 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:" H2 i/ T& v$ J5 m/ M1 S( V
哪位厨师最早带来高水准浮夸的美食
0 S/ @; p; N9 K; P, b2 AAAntonin Carême 人名 安东尼·卡罗美, i8 Z( `# S/ b" ] p: \# M
- z# w3 h$ i7 O: C& H' v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ C! _5 T# ?* a `) S+ E; i1 N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- X4 C) v+ u+ d: p4 K
A:Cast-iron stoves 壁炉% e$ F) d3 w1 F1 M& m8 w
http://www.usstove.com/products.php?id=6) V9 G* W, K3 n0 C V, a
, P0 h [; u3 \2 ?1 o: z- B6 N
28.The French term used to describe the roundsman, or swing cook, is:* }$ k7 V3 m. D1 u7 A: n$ |+ L
法国术语,用来描述roundsman,或摇摆厨师是:! X' C& S$ ]3 X# H8 @* ]+ Z$ `5 x
A:Tournant 图尔南- {0 q# q, H& p
! l& U* f: v0 e9 a+ F7 |
29.Another term for the wine steward is:9 w0 Q* X A* N6 @8 H" l0 A, `# r
葡萄酒侍酒师的另一个术语是:
3 P! x$ M" g7 KA: Sommelier 侍酒师
7 o' O# o+ `' t
7 D4 ^9 W# T& x) j% w$ B" u30.Molds, yeasts and fungi are examples of a:$ r$ c) B& V% O' l7 D w1 H+ F Y2 b
霉菌,酵母菌和真菌是一个神马例子4 w& ^4 I5 [# {: }# U; ~0 P
A:Biological hazard 生物危害
& q( `2 b" a4 q* h5 k! ^
. _& k8 d' ~6 R H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 ~0 o3 P+ u. p# D8 F4 x根据加拿大食品检验局,食品的危险温度区在多少之间:
! u; D' E9 L/ d- d8 xA:40° and 140°F (4–60°C) 4-60度
- w- P& y# {( o, {) U* T: b* c; A. ?. P
32.All bacteria need the following for survival:9 ^( f& K( A/ ~6 c, K
所有细菌生存需要以下哪些内容:
" v- d* I2 ~8 I& m. s5 q) K" h4 QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
) U6 A9 b' _9 N6 O% [$ `8 f( \5 Q" T- |5 T+ ^8 H
33.Which of the following correctly represent critical control points in a HACCP system?
; @2 c9 E9 g$ v2 i* h8 p( z以下哪项正确表示了HACCP体系的关键控制点?5 K2 P2 O+ [2 I9 ]- A' f6 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: j, y9 @" j6 R( d. ^' B/ ^( V食谱,接收,储存,准备,烹饪,保温,冷却,再加热; c# k, ]- K. K4 H- I
; w3 {. I" N8 z
34.Which of the following is not an example of a carbohydrate?+ h% m* J6 t/ X) I# U1 c$ i/ u( C9 B
下列哪一个不是碳水化合物的例子?1 N. k9 T7 _2 e2 l8 D, S6 @
A:Essential nutrients 必需的营养物质
! L1 _1 Y% R5 L( i
t+ @; Z9 g3 l) v5 K35.The process by which a liquid fat is made solid is called:
# E# i9 [+ k6 k) y液体脂肪做成固体这个过程叫什么5 g& |1 j0 z0 U
A:Hydrogenation 氢化
- J9 n( d5 x3 |/ E7 [/ N" V& P+ E. v9 d
36.Which of the following is not an example of a fat substitute?9 q& u$ L1 @' v, g5 Z; g) `( Q& F
下列哪项不是脂肪替代品的一个例子
9 W* C* E3 r$ R3 nA:Acesulfame K 安赛蜜K表
1 h3 p3 w: e1 K6 d6 r& D
+ d; P. V2 A1 w; }! T37.Health Canada requires that a product labelled "fat free" contain:& j* a' }1 }8 z M6 C
加拿大卫生部要求的产品标有“不含脂肪“包括:3 ^3 B; }% a& W7 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. T6 | y, j. Y) u6 y$ ^* l# y1 P+ [3 B# B7 O
38.Which of the following is not a problem associated with converting recipes?# G/ f# M1 I* b0 E0 H+ n7 a
下列哪项是不相关联的转换配方问题?4 c t4 P6 b4 t% k
A:Unit cost 单位成本2 A6 p" b2 G# F9 G' ~' u
* _9 ?4 D3 H. h' j2 u39.The condition or cost of an item as it is purchased from the supplier is called:. c0 l7 H% T' Y; @$ d2 \
从供应商采购的物品的品质或成本叫什么) |$ G5 M" |/ i& W T+ Y
A:As-purchased cost 购买的费用1 A& o$ ^3 ~% |5 K( G; R+ s$ c0 |/ W, Q
' }- A, p8 }! E6 e. L8 |40.The amount of stock necessary to cover operating needs between deliveries is known as:3 h) J( g6 h( }( n- o
在新货到来之前用于日常所求的必要库存量叫什么/ z6 {8 I9 [- H) e. u
A:Parstock 基本日常最低库存1 w! H! o6 p$ B: m
- n% o' W( {% F1 N# f4 j41.Which of the following abbreviations is used to describe the proper rotation of stock?
. j: s( L' \$ S" R! G) M下面那个缩写是用来表明正常库存流程?
4 p9 u. Q) F' }( e. h) oA:FIFO=FIRST IN FIRST OUT 先进先出
! O- J+ a& m- B( S( h( @' q" d( p* \0 B" |0 a& J
42.Which of the following knives is used to turn vegetables?3 i( X6 }' s6 v
下面的那把刀是用来打开蔬菜吗?
- @: D. }4 u. VA:Bird's beak knife 鸟嘴刀" G( {0 | F3 Y0 D- U& o' A. e c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; U4 ^# Z& Q( A% ^$ `+ G
G" Y' R4 F; A: l43.What is an instant-read thermometer best used for?
9 i* G4 _/ |' j% Y& k2 C$ G( s/ H即时读温度计最好用于那方面?" G8 u" w0 a0 B4 [) m
A:Checking the internal temperature of a roast 检查被考物品的内部温度. e2 ~* @- O& D6 G
5 [+ c9 q3 |4 `/ r* ]/ I, C$ S4 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: d( i5 J. [* |1 p9 }* H5 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
* Z- u/ l/ l4 v5 y2 AA:Cast iron 铸铁
x1 w% Q0 X7 j* k: v$ a8 b/ X' d t0 i6 J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 Q5 U' \% n' \9 p, N
哪件装备下面有一个可移动的碗和一个S形叶片?
+ R8 t1 T, s# B8 N5 j4 v7 YA:Food processor 食品加工机
8 W: Z C0 k- z) @/ H! E7 a; f; c) n. Khttp://www.google.com.hk/search? ... iw=1263&bih=572
) D5 }+ [; e9 \* `, z5 s$ Z" j0 y! F+ L' k: c/ H4 J6 c( q; D1 o
46.Which of the following is not a rule for knife safety?6 L8 F8 ~$ E) l3 P- G# m7 L
下列哪项不是用刀的安全规则?
0 U2 S9 x) R' O& jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 m! ~' c$ e. E/ O& J0 Z6 J
+ q" k- j% G& h8 x
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) v6 G2 w+ C5 u J) X, D2 u. q+ t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& O& d& m" I& zA:RondellES
" P- B4 O3 I! B5 U9 O4 }0 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! m/ F0 u1 X, A& n- V2 n m' j+ @5 P5 I* p+ S9 ^% O9 Z
48.Which of the following is a diced cut used to garnish soups?
+ r( R3 P0 {( I1 p0 L下列哪项是切成小方块用于汤的装饰?: o* |4 Y% U' x8 C2 {) g/ J+ @( X( ?5 Q+ e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: e! e" F/ ]3 \' F7 J: h( ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ]' W: F( l6 [8 H
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!!——9 ~* n) o' I N3 f
A:Gaufrette
& A5 ?: p; a: ~$ `7 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- c+ L" p2 g' F' l3 g! G1 }3 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 v0 [9 P0 m6 }! q8 i4 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% p3 @$ |% Y6 x8 q y
; {$ M6 A9 w0 X7 p7 e$ M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 t1 v$ y9 t8 H! k
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)- F! |: A0 c1 u) h; l: u8 o# k: l
A:Cilantro 胡荽叶 香菜
& h* w, \0 p9 C8 P$ K. ]% A' N/ \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 J. s# M" o8 D! o p
- b# M2 a$ M7 W
60.Allspice is made from:% r' D3 O. r- z0 k4 \9 p3 J- K3 e7 P
多香果, 多香果香料是什么
& h' ]0 r$ f' P; `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 K( _6 O: p7 q* c+ |
A:A dried berry 干浆果
7 r* Z l* p7 |* X# m3 V8 g9 B
: Z* Q' ?+ k+ Y% ], |: D1 [61.Which of the following are used to make a sachet d'épices?/ R3 Q z0 K$ o
下列哪些是用来做香包德épices?
0 [% o4 F+ o. ^% x) L+ H4 nhttp://www.sachetcatering.com/
6 Y1 C6 u+ G- t! ~$ {/ Y+ qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: v$ C+ l. T# i |% t; y( G' ?: X6 R, m+ K5 e6 L
62.Which of the following condiments are not soy based?+ X7 y) }9 o8 F) ?
下列哪项不是酱油调味品的?
# ]( G- ?! m1 R# u, tA:Wasabi 日本辣根
* C- d' [) H' F9 v& l+ o, s( Z' B: x; j: n2 w: M. f4 a' F5 C; Z: K' U
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& {3 z4 u3 m2 l7 v: H/ I
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:2 }. ?! y; ~, _0 {
A:Pasteurization 巴氏杀菌- }6 n2 m3 e# d3 O+ t. V- m
2 b* ^4 _/ [# A2 O# N; J64.Which of the following steps is not the correct procedure for whipping egg whites?
& g' ~0 @ ]0 K U# L) D下列哪个步骤是不是正确的蛋清搅打程序?8 I6 N! B8 x& L; V8 {7 _1 w. |
A:Allow to rest before use. 允许休息后方可使用。
. k# S% s. O6 {% S. T% `( c6 T& [' r0 `: u* `! H, Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ q! a9 C8 ~1 J' l+ f( U4 X8 V* U+ x
A:56g and 63g 56克和63克
, p; b/ N# c( a S6 Y# F% T7 e* p' P T. Q! c; Z7 B
66.Evaporated milk is a concentrated milk that is produced by removing1 d& T% y! t% |4 A
炼乳是一种浓缩牛奶 是去除什么做的
. o7 Y2 a3 J) H0 G, @A:60% of the water 60%的水
' D1 z# y0 X1 E3 |) S
4 L. W; g/ d+ K# D" Q" p3 u+ N67.A method of cooking that transfers heat through a liquid or gas is: J {& V5 r N) V( v
一种烹饪方法,通过转移液体或气体是:
3 H6 Z; V2 }6 a7 u O$ AA:Convection 对流
9 w' `$ t) x& v! `& x& _) C
: M1 j# `' n1 }7 b68.The cooking of starches is known as 烹调的淀粉被称为
% ~9 H* W3 q. |: W' QA:Gelatinization 糊化2 v7 x) A: G0 Z. ?% G p O
* A+ K4 \9 c9 s( l, T
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; T- j" N/ h) z2 X1 t
A:Braising 烤9 c. ]0 n$ O) _( o3 k
7 ~; A, g: ^9 P$ K- P70.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:2 M+ A% y; j/ \& s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
( x9 ?4 q/ ]6 P' N
( z4 {( d% g6 p' @: ?$ V' A) E! e71.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
& j6 g$ E7 ^+ z8 V5 B2 O+ D" KA:Fumet 原汁4 Y/ U" I K' Q; Q- J7 r1 [
0 n5 e4 P: D5 L0 m8 @8 k72.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) [8 X* @& v0 u! f( M) g1 j9 }# G* C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 G2 E5 F" D; J% `$ S$ `) `! L! D- I# d
73.Which of the following is a principle not used in stock making?2 i1 @7 _, a. I0 \3 E, h9 _9 \
下列哪一项不是用于制造高汤(低汤)的原则?: A8 I, H6 A; R6 I' K7 m0 H
A:Start the stock in hot water.开始在热水中操作
. @$ e: s v. f5 z) K
8 P4 {- o, g+ W1 D74.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
1 R; B2 V# T. Y: e- R; a* fA:Remouillage 法语熬汤
8 d9 B) j& j5 k' ? Nhttp://www.haibao.cn/blog/post/176242.htm |
|