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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:1 i$ x7 |2 s+ W4 s
哪位厨师最早带来高水准浮夸的美食
+ l& K) b" L2 wAAntonin Carême 人名 安东尼·卡罗美% ` ]5 [2 M8 P! s+ o
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 w2 e& R. l, m6 Q7 U4 v( p' ^0 A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 {" {- A3 C% s" ~
A:Cast-iron stoves 壁炉2 Y5 k+ l1 k* @1 `
http://www.usstove.com/products.php?id=6& s' t$ e7 V7 P; F
|+ w/ ?. J9 v5 @6 M4 J28.The French term used to describe the roundsman, or swing cook, is:
B! f7 q5 v( p8 X1 _法国术语,用来描述roundsman,或摇摆厨师是:
# m& V7 c j" d: I7 u: aA:Tournant 图尔南$ H) H: r4 ?0 J5 i( O# r o* P9 U% M
8 \; ~1 S, G' I8 T29.Another term for the wine steward is:
/ v+ _" ~% a2 ]葡萄酒侍酒师的另一个术语是:* ]* y' e; x) t8 ~
A: Sommelier 侍酒师8 ]5 {7 w; [1 L
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30.Molds, yeasts and fungi are examples of a:
+ `6 D& N8 H* M3 _1 I: K8 B7 V霉菌,酵母菌和真菌是一个神马例子5 x( u; A, e7 C1 q: d- L: \ R
A:Biological hazard 生物危害) w5 r0 E6 |& E% R+ B2 q1 D
W, ?, n' q+ W _/ H. o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 Y) i! E6 g/ [
根据加拿大食品检验局,食品的危险温度区在多少之间:, B( I, Q) T$ t n) L; M
A:40° and 140°F (4–60°C) 4-60度* M& m) k9 \/ F+ ?, I7 E; t
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32.All bacteria need the following for survival:
: r+ m( j4 o2 r2 R n( Z所有细菌生存需要以下哪些内容:/ d" c8 n- l; Y% p: Q8 S/ v
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( f, ^3 z0 l+ z6 y( a5 n( P
# g/ i l) L9 b1 c0 V) _: }33.Which of the following correctly represent critical control points in a HACCP system?
5 a# m5 u9 I/ w d7 H以下哪项正确表示了HACCP体系的关键控制点?9 W0 L2 {6 V; N3 n& H0 h9 V2 M+ ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! _! P7 H3 w# y* S+ i- Q0 K1 t- l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?
& E* D& v) H+ v+ t$ ^( [) n% f下列哪一个不是碳水化合物的例子?
+ G( d/ u W; y( @! o6 ^- HA: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:9 v) e9 f% o0 n U6 N$ @2 q' ^. |% E
液体脂肪做成固体这个过程叫什么
9 A+ `7 M& S1 y, s" uA:Hydrogenation 氢化) c. y% ^- t0 X6 |& X* {
. i) ]7 t) Z* E; M3 {9 g) P36.Which of the following is not an example of a fat substitute?4 D5 T3 ^! ^4 c
下列哪项不是脂肪替代品的一个例子& \5 |$ r! K7 M- }6 u
A:Acesulfame K 安赛蜜K表$ _7 D6 Q6 k8 h" K! ^& d. Y$ x
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37.Health Canada requires that a product labelled "fat free" contain:
( v, o1 c9 D8 V& F5 e& E. W7 y加拿大卫生部要求的产品标有“不含脂肪“包括:( M, |2 b4 h* k2 h7 N e8 `. c/ |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 m$ w, z1 a/ Q% l1 ~5 g- g' P' p
2 b: W# \( _- ~* P0 ?% p# g38.Which of the following is not a problem associated with converting recipes?6 E* c$ X2 W% `1 n
下列哪项是不相关联的转换配方问题?
- x; w! M4 E g- h% V0 m6 RA: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:
' A7 {8 u+ z4 a. `2 G从供应商采购的物品的品质或成本叫什么6 V! c! U1 _8 h6 |# x
A:As-purchased cost 购买的费用
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" V! v7 [7 ]8 W& c: n8 \40.The amount of stock necessary to cover operating needs between deliveries is known as:
% `& P: ~! d O在新货到来之前用于日常所求的必要库存量叫什么1 J6 g! A- V, t) |
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?
# d8 Z- q* E& q% ^0 |下面那个缩写是用来表明正常库存流程? _. G0 ?( V6 S. I% U- M7 S' B
A:FIFO=FIRST IN FIRST OUT 先进先出' q; ~4 e/ g0 H. m
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42.Which of the following knives is used to turn vegetables?
) |/ @( \. R$ Y, Z4 n2 ^0 g6 s下面的那把刀是用来打开蔬菜吗?0 a+ g2 p1 z" s' {5 z- m
A:Bird's beak knife 鸟嘴刀+ E% C( B# d {: Q
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?* u) J% b$ I0 T0 c: t2 a
即时读温度计最好用于那方面?8 q' Q* J7 {: ~6 L W; q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ?- s( R3 i. l: d; O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 `( ?. ~8 ^4 b& H7 t$ ~% }
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 d z% \; \: Q, u
A:Cast iron 铸铁
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% G! Z$ p$ `4 H! Y8 w0 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 ~+ |" U/ k5 J" v1 d
哪件装备下面有一个可移动的碗和一个S形叶片?
! P$ ^ E! C- I# @1 v9 j" yA:Food processor 食品加工机2 [2 _: M' A' D! j# N+ M% J2 T
http://www.google.com.hk/search? ... iw=1263&bih=572
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9 Z/ E% B+ p' k' X46.Which of the following is not a rule for knife safety?+ x7 r* r! z0 u2 c& r
下列哪项不是用刀的安全规则?
: {3 s6 ]. C4 C. E8 U4 y$ g5 x# \8 fA: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:
) A4 L8 J2 } m' C9 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ^! |( l) z" Y5 B8 q, @9 qA:RondellES ( w1 } s+ z: ?. B7 y) v4 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 ?. Q4 A( ~6 n9 v0 A! Q) z* p7 b48.Which of the following is a diced cut used to garnish soups?
" |) E+ p3 [' b下列哪项是切成小方块用于汤的装饰?% s' a' O$ K3 y" Y, H2 N$ Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, }% R+ k8 K" y+ R; {. N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ?3 E+ M2 @5 G1 o% t9 q
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!!——+ _! C* ?! T9 T( Y2 y% T7 [8 `4 O
A:Gaufrette * r7 B# |0 Q( ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ b6 E3 \+ w% C4 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* j! I2 E. j$ b, o/ I# T$ y. GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" b: m: V( e' w1 }; Q
8 o$ I$ q3 y$ a- u4 K( \5 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? m, |8 N4 @9 e+ e
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)
7 ^( u3 ]* u+ d9 R6 NA:Cilantro 胡荽叶 香菜9 a9 _4 U) \' H3 R& S+ X1 m4 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 z( i; S) W, M( P' J
多香果, 多香果香料是什么, \7 E; g! V- m9 j8 n8 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) W3 C0 G* E0 A/ g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# v! Q3 x7 e) T9 k, G
下列哪些是用来做香包德épices?7 @! Q* K- Q$ Z0 q f, ~: e a
http://www.sachetcatering.com/* e6 @# n9 \; z5 p: y6 `2 ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; F7 M, I& t) `0 v62.Which of the following condiments are not soy based?4 `: s) q+ K6 J- r3 u* ~
下列哪项不是酱油调味品的?
) w1 @/ a' z7 l$ U" RA:Wasabi 日本辣根0 n" l* l2 r$ R5 [6 E
# L9 L) \& M6 G( l3 W& Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" o$ C3 Z" _! f( l5 O) n# Z
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:# y* K, l, O$ w6 P& c# a* U
A:Pasteurization 巴氏杀菌
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" U9 T0 q$ Q" N& Y) y64.Which of the following steps is not the correct procedure for whipping egg whites?
8 x6 c+ I1 S( N6 s" X X下列哪个步骤是不是正确的蛋清搅打程序?
) h9 ~) G4 E* m& mA:Allow to rest before use. 允许休息后方可使用。* k) U& M# n+ O2 V8 i$ A
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) |, |7 r* l0 n9 \
A:56g and 63g 56克和63克 Q, v- h& |/ l4 |1 E
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66.Evaporated milk is a concentrated milk that is produced by removing) H0 M. b& Z& Q- E! _$ K
炼乳是一种浓缩牛奶 是去除什么做的
1 m2 g; [2 P6 y4 ^A:60% of the water 60%的水0 n$ U' {$ \2 u5 {. Z
# u5 k' \ ^ y67.A method of cooking that transfers heat through a liquid or gas is:2 c8 {1 d5 y& l7 m# g, X7 G! h. u$ F
一种烹饪方法,通过转移液体或气体是:
+ y: E7 H7 V5 D* K" s7 gA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
2 P6 n. Z; t( b# p* }5 AA:Gelatinization 糊化1 [" r) `5 @5 k3 R7 N
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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?
( ~' d9 R( c2 K) M/ f2 D& bA: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:( `+ Q! c3 t7 X& b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 C0 J2 h. {+ R' L, L
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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
$ U8 q6 d! S! I5 [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
N6 w; q* g3 K6 `! 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?- N4 i6 @! g$ I: p, ?5 ]6 b" O8 |
下列哪一项不是用于制造高汤(低汤)的原则?1 T2 r. z! Q) C" i( K- T
A:Start the stock in hot water.开始在热水中操作- t( `$ s: g4 Y! O
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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& a2 Y1 Q+ z! M7 [* @, X
A:Remouillage 法语熬汤
! z/ x$ F: L8 z7 Ihttp://www.haibao.cn/blog/post/176242.htm |
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