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26.The chef who is credited with bringing grande cuisine to the forefront is:
- S" F$ e8 z. Q( n. Q# S6 B1 j* l哪位厨师最早带来高水准浮夸的美食
' G$ i$ ~. X/ k& A I& N% e/ rAAntonin Carême 人名 安东尼·卡罗美' g5 A3 G4 I- |# y. `5 E5 l
+ W& M7 |& ]% x7 b; }* o4 I* n% g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- c- b$ G V6 @3 J1 ?7 j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& e0 q8 l% ~( C2 x& x: N6 Y5 i3 _A:Cast-iron stoves 壁炉
' x6 L2 ^( U& E# _, rhttp://www.usstove.com/products.php?id=64 E9 Y" D. ]& r, c5 \ }0 @7 _" q
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28.The French term used to describe the roundsman, or swing cook, is:0 r7 s+ S/ C- d& R0 g) R* c
法国术语,用来描述roundsman,或摇摆厨师是:
$ F. X* } `/ R. V2 MA:Tournant 图尔南, r* p9 ?$ a/ n9 j+ G
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29.Another term for the wine steward is:% y1 m& G- x& b) Z- D. N
葡萄酒侍酒师的另一个术语是:& f7 j8 ^/ }# Q* |' F6 K& |1 { i1 M
A: Sommelier 侍酒师
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3 q( b6 q* |* H( ?) g30.Molds, yeasts and fungi are examples of a:) B7 |5 Z$ H. \' u' ]& {
霉菌,酵母菌和真菌是一个神马例子
3 W3 R2 b1 Q( }" {* _* ]& NA:Biological hazard 生物危害* e& u7 \& z8 d* j8 n
( f, l, b0 t: y/ h7 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. v2 B4 ]" \4 ^2 q
根据加拿大食品检验局,食品的危险温度区在多少之间:: r6 P) V y. a/ w) d
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:( \5 C- a' I( @& B
所有细菌生存需要以下哪些内容:
4 ] i4 O1 y$ fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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9 S7 a8 {" f( Z* s# w33.Which of the following correctly represent critical control points in a HACCP system?; {. ]: R5 Y% l- E. n! b
以下哪项正确表示了HACCP体系的关键控制点?) F1 {- ?1 J1 A% N8 D2 x6 ^8 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 [) ]) M1 w; g F5 K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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a& a, @% j& _- p34.Which of the following is not an example of a carbohydrate?% J1 R l1 {( X
下列哪一个不是碳水化合物的例子?
% S5 v. {2 `2 s' n" Q* ^A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
8 `" @: q$ ^7 @* k- A7 j1 h- _液体脂肪做成固体这个过程叫什么- X/ c/ W+ i% ^0 Q" m% a
A:Hydrogenation 氢化6 q, w: p' f' W( R0 t
, Q: b! f: r+ s; C$ ?4 Z36.Which of the following is not an example of a fat substitute?
3 Q5 v( @0 O% n$ N下列哪项不是脂肪替代品的一个例子
' g8 f( f% T- w: Y& W EA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# D, M9 |7 Y8 ^) U" p加拿大卫生部要求的产品标有“不含脂肪“包括:" B% l6 E" _- q& T6 F! E
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?% W7 W" e7 a! Z% s: o! ?3 Q
下列哪项是不相关联的转换配方问题?
- i" ]0 C2 c1 n: qA:Unit cost 单位成本8 M5 f4 b- Q% V
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39.The condition or cost of an item as it is purchased from the supplier is called: V9 T% C1 d9 m3 q- U
从供应商采购的物品的品质或成本叫什么
! i& G4 R* \7 x9 f5 w) `A:As-purchased cost 购买的费用
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' B8 l- Y7 e1 w2 y9 z40.The amount of stock necessary to cover operating needs between deliveries is known as:& T2 X/ v! r. S* x& b1 c
在新货到来之前用于日常所求的必要库存量叫什么
1 q4 i. U2 P+ X( GA: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?
8 {6 h' y% f) a! s9 w( |8 o* _下面那个缩写是用来表明正常库存流程?7 C' X' N! R# c3 Q4 F6 D( v
A:FIFO=FIRST IN FIRST OUT 先进先出# z! C3 l, i2 v. Q3 H4 a7 U! O
1 o8 m, D% }+ B6 X3 r# w42.Which of the following knives is used to turn vegetables?$ l1 P& n k3 J" p$ ?$ L: X2 Y
下面的那把刀是用来打开蔬菜吗?
: ~1 N, s+ l1 z" PA:Bird's beak knife 鸟嘴刀
4 o% j2 D$ W6 G3 n( t/ ]$ o# Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 o+ K% G' U u+ E: U43.What is an instant-read thermometer best used for?
h5 `* \9 C- }* n* D7 h即时读温度计最好用于那方面?
: `. O; N8 H4 I' }% LA:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?0 y7 [% |. g, S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 B9 F7 i+ y0 R( t( ?下列哪些金属材料受热均匀,通常用在铁板而且非常重4 r. \' @8 X: O; d% |+ ^
A:Cast iron 铸铁8 n% R# z- n1 o# ?" P- p' {7 U& ~1 @
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: ], ^7 v# |: t" K: T* }- o
哪件装备下面有一个可移动的碗和一个S形叶片?
' h3 ?* V4 N! t4 `A:Food processor 食品加工机
9 i8 y% ?+ h4 O* n+ Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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- e6 [3 W) F, {, ^, M4 N1 o46.Which of the following is not a rule for knife safety?
6 R, b, [: S( P4 {. P* ]下列哪项不是用刀的安全规则?
" K+ i _6 h) B, ~) X4 PA: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:
' A) g* b0 G+ [. m: r( G" n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ S! D, {, q4 o+ L/ a: I C8 N# T
A:RondellES 3 L* K3 s& R& \/ \# w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& g p2 i) m1 n) e# {, g; g
5 E! F9 h5 u& v( B( i3 p) l& C$ n48.Which of the following is a diced cut used to garnish soups?* c" _+ ^ _$ I9 a2 }' o
下列哪项是切成小方块用于汤的装饰?
0 G) n" F& f+ H; y3 w# v; bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 k8 ]8 e" M8 y5 H& Q' W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; d' L5 V L+ T2 ~6 p- ^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!!——' |% [, J" Q2 L7 G1 c
A:Gaufrette
5 {/ o' c Y+ t" g% [# W$ i# J- Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 }, T8 c1 A5 ~8 Y5 m2 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 \/ R& Z- _8 j- ]% e* D6 OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% l( |6 [2 ^$ b% h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) X0 L# @* Z; k* `! Z* }- B) 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)* A) I. d1 _" \' b$ y! k
A:Cilantro 胡荽叶 香菜4 l( s$ y3 h7 y9 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* D- P8 I2 b5 `0 N$ [5 @- Q
) ^9 Z: q6 _" j. n% f60.Allspice is made from:
& g* N4 O* z/ `9 l2 Y$ B2 o# x; L& H 多香果, 多香果香料是什么
- y0 t: ~7 m b/ j5 A- ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 R( m3 g- o9 y" P, nA:A dried berry 干浆果1 h# R- l7 D3 d, J& }" v+ s
9 r5 K2 h8 u" }' d4 T61.Which of the following are used to make a sachet d'épices?9 V; t/ \/ I+ S- n# Y6 b
下列哪些是用来做香包德épices?) P) d% K1 H4 U( J- r1 ]
http://www.sachetcatering.com/. f; ~1 f: p7 y/ V/ p0 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?! p9 V e3 t; o% T; u& y
下列哪项不是酱油调味品的?
0 i A# m" r3 T6 {) vA:Wasabi 日本辣根
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* a0 p; |' m% P# o% _+ @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) C5 U; V5 e. c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:
3 J3 U; T1 I; a2 r0 mA:Pasteurization 巴氏杀菌
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X1 w5 A) V/ E% O- T1 o( ]64.Which of the following steps is not the correct procedure for whipping egg whites?
; g; L7 g2 F: b5 J$ p( H下列哪个步骤是不是正确的蛋清搅打程序?3 h1 F S+ {5 e2 s5 z& V
A: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:
/ H! a* X1 o' y2 Y/ B- M2 h3 r. g9 P( m bA:56g and 63g 56克和63克
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/ X+ W0 ?8 Y- a- l6 }! ^3 [3 }! f66.Evaporated milk is a concentrated milk that is produced by removing
* E' y6 c8 c6 W' R炼乳是一种浓缩牛奶 是去除什么做的2 l6 B2 k( D$ [8 N& o4 B
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:' @1 @: b1 l8 l6 G
一种烹饪方法,通过转移液体或气体是: ^ i% O- d# A1 N4 O
A:Convection 对流
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1 D9 g$ Y- w. I t7 n& ?9 m* U1 [* p68.The cooking of starches is known as 烹调的淀粉被称为
. Z" e# Y/ x8 v" o5 q- K* {, i3 ~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?) R/ ~6 p# A) [8 e0 k* _* L
A:Braising 烤
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' a1 W. B! L: |6 l ]$ ^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:
2 J$ Z# Y- a$ O, q8 M: w" s- oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 f) X# b7 t9 u8 v% c& @! V
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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+ Z1 q& o- H9 O+ J1 v9 U9 a
A:Fumet 原汁
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! m/ d3 q$ ]9 M72.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
. N4 X/ k, [; {/ L& [* F ^6 C1 wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ x+ d) i% ~3 q% M73.Which of the following is a principle not used in stock making?3 x- ~* q5 y5 C
下列哪一项不是用于制造高汤(低汤)的原则?
4 s, b' _- c( a0 xA:Start the stock in hot water.开始在热水中操作/ K% x" H9 a, a" t
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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
* M# Y7 h8 I7 l1 e& v$ \$ l$ F) |; GA:Remouillage 法语熬汤
8 O0 i6 M9 h4 a+ @4 E$ Thttp://www.haibao.cn/blog/post/176242.htm |
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