 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:& ? B ]" F/ Z) w b1 u+ S' g; h: \
哪位厨师最早带来高水准浮夸的美食
* E. x( u; N8 ^" KAAntonin Carême 人名 安东尼·卡罗美& }7 ~' ^9 ?; @& x2 Z4 {$ c
! y9 O, g8 b/ K, w9 z0 I7 [4 p0 l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# {5 T" Z1 n. C. L; S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% y; Z& g; b) v% gA:Cast-iron stoves 壁炉4 T7 \1 ?) Y4 i; j/ V$ p7 x# |
http://www.usstove.com/products.php?id=68 O3 L% x' r1 p- ~ X/ Z
+ w& L G, d6 @4 F7 G
28.The French term used to describe the roundsman, or swing cook, is:8 ^- @1 }# o# N
法国术语,用来描述roundsman,或摇摆厨师是:, m- U: X* d! U- K* w5 O" {
A:Tournant 图尔南' T4 n( @4 q0 f8 ^. j$ [8 H
" k1 c1 A, }& ^4 C
29.Another term for the wine steward is:
, w( L9 t1 }. b% B: b# W+ B葡萄酒侍酒师的另一个术语是:
% F: y0 @ G: @# uA: Sommelier 侍酒师
9 s+ X. U# f: @- W/ U" B9 k
* c1 G3 ]4 ~- Z7 S( @30.Molds, yeasts and fungi are examples of a:7 W1 f5 J$ U+ J8 t
霉菌,酵母菌和真菌是一个神马例子
|( K2 O% N9 X j' M/ j/ iA:Biological hazard 生物危害/ I/ @+ m$ r& E! v) G& G+ G
! N# f* J4 r! _! q. |" A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# t7 P' d2 }3 X, U/ r' ^5 ?9 i6 _
根据加拿大食品检验局,食品的危险温度区在多少之间:+ |5 z( |1 T. {
A:40° and 140°F (4–60°C) 4-60度
4 ^$ K, e T3 X0 {& ^4 y8 m8 r4 N9 g g& a4 P. t! S
32.All bacteria need the following for survival:. d: M9 z! X7 \$ g( q
所有细菌生存需要以下哪些内容:
2 {9 m) r9 J7 @( G/ Y9 DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- v& w2 L( N' u% {: O- D
! [8 m! b* {( J33.Which of the following correctly represent critical control points in a HACCP system?
% U7 p: c4 H. [8 B, ]以下哪项正确表示了HACCP体系的关键控制点?' j/ r5 G8 k0 u M; m! a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 d9 _4 N8 A9 I3 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 F) C5 |! u# M. t! w, o# e
! @# _5 c1 s7 S34.Which of the following is not an example of a carbohydrate?$ Y0 x7 i8 W2 c
下列哪一个不是碳水化合物的例子?
" R9 c! P/ \( Z; F' v( f- JA:Essential nutrients 必需的营养物质+ V1 r c- B( C! x2 R/ o7 z3 e5 \3 u
( u9 H/ m) r! [! s7 y+ s35.The process by which a liquid fat is made solid is called:2 w8 |! M/ ]; _ K- T" K2 y
液体脂肪做成固体这个过程叫什么# t; c$ X+ a/ X. N5 y. a
A:Hydrogenation 氢化
& g: ? K% _# j, ?* M4 B' N7 _0 ?" G _' I7 }& r! I, W- f
36.Which of the following is not an example of a fat substitute?
" P5 s$ l/ O. n" t- H下列哪项不是脂肪替代品的一个例子! H. _, T9 X! v
A:Acesulfame K 安赛蜜K表) G8 s% t' s7 R- Q' n. Y
: O3 ]8 S! {, [1 R) m
37.Health Canada requires that a product labelled "fat free" contain:0 d1 p7 z0 Q, O9 W5 L r
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 v, @! u- X& t4 u! zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 k3 m% P- e5 H' @6 q0 k
& r; x' Q( Y. b5 _9 Y/ R& F* t$ `38.Which of the following is not a problem associated with converting recipes?0 J5 \- F0 e" X7 P Q( S# r$ {$ H
下列哪项是不相关联的转换配方问题?
0 @# i4 M2 R1 X; lA:Unit cost 单位成本6 ?1 u: r; B2 A0 l3 W% ~0 ^. U8 ^
% F# ?7 n5 c/ P
39.The condition or cost of an item as it is purchased from the supplier is called:6 I) _8 v4 o- x! r$ X- c+ n
从供应商采购的物品的品质或成本叫什么
9 B- G2 e+ `! O9 y4 `- aA:As-purchased cost 购买的费用& q; E0 j# _9 `$ k1 m
4 F! g! b; e, J1 M
40.The amount of stock necessary to cover operating needs between deliveries is known as:
" N; x. V. X6 F3 ?在新货到来之前用于日常所求的必要库存量叫什么$ r# D( `- O J3 W
A:Parstock 基本日常最低库存
' c. }4 V$ ^& e: g1 m0 \$ _) ^9 j: Y! j0 }/ C
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' l1 G7 p- c* ?) y8 f5 O4 q$ g& s下面那个缩写是用来表明正常库存流程?
. l9 ~8 j# ]0 P, ?( }6 k WA:FIFO=FIRST IN FIRST OUT 先进先出% o( T. i5 ?3 A1 x O8 T' ~+ s
+ n8 Y2 w0 c" ?
42.Which of the following knives is used to turn vegetables?
& G. r4 u* s; [5 z: I5 d下面的那把刀是用来打开蔬菜吗?
* Z$ _( }* c; F- y5 g' ^8 gA:Bird's beak knife 鸟嘴刀2 ]- r3 _. |5 R) \3 {# L( | o+ M% Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: l7 h) y3 p! C' L7 a2 g
1 |: B' b, |8 H# `; }! E43.What is an instant-read thermometer best used for?
4 ~1 @- q0 G- b0 Z" R- ?; G% O即时读温度计最好用于那方面?
7 `5 X# \' m. }6 d# f5 `! F: G0 b6 `A:Checking the internal temperature of a roast 检查被考物品的内部温度7 M( ` x5 j. U5 q7 L, m$ ^7 {* E
( R1 P. d; o/ X% H* ]4 G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
V) ?$ i" _+ @$ x6 j下列哪些金属材料受热均匀,通常用在铁板而且非常重
: `* J& s6 m! }& s0 v' M# x$ YA:Cast iron 铸铁
- F! |8 W; x5 P
8 I7 z( Q7 _" I8 x; r0 I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' `2 j, X, W9 O4 Q6 E1 n! b/ |
哪件装备下面有一个可移动的碗和一个S形叶片?
. Y7 \( T+ K# V5 z1 q3 rA:Food processor 食品加工机
: _1 Y) f% W9 `5 Y4 Bhttp://www.google.com.hk/search? ... iw=1263&bih=5725 a) D! u% x& ]# O& z: t( z
/ b" |* L+ c( n' I e46.Which of the following is not a rule for knife safety?
/ A1 Y2 H) x6 k D5 u9 h% \下列哪项不是用刀的安全规则?8 g5 ]% [3 q5 o, X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 h5 \$ _) E2 U* h# `' y( _
K. H9 g% Z# m; ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ K# u2 c6 @3 X/ c* _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, |" f+ b3 E3 m+ s3 f) l% EA:RondellES " Y9 Q3 g8 h% m* Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 e. b9 w& H7 d1 `0 h8 y6 c6 R$ x
3 R. `3 }) x: k6 {# \" j/ @% I, w48.Which of the following is a diced cut used to garnish soups?
; n! m7 X! a. B9 F T" r$ G. B下列哪项是切成小方块用于汤的装饰?/ v4 u/ F% l+ i: \5 }1 w4 y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 i6 }5 }& n6 A; N5 P9 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 s" K( y* o7 a
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!!——" S4 s" g( u. [5 s5 E1 w( K
A:Gaufrette
3 t/ ] X a5 Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 x0 s# U* X( O# K" {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 }6 ^: H0 C* IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: K5 h$ D. P2 d; F2 N/ M5 Z8 B+ P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) k! g( Q* S8 i0 d7 q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)+ @/ i8 ^* U2 P8 D6 b, y
A:Cilantro 胡荽叶 香菜( Z: z" V6 Q/ z+ [6 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 R. n) u, F5 }
; d9 f$ i# N( w! o60.Allspice is made from:' _# s: r, V2 W5 W4 U4 s
多香果, 多香果香料是什么9 n0 h' g0 L Z2 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- u* p- w4 c- |, ^9 l
A:A dried berry 干浆果
" V3 o& E9 W, L+ S z7 y# }. P3 X' {7 ^: m! y. O
61.Which of the following are used to make a sachet d'épices?/ v. \7 @+ I+ H: @8 Q7 M
下列哪些是用来做香包德épices?
5 L9 k& W; h( j6 F& Nhttp://www.sachetcatering.com/ m; `8 K3 ~7 v5 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 k. F# S+ S5 w- P
& k/ v1 w8 A) W% w+ E' Q3 y5 X6 R62.Which of the following condiments are not soy based?
& w$ c5 t, B: n. Y1 `下列哪项不是酱油调味品的?' p2 J6 f) w9 ^8 g- |( m
A:Wasabi 日本辣根
8 X9 Z5 T |1 k9 n q- j {7 P' [# `5 M! |3 q: X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- B* f4 s, e/ B, I) T0 q2 Q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:
( R6 F* G" T9 ^: NA:Pasteurization 巴氏杀菌/ C' G9 o7 r: R0 Q- d
, e+ L9 L c) B2 Y: S8 s64.Which of the following steps is not the correct procedure for whipping egg whites?2 B+ R/ [5 ~$ y2 @
下列哪个步骤是不是正确的蛋清搅打程序?
j# b9 w. f; wA:Allow to rest before use. 允许休息后方可使用。7 T6 H: i( O- Q
8 B+ g3 B& s2 z& T2 L9 j/ l
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& h. V: q7 ]* e/ L# DA:56g and 63g 56克和63克
0 K. L, A; D5 [% C7 q" y, W2 x+ |6 M( @6 ^, x
66.Evaporated milk is a concentrated milk that is produced by removing
) E8 L- x( {6 | u5 ^9 m炼乳是一种浓缩牛奶 是去除什么做的8 q$ G, t& A X8 B
A:60% of the water 60%的水2 ^7 t6 I7 p% k5 Z; l8 p
7 T6 p% U$ C1 J. s+ B' l67.A method of cooking that transfers heat through a liquid or gas is:) m) V9 F8 `0 n
一种烹饪方法,通过转移液体或气体是:+ V+ }. N* P" ?9 B
A:Convection 对流
+ k; ]6 G% J: Z+ k. t7 C) m3 F7 ?2 ~0 ?0 Y r5 _) ~; x8 w
68.The cooking of starches is known as 烹调的淀粉被称为1 o) H) ]6 i$ m& d5 l. v( s( N
A:Gelatinization 糊化
: O3 _% W. L* ]6 N, _& m
/ Q- G# L# I0 n" b6 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 D5 t6 q$ A- `1 g7 N. h' ^$ oA:Braising 烤
) S. r, d+ K+ i' i W5 j3 S
0 ^4 ]( u" x0 ^. Y70.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:! O5 r3 u4 p7 O( T" _6 y1 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
% E2 X# l/ [9 c9 F4 E; c& o/ t0 D
* V7 V; s; ]) 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
$ S* r* p( l5 B- H2 G( O4 }A:Fumet 原汁
# f3 C W& ^ r$ [7 t
9 o$ `# u! W5 l1 b$ I/ y72.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
$ V9 p0 R$ ~: ?) lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' ]( K9 [! o: m: N
- G, H$ N, j) `, X
73.Which of the following is a principle not used in stock making?8 A3 w! X$ P, s4 R' |) V4 F2 A
下列哪一项不是用于制造高汤(低汤)的原则?
, b# r0 ^" L. WA:Start the stock in hot water.开始在热水中操作0 S% U P C$ O3 a
L( _, ]1 G: U6 X
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' F A5 ?1 U% C1 ^, G2 \
A:Remouillage 法语熬汤8 K! a, {$ B( u* e0 h% O
http://www.haibao.cn/blog/post/176242.htm |
|