 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:' M0 T9 i- n( F0 x0 a$ c. w( Y; N; w
哪位厨师最早带来高水准浮夸的美食
2 C$ t. @0 C1 e& JAAntonin Carême 人名 安东尼·卡罗美/ s0 o2 ^: B1 }/ m+ I
. u4 A( `1 m4 c: c& e2 T4 ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! W( h8 o0 p/ b0 s9 n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. ]# V; d# w' eA:Cast-iron stoves 壁炉
( Z E- [# o6 o' a! G" h! ^http://www.usstove.com/products.php?id=6
6 _- {% e: }% o8 k& B- N* t6 }! y* h* }! p( R" L
28.The French term used to describe the roundsman, or swing cook, is:0 D4 d3 f' D8 S) Z$ G
法国术语,用来描述roundsman,或摇摆厨师是:- z1 u1 K: h& m: Y* [0 `" G" D" {+ T6 P
A:Tournant 图尔南
* ~: M7 {8 f2 P/ P4 r
7 ?9 ~, E3 K f( M" Z$ j29.Another term for the wine steward is:
" P& e! Q% o5 N$ v葡萄酒侍酒师的另一个术语是:
, G: h4 J- }9 ]' i9 E: h& ZA: Sommelier 侍酒师
; v- v4 Y& i! v0 {, j" j+ q4 B1 A# C, C
30.Molds, yeasts and fungi are examples of a:: T: Y! z& B8 U) N" Y
霉菌,酵母菌和真菌是一个神马例子
( C e3 \* U' q! W. r/ ZA:Biological hazard 生物危害
# ]; s7 o( i8 X0 b5 L" @5 u/ G* b; Q$ f5 P, J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" }! S1 ]' R1 m% T$ ^+ j2 y/ s! o根据加拿大食品检验局,食品的危险温度区在多少之间:
8 Q7 W. N4 h4 T) |( bA:40° and 140°F (4–60°C) 4-60度
8 b2 `. ?( x& E1 W1 Y
" i2 U+ k: `. M) w! z32.All bacteria need the following for survival:
; {& ?$ i X# P* b4 H所有细菌生存需要以下哪些内容:
6 y3 Q+ J' X) B e7 c( iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
$ A' M$ c. U$ P4 k7 p! [) L
5 A7 H; U Y2 ~33.Which of the following correctly represent critical control points in a HACCP system?
6 ^) Z$ h+ u6 F4 J+ o5 J4 p以下哪项正确表示了HACCP体系的关键控制点?4 o a8 n9 W. @+ G& D! ^, O6 N5 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 ]$ t7 _+ \+ L d食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 E: a+ s: j9 r8 c9 } W, Z" s6 a& @; y' a, S+ t
34.Which of the following is not an example of a carbohydrate? P" w: H1 s/ A% `4 D1 L( V9 r
下列哪一个不是碳水化合物的例子?
& T& n. x' i) r) UA:Essential nutrients 必需的营养物质9 G6 }( `6 M8 y& p
1 O0 ^" \2 D( Y7 n4 `) y0 \) T35.The process by which a liquid fat is made solid is called:
) q, k/ Q. R# f0 `# E液体脂肪做成固体这个过程叫什么
1 G3 P9 k) b$ c' I/ Z" {A:Hydrogenation 氢化
7 j3 T6 X2 a. e& v/ {" u8 F+ ~5 R6 ^ J1 r0 W5 u, L$ ~ g
36.Which of the following is not an example of a fat substitute?1 I5 J# s" S( l
下列哪项不是脂肪替代品的一个例子( l2 J: W' I( E9 x6 q3 O* J
A:Acesulfame K 安赛蜜K表. U+ h5 [7 A8 r; N; y; _
2 n. h$ \% Q# `: x9 r) [7 E
37.Health Canada requires that a product labelled "fat free" contain:/ b# C: P8 G$ V) u9 t
加拿大卫生部要求的产品标有“不含脂肪“包括:
# S3 q% H' _# M eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ P, l, r+ p5 X0 X; d/ M' l! N8 b
. m; m% m6 r. n+ Z) a38.Which of the following is not a problem associated with converting recipes?
2 J' Z% S: u1 H9 h" h+ h下列哪项是不相关联的转换配方问题?: \+ X+ w" s! W- K G6 ]
A:Unit cost 单位成本
9 X) i/ B6 D, I
/ ~+ N; p S v8 B9 ?7 E2 z39.The condition or cost of an item as it is purchased from the supplier is called:2 V8 ~# q$ o- Q& `% R* ~4 [
从供应商采购的物品的品质或成本叫什么
5 D/ X8 ~: W1 Z& R- P1 ]. AA:As-purchased cost 购买的费用
* T' s& X* @, ]4 }" r: T: D" e; s# ^ g6 n5 u; d- {- c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& c5 h# x9 O, n) b* K在新货到来之前用于日常所求的必要库存量叫什么
; b7 R4 c5 C) i2 p wA:Parstock 基本日常最低库存: v7 g1 ^6 x q; B- M
Y/ Y( y; M$ J- _ |, D
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 ?0 ?; H: h8 T" s2 B. O下面那个缩写是用来表明正常库存流程?, Q4 ?5 z/ e3 i/ k8 r3 T6 J. q( [* U
A:FIFO=FIRST IN FIRST OUT 先进先出
5 v- Q) d+ q9 u$ K
5 b6 x; u7 C9 N42.Which of the following knives is used to turn vegetables?
2 `2 p" O8 ^4 B1 N T下面的那把刀是用来打开蔬菜吗?
! S1 b, Z& Z9 ^2 TA:Bird's beak knife 鸟嘴刀
; c; b5 G3 O* r' bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. _+ {. ?8 p8 e% b
* ~5 S3 L7 w+ {8 X) u$ s43.What is an instant-read thermometer best used for?" Q# U; j, C& h
即时读温度计最好用于那方面?: w9 Z2 M9 Y' V( M, t# D; E
A:Checking the internal temperature of a roast 检查被考物品的内部温度' H& L$ _2 A( x2 g- e
. k$ m6 H$ Z; c" _# ]( o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? R) I: j/ j% f: h$ u
下列哪些金属材料受热均匀,通常用在铁板而且非常重* l' K F* s8 j# r5 O* |& `8 O9 r, n
A:Cast iron 铸铁, `( J3 h9 c" [. L! `5 Z, X- K
, }5 o5 F+ z, |: G I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 a' ]6 @" O l+ n! p哪件装备下面有一个可移动的碗和一个S形叶片?5 B5 `, Z. a- k
A:Food processor 食品加工机/ v4 S. l! ^- W& G9 x7 E
http://www.google.com.hk/search? ... iw=1263&bih=572
' F+ M0 m$ M$ k% y" x% [0 ~4 W
+ Y! Z4 N5 { f$ `% A- n( M46.Which of the following is not a rule for knife safety?' G# y- ~5 M; c) V5 J# Q
下列哪项不是用刀的安全规则?
W: i5 w: L# P. _* MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 N# m# ^- L% ?$ F
' I* |& V/ U5 O0 m. \8 v7 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. E0 Q, b7 L! h: B& @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" ~7 ]% q% c+ L( J2 C3 M
A:RondellES
) u/ t" t. `7 ]8 `* E9 [9 Q! mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( i: k' ^3 i: Z* W g. E0 c5 L0 Y0 r
; G2 i9 }3 T! u% _
48.Which of the following is a diced cut used to garnish soups?( j& H" \! ~0 Y: I) j+ Q
下列哪项是切成小方块用于汤的装饰?
4 g" h+ i' [) VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 z! i& Z5 L5 y8 K [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 B. S1 y$ Y1 z. O' d1 M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!!——
/ G$ e' ]8 A% w$ f+ bA:Gaufrette
% L4 Z# a! y1 N) m( D W3 c8 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: L" R; g% R6 N/ i% M5 A+ kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ ]( ]% P' ?; v0 a0 b# z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 n* h: z' z. I7 N+ {
* T7 ?( \1 J% m% E3 I* ^( E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. G v) b6 o* w
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); h5 x) U$ C. [6 n. ^0 j
A:Cilantro 胡荽叶 香菜2 N% t7 e( s% F: p& ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 N' S6 V) w' S/ `$ i
" T I) t# C4 H0 o. K60.Allspice is made from:
5 S3 O! `5 a- c/ s( m& s 多香果, 多香果香料是什么$ u- m; r) G- K; B# \5 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! K3 ^" b- B6 @- [* |+ ~% j
A:A dried berry 干浆果
; H2 s6 N. X* w: o) o! ]
& {0 b' h7 r- q1 H& _" W61.Which of the following are used to make a sachet d'épices?. d$ ]1 j" M6 W% P5 J
下列哪些是用来做香包德épices?
$ y" R" L* y& U4 Q+ k C# Jhttp://www.sachetcatering.com/* `. {* v7 ]3 B1 A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 O' M" i: J Z, W
9 |9 t- F5 R7 p" Y3 ]' ]) D62.Which of the following condiments are not soy based?9 K1 _( b5 K% `. D# d7 G
下列哪项不是酱油调味品的?
/ J* N O. k% BA:Wasabi 日本辣根 }+ g' C' W2 Y
! z% }/ ^% O/ m0 X, P' G) |2 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 P; p1 n( o: k9 N& ~( k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:7 C: D/ k! `; I& o- F* ?
A:Pasteurization 巴氏杀菌( S- e& Z, D8 q8 ~/ @
$ H0 l ]; o! X
64.Which of the following steps is not the correct procedure for whipping egg whites?/ ]4 G. {5 h. o) D) l# ]: Y* \
下列哪个步骤是不是正确的蛋清搅打程序?
! t' f) {6 L4 e: ]. `4 y& e, CA:Allow to rest before use. 允许休息后方可使用。
' e% q5 U. J, `# ^. F, x) G
$ a9 o3 _6 ~) [65.The weight of a large egg is between:一个大鸡蛋重量介于:4 h- ?& g5 v* l. k
A:56g and 63g 56克和63克
/ R5 Y8 w; ^- h& M' y
- {- F d) d7 b8 F+ h66.Evaporated milk is a concentrated milk that is produced by removing a3 Y P. g, }+ n; Z* ?% G
炼乳是一种浓缩牛奶 是去除什么做的
$ R# V; m4 Y( @/ t! M2 K! WA:60% of the water 60%的水0 {/ @6 v$ m6 F' z) ?
# E! w# l w# f9 z
67.A method of cooking that transfers heat through a liquid or gas is:
/ R# P+ G2 d0 |- l0 _' X0 I( h* l一种烹饪方法,通过转移液体或气体是:( E( e8 e0 Z9 t/ K
A:Convection 对流
& z& Z# r* f! M8 |/ H' \. f+ Q( O# f' q0 X/ W3 U
68.The cooking of starches is known as 烹调的淀粉被称为$ ?# Y% a* j) m2 L
A:Gelatinization 糊化
+ B6 C. ~- V) M5 o) G9 G# l) B' \& Y! c* |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 d' }+ c: m7 X. L0 Z5 JA:Braising 烤
f$ Z3 x4 {. N! w8 A
' b2 k, ~( l5 D! w70.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:
% n1 C* h5 X* \& |, YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, F+ o7 s$ h2 e7 [
! ^) r- v( R8 }5 G( S- n) q& P
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# X5 G, c& k" A1 B/ P7 G
A:Fumet 原汁+ o: l; I w. w
3 S2 x7 J3 Q4 K x, H! i! E
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8 ^5 H9 O6 A; \5 o3 o; t& ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 l4 l, _1 [- D3 L3 M$ E; u
@; k' Y& R1 x( x8 n: Z73.Which of the following is a principle not used in stock making?% F8 z, a9 ?) V
下列哪一项不是用于制造高汤(低汤)的原则?
. k- a: o& D$ L y5 B: kA:Start the stock in hot water.开始在热水中操作4 v4 i! C- H# |- ]& o$ u
) H4 O! U! E; i. a
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
: y4 E: v. J% \A:Remouillage 法语熬汤
5 g2 V4 B F& K/ n3 L$ S6 Chttp://www.haibao.cn/blog/post/176242.htm |
|