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26.The chef who is credited with bringing grande cuisine to the forefront is:( Q! s+ d1 _0 ]
哪位厨师最早带来高水准浮夸的美食
' M/ E$ {9 X i- P7 R( |( KAAntonin Carême 人名 安东尼·卡罗美1 [: p- a( l2 f. q6 c; T
# H2 k8 N% [. V5 B) i0 M) m# B O3 B: a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 x$ j+ @' H8 y
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 G' y1 {$ ?1 J3 M: X- O& G2 P; PA:Cast-iron stoves 壁炉; | E7 \8 x, k1 |) g
http://www.usstove.com/products.php?id=6
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) f( K! n, `/ p$ f* u+ M; c1 [28.The French term used to describe the roundsman, or swing cook, is:
* Q* m/ n" A$ @9 X" D法国术语,用来描述roundsman,或摇摆厨师是:( e* x9 a+ w. Y
A:Tournant 图尔南
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R9 [9 r* p1 r$ j- [; a! O& x8 l; l: _29.Another term for the wine steward is:
1 r: v9 J3 C$ c& c( F' y8 T6 i. S葡萄酒侍酒师的另一个术语是: p7 A5 k8 Q1 @" O" {
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:4 e! m2 u: H$ S6 M3 q# A
霉菌,酵母菌和真菌是一个神马例子
C3 Y4 R6 I4 kA:Biological hazard 生物危害
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6 a U& N7 r4 w' J. B, ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 v8 A' B. O# ~# t* U0 s
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 _( m; S" W# XA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ H3 Y$ O/ S3 ~5 ~3 L# i
所有细菌生存需要以下哪些内容:: n4 S3 q' M: N" C1 ^) v/ M" o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?3 F: i8 V) w) h0 A
以下哪项正确表示了HACCP体系的关键控制点?
& v9 k9 o7 q; q& ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ w+ I. m, |9 T/ ^6 t. j食谱,接收,储存,准备,烹饪,保温,冷却,再加热& ?& N \( R; c
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34.Which of the following is not an example of a carbohydrate?
# O; \5 j" V% Y8 ~; t- U下列哪一个不是碳水化合物的例子?6 L% _, k. T: h1 ~( `
A:Essential nutrients 必需的营养物质% o0 Z, X S& Y& z8 c
. L) k4 A/ e: U8 Y35.The process by which a liquid fat is made solid is called:# ^4 b* B+ V3 G% C6 X6 q
液体脂肪做成固体这个过程叫什么, n7 T; u9 o6 g! v+ d! V+ p
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" H( f5 O7 c- d: N& {
下列哪项不是脂肪替代品的一个例子( y3 a- R) X$ A
A:Acesulfame K 安赛蜜K表
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, L" M" x6 |% u" C37.Health Canada requires that a product labelled "fat free" contain:5 {1 |$ X/ }/ n) G( L1 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
% J8 F8 Y5 x) m6 G) J' wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. P; h6 S0 ?* K; L
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38.Which of the following is not a problem associated with converting recipes?
0 y5 B1 [# b7 u$ U _5 t下列哪项是不相关联的转换配方问题?
8 e0 E* { ~6 M+ cA:Unit cost 单位成本) f6 V5 l* w7 y& u2 E" }0 b( h
$ f& G0 ]; d& \8 ?) M& O9 e! h39.The condition or cost of an item as it is purchased from the supplier is called:: n4 u: I4 s' f% ~& p
从供应商采购的物品的品质或成本叫什么: E! {1 y: q1 P5 h$ c& E/ b# t5 I
A:As-purchased cost 购买的费用
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2 Q! B9 |* p. K. k40.The amount of stock necessary to cover operating needs between deliveries is known as:
# w# n. \7 N: h9 V在新货到来之前用于日常所求的必要库存量叫什么8 q- N+ ~; J# B- t
A:Parstock 基本日常最低库存9 T2 u2 [) Q) S
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! f( E. n4 @! G9 X3 ^下面那个缩写是用来表明正常库存流程?7 W$ f7 G ?% W% N, T, D5 W
A:FIFO=FIRST IN FIRST OUT 先进先出
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f! H/ \' L$ L9 U42.Which of the following knives is used to turn vegetables?
7 P U$ q4 [$ n) L$ ^) F) u下面的那把刀是用来打开蔬菜吗?& O+ Q7 Q/ K( ?0 h* ^( N
A:Bird's beak knife 鸟嘴刀* z% p" K& D# t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! z6 t% J4 r: U43.What is an instant-read thermometer best used for?; c) q2 ~$ s3 J, j1 J0 \
即时读温度计最好用于那方面?
( U3 C; y) d' z" Y& bA:Checking the internal temperature of a roast 检查被考物品的内部温度. w/ T% }' s r$ T+ M' h, D
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ V- d) T3 K; O7 T& a" e" b下列哪些金属材料受热均匀,通常用在铁板而且非常重- h: {" f9 s7 i; R
A:Cast iron 铸铁" k0 M5 h0 M- C" D4 r
$ J9 l9 e4 `" S/ _. b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# N( m- g" Q" A# M) _哪件装备下面有一个可移动的碗和一个S形叶片?
) B! e1 \" e6 d- D% g3 [* kA:Food processor 食品加工机- r, z v- C9 ] q8 C1 Z
http://www.google.com.hk/search? ... iw=1263&bih=572
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! {2 s* [( Q; y" ^46.Which of the following is not a rule for knife safety?; X8 W+ ^- b3 {8 l5 |( u
下列哪项不是用刀的安全规则?; W% C8 R8 H" f3 A9 ^/ H ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, s! g. y$ R& O47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ t" {" h$ s) ]/ Q) T" k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 s4 [- k$ l; D( h Y
A:RondellES 9 V' \8 a0 ]2 |) |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 H* h0 f. J7 K0 V3 v& u4 J8 F
8 r! p9 P/ O6 L48.Which of the following is a diced cut used to garnish soups?
, ~3 S! v8 w9 ~$ ?9 S下列哪项是切成小方块用于汤的装饰?
0 n( h& I, y4 w$ J* d0 h. s/ g; D% {A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ @7 l3 `- A+ D0 Q- g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 A8 v2 [4 x0 U5 D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 W2 }$ S. `) {. k4 g3 F
A:Gaufrette + p5 X6 v- \4 z8 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 [% J0 {% U$ J4 x$ gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 D5 f' L6 L m- w0 o% V8 q1 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 ]3 G) N2 Y3 v. S* {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! d) R! z3 F3 Y! C0 F# f( F9 I
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)- h ]2 G1 b, T) e! }
A:Cilantro 胡荽叶 香菜
' q* o7 |( |) `9 O2 c! Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ E1 R( y3 K2 S# j% G+ X9 P+ _
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60.Allspice is made from:3 m7 a1 b0 u P" ?3 y! W. o/ \0 Q
多香果, 多香果香料是什么
! O" [" b/ R$ Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 e/ u, ~/ R. E x8 q- r; W( ?# rA:A dried berry 干浆果7 y8 T9 T. M0 g9 l( i2 F
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61.Which of the following are used to make a sachet d'épices?
' p2 }5 Q) b4 T下列哪些是用来做香包德épices?
p: O. ~1 B1 {0 T7 z5 [2 F/ @4 O4 {http://www.sachetcatering.com/
$ M. e) }/ G, T/ j. HA: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?# b) k. x# `* J
下列哪项不是酱油调味品的?8 \! @* x7 J) i* {
A:Wasabi 日本辣根
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: ]0 d0 h i3 ~' y4 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ {& d# I/ x; f
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:' _& @5 M# J5 g. R/ U L' n
A:Pasteurization 巴氏杀菌6 A& j& L1 z' q% F: |7 v' m
* L3 \1 E; f! Z: A2 s$ ?( M64.Which of the following steps is not the correct procedure for whipping egg whites?
4 v y, k# Q% @& p7 t% C下列哪个步骤是不是正确的蛋清搅打程序?$ ^7 p7 Z. ?0 _
A:Allow to rest before use. 允许休息后方可使用。
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: ?0 O/ C4 G. J& w# v65.The weight of a large egg is between:一个大鸡蛋重量介于: n, O( q/ C7 J9 Q7 c
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- J5 }$ ~- a" M; h, J
炼乳是一种浓缩牛奶 是去除什么做的2 ]5 X" F$ U, f j
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:7 N) `( u4 h4 p5 e6 O
一种烹饪方法,通过转移液体或气体是:
* v8 g4 L( R# X0 d" V2 @$ w: {; _A:Convection 对流
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! k! L. w+ K& M' K7 e, U* e68.The cooking of starches is known as 烹调的淀粉被称为
" j: T/ g4 m1 k9 NA:Gelatinization 糊化
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# a. _: o# A# m, ]( v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ e( r0 A% S2 P8 K+ b
A:Braising 烤; o: H/ k/ O* w* w8 Q3 S, _6 ?
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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:
; ^/ B- @' {6 [! \2 B% h3 R8 `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* A! j4 b" f3 _# V
$ C. ]7 o/ N# S+ I- Y71.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' S% H; e( r* ~
A:Fumet 原汁/ {* b, L$ a( K9 @
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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4 Z, ]! ? B. v, Q( l: _ Z1 C
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?
. z0 e+ V( j9 }/ l q- Y9 Z7 Q下列哪一项不是用于制造高汤(低汤)的原则?' C9 U" ]# C+ W( Z
A:Start the stock in hot water.开始在热水中操作/ }* \7 x: k+ t) Z* i- i
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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
- W/ y0 A+ B0 k2 d# X* oA:Remouillage 法语熬汤2 ?1 g& P. x8 I4 E5 Q( v/ b
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