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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:8 ~3 [! S; J% w6 L# \ I
哪位厨师最早带来高水准浮夸的美食
& N7 w7 P; ]- \0 SAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ V" C% n. @. }0 l" |& }1 A8 t4 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: z2 K2 ~# O l! n) ?7 j! Q3 tA:Cast-iron stoves 壁炉 q! y7 ~/ Z% h# }8 q9 U
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:
( k7 y- @& O! w! e, e+ [( F. A法国术语,用来描述roundsman,或摇摆厨师是:& X9 ~$ H/ s: ]9 j3 ^
A:Tournant 图尔南
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29.Another term for the wine steward is:
$ ~7 n& x8 n( Q2 F葡萄酒侍酒师的另一个术语是:
. [, V/ k" c$ \0 Y% X. ?+ {A: Sommelier 侍酒师6 B V2 K4 k# s& n: b u5 o" a5 j
" Z j+ k) V. ^! c1 {30.Molds, yeasts and fungi are examples of a:4 ]; U+ D/ i, y! l G4 p: Y2 f
霉菌,酵母菌和真菌是一个神马例子2 K; i, G4 J! b1 s" L) Y
A:Biological hazard 生物危害
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5 N% G) H s; m" h+ u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 g1 s5 t. }! H0 c& z* T- T: i! P
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 s6 v. C: C9 [# {6 d2 AA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:5 A/ V$ p, W% p. p
所有细菌生存需要以下哪些内容:& n. v; C; _& B
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?
1 @3 V( [3 ^1 g; S以下哪项正确表示了HACCP体系的关键控制点?
}% t6 \! b- ]6 q0 g& [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" S: h8 G" T% t8 ?- z食谱,接收,储存,准备,烹饪,保温,冷却,再加热" W6 f* p3 I$ k3 m6 L9 A
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34.Which of the following is not an example of a carbohydrate?1 Q4 Q/ A9 x3 i, ]
下列哪一个不是碳水化合物的例子?8 B! i/ N$ v' T r
A:Essential nutrients 必需的营养物质
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/ Q5 h' q( |- y2 @; Z7 N% [35.The process by which a liquid fat is made solid is called:3 N6 V* I0 N/ a" f
液体脂肪做成固体这个过程叫什么3 M+ ?0 P8 M" U- n
A:Hydrogenation 氢化
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" @5 J. s/ z9 S. T* e36.Which of the following is not an example of a fat substitute?
+ `( E o# Y. [5 }下列哪项不是脂肪替代品的一个例子
e, B V; C. C/ D* K7 YA:Acesulfame K 安赛蜜K表
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, r6 L6 q& L( R* ^37.Health Canada requires that a product labelled "fat free" contain:, \( b) n0 `+ U" R6 i
加拿大卫生部要求的产品标有“不含脂肪“包括:5 }. ?. {+ T$ N. f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ R6 C) ^3 T! ?1 }" t- h38.Which of the following is not a problem associated with converting recipes?2 E; ]* Z: r; n8 m0 l* }8 d
下列哪项是不相关联的转换配方问题?
0 x. t1 d- R3 Y3 G: yA:Unit cost 单位成本7 H9 |' m% f9 |/ V# A! u
7 G0 E. D$ Z5 v5 U+ {4 T* u$ `$ Z39.The condition or cost of an item as it is purchased from the supplier is called:* e( A7 b, F$ [, x" ~0 Q
从供应商采购的物品的品质或成本叫什么
/ H; ~9 F8 v- C M0 nA:As-purchased cost 购买的费用+ e# F! Y7 F6 z! i
* g4 S, F; y# E- Z$ ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 T" _$ W/ i; H# ^, c$ J3 I在新货到来之前用于日常所求的必要库存量叫什么
- n4 V5 o) `. [. ?A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ Y) J( T; F: `* s+ _0 z
下面那个缩写是用来表明正常库存流程?
; m1 R; e9 T2 `3 x! r& j. dA:FIFO=FIRST IN FIRST OUT 先进先出
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! i& R1 ^: R' Z1 [7 X/ B: P3 _* f42.Which of the following knives is used to turn vegetables?
$ M# ?) a; i, [$ f% R下面的那把刀是用来打开蔬菜吗?5 ~: G, a% m. `# K8 d: V
A:Bird's beak knife 鸟嘴刀. L1 ~6 o) p8 @: F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) N0 X9 M0 g g' L7 F2 I6 S3 ?43.What is an instant-read thermometer best used for?6 _* U9 g! @/ ~9 m1 u& ~6 F4 X4 \
即时读温度计最好用于那方面?5 A1 t1 X# F" f4 {% |- i% U
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 S! c/ M5 z5 J- g0 Z
! O+ W) S' |3 ^- E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ s4 ]- g+ Y/ M' r; W: S& c9 }* U下列哪些金属材料受热均匀,通常用在铁板而且非常重9 k" Y4 |5 k5 K9 k }
A:Cast iron 铸铁; S2 G/ R d2 k
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
|7 u- f6 z) S/ h) G4 x+ a哪件装备下面有一个可移动的碗和一个S形叶片?
: G; J, S5 p) Z/ K: z1 F3 kA:Food processor 食品加工机) d+ S* o) _" }$ y" O8 c
http://www.google.com.hk/search? ... iw=1263&bih=5722 V' G! |9 J5 ?
, b, U1 H8 S; J) Q: B) A9 L5 O46.Which of the following is not a rule for knife safety?/ j m4 U" g1 r9 O; e( i( d
下列哪项不是用刀的安全规则?9 [/ m7 H; J/ k) U U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, H+ Z7 z( b2 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 ]% j+ X' B5 U- D ^# F9 G6 o! t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 z( Y3 n0 o7 {& \+ e# m. ~3 V
A:RondellES
- z& ]( I+ B9 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# p- D6 a. m/ j6 F; _48.Which of the following is a diced cut used to garnish soups?2 J! y3 l* t1 m2 x
下列哪项是切成小方块用于汤的装饰?
! C$ k" n& _- E, \1 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" ^' ~6 N1 w. i3 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: }: Z& y( z( ~" t: {3 F
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!!——
! e3 j6 W$ V2 e! V2 `" UA:Gaufrette
1 F, l h: ]( t! j7 R. r) Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, [' y# R: }4 @$ n6 A* ~3 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" C6 \! h Y, `. tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 b; r, k. ~& s) ^1 Y4 E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* l7 O: v- ~, @( w F8 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)6 A- }4 q _% H# G7 V5 U& W* D' p
A:Cilantro 胡荽叶 香菜
- ^2 H8 e# x8 G3 G1 ^/ n+ Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 L' [7 l: p+ U1 I! C7 D
" T. H4 W3 _3 Y60.Allspice is made from:- v$ G' w! _% K/ a. K3 L0 U
多香果, 多香果香料是什么
5 j |, S: P5 R1 ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, G$ h% n; d9 a
A:A dried berry 干浆果
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4 Y9 @3 f% W- n61.Which of the following are used to make a sachet d'épices?
5 i1 u2 C& u K1 C4 ?& ?& h下列哪些是用来做香包德épices?
9 g1 S! [- B. U4 m+ y( Xhttp://www.sachetcatering.com/
1 C' d' g+ i7 H5 s* q$ D$ w4 L, ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ a2 ~: j# q2 g6 U7 b& c$ w
; A1 Z. m4 @' b, V2 B4 v6 T: z7 J62.Which of the following condiments are not soy based?4 _6 c* o5 M- _6 x) s9 O- l4 o
下列哪项不是酱油调味品的?' i( p% V' O2 F& j* Z1 X
A:Wasabi 日本辣根5 r- M# x- y. e- [6 O( _5 [- l" ?
8 U4 S# ]7 {# g3 R$ I, L) C% W5 I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) g M4 L2 j) ?2 {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:) |. C6 Z s( U0 j& f) q. \/ V! X$ F
A:Pasteurization 巴氏杀菌! [) T1 Y: Q7 x" Q" I" J8 u
- C2 \7 e( J6 E$ N7 [64.Which of the following steps is not the correct procedure for whipping egg whites?* x3 \0 V$ H) t# e5 x
下列哪个步骤是不是正确的蛋清搅打程序?
' K# F" m! o6 b, U% r# WA:Allow to rest before use. 允许休息后方可使用。9 Z. C# }' t3 g1 T8 ^2 W
% V( T1 _. M& Y9 T65.The weight of a large egg is between:一个大鸡蛋重量介于:' m# [- N; R' D) S1 e3 F0 a
A:56g and 63g 56克和63克; c i4 |* t: }* @2 l: Y. G
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66.Evaporated milk is a concentrated milk that is produced by removing5 m/ z! L1 w" [4 s# g; n# p
炼乳是一种浓缩牛奶 是去除什么做的/ O# m6 h( M- W3 g% Q
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:: Y* A3 l0 [. ?/ {
一种烹饪方法,通过转移液体或气体是:
r Q( h; C+ L; X3 {2 _$ h, m0 lA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为4 X! ]7 B! X8 B* ^) x& f
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?
: T2 N, T3 d7 c9 N2 UA:Braising 烤: ~6 g) O6 q' P: v
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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:
+ l. |' @2 v' bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* d2 _+ @" I2 j. H; U7 h0 o
: F; H' E1 I6 X/ y2 W$ ]+ 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
. G+ |, Y& N" Y2 {A:Fumet 原汁' E. M% w* D8 P. p. Z8 x! V
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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
% O& k: [- J; `! O! i b: X% x4 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 Q) E, \7 ^( L
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73.Which of the following is a principle not used in stock making?/ v l( C$ M4 V3 V+ @3 @- Y8 E
下列哪一项不是用于制造高汤(低汤)的原则?- }2 B) u1 Y) A0 a9 J
A:Start the stock in hot water.开始在热水中操作4 |' i$ _3 F' o0 s. \* C w
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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( u6 Y5 ~9 W. W
A:Remouillage 法语熬汤
9 y, \. s5 N: n% [3 u9 Qhttp://www.haibao.cn/blog/post/176242.htm |
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