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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:$ b9 D. `3 g% F5 z# W* ^" M7 K4 C* p4 g
哪位厨师最早带来高水准浮夸的美食
H& C+ W9 T Z7 ^6 EAAntonin Carême 人名 安东尼·卡罗美; G8 U; i E9 d
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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" `4 C! n. h# X7 e3 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( Y& X S" V* \4 b" y0 PA:Cast-iron stoves 壁炉+ g! k8 [. u' h/ n/ N0 h: N# I
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:$ |( m; O& o& ?$ q
法国术语,用来描述roundsman,或摇摆厨师是:' u' e) \7 d6 i! K- i
A:Tournant 图尔南- H- \; M: z8 o' ]
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29.Another term for the wine steward is:
8 a i8 Y3 {8 H1 v! O. }, y- s3 Y葡萄酒侍酒师的另一个术语是:2 B" u7 U8 N8 E0 F3 } b; H
A: Sommelier 侍酒师# E( e' S% r9 [% e
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30.Molds, yeasts and fungi are examples of a:% B+ n4 ~7 o9 M9 r# d2 L
霉菌,酵母菌和真菌是一个神马例子
3 @+ m8 e" m2 _0 c6 |4 ]! j, r Y, vA:Biological hazard 生物危害
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/ }- Y/ p( o( l3 i: W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: U9 I- i' B! t- n' v- L/ u O/ Y根据加拿大食品检验局,食品的危险温度区在多少之间:
: V+ R: r, g* J9 T: l; |6 OA:40° and 140°F (4–60°C) 4-60度" L! M7 H8 l- r9 S5 Y
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32.All bacteria need the following for survival:
. v4 [, j* |: A0 A5 v所有细菌生存需要以下哪些内容:0 o, ]. u' U$ { h: X% K+ y8 z5 B/ e$ _3 G
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. g& Z# s$ y( |
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33.Which of the following correctly represent critical control points in a HACCP system?5 A1 L0 ~& B, F/ ?# `+ q: t5 g
以下哪项正确表示了HACCP体系的关键控制点?
3 S* f+ k! J5 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( D# Q/ R/ U+ f& b食谱,接收,储存,准备,烹饪,保温,冷却,再加热" h! H, x6 U7 b8 J( M- {) H
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34.Which of the following is not an example of a carbohydrate?+ Y0 Z, Y7 k+ B
下列哪一个不是碳水化合物的例子?# C7 C" j; A4 |( Z( a' h
A:Essential nutrients 必需的营养物质- C- G1 h' v5 C4 U
) c7 p6 H$ A" M, W) H35.The process by which a liquid fat is made solid is called:) S5 r5 l9 [/ m# }5 w: }
液体脂肪做成固体这个过程叫什么
/ ?4 H+ h2 H+ n" \# V: e' ~6 c6 uA:Hydrogenation 氢化
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; j1 g" F) @, d& k' N36.Which of the following is not an example of a fat substitute?
1 K% ^4 O- K/ w4 V" o$ e9 U8 N下列哪项不是脂肪替代品的一个例子$ X; D) `" n6 U6 U% \4 A2 M9 R3 `( y
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% f+ o- g: U; W+ d. H. Z( {
加拿大卫生部要求的产品标有“不含脂肪“包括:
# b1 r% i7 ?6 ?2 Y7 x z: V, @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: v5 b/ Z5 w# m1 M/ p/ c# o下列哪项是不相关联的转换配方问题?
5 [' g( E3 \- R% HA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:1 ?' `0 f$ b4 R: U% d/ ?# E3 M
从供应商采购的物品的品质或成本叫什么
9 I* l0 _0 f/ wA:As-purchased cost 购买的费用6 x6 Q3 x0 a r' _6 j& m% }
& \' R; E# N- H# K( i6 H40.The amount of stock necessary to cover operating needs between deliveries is known as:; n( J1 I. |& W/ y8 b" `. q
在新货到来之前用于日常所求的必要库存量叫什么
6 u Y2 A" m1 w3 x3 D" R- `A:Parstock 基本日常最低库存" C% l9 f9 \0 t% f P! [8 z6 O6 g
! c+ u% W4 ~3 [* E1 F7 e7 U# R41.Which of the following abbreviations is used to describe the proper rotation of stock?1 k% Z5 e" Q: K! z9 m" E
下面那个缩写是用来表明正常库存流程?/ X) a* p$ m$ r
A:FIFO=FIRST IN FIRST OUT 先进先出" Z/ @2 V% c9 u, i! x. m5 T
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42.Which of the following knives is used to turn vegetables?3 m( B o' A. Y. m
下面的那把刀是用来打开蔬菜吗?* j6 x% I4 D% \5 d. C( B
A:Bird's beak knife 鸟嘴刀
/ V0 `# ]: q) M7 K: k0 K# U! a- }2 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- W0 q( p0 D8 i- Y
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43.What is an instant-read thermometer best used for?
" m& G& D2 J/ D3 n$ U+ Z; F即时读温度计最好用于那方面?! M( [" X8 e8 U/ e: j6 |" @
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& P6 B: B2 \% A+ B4 G: u* T6 A
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 }. ^$ Y( C9 j& T" l1 ]2 u3 {
A:Cast iron 铸铁
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3 F; n- f0 ?2 Z/ ]9 e: h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
~' a2 V6 {& F: W1 ]9 k哪件装备下面有一个可移动的碗和一个S形叶片?1 H. ^! a- B0 `! K
A:Food processor 食品加工机
5 ]" x! Y( b* U- @, Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 C7 \5 J) F! b! u3 p/ W8 h46.Which of the following is not a rule for knife safety?8 T5 f8 _4 b! e
下列哪项不是用刀的安全规则?
' K0 F& n' a0 Q" vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 N3 t6 F# ?7 d6 m: z
1 M2 b6 e V0 y2 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. Y5 r6 v/ b, m- u/ W2 t4 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; u6 W0 l1 T$ s- S
A:RondellES 4 J- R, k. _, U9 @5 x# b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' A" U. z4 \8 p J0 q, u48.Which of the following is a diced cut used to garnish soups?
6 }0 u$ I9 [7 O$ }5 h- k; e下列哪项是切成小方块用于汤的装饰?! f; M$ i, K& f: k) ` |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ B8 u, i4 F; T L* n% f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 v+ E T. N$ X9 g7 h. e% M' m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!!——
0 D& O I. k, m# T. s, c Z' pA:Gaufrette 7 \& d& v5 { @8 {2 o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" z# e6 w! b; X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ s' r9 L6 E1 v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 O3 P4 K7 D% c& u8 O4 N* u( D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# o7 a- i- d& `& X& j
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)
6 A2 ]6 p) _9 d# z2 X, dA:Cilantro 胡荽叶 香菜
! X3 Q! z h/ whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 p- |) x8 L$ g x# @5 K, y" I5 P
; e1 D$ y' R7 ^% P- F0 ^1 s60.Allspice is made from:
5 v% D0 H4 f- H1 P. }- j( E) P/ n 多香果, 多香果香料是什么
2 J2 ]: A1 |0 |& ~9 T+ @3 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. k% Y0 o& |6 a- m$ j- ^; xA:A dried berry 干浆果
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0 |! r, \# f0 T61.Which of the following are used to make a sachet d'épices?
7 d" ~/ Y! H- |, r下列哪些是用来做香包德épices?
7 x7 }- {) n" S& z$ t: T( Khttp://www.sachetcatering.com/! ~: v( _2 W; Y4 ~" R- f) K! g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 ~" x. a7 v- m8 Q8 ]
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62.Which of the following condiments are not soy based?
. M @! j3 m! f" q& N6 h, f5 }4 r下列哪项不是酱油调味品的?! M9 C( x& Z% Q- z* J1 A/ Y
A:Wasabi 日本辣根
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! g6 a/ r, O8 o8 \+ M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ ^ L" n0 ^. R# G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 `) d+ T3 U! k2 i. ]
A:Pasteurization 巴氏杀菌
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/ d- v1 ?- A8 k64.Which of the following steps is not the correct procedure for whipping egg whites?
) v& D7 I9 T" U/ s: W7 q3 v! D1 ^1 b下列哪个步骤是不是正确的蛋清搅打程序?8 \' q- W7 U- }
A:Allow to rest before use. 允许休息后方可使用。 r: w8 }) b! @8 Z. ~- I* H, |) K
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 } D8 v P1 Q1 t7 n8 D$ Y$ M
A:56g and 63g 56克和63克. E9 `3 i" Q. F$ Z0 A
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66.Evaporated milk is a concentrated milk that is produced by removing0 W1 K! a, f& X% b% K
炼乳是一种浓缩牛奶 是去除什么做的
' L) {5 o* w( I4 B0 pA:60% of the water 60%的水9 Z* \$ x) V5 K9 @) c. x
# x2 f0 P7 j1 H) Y. W# e' c+ M8 k7 G67.A method of cooking that transfers heat through a liquid or gas is:' J& w% ~- C4 H# q
一种烹饪方法,通过转移液体或气体是:
# q- j1 S f3 a3 K# O6 [* nA:Convection 对流
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8 a2 a1 o1 I1 @# j68.The cooking of starches is known as 烹调的淀粉被称为
, T; d4 i8 e u) A' TA:Gelatinization 糊化, g; w+ Q9 m# d4 E8 n- E {
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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?2 P. w7 J5 C! X. }& L$ G* k: A
A:Braising 烤8 _+ s1 T6 t+ x
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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 ^6 h5 J3 l- [4 U( `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ G3 U7 H' ~* H1 f6 y$ k/ [/ n
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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
' D' r1 `* o# ]7 S& K6 L% ^5 }A:Fumet 原汁; V' k6 f6 W; W. ^! v
/ \) C n, U, E72.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" Y' B# U: ?6 ]+ T$ V- E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 X: r# k( |1 ]8 H0 m: J9 p73.Which of the following is a principle not used in stock making?
' S* R3 a! L, f0 ~% M3 p1 U$ R0 X0 ~. H下列哪一项不是用于制造高汤(低汤)的原则?
0 ^( L4 p) |+ s# _# }; O3 ?A:Start the stock in hot water.开始在热水中操作0 j4 O( g2 a& s5 I7 V
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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
5 n. q3 Z H. U! ^8 M6 t, uA:Remouillage 法语熬汤
2 w# m, E- ~* v. N- qhttp://www.haibao.cn/blog/post/176242.htm |
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