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26.The chef who is credited with bringing grande cuisine to the forefront is:9 A% f0 e& q. B: Y, ]
哪位厨师最早带来高水准浮夸的美食
/ }5 I7 X% ]3 j, n6 I( a, QAAntonin Carême 人名 安东尼·卡罗美
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+ O, t3 t9 q/ U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 [$ ?# [+ A' e+ R. T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ U V3 Z6 H) H/ bA:Cast-iron stoves 壁炉- v/ @3 P0 {, T1 {4 h4 g
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:
' w" u, k) N. N. J2 {法国术语,用来描述roundsman,或摇摆厨师是:
j/ u q- y% C+ [' vA:Tournant 图尔南
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+ D* O3 g. i& M* ?% H y* `8 x! M29.Another term for the wine steward is:
* c: C# V5 N2 |葡萄酒侍酒师的另一个术语是:
' G2 D6 l. A0 G7 _2 d7 C( YA: Sommelier 侍酒师/ t& _" ?! L/ N' s F) k- N7 U8 Y4 \
& z+ N3 A7 B0 t2 O30.Molds, yeasts and fungi are examples of a:) b' W* c' p1 F% M' w$ [" a
霉菌,酵母菌和真菌是一个神马例子
" |7 V7 B8 a/ ]. ~" p8 m: gA:Biological hazard 生物危害
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$ m8 i+ G' o0 K. d. C4 l9 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 i0 z: I* H) D. ~3 a; ]% @& u
根据加拿大食品检验局,食品的危险温度区在多少之间:4 v$ {5 u/ H( N9 v) l
A:40° and 140°F (4–60°C) 4-60度/ j0 ^3 l- `/ |$ D4 u8 w
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32.All bacteria need the following for survival:
" u* w/ J1 Q& P$ M+ X6 `, A5 p所有细菌生存需要以下哪些内容:
: H3 r- m! G- C: |# M3 wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! ?$ g" [/ t' M: m. I. }) R6 x
, s3 t1 K# _+ t' L33.Which of the following correctly represent critical control points in a HACCP system?
: |2 i, U2 d# r9 i# T+ P以下哪项正确表示了HACCP体系的关键控制点?& K1 w4 c0 N) d% D$ D- O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 y$ a4 o) M5 J' r
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?
2 [4 ]4 v0 r8 r7 B' ~/ |下列哪一个不是碳水化合物的例子?
& g( i' b* D5 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:2 W$ p( G, _# S9 }; \$ @
液体脂肪做成固体这个过程叫什么
; e- Z f" d8 v* O) Z b1 \A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?- J- R* }6 t4 Q
下列哪项不是脂肪替代品的一个例子
2 D/ g, C5 ?7 i" C d7 LA:Acesulfame K 安赛蜜K表
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7 Q) q5 s! F* b2 d. w n37.Health Canada requires that a product labelled "fat free" contain:; ]1 |8 L1 }% _
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ ?7 r) A9 {$ Y- a# ?0 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: ]1 |* t/ n1 q) c0 h
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38.Which of the following is not a problem associated with converting recipes?
4 M9 k' E8 W* m; O% F, w" P! ^! h" R下列哪项是不相关联的转换配方问题?
- ^& y0 U. y. V' e1 p+ Z) hA: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:0 B- _1 M, |/ w
从供应商采购的物品的品质或成本叫什么
5 x9 L6 r L! K& i8 g C+ D9 \A:As-purchased cost 购买的费用
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5 f. O Q) R& r40.The amount of stock necessary to cover operating needs between deliveries is known as:, j# |/ G! w Q) X
在新货到来之前用于日常所求的必要库存量叫什么
* ]' d6 \( O. c$ S1 u1 x' v8 B+ lA:Parstock 基本日常最低库存% w9 h% {( c- G. O3 M6 ?
, c4 O( d6 J; ]% \41.Which of the following abbreviations is used to describe the proper rotation of stock?; f1 N& ^' N4 ?3 K8 r/ ^0 G
下面那个缩写是用来表明正常库存流程?# U" [$ B8 A2 _: c
A:FIFO=FIRST IN FIRST OUT 先进先出' Y; J1 e+ M1 k; w5 V
- V0 _3 j, j1 o9 C' I42.Which of the following knives is used to turn vegetables?2 w6 M7 C; D8 [' {
下面的那把刀是用来打开蔬菜吗?
# j/ S. {' Y1 w: B# ]) I$ IA:Bird's beak knife 鸟嘴刀6 Q T O. B0 w# N/ K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! C! W* s6 }& U T# I% u# E43.What is an instant-read thermometer best used for?# H' Y l* @ F9 N6 j/ `
即时读温度计最好用于那方面?
% f! |; m# w5 X: _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?
. }1 k# A) J, Q; k- d8 J下列哪些金属材料受热均匀,通常用在铁板而且非常重
|+ G1 _4 M/ D7 DA:Cast iron 铸铁' c* K* z# L' A/ p4 M) G# u
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ H/ J+ f8 D+ A) @
哪件装备下面有一个可移动的碗和一个S形叶片?3 k- S3 {" q, o8 m( u1 M1 X2 Z
A:Food processor 食品加工机6 F/ [/ F4 Q; Z% W: k4 V# ^
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?
" [7 o) |# n" V2 {$ l下列哪项不是用刀的安全规则?
1 y8 ~) Q& I i$ SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ O1 V" m+ {4 x6 {- H5 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& b' D/ M6 L" p& G/ }8 r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# R& r1 I' R6 N# S% a8 HA:RondellES ' N: G) N }% E4 Q$ f Y0 n
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?
6 `, t8 {, y% W+ P7 O$ D( {下列哪项是切成小方块用于汤的装饰?$ J0 @" @% E- W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- T# _& x( Y; ^& L# L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 y" Q/ j( j) Q5 L3 c. K, c, j0 c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 L( I- c5 e; l/ J; M
A:Gaufrette
+ `' _0 _! \9 Y0 b$ {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) E$ C. J- O& n% V, |, }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ p5 p1 r; X D, w, G/ X
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?& [ ?* v+ n0 V" {" S6 D$ r* v$ X
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)
+ a' `1 P- [% P7 BA:Cilantro 胡荽叶 香菜
' k6 `' o" Q% J# Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, `) p' Y9 v2 g$ S( X2 X7 k60.Allspice is made from:0 [5 B$ X. b- G, G# a/ t) R: W; Q
多香果, 多香果香料是什么
- w# t; Y1 Z9 G8 [3 J. T K' R% Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, P+ c7 d0 Y5 k9 W7 U" [A:A dried berry 干浆果
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( Z! s# M& x0 o2 T1 f. c$ \" i9 p61.Which of the following are used to make a sachet d'épices?" B4 W0 K8 H) Z: |. _6 M
下列哪些是用来做香包德épices?3 P7 a1 m+ }: _& d6 L
http://www.sachetcatering.com/
4 s: P, @5 O( jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# T e2 A: k: h. ]% F6 K9 Z
* d5 N9 I; h: @9 I* h62.Which of the following condiments are not soy based?
3 s6 V( y% P: [3 L6 c+ L4 x" r0 }下列哪项不是酱油调味品的?
& D. X! S3 @8 r6 Q& P0 }A:Wasabi 日本辣根' f7 G: R# u3 Y2 K, a I9 `
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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:
3 {- t9 X5 I+ J8 {' b1 i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:
- v4 k3 c0 P" K, ^A:Pasteurization 巴氏杀菌
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5 u- W( y' j" |4 v! o. O64.Which of the following steps is not the correct procedure for whipping egg whites?
7 X j- @2 O' U6 ^9 F a" w下列哪个步骤是不是正确的蛋清搅打程序?1 b; W) o4 }! E+ [
A:Allow to rest before use. 允许休息后方可使用。
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9 T) [8 `8 ^ O9 S65.The weight of a large egg is between:一个大鸡蛋重量介于:
: h# c5 s% t! i' {6 jA:56g and 63g 56克和63克2 e/ c n, ]6 k% d, V8 Q
- m b& L6 E: E1 H- y' J66.Evaporated milk is a concentrated milk that is produced by removing
% T8 f5 _: w' f+ F9 ^" ~炼乳是一种浓缩牛奶 是去除什么做的/ ]9 z) b! K7 d, h
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:
$ s8 ^6 u ]8 o( o0 E1 a! X, N一种烹饪方法,通过转移液体或气体是:6 R8 {' Z9 L9 e
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为6 r- j/ Z; g: W$ z6 c8 q M+ U
A:Gelatinization 糊化
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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?( E, }: M% W2 S6 Q5 f
A:Braising 烤: c) Y) S% \ ^3 Z1 {
$ g+ p7 q1 \7 W/ g6 @& Y70.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:
: D4 j) C" b3 i* ]" GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 X& `! |7 T; P71.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2 _- O0 s v C$ N& a% g9 h( ^! m
A:Fumet 原汁0 Y' Z% U2 j4 h
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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6 n4 }; G* e. R/ `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& j5 s8 B) U+ [5 e# j
4 r0 D* r/ d; Y" G! t2 I* G73.Which of the following is a principle not used in stock making?% M, l: z: @( M/ a& q
下列哪一项不是用于制造高汤(低汤)的原则?
" u, @: P; R9 ^A:Start the stock in hot water.开始在热水中操作
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( _9 [( P; Z4 c/ q# h r74.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4 U+ F7 y9 O; V* x0 y. x
A:Remouillage 法语熬汤
/ b& i. d5 l8 m. Ohttp://www.haibao.cn/blog/post/176242.htm |
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