 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:
3 I' s- m; R# R4 s哪位厨师最早带来高水准浮夸的美食
5 X+ v, j( ?5 }AAntonin Carême 人名 安东尼·卡罗美
2 M1 A [" v" L8 Y2 z$ |) F, B# O* J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; v9 S5 _, r' G p0 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' M; ?, K- j; E1 l4 R' MA:Cast-iron stoves 壁炉, Z5 L2 j2 _6 z# @1 {0 h
http://www.usstove.com/products.php?id=6
" F) O9 G' B' H5 R% P* @2 p: @2 D4 u, `$ ?* m" D9 X
28.The French term used to describe the roundsman, or swing cook, is:# y3 e1 Z8 u9 @5 L% A
法国术语,用来描述roundsman,或摇摆厨师是:
( u; |- i* B) k9 j L+ \A:Tournant 图尔南: D) O6 W7 G' r# U! J& l
" F" R7 b: e9 a5 s6 [5 G29.Another term for the wine steward is:
7 @; v5 M) Z' `( T( r# t* v; u葡萄酒侍酒师的另一个术语是:
* C8 D G7 P& p2 ^/ X+ I @% ?8 tA: Sommelier 侍酒师. ~* J1 Q! m" B: \% x
+ l( z- E* N5 W: d9 D30.Molds, yeasts and fungi are examples of a:
% D- b. W$ t: w8 {5 y! `' C$ H霉菌,酵母菌和真菌是一个神马例子
; Q$ }9 a3 {. ?% w& d- h) m1 dA:Biological hazard 生物危害
9 g* l( z7 `8 z
$ ?, s! Z$ j, w, ~% y1 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 E4 X( Y* n" h6 E根据加拿大食品检验局,食品的危险温度区在多少之间:
' N h" f0 k. b" vA:40° and 140°F (4–60°C) 4-60度
* d7 ~# y; h3 S& G/ `8 ]
4 C/ ?6 V& o) j: O8 {32.All bacteria need the following for survival:7 i; Z5 y: z1 i; \+ Z: u K
所有细菌生存需要以下哪些内容:
7 p4 d$ N/ z$ _3 x0 pA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
0 c6 S2 v1 L- c5 x; |. S' g& ~3 y! f, r8 R+ x4 B
33.Which of the following correctly represent critical control points in a HACCP system?2 V* `8 p3 q: e J- W
以下哪项正确表示了HACCP体系的关键控制点?
! t, m2 k. n3 \) h; T. a- D$ {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # ~2 o8 v r7 w7 h N8 ^( G; f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 [4 Q! ]0 f( {1 ?8 f
7 Y0 p! N: i. ?! }. C% Z
34.Which of the following is not an example of a carbohydrate?( P/ ^+ I# q J
下列哪一个不是碳水化合物的例子?
# J, n# N$ b# ^/ l" F8 gA:Essential nutrients 必需的营养物质
4 g2 _) I" V; g8 z4 j( A6 I, n! E2 Q0 a- c9 T( i! x& f
35.The process by which a liquid fat is made solid is called:
( R2 X5 T- {# V( m6 k液体脂肪做成固体这个过程叫什么" S1 @' c0 \, N
A:Hydrogenation 氢化
5 O: U& ]& n6 o+ }. |
. r3 E" _- ~! _7 g2 ~$ w7 m+ L+ g36.Which of the following is not an example of a fat substitute?0 d5 }' i/ r, M' ?8 i% d) C2 t7 ^: _' P
下列哪项不是脂肪替代品的一个例子
8 x# Y; @4 y4 ?% `( V1 FA:Acesulfame K 安赛蜜K表0 h! W( o+ r5 W% Q7 q. O
8 {) N: ]3 @4 T: n3 Y& E37.Health Canada requires that a product labelled "fat free" contain:
' E, L) ^, M! N加拿大卫生部要求的产品标有“不含脂肪“包括:0 q7 }) J0 p- j' x0 h8 H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' \8 t: R0 c$ P' k% J5 u8 ] H
# r/ G N7 b( e, n o
38.Which of the following is not a problem associated with converting recipes?" m$ p0 a; L6 P
下列哪项是不相关联的转换配方问题?
1 w: x; r5 ^. Z1 O2 z5 g1 YA:Unit cost 单位成本( e$ S$ k) f' P& ~1 O
% v9 y7 ?+ Y( i: x9 E39.The condition or cost of an item as it is purchased from the supplier is called:- [4 z: \" y! R' ~+ K4 F
从供应商采购的物品的品质或成本叫什么+ L: i" h. U+ A: k
A:As-purchased cost 购买的费用
" z( C9 t: D& }) X; a) @/ F* k9 L2 y" g: I0 Q- N/ D2 @, r& Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:( k5 _9 M8 c8 k0 m5 B( p+ z( q0 f
在新货到来之前用于日常所求的必要库存量叫什么
% [! w0 ^2 V# h: zA:Parstock 基本日常最低库存
- u/ k$ t* J$ ~5 ~/ u8 N
$ l. ^7 `3 m. u41.Which of the following abbreviations is used to describe the proper rotation of stock?( z2 u& s3 L) Z. L/ g
下面那个缩写是用来表明正常库存流程?- N- ]1 l* A3 O( R: w6 y; B
A:FIFO=FIRST IN FIRST OUT 先进先出
: k! }% `, m/ A8 J% c) s7 g- g, t* Y$ ?; M
42.Which of the following knives is used to turn vegetables?
, Y% o- X6 {( K' w% o下面的那把刀是用来打开蔬菜吗?8 | w1 O U9 n7 a/ C
A:Bird's beak knife 鸟嘴刀
* b- ~! t' X5 q1 _ J) Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 Y0 Q4 K) |# ]- j% F; R( Q8 L8 Z
) p; G, P1 N. g5 T N! l8 Q- C43.What is an instant-read thermometer best used for?
6 ~; o$ _; \' d2 G/ P6 `* i( j4 T$ e即时读温度计最好用于那方面?+ D( d+ s5 i" l* r \& p) s% C5 a
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, n* p: H6 T& |1 e0 q+ Y, ~4 \' V) R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& _3 M2 v4 @2 X0 h; J; R下列哪些金属材料受热均匀,通常用在铁板而且非常重. ]3 q) Y2 {8 D3 q
A:Cast iron 铸铁
0 B: t. @7 s/ I6 L0 j1 l. u. a# L' I- N$ I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& m [+ B8 ]. W( V6 Q) {) ]哪件装备下面有一个可移动的碗和一个S形叶片?
/ {1 `2 I3 k3 h$ ?: [, {5 VA:Food processor 食品加工机
# I% M- q6 Y* E8 X- ? D b( Xhttp://www.google.com.hk/search? ... iw=1263&bih=572* i- f, K3 q5 e1 k7 S6 N
: X. D& x6 Q& [46.Which of the following is not a rule for knife safety?
& j% h# x4 n, p1 d6 z) z9 [, z, p' Z下列哪项不是用刀的安全规则?, k( B0 i8 F- k3 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 k! e: J& |8 Y3 t) J" S0 X. R
4 K# J2 B/ I1 V/ r' n B0 B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. ], T. R! i2 r) A1 ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 M' v$ z' l8 p SA:RondellES
! j2 G0 g5 ^$ ~+ g( [+ R' chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 a! r! O8 E5 m
+ G3 c) ~6 K5 B5 J0 ~48.Which of the following is a diced cut used to garnish soups?* @+ t- b& g) M( X2 n) c
下列哪项是切成小方块用于汤的装饰?: `! }; D/ {, \6 `1 L
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 P4 T* Z$ }; P a: }# x8 Y* n- [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ X4 S5 F" [0 ?/ `
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!!——/ D5 f3 F! t" ^! a; E
A:Gaufrette " E! J q6 k2 l; V4 A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- x% r. d9 |4 o: bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 B' f# Y# ~: C! Y7 P5 t, W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 V& [% y* j0 ^2 _
- l6 [$ d0 o/ g% C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 p. m& Z; }7 G! c: z% H
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)
; L7 [3 R4 |! z5 s# c# nA:Cilantro 胡荽叶 香菜/ o* k+ ]2 w. x9 L, G# V
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ F% t5 s. t6 G! \' g; m* t" r
) w s# H: I+ E1 Y) R2 ?. t60.Allspice is made from:
" t' L* Q* m. a; B5 o, r. Y6 q# L/ p 多香果, 多香果香料是什么
' M( f9 u+ E5 z+ i5 k& S# mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" h0 |3 |4 N0 G7 y6 B7 a3 O* wA:A dried berry 干浆果
% R$ }) H* Z5 O/ e% t: a
$ R8 h- A+ W7 u+ B% b& n, r$ B61.Which of the following are used to make a sachet d'épices?
/ E* R! Z, G, z: ]: U3 m x下列哪些是用来做香包德épices?; d& X) T ?* v6 l1 W2 i8 }
http://www.sachetcatering.com/
* f$ Y% ^' F0 S/ ?. H, SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" p$ k; v' {. A# C+ J9 B
: T4 a( _( P2 Z62.Which of the following condiments are not soy based?0 W6 O9 H. C: x
下列哪项不是酱油调味品的?* X" y: C% V8 |5 L
A:Wasabi 日本辣根
; _, r. B1 }" m o2 {- |6 B# T9 Q* y' O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; r/ `, p3 ]/ L) n1 }: P5 A+ D
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:
' L( y6 x3 Q1 [8 K1 @A:Pasteurization 巴氏杀菌
) b& \7 R |% d2 K# Q
. @: _; b: V3 m! a1 E7 L64.Which of the following steps is not the correct procedure for whipping egg whites?# w) Z l, h+ _! M: R: y% f
下列哪个步骤是不是正确的蛋清搅打程序?
- T' \% N5 ]+ C2 O! a. uA:Allow to rest before use. 允许休息后方可使用。
, ?8 x. a* z; c* N. s" x, E2 |
% F1 y4 G" {5 M0 W65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ y& Q4 r5 l, W. @4 qA:56g and 63g 56克和63克( d* @. Y6 U- d( r8 O7 K. F; a1 H
7 h7 A1 o2 \8 }7 R
66.Evaporated milk is a concentrated milk that is produced by removing
$ e# d0 F' x5 n2 W j* [炼乳是一种浓缩牛奶 是去除什么做的
7 E% n3 c$ e9 U$ V- \/ U$ uA:60% of the water 60%的水3 P; v& y% o6 c$ @3 w
* E) F# @+ _8 `5 @* Q9 D
67.A method of cooking that transfers heat through a liquid or gas is:
* e; u5 x0 k: u7 k4 |一种烹饪方法,通过转移液体或气体是:
' {4 e: r" U. ^9 W* \A:Convection 对流
6 A' `& ]0 c: }/ Z/ _0 \1 a5 m& f4 W
68.The cooking of starches is known as 烹调的淀粉被称为
: w9 Y8 m( L9 Y$ wA:Gelatinization 糊化' |: G; H% c* A, ^2 Q
+ C1 _6 w0 F- p a* H2 e3 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& J/ S# M: i! A4 l0 N1 @0 hA:Braising 烤0 @: O1 a" S4 U
3 a% L4 k6 n/ L& K$ o
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:
0 k- \; V1 y" V+ y& A& NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
0 f# w. K6 p; ^- q6 A6 Y
" \9 [; D" k4 Y3 M71.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 Z% e6 Y3 h2 P0 B, K+ n# X" u
A:Fumet 原汁
- o3 X' i2 E% Q) e% a% C$ b7 f {0 T% D1 u4 Y+ }& M6 E
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
7 k7 d2 k/ I6 g7 U( K- cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; f/ _5 f& ~. C' J
* T3 G: y' z. `& ^" x. L73.Which of the following is a principle not used in stock making?
5 e; L; N( G9 ?9 v. T1 V$ k% e1 t' c下列哪一项不是用于制造高汤(低汤)的原则?' r* ^" X R! a0 _/ @( U% P
A:Start the stock in hot water.开始在热水中操作
i2 Q9 ^0 _* k4 s' k$ u' t4 v, C9 o- L9 s1 h+ \- g
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
; k4 @+ o8 { R8 c$ BA:Remouillage 法语熬汤
- c! b3 M# q1 H- }6 {# j8 Ihttp://www.haibao.cn/blog/post/176242.htm |
|