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26.The chef who is credited with bringing grande cuisine to the forefront is:' w8 B X: i; w! O4 r
哪位厨师最早带来高水准浮夸的美食
3 y( J i% Q1 G8 j! ^AAntonin Carême 人名 安东尼·卡罗美* \8 H6 \& y/ _8 ]3 v: m1 d. k
# n; p+ l! w. R2 k( H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& q/ ^. w1 f' \) |& k7 M0 J$ {) W& 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 。7 h. I, j$ E w' [7 }2 n* G
A:Cast-iron stoves 壁炉8 b# O- D7 W0 a" l3 q" P
http://www.usstove.com/products.php?id=6
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0 t6 r9 T3 Q U+ S, r3 N28.The French term used to describe the roundsman, or swing cook, is:
: h! V8 U/ M% G8 W7 G法国术语,用来描述roundsman,或摇摆厨师是:
. z- I1 y9 \2 J, ^# |) D8 h( }A:Tournant 图尔南7 H- T' c: r, [7 O5 H
$ _/ f0 T! E- E, i9 R$ ]29.Another term for the wine steward is:$ O7 u' G5 R! C, i
葡萄酒侍酒师的另一个术语是:
* z" [- ~9 Y2 y3 T1 |* `A: Sommelier 侍酒师 y$ V9 j$ O$ b4 _( M! I+ l$ Y5 V
& ? H, i( E0 O30.Molds, yeasts and fungi are examples of a:
1 a/ |+ A' [# w1 a0 R4 ?% F霉菌,酵母菌和真菌是一个神马例子$ U- v) B9 p. @ C: {' V @
A:Biological hazard 生物危害
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8 i2 O" S: V5 b+ c/ z( X/ O( h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# I) \. W* J2 B& A
根据加拿大食品检验局,食品的危险温度区在多少之间:* `: n4 Z5 W0 L
A:40° and 140°F (4–60°C) 4-60度
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: d" h% A: T- b6 ^% z' Z32.All bacteria need the following for survival:5 N0 |' D9 \6 Y. j6 e0 t k ?
所有细菌生存需要以下哪些内容:
& ?( C7 w+ g8 T7 OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ {% P4 Z# y' r' W5 V; t
3 D* ^ x) ~' b9 r33.Which of the following correctly represent critical control points in a HACCP system?
# k z$ z% D) p: q5 p- ?3 b以下哪项正确表示了HACCP体系的关键控制点?- T) S1 A: i5 S6 O3 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , _* H- l2 M9 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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, e2 t& I, e( H8 Q6 R4 e34.Which of the following is not an example of a carbohydrate?
( x& F) B' P. w6 D' G7 L( o9 {下列哪一个不是碳水化合物的例子?
5 @1 Y/ T. |$ n5 _" G$ _8 G/ D2 a" t! \A:Essential nutrients 必需的营养物质
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5 c7 n) F% b$ N, R35.The process by which a liquid fat is made solid is called:$ {3 [; }5 {+ b
液体脂肪做成固体这个过程叫什么
! e; l, \; B7 H. P7 H0 WA:Hydrogenation 氢化! [" A- F/ }# i7 s) M' r F
" Y0 D& o/ ^" V* e36.Which of the following is not an example of a fat substitute? S/ k. {$ o, f/ M" M; a) R K! M
下列哪项不是脂肪替代品的一个例子* c' M6 X. B/ j3 ?
A:Acesulfame K 安赛蜜K表
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- X& X$ E- E. L4 A3 [/ _8 \37.Health Canada requires that a product labelled "fat free" contain:2 Z0 j0 o% c2 p: e' F+ z
加拿大卫生部要求的产品标有“不含脂肪“包括:
" d" r2 h7 w/ B) F- Q7 l8 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, ^( d. b7 B( v9 X, N9 m3 Q
4 z7 B! E0 a- Q% U! ?/ G38.Which of the following is not a problem associated with converting recipes?
+ |' f, h" v; _" k; }$ ^下列哪项是不相关联的转换配方问题?
9 n) l( l" h/ {) H- qA:Unit cost 单位成本+ K; n" b5 H! h# r+ T
?4 ^8 g3 `5 N* u6 V8 i7 C39.The condition or cost of an item as it is purchased from the supplier is called:( S, h2 d6 u$ D4 y/ a' Z
从供应商采购的物品的品质或成本叫什么0 z6 T3 B7 n! n/ L) L) ^
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, Q+ P/ J' F) i% Y9 p' _# ^
在新货到来之前用于日常所求的必要库存量叫什么. G" ^7 T+ k7 {3 d9 W
A:Parstock 基本日常最低库存: o5 X: g8 [, c3 L9 G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% ?: L/ t( R+ S! N: V; T9 C
下面那个缩写是用来表明正常库存流程?
( \) j8 A! q" ]9 JA:FIFO=FIRST IN FIRST OUT 先进先出( L6 [5 q. X3 P }1 m
$ u& z& j3 F2 h1 ^6 D42.Which of the following knives is used to turn vegetables?
3 `* n9 D- B' P下面的那把刀是用来打开蔬菜吗?* h& D; l9 B# S& H7 l4 u+ g
A:Bird's beak knife 鸟嘴刀
( m/ o5 H& i! B% Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ C6 q; B5 C9 _) s43.What is an instant-read thermometer best used for?
6 a% Z3 F. z) l' L, i" o& k4 S即时读温度计最好用于那方面?: _; v7 a9 f- n, d7 `
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?
5 T. X% ]5 l% x: Y* s, }下列哪些金属材料受热均匀,通常用在铁板而且非常重. x$ H9 T- g: U D( H/ z: F
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?# f7 g5 b- A, S8 P" E
哪件装备下面有一个可移动的碗和一个S形叶片?. t+ }! j; g. p/ J( k2 `4 d0 W T4 t
A:Food processor 食品加工机; C# l9 N; W$ C: z0 ~7 ?
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?( n% g# m5 Y i5 E1 Y! d; j
下列哪项不是用刀的安全规则?
. w. n9 D# U* u) dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 G) s& G7 E/ a/ S- g4 h v) @
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) v0 |9 c4 [1 S" I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) R, U7 w8 f4 {
A:RondellES
+ M1 f$ p- U; ~$ w- j$ jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' t( t4 M+ M9 A: B8 k L48.Which of the following is a diced cut used to garnish soups?3 _6 r" e; H. D1 G3 L7 F+ [. A( h
下列哪项是切成小方块用于汤的装饰?- x3 \1 h3 K! `( ^. c+ I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 z+ v; z9 ]+ O) B9 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, y' H4 F6 u- @& ~
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!!——
. T; i( r0 R) W/ C+ bA:Gaufrette - G) p2 `$ |# j7 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 m! q6 r# d+ C& i3 i$ C1 F5 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, y7 l" `4 b! UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# U! ~! y; z7 t+ }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, f! `( j, z& s& d6 U7 _ K, H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)* t( E3 U9 _( P
A:Cilantro 胡荽叶 香菜7 G; u% T6 N! X7 W" L6 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& X: Z# y2 Q+ y3 {/ `1 s# v9 ?
! m" p0 j, ^% W O1 A, b- j: A60.Allspice is made from:* `- d6 c) c& f" Q$ W' P1 A) a+ j. s
多香果, 多香果香料是什么
& r+ c3 u$ ] l3 y8 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- f8 }: f/ g _# b: A! I6 eA:A dried berry 干浆果3 Y1 [ k0 e' i! }8 M# n
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61.Which of the following are used to make a sachet d'épices?9 k. |, a M. Z* `: [' x0 B3 Y2 Q
下列哪些是用来做香包德épices?
' M7 l/ {& u1 _* ^9 hhttp://www.sachetcatering.com/
5 P; `) I! [$ k: S! o n% _, d1 o* `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 c7 x0 J* _. o2 ~6 c, l
+ h1 t5 {" G2 n: {/ y i! u& K62.Which of the following condiments are not soy based?
7 V+ q# ~9 y' I8 Y下列哪项不是酱油调味品的?
6 f$ \' ^1 f f& Y8 T' d& VA:Wasabi 日本辣根
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2 ^/ H7 Q, d( }6 C4 y1 k9 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ l. U3 g. e$ ~. x& K- r
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:% c9 l: \' @0 m( g2 ]
A:Pasteurization 巴氏杀菌
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" L. Y1 ]" M: v1 Q { F64.Which of the following steps is not the correct procedure for whipping egg whites?2 W; V' s; S* }5 H
下列哪个步骤是不是正确的蛋清搅打程序?
I) q4 o7 A5 E3 w0 _6 T- s+ t4 TA:Allow to rest before use. 允许休息后方可使用。
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, A' G- h, J+ I5 z65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 W- Q( `/ A; P# y9 y/ Q( [1 d) a( N1 [A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ I( E4 H7 v) e1 }# D) C$ ?! d
炼乳是一种浓缩牛奶 是去除什么做的
0 H! c0 r: q f. }+ B; `A:60% of the water 60%的水
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" V$ s0 R, ?1 r, S+ q0 k67.A method of cooking that transfers heat through a liquid or gas is:( @8 s( V- x4 E' B
一种烹饪方法,通过转移液体或气体是:: A" |5 X) z! N4 q- [5 U* R' v3 a7 {
A:Convection 对流2 O- b- o$ P7 J4 L# y2 z5 b+ R
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68.The cooking of starches is known as 烹调的淀粉被称为
! S" N; j. i6 bA:Gelatinization 糊化: p8 @6 u) H/ p1 \
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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?
9 l& Z* |1 \( J4 K3 M" {A:Braising 烤9 i* \7 y* s5 l$ m/ w
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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:
8 ^- `2 p/ F6 G- y# T* o6 sA: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
( I! W0 @- X3 Q+ Z5 g) c7 JA:Fumet 原汁
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! S# z+ Q" U6 z: c q$ k72.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 V1 c+ B, e! j( y6 U8 D3 X0 c* I
A: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?
& F" w' c0 L2 H" D下列哪一项不是用于制造高汤(低汤)的原则?
. ?9 j: l) I. Q3 rA:Start the stock in hot water.开始在热水中操作
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" i$ H T3 @, M4 d" p' h/ b+ 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) }/ r6 w0 h! H9 s+ H
A:Remouillage 法语熬汤
" o2 P; [+ y1 j4 A: p7 L' Khttp://www.haibao.cn/blog/post/176242.htm |
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