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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:. O0 O, j _+ w4 _& A
哪位厨师最早带来高水准浮夸的美食
1 U/ ]/ Z) c: S7 }' W1 G5 D4 RAAntonin Carême 人名 安东尼·卡罗美
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' p* z$ F0 Z# K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, b: E0 k( H: G" S% ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 w% \) K- i) F# l) [, j
A:Cast-iron stoves 壁炉; t4 k6 w' k+ X% Q& s5 Q
http://www.usstove.com/products.php?id=6% R2 K& k7 H5 W
) L# O, U2 C G* K28.The French term used to describe the roundsman, or swing cook, is:: Z, a, c; S( @2 c% E6 \
法国术语,用来描述roundsman,或摇摆厨师是:; Y% E+ v5 S8 _+ m8 M) a
A:Tournant 图尔南' W7 I) A, Y6 D9 Z
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29.Another term for the wine steward is:! {# F9 [5 ~; |6 b7 b. L3 _
葡萄酒侍酒师的另一个术语是:- j+ O/ E# L% j+ J( A
A: Sommelier 侍酒师
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* v6 r3 B7 C8 Q% D3 r, F4 t2 a30.Molds, yeasts and fungi are examples of a:8 ]+ t/ G, i2 V
霉菌,酵母菌和真菌是一个神马例子( ~& i8 @. o7 X0 K# T2 R! o( x, [
A:Biological hazard 生物危害5 l% w1 I5 t: i) D2 Q& I- V
/ s, t7 |% M+ P* o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# y8 i& t- c4 Y$ e, w
根据加拿大食品检验局,食品的危险温度区在多少之间:7 o7 M4 b* O3 s0 d: ]9 i: Z
A:40° and 140°F (4–60°C) 4-60度; Z1 p/ Y, r+ Y
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32.All bacteria need the following for survival:
* \1 ~9 G! W+ I所有细菌生存需要以下哪些内容:
5 B/ l0 q# W8 w- P. WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" q7 p, q# _1 e/ A
0 ?5 M% z4 p! V3 i$ B6 }9 P33.Which of the following correctly represent critical control points in a HACCP system?
+ ]+ u1 ]# s7 j以下哪项正确表示了HACCP体系的关键控制点?
% B7 r) g _+ m' \3 v; L" Z& UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 @$ G, ^# B( a) K' }% _/ ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 Z0 G% A) \& a* {- R
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34.Which of the following is not an example of a carbohydrate?
2 Z# f+ U: F8 C, b" I7 v下列哪一个不是碳水化合物的例子?
& Q4 }* n0 E/ W9 g7 T4 bA:Essential nutrients 必需的营养物质
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4 O8 [ x* x. `$ Y35.The process by which a liquid fat is made solid is called:
( t$ v% U- Q3 ?; l8 x0 w# U- X# R8 w液体脂肪做成固体这个过程叫什么
! y* {; ^' ]% w: Z8 n9 |A:Hydrogenation 氢化! ~: \- O/ ]9 j& f* {5 ^
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36.Which of the following is not an example of a fat substitute?# y, b* M+ w, d4 ?
下列哪项不是脂肪替代品的一个例子
, } |! _' M; ~2 F6 V" o5 d+ \A:Acesulfame K 安赛蜜K表7 G2 Q% } t6 p7 O* o4 ?6 M: W% A
3 Y- x0 ]+ @6 }0 r0 d9 r/ f37.Health Canada requires that a product labelled "fat free" contain:
7 [# X2 E e. J6 T1 z加拿大卫生部要求的产品标有“不含脂肪“包括:' {8 K; M B2 R: ~/ U& q( ]; A
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 O) q6 _. Z7 ]38.Which of the following is not a problem associated with converting recipes?
* q& m9 s+ A7 n+ Q* A. B; O' `8 d下列哪项是不相关联的转换配方问题?! X- \: S+ N0 X( g
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:. C7 x2 r" I/ r' Z, P2 S
从供应商采购的物品的品质或成本叫什么* L. T* y2 r) Q; f8 p+ i
A:As-purchased cost 购买的费用* y4 } Z# |8 J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 P. j# z6 p2 F在新货到来之前用于日常所求的必要库存量叫什么
6 u# y7 X! X) e7 N ^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?
, b7 B: N5 ~1 I, i下面那个缩写是用来表明正常库存流程?7 X2 q/ ]7 K% |' d1 i
A:FIFO=FIRST IN FIRST OUT 先进先出& _+ |5 C5 k0 K, y
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42.Which of the following knives is used to turn vegetables?2 B# c- ?# C' F8 u& M
下面的那把刀是用来打开蔬菜吗?) F4 I, c+ g% O- { A+ `
A:Bird's beak knife 鸟嘴刀* i7 `" y0 e- |* g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; h5 q" I: y% D' P4 x& {
3 l* U5 v" C4 e& [43.What is an instant-read thermometer best used for?
- X$ e0 _0 e( Z( L& R, l: D+ U即时读温度计最好用于那方面?) z2 \* }2 ^1 |* A o6 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度( e7 @3 P; g# N( I! s* t" r
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 k- j! y3 B p0 E0 }6 }1 v
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 l0 Q" |- Z9 f, m! @' j
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 U' F" \/ H# D$ a) @哪件装备下面有一个可移动的碗和一个S形叶片?
3 d! r$ H: Z' D" y! S2 W9 d" ^2 kA:Food processor 食品加工机
9 Q$ x$ U' u+ b1 T- V: a0 Chttp://www.google.com.hk/search? ... iw=1263&bih=572. d* v; C2 P F3 m
( q+ ^# v9 Q' L8 ]1 L! Y2 z46.Which of the following is not a rule for knife safety?
7 @' U# ^0 M, a9 Z; R$ M下列哪项不是用刀的安全规则?0 G. K' x7 H% A0 a- G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 s& z+ j# ~% M" }; b
! J$ ]5 b7 x0 J$ E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 X8 A% r2 g( M) Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 x& s" L2 F9 r8 f2 b! z6 u
A:RondellES 9 ?" G. j5 @& Z7 Y+ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?/ _5 W0 U' R6 l, ~; l1 a/ h1 T$ ~
下列哪项是切成小方块用于汤的装饰?
2 v) X0 X; L& k. ?4 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ ]9 X3 O1 Q( D4 f; l+ f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* @; z( M. [* `# i7 O" `8 K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!!——* @* J3 K, g4 _3 x' X( Y
A:Gaufrette
/ o% i" @+ O2 E2 a5 W: Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, ~ O' l# j) x$ d, xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. \) j% d' K$ E3 G: w0 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: W% P# R! P$ }/ s( R4 Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 S+ X) s! W: i/ 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)
; Z: D1 @/ O# C% {, fA:Cilantro 胡荽叶 香菜4 J1 y( r6 p0 P3 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ h8 V- ]+ E! T6 |3 @/ u7 P60.Allspice is made from:4 f$ c6 R& V& }4 v; }' ^& w0 Q
多香果, 多香果香料是什么" s i$ F, j) W. c' @7 f% ]. C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' L+ N+ E2 E1 Z4 L ]1 i: [# w1 t MA:A dried berry 干浆果3 V( ~+ q# U3 }! A
* v- x" G m, k9 K4 L61.Which of the following are used to make a sachet d'épices?
# Q/ q P# w X Y7 H下列哪些是用来做香包德épices?
# l8 V" U) d# w y, p' g) Uhttp://www.sachetcatering.com/
* b4 e6 _; p# w8 ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 D0 u7 @# k0 f! c$ m4 Q- A0 f
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62.Which of the following condiments are not soy based?3 j( s8 C: H; O
下列哪项不是酱油调味品的?
5 j( \5 d6 |% p% SA: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:( X q4 n, ^& L8 h/ ?
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:
, \2 i3 V" E- p+ k+ b' ?- Z. R+ gA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?- P# Z% R* H$ C l: j0 X$ X1 p
下列哪个步骤是不是正确的蛋清搅打程序?$ w$ S% y L7 h
A:Allow to rest before use. 允许休息后方可使用。
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; ^0 F3 Z8 P! M9 V( q65.The weight of a large egg is between:一个大鸡蛋重量介于:
F' W: y) y- ~( G( W2 KA:56g and 63g 56克和63克
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% N( l, D. u) I. F& C* S66.Evaporated milk is a concentrated milk that is produced by removing
' X8 v' i6 @3 {6 \. R炼乳是一种浓缩牛奶 是去除什么做的$ l4 Y- C5 N2 y( e4 L* m
A:60% of the water 60%的水
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% j7 O% _- c5 H67.A method of cooking that transfers heat through a liquid or gas is:
0 a) m4 N# @9 y9 F一种烹饪方法,通过转移液体或气体是:
. @( d! L- I3 F: i. [A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( s" K' A) W" WA:Gelatinization 糊化
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" D, `* E, {# V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ c6 \4 e8 C: i' V1 ~A:Braising 烤
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0 t6 D9 C4 | Q0 D; y' K70.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:+ ?- j, j7 g4 s/ S% f
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. `- z/ [0 z7 B% a. W
A:Fumet 原汁
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2 [/ a7 w4 V! U6 _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
2 Y! _/ o/ K4 ~3 d# hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% @! m5 X/ F* j9 ?0 f
5 A+ j5 i; \, w73.Which of the following is a principle not used in stock making?" ]) p @4 p# i0 f2 x; ^8 W
下列哪一项不是用于制造高汤(低汤)的原则?
/ r! O4 z3 {+ rA:Start the stock in hot water.开始在热水中操作9 B+ e& W& ~9 A$ ^$ G
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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9 x* u1 H& `5 }
A:Remouillage 法语熬汤+ u* B+ j, m3 D8 y7 w5 G
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