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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:9 g2 ~' m& @* W2 Z( n0 T# E
哪位厨师最早带来高水准浮夸的美食
1 @$ O3 X: p; G0 k! \AAntonin Carême 人名 安东尼·卡罗美" D) r+ o$ E: l3 W
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: {* P' [6 {) M* x2 V3 K6 Y4 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 。
7 d e- W( H9 O; ~- k" F; {A:Cast-iron stoves 壁炉
; X5 R- s, k: f; z$ Q) a1 ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
) z% S# I* T0 b2 ?, T z* X法国术语,用来描述roundsman,或摇摆厨师是:
4 d, O9 B6 U$ k. tA:Tournant 图尔南
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29.Another term for the wine steward is:
; v U+ d" W/ a葡萄酒侍酒师的另一个术语是:0 X0 F3 G0 _3 l* T9 _
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% N; |" c; c, P' p" N' z! Q. `' X( @霉菌,酵母菌和真菌是一个神马例子
% w2 _3 d, m" `5 y2 L1 }3 mA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- I) p! ]0 H y9 y& o* e根据加拿大食品检验局,食品的危险温度区在多少之间:' n* J9 l5 U) }, J" O: s
A:40° and 140°F (4–60°C) 4-60度 O/ B" b9 H3 k' f6 P
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32.All bacteria need the following for survival:( @; i* _1 Q+ ^' M2 w7 ?& V
所有细菌生存需要以下哪些内容:2 x" l) j8 {* {5 _5 X* V
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?- z* }3 A2 i4 i# ^2 [% S
以下哪项正确表示了HACCP体系的关键控制点?
# {% r2 F | ]( n7 }* v, AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* v4 f, S! [2 `8 T" T$ i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
8 x9 X2 h0 E2 j, {' v* Z0 X下列哪一个不是碳水化合物的例子?
- u: J) g4 }; Z2 F6 hA:Essential nutrients 必需的营养物质. x- Z+ r( w! `5 L
9 ]% L, Q5 E5 R3 E35.The process by which a liquid fat is made solid is called:
) C3 z& k: E) x; B$ i$ r液体脂肪做成固体这个过程叫什么8 I2 t1 j6 y0 s4 y% L! C0 l
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" F7 N8 i! l$ p% c1 B& y7 ~下列哪项不是脂肪替代品的一个例子
- @8 v9 w$ l( R5 p4 uA:Acesulfame K 安赛蜜K表8 {" a" b; B& [! R& u, o
9 s" _ X3 G8 Y o0 o. N8 j$ {' V37.Health Canada requires that a product labelled "fat free" contain:
. g3 V& J& U& f L! ?加拿大卫生部要求的产品标有“不含脂肪“包括:
, K- C3 e- z/ g) J( ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 e- w2 P$ W. m' b2 e- M3 p1 \
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38.Which of the following is not a problem associated with converting recipes?: ^4 |/ ~& v! V/ {' Z
下列哪项是不相关联的转换配方问题? `* H/ V4 d! G R
A:Unit cost 单位成本 O1 j7 Q/ `% W/ t8 o. ?+ _
4 l) H3 t' v& L$ p6 W2 [39.The condition or cost of an item as it is purchased from the supplier is called:( s* H J/ s0 ]2 Q$ ~1 U
从供应商采购的物品的品质或成本叫什么
* V9 W! W. m3 S) f6 _4 hA:As-purchased cost 购买的费用
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- Q( F3 P, Q% Q. [8 J40.The amount of stock necessary to cover operating needs between deliveries is known as:
- H/ l0 l5 ]% l6 t9 e3 k: a在新货到来之前用于日常所求的必要库存量叫什么
( `7 `$ d. c; l) P" C: G8 h1 fA:Parstock 基本日常最低库存, c" ^- Y6 [7 {0 |0 H$ c4 v
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# t" _+ r7 `3 z
下面那个缩写是用来表明正常库存流程?
" ?8 _ L. Y4 }: Y. O" U F1 SA:FIFO=FIRST IN FIRST OUT 先进先出% D" \* ] D7 P9 J* j+ A
6 t) ^8 q' E+ t42.Which of the following knives is used to turn vegetables?
) L5 J1 t* Y, r+ J; M下面的那把刀是用来打开蔬菜吗?
5 Z" t' Y" T& K/ ]A:Bird's beak knife 鸟嘴刀
2 n4 A( i _1 B- {& Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) p1 A% a- c3 ?4 |) i9 e% `. ^/ B+ C43.What is an instant-read thermometer best used for?
9 Y# P& t9 G! L H) {即时读温度计最好用于那方面?
. r: E2 C1 M7 b# I+ D/ j0 f1 |A:Checking the internal temperature of a roast 检查被考物品的内部温度
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; K2 s4 W' F: M6 _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 t0 N" J& J2 S; b9 g
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 u9 \1 c+ i/ M) d3 `5 T
A:Cast iron 铸铁( {4 E7 F, s6 r6 l
7 @6 k4 U( _, _* l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. k; x- Y) k/ \& G8 z8 l7 s哪件装备下面有一个可移动的碗和一个S形叶片?
2 f8 k$ U. Z2 F& l e4 M- wA:Food processor 食品加工机# e* Y) N! @9 ]0 G0 T
http://www.google.com.hk/search? ... iw=1263&bih=572
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. H/ D& \, r+ y4 ~6 Z5 M( C: U: f46.Which of the following is not a rule for knife safety?
6 F! z% ]3 n# o( y4 \; J下列哪项不是用刀的安全规则?( R7 V8 r( a+ u2 v6 H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 B7 |, T5 v1 o8 b" u% }' ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, k- g. ]5 h' f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 O5 e- x( {) F, ^& J% f, G- O
A:RondellES
: m K* l1 K3 r" d+ r# E* Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups? E2 x( a$ f" @/ |. H2 K2 Q
下列哪项是切成小方块用于汤的装饰?
0 @0 t$ D. W. l8 _7 B& r: s7 K' m8 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 T: ?5 f& l! B3 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: p* ^; x p* G) ]9 [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 N. Y- }7 r, \7 X; z% B1 ZA:Gaufrette + g1 J Y( H* z8 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ v o }. E# y+ G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 l7 X* o5 y0 k4 s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 @9 B9 W2 r) _8 l, n% T- _" D
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)
! A1 m6 C$ ` x, I2 LA:Cilantro 胡荽叶 香菜
$ m; r8 d1 J- @0 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:; K x* @- B8 E4 r- \
多香果, 多香果香料是什么
* ~8 a% q' F. A8 Z- Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, P4 X5 J+ Z* v7 D
A:A dried berry 干浆果% e9 w& ~# @4 X2 n$ C
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61.Which of the following are used to make a sachet d'épices?4 ?7 f! p0 p" M7 T: K$ p- q
下列哪些是用来做香包德épices?9 m3 f2 w/ l- W2 L, ]0 H
http://www.sachetcatering.com/! S# u0 \- R4 V8 U- Y6 Y# o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* ]6 E$ {( I/ @1 p; R+ T
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62.Which of the following condiments are not soy based?* b6 @3 e. S! r
下列哪项不是酱油调味品的?
8 [, a6 ^$ A* U1 ]% \$ X9 k; o; xA:Wasabi 日本辣根
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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:' z' [9 i: j% U ^
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:
/ S. n6 z1 q9 h/ @# ~A:Pasteurization 巴氏杀菌4 [# A; |- P) l; [' t+ T0 }% q/ X
) p1 \+ B( ?7 k- {4 S L64.Which of the following steps is not the correct procedure for whipping egg whites?
0 E5 k; h7 L0 q# {4 L下列哪个步骤是不是正确的蛋清搅打程序?
# E. P; b1 w0 ?/ Y. p# {7 TA:Allow to rest before use. 允许休息后方可使用。
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( ]' x$ y; A- X& n; s1 `7 E8 S! H! ?65.The weight of a large egg is between:一个大鸡蛋重量介于:) o1 G5 p5 u- Y1 u# H% u: o
A:56g and 63g 56克和63克
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4 d9 ]' S: _; C0 |$ O66.Evaporated milk is a concentrated milk that is produced by removing
/ K9 X" t9 n6 k1 `炼乳是一种浓缩牛奶 是去除什么做的
, z4 L6 o. r' ^7 D. E$ JA:60% of the water 60%的水5 u3 I4 `8 B2 `3 f; u0 R" N
8 e' I, V- P& G$ P" h67.A method of cooking that transfers heat through a liquid or gas is:
# G$ ? U. I0 U0 d9 T4 l" Q1 V1 @一种烹饪方法,通过转移液体或气体是:# x" b1 j" F2 L. E3 b) w( S
A:Convection 对流
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; L, x( _: [0 q/ m68.The cooking of starches is known as 烹调的淀粉被称为9 k- q3 l7 T3 n1 a3 ^+ \2 K2 L$ c
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?
4 P0 b4 {; M1 z0 o" s1 m9 kA:Braising 烤9 }; C& ^! I/ M
! e: F$ u/ W8 A6 ?. @& x& a0 R70.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:. r, W2 w0 ~6 U6 B- L s$ R
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 S F) t& C# a; G GA:Fumet 原汁
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+ G0 P5 v+ [5 C- L' z72.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$ U: W1 J+ z9 k6 F1 X( B3 I! A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! \! X4 W N* p8 W+ {
; M4 U0 k! W5 y! c/ M; a1 P+ m1 j73.Which of the following is a principle not used in stock making?
+ N' C/ {2 e2 @# }: m! u' P6 a下列哪一项不是用于制造高汤(低汤)的原则?/ B7 C0 u& B3 F y. Z' C
A:Start the stock in hot water.开始在热水中操作0 ]) }* ~/ P6 e/ }+ z/ d
4 L% C, X6 q/ d) x, e74.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" T2 K( R% r- V: D D y
A:Remouillage 法语熬汤
9 F; P9 e6 u. i$ hhttp://www.haibao.cn/blog/post/176242.htm |
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