 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:
7 K$ C" N$ t. |6 v7 U4 Y1 M( O哪位厨师最早带来高水准浮夸的美食
- O+ ]1 H4 f4 q- X0 rAAntonin Carême 人名 安东尼·卡罗美
0 W, a& O+ U7 J0 h5 K, J: b* F( p# @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- l- M# p+ X( F* G' x2 k! j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 C& E* J, j O: |5 ^' d
A:Cast-iron stoves 壁炉
5 a4 }* N* G' B$ v @8 B8 f) t7 Ohttp://www.usstove.com/products.php?id=6- F) a) H2 E- G: O- T/ i/ |
3 {" k/ y! g1 G
28.The French term used to describe the roundsman, or swing cook, is:
8 j& V! d& k' Z8 j" d法国术语,用来描述roundsman,或摇摆厨师是:
7 K" @ }% s" V- s6 ^" F6 C# B+ IA:Tournant 图尔南& i! @ E$ a, V6 d$ F5 A) F0 ]
$ y S2 M3 D: p# g) f
29.Another term for the wine steward is:
) C/ l N' D% ~. p* E# N+ g葡萄酒侍酒师的另一个术语是:
1 f" G9 S s6 {4 H# GA: Sommelier 侍酒师4 ]$ g' `5 L2 j0 u1 h5 F$ c
9 {$ l- i1 c& G( \; D$ M30.Molds, yeasts and fungi are examples of a:$ m; v% H8 K- a, Y& D
霉菌,酵母菌和真菌是一个神马例子8 T8 j: d ]8 ?' F) x7 y* Q+ z
A:Biological hazard 生物危害& Q8 K' w' e) M H
" q, Z0 P. F7 m k9 t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 D' X P3 `5 a7 G. R. e根据加拿大食品检验局,食品的危险温度区在多少之间:
7 c' Z# G7 t3 e. D2 `9 [A:40° and 140°F (4–60°C) 4-60度! O% [$ E$ @( W
$ w7 ?, j) W/ Z5 s+ V
32.All bacteria need the following for survival:1 z6 G0 F0 D' a2 M
所有细菌生存需要以下哪些内容:! O) U$ v' h9 D9 e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
: g6 Y* i I3 ?% h5 y1 K4 r6 E
: R* R1 _0 o. g33.Which of the following correctly represent critical control points in a HACCP system?
* X9 ~* W! W& i5 i1 x以下哪项正确表示了HACCP体系的关键控制点?* j Y! G, Z9 l o# Z( _4 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 Z# _& @# a5 G* }食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ x M' l$ c5 T( g/ T" Y
$ F+ l" P4 h O4 ?( r5 m* i34.Which of the following is not an example of a carbohydrate?. M0 m- M, \0 N
下列哪一个不是碳水化合物的例子?9 ?- K% V4 m$ v# l5 H
A:Essential nutrients 必需的营养物质) F& n& F2 m0 I3 F, D
1 v/ {5 f8 W2 M+ M
35.The process by which a liquid fat is made solid is called:1 u7 l$ W& \. k
液体脂肪做成固体这个过程叫什么
8 x. F, W. Y6 f+ u$ p! aA:Hydrogenation 氢化; n2 G" e3 v8 N1 H
9 Z" A& k1 w' I& Z. k2 S36.Which of the following is not an example of a fat substitute?: `+ {/ |1 R$ Y5 ?2 t6 }
下列哪项不是脂肪替代品的一个例子
. m8 }' M4 T& ]A:Acesulfame K 安赛蜜K表
: [$ j& L2 j4 T9 I( ?/ Y# l2 e9 q- f8 }: l6 u4 Z. K
37.Health Canada requires that a product labelled "fat free" contain: |+ ~9 J. Y4 [$ y9 q+ D8 g
加拿大卫生部要求的产品标有“不含脂肪“包括:* G2 [+ ~& ]& n8 z5 m5 E3 t |) `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 \! ?3 d/ @& L; R1 i, ] j" ]6 b' u6 b# r& f8 Y9 A
38.Which of the following is not a problem associated with converting recipes?
# {% z7 n* v0 R( D$ O下列哪项是不相关联的转换配方问题?
& |9 r) j+ ~2 ^2 k# B5 M7 c0 ?A:Unit cost 单位成本
7 _4 l0 p! @$ }) A' {$ O9 ^ ^3 i
( q" [5 a" o! p7 X( L39.The condition or cost of an item as it is purchased from the supplier is called:% n2 o# r: j+ E. F; S5 E) v* z7 E
从供应商采购的物品的品质或成本叫什么
1 e2 M* O4 {. U' |8 k8 EA:As-purchased cost 购买的费用* F# G. \6 y: a( F, R# p
$ Q6 e4 u1 e9 w) O9 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
% D' b! f$ p5 R. W在新货到来之前用于日常所求的必要库存量叫什么
: z; f# I7 ~4 {A:Parstock 基本日常最低库存) T- b* Y# A5 W# b$ T1 }
4 z; u$ v) o* q6 P41.Which of the following abbreviations is used to describe the proper rotation of stock?% P1 @/ X$ K6 w! G9 _. _
下面那个缩写是用来表明正常库存流程?
2 s+ F0 v$ ^2 ^1 E! X x' B/ WA:FIFO=FIRST IN FIRST OUT 先进先出
* f" g) Q* ]& L* u' W2 n8 Q, k0 b
42.Which of the following knives is used to turn vegetables?
& C. ]7 t) x$ g# _6 s4 E" O5 j下面的那把刀是用来打开蔬菜吗?
& J+ { \4 }# c l7 r- yA:Bird's beak knife 鸟嘴刀$ u1 @6 C: ]% @: Z" f$ ]/ D: u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 s- ^; }! e; {5 N8 R5 P: q
6 ~8 |7 j& X/ W G" p43.What is an instant-read thermometer best used for?
; O9 P5 f2 f+ P/ w3 p即时读温度计最好用于那方面?
* ]* d$ C2 D9 H; E2 {2 c4 T/ iA:Checking the internal temperature of a roast 检查被考物品的内部温度4 @ K$ u+ \# k9 P/ Z/ N% Y3 L
}; f1 i* I& d7 i5 L. d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 C( J3 `- T# p! L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) I& S2 C( h$ W7 p; [+ \
A:Cast iron 铸铁
" i# \4 [/ s% K+ E: o* Y- W/ ~8 e$ p& h/ j! U1 |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, v ^9 Z9 X) t( H& ]0 O2 J/ x6 G
哪件装备下面有一个可移动的碗和一个S形叶片?
' a" T4 A5 h+ UA:Food processor 食品加工机; B2 j! T1 G; |/ \# P: z$ u
http://www.google.com.hk/search? ... iw=1263&bih=572
1 S$ {. f, K( e3 J" b+ x6 I) m% y6 k& A6 b& r: H
46.Which of the following is not a rule for knife safety?
! K! W1 k. {( W4 o1 {* ], Y! _下列哪项不是用刀的安全规则?! X, E& Y& B9 n/ B$ Y* U% `- y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 K1 k! o6 r w' w, U
6 h/ O: c) o. U: y2 R. [0 A( x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ ]* P; o- ]; ?4 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
}9 j7 {, }8 d4 o+ w1 oA:RondellES
& }' T. G k$ R' ~) Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% A1 o& Q3 K) E8 o4 x0 D
0 t9 Y: r, t0 F9 Y. ^9 g48.Which of the following is a diced cut used to garnish soups?
# W; ?' p9 H* w+ q$ ^) o下列哪项是切成小方块用于汤的装饰?5 V, W. H N( Q7 y$ W3 h, ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 y1 }( H7 n1 ?3 ~! u& o6 J7 i. U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% W. R! ?: D; ?# U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!!——$ R! m& m( d. e, m2 b) S. n# Y
A:Gaufrette M0 [& I: P% d# |( C3 @: @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 N4 L% V5 x; T/ w7 l& n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 [7 j/ y5 B5 L$ O* L9 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; N' ?, Y) v$ W; N. {* q9 I$ x) u
: A0 l+ G4 ~; S! e! U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# ? }' H4 e+ h
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)+ M) k+ U$ n& ]% Q- P& n' p
A:Cilantro 胡荽叶 香菜! y9 O* T3 O5 G v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' n$ [7 m, b/ a# i" |+ r$ k, j
- |) ?# H$ T( y# s$ u: R) E6 N1 O60.Allspice is made from:' W3 C3 H1 W) |* P+ W$ g
多香果, 多香果香料是什么
4 Y2 S, b \1 Y4 U% w( b$ nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 {+ {( J! T# {! T4 C
A:A dried berry 干浆果
: ^' ?& m/ C8 J, Q0 c9 X. ~4 u, }2 R; {6 w+ X2 B7 e
61.Which of the following are used to make a sachet d'épices?! d/ a* t8 I9 R& ]" _* m& d" w
下列哪些是用来做香包德épices?
( X$ s7 ~; N5 _8 `5 ?' i6 dhttp://www.sachetcatering.com/6 z7 D) x7 A: O: P5 B/ @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 u) u" e) ?$ I$ V2 r
/ x: `9 Z: r! f8 T2 q" A ~
62.Which of the following condiments are not soy based?. q4 o& w/ f( r
下列哪项不是酱油调味品的?
' h |# F# o6 `; G2 iA:Wasabi 日本辣根1 o# X" i( }& H i0 q9 W, s
6 j8 [2 x+ x+ |3 [+ ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 t+ y, F3 F+ v+ }! I+ ?
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:
& _# W+ w7 }) h' oA:Pasteurization 巴氏杀菌
3 Y$ S$ _0 r4 a( i
: W0 ]7 c" g* s! o; u64.Which of the following steps is not the correct procedure for whipping egg whites?( C9 x6 U! f* Q6 \
下列哪个步骤是不是正确的蛋清搅打程序?
0 D2 X, B1 ], d- q; K7 N; qA:Allow to rest before use. 允许休息后方可使用。
M" V( _8 n9 _& v- G# I/ Y+ `0 q0 B- ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:& ]8 |: N. s2 ?
A:56g and 63g 56克和63克
$ d3 r; l% b' [! n: N. E, S
9 Q/ n( F- o% e66.Evaporated milk is a concentrated milk that is produced by removing
& f4 ]6 k4 T8 s# j, K炼乳是一种浓缩牛奶 是去除什么做的
# _' H& M. Z" s+ S! i8 U8 cA:60% of the water 60%的水! L0 \/ i% x+ z) F- A3 Z# Z4 E
$ p5 ~* Y3 M+ s2 |67.A method of cooking that transfers heat through a liquid or gas is:3 K& c/ t0 P' t# A2 O+ u
一种烹饪方法,通过转移液体或气体是:
& [9 ]1 R+ i: l) v4 |A:Convection 对流% @) F! U- X4 y# i# b
! E6 L& b" d+ c' L68.The cooking of starches is known as 烹调的淀粉被称为' k3 k- f; o' M6 p! E
A:Gelatinization 糊化* C& \5 H* T2 C9 x4 n
2 Y/ c [- J. ~0 V8 r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 p) j- R2 V. S1 C7 W& MA:Braising 烤, M+ _4 B+ z2 A8 |" I/ _+ l; }4 z
& s' q5 R& l1 D. H+ G2 M% J70.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:
! W& `! J) ^6 h4 Z8 O; RA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
6 @9 E+ c: c* }) |. |
6 q/ i- W, c+ F/ j2 r71.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: Y5 I7 g' n& A: _0 r2 `7 dA:Fumet 原汁% V4 ?- H v+ U! m9 y
5 H0 k- s$ B1 _- k/ [( G# d
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
% p7 I0 N' j# k2 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; c4 E! ]% K' P* H; Y# }( `
+ W4 Y% F3 W2 H. F- w
73.Which of the following is a principle not used in stock making?
/ s# O, \7 F7 s& F( B; q下列哪一项不是用于制造高汤(低汤)的原则?
% p3 N$ q5 s) [$ [- _A:Start the stock in hot water.开始在热水中操作
P; a& U! l* A, R3 Q/ v, r' H, {' e
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/ l" I1 ~: H8 s/ O
A:Remouillage 法语熬汤
: [: s( b# o5 T8 k; Vhttp://www.haibao.cn/blog/post/176242.htm |
|