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26.The chef who is credited with bringing grande cuisine to the forefront is:, O; s0 Q7 O. Q- b
哪位厨师最早带来高水准浮夸的美食
) Z6 Z" t2 E) [AAntonin Carême 人名 安东尼·卡罗美8 l7 F7 s4 S0 P; V; G% R; X/ ]' g
* k7 {8 _( n# i. q4 A1 I1 \1 w( e* A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ j0 q9 I& ?. c0 Q/ x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ v5 K K. t- D" E. J
A:Cast-iron stoves 壁炉
, s+ |% b/ h1 @http://www.usstove.com/products.php?id=6, m* D8 z: g( g8 E
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28.The French term used to describe the roundsman, or swing cook, is:0 K- N$ e' ~9 c' S- {
法国术语,用来描述roundsman,或摇摆厨师是:
7 p+ Z* L. ~) }, _A:Tournant 图尔南4 ?9 g" q D5 A9 F; _
! h! M4 B* Y+ k29.Another term for the wine steward is:; | ^% u* T" n4 p
葡萄酒侍酒师的另一个术语是:$ t7 D) Z' _$ W" J9 | V" [
A: Sommelier 侍酒师. I! Z! ~4 @, ^
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30.Molds, yeasts and fungi are examples of a:) r4 F5 q! E- l# n7 b
霉菌,酵母菌和真菌是一个神马例子9 u: ~3 e" c$ e
A:Biological hazard 生物危害
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5 `5 k$ y7 v+ d7 {9 R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 A& e& Z* x& N0 r# O$ T% j
根据加拿大食品检验局,食品的危险温度区在多少之间:7 n+ u4 Y$ N; a, `: L* V5 H$ n
A:40° and 140°F (4–60°C) 4-60度" S( J7 \8 R+ r/ a
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32.All bacteria need the following for survival:
' @. J9 x* U1 j1 z- O" ^3 N所有细菌生存需要以下哪些内容:
r) q6 N- L. h- a1 |: j' K& `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?
, ^1 q# m9 p ~- I* F& s: M% W以下哪项正确表示了HACCP体系的关键控制点?
+ r& d4 X% B' W( kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( N/ s( t. \6 K' \" _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ ?/ n9 | \3 Y) j- o34.Which of the following is not an example of a carbohydrate?
! \$ ?/ o# X/ t. h R* G下列哪一个不是碳水化合物的例子?
! k- |9 b5 H x! r2 V; IA:Essential nutrients 必需的营养物质8 X* ] ~$ D: W* ~; o
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35.The process by which a liquid fat is made solid is called:
: y# P9 E+ h' B; o2 x( \9 H: i液体脂肪做成固体这个过程叫什么
4 c& ?! |" o! m$ J- `0 jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?% W* A6 M+ e: X/ V4 a x
下列哪项不是脂肪替代品的一个例子6 w" Z( J2 S6 y' k$ X
A:Acesulfame K 安赛蜜K表
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9 W1 @" Z/ K/ j7 n$ F% C37.Health Canada requires that a product labelled "fat free" contain:
1 M% @2 `+ c& W9 g加拿大卫生部要求的产品标有“不含脂肪“包括:+ Z) l! V3 a' Z+ N @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 V. k' z" k, t* ?$ v& a: p' R38.Which of the following is not a problem associated with converting recipes?
9 o* _( J1 D5 j H& z( ^下列哪项是不相关联的转换配方问题?$ d5 c, W! w& H/ B) B
A: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:3 \1 c# v! p/ r* a* b
从供应商采购的物品的品质或成本叫什么
0 R) l# X7 O- ]6 aA:As-purchased cost 购买的费用
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5 a$ k5 W1 Z/ ]9 J: X( Y& g+ E: A0 y40.The amount of stock necessary to cover operating needs between deliveries is known as:5 s. W7 o+ z0 g" Z* s
在新货到来之前用于日常所求的必要库存量叫什么
5 K% |9 W$ u2 ?A:Parstock 基本日常最低库存4 i$ K+ J7 |- |7 N4 r0 M
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
. F: }( V2 k9 @6 r4 |- r$ }8 ~# @下面那个缩写是用来表明正常库存流程?) }% h1 V3 U( Z6 H3 _" O
A:FIFO=FIRST IN FIRST OUT 先进先出) |, t. z: J4 d- M
5 d; e( i( q6 A# g. q42.Which of the following knives is used to turn vegetables?
, C7 w& h, S, f: Y+ W下面的那把刀是用来打开蔬菜吗?
F" J+ N+ S$ D( cA:Bird's beak knife 鸟嘴刀
7 R0 J# ?" Y, ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 }( B$ K1 @/ z! L43.What is an instant-read thermometer best used for?% O6 {# r2 d5 b6 h$ H" P$ S0 r
即时读温度计最好用于那方面?: Q Z8 d" Z8 ` Z
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?. g+ p7 \& H+ N' N* P: d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 q" ~3 l! u ?A:Cast iron 铸铁9 O' F" X; |& l+ X+ C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" b' T8 p9 z5 X" t" n! B4 _哪件装备下面有一个可移动的碗和一个S形叶片?
4 Y& c N6 {% JA:Food processor 食品加工机1 c* O8 U) M8 h8 [5 f% y& \
http://www.google.com.hk/search? ... iw=1263&bih=572& F$ P! x. ~- S
% e5 ?* \3 o5 }# g; n: u46.Which of the following is not a rule for knife safety?
8 E9 M2 y( C! d6 {. i# Q下列哪项不是用刀的安全规则?
& f( o( u+ Z& M" W7 X, h" BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( p5 X" ?: m, K* g8 o
3 V( X- r. l* t5 D" B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 O* S( |& |' ^0 V) R1 f/ r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 u/ d$ X2 T3 J* V' M
A:RondellES
' ]: ?$ b2 d+ h! y5 U4 r- thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. t+ ~: D7 r, ]8 H( {48.Which of the following is a diced cut used to garnish soups?+ g, `2 ~" l% l1 r6 O% F+ d4 z# s3 B
下列哪项是切成小方块用于汤的装饰?
c; w0 c5 W. |. c6 IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 e+ m O0 h% D1 G( R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' w8 [- P+ m! G1 H
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!!——
) s+ `- V1 @: b4 ZA:Gaufrette % z$ q7 Q+ V+ U+ I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- m* m: s4 Q9 w1 G: W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ Q9 M: Z+ }: M9 Q! S. ?: R# ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 _; \- f8 ]6 b' s$ \- V0 T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: u$ d6 C ~6 M7 m" R
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)
7 Z2 e9 a" T5 o$ r7 Y0 X8 S, I% EA:Cilantro 胡荽叶 香菜+ y: b' r0 `% H$ v. L% B0 Z, A6 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' D! r8 t& P |! j" X3 b60.Allspice is made from:4 r. u n3 M5 K. W0 b& n* P
多香果, 多香果香料是什么
8 C9 c3 ~% m: ]: Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 k$ q% b+ r* v S3 O* d3 d2 P
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
9 K1 l+ L: z; S6 k- n下列哪些是用来做香包德épices?' j, l* K" V& ?) e9 C/ k \
http://www.sachetcatering.com/ m2 n% m l, m( z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% q+ V9 r, E' u$ ^- j
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62.Which of the following condiments are not soy based?
- [ v3 {' K! _/ D0 _下列哪项不是酱油调味品的?
6 L2 }, Z* I. i" }3 {, K7 n9 P) z! hA:Wasabi 日本辣根1 H1 ]4 p6 N) D
7 \6 `" _1 O/ ^ y: \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! {/ q+ U1 Y3 A8 E& Y, s5 |# r
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:- R! A _/ N( U2 r7 F2 U
A:Pasteurization 巴氏杀菌
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[) z: P! ^. ?2 s8 U64.Which of the following steps is not the correct procedure for whipping egg whites?
, j0 }# X, o. ^8 c下列哪个步骤是不是正确的蛋清搅打程序?
: B5 O+ x: [! @% a$ hA:Allow to rest before use. 允许休息后方可使用。
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6 _1 C7 Q q O1 h% Z2 y4 Q& A65.The weight of a large egg is between:一个大鸡蛋重量介于:$ i5 x- _9 f m9 T; @# J+ N
A:56g and 63g 56克和63克! ]: A9 @% c% o# Y! ~% c
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66.Evaporated milk is a concentrated milk that is produced by removing
L" O' D" n1 ~' O: ]/ f4 P: ^; a炼乳是一种浓缩牛奶 是去除什么做的. u& ?; @3 O4 `1 U* p- J" B3 {& T
A:60% of the water 60%的水1 t4 G5 Y) D& K. h# x6 O. f+ m
& d" J1 e a6 P67.A method of cooking that transfers heat through a liquid or gas is:, D/ X5 i; ]" H" E" h
一种烹饪方法,通过转移液体或气体是:
9 i3 S6 o7 I& E& E% I3 W# \- gA:Convection 对流9 R* m0 ?! |' V& S+ n1 I
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68.The cooking of starches is known as 烹调的淀粉被称为
M- e) K; I% V! d+ Q" ZA:Gelatinization 糊化2 A/ W c. W* R( i2 g2 b" M$ \8 T% s, N
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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?
% p7 _* ]6 ~7 T5 t! a( e( k2 YA:Braising 烤
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6 [- l! ~1 y6 h70.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:
# a0 T: K# I7 f) j$ Q9 ~+ K( ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 Y" K% D2 R* Q+ a+ r @
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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1 Y9 S( W: @' U) R
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
- r2 l3 P1 X" y: C* w3 N3 gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. T N2 B7 b, C
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73.Which of the following is a principle not used in stock making?
# E: |( \% ~: t0 {( |% P: M下列哪一项不是用于制造高汤(低汤)的原则?
+ h: H9 L+ _0 X) y" ~A:Start the stock in hot water.开始在热水中操作9 K" y- k2 @2 g
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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" K; b0 A5 G9 ~5 B0 {5 Z
A:Remouillage 法语熬汤
8 @( N! R5 \4 O, Zhttp://www.haibao.cn/blog/post/176242.htm |
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