 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
+ `( L# Z) w( a& Q9 _哪位厨师最早带来高水准浮夸的美食
6 w) a0 U( s5 `' ?+ l# X, qAAntonin Carême 人名 安东尼·卡罗美
' ]# @, w; F3 j1 B+ Z' q% I9 D: b7 ]+ p; w) T0 S X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ u5 H! \3 m; |8 |: Z; f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ h6 Y: @% ]* o( g
A:Cast-iron stoves 壁炉
7 u: H2 w7 ^9 ], `# P7 qhttp://www.usstove.com/products.php?id=6) |9 F8 x0 h4 P7 ~9 b/ r; x
% M; D- M' d6 X3 b8 J0 e
28.The French term used to describe the roundsman, or swing cook, is:
' E3 h* f8 f8 u& _法国术语,用来描述roundsman,或摇摆厨师是:+ D% S: q$ W% C7 U# [
A:Tournant 图尔南
|' v: p$ C7 p( o- ~ t+ B% O
$ f* A! `+ _/ O29.Another term for the wine steward is:
5 k, e f) U2 E/ Z, p葡萄酒侍酒师的另一个术语是:
: A( I8 B6 O" @$ tA: Sommelier 侍酒师
$ w& l. y `( Q/ b
+ ^6 u) B+ Z6 U, b6 E30.Molds, yeasts and fungi are examples of a:# K8 I( q+ F) e# T' W$ C
霉菌,酵母菌和真菌是一个神马例子2 A3 S; {% Y) v% x
A:Biological hazard 生物危害
% C' n) g& w+ E ~2 |' x4 I% x) G4 J. d( ^' v. y- C6 Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 z+ P! _- E7 m% c. P
根据加拿大食品检验局,食品的危险温度区在多少之间:4 j. o3 B( z/ U8 Y# m6 q3 R. Q
A:40° and 140°F (4–60°C) 4-60度9 m0 I6 j% `! f r' R
( J4 h" @6 @* e7 `0 v) |
32.All bacteria need the following for survival:
G1 Q' S( s3 x5 ~7 M3 a' h4 R所有细菌生存需要以下哪些内容:
2 q' S4 k4 {0 ^8 f1 H! U, D4 RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" N; P! {+ I& O; [; d# M4 e
( V U$ O9 |+ C
33.Which of the following correctly represent critical control points in a HACCP system?& }4 } i {$ J9 }& F# q
以下哪项正确表示了HACCP体系的关键控制点?) d, Y8 b' g, T' {- A4 L) D" `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: l5 s+ i9 t' U3 z( b1 }& `4 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热) m5 ?/ G$ g0 e
" }# R# ^+ |! x7 c
34.Which of the following is not an example of a carbohydrate?! O- i' r# v; v+ G4 d( t1 X! r
下列哪一个不是碳水化合物的例子?
0 {, D+ }3 \7 YA:Essential nutrients 必需的营养物质
8 @5 Y$ A) X9 ^2 o, n" [8 C% j8 ]6 V0 Y2 f$ ]/ y7 m9 \* g
35.The process by which a liquid fat is made solid is called:0 d# H0 f. W" p A- j: s! m3 y
液体脂肪做成固体这个过程叫什么$ b' P. m( p+ h! j
A:Hydrogenation 氢化
: C, z6 Q6 ]( R4 ^) ^& u* c0 ~5 X- @& h
36.Which of the following is not an example of a fat substitute?1 S4 B/ D. `5 j# u5 W. ]1 t/ {
下列哪项不是脂肪替代品的一个例子
1 z- |* y) ^4 [ c7 y: X* }A:Acesulfame K 安赛蜜K表5 v" g$ b' E8 H1 `* O
1 N. x: ~0 g6 F
37.Health Canada requires that a product labelled "fat free" contain:0 p9 @, p7 ~" b$ f8 G4 p% P! Z
加拿大卫生部要求的产品标有“不含脂肪“包括:" [! y( e0 V$ Y! k Q% M9 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 ?2 V) R! m" O# O- K
5 j7 |, P- j6 k% l" t
38.Which of the following is not a problem associated with converting recipes?, ^ M8 ^' p" _6 z# o3 E5 x' Q
下列哪项是不相关联的转换配方问题?
, O; `& ?" r! N2 Z, }A:Unit cost 单位成本9 J- K) n$ L, D
- y# _/ j. |, h: u% ~
39.The condition or cost of an item as it is purchased from the supplier is called:+ b/ J. z. |% F8 \9 {8 h" e$ P& p
从供应商采购的物品的品质或成本叫什么( ~! W% y9 a5 R5 B8 z
A:As-purchased cost 购买的费用
* B1 D: T) B/ y! d* G$ z& w0 B
& n9 u# r P/ E40.The amount of stock necessary to cover operating needs between deliveries is known as:: m/ v/ j& Q& _
在新货到来之前用于日常所求的必要库存量叫什么6 Q" K; P8 o) t7 ~5 C- P
A:Parstock 基本日常最低库存
1 H. q- r/ X2 i3 q/ z6 S- l* h
! _ C/ [5 y: k8 R5 ?6 q41.Which of the following abbreviations is used to describe the proper rotation of stock?% m' k ~6 D$ g& F; Q4 m
下面那个缩写是用来表明正常库存流程?
* h& Z8 t+ p3 q" d- P9 o* k% t) l# \A:FIFO=FIRST IN FIRST OUT 先进先出
" T1 ]3 c8 k& t9 a" v% o; }
- Y! }4 {% X' x& Q42.Which of the following knives is used to turn vegetables?
0 h1 O8 Z2 b# i6 g) Z5 j下面的那把刀是用来打开蔬菜吗?9 K: l, }; U' I! `8 C5 H
A:Bird's beak knife 鸟嘴刀1 N% H1 ]8 P7 b, F7 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ n$ i2 z# D1 X4 O' Z
4 j: K X! m T% i$ P+ o1 G43.What is an instant-read thermometer best used for?
& _; h6 W3 U, Z/ \. K+ B" J3 O即时读温度计最好用于那方面?
B( a; Y: E8 L/ P- f, O; zA:Checking the internal temperature of a roast 检查被考物品的内部温度! }! c* X! a) g4 J1 \) ^% l
+ c( S1 K- d' v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ S7 B! j/ h: O; q% p, E: Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
% C3 p8 ?* C1 I, U4 XA:Cast iron 铸铁
6 G3 w7 w3 r5 h5 V9 v# `6 F
+ y1 f+ O1 {1 I) A2 h4 T' i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 f+ M4 h3 V4 w; }
哪件装备下面有一个可移动的碗和一个S形叶片?
4 `5 b! G5 W9 o) y1 `A:Food processor 食品加工机: ?0 Q E6 w- ? g* l+ M) w6 e
http://www.google.com.hk/search? ... iw=1263&bih=572
# u& d. Q. q8 C- n2 H7 N6 |: j; s0 _7 C+ e2 R: I
46.Which of the following is not a rule for knife safety?
3 ]) F3 Z2 Z. d& T( V下列哪项不是用刀的安全规则?4 V; ]; l, c0 Z0 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- v9 x" S9 i" s8 A+ w) [9 y% x# ~& g9 ~" {; I* W* ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- H1 f/ [, N( d' |- J/ {# }- n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 [( @& V% N. y, l# Y
A:RondellES
; D, ? h. z- W% H! T1 {% khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 E3 c( k4 y4 Z! G* j- Z I
4 H- a/ S! W5 ?5 e48.Which of the following is a diced cut used to garnish soups?
. y! b# N7 u: [5 H1 L9 P: K; |; Q下列哪项是切成小方块用于汤的装饰?
8 r' Y, K4 v w8 C9 B- P7 C# b# g7 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 l' P7 @: \: V: N4 f* d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 q9 x' w) O' l) F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!!——
, E8 V5 C" y7 [3 bA:Gaufrette ) q9 o8 l( ? h# J" D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( _( e6 }% _* o0 R. }- Z( S3 i5 L+ g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* \; X, `, I, z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 |5 l/ W9 x9 p8 c: R) M3 Q
. L! Q: Z& }) o' K- o$ \
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 _4 J: I2 g' p3 y2 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)
& ~7 b' `6 C( c# {8 C6 B3 hA:Cilantro 胡荽叶 香菜* T- ^) |! b( i5 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( w: O* T# E7 Y P
% ^7 J! ?, {1 O
60.Allspice is made from:+ A/ f& d7 ^& C5 E* a/ |
多香果, 多香果香料是什么* l, C3 T) t8 @" D% t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx o' V3 C! I8 L: A9 x% \
A:A dried berry 干浆果
/ c s4 a# q$ P! V& b. r$ w! j. a5 c; P
61.Which of the following are used to make a sachet d'épices?
0 n: p% M* i. t- ^" }! g2 _+ [下列哪些是用来做香包德épices?6 I1 F6 M7 I- o
http://www.sachetcatering.com/- K. L1 M8 p# X2 [1 }8 }9 u# F0 @ n3 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 X: _, [" ^4 A9 o: @+ e. g
& C/ A. J) p8 y8 o& y% M- `/ D, {62.Which of the following condiments are not soy based?* r1 h# J2 p. e* M- M
下列哪项不是酱油调味品的?4 W o8 A4 o# _& I. R
A:Wasabi 日本辣根! b( C3 R( D$ i5 x
: t; z5 @+ ?/ `& b2 A" {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) o6 v4 l3 c1 c: Y/ Q% ]8 n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:
8 @) S+ k2 R! v* H1 [A:Pasteurization 巴氏杀菌+ C9 p$ U5 k6 ^
4 @9 P2 J# L; G7 a8 C% K64.Which of the following steps is not the correct procedure for whipping egg whites?: j) A5 y& c, i* ]# S8 n) f
下列哪个步骤是不是正确的蛋清搅打程序?
T% ?4 T9 D" O P" i6 U! GA:Allow to rest before use. 允许休息后方可使用。
, J6 S! u- G! d: w- `! l) T
! L0 o' [& S3 o2 A$ C* @* d65.The weight of a large egg is between:一个大鸡蛋重量介于:& b- X* H L+ i; s9 Y& |. W* b
A:56g and 63g 56克和63克9 b' Q5 q' q1 w( Y: t+ W
% z) q: O# U$ ]/ d8 }66.Evaporated milk is a concentrated milk that is produced by removing
3 J3 u) W/ }, U) E% o% _% p: C' }2 Q炼乳是一种浓缩牛奶 是去除什么做的+ M- o! H, R/ m5 F' O0 {
A:60% of the water 60%的水8 Q0 ~* M2 L6 l }
" _( e# [; ?8 C. c9 h( |
67.A method of cooking that transfers heat through a liquid or gas is:
- U2 Y7 B6 p9 w5 U1 O# ]一种烹饪方法,通过转移液体或气体是:; i6 N2 ^: X# d9 e0 Z% _# ]
A:Convection 对流9 P4 x' G& n3 @8 X1 P
3 O% C3 T- A e3 D# z
68.The cooking of starches is known as 烹调的淀粉被称为
9 _0 V6 t, ` y5 r7 QA:Gelatinization 糊化
+ {5 i8 w8 a$ {
# H& `: n2 r; u8 x4 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( Y8 T v- t4 ]$ F
A:Braising 烤( g& U M$ N& k8 r6 o' ~
- n/ a4 W, S0 e6 c70.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:# v& f" e' N3 e# L: S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ h' v; H/ x6 [& i6 F- h
) s* ?, y8 E2 u& I. O2 l71.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
* F! m/ N9 r% x" @- { AA:Fumet 原汁2 K' a$ l: z v# I! D6 R! l4 A
3 Y2 S" V& [& t# I/ q72.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" ?6 E" Z+ E$ M9 t3 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; }' K5 v" a; L8 J
1 p- w# K# N: h5 } X6 ?# I
73.Which of the following is a principle not used in stock making?
. n& F- I% R! L* b8 d3 D下列哪一项不是用于制造高汤(低汤)的原则?
: H2 {$ v* R3 _+ SA:Start the stock in hot water.开始在热水中操作
( b$ D! |3 A& L5 K: u Z
2 N) f$ i+ F( H6 c, \ Z/ q9 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
8 O+ d* o) v: h* |A:Remouillage 法语熬汤1 l2 ~2 I$ X8 r2 R- p% r" l
http://www.haibao.cn/blog/post/176242.htm |
|