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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:+ H7 |2 Q0 e: s; t u* j
哪位厨师最早带来高水准浮夸的美食3 q2 ^2 S7 l, l9 Y& H
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:
0 X ^7 x6 C/ Z5 q" m- q9 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 U0 s- Y& C% C: m$ j
A:Cast-iron stoves 壁炉
' g8 R3 `: y8 \/ y3 _: ?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:
, N1 R' m& K9 S" w0 y法国术语,用来描述roundsman,或摇摆厨师是:: q5 j% L: q) v4 ]7 z
A:Tournant 图尔南! t3 f, K6 d1 r7 F
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29.Another term for the wine steward is:
! Y4 R" z6 L4 P: j. s2 \% o$ R0 c葡萄酒侍酒师的另一个术语是:
% e0 f+ c: s: v8 ~A: Sommelier 侍酒师1 ]% z% m3 n0 ]! V, U4 b
7 w: |8 \2 \+ `! E+ l: i3 c30.Molds, yeasts and fungi are examples of a:/ N2 N) q. X- r; q2 n
霉菌,酵母菌和真菌是一个神马例子+ B" i. L# _$ S$ a2 c# d$ K/ [
A:Biological hazard 生物危害
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; H- o6 @! o, P2 F) E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ N3 K Q s B根据加拿大食品检验局,食品的危险温度区在多少之间:. ~0 L t$ s+ h' T0 n; y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; I5 o& c- x4 i+ ]1 t; ]( O, |
所有细菌生存需要以下哪些内容:# A! o9 d0 @; `. Y i7 y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ [$ C0 U% H+ {; K9 f1 y# E$ _
! i+ `" D3 s s. m% N9 w33.Which of the following correctly represent critical control points in a HACCP system?
" L( O5 V8 I, y% F3 p以下哪项正确表示了HACCP体系的关键控制点?
' K9 F/ W7 T% y2 @; z) ~! h9 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 F; g, U2 x$ l食谱,接收,储存,准备,烹饪,保温,冷却,再加热, z) r% ~- P" s* T" i) Z
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34.Which of the following is not an example of a carbohydrate?
: e9 _/ \7 F1 w* U7 r! U下列哪一个不是碳水化合物的例子?
W& H# c6 O2 Q3 y, B# nA:Essential nutrients 必需的营养物质% A* O0 F: C$ \( M5 g) l( _4 |: {
4 [" z: N' o2 E# q35.The process by which a liquid fat is made solid is called:
3 W" M$ {' d( G液体脂肪做成固体这个过程叫什么
) ?' B) `5 E+ B( q5 eA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?! z# Q d$ N0 x! y; X# ?$ i
下列哪项不是脂肪替代品的一个例子
- a2 E, c0 P h( P3 ?! xA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:; I# c/ E5 I' m6 U" I
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 D2 ]3 ^; q) L2 KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 N0 V6 i3 }$ p$ I9 f5 `; q
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38.Which of the following is not a problem associated with converting recipes?
& n/ I" `8 U7 Q; o2 w2 j; O下列哪项是不相关联的转换配方问题?) {3 j4 Y" i( v6 }* e2 H) q
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:
: `/ b: n3 Q+ H0 L7 w1 V9 ^从供应商采购的物品的品质或成本叫什么
, a$ v [2 `( n( m k% bA:As-purchased cost 购买的费用
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+ {% h: ]8 y" `* p40.The amount of stock necessary to cover operating needs between deliveries is known as:6 `1 B2 W5 |. }- B: p
在新货到来之前用于日常所求的必要库存量叫什么
" n- c; p7 z6 N9 E1 MA:Parstock 基本日常最低库存
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" n3 T2 h/ ]% U7 Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 n& x( n7 o. |* f8 T- x下面那个缩写是用来表明正常库存流程?
7 y- k! h- J9 P% W) xA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?( O: Q- T2 k% y! I, p0 f; @
下面的那把刀是用来打开蔬菜吗?$ @9 v" s& L! b+ A7 R% [* a6 A
A:Bird's beak knife 鸟嘴刀' V! }( c" ?5 ^" x+ g% E {3 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: P7 H9 D/ Z/ P/ D: h# v即时读温度计最好用于那方面?, E" @8 Q+ A1 {, ~$ s- Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 x w9 r6 N g$ s1 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ l% J/ L0 z: I+ U4 M* T$ i0 O0 ?/ l
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 F8 `4 c6 B1 B6 s) y
A:Cast iron 铸铁$ M- S: H# U1 k* t- e# {$ m
) W Y' p! s) c& T$ C8 n i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% I& a; X3 T& @0 V哪件装备下面有一个可移动的碗和一个S形叶片?' b# d7 r; C+ C# f' U. M; k/ k
A:Food processor 食品加工机3 M# C! w. l( U& w2 {2 q
http://www.google.com.hk/search? ... iw=1263&bih=5728 |1 T* H! }# H
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46.Which of the following is not a rule for knife safety?1 E7 Y' U* Q$ J- x
下列哪项不是用刀的安全规则?
& e) B- j7 T& u% P" oA: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: U% O- _' k, r' Z3 I; J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 S K6 q3 b4 s( A
A:RondellES
$ l! ^% Z7 c9 X& \- B4 G7 W2 u' Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( Q) Y- F% p' N; V
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48.Which of the following is a diced cut used to garnish soups?
' n# ?/ e# d3 V7 A( y- d! o下列哪项是切成小方块用于汤的装饰?
9 P0 n8 N& N4 H3 e' |( wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& j7 _ V, l4 W, Y! R0 |( V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* V% {( W1 G/ c2 {' 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!!——: l' T( Q" @7 z; t
A:Gaufrette . _' l5 |4 x+ P, ~5 p) J8 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 |; j, h O$ `" ]% Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 _0 O: f$ b D) e+ Y" Z% b3 o
Gaufrette :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?. g: ~9 B2 E, T* W, I, Q, e
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)5 H; r+ M/ m4 e, C; ` H
A:Cilantro 胡荽叶 香菜
4 d- B* K \: F1 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) M! i6 A% g7 p$ F O8 @; y5 E2 f
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60.Allspice is made from:0 o P, G) s/ a1 I+ K- J& ~
多香果, 多香果香料是什么6 U' R6 ]7 V& x4 z* @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) u- S, i. P' u* @4 s1 ?( f8 l
A:A dried berry 干浆果
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8 _7 L5 y' l. t1 J, Y" r61.Which of the following are used to make a sachet d'épices?* p9 r( Q8 I8 f& M5 [$ A
下列哪些是用来做香包德épices?
6 Q+ f: \5 A+ w8 q3 A! y( }http://www.sachetcatering.com/: H4 U! w6 d7 j1 n: h7 q4 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ [* H c' ~) m0 ^. |0 F0 G
0 i3 w+ ~" h/ K0 [62.Which of the following condiments are not soy based?
+ C. W( b% m7 ?+ ~下列哪项不是酱油调味品的?7 p0 J8 e3 |0 z. [5 b8 E3 ]
A:Wasabi 日本辣根
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3 p9 ?6 ?% S& m3 E0 `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) I, w8 ]# e; h/ T [0 K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+ m% `8 S% _A:Pasteurization 巴氏杀菌. M8 y9 g, P" g* |+ r
: J4 k' A. L5 x! l) A64.Which of the following steps is not the correct procedure for whipping egg whites?
1 T4 v& x2 G6 n: H% ?& h- {( z下列哪个步骤是不是正确的蛋清搅打程序?/ I3 \' B" M9 U4 z, Q6 Q9 |
A:Allow to rest before use. 允许休息后方可使用。
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; C/ B& D) x: I4 Y/ [2 X65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 y$ x3 k: I* J6 ?6 i) A. ZA:56g and 63g 56克和63克6 S. y" q; a" \. L" T, z$ s4 E
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66.Evaporated milk is a concentrated milk that is produced by removing8 P) U4 K9 |* }: K; T
炼乳是一种浓缩牛奶 是去除什么做的
8 k& U6 A3 t! xA:60% of the water 60%的水( d( \- n& ]8 C8 S
# L- ^! Q* \# [$ O7 v67.A method of cooking that transfers heat through a liquid or gas is:
4 l x9 C0 U% E( ?, j) D1 O一种烹饪方法,通过转移液体或气体是:( Y. C; Q- R, b7 n
A:Convection 对流9 v6 P: o% @: M- b6 h& q
4 p4 I; I0 j$ S! D: g68.The cooking of starches is known as 烹调的淀粉被称为& }' b2 S ^# U: G. \3 A' |
A:Gelatinization 糊化
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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?+ e% r, a8 x2 ^: e6 y
A:Braising 烤
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# h/ K4 B) ^* u6 g" S# `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:
- X3 f6 E$ {- O- [2 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, l- F+ p# _$ H$ ?3 u71.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" ]. l/ y# a4 d
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
' ~" I' M! g) P9 X& a5 a& bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ F7 l$ G* f* n$ o73.Which of the following is a principle not used in stock making?1 [+ r3 k( E# |4 O
下列哪一项不是用于制造高汤(低汤)的原则?
# s3 E+ W0 I+ H9 A4 H7 tA:Start the stock in hot water.开始在热水中操作3 o9 Y2 p: h! V- s9 B
, b; L5 n5 Y/ x. G( ~3 ?5 O, w8 s74.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1 z) F- l/ R- U% `6 T
A:Remouillage 法语熬汤! e+ i A S; R3 }. K0 \
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