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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:6 k, h7 p- b, d7 o9 }9 H( h9 y4 y
哪位厨师最早带来高水准浮夸的美食
% E0 J; F, n( o, qAAntonin Carême 人名 安东尼·卡罗美
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; N6 L7 O: y5 o4 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 f2 I6 l3 |! J l* W1 Z( G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 e+ p9 b: a) A# `6 m& z
A:Cast-iron stoves 壁炉+ D0 r( Z# o! R% S9 U3 v
http://www.usstove.com/products.php?id=6
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' h& I2 \& `6 f& s, U28.The French term used to describe the roundsman, or swing cook, is:
. K# g4 P, U# q" D法国术语,用来描述roundsman,或摇摆厨师是:
2 q4 B& |# o+ n& x# \& RA:Tournant 图尔南# i3 {6 P/ w g* u8 M
6 C: V7 H2 h8 @. \5 O$ \% u& b29.Another term for the wine steward is:
9 J( U& [) w% O( l葡萄酒侍酒师的另一个术语是:
+ B& l3 U. U0 d+ c. V0 X: iA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
+ g3 v5 o- r" j. b. i; T霉菌,酵母菌和真菌是一个神马例子
- L' x$ ^ U& o- ]A:Biological hazard 生物危害8 k) d9 }- W- H
. B8 l* a1 f+ ? Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( d, p& E* ]# Z4 k+ ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 g' u# H- M2 y7 r" m" N+ \A:40° and 140°F (4–60°C) 4-60度6 r$ ^; ~% k: n
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32.All bacteria need the following for survival:$ W$ C9 `5 N8 d" ~
所有细菌生存需要以下哪些内容:2 q! \" @ L; h# t( {4 \' z& H8 E
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% [) W& C# `# a- S! k" \
/ I/ C+ f. _' |8 {9 N7 M9 j1 O2 |33.Which of the following correctly represent critical control points in a HACCP system?
4 W8 t! I' }/ U4 k6 z- ]. H( n, m& x( D以下哪项正确表示了HACCP体系的关键控制点?; c, ?7 S$ n2 _* @4 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" p# _: ]" B- V; Y; A/ @9 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' Y0 \+ v& Q1 E5 G! u* A34.Which of the following is not an example of a carbohydrate?
2 S) B/ P9 h4 M8 V, T下列哪一个不是碳水化合物的例子?
* _$ \6 v% _% _( E+ Q2 M; x3 ?A:Essential nutrients 必需的营养物质( D% @7 D M$ i' h' a5 D1 w# P
/ n; A; }/ x9 T0 L$ a35.The process by which a liquid fat is made solid is called:
2 T( j6 ~# C! _" T9 }& B- d: N液体脂肪做成固体这个过程叫什么
( [: L, [# |6 v6 C% O& fA:Hydrogenation 氢化
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. N9 h8 v: y& Y3 k% a2 J36.Which of the following is not an example of a fat substitute?
# X7 d* W; h; }; z- @& P( M d下列哪项不是脂肪替代品的一个例子
+ a, T; n4 _+ AA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:* E# M/ r1 j3 X: d" i! l
加拿大卫生部要求的产品标有“不含脂肪“包括:- l+ R" @ `( L( a, J) K' B. S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! Y8 p$ p- C6 R" `" s0 } A! T38.Which of the following is not a problem associated with converting recipes?
7 f& [" F5 i5 @3 ^/ O$ V下列哪项是不相关联的转换配方问题?3 I! F1 q( H( S" J4 \
A:Unit cost 单位成本3 Z- m# z- K3 x4 D
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39.The condition or cost of an item as it is purchased from the supplier is called:; ~) v7 ]0 B- D! n- ?9 p Z
从供应商采购的物品的品质或成本叫什么/ p5 Z4 Z/ P! h/ u" M
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 Y$ v* X. E/ i9 s在新货到来之前用于日常所求的必要库存量叫什么
& q$ x0 z5 J. ^6 pA:Parstock 基本日常最低库存4 B' Y1 }) E* ^3 a" }5 L* B" s
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41.Which of the following abbreviations is used to describe the proper rotation of stock?3 _/ c0 ~; K. n, M/ p1 M
下面那个缩写是用来表明正常库存流程?
- y, m$ q0 U# o! ?2 i! G! @0 AA:FIFO=FIRST IN FIRST OUT 先进先出
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: ]* F% B. k4 q5 ]+ p, }3 u; M42.Which of the following knives is used to turn vegetables?
; i9 \* H7 D& g, M1 L下面的那把刀是用来打开蔬菜吗?* J. Y5 P* t' P; x- L
A:Bird's beak knife 鸟嘴刀) |' t- M/ g; F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?" a0 ]- I' h; _7 C2 q& i
即时读温度计最好用于那方面?
) _6 e2 l' z5 w; P, T: xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ p0 y7 N# ^. i/ J+ g U1 S) F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 w- U/ C) U4 q' h下列哪些金属材料受热均匀,通常用在铁板而且非常重0 _% J0 y0 F% ~2 m r- f
A:Cast iron 铸铁$ J3 n+ Y3 e. M! x# M
6 [9 Y, d8 W* |# J8 m T9 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) C1 _3 ^: k3 V6 \! F+ G$ W
哪件装备下面有一个可移动的碗和一个S形叶片?9 ^ K% s+ @% U# J
A:Food processor 食品加工机
( B* q9 R( B. b5 ?http://www.google.com.hk/search? ... iw=1263&bih=572/ ]3 x L4 K3 l+ v# T
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46.Which of the following is not a rule for knife safety?
* p0 ?$ K3 B! L4 K& }4 A下列哪项不是用刀的安全规则?
3 j" \/ `1 \' p7 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 S4 N" w& |+ D2 k0 P! s9 {( w" \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 `6 i2 s$ x/ C' m. H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 P5 s- P4 _8 Y9 q. q' P3 h3 Q" q. ~' GA:RondellES
% R* f2 a1 `' ^) ]3 A7 Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
! T* z6 P6 ^5 w/ f% l+ T下列哪项是切成小方块用于汤的装饰?
0 t' |3 S7 c# x1 P) ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 R3 P; Y5 F1 E3 U" }! c1 A. e l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 c5 `: L9 S3 ^# L) s
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!!——
" E) {: I' ?( J- v" |A:Gaufrette 6 K3 H4 V7 S7 k5 j2 s9 U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 K, U6 H, E. \+ o1 B3 X) b2 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ u% b, o1 i z+ OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 v8 P' G6 k" G) z8 e t8 [# A, ]
: Z8 L: @; a, y2 t; ~& V- v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 _8 y# r8 a# R$ N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)
( E) p0 p- l; x7 RA:Cilantro 胡荽叶 香菜% ]7 i$ K* l6 K( |4 q2 b x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ \* @4 a0 B. `; F! k
多香果, 多香果香料是什么( ^, s) Y* q9 E9 {$ H7 `; B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# {; b9 u5 Q7 K1 K
A:A dried berry 干浆果
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. [( d6 i" j" f4 D61.Which of the following are used to make a sachet d'épices?3 h* @9 }2 i+ d+ Z
下列哪些是用来做香包德épices?& W; n& _' h7 u3 x# T9 u% E
http://www.sachetcatering.com/+ G. q' P( F/ X# C$ M/ [6 h: W% U! C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. v6 i2 ?! x8 P62.Which of the following condiments are not soy based?! P: o9 i$ a( l' H
下列哪项不是酱油调味品的?4 i/ Y- p: U+ \$ i$ d
A:Wasabi 日本辣根( d$ p0 `6 K! u$ f1 b( f# j, l
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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:7 F) O- g% e/ ^+ w! z i# Q
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:- c$ k7 t s; ^% @; o
A:Pasteurization 巴氏杀菌
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# f! g% q* C* [* g64.Which of the following steps is not the correct procedure for whipping egg whites? x. Z' S/ ]8 G* V m
下列哪个步骤是不是正确的蛋清搅打程序?+ R/ G Y2 E2 d6 I( C1 u5 R
A:Allow to rest before use. 允许休息后方可使用。
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6 J( Y5 e0 K1 M; \/ B3 K65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ q3 ?2 E7 z8 u* ]) \+ UA:56g and 63g 56克和63克5 C8 d6 ]% u4 m6 ]
8 x% r) H9 H2 ?+ C0 t66.Evaporated milk is a concentrated milk that is produced by removing
7 J9 f! l; Y* q# M' q s. Q T炼乳是一种浓缩牛奶 是去除什么做的' m) o* k& n/ Z, ]# V
A:60% of the water 60%的水
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6 U H# j! l* |' w4 O% b8 c' w67.A method of cooking that transfers heat through a liquid or gas is:
! v: s; C1 j$ D6 p8 Q一种烹饪方法,通过转移液体或气体是:4 i0 E* `) Y% ]5 T' E m
A:Convection 对流 P+ H% ~5 l! i1 k2 i( Q1 n
) g/ E( N, D# D$ I. W4 V68.The cooking of starches is known as 烹调的淀粉被称为) [' L6 q. }0 Z+ ^" |4 ^
A:Gelatinization 糊化
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' p5 j) ~- I3 Z n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% z6 e# E s4 Y2 Y& ~
A:Braising 烤" i/ j8 g9 S0 a% {5 }# V$ {
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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:) u2 M5 s1 o5 V" `) N
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
4 i1 K6 H% k1 @+ u1 h) wA: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6 P" M8 n9 K1 R3 r$ U9 w5 @; I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 W; G ?. g& C/ K, a/ L0 R
$ N* ]2 f7 o4 s73.Which of the following is a principle not used in stock making?
8 l( X' C8 g, |2 k+ r, U5 B下列哪一项不是用于制造高汤(低汤)的原则?) R3 \1 v/ m3 i! K2 d. U b3 o
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
2 ]) @5 y) }% y( d' C. VA:Remouillage 法语熬汤2 H" Q4 t) D+ D. g! B
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