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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:5 j6 b& k" \# v6 l4 `" M
哪位厨师最早带来高水准浮夸的美食
+ @% k- [- \( PAAntonin Carême 人名 安东尼·卡罗美
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6 R$ ]$ N$ X' z# k2 E. \6 `+ p" z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 k. J2 {% V8 y: v W: 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 。8 H1 D/ I; c8 K- F& T% E2 n
A:Cast-iron stoves 壁炉
) s) s- X6 t$ W3 r0 ~% Vhttp://www.usstove.com/products.php?id=6& ], B" b% }1 Y; S6 i1 g0 Z
- ~8 f: c6 ?. }$ X8 E B28.The French term used to describe the roundsman, or swing cook, is:% _ E7 |$ W- V Y
法国术语,用来描述roundsman,或摇摆厨师是:* l5 K/ p' Z8 s1 \1 X- x; e) ~: q
A:Tournant 图尔南( i7 e+ O/ s( ?" X7 j7 F W% _
% p3 J2 U: R0 M9 V/ j* r29.Another term for the wine steward is:
" K( k' ?8 V4 w7 q葡萄酒侍酒师的另一个术语是:
7 R% Q+ X0 Y! a: Q& qA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 h. {; c: R9 t霉菌,酵母菌和真菌是一个神马例子
7 R, m8 Y7 ?/ J8 P5 _A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' {' z9 _1 ~. r+ ?7 P F* u
根据加拿大食品检验局,食品的危险温度区在多少之间:
) l) l" {7 u+ q1 Z6 YA:40° and 140°F (4–60°C) 4-60度# c. H2 ^) G4 g9 ~7 t: W4 S
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32.All bacteria need the following for survival:
+ j8 P9 ~. r' i# b+ ]1 A所有细菌生存需要以下哪些内容:
0 R8 | m9 b. T1 o% WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?+ Y+ l6 y8 }( i7 N4 p; v: q
以下哪项正确表示了HACCP体系的关键控制点?( n `: u. m0 n1 E, K; S4 N0 _/ v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! z' s( @" Z5 m W食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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* E; |, C* h. D6 w- j1 Y j5 k34.Which of the following is not an example of a carbohydrate?
6 r+ F! Y! I' A% g, l# B0 a下列哪一个不是碳水化合物的例子?
# }( V4 x. @0 I" C2 B8 w3 AA:Essential nutrients 必需的营养物质% [' k/ B( I9 G! v; o0 ]
7 ]0 ^2 t9 v, w# o- n35.The process by which a liquid fat is made solid is called:4 y q4 M, l# W ^/ ^$ V
液体脂肪做成固体这个过程叫什么
' R# e- P! N6 A; q5 y uA:Hydrogenation 氢化* s. I+ `6 ~9 j- j* d& Q' v r
# {8 h9 e! {) r) b( P4 S36.Which of the following is not an example of a fat substitute?2 Y" o; O. y- v/ |0 o% y1 b
下列哪项不是脂肪替代品的一个例子& c5 _ F. ^3 O: ~" G# Z v
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" `/ h5 a3 Z3 a% \# X6 W9 U
加拿大卫生部要求的产品标有“不含脂肪“包括:
% z% ~" ?, d& {5 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 O' a% d H, p3 x! v
$ o8 Y5 j0 b R38.Which of the following is not a problem associated with converting recipes?$ i4 ^- L' W" u$ w% k" |! n! n4 W
下列哪项是不相关联的转换配方问题?
- y. t" p5 E1 Y. B6 o( i8 H9 l6 DA:Unit cost 单位成本+ h+ O+ ^' ?" J; H& o8 W" x6 v
& t. j7 a) P, |( q, d39.The condition or cost of an item as it is purchased from the supplier is called:
4 q: L9 c7 I# B. ~3 M; F从供应商采购的物品的品质或成本叫什么
* E2 S; L- R% R Y4 oA: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:+ Q7 B0 P& m8 E# p* V
在新货到来之前用于日常所求的必要库存量叫什么
" b! }7 o" H% lA:Parstock 基本日常最低库存2 G+ ?; f6 H- V" ^' U
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* ~6 s0 v! v, P
下面那个缩写是用来表明正常库存流程?) l. Y! F/ H* B( k7 [) E
A:FIFO=FIRST IN FIRST OUT 先进先出2 H6 X+ _& n2 F( [. g
5 t J( T* R: ^/ u42.Which of the following knives is used to turn vegetables?
7 U+ q* q% v5 ^6 C) x; `$ X/ w5 D下面的那把刀是用来打开蔬菜吗?! j: M5 h3 t) K4 x2 h: Y A
A:Bird's beak knife 鸟嘴刀2 B! F6 F1 w7 Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 q7 i) U& u- b5 M! p* T
9 H, F1 ^ U7 M b5 L43.What is an instant-read thermometer best used for?- G% v& h4 }7 W% ~2 `$ k
即时读温度计最好用于那方面?! E$ H" q2 P4 S: b
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 Z4 n! z+ R+ b0 c; M6 n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" s# u, Y' d8 C _! @! B
下列哪些金属材料受热均匀,通常用在铁板而且非常重, v; h6 T# h8 v1 B: B+ _
A:Cast iron 铸铁( c( f& J: J' w. D( m$ V1 [& A
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' }6 [, N, G! J: Z
哪件装备下面有一个可移动的碗和一个S形叶片?
, L' y! i4 T9 y0 n h9 z: [3 QA:Food processor 食品加工机
7 g, C4 q. j. t6 j6 N1 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?! Y; W- | e$ a2 |
下列哪项不是用刀的安全规则?
6 R, D6 S" i7 m; kA: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:. k7 ^" \5 Z# S& [3 Z. F- e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 n: q/ U# s \A:RondellES * @7 L$ U& B9 [. a0 S. x. V% f. r1 z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 \% L5 r# m: `& u; W7 U48.Which of the following is a diced cut used to garnish soups?
* I5 ^) E0 T9 M) j下列哪项是切成小方块用于汤的装饰?% Y+ O P% V. j7 e5 ?8 \7 e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& c: b6 x e4 U1 t+ d# J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 m# a+ |1 q" w! i( A% L9 J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!!——& L1 P, Y% B- L" A; |
A:Gaufrette
, s% j% M6 g7 U) D" z L0 b0 b' H, pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 W. \/ e b O5 {4 z3 m3 j+ q' ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 ?$ y" g/ v+ @$ B7 Y% X+ g [ k4 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ \5 q5 D' [6 K$ T. D# ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 h7 d7 g4 i$ z, _3 A7 q
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)1 x7 X2 l6 u* h6 V% P
A:Cilantro 胡荽叶 香菜
, f4 W9 ^' G( ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ Y+ _. Z; P0 ]" H! R7 T" c9 o
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60.Allspice is made from:
! G# X- P- q# V$ J 多香果, 多香果香料是什么+ Z2 U* e- h6 K4 ~$ W2 u* [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ [- T6 ?8 A+ ?$ ^9 v- w1 U7 X e: H
A:A dried berry 干浆果+ Z' W8 `% z& H2 }% |; _' S+ H
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61.Which of the following are used to make a sachet d'épices?
7 i% m5 V8 w6 V; U下列哪些是用来做香包德épices?
; H/ N2 U4 A) P& y/ V' o/ ?http://www.sachetcatering.com/1 `$ q; B$ D8 x/ V. ?; ]- Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 P, v# e1 c- f) D4 i( T1 _
& @- b! E* K9 i' ~. _5 m$ ^8 N$ q62.Which of the following condiments are not soy based?& A6 }* B% N, }9 |* K7 p6 m
下列哪项不是酱油调味品的?5 l) _, z4 c0 |$ _. l
A:Wasabi 日本辣根" m/ t. y6 p z2 j, `
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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:+ Q: S' u; x& `7 Z9 i$ m
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:
+ D% Y: O6 U; A' N( gA:Pasteurization 巴氏杀菌& {3 [- N) f) Q, {% ^- A: o) E0 J9 f
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 G. c& B# }$ Y. H3 D0 @, F% }
下列哪个步骤是不是正确的蛋清搅打程序?0 n5 U1 a+ j m `" O y6 X
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, R/ Y% E# c) ~( o
A:56g and 63g 56克和63克
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* g" w8 p% ~! C( d6 x66.Evaporated milk is a concentrated milk that is produced by removing
* @8 u5 h6 l- ^) A' Z3 Y炼乳是一种浓缩牛奶 是去除什么做的
9 {1 O) w9 S: ?1 {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:* Q0 s- {4 F: w6 V, `
一种烹饪方法,通过转移液体或气体是:) K" X5 B6 S. c1 X# S5 R2 @
A:Convection 对流
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/ E5 x! n1 V8 `! x7 p; n- a' ^8 b+ n% ~68.The cooking of starches is known as 烹调的淀粉被称为- x0 R8 j1 `/ C# Y% r9 i( D
A:Gelatinization 糊化1 i/ X4 d x+ h/ H# @
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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?
7 n9 @4 S6 p$ Q& IA:Braising 烤# P n. L/ g" @' [* ?+ E1 t
9 A3 B1 b2 u1 \2 G. b70.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: N2 F H% M' v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; C3 G. i' x3 c71.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 k% C7 s. Q' v1 R# s, H7 Q1 HA:Fumet 原汁2 K1 e, D" m& y' F- g& }
& G2 Y5 f: C* F) O/ _5 |# [& D72.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
! j/ `5 D* r+ J2 W! aA: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?
' l. Y& g0 x, l) P6 r下列哪一项不是用于制造高汤(低汤)的原则?
- B+ w" H2 Q& j1 |! x, \8 j, e8 aA:Start the stock in hot water.开始在热水中操作, o3 W3 _4 W. @( j, l1 R
3 @/ s# i1 o: T! i74.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0 N. U8 H2 \, U8 W
A:Remouillage 法语熬汤. S8 s& E; J0 G0 Q) O4 O
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