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26.The chef who is credited with bringing grande cuisine to the forefront is:; Q, d: }, y3 |* q
哪位厨师最早带来高水准浮夸的美食
% Z1 U( ]7 i6 J7 L; Y5 {9 fAAntonin Carême 人名 安东尼·卡罗美
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1 p' c t3 m& C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ G) O7 ^& `' j7 T9 E, e/ `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) F0 Z" r i' \( x* ?3 GA:Cast-iron stoves 壁炉! C t' H1 A4 P. q) `# F- X8 G9 t
http://www.usstove.com/products.php?id=6
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9 }& k, ^3 l# m/ g28.The French term used to describe the roundsman, or swing cook, is:
$ Z9 x- v9 W0 p M0 a法国术语,用来描述roundsman,或摇摆厨师是:$ s6 K8 S; }$ Q% q9 M& e
A:Tournant 图尔南) V. j% @) ?8 j7 K- T( u
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29.Another term for the wine steward is:
8 E2 j+ f' Y+ Y. M6 r葡萄酒侍酒师的另一个术语是:, B2 U! }, g$ i8 s; G) e
A: Sommelier 侍酒师3 ~9 R8 |" a4 k1 q' f
g6 Q+ S* J* s5 [* k2 Z30.Molds, yeasts and fungi are examples of a:% G3 ? {) q+ I- z& T+ U" l7 S
霉菌,酵母菌和真菌是一个神马例子) y1 i( k6 }: a" i0 a, X$ m
A:Biological hazard 生物危害
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+ o* ]( P8 F Z- a9 ?1 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" x5 G/ m z( i2 @: E根据加拿大食品检验局,食品的危险温度区在多少之间:
0 r% D% R3 a( x" TA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:) f \+ g0 G. k! w" q2 @
所有细菌生存需要以下哪些内容:
4 O) t# ?4 G5 r; V: yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) N, u1 q5 b0 h# h( w
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33.Which of the following correctly represent critical control points in a HACCP system?9 R E7 D2 L) x. G) P
以下哪项正确表示了HACCP体系的关键控制点?
/ V, s0 }, r- ?- _, g+ t# cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ e$ U) a& J- }# y6 v% V9 r7 W食谱,接收,储存,准备,烹饪,保温,冷却,再加热( f+ Q4 I4 \ A# E0 m( o* C4 v, a b
' }& s0 C+ H( O) g34.Which of the following is not an example of a carbohydrate?: ^% q3 g" S4 L" s% B! Q, c; _
下列哪一个不是碳水化合物的例子?' b. U z5 }& S/ I
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:5 F$ B0 `( {8 M5 {" \+ S1 W9 U
液体脂肪做成固体这个过程叫什么 ~, o2 x2 w7 [% c0 l) a% o
A:Hydrogenation 氢化( X& a# i5 _3 ?. H; U$ Z# q9 e( p' u
, i$ O6 h7 V5 o0 ? G* m6 [8 c36.Which of the following is not an example of a fat substitute?; d q, `* n5 D
下列哪项不是脂肪替代品的一个例子& A) K' G9 S8 i
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
+ n5 k; k0 P5 X9 C2 Y/ l加拿大卫生部要求的产品标有“不含脂肪“包括:, o1 s) n6 Z* ?5 ` y: x' \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% Y4 X5 Z$ @. V4 c
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38.Which of the following is not a problem associated with converting recipes?
. }; S+ x9 g2 O, s2 h* S下列哪项是不相关联的转换配方问题?& s9 l& W! E( q( s7 [6 P; N+ u
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:
+ a ?/ K' m" h' C从供应商采购的物品的品质或成本叫什么
# ]4 Q* D! b$ A$ M$ v8 }- i1 iA:As-purchased cost 购买的费用 G* @. U2 s& V( S7 w8 O
# I8 r) W% Y' i; l4 V. F40.The amount of stock necessary to cover operating needs between deliveries is known as:: T) q# M3 D: t' c7 d4 V3 @! g |
在新货到来之前用于日常所求的必要库存量叫什么
% c8 ?9 L) P) r% mA:Parstock 基本日常最低库存
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# i( h4 {& O0 W' g41.Which of the following abbreviations is used to describe the proper rotation of stock?, f' ?" m! L: k5 z; a
下面那个缩写是用来表明正常库存流程?
; ^8 u& X/ l# {$ G- D- g, iA:FIFO=FIRST IN FIRST OUT 先进先出
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& M7 p* ^# r' d- x0 B; {42.Which of the following knives is used to turn vegetables?8 U6 ^. @* d6 m4 W
下面的那把刀是用来打开蔬菜吗?7 H/ y- f4 _! h5 t8 G5 Y
A:Bird's beak knife 鸟嘴刀/ e* U+ m* j$ V" B! M- @3 w1 w' i P# z7 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird N0 C/ C- J2 X% Z" ^: j
" W- R) T% E: k3 A N. k/ E43.What is an instant-read thermometer best used for?: n% ]% z3 r7 F* ?- R/ }
即时读温度计最好用于那方面?, e6 ~/ ]; U( G: B( }1 Y8 D5 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 [) B* j' u4 l3 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 L( G! f1 F, i2 b, x/ `8 a; d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: x' Q" t1 G$ \) ?6 aA:Cast iron 铸铁
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" S- p2 H+ Z. Y# k- w+ E) j1 J% m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& ?3 L7 w" Z$ t; ` Z5 W哪件装备下面有一个可移动的碗和一个S形叶片?
2 C7 G/ h# I+ Y$ P+ r- h. a& p/ FA:Food processor 食品加工机 j/ u8 F8 {$ W
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?+ P* p ^+ c! I/ V8 `
下列哪项不是用刀的安全规则?
# M& b8 |' y% D+ k- ?8 r* UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 |6 { @( J+ s( ]3 h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 i# p2 p( S0 _2 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: m Q9 @1 V [A:RondellES 2 \ E2 U, m1 K. a$ M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ z! Q0 ?0 W) x* h2 B
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48.Which of the following is a diced cut used to garnish soups?- D! i, v/ o, U/ S; a! q( J
下列哪项是切成小方块用于汤的装饰?
3 _- o6 c+ L5 ^; I* f+ n* j: R$ nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm |8 ~& ~* b8 t% x( n x5 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ t& e' T2 Z0 {& v2 p
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!!——) o# |! C8 [6 ]
A:Gaufrette
8 _& O' O& S& V! V4 ~6 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% W! G3 ~# w( ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ o7 z; \. C V$ z* BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 G/ o1 k+ ? a% O9 M- 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)
8 ~% G4 b" {( xA:Cilantro 胡荽叶 香菜$ @: Z$ H6 p6 b" q3 l# K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) j* I0 P- l2 M2 @2 w9 v
* K9 ^4 |4 A8 g! o C9 I+ @: u, f60.Allspice is made from:
' ] h! y: I" ^& S 多香果, 多香果香料是什么
6 Z1 Z7 c: Y& ~. l& ]+ m dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; _0 R! y u5 `( S5 c; J
A:A dried berry 干浆果0 U1 g# X! r( X
# z# C% ?5 W( [) c6 i61.Which of the following are used to make a sachet d'épices?
6 K1 Z; r: ?5 z5 I( r下列哪些是用来做香包德épices?
1 m2 Y- D- M# t" e( Z4 O; ?/ c/ ?1 `2 phttp://www.sachetcatering.com/
) y+ ~& N- w# T9 U- Z' FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& m( ^1 S, N' Q9 X* o. u$ e
0 }' e# m! \) e2 i" d0 O+ E; ~% M62.Which of the following condiments are not soy based?
/ n* ^$ h4 M6 C: P( ?下列哪项不是酱油调味品的?9 n! P2 T4 z% |
A:Wasabi 日本辣根
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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:/ ~: a4 S+ Q" x b) w0 c
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:
/ @% m: [; q P8 B5 M. ?0 w/ T9 EA:Pasteurization 巴氏杀菌
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4 `2 Q4 Q0 v3 s! B7 i64.Which of the following steps is not the correct procedure for whipping egg whites?
( ` b2 m: m! {. F7 V' j" I下列哪个步骤是不是正确的蛋清搅打程序?* p2 R# h0 O" ?2 a, ?9 k
A:Allow to rest before use. 允许休息后方可使用。9 U' \$ e5 K: y: a+ e& \+ N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ a+ s3 S# i, C; G
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
, B8 p1 A# t" m& ?" ]/ U b炼乳是一种浓缩牛奶 是去除什么做的1 H$ G2 T9 y, F1 _- E
A:60% of the water 60%的水6 o0 O$ D" `) U6 f2 H
- o& Y5 _% Z2 B; {67.A method of cooking that transfers heat through a liquid or gas is:
4 r5 N) p! ^; U8 a% W6 I$ ]一种烹饪方法,通过转移液体或气体是:
! E, \# \9 ]4 O$ l% r. MA:Convection 对流- t* J. O& ]+ u" `1 q: B
T4 @' u3 J7 M3 k68.The cooking of starches is known as 烹调的淀粉被称为
1 g* Y6 Y# ]+ PA:Gelatinization 糊化2 C- I7 @1 b" t
2 ^! T4 i5 v! B9 {$ o8 p+ D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, l4 O$ a- ^3 S' u
A:Braising 烤
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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:
- O3 q! s/ Q7 _- l- a; P" G$ g' QA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 v+ d2 D# C4 B1 O8 o: Q) T
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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1 Y: i ^+ I6 {( E6 l H
A:Fumet 原汁+ u8 j; @1 s. Q& }2 M
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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
# Z7 `' M0 p9 r# P% Z2 X% EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% _/ {* } m5 X: _1 y
+ a3 g7 ?2 @: R3 o% n73.Which of the following is a principle not used in stock making?& _: y* x* g* u- i2 @8 j3 A
下列哪一项不是用于制造高汤(低汤)的原则?
, E1 r4 Q8 Q# p7 g6 E' nA:Start the stock in hot water.开始在热水中操作) E; L$ P) V5 |; ?/ z
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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
& S1 A. Q; X% T% gA:Remouillage 法语熬汤
( M, p! ]0 U8 r8 m& I# j0 H0 ^! hhttp://www.haibao.cn/blog/post/176242.htm |
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