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26.The chef who is credited with bringing grande cuisine to the forefront is:+ n4 u. w+ U" f, p' M
哪位厨师最早带来高水准浮夸的美食
& v5 u% e. S% R' w3 q' y$ G3 GAAntonin Carême 人名 安东尼·卡罗美" n9 r5 B) p. q2 x/ T
2 _$ ]# C5 y( l' |' r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 ^) B3 ` p+ f% p% 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 。. F2 l6 K" @6 |5 d: p. l
A:Cast-iron stoves 壁炉# s7 J5 X! h/ N0 v- H1 X
http://www.usstove.com/products.php?id=6/ @" Q& [7 z$ b. s j8 [( c, H% F) ]
' D2 r- }" Y0 }& Z f& x5 H28.The French term used to describe the roundsman, or swing cook, is:
( E. P: A% W) `! c9 [法国术语,用来描述roundsman,或摇摆厨师是:
8 l& n! R& s* Y( PA:Tournant 图尔南6 y" }" B1 i- z* K4 P% A
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29.Another term for the wine steward is:, x; j( ?; R1 V, [
葡萄酒侍酒师的另一个术语是:3 \& ^- j0 W; K0 V6 P8 y d2 r
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:0 {7 ]! K, D" I" ]
霉菌,酵母菌和真菌是一个神马例子! f* p: s7 \0 i! g+ j/ G Z
A:Biological hazard 生物危害
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9 w ]2 g$ B9 } u8 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. i/ f1 D2 ?) ]/ a- O s根据加拿大食品检验局,食品的危险温度区在多少之间: c/ g' B. e+ r; ?1 k, g2 j3 T
A:40° and 140°F (4–60°C) 4-60度9 y' T! v" k* p0 T2 W& B. A" F
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32.All bacteria need the following for survival:1 i0 r9 h1 o) l
所有细菌生存需要以下哪些内容:: I5 |- o3 \+ `3 V3 L9 M* n/ f+ T4 _& U
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 w: r* D" ?0 B4 |) B33.Which of the following correctly represent critical control points in a HACCP system?$ x; u! V# X3 X
以下哪项正确表示了HACCP体系的关键控制点?( j. }# ~+ N2 _. E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 t9 j9 b1 }0 l/ z食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 s+ _4 @1 n" z" f1 g
1 v2 F, Y, D4 W1 M34.Which of the following is not an example of a carbohydrate?! m2 u( B, R/ i: z( {& _0 d
下列哪一个不是碳水化合物的例子?8 u2 T3 h; H1 b
A:Essential nutrients 必需的营养物质4 i. n* ~! d6 m) R. m
" n+ s" U+ {: q7 Z1 k35.The process by which a liquid fat is made solid is called:
9 Y4 b1 ~6 e8 v' G1 h液体脂肪做成固体这个过程叫什么8 p* w- Z6 u& ]- a
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 H- l4 N8 ~' W0 q. l; t1 J) E5 ~/ z下列哪项不是脂肪替代品的一个例子" S3 C- \) W' R
A:Acesulfame K 安赛蜜K表; A$ B( M. D) ?" K% T, _
; W8 S/ v# Q/ J2 Z6 z37.Health Canada requires that a product labelled "fat free" contain:
6 j' w& v3 Z3 y( b/ @: H加拿大卫生部要求的产品标有“不含脂肪“包括:; B% G- s8 z$ @* o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 ^; V( t8 m3 p+ M3 F9 D- @
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38.Which of the following is not a problem associated with converting recipes?
) o& o7 n" F- p( N下列哪项是不相关联的转换配方问题?
) F1 n& k2 r" u; J$ P/ hA:Unit cost 单位成本
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( V, y3 Y- n0 [' B% i, e; q39.The condition or cost of an item as it is purchased from the supplier is called:
& a8 y! \& z, y+ k6 v# z从供应商采购的物品的品质或成本叫什么
2 g) ~- m$ N- W( H8 v+ SA:As-purchased cost 购买的费用9 X- V9 M0 E: o0 P
# w$ O' F" k* L# B. a" `$ k( m! T40.The amount of stock necessary to cover operating needs between deliveries is known as:* w9 r1 p+ P- V: f' F( u s
在新货到来之前用于日常所求的必要库存量叫什么2 p& O$ M G* U6 \: K3 u# v* F
A:Parstock 基本日常最低库存9 \) T+ N# A7 c' j
5 Z7 W! U8 ]: }' u4 n6 a0 n41.Which of the following abbreviations is used to describe the proper rotation of stock?" L5 m, n0 v) _; U2 C- y1 L) \8 L
下面那个缩写是用来表明正常库存流程?) ^* w" Z* a4 Y, {& n0 S, R
A:FIFO=FIRST IN FIRST OUT 先进先出$ T7 i5 m6 v/ q! v
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42.Which of the following knives is used to turn vegetables?" R9 c1 n) T. i' W) F" Z* b9 H
下面的那把刀是用来打开蔬菜吗?
% j+ {% K( A9 ?6 IA:Bird's beak knife 鸟嘴刀
# h' ?$ r: K; mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. S0 H6 f, O- g. J4 ?
* [ k# ~$ G1 S* l) T43.What is an instant-read thermometer best used for?" ` t+ Z# r. Y4 E/ R" S3 x6 m: C. Z
即时读温度计最好用于那方面?6 u2 j$ _0 k E
A:Checking the internal temperature of a roast 检查被考物品的内部温度" O5 S) h% |8 ^+ s! z
! I' N% R1 o" o1 M9 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 Z& m$ Z( }8 ]% D' T下列哪些金属材料受热均匀,通常用在铁板而且非常重8 M9 h1 h6 l" U, z
A:Cast iron 铸铁- p4 \; x3 n$ f( n
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- u, a) W. w" A
哪件装备下面有一个可移动的碗和一个S形叶片?
# r6 G1 l3 t/ p |7 R, W7 bA:Food processor 食品加工机
0 s4 Z) x1 t' p( d7 I7 Phttp://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?
* `% w7 D1 O* M下列哪项不是用刀的安全规则?
X# n6 q: U6 D9 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 f, O; [3 n8 T; D0 d- W ~
# O- b% J+ n" v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 U5 d, S# N$ I; ` G* \" _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" ], |$ n8 ?- K. I; F: R
A:RondellES : t3 t) Y% m9 p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?8 b: m, h7 L+ x! x) V
下列哪项是切成小方块用于汤的装饰?1 Q! \7 x9 O8 m: s* w0 j) r. j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 r& a- G5 C2 E* f* H" m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ W8 m+ f: W2 y' Y; ]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!!——4 U: x! h# [& ~
A:Gaufrette + O5 z+ c+ u' r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, b2 w0 q6 ~( t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 H! c+ w" n; }& n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! e. b' L# h1 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 n# u) T, m; V% W, i# l2 F- t5 `
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)
- L1 n* Y6 Z; d: p# {3 }5 G3 LA:Cilantro 胡荽叶 香菜& Y: h$ t. I5 l% O; W- Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. a! f* w) {7 z& j$ c
多香果, 多香果香料是什么# V( [- c# o" v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; A$ b Y) w4 f" Z
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
* y+ Y. a& Z$ W _. {* J7 O4 [下列哪些是用来做香包德épices?
; T% x" J+ h! i# M2 N- ihttp://www.sachetcatering.com/( e. x- s6 j( u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& q( S% |& z5 F( h* G
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62.Which of the following condiments are not soy based?& O; n! |- p1 I
下列哪项不是酱油调味品的?( O* L0 M6 v2 G( d# n3 B4 }% n
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:% I, p! E3 h3 h# V' u+ x/ @
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:
% ~# f/ b& T0 z' N0 M$ X1 U8 uA:Pasteurization 巴氏杀菌( q# j( f2 d2 k; r
% \0 K, C, o) h0 V! V% x64.Which of the following steps is not the correct procedure for whipping egg whites?$ b7 B. x: c n( E
下列哪个步骤是不是正确的蛋清搅打程序?: t* _* H" l: L2 q. y
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:
& {3 K6 g4 p* U& |% R! zA:56g and 63g 56克和63克! P3 u' c, P% ]& Y$ ?
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66.Evaporated milk is a concentrated milk that is produced by removing
4 m+ {: ^$ N7 E' t炼乳是一种浓缩牛奶 是去除什么做的
% Z; D% u X) v% P2 jA:60% of the water 60%的水
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3 x n9 V' s! k5 _5 E6 N67.A method of cooking that transfers heat through a liquid or gas is:
{1 s Y( v/ k# Y5 t# S4 \1 F一种烹饪方法,通过转移液体或气体是:8 z5 P+ L" B" W# j. M5 X. Q
A:Convection 对流
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4 D1 Y' [. n$ S+ A9 U8 @; y+ v68.The cooking of starches is known as 烹调的淀粉被称为4 d5 Y. z3 U5 S6 B2 y0 t+ r
A:Gelatinization 糊化
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/ M# D0 o, S" B c" U: v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ A% P" U: D6 Y1 P+ k1 m
A:Braising 烤
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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:
5 t6 j: O" T. H* ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ g: [- g' R. e3 S% j. b4 N71.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
* r& Q6 p! V: YA:Fumet 原汁# a9 A k& i8 O
. b, x# b' W. O9 H. I% x72.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; v* H1 `9 S7 R! v- x3 I1 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ g# _$ S' V% J0 b* |
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73.Which of the following is a principle not used in stock making?& P6 y2 q# W5 X, ]2 z
下列哪一项不是用于制造高汤(低汤)的原则?
" U/ v; k( U! lA:Start the stock in hot water.开始在热水中操作
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( E! G% O, ]) g' Z! o2 {) L1 U74.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
5 H9 l1 n2 O: e5 l$ k/ x( }1 s+ n$ H0 XA:Remouillage 法语熬汤7 c1 h( X @' A5 V5 [" w/ X
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