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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:
$ O3 ?' Q0 _2 _/ |! s* E) t1 l哪位厨师最早带来高水准浮夸的美食
! O0 m- b4 W' q5 D: ~* @AAntonin Carême 人名 安东尼·卡罗美
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- e) s# J0 W5 U4 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 I. N; g( i. C5 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ B3 ]* ?- y+ w+ mA:Cast-iron stoves 壁炉+ c8 Y% o$ E6 u5 m* U r
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:0 [& c3 l7 _0 q/ m& j0 y# p
法国术语,用来描述roundsman,或摇摆厨师是:
5 H0 {5 o+ r) K8 {- ~: IA:Tournant 图尔南
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6 N: n; s( l4 M1 B9 N' o# T0 E29.Another term for the wine steward is:
( I& ~% b. P3 b葡萄酒侍酒师的另一个术语是:7 s0 W' W* B" M, B$ A) G' g3 x6 S3 h
A: Sommelier 侍酒师4 C4 z; R8 }1 I! P9 Q
. I' L! N, J. V, v+ ]2 Y) M30.Molds, yeasts and fungi are examples of a:6 Q% \% h i9 E. N2 D. u
霉菌,酵母菌和真菌是一个神马例子; r0 f6 G) R$ r6 M7 M+ J; Y) r% V1 R% F
A:Biological hazard 生物危害! r8 g0 G( ]" V! u, K
3 ?/ w' p- s7 ]" d) J. K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 \* `; {) N0 o" N
根据加拿大食品检验局,食品的危险温度区在多少之间:# C( @$ s- n+ I$ N+ r) A B
A:40° and 140°F (4–60°C) 4-60度. M1 S' O0 M" |6 Q. [9 `/ O
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32.All bacteria need the following for survival:
. n0 q' B) k% C# A, V) W所有细菌生存需要以下哪些内容:
( M# n. N7 h! b; \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
7 }" [1 q4 J; Q7 v& m0 |$ L以下哪项正确表示了HACCP体系的关键控制点?# P, a2 M: p; j) l3 `) }/ A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' v H, O) ]; I. Z5 a, ~% ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?4 U, O% ^" F1 B/ r) a" N
下列哪一个不是碳水化合物的例子?& u6 }* {8 ?8 J) f& l
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:7 ? L+ f, r) m) }
液体脂肪做成固体这个过程叫什么# t' ~. H% R5 y. ^% [: K4 @
A:Hydrogenation 氢化' d: ^; m7 u' G- p
5 M; t. ?1 @/ C+ v$ @# n2 s, L36.Which of the following is not an example of a fat substitute? f& F. z0 V4 o/ {8 [% K3 j
下列哪项不是脂肪替代品的一个例子 B f7 @$ A5 r2 R: |1 l4 ] N9 ]
A:Acesulfame K 安赛蜜K表: c! a* h7 z% e b" n
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37.Health Canada requires that a product labelled "fat free" contain:
4 S: g8 E* _) P% `& R加拿大卫生部要求的产品标有“不含脂肪“包括:/ b- u% Q6 |" R- Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% e [. c8 `: Y" f
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38.Which of the following is not a problem associated with converting recipes?
* d' K: _! T, n4 | l3 e下列哪项是不相关联的转换配方问题?
0 @" X5 K( W; CA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
1 D+ A$ Y2 W+ H7 K# I3 h$ t; f从供应商采购的物品的品质或成本叫什么1 L* g5 k i7 N, m8 `5 v! G
A:As-purchased cost 购买的费用
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8 N8 ?+ T, a$ U40.The amount of stock necessary to cover operating needs between deliveries is known as:0 ^- d3 G& A; j+ K0 B% ^. c, K% L
在新货到来之前用于日常所求的必要库存量叫什么1 k0 h. [8 s# @; ^6 U. z# N5 C- k
A:Parstock 基本日常最低库存
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A8 h$ R; _) i) H. d9 i41.Which of the following abbreviations is used to describe the proper rotation of stock?
, t5 o& ]2 i; H' D下面那个缩写是用来表明正常库存流程?
8 w1 b6 O; z- z9 \5 g2 `8 V" }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?
& w5 i$ @/ l% H0 j5 ^; Y下面的那把刀是用来打开蔬菜吗?
6 b- R# U8 o. r8 BA:Bird's beak knife 鸟嘴刀
5 l! n% z2 ~/ U/ c+ L+ vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?/ l) |9 ?' x' n6 I
即时读温度计最好用于那方面?
7 c, L7 H5 `% L6 L1 i! yA:Checking the internal temperature of a roast 检查被考物品的内部温度/ \7 q1 W1 y- b$ V
# Y% s) }* O d& T( H* G+ i; [+ C) p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 I: [9 B7 @/ n3 A( Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 F# H$ G# }8 d. NA:Cast iron 铸铁1 {, o n: y, ^/ l$ C: ^4 Y
" r5 _( w k% k' G. t% c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, A0 k* t4 W) o( S哪件装备下面有一个可移动的碗和一个S形叶片?( o3 Z0 @ F( R6 |! I* D. b
A:Food processor 食品加工机$ x/ u+ k( ^8 e4 J/ L
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 a% n1 X6 l" K$ v8 N46.Which of the following is not a rule for knife safety?
! I) r4 l5 w2 e1 W下列哪项不是用刀的安全规则?, Q: _. G& \, l( ?7 X, P( s* k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) _. j, S/ K6 J7 R) B( }3 I1 C0 T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) b) r4 N- M, n( L, M9 p0 G) L1 W
A:RondellES
* Z6 Q7 Z' \2 z8 u% y- \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?0 ]1 z' g5 y$ J9 L, z) T
下列哪项是切成小方块用于汤的装饰?) W6 @. c3 h4 F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 f# }) |6 T. |& f' T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' s5 {4 E0 q9 ?1 {2 d- ~' i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 ~1 X5 Y* }& a I! lA:Gaufrette
' q) @8 {" f9 e, Q. Q% z/ ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: w! x( ]; p" u& f$ ^3 T% P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 d# W8 h! D7 ^- H1 D9 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" q0 e: b, {* J9 v0 O6 f9 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( T, M c6 x4 q7 x9 }4 l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)% l$ h7 z4 b% U& T
A:Cilantro 胡荽叶 香菜 c' h# P6 @& o3 F! F+ O1 k5 N5 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 {$ ^4 t2 f, [/ \/ ?
7 `0 D$ ]$ ~3 J( n1 D1 T# [60.Allspice is made from:8 n2 z- ~+ t. n- W* k
多香果, 多香果香料是什么# N p* X0 |; T6 X8 ^, S0 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- q8 Z1 S$ ?6 U$ @; Y& g
A:A dried berry 干浆果, h6 P* y: c5 w8 f0 f9 @
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61.Which of the following are used to make a sachet d'épices?. w. w5 i2 ~2 n, h" W( T7 f6 C
下列哪些是用来做香包德épices?
" J0 k6 M$ \7 Xhttp://www.sachetcatering.com/
/ w2 h( k6 j- k3 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ p0 t, S8 t6 R6 \) ~9 f
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62.Which of the following condiments are not soy based?
6 P/ K, T) j0 \) j% t. N$ `下列哪项不是酱油调味品的?
9 ]; N7 H+ m9 ]2 }$ Q1 H/ DA:Wasabi 日本辣根, \" F- d# L; U, ` f( A
. }; |3 I- e* {. c% e+ L3 h8 f& w+ {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 I( Q* [' w# l5 U
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:
0 ~0 j$ p9 M+ F! s( }A:Pasteurization 巴氏杀菌
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* u. v6 _; t! m: J* ^. ^+ ^/ d64.Which of the following steps is not the correct procedure for whipping egg whites?
9 D# b/ G. {! Z6 X下列哪个步骤是不是正确的蛋清搅打程序?% ?! D& I5 R( A$ A J
A:Allow to rest before use. 允许休息后方可使用。, Z( A, J1 Q: G) v7 ?$ w
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" a- ~. ]" q% p! ?9 c. T
A:56g and 63g 56克和63克
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1 Q: S" ~8 ~ B, }% F66.Evaporated milk is a concentrated milk that is produced by removing
, ^: B3 `. \0 Y1 m2 n炼乳是一种浓缩牛奶 是去除什么做的 o' Q: \: M" F- N9 ?
A:60% of the water 60%的水0 B( c4 z' e9 ~
6 A" G" J! [' \67.A method of cooking that transfers heat through a liquid or gas is:
9 V# D3 p" S6 h# u8 Q( {2 {( a0 v一种烹饪方法,通过转移液体或气体是:
7 B. H! R# Q+ T" p9 d B) T) d, [A:Convection 对流
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) d+ U9 B3 u5 z0 e68.The cooking of starches is known as 烹调的淀粉被称为
0 I/ ?. W. N$ g4 F7 n! _# hA:Gelatinization 糊化
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, \* X$ D% k2 n" M$ a3 ?7 w( c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( K) H! |" W2 K" b* R9 ~
A:Braising 烤0 m8 ?- h" o) j, N7 M% J
% l* ]* c/ D* B70.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:8 y, a% N( ^' o2 g2 f: M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# V6 M, ?, W% q5 u: I! o( N
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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3 g$ H" _* j/ J% d) e: ]4 {
A:Fumet 原汁
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. T: r8 |7 P5 C/ x3 s72.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
- c6 k1 n) Z# k& w: G& m% W/ mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 B, }2 o1 _7 K; w/ {# c
. T0 r' o* s6 X% U% C$ A% L/ [* P1 h73.Which of the following is a principle not used in stock making?
' }6 `8 U! R. T# G下列哪一项不是用于制造高汤(低汤)的原则?
/ Z) j: f" R1 s4 zA:Start the stock in hot water.开始在热水中操作
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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( W) D! n4 p3 ~: |0 h) E
A:Remouillage 法语熬汤# `7 E. h4 ^5 ]0 Q: V/ G0 E% a! B" Q
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