 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:
, [" z* @7 I3 B& A+ H哪位厨师最早带来高水准浮夸的美食
" M9 f, X9 }+ A _- ?AAntonin Carême 人名 安东尼·卡罗美
8 k% | M9 r. f3 u# @7 X" ~, C7 C2 a* N# I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 Z& J+ d# V- k p* t! 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 。
# J k$ x. i" e8 K( s" PA:Cast-iron stoves 壁炉
+ r9 J, A/ L, @ b3 X1 _http://www.usstove.com/products.php?id=6
+ {5 h( c' g6 x% z
3 B% h. c7 ?) I& \! [28.The French term used to describe the roundsman, or swing cook, is:! J% `; p+ c8 N( E( \9 B
法国术语,用来描述roundsman,或摇摆厨师是:& _; L! q1 g( C( b7 _' \
A:Tournant 图尔南
$ m$ p, H% t% }# x
# i" ~6 l$ s! F' @8 h3 t29.Another term for the wine steward is:
6 x0 n4 I6 \8 s: S" \9 |葡萄酒侍酒师的另一个术语是:2 Q/ e, X; l, I i) o7 I6 O5 s, A4 L
A: Sommelier 侍酒师
9 S" D4 b: U! u4 G: z8 V* h$ U m" E/ a. u$ A3 _3 T% ?
30.Molds, yeasts and fungi are examples of a:2 r! W. X, O1 m8 ], {6 W
霉菌,酵母菌和真菌是一个神马例子' P& D) o9 T# }6 r t0 _. G
A:Biological hazard 生物危害( r1 R2 J- p2 s* f
J- w$ S1 [) ~3 x$ _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' Z9 e6 Y: q4 J根据加拿大食品检验局,食品的危险温度区在多少之间:
# Q3 z; j: c5 U! e; kA:40° and 140°F (4–60°C) 4-60度
* g1 X( {4 C; C; }7 p
3 }5 |( }! n x- h' \* M7 B! E32.All bacteria need the following for survival:! ]! O ]) A3 W" a) ]' ]3 f( U+ n7 H
所有细菌生存需要以下哪些内容:
, F0 b: d( d# A( p1 B3 Z& k" lA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 @* M0 e0 R: f; F) d9 N8 t" m
" x3 ]5 o+ f3 T
33.Which of the following correctly represent critical control points in a HACCP system?
! r7 I3 N' ]% ~4 |7 z以下哪项正确表示了HACCP体系的关键控制点?2 h3 R! b1 A, E1 M, v y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ], ]8 F7 h5 U: G- s( o0 e( l0 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% X$ b- J x5 w. }
! ]2 [3 D5 U& V# ~6 i34.Which of the following is not an example of a carbohydrate?
3 V4 k; Y8 l/ G: L& z8 b下列哪一个不是碳水化合物的例子?
, g; u$ J1 G% a+ H4 IA:Essential nutrients 必需的营养物质
" B/ |1 V# t k% H/ I- f6 b) Z) @( f: d: G2 P" P8 {, D
35.The process by which a liquid fat is made solid is called:7 ~8 d6 u3 `2 _/ _) V
液体脂肪做成固体这个过程叫什么
( N4 {" k( \& A0 xA:Hydrogenation 氢化
% }; }, d6 q+ N6 o& [* r$ R% u: _
' z# l2 K+ Z7 `6 i( L36.Which of the following is not an example of a fat substitute?
_$ ]0 E' _) N7 k- ?& H下列哪项不是脂肪替代品的一个例子
. c# w! C% r/ b1 k( zA:Acesulfame K 安赛蜜K表
7 S( e! M6 _3 ]
1 c% f, P3 t* J2 v37.Health Canada requires that a product labelled "fat free" contain:* C# Q4 H1 C! a3 c1 X( G" {
加拿大卫生部要求的产品标有“不含脂肪“包括:0 I! s9 P! p/ J" G/ s# s0 W" l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. G: S: y3 Z0 |& e
1 O. M/ o7 r/ e; m; R& H# V38.Which of the following is not a problem associated with converting recipes?+ x. I I' D9 _6 O! _+ C! P
下列哪项是不相关联的转换配方问题?# d; i6 s7 C5 H! U3 |
A:Unit cost 单位成本
6 K! ~1 T( U0 t# ]: X: T6 Z' v% I( m" n& P9 C" U; ~# e
39.The condition or cost of an item as it is purchased from the supplier is called:' W" G Z& h, |
从供应商采购的物品的品质或成本叫什么
2 K5 _4 A, O/ r ?( e( ]A:As-purchased cost 购买的费用
% X: t/ N5 X4 ^* j" I& z! n2 X
5 [- b8 `8 N! i1 x2 w, f3 w40.The amount of stock necessary to cover operating needs between deliveries is known as:
! q) v* m& K) W& i( I a在新货到来之前用于日常所求的必要库存量叫什么9 O! ~+ U2 r0 B9 H. }3 Z# l
A:Parstock 基本日常最低库存, M! O+ k# f5 r9 e/ d
& w6 L/ c+ F8 i$ J- W
41.Which of the following abbreviations is used to describe the proper rotation of stock?% J Z& [5 `/ c5 l0 j/ K" X8 _
下面那个缩写是用来表明正常库存流程?# l+ n+ H1 H2 o% z7 V- p% c% @ H
A:FIFO=FIRST IN FIRST OUT 先进先出4 L, q0 a& p& m$ [. Y. O' H0 g
& r+ O4 g: Z, n9 s- Y42.Which of the following knives is used to turn vegetables?
/ A. O1 `1 p! a+ u下面的那把刀是用来打开蔬菜吗?
) e/ b: L/ Q* S+ N, o) e' ~3 ~A:Bird's beak knife 鸟嘴刀
% ~8 d! D$ o% {" ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 _& o4 w) U) J5 z# B. x; [, O, w7 F. h q0 t
43.What is an instant-read thermometer best used for?
* I! _9 [% U# h& V即时读温度计最好用于那方面?3 k2 \. U6 y1 @$ t8 g$ {- y; b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 w# b7 o8 j( ~- }# t, }: x
5 C0 H0 G8 S. ?: r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* S0 W [5 ?3 T4 X- u: e7 S3 K$ |
下列哪些金属材料受热均匀,通常用在铁板而且非常重, p9 Y3 Y( r, a" g/ u" s
A:Cast iron 铸铁
! e$ [7 ]4 q. k7 z$ g5 s
5 k* V! n7 [3 k7 x& e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! A0 j; ~' f5 M0 N, I. e# o哪件装备下面有一个可移动的碗和一个S形叶片?) o: k5 L3 [& R. L1 T
A:Food processor 食品加工机
5 `, _ k, x) c% shttp://www.google.com.hk/search? ... iw=1263&bih=572
8 o: n( x4 q: V9 y3 o4 E% z: H' Y. E5 k4 w
46.Which of the following is not a rule for knife safety?/ `' C3 K- i* V D1 r, b6 z7 d
下列哪项不是用刀的安全规则?$ }' a K" _7 L' g& e9 l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% O& {2 V" y$ u. w, H) v) m
; X( ^& G) z' f5 Q7 B! N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& x7 z! r- P1 {. A8 r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 A$ O$ h" ^5 ^" E# @' X* ~
A:RondellES
+ H5 @: \; _7 o) e& Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, i! p6 `9 x2 ^. j' p# v% c) H& _5 U6 G
) x1 x% D. t- c5 ^0 i3 M+ v U8 u# U48.Which of the following is a diced cut used to garnish soups?
3 A) w' P# t; Q- ]! P下列哪项是切成小方块用于汤的装饰?
. u/ s: U' t/ S& v' t2 @- bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- ^1 m& d0 _6 N d4 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 G+ K8 }7 n' Z+ `
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!!——
. x# Q I% l/ X4 [4 ?2 lA:Gaufrette + y+ t# D8 Q, h/ G5 h- x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 `- X+ a& Y( s7 \: p3 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 w+ e" Y) @: Q1 V7 Q" y( s* x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ h$ N4 w# E7 j+ j! ~
; T+ D# x9 k9 h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% G. E: |6 r3 @9 E" {! S' Z
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)
( m9 C& I& d% p1 FA:Cilantro 胡荽叶 香菜
\4 ~2 M" q, ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) ~% l; e B7 k$ C: [4 i( B& t2 \$ o( q
/ _9 c, c0 O! R% q. T) l
60.Allspice is made from:/ x5 w2 r6 P! z/ I. C
多香果, 多香果香料是什么
8 r% B) a. z$ l" s; o3 a8 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) y0 b- K0 i6 IA:A dried berry 干浆果/ v4 @+ x7 j0 m3 ]. _
( [9 o. |4 p- a
61.Which of the following are used to make a sachet d'épices?
" `6 W+ d) A' T- m4 \) `7 E8 b$ s下列哪些是用来做香包德épices?
; J& H4 a( a0 F0 Dhttp://www.sachetcatering.com/) n) T) v* I7 q' K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 S# ^% ]9 R0 @% J
5 k3 M0 J! F, F6 i5 u62.Which of the following condiments are not soy based?# ^5 r6 v* e- G7 z
下列哪项不是酱油调味品的?' Y. g7 @+ O1 D, D! H" O+ s# d
A:Wasabi 日本辣根
9 X. X T! ^% z% n( K: W7 P7 L! \7 v
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* [5 A3 V- n" s0 K) @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:
2 C2 o# y, o" Q C$ g* [A:Pasteurization 巴氏杀菌
! K9 N; {5 i% D" w3 q) T6 M3 D" a+ |# X% `5 g. p1 g
64.Which of the following steps is not the correct procedure for whipping egg whites?
# z; K0 v# a+ G T" v* [" Z下列哪个步骤是不是正确的蛋清搅打程序?
0 T' ^5 q0 ~8 F1 T+ k! Q/ g% CA:Allow to rest before use. 允许休息后方可使用。2 z; w: _) Q! _) p
5 e. `1 k/ W: [ o65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 W$ x" B& r! `A:56g and 63g 56克和63克+ `6 E% Q* m4 m" A$ q
3 R8 _4 M7 |5 h C4 _1 T3 I66.Evaporated milk is a concentrated milk that is produced by removing
9 j& d3 a9 A8 l9 Y& u. M( n炼乳是一种浓缩牛奶 是去除什么做的
& D' I1 ], P# `! r* B0 j5 e7 T5 c! FA:60% of the water 60%的水) d6 ?, t( B$ y; A
6 g0 L7 s& l/ I% v/ ^4 b# y67.A method of cooking that transfers heat through a liquid or gas is:$ D" U) q5 N( {: \
一种烹饪方法,通过转移液体或气体是:" A8 L) F3 M4 @: K9 [3 [ s, b
A:Convection 对流
4 l- a) y$ j% \! r9 R! Z8 {* i) l" d; @+ R/ G% |% I
68.The cooking of starches is known as 烹调的淀粉被称为' l) H, c% }$ H4 _8 F
A:Gelatinization 糊化2 J5 N+ W( @6 B
: ^" l7 w" R+ @' j3 w
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; Z, @5 b: B0 c+ r+ p a" hA:Braising 烤
' `" W/ j: {4 [, m
$ \7 X. y% a; E' f" I70.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:
6 a' _* E' N4 [; w* gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
) x! [! {2 k! ?. a \- O6 d
! I! s4 W$ ]# b2 `8 N71.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
# R" x) r! E1 Q3 e5 wA:Fumet 原汁1 n/ ~2 o' f" _/ O" l% \
/ l5 u* M {* }3 c+ Y% V( f Q72.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8 M0 p. e5 W" q; a* U
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 Z: q+ J) p8 j, F @
) i E l( s) w- N
73.Which of the following is a principle not used in stock making?7 o4 d3 x& v2 ?( c
下列哪一项不是用于制造高汤(低汤)的原则?
& s; [8 Y: |: BA:Start the stock in hot water.开始在热水中操作
# A1 S3 R3 Z( E) v9 P5 `% A- [3 L1 I5 N5 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
) Y2 z/ \) `! e* hA:Remouillage 法语熬汤
7 R! t. u9 R' J$ N' C: s5 mhttp://www.haibao.cn/blog/post/176242.htm |
|