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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: ^2 h! B) `7 k: w" F1 b) Q2 p/ p
哪位厨师最早带来高水准浮夸的美食
$ z' X) J; F3 q, ~0 f, e, zAAntonin Carême 人名 安东尼·卡罗美0 R7 g- [( b( u; W8 `% |
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 M' L2 H8 U, j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 U) z* |) x; O6 `. d
A:Cast-iron stoves 壁炉
j, S9 N! O1 P6 h$ thttp://www.usstove.com/products.php?id=6( j$ l9 j& {, p g2 k3 t3 z, L( D' N& O
( K7 k9 U9 @8 z: X' u7 j28.The French term used to describe the roundsman, or swing cook, is:
4 v/ K/ ^' ~4 D# v! k' v* P" b法国术语,用来描述roundsman,或摇摆厨师是:; q; x) e+ |) j! P0 h/ F0 v
A:Tournant 图尔南6 r# W$ M8 K( y; Y* `3 k) E T
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29.Another term for the wine steward is:
7 {$ C8 X$ |4 p葡萄酒侍酒师的另一个术语是:$ }5 A6 F$ d: Y- u/ Q |
A: Sommelier 侍酒师
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' N# Z1 O H( s! E) e30.Molds, yeasts and fungi are examples of a:. \! x, J; ] I+ i4 B
霉菌,酵母菌和真菌是一个神马例子
1 R) k! z% W& {: ]& cA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; N! F9 k" Y0 Q! G" j, d3 J
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 q& E$ O' E0 O( J8 o% ]A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:% m& Y1 _+ u$ X1 J( v5 j# u
所有细菌生存需要以下哪些内容:. _1 P+ U* s/ {
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) G2 A3 E* T, N p# b- ]+ }
! W$ P3 y6 G5 Y/ G33.Which of the following correctly represent critical control points in a HACCP system?
' ^7 W# F* x" V* h; A# y; P. Z以下哪项正确表示了HACCP体系的关键控制点?
, l& H* l3 X) q9 [* c1 L" O7 d$ s' ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 {- s8 p, w$ U @8 z: V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) M2 }5 l8 L: l' _' x2 A34.Which of the following is not an example of a carbohydrate?/ r: s- O) s: k# c; l( C
下列哪一个不是碳水化合物的例子?
9 I8 ^8 j# L* r9 \) v# xA: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:8 v. n+ {. U$ H; r
液体脂肪做成固体这个过程叫什么5 V. J# {0 l, a( ?3 ]
A:Hydrogenation 氢化! h0 w. @5 Y) {" P8 v3 s
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36.Which of the following is not an example of a fat substitute?* }$ k' c) n7 S
下列哪项不是脂肪替代品的一个例子
9 H9 f5 K' [4 h; M9 gA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
& d9 G. c( {; [6 ]& |& M2 l" G加拿大卫生部要求的产品标有“不含脂肪“包括:& I% i m6 R, l/ _4 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" j: h4 C) X2 t# R) u5 g4 P
, H# p) @* u% k* ]6 V38.Which of the following is not a problem associated with converting recipes?
2 [; S- ]" U$ W下列哪项是不相关联的转换配方问题?
) i: T0 ]) j3 ]1 W4 a, MA:Unit cost 单位成本
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) n& a0 I9 S& s: }$ U$ c39.The condition or cost of an item as it is purchased from the supplier is called:$ O& @9 {, k7 R" w
从供应商采购的物品的品质或成本叫什么
9 P8 a" @: Y' t4 E: }# G& jA:As-purchased cost 购买的费用
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. O6 Y4 n3 }: m0 n$ c9 T; P40.The amount of stock necessary to cover operating needs between deliveries is known as:6 o$ F2 g% Z2 q& M1 h: ^
在新货到来之前用于日常所求的必要库存量叫什么 r3 b; C4 }" K3 c% S
A:Parstock 基本日常最低库存% \+ j, \! ~, Z! F* X" H
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 W( s2 Y, r0 v" L9 H) ^6 G; Z下面那个缩写是用来表明正常库存流程?
7 B Z9 z! h& D8 j, RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
6 {' e$ r) _8 O+ Z9 q0 l& j9 E% l下面的那把刀是用来打开蔬菜吗?
2 c G6 O: f- l2 m. I0 WA:Bird's beak knife 鸟嘴刀
" [3 Y3 f2 [( K# Q3 j' Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 b. Q# n, n" e3 @- E
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43.What is an instant-read thermometer best used for?
* a$ r! o! N9 I8 H9 t8 p' F v6 Q$ r即时读温度计最好用于那方面?& N3 \ ~* M) [- E* U W* @' L
A:Checking the internal temperature of a roast 检查被考物品的内部温度& m* q" Q! j( x g0 F
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; M7 z: x, d2 x- u8 d. K' T下列哪些金属材料受热均匀,通常用在铁板而且非常重# h7 M$ x4 r& R8 D" d! `- U3 Z" j
A:Cast iron 铸铁" n3 t" P' h% F2 A* ?8 f5 m
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 X) R3 b! ^8 N5 L! g+ O( B3 P' y/ }哪件装备下面有一个可移动的碗和一个S形叶片?
/ f. u( m: a1 p) P& j" GA:Food processor 食品加工机6 Q- F" }" t# W/ C" Z7 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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) c$ O4 W. u9 U& t2 k46.Which of the following is not a rule for knife safety?
7 C2 f0 {! c) b& \+ f" P下列哪项不是用刀的安全规则?9 \7 s% V% X, \) o% H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 O3 Q# X" A5 z H+ l% A( O, Y
5 c) _4 _0 G1 X' c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& o" M: X; y3 l& @1 T: E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- t8 }4 m! l- p: l4 \A:RondellES ! _- H4 j p/ Z0 k" A: t) s) p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 m: Q- p4 n: c( k
* S+ `& B7 b$ O7 ^3 r48.Which of the following is a diced cut used to garnish soups?
% q, B+ [/ y6 b- p下列哪项是切成小方块用于汤的装饰?' U6 q- c0 o& d, L0 N+ [: A7 [. W2 O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* h) C k. d; X: i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ ], x: S" A8 U h) ?3 e3 ~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!!——- p p/ p, P/ c5 p
A:Gaufrette
$ c2 c2 N4 a+ ~0 p3 ?4 p. D% Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 z% [- S+ ^7 o3 n2 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 S9 H! S+ o l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 \6 u5 Z- x8 Z. F# F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; G0 F! b1 H" @3 S" ]
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)
9 X z" @, g' I5 w1 a4 D: OA:Cilantro 胡荽叶 香菜/ S2 C# F7 \# W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 q7 G! i) ^( V. r8 l" F) \
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60.Allspice is made from:
$ x5 n, a5 e8 S" K 多香果, 多香果香料是什么
0 n) A: o: y% M# Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, N) s8 X" o$ o i# K
A:A dried berry 干浆果8 w7 d& _$ |# R/ P
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61.Which of the following are used to make a sachet d'épices?
/ ^: G: Q! Z+ ] N4 {# ]& m下列哪些是用来做香包德épices?
! `( Q7 a! O1 B+ G4 h: I* U2 R; j1 chttp://www.sachetcatering.com/
0 B) U* k6 f( L; Z: NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ _) y; U2 v( m2 H, B& m' _# e62.Which of the following condiments are not soy based?
) N3 A0 @) X: e# I下列哪项不是酱油调味品的?
' @% N, ~9 f+ Q7 ~2 D( ZA:Wasabi 日本辣根, B. ]. y8 h/ w1 j
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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 A; C/ `5 m/ a7 }) 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:
* I+ n) ]4 H" p* A5 `A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ d. i; @' W5 h3 d
下列哪个步骤是不是正确的蛋清搅打程序?
* O9 \+ x0 v$ `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:
/ A: {; V% I: T# ZA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" n, E, D" J" s9 h. |7 v, V
炼乳是一种浓缩牛奶 是去除什么做的# z+ B2 I4 L! O5 s
A:60% of the water 60%的水) ^- @* [; | S; I: [
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67.A method of cooking that transfers heat through a liquid or gas is:) x7 u6 H' G( e/ u4 v1 [. P
一种烹饪方法,通过转移液体或气体是:
. ^, E. ?- F3 C) K% c; c; Q( U" \/ JA:Convection 对流$ f/ i2 y3 \, Y7 I! T: b9 E* p
Y( Q( u: |; W5 h0 M68.The cooking of starches is known as 烹调的淀粉被称为
" p+ X+ ~0 ?$ H8 H5 V' Q a, aA:Gelatinization 糊化) @8 Q6 L+ e. }6 m, ~" Y
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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?" \4 q! y- z |/ W$ ?, Q
A:Braising 烤2 Q& f7 W- A3 r4 w* ?* s+ G
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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:% O2 l5 H% Q+ }+ B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 O6 ^' D. ]( ]- c8 S" Y8 Q0 Z# d
0 o3 Y# o/ q# ~3 O5 a+ 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
0 F) n9 Y2 y4 P: F( QA:Fumet 原汁
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5 c q* H1 l8 M72.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) {' v! C2 `# r1 v/ @, l& a0 j% [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
4 h7 i2 L) l# l2 D下列哪一项不是用于制造高汤(低汤)的原则?- i1 ?3 \0 H9 r3 b- Q0 _( ~& F+ U6 W6 ?
A:Start the stock in hot water.开始在热水中操作9 r' ~) p: E ?0 ?- x
) r% V! {" P0 V/ \( _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/ E4 V- Y- S* [8 w$ B0 Z9 R' a6 J! ?; H
A:Remouillage 法语熬汤
% e) z& ?3 m% N) ^' Shttp://www.haibao.cn/blog/post/176242.htm |
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