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26.The chef who is credited with bringing grande cuisine to the forefront is:5 n% {; ~1 C, n( p7 v7 |
哪位厨师最早带来高水准浮夸的美食
% M. T# p7 H8 MAAntonin Carême 人名 安东尼·卡罗美9 G. N2 {' o" i; m
4 E" P4 ~* D; ^" |* t& X! @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. p2 y( f3 \6 w) 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 。" c8 R: f& D, k: M
A:Cast-iron stoves 壁炉
5 ]4 M6 w$ x8 R' A; bhttp://www.usstove.com/products.php?id=69 S% Z& ~' f- z, H8 J
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28.The French term used to describe the roundsman, or swing cook, is:
9 P: V* n3 g+ b4 I' T% x. U7 m/ @法国术语,用来描述roundsman,或摇摆厨师是:5 n% ~& U/ d7 Y, U
A:Tournant 图尔南
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29.Another term for the wine steward is:& W" ~3 [" t8 S/ Q0 U
葡萄酒侍酒师的另一个术语是:
0 s1 F5 A, e! V: r KA: Sommelier 侍酒师
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6 O7 H" C5 A1 X }30.Molds, yeasts and fungi are examples of a:
. e2 m, m2 g7 C4 g0 R. t" g霉菌,酵母菌和真菌是一个神马例子' Z& S$ `2 a8 Z6 e( y4 C8 L
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ K( F7 W4 C; _5 q _; a' F' N8 m, {+ k根据加拿大食品检验局,食品的危险温度区在多少之间:
9 `, H/ u J. @* Z2 ]4 v7 T6 UA:40° and 140°F (4–60°C) 4-60度
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$ d# J1 V/ X. E# B( H1 i32.All bacteria need the following for survival:1 Z5 W( l4 v' [! V# K9 e
所有细菌生存需要以下哪些内容:2 Z& U) g: ^* e8 G- x! w+ f) A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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( G# V3 { B ]; w, i1 h7 v* E6 k. H33.Which of the following correctly represent critical control points in a HACCP system?
9 q" Y1 O/ k/ G3 [/ {' k以下哪项正确表示了HACCP体系的关键控制点?5 b/ q8 X6 C v( i. z1 C" @! q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' k8 ]. g' H: H, n: c& Y3 g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?
9 G5 U$ j- X' O# f3 J; M9 n+ N下列哪一个不是碳水化合物的例子?1 I' s8 w; @4 z7 Q8 S! P
A:Essential nutrients 必需的营养物质7 T* D, c9 Y) k
- T2 g$ `( Z B2 h$ z% x* S35.The process by which a liquid fat is made solid is called:. g3 N' F/ |' _+ M; a
液体脂肪做成固体这个过程叫什么
+ ^9 s9 N, p) u! vA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
* T; o+ e3 g# \8 W下列哪项不是脂肪替代品的一个例子
# z( r! r" Q: o, J( T! V- tA:Acesulfame K 安赛蜜K表3 c, k2 o% X K3 t& `, b# F
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37.Health Canada requires that a product labelled "fat free" contain: R( y; `& B3 B3 t" t* R" z. B1 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 X& ~$ ?# a( wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 O8 f# Z5 q1 z# c38.Which of the following is not a problem associated with converting recipes?
' x& ]0 n- m% a0 ]( P下列哪项是不相关联的转换配方问题?
- e' g' ?3 g& {5 V$ 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 ^: q* R; r/ G5 j9 l( T从供应商采购的物品的品质或成本叫什么' F. w. ~$ \4 u% B7 k8 n: f/ W0 W4 Q
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 {; N: e W1 C {
在新货到来之前用于日常所求的必要库存量叫什么
( H) s7 Q4 _2 ~# D& fA:Parstock 基本日常最低库存$ \1 o& V2 X$ z# ~" o: q6 [
* l3 D. W* K5 {41.Which of the following abbreviations is used to describe the proper rotation of stock?
- {" {2 x. @1 S# J, D: a" \下面那个缩写是用来表明正常库存流程?/ l- n% ?1 `; Y4 |, F, z
A:FIFO=FIRST IN FIRST OUT 先进先出
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" y/ c D6 S S) H, y( E+ @42.Which of the following knives is used to turn vegetables?: h* z! a/ j; d3 e/ P
下面的那把刀是用来打开蔬菜吗?' q( v: u7 z& a$ @7 Z
A:Bird's beak knife 鸟嘴刀1 G9 l+ |7 S/ b }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?2 K% |( d# w1 v/ J5 E
即时读温度计最好用于那方面?
) ^' }; w) u: l' g& z* Z) o uA:Checking the internal temperature of a roast 检查被考物品的内部温度: e: M4 P5 l( s& ^: ?4 L4 D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" Z* R& C Y% ], n下列哪些金属材料受热均匀,通常用在铁板而且非常重5 f8 r# P! L; N: P: W- N
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. M9 ~. l( E. a; H" z! @哪件装备下面有一个可移动的碗和一个S形叶片?9 ]; P- T# {7 o( s5 q' i4 \ `2 W
A:Food processor 食品加工机( C2 Y0 h: v' x
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?" a# N! w8 H* y8 l
下列哪项不是用刀的安全规则?
# d. e2 V5 I8 r" ~$ ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" ~. O' w7 G; T, O% z6 X) t: O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ ^$ l; p4 D$ o+ [, f% S- M' M: l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) e8 L/ ~7 |; I
A:RondellES
. O4 O- x/ G& ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% e: g; n) t$ ^' F; R, g* W8 H
8 z. M/ n" M1 v3 b- ~48.Which of the following is a diced cut used to garnish soups?# R( {( ?8 s, K9 D2 x0 ]( f
下列哪项是切成小方块用于汤的装饰?+ _5 M8 X# g: C1 Y. ~" }3 ^4 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' D% [4 O; t2 j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 y+ S: x& x8 k \: J8 M4 o- Z, W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. ~3 y: \! P) A: t
A:Gaufrette
2 K& r) ?2 K- B6 x6 M9 m/ r* C+ {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% F$ |! Y& {$ u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 @6 b1 m+ e8 r3 [( r; cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 l2 s, m" S& ]% D# ~* ~* X
+ b3 O( y8 c" g& Q1 x7 c/ E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, C; [# ~6 A. }2 J+ b
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)3 u3 L' d4 G6 z$ p8 s
A:Cilantro 胡荽叶 香菜
( M; n( ?& a/ F, V4 `) t$ shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 a7 o& d1 `# n1 D* f
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60.Allspice is made from:/ r( H% u- ?" v3 U/ O4 N7 ~
多香果, 多香果香料是什么, L2 M2 \" d8 R% ^9 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: F& R! g7 |3 e4 ~7 G4 A: k0 f& N2 T1 ?
A:A dried berry 干浆果 @: Y. C( H' x, h! M
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61.Which of the following are used to make a sachet d'épices?
D7 T. H( a1 f- c- F& Z! A" ^9 W下列哪些是用来做香包德épices?+ I7 X+ o3 f$ G0 I
http://www.sachetcatering.com/ F, C3 D+ R- T4 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?
8 \2 J e _9 N下列哪项不是酱油调味品的?
- R$ B6 j [' o& t' `4 M/ ?A:Wasabi 日本辣根: w' m$ M& F4 d
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 V2 \$ h; C- O
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:
3 U" B6 m0 I6 v; I# {A:Pasteurization 巴氏杀菌& w3 Z* P1 u$ ~: M; |1 [% i
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 N7 {7 G7 G# ]$ l; [6 ? t
下列哪个步骤是不是正确的蛋清搅打程序?* S4 i# `/ u0 G. E
A:Allow to rest before use. 允许休息后方可使用。
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5 e, h& U8 [6 X* [5 I65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 _5 j+ @! r/ N) I/ RA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing& F. r9 I/ @9 {
炼乳是一种浓缩牛奶 是去除什么做的
2 K4 I* N# y% g* ?) U" aA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
4 J# S% S' C5 q. Z; c9 R6 g2 ]9 T一种烹饪方法,通过转移液体或气体是:# f% s. L% |# ^+ n0 @( y7 z& [
A:Convection 对流* X, E% n. L9 s7 w: L" f% D
5 O- V, a+ K' u! o: }/ z7 j' Z68.The cooking of starches is known as 烹调的淀粉被称为) E; d2 O; y! d, g
A:Gelatinization 糊化$ z0 Y' ~% j) f9 o
5 ?0 l3 o; p7 ]) e, Y) r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% s* p5 O; Q$ @' z+ B
A:Braising 烤7 s! x/ c( c1 T6 y' {
' Q( _; X7 ?3 W) j9 \9 S70.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:9 v; w# P$ P' V( Q4 F3 I! N$ T% x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" z6 N9 C7 A7 Z
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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
; Y" C5 t& r7 s2 MA:Fumet 原汁
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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& a3 C. t' a2 I" Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?4 F$ L- W; M; a7 K
下列哪一项不是用于制造高汤(低汤)的原则?$ b; g- s' v; [" F& ~# d# n
A:Start the stock in hot water.开始在热水中操作% o! t0 e8 T& r$ G# P5 h6 g( U
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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
4 g" P$ @1 J* ]/ ^. xA:Remouillage 法语熬汤6 t& W8 r0 M5 c
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