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26.The chef who is credited with bringing grande cuisine to the forefront is:: s' g Z* i: E
哪位厨师最早带来高水准浮夸的美食
" }% v! c8 u4 k! o: xAAntonin Carême 人名 安东尼·卡罗美+ n' c! C9 `( d, W* t+ L; Z E
! N5 V# @2 G2 J# l9 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% B V3 U4 S- ?2 w) }0 b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 K2 Y$ j$ h: Y" H3 vA:Cast-iron stoves 壁炉
m! }: x3 o- L5 F& P6 j4 mhttp://www.usstove.com/products.php?id=6* ?2 V( R0 O; k" t8 @. ]) y
( ~* r* g* \- x3 A28.The French term used to describe the roundsman, or swing cook, is:, K3 k1 i+ i# H6 R
法国术语,用来描述roundsman,或摇摆厨师是:6 E3 e; y9 ]# E
A:Tournant 图尔南 r; s3 I, l) F+ B
; ?; v6 k% d: x' l }: K( m9 Y29.Another term for the wine steward is: f+ k, O0 B% E4 K
葡萄酒侍酒师的另一个术语是:/ T2 l, Q, J, d0 Q% F7 T
A: Sommelier 侍酒师( B V4 M1 n5 n5 B0 N1 h+ ]3 ^' a
) k. L5 f! O* N* e3 B$ H2 [1 V30.Molds, yeasts and fungi are examples of a:/ C+ o: n# [6 q4 q
霉菌,酵母菌和真菌是一个神马例子4 z4 R9 o- b6 S& `6 Y, Q4 o2 A
A:Biological hazard 生物危害
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% t ^: M- u" N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 d$ B0 T% k( m& S' l( a+ l! S
根据加拿大食品检验局,食品的危险温度区在多少之间:0 w- q/ l8 Z0 f. H% q* h% o
A:40° and 140°F (4–60°C) 4-60度
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' t$ i* O* r9 b8 k" q3 z* l32.All bacteria need the following for survival:! ]3 v. N2 o) X1 t0 h
所有细菌生存需要以下哪些内容:# R( }2 L$ z9 K6 {! P; g; `# m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 e/ \7 q/ h+ u33.Which of the following correctly represent critical control points in a HACCP system?
_2 T1 z' L2 M" T& R) T# M$ ^9 G以下哪项正确表示了HACCP体系的关键控制点?0 s* d3 D. p0 k0 [- n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / Y4 f, E0 P5 H( ~* g" [, p" O
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?
- ]5 |- e; F, c* M下列哪一个不是碳水化合物的例子?+ Z. T7 u4 p, b" y. p! {
A:Essential nutrients 必需的营养物质
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# \7 c& g- {" F. `% I* D$ W2 k35.The process by which a liquid fat is made solid is called:: Y" ?: x$ e+ W! R7 o
液体脂肪做成固体这个过程叫什么% l$ R0 X' { Y- u+ t* k" ]( e: v
A:Hydrogenation 氢化. _3 b+ G- j- E( g5 k- K. m6 o
6 Y% D3 V1 \+ m* C! ]0 {5 Q3 u6 s36.Which of the following is not an example of a fat substitute?- D' H- w v7 g
下列哪项不是脂肪替代品的一个例子" C5 ]/ R9 j! o6 O
A:Acesulfame K 安赛蜜K表4 E! g6 k6 r. D: p- \. g
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37.Health Canada requires that a product labelled "fat free" contain:
0 B' M3 }& c$ g' X加拿大卫生部要求的产品标有“不含脂肪“包括:
' z1 a/ V' C, k2 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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1 g0 y9 F6 D3 x7 b; w. |% U% N) o0 u38.Which of the following is not a problem associated with converting recipes?
9 r) A& Y2 u3 i" U& D, m0 x/ H, k4 B下列哪项是不相关联的转换配方问题?1 ?' k$ u# p9 L X% K% L' i2 L5 Q
A:Unit cost 单位成本3 q4 G1 ]! o7 s$ C4 f& y8 j8 O+ t* y
' z7 E% z+ g# H39.The condition or cost of an item as it is purchased from the supplier is called:
7 k/ N0 B( J. n1 W; Z, j0 K从供应商采购的物品的品质或成本叫什么
4 ` Z& Z& K0 u) O! n" G/ wA:As-purchased cost 购买的费用
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. U' J3 L6 ^' B. `* t0 z& L40.The amount of stock necessary to cover operating needs between deliveries is known as:
, d* a1 m# Z* W" n8 Y2 S在新货到来之前用于日常所求的必要库存量叫什么# R/ u. g" c# q3 b5 |, c
A:Parstock 基本日常最低库存
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9 B% v& S4 N0 ~9 t41.Which of the following abbreviations is used to describe the proper rotation of stock?9 n" ]- M8 j7 A9 x: e. s* ]1 x
下面那个缩写是用来表明正常库存流程?1 _6 L7 ]/ _' P% r
A:FIFO=FIRST IN FIRST OUT 先进先出( A4 [8 @: S8 L4 t
: r; V, Z8 u) h) V% r2 O42.Which of the following knives is used to turn vegetables?) P) n9 M/ F! |* T
下面的那把刀是用来打开蔬菜吗?
; J. X# a, [- V; \/ yA:Bird's beak knife 鸟嘴刀
/ X2 m: T0 i3 H) }6 n8 ]; Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
) T; \1 i7 [# s4 z8 r' x3 y即时读温度计最好用于那方面?- u+ G' M1 k( L) D8 U% V
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 Y7 x) h" k1 R3 p3 Q. ~/ G
0 J9 v# _ D1 z" _/ c) i+ U2 w, w/ B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# m* b& X- z6 w2 ^+ N1 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重* |2 V- S( f/ m' r" e0 h1 H
A:Cast iron 铸铁% G5 P/ x$ g) p# ]$ a
9 y1 E2 ]) L z5 q4 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 C! x* m3 s# ]; L
哪件装备下面有一个可移动的碗和一个S形叶片?
0 x* n2 q! _% C4 Y1 n9 u4 V: YA:Food processor 食品加工机
, D& V' y' ]4 U) Y" o! Y3 E3 Phttp://www.google.com.hk/search? ... iw=1263&bih=572, L: p' u) b, [, K: k
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46.Which of the following is not a rule for knife safety?
/ [9 A1 t- i/ M) c4 S; p下列哪项不是用刀的安全规则?
% f$ @9 |& I' }/ W' V9 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 p, h, |9 b& m9 C" B+ s. E9 S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 p1 R$ p8 V; I7 ^ Z! E: K' B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( X$ x. N* A8 o2 _4 X4 yA:RondellES - }6 M7 h3 z% i: `6 x- B, y- n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! M. o. h! q3 H! x48.Which of the following is a diced cut used to garnish soups?
% Z+ d9 ~, J6 I+ {0 ^1 a下列哪项是切成小方块用于汤的装饰?7 O4 O! n5 }& D6 ^0 b( Q: I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; U" \: q$ f. F& W: f1 U) f6 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" W1 n2 o4 H0 y( N- O. J" m( k
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!!——6 K: N$ k6 X5 b5 w
A:Gaufrette % _$ u: k; a, t0 v0 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* q* i Y6 I$ m, }! u X: f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& ?' e" I% p6 n6 C T8 J2 Z; oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- s! ~, r7 X' l8 l! ~2 i' _2 {
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ E% z) q" p# y9 H
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)
0 ~8 H1 U. A( U; h g: w! J" o% Q! DA:Cilantro 胡荽叶 香菜
; T4 q$ z7 K( i. S! A y2 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
! L, Z [2 w k# x& ` 多香果, 多香果香料是什么
2 n, T1 P1 d& ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" t R, j6 X) W8 P7 I. gA:A dried berry 干浆果
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- C/ P, y8 t. t) B( s" k61.Which of the following are used to make a sachet d'épices?
/ f9 ]* h3 c# T D; T1 Y下列哪些是用来做香包德épices?
+ _" G$ @7 z5 z# U1 Z* Q {http://www.sachetcatering.com/& u' I% Q: F3 a6 X- S# c+ g& s# _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 D- I$ q6 D9 z4 c7 }8 r
8 D, e4 o& z) q9 s62.Which of the following condiments are not soy based?
l% n+ ]; l$ d$ X( {下列哪项不是酱油调味品的?* u& P1 P: ?& c
A:Wasabi 日本辣根
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6 @( w7 w m1 c+ j* C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 b% f8 s. M0 B* N0 Q' e0 t1 O9 Q# h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:/ k# M Q' c" A; p
A:Pasteurization 巴氏杀菌+ \* X% d: B, M& k3 s; u
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 j' Z8 p+ A( Z+ d! X# ^% u% \1 _下列哪个步骤是不是正确的蛋清搅打程序?* U& n/ R# e6 z; z% R! h/ \
A:Allow to rest before use. 允许休息后方可使用。6 x& F! P- m2 z" W9 E
) G2 e" u ^) A$ I65.The weight of a large egg is between:一个大鸡蛋重量介于:7 r ^5 t, c9 s( E
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 z$ s9 I8 `) F, c+ i# H
炼乳是一种浓缩牛奶 是去除什么做的6 M( K' r* q5 V9 u# k
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
' N& h8 o9 u5 F: X一种烹饪方法,通过转移液体或气体是:
; n" b, N2 j/ ^1 A+ Y6 d: xA:Convection 对流; R5 e/ q# `: P5 v
: A- L7 H9 d3 R/ y68.The cooking of starches is known as 烹调的淀粉被称为$ M/ J: q/ F4 o& _
A:Gelatinization 糊化
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% ^- B) b. W% M* i: x* N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 g) `: O0 F! A; Q3 y: C( A2 E, x
A:Braising 烤. ^' C' O, G: K- V' E$ U
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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:4 V6 m. P+ X6 C% h1 Y2 @) t
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; k" H1 E M* [5 m' M$ Y1 C
1 {1 m( i5 g& R. [. F7 A+ h3 ^3 t71.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9 U$ x8 n4 Q1 f1 h1 i) P2 R
A:Fumet 原汁5 r) P& v9 Z: f/ h1 v; e2 Q! z L
6 W6 F. t f9 c! _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
* b9 B! F M1 cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 m% V" H3 K: X, o73.Which of the following is a principle not used in stock making?
; Q F8 }- f- b+ O* r下列哪一项不是用于制造高汤(低汤)的原则?1 l9 g/ A Y J4 o' k+ d; t
A:Start the stock in hot water.开始在热水中操作% V; Q; s/ R& I8 }% A. U( U
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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! g% [8 e& M& P
A:Remouillage 法语熬汤
4 s4 F, y9 s7 I1 K: c& Bhttp://www.haibao.cn/blog/post/176242.htm |
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