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26.The chef who is credited with bringing grande cuisine to the forefront is:# T7 O# @% m: {1 _# [" o" a# I1 e# L$ V
哪位厨师最早带来高水准浮夸的美食5 ?2 R0 \/ P& t- w: v& P$ i5 H: W
AAntonin Carême 人名 安东尼·卡罗美% O7 [+ [( ~* W
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" c9 y- o. u! y& d- x7 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 。& u& U/ Z" |! A: T6 S2 A
A:Cast-iron stoves 壁炉
# k1 {; b3 e0 {5 C E c& Xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ S3 _" C3 c. r
法国术语,用来描述roundsman,或摇摆厨师是:
$ ?$ J* F- p" S9 b) zA:Tournant 图尔南
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. j+ f- i5 z: ^( [29.Another term for the wine steward is:. Q# X' A0 o& e# I, L
葡萄酒侍酒师的另一个术语是:
& N2 k L2 n; zA: Sommelier 侍酒师# I1 u9 U, ~: ^6 }' W
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30.Molds, yeasts and fungi are examples of a:$ Y X5 z9 A8 L7 N
霉菌,酵母菌和真菌是一个神马例子 B6 `% J& s+ M* i
A:Biological hazard 生物危害1 O: K" r1 } S, `
2 c7 k( l# p+ y$ r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: y" J9 j1 K, V2 N' K7 r
根据加拿大食品检验局,食品的危险温度区在多少之间:5 }' A/ m3 I3 E! Z1 H
A:40° and 140°F (4–60°C) 4-60度
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$ s. Q5 }4 e6 ~- s7 {32.All bacteria need the following for survival:; a# g4 C9 N( B8 S q: E# m1 h, Y
所有细菌生存需要以下哪些内容:
7 Q! T% Y$ A" [/ A% d/ q- ?; ^0 w9 |* YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值3 E* u+ T. Z9 X2 p7 _
& C+ H( U P u6 q# j: Z$ V. {33.Which of the following correctly represent critical control points in a HACCP system?
5 f) n5 K, l6 `5 p0 q- S( [9 {& _以下哪项正确表示了HACCP体系的关键控制点?
! @4 l' N [8 ?$ j$ u$ oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ _: T7 y: ?9 H* c3 m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?9 E/ Q4 i! F9 ? e2 a
下列哪一个不是碳水化合物的例子?
( L) O$ k& Z4 b1 AA:Essential nutrients 必需的营养物质- x+ e2 o, [; Y: j1 q! h0 Q
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35.The process by which a liquid fat is made solid is called:- Q# \0 J: R5 s
液体脂肪做成固体这个过程叫什么/ Z3 ?2 t. J5 \
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?( m% E# X: x- P+ V2 V
下列哪项不是脂肪替代品的一个例子
) e! {: a l8 A7 H" [4 T% XA:Acesulfame K 安赛蜜K表
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( F1 l7 }' X/ l4 D4 L37.Health Canada requires that a product labelled "fat free" contain:/ t& Z, M j0 `0 x
加拿大卫生部要求的产品标有“不含脂肪“包括:
) Z3 W7 D0 k6 v$ w* [9 P& s* [* }5 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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) q+ g5 S, D0 J0 F38.Which of the following is not a problem associated with converting recipes?
7 }% H \# {/ w- X. r8 |下列哪项是不相关联的转换配方问题?
( g, Y3 b7 ?4 U6 wA:Unit cost 单位成本) B- Z9 n! M5 t. X7 l5 r5 l# [3 J, O
1 n, K% c, | T, w& `3 j# A8 c w39.The condition or cost of an item as it is purchased from the supplier is called:9 n$ q7 ^1 u: W8 ]1 P9 ^" l
从供应商采购的物品的品质或成本叫什么% {; f& J, T0 [5 A' c) i8 o
A:As-purchased cost 购买的费用: y9 h. d; ^4 d" z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
T8 H4 |7 ~" T; P* `8 H在新货到来之前用于日常所求的必要库存量叫什么) {8 _, J2 m7 f
A:Parstock 基本日常最低库存# C; E1 x1 C# r M( Y: c
4 G3 m& z( J* g9 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ^$ V" e2 ^! ^# I4 b# z下面那个缩写是用来表明正常库存流程?
- z2 X- Q( [- rA:FIFO=FIRST IN FIRST OUT 先进先出
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7 B I6 \9 q X! o5 K7 E, b42.Which of the following knives is used to turn vegetables?; k" c, @ p) g" K, |5 c
下面的那把刀是用来打开蔬菜吗?
& B* c" \9 {5 W8 sA:Bird's beak knife 鸟嘴刀7 V" E6 A" s$ [# x6 i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* p2 j( m- e0 P
7 j4 G* |4 Z6 }4 P$ d43.What is an instant-read thermometer best used for?! f- g9 C# o8 w- e4 w' M% t
即时读温度计最好用于那方面?
3 }$ }# N; P1 n* m/ ?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?9 f/ o- U( I6 y1 F/ ]9 B
下列哪些金属材料受热均匀,通常用在铁板而且非常重) g. e9 J) g- a- `# `; F
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) }4 b) j5 U7 o/ ?8 O5 W4 K
哪件装备下面有一个可移动的碗和一个S形叶片?
_# n. X: f( F) j" f, F1 @A:Food processor 食品加工机
* S: D* }; d0 X1 ]* Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
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+ T" I7 Q# W$ U' s. Q! z+ p; Z& ~& o p46.Which of the following is not a rule for knife safety?( V1 x0 \9 ^; K. U$ @
下列哪项不是用刀的安全规则?
/ b* ?! g' r& V, E. t" |, ]- V# RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* L, D* Q C; {
6 e' ^, j5 C c; j# j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! X" j& ^. i; l/ p P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; k' ?3 A( s& v/ k# s& G* ]# SA:RondellES ) S. B: s. x3 B: X0 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 C3 b/ O$ N& R" W0 K48.Which of the following is a diced cut used to garnish soups?% O* |' P0 \9 m% u) L. J; K
下列哪项是切成小方块用于汤的装饰?
- @6 R8 A% N, _; T5 X8 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ ]( F8 f/ ?9 Q& c. B$ i4 K. }" @: b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" ]' ?. l/ e! y4 m+ O( U* _* V
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!!——: D7 }& l2 {$ K& R/ }
A:Gaufrette $ T9 I3 u: C1 X& [9 E3 F* J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 u2 s. `+ B+ ?. D& zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& K# l. `8 ?" n( a- EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. [1 I3 v0 b4 u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 b) K7 x+ }. X2 k
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)4 \" i1 q. p" T* k# v8 u6 D7 I
A:Cilantro 胡荽叶 香菜( r8 ?, J& Y' I2 L. Z( w$ Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- U0 y* K! l$ B9 R! q4 b60.Allspice is made from:. M* Q/ V* B$ s
多香果, 多香果香料是什么+ A: ]: u2 Q- X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# l0 v- C8 i0 B$ j( f2 [ cA:A dried berry 干浆果
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1 R) h+ }. X5 ~0 B2 Y. x61.Which of the following are used to make a sachet d'épices?
2 A1 c. u3 @" V; z0 _( {' ^下列哪些是用来做香包德épices?8 G5 M, X2 g& ?8 _2 u0 t2 }( k& w
http://www.sachetcatering.com/- @$ _- \, D" e! X) n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 A- G: _& z8 ~
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62.Which of the following condiments are not soy based?" t- ~ [3 ^9 h2 o0 w/ \
下列哪项不是酱油调味品的? N8 g. m1 b2 d; ?
A:Wasabi 日本辣根4 f9 J2 ^1 K4 n
$ R1 q; }3 L5 N6 n& Z1 e1 W. ~5 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) x# n, r4 i' ]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:
+ n* S* G! R2 d2 ^2 o* u" B4 MA:Pasteurization 巴氏杀菌/ D( S+ I' O4 n6 b: J* {+ e- Y
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64.Which of the following steps is not the correct procedure for whipping egg whites?
# e) u8 }0 [( h1 }下列哪个步骤是不是正确的蛋清搅打程序?2 l1 q+ `# T$ U% Q2 t$ J7 S1 q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
- ^ V2 g0 r; h- i; r+ G, ?A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 y' a/ b" C5 f9 K7 F8 b& g' K
炼乳是一种浓缩牛奶 是去除什么做的
* V" B2 J, J# E0 mA:60% of the water 60%的水0 l+ l! {" Z, X$ u/ P, t2 ?0 ~% g
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67.A method of cooking that transfers heat through a liquid or gas is:
: `+ Y/ e% t; M, F一种烹饪方法,通过转移液体或气体是:9 f4 x: c3 j `, L
A:Convection 对流
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! b6 w- g; Z, }: g) f1 g+ m% i68.The cooking of starches is known as 烹调的淀粉被称为
) I' y; V) p# B% n rA:Gelatinization 糊化6 f1 {5 B7 R3 s
2 |7 J# V$ Q1 x! C+ ? |( r7 L) ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, x; z# D9 N5 N7 A
A:Braising 烤3 v) s& I! X# v& N P
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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:# x5 G7 C3 V' \/ @6 g
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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# Z9 H% l" r1 n; A5 A# H
A:Fumet 原汁
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. T- F, m* ^" A- O! x5 D/ ] c9 C72.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2 v- {3 o$ R$ J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" ?2 g( P, n1 u# K3 K! u* f5 p
$ ^! x; `! D, x! e; M6 ?, U3 D73.Which of the following is a principle not used in stock making?
+ s9 |' U; g4 z& n- |6 \" f下列哪一项不是用于制造高汤(低汤)的原则?
0 w; H$ |3 }5 T$ i6 p: o' @; YA:Start the stock in hot water.开始在热水中操作5 I. r' X M" r
0 L8 a; l5 }0 `" ^" @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
0 d( S2 t0 P9 }0 ~0 O9 oA:Remouillage 法语熬汤
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