 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
$ f" ]& X/ a; P( K6 W* q& K" P; z. P7 F哪位厨师最早带来高水准浮夸的美食" Q3 e% j& N5 M8 e1 |
AAntonin Carême 人名 安东尼·卡罗美
' J) ?! O. i- a0 X) T+ j+ i; i+ S t* _: Q* V5 h& l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( F0 G+ U5 F Q- e) R) m8 j, s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 I/ g4 R6 Z; I- m0 hA:Cast-iron stoves 壁炉
% O- j5 n5 o( o: _; _- zhttp://www.usstove.com/products.php?id=6
: U9 T6 z" N7 N" [3 S+ p
( a; a7 A/ D0 c& f7 E28.The French term used to describe the roundsman, or swing cook, is:
8 g2 W1 W& _1 R- M法国术语,用来描述roundsman,或摇摆厨师是:2 S: K% V4 J2 J7 A' L6 v- s' l
A:Tournant 图尔南 }9 J4 G$ D, S8 t: b% j4 @% z, R, _
) @9 v! l$ d+ m( |
29.Another term for the wine steward is:
: A4 T7 j! x7 D) u葡萄酒侍酒师的另一个术语是:
F7 i$ w8 z2 G% {2 b0 wA: Sommelier 侍酒师5 P) p! p+ P- A% c
/ I7 E# L! R2 t30.Molds, yeasts and fungi are examples of a:
( m; [! N; J- I. u- M' c; j, c霉菌,酵母菌和真菌是一个神马例子
3 S# G% Y. t0 G' E- lA:Biological hazard 生物危害
# G" |7 b T/ a7 Y m: u6 n" s1 X( t# u z; [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: }2 X, H; |9 b根据加拿大食品检验局,食品的危险温度区在多少之间:
: T3 ~' D6 M/ J$ CA:40° and 140°F (4–60°C) 4-60度) x! d! r4 C: A [
8 ~9 t( A: }% A9 _6 X32.All bacteria need the following for survival:! W$ g0 b7 h7 y: p
所有细菌生存需要以下哪些内容:/ ]0 ]3 \2 A$ y! S4 y# W" X
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; R6 f) c0 b6 q1 V L
' H% I7 q8 d; `! z) @) m6 M1 P
33.Which of the following correctly represent critical control points in a HACCP system?
9 |- h& o) y, z以下哪项正确表示了HACCP体系的关键控制点?7 V' e2 Y8 p4 }; y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 o9 s$ j+ G z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. n6 S/ ?- i2 V }% V- U: @3 C6 L$ p
34.Which of the following is not an example of a carbohydrate?9 u! O0 F2 _9 i+ B
下列哪一个不是碳水化合物的例子?9 @0 F6 \6 _8 d: q5 _' L% ]+ Q" t
A:Essential nutrients 必需的营养物质
/ N% _9 z' B9 e( w K0 D; R% @0 z0 B5 i( W6 R
35.The process by which a liquid fat is made solid is called: }/ h( F2 `. R, L5 @8 S) @0 B
液体脂肪做成固体这个过程叫什么
) t0 N9 J; R. H( M, cA:Hydrogenation 氢化8 `# c. h& c( i4 r
, Q+ b7 W# \6 Y/ z" E7 ]36.Which of the following is not an example of a fat substitute?
q; X2 V, ~3 b下列哪项不是脂肪替代品的一个例子$ T$ f; F7 _& f: B" Q0 V
A:Acesulfame K 安赛蜜K表
+ o, b; D4 D. W2 u6 g" Y; T. g9 A' U5 |& O
37.Health Canada requires that a product labelled "fat free" contain:
) y2 w, d' K$ e; X( O, f9 L加拿大卫生部要求的产品标有“不含脂肪“包括:
) W% x+ k* j, g' D2 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 v9 @: }7 g! `6 e4 q$ l& z7 W: |
. x! N. t: F' h* l' M9 o
38.Which of the following is not a problem associated with converting recipes?
B# w& f) V. U3 r n, T下列哪项是不相关联的转换配方问题?- ?" x: p5 m4 _# }1 {& K2 \6 t* t
A:Unit cost 单位成本 d/ D6 q" }3 N( z* i: w
) e% a$ R! H, j
39.The condition or cost of an item as it is purchased from the supplier is called:" p" h; W1 H# M* b6 ^1 ]$ E4 n
从供应商采购的物品的品质或成本叫什么+ W* k0 y5 @" ^, n0 m5 x- m/ ^2 a7 s
A:As-purchased cost 购买的费用: X, S: R/ q( }7 a/ ?7 {0 {
2 f I( O2 o+ \ P/ t# o" H5 N. E
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 ?5 P" Q5 D0 r: \9 g) U) P2 Q
在新货到来之前用于日常所求的必要库存量叫什么
6 [+ u: i3 f6 l9 K* H" b' rA:Parstock 基本日常最低库存
* ~) V& [; u. W. W5 \) [0 `7 B1 W$ f F+ {
41.Which of the following abbreviations is used to describe the proper rotation of stock?
t8 T& r! _0 ^( l下面那个缩写是用来表明正常库存流程?
0 K: r7 K! S: D9 T7 G! l" hA:FIFO=FIRST IN FIRST OUT 先进先出/ u* s9 L3 |: a& V' p( N- E3 h
2 L! k6 i6 v2 q; Y& E# ~4 t9 x
42.Which of the following knives is used to turn vegetables?
% R7 [! o" g( b* e下面的那把刀是用来打开蔬菜吗?
) P9 [( L+ |+ B3 a1 h1 oA:Bird's beak knife 鸟嘴刀
, N7 O' j2 o0 W! F$ N) hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 t$ v C8 Q# O- }# R% C$ E9 s* h, a1 B
43.What is an instant-read thermometer best used for?
* f5 l) k' ~4 w, S即时读温度计最好用于那方面?
9 [( s( A5 j5 L! B" GA:Checking the internal temperature of a roast 检查被考物品的内部温度& ^5 Z" J" O/ v1 Z
3 S! O6 j9 l! ]7 I, k9 x, x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ o0 \5 z! o( W
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& j, z) P j: n7 T6 `" Z! LA:Cast iron 铸铁
8 a; ?" Z7 U: {, K; X( w. Q- S- l
& S a7 a, h3 }# \( [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 }& k5 O9 l( B. \哪件装备下面有一个可移动的碗和一个S形叶片?
% L: K0 T5 J+ uA:Food processor 食品加工机+ F+ f. K5 r; x) _9 {
http://www.google.com.hk/search? ... iw=1263&bih=572
& N- p4 X. M; A, W1 }- R
3 G, O! h0 {7 y( o3 C7 \2 c46.Which of the following is not a rule for knife safety?3 G) T8 A( Q2 A( Q; \
下列哪项不是用刀的安全规则?
% ^8 H" G% Q" Y5 n1 kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; K2 }& x1 I$ K& }+ m+ N! m# [/ }( h9 z# p- M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" @, t, q* s& e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( G) B+ {( F+ q6 R x" k
A:RondellES , y0 B( T7 }5 Y {. N b) _$ Y' ?0 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ q3 h: r; m8 Z4 z1 S
: U' s Y* c# p/ [" y
48.Which of the following is a diced cut used to garnish soups?+ ~4 ^# W5 U0 ?! S0 V1 C
下列哪项是切成小方块用于汤的装饰?6 ` s r. A2 K6 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 p2 [ ? b5 {! \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* T) D& s3 o+ R
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!!——1 j/ L- D; C; j
A:Gaufrette 8 d/ c8 N6 Z# Z& h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ y, L) O) O2 d' n' C7 Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; i6 {- }2 C* B o, I3 V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% X, {( X3 [/ A6 s3 u$ t. ~
% W" R$ x7 R* Y, W! g7 w B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ E/ C5 u, f3 ^! N8 O/ z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)
% z- b" T1 O) mA:Cilantro 胡荽叶 香菜& I8 g' ~3 P5 O& h' c3 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ V& I9 V" r9 r k8 I# Q! {$ p% i7 ^( Q, |! z7 V( x' X5 I
60.Allspice is made from:: f3 e8 f1 F! J9 z, o# N
多香果, 多香果香料是什么
$ E4 l9 P* c9 z6 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) U7 D8 X6 K a" U) P
A:A dried berry 干浆果% s6 c3 s/ Q) _% q
) _6 {/ O/ V- @' k61.Which of the following are used to make a sachet d'épices?
* P) ]+ B. l4 ]) Z# @) n下列哪些是用来做香包德épices?) ~ G: Y! _: R+ ]1 N8 ` E
http://www.sachetcatering.com/
; R+ D7 ^. o$ f) ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 V% b# m4 H& G0 S6 Y! r4 Q. ^
. K) R% Y8 b. S }4 Y3 j62.Which of the following condiments are not soy based?
9 Q7 p7 m) ~+ _8 w下列哪项不是酱油调味品的?0 P( F: ]! V* s6 l
A:Wasabi 日本辣根
/ Z8 z' ]! |9 R4 p( r; W1 U$ I" q! w, ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: s3 f" Z7 ]* c6 o- y b
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:" J/ v9 G: ^2 E3 v: A
A:Pasteurization 巴氏杀菌6 M w' g: E" X
+ d0 O# g0 N0 q& P; [# s% D
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 \! M! n3 N# L- _0 `7 \9 C, f- V下列哪个步骤是不是正确的蛋清搅打程序?
5 a" p% n* ~' M6 C U' n8 `A:Allow to rest before use. 允许休息后方可使用。
2 Z4 v6 h! u2 f3 r% E! s( l" |$ l3 r7 g
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. _, n7 ?' k& uA:56g and 63g 56克和63克- a" i" k" V6 h
! v3 d6 F- V( w! G0 \( d
66.Evaporated milk is a concentrated milk that is produced by removing. g" n5 @2 U( ^, E4 _: ]* q9 {
炼乳是一种浓缩牛奶 是去除什么做的/ i1 H3 o: C/ V1 d/ \& _$ \
A:60% of the water 60%的水
, m1 x8 B% Y" n. X; f
4 |8 V, f, f0 ~0 B/ f67.A method of cooking that transfers heat through a liquid or gas is:5 l" g) ]9 Q3 n2 o- x4 i9 b! o
一种烹饪方法,通过转移液体或气体是:, o0 p' L; b4 y( I1 P, N
A:Convection 对流
! g# G' W) [' ?5 c- t; @/ V% U+ \9 H+ n
68.The cooking of starches is known as 烹调的淀粉被称为2 j/ ?; K( D2 q
A:Gelatinization 糊化% O+ Y) T8 f' e q7 K/ Y
. i' B# m- p& r6 T; F. q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. J- @( J! e& v
A:Braising 烤
# o) b* [) v R* X X0 D# O6 _
. O, O9 I: ]* q# E70.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:
4 E# H/ {) ?5 T" FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
% }& |( m+ N- k' p9 n: _% @. s L9 V* d3 q$ u A% _
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
7 W+ l/ D# L; d1 {" x0 C6 t4 lA:Fumet 原汁* z; c$ l- t( ~ g
3 }; c, h& Z* c- c+ H0 @
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) {; R/ S- \, j0 s% T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) j! Q; d% c9 Q& e( X" p
; Q8 U3 a: X I; x8 L) x
73.Which of the following is a principle not used in stock making?4 B, u! w) c Q+ Y( A" z6 _
下列哪一项不是用于制造高汤(低汤)的原则?
. L) g) t% `6 j4 r7 J5 g4 C& E/ MA:Start the stock in hot water.开始在热水中操作" I; m3 w. m/ v6 P V5 K
3 M( e: T3 z% p1 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
( _+ o' _8 W& p2 GA:Remouillage 法语熬汤+ n3 `, Z" {) J- V- e M
http://www.haibao.cn/blog/post/176242.htm |
|