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26.The chef who is credited with bringing grande cuisine to the forefront is:
8 ?; ]' S' f7 z0 ~9 p哪位厨师最早带来高水准浮夸的美食
8 b9 }; l8 u# d. D6 M$ J% d/ c7 IAAntonin Carême 人名 安东尼·卡罗美
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. u* w5 M! G% s9 x- t+ t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( A: S7 ^" T9 j9 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 。
8 P. Q: g8 G# R5 x* d b' ?A:Cast-iron stoves 壁炉) a* |- f2 J+ G8 ]7 t
http://www.usstove.com/products.php?id=6' `. t' L6 K- K s0 Y8 @. D& T0 t
2 e9 F+ b1 _6 [/ y9 T% F28.The French term used to describe the roundsman, or swing cook, is:) Y; ]( }( h3 y+ H( E
法国术语,用来描述roundsman,或摇摆厨师是:4 E7 F7 f9 M# [0 ~. t
A:Tournant 图尔南% Y$ i( V8 c% G' z" x; _4 _
! U3 T) {1 J" u2 m) z5 z29.Another term for the wine steward is:* Q7 [; d0 o2 l7 I
葡萄酒侍酒师的另一个术语是:
' k5 r) h9 C' @A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:5 O( \" b! I6 v: a8 {3 k" Q, ~8 z
霉菌,酵母菌和真菌是一个神马例子0 W$ y6 P" a2 `' W2 w8 N8 N
A:Biological hazard 生物危害
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_1 n! X7 ]4 F. @' P* p# @3 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: c* [$ A6 d+ q; y1 u1 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 c5 e5 j% H2 v# f( {A:40° and 140°F (4–60°C) 4-60度' J! h) `2 D3 `9 o# }
7 r0 E) x$ ~ }( u5 _32.All bacteria need the following for survival:: a% M, t9 V( n( O9 y% `$ n
所有细菌生存需要以下哪些内容:# Z9 ]$ A8 y; M3 I; b2 R' d
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?, Y( O7 U' o" V$ g. x. p
以下哪项正确表示了HACCP体系的关键控制点?
5 ~/ i" k6 L' ] [) ?8 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / l3 J% o5 y2 w, N7 b& [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 y" O; l, F; _- s! f
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34.Which of the following is not an example of a carbohydrate?3 G1 F* Y5 F1 z" {
下列哪一个不是碳水化合物的例子?9 q' K1 e) l! q% P1 V* p
A:Essential nutrients 必需的营养物质: {9 q2 Y) `; B# F' |8 V
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35.The process by which a liquid fat is made solid is called:7 a9 F% [3 ~; `2 Q/ O# I# R
液体脂肪做成固体这个过程叫什么
3 n. Z# ], Q$ vA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" `1 B0 `) }, F6 f% s0 r! ^
下列哪项不是脂肪替代品的一个例子6 T) e# K$ j6 Y# y3 n5 Z5 J- d
A:Acesulfame K 安赛蜜K表
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' C+ [) q! \- d0 ?7 j2 I37.Health Canada requires that a product labelled "fat free" contain:7 F+ N+ C6 Q S; H* ^% P7 ~& C8 U
加拿大卫生部要求的产品标有“不含脂肪“包括:: X) {! _! \8 h( D; }5 O
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?
: T. C" P) ?, _( m下列哪项是不相关联的转换配方问题?
$ \( v6 u6 _6 ~A:Unit cost 单位成本0 @* ~( k7 t' @9 W, `
7 A0 ^- O% c# t; H/ {39.The condition or cost of an item as it is purchased from the supplier is called:
( u6 z4 A9 h( D8 S* V! h从供应商采购的物品的品质或成本叫什么; l6 v" n" D4 P' ?! i. k# a5 t, s
A:As-purchased cost 购买的费用0 l, O6 S' t5 r& l+ E
' K4 I- l, b4 d3 A7 u( h4 G40.The amount of stock necessary to cover operating needs between deliveries is known as:# L- }5 n1 W5 L9 u
在新货到来之前用于日常所求的必要库存量叫什么
$ e5 L% y- R* g. SA:Parstock 基本日常最低库存
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6 T/ {( R4 y3 {6 [# N41.Which of the following abbreviations is used to describe the proper rotation of stock?
, I/ B3 N; s+ K( U( h1 Q下面那个缩写是用来表明正常库存流程?
. n+ S/ C0 ^* j6 C" ?+ l) x9 Z5 IA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?; n+ J) A# h; J! ]2 f
下面的那把刀是用来打开蔬菜吗?/ J6 [/ ?. `& y8 \% n% H2 k) |
A:Bird's beak knife 鸟嘴刀: }+ z0 L3 {* H9 g6 H B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
: \$ p3 J6 M# V. K' K即时读温度计最好用于那方面?
' w* q, z, s% W- FA:Checking the internal temperature of a roast 检查被考物品的内部温度6 l% b! I. o- r0 e; F5 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 T. |( D1 F4 |9 u, o4 \8 n
下列哪些金属材料受热均匀,通常用在铁板而且非常重: ?4 p% V& u. f' G
A:Cast iron 铸铁
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6 d( x) U0 p* j" l8 P' q3 |, G8 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 l' X0 A3 e0 |) B/ O% J, c* E
哪件装备下面有一个可移动的碗和一个S形叶片?& Z9 b0 v+ F; D: G; M
A:Food processor 食品加工机
2 W( S' N2 y( R {http://www.google.com.hk/search? ... iw=1263&bih=572
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) J5 L1 z- d( k# } o1 o8 {' q46.Which of the following is not a rule for knife safety?
3 N) B. m' g! g3 l下列哪项不是用刀的安全规则?
# X, V' s3 e# H2 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 d9 G# Y3 D( p4 v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: {- q& P2 ?0 j& W1 M7 c2 S5 D* D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 d5 r# F3 D- W1 e
A:RondellES 3 C% m2 r+ n0 n- n# ]1 {0 J
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?
8 s% T) T& `6 Z/ w下列哪项是切成小方块用于汤的装饰? u" Z" w" {3 |5 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* I; G1 L5 L) B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 w; W* K0 C' F6 q8 w: h* e
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!!——
2 R7 v3 s, A/ b3 tA:Gaufrette
0 E6 j- U7 Y7 @ fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 u! S7 z! }, ~4 @. n2 ]0 K( |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, ?* H# |7 t0 e) j. X* u& |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# E, [* `( s2 S; h6 q9 g. ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 q8 ~6 a; g6 S& T9 E
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)
) r" D( M" p& x+ RA:Cilantro 胡荽叶 香菜
% ?+ D* a& P) j& \; p% Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 s7 r6 |/ a. a, H$ l6 e
: { {0 }& { v# c60.Allspice is made from:
6 P6 q) A/ _3 ] 多香果, 多香果香料是什么
$ ^4 O+ ]3 q2 @# Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* c* b2 t, I Z8 ]% H$ g, ]A:A dried berry 干浆果
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# ]! z( }) c3 k+ C, o6 ?61.Which of the following are used to make a sachet d'épices?
, b/ Z2 m8 f: X* d6 {' O8 ~下列哪些是用来做香包德épices?0 |, }# g7 f4 F6 R. X/ T
http://www.sachetcatering.com/7 Q0 t$ M# N( H9 Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 V6 M* M J: ^ k/ [3 H. L62.Which of the following condiments are not soy based?0 q9 W7 r' U+ y) o! H# ^: I
下列哪项不是酱油调味品的?
9 a! d* n1 B9 _, [6 CA:Wasabi 日本辣根! l$ c6 I( l. s' Q% B
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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:
1 M: P3 Z/ S6 k! 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:
. _7 Q, O5 M* ?0 wA:Pasteurization 巴氏杀菌8 { w4 G* w& J# \% ^; `7 r( ^& S
3 q" @/ ^6 ]/ D4 Y7 g8 W/ ~9 M: u64.Which of the following steps is not the correct procedure for whipping egg whites?
0 A; s9 I# q. J* m8 d下列哪个步骤是不是正确的蛋清搅打程序?
- Z/ ^4 e8 |, A* k" W9 [8 EA:Allow to rest before use. 允许休息后方可使用。) R/ `- @# Y: L. p4 j
4 P5 ^: @: {. i65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 A# k" Y0 `" qA:56g and 63g 56克和63克$ y' V# p1 |. z2 J4 X. X
" V6 t. [) l8 `9 T66.Evaporated milk is a concentrated milk that is produced by removing
( u0 W. l$ Z( b* H- @) W炼乳是一种浓缩牛奶 是去除什么做的1 t _. H+ u e+ g& V
A:60% of the water 60%的水
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5 r/ C% {! `4 f67.A method of cooking that transfers heat through a liquid or gas is:* E# _& J% p" W1 w
一种烹饪方法,通过转移液体或气体是:
$ O6 q) g9 r& R4 R2 K- ~A:Convection 对流
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* o/ Z! J# [. o: i68.The cooking of starches is known as 烹调的淀粉被称为
! n; v& y! J& w( C1 |A:Gelatinization 糊化
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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?
# I3 d' {+ y5 S; Y) iA:Braising 烤# _4 A2 M% V! B; l3 y0 O
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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:
* ]# V2 \' s/ k) u0 u. Z* ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) G9 C2 b) @; F0 M3 e6 O
! C( D0 ~ s) {2 ^( L) M; {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. e- l) e) ]- k
A:Fumet 原汁& U. u6 t Y6 U6 ]" b
9 C4 g, Y. h: v72.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 d* S5 H8 f F! P9 E) a/ D
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?7 u( H5 s0 Q8 d; ^* g) E
下列哪一项不是用于制造高汤(低汤)的原则?1 ?+ c' q3 L% ?! M! n: K3 M/ l9 m
A:Start the stock in hot water.开始在热水中操作) m R# R2 e, r" n
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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! J/ t( `) x& f: i+ G
A:Remouillage 法语熬汤
- [2 k4 y6 H! Y/ I5 T* n9 Q3 ~http://www.haibao.cn/blog/post/176242.htm |
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