 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:
H* r/ o P1 p* y9 @( [哪位厨师最早带来高水准浮夸的美食! O+ v E: b! V7 @: E( e! l) x: G
AAntonin Carême 人名 安东尼·卡罗美, Q8 B( k. J) t- }& {1 f. u6 F1 g: O( m
/ W1 N# c! q: _& P' c, A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 _' r& U4 ?5 f8 P1 h; h; p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 p/ ?* G" K+ ^A:Cast-iron stoves 壁炉: }- \# P' }3 W5 U* i9 B
http://www.usstove.com/products.php?id=6
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4 v. w; E4 K! J r' n; d28.The French term used to describe the roundsman, or swing cook, is:
! ~% T) E* U4 M; }法国术语,用来描述roundsman,或摇摆厨师是:
3 j' m3 w2 t$ K7 | M! @A:Tournant 图尔南
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4 z5 g/ _. p4 W9 `# S, U29.Another term for the wine steward is: P0 x P' y# a" T' k
葡萄酒侍酒师的另一个术语是:$ c) B1 _% d( l% \$ T0 l
A: Sommelier 侍酒师( e% o7 C" l }; G" w
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30.Molds, yeasts and fungi are examples of a:
4 ^0 O3 y8 |% E% r: ^霉菌,酵母菌和真菌是一个神马例子
& g3 _* H0 \1 g7 w2 x* bA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: r' ~" u6 v" U根据加拿大食品检验局,食品的危险温度区在多少之间:
I* Z$ n: n7 F HA:40° and 140°F (4–60°C) 4-60度; L" K- ~# K$ y4 H/ q
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32.All bacteria need the following for survival:; f0 O: G' G- V# d! L2 M
所有细菌生存需要以下哪些内容:+ j) o9 W0 X* `! X v) {; m/ w0 K$ F
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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7 w# t, q5 H8 Q- }9 e9 q33.Which of the following correctly represent critical control points in a HACCP system?$ C- j3 f+ z6 ~0 U0 D3 K, y6 c
以下哪项正确表示了HACCP体系的关键控制点?
( i% B8 n. N: i6 D0 r& n% u) Y. `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 w: o5 }9 @1 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 l1 g3 x7 c% F' W34.Which of the following is not an example of a carbohydrate?
! u! ?, H$ m2 \7 O+ C# Z+ u/ A下列哪一个不是碳水化合物的例子?
7 x3 @6 u) C3 n- hA:Essential nutrients 必需的营养物质, r" U) C- K2 k, H/ |* n
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35.The process by which a liquid fat is made solid is called:. o- {1 f2 _ S" y7 s- @
液体脂肪做成固体这个过程叫什么
2 l8 @8 [% `- b: T- u% f( H& aA:Hydrogenation 氢化* q$ \5 l1 F# u( x8 t0 Z* k
+ K$ W& d) J: X* H0 z5 r36.Which of the following is not an example of a fat substitute?, l( t$ S; h3 R) n
下列哪项不是脂肪替代品的一个例子9 O. N+ p8 @2 H8 v7 Q& S
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:( T- O6 R1 D2 g. y+ e3 P: q( x
加拿大卫生部要求的产品标有“不含脂肪“包括:
' r# ~2 m7 |' ^# AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' I0 M, z9 B& ?4 ~- X+ [38.Which of the following is not a problem associated with converting recipes?
) e" K1 w- W% d, z' \4 y下列哪项是不相关联的转换配方问题?
* G1 v' k' r" F$ ~7 M& x, gA:Unit cost 单位成本
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' q9 E( z, X9 K# i4 y39.The condition or cost of an item as it is purchased from the supplier is called:6 T. G; |5 t3 E% g
从供应商采购的物品的品质或成本叫什么, u( I0 K6 J2 ?( q; y9 G1 S9 P
A:As-purchased cost 购买的费用& r. m1 u7 P4 W7 E+ Q8 g3 H
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& S* T2 l" ?, C在新货到来之前用于日常所求的必要库存量叫什么6 `& E2 W( y# L" c. M
A:Parstock 基本日常最低库存
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! v4 K6 g, b4 `- y0 f7 v f41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 G p& I ?9 T8 X! a下面那个缩写是用来表明正常库存流程?/ j' I$ Q' f# i* V0 K
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?8 \! O/ C; ~+ p
下面的那把刀是用来打开蔬菜吗?& o6 q T. j" D% l7 ?, Y% x' @
A:Bird's beak knife 鸟嘴刀
8 k$ |% X% x+ p( I* _1 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! |" b! i' B7 O6 ~4 f6 x A43.What is an instant-read thermometer best used for?
- k6 D0 N0 W `即时读温度计最好用于那方面?
- f8 p- M2 Z7 w; q# JA:Checking the internal temperature of a roast 检查被考物品的内部温度( ^0 J' ]) c$ s( u" g" W: P1 N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( C2 S& w% Z. R8 l ?1 V) w/ \. C
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 Q+ ?% r- i7 r" D! l) i1 ^
A:Cast iron 铸铁) Q$ K7 U' o% k7 M" `1 K ~$ w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 s: [. m3 N% O* n4 J1 d
哪件装备下面有一个可移动的碗和一个S形叶片?+ a+ o( ?2 d: n: R( _
A:Food processor 食品加工机
4 N( h+ ]# c/ s2 g6 Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
- a4 I' X5 q0 P' P8 g7 T下列哪项不是用刀的安全规则?1 R7 g2 ]0 j2 _9 c# B9 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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! q0 m) V9 B8 F) i2 T/ s: Y5 R* T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 c1 g9 E" Q* c* z/ P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 L$ L$ K5 {, A
A:RondellES 2 P2 o) R3 @. A. s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& B4 T1 @$ [; [/ n6 [( A48.Which of the following is a diced cut used to garnish soups?' z6 s. O* h& _' ^
下列哪项是切成小方块用于汤的装饰?
% @. c% }" {9 Y# E8 H+ b, o9 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 k9 `! ^+ g/ j G) \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, Z1 M* C/ F/ d. Q9 ?
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!!—— K: j0 i6 l; a) h/ `
A:Gaufrette
$ T, C% u( g9 xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 D. d7 k5 _) X3 G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* {, `+ `# a( ^, P Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 I6 L6 I( _# F; F4 w8 `' \
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 @% m, t' s$ F! K8 X( J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 v. i6 K# B: u- `A:Cilantro 胡荽叶 香菜/ n; p n& \9 ?! L& E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" r/ T9 K6 B) {2 F3 s( `* b60.Allspice is made from:' n9 Y4 B8 d3 n8 [- @4 |
多香果, 多香果香料是什么
( C: Q- b# Y ^- Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: A' }& h- p( U9 N) AA:A dried berry 干浆果
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0 [) a# U' R* B+ u61.Which of the following are used to make a sachet d'épices? e7 U, {2 t: \7 n
下列哪些是用来做香包德épices?$ T6 v* `3 [2 ~. C& b" w* O1 L
http://www.sachetcatering.com/. J) T4 k5 a! j: f: `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- C- a% ^+ f7 J
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62.Which of the following condiments are not soy based?4 f$ |+ U: Z! A6 M
下列哪项不是酱油调味品的?3 q# s1 k. |) _
A:Wasabi 日本辣根& G1 K! X$ q+ t: z. q, X5 D x4 u' F
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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:$ Q0 Q' y% y7 g: t* ^& p
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:
$ H7 x1 r2 U' ~3 Q7 }A:Pasteurization 巴氏杀菌* Q: f! E* Z) v
2 i! d2 N" R, D7 C+ e }64.Which of the following steps is not the correct procedure for whipping egg whites?
! G a* c4 b0 I" j- P: i下列哪个步骤是不是正确的蛋清搅打程序?8 x: y6 O! ]1 t0 n) H% e, p! Y% ]
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:
; C" ]' L. \9 a* W# |A:56g and 63g 56克和63克& \4 F) ~" d1 j
; i# r M. `# v: C7 k7 ?0 Q1 M66.Evaporated milk is a concentrated milk that is produced by removing
- j* g' g1 g* i% s: t8 d+ ], }炼乳是一种浓缩牛奶 是去除什么做的7 R4 D1 I$ V! S0 P5 S6 L. x
A:60% of the water 60%的水2 ]9 R- U, _- s* p' }/ z7 F
+ y9 u) U: c5 k- }67.A method of cooking that transfers heat through a liquid or gas is:, a" d: Y/ m( r/ v" |% P+ @; K
一种烹饪方法,通过转移液体或气体是:
/ q( w, H4 T, r' \) b3 d* l( @A:Convection 对流5 A: Q8 Y* V Y- w. R0 r
; S5 L' A& A$ Q: g+ H% Y68.The cooking of starches is known as 烹调的淀粉被称为0 @7 R$ I- s$ M: G
A:Gelatinization 糊化' S" T* u5 q/ M
) O4 [% z; x2 j% d4 D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. p! X2 M7 M) _
A:Braising 烤0 X# ]# |5 {1 d/ @
9 Z+ m' O$ t# g- @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" }$ A$ Y @* E9 Q& P) tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 _' t; n% @: \3 g2 }2 K- H
( Q* c5 i6 G" p5 c- t71.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* j! _8 S7 @0 |* j5 g" g0 j
A:Fumet 原汁3 t: E& ^" G; B4 |
3 w# m2 X- M# U$ e: w* h8 ]. l' V72.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
- h$ D) Y/ a, |/ R8 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( ]6 T0 F( N* m- f
0 ?+ b0 H, L# w9 N73.Which of the following is a principle not used in stock making?# v1 F' I) B9 w0 ^5 n
下列哪一项不是用于制造高汤(低汤)的原则?
6 E* C; @7 K. ~) m1 z9 lA:Start the stock in hot water.开始在热水中操作9 V* o Y" z/ R: L3 q
3 ~' ]- L0 r/ E2 n! ]! P7 }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5 h5 _% I9 M" q& Q: F3 o+ ^, I
A:Remouillage 法语熬汤
" ^3 l' Y% S) X1 n) j+ Y0 i5 A& chttp://www.haibao.cn/blog/post/176242.htm |
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