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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:
0 D( x" ?& A6 ^6 N* M% X哪位厨师最早带来高水准浮夸的美食
" u+ {- ^4 P5 J; |+ e7 {AAntonin Carême 人名 安东尼·卡罗美, U- U+ f0 g7 i8 o. q: P
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( ^ _8 S' n. V# E! h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 ]% z) B5 _" R8 y% q6 nA:Cast-iron stoves 壁炉
' O7 x( X& U6 e. R* }, Whttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:9 m! d$ f" [& c
法国术语,用来描述roundsman,或摇摆厨师是:
7 ]5 x) t* R9 ^7 k( PA:Tournant 图尔南
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29.Another term for the wine steward is:7 [5 f! S u u$ ~6 m4 P6 j' E
葡萄酒侍酒师的另一个术语是:$ S5 ]" X6 G" w
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 z5 f2 R# p; C% p8 p! u
霉菌,酵母菌和真菌是一个神马例子
* d! g! V- w, `$ z w" R6 |# CA:Biological hazard 生物危害- u8 X2 G+ E& N3 @0 D
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 T9 _1 z9 Q+ j
根据加拿大食品检验局,食品的危险温度区在多少之间:( N. Q; I& \+ q. K3 }, E: n3 B+ Y
A:40° and 140°F (4–60°C) 4-60度
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6 V; p, `8 f2 H32.All bacteria need the following for survival:* P" f+ E/ A5 P5 g4 W: k+ z
所有细菌生存需要以下哪些内容:
8 {) v% H0 ^, b. n! k: nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ G Q0 ?! S L- e3 f8 u: b2 H
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33.Which of the following correctly represent critical control points in a HACCP system?: r- d6 R* ^" @ `# A
以下哪项正确表示了HACCP体系的关键控制点?
- X* f) J7 x. a6 K: @3 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* f, w: n4 l; L8 V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' r( \/ v1 r% T7 L0 T34.Which of the following is not an example of a carbohydrate?
: \( Z, u1 r6 e H u下列哪一个不是碳水化合物的例子?8 d1 Q) D0 C+ I8 n- e3 d9 c0 t
A:Essential nutrients 必需的营养物质$ u$ \/ b, U- |$ p- h% D
& W& Z; w8 g+ C35.The process by which a liquid fat is made solid is called:2 _# S+ [: B2 h2 M* s7 H* E
液体脂肪做成固体这个过程叫什么
! }+ F5 `/ T& M/ J0 m- jA:Hydrogenation 氢化
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% b9 n# H' n, `7 m36.Which of the following is not an example of a fat substitute?
5 Q- u$ i; v- i7 A% d下列哪项不是脂肪替代品的一个例子& \. X: I5 A6 j6 e- U7 G
A:Acesulfame K 安赛蜜K表8 h5 S+ U+ n+ K& T5 }3 m
6 m5 e* S B4 Y- Q& u# N; M37.Health Canada requires that a product labelled "fat free" contain:: y/ Y4 i9 d6 X4 J; U
加拿大卫生部要求的产品标有“不含脂肪“包括:& J3 M5 @( ]8 L2 @: ]% c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 Q3 p3 C1 E; ^' r8 F9 s
, d$ A2 Y4 Z3 l# I+ C38.Which of the following is not a problem associated with converting recipes?
2 h( j7 W8 `; @8 [. Z& c下列哪项是不相关联的转换配方问题?
1 o8 t& P. |& ^+ M/ v, TA:Unit cost 单位成本3 `% T; z# n3 F- M( O
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 C9 {* I4 ~* a. p从供应商采购的物品的品质或成本叫什么
; L/ a; s' u! t; h+ `) s% K5 yA:As-purchased cost 购买的费用% o0 @ o7 S1 T! |2 N
6 }! @ d( Q7 o, p" L40.The amount of stock necessary to cover operating needs between deliveries is known as:
; ~! ^. y1 S6 T/ L+ n- o在新货到来之前用于日常所求的必要库存量叫什么+ q. T1 p2 H5 }0 V4 X/ d$ d
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 [% W* G* L- {$ }9 V, E# f8 i7 ?' L下面那个缩写是用来表明正常库存流程?
, w# X% ~" A4 Z1 xA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?! D0 a! \- o, T/ w z
下面的那把刀是用来打开蔬菜吗?! M4 s- C H( X* P6 Y" A( r
A:Bird's beak knife 鸟嘴刀7 v# W& C1 ]" X7 X# n* j6 H6 _' a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 G- E% h& M7 v4 w
即时读温度计最好用于那方面?
2 \+ `% ]0 I4 E7 R1 O0 bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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. P( |4 ^; V( l" x3 h6 r- v& R6 h2 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? |$ J/ P* B' x& f6 B. \
下列哪些金属材料受热均匀,通常用在铁板而且非常重, E) Q% z3 f0 b' \$ I0 L
A:Cast iron 铸铁" I8 y# B( c( G% ` H
7 v: b6 C, L" f+ M* K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 W3 S. _( `7 Q2 M& i6 _
哪件装备下面有一个可移动的碗和一个S形叶片?6 }/ Z1 t6 s* e# m* e; \% a
A:Food processor 食品加工机
9 x1 r; `* b; M5 B3 T# mhttp://www.google.com.hk/search? ... iw=1263&bih=5726 k: M, P* x, C: k* g( l" G$ g8 N
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46.Which of the following is not a rule for knife safety?% F$ }6 f' K9 W! x4 W' d7 E
下列哪项不是用刀的安全规则?
9 l' e+ f. R Y2 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ w3 O1 P3 c9 Q! o9 u5 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 U1 m! r; k# J4 k/ M" |
A:RondellES
& E2 r2 Q& B, m9 |. [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 T: s+ p3 X) D/ }0 z# N' A* V8 I
1 e2 o) k/ Z# o! Y( O' [2 t48.Which of the following is a diced cut used to garnish soups?# J8 |7 K4 A$ G0 N2 Z/ ?* c
下列哪项是切成小方块用于汤的装饰?
( L. S2 X+ X7 N) Z' y& LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# z5 m6 P7 I; {4 R: P! `8 U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 V2 X5 @( _' l& a$ l, i
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!!——
) ]0 m* k5 t J7 ]A:Gaufrette
, O: v2 y" T1 ]9 H: G1 D; |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ q+ P; z# |! P# V3 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" e p1 y& {" S% aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' K5 e$ i* |6 w& J& \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)
8 \# u$ s8 g5 a j: xA:Cilantro 胡荽叶 香菜
1 q8 E! S- e' @+ u# ]0 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" v: q$ @, a0 i4 q9 k' X( [) \
$ x B! t+ a0 h( k1 W60.Allspice is made from:& K' m, ]8 a6 N* \* g' |& n5 F) V
多香果, 多香果香料是什么
/ ^/ ?/ s2 A4 M: W3 |* I) Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 `) W& c$ L, Q; U2 ]8 qA:A dried berry 干浆果
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: J! P$ O5 s& B d2 z( g1 s; s61.Which of the following are used to make a sachet d'épices?
+ r2 M8 C9 c! S5 {0 a" U9 k& b- W4 Z1 P3 z下列哪些是用来做香包德épices?& y! y7 d; o6 s
http://www.sachetcatering.com/
! r( W! T1 d: A- k6 V4 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% }2 i" F& M+ M" @3 i
' O! b- W* ]& d2 `0 y9 p% s62.Which of the following condiments are not soy based?/ V1 V5 C. ~7 f' Z2 W
下列哪项不是酱油调味品的? j7 j' k- I2 F/ m
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:
5 ?6 W0 k, I5 l% A' a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:) u% P# o% W5 s4 w
A:Pasteurization 巴氏杀菌' F2 p, P9 r* X
7 D! e0 o o- R64.Which of the following steps is not the correct procedure for whipping egg whites?
4 k5 L3 i3 f9 f. d下列哪个步骤是不是正确的蛋清搅打程序?
4 a8 f0 I$ ?0 Q, r' AA:Allow to rest before use. 允许休息后方可使用。
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; O2 e0 u. G' D# J$ I65.The weight of a large egg is between:一个大鸡蛋重量介于:/ n4 E Z _; K& l2 B4 d. v6 J
A:56g and 63g 56克和63克
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& d& P; e' I0 O5 \6 m+ X1 p66.Evaporated milk is a concentrated milk that is produced by removing) n7 R5 W$ z* ^! D k$ C7 D; F' O
炼乳是一种浓缩牛奶 是去除什么做的# E2 q; @- \' G0 t1 U
A:60% of the water 60%的水9 O' J! ^( x5 c0 L- i! G
. q* ^) P7 c1 Z2 U$ N' n3 v& _. O67.A method of cooking that transfers heat through a liquid or gas is:
: ?2 K9 H1 m( k9 e& @% i一种烹饪方法,通过转移液体或气体是:' b* C, `/ h7 O. A
A:Convection 对流6 o, ]# a& t+ T$ h* X
: {. m. V. U. j9 C. H2 X& d68.The cooking of starches is known as 烹调的淀粉被称为$ _* w2 Q, U1 y8 a7 I
A:Gelatinization 糊化$ V0 V; M/ q8 c! W4 f! K1 ?8 n
1 `$ w$ N- d0 f+ }& m4 Z% g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. B. k* [ e- I2 H+ sA:Braising 烤. M2 Q1 n+ D0 G, F& F
7 |, L- c2 O# z7 {4 P: U; ?1 A: l70.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:+ l' p. ^- o4 a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# v6 I: G* {, U6 A7 U71.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1 ]; v/ z/ @) G8 ~ o
A: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
! X$ ~; r6 H9 E& @, ~ @# }7 OA: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?
8 [' [% S6 ?# o下列哪一项不是用于制造高汤(低汤)的原则?' i, P8 \) J& A, e( j/ }( N# r! D
A:Start the stock in hot water.开始在热水中操作6 T; R5 s( ^! S8 G
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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
q, Y/ E: }6 \3 q9 {& zA:Remouillage 法语熬汤- B8 ]# q9 i9 `' T, g7 Z: Z# b
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