 鲜花( 33)  鸡蛋( 0)
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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:
0 ^$ L& ?* c4 v! [0 K0 ]& h- w哪位厨师最早带来高水准浮夸的美食
" L( H2 F4 q0 \" KAAntonin Carême 人名 安东尼·卡罗美
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) K" T2 E# ]: Q& D0 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 s5 ~ u4 l% S0 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 。 d, k6 V. m9 ]; u" u1 l3 v; x
A:Cast-iron stoves 壁炉, r) P$ F9 x' |5 ]
http://www.usstove.com/products.php?id=66 }$ o/ I. r: f
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28.The French term used to describe the roundsman, or swing cook, is:
( Z! y& k& n9 c( z% A, x% @$ Y法国术语,用来描述roundsman,或摇摆厨师是:
; ?- j4 y, ?* g7 t# B: |A:Tournant 图尔南
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29.Another term for the wine steward is:
, F5 P9 [/ k5 X8 h葡萄酒侍酒师的另一个术语是:0 L9 k* y3 ]: Y _- v, a
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
' e0 |. O7 ? r$ f霉菌,酵母菌和真菌是一个神马例子
% Z/ _6 u. @8 X8 f. B' s: N1 IA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
g: y0 C* L" f3 A2 t根据加拿大食品检验局,食品的危险温度区在多少之间:1 G4 `: v' s# }( ]% U, L: y$ j
A:40° and 140°F (4–60°C) 4-60度: Y. s" i0 z9 C. D
5 g. O; z; E. p2 t/ I& X. l- z32.All bacteria need the following for survival:: m. {( L2 e% x# B1 G
所有细菌生存需要以下哪些内容:
( Y- I+ x3 }+ v% ?- ]' JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 a; U. X' X8 u+ u* J
# ]# }$ y' b, `$ m33.Which of the following correctly represent critical control points in a HACCP system?
}' u; L4 i% H5 {3 b' a以下哪项正确表示了HACCP体系的关键控制点?
- m+ T# z5 ?6 D& CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 J7 ^; _5 l& v- X5 d0 J8 C; Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) F {6 s% W* {/ M
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34.Which of the following is not an example of a carbohydrate?4 k' `' n" w! N- M W6 f( t' y
下列哪一个不是碳水化合物的例子?
5 m4 D6 w$ l0 `0 {2 eA:Essential nutrients 必需的营养物质
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) Z# K9 i9 a% y: r35.The process by which a liquid fat is made solid is called:9 g* t# t9 Z8 N
液体脂肪做成固体这个过程叫什么! w+ r# T" |2 ?- G" b$ T) ^
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?. s: V K. t8 m6 v+ V. D
下列哪项不是脂肪替代品的一个例子* n2 p) q+ l, R7 ~5 O6 x( m+ e9 d" O
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 D% T2 y1 q9 \7 C' j' ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 {* l* h* i+ |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?8 F5 g) Z2 l5 h1 H9 `
下列哪项是不相关联的转换配方问题?/ v/ O! @" g9 S
A:Unit cost 单位成本$ B+ F; D# N: J0 ~
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39.The condition or cost of an item as it is purchased from the supplier is called: h1 {' c5 V% ]+ E1 j
从供应商采购的物品的品质或成本叫什么# i: h' U8 z3 F0 V9 D" w* h* G, L
A: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:
* @. b0 n' A+ U9 s6 |9 A, \, Q在新货到来之前用于日常所求的必要库存量叫什么
. s5 k4 @5 t$ S8 gA:Parstock 基本日常最低库存- z5 n4 C: i$ c: Z1 R3 L
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. R; t( B y* {: p6 \6 \/ M
下面那个缩写是用来表明正常库存流程?3 G8 U4 X. @9 X. U
A:FIFO=FIRST IN FIRST OUT 先进先出9 S9 X/ m3 m& s! y+ Q
1 e) P/ V/ O# t" ^, X42.Which of the following knives is used to turn vegetables?( X# s7 o$ d0 a4 Q; B9 O! L
下面的那把刀是用来打开蔬菜吗?
- p. |/ R: Z/ f& n- A; @. T/ gA:Bird's beak knife 鸟嘴刀
" {# {' }) a8 y; ^4 p6 J/ l6 D/ |: |5 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?% M$ V5 r5 |- z, N$ a! m3 d& X: i8 k& y
即时读温度计最好用于那方面?0 L% Y- v) Q( g& s
A:Checking the internal temperature of a roast 检查被考物品的内部温度) ?6 ]7 s. h; D0 ]- D! e O8 @- K
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 k7 t5 E+ z' q/ n2 a- g下列哪些金属材料受热均匀,通常用在铁板而且非常重( {- m+ o4 {3 h; d. |( T- I! G
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?1 [4 n2 S' d4 Q4 c; g
哪件装备下面有一个可移动的碗和一个S形叶片?
! U1 ~3 |3 t! D$ | O+ N7 i) Z" MA:Food processor 食品加工机
" c6 `4 w4 B0 _/ v/ x& U9 Uhttp://www.google.com.hk/search? ... iw=1263&bih=572 t. L: _: m* u5 [' i
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46.Which of the following is not a rule for knife safety?' r" f/ I* M8 _2 J0 N6 @9 M* \9 X @
下列哪项不是用刀的安全规则?' E; Q. {- S7 e( f3 H: m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; Z. L( V, x u0 D0 h9 G% _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, {1 d7 r" Y3 m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! c' K* [" x! Z2 k
A:RondellES
6 T8 X; @2 w% j. b6 W2 |8 Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 R ~2 c; Y# c9 I) w
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48.Which of the following is a diced cut used to garnish soups?
@1 X5 L" Z9 X [/ Z: s下列哪项是切成小方块用于汤的装饰?* b6 v% |+ X$ Q' Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! C7 k+ I, V, p$ _' M' `. x& B( ]4 r4 f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ W3 q! r7 c" |' z. f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!!——
4 ^( d) k0 u, n; z' Q8 T9 i8 x2 VA:Gaufrette
3 ]4 ^" m. c+ J) u' p1 {# `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ r, I8 r' u S$ l6 W4 [. d3 {9 G: [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 N9 Q3 m- L- z5 _/ P8 e2 y- sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( y$ {# M! s# A" {" z" e* J) o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 d, C8 s* p: o! u0 E/ 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)
# {; B; J8 r6 sA:Cilantro 胡荽叶 香菜' w; L, R6 ?, l- I' b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 {+ v' i4 C5 t3 _6 Z60.Allspice is made from:" z- K7 Y' H& V" N4 {( P. Y
多香果, 多香果香料是什么) A+ k$ I) `! G; t- G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- ]3 x: l% g7 |% b2 N4 f, ZA:A dried berry 干浆果
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2 X0 @6 a% Y8 D) b8 W61.Which of the following are used to make a sachet d'épices?) h4 B0 x9 i6 A j' W
下列哪些是用来做香包德épices?
7 [- R; @5 V1 X% thttp://www.sachetcatering.com/
7 V2 S; B1 b4 o% @: ` vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 P8 E2 X! H0 z" T62.Which of the following condiments are not soy based?: p: o8 F. A/ S
下列哪项不是酱油调味品的?( t6 e5 v6 T1 k2 `, N, |
A:Wasabi 日本辣根
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! ?: z) `2 v' ]4 M2 \* @6 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 D/ \8 i, E% x, h6 d
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:
* n2 z4 N0 [6 Q m% A, K5 T' AA:Pasteurization 巴氏杀菌, Z+ _6 J! _ S% n' K
! X* ~( L6 _2 w2 u# v64.Which of the following steps is not the correct procedure for whipping egg whites?, k7 S9 g H' Z
下列哪个步骤是不是正确的蛋清搅打程序?
. G2 G+ z( v2 j, K1 {A: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:
" F/ q8 J0 m- ]* T7 [A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 O& P: s7 V. Y4 i炼乳是一种浓缩牛奶 是去除什么做的2 I U8 m2 l* X8 ^
A:60% of the water 60%的水
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" y# V3 ?( N# v1 M1 `67.A method of cooking that transfers heat through a liquid or gas is:7 `( c0 d1 w/ }- M' T) }1 r# K
一种烹饪方法,通过转移液体或气体是:
5 L' x0 d6 |- b0 u8 ~) j0 J4 cA:Convection 对流6 }! m/ n: o9 J
3 |; {0 i) B/ a* T0 P9 ]$ F4 F68.The cooking of starches is known as 烹调的淀粉被称为
1 T' R# M7 A J$ q, I- I% lA: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?
" S: c u- h: S, w7 DA:Braising 烤
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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:
( }% ~0 z% V. G- F8 dA: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
$ c) g' z6 x& _: c6 yA: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
4 |4 Q8 d$ _" k3 u1 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ h8 W/ c( Z5 w! l73.Which of the following is a principle not used in stock making?
9 e I* k/ ?, @% n& _下列哪一项不是用于制造高汤(低汤)的原则?
% L" D9 ^- G ~1 R% Y; IA:Start the stock in hot water.开始在热水中操作) _! E- D: r4 O. w+ q' P$ z
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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. i6 M) d2 @+ T0 A$ L% x
A:Remouillage 法语熬汤& ]8 t& ?+ L: c' V
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