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26.The chef who is credited with bringing grande cuisine to the forefront is: @5 Z! R! S3 A6 f/ S' v; ?
哪位厨师最早带来高水准浮夸的美食
$ B D c/ {' W* AAAntonin Carême 人名 安东尼·卡罗美
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0 W D4 [- D; J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 Z7 t" g9 l" p- R4 y2 D! o1 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, e/ z7 v ^0 R% |* _# a* P6 V# O5 @
A:Cast-iron stoves 壁炉
1 D6 |; d/ ?8 I- jhttp://www.usstove.com/products.php?id=6
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) x" y+ }% @4 T2 W28.The French term used to describe the roundsman, or swing cook, is:- C6 w5 D( E* N3 B
法国术语,用来描述roundsman,或摇摆厨师是:
6 o! T7 @" U: d: m2 }! D3 uA:Tournant 图尔南, ~% W2 ~$ u+ Y2 D4 ~
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29.Another term for the wine steward is:
4 x% o# _ g8 {/ `6 D: T2 R葡萄酒侍酒师的另一个术语是:5 y* j) o, f4 w! a
A: Sommelier 侍酒师6 t1 [1 A/ f u `( H( l3 B. [
+ y1 ^1 F) ~5 J: L! Y% Z8 _6 \30.Molds, yeasts and fungi are examples of a:+ l9 C' P- M0 G7 I1 s$ S
霉菌,酵母菌和真菌是一个神马例子
$ a+ P4 F& a: t! U* Z& xA: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 M# j6 H3 b% A6 w根据加拿大食品检验局,食品的危险温度区在多少之间:2 C, H* ~. [& S/ B
A:40° and 140°F (4–60°C) 4-60度
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6 s6 ?7 a( {# w- n, x" V3 z32.All bacteria need the following for survival:
6 V/ s4 u& ?/ V: Z- h) v所有细菌生存需要以下哪些内容:! G6 t2 n$ j/ C9 R* L! `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! s5 m& Q- L' K2 Q" E" ^+ J33.Which of the following correctly represent critical control points in a HACCP system?+ F2 c% G& ?! V+ C6 p
以下哪项正确表示了HACCP体系的关键控制点?
8 r7 M1 a5 d' E hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : l* o0 g* u$ [& o4 L$ e7 }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) W: ]9 q- T/ E& j5 r
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34.Which of the following is not an example of a carbohydrate?4 m9 f1 V$ Z- K5 m) u- V [
下列哪一个不是碳水化合物的例子?: O% x4 D9 F0 ?) y+ n1 M Y
A:Essential nutrients 必需的营养物质2 w' g. F) [# S# Z; C
' U( @& T5 J$ [; ~; V35.The process by which a liquid fat is made solid is called:$ N$ P) j9 z! {" g
液体脂肪做成固体这个过程叫什么
& S' R8 T1 \' y7 EA:Hydrogenation 氢化! U5 }' D' I4 N# t6 l
3 A. {- [ q. p3 D0 W* U36.Which of the following is not an example of a fat substitute?; c* \3 X/ D9 g4 q* ^ Q5 {1 a
下列哪项不是脂肪替代品的一个例子
1 t& O; \2 a- J) x9 HA:Acesulfame K 安赛蜜K表. L* M& _ e, p1 ~& y/ X
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37.Health Canada requires that a product labelled "fat free" contain:8 s" V3 U: v0 ]/ Y, K( |
加拿大卫生部要求的产品标有“不含脂肪“包括:& g6 O8 c& u2 ]6 u& Z- p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; [) @- g6 _2 B" A: i
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38.Which of the following is not a problem associated with converting recipes?
1 w4 i9 _* H& n$ i6 C3 j6 }下列哪项是不相关联的转换配方问题?* h2 p% u( n. Y- s/ n9 F9 X$ H: x
A:Unit cost 单位成本- _7 ]) l7 R) X
# F* }9 C% s" D1 t39.The condition or cost of an item as it is purchased from the supplier is called:
0 w, X6 a/ \; K O从供应商采购的物品的品质或成本叫什么
" R/ H8 G' Q8 `8 N, nA:As-purchased cost 购买的费用/ w) E* k% x' K
0 R$ y, r2 H! h: T- @# H40.The amount of stock necessary to cover operating needs between deliveries is known as:% r1 G+ g% U1 h" z+ P P
在新货到来之前用于日常所求的必要库存量叫什么5 ]) g, p9 k4 P8 b" l# @5 t
A:Parstock 基本日常最低库存3 @- a1 G* Q, H) F5 L) v
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) \- u' e! @4 m+ Y下面那个缩写是用来表明正常库存流程?0 x; N2 |# H1 {6 ~0 \* Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 `% H) y7 F! C/ n! J9 m42.Which of the following knives is used to turn vegetables?1 C0 a' {% ~3 u3 y2 V* ?1 e6 \
下面的那把刀是用来打开蔬菜吗?6 X0 y' C& P+ U2 p' f
A:Bird's beak knife 鸟嘴刀
0 ]( A' u. J& m) s$ Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! W: M* W- s# S& b P43.What is an instant-read thermometer best used for?( }6 B9 ?$ } K" m
即时读温度计最好用于那方面?8 }( q/ H9 e3 [% r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- h% u9 w/ R+ J$ b5 {下列哪些金属材料受热均匀,通常用在铁板而且非常重" b# h, c# B6 V4 ^/ ]6 B- h
A:Cast iron 铸铁- v4 B; t: _2 D" i
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& Q% r$ \2 r6 w* e7 m E* T3 ^7 a t
哪件装备下面有一个可移动的碗和一个S形叶片?
% ?: @- ?( G& w2 r. A) iA:Food processor 食品加工机
! a7 |% s3 T$ D! Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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3 L& l2 b0 l" K/ S- y46.Which of the following is not a rule for knife safety?' A0 S3 N; M: Y8 {$ l0 S
下列哪项不是用刀的安全规则?
" R+ l, w. e. Q2 M7 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 K! ~$ j* {9 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, V. m" h8 s* Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 J/ B9 o; p+ c* K
A:RondellES 9 j( j: [8 o5 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ a- P9 o' U, ]
1 I) D) a b/ D48.Which of the following is a diced cut used to garnish soups?
; t5 D! u: J& b( W) O下列哪项是切成小方块用于汤的装饰?
. X8 }- o6 V8 i. R) Y" j% z2 aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 y( ?/ p% S0 u Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 S; _8 }6 w) T9 l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!!——5 L9 P9 D( _% M* {% L- A: s( f
A:Gaufrette
3 J3 ^% g, j* h' `1 S* vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( e; ^- m( M7 U/ t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ W: g* a$ A7 m8 e" F* x
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?
) j& f9 w9 [7 n5 @& R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)% P* ?! }$ e2 d: v- e
A:Cilantro 胡荽叶 香菜
; E7 b6 h. o3 J" p, j$ [( \$ Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* O# h: Q) D+ K7 ^5 G* T; K 多香果, 多香果香料是什么
! e# g: x% ^, f ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' U. Z" k1 e* t* s8 xA:A dried berry 干浆果) m3 F, Z) O" n* n# {
; t+ k) C$ D" w$ t7 A5 m61.Which of the following are used to make a sachet d'épices?
: c8 u: {' {* k$ ]. e1 W* N" ?/ F5 a下列哪些是用来做香包德épices?! D6 I! H) ^1 R: b( v! ?. p4 P
http://www.sachetcatering.com/
/ |+ A8 E- s# Z" f- _( {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 }6 e+ n' ?+ R, x7 J/ E7 R% a
0 ~# x2 ~5 V2 ?62.Which of the following condiments are not soy based?
6 K, @/ s) f5 _6 f( ]! ~下列哪项不是酱油调味品的?) q% Z" \% i( b2 Z! ^
A:Wasabi 日本辣根
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9 c' |3 [) T0 p8 o0 J; t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* N4 \, L" h9 f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:/ J9 \$ d! p6 d* c
A:Pasteurization 巴氏杀菌
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/ a* W- v* C3 g8 ~" z64.Which of the following steps is not the correct procedure for whipping egg whites?% K" b7 h2 ^6 g* _! N+ X
下列哪个步骤是不是正确的蛋清搅打程序?9 |4 a9 d, B3 E4 Q
A:Allow to rest before use. 允许休息后方可使用。
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) Q, _2 v1 }1 L65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 X- ?% X, \: M3 lA:56g and 63g 56克和63克# Q2 H; j/ x" `* ?2 K: _+ |/ _: Y7 J
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66.Evaporated milk is a concentrated milk that is produced by removing8 y" s" Q f" T! h A
炼乳是一种浓缩牛奶 是去除什么做的
( k7 M7 N) Q* U) R5 g8 kA: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:
: h6 `8 [* V6 z7 I- P6 G: E9 ^一种烹饪方法,通过转移液体或气体是:
8 m; U1 ^$ T; s* u$ ]A:Convection 对流4 k. K# {) S7 K
3 U; k/ _3 i e9 |/ e. z+ W68.The cooking of starches is known as 烹调的淀粉被称为3 _2 E/ F. E# X) _
A:Gelatinization 糊化
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& Q/ D. I% w" l6 ]% t3 q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ o* M5 Y3 `8 l# k$ hA:Braising 烤
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`3 A( _8 d! }8 ?* q70.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:
- ^9 D T! B; X; x% _& v( PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# r# |# D0 Y1 ?7 k8 T9 n3 ^
9 c' a' n1 n, Z; N71.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
$ v: M7 x$ y) Y1 z3 A5 xA:Fumet 原汁! U# u: G$ m4 n8 U# R% z- B$ z
2 k$ x6 A! d6 V8 I w72.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. S8 p! i2 i( N4 h, R4 t1 x
A: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?
q+ d9 [" p+ y* V下列哪一项不是用于制造高汤(低汤)的原则?0 I( N/ a3 J$ h/ k8 i2 `& @
A:Start the stock in hot water.开始在热水中操作
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4 K4 k9 c9 I# l- ?' {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2 E( D9 t p" f
A:Remouillage 法语熬汤
6 p0 U4 M) R3 D7 d3 rhttp://www.haibao.cn/blog/post/176242.htm |
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