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26.The chef who is credited with bringing grande cuisine to the forefront is:
7 J, h1 z( n0 H5 T+ }4 ]哪位厨师最早带来高水准浮夸的美食
6 Y& l( k" ~" @" s/ z! zAAntonin Carême 人名 安东尼·卡罗美
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! Y. D6 s; Q7 K- I* m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 h0 r( ]9 L7 n3 B, N( |0 p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& K# Z: P N6 i7 v
A:Cast-iron stoves 壁炉
8 f7 L$ O2 }. R: f, vhttp://www.usstove.com/products.php?id=67 s5 P. e7 ?* {: Z ]
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28.The French term used to describe the roundsman, or swing cook, is:+ p( e# y# I" I" w/ f
法国术语,用来描述roundsman,或摇摆厨师是:
0 v% Y) {) i1 l7 N. g. t5 RA:Tournant 图尔南& P8 |/ k; F' a2 S) }" D+ O
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29.Another term for the wine steward is:1 H; ?/ D. x% P+ k
葡萄酒侍酒师的另一个术语是:7 v- i# A% w, O: [9 [
A: Sommelier 侍酒师
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. q$ W A' C. H0 @$ b30.Molds, yeasts and fungi are examples of a:. g7 J, Q2 G- f0 Z; {
霉菌,酵母菌和真菌是一个神马例子
4 ~6 \- x( X8 S) t- Y, r1 g) ~A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 D7 y/ [% { ~; a2 J: n
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 x& X8 T. C4 {- lA:40° and 140°F (4–60°C) 4-60度0 R* B1 |$ [* t" }3 u
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32.All bacteria need the following for survival:
' e& o* I4 F7 I- M2 D所有细菌生存需要以下哪些内容:
% b0 i; F( \" \. p4 LA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 a! o! q. P4 t) t) e( l
7 g: U/ ^, W& P. M- L2 E33.Which of the following correctly represent critical control points in a HACCP system?
7 R+ q/ J) p- A& g% `以下哪项正确表示了HACCP体系的关键控制点?- T. O/ |1 b/ l' A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 B6 z/ W) J, {4 O, |5 f* h e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?# q: b6 ~) j; F" b$ B4 X4 }" g
下列哪一个不是碳水化合物的例子?
/ D% ^: s9 z2 S* I* TA: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:
1 l% k" T9 F3 {& l4 D液体脂肪做成固体这个过程叫什么. e, i8 R, m" q
A:Hydrogenation 氢化
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3 O7 U b9 ]7 }' }" V% Y36.Which of the following is not an example of a fat substitute?7 \# h j: c4 y0 P* ~
下列哪项不是脂肪替代品的一个例子( E6 N( i3 Z0 j J+ j
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
h- D$ B6 m, [( M8 Q f: G( g加拿大卫生部要求的产品标有“不含脂肪“包括:
9 o6 w: ?5 j/ f; v# c, ^5 @! L% KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?* F6 t" Y* ]4 M
下列哪项是不相关联的转换配方问题?% k+ N7 h" K9 Q6 [6 q& H
A:Unit cost 单位成本2 a1 V" ^4 a; W8 E9 F
3 D( J' I# V8 B' j6 W39.The condition or cost of an item as it is purchased from the supplier is called:0 D1 D8 t, B% C1 }3 Y
从供应商采购的物品的品质或成本叫什么0 b1 ~$ T. V/ ~" T( z8 R! u. k$ a: Q2 }
A:As-purchased cost 购买的费用! F- z, F) h N' G( y4 c& J$ ~
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 M% \3 a. R# h7 ]6 v
在新货到来之前用于日常所求的必要库存量叫什么7 T5 N/ ^5 q% I/ b1 z
A:Parstock 基本日常最低库存
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/ j: `; c$ U( {" ?' F41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 j2 A A5 _2 K# N# }2 B% a: P下面那个缩写是用来表明正常库存流程?
( }! k4 d# ]1 T V( g9 j, F: dA:FIFO=FIRST IN FIRST OUT 先进先出
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' d8 }; V" f3 I- o42.Which of the following knives is used to turn vegetables?
S. A( {8 G$ E3 e9 t- G3 q- D下面的那把刀是用来打开蔬菜吗?; i$ _5 }' `; z% Z7 }& j
A:Bird's beak knife 鸟嘴刀
- D V( f. F9 w# ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* o( a( y4 a, y. M- Q |; d, d43.What is an instant-read thermometer best used for?, n! I, ?2 I! K+ O' D
即时读温度计最好用于那方面?
* M, Y: W" V! c& P. lA: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?
8 T/ |) ^0 T: n% {/ G, O! x下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 K) w( D! j3 S2 H( ]/ ]2 x1 gA:Cast iron 铸铁/ ?8 v5 n8 Z# ^8 u
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- C6 M$ E1 n( h3 t( r4 J" E
哪件装备下面有一个可移动的碗和一个S形叶片?9 J% ~& T2 v. W! {8 p, d% L
A:Food processor 食品加工机
' U6 ]5 a- g% w7 Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?4 J' m5 h' [, s- l: T3 D/ R
下列哪项不是用刀的安全规则?2 y/ Z& p: s2 f) h& U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; n. T/ @8 J7 r/ G
# k, o, Q) }) p% B3 N. d# c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 W) B: i2 T! N) C- ?* i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ d" |" E1 N4 w/ d
A:RondellES : Y! T+ E7 J' s( L: J" |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! c/ ~# K1 x+ v: \+ a0 T4 R+ ]
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48.Which of the following is a diced cut used to garnish soups?
6 z) ]) M6 j7 |* H" p. K( Z& p下列哪项是切成小方块用于汤的装饰?! [4 z6 ~, _0 ]3 q+ U2 w
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. m' A9 [ t, J* L: s. \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. J6 T( Q( u$ F# o( L+ T
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!!——
1 s L% }9 {* w! @6 P) x1 W; ?A:Gaufrette
3 x( ?) F2 |) [5 v3 d- `. Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* x4 X( m6 H' ~' A! omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# D- n7 }4 Y7 N( j. }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ w z, E! J. @4 B0 K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 d3 E4 L( a& [6 R/ 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)
( I: f- a( E: ~# J+ q$ L) qA:Cilantro 胡荽叶 香菜" S* p9 `. D% Q, j( ]2 \* D% Q% |$ o# L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 X2 w; `% z. X9 z& I7 I
$ H" Z1 Q& e- h) A6 F4 ?& r60.Allspice is made from:# o q% ]( J' J3 ` u+ r
多香果, 多香果香料是什么
; ~/ J" }) q/ b6 v+ W, z0 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 F5 v" f' ?* b: {! [4 `" R8 S
A:A dried berry 干浆果. i8 w8 d V& l! P. O
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61.Which of the following are used to make a sachet d'épices?
8 e e1 y4 ]! |& z2 L! L下列哪些是用来做香包德épices?
( W' `* h1 N* r# rhttp://www.sachetcatering.com/
# {1 c; b, s* l% d' ?' g; S. VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: e0 d1 Q5 `/ o* Q* f3 a62.Which of the following condiments are not soy based?
$ W$ u$ k* j. Z下列哪项不是酱油调味品的?
# e+ S" t* z- o2 B5 Y2 v% [4 PA:Wasabi 日本辣根6 o5 m# z7 a p8 O4 {
( `6 U* n" q. j7 |- W4 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' ~$ i( N- A c/ \9 J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:0 J V6 j" T9 q- e! a: f& t N% K
A:Pasteurization 巴氏杀菌. t2 ?7 z" Z4 y& l
% e% R( G* Z( @8 B. g64.Which of the following steps is not the correct procedure for whipping egg whites?
4 U& c: a) C! \下列哪个步骤是不是正确的蛋清搅打程序?
+ h0 M0 }" a* P$ HA:Allow to rest before use. 允许休息后方可使用。
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" l" v) }6 ?, o( |6 s65.The weight of a large egg is between:一个大鸡蛋重量介于:+ e0 A* @9 {5 h5 Z
A:56g and 63g 56克和63克4 [; g4 Q# F' a- N/ ~
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66.Evaporated milk is a concentrated milk that is produced by removing
; @. b4 g5 k s炼乳是一种浓缩牛奶 是去除什么做的7 {6 ~9 v* w# z6 K& @! F( g3 I& C
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:: x' e( M, E3 D, b2 @
一种烹饪方法,通过转移液体或气体是:1 m" G; ]: {, l$ v: A
A:Convection 对流7 u) S9 l/ ~4 }# ^
1 g7 [& g; X4 O( J0 S) i" |2 A6 Q68.The cooking of starches is known as 烹调的淀粉被称为: l9 \1 R! N" B9 a" C/ ]; I" J
A:Gelatinization 糊化
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0 R5 E+ P* X& l$ A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 ~( a: ~! r' [% @! \8 U, b8 {A:Braising 烤
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( p# Q2 e# B% o: H* Q3 g$ {: c8 B70.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:
0 e" ], F9 \' gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; K b [% d1 I+ X( y) m9 l3 x+ y
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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$ u% W0 Z0 J9 Z% j" e* ?
A:Fumet 原汁) e7 p8 k6 B3 x# D( J. q$ E [
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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
( m, x% T6 t4 r3 U/ XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( t% E$ O7 r" f, o9 h y) _
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73.Which of the following is a principle not used in stock making?9 O# [; z! v8 p2 T0 g
下列哪一项不是用于制造高汤(低汤)的原则?% B- j' |/ V; ]" _% U
A:Start the stock in hot water.开始在热水中操作' P/ d$ r6 x5 w/ v: S3 ^% \
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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
& x* B a1 @8 Z# I* l( LA:Remouillage 法语熬汤4 ?! `" S$ n! ^8 o
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