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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ I! m# a9 W- I3 d) b哪位厨师最早带来高水准浮夸的美食
; s7 v4 I/ j: k- eAAntonin Carême 人名 安东尼·卡罗美
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' Z, \! P' `$ i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. Y1 _, |8 l$ e! I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' Y: J% f# Y0 LA:Cast-iron stoves 壁炉: h. E- ?) \$ y- l+ L& L* ]
http://www.usstove.com/products.php?id=6
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6 v7 `3 \" _. R9 w28.The French term used to describe the roundsman, or swing cook, is:( l, L/ R9 S2 y7 v
法国术语,用来描述roundsman,或摇摆厨师是:' x4 r' s4 y6 q8 b8 A
A:Tournant 图尔南
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29.Another term for the wine steward is:* _7 ^* M8 S$ m. m1 n) r
葡萄酒侍酒师的另一个术语是:; n" z& p4 @, N, l) I
A: Sommelier 侍酒师 s9 g3 y3 w: X% l4 w& Y
. K8 Z* a+ y" d30.Molds, yeasts and fungi are examples of a:
- I* Z4 t X( h3 x0 ]霉菌,酵母菌和真菌是一个神马例子
$ W }5 L1 o z/ S$ J1 CA:Biological hazard 生物危害- V& q: U' C! ?$ P2 R
% Z# v8 ^# F. ]* ^4 x" C& Q+ E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 E/ M0 K9 M# ?/ Z$ _- O, R
根据加拿大食品检验局,食品的危险温度区在多少之间:' H1 E1 l W$ U/ H7 H/ {
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:5 }+ z3 |6 g0 c4 x5 b7 ?( {
所有细菌生存需要以下哪些内容:
7 x9 Y2 q) r ] ]' tA: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?
5 f" _- K+ Q& E, f以下哪项正确表示了HACCP体系的关键控制点?" V* N! h) N1 k- j8 w5 q2 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 T& g* d; t! w- o+ E% Q! z3 h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: L* x) O0 J, {2 m
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34.Which of the following is not an example of a carbohydrate?, P9 j5 f# u1 v8 i3 L3 B/ p
下列哪一个不是碳水化合物的例子?
. G4 q) l& T/ e, K: RA: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:) v/ y, a, T1 }+ g1 i: w" e/ Q" f
液体脂肪做成固体这个过程叫什么+ k4 u0 g/ G% Q; i
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
) x1 {: b+ C- j: T3 A# u下列哪项不是脂肪替代品的一个例子* z7 j$ e: K; X' q0 \" s
A:Acesulfame K 安赛蜜K表
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0 j+ E9 P% M$ M3 V37.Health Canada requires that a product labelled "fat free" contain:1 x6 y E" [: O* R% [: q8 O/ G
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 h% i8 P. E2 b, z- A9 G, E! eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& F6 y7 Q+ U5 l$ b38.Which of the following is not a problem associated with converting recipes?4 Z& w- ]9 ^! G: U3 R
下列哪项是不相关联的转换配方问题?
1 Y- ^3 A% j+ d5 ?% x8 J2 uA:Unit cost 单位成本" |) z1 E/ s. p. Q. x8 w
0 z" [/ M( S1 q6 I$ D1 t39.The condition or cost of an item as it is purchased from the supplier is called: s. ^* |& i/ ~- R7 m2 o+ S- H5 A! w
从供应商采购的物品的品质或成本叫什么+ l d6 m) w5 |8 |( W# p' m
A:As-purchased cost 购买的费用3 H! R. [# m8 \8 {
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 W! ~5 `% Q7 U2 b1 p在新货到来之前用于日常所求的必要库存量叫什么. M) Z# n- V8 C3 l9 ~3 y
A:Parstock 基本日常最低库存
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9 i9 M) h, L$ h; b$ s/ Z; ~" x3 N41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 ]7 c7 M; E8 f9 e- q下面那个缩写是用来表明正常库存流程?
4 ]) U( d4 T3 q/ R: s- x4 FA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 G ?" N8 }7 X% g
下面的那把刀是用来打开蔬菜吗?
6 D' w. C0 X- a ?A:Bird's beak knife 鸟嘴刀3 C3 D( O2 P' C8 C2 n5 N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' v! J7 d. {1 x3 ?2 X& _% F
2 c- g9 Z/ i( ?! l8 c6 g43.What is an instant-read thermometer best used for?
3 b7 b8 K! {. N( E- ]9 ?即时读温度计最好用于那方面?- p1 S4 ?9 T$ k& Z2 e" E I9 T6 F7 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 S6 y5 E0 b2 |6 m. t, o+ u3 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, b5 l: f% S( m
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ ~. p9 _! \( _1 s% Z z
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! ?3 Z% H# D7 w6 p7 p+ N
哪件装备下面有一个可移动的碗和一个S形叶片?
# z8 h% } B. p+ G2 m+ cA:Food processor 食品加工机# K9 D3 {7 c/ K3 W+ R
http://www.google.com.hk/search? ... iw=1263&bih=572) G1 k( u- q$ ]( K1 w
! I2 W7 M c. Q+ V/ y46.Which of the following is not a rule for knife safety?
& l2 p' [3 @1 n9 F/ W; T下列哪项不是用刀的安全规则?( j+ j2 o! B6 [# J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* s; Y, \- J, m2 r4 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: d8 `3 x2 p+ P8 [' c# m3 y& D% ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# G: T9 F. V0 w$ E, H2 P
A:RondellES
0 ?6 @. v+ k* d) i+ X) \1 I uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- N4 C, c7 {) C" K2 h5 N/ I( ~. Y
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48.Which of the following is a diced cut used to garnish soups?1 v0 u& \+ h/ {0 R0 C
下列哪项是切成小方块用于汤的装饰?
. {& ?" H0 ~+ I; FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 b1 W# @8 p( b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? C/ X+ g6 Z( l0 n- y( C- k
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!!——
: `& _! ~/ M7 q. ]! tA:Gaufrette
4 c9 v5 ]( L% m. ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 c4 g, L6 E5 e2 C4 E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 |& W2 D; N( O+ v( s; pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 p$ p( J- l$ L: Q) w4 Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; {% m% @; T& Q0 S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)$ D( ^3 f2 O* Y( V3 u
A:Cilantro 胡荽叶 香菜1 z1 k1 d+ L9 s* b7 k8 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ |1 A( Y) E% M2 f
+ ?! @: z/ u# [- n: r60.Allspice is made from:
1 C5 g+ z/ D% R. e: N/ Z- _8 Z 多香果, 多香果香料是什么
* M! Z' p8 q1 ~' y# `0 w' s' Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% d7 w% f8 f% H4 @+ D3 k- |8 i
A:A dried berry 干浆果
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# s# ^& Y: x/ t, c. l+ X61.Which of the following are used to make a sachet d'épices?+ W, j' n& x9 c9 I1 x& S W
下列哪些是用来做香包德épices?
% Q* @7 K8 ^' {; c# E7 k. M ohttp://www.sachetcatering.com/% V! I6 U( V" K) a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# E8 Z& B Q8 U, y& o: f1 D62.Which of the following condiments are not soy based?
; x% ]! u/ N7 G$ J$ f/ |* Y下列哪项不是酱油调味品的?
3 L5 s# u$ }4 b9 XA:Wasabi 日本辣根3 X8 V3 ]; T2 s7 K
7 g! B; C% x% o+ B7 ?, @! U/ k5 ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% K7 [. H& F# i3 O
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:
4 L1 j) Y8 G; n3 V9 EA:Pasteurization 巴氏杀菌: Q- t/ }$ R/ z+ }5 z
0 b7 v( R/ S5 A* X$ z64.Which of the following steps is not the correct procedure for whipping egg whites?
' H) m% P+ }( e下列哪个步骤是不是正确的蛋清搅打程序?2 g M" r6 [. }3 _3 W( }
A:Allow to rest before use. 允许休息后方可使用。5 Q, n: r3 S% d; v) I
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 Y* ]3 r$ ], k, aA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing( s% y6 Q- T" O# I. B
炼乳是一种浓缩牛奶 是去除什么做的
" U/ p$ O: Q# N" U+ fA:60% of the water 60%的水
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& G# |. Z( G5 u+ F. @2 B67.A method of cooking that transfers heat through a liquid or gas is:- C& B9 O! i% d. Q0 L7 ^
一种烹饪方法,通过转移液体或气体是:
3 _) w5 G8 g Y6 ]: j% W+ I" h9 WA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
+ p% P% l/ c; u' K6 ~A:Gelatinization 糊化
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3 w8 L V* X' o* {3 w7 \! x9 D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 {5 s5 q( F) \, q- \A:Braising 烤/ g7 S9 y: W: o" ]+ h
- K7 Y$ b/ ^0 e! F# `3 _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:7 L; G* ~. R4 m& b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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1 O x2 l; n2 ^+ ` X8 K71.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6 |: K4 y) }7 [* z
A:Fumet 原汁6 a# ~0 ?; h/ p: z. ^
0 ?0 w% G4 I3 o6 ^/ i: o# C72.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 j A: B3 `; N, ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ s! P( y* e2 o6 g( c7 p- ? x
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73.Which of the following is a principle not used in stock making?
! Z2 G5 s V. U m) f下列哪一项不是用于制造高汤(低汤)的原则?
6 U; i% J9 r: _$ M- DA:Start the stock in hot water.开始在热水中操作
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74.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/ d" y9 R) J' D/ ~& S) I+ A7 j' X
A:Remouillage 法语熬汤' y: X2 m( K9 Y% |
http://www.haibao.cn/blog/post/176242.htm |
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