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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:( {4 \; Y' V# M- W3 j' y
哪位厨师最早带来高水准浮夸的美食: T( g6 r) q, \2 T* b: |
AAntonin Carême 人名 安东尼·卡罗美, \# S& x$ r. W
: B9 {5 h. B/ B# n* G3 J0 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
s; N# y5 g3 J8 \* a5 G1 K, `+ U" H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- \$ d% M, Z" I0 W2 E3 o- F/ \: a
A:Cast-iron stoves 壁炉% d1 i$ i. r. a, L* C3 s
http://www.usstove.com/products.php?id=6
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& c/ h8 x) c% |* ?28.The French term used to describe the roundsman, or swing cook, is:
+ D8 s( L6 T* E# C, D: J( g法国术语,用来描述roundsman,或摇摆厨师是:
; J; |) B2 o* P/ w1 ZA:Tournant 图尔南
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; P# m# ^6 d' l& Y0 d; z" R2 b2 A29.Another term for the wine steward is:) U0 r; P, g6 [# v
葡萄酒侍酒师的另一个术语是:
7 t. I: T) z* _2 e* s bA: Sommelier 侍酒师- q: V$ b8 `2 C8 e, F! k
' V4 @4 q$ T" M( i, F30.Molds, yeasts and fungi are examples of a:" e7 T( l) b5 H% h) q, A7 L. d
霉菌,酵母菌和真菌是一个神马例子( q7 t7 J; H1 o5 o3 `
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 X$ }9 N3 S v5 H; N2 T' U
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ y. k$ @' O0 @& Y4 E" K' XA:40° and 140°F (4–60°C) 4-60度
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( v4 V! M( e7 F6 \" |2 B T8 ]32.All bacteria need the following for survival:
7 L& a, G4 Y+ y. w' e$ G0 i所有细菌生存需要以下哪些内容:9 n% {, T& z& B' m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 W: `4 i, L6 \, I; x; k3 T6 `
3 o$ A+ d( h9 e# y0 W: I33.Which of the following correctly represent critical control points in a HACCP system?' S+ X3 ]1 J+ t3 [
以下哪项正确表示了HACCP体系的关键控制点?1 A4 R! K0 B; G2 a1 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. X' S+ Q$ x' D/ Q1 }' R食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 m8 D% g4 Y% G1 L
1 K" I+ ^+ l" J/ E6 _2 ]4 u34.Which of the following is not an example of a carbohydrate?
# S! e. i$ N' l* F8 @; v7 Z8 e4 [下列哪一个不是碳水化合物的例子?( N1 c+ R; \2 l4 s; l6 W# ]
A:Essential nutrients 必需的营养物质# [. W2 U! q8 y% \. q
6 _+ I1 e4 ^& U1 s35.The process by which a liquid fat is made solid is called:
- f0 C/ Y, @; f+ Y3 w液体脂肪做成固体这个过程叫什么
2 S- ]2 f/ d: ]9 sA:Hydrogenation 氢化, w, c* u2 `* H) C/ v
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36.Which of the following is not an example of a fat substitute?! b1 O' `# u O& i0 K$ ^
下列哪项不是脂肪替代品的一个例子/ m* N E! \5 w+ U
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:# I) k, Z# }( ]. \8 b. o+ k
加拿大卫生部要求的产品标有“不含脂肪“包括:
. K+ J5 W- U1 {) ~; _) I/ z# B$ xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?: H% [3 t4 _2 ~" u* A) Q
下列哪项是不相关联的转换配方问题?- P- G- k( l( w* q! W
A:Unit cost 单位成本0 o+ A8 _3 ]* x/ Q; |" ]
# A* O1 \; @3 ~! x5 H39.The condition or cost of an item as it is purchased from the supplier is called:9 s* n) k& s% A* y% q" ^7 d
从供应商采购的物品的品质或成本叫什么
1 ?: K9 J1 B3 F% K2 h4 m s% c) oA: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:8 |- O0 m$ O9 x# u
在新货到来之前用于日常所求的必要库存量叫什么8 ]) y) [7 Z! Z$ Q! g* P2 u1 k2 `
A:Parstock 基本日常最低库存2 q, n; w. S" @6 N/ c$ B7 O
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41.Which of the following abbreviations is used to describe the proper rotation of stock?8 J* x7 I% t, i& x2 G( ?
下面那个缩写是用来表明正常库存流程?
$ t+ w5 V$ L2 J7 eA:FIFO=FIRST IN FIRST OUT 先进先出1 ?0 s; j5 `# d; O- i& l
. Y8 i: J- f6 t1 O) Z42.Which of the following knives is used to turn vegetables?$ i' H# k5 A# r8 W4 {/ j
下面的那把刀是用来打开蔬菜吗?" y) a+ e. [$ Z9 i2 S
A:Bird's beak knife 鸟嘴刀
6 i' w$ F; @2 M5 m" [; k2 Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; _ f( Q. S( y( l$ B0 z
2 ^+ L9 Y* a' Y2 L5 o3 w; N43.What is an instant-read thermometer best used for?
9 ~" @# ?/ h% t* M即时读温度计最好用于那方面?. x5 g+ K7 v/ E, h3 l
A:Checking the internal temperature of a roast 检查被考物品的内部温度% _/ F& U+ I) Y+ }- [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- z! X& f% m5 M4 E( ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. u, L" T. |* MA:Cast iron 铸铁* }# G; Y) p3 ^
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 A" S; }& J: D& c% z哪件装备下面有一个可移动的碗和一个S形叶片?& G! k$ f% Y3 b/ B, ~
A:Food processor 食品加工机+ E+ I3 `. x: P; m$ |
http://www.google.com.hk/search? ... iw=1263&bih=5722 F% d. t# d- x+ \3 q& F8 u
9 F. h0 w6 _2 C7 q! O46.Which of the following is not a rule for knife safety?1 C& H3 q) Z5 y- t& L& B6 G' r
下列哪项不是用刀的安全规则?: f! B2 Z) L" L. _4 `" {5 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: o9 [6 B1 n; P0 C$ N
% e6 v: m4 e9 f, N( d6 ?$ O/ l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ p# ^6 ^6 K# X# J: W7 a3 G" H! S! f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' _4 U5 L8 [9 Q2 g2 }. y1 ^4 r
A:RondellES
. J) r. g1 u$ G3 X6 N* r6 S) E* [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& N* z y5 E# t. T6 m: ], v, V
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48.Which of the following is a diced cut used to garnish soups?
2 w* j+ f* Q( E# q" H4 W" `下列哪项是切成小方块用于汤的装饰?& w# N; A: y; `, Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) w8 g) ~ {+ }0 v8 ]% `" D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; G0 S M3 C* d, C; \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!!——
9 l, B, T0 j; p R6 `A:Gaufrette
& x1 {& D/ `1 t# i7 t7 L' ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 X+ w9 f) c4 S) [ }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: \' T+ h3 E7 u8 } f. b9 }3 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( w5 F. Q5 N g" j% F6 O, S. t5 J
. b6 h; ]7 f" J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ }' l" I# Z/ J! q. D! x# `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)1 V; u C9 d& d7 B6 m
A:Cilantro 胡荽叶 香菜8 m1 w9 t( a& _- R7 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 g# d0 F( @) t9 {
! A+ w! H2 V# H, l60.Allspice is made from:2 q2 ]$ }5 O1 h9 b: j" P8 F; q+ v
多香果, 多香果香料是什么
6 _/ I* w2 S, f9 C- L: J2 t7 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 G5 p* R, p7 q2 W* m% J
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ P2 |$ L2 [+ Y& y9 P N) o5 [下列哪些是用来做香包德épices?) H- L$ Y+ e0 p; G
http://www.sachetcatering.com/( W# N. C* D: H0 e( G; b( N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 v' ~: p& ^/ _0 C! G; L! G
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62.Which of the following condiments are not soy based?1 v; m# V( K( l8 i2 J2 `' E
下列哪项不是酱油调味品的?
. l6 f; Y( _4 z( A* G3 N9 ^A:Wasabi 日本辣根
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( s8 K6 n3 C! l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) Y# v( k9 V5 c7 x+ L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:
1 W0 V8 q& ]! P4 s8 c( bA:Pasteurization 巴氏杀菌! Y8 w4 `( [. R6 B8 v. _; t
% S: H: ?' \, q0 B7 J; L+ N1 S64.Which of the following steps is not the correct procedure for whipping egg whites?! l D4 B O' g- n" r/ I5 `
下列哪个步骤是不是正确的蛋清搅打程序?
, n* }, L; d, Y" ~8 _: S$ ~A:Allow to rest before use. 允许休息后方可使用。
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* E% b; n7 N/ d. A8 o8 l5 }3 B$ L65.The weight of a large egg is between:一个大鸡蛋重量介于:9 w: a, h0 x3 T5 @% _$ b, ]2 g
A:56g and 63g 56克和63克
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2 Z* Z' t2 C: }/ b66.Evaporated milk is a concentrated milk that is produced by removing+ J' A9 I- P* `6 D0 z
炼乳是一种浓缩牛奶 是去除什么做的
: j+ e4 b% o# Y1 _' w8 ^A:60% of the water 60%的水* h2 t0 x4 b4 s* X
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67.A method of cooking that transfers heat through a liquid or gas is:
, L$ P( A; X. B) N8 l5 S一种烹饪方法,通过转移液体或气体是:" {- o: d5 g/ b {7 x6 s, I! M
A:Convection 对流) x) ^; k1 J: `8 S# d
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68.The cooking of starches is known as 烹调的淀粉被称为2 c: \. _# Z8 a* F, R0 t7 P
A:Gelatinization 糊化
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5 J! O4 ~. i& u& v, z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* @# Q! {( C5 p' ?& M( U( {
A:Braising 烤
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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:+ e) K: T% E2 C5 r& \ B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ t$ w. m$ {4 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
0 g2 \& `) [3 rA:Fumet 原汁7 o3 P9 H6 N5 f
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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
6 b" w( R9 l0 X, pA: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?' y0 ]/ F" |/ ~# k2 @
下列哪一项不是用于制造高汤(低汤)的原则?
' j9 d9 X2 P" ?0 d; TA:Start the stock in hot water.开始在热水中操作
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) v: {3 i8 c( L1 F0 C- Y) s74.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
! G+ i8 s) M- b# y4 n1 H" rA:Remouillage 法语熬汤3 }) I7 _/ w! m7 }1 s1 z0 F& y4 _
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