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26.The chef who is credited with bringing grande cuisine to the forefront is:* C5 p: q. J& x! R
哪位厨师最早带来高水准浮夸的美食
9 m' n/ }3 k. {- WAAntonin Carême 人名 安东尼·卡罗美# G+ v: h U, D. |8 [# e
3 o6 w* [" }6 W( S( G' p6 h1 Y3 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* X# b$ z! q6 M8 v. N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ H5 ^$ ~8 M; F3 _) v9 dA:Cast-iron stoves 壁炉
* I6 P; |% B+ }+ y* yhttp://www.usstove.com/products.php?id=6 u1 S) W, Q" g$ V' k6 R; L4 F
" i/ X$ }6 s* O/ S' R28.The French term used to describe the roundsman, or swing cook, is:
4 g; I/ T5 R- P( Y法国术语,用来描述roundsman,或摇摆厨师是:1 M7 J! J' F E
A:Tournant 图尔南
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/ A9 R1 m- Z) k s29.Another term for the wine steward is:
+ r, z0 Q- k$ {葡萄酒侍酒师的另一个术语是:
$ e5 U% b8 N, m& k0 ^A: Sommelier 侍酒师. } e$ u5 d9 e- |! M7 g0 @
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30.Molds, yeasts and fungi are examples of a:$ q: k" g" [3 |; \4 M" c
霉菌,酵母菌和真菌是一个神马例子
8 }7 Q6 s- L" w6 v' cA:Biological hazard 生物危害
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1 W5 _9 J$ O3 J4 s# [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. t& D3 n4 r& n4 I! J根据加拿大食品检验局,食品的危险温度区在多少之间:; G$ l8 _( n$ v. N6 S
A:40° and 140°F (4–60°C) 4-60度; ?9 O5 {; Z4 [/ H3 n6 [0 R" C8 F
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32.All bacteria need the following for survival:" t1 ^4 S: p% k$ T! G! }
所有细菌生存需要以下哪些内容:8 ~" O( M- a/ k: @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
7 h$ w/ Z5 T' O/ q6 }: D: d) [以下哪项正确表示了HACCP体系的关键控制点?( F+ \, G( D$ X: ` d2 S7 @/ }: J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: I, t2 u% p$ g) J# O: k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?
$ x. |( P/ D: x$ @$ _ E下列哪一个不是碳水化合物的例子?
% I: S% n6 o/ i$ T, Z/ w* ?A:Essential nutrients 必需的营养物质$ w8 e' V4 h% S% @& U
" q+ x2 \) H* v7 Z- K8 G& }35.The process by which a liquid fat is made solid is called:1 |; b+ A2 |- a% o; G
液体脂肪做成固体这个过程叫什么3 p% o; P. ~# u4 j. s. E; D
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! B7 e! q% U9 J$ `8 ]' b3 A& W
下列哪项不是脂肪替代品的一个例子
5 U& l2 b U1 |1 u! VA:Acesulfame K 安赛蜜K表
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- p+ _% Q' f& O" J) P- S+ x37.Health Canada requires that a product labelled "fat free" contain:
3 s$ G/ P8 z8 s5 j+ O加拿大卫生部要求的产品标有“不含脂肪“包括:
9 j% {; X7 Y% s% S' pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& y% j! G4 f: d+ x, }6 ]5 `" B
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38.Which of the following is not a problem associated with converting recipes?; K% {5 T. |7 c& J6 y1 e5 W2 f! P
下列哪项是不相关联的转换配方问题?
! P+ g% w1 m% |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:" H: C* K! _2 v, }* g* a
从供应商采购的物品的品质或成本叫什么
" ^% Y4 P, l4 E; O& SA:As-purchased cost 购买的费用; B. h( ]9 U' A" v
5 P% X0 w$ p/ i8 z& o0 l40.The amount of stock necessary to cover operating needs between deliveries is known as:% V( r, F; ?! ~+ c+ x j
在新货到来之前用于日常所求的必要库存量叫什么
! `: e. `: z4 U1 sA:Parstock 基本日常最低库存; K$ B( f5 a# w1 j
! V8 J: D2 ^3 N5 \6 N9 _41.Which of the following abbreviations is used to describe the proper rotation of stock?+ \& u6 y- x- V% y3 @# J' n8 ?0 ~
下面那个缩写是用来表明正常库存流程?% U7 V- D) s- x4 ?6 p2 m
A:FIFO=FIRST IN FIRST OUT 先进先出* Z3 B6 g( P/ i
6 {3 c2 ]' p0 F; L; y- N, T42.Which of the following knives is used to turn vegetables?
/ b( _# K4 l2 U下面的那把刀是用来打开蔬菜吗?
4 {7 _" V0 @: r: bA:Bird's beak knife 鸟嘴刀
/ r2 H) J/ [& B/ ~- h) A0 Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 ~3 U! N6 y9 @( J( o43.What is an instant-read thermometer best used for? v: @: \! z7 a- z" w6 x/ ~# z
即时读温度计最好用于那方面?7 G" V- \; M0 B# i7 ?6 B' z6 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 N2 i& p) p# Y8 z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) ]- }' h: F! P- g2 _# J' ?
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' D4 |7 I* ]5 J2 R/ q: K# P% tA:Cast iron 铸铁
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% q+ s& F9 E/ I8 _ W A5 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ k$ a! A2 ?7 e: v: N! C哪件装备下面有一个可移动的碗和一个S形叶片?$ ^) ?+ g2 z' G9 d5 `3 U8 N
A:Food processor 食品加工机, B& d% I3 X+ d* z- k/ @
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?
9 N7 w0 X W0 x下列哪项不是用刀的安全规则?0 v, Q9 Q1 w) C: N; L. P3 f; |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# q- C$ ]: l- g9 ~& J6 R8 H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ H8 ~- w9 H+ {9 X3 n( V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- w% K2 Y3 j, G, KA:RondellES 4 K$ g. r) r5 p: d& I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 m+ o4 r8 \& p, Q6 [( @
1 _# Z" ]1 T$ X) q9 ?, q48.Which of the following is a diced cut used to garnish soups?% J, c7 K V/ F3 ]3 y
下列哪项是切成小方块用于汤的装饰? v) T7 Z# i4 y5 u7 P' ~* g& \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# K6 k# l* t' G1 K& I$ v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 ]. u; V% t7 s" I0 Z
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!!——
' g& R9 v$ V. i; w& {A:Gaufrette ' Y6 u6 n7 m4 G& M* V% S# y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 Z7 u: k# X' lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; Q9 s& X6 T& z! B7 Z# @# A& s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 p1 ?% |2 v: ~6 C7 S @
$ |7 U# t$ @8 q( r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- q3 ]; z) U. n: U" O+ |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 N& g- e% b" f1 \2 \0 O0 \1 f) ?A:Cilantro 胡荽叶 香菜
" J- ]0 m- J' U% hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) _2 O* @6 d; N( ]! `60.Allspice is made from:0 |/ H% e: }4 Q
多香果, 多香果香料是什么
2 b+ ?: m( m: {4 K, M0 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ q! i6 V) d9 D' k$ \
A:A dried berry 干浆果
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$ l b" C$ D; J! T2 }, F- b3 w61.Which of the following are used to make a sachet d'épices?/ H0 E3 U( T; [
下列哪些是用来做香包德épices?6 e1 U/ l2 d0 B8 d) W% M; f- ?
http://www.sachetcatering.com/+ r5 K( X5 F- [* A; a. c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- X5 x/ t- t2 z, N62.Which of the following condiments are not soy based?$ w9 e3 q1 E' J+ e; a! D1 D
下列哪项不是酱油调味品的?3 Q) s4 b D1 c, m
A:Wasabi 日本辣根
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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:
0 w7 V0 H4 A$ U( {6 X0 T& s+ w( Y$ Z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:
( u) G8 _: A- ~1 yA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* M+ f! h) ^/ i) P& N0 }
下列哪个步骤是不是正确的蛋清搅打程序?) G T% X+ s6 N! I8 O: d0 S9 Q
A:Allow to rest before use. 允许休息后方可使用。, r, L& E2 \- I
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 n/ {( P" U( f3 n# e' F( v# v
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 F2 W. d4 R1 X! m# i4 t* n8 ^
炼乳是一种浓缩牛奶 是去除什么做的3 u; n. c2 z8 v
A:60% of the water 60%的水
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& A3 T& B- S8 K6 x% _! B7 ~67.A method of cooking that transfers heat through a liquid or gas is:
" Z- y( g! l: Z( e一种烹饪方法,通过转移液体或气体是:
9 z4 |% ?& p0 d5 I" G+ K; z1 P7 LA:Convection 对流' F2 I, x% W. o* `, [2 r
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68.The cooking of starches is known as 烹调的淀粉被称为# l, y& u6 y; M
A:Gelatinization 糊化. U; _: |: _( H! A0 A
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 M7 @6 W l& J7 K0 {
A:Braising 烤) k2 G8 l, Q* J! K, m, c b8 C
. u9 a U9 p8 u- H; 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:
% |0 k9 Z# |& Q9 q _, uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" s0 o6 u! } [, ^
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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
/ P8 Q5 j9 \8 J" I( |+ [( {$ o/ } w! DA:Fumet 原汁
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, X! X( B* y8 |; F1 M72.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
_& u, b& d: Y6 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" K# O( D" {9 M& O2 U$ b% D( d
% t+ o! q' I7 R. z$ z t0 K73.Which of the following is a principle not used in stock making?- ?6 d) Q* B0 Y# l
下列哪一项不是用于制造高汤(低汤)的原则?7 ^5 @/ E K+ R l! X% w
A:Start the stock in hot water.开始在热水中操作
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) l* I/ O9 Z2 u5 _% ]: h74.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
( X" s7 E- G. l8 Y* B- cA:Remouillage 法语熬汤
`8 x1 C+ r) p" G$ {http://www.haibao.cn/blog/post/176242.htm |
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