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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:; H( j. A$ C3 h7 \% @( B1 ?3 F! V
哪位厨师最早带来高水准浮夸的美食
( ?# N5 ~# u" G! k) ^" e* mAAntonin Carême 人名 安东尼·卡罗美
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9 r5 J' g F: g0 |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& J- i: ?) 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 。! G& X- O/ A: ]* K9 S, u7 g6 g% K
A:Cast-iron stoves 壁炉
' A0 @7 B; `; I& o' x+ Y1 ?* yhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:' E `- \* t3 s6 B" D4 K4 m4 p
法国术语,用来描述roundsman,或摇摆厨师是:
( E6 T- u( V+ J S: TA:Tournant 图尔南2 r6 Q& W# k8 h2 M
! R( ~0 Q% M4 ~- R- M5 ~# z4 c7 n+ O29.Another term for the wine steward is:7 ]0 ?4 I' V3 _% H5 c
葡萄酒侍酒师的另一个术语是:) c$ S* {4 f# p& G9 ?" B
A: Sommelier 侍酒师 v+ o8 r: @ _7 e- z' S$ T/ u: b
2 _3 `' O: M* g. n H30.Molds, yeasts and fungi are examples of a:
$ J! ?3 I$ L# W- ~( P霉菌,酵母菌和真菌是一个神马例子
0 X# }3 W6 _; |2 i( K/ nA:Biological hazard 生物危害
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5 R# M, Y5 ^3 }' n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ A" U+ f1 o T3 H6 K2 R
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 a1 J& e5 N. |" R: r5 y9 XA:40° and 140°F (4–60°C) 4-60度4 h; Y$ e" n9 }* q, }4 x* n& }0 \
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32.All bacteria need the following for survival:' k/ d2 x' n4 h7 q: |+ J% W
所有细菌生存需要以下哪些内容:
; N8 r. B y7 g. x1 Q& uA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! f* {" _) Y+ O8 p: s4 b33.Which of the following correctly represent critical control points in a HACCP system?
) N. F) C. |, j" F( c- x以下哪项正确表示了HACCP体系的关键控制点?+ l" e3 p: x" H: Y; E9 h, z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' O& Y& S* c& N. y* c3 A) E" ?
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?
# A2 _; S; ^# {( [& ^* j/ h: P下列哪一个不是碳水化合物的例子?
5 t k; h4 G- i& R8 R4 r* Q8 Q& ?A:Essential nutrients 必需的营养物质
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+ A/ ]2 v# p1 y' h# `) Y7 z7 G7 [" G. H35.The process by which a liquid fat is made solid is called:: m) ]) K( e/ V* d+ b
液体脂肪做成固体这个过程叫什么
7 U. @5 T2 L7 \A:Hydrogenation 氢化
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: A; |3 Z* l4 ?7 n9 |$ t q36.Which of the following is not an example of a fat substitute?
; d6 N/ Y$ q0 V1 ?- U5 `下列哪项不是脂肪替代品的一个例子7 v" v4 S+ Q; {
A:Acesulfame K 安赛蜜K表2 ^& @# i+ R4 h# C/ m
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37.Health Canada requires that a product labelled "fat free" contain:9 }' q! m& {+ u! H( o( T* `
加拿大卫生部要求的产品标有“不含脂肪“包括:' u2 _7 B( B1 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?, p R( \2 [6 Z9 f
下列哪项是不相关联的转换配方问题?
# _; I* Z3 S }6 x+ x; oA:Unit cost 单位成本
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4 X d5 ~3 J- p# P/ }39.The condition or cost of an item as it is purchased from the supplier is called:
$ n. g: S T5 O, X2 I( m$ c/ Q从供应商采购的物品的品质或成本叫什么
; _* r4 J* H7 VA:As-purchased cost 购买的费用
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; k) _/ o: G8 {1 I, \- f3 T" I40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 x1 L) h3 \. G: b9 Y5 z! e在新货到来之前用于日常所求的必要库存量叫什么
; t3 G; f& i/ W% b9 l# T/ l5 I! `A:Parstock 基本日常最低库存
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s: Y3 P8 o0 _+ e/ {2 E6 x& u41.Which of the following abbreviations is used to describe the proper rotation of stock?
u" O" y" l' Q+ b( N. ?/ i下面那个缩写是用来表明正常库存流程?. o1 K8 U7 b {) v: s
A:FIFO=FIRST IN FIRST OUT 先进先出$ c5 m1 V( _: o6 O
, E( o! G7 q# |' b42.Which of the following knives is used to turn vegetables?% A& u% D' [: G; o" S& r1 f @$ T
下面的那把刀是用来打开蔬菜吗?
9 w# p' I2 Z# s+ j4 ~A:Bird's beak knife 鸟嘴刀
4 k# X* T/ s6 t3 W) P3 xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 b# W x( v1 y
: Y: M( G" Y: k43.What is an instant-read thermometer best used for?- B5 y n1 d( ^* j
即时读温度计最好用于那方面?: H' ]+ F) q2 @4 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度! J) |. Y3 ^5 A; H: d
+ R A* X# Y4 N! W1 A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ j8 l b/ _, m' I% G下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ _, _* i( N9 \" C4 h( O1 `A:Cast iron 铸铁
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$ p- R2 c: }. ]% U1 O8 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( l4 O$ T- S- F4 @. f
哪件装备下面有一个可移动的碗和一个S形叶片?
T8 Z0 G8 b. GA:Food processor 食品加工机
# h6 ]# q, k/ c7 o R( b6 ^http://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?
6 }% e" b5 p7 G; a8 O. v3 z下列哪项不是用刀的安全规则?
2 d- O9 \% g2 l2 L' Q" l* {! f9 c: iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 M3 C. B3 p% X! g1 F+ J2 _% n. {4 h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: b- z. K" N, ~( o( p' D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 Z& b f+ i$ Z! E( \7 {7 eA:RondellES , M8 ^. ]' L; L5 c. B! i6 n) C- W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?$ o) }5 ]4 ~3 p
下列哪项是切成小方块用于汤的装饰?
5 `* X% y: m; W+ h: s" `$ L- ]$ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ k2 h8 C# s$ q5 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* D5 O% k% [) y5 o9 a/ N8 A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!!——
1 X5 l+ g; n8 i0 b' S8 g: m, ~/ zA:Gaufrette 5 U) u' ]' p: r4 \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, Y3 j D5 |* K# `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 ]) T6 R- g+ {$ a2 BGaufrette :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?2 N0 x0 f1 h& F3 {
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)* H8 t9 c* f% `1 ^4 ?4 V
A:Cilantro 胡荽叶 香菜
7 y% k) d: F' @1 {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( z( C6 T/ V1 S3 {" k4 R
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60.Allspice is made from:! n2 E W9 ^/ R
多香果, 多香果香料是什么 @ V2 E# q- z1 C* _* A# ~( K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 H2 n* B. l W5 m% B& |( rA:A dried berry 干浆果# n) U. s- h: f! A: f0 i' B2 D9 ]
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61.Which of the following are used to make a sachet d'épices?
, e1 |- z6 |4 I下列哪些是用来做香包德épices?
4 |1 p7 _9 h+ q0 `http://www.sachetcatering.com/5 M' H" S- c8 \( k; d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 {: Q& w" j) L. e3 n4 V62.Which of the following condiments are not soy based?
* ^4 _% x8 y1 S$ h0 H下列哪项不是酱油调味品的?
4 z- l L' y4 }7 u( n; s6 RA:Wasabi 日本辣根) y5 G" V1 b6 V6 ]
% `5 D: m2 I% Y3 I5 M1 [. V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; _% |. p4 b: l5 m, i+ H
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:
3 z; ]' f& ~" n* j# P6 a: vA:Pasteurization 巴氏杀菌! f4 g; Y, v4 U0 K" p/ b" i% `
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; k. a# v) U" l$ C# V下列哪个步骤是不是正确的蛋清搅打程序?0 J+ A' ^& k7 h
A:Allow to rest before use. 允许休息后方可使用。) y2 g+ a, D- ?1 ]5 h
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ Z. U0 ]& Y0 C$ N
A:56g and 63g 56克和63克5 B1 ]$ H) M" r: V
8 | \# A4 q7 G6 O5 b% Z66.Evaporated milk is a concentrated milk that is produced by removing% T# a' x. Z& w. y- h# @
炼乳是一种浓缩牛奶 是去除什么做的6 P" {( w& V+ J/ K
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:. z$ s. W! W/ A7 b# h
一种烹饪方法,通过转移液体或气体是:
) ] Z9 R7 J0 F) E9 E# RA:Convection 对流
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% p0 T& }4 J9 h1 ^68.The cooking of starches is known as 烹调的淀粉被称为% n7 x0 g4 U% x+ f) O
A:Gelatinization 糊化( ~$ H% g/ ` u/ [+ m% C& m
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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?! B, {0 \- }) T& A- J$ h0 S! d% `
A:Braising 烤
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( I1 y% x: x- I! N" 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:
" o0 x. F* c' @+ l9 _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
' V5 J+ j0 A9 O) E- ?* [A:Fumet 原汁3 g4 F% q. L) L( q
; I+ J/ g' B8 {% p+ e7 h. w& [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/ I3 q+ y& \8 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" K% m" x2 `0 R. T6 j0 r+ j
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73.Which of the following is a principle not used in stock making?" _& m% N4 B6 ]4 L
下列哪一项不是用于制造高汤(低汤)的原则?/ R9 V4 V1 l; Q: Y# |$ _7 w
A:Start the stock in hot water.开始在热水中操作- P5 _( k7 u8 @* V" ?) w
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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6 w2 P1 f Y7 \' N! K! {
A:Remouillage 法语熬汤 w0 r1 D& A9 \" v t
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