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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:
$ n( m6 J4 K- b. X$ A& _# F+ Z哪位厨师最早带来高水准浮夸的美食0 S+ O6 o. M' D& x, I$ J8 E3 n
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ z5 c4 p5 ?3 b) D
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# Q: H6 q" D2 @+ x9 W) T$ [A:Cast-iron stoves 壁炉, A8 Z5 S% m" |* b1 Y: _3 d, K
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- V8 d- \" c# u9 Q+ ^5 A法国术语,用来描述roundsman,或摇摆厨师是:
$ E+ T6 P' k J$ o0 DA:Tournant 图尔南
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29.Another term for the wine steward is:
* w; x @7 B, B; `# ^1 E葡萄酒侍酒师的另一个术语是:: Y% c/ D1 U: e7 v; w8 I) D/ a
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% t! l5 J" B7 k8 a8 I3 Z霉菌,酵母菌和真菌是一个神马例子
2 i2 x q8 i. Q& `6 s$ D3 @' rA:Biological hazard 生物危害
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$ y0 Y i# k S" j! ]% x }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ `: x/ X1 r4 @7 k根据加拿大食品检验局,食品的危险温度区在多少之间:
7 Y5 l& }6 t3 p% KA:40° and 140°F (4–60°C) 4-60度& D2 [; m9 u- a" {: Z/ W
8 R2 l* C! w: V5 [32.All bacteria need the following for survival:( R, g6 Y: n! j
所有细菌生存需要以下哪些内容:
* z- ]7 q" A! C/ N; YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: b; [# V1 R. ]+ e X33.Which of the following correctly represent critical control points in a HACCP system?
) N1 H+ l3 S6 ]以下哪项正确表示了HACCP体系的关键控制点?( B7 u0 e3 m7 Y) N$ ]& e" \4 K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 w" |/ a5 R) V, q! d$ q8 k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 `- e) S, _* i8 b# M34.Which of the following is not an example of a carbohydrate?
3 R3 r8 a; Y/ P0 O% o0 i下列哪一个不是碳水化合物的例子?; S$ l2 j) I q6 h
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 i" o4 s$ l. |# H7 P5 i
液体脂肪做成固体这个过程叫什么
1 `% @) J. ~; k( sA:Hydrogenation 氢化' D- v) q# T" `2 f+ m9 Z& u
: x4 G2 U" q" v! z% Q* {36.Which of the following is not an example of a fat substitute?
! J6 d$ M3 B' b( l: R7 U下列哪项不是脂肪替代品的一个例子# J: e# ?* K; B: \$ I& i5 J
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: m+ g3 D+ d$ d7 w, W6 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ v5 m8 }# g: n3 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* C0 U/ y: i$ T38.Which of the following is not a problem associated with converting recipes?
7 e7 j8 K8 i( u' F" A0 p4 u下列哪项是不相关联的转换配方问题?6 _% o" o7 R) _( k2 L
A:Unit cost 单位成本
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/ O! A7 _" z7 e& {3 V39.The condition or cost of an item as it is purchased from the supplier is called:- x5 s4 }( `' N# p& q
从供应商采购的物品的品质或成本叫什么
( N E4 p* K* U( RA:As-purchased cost 购买的费用# o: X/ J' V2 v1 t8 T6 p) ^1 c7 Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 O7 [+ {& X# c# u在新货到来之前用于日常所求的必要库存量叫什么* T0 w* N ]4 Z0 B+ d, _
A:Parstock 基本日常最低库存
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$ N: }) F% J# S: X& k ~! A; d% D4 H41.Which of the following abbreviations is used to describe the proper rotation of stock?
) d% j; P& N( z( m0 y' y0 ~- g下面那个缩写是用来表明正常库存流程?
O( b3 F( E' ~2 |' J5 QA:FIFO=FIRST IN FIRST OUT 先进先出
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- w1 t" i& ?0 }7 }5 N7 P42.Which of the following knives is used to turn vegetables?7 F9 `6 O5 J; p5 ?$ {
下面的那把刀是用来打开蔬菜吗?
3 t% q: Q7 T% h# X Q* YA:Bird's beak knife 鸟嘴刀- ]" { v5 T/ h# p/ J/ B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 K9 D) C4 g# }0 ]6 z& L, s43.What is an instant-read thermometer best used for?5 c/ U1 n1 W9 U5 K9 O
即时读温度计最好用于那方面?% f5 C9 X* ~% {9 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度* Q' ]$ @* t1 P3 n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% E$ i8 j: B- I& B z& U下列哪些金属材料受热均匀,通常用在铁板而且非常重
) `* D O, N# _) k# J' ~& E- {A:Cast iron 铸铁" w8 F& t \1 e- l
. j5 c% d$ n7 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; c0 w W: X1 w! K' N" n$ ~8 y7 ?4 p
哪件装备下面有一个可移动的碗和一个S形叶片?
6 z. M7 v. u' M* M) K# j8 JA:Food processor 食品加工机
% d1 \6 I' L) l' Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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E8 _( z0 i4 P6 C46.Which of the following is not a rule for knife safety?
8 p& `/ Q) s* |& l下列哪项不是用刀的安全规则?
L% V0 @0 s2 n) V! rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, G- M4 T" h& c, X) _8 N! M) j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 J& |5 W( N$ q: S* l) ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ z! P" j; c$ U E; v. |* j
A:RondellES - L/ f. j6 c" Z, f9 O$ E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# _; `) F3 q* v
( p- G0 T' ] e2 R+ ~. \48.Which of the following is a diced cut used to garnish soups?
4 h" R. P" X/ ?$ w% T) p下列哪项是切成小方块用于汤的装饰?5 R' b7 d8 L0 J. S, } }# f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 t: K* J% Z! O/ P1 H+ R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 b8 o* |9 [5 p8 x4 `2 X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!!——
! g6 E; h$ K7 [! ]1 ~2 kA:Gaufrette 3 ^# j$ r. H. A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
j }0 |& ]0 Q; j* v* dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ W1 X4 m$ D( P3 Y" A) d( d& `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ _" a; B) p) g( ^7 n2 x& h
' |# c1 Q4 M$ ~+ N# G; D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: M& L" W1 a2 M2 r W% ~
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)
& ?- E; U, c4 I0 l# L. LA:Cilantro 胡荽叶 香菜( k \( o$ v4 l/ b$ T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 X, e, |8 N+ ?; t
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60.Allspice is made from:0 S' q9 Q& U8 m% k2 I* \" ~
多香果, 多香果香料是什么! [% ?) d% y9 }1 b, G- d! ]. G l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" v6 i. k# @8 C6 E. K" |% @6 |. }A:A dried berry 干浆果4 C% _7 l" q! ^$ ^
* K: y8 ^) W$ B( l7 x9 D8 U61.Which of the following are used to make a sachet d'épices?7 K# A, g2 ?5 P5 g, x/ i$ t! \9 G
下列哪些是用来做香包德épices?
& x# O( l4 E3 N/ x6 Q: Y8 l& yhttp://www.sachetcatering.com/
* g: Y* ]. S5 [3 kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% J: `0 u( R9 |2 N" C0 ~: ~/ B( h62.Which of the following condiments are not soy based?8 ?. I M+ ~7 I1 r& v3 y
下列哪项不是酱油调味品的?
$ t2 A/ q, v: h: Y, o5 RA: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:! N7 z+ f" i. J) p/ y9 s; F+ q
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:
' }+ |& B: d6 T) q" _A:Pasteurization 巴氏杀菌
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7 {& ~9 K! Y+ [" _1 K& A64.Which of the following steps is not the correct procedure for whipping egg whites?, Y$ O' ?9 W& G) Y) U
下列哪个步骤是不是正确的蛋清搅打程序?
; T7 ]- A* C' G" _3 I: UA:Allow to rest before use. 允许休息后方可使用。
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) X$ \. u, r" M& g _( Z$ i% W65.The weight of a large egg is between:一个大鸡蛋重量介于:* R9 a0 p* x% v3 c2 v5 H k' P* ~( @
A:56g and 63g 56克和63克# x6 Q" b, z7 e6 m8 }( n
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66.Evaporated milk is a concentrated milk that is produced by removing2 ^5 M; u* k# P3 l: U2 i7 F3 H
炼乳是一种浓缩牛奶 是去除什么做的8 K. ~2 Q, o0 R# y h
A:60% of the water 60%的水$ I, s; M a, u( m8 W+ q
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67.A method of cooking that transfers heat through a liquid or gas is:
3 ]/ U6 D' t- Q, q5 ~1 \) r一种烹饪方法,通过转移液体或气体是:: S) C: ~3 S4 J$ j/ N3 o
A:Convection 对流' \6 U! [. z6 W) c- V
; N5 l5 m' z9 \- e& \+ M3 \68.The cooking of starches is known as 烹调的淀粉被称为2 S, ]6 P; s) s5 s( [5 \$ ~
A:Gelatinization 糊化
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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?0 {6 g% m7 J9 r5 ^5 y. q: L
A:Braising 烤
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# `% G* U! q2 E/ x+ K" t# Q% r, 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:6 A% B5 [$ c6 o
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* V9 v* F/ C& w/ i% q71.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
$ K/ T' R0 ]" F+ e+ L( e! w- C9 zA: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
3 Z3 {1 m- v5 m1 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 |- z7 @ N8 b V+ B+ L
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73.Which of the following is a principle not used in stock making?& Z" U# O e, ?! P
下列哪一项不是用于制造高汤(低汤)的原则?) R& F+ @. J$ f* N
A:Start the stock in hot water.开始在热水中操作
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, z( g) K( {. |* K( 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
% [* r3 \8 t) f; Z" ~5 RA:Remouillage 法语熬汤
4 H( P Q& ?! X! chttp://www.haibao.cn/blog/post/176242.htm |
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