 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:
/ u/ F: ^: n* E, t% ?哪位厨师最早带来高水准浮夸的美食$ z2 s" Z+ q# ]7 i: z* z D
AAntonin Carême 人名 安东尼·卡罗美
2 P+ {0 M9 U, A: E' Y3 r7 h* x8 t2 l
3 [, \7 B7 {6 Y0 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 E5 K9 s+ `2 k5 H2 [) Z' y, 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 。
9 ^" I4 B5 U5 V% X3 {( kA:Cast-iron stoves 壁炉" C/ p* x3 l, T. ]& L$ k/ I' s
http://www.usstove.com/products.php?id=6
6 S& t" Z, A( Z+ _6 _
$ @7 M4 f; Y8 j P28.The French term used to describe the roundsman, or swing cook, is:
( P% k7 N u) w& M2 }3 U( Z法国术语,用来描述roundsman,或摇摆厨师是:* a' w$ p; j% D; ~4 v5 Z
A:Tournant 图尔南5 ^9 X$ ?( h% S+ Y7 F) i9 H
1 z) Z: `8 t, z Y# r7 E
29.Another term for the wine steward is:
( d. ~5 N! S0 [+ E+ X5 k; z- ]葡萄酒侍酒师的另一个术语是:. y, {$ P5 q) \6 T6 u- \3 o' F
A: Sommelier 侍酒师& D* y$ f( R3 N0 e& Y- P3 x
1 p/ ?! _% t" |3 f+ {! ]* y30.Molds, yeasts and fungi are examples of a:% f5 D. w3 o- u1 S. p
霉菌,酵母菌和真菌是一个神马例子9 @+ K, z2 l' g1 j$ R$ t* V7 i' L
A:Biological hazard 生物危害. Q* |& \0 S" @6 J2 t
9 M6 }4 ^( B; F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 P U2 s9 D* Z: C根据加拿大食品检验局,食品的危险温度区在多少之间:" n, j$ M Q5 x. Q
A:40° and 140°F (4–60°C) 4-60度7 k! B) @" p# p
2 B! n9 m2 E) g& D$ I5 [3 s4 V32.All bacteria need the following for survival:
, E. V4 v- S. N' W所有细菌生存需要以下哪些内容:
$ l4 o% ?' k+ y" P/ m4 CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) D9 Q3 }. X9 s' k5 n5 r
# I0 ?: U L5 Y7 N4 t) ~33.Which of the following correctly represent critical control points in a HACCP system?
. o) [' }/ `! P- n: Z以下哪项正确表示了HACCP体系的关键控制点?4 O4 u2 {3 |' M4 S8 _9 D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 o. n9 V5 G" U0 ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ t+ Y: c H5 I& b3 H
; n' S% ]1 q7 D+ v34.Which of the following is not an example of a carbohydrate?) C5 c4 @# `5 {# F9 k: ^; p
下列哪一个不是碳水化合物的例子?
; C/ I' K* j- E/ y0 ]% x5 LA:Essential nutrients 必需的营养物质; ]- \4 o" l B* W: @6 m7 i+ w
+ M5 h+ y# ~8 U0 d. X$ T* {
35.The process by which a liquid fat is made solid is called: Z1 x- a: m3 X3 I, p
液体脂肪做成固体这个过程叫什么6 R* b& n* l5 Z1 {
A:Hydrogenation 氢化* P2 x `2 [7 Y }2 U" w- n- T( m5 i
9 Q9 {( B9 `% ]+ A) I36.Which of the following is not an example of a fat substitute?
9 u* m$ I( D! P% a( W下列哪项不是脂肪替代品的一个例子
. V2 Q; V, h) Q0 E) N3 N) EA:Acesulfame K 安赛蜜K表
" E- ~: ]' N7 Y, X2 G, E V h' o" w6 D
37.Health Canada requires that a product labelled "fat free" contain:
' z, }8 U+ ?* T/ \& S加拿大卫生部要求的产品标有“不含脂肪“包括:2 p6 u7 K, D; D$ ^+ O8 P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 n* I( g! K+ z1 [ t+ P2 l% m5 H
4 B* |, X- W# F* N' k" E38.Which of the following is not a problem associated with converting recipes?
7 e U% b1 [6 r7 l7 G8 s下列哪项是不相关联的转换配方问题?
/ f5 _8 u3 h3 f5 KA:Unit cost 单位成本! i, F; U' X- F
7 A+ Q) o8 {& o- C; F: g/ H/ @7 t$ k
39.The condition or cost of an item as it is purchased from the supplier is called:/ X5 {8 C7 d) Y6 {; U
从供应商采购的物品的品质或成本叫什么
/ v/ L% X6 M+ M, q% ?% \A:As-purchased cost 购买的费用
* X ? q- i: P5 r6 u: o) m( q
! v4 F" T8 o& p40.The amount of stock necessary to cover operating needs between deliveries is known as:- `, e! j3 G" X1 ^. J6 r7 F
在新货到来之前用于日常所求的必要库存量叫什么0 z! {( P3 J5 X
A:Parstock 基本日常最低库存- v; k+ b2 V! s+ w- @1 r- H
o' ^% f9 Q8 R( F
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 R( I3 m3 a6 d; P( C
下面那个缩写是用来表明正常库存流程?4 N. Z0 r) h+ h" k
A:FIFO=FIRST IN FIRST OUT 先进先出
& |' q9 h6 @/ N4 C. P; I, O9 ~' o1 {0 \+ c
42.Which of the following knives is used to turn vegetables?
9 B% T; d8 ?% ^ k. {& q y下面的那把刀是用来打开蔬菜吗?
2 }4 G. m; n$ D% ^9 HA:Bird's beak knife 鸟嘴刀
7 j. e: X X+ khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ c* e4 g8 N; L. i% q9 z1 R9 ]
43.What is an instant-read thermometer best used for?6 Z/ {( }* S! L) B, \
即时读温度计最好用于那方面?
$ J; p( h/ F; |! M/ ]A:Checking the internal temperature of a roast 检查被考物品的内部温度
* j3 Q# A3 O Q+ h! \1 A* J% m% Q0 E6 C5 y# y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 C2 G0 I( M% `2 k- l0 ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
u1 M' q# z9 I0 ]! q6 |A:Cast iron 铸铁: o8 [- G/ ]1 K+ k! r [1 |
. {7 S9 c# F& S$ k/ {* n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ o: j; q5 A! O' e哪件装备下面有一个可移动的碗和一个S形叶片?
8 b0 z- S' N2 s+ r+ pA:Food processor 食品加工机
# A8 t8 b% W6 p; T( }7 _. W6 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572/ J v8 }( s" y! p8 S
' w4 N1 @! H% o! t46.Which of the following is not a rule for knife safety?
% R/ D3 y! u/ M, {7 [ }下列哪项不是用刀的安全规则?
# Y) ]/ W7 j4 i1 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ ~! B+ @6 ?9 R
7 k& k7 {; x/ v8 I
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 S( Z% |. N5 [ U3 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ B" k7 H+ [% d: k! k" nA:RondellES 3 A" r; g- ~# C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- D' d; E" `& |+ j
1 R, W6 z! o6 E/ @2 I5 ~48.Which of the following is a diced cut used to garnish soups?& J- p) ^# u1 ^2 h( p# e
下列哪项是切成小方块用于汤的装饰?) H9 w0 }' W" x( X; e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! n. o4 s" i# i, g7 c! G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 E4 y \( q" H! G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!!——* b8 L6 Z0 T. ]1 ?5 m
A:Gaufrette
! H7 k0 H: P- T& Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" E% S6 c2 K% c) B4 H8 Z) Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- P& `+ [* n# v/ B) cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, z* _; T3 l: m, A" [* n3 k( C, Z/ x/ | r& i
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! t/ W3 F/ F) v
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)
- r4 ]& N u: n( q; h" P' mA:Cilantro 胡荽叶 香菜3 Q. A1 _1 k0 m. J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) c! j0 F/ {. D0 C4 X& \& P. f' A6 L0 t* n$ t# S2 x( v8 w
60.Allspice is made from:: x5 h- I1 M1 u/ [7 f1 l- k- i' e
多香果, 多香果香料是什么
8 i7 Q3 o0 o& a" bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" w! |& L z/ J$ pA:A dried berry 干浆果
$ c% ^* g& o3 \5 S' t% J) _& Y5 l7 I2 j( J4 E4 t
61.Which of the following are used to make a sachet d'épices?2 v ^+ I/ C& ]" `; o. t; r
下列哪些是用来做香包德épices?
( m4 k. ?! |+ h e1 P9 W fhttp://www.sachetcatering.com/
6 E3 g5 z7 F1 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ N( a* {: m x: i% c; p! V3 }0 G8 p8 } r
62.Which of the following condiments are not soy based?
. k; H8 D L' B) h1 S* j- c! V下列哪项不是酱油调味品的?
( i& W& H6 |: BA:Wasabi 日本辣根
: T# G' N/ a$ h# m
( M: h& l2 U6 H; Q6 u" x& ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 t: {: `' z9 R/ B0 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:
7 g; a6 L0 G$ Y% s8 E$ ?1 H9 a$ e* o6 \A:Pasteurization 巴氏杀菌
/ j% A5 Q0 e% v7 P3 \. _
( S7 I( @, m% {64.Which of the following steps is not the correct procedure for whipping egg whites?
6 S1 b2 H6 u# a a, s下列哪个步骤是不是正确的蛋清搅打程序?
7 C1 Z) K0 c; D7 o( m* e' z# AA:Allow to rest before use. 允许休息后方可使用。
+ G% k5 b5 c2 F6 ~' z
5 R" U- K9 ]; X65.The weight of a large egg is between:一个大鸡蛋重量介于:7 z9 y8 A! J5 e6 e7 S: Y$ [8 O
A:56g and 63g 56克和63克! B0 j! g1 v8 d" V4 j
9 w* x( F* S) J; Y6 C5 x' k
66.Evaporated milk is a concentrated milk that is produced by removing
" }+ T+ u5 k9 ~7 X7 A5 W% @炼乳是一种浓缩牛奶 是去除什么做的2 j0 n# i l! d/ l6 W9 E$ M9 ~
A:60% of the water 60%的水( L9 G! M' H# C: z
( Q: O l" e& I0 G& G# }
67.A method of cooking that transfers heat through a liquid or gas is:( K% l+ k0 l, Q. H
一种烹饪方法,通过转移液体或气体是:9 _- b* A. w, Q( P. y9 D
A:Convection 对流
& e( F3 h. p6 m2 r* B; t6 X
' v3 b, G& V+ E4 v- a68.The cooking of starches is known as 烹调的淀粉被称为8 | W" ?5 O3 W4 @; P" v; L
A:Gelatinization 糊化$ X9 _+ d4 v( K9 x$ A
/ I- A' D/ Q% P5 L# M" l6 v
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: z8 m% ?3 c# ]1 O2 l& {
A:Braising 烤
" ~: {# ^7 o5 W0 _0 c4 ^8 M. `+ r0 T4 n0 h9 O
70.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:1 p7 W: I" m9 i4 ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 c5 F4 F9 B, r
. O7 b& \; y5 N \" E/ l
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: |& y9 \% E: k# B% {$ k1 T! @: p( j
A:Fumet 原汁- [! o( L- U: @$ D" l) l3 k! \
8 x) i" [' W6 D: b7 G72.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
2 x2 X7 Y# V( x: W6 T5 `9 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
Q; U& |5 G0 u/ m4 R; |& f" F; [: I6 t: b8 k
73.Which of the following is a principle not used in stock making?
' v6 X: q% X/ m1 u2 {+ {4 l5 U6 V下列哪一项不是用于制造高汤(低汤)的原则?+ z7 B) m! K2 z0 i- E5 N$ ~9 M3 N
A:Start the stock in hot water.开始在热水中操作
2 ?0 \9 m6 b- L; e& e3 X% Y
* f4 ^3 _* b) i* v; c# H74.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
$ a7 M. ~& `* o8 h: J" _A:Remouillage 法语熬汤; |9 G2 C- q9 d; u/ Q; `5 m
http://www.haibao.cn/blog/post/176242.htm |
|