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26.The chef who is credited with bringing grande cuisine to the forefront is:
3 p5 Z$ }: C/ Y+ B哪位厨师最早带来高水准浮夸的美食
. b7 H2 Z: x! b+ IAAntonin Carême 人名 安东尼·卡罗美
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& \" C: J- i R- M; P3 z c0 v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. t4 k) I9 J$ \ 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 。
) o( z5 l ?+ c |& |A:Cast-iron stoves 壁炉; v0 ^7 @$ J' Y4 C: B
http://www.usstove.com/products.php?id=6
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3 i2 W; x; k1 `& x# I28.The French term used to describe the roundsman, or swing cook, is:
3 c% g, Y4 k$ M% i! O1 _) X法国术语,用来描述roundsman,或摇摆厨师是:3 `( z6 `* P. `8 _/ v) l+ p, Y/ g
A:Tournant 图尔南
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29.Another term for the wine steward is:( {7 V9 f! r1 l* O+ h+ J4 Y
葡萄酒侍酒师的另一个术语是:6 J; G9 f0 g; h4 ]& B8 e- ?, y2 _! `+ q
A: Sommelier 侍酒师) [" Z( u) g, G+ G; k$ c
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30.Molds, yeasts and fungi are examples of a:/ _6 h& s+ y5 [
霉菌,酵母菌和真菌是一个神马例子
% e/ `9 a* B2 ]. x4 Y( N& j3 }A:Biological hazard 生物危害3 v! L6 U/ S! s5 j* ]
' x _* O' z8 D% @, Q1 ]) Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 a6 V w' e" K# h1 t- x- g根据加拿大食品检验局,食品的危险温度区在多少之间:
$ |4 u$ w" a- U3 dA:40° and 140°F (4–60°C) 4-60度
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% R% x, W7 G" U( Z) c6 Q32.All bacteria need the following for survival:- z5 `: n0 T0 q6 e$ q
所有细菌生存需要以下哪些内容:
% S3 d+ N8 J3 t. w) T, [) V1 @! mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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}$ l- N! U. N1 p33.Which of the following correctly represent critical control points in a HACCP system?" S+ N% x& F7 h! G, h4 J
以下哪项正确表示了HACCP体系的关键控制点?
* o( O1 B; {% t* `$ }! a) k3 MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 P+ A0 ^; j. y- c" L' y2 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 E; r4 E' J: _ P7 {
8 X4 p: m8 h$ ~, h2 i7 Z% _0 x* f34.Which of the following is not an example of a carbohydrate?
) u: z9 H6 Y% W下列哪一个不是碳水化合物的例子?. c5 ]4 g6 S' A. x- ]; x: w. T( V
A:Essential nutrients 必需的营养物质
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2 L8 `" H* N: K5 r35.The process by which a liquid fat is made solid is called:
4 q5 q4 N; n/ E [% q/ i2 T液体脂肪做成固体这个过程叫什么
* c2 Z5 n; i( I- I9 N, }; iA:Hydrogenation 氢化! `- i# W; c% }) n# f
& J5 ~2 U2 Q" Y( p( j36.Which of the following is not an example of a fat substitute?
x1 M' Y; q# ]下列哪项不是脂肪替代品的一个例子0 x2 ~+ l, h4 t9 y$ W8 ~
A:Acesulfame K 安赛蜜K表2 `3 i+ w: C# [- ]! P
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37.Health Canada requires that a product labelled "fat free" contain:
! |) b, Q! Q! N+ m* Y加拿大卫生部要求的产品标有“不含脂肪“包括:
\* j' `: G: d! ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
$ m' U' t' Q4 M, n: R下列哪项是不相关联的转换配方问题?
2 a% B* O* p* o) d: {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:
5 U& f) m' w0 D% S2 j. Q从供应商采购的物品的品质或成本叫什么, o/ R: \& r% [4 X# h4 S; B
A:As-purchased cost 购买的费用! v: N2 F; n. s1 ]5 r
$ ?! S3 {) H) t" g40.The amount of stock necessary to cover operating needs between deliveries is known as:) i+ ~, b0 X8 y( M( j1 Y
在新货到来之前用于日常所求的必要库存量叫什么) b/ c8 e% ]" w4 W+ Z6 \
A:Parstock 基本日常最低库存. H' r1 @0 N# g! h' a9 S
* d% }$ ?* \) Z2 ?& F% H41.Which of the following abbreviations is used to describe the proper rotation of stock?
# N4 U3 E' }" V6 Y2 j. ?5 Y2 A下面那个缩写是用来表明正常库存流程?1 r, ^4 o. ?' E5 v" G/ R
A:FIFO=FIRST IN FIRST OUT 先进先出/ F% {4 f" s2 Y
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42.Which of the following knives is used to turn vegetables?. G) E1 E/ c& V1 T
下面的那把刀是用来打开蔬菜吗?. E* T2 J& R; d) K8 M( W
A:Bird's beak knife 鸟嘴刀
, Y! K9 r; q4 G& khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird W, ?/ X: n" F, _% l8 C3 t
8 N, m. G# l8 m: A% T" f$ w43.What is an instant-read thermometer best used for?
9 s, _1 p% e8 Y" j z0 ?即时读温度计最好用于那方面?1 E: ?+ M$ L& B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# t/ }, X1 |4 r( O4 Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 H# J+ Y! p/ c' B2 ]" d- N; tA:Cast iron 铸铁! M1 m4 J6 S# ]& R2 E6 H
! P/ ~( o& Q( D" n7 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. E, ]* G* Q' ]: j. z; S x3 w) B哪件装备下面有一个可移动的碗和一个S形叶片?
% `* c- G. E' J; ]8 I( CA:Food processor 食品加工机
9 r5 g- g( {( ohttp://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?
9 U3 r3 S6 ^. R) k下列哪项不是用刀的安全规则? \( E" P" s( m% [; O; r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 D" Y' \3 N- p) @- Y" [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 Z+ E7 N& f6 |8 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# h, ?" {' } q+ L
A:RondellES
7 b; L7 t E m8 p5 j, `+ ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?+ C# U( H8 I* c; A' v8 W8 n2 f+ R
下列哪项是切成小方块用于汤的装饰?
% T& r2 g- E" `! }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 q: M- k" ?* V9 q4 {* H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ b' P8 Z! A4 _) T+ 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!!——
3 T2 I6 y1 l; _/ AA:Gaufrette ) w H. y/ K# ~ K+ y- ?2 h: J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ |$ B! I9 G, u* s" ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 r i3 i6 N# j5 g+ Q' Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ H6 B( g# v( h9 e) ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 `" l( c& F/ q, z2 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)
5 C) O8 O1 n' t+ J/ r* B. j/ z. J6 m& BA:Cilantro 胡荽叶 香菜
3 H% p/ k- G4 U: S" q% ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( x' p7 Q' @) E: o4 ?9 J; f, ]; e/ A
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60.Allspice is made from:: z2 A* {2 ]* t8 g
多香果, 多香果香料是什么
/ D% |2 W' E9 h$ ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 a: B5 s7 z" X) m m5 j
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?1 ~* S0 Y: ^1 o. Z, M6 @
下列哪些是用来做香包德épices?! ?$ j2 D: `" r) K* D
http://www.sachetcatering.com/; _9 Q+ |7 k2 ^# k2 d) O3 I. J: b
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?
' G' N' t# ?, x( H: `/ ]1 P$ a下列哪项不是酱油调味品的?
2 q, h J6 O6 r; }* jA:Wasabi 日本辣根8 g. F3 ~: ]3 |( N) L8 v" h: C
' j, G4 g: y' \$ t; e/ `5 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 }4 K; w8 Q3 p/ f' ^; S! ^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:
( a" }& O3 W( h8 L0 q8 MA:Pasteurization 巴氏杀菌0 u1 y0 J6 |# J0 a1 W
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% k0 w0 q. b# a. W& c3 m( j下列哪个步骤是不是正确的蛋清搅打程序?; y# u5 x- R ?5 R! U
A:Allow to rest before use. 允许休息后方可使用。, P; r+ z3 p* A3 ]! n1 X9 o
2 w* e5 l4 B' Z. ~65.The weight of a large egg is between:一个大鸡蛋重量介于:+ \. J& m t; A, \
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
, S0 l5 b1 n' ^炼乳是一种浓缩牛奶 是去除什么做的 m2 R+ l# V/ C) v% w& a# o; P
A: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:
H K A: F2 B( p) r( N一种烹饪方法,通过转移液体或气体是:
4 y6 H7 l: B8 F0 l& z- UA:Convection 对流' ]8 Z) |1 H+ }( E1 P( o8 z9 w% Y
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68.The cooking of starches is known as 烹调的淀粉被称为
" Z$ z9 C8 D" ]0 o5 i% B5 ]* GA:Gelatinization 糊化, n1 l2 M! c6 k: V
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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?2 n$ @6 _/ d* U6 B7 {: [
A:Braising 烤
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: v: `( R' z2 ?* ]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:6 l2 s: j0 B1 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ \# |. q" j" d0 I' ~ B+ j71.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
. Q% W' q9 F: [- n( GA: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
& u$ J: U$ a( s5 E1 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& X3 M/ r5 w9 n7 J
\, m7 ^, O5 J" {, W: g73.Which of the following is a principle not used in stock making?
& E) ]3 x8 c& {, V+ M下列哪一项不是用于制造高汤(低汤)的原则?
. R( k/ K# T7 A3 xA:Start the stock in hot water.开始在热水中操作/ |3 o' A& U: t
3 U' ?) {( j% r+ v6 S5 O/ Q74.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 L7 W1 _ W4 oA:Remouillage 法语熬汤1 ^- _* U, @+ y, z* x% z( {5 c: Y$ ~
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