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26.The chef who is credited with bringing grande cuisine to the forefront is:& q: ]5 {/ ?) e& e8 Q0 P: c. d
哪位厨师最早带来高水准浮夸的美食
& w, y7 K4 W* Y8 QAAntonin Carême 人名 安东尼·卡罗美$ y6 m9 z) y. v7 s
8 q( w9 K% L/ f5 ?: q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! ~! C# y" [/ z* K0 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 。5 b; N0 C, }; A+ J3 E
A:Cast-iron stoves 壁炉% j' F, ` I" z
http://www.usstove.com/products.php?id=63 z: O1 u* x+ _
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28.The French term used to describe the roundsman, or swing cook, is:
) l+ H k$ o( E3 `# y1 @法国术语,用来描述roundsman,或摇摆厨师是:) L R2 G) V, A% _5 O
A:Tournant 图尔南
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4 i) c! ]* t6 B# E' z; C29.Another term for the wine steward is:% Y7 Y' K. j) H* y( p; y& U- Z
葡萄酒侍酒师的另一个术语是:4 v2 T1 k$ f! o
A: Sommelier 侍酒师
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5 \6 D6 s p7 F0 t) u, m8 ]1 {) p30.Molds, yeasts and fungi are examples of a:
" c0 I$ [( C# z! I霉菌,酵母菌和真菌是一个神马例子
& C* b6 n5 B3 ^! ~6 Y0 i2 LA:Biological hazard 生物危害0 Z" e# _+ A( H- T' o6 f
E/ H5 J! X+ |7 ?0 U0 n9 C9 X2 I! I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 P$ a# k# K' B) v- X4 C9 d( d+ H
根据加拿大食品检验局,食品的危险温度区在多少之间:8 @& |3 @1 \4 C
A:40° and 140°F (4–60°C) 4-60度
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. g% e p1 `4 c& e# I# o5 y32.All bacteria need the following for survival:! o8 f& u) u8 [* y% ^2 G3 ]
所有细菌生存需要以下哪些内容:
1 [/ n! w0 r& R7 g( _A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ F5 l3 g9 _' ^# F6 e
6 D0 {/ k6 n. M1 U4 y, l33.Which of the following correctly represent critical control points in a HACCP system?
) D1 M' G2 l- `& |; J7 ?以下哪项正确表示了HACCP体系的关键控制点?: i% ?" G: T G3 X7 l3 P2 N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- u, P' L' E) |. f3 x2 L2 O. w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?& ^7 _( l5 y2 Z4 M
下列哪一个不是碳水化合物的例子?
+ y) O9 ?; O0 P- D7 ^1 Q% \A:Essential nutrients 必需的营养物质
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2 r6 U5 a/ h+ c, X" h35.The process by which a liquid fat is made solid is called:
8 K& v- y0 Y2 O& a& V液体脂肪做成固体这个过程叫什么7 j5 b9 ~8 G7 I( ~
A:Hydrogenation 氢化& M2 u2 r3 p& V
c, N& c# o' n% z$ o+ ?36.Which of the following is not an example of a fat substitute?# O% K' q! B9 d1 _1 h, F! [: I
下列哪项不是脂肪替代品的一个例子
8 M+ M) \3 V7 x. MA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 R% B! |9 s& [. x4 L
加拿大卫生部要求的产品标有“不含脂肪“包括:
! v" i- A; h K V! }" ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 l9 ?6 N+ X2 q3 w) }0 c5 z
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38.Which of the following is not a problem associated with converting recipes?
8 c+ o8 Z+ W, W下列哪项是不相关联的转换配方问题?
& _- U+ T4 Y$ I3 X" F) i: ?A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:: X# w& i, x9 a% E8 w0 N: d! i
从供应商采购的物品的品质或成本叫什么, F8 I4 T3 @7 G- X
A:As-purchased cost 购买的费用0 }, m- C p2 ?- r
- P6 |& x# r/ W" v* X1 O2 c40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 p5 ?$ ?2 x F1 V" B! Z* s. u在新货到来之前用于日常所求的必要库存量叫什么2 Q, I1 v, R- \* ?
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
# ?3 z% v' ^8 D0 @# y. Z下面那个缩写是用来表明正常库存流程?' O9 z. F4 P+ W! P9 ^
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' Q. T5 f; S( ^ o% z
下面的那把刀是用来打开蔬菜吗?( H- n& H& v1 R7 n
A:Bird's beak knife 鸟嘴刀0 H/ \- W4 H2 b1 D4 q. a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 H( @% C i# G) B; g
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43.What is an instant-read thermometer best used for?8 \* @. K/ d; C1 H+ B% H
即时读温度计最好用于那方面?& G5 b1 O, S Y/ T8 G
A: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?2 f: T! ~8 q7 Q# V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 k* K1 @: B6 ~$ hA:Cast iron 铸铁
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2 b; A; o5 `# }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ O0 H& ], l, C' T: c
哪件装备下面有一个可移动的碗和一个S形叶片?5 e/ A: Z2 i8 O7 j2 o5 u
A:Food processor 食品加工机# P" `- c' q7 s" ?% ^; G4 `+ E6 N
http://www.google.com.hk/search? ... iw=1263&bih=572* b+ Z5 G* F& P, B. i _2 M; i) x
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46.Which of the following is not a rule for knife safety?: a& d. y4 ^4 m+ ^: ~$ i
下列哪项不是用刀的安全规则?
) e6 T, O, C' Q* y% ]+ s d0 {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) S E q/ G, a+ i; c& F4 @8 M$ G
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; L8 ~: n9 a( M# u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, k/ U3 [& r5 R* H4 Q9 E
A:RondellES
( C- w( y1 `1 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% ^2 T# h- s* Z" a" e h
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48.Which of the following is a diced cut used to garnish soups?. q$ o! Q+ `: ~7 e; O2 ^( J
下列哪项是切成小方块用于汤的装饰?
) B, G$ l1 D' o5 \7 n$ _9 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) m1 h4 H2 R0 R) o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 h+ e6 z" C) x7 O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!!——
5 _7 H4 T) j' U0 x, V5 H( Z8 yA:Gaufrette 0 n, }5 c. Q+ _9 p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% Q8 A. T, L5 l, V' r* xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 {7 Q! R/ {7 H2 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 z1 J2 ~% `" d9 ~! L
# b' z6 t2 p" L" g5 h P* _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ ^2 F z: x P3 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); s$ I: h C& n) a1 O% `( G; |# g: [
A:Cilantro 胡荽叶 香菜
7 m3 J! Q# H/ lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% Y5 q6 o3 t) f; N# g- F& g- i
. J5 I; \% l5 p1 R3 E60.Allspice is made from:4 Z1 D1 m. R! n: H) |, Q1 u+ |6 x: N
多香果, 多香果香料是什么
* j; W+ o1 K( q* s' \& N6 j% ^4 b# hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& v# `6 x: b3 a; D$ ` yA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?6 {/ j- E- k+ q3 k! g% d3 E$ m
下列哪些是用来做香包德épices?
- N- X1 C! X) B* e o2 Dhttp://www.sachetcatering.com/
# y! Q3 x& @( ~% FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: j7 J/ w' V" V+ {
: K; Q& Q2 U: ]+ I& A8 S62.Which of the following condiments are not soy based?2 n9 {9 z4 ?+ X6 R. H
下列哪项不是酱油调味品的?
# ]- h/ `# n% V" QA:Wasabi 日本辣根: I5 Q E7 k+ I6 d4 n: n! K4 \
' m7 o) ~+ d' y. x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 n2 ^8 ~9 ^) 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:
. O8 F9 j/ W, W- E2 o! ~$ [' uA:Pasteurization 巴氏杀菌4 K4 f+ T N: U. u5 }- b
5 |6 ?/ _, U! e5 P' l) G; O# _4 Q64.Which of the following steps is not the correct procedure for whipping egg whites?
8 h* l" D6 B( E% M; f下列哪个步骤是不是正确的蛋清搅打程序?4 R' o* k: n6 L9 g
A:Allow to rest before use. 允许休息后方可使用。$ Q' `/ j$ w/ {8 \ c
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& V& U$ `9 a4 cA:56g and 63g 56克和63克
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* A+ F' u! R! K+ F4 M2 p( {2 R66.Evaporated milk is a concentrated milk that is produced by removing1 C0 F6 Y/ Y( @$ X/ w
炼乳是一种浓缩牛奶 是去除什么做的9 K; K+ l) C/ y) X5 i, l) D, P! {6 S
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:1 {% l& x p. l/ t5 A
一种烹饪方法,通过转移液体或气体是:# M' x! o6 ^# p4 D$ p0 ~1 G( v- d
A:Convection 对流1 V1 E- ]9 R2 c9 ~& k# r/ T- d
( {5 _! v0 E- t- ]68.The cooking of starches is known as 烹调的淀粉被称为9 ~. z. L5 R6 ^
A:Gelatinization 糊化* V) r% ?" M3 M5 C/ a9 ^
% p1 n- G! o) O4 t' N: z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, g' Z& }- a5 ~& h$ O1 `
A:Braising 烤
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2 w8 u, c0 L! A& ?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:/ E/ j, p: Y4 c# w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
x0 w+ L9 G }$ tA:Fumet 原汁5 o: A _+ z4 b6 p/ j. Q ~ H# Z
2 w/ {" c* }" Z$ T O7 t3 B4 t! f& |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 \2 F. L5 x3 s$ I; Z
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?7 B, W, k0 H9 N& z% a
下列哪一项不是用于制造高汤(低汤)的原则?
# ~# e$ M( v% Q1 k. n9 @A:Start the stock in hot water.开始在热水中操作
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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
+ S2 t _/ S' A! |$ hA:Remouillage 法语熬汤& w6 n0 m/ r$ ?& R
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