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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:9 b' }: r3 [ k8 G( Z. F
哪位厨师最早带来高水准浮夸的美食
9 O% P+ Q, C8 {; rAAntonin 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:
( i" t. s" p& c+ n8 n0 |( ?! G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 A6 b- G# o2 C, J( IA:Cast-iron stoves 壁炉
7 m2 {8 B+ \. i/ G# q. uhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ |- B7 W" }$ b! C6 x法国术语,用来描述roundsman,或摇摆厨师是:
" A6 I+ P# S" S& {A:Tournant 图尔南& m% _) F+ X3 Y; B+ ^8 e( z) _
: \5 s) Z& ^/ b- o& V) r29.Another term for the wine steward is:
u; d z& B& t. r" F; D& d2 E葡萄酒侍酒师的另一个术语是:. a0 \+ J: t( e& W+ w
A: Sommelier 侍酒师9 e& k! V# A1 l
/ }4 L4 C: d" M/ o" {% \7 e- I1 Z30.Molds, yeasts and fungi are examples of a:
, E4 \% O3 k, E0 W3 M霉菌,酵母菌和真菌是一个神马例子! k' l* P! @1 {& `3 V2 F. I) t! `7 M
A:Biological hazard 生物危害
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( K% U7 T2 Q5 R$ z3 j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 ?0 ?% B$ T( j' X, X
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 v, `6 J6 R' C0 {, {$ tA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; b0 I2 v$ [' J; a
所有细菌生存需要以下哪些内容:, p( l: A/ ` n. G$ h; Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* s$ G, H' |4 f- F9 s8 Y$ i) j33.Which of the following correctly represent critical control points in a HACCP system?4 y' L9 w$ N: f" u$ u: d4 f
以下哪项正确表示了HACCP体系的关键控制点?" ~. c& w$ m$ z5 H, T6 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 E6 m8 I- _/ M3 ?4 t% C. Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?) I+ D2 C: ^3 Y1 ]6 B; r7 o
下列哪一个不是碳水化合物的例子?
) Q* P' ^& C- |) |9 IA:Essential nutrients 必需的营养物质. j. ]6 x( o. T' D
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35.The process by which a liquid fat is made solid is called:) S% I K- U; F; n* N8 I; [
液体脂肪做成固体这个过程叫什么2 i/ ^4 M! G' a2 ]% Q% J
A:Hydrogenation 氢化9 s* {! ]" ]. K! W/ L8 q
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36.Which of the following is not an example of a fat substitute?
- ^% x% U5 u/ t3 `3 p下列哪项不是脂肪替代品的一个例子: L/ Z$ t) H& m+ W
A:Acesulfame K 安赛蜜K表
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" Y- l. F1 @; c, a) M3 ?: |0 _37.Health Canada requires that a product labelled "fat free" contain:& F7 {( ]% d( o. \5 D6 i, X0 I
加拿大卫生部要求的产品标有“不含脂肪“包括:
; k- G, f* H+ tA: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?/ i t* W' p% X/ y3 {' j: v
下列哪项是不相关联的转换配方问题?- n' a) Y6 S- A M5 H* w" U# Z8 _
A:Unit cost 单位成本
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& a/ \) s/ z2 d7 C3 X: Z9 H {% V39.The condition or cost of an item as it is purchased from the supplier is called:' K- G% V2 O( l& B/ n( }
从供应商采购的物品的品质或成本叫什么$ G( W8 g) _' Y' y! i! t% M
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* z5 l7 ]. r2 E# @" Z& s) k4 p0 Z b在新货到来之前用于日常所求的必要库存量叫什么- q# L1 L- ^# d, G1 J4 R
A:Parstock 基本日常最低库存. G" N3 |, G. W. j1 a2 l; ~, O
: u) ]/ a& o! g- u41.Which of the following abbreviations is used to describe the proper rotation of stock?; x6 b7 D( V9 z3 |4 Q+ F
下面那个缩写是用来表明正常库存流程?
9 i$ l9 m$ k6 b4 q; O* X4 C6 T- ^+ eA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?8 P4 _# C" w6 x) z( F& ~3 l; J
下面的那把刀是用来打开蔬菜吗?/ w2 | j8 a6 A& T' I
A:Bird's beak knife 鸟嘴刀$ W# ^! A* d. J& ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# |$ M" @5 v4 i2 W+ B; L+ u
2 |" K+ i9 W1 z! z. ?( c8 z8 X43.What is an instant-read thermometer best used for?2 l7 p9 b; W0 n4 B
即时读温度计最好用于那方面?
5 K" k" G6 |4 ]2 gA: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?
1 V* J$ \8 i( W下列哪些金属材料受热均匀,通常用在铁板而且非常重$ [1 k' ~8 R a, J+ X
A:Cast iron 铸铁, b u* v) `2 D" U; V3 w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 ~# A) G. Q: \# ?# R' h& X哪件装备下面有一个可移动的碗和一个S形叶片?
; g6 s7 Z# a0 O, @/ P' IA:Food processor 食品加工机
1 [ X# C# s# C4 mhttp://www.google.com.hk/search? ... iw=1263&bih=572$ p; o# f/ M; j7 x" @/ Y4 f
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46.Which of the following is not a rule for knife safety?# V' ]" u2 u' P, M% Y2 m) A( s6 p
下列哪项不是用刀的安全规则?8 ]+ J$ ?8 O6 P3 p0 p7 e9 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! s+ [" W, Y! _! q- t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" \- @5 F1 p& ]# R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% [# B& {' e4 i, l, XA:RondellES . W. V5 O/ P4 z+ w i* [$ W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
6 A+ N. {" @# z下列哪项是切成小方块用于汤的装饰?/ {& y: B$ G. U ~( J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: X4 a4 J& ]6 c W) N/ @- `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 a4 {- Z6 `) F& U( O* p1 W/ v9 w) f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 \( f4 \( J6 i- P3 HA:Gaufrette + r Q" m' C* Y- b$ z `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 o# A) @2 v$ P) _$ C! pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 I0 e r( t3 ~- i6 o: R3 o% aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. f4 ]4 @3 h9 T3 b1 Y
8 x; x% }9 E5 v: D' w+ i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; c- | G5 V7 G' k! p* X' u9 F) a
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)
$ Q! G& r6 }0 ]- F) H* d/ e3 Z/ TA:Cilantro 胡荽叶 香菜
$ m2 U$ x6 [! C. Y% {; Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: L) V5 c3 o# h" @: t 多香果, 多香果香料是什么
* l9 ~& Z! {, zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 Q! R- R' e$ d
A:A dried berry 干浆果1 c; u; Q/ |# c Y7 D
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61.Which of the following are used to make a sachet d'épices?$ o3 G6 |- E2 g% n# ~
下列哪些是用来做香包德épices?
9 M L/ k' ], c, z. uhttp://www.sachetcatering.com/
" D' g- X2 F7 I$ o% dA: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?9 z7 Y- n; ]3 K8 g
下列哪项不是酱油调味品的?$ o" v# v3 j; F6 Z; g
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:
6 K' U# z( ^2 r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:" J" b2 B, q& `$ C% F: \# ]
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?) g q8 H5 c; ?/ V F
下列哪个步骤是不是正确的蛋清搅打程序?
) h# T# s1 X9 x; a* Y0 hA:Allow to rest before use. 允许休息后方可使用。
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3 i1 c6 k( h) i5 U65.The weight of a large egg is between:一个大鸡蛋重量介于:/ n4 Z( c" Q- U9 b( z5 }5 q+ d
A:56g and 63g 56克和63克2 Z% W, Q4 `5 V4 m0 ]; N
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66.Evaporated milk is a concentrated milk that is produced by removing
4 a$ y( U. G" i1 V' r' q" `1 |% t' x炼乳是一种浓缩牛奶 是去除什么做的# h1 a0 u( u' ~; w0 C% Y$ C2 |
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:# N9 o2 h4 k$ ~3 [; l' ~' q) ?
一种烹饪方法,通过转移液体或气体是:
' Q# X( E J" p$ Y$ t: g, oA:Convection 对流( M* G- w+ b3 g- n3 M) M& X# w a
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68.The cooking of starches is known as 烹调的淀粉被称为
. {: u) [9 z1 G$ ?3 MA: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?( o& K+ u7 d: w/ P
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:- u4 v9 ?7 S7 D. N& t6 a8 l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
. Q3 h, X& Z- s" C% O2 ~0 XA:Fumet 原汁- t5 ^$ l/ F4 L; u& D6 b% }7 K. {- }
7 m! L& m' t6 I- m. p& A72.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
! m/ o5 N3 {5 j7 w# DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?3 `- H9 v7 l% ]% u8 g
下列哪一项不是用于制造高汤(低汤)的原则?
. Q0 ?2 \2 J* j8 Y5 pA:Start the stock in hot water.开始在热水中操作8 k+ t. |/ h' C" C) B& ^6 v; ~
8 n, y2 c. S( v' U. e' 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
% C7 M" V2 f$ _/ CA:Remouillage 法语熬汤4 Y) f" @5 K" n F. S; e
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