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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:4 g/ h7 ^( h; R# E
哪位厨师最早带来高水准浮夸的美食
0 x$ S2 Y% B7 k. e/ v4 T4 F' @AAntonin Carême 人名 安东尼·卡罗美/ I3 Y/ v ]' _3 F5 r3 j
& c8 T" n8 R; t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# Q1 H( \9 w. Z2 R6 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 m& P- ~# d. J9 p% N* XA:Cast-iron stoves 壁炉
$ z5 a3 D: o$ s xhttp://www.usstove.com/products.php?id=6* D& x/ X4 ~4 U: ~- u
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28.The French term used to describe the roundsman, or swing cook, is:" D1 y' [6 E$ e& F E1 y3 s* F A) [
法国术语,用来描述roundsman,或摇摆厨师是:
/ E1 X3 y. G% K. x' \9 Z. v, g' PA:Tournant 图尔南
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! J L. n: S. t3 e' [) H# i29.Another term for the wine steward is:) S7 J" _1 x, Z& t5 h# K
葡萄酒侍酒师的另一个术语是:
& H: m5 m. b; L8 aA: Sommelier 侍酒师/ n" k: U3 u3 }/ r) k
U+ p. ?* R$ ~ z, u- Y30.Molds, yeasts and fungi are examples of a:
4 [' _9 f" u3 A2 f/ U霉菌,酵母菌和真菌是一个神马例子
$ {$ |! y/ [2 i: B4 ^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:
: h4 w( B: x& R4 e1 Y7 y0 A7 V0 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
) L' t! G! @/ ^8 H: TA:40° and 140°F (4–60°C) 4-60度* d+ X" k d8 W$ P
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32.All bacteria need the following for survival:
9 e9 L1 h6 l5 g D所有细菌生存需要以下哪些内容:% {; f5 f4 @/ |$ u% y0 x' V. Z6 U4 M5 e
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?% V; i5 A9 N' t6 O
以下哪项正确表示了HACCP体系的关键控制点?
! A5 J3 X: O8 T: Z& i: L# Z eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ `1 V8 d) z! G. `* ~: ~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?1 R1 ]/ e' t" @# v- C% k+ U9 w0 C
下列哪一个不是碳水化合物的例子?
2 t- u0 i; k1 r& T. i3 G9 K. EA:Essential nutrients 必需的营养物质6 ]: Q' W6 f4 ^, o! H
6 @% T9 z8 h, g6 U35.The process by which a liquid fat is made solid is called:& h3 Z% I {+ e6 L) R5 ^4 a
液体脂肪做成固体这个过程叫什么
7 e0 {8 F$ K! ~. h2 tA:Hydrogenation 氢化: v9 Y, Q; c: n6 n* X! F
* F, y5 W9 V, \' b* T1 n1 D36.Which of the following is not an example of a fat substitute?
! ?* M2 B5 v2 t0 |$ O" U下列哪项不是脂肪替代品的一个例子; \9 X* ~; X/ p5 Q/ w
A:Acesulfame K 安赛蜜K表
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7 |/ R6 j/ u, s37.Health Canada requires that a product labelled "fat free" contain:8 }8 M& {$ j+ B% H8 f; i4 |5 j
加拿大卫生部要求的产品标有“不含脂肪“包括:, u% K" x: y2 a. G$ t# j. K
A: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?
3 B+ ]: T% Q- h0 C. I5 N# k/ b M* R下列哪项是不相关联的转换配方问题?' ]0 d; [, \1 B
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 y# J% A$ Y/ A( C9 q$ X; k从供应商采购的物品的品质或成本叫什么
; q+ p4 N$ I$ Y0 R5 {* w, qA:As-purchased cost 购买的费用! K' M& q2 W) P5 }0 K* R
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 Z/ k1 | s: s% k
在新货到来之前用于日常所求的必要库存量叫什么
) A, E3 W8 W8 I$ h6 f8 G+ AA:Parstock 基本日常最低库存. i" ^7 v( z7 q6 G3 S
* M* ]" p8 z H1 O4 x" O41.Which of the following abbreviations is used to describe the proper rotation of stock?
; }; M( F* k$ P# I# `* a ~下面那个缩写是用来表明正常库存流程?7 ?: r8 S9 |! ~+ W) V) Q4 c
A:FIFO=FIRST IN FIRST OUT 先进先出: W) c1 c4 h4 |
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42.Which of the following knives is used to turn vegetables?
2 s$ Y: ?& S4 T, ?( W. w下面的那把刀是用来打开蔬菜吗?9 _% e) u, C* b# q! s. E W& c) O& i
A:Bird's beak knife 鸟嘴刀. b8 }% S+ b { }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. \. W) z- k {" K
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43.What is an instant-read thermometer best used for?, ~) J3 H/ b$ f! I% `
即时读温度计最好用于那方面?( K& f3 {1 F2 o; h8 {: V
A: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?
: {1 V$ c1 _0 K下列哪些金属材料受热均匀,通常用在铁板而且非常重8 [$ I w4 h$ e" M6 p9 Z
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ `# U1 j- ]' c& @6 H+ v: R
哪件装备下面有一个可移动的碗和一个S形叶片?
, U3 c2 g2 h+ N* n. a% ^ g9 dA:Food processor 食品加工机; _* R8 R: \" p y' R
http://www.google.com.hk/search? ... iw=1263&bih=572
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4 x" ]1 e$ d9 B3 w: ~$ W3 P0 z1 {46.Which of the following is not a rule for knife safety?; f2 X( ^0 @4 _$ O% c
下列哪项不是用刀的安全规则?
% I! F/ K3 r' i5 u3 N% h1 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 _% C( ?! o1 A# P! N3 {; z( q
1 ~ U2 I4 P9 y8 D n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ l9 d. s8 ^' R/ z0 o9 X* b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" A& h. L t4 k
A:RondellES
0 z9 y x/ v& m: u9 z3 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
! R, u2 g9 m) }& q0 N+ d1 }下列哪项是切成小方块用于汤的装饰?* l2 j" w& L, V p& Z; O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 ]5 T/ K3 a+ _, L1 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" w8 z- A; T$ Y* i7 Z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 t1 I) L3 \6 e) dA:Gaufrette
' C+ L9 [0 u% ^( d, sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# s {( N# }5 @( ]7 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ E, S1 A! V! R7 ]) vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: `% B7 ]/ M, O$ w8 n4 b! ?* ~
, ?1 }: |" {3 V% l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- ^+ j2 S/ t+ ]& t
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)
, E& c5 p, t. l7 P7 }: t- kA:Cilantro 胡荽叶 香菜9 s# n% p+ ^; A) y! E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 f; H: q- Z# ?$ u
* e7 G8 z4 }8 T5 v$ Z6 U0 c! }60.Allspice is made from:0 v! M6 C2 N, K/ |
多香果, 多香果香料是什么
3 \, j$ r$ Y7 u5 K. @: uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx a6 p! @2 \8 o
A:A dried berry 干浆果) b/ n* ^! r6 d4 U4 s% x% y2 v
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61.Which of the following are used to make a sachet d'épices?
/ j: u7 C9 ?% e7 a) Y; D下列哪些是用来做香包德épices?) B. S* Q) [% b. s) u7 Q
http://www.sachetcatering.com/7 [; r" y: R- N' y- | s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% b( T, L8 `. f Z/ e62.Which of the following condiments are not soy based?, w! {* Z* Z. M: k& @4 Z- y: w
下列哪项不是酱油调味品的?7 |* `/ h& [* d& A& q w, _
A:Wasabi 日本辣根9 H/ h8 M* |; n9 O
3 E, L% |; s% b( z2 g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# k$ v; c g, I/ ^5 L; r' o2 J* T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 ^( L+ S2 {3 Z0 J; `
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?2 }' u/ `8 y2 q; q+ L
下列哪个步骤是不是正确的蛋清搅打程序?1 t i/ A3 K6 d) u1 n0 h
A:Allow to rest before use. 允许休息后方可使用。1 g/ N' |6 t; i! w8 k9 I, S# z
& ^: F. @- R& a6 }; f65.The weight of a large egg is between:一个大鸡蛋重量介于:1 w( S% o* e; N( n8 ~% y- H y K
A:56g and 63g 56克和63克6 K1 U; h$ {- A4 u7 v/ O, h* ^3 b& h
3 `% u2 q7 S4 t7 t: z( _- ?1 z66.Evaporated milk is a concentrated milk that is produced by removing
# Z2 X2 N! O) a: U% g* W6 J* t炼乳是一种浓缩牛奶 是去除什么做的% u8 j3 k; _( d4 n4 L
A:60% of the water 60%的水" D; `3 w/ G9 y) U' k% Q
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67.A method of cooking that transfers heat through a liquid or gas is:
5 G; W2 A, P1 H+ Q8 }+ n. n4 J一种烹饪方法,通过转移液体或气体是:
* W1 X. @# a$ |0 }" }! FA:Convection 对流
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' X {2 q4 K4 X( N# X. p# K68.The cooking of starches is known as 烹调的淀粉被称为
\/ H' `) z, S. f* IA:Gelatinization 糊化' i9 i! c5 u. R
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% m/ S5 j1 ? R3 a7 z
A:Braising 烤8 D5 x& v6 @7 t, N
; \% E0 S; m) c3 M70.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:
# Q# R+ F0 V6 u( b b# q0 @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# i3 p0 H1 d7 M# H* |# u% P
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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
* r; ^( G8 Q& l1 q! S' k: I( G! @A:Fumet 原汁
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; s: V" e6 g% O) A/ W72.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* r# s- N8 |/ \/ w, {
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?
3 w: X7 K8 C8 A" N- S: j+ ~5 m6 S下列哪一项不是用于制造高汤(低汤)的原则?
3 Z, a @1 \8 ~$ J, d" AA:Start the stock in hot water.开始在热水中操作
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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- a0 q! U: N# ? @
A:Remouillage 法语熬汤6 T5 y6 y; S F. O. q
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