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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:, w7 d- ~2 k. c# Z w* T. b, L
哪位厨师最早带来高水准浮夸的美食
& |3 f0 S/ B _& _' aAAntonin Carême 人名 安东尼·卡罗美
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1 i+ R z1 w6 k+ R+ I" B( P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 @6 r9 J+ S2 Q1 y" V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 W6 J6 ~# n6 k) q; ]" y: s
A:Cast-iron stoves 壁炉* s7 L6 h8 @+ Y, \* D, T
http://www.usstove.com/products.php?id=6: u, A9 y% q2 }0 }3 X# E$ |" c3 R
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28.The French term used to describe the roundsman, or swing cook, is:! y# o$ {( G9 v( ~) U! r4 L7 X4 P
法国术语,用来描述roundsman,或摇摆厨师是:
3 ~- D: `: ~' ~7 Q8 U# h/ zA:Tournant 图尔南
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$ S8 w# F6 l/ W. B" c29.Another term for the wine steward is:, Y- ^8 y. U1 S
葡萄酒侍酒师的另一个术语是:
0 x7 T5 j) Z$ L: V+ WA: Sommelier 侍酒师
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% t/ x; i: N- B1 m: O. u30.Molds, yeasts and fungi are examples of a:
+ B; t0 y8 o" D1 W% q霉菌,酵母菌和真菌是一个神马例子0 v6 }4 l3 Z; K% ^
A:Biological hazard 生物危害
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4 L7 L6 U: m! {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 R; I# D& J- p( y' B9 [
根据加拿大食品检验局,食品的危险温度区在多少之间:
{2 K3 v# J4 SA:40° and 140°F (4–60°C) 4-60度
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6 V7 w3 s+ J* ]4 [; H32.All bacteria need the following for survival:
' D2 J, S* A6 v% _% h所有细菌生存需要以下哪些内容:
' W+ A5 y! q4 U1 F4 v/ TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 [; C/ X" l; r! n
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33.Which of the following correctly represent critical control points in a HACCP system?, k2 V8 F1 p# w8 _! n
以下哪项正确表示了HACCP体系的关键控制点?
}# Z- W, X# L4 BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 ~0 d4 n1 y7 r; W9 q! `5 \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. U r/ s/ L0 [7 L7 h3 G) p' H2 c
) X9 e! R: t8 m! w4 b, N5 T34.Which of the following is not an example of a carbohydrate?. R% ?" N6 M5 x+ ~9 K; l! \
下列哪一个不是碳水化合物的例子?+ a$ ~7 ?7 k: J z. b
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
! Z! z9 d- r0 B$ H: u液体脂肪做成固体这个过程叫什么/ z3 Q; N Y. w+ b: }0 }
A:Hydrogenation 氢化5 O& i* D+ ~. H& g* T* r: f. v
. ]( ~3 B; J4 b36.Which of the following is not an example of a fat substitute?# J5 G/ O2 h" U0 R
下列哪项不是脂肪替代品的一个例子
8 f2 _4 k7 [ K! FA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ N# Z; {% V% j5 p0 a2 \4 O. V; C) c. s加拿大卫生部要求的产品标有“不含脂肪“包括:
/ B; M* R- h9 c' vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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x) x3 K. e4 t2 Q38.Which of the following is not a problem associated with converting recipes?! Z6 Q* h8 k# t, {1 Y
下列哪项是不相关联的转换配方问题?$ u5 j# z; ]6 u* _
A:Unit cost 单位成本- p0 J$ s7 V5 {! ?( |+ i) D
5 O5 A) i) M& @$ @; n! A5 W0 v39.The condition or cost of an item as it is purchased from the supplier is called: H7 |) {$ F6 c6 s/ j: ]
从供应商采购的物品的品质或成本叫什么
2 K# `1 i9 A/ q( f5 z; dA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ H* g; ~- R0 L+ |5 o) h
在新货到来之前用于日常所求的必要库存量叫什么- g& F. X+ t' X+ [; {* e
A:Parstock 基本日常最低库存
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- |* p/ S+ B3 E: Y+ n$ n' Y& `6 R41.Which of the following abbreviations is used to describe the proper rotation of stock?
( d4 r; [6 w& r0 {: J; F" S下面那个缩写是用来表明正常库存流程?: `, [; v& M) D L3 ?% R
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 T& V) w$ b5 S$ s8 W X5 D3 s42.Which of the following knives is used to turn vegetables?
' G1 d8 |& l* s: h+ |, f4 J下面的那把刀是用来打开蔬菜吗?" D1 K: O9 A: G e& Z( _8 Y
A:Bird's beak knife 鸟嘴刀
b! Z& t: g5 c; A: b2 A9 A. ~, {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- C. W; h: q' t" d3 n6 ?4 m/ p
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43.What is an instant-read thermometer best used for?
|3 p: X4 D0 E6 D即时读温度计最好用于那方面?
3 w2 ^3 C7 @. ^7 K3 F/ rA: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?" K/ S1 ^+ k: [' b! X1 U8 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ D4 O+ Q+ X, I, Q1 \1 a) IA: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?' D9 @, M4 f# E
哪件装备下面有一个可移动的碗和一个S形叶片?
3 W0 b9 V; D" H& aA:Food processor 食品加工机
2 i7 A6 y! E" G% zhttp://www.google.com.hk/search? ... iw=1263&bih=572& @1 _- Z6 g$ \: o* z
+ ]2 O. j7 N5 X. p @46.Which of the following is not a rule for knife safety?
" } {6 l+ Q, u' i0 \下列哪项不是用刀的安全规则?; ]: |& s! `' T/ G3 b/ T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! m) {' r8 D3 s4 i' L5 O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 C+ H @0 W4 r( W+ a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; r \, Y# O- r' M- i
A:RondellES . r+ j, C: {" J8 p2 F
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?# [ R5 c* P! D! _' j
下列哪项是切成小方块用于汤的装饰?
* a1 `9 w! @# w. A# P2 u- G0 ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 J2 J3 f" {# U' l3 g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; M! C6 q/ X: ~% i( 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!!——: z$ _: Y! K- b, L1 Z, y
A:Gaufrette
$ l. Q4 ]' ~6 T; ^3 m) I" v" `4 pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& @9 M" P- L3 Q: B! ~. c. e: o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ?2 x0 M$ T' B9 ]" U. \% Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( y0 d6 A& P# Z! O
$ y6 b4 M. ~& R- a, Q6 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" p) |4 l( G( E6 x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)7 D, _7 W O. c4 p" H8 x# z
A:Cilantro 胡荽叶 香菜, ], o$ e) A6 d, `& @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( q- H% a. ?$ O+ ]
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60.Allspice is made from:
2 X# D* M- |7 n$ F5 y/ R 多香果, 多香果香料是什么
/ X- w' A u/ _- P% G; Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- I6 O+ B3 k- @3 }( J! [; t4 n' X: D
A:A dried berry 干浆果6 @. [6 b: y' ]0 f+ c* v
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61.Which of the following are used to make a sachet d'épices?
7 K$ h3 ~* q# A; k- e" }% F( P+ z下列哪些是用来做香包德épices?
% f) E. B' c9 e8 |http://www.sachetcatering.com/
, j! \% P2 D4 C D8 _2 h+ sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 i! r% [1 u4 E3 \) [( s0 [
/ `. L9 ~. q+ S62.Which of the following condiments are not soy based?
, ?2 t- y1 n; X0 U/ e下列哪项不是酱油调味品的?* Q O: @' L- U( ~: M
A:Wasabi 日本辣根# Z6 C& h- f+ C+ B
/ }+ T: r) H2 B$ e+ h5 v. i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. X! w3 X! V+ r# y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 u; c6 q1 G9 |9 z8 _A:Pasteurization 巴氏杀菌" X3 P& z% f8 M+ ~/ }% U
- s/ m' M1 d. D$ o, U7 ~( n64.Which of the following steps is not the correct procedure for whipping egg whites?
4 Q" a( ?* X/ v" J4 V. t3 p下列哪个步骤是不是正确的蛋清搅打程序?
4 x% n" F) A& B6 z; M# N. }& P( t- qA: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:
. g2 {2 Y2 S L" d' e+ a* a+ g; kA:56g and 63g 56克和63克- c0 x5 k% ?8 E& K: Z
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66.Evaporated milk is a concentrated milk that is produced by removing& c" C3 ?- a5 J* o% `1 E
炼乳是一种浓缩牛奶 是去除什么做的
& q6 u. M3 N) C7 t+ MA:60% of the water 60%的水8 a' P* f Z# H
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67.A method of cooking that transfers heat through a liquid or gas is:! ^$ O$ a' X& C/ q0 H
一种烹饪方法,通过转移液体或气体是:$ a$ ]8 Z+ U3 C+ e4 S, A s
A:Convection 对流7 Q$ D! U* j, r5 m; j5 _/ i2 H' L
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68.The cooking of starches is known as 烹调的淀粉被称为4 b: T' W( i: a8 b
A:Gelatinization 糊化8 A, B7 w- f1 t
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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?) M- ?# L. b& l" V
A:Braising 烤' N8 z7 P6 i7 n% _; J) W) i5 l, J
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70.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; }" B1 o6 ?( H( yA: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0 H- ]/ \& h8 j5 W R; f
A:Fumet 原汁
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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3 x( S9 a$ F0 l! w: j, |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ S! O3 M# R" V4 ^) @
8 w/ ^& S0 z0 B& F73.Which of the following is a principle not used in stock making?, J: @- r1 O2 d$ z' U6 j
下列哪一项不是用于制造高汤(低汤)的原则?
' v" K( m: V7 X* N0 ~A:Start the stock in hot water.开始在热水中操作- b: W; K/ s& z$ A7 S
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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7 L1 a; H6 b3 w: `9 e
A:Remouillage 法语熬汤
, \4 R7 C, v( U: u) `; lhttp://www.haibao.cn/blog/post/176242.htm |
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