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26.The chef who is credited with bringing grande cuisine to the forefront is:# B( i4 K3 b: ]8 ^9 ~/ ~* B; y
哪位厨师最早带来高水准浮夸的美食
! X \9 c, Q% e) w0 X8 o+ mAAntonin Carême 人名 安东尼·卡罗美6 a( X# |" I) F5 E8 n& E8 H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% }- Y: Q/ |; Y. u6 R3 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 ?) @ u8 o7 K. ^; k
A:Cast-iron stoves 壁炉 a6 S* d3 E' O4 i# ^# f C
http://www.usstove.com/products.php?id=6( B6 e8 m8 N" P' g4 @5 \1 K) k
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28.The French term used to describe the roundsman, or swing cook, is:
, G/ _4 m& i. [2 O法国术语,用来描述roundsman,或摇摆厨师是:7 U5 j' b7 |+ Q) z! A* D
A:Tournant 图尔南
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29.Another term for the wine steward is:
) \7 e* L9 ?3 s D2 [ S6 z8 ]葡萄酒侍酒师的另一个术语是:( e$ G e! U3 v% ^. }+ j7 @
A: Sommelier 侍酒师9 C, D) q# J. {
' c$ z$ x" F# I+ X" k9 B# j30.Molds, yeasts and fungi are examples of a:
, G# j/ a, k, X; ^7 c' I霉菌,酵母菌和真菌是一个神马例子" _- U z2 X7 q& e. C4 Q! w9 x
A:Biological hazard 生物危害2 }# J" N# \1 a9 c$ B( _: I% ^
. E) I6 e- t( ?& B, T4 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ B# O* Z1 O. p- n% Y) h根据加拿大食品检验局,食品的危险温度区在多少之间:
7 w: P% O; y3 N8 EA:40° and 140°F (4–60°C) 4-60度7 c4 W& J4 c1 e
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32.All bacteria need the following for survival:
: ?! E# Q0 m+ [( K- Y5 H" a所有细菌生存需要以下哪些内容:: t7 t7 `5 Y5 L+ o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 ?% W$ ]" ^# s33.Which of the following correctly represent critical control points in a HACCP system?; C. ]+ l& E% L, K& x" Z
以下哪项正确表示了HACCP体系的关键控制点?. `* F7 @: J* q6 p. ?) {6 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; x9 @" q1 W: f/ \, H. v- ]0 U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 B/ ~4 Q% h0 F3 ?/ a8 P5 ^
& G7 Q: h$ n6 w7 ]34.Which of the following is not an example of a carbohydrate?
9 ^, {" g) @' B% L; ~下列哪一个不是碳水化合物的例子?
# N7 `! W. g/ N9 S. J) CA:Essential nutrients 必需的营养物质5 M! m) A% ~3 P# w1 A& d
' H! ~6 Y5 Z5 z$ d! Z, I6 ^35.The process by which a liquid fat is made solid is called:. _. ~$ ]+ T- W4 H# ^
液体脂肪做成固体这个过程叫什么
0 h) c: m" Q% V1 j1 ~4 [& L. nA:Hydrogenation 氢化6 `5 o$ y: |# Z2 a% V3 o: x* g
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36.Which of the following is not an example of a fat substitute?
' K0 {5 v# H% S& X下列哪项不是脂肪替代品的一个例子4 W* j# D' S- |% K* r% b0 S* x9 i/ u
A:Acesulfame K 安赛蜜K表0 e/ a, K! d* {3 U' s. I
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37.Health Canada requires that a product labelled "fat free" contain:
; J5 F" \; A9 M, C, ]加拿大卫生部要求的产品标有“不含脂肪“包括:5 p& {2 g' m! `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 `' p2 x- w6 h6 |6 G# b38.Which of the following is not a problem associated with converting recipes?
9 m6 C* j" S U& N% J% S' d2 L, j下列哪项是不相关联的转换配方问题?
7 M% j8 y" j. uA:Unit cost 单位成本7 E3 h' r( X- h# H* D
' F0 p! i3 ~: o39.The condition or cost of an item as it is purchased from the supplier is called:: D7 s! Y8 T7 L+ O) j- d
从供应商采购的物品的品质或成本叫什么
+ x% `( [; v& ~$ |A:As-purchased cost 购买的费用% X# |: g- y4 J+ H1 I
1 U7 k3 ]$ D6 c' {( J2 o6 p40.The amount of stock necessary to cover operating needs between deliveries is known as:9 v& O' I9 T& B9 K
在新货到来之前用于日常所求的必要库存量叫什么4 G1 s& O: D7 E
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 f! m/ r- D+ Z4 L' ~下面那个缩写是用来表明正常库存流程?
0 W0 @. p3 ^8 _6 \) {3 l. xA:FIFO=FIRST IN FIRST OUT 先进先出7 ]4 d) n- K- b' w, O
# a3 Y& ?% b9 `( R1 r5 ~6 n% B42.Which of the following knives is used to turn vegetables?* K0 z, Z! i' e- S& T P& |# H
下面的那把刀是用来打开蔬菜吗?* B ^3 A3 N9 T; I" {
A:Bird's beak knife 鸟嘴刀( t0 X7 e6 b6 M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ {) e m. W- G; C1 I
4 c* w4 {: G. |7 F43.What is an instant-read thermometer best used for?7 }& {1 `0 a3 }; |
即时读温度计最好用于那方面?
2 t _7 n2 i) s4 wA:Checking the internal temperature of a roast 检查被考物品的内部温度1 Y" P; r( v, G' B
8 @' `( w. n0 l' e+ m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ p5 v, Z1 I y$ b' d4 A2 V下列哪些金属材料受热均匀,通常用在铁板而且非常重6 i w8 X- `# | x
A:Cast iron 铸铁
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: q V( T F; q' S" Q, S' k5 r5 ~6 g9 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 }; K9 c6 v( f( {2 i7 E哪件装备下面有一个可移动的碗和一个S形叶片?
l$ z; s2 n* o2 j2 r. E# bA:Food processor 食品加工机
' C8 R2 q2 ?7 {; q$ P' vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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" b0 R& |: g' |6 g' W! T$ z46.Which of the following is not a rule for knife safety?& R8 `' S4 g2 g
下列哪项不是用刀的安全规则?
, d/ A0 c. F2 I, @/ N! ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 h3 G7 n w& [; B3 M, i- D/ [
4 Y& `: P% g# i0 M' _4 B4 _0 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 L4 ]3 F$ q: Z# c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, x/ |( A: Q$ z+ Q1 s UA:RondellES / a$ v0 ^- h4 [9 C \5 B- k: F. U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. u4 o/ |/ \+ ~
5 U3 T& t$ A( A* L6 u48.Which of the following is a diced cut used to garnish soups?
& S% ~ Q# V/ t& {/ I# \9 D+ `下列哪项是切成小方块用于汤的装饰?8 U+ Y" p. {% k+ m! p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ B0 H4 H4 W2 w' q! V r+ P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ d9 Z+ r: |: x( f- ?( 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!!——: M$ |. x( ~3 V- o' g
A:Gaufrette # k* X+ K% o+ Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 j+ ]& |+ {+ J0 K A. j8 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, v) x4 [* T- b. a7 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# W) |3 u9 E# Q u" k5 I( E' ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& s6 H. ]' h- |7 G3 W4 k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)9 V: U- @+ c3 E( E P4 B6 s
A:Cilantro 胡荽叶 香菜' u1 ^# a8 f" s; T, u; K% P' J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) B) m4 @8 j- o" u
9 l8 o4 p1 q! m% ]% C& Z60.Allspice is made from:3 w4 X7 R1 M5 f% `3 B9 z
多香果, 多香果香料是什么9 X% [: Z: p# t2 l: z4 E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 y4 ]" K1 L$ @. L9 y7 i/ DA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
3 N e F3 l$ o. S下列哪些是用来做香包德épices?
/ `8 x; j2 L0 R. Qhttp://www.sachetcatering.com/
& b' r1 a( l. D9 P1 ]! p0 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) }' _; z$ l: Z7 r' F* O }
+ ^5 k) [% a8 w/ I3 l62.Which of the following condiments are not soy based?
" y, A1 c$ ^$ g' q G7 a) @下列哪项不是酱油调味品的?, }3 m% Q6 {4 d! k. g
A:Wasabi 日本辣根( h8 T& s, z w2 X! K
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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:( } I$ ^( ?2 G. Z7 U" p) H1 _
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:
' z! z/ I% R2 F, I+ mA:Pasteurization 巴氏杀菌$ l u$ W1 i$ k% J
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 C- h; }# H' D; A. ?: D* a下列哪个步骤是不是正确的蛋清搅打程序?
' M" I: v+ X% D+ {9 h4 VA: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:
& y* ]# h0 Z" K' }A:56g and 63g 56克和63克
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Q5 c. A5 v, I+ n! F66.Evaporated milk is a concentrated milk that is produced by removing5 ^2 ^. ]1 J* ~3 b3 q0 m
炼乳是一种浓缩牛奶 是去除什么做的
/ }7 O" q5 t$ s6 G- s8 E) rA:60% of the water 60%的水
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' f9 d/ B# Q' r3 h( O1 \4 c67.A method of cooking that transfers heat through a liquid or gas is:
+ H( \% h8 M; F/ T" y5 C; |. N一种烹饪方法,通过转移液体或气体是:
+ d# H9 s) v# V/ ]7 Y2 R9 [7 kA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 W0 H! Y4 \, J2 ^' ~8 k+ `( p( D7 ^
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?
. Q( T7 p# S4 }& CA:Braising 烤
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' P% E/ p/ s) b2 ?0 M+ a" P" q5 ~. m70.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:
) o( Z; O4 I5 mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) v$ L" P& L' z) ^3 c
' }+ U9 |/ {; Q: v% X71.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
1 W8 `' w4 K k JA:Fumet 原汁
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/ j% Y8 H D; b& }' x H) I1 |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
" ]+ J- ^ l. N' E+ W/ B1 NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 X8 H/ _, v* k% h
1 ?1 }( V; B$ d73.Which of the following is a principle not used in stock making?
- ~/ O- b0 o8 @& [- a下列哪一项不是用于制造高汤(低汤)的原则?; C& X& c3 G1 O, `! f/ _
A:Start the stock in hot water.开始在热水中操作1 Y# y+ [: h3 N7 M, R3 Y
8 r& a. E8 X$ V; 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+ J6 O7 I1 q- p1 O0 t$ c4 j. m
A:Remouillage 法语熬汤
* G. i7 P) j N }9 L L7 _* w4 ~8 khttp://www.haibao.cn/blog/post/176242.htm |
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