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26.The chef who is credited with bringing grande cuisine to the forefront is:. r/ b" b( Z7 I N; z
哪位厨师最早带来高水准浮夸的美食
. k1 {. g3 x) [+ N4 a( jAAntonin Carême 人名 安东尼·卡罗美
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, b, U/ [) t5 _: Q2 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ Q! F( `2 ^$ i4 K9 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 。
6 Q7 G8 D( ~7 _3 {$ H1 I! oA:Cast-iron stoves 壁炉6 E9 k0 L' j# n% d
http://www.usstove.com/products.php?id=66 M; k V J+ d1 w3 U, r) a6 ^
5 S' z$ }9 z8 b$ R28.The French term used to describe the roundsman, or swing cook, is:
; j/ A4 E3 \7 k8 c+ @$ ?& U法国术语,用来描述roundsman,或摇摆厨师是:2 _" g8 y2 h3 c, u! U. E1 U' i
A:Tournant 图尔南9 i7 Z! F! F% ^% a* u: W
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29.Another term for the wine steward is:
" S* U6 J+ W" \) X" }9 g葡萄酒侍酒师的另一个术语是:- m4 B5 ?0 v. `/ L
A: Sommelier 侍酒师
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8 P& F3 b K& ?1 ^30.Molds, yeasts and fungi are examples of a:+ ~. U5 S, S/ {! A5 K; ?, p7 E, V
霉菌,酵母菌和真菌是一个神马例子& P& d+ d" v- M) H
A:Biological hazard 生物危害
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5 L& n6 z* t0 S2 W9 q. x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ {8 f5 ?; ^4 V) `根据加拿大食品检验局,食品的危险温度区在多少之间:
+ l6 `6 R; E' z4 cA:40° and 140°F (4–60°C) 4-60度3 l O. J, V, q! C3 R& n! b, Y
! P% f8 s) D* i9 k- F7 |1 V' V32.All bacteria need the following for survival:$ s6 }; G' r/ ]/ m& A, B( E# S
所有细菌生存需要以下哪些内容:# c# n' X5 y5 y, P& v9 j$ ?0 r
A: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?/ S9 U+ h2 l. ~! O
以下哪项正确表示了HACCP体系的关键控制点?$ ^' a, o# s! y5 F0 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , `. [ b3 q+ L n% R4 x7 X# B) h' s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 G4 Z! m4 D; U7 Y% F5 R34.Which of the following is not an example of a carbohydrate?$ M* B R* _3 ]2 \( C9 D7 T
下列哪一个不是碳水化合物的例子?
! X: X# r1 _' |3 O$ \* KA:Essential nutrients 必需的营养物质
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+ p. e: L/ n, [1 f1 k) u35.The process by which a liquid fat is made solid is called:* l) A, y- Z* S. x: Q
液体脂肪做成固体这个过程叫什么, T, J! {* p6 a6 P0 j7 c; Z. M
A:Hydrogenation 氢化
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* X5 |& t3 {6 M; r7 y36.Which of the following is not an example of a fat substitute?2 b+ A* Z" ~! D% d- M: F2 R
下列哪项不是脂肪替代品的一个例子
\( I0 {! F O f& JA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:; d8 f7 ~! _& F: _5 i- u' o
加拿大卫生部要求的产品标有“不含脂肪“包括:
, e) d9 V+ t: W9 ~, V# ]3 aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: p7 F; n& a& G8 R$ P6 t38.Which of the following is not a problem associated with converting recipes?( I- g) W+ \) e. l
下列哪项是不相关联的转换配方问题?3 I+ q) H5 `% k) o2 l
A:Unit cost 单位成本
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0 x0 D7 l( f# Q2 T39.The condition or cost of an item as it is purchased from the supplier is called:8 j! I+ P0 }1 Q* B# O! q& q
从供应商采购的物品的品质或成本叫什么
3 m; Z1 b0 T" I% N- R5 w. m% eA:As-purchased cost 购买的费用
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_# e Z8 D% ~; r/ |0 C40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 J; o, O3 z* U5 H4 n, M在新货到来之前用于日常所求的必要库存量叫什么
. E, o3 n6 ^( C, t6 W3 ~8 j# e% T R# uA:Parstock 基本日常最低库存+ l; L3 W! o1 d
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 }" T' ~) m, D D" W8 N下面那个缩写是用来表明正常库存流程?# m4 f5 y$ _6 g
A:FIFO=FIRST IN FIRST OUT 先进先出
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; n' i( S1 x; { R# y$ H6 Y42.Which of the following knives is used to turn vegetables?
' V# J3 f+ ]( a下面的那把刀是用来打开蔬菜吗?& ^: ]" }6 ?* S
A:Bird's beak knife 鸟嘴刀
( |0 p6 Z& @0 o8 w/ u2 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
* {0 ~: b& E9 X) u7 C( `9 }即时读温度计最好用于那方面?
; W: I1 i% V0 K3 @% N5 {' d& {A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 A [& o7 D* r# j' m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; n5 x: e9 W* q- @- U下列哪些金属材料受热均匀,通常用在铁板而且非常重0 ^; e3 F$ |: \
A:Cast iron 铸铁- l7 Z2 Y& [- g& l
' E( ?' `2 v) V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& ^: \ E& i( g, b
哪件装备下面有一个可移动的碗和一个S形叶片?
# I0 X; f( n- d) gA:Food processor 食品加工机
, e( h6 h+ r Q4 t9 whttp://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?3 K5 ~; U' a5 a: E6 Q
下列哪项不是用刀的安全规则?& `) [& Q" }: Q# r6 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* z' X2 r) |% K3 ~
9 b' ^7 n( m3 T' a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( {' K" A3 m' S- J: I* s2 d, U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) l" k3 x# P* r2 F
A:RondellES
0 u5 v5 u" Q) G. g7 \4 T: ?, ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 w3 V) F& g& ?- d
; D' ?; v8 }' m7 G48.Which of the following is a diced cut used to garnish soups?
) p; x; u4 v; e; e& q0 L* h下列哪项是切成小方块用于汤的装饰?9 l* P0 w7 z- ~# f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" I7 f: x: ^, r+ o) E, }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 p' g% e) r& N) f3 U6 j6 y& j7 L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!!——8 b9 X' N: a3 J/ A5 M6 x
A:Gaufrette , z$ Q( e, c! @3 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 i) G9 O/ N% n# d- ^# \) ?4 ^) \7 J* Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& l: d- `1 M0 v! J$ X( p" Y4 `) d6 B) r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' o: w/ H* I" Y& e4 q
% X- A* | p9 d# u' [8 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? u j& ~0 J/ `- o+ I3 |/ D
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)
) f4 j$ @4 K, ?7 I2 xA:Cilantro 胡荽叶 香菜
; h- r4 m' Y+ [0 T6 X. `1 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# n8 |, f4 ?5 K) l+ E5 [ r1 u
多香果, 多香果香料是什么
/ `: E' d j' }) p0 b6 }3 Q4 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 T4 U, S* t8 |) R# Q- D( KA:A dried berry 干浆果' a+ y7 H/ l' F# ?. N% P
5 O! m( J: S/ z9 Z4 [61.Which of the following are used to make a sachet d'épices?
# V. j% U/ _3 H8 Q下列哪些是用来做香包德épices?
% O: [+ n9 C$ n* F. u- shttp://www.sachetcatering.com/
2 C9 v2 ^* E9 m( xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. F D1 K! t: i4 J3 V, q! A
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62.Which of the following condiments are not soy based? g: |+ J8 h( U' i
下列哪项不是酱油调味品的?$ r" ~1 s4 T' K2 y# }
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:
& o/ E9 T! y, D. [9 G6 Q6 l) u, c2 q5 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:
" x( a9 m8 d5 j7 Y" X; g4 {+ ?A:Pasteurization 巴氏杀菌: K) \4 ?0 |3 H+ }) Z3 C8 B. \0 S
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 v1 x5 e2 x( g下列哪个步骤是不是正确的蛋清搅打程序?1 x7 A. N+ H# ~0 c- ]$ j8 E
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:
! `" W9 s ~& d% v# p+ ~. ]) DA:56g and 63g 56克和63克6 ^6 X! S Z6 x( ]
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66.Evaporated milk is a concentrated milk that is produced by removing: I( I1 m/ {$ { @1 O1 o9 W
炼乳是一种浓缩牛奶 是去除什么做的
1 c% ^1 H8 I8 a. S2 x+ RA:60% of the water 60%的水4 o( E, @8 l m. V/ ~4 d
- e1 V0 P8 X+ G- H- l& h' q67.A method of cooking that transfers heat through a liquid or gas is:; G0 r7 W4 n$ U. k. X
一种烹饪方法,通过转移液体或气体是:
& f5 I+ N& v( i1 b+ e9 aA:Convection 对流7 R& c2 u+ b. o2 q1 B. ^ Y1 S
7 S9 `3 ?2 p9 T8 ?( o68.The cooking of starches is known as 烹调的淀粉被称为
8 W9 z' k4 N. aA: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?) x0 k( B& e0 x6 q6 M6 S# [
A:Braising 烤; Z& u5 A1 p1 n, ~% U0 ~4 ]
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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:+ P5 G# `9 l' x1 x+ R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: G) r5 Y/ b; a( q# i71.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
& q9 D3 @, \8 |: yA:Fumet 原汁7 d. a3 b0 e1 |* j
/ s6 N# w' U1 g8 s1 J. m( r |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
) \" v0 I% q% zA: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?
# Z' k' I F5 k" \0 S下列哪一项不是用于制造高汤(低汤)的原则?$ i- a% Z. x; i. `7 c7 |) U( J" O; S
A:Start the stock in hot water.开始在热水中操作
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. B6 o0 P, @- P+ t# E a* j. b74.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
3 o8 j+ R9 S6 P! xA:Remouillage 法语熬汤% U* `, \* I9 C3 v7 @% R! S
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