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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 b+ @' k1 J7 s. `4 j. I7 o哪位厨师最早带来高水准浮夸的美食
+ }% w k9 N2 w9 k* \" CAAntonin Carême 人名 安东尼·卡罗美
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+ Y5 I6 c% v! x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, R: o9 V/ A5 Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, H- z' c$ c' F; E7 H. P% p1 vA:Cast-iron stoves 壁炉
# v, g7 D6 w0 T3 }+ C: F# Ihttp://www.usstove.com/products.php?id=67 g$ @/ K) M( Q3 R
R' ]) R& d* |28.The French term used to describe the roundsman, or swing cook, is:
" L: o0 {4 k3 B5 L# Z法国术语,用来描述roundsman,或摇摆厨师是:# E k/ \; Q7 f5 w% B
A:Tournant 图尔南$ p) h* y' M3 }% C8 A. @( C
; t% I+ N0 x! i# Y29.Another term for the wine steward is:3 W; H! U& b7 a' n
葡萄酒侍酒师的另一个术语是:) u) R) v- t3 _% ]
A: Sommelier 侍酒师
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; _9 e/ Y7 r; g5 |6 M7 v30.Molds, yeasts and fungi are examples of a:$ {/ j5 h* h k1 V, b( c }! `
霉菌,酵母菌和真菌是一个神马例子 a0 @1 S* v$ q5 ?
A:Biological hazard 生物危害
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3 ~; L# F+ A% K1 x4 ]9 z: G) U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 v# c- q6 k, G% V/ b2 r2 B' A
根据加拿大食品检验局,食品的危险温度区在多少之间:
* c. l; l5 Q/ I& t$ vA:40° and 140°F (4–60°C) 4-60度; x7 u8 U8 G X/ Z, N3 E
3 a! h7 a( H0 }32.All bacteria need the following for survival:
! A4 |# p0 V# |0 L/ Z0 ~" k7 B) N所有细菌生存需要以下哪些内容:
+ p) k. \ l$ wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ S5 _% j8 U) o/ p( E6 t33.Which of the following correctly represent critical control points in a HACCP system?
6 M W! d/ U0 e% n& J# R7 c* k以下哪项正确表示了HACCP体系的关键控制点? X# ~% ?+ o- ~$ ~* {) n3 V; s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ?, }# L! P% Q$ S% m& Z/ G% ?2 O- m8 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热( k( K' }! D; f9 x5 M
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34.Which of the following is not an example of a carbohydrate?5 B6 A9 j6 l0 _: j
下列哪一个不是碳水化合物的例子?- M" x4 l( L! t0 d5 H
A: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:) R. K5 K; s9 g: }. C- p. d" b' J
液体脂肪做成固体这个过程叫什么
" d& ^, ] y' j0 Y2 g; W4 fA:Hydrogenation 氢化
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; L; c, E. W+ m& N36.Which of the following is not an example of a fat substitute?
: K5 v3 G/ {; U% j2 V下列哪项不是脂肪替代品的一个例子" m! e, `$ @: }- L2 m0 U6 `! t% }' |
A:Acesulfame K 安赛蜜K表0 Q4 _$ j2 W: h Y1 |
; H+ m* |" _7 ]6 \37.Health Canada requires that a product labelled "fat free" contain:
7 ?: o5 F* c" R) L加拿大卫生部要求的产品标有“不含脂肪“包括:
7 g/ I0 I! m9 F0 @/ d8 {& iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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w( i* o8 B |1 h) v' v38.Which of the following is not a problem associated with converting recipes?9 N8 H3 M3 e/ G8 d; m
下列哪项是不相关联的转换配方问题?
4 }. j' [/ Q2 zA:Unit cost 单位成本
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& q5 a/ ~( i& e* b) N39.The condition or cost of an item as it is purchased from the supplier is called:
1 [6 p# w- G- J: y: ~* W从供应商采购的物品的品质或成本叫什么
& A8 y; ?, \" h! g: {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:/ B, E C; t4 ?
在新货到来之前用于日常所求的必要库存量叫什么
* y o% j8 W9 R& `* T6 jA:Parstock 基本日常最低库存2 e2 m2 R; W4 t0 M$ {; o" U
4 x' t! u; q+ D, e41.Which of the following abbreviations is used to describe the proper rotation of stock?
' R) U9 d0 f, n4 f! g% S下面那个缩写是用来表明正常库存流程?: O" Z2 O0 V5 q; i4 {$ ?5 J, u6 O
A:FIFO=FIRST IN FIRST OUT 先进先出 q3 u- ?8 R! S) a. U8 T
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42.Which of the following knives is used to turn vegetables?3 P& g2 `7 L3 L; ?* k
下面的那把刀是用来打开蔬菜吗?
1 e1 k; m6 d8 f, ^+ jA:Bird's beak knife 鸟嘴刀
8 D' T5 ~, `! r Z; Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& o$ o+ J8 | ? C即时读温度计最好用于那方面?
8 b: G# V$ _- `A:Checking the internal temperature of a roast 检查被考物品的内部温度" d+ A0 ^9 O& u2 Z+ p9 d
|- R ]( y9 O4 [+ O9 m1 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" Y/ R5 c+ h+ o$ [0 y) @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 \1 }1 h! C+ v2 y5 z) K. xA:Cast iron 铸铁# O/ h; m$ V1 i% L. ^8 ~8 t. t' v
' {, B+ Z& e$ l" p( `* Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- P( n6 o+ V2 D哪件装备下面有一个可移动的碗和一个S形叶片?
$ s- ^5 ^. J \3 w0 r. V. WA:Food processor 食品加工机: u9 V( U; I, b2 G
http://www.google.com.hk/search? ... iw=1263&bih=572
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" F N0 n6 O. {: F46.Which of the following is not a rule for knife safety?: T+ @" Q/ v! C
下列哪项不是用刀的安全规则?* y& L! U& Z- S( D' B: U# g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( I' E+ u+ A" G
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) u; G5 d# d1 X$ U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' G1 o2 } M' a5 hA:RondellES 8 m1 s. I; D8 |4 W0 y( Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 ^+ u! ~5 N9 L9 h
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48.Which of the following is a diced cut used to garnish soups?: k3 i) C; |0 b9 q% n! D1 M
下列哪项是切成小方块用于汤的装饰?
" \ N9 Y. n* bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% @& z4 N3 ]# ~3 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 f/ {+ q# A. H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!!——( U+ n, g9 `$ `8 J p3 d1 _" M! I
A:Gaufrette 6 n* Q& |/ g: R6 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! F$ n+ i4 x6 a3 s8 Z( _# fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 J& [$ e c) x& l) k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( f& n7 C3 V3 z% z* E- A5 c+ Y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, I+ J5 ]) |6 c9 O. Y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): `" v( r8 e+ t/ M! T& e
A:Cilantro 胡荽叶 香菜
$ p$ `( V5 v' h g+ G9 g+ C4 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 ~+ J l, P2 a8 a5 _ @) T$ [
) e" ]) b1 |1 M# H6 P60.Allspice is made from:$ p+ ?4 q8 ?6 Q/ t9 T
多香果, 多香果香料是什么
2 u. b9 [9 F2 }% zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 t' L' G1 W/ \2 G& [3 ~2 ]9 p. d
A:A dried berry 干浆果9 c3 y7 x( s1 _* a( ^$ }- ?
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61.Which of the following are used to make a sachet d'épices?2 x$ ]9 i0 i J+ [0 z' i% s4 o+ |8 W
下列哪些是用来做香包德épices?
: t1 R; X p) }! ~# G. nhttp://www.sachetcatering.com/
' i0 o8 y+ _$ R8 a+ Z: y; FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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4 j1 w; w8 _" ~5 O" f# w62.Which of the following condiments are not soy based?
, ^3 D: p1 u1 {, d, ^; J u y下列哪项不是酱油调味品的?5 R5 Q/ Z! V5 K! l. E
A:Wasabi 日本辣根2 w6 I1 V) }& y
. p N4 M- c' Q) U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& m* \& K2 m, F6 V) _) 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:
- X+ H1 ~( v( }$ f$ \2 }A:Pasteurization 巴氏杀菌
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* u, H2 A9 G# |) n% n/ K4 b+ F64.Which of the following steps is not the correct procedure for whipping egg whites?5 t, ~, A# m9 S% j/ y
下列哪个步骤是不是正确的蛋清搅打程序?
4 o6 P& N9 S. Z1 J5 c2 h9 nA:Allow to rest before use. 允许休息后方可使用。1 h* b' `" ]6 l1 y0 c* w/ Z3 n0 E
; X$ e- ~3 u! {- g# E65.The weight of a large egg is between:一个大鸡蛋重量介于:
% X$ @$ X% x# eA:56g and 63g 56克和63克2 I" n# X8 x3 [' N
$ U1 ?' z3 [6 ~- {8 D+ H66.Evaporated milk is a concentrated milk that is produced by removing
1 @+ Y( Z& @( F5 B& E; u. P炼乳是一种浓缩牛奶 是去除什么做的
: J& O# a4 b3 l8 e/ \. Z1 L1 D1 O `A:60% of the water 60%的水- i, W& D% R9 G, H4 c7 I7 u
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67.A method of cooking that transfers heat through a liquid or gas is:
# z9 y3 h! h# W' t7 W" ^; l0 h一种烹饪方法,通过转移液体或气体是:+ r6 @: Q3 g* ^8 v0 @7 G- V- O
A:Convection 对流, O: g( T; Y4 Z5 O U' k
0 d1 @7 j. q7 t6 D# _$ N' J68.The cooking of starches is known as 烹调的淀粉被称为
# K2 X, H) @/ T# Z$ Q. bA: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?6 d- V! I' J3 o) A# {7 _
A:Braising 烤
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4 E1 C# ?4 T; D8 g. @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:
$ i& r* B \2 h4 q- R, DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( v' Q: S* v$ R1 f+ ]0 K
) r; U3 I# J P4 U) B, J5 |: v71.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
6 [( a7 h+ Q4 o) ], |, v7 ?A:Fumet 原汁9 R7 H. \ F: Z
8 ^5 z2 M- H6 v5 h' F" J+ [! P72.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3 E! I1 U0 y- V" ~' [. G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 Z+ |; B# }2 U" H& m0 S73.Which of the following is a principle not used in stock making?
- O8 G0 t* N) y3 [5 X/ o, T下列哪一项不是用于制造高汤(低汤)的原则?, k* s: Z: y& |1 t# v% U
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9 D1 {" {6 K. F& j2 s
A:Remouillage 法语熬汤
7 N! t1 e$ _/ w" s8 D5 p! Ohttp://www.haibao.cn/blog/post/176242.htm |
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