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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:! I r( ?' n$ T7 k3 q% C
哪位厨师最早带来高水准浮夸的美食
' U3 c+ O2 ^- f% M$ x$ [AAntonin Carême 人名 安东尼·卡罗美0 B9 A% {: h7 u+ v/ Q. D
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( Y2 F6 f! J3 K( H& _0 W# R5 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 g$ T" \0 i( k' i. M7 k, R
A:Cast-iron stoves 壁炉 Z! M# h, q* Q4 f0 w9 p
http://www.usstove.com/products.php?id=6; R Z& E# F3 q _
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28.The French term used to describe the roundsman, or swing cook, is:
+ T0 p+ \9 |7 f法国术语,用来描述roundsman,或摇摆厨师是:
4 h' T6 p3 z: p2 xA:Tournant 图尔南6 S9 `; Q, q! R
! j' n. h( ]$ F% y, a! N29.Another term for the wine steward is:
' B& t }1 D+ M5 M* D) J( @葡萄酒侍酒师的另一个术语是:
( Y" U+ o& D6 G ZA: Sommelier 侍酒师
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- u8 ~+ r+ F& X, |* u, p2 W30.Molds, yeasts and fungi are examples of a:2 I( n% O& O: a/ t/ \
霉菌,酵母菌和真菌是一个神马例子: p$ g5 ~+ e g/ m2 U
A:Biological hazard 生物危害; S! E2 m) h/ h( S) o, Z$ f3 p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 _/ b) Y5 r+ ~, l9 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
5 o- c7 G$ s' P5 g/ Z2 w! k0 l' JA:40° and 140°F (4–60°C) 4-60度
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7 A# t2 d8 y& E" U4 v/ M32.All bacteria need the following for survival:" r; V" n% f2 J3 g h
所有细菌生存需要以下哪些内容:+ ~% J0 B0 B R1 r& g
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( E) h9 p' g8 Y' O+ {' `
5 N& Y {/ s/ }/ j# X0 ^33.Which of the following correctly represent critical control points in a HACCP system?
/ }0 T* O/ q! d7 f6 N8 r0 O以下哪项正确表示了HACCP体系的关键控制点?+ l0 H+ v2 l, V8 Z' |' ?3 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! h% f* A9 n0 N4 L" Y7 E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) n8 a( w {; c; p; \
) w- ]3 w; q5 s$ E! [* u34.Which of the following is not an example of a carbohydrate? k9 |* x0 ^: m2 }/ G+ v
下列哪一个不是碳水化合物的例子?9 `. \# f, A) [7 W4 f5 S# F4 C
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:8 Q$ a. P2 \0 a7 O7 l& U$ P' ]
液体脂肪做成固体这个过程叫什么$ |2 |' d! x- n% d
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& Y" G* w, S: z% C% j) Z
下列哪项不是脂肪替代品的一个例子
* v& d6 q7 D6 ?! f* I1 [9 TA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, w# |6 a5 E; P: l5 y加拿大卫生部要求的产品标有“不含脂肪“包括:
/ I, R" {3 n& R# n9 rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! [2 i1 E# i% M3 {$ @
X$ H4 }2 d }; O' R38.Which of the following is not a problem associated with converting recipes?
+ e% d5 H6 a8 U6 h: t下列哪项是不相关联的转换配方问题?
7 m/ e# e8 \6 @+ y0 b# J* ^A: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:3 N9 [- v( X: R. |, e/ j2 {
从供应商采购的物品的品质或成本叫什么
* S0 n+ z# P' m. M% |A:As-purchased cost 购买的费用% _4 a- K0 f1 g1 I: G4 M; F- S
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 u( E2 t( t# Z- A
在新货到来之前用于日常所求的必要库存量叫什么
* d% ^/ t# |% P, E2 XA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 b- [/ w; v; i) W& s下面那个缩写是用来表明正常库存流程?0 Y, y: E1 p" P* p! K
A:FIFO=FIRST IN FIRST OUT 先进先出. r6 j8 K$ r2 ^, v7 u
' a$ H* V7 u, Y, ]! I2 m8 c42.Which of the following knives is used to turn vegetables? ]5 f+ |: \( ~, T
下面的那把刀是用来打开蔬菜吗?( p `9 f2 |) x% i4 X! _
A:Bird's beak knife 鸟嘴刀3 A w& R4 Q2 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( P0 ]/ {; O! `6 I, q
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43.What is an instant-read thermometer best used for?. \: E+ G3 x0 K5 W+ X/ x* c
即时读温度计最好用于那方面?% e; D6 q; c# [6 v& C) a% n( M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 x$ c3 r* b4 I! O: _& I" W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) G2 Q# [2 F& h0 Q! m U
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ Q# I$ @' F/ o
A:Cast iron 铸铁7 k' C, T3 V. N6 x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 w" w! A- K8 A% H% r% Q1 N2 ~) M; H哪件装备下面有一个可移动的碗和一个S形叶片?1 Q6 k: x W% j0 M" S) y
A:Food processor 食品加工机
' H: Z( F7 L: B: }; }4 v3 F. shttp://www.google.com.hk/search? ... iw=1263&bih=5727 q5 Y) l7 s! U5 Q7 D( M8 H3 r
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46.Which of the following is not a rule for knife safety?- d* b* H" e3 [& d) S
下列哪项不是用刀的安全规则?
* O u+ b# V* F$ L; ~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:$ q2 S3 t% m/ N& Z, l/ `) w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 S! P! P' U h" s. W6 c
A:RondellES
3 [6 l( o4 i \; R" g0 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 [0 T- f6 v3 \4 g
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48.Which of the following is a diced cut used to garnish soups?8 z3 ~) f7 f/ X4 V! c7 g, A
下列哪项是切成小方块用于汤的装饰?
, z* S- l) `4 |# r1 i LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. G; [2 ?% Q% j3 D0 H% {5 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! O \; y" M8 H, f$ n8 h( Q9 l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!!——
; s4 K7 r# t0 a* B, `5 n5 w7 HA:Gaufrette
9 [. x/ Y9 x- C2 t @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' O- ]* u( j- t: c! n/ x. r- r2 q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 ^' R' V/ H5 AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 v+ J: N( r2 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 \+ i& ?+ a) Y3 ]$ h* v. x
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)& K0 z/ Q6 G3 f+ p
A:Cilantro 胡荽叶 香菜
9 c8 {& q6 c1 L% P7 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 ~. H; G5 R6 b( m60.Allspice is made from:' G. H0 N* p) T* x6 T! ]5 x( I
多香果, 多香果香料是什么 _ V1 |7 w. |* c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; @& \* K5 y; zA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
1 Y, f. s( G& s下列哪些是用来做香包德épices?# l8 Q9 ], k7 k9 v$ D: t& x
http://www.sachetcatering.com/ G2 G8 _2 e4 U' `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
$ E# e, E& @5 }; D6 E; `! |下列哪项不是酱油调味品的?
7 I+ @; u' Y7 N2 HA:Wasabi 日本辣根
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* T8 }" @( p& N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 Y- D" H2 Y3 F' B! 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: n y' {: [9 c: C* l
A:Pasteurization 巴氏杀菌& ]" Z5 A' u3 @$ ~" X! B
& V8 o5 ?1 s: S% @2 z64.Which of the following steps is not the correct procedure for whipping egg whites?& E6 c2 d+ v! `2 Q
下列哪个步骤是不是正确的蛋清搅打程序? c o, M" B& |# z5 o
A:Allow to rest before use. 允许休息后方可使用。
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4 J+ L! c4 i8 @) w65.The weight of a large egg is between:一个大鸡蛋重量介于:$ k1 G0 I+ T5 _& A+ \* J% u
A:56g and 63g 56克和63克( ~/ j0 r. `* N. r" v% L
1 `" m' T# p7 X0 l( Z/ r6 l66.Evaporated milk is a concentrated milk that is produced by removing
8 L) L) C& l7 w1 J1 S炼乳是一种浓缩牛奶 是去除什么做的0 F) o+ H. I" Z0 y
A:60% of the water 60%的水' R* w0 L7 h/ h; H f
7 `+ f- q1 G! @; h67.A method of cooking that transfers heat through a liquid or gas is:
1 V) i" A5 u V% N3 O一种烹饪方法,通过转移液体或气体是:
m6 C% D5 I, AA:Convection 对流; N2 E j3 y! \8 l- N& {, p
m( v+ z1 K( d C, K( w+ u0 w68.The cooking of starches is known as 烹调的淀粉被称为
9 n7 @9 p q- \9 a! MA:Gelatinization 糊化+ `: v0 \9 q5 Z/ q
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 z# y% X& Z, w4 i- p7 cA:Braising 烤! }; r" e( @& _0 n2 M5 r; w
3 Y7 R+ J$ ?4 {3 G70.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:0 {& }, J; o" Q/ ~1 [3 ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
9 E- i1 Y& z& d" aA:Fumet 原汁 m, t4 }5 Y8 P/ T
$ r# L6 o( x( b0 t$ A5 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' {7 t: M7 @; X7 U" O2 M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! B5 E. u) u, L$ T* Y73.Which of the following is a principle not used in stock making?
% @, i: s8 e( u4 \下列哪一项不是用于制造高汤(低汤)的原则?" k6 q) u( K/ ^0 m. x0 q% k; x. r
A:Start the stock in hot water.开始在热水中操作: b% b$ G. Q5 N6 `$ {2 D0 X' C& V7 y# t" g
, @( Y& r! z0 C! I+ C74.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/ i4 z2 J2 r7 C1 j2 {
A:Remouillage 法语熬汤
" r y! v3 o0 m9 Hhttp://www.haibao.cn/blog/post/176242.htm |
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