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26.The chef who is credited with bringing grande cuisine to the forefront is:& G1 m& O7 L/ ]1 G( a4 q) D4 p7 A
哪位厨师最早带来高水准浮夸的美食
+ B1 F- q: ]# {3 C0 [; ^/ o0 |AAntonin Carême 人名 安东尼·卡罗美
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" z5 L1 _7 W6 p- v. T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 u6 R. H T, V$ k1 ^7 k/ o n0 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ a4 j; u- h3 vA:Cast-iron stoves 壁炉 r* a: D4 `% A
http://www.usstove.com/products.php?id=64 j. S) v% d3 C8 S6 h: v
s2 C: Y7 T/ ~0 o28.The French term used to describe the roundsman, or swing cook, is:6 ]2 N! b' A; G! E3 U
法国术语,用来描述roundsman,或摇摆厨师是:
# E! y5 x. a8 Q1 P& \" b" R% PA:Tournant 图尔南1 y% b' Q' z9 K1 N! w' H
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29.Another term for the wine steward is:8 X# Q8 l% z0 ^! o
葡萄酒侍酒师的另一个术语是:
4 W8 E, i( Y( ^( EA: Sommelier 侍酒师 h4 ~3 b/ y' @
4 R+ f. c, } T) r% f30.Molds, yeasts and fungi are examples of a:! E3 H" Q9 }! C% `4 n
霉菌,酵母菌和真菌是一个神马例子1 X/ j0 H8 f0 M% ?# R! v" i' l/ ^9 Y
A:Biological hazard 生物危害0 ^! Z9 |6 \$ D1 Q1 ^$ \
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. O. W; H' ?3 Y' K3 j7 P
根据加拿大食品检验局,食品的危险温度区在多少之间:7 Y& A9 c/ W0 b% Z( ~4 q8 T( L
A:40° and 140°F (4–60°C) 4-60度1 k. C" k, j% ^1 H6 d
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32.All bacteria need the following for survival:" d/ g# R9 E" W
所有细菌生存需要以下哪些内容:' K% L. s. N+ ~" w" L: U3 a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: @: R: e5 D2 F" j9 ?2 K# Q. P% y+ u
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33.Which of the following correctly represent critical control points in a HACCP system?
, H y, E+ f, ^' p以下哪项正确表示了HACCP体系的关键控制点?
& Z1 Y4 m8 W( _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
f% `# l% Y6 c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?
, h) y5 ?( i9 e/ h. [( s/ N下列哪一个不是碳水化合物的例子?
9 O0 \; x6 `2 [* P6 PA: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 @8 u! U- G1 o液体脂肪做成固体这个过程叫什么; V, T# M3 T3 B
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ ]" {, T* }+ i* P' s下列哪项不是脂肪替代品的一个例子
9 M+ h; C9 f. @. f% ~A:Acesulfame K 安赛蜜K表
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1 U& C( T( W$ Q6 M# A37.Health Canada requires that a product labelled "fat free" contain:
% w# P6 Z4 }8 ?1 H$ m加拿大卫生部要求的产品标有“不含脂肪“包括:
3 t3 q- k" O+ F/ ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* ~3 R7 }0 r" F% Z$ o38.Which of the following is not a problem associated with converting recipes?
! l& y: B- n4 F& E) E5 D M- R' X下列哪项是不相关联的转换配方问题?0 T" r u1 Z$ J# U) B7 V6 A& o
A:Unit cost 单位成本
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9 U6 v. o( x1 N' r, p; q2 u39.The condition or cost of an item as it is purchased from the supplier is called:/ ~0 G! `% i$ f+ I
从供应商采购的物品的品质或成本叫什么. f2 {% u, ?. z
A:As-purchased cost 购买的费用# a! ~4 ~: ]# M; V- K
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" H+ |1 p0 w& q: g
在新货到来之前用于日常所求的必要库存量叫什么
+ Y# M$ K9 L" u' m9 {& ~A:Parstock 基本日常最低库存6 W& k# p) v) j. ]% D, S2 u, C$ h
! u+ D, S, W& S4 @41.Which of the following abbreviations is used to describe the proper rotation of stock?+ H9 I1 u5 {& c2 b: o. v
下面那个缩写是用来表明正常库存流程?, I1 G G |5 }# W* C
A:FIFO=FIRST IN FIRST OUT 先进先出) A) T9 U3 v- e2 w6 X
# {) J# O6 J. D7 l$ p42.Which of the following knives is used to turn vegetables?
1 z4 K/ R8 ^/ L, R/ c! S- [下面的那把刀是用来打开蔬菜吗?
9 b/ a7 _/ t. |0 v% ]' |A:Bird's beak knife 鸟嘴刀/ _' j J; |, r: H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 l5 A/ ~8 v% X! }# I) A) m
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43.What is an instant-read thermometer best used for?7 u; m _9 c$ T
即时读温度计最好用于那方面?1 f- `9 `# L5 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度. Q& R3 v6 E; y
5 d1 S W y- V* `, `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 Z* S3 A" [! C7 _; P下列哪些金属材料受热均匀,通常用在铁板而且非常重5 [% w# T: l$ O5 m
A:Cast iron 铸铁, L8 z! y' T3 U) z) I `# {1 w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; _# N4 p# C3 s/ Z# T R
哪件装备下面有一个可移动的碗和一个S形叶片?4 F' v/ |7 l' P& d! ^# R
A:Food processor 食品加工机
3 q. x. \! t* h7 M3 R" ~http://www.google.com.hk/search? ... iw=1263&bih=572. J8 R9 K" e; A" P7 L8 g$ p
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46.Which of the following is not a rule for knife safety?
% q$ W- N/ a' ^# b$ l下列哪项不是用刀的安全规则?% E8 i2 q Y/ ^, }4 i5 @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 ]/ ~& Q6 u5 D6 I# X- H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 b& j1 ]5 d; q; Z" E; S4 L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 w. C2 P& C& P9 H. {, _, R( LA:RondellES
, `" f; H+ H9 U9 h) U5 r+ Y ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
$ x1 D, U" O5 j, o, {5 E( {下列哪项是切成小方块用于汤的装饰?: i8 E6 f4 |7 M/ Q( a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" r) N5 c2 U1 Y# J3 W+ M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 H. x1 `0 B2 |: s- w' j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!!——
" |) i1 I, X, r' A7 \( c$ P9 \A:Gaufrette 7 m3 [# Y/ x/ `9 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 F. I3 w4 ?) u9 ]! k/ W D5 U% U2 F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 i/ B! E* r- h+ f0 V4 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, C1 J1 s1 y' h
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. L) Q& `% b9 Y" j' Z7 d1 K下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)
) l' o) j. ?8 T" v' n3 ? D2 YA:Cilantro 胡荽叶 香菜
' t$ p/ q7 \) y- O$ F! @. u" x( ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 w9 ~' {3 F6 a3 S# q$ }9 x
3 U. {, ^2 W, w/ E60.Allspice is made from:
: `' d+ l' a$ e 多香果, 多香果香料是什么6 y6 I! t5 n" B# }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 t8 D u& w8 F0 Z0 n/ T! n
A:A dried berry 干浆果6 F. E$ u1 Z X+ O0 {$ x- }0 L
8 m* v5 g' w" @* f' p% M+ _61.Which of the following are used to make a sachet d'épices?1 \5 B$ a* [6 j }
下列哪些是用来做香包德épices?: C6 ?2 d+ R; |& a' x7 w
http://www.sachetcatering.com/; t7 h2 L0 |* n% }6 h: v# a, u- i. e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?8 g8 t+ I+ P! \& Z( s& p
下列哪项不是酱油调味品的?3 B# f/ V- B2 t T. k I
A:Wasabi 日本辣根; b3 ^' c4 |' z O# W$ ]! q- O1 F2 ?( i- Q
# g' ]: Z- _) W" f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; s% R: T6 b7 ~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:6 v3 M$ C8 M0 M5 u: f! W* w+ }
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?
& p3 G6 V5 u0 w6 o下列哪个步骤是不是正确的蛋清搅打程序?9 U/ t3 n7 h) m. K0 `
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:5 ^$ l& o7 G& G+ r; Q+ k1 F5 b
A:56g and 63g 56克和63克
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- @- n' Q" }: u* \& p66.Evaporated milk is a concentrated milk that is produced by removing3 D" b/ Z8 d9 N1 D, c: A
炼乳是一种浓缩牛奶 是去除什么做的
, U1 P! T0 N0 `! E9 Z: I: ?A:60% of the water 60%的水8 h |* }/ A9 B$ C! G1 g- V3 m% t
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67.A method of cooking that transfers heat through a liquid or gas is:9 s/ H! i0 f: Q* H" {0 A
一种烹饪方法,通过转移液体或气体是:7 T, g4 K r8 O! g+ V
A:Convection 对流
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3 U$ S' k& Y# B, J5 m7 N68.The cooking of starches is known as 烹调的淀粉被称为
$ H% L3 ~$ o6 _3 OA:Gelatinization 糊化
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' m, @& z( ]" V/ _# z2 R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 `. U+ H. q: r- D8 M6 N/ }
A:Braising 烤2 s8 n* m6 D! l. w8 `
& F2 h5 w1 K4 q8 d70.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:( M1 O$ k0 h3 `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 g( D# e( W8 L: x3 ~3 l$ O0 p* }
' N5 _. j4 T# v9 H71.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3 Z( Q/ R5 ]1 m
A:Fumet 原汁
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& z; F4 f% O# G9 \& j72.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
5 Y Y Z7 w7 W/ t+ Z9 p0 xA: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?) n' s7 M: i5 t8 V% P5 w
下列哪一项不是用于制造高汤(低汤)的原则?
. ~3 n$ H8 G5 FA:Start the stock in hot water.开始在热水中操作
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1 }1 d" z$ ?2 s1 u/ a; i74.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/ [; ^/ P2 J, d$ v& m( A5 j# g
A:Remouillage 法语熬汤! W3 w: d# \; M( I2 B
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