 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:
. w r# N6 s- n7 n! A7 Y' n( W3 q# d哪位厨师最早带来高水准浮夸的美食
5 ~2 |2 }9 K2 u- M" UAAntonin Carême 人名 安东尼·卡罗美
# G- X a$ W% D$ Z3 G. H3 c1 T& b
( y4 E/ D- T# D: j r* ]4 o: \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# ^2 b$ _# i9 ]2 m8 Z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 e2 \7 {7 Z% D& S; X; }2 n
A:Cast-iron stoves 壁炉
! c9 S! y5 X1 B) P& \5 Whttp://www.usstove.com/products.php?id=6
8 x3 ], [5 r g) U) {1 E# R+ G5 x! ^+ t+ k
28.The French term used to describe the roundsman, or swing cook, is:
, g: K1 V S. Y法国术语,用来描述roundsman,或摇摆厨师是:
: Y: w: S& c: U2 V- I$ zA:Tournant 图尔南
1 `7 @& |- s; w/ V- u7 [# p2 |8 d; A$ w, w* r# m0 Z9 T
29.Another term for the wine steward is:
1 t/ T; m, a8 q/ U! F& k! {葡萄酒侍酒师的另一个术语是:8 ^0 j7 [# H: T. q
A: Sommelier 侍酒师2 k* A( \0 e! V' S
/ h0 C) K9 y( L, G# L- D, Z30.Molds, yeasts and fungi are examples of a:5 u$ ^4 s6 J0 Y. i2 v7 [ J
霉菌,酵母菌和真菌是一个神马例子
- l { h% t& G$ yA:Biological hazard 生物危害
9 G ]3 G- W5 a `$ Z; K
$ {1 ]% g t4 N# f- h: i3 `# O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ z" T) f) k" X1 x% B
根据加拿大食品检验局,食品的危险温度区在多少之间:! y" A& A) @& e1 C
A:40° and 140°F (4–60°C) 4-60度
. F* B4 p, e3 S' S8 ~) |0 r. i+ w2 H3 k1 Y: |1 h
32.All bacteria need the following for survival:
9 s+ f8 w. o% j4 L$ D所有细菌生存需要以下哪些内容:
4 y, [* h5 u0 \! D0 A+ ~' c" k# u) UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
* [5 s ]% S0 h7 E7 B3 g( U, p5 a1 x' J( o0 f$ t; V, G7 K
33.Which of the following correctly represent critical control points in a HACCP system?
" t2 ?5 z. H1 d1 G% m以下哪项正确表示了HACCP体系的关键控制点?2 o% M; c/ _1 i. V0 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 K) X8 Y/ G6 k2 g9 M1 s6 Z& D2 C N- W! m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 }! C- e. V' r' X N: W& e$ c
" ^: N- S3 _8 ]; e
34.Which of the following is not an example of a carbohydrate?
! S: V( X6 n' P. x1 t" g下列哪一个不是碳水化合物的例子?* P1 S6 l @: X4 g, @0 x
A:Essential nutrients 必需的营养物质
- d2 Y I% G; \- L/ e$ Y. x# d0 t: n# D) I- T/ Q) ]# r
35.The process by which a liquid fat is made solid is called:; t: w1 n0 B" `% M7 H% @
液体脂肪做成固体这个过程叫什么
5 Z) Y& B \5 {A:Hydrogenation 氢化
6 d& c @7 N3 z" f
$ ^, ]/ ~7 i; J9 ?) _36.Which of the following is not an example of a fat substitute?" j+ @" A( \, N* o' \6 O1 r
下列哪项不是脂肪替代品的一个例子
; g, z; U( @* A- TA:Acesulfame K 安赛蜜K表8 q d2 M, ^* [) X
; ~/ Z. g/ O: m% n
37.Health Canada requires that a product labelled "fat free" contain:! m& ~( T: Y# T7 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
! k4 d9 k2 H. L9 |7 b' U1 J6 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 z( y- [. t* h3 I7 a1 H6 e, E0 r' h" I+ \0 ^
38.Which of the following is not a problem associated with converting recipes?9 O! _( W/ D2 L
下列哪项是不相关联的转换配方问题?
( z: Z- _- H T9 M7 D4 `A:Unit cost 单位成本
5 L- ^. J- U& E: X6 D8 L$ R
: R, ~4 g0 V& ^6 ]39.The condition or cost of an item as it is purchased from the supplier is called:8 h# [+ h' D0 S" z. b& V; ?
从供应商采购的物品的品质或成本叫什么
+ b5 r" s) D+ t7 E8 {4 u( SA:As-purchased cost 购买的费用: M. b1 f! f$ D5 @5 b; r: i
& q& W# r. {% R40.The amount of stock necessary to cover operating needs between deliveries is known as:) C3 c" d: {) O6 K$ Q: [6 E
在新货到来之前用于日常所求的必要库存量叫什么
1 F7 A& w, I' yA:Parstock 基本日常最低库存
7 C) C7 L' I9 I' K
N1 I/ _8 ]- J5 p. {& K h41.Which of the following abbreviations is used to describe the proper rotation of stock?* K7 u, P" |) R5 I) _* _ N5 X
下面那个缩写是用来表明正常库存流程?
4 j+ ^* q. ?, k. B6 ~9 {& h0 T/ ?A:FIFO=FIRST IN FIRST OUT 先进先出% V" ^. U I0 p- a
2 y+ n+ E( S. m( n42.Which of the following knives is used to turn vegetables?7 l+ X% L" A7 k9 l8 U4 O& i
下面的那把刀是用来打开蔬菜吗?. {7 p' T( Z3 O6 w* O1 o4 N
A:Bird's beak knife 鸟嘴刀
! p5 z: @3 O4 ?7 I9 P7 Y- N% |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% e! _. a& B$ e- F* i! Y$ \( @9 `4 X
43.What is an instant-read thermometer best used for?
' Q# v* s, Q, `0 b7 X即时读温度计最好用于那方面?* _- y9 D, n* q4 g" Q5 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( e1 c0 s' t" |+ d$ `6 o# N6 L3 }7 c0 L. {& D& ~: V/ h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, l/ [$ n! T& K8 E" R下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ w7 k' o* l/ R! \$ e1 ?! B# yA:Cast iron 铸铁2 V) F% X. C- O8 r
" D9 U$ C `2 V1 x8 f; H- s+ h" Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 W0 n3 m/ i# O6 C! }5 L哪件装备下面有一个可移动的碗和一个S形叶片?
3 x: ?( E3 O/ ^0 v% O3 K" Z4 dA:Food processor 食品加工机; O7 _ s- ~- D( w" i! C5 c# v
http://www.google.com.hk/search? ... iw=1263&bih=572
9 H; B9 \7 t' h; @! O6 C4 I" h
8 d- }& M0 D5 c$ N46.Which of the following is not a rule for knife safety?
' f# k2 v* r( d# e8 Z+ m1 a下列哪项不是用刀的安全规则?
* V) H, @/ E" `9 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) d# s" @. x; T0 a7 \' u
4 @( I y/ C! m2 \+ t5 r+ I* Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, f4 @* C+ | k5 h1 S6 g' h. R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" K0 D$ o3 Q9 R7 }5 xA:RondellES
! K* I1 `) Y1 f' ]. G+ c- l4 z% [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& x- [& ?3 t0 z
7 f" i& l' I- R7 |( p5 Z48.Which of the following is a diced cut used to garnish soups?# G' U K( o l2 s& Y+ }1 h
下列哪项是切成小方块用于汤的装饰?
9 o9 h L& \( z& f9 |0 v4 PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! C) ~6 h, @6 E$ ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; @3 V# v8 h+ [7 a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!!——
' N- T9 `( y" T- AA:Gaufrette 8 j) p9 K9 ^' r7 V) M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 l3 J+ Q3 t C2 `3 n) E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 u0 ?" W- A; u6 P. e8 Z' V% F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 G+ X A1 B: Q0 ]: n9 Z* x/ X2 v; A! T& f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- P2 N9 B1 b- A5 s/ U: P) x! i
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)' Y! q0 t* P! |
A:Cilantro 胡荽叶 香菜) I/ G4 I8 k! q+ Q0 u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ W6 E8 b9 V* C! X' V4 N4 r# O
3 L9 ?2 J, O2 T& J) X! X# }6 d60.Allspice is made from:
, ~: v- I2 e# g) G* s 多香果, 多香果香料是什么
+ A8 [7 R/ }( l2 ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' f1 g, g7 w6 ]. S+ I* ^6 wA:A dried berry 干浆果
6 X, ~- z" L/ y3 N& ?) g; M e+ k, G3 j2 ^' `
61.Which of the following are used to make a sachet d'épices?
z: a, [) ^) T, u' M下列哪些是用来做香包德épices?
. ]+ I1 l. r0 Vhttp://www.sachetcatering.com/1 |4 |. @/ o& u/ D# ^1 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" k' t! W/ J) C6 i
. E1 g0 ^5 G- a1 h W62.Which of the following condiments are not soy based?
7 v+ E/ @* }: m! r l下列哪项不是酱油调味品的?
$ n# \. u' @2 N; pA:Wasabi 日本辣根
+ N n/ a. q9 j) ~( M: q d( A7 H7 [, B+ ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 k$ T. g8 J" v7 o' R. M7 H
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:
' |4 U( \% k8 |. U6 |A:Pasteurization 巴氏杀菌
0 m5 o& ` l+ s( A
: |- L2 h( D6 w% h4 T) B7 D$ A64.Which of the following steps is not the correct procedure for whipping egg whites?/ o+ X3 s$ M- |6 ^% L
下列哪个步骤是不是正确的蛋清搅打程序?8 R; ` N& g- ~2 e: j2 X. T- `! a
A:Allow to rest before use. 允许休息后方可使用。. B' O, T: _" v" N- z5 R
2 `% A" |$ u, Y J6 a1 P
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 W& J2 E9 Q# ~ p9 s0 C/ ~( Q
A:56g and 63g 56克和63克
7 Z4 P' P: L" \6 g! W1 k9 D4 {4 I/ g* O7 L' M4 ^
66.Evaporated milk is a concentrated milk that is produced by removing
* |8 |' ~2 A% B/ }炼乳是一种浓缩牛奶 是去除什么做的4 q z. d4 i- m' D: n
A:60% of the water 60%的水* R1 q/ C& x9 h
* k8 F' J: H$ r' @7 _
67.A method of cooking that transfers heat through a liquid or gas is:
5 k( e8 ~# Q; y; X/ }+ t" |3 Y一种烹饪方法,通过转移液体或气体是:* U/ x# x( g' H: R) w
A:Convection 对流+ D" ` T9 X9 m0 ]3 e) c
6 a, A- @7 E4 ?( F% ^68.The cooking of starches is known as 烹调的淀粉被称为1 z8 u* z3 t H9 h [! G
A:Gelatinization 糊化
: c. Q; f! o4 u5 |
: T' k; Y0 T, W& a3 u6 ?& Z2 ~3 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- A3 i- U" R# x- ?+ Z! n4 Q/ ~1 _A:Braising 烤
$ d3 s( v+ V4 ~3 O" D8 ]" U* i4 H
) S& ~4 v# y- W4 R70.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:
- x4 v* K; V5 f9 N4 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
; W/ J! W' u+ V) @) c' b4 I/ c3 F' [# J8 Q' `
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; S6 u$ S2 o- v5 j3 S+ H
A:Fumet 原汁4 p+ R" U' Q! w
1 T- o" Z' x1 e9 f) u72.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
% b6 |4 Z( ]8 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! f( N/ ]- k* f7 M$ k) k' t
: o- i$ c* L" q6 A5 L3 Q8 F73.Which of the following is a principle not used in stock making?- E, K9 N7 b& Q, z% _) x0 o
下列哪一项不是用于制造高汤(低汤)的原则?
4 C. V/ y* k+ U# t! bA:Start the stock in hot water.开始在热水中操作
6 [+ X# p4 @4 y2 @- b2 O( h% j* N* F2 @4 f1 q
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
- K h% j3 q$ AA:Remouillage 法语熬汤
0 v% G% |9 _9 f$ |3 Qhttp://www.haibao.cn/blog/post/176242.htm |
|