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26.The chef who is credited with bringing grande cuisine to the forefront is:/ N8 U7 `7 {* C2 ~% {5 m+ F( O+ A5 X
哪位厨师最早带来高水准浮夸的美食. Y, [& }, k, s# ]
AAntonin Carême 人名 安东尼·卡罗美
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, J3 Z) Y% R& T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 n- J# Y" Y' c* Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) L. P) B; k0 @/ E" k1 y) @
A:Cast-iron stoves 壁炉+ p& {: g, c# |+ D& q& a4 p
http://www.usstove.com/products.php?id=64 B) S0 H9 ]8 @- `
% t' ~! S3 t+ Z% L( _% ? h* ^28.The French term used to describe the roundsman, or swing cook, is:
, k+ h4 j' s: {: ?: Y% ?8 _, I1 e法国术语,用来描述roundsman,或摇摆厨师是:' Z. m2 S9 g4 U* u6 Z5 L
A:Tournant 图尔南, o1 l1 ?3 J# W- s& j6 Q/ J! [
+ l7 }5 b) L) D6 M. h29.Another term for the wine steward is:
& K! P! A& P" M# {, b8 c+ U* s葡萄酒侍酒师的另一个术语是:
; ?3 F. _- \9 _. AA: Sommelier 侍酒师0 @$ j: |4 V! h. Y
, o5 V: ^" j8 V) r# u! c2 Q) Z/ F30.Molds, yeasts and fungi are examples of a:
U" j: f7 F4 }6 X! f" X$ v霉菌,酵母菌和真菌是一个神马例子& `( Q$ G) Q& t" b- A
A:Biological hazard 生物危害
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5 z P7 _* O' e; p: N# z l* M* q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 E* H$ d0 J4 x! r6 S4 D$ o$ P' r
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 P" t2 y5 v/ ]4 h4 dA:40° and 140°F (4–60°C) 4-60度 @) h5 ?& x. o, c0 Y0 L
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32.All bacteria need the following for survival:
2 s- o9 z7 H' [& P# z0 {" S所有细菌生存需要以下哪些内容:
- Y E- a- Q4 F& QA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ n3 { X- g& ]7 h6 r# m, R+ E8 U
8 h" R! p8 e) X, F' |33.Which of the following correctly represent critical control points in a HACCP system?8 w# E2 _* j' [
以下哪项正确表示了HACCP体系的关键控制点?6 }" R" a$ g% O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, G4 Q6 ~3 v4 T+ S! C食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 p1 g+ z1 z, k' u0 C9 ^9 w
5 o0 M' Z) C4 [! g, P3 ^6 j34.Which of the following is not an example of a carbohydrate?+ A4 l: _. m1 _
下列哪一个不是碳水化合物的例子?, g/ [' T! F9 U2 s* B$ Q
A:Essential nutrients 必需的营养物质
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4 q u+ Q. ~; K- b35.The process by which a liquid fat is made solid is called:6 S" K$ L9 E# k( B
液体脂肪做成固体这个过程叫什么* m8 P. N/ ^3 V& d
A:Hydrogenation 氢化7 I/ J/ f0 ~; k/ Y) ~: e- k- r
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36.Which of the following is not an example of a fat substitute?
2 ^5 M* U9 q* m4 R+ n) f* q: q; `下列哪项不是脂肪替代品的一个例子7 K& N: x1 O2 @/ a/ q% ~7 y& M# ~+ K2 G
A:Acesulfame K 安赛蜜K表1 O7 I5 g$ k; V4 P- Z* s/ i) z+ u
0 D6 @+ G5 m+ K* u8 _37.Health Canada requires that a product labelled "fat free" contain:1 i# z/ G. |$ f" G+ u+ V
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 {0 a# z$ L1 l! G/ D! oA: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?8 K3 q3 _1 B% \6 a+ M3 v! r
下列哪项是不相关联的转换配方问题?6 t) z: e4 Y( Q. ~$ g/ \, j
A:Unit cost 单位成本& {) o+ n1 z+ s% J p
: m6 n. T, j& N/ z/ h9 F5 _; |39.The condition or cost of an item as it is purchased from the supplier is called:1 E# ]. j5 l; H8 U9 W8 j' C% E
从供应商采购的物品的品质或成本叫什么6 {8 q8 {1 w" e% s
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
( }- F, N+ V% e4 G+ O( |在新货到来之前用于日常所求的必要库存量叫什么
( M' K5 G* {: C5 `A:Parstock 基本日常最低库存" W1 ?( Z3 L8 J2 ]$ [
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
, i! g4 U+ f; J) y下面那个缩写是用来表明正常库存流程?
H- j7 t" M' gA:FIFO=FIRST IN FIRST OUT 先进先出1 k* c5 A) K/ X8 D% N7 x
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42.Which of the following knives is used to turn vegetables? x4 O# ^! A8 q% R! y
下面的那把刀是用来打开蔬菜吗?
( m# ?- m, f7 y2 u% z6 q* }A:Bird's beak knife 鸟嘴刀
) |4 n- \- t* M5 ]; Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& T, Z) ^8 c; m! H3 H43.What is an instant-read thermometer best used for?. F1 O+ r* g, x! m# f
即时读温度计最好用于那方面?
0 q& ]* S3 Y0 B" }A:Checking the internal temperature of a roast 检查被考物品的内部温度, ^/ J" n6 O9 ~
8 d3 z0 y$ x8 ?7 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# _, A! G6 z0 i6 e1 E6 q+ }. v 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 Q) E$ A1 A6 @0 `9 ?! ~
A:Cast iron 铸铁6 p) y" H/ r( o4 [5 K
# f. J8 @* V) J& A0 m) p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
{; B) Y2 w6 S) S+ w- b哪件装备下面有一个可移动的碗和一个S形叶片?
5 M1 f2 N* F: r8 LA:Food processor 食品加工机6 t6 h' V; b* p4 B2 L% Z
http://www.google.com.hk/search? ... iw=1263&bih=572
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( V& O& h, _# m% n9 `2 P" u46.Which of the following is not a rule for knife safety?' p) n" [- ]; {6 T: O* g; U. l
下列哪项不是用刀的安全规则?
7 b! C: F5 D$ f. OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& \3 d- y) \6 Z. B0 h4 q( i1 I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 {. a, b# G2 K3 y TA:RondellES 8 w! S; q. b9 v% {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 K& B `: K& x* `
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48.Which of the following is a diced cut used to garnish soups?7 T7 O: j0 W" m. H5 Z
下列哪项是切成小方块用于汤的装饰?
, c! r- v# Y I! b( W* W8 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% E& h* O/ N' m9 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 p7 \- y; i" _+ _
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!!——
( Q) e; w: N; n4 ]& K' sA:Gaufrette
; N" A, n5 _) m ~/ Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 T4 o- v) f: P" }) x% w9 E. I. S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 o! Y7 e, b0 S. g+ n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 d. ^4 Z) p) Q& c, Q' Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- P2 F1 |# b" M1 k& F; W( j
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)# _6 m- {: W9 v/ N
A:Cilantro 胡荽叶 香菜( D% V% Y) O, Q( X, d- V% _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ n3 Z3 }) e5 w: |) g @( j s 多香果, 多香果香料是什么( E) T; g0 f: S. @7 T; p; g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# x5 M% }( S. B" y2 W! m9 T. o6 `A:A dried berry 干浆果. y4 {- Y4 W) L% t. {1 B
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61.Which of the following are used to make a sachet d'épices?& Y% k8 T. L, R- P
下列哪些是用来做香包德épices?
7 c4 d% G2 k8 a( D0 \8 ^http://www.sachetcatering.com/
; x1 ]( @& ]3 h! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 r( t2 p; M$ @6 t
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62.Which of the following condiments are not soy based?, X5 c! J: A; X$ E) }& z, Z
下列哪项不是酱油调味品的?
% C9 c( h; l6 J2 A2 vA:Wasabi 日本辣根' `- z! J& v* C# y0 d1 `/ C6 g8 ~
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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:) z/ A) U* C2 @" W2 R Z7 |: 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:! h2 I1 x/ F6 P: J# p$ |+ ?9 w
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?& S) z+ }8 D) ]1 m1 A: ?- c$ Z
下列哪个步骤是不是正确的蛋清搅打程序?
6 o8 o% {5 x4 N% B/ V; l, AA:Allow to rest before use. 允许休息后方可使用。! l7 t! G; q0 v$ O; Q
+ Y1 |; O) d+ L0 g: ^6 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
" w4 v0 z" V) U3 m9 LA:56g and 63g 56克和63克; Z8 w0 }8 _2 b1 o/ c
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66.Evaporated milk is a concentrated milk that is produced by removing, \" K2 U5 Y$ R8 R5 |- g/ h3 Z
炼乳是一种浓缩牛奶 是去除什么做的. M! x0 P0 {) ^! L$ O3 X/ t
A:60% of the water 60%的水
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/ l" U. L% K$ e' D67.A method of cooking that transfers heat through a liquid or gas is:. l# t& t; p# Q5 M3 p. _" L- J4 D
一种烹饪方法,通过转移液体或气体是:
- `+ H0 ?8 F5 ]. Z/ wA:Convection 对流
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' o6 h$ W4 @! L$ O68.The cooking of starches is known as 烹调的淀粉被称为
, q" t# N- K& S9 c. q" |A:Gelatinization 糊化$ G9 {& r4 y4 ]% B4 i6 V
- Y/ N& C9 \' g. } h- X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 h6 n6 G$ v/ I" a, x; E
A:Braising 烤0 l8 l7 t, Y+ A! c& f/ V6 z
7 r3 j8 z3 `5 T. z70.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:
9 m& ^: B0 F7 L J YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! E$ g0 q6 m. d9 E, `- ~
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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% l& C) O; z, Y' ~
A:Fumet 原汁( p; w, z! k6 p" O
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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# j* C* `& A" W' t- Q1 V; d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 ?; ?& ^& h% O) a% j( x
: m/ x9 i2 C; C# t& T& w2 X3 e) y73.Which of the following is a principle not used in stock making?& @. [# z1 P Q8 D6 r
下列哪一项不是用于制造高汤(低汤)的原则?
! D" J, W( ~1 e/ UA: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
, m8 B3 N; n/ b8 o$ MA:Remouillage 法语熬汤
0 B/ B+ B+ c. }5 A, {http://www.haibao.cn/blog/post/176242.htm |
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