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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:
3 b* x% T; j2 X哪位厨师最早带来高水准浮夸的美食$ H8 k+ V4 L3 `/ a
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" v+ F% A; {" B; G9 z A* \7 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 E+ `6 l0 s# ?' w6 h4 d
A:Cast-iron stoves 壁炉0 H1 y$ }0 x( c
http://www.usstove.com/products.php?id=6% }- J/ l( @1 [9 ? E) b
; n: @4 ?, F: x3 p0 A. }28.The French term used to describe the roundsman, or swing cook, is:
7 \2 q5 v/ O4 e0 F6 Q* `+ M( J法国术语,用来描述roundsman,或摇摆厨师是:
* N: S* b" _7 w6 h) _A:Tournant 图尔南
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29.Another term for the wine steward is:3 D' C: k) P' T8 ^6 B
葡萄酒侍酒师的另一个术语是:
1 Q2 _# v( ?, o2 Z* D( HA: Sommelier 侍酒师
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+ }& R. D/ [0 b, b0 V0 m, P: a30.Molds, yeasts and fungi are examples of a:
' `+ s( I9 c/ }6 h3 ?+ m$ R: d0 a霉菌,酵母菌和真菌是一个神马例子
$ O, Y+ J% w8 ?# x1 cA:Biological hazard 生物危害" S7 C- j/ _' b0 X
+ f n6 L6 z f1 ]. S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: I; P8 `/ q+ Z! }
根据加拿大食品检验局,食品的危险温度区在多少之间:
& B2 X% E7 ^4 MA:40° and 140°F (4–60°C) 4-60度
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p) @5 ]# N! z4 J32.All bacteria need the following for survival: G5 e' \' \/ Q5 N3 w) L+ \
所有细菌生存需要以下哪些内容:- d/ }! B/ u' {. S
A: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?
: n1 _# m q" c; Z% n: Q, y以下哪项正确表示了HACCP体系的关键控制点?( }& D; i- a2 o8 A" c# ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) `2 @4 O1 G2 w9 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- q* k% F% K8 S34.Which of the following is not an example of a carbohydrate?
, L7 d/ O5 R6 k' E1 ]下列哪一个不是碳水化合物的例子? Z- O+ l% @. L7 m
A:Essential nutrients 必需的营养物质4 x2 z2 H& L4 p1 Z0 l8 y7 H
, G1 j4 W2 X$ t1 B, S' M: S. n/ R35.The process by which a liquid fat is made solid is called:! d% W: O4 h$ ]+ }+ p7 b
液体脂肪做成固体这个过程叫什么! ~- { S0 U6 F3 W
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
2 G; S" F# i Q/ V! r6 A" e3 Q$ y下列哪项不是脂肪替代品的一个例子' R! T" U0 A+ {3 h- Q* E
A:Acesulfame K 安赛蜜K表: J) Z, }. u7 l* o+ r, x$ l0 L
6 S. \5 O! I- L/ m37.Health Canada requires that a product labelled "fat free" contain:
8 [+ f( E/ K5 e4 G2 J加拿大卫生部要求的产品标有“不含脂肪“包括:
# U5 ]0 z& [( H( H! C) QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 B3 v( y2 |' D# @38.Which of the following is not a problem associated with converting recipes?
, f0 P9 [0 |- E4 V& t( |- t; {) a下列哪项是不相关联的转换配方问题?) K0 T3 a7 c: y( j& T$ c. o# W$ f/ k
A:Unit cost 单位成本% i3 m" S' H' L; V y7 V: a6 I, ~
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39.The condition or cost of an item as it is purchased from the supplier is called:6 H9 k+ U$ E. `9 d1 m
从供应商采购的物品的品质或成本叫什么
6 E1 k' l" s8 u. P/ S) FA: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:
6 t. L4 ^! p$ g `/ l; I5 D7 K在新货到来之前用于日常所求的必要库存量叫什么3 R# ~9 F4 T! C# B
A:Parstock 基本日常最低库存
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, a, V7 m4 s( C/ x41.Which of the following abbreviations is used to describe the proper rotation of stock?8 i" D3 q' G# f. q4 c( {7 U0 Z5 _
下面那个缩写是用来表明正常库存流程?
u1 I2 ]% o, b% |, C, H4 WA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
- m' e4 V5 z' ^. N下面的那把刀是用来打开蔬菜吗?
0 v/ X7 T# Y! H. j( k' Q# }A:Bird's beak knife 鸟嘴刀) M% X- g( C% [1 C1 l) r/ d9 G0 Y
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?9 l9 w- d \- S0 X- U. `1 }
即时读温度计最好用于那方面?
5 U$ q0 n T% d/ ^A:Checking the internal temperature of a roast 检查被考物品的内部温度; W4 Q; P" y1 d7 @8 @4 A. @( }' M
) h! j; l0 y, h. T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. W( \: ~+ C- |
下列哪些金属材料受热均匀,通常用在铁板而且非常重: J/ T) X5 T$ T9 z3 A' j" w1 J2 B
A:Cast iron 铸铁
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) X5 b. r! W2 B1 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; e( f% F( ^5 z# C$ s' ~1 e" r
哪件装备下面有一个可移动的碗和一个S形叶片?
; B/ ?0 O$ K2 M" p8 G# ?A:Food processor 食品加工机
5 V) a3 g6 D( Q# Z8 P# O9 Nhttp://www.google.com.hk/search? ... iw=1263&bih=5729 a. J! ?/ z9 w
. ^+ B# e% D( p7 }& D46.Which of the following is not a rule for knife safety?
. Q! x& F* m" Y) R下列哪项不是用刀的安全规则?2 J) S8 ?( H$ l @' }
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:% H. z' p# z! b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- V3 i( _) H; J. e# Y& M( oA:RondellES ; W) u$ A8 J" X3 a' M$ i! o8 g
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?) ~: A' u3 u8 |' O6 R, n& F
下列哪项是切成小方块用于汤的装饰?
' H: Y, h6 l- _. w* F! H" [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 w: m, ?+ n) T1 k6 @, ~- s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( l- E' U+ i+ c7 q. M" 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!!——# b8 f p4 c6 {9 n3 w1 u8 ^" N
A:Gaufrette
; ?* z! m2 }) J% v" qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 Y6 D* s3 D9 G" _1 ]) ` Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, b V; ~# s! ^$ h4 e) vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 E+ w/ D2 R# j
6 ^$ U. d3 m+ |! ^4 n9 X7 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' m& @( C/ e5 \9 N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)
% D+ D& H/ J. qA:Cilantro 胡荽叶 香菜. P* F; C4 r9 a1 w; \: ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" b7 R( {# Y" W" J6 a60.Allspice is made from:9 Q! A R+ k, P; l4 {5 t3 i
多香果, 多香果香料是什么
1 B: b% W0 s9 N' L( lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 [- r6 m# i) F' W( l" q' x# y+ Y
A:A dried berry 干浆果$ F, y6 `0 L0 Q; i: a% d
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61.Which of the following are used to make a sachet d'épices?
: v, v; K- f( X: K9 u% J0 Q/ D下列哪些是用来做香包德épices?: i( N( F9 ?0 c7 _; C0 s" H/ c, I! n
http://www.sachetcatering.com/6 g+ E5 Q% w" ?: |6 p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ Z) ]( C# c3 m
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62.Which of the following condiments are not soy based?
( D5 T9 V: x0 J* d' U下列哪项不是酱油调味品的?
6 j4 v) R1 J: n& \6 {* Q+ g. ~% lA: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:
: u4 j* [: P" |7 C, F5 |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:6 M9 z; C, f0 S l" b
A:Pasteurization 巴氏杀菌3 C, ~0 I# W, ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?- ]% F/ V( |2 f! Z7 i
下列哪个步骤是不是正确的蛋清搅打程序?" {8 ~, a: _" S7 A3 H& t% E
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:+ p7 R8 p) h& x' R- m4 R
A:56g and 63g 56克和63克( a5 B$ O+ Q! V
+ T3 c9 T+ D3 T% l0 `66.Evaporated milk is a concentrated milk that is produced by removing% [0 \& v$ y6 W2 ~2 j. P+ S
炼乳是一种浓缩牛奶 是去除什么做的+ M+ ~3 ~* N* A5 F
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:" o& \' T- N3 R. V# N, H% P3 a9 I" y
一种烹饪方法,通过转移液体或气体是:: h' W4 ^( S$ T- E. p/ u
A:Convection 对流
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; l6 v6 F6 w$ i! C68.The cooking of starches is known as 烹调的淀粉被称为8 B' C! G6 U- q
A:Gelatinization 糊化
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) Q" u7 _/ Z6 \/ \6 A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% k' @# { j* X* K
A: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:
1 x3 t0 K" I# wA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 W" \9 |" B$ |. c2 |
/ ?9 r, z, @8 _0 r71.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 V" F9 ~) |, o1 N
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+ x" n# K& Z, a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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4 u& H' Q! F6 J; [0 |7 ~73.Which of the following is a principle not used in stock making?/ X8 P, y& _, d& i
下列哪一项不是用于制造高汤(低汤)的原则?+ z3 y$ n F4 N* |/ Q$ S1 s+ |
A:Start the stock in hot water.开始在热水中操作
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# ^9 `# f" g: t H; ~! b1 u0 D+ Y74.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
- v0 [0 U- n7 ]; O! M5 `A:Remouillage 法语熬汤
) k/ H+ y! O5 I2 f+ J4 Xhttp://www.haibao.cn/blog/post/176242.htm |
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