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26.The chef who is credited with bringing grande cuisine to the forefront is:% W: B2 S* C4 H. u Y% ~4 ]
哪位厨师最早带来高水准浮夸的美食
8 h8 Y, e1 I- XAAntonin Carême 人名 安东尼·卡罗美& u4 {7 W1 t; J2 I* C: P. `" X* ^2 ]
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 ^# ^2 c( j6 Z1 C4 j& E' C9 p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ T9 j- ~% N3 O4 ?2 e3 cA:Cast-iron stoves 壁炉, }& |% q) z) U3 S
http://www.usstove.com/products.php?id=66 D' W# w1 }+ ^% u3 l2 O4 F
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28.The French term used to describe the roundsman, or swing cook, is:
+ |9 v$ p, A" R" ]法国术语,用来描述roundsman,或摇摆厨师是:
- n$ P" q: B: J1 AA:Tournant 图尔南+ k2 S5 h/ g5 A
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29.Another term for the wine steward is:- j g$ w5 |; J
葡萄酒侍酒师的另一个术语是:
+ k$ Y& l0 E- K6 J' x" ]A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* V' \ _$ ^; R. I; b% g. s
霉菌,酵母菌和真菌是一个神马例子
# H! M% k$ I9 F# I! i# E% zA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- O) O7 T, i/ R2 B8 x根据加拿大食品检验局,食品的危险温度区在多少之间:
6 a+ a; E9 c2 o' G$ {) W. SA:40° and 140°F (4–60°C) 4-60度' W/ S P6 _" Y& _( \8 {5 n4 o
1 [7 l {7 V' ]0 ^32.All bacteria need the following for survival:
: O( l" a2 M1 l8 d所有细菌生存需要以下哪些内容:
4 n" l2 J( Y b Q! \6 H I7 C2 f" oA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: R7 P: T6 E' e' ~5 H1 j5 Y# P
* w/ Z" a' x) X: W33.Which of the following correctly represent critical control points in a HACCP system?+ p! N3 K3 j6 t: _; e" o
以下哪项正确表示了HACCP体系的关键控制点?
/ n/ _# N6 K* D, HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 N- |* A( g t8 _) x' H* L# N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 i2 H5 o$ M, }& U% t, |6 U
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34.Which of the following is not an example of a carbohydrate?
" r+ t, V1 L- {- P) a! U下列哪一个不是碳水化合物的例子?
8 K1 j5 e6 F. `3 g' h1 vA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:, x9 E; `) J" a4 X, m" N: X, ] S
液体脂肪做成固体这个过程叫什么( x. G0 f: b% ~6 d& J) U
A:Hydrogenation 氢化2 _% f8 d: ^ H8 U4 I8 G
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36.Which of the following is not an example of a fat substitute?1 G/ f% b6 [3 C! A9 W) B
下列哪项不是脂肪替代品的一个例子
/ w' V6 H% |( ?A:Acesulfame K 安赛蜜K表* c: p( ]7 L5 a- W
N' p1 p* s1 f/ s& l37.Health Canada requires that a product labelled "fat free" contain:
$ A: y0 I+ A% L加拿大卫生部要求的产品标有“不含脂肪“包括:
% K% W$ @ F8 {1 T# M, @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?
# K5 b$ ~: L, r4 V3 T. I2 @. G下列哪项是不相关联的转换配方问题?5 t6 l ~* t8 D" I
A:Unit cost 单位成本4 l% N& |. e3 A4 G
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39.The condition or cost of an item as it is purchased from the supplier is called:. Y$ h$ g. r4 @. ?" s! ]. G: e
从供应商采购的物品的品质或成本叫什么' k$ |& T8 E& [, j8 t; x
A:As-purchased cost 购买的费用 j0 @& f8 B) i! c( }& h& k
0 W: w' @. \: w/ M' M( `% \( w40.The amount of stock necessary to cover operating needs between deliveries is known as:7 ^9 q4 C5 Y; }/ ^( o
在新货到来之前用于日常所求的必要库存量叫什么; E9 g( K! E! x, i8 u+ B
A:Parstock 基本日常最低库存 B# ] b( |7 r2 v
9 I& o% r/ l6 G" K$ M0 |# G' Y41.Which of the following abbreviations is used to describe the proper rotation of stock?4 a1 u1 Q. Q& d- I! |
下面那个缩写是用来表明正常库存流程?* U2 c! V! O3 L/ d, X
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 c) j3 i0 Q, g; h, q x1 D42.Which of the following knives is used to turn vegetables?
3 V" T% p6 R; p, o下面的那把刀是用来打开蔬菜吗?0 [% L$ W1 t9 a. L6 |" V/ m
A:Bird's beak knife 鸟嘴刀" {, t+ R/ ?; n( s0 V5 Y6 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 M+ O. p7 o# t Z* N
/ \0 e, } ^' f( p43.What is an instant-read thermometer best used for?
q0 S9 @$ ~1 k1 g9 J即时读温度计最好用于那方面?
1 B- W( M, \6 b3 U9 Z8 wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, j/ b R* g5 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 F: K1 a# h& u; \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?/ ?. }. v( |5 h Y# O8 d; o$ M
哪件装备下面有一个可移动的碗和一个S形叶片?
* f: |. F4 Z( w7 [9 AA:Food processor 食品加工机% X8 a4 ^' @7 R3 d0 o5 W2 a
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?* Q4 D3 v" o9 s$ `0 q
下列哪项不是用刀的安全规则?
7 a7 r: N1 L. Q! ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. ^0 C) r. W7 K! Q
' i& d/ Q6 {" y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" X% _ ~8 s* v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 p8 g+ H1 v9 Z L% r
A:RondellES / C5 k* _5 k$ C' r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- U5 E2 ?# M1 S5 z$ d48.Which of the following is a diced cut used to garnish soups?
+ B7 V3 ]9 ]! g( S& B+ l+ v下列哪项是切成小方块用于汤的装饰?! o. q5 ?! m' K) \9 m9 l5 W+ X o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ P% n3 l: {% y6 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* R7 A: M( K4 E2 `% N g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!!——
* K% u8 Q/ S! E& T2 O+ E" P o. KA:Gaufrette + |$ I+ G1 H6 ^# q0 }$ _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& F$ I1 F: O" g2 ?' L% F: Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 C, d) ~; K/ g" u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& ~" n; h3 [; U6 e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)8 Q* n2 \/ h5 k7 D. Z
A:Cilantro 胡荽叶 香菜
& y# Q. l- Y( z& fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! J" o& r4 C3 v: l& n
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60.Allspice is made from:
" }% c' G( F0 U9 i 多香果, 多香果香料是什么
% |: U# m8 g2 d( ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, j5 s: i* h8 m' n; S0 b, O4 q
A:A dried berry 干浆果# B3 q" c& Y8 H4 u7 I& t6 Z
4 K' ?% [5 D) Q* h' e( I61.Which of the following are used to make a sachet d'épices?
4 G" Z% {/ q- o- B8 B. l) h下列哪些是用来做香包德épices?
: N; G; Y0 j! H) V; Hhttp://www.sachetcatering.com/* a; l; V1 @- J" E" d; ?; L
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?5 T' t; l5 @, Q" m ]
下列哪项不是酱油调味品的?
* P' G) Y6 x7 g+ U/ h& h: m7 wA:Wasabi 日本辣根
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6 j: Z$ c/ P+ {& Y! c+ G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 M9 o. h4 [# n- a8 l- A
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:
5 O0 A/ p: c1 u' {A:Pasteurization 巴氏杀菌
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3 h6 y- p0 n' K2 i, {64.Which of the following steps is not the correct procedure for whipping egg whites?+ R( `0 z' K. E7 y9 S+ s5 o, `6 d
下列哪个步骤是不是正确的蛋清搅打程序?
1 q+ k/ t. l J; `8 ]$ SA: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:
, h( G3 j( Z) `6 d# J# IA:56g and 63g 56克和63克1 @: p4 B. G2 o) }& R" t0 `
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66.Evaporated milk is a concentrated milk that is produced by removing4 f- g' Q! f2 E! L' d& y
炼乳是一种浓缩牛奶 是去除什么做的; Q/ q) e) M! c7 _% w+ _7 t
A: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:
" h. I5 j! \: ~2 X# @一种烹饪方法,通过转移液体或气体是:
e% ~/ W. C3 W& AA:Convection 对流
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2 u$ V' D( O; C. E68.The cooking of starches is known as 烹调的淀粉被称为' r) C4 V& K) {( i5 s* D+ S, U( ]
A:Gelatinization 糊化
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3 N/ k+ a% F: _4 l& M1 V/ H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. h+ L# r$ z P$ S1 L3 u* n
A:Braising 烤' ~' o# L0 V# Z( B
9 g8 _7 |! K. K- d0 F70.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:
4 B7 [2 j6 l9 n; I; XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 q$ r3 B6 s1 e8 T/ n% |. P
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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3 T& [! S9 o( A' ~8 M4 Q
A:Fumet 原汁4 j$ i2 J- I T1 [0 v, a
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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8 I3 ^$ ~2 s6 w; J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?, H9 W" |. i% e% E6 V
下列哪一项不是用于制造高汤(低汤)的原则?
" G* I* G3 A, f. f0 v2 sA:Start the stock in hot water.开始在热水中操作( H* H7 F& ^2 p$ L- \1 R$ B
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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9 p% U. a4 U) Y/ p: y. a1 G
A:Remouillage 法语熬汤4 c5 |8 N# q. U- B2 w. L
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