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26.The chef who is credited with bringing grande cuisine to the forefront is: o: u/ z3 E8 D9 j
哪位厨师最早带来高水准浮夸的美食
* V/ z) S5 X- q! a4 @8 f! r3 JAAntonin 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:
% |- R% J/ G9 m& \$ E' F, r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( }/ u7 h7 x. K2 F
A:Cast-iron stoves 壁炉
2 [1 L- x& K1 k) W* dhttp://www.usstove.com/products.php?id=6
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+ y/ x5 y: }6 o4 I# n/ Y28.The French term used to describe the roundsman, or swing cook, is:
3 `- e3 H5 {% z' p& e U法国术语,用来描述roundsman,或摇摆厨师是:
6 ^" @/ O6 k& e& ^A:Tournant 图尔南: r# W, M7 k; T
" G, m( v$ _& \$ T3 c! X: h29.Another term for the wine steward is: S; T3 j* M8 X, a1 p0 D6 ]
葡萄酒侍酒师的另一个术语是:' S" U) x2 B6 R9 m0 d
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
7 H) U" P: J: w- ~( o霉菌,酵母菌和真菌是一个神马例子
9 s5 @: S/ ^/ p( X8 cA:Biological hazard 生物危害( |4 B% }6 }/ _2 ~0 `5 T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 z6 L% Z$ C J2 X4 w
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 ]. [) a0 F3 u3 E. oA:40° and 140°F (4–60°C) 4-60度
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! \! f2 c# S3 g+ C2 J! Z32.All bacteria need the following for survival:
) s+ x7 F; P, T3 p所有细菌生存需要以下哪些内容:( k4 @7 i s! i: }9 W7 {
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?
4 b5 p# g9 B* x以下哪项正确表示了HACCP体系的关键控制点?
7 n# w; Y# H, [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" Z0 u( l$ N2 Q7 k! J食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 a f! f, l7 E% U
9 T; O' y7 ?2 O: @) V34.Which of the following is not an example of a carbohydrate?2 S- I% O! a+ T) X: H7 [3 C
下列哪一个不是碳水化合物的例子?
4 b9 Y" H( S, J# ?6 o; W9 {A:Essential nutrients 必需的营养物质; d" o: s! C* L" |
) U% n) K+ V6 X- [! T35.The process by which a liquid fat is made solid is called:5 i3 v) O) t. A/ Y! M( \* q' Q' v
液体脂肪做成固体这个过程叫什么9 f) F0 ~: q( E5 F
A:Hydrogenation 氢化3 M, Q$ I6 {' a; V
) I4 g4 @: B- _9 d! N36.Which of the following is not an example of a fat substitute?+ [( a% T/ u' _/ K" U0 \3 r& F1 O
下列哪项不是脂肪替代品的一个例子0 k5 ^; T7 U& y+ k' [
A:Acesulfame K 安赛蜜K表
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& }) A3 s+ Y+ T2 E6 R. ]37.Health Canada requires that a product labelled "fat free" contain:
% ?# H+ x8 C) c2 ~- J9 c8 f加拿大卫生部要求的产品标有“不含脂肪“包括:
# d G3 P k+ B5 L5 p# \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ N" R5 X3 ^+ Z4 W& X3 e
6 L7 p ~* \ ~ g: W- E38.Which of the following is not a problem associated with converting recipes?
& n d. E. J1 P3 p下列哪项是不相关联的转换配方问题?
3 n+ M& S8 _9 z: {; z8 \' f, k1 EA:Unit cost 单位成本5 T. m) X: M" B' \" C
6 ^& r. k5 v( o; A39.The condition or cost of an item as it is purchased from the supplier is called:& U+ _0 l( E) i3 N
从供应商采购的物品的品质或成本叫什么
1 @! B9 Y( r5 C0 M6 AA:As-purchased cost 购买的费用
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2 @1 G, Q3 _% j2 _( \# t40.The amount of stock necessary to cover operating needs between deliveries is known as:
: @- O9 d8 B/ I6 P7 m+ t) p在新货到来之前用于日常所求的必要库存量叫什么
+ `" ^) ^! D% D2 p0 x. [A:Parstock 基本日常最低库存' b! J- `& o( n1 J
, l" `& g5 z8 G3 ?% D/ e; R0 l41.Which of the following abbreviations is used to describe the proper rotation of stock?& h! J+ t* C+ p* m" a _
下面那个缩写是用来表明正常库存流程?
& W" P; i' \' J3 W: d) aA:FIFO=FIRST IN FIRST OUT 先进先出
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2 G/ t( b3 C6 o3 g1 t, r" b5 e0 i42.Which of the following knives is used to turn vegetables?# t. u: m. Q4 a8 K2 [( y
下面的那把刀是用来打开蔬菜吗?8 x7 _4 a* x0 P; @
A:Bird's beak knife 鸟嘴刀" \1 d: ?3 a0 z( f% i" S, A/ R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 F0 x, U; O, H! a0 e
- }# |2 f0 x. C3 v1 C: J+ D43.What is an instant-read thermometer best used for?3 ^" [% z* x" p( Z& X( {) \
即时读温度计最好用于那方面?
/ o; i$ G; E' @& x6 eA:Checking the internal temperature of a roast 检查被考物品的内部温度: }0 ~# U+ |# O( a3 _& F2 _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 \ ?+ F1 u. h* i下列哪些金属材料受热均匀,通常用在铁板而且非常重% i H+ Q* G' S! S8 r# G& s
A:Cast iron 铸铁
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# Y0 \% I4 \ N) i3 O; T# m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" r! U- a5 a# F/ s哪件装备下面有一个可移动的碗和一个S形叶片?
- \# R5 o8 X) b4 K; U1 }- hA:Food processor 食品加工机8 R) \( w( j' i
http://www.google.com.hk/search? ... iw=1263&bih=572
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# g" Y& O. f, m46.Which of the following is not a rule for knife safety?8 _5 ]9 U, q! e7 u
下列哪项不是用刀的安全规则?2 \! J" Z, U) p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' d9 w7 Z8 ~& R9 ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ d6 _& k$ y+ h1 N) w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 K& n2 U }; H( o% Y+ JA:RondellES 2 ~2 D D1 u) h" W7 _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 v' m& E- B) `# F( h* H下列哪项是切成小方块用于汤的装饰?
2 \6 L- Z. _8 j! `+ [: w; pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 |# Q3 @- {8 s$ J/ u+ U: ]# S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 e/ N" H1 d# c6 U$ h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!!——
* O6 M ?- B" t- |. b0 V& `A:Gaufrette
# C0 }2 X X- s4 W( Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 c+ L6 k7 d! A4 A& ]4 O2 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- F+ K ?( ]9 t) ^8 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: ^ n1 |" l. _& `' o; f- U6 _8 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( I; {/ z3 r- o7 B+ I. 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)
8 m. V) \5 l& U% `# {A:Cilantro 胡荽叶 香菜
+ F+ d2 Q, c9 g' \8 Z2 G* ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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F( S% b% R0 ]: R2 ]2 d6 u60.Allspice is made from:+ i, d$ V2 u, a% M
多香果, 多香果香料是什么
/ o( I. e$ J8 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 ]9 S0 B1 t# k9 ?A:A dried berry 干浆果9 w2 @: b0 t. r% ]& o. }- [
+ |& R6 J% G; J# Q& \61.Which of the following are used to make a sachet d'épices?
8 k5 X+ G, l( r1 g. r" `% ]下列哪些是用来做香包德épices?
6 Y! ^/ ]0 p4 z% yhttp://www.sachetcatering.com/
8 ~0 e1 d7 a" A/ G! D4 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) Z! M( M+ ]) u1 s
. t, g% k- T/ r62.Which of the following condiments are not soy based?' ~7 W; h8 K1 N; S
下列哪项不是酱油调味品的?: ~. [ j9 V' W- d9 F5 M
A:Wasabi 日本辣根' ]3 A" d w' E0 L q7 \" [
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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:5 ^6 [& o3 B6 e
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:- y2 [9 P7 p$ D. s
A:Pasteurization 巴氏杀菌( L7 A1 L, z! P0 B3 D; }3 r6 s! S
+ D8 p/ v6 }0 |0 ?6 p0 {5 P% Z; W64.Which of the following steps is not the correct procedure for whipping egg whites?8 g" S" }5 N! H, g9 ?6 f8 u
下列哪个步骤是不是正确的蛋清搅打程序?
, G2 h. \8 |3 o4 cA: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:: J. {7 v+ m2 }
A:56g and 63g 56克和63克, o( r1 {- i, N. |
4 v8 }8 N# a) l3 c: T: A3 i66.Evaporated milk is a concentrated milk that is produced by removing; V( m% W1 P, K; A9 Z5 H
炼乳是一种浓缩牛奶 是去除什么做的2 t0 O3 \" N/ c! Y
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:6 w: M# s% b9 I* J
一种烹饪方法,通过转移液体或气体是:
7 B* L0 ?7 ~& d3 y( q7 o+ T* _2 GA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
- w# u+ Q$ f, d1 k& L' u) ZA:Gelatinization 糊化
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$ @1 X" p( x0 N: U' x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" B* z B. B) \9 ?( ]A:Braising 烤2 r6 r1 L# g3 k7 j1 u# Y* d7 |
# o* ], V& W( q9 |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:0 F1 l! Q$ f" P# L* k6 z
A: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4 e* j* h( O# J2 x- h0 u5 f
A:Fumet 原汁, i: f3 y; A: ?* U6 W3 @0 F9 x. @& L
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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. V. E$ Q* d7 C. i1 d$ n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( {5 D, s O% L; s/ a" c73.Which of the following is a principle not used in stock making?! |* e. i0 N0 K4 _4 M$ _
下列哪一项不是用于制造高汤(低汤)的原则?! Q; H; i7 E# |: R5 q( l6 o
A:Start the stock in hot water.开始在热水中操作! m' E+ e% j+ K M0 p
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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 s2 _% C3 [ w% W* y4 [
A:Remouillage 法语熬汤! ^7 o7 Z. n! t' k
http://www.haibao.cn/blog/post/176242.htm |
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