. Y( l0 ]* k6 ?
下列哪一个不是碳水化合物的例子?
* q x" a8 m8 V$ ` s& FA:Essential nutrients 必需的营养物质
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' ]# G) S& |1 h; a35.The process by which a liquid fat is made solid is called:/ n% }4 k/ C: O Z# h' d7 B- d0 O
液体脂肪做成固体这个过程叫什么
) d' i! l5 q& q1 V( m$ B" U1 ^( Q4 nA:Hydrogenation 氢化
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b0 c4 a, [" k8 h: J) ^& {36.Which of the following is not an example of a fat substitute?5 B& y: x: q+ G) T1 R! ?8 R, ^
下列哪项不是脂肪替代品的一个例子& m, p( H3 n% O3 O! s; p+ W3 _9 N
A:Acesulfame K 安赛蜜K表
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# ~# f. R$ F" F5 s9 I# h37.Health Canada requires that a product labelled "fat free" contain:" }- A. [: Q% B: m
加拿大卫生部要求的产品标有“不含脂肪“包括:) ]3 ]. e W+ u! \8 f. j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" p& n/ O q% k. {: c
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38.Which of the following is not a problem associated with converting recipes?& ?/ n5 |* O/ S9 f3 A" ?( M
下列哪项是不相关联的转换配方问题?
$ N1 l E$ u# v% e) kA:Unit cost 单位成本3 n) w3 o# l, J& n
2 p& I# u* ~, U, y39.The condition or cost of an item as it is purchased from the supplier is called:2 v4 l) t3 ~& z* k- \
从供应商采购的物品的品质或成本叫什么3 O% [% w# r( s
A:As-purchased cost 购买的费用* e- q! I9 {! z. P, P. a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, R* ~& P2 e+ |' j; i4 s在新货到来之前用于日常所求的必要库存量叫什么' n3 z3 g' J& t1 B( R3 V
A:Parstock 基本日常最低库存- h* v" ]# E! p) o9 ^
- r H" ?8 v; U+ f+ D! r41.Which of the following abbreviations is used to describe the proper rotation of stock?; m* L7 o% W3 [, a
下面那个缩写是用来表明正常库存流程?" M5 G3 ~. O7 U* q
A:FIFO=FIRST IN FIRST OUT 先进先出
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" m1 v$ X) p) e: n9 ?0 t42.Which of the following knives is used to turn vegetables?) y) q! j7 o/ v, z% g! O- q+ k* Z
下面的那把刀是用来打开蔬菜吗?- [) ?; e+ ? ^' k% w+ o
A:Bird's beak knife 鸟嘴刀
4 y" E: s0 L8 ^! J9 ]" X0 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ E' Y6 C+ }8 n+ s43.What is an instant-read thermometer best used for?
; D3 E1 D8 L; ^) {8 W即时读温度计最好用于那方面?
2 y4 e L2 V( @' I8 MA:Checking the internal temperature of a roast 检查被考物品的内部温度* f2 |& Z' _7 U' O& h
5 P5 ^6 ? d t9 h8 Y% G# ^' l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; D: r. ]( h8 b0 t% T: K
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 N* e8 o0 Z2 m0 Z' `
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* a, b4 p& P! H& f; `
哪件装备下面有一个可移动的碗和一个S形叶片?% [" H- n; Q; s1 H# ^$ m- O5 {
A:Food processor 食品加工机: r' C) M$ V0 @5 |
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 ~1 r y+ Y" W46.Which of the following is not a rule for knife safety?# [6 z+ k9 P! K: |: @. m. h' L0 w
下列哪项不是用刀的安全规则?
( N3 C0 J/ F4 F5 X9 o; G# QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! z4 X' E7 q+ k, A9 k% E P( P3 C
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 X1 D; y% a, B$ v1 b7 b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 ]4 k- _' S9 y- d b* s
A:RondellES
2 n2 V5 B. R% m0 N. rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ Y: j% W) N0 {' C% v& @
# ~6 k* K) ?" O+ f48.Which of the following is a diced cut used to garnish soups?
2 ?# }/ m: Y# `& K* T9 T下列哪项是切成小方块用于汤的装饰?
* G+ B$ s1 N* }* A1 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' t N: \: L4 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 [6 Y9 x( I7 ?+ W; h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!!——
' p" w! F6 D X/ Z, G$ lA:Gaufrette . R G0 t7 Y7 r# m4 z8 o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ I3 u) h. k% g7 v! { @% o% U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. B8 v& d' J2 E/ N6 o! TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; _: @" v. V* u0 j6 V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 }. I( B) w) w" K( `
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)% b# s" {' C% c3 y
A:Cilantro 胡荽叶 香菜; ]# q+ ]/ \& C7 [( R# j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 M% r9 U4 }4 _6 _& r 多香果, 多香果香料是什么9 e+ X! V" R! @+ u$ b' p* b& n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 i2 M9 K" l1 Y ~/ L; \
A:A dried berry 干浆果8 _0 C3 T) |7 h, }
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61.Which of the following are used to make a sachet d'épices?' j! |0 q6 t7 b! Y# Q7 e
下列哪些是用来做香包德épices?
$ g. l1 I! a+ _9 ]0 u4 j. Vhttp://www.sachetcatering.com/
! f/ s. \7 A/ R* T, A- V+ E0 yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ O- m' c2 a' H( u3 j X
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62.Which of the following condiments are not soy based?
1 U, {% B- o- S* ?下列哪项不是酱油调味品的?' W, @7 Q% T& y" r% D' I# U+ Z
A:Wasabi 日本辣根: m T9 T- k4 W5 t
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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:
" e! b0 Q2 z" v+ 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:# Q1 ~- j6 Z+ S7 t6 }- }
A:Pasteurization 巴氏杀菌8 \. {: ~+ A& { Z! _* h9 N# l
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ U% x1 F" i2 @7 F" H% ?
下列哪个步骤是不是正确的蛋清搅打程序?' y R- ~1 ~+ m; ?2 w
A: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:
5 S0 | [9 q4 B$ ^* Q1 X' pA:56g and 63g 56克和63克) J$ ^4 q; S5 G: M/ d
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66.Evaporated milk is a concentrated milk that is produced by removing
) l5 c6 q! c& h炼乳是一种浓缩牛奶 是去除什么做的) ?: X5 A9 ]2 b% y+ B( P
A:60% of the water 60%的水
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2 q; e k+ }8 h B3 z4 p! V9 i67.A method of cooking that transfers heat through a liquid or gas is:
; x2 {/ U5 s/ k一种烹饪方法,通过转移液体或气体是:
7 x% v! p# b! ?7 ?' q" G% AA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
h% |/ _) k0 q! s7 d: j* U: T4 e; wA:Gelatinization 糊化' Q6 f, e; \ N2 y
0 F B* X! d% G# {7 P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 U5 k( M) z- t- k( q2 C
A:Braising 烤
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* j1 Y! o/ F! r' S5 L1 F: y0 z70.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:
; h( o: U4 J# |3 U* T& SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% n0 c9 D, k* E. a71.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
' f7 B# ^- `: }4 N7 ^A:Fumet 原汁
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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0 [4 r P3 i; X; `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 r. y" I+ F5 k) U; d73.Which of the following is a principle not used in stock making?
9 S; u) T7 v. C& O2 U( D下列哪一项不是用于制造高汤(低汤)的原则?
" Y: t$ k; b! e- D5 XA:Start the stock in hot water.开始在热水中操作; Y4 p& _; P- c. u8 \
) i5 n# `7 r9 i' X% V |# e74.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" i: u k) X0 ^ y/ v% d
A:Remouillage 法语熬汤
6 M5 ^1 _" {, d$ q6 _8 P+ ehttp://www.haibao.cn/blog/post/176242.htm |
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