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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:
, q& U! x% v( _* L/ m) P2 V$ D9 w哪位厨师最早带来高水准浮夸的美食+ U1 ~$ s% n' y' h3 p/ \* e
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* W3 \8 \: N" Y5 X( |( B8 f) }9 }; i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 O" U" Q" h8 [! g2 L" |A:Cast-iron stoves 壁炉- n3 q1 ]* [1 k" Q
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
" r( q. |2 ]: F2 I法国术语,用来描述roundsman,或摇摆厨师是:: Z8 o1 E! @# Y( O, P; L1 G+ Z1 \
A:Tournant 图尔南7 D8 B9 l9 `! N$ o
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29.Another term for the wine steward is:' C$ H2 E2 @, N) b5 s/ Z p% I
葡萄酒侍酒师的另一个术语是:6 c3 i s7 M( P# Z* W# }
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: I4 M4 r# }+ E( a
霉菌,酵母菌和真菌是一个神马例子
. O+ U4 y0 K1 N) z) ]' e) e7 BA:Biological hazard 生物危害; J9 ]6 b3 A& T( ~1 Q
1 ]- i( V1 a, H1 s) u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: i$ J4 u7 Y8 z1 q/ _, l5 E5 i
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 f8 q6 i$ p3 V9 {) [* S" a- @A:40° and 140°F (4–60°C) 4-60度
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8 z( z( _$ T& Z- C+ s, V32.All bacteria need the following for survival:. A9 \& S/ v& l3 m( ~- |; @9 o
所有细菌生存需要以下哪些内容:4 F: h/ U( s+ t/ W0 l; b- X
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 a1 H. D; Z( N9 x0 ?, d" g* O; \
6 ^: u( R6 K2 {6 ^1 n33.Which of the following correctly represent critical control points in a HACCP system?, p* D( S5 q' ?* w9 C
以下哪项正确表示了HACCP体系的关键控制点?% u0 Z. f- a: U! I7 i7 H$ w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / M) x8 \1 J' l# G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. q5 S% j2 P& B* c1 ]7 O: u* N
. R1 h2 `+ P5 g' G# F3 ^34.Which of the following is not an example of a carbohydrate?" r, T+ M/ o, Y6 e; F9 k( d" x2 u
下列哪一个不是碳水化合物的例子? h( n9 @2 Y# }5 p6 ^+ e e n, y
A:Essential nutrients 必需的营养物质
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0 K8 B, T. f5 @' m35.The process by which a liquid fat is made solid is called:! H4 U8 \0 J4 |4 }5 u1 u
液体脂肪做成固体这个过程叫什么& K9 X5 @ u8 O& a% B
A:Hydrogenation 氢化
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; l* R1 n3 v" S+ J" o8 e36.Which of the following is not an example of a fat substitute?
+ r8 f# q s% @8 J5 F2 u- Y下列哪项不是脂肪替代品的一个例子
4 y$ {) ^; L% `6 \4 S6 e9 kA:Acesulfame K 安赛蜜K表7 h# Z# Z" y1 X, }2 P3 E
" V8 p% E! U# Y! I6 U: U9 `37.Health Canada requires that a product labelled "fat free" contain:
1 j( w6 s* \' f. K1 M加拿大卫生部要求的产品标有“不含脂肪“包括:
1 s/ e: H, v. ?8 D; s. ?) dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 \4 t# u; r3 J) G9 s4 Q
5 G, l! _ d! ?8 c+ _9 E% B38.Which of the following is not a problem associated with converting recipes?9 W# p Q l' x" @
下列哪项是不相关联的转换配方问题?
' |; h! y1 @8 w1 Q& `: e/ |: w: AA:Unit cost 单位成本$ h2 ?& ^! z* c& ~4 I I }
# z, ~% S; m* F39.The condition or cost of an item as it is purchased from the supplier is called:
J7 F0 ~6 H) B3 D2 C! _从供应商采购的物品的品质或成本叫什么+ x6 U9 M/ P% A2 f7 Z% F
A:As-purchased cost 购买的费用6 \; Z# k8 |0 y2 e% a, Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ G7 E; J$ o( }2 L+ h @8 Y& D
在新货到来之前用于日常所求的必要库存量叫什么
# H1 r% W3 c9 O+ }+ \+ t) pA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 }. D% P& x* J, E' k i下面那个缩写是用来表明正常库存流程?) U. E- f( s+ y# u% k5 a
A:FIFO=FIRST IN FIRST OUT 先进先出1 D( f; n+ L% m7 N( `( D
, B+ a" C+ t7 d; J* ^* g# E, K42.Which of the following knives is used to turn vegetables?
' d \1 \% E: B" ^- i下面的那把刀是用来打开蔬菜吗?
3 q; n5 k* v4 h9 L* UA:Bird's beak knife 鸟嘴刀
" d5 `& y! F6 |. |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; I8 K7 C& w: n5 j43.What is an instant-read thermometer best used for?
: r( E1 h+ K t4 X; k( \即时读温度计最好用于那方面?
K2 _0 R+ G: r3 ?$ E p3 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度& ~3 M7 h; M, K) w7 v) W
- @1 A3 P; Y' c: Z+ l: i$ X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 v3 _- r& Y0 {/ w G
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 s9 x$ A. J4 R R( i7 O
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?
1 @6 l& u9 m1 r哪件装备下面有一个可移动的碗和一个S形叶片?3 M/ G1 [+ Y0 k" o: p2 _$ z
A:Food processor 食品加工机
% {0 s$ B1 g& h6 h* zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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" e* B" u: X% r; N1 h46.Which of the following is not a rule for knife safety?
/ E6 c: H$ o2 ?下列哪项不是用刀的安全规则?
( ~- c; V. a. C/ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- J, S' [7 z$ e5 t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ O. |5 g; |0 h3 l' Q5 h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ c4 _& P4 v p$ E5 T+ BA:RondellES
1 h' w) ?8 v+ R' Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?1 z6 @' \, V' N' b/ H
下列哪项是切成小方块用于汤的装饰?
. j: A( W4 k3 t% Q% ~ nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 x# C7 R4 I( t9 K% [# i1 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) U& o! v& M( N i v
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!!——$ C/ A8 e1 S& f
A:Gaufrette
. |& a+ c* X0 {2 ~4 Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 g2 \! C% M/ ^+ ]) zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 Y% c: a6 D p0 u5 M2 O1 q5 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: h' @3 g% ~& q) w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. _( U0 a8 ~4 V( G1 W) U3 |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)/ j( U- ?7 B( ?+ L& T9 `4 U5 U
A:Cilantro 胡荽叶 香菜1 f0 h2 o( S8 S5 A9 N- u- D+ t! S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% s- a' Y- V) G* L$ F60.Allspice is made from:
6 y. |* U8 z5 u/ @8 L1 J- m* u2 q. V 多香果, 多香果香料是什么, C8 x& L( v' Y: o3 H# d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 {- P0 b- l/ |0 j" n) C/ l5 h
A:A dried berry 干浆果2 ]8 o1 x3 `/ a# Z, e
; V }( z( N. A! Z2 g, h61.Which of the following are used to make a sachet d'épices?
! j: S! G2 }5 w7 @) |9 u下列哪些是用来做香包德épices?
1 F9 U) g- M- ^7 n9 p& y: fhttp://www.sachetcatering.com/' d$ T w% B' s5 f% l t. t' g7 T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* ]5 o6 E9 b1 ?9 P- o
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62.Which of the following condiments are not soy based?
* _& g# p9 E2 l5 b* a7 Z下列哪项不是酱油调味品的?
4 s" M5 p3 T& P, s3 gA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ J0 F% j& M T- l) e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 V5 e+ z$ m9 eA:Pasteurization 巴氏杀菌0 o3 Q2 e* y$ N- T9 ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 [5 C1 b* S* \% N% l! h, ?+ x& | ^下列哪个步骤是不是正确的蛋清搅打程序?
3 l5 }; b- A+ `$ G7 kA: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:" N; S' F& g$ N( }
A:56g and 63g 56克和63克9 z0 @: ]1 P' b! v' k2 x' S
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66.Evaporated milk is a concentrated milk that is produced by removing
4 P# l8 F3 j, O7 e w4 c0 ?- K炼乳是一种浓缩牛奶 是去除什么做的& X6 o# R$ N$ v3 N( G' \
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:
9 l* u2 A" w D, i一种烹饪方法,通过转移液体或气体是:
5 b% y$ P& |, w% I) |A:Convection 对流! `8 \% ? q4 z' ]
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68.The cooking of starches is known as 烹调的淀粉被称为
8 X: W$ C( y) [, l$ g/ I% cA:Gelatinization 糊化3 |' r2 P4 ~+ B& m! E% M5 ~9 q
% z1 i2 b4 y! w( i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. ?; v+ H! A& b, w' oA:Braising 烤
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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:7 }; ], }' @: K4 | @+ p6 d5 [
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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5 q% c5 h$ T8 _$ q2 ^
A:Fumet 原汁
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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0 u+ ]1 D% E* ]3 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 { N7 `3 x. H/ f3 v73.Which of the following is a principle not used in stock making?
( `+ _3 L4 V2 b5 o V4 [8 J下列哪一项不是用于制造高汤(低汤)的原则?
, F: V% ~% z& ^- \) uA:Start the stock in hot water.开始在热水中操作
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* r; l6 j& K8 S4 S- s74.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6 P4 T+ L+ K- a& S, ^) u' N
A:Remouillage 法语熬汤
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