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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:
U, a& E* r+ o( M+ X% U; r' |哪位厨师最早带来高水准浮夸的美食
- M: D; h7 O; G" q) x- d- TAAntonin Carême 人名 安东尼·卡罗美, j5 A2 g8 R, n$ U B- _% H: u7 b, ~
9 j5 ~* P) @3 R& N8 r2 ^+ Y0 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ B7 l) K$ E% F" m6 t' o3 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% d# k2 m8 j9 J$ l
A:Cast-iron stoves 壁炉
1 `6 y% X* f& w9 |http://www.usstove.com/products.php?id=6" @4 d( }- {7 z
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28.The French term used to describe the roundsman, or swing cook, is:, u4 F7 i H1 b& k/ t- _& P: P
法国术语,用来描述roundsman,或摇摆厨师是:! {4 X/ c- ^0 P# I/ H" o! ]* k" I
A:Tournant 图尔南
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29.Another term for the wine steward is:
( `' V4 H1 I: {3 C3 O7 ?葡萄酒侍酒师的另一个术语是:$ h6 U) H0 n' i6 f: l! O
A: Sommelier 侍酒师 o0 w) n% |& h4 D5 m5 k1 |7 U
% R! N/ a3 o% C% n+ |% J30.Molds, yeasts and fungi are examples of a:
4 l; U+ F8 O7 j1 q) e3 F' Y霉菌,酵母菌和真菌是一个神马例子
0 j3 ~: _6 B6 k SA:Biological hazard 生物危害
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. L* O) P3 u, @- V, N* R& _! ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: W* D6 H- u- V( E! o( W4 |根据加拿大食品检验局,食品的危险温度区在多少之间:8 ]: |/ T% x+ O
A:40° and 140°F (4–60°C) 4-60度
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3 \" ^9 j4 A0 |' T9 i3 C& p32.All bacteria need the following for survival:% i! I8 e ~6 D# P5 H2 s+ ~* [
所有细菌生存需要以下哪些内容:
/ B6 y# d& K2 a3 k+ m+ yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& ~( B! V$ ^# k" T" k/ |- ^33.Which of the following correctly represent critical control points in a HACCP system?
2 k# \. d: ?- P, X: |! }6 ^以下哪项正确表示了HACCP体系的关键控制点?
- {8 P+ i0 E; Y [; vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + a3 M' N. c& N% A, [9 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 Q" {. @/ z& e( X34.Which of the following is not an example of a carbohydrate?/ r& { j0 n# t) }5 Y
下列哪一个不是碳水化合物的例子?
2 T) x' J: [* q( x8 X' VA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:1 g: ~0 i2 v! f7 R
液体脂肪做成固体这个过程叫什么3 q9 q; W& j/ Z2 o9 M. V
A:Hydrogenation 氢化7 w1 D, T' `8 C. M! B
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36.Which of the following is not an example of a fat substitute?
- ?: F, q5 Z0 \0 v7 U下列哪项不是脂肪替代品的一个例子! D: |; `* o$ G, u# l
A:Acesulfame K 安赛蜜K表0 j6 z' k& @; T. V- z- v' D+ Z
* ^5 b) F5 l: Q7 ]2 E37.Health Canada requires that a product labelled "fat free" contain:1 S4 C& }" |4 }7 U: ^* ^5 l
加拿大卫生部要求的产品标有“不含脂肪“包括:9 Z& {- c* y% W9 o5 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 J2 V z0 L J, S7 o x
! v3 c2 i2 a* E' X- Z: \38.Which of the following is not a problem associated with converting recipes?, n$ o3 z. Z' \* g* ?9 A
下列哪项是不相关联的转换配方问题?
, a! @- U7 \8 }/ M. w2 @: ^A:Unit cost 单位成本
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& J; S) ~% m% m1 b- u' x4 h7 w: |39.The condition or cost of an item as it is purchased from the supplier is called:
: C+ ^5 x. j2 |$ [从供应商采购的物品的品质或成本叫什么# I, q1 M1 K8 E4 z+ e3 t( e
A:As-purchased cost 购买的费用
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; S. C8 Q2 F; w9 s/ M2 J3 X7 F7 x40.The amount of stock necessary to cover operating needs between deliveries is known as:
- T7 \* k; ?; o G2 y; D+ B在新货到来之前用于日常所求的必要库存量叫什么
. U, R. G5 D% d3 T$ @) c- G/ k XA:Parstock 基本日常最低库存
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7 G; u. K6 p( k! u) K! c" E41.Which of the following abbreviations is used to describe the proper rotation of stock?0 B6 R4 H( K9 p L
下面那个缩写是用来表明正常库存流程?2 n+ s0 y! w2 m' H3 t& D0 j
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
% Q, p6 a8 V. y# I下面的那把刀是用来打开蔬菜吗?
) S# a" R: @* VA:Bird's beak knife 鸟嘴刀
5 ?7 f1 }" N0 m& j! t1 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ ^( c; T( T' }2 v: ~8 a+ ], D' `
1 b4 Q9 v+ U) {0 A( z4 w0 V1 Q43.What is an instant-read thermometer best used for?; E" d! ?/ T6 ~* H' S5 \5 P' y
即时读温度计最好用于那方面?$ _* ~7 C( ~4 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度# G, t" n$ t7 i% f: t
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? q7 K, v. ]# c: n
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ n: Z1 h% i. Y$ x: Y f. A$ _
A:Cast iron 铸铁& ]% H2 U+ i" y% h0 d
3 z/ r# g! i6 Y; Z! D: L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, D/ u; S4 I+ _' Y# r( |
哪件装备下面有一个可移动的碗和一个S形叶片?0 V z" p' o+ H3 Y7 C9 j0 D, G0 |
A:Food processor 食品加工机4 {* W0 j" z4 c! Y: s" }! U
http://www.google.com.hk/search? ... iw=1263&bih=572, n- y7 }' w& e, T7 n( u
4 n% j1 @5 I/ U7 e: U46.Which of the following is not a rule for knife safety?* u% p, M& ?0 M# a* u
下列哪项不是用刀的安全规则?
r# M G. U, H# T3 b) X* Y. fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 r, {( C" ~6 u' A; X2 z. r2 z/ j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& H$ A& P. x) f1 R; l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 u$ h" C, q+ d! o1 LA:RondellES
/ P# k( }; a# Z2 f' @1 m: ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 ]1 w& m8 H C) { Z4 m
+ A( \! w5 P0 \! _/ N' r! Y2 A5 s8 V48.Which of the following is a diced cut used to garnish soups?; ^9 ]9 u1 u4 Y# \. [
下列哪项是切成小方块用于汤的装饰?. m! l" n* E6 d% v& [) n
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ A& ]8 L) {: `; \9 x! N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: W4 r. J; s% w- Q7 n5 H9 E
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!!——
* q4 Z/ D n9 D. X, _A:Gaufrette
V. T7 ~( \8 e2 |9 N2 ^- Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ r. i" j* W" J/ I" _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' C, W' a& j" L; r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 \1 o3 P; H/ V2 P4 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 v( b1 L+ }3 W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)
8 {6 J _ a2 N! m' X* s9 f: g* TA:Cilantro 胡荽叶 香菜" z! \* _, D4 Q" G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 I6 L) h' J4 U6 |# \4 T
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60.Allspice is made from:
! r+ k* ~ U, i* t% E 多香果, 多香果香料是什么; a* O2 M8 i" d) d+ T$ ?% X0 r1 u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 L F3 Y! c: a/ ?/ j- I; k
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?& J' W9 w5 S3 g" y
下列哪些是用来做香包德épices?
) J2 T9 V6 B, W6 S! E- Lhttp://www.sachetcatering.com/
5 V" U& k% x' V( \" |! DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 k+ D5 b2 {' g! J5 |" V1 L. M% f1 J62.Which of the following condiments are not soy based?
" x1 c( X- b1 T; y6 R. b+ y下列哪项不是酱油调味品的?7 W) E' F( p; Y
A: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:3 l3 @. E' G( ]6 }7 @
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:( e/ z, e8 S, V& T2 H3 A
A:Pasteurization 巴氏杀菌& @) m4 n- S! K+ R( y, P4 N! o
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64.Which of the following steps is not the correct procedure for whipping egg whites?, e8 I1 s- L# {1 s K
下列哪个步骤是不是正确的蛋清搅打程序?
% T) A" {4 \% [4 AA:Allow to rest before use. 允许休息后方可使用。
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b+ R) o& }2 O2 m0 r: e" A65.The weight of a large egg is between:一个大鸡蛋重量介于:- U, W7 B6 x5 m/ s/ r; Y/ ^2 _6 P
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" J n: c2 l. ~% C
炼乳是一种浓缩牛奶 是去除什么做的
) h4 v; Y- G5 c7 W0 x8 R: MA:60% of the water 60%的水, u4 @# ]4 l" y; ?& }4 I. }
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67.A method of cooking that transfers heat through a liquid or gas is:
" d ?( Z M- B& C3 o' N一种烹饪方法,通过转移液体或气体是:4 n/ U/ y& Z5 b
A:Convection 对流
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8 k7 }8 d* ~" d1 k2 y3 Z. f2 F68.The cooking of starches is known as 烹调的淀粉被称为# {3 @- X8 A- N; p. X- h: S- {
A:Gelatinization 糊化
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8 D$ q6 t/ l) z' l- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' f' t5 K; q! I3 d* C! aA:Braising 烤/ N- l j+ G0 j6 c3 q
, b4 j0 X& n1 u70.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:% b' f* ^0 _- A6 i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ B) r; f5 x( A _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
, F0 _% ^' v3 YA: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
* p' T8 n0 ~4 ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" V! m# K2 \: D2 X73.Which of the following is a principle not used in stock making?6 h# ?3 g7 a7 v6 z& \
下列哪一项不是用于制造高汤(低汤)的原则?; |2 S! S7 e3 R. O0 }7 c& d, m8 J
A:Start the stock in hot water.开始在热水中操作
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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, v2 E0 h0 ^$ K4 ?$ [7 R$ D
A:Remouillage 法语熬汤: ^% p X0 U7 ]5 g6 q
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