 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: X* F% J k( c
哪位厨师最早带来高水准浮夸的美食
4 i( x$ f1 N ^( Q; J7 c0 MAAntonin Carême 人名 安东尼·卡罗美% }! S4 k- X0 l: \5 Q7 O; O
. u. s8 F9 R# l8 @: q2 u5 E6 h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; U" x+ T# T# S9 ~# V0 k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 |% X. s8 m. ?6 ]4 y- NA:Cast-iron stoves 壁炉
- p0 p& l. a; s0 ]; t+ [/ ]http://www.usstove.com/products.php?id=60 q1 C7 M. J' |4 f9 k
6 v/ L+ ?+ o: f# o
28.The French term used to describe the roundsman, or swing cook, is:' M5 v1 q$ g4 z9 A
法国术语,用来描述roundsman,或摇摆厨师是:0 a8 R: \# N# r. _5 @6 Z; ]
A:Tournant 图尔南; I( x, g% F# r/ c4 p
& ^/ X) o1 [4 s7 S1 r4 \; A# T
29.Another term for the wine steward is:+ ], ]" A& k% \# X R2 G3 H* |7 Y# b
葡萄酒侍酒师的另一个术语是:+ a9 I D) o$ }- B4 X, H
A: Sommelier 侍酒师
( i8 A8 t1 n; N3 ]1 J
: o% i8 i9 \. f$ H- U6 U# }30.Molds, yeasts and fungi are examples of a:
5 a ?6 n' i# A8 ?4 ~$ I+ d1 Z) t; ?霉菌,酵母菌和真菌是一个神马例子7 e d% f3 e: z, | o+ A, b! J
A:Biological hazard 生物危害
5 ?+ e5 a( [$ C9 _% t
' d6 ^) ?: Y/ ]4 M N/ e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. y/ v6 w. `+ s% e) j3 K根据加拿大食品检验局,食品的危险温度区在多少之间:
) i5 s7 c1 O( |. y$ @A:40° and 140°F (4–60°C) 4-60度
4 G) ?, o6 o/ p, B$ v
0 I0 m+ J# y- X. M32.All bacteria need the following for survival:( C8 Z H, R+ |/ c" {$ n% j0 {
所有细菌生存需要以下哪些内容:, T% ]5 J" v3 w8 Z. a- ?9 N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
! @4 M+ }; g$ n* J
; `8 x4 f# Z2 F6 w+ w33.Which of the following correctly represent critical control points in a HACCP system?8 w) b5 c% B6 O# u6 x- G' I
以下哪项正确表示了HACCP体系的关键控制点?
0 O' d/ J5 B, R! iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # c! V1 u0 r- U4 F X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. Q9 s- @# K) b# H7 W& C
0 k9 _8 Y0 N+ W/ O6 Z
34.Which of the following is not an example of a carbohydrate?- @$ H4 [7 W# Q# g1 E, k
下列哪一个不是碳水化合物的例子?
{0 s! f& O5 Z" s h. ]4 ZA:Essential nutrients 必需的营养物质
` Q( ~) z: b4 r
0 A! k6 u; f/ r& y' A4 i35.The process by which a liquid fat is made solid is called:! r# [& s; k5 L N
液体脂肪做成固体这个过程叫什么
0 ?8 n. f9 O* g+ kA:Hydrogenation 氢化, @ k$ _# i5 ?3 x' l i4 W
4 M, d' `- f, E6 k6 E% B# c36.Which of the following is not an example of a fat substitute?
* r0 H& S; q0 O下列哪项不是脂肪替代品的一个例子! v0 D) w' { H2 b7 |
A:Acesulfame K 安赛蜜K表: r2 j2 }! `( `& O: d5 z
& N( k( O! E% W, ]; g- O) X/ ?* U
37.Health Canada requires that a product labelled "fat free" contain:6 _' |4 U2 c6 {6 X) B n w4 i+ R3 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
) i; l2 _ L" aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 ^7 o+ V+ W) T7 V- _
3 r# W; p. Z7 S9 Q- o+ O38.Which of the following is not a problem associated with converting recipes?
: }" W4 a! R' O% n+ L7 y下列哪项是不相关联的转换配方问题?
6 L5 u: p7 E. E6 Z; s" _- TA:Unit cost 单位成本
+ ^- a6 [' ~# d+ q1 t3 W
8 |3 T+ \, ?0 h39.The condition or cost of an item as it is purchased from the supplier is called:! @5 o9 g; Y' \) z8 A6 ^7 `
从供应商采购的物品的品质或成本叫什么
* r7 v# L- G! h. K& r, VA:As-purchased cost 购买的费用# ?& G' Y; _* l
& B' H1 I# S9 Q7 q: m40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 J' r; q- v& S, B+ {7 N在新货到来之前用于日常所求的必要库存量叫什么
" r% }/ ~! t! `1 _* R8 |A:Parstock 基本日常最低库存5 m. y/ i3 q; c+ n- d
9 U9 ~; V L- k' S6 w8 x
41.Which of the following abbreviations is used to describe the proper rotation of stock? [5 v8 d4 L, M& Q5 U4 ~3 A r8 I
下面那个缩写是用来表明正常库存流程?$ `% a+ V8 M' E! E
A:FIFO=FIRST IN FIRST OUT 先进先出
5 b0 m2 {$ S% ?' F2 O6 N! m$ {7 m# G: q- M6 X
42.Which of the following knives is used to turn vegetables?
" W! T, X% b% F下面的那把刀是用来打开蔬菜吗?: U" l( G7 _ ^- b: E& L
A:Bird's beak knife 鸟嘴刀
3 K: Z( t0 n2 ]& |5 jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" c2 v$ Q- i. Y5 E" I, T" t: u- r, Q7 s* C
43.What is an instant-read thermometer best used for?! Y) B/ k+ i6 i
即时读温度计最好用于那方面?
! o/ f5 f3 x/ D8 l5 nA:Checking the internal temperature of a roast 检查被考物品的内部温度1 i0 V2 F1 C' f5 G, e( q$ o
8 }- K7 d j) _. b* s* ]6 [4 W1 A3 h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ L7 d: G+ Z+ w; k8 ~( f+ k$ h下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 y, ~& X& @7 @3 P$ T4 cA:Cast iron 铸铁% A5 @9 S; p7 _* l# P, w
1 s4 N) d/ t3 S Q6 z. _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 {. ^, w0 P/ e& C! ]" T
哪件装备下面有一个可移动的碗和一个S形叶片?' \; ]$ u; a% j
A:Food processor 食品加工机3 P: W; P f( F1 o% C
http://www.google.com.hk/search? ... iw=1263&bih=572
7 Y: @% R$ q5 T+ N9 X" A8 b: }! V h+ {
46.Which of the following is not a rule for knife safety?
+ Z2 T( ~; }' Q, E* O. ]( [下列哪项不是用刀的安全规则?1 X5 V! ~' H7 [9 S5 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 x8 S5 @, K: o8 N2 c) w5 {
, ]3 c0 `, [$ W* _# W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- W" J5 g/ H' e' l0 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* A0 _2 ^% k: y* p3 S$ h2 e
A:RondellES
; J( k' w! \; ^0 l6 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- o# \% I; J+ M- X/ W8 [* J$ k; D
48.Which of the following is a diced cut used to garnish soups?9 K* J* w7 I$ F4 B
下列哪项是切成小方块用于汤的装饰?$ d4 p; e9 J! v% D- k, s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 O7 q! F* N1 W$ ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& l3 d% {) o( @# ~- d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!!——
8 ^' T( d! d J8 i$ d0 {A:Gaufrette - D2 y( W, s+ J7 L E! j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' n' {8 R7 `1 B- V4 `2 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; d! B8 t- D/ h$ z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 e! x/ V1 Y) s- V9 v
* B9 c. x+ d2 K- F4 {- o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
d( E# X" t# Y* {; d1 }! Q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. C; B* N: \5 |! k' m
A:Cilantro 胡荽叶 香菜
) ]* o5 H9 o0 d" a* { g. c4 H$ Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- }! i9 G! |' k1 o) ^$ J* ~& ^. ]% ~
; a9 r J; B, Q2 s
60.Allspice is made from:
& [% d1 R1 v" X8 ?1 j 多香果, 多香果香料是什么. b/ c: ` Q2 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- [- _( F- ~# N4 e# Q7 }) e' d+ LA:A dried berry 干浆果9 J6 I- f' _! p6 G( K
1 P% A4 ~9 s1 X( d( m% L
61.Which of the following are used to make a sachet d'épices?
5 q# U: n# T I( q5 K下列哪些是用来做香包德épices?
$ } w9 m0 @: thttp://www.sachetcatering.com/
- p* w( f1 N) o: c' h% h/ K/ SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 l% g6 |& Y! d5 y% }& H. _% k1 I0 c5 q2 U2 j. ^' P
62.Which of the following condiments are not soy based?) w* v5 o. t2 R9 Q4 n
下列哪项不是酱油调味品的?+ t6 W- B }* r# |& t
A:Wasabi 日本辣根( z# K" j) `( f! F+ q4 i ?- G
% _' |. W0 `8 M6 c4 w9 q. H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& ?; j7 F! u& y3 L3 z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 v2 X8 P9 j0 X8 ~- p2 W4 SA:Pasteurization 巴氏杀菌
- V/ Z" [6 B# k- ~+ k- b& K5 Q5 b+ V- Y7 U! ~( l* U# z
64.Which of the following steps is not the correct procedure for whipping egg whites?% }1 l2 c3 S/ U& L) _- c1 Y
下列哪个步骤是不是正确的蛋清搅打程序?
5 K# }$ |& v7 c o) ^$ j0 ]0 @A:Allow to rest before use. 允许休息后方可使用。' G1 C$ _4 y% a( o! D$ F) u7 x
3 i5 |: @! B2 }( z/ C9 b% [65.The weight of a large egg is between:一个大鸡蛋重量介于:% p |9 o' I. {9 P4 n9 s
A:56g and 63g 56克和63克
+ N! x1 W9 }: O5 W3 k" \4 j
) E7 F! p$ W$ F. s, [66.Evaporated milk is a concentrated milk that is produced by removing' O) t$ q+ G' r: f8 y
炼乳是一种浓缩牛奶 是去除什么做的
% I- ` Y. a3 _" ?' W: `- _* K% z- XA:60% of the water 60%的水! i) W4 m- p* x3 N+ B
2 }/ f5 H$ d0 }! ?# u67.A method of cooking that transfers heat through a liquid or gas is:
! K3 ^( T. G/ f% m/ q/ j9 t+ b一种烹饪方法,通过转移液体或气体是:0 e. \4 j7 _) P1 c% x% h
A:Convection 对流2 v- G/ f& V1 o% k8 L( `" O
2 v) b$ D5 q8 T0 M! p68.The cooking of starches is known as 烹调的淀粉被称为6 y. w& e- I* p! D9 Y) f; Z2 N
A:Gelatinization 糊化, F3 C5 n' p: Y1 R4 K& t- m# q% ~
4 t) j0 E1 e5 A/ L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% ~0 U9 q6 e, ^. s* {A:Braising 烤
0 P1 I( y( x3 m! G# h: z2 g$ w" D
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:: ^) c8 }$ G( r2 i# l) l, [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; `% I* a |: u. d' t+ B* a* c
' F, s" I8 p: j- q+ Q' G) y* d
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
, j! Z5 [# X" f+ y" r J) V& |A:Fumet 原汁. {. l" d) F! I! W! C
$ r" H' A3 R6 O' d4 o9 W72.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 E. w& _ J! C+ i0 s: z0 j5 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 ~* B, b( i' J$ I9 x' [! f
6 `7 _- N) j- E) r
73.Which of the following is a principle not used in stock making?
. T+ ?' g4 ~ O下列哪一项不是用于制造高汤(低汤)的原则?
4 U$ O( C; U" m. v) B/ uA:Start the stock in hot water.开始在热水中操作
7 g: W; l& U( O
) x$ }6 ]$ G# H- R74.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
( k9 c- b& I7 i4 C, |A:Remouillage 法语熬汤; p5 X* Q# e; {7 u, j
http://www.haibao.cn/blog/post/176242.htm |
|