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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:
2 t/ h9 f, w0 J: O2 M/ m0 |4 R, u7 d/ a哪位厨师最早带来高水准浮夸的美食
+ Y k* @. |3 U' [6 Y" H- m! L& e* ]AAntonin Carême 人名 安东尼·卡罗美
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) m! U( [4 c6 g h4 T; ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 P g! W8 d7 a4 C- \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* H, V j \0 n" ^A:Cast-iron stoves 壁炉
4 }, ^# Q" Z- @0 L/ Y3 v* d8 \http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
# j/ k2 R$ m: q) N, ~) a% l法国术语,用来描述roundsman,或摇摆厨师是:+ s! j; k: t; q. m5 I @+ N( j0 j* ^( b
A:Tournant 图尔南
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29.Another term for the wine steward is:& m0 v! r' l" ]5 _& J) R
葡萄酒侍酒师的另一个术语是:5 G: B7 E4 d* ?0 B
A: Sommelier 侍酒师" ]: M' q: D% _4 V3 M$ l y7 ^# a
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30.Molds, yeasts and fungi are examples of a:
, h* K# T* Z9 Y Q霉菌,酵母菌和真菌是一个神马例子* @! q* r9 F$ A3 A8 b) ?
A:Biological hazard 生物危害& e4 G& `' \% q+ I# }
0 Q& T3 k) j2 ?, N& u% s; O5 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 A* U/ @3 b) W* H" u* p, P
根据加拿大食品检验局,食品的危险温度区在多少之间:
: E- i4 r+ v _7 B. CA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:" F$ X8 t( d; O8 N* n
所有细菌生存需要以下哪些内容:
6 z& v8 }1 Z4 i) V1 `2 y, B; v+ m0 TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! A/ k% {/ T- D: X" D! a
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33.Which of the following correctly represent critical control points in a HACCP system?; A; |% i0 _' W% {+ J8 D1 w" T% p
以下哪项正确表示了HACCP体系的关键控制点?
% [! b4 E- L) d6 w+ CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , T: f/ L8 f+ U4 @0 J1 i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' q$ J+ \9 I* Z* z/ E
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34.Which of the following is not an example of a carbohydrate? q3 R9 G+ J. O( _
下列哪一个不是碳水化合物的例子?
& F! J- H. S+ J! H8 c ^' WA: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:6 W* o' t! i9 b8 d5 \' \0 I
液体脂肪做成固体这个过程叫什么
4 N O# |1 J) j/ \! Y9 U3 IA:Hydrogenation 氢化: H6 n( |* b! X9 p! B6 g
# I; i4 n" o" n K" _36.Which of the following is not an example of a fat substitute?, \) I' J/ ^0 `/ ]- S: X( m- P7 k* h
下列哪项不是脂肪替代品的一个例子9 \, c! F: W' ?* p& h% b
A:Acesulfame K 安赛蜜K表- Q. e% W9 n% Q" q9 M; g
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37.Health Canada requires that a product labelled "fat free" contain:! [5 c# a7 Y8 i
加拿大卫生部要求的产品标有“不含脂肪“包括:- ~ q1 a N) Q2 u* e7 p( q- `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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_0 Q, a* V0 t" n( f# q# z0 _38.Which of the following is not a problem associated with converting recipes?$ R; P* H* e- B A& J2 r
下列哪项是不相关联的转换配方问题?0 w2 a" y: B. ]. G, C
A:Unit cost 单位成本0 H8 I& x; T" ^
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39.The condition or cost of an item as it is purchased from the supplier is called:
. D7 U$ y9 P6 {从供应商采购的物品的品质或成本叫什么, a4 C/ G) R/ o
A:As-purchased cost 购买的费用! w; @# M$ K$ W! t4 T5 g- F/ ~0 G
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 U) W6 T; a3 V" N9 \
在新货到来之前用于日常所求的必要库存量叫什么
. O8 C3 V( Z5 h, h5 MA:Parstock 基本日常最低库存! c) j: e- q- q- [
* ?5 F: N5 r( y41.Which of the following abbreviations is used to describe the proper rotation of stock?
- \9 {; u* j; Y% [8 J下面那个缩写是用来表明正常库存流程?% {* E1 J B' Q }: S
A:FIFO=FIRST IN FIRST OUT 先进先出
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, e0 f& ~% h+ ?! y7 j42.Which of the following knives is used to turn vegetables?% p1 O8 p# p1 K a! b
下面的那把刀是用来打开蔬菜吗?! [/ u# L+ U6 V- E
A:Bird's beak knife 鸟嘴刀
% U9 ^4 k& g! a0 @. u* |) Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, e6 x1 R# J- Z( T
1 U/ C: n- H' a' ^0 v43.What is an instant-read thermometer best used for?! C E8 i: u% {3 @9 ~% D
即时读温度计最好用于那方面?. A& m8 v Y" U4 c2 q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ ?7 f5 F! X* |5 y; F) ]/ D- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! `/ r. Z8 K3 X5 {/ U2 p' E1 _6 \' b下列哪些金属材料受热均匀,通常用在铁板而且非常重5 u7 u+ T6 Q4 E8 x- p" d" p
A:Cast iron 铸铁* e2 x1 q4 \! A* ^
" L( V3 P3 k$ R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& q/ M$ K+ B4 |1 ]# B- E {, r
哪件装备下面有一个可移动的碗和一个S形叶片?
( I* w- m0 c7 }/ vA:Food processor 食品加工机
+ v" @- W$ c8 o& Phttp://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?0 ?+ ^( { J! K g' {6 F* ?& L
下列哪项不是用刀的安全规则?2 s3 J; M. |; Y0 ~# |" q
A: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:
4 P! s4 T4 s6 F2 H7 r% H0 t2 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* \6 j' [8 Z2 l, l
A:RondellES
0 W! p( N8 G. ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ \1 J Y7 w/ ?, y
/ F0 j) X3 p* H- ~" Y: R48.Which of the following is a diced cut used to garnish soups?1 w3 c9 s/ z* l
下列哪项是切成小方块用于汤的装饰?
8 o# K- {* }; g5 A6 K; L! q, }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- a5 ?4 e6 \) Y6 C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Z4 W) Y- ~3 N- C6 M) C3 s6 U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!!——
$ G+ g! Q8 F" f$ F3 GA:Gaufrette |) H$ k/ r! H( |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) a% V1 I# J+ f+ `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 u! N* z) s) _; }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( z) p7 w: M8 j! t: }* l
# N) l( u9 d! Q0 _4 P! {6 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& F9 x! h$ O F' A* H/ p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)
& X8 {1 s' X4 b+ @A:Cilantro 胡荽叶 香菜& R- p. o: O$ M7 D# b
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 g( m0 w# ~& A: |* f2 E
0 h' v5 k4 d1 P5 X" S60.Allspice is made from:7 k' J: _0 s6 r
多香果, 多香果香料是什么7 S/ P6 P5 q- c" ^' b7 z2 s9 u) L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 x* s! |8 H2 E# i. J' hA:A dried berry 干浆果
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; l- i( y- O/ @6 j" l61.Which of the following are used to make a sachet d'épices?, y! v$ Z4 ]2 f; ^5 n+ k5 v! W
下列哪些是用来做香包德épices?- D! ?. \1 f w3 e" g/ m. _
http://www.sachetcatering.com/
1 R% g0 b6 c8 T: Q& ?5 k( i7 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 \2 A% p/ d1 g% B
, {6 @7 a& z: y# R62.Which of the following condiments are not soy based?
7 R' Y/ a" |4 b8 f$ I: p% r$ g: Z下列哪项不是酱油调味品的?) i( X# ?8 }/ h" r
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 D4 J, A1 c9 s( l* D8 x) \* d
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:0 F ^8 Q& O9 `: a: K: X2 p
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 X/ O {' q) p G' T
下列哪个步骤是不是正确的蛋清搅打程序?
. ~1 w3 T- u: S7 e3 VA: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:
0 f/ c# l! h0 s$ HA:56g and 63g 56克和63克& d, l9 T3 A$ Z H5 h; H2 S$ d8 f
) e8 L% M" H2 N66.Evaporated milk is a concentrated milk that is produced by removing
S- ]9 U8 c- P. s" b& L4 U炼乳是一种浓缩牛奶 是去除什么做的0 `! f6 ~ Q- ?7 s/ @3 z$ U
A:60% of the water 60%的水! v2 S1 Y# S( N( E7 M r
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67.A method of cooking that transfers heat through a liquid or gas is:
, z2 K- x& g$ v7 I& B% I一种烹饪方法,通过转移液体或气体是:
' A' {" I0 c$ U2 [. jA:Convection 对流8 E# z" J1 d& }4 z
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68.The cooking of starches is known as 烹调的淀粉被称为% E; N) I1 Y* q1 {
A:Gelatinization 糊化% R6 p8 T" Y5 u( ]6 ^
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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?
5 h8 E1 [5 Q1 h8 YA:Braising 烤. M: x! q" j1 g& F. `
, f8 u5 d. R8 M4 f t6 `$ k# v70.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:4 V2 n5 z& @3 j# a- p/ E0 P* ?; j3 ]" C# t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ n% \: K& B3 |3 E' N X; h" Q7 W
3 a3 |4 L" X" u- h' q71.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7 i' {& F6 y& I( y3 M9 u
A:Fumet 原汁& ^9 r& l, N& r% M" w$ c
?$ f4 w4 Q# l6 F" O5 X0 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
2 I1 y' j* a: {5 ~/ d3 BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) m: O0 E$ R6 m) Y- ]) m- {
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73.Which of the following is a principle not used in stock making?
; x) F! n- e- W m2 ?# y4 \# u下列哪一项不是用于制造高汤(低汤)的原则?
1 V' J) H( C3 k# V, \% n5 |A:Start the stock in hot water.开始在热水中操作; R9 Q; [; D3 X8 x4 K& l* @
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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2 J, k3 ]7 b {
A:Remouillage 法语熬汤; W: s% Y* @9 @5 ]+ K8 T; T
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