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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 B( a2 B! w& G8 Q3 ], g9 K) |哪位厨师最早带来高水准浮夸的美食
' Y8 n0 q) J2 v; d: J8 {9 o) ~AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 d3 U% [1 m( p5 X O7 e! l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 M' G1 A2 r9 F9 I# t$ Q9 T
A:Cast-iron stoves 壁炉
! S' ]: o$ I" e) {http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:! F1 ~3 F0 K1 Z2 E4 \* Z
法国术语,用来描述roundsman,或摇摆厨师是:
4 P0 P/ j/ C2 G) y: a; ?9 bA:Tournant 图尔南
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6 w L2 M) L2 s29.Another term for the wine steward is:- R5 G7 K+ K* O+ R
葡萄酒侍酒师的另一个术语是:. [1 D2 t- i; m! o& z& I( w- j
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:) g$ v1 w! ^( e; y: `9 ~1 i
霉菌,酵母菌和真菌是一个神马例子& y" ^' b1 K' S* n% W7 S
A:Biological hazard 生物危害
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# V0 U; m7 S+ ?. ?9 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! i! T& X v7 ^+ |# B- ^4 o根据加拿大食品检验局,食品的危险温度区在多少之间:
+ _. L; |5 J: w& D4 o2 L+ tA:40° and 140°F (4–60°C) 4-60度8 ^# q, @- }- V6 }, ]
! D4 ^" m% l% t5 k32.All bacteria need the following for survival:
q& c& k+ ~% Q8 n7 y) U# R所有细菌生存需要以下哪些内容:2 a$ G. Z- e) K3 e# S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 y: g5 i( _+ O* Q. S
) W, F/ X5 z; l8 F) [7 X- b33.Which of the following correctly represent critical control points in a HACCP system?( ]8 U, j' T1 e0 m9 q
以下哪项正确表示了HACCP体系的关键控制点?
% H' V& [7 \9 r9 F- E; A) ^A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * h8 ]8 g1 H0 v% h/ t% K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 o$ ^ @. W: O$ k34.Which of the following is not an example of a carbohydrate?: {; _$ c' e5 n4 E9 r9 D. r
下列哪一个不是碳水化合物的例子?- I. k$ Z7 M9 s" J) R5 H
A:Essential nutrients 必需的营养物质: ]- C% T* D3 _8 [& {! I( y
1 j) Y% o" N; }* A9 ~35.The process by which a liquid fat is made solid is called:( }4 A4 L7 u3 {+ o- [2 E
液体脂肪做成固体这个过程叫什么3 P- o. d, j T) ^/ U3 C
A:Hydrogenation 氢化
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% r- g0 N/ r. L( r! d$ c36.Which of the following is not an example of a fat substitute?& z% }: C! H; g9 d
下列哪项不是脂肪替代品的一个例子
7 y4 |5 T g! o: f9 y8 I8 l. ?A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
% R- T Z$ S' n x0 G' T Z; d8 p8 z加拿大卫生部要求的产品标有“不含脂肪“包括:
- q4 w$ a& k/ G6 Q% AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ Q' M6 M' O# B8 r9 ~7 S
" q B, R6 c2 t S38.Which of the following is not a problem associated with converting recipes?
$ V1 J$ G1 Z) p下列哪项是不相关联的转换配方问题?
0 p% ?) E2 N0 o" e, K1 C, x; HA:Unit cost 单位成本$ A6 g* C4 Q9 r0 @
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39.The condition or cost of an item as it is purchased from the supplier is called:
: n, P7 [1 P9 A! {从供应商采购的物品的品质或成本叫什么1 z3 W- y' J0 G& l+ u& H$ y$ K$ j
A:As-purchased cost 购买的费用
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n! I1 I/ A; f* l# e" P; I$ e40.The amount of stock necessary to cover operating needs between deliveries is known as:# l/ }+ e! c2 | \& |9 s
在新货到来之前用于日常所求的必要库存量叫什么
* E1 C/ ]1 g2 r, q4 b, E) b0 |5 d# S3 {A:Parstock 基本日常最低库存
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( p" Z+ C# ~! X- D41.Which of the following abbreviations is used to describe the proper rotation of stock?/ H6 l. [* q+ Z; O# `
下面那个缩写是用来表明正常库存流程?
# i. [- [$ @/ }. ^# W- @ MA:FIFO=FIRST IN FIRST OUT 先进先出/ }: h, R& ?$ p$ L7 d; \4 P
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42.Which of the following knives is used to turn vegetables?1 X% F: z. F; R8 ]
下面的那把刀是用来打开蔬菜吗?
6 o! E* H$ ]( m: yA:Bird's beak knife 鸟嘴刀
/ B5 Y, k& s9 ^8 }0 \6 ^* \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 F( l0 x1 Q; E0 ^# b# i4 k43.What is an instant-read thermometer best used for?
# P0 k Z( C) F, j6 G即时读温度计最好用于那方面?
1 ]4 V" `4 p6 kA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' a8 \/ H% W4 Z* j$ w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 ^2 b* v) j8 d# G
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ H$ v, d' ^; R4 E2 h2 _4 a8 F
A:Cast iron 铸铁 B0 N. {% [8 P, x& ~; A8 H
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 z9 T w* } g, R
哪件装备下面有一个可移动的碗和一个S形叶片?
4 T; J2 W, ^& B4 r# O; ~A:Food processor 食品加工机
! v, Y/ @7 i3 S# khttp://www.google.com.hk/search? ... iw=1263&bih=5729 o$ b8 x0 z c
( {: g9 z3 B/ ?, s7 g4 c46.Which of the following is not a rule for knife safety?
% \ F0 b/ `) k8 c A9 W下列哪项不是用刀的安全规则?
/ Y, e% ?" S# iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) t7 o% _5 T# ]+ P5 j- n( ?0 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: @& u3 Q! C' i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! ^8 O5 b2 G5 n) z
A:RondellES : _6 J: A' _8 \; u/ b
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?- Z- v3 V: O$ q5 Y# T
下列哪项是切成小方块用于汤的装饰?
' f: j2 h3 g; }) X0 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 z' C" S) e9 o+ o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# t9 D: h' U! c; N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!!——
$ y5 N% M( y* e" |A:Gaufrette ( t/ k2 x7 D* E" W( R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- j9 d% D4 O* u' k8 t+ Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 o, B6 Y4 W8 r$ j( P3 N0 X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 T9 u, E% U/ ]0 T2 R* M3 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 O% Q# o) M$ x6 x% Q) i2 ^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)3 \/ s/ {# v5 V/ |6 j: X6 @
A:Cilantro 胡荽叶 香菜: j0 I4 D. L1 B( Q5 T1 k% r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 I8 P$ M) c! ]5 \
多香果, 多香果香料是什么; H& t; d+ _$ r# v7 c1 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& w! E9 y; ~! e" d/ W# IA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?$ b7 G% g% ^0 K1 D
下列哪些是用来做香包德épices?7 | S4 B8 N9 R i% @8 n7 t
http://www.sachetcatering.com/
3 Y7 [2 \ a* t0 H) E; ]3 u* Q, HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% m k0 }- I9 f% z, ^( n3 n
# Z7 _ J' u2 x* G |0 U- H62.Which of the following condiments are not soy based?
3 m6 H# f1 o! o) r, ?+ E; R下列哪项不是酱油调味品的?# h4 {; j. ^$ D) _
A:Wasabi 日本辣根
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+ j+ t2 n1 r" h* G( d5 x! H; L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: K3 x: k9 f0 @, }! D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:8 ]- S$ ?+ X$ z
A:Pasteurization 巴氏杀菌# f+ b8 h/ u; ^5 E, [. I
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64.Which of the following steps is not the correct procedure for whipping egg whites?
_% E$ J# t" I, d2 S6 T4 J+ {下列哪个步骤是不是正确的蛋清搅打程序?; p. V9 z5 E. J
A:Allow to rest before use. 允许休息后方可使用。6 E) t) D8 H) U
% z5 Z) m* v% z: B; R0 u6 e65.The weight of a large egg is between:一个大鸡蛋重量介于:
S9 e" Q8 M1 V' w5 `/ bA:56g and 63g 56克和63克 \7 M, w/ O7 H) S- `( O4 O
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66.Evaporated milk is a concentrated milk that is produced by removing
# ?, N) a8 p) o3 f9 I; H% Z: Y! ]炼乳是一种浓缩牛奶 是去除什么做的7 ^( G0 D5 v$ F3 u4 ?9 I
A:60% of the water 60%的水: V5 ]6 W9 }- ]) I# H( R
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67.A method of cooking that transfers heat through a liquid or gas is:) R5 }0 M1 F) V
一种烹饪方法,通过转移液体或气体是:
1 g; W& |. h, S6 sA:Convection 对流$ R- K" P2 j" x U4 t* u
* [' X5 ~% [ A& E) S4 v$ o68.The cooking of starches is known as 烹调的淀粉被称为
: }* {; z+ p# z& kA:Gelatinization 糊化 k6 m; |, C N
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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?
6 ?$ x" G9 E; l9 q; M$ WA:Braising 烤
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1 D7 r7 D5 Z9 l+ i70.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 H7 T) U. u) O
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0 M2 `% i6 o1 B8 h& C
A:Fumet 原汁' t2 l7 t, Z8 p6 ~
$ |/ p! } e6 B4 E. Q( T% t s72.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
: ]& ~$ B* F1 _+ t ?1 OA: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?
5 ]9 R( t3 m! @6 X) P+ A6 L* U, R, k下列哪一项不是用于制造高汤(低汤)的原则?# `( k/ p1 s& F
A:Start the stock in hot water.开始在热水中操作
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4 u K- R9 Z. e$ j6 M74.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" A) p1 b8 u7 x2 |4 p3 G* ]# B
A:Remouillage 法语熬汤
- x% y# Q4 N+ {$ n2 @6 |) {# O- Xhttp://www.haibao.cn/blog/post/176242.htm |
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