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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:
( }2 g: v5 B- k哪位厨师最早带来高水准浮夸的美食
3 Q+ W \ d$ m! x1 w7 AAAntonin Carême 人名 安东尼·卡罗美: M6 j( }& }6 m* ~" e0 {
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 D3 ]; b( w6 A9 |: o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" w) e6 G! T7 b6 ]6 D
A:Cast-iron stoves 壁炉( ^! o0 _2 O; ?1 S: z0 y
http://www.usstove.com/products.php?id=6; {6 K- n5 E4 e! S1 ~
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28.The French term used to describe the roundsman, or swing cook, is:
7 S1 I) z; c5 I6 `" t! G- m法国术语,用来描述roundsman,或摇摆厨师是:
, Y2 {) ]9 s+ OA:Tournant 图尔南
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29.Another term for the wine steward is:
) y/ d" h. q( w. W葡萄酒侍酒师的另一个术语是:0 w# q& J9 D* h6 z8 ]0 q
A: Sommelier 侍酒师- g2 o, g# W" d, u8 C1 o0 o( Q& N
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30.Molds, yeasts and fungi are examples of a:2 P8 y; k* f- Q
霉菌,酵母菌和真菌是一个神马例子
$ s. G. Q: o) X M5 {0 \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:
: [7 o/ v- F% J) m E: R( J t根据加拿大食品检验局,食品的危险温度区在多少之间:
- Z! v. N7 a+ d7 n7 NA:40° and 140°F (4–60°C) 4-60度5 w- A s8 K. D; N6 i
- l- V# s$ W f32.All bacteria need the following for survival:1 \, y3 L' T7 \% \0 A' R
所有细菌生存需要以下哪些内容:
6 x4 X* _1 u3 j7 N$ \8 Y& vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; x& I+ H) y; i5 G2 Q5 T1 \4 O33.Which of the following correctly represent critical control points in a HACCP system?0 k0 [9 j1 D& y' j' ]% O: ]. S
以下哪项正确表示了HACCP体系的关键控制点?
* `! k. y# d5 e0 hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 f/ G1 J' g, i. ?9 f, o; a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 M2 N& e1 C+ z* K! S7 z
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34.Which of the following is not an example of a carbohydrate?( U: p) ^& x8 q+ s9 G4 M
下列哪一个不是碳水化合物的例子?8 G5 Q! F+ Y5 T" F, I# b, i
A:Essential nutrients 必需的营养物质4 K4 V5 G Q4 n7 J4 M2 F- _# Q/ |
4 h0 G& m, Z: B35.The process by which a liquid fat is made solid is called:0 [$ `4 }" }6 `4 ^
液体脂肪做成固体这个过程叫什么7 j8 W3 K+ c' W, o+ i% F
A:Hydrogenation 氢化 g% y+ D( N+ J t- ^
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36.Which of the following is not an example of a fat substitute?
) D) y% U5 @: t, L1 Z8 K下列哪项不是脂肪替代品的一个例子2 m& K, W6 C8 q; s1 l
A:Acesulfame K 安赛蜜K表/ ^9 Y/ q+ _' a @6 F( v/ Q
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37.Health Canada requires that a product labelled "fat free" contain:
4 b1 s! j. X5 x6 B加拿大卫生部要求的产品标有“不含脂肪“包括:2 A7 N/ `% Z# ^# v; J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( [7 R& D9 o' j* `8 \
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38.Which of the following is not a problem associated with converting recipes?: h5 m4 T( D' m! y
下列哪项是不相关联的转换配方问题?
* v( ~6 [4 R: h' x, X) k' vA:Unit cost 单位成本5 p0 Z" z9 n! |. T
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39.The condition or cost of an item as it is purchased from the supplier is called:7 g) `+ A/ H' ?: ~; n+ e* L/ T% b0 B
从供应商采购的物品的品质或成本叫什么! Y- z6 y" ~6 O
A:As-purchased cost 购买的费用. p: I2 @# [; a: M/ K9 W
, K: l' h% v9 c" |40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ f5 B- B$ N. C1 N! M% J在新货到来之前用于日常所求的必要库存量叫什么
1 S4 @' K7 t+ y- q3 P Y6 s* ZA:Parstock 基本日常最低库存4 e( C3 A; R$ J `3 I
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41.Which of the following abbreviations is used to describe the proper rotation of stock?% ]( G; O J/ e ?' M; b9 X# L
下面那个缩写是用来表明正常库存流程?
. J2 \. ]1 J% r- b/ b2 D, u5 ?2 q, bA:FIFO=FIRST IN FIRST OUT 先进先出
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& w# a% e7 \4 k+ T42.Which of the following knives is used to turn vegetables?
- m9 Y9 I( o( R" p6 z3 F# I4 ?2 L- g下面的那把刀是用来打开蔬菜吗?
# z8 m* ~" Y1 t; gA:Bird's beak knife 鸟嘴刀
: z: y# _! g9 ?% Y8 r8 t: {8 z0 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# o* N& {+ H8 _: J) A, ~( g
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43.What is an instant-read thermometer best used for?3 R! |4 ~+ m( x% W
即时读温度计最好用于那方面?
; T/ E1 l1 ]( z) p7 w* wA:Checking the internal temperature of a roast 检查被考物品的内部温度: p9 @' c5 P- E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. s) w: i4 R+ \+ K: V9 p; c; Y下列哪些金属材料受热均匀,通常用在铁板而且非常重5 \ Y( u. a G! x! y7 V/ _0 ?3 I: ^
A:Cast iron 铸铁4 o6 `! A; ]& E. c) s$ F* i
$ n9 j9 y) q5 e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! n0 Y7 U0 {8 r$ I哪件装备下面有一个可移动的碗和一个S形叶片?) }/ S( b4 @2 ]9 w/ m
A:Food processor 食品加工机
1 R4 m$ u$ R y/ \http://www.google.com.hk/search? ... iw=1263&bih=572
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& c) Y% H- q) ~3 Y0 A46.Which of the following is not a rule for knife safety?
: ~7 D' x8 m# \0 L9 u下列哪项不是用刀的安全规则?; U" H5 c/ {+ y/ `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, U& X) h4 R+ L, S! ]
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" J5 d+ c+ Q9 N1 y; M( A2 a& J5 e% f$ \% g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 U+ t) I$ D. N: \! ^+ q [. L7 CA:RondellES
3 c& `' x1 ~$ z6 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& k. T, W; W9 x: N* h5 z
; \9 c4 W: y% g: V" \48.Which of the following is a diced cut used to garnish soups?
9 k. g& f0 [0 y% D3 e下列哪项是切成小方块用于汤的装饰?2 i6 U2 ^$ a( Q5 f3 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm `5 T5 k/ [/ _ s* V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, i7 \- `; H( Z! o
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!!——
4 { s7 M6 K# [1 \' z p3 }A:Gaufrette
8 r" i) r. ?4 r/ j" Y3 S7 q4 Ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) g4 ^# X8 _$ Y4 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ i& Z' Y; w0 {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 ?, j# c/ o( y- K2 x
& I: r8 O I5 M" \" m r% s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 s) k' f, l) z9 N
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)
3 F- |: |5 q3 V- IA:Cilantro 胡荽叶 香菜( `6 Z6 `2 [# R) [' |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 i t) _9 g1 h$ J2 q# \# k: K60.Allspice is made from:
$ E2 Y3 V% }8 f; V5 N1 `- R. |- ? 多香果, 多香果香料是什么
% f9 `; N1 V0 |" D9 C! U; ]% B% h7 Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 ]8 i5 ]5 X0 g) f2 d5 ~; u
A:A dried berry 干浆果& S% B* l o7 o% ?
: `+ {: ] H) D) X* a6 s# P61.Which of the following are used to make a sachet d'épices?/ m, X% u7 t0 z+ l% i) g7 H
下列哪些是用来做香包德épices?
6 x8 M1 P v& {( Z5 P8 khttp://www.sachetcatering.com/! Y1 ^% D- y% K) v, w: b x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ E; V, W P. e$ J6 Z2 u2 d6 R: L62.Which of the following condiments are not soy based?
9 j; ? V# I- b下列哪项不是酱油调味品的?1 R( @3 t+ d( h' z" R
A:Wasabi 日本辣根
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9 Q+ [& Q" H( S, Y) @3 D6 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; ^+ a$ z$ o4 o I, I# g- y+ 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:
" m+ O( o; k* g" ?0 Z+ o5 f3 uA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 e1 ]9 |, w0 v2 x下列哪个步骤是不是正确的蛋清搅打程序?
# J }) N( `& G0 GA:Allow to rest before use. 允许休息后方可使用。, r$ F9 J! P' R$ v
0 o, W- W$ \: w% P9 m65.The weight of a large egg is between:一个大鸡蛋重量介于:" w. ^0 y. K. W* I* r
A:56g and 63g 56克和63克
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0 ]1 A4 G7 a! p/ N7 m2 _66.Evaporated milk is a concentrated milk that is produced by removing
. o8 A9 E% ^0 f8 q( d# T @炼乳是一种浓缩牛奶 是去除什么做的
; l5 a+ |! q) m5 jA: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:
$ D8 B0 j" H+ ]! M: |: j一种烹饪方法,通过转移液体或气体是:
9 Y' O; t! x A! S& M+ QA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 H9 U9 j: [9 m& M: I+ Z: ~# r
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?1 t1 n I& F3 Z% {8 g! b! l
A:Braising 烤. {8 ?" K0 B, Z: x9 D
: Q1 _3 l8 r% f% p6 r+ f70.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:
; F) c; J2 v2 o3 v4 W2 [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. q3 x" \& f e& ~
A:Fumet 原汁' W, [* z1 r! D6 |2 W
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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
0 Q* Y& i. y$ a* y3 L* |6 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# V% A8 S* l, a% v w* J* u
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73.Which of the following is a principle not used in stock making?3 U' Q* n3 Z0 R
下列哪一项不是用于制造高汤(低汤)的原则?* R; R( v$ P d; ?9 c& \2 C
A:Start the stock in hot water.开始在热水中操作: L7 @# |: J7 x* V7 _2 d0 ?. F: `7 f
: C7 n4 s4 v U1 N* h; R74.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
) S! q9 h2 M5 r% ~/ e* B$ oA:Remouillage 法语熬汤# e: ^( `% _% c+ }9 B, ?1 D& \
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