 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:0 Q( u* Z1 ?) _% r3 e+ O8 b
哪位厨师最早带来高水准浮夸的美食
6 Z- m6 Y" Y; Z$ }AAntonin Carême 人名 安东尼·卡罗美
) B; @* E7 d& {( a5 @
2 H1 o- _0 ]* g3 ?: C7 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 e% A& }( b2 S/ O; u9 B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 J) e4 b, Z) o* P( L- B
A:Cast-iron stoves 壁炉! [2 ]3 w2 M+ s. \
http://www.usstove.com/products.php?id=6
# c9 V- [. D; {. W4 q- }- v. a5 F5 t8 J1 @* Z- t: ?0 I
28.The French term used to describe the roundsman, or swing cook, is:
5 h7 D8 u( L6 J# k法国术语,用来描述roundsman,或摇摆厨师是:
7 m: x w+ d! _) P7 p4 W& H- CA:Tournant 图尔南
+ S, G [5 i! L
8 A2 {5 k: w5 Q: _$ G29.Another term for the wine steward is:0 O% u7 \1 |/ E9 _
葡萄酒侍酒师的另一个术语是:2 ~9 W: A! @' p. A
A: Sommelier 侍酒师/ _9 P2 }3 K& u1 p1 k
1 K8 q9 D6 D) C! d& e, M30.Molds, yeasts and fungi are examples of a:( _6 [4 e0 p( J
霉菌,酵母菌和真菌是一个神马例子
2 ^! c Z" a! P5 X! u4 W3 LA:Biological hazard 生物危害
* I1 D) A2 R9 J) ]
! p% Y8 B" c' ?) @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: i; v6 S2 X+ H0 J: K4 P' i
根据加拿大食品检验局,食品的危险温度区在多少之间:0 L4 i" J2 [4 S6 [! T; \
A:40° and 140°F (4–60°C) 4-60度) t# a5 k, |8 b R: y. u- ^
. S8 |0 V" k: X1 s! m7 O& d
32.All bacteria need the following for survival:
' b2 g. {8 ?* U/ f- g所有细菌生存需要以下哪些内容:
( L; r1 n5 C0 z( eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 h1 z! Y4 y' W$ r8 ]! \! t3 Y8 u
- z' [" X; U4 G9 X
33.Which of the following correctly represent critical control points in a HACCP system?5 c7 n% F' O3 _5 o; x; b7 n/ o
以下哪项正确表示了HACCP体系的关键控制点?
4 e( {. ]# ^ j% ^5 ~9 r5 r/ XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 r$ @! Z4 h3 s/ `) |" |4 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' B8 I+ q# i( ?3 a3 f: P1 ~. `
/ ?! u, x$ X+ u9 B1 ~; ?6 z34.Which of the following is not an example of a carbohydrate?
" t3 ^( u. F& }/ U下列哪一个不是碳水化合物的例子?# W H8 V. C% k+ _3 F% }- m; u
A:Essential nutrients 必需的营养物质# ^) Y( ]4 [8 ]& W) F
. E; _, {6 W/ y35.The process by which a liquid fat is made solid is called:5 T9 _6 g9 \' Q- Y" u$ s
液体脂肪做成固体这个过程叫什么
$ l/ x& V0 D& l# ]; KA:Hydrogenation 氢化7 w4 e% F5 a s$ M
% }. L' k; u7 Z# u# ?0 `36.Which of the following is not an example of a fat substitute?
# D3 p, u, y5 q下列哪项不是脂肪替代品的一个例子
2 m) q4 D2 F7 Y8 r& W& w/ ~A:Acesulfame K 安赛蜜K表
. e7 B( {9 t2 x4 E- w5 G
9 Z2 m* N4 ^# I a37.Health Canada requires that a product labelled "fat free" contain:% q$ a, r h, M4 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 U" D) `3 [. C* hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( h E4 L' A: B! g! h. k7 M$ z: L8 U- G9 B$ S2 O) Z
38.Which of the following is not a problem associated with converting recipes?/ I4 v7 Q& z6 b5 S4 d( o6 c+ Y* U8 u
下列哪项是不相关联的转换配方问题?
& z6 t+ y1 j& s% C3 R) O3 a0 QA:Unit cost 单位成本
; L. ?1 b7 h5 v& c% K( g$ x& k; M8 j2 k/ ]8 `/ N
39.The condition or cost of an item as it is purchased from the supplier is called:) ^, K1 J! a L w9 k
从供应商采购的物品的品质或成本叫什么3 ?- | U- i0 L0 e2 o6 D9 G
A:As-purchased cost 购买的费用+ ]- p( X+ n/ i1 {& M! e* B" h
7 b% ?; k8 s9 |$ K% Y; w, n0 h40.The amount of stock necessary to cover operating needs between deliveries is known as:: O) Z: I, W; r- y8 P) \3 ?
在新货到来之前用于日常所求的必要库存量叫什么' n5 O: ?7 B3 ~' R6 {& l5 t
A:Parstock 基本日常最低库存
& i: ^: t* [' y
- D2 E& M& s g; R1 {! k41.Which of the following abbreviations is used to describe the proper rotation of stock?
! M1 [ d) C& a下面那个缩写是用来表明正常库存流程?8 |# z5 v* W6 q5 ]' d! d' V' p; F
A:FIFO=FIRST IN FIRST OUT 先进先出8 s8 Q0 j, b' n, A- T- P# _
2 n* a$ G4 F, n$ x
42.Which of the following knives is used to turn vegetables?: J* M8 I b+ C- X
下面的那把刀是用来打开蔬菜吗?% O+ {- d5 ^! m3 p
A:Bird's beak knife 鸟嘴刀
8 G5 }4 V9 J. u2 E8 b1 k1 s6 ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 a7 E! ?& M8 o* z
) X. \, S1 g* O ^$ ^9 d
43.What is an instant-read thermometer best used for?" I" t$ N. o/ o+ Z7 M) }6 b7 S
即时读温度计最好用于那方面?/ g( r: j6 M4 A F: M$ \4 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ c; J. x- h0 Q7 z/ [. C7 w9 l& i4 Z* `& u2 M
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 y" a5 z9 A" w5 x4 S0 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 [& K0 j! N0 F G9 o- eA:Cast iron 铸铁
5 e- t& v5 q* n
1 j2 G6 o# B2 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 I6 X5 ^5 d6 x, k5 k' q2 Y哪件装备下面有一个可移动的碗和一个S形叶片?
( J9 |& X# t* |A:Food processor 食品加工机' e1 M! N5 b" |6 I0 j/ e
http://www.google.com.hk/search? ... iw=1263&bih=572
) M3 R) \0 w: ^& v" r' O& P$ n
\7 Z) C& x2 ^7 Q46.Which of the following is not a rule for knife safety?2 T' U: R! g4 D; G7 m
下列哪项不是用刀的安全规则?6 J) m* @% z" F3 Z5 H; G7 ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 w6 E; |! v' u" V1 \: s
! S7 ^. `4 y2 ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, d: t2 H- I* _' q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 H" q' l& {! F% u0 | f& [
A:RondellES : y7 e0 o/ R- m1 P" l/ C8 b8 S
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# @4 r; K* z7 {# k' O' b+ D
/ o; ^* S8 ^& V3 b8 {1 ?) a48.Which of the following is a diced cut used to garnish soups?
, N% [5 `# _, K$ Z9 v下列哪项是切成小方块用于汤的装饰?
9 R- e8 }5 z' e; V$ k! U( JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. D2 ^. V/ M9 k& D6 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ Y. O2 s" @1 a, @
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!!——9 l/ l* y( i) C8 T7 e* e( t
A:Gaufrette ' q' n% `% G$ ?8 ^( ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) d' A# q$ V7 O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& o3 p* ^+ M2 \, ?" Z0 h! wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: w4 A% V" M F1 `/ e
( a p$ `' E' M4 t2 u+ f; X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& ~& Z, i$ L4 C @
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)
; J l" ~5 ^6 }) R EA:Cilantro 胡荽叶 香菜
; E* U* H6 x$ M) `4 B0 _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- Z6 u. Z9 ~" k- E. j
! I/ F; d) C" a/ [7 b# s60.Allspice is made from:. a9 J$ ^! ~" ^& k* E& ?( i
多香果, 多香果香料是什么9 G8 Y. m: p- ]% a8 K& a0 H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 \' n p. G) `; V$ ^A:A dried berry 干浆果
4 g3 L* ]7 k3 y+ a' g, _1 C. v
$ W0 n! N) v' W: n" X61.Which of the following are used to make a sachet d'épices?5 O3 Y* N1 t# ]2 |8 s" V0 W
下列哪些是用来做香包德épices?. ^. e) C, L8 M4 d' S/ M0 d- C0 i! S
http://www.sachetcatering.com// Y4 J$ B3 u# ]4 j9 ? ]- J5 K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ c& c- h9 G5 Z# R- b* i& @+ Q/ I; O+ X$ O
62.Which of the following condiments are not soy based?
, x! ?% V+ s5 l# O5 b; c) t下列哪项不是酱油调味品的?
( X& D- m& z8 K! [& }A:Wasabi 日本辣根5 n5 y' D& ^% k- I3 d$ l
' R8 v# q8 n: U8 b6 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 N$ J2 I) ]) s
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:6 d. ~$ e0 R+ z. {; F2 B0 s
A:Pasteurization 巴氏杀菌7 O$ e! P2 n8 \4 R4 f# `9 R
0 Q L- K6 k! x0 ]7 S
64.Which of the following steps is not the correct procedure for whipping egg whites?
" x+ k/ C& j- y% S下列哪个步骤是不是正确的蛋清搅打程序?
9 g) q4 q7 j6 G5 V/ j9 X: P8 R2 JA:Allow to rest before use. 允许休息后方可使用。 l1 F5 }1 w6 O3 _& x* C8 E
& |+ d5 {6 u! y( O1 [65.The weight of a large egg is between:一个大鸡蛋重量介于:
' A% }( V" I/ \5 s! NA:56g and 63g 56克和63克
% K1 K2 I$ P8 o% p
7 `" M( D+ [7 n66.Evaporated milk is a concentrated milk that is produced by removing
5 M% m# V7 n* f; R5 e炼乳是一种浓缩牛奶 是去除什么做的2 f7 |; ? n* W3 Y" y
A:60% of the water 60%的水5 v. V# I- \' B, w" t; @
# o6 e* Q& l( o- G. k7 ]8 Q- M67.A method of cooking that transfers heat through a liquid or gas is:
% k$ o( Q- f! z一种烹饪方法,通过转移液体或气体是:# N, |9 E. f2 s
A:Convection 对流. x0 E7 v, C+ x- O- C3 y/ m
/ \8 d- m9 e3 M) a$ b8 g, u- H68.The cooking of starches is known as 烹调的淀粉被称为' V7 Q3 [. f3 p1 z
A:Gelatinization 糊化
4 H& B' n W) l0 Q- B
$ F' z9 B! d+ v0 _0 A" J0 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ f4 N, p1 X- J8 tA:Braising 烤( x$ k# r5 w6 O" L
+ \8 R" t- G, G; f
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:% i. y X( C6 M6 O1 W9 k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
' V5 ?! ]) ?, j( L6 c- T4 `& G# b- t3 B; u' Q N, W* n
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
, s F; I* d: v7 tA:Fumet 原汁8 N! j8 Q, m" y! u6 @: B0 X) B
; N2 J1 X" H# j4 }8 E/ F7 y72.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
: i' C/ d4 c5 q+ C9 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. u1 Q! Z' q1 u; `& r' F- I, e
: ]: j2 ~4 U" t4 z73.Which of the following is a principle not used in stock making?% u* a0 X8 L# k* U6 `% {0 q
下列哪一项不是用于制造高汤(低汤)的原则?1 l: l+ S3 u, G5 r. c2 p/ u% w
A:Start the stock in hot water.开始在热水中操作
0 _2 Y: T! e* T1 F0 V) u5 Z8 K* ~. p9 ]( s, R# o) o2 c/ m
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4 J$ V* x6 O" T' C* e
A:Remouillage 法语熬汤* p1 t' N2 a5 t
http://www.haibao.cn/blog/post/176242.htm |
|