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26.The chef who is credited with bringing grande cuisine to the forefront is:% i2 q: n1 w8 v, v) K) U
哪位厨师最早带来高水准浮夸的美食
p. E- ~" M. p/ Q: u2 _AAntonin Carême 人名 安东尼·卡罗美# X6 j) D4 f4 C0 H" ~
- }; f2 g5 i& B4 d2 C5 |0 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ {5 a e* R, _4 w& t8 s
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 c% H) h7 @+ V
A:Cast-iron stoves 壁炉
- C8 K: K/ U( r/ qhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
9 n! L8 N, H& z0 H* N( m8 g法国术语,用来描述roundsman,或摇摆厨师是:
9 k! Y# e$ ?& [* w& x2 i& u% _& @A:Tournant 图尔南" M1 i1 h9 V) t% P/ C
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29.Another term for the wine steward is:
1 f( U, c2 B% z葡萄酒侍酒师的另一个术语是:
^- {& h% h7 |. N3 g* AA: Sommelier 侍酒师
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1 E+ Q4 C+ m$ M( P1 k30.Molds, yeasts and fungi are examples of a:
" r7 y& o6 b4 \( C2 v: X霉菌,酵母菌和真菌是一个神马例子$ A6 N7 C5 V8 a! O4 Z
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:
' W' i- S# k6 l% \0 M1 C根据加拿大食品检验局,食品的危险温度区在多少之间:: d1 p: \+ S ^7 j$ \' q" j& F
A:40° and 140°F (4–60°C) 4-60度
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/ L5 h6 h1 V9 s* h( _/ D2 z32.All bacteria need the following for survival:) ~$ a# M' L5 Y
所有细菌生存需要以下哪些内容:
$ ~) z6 v& T- ~: _A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值& T" k( f) m# o4 S2 L- i$ g6 S8 ?
% ]" t+ `5 W# C9 a# n: k33.Which of the following correctly represent critical control points in a HACCP system?
0 |" g, ^" X; A+ V2 d u$ `以下哪项正确表示了HACCP体系的关键控制点?
; G+ G( G A) x- A. }8 r4 m- m# yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + o7 U6 z, G& ]3 G# t6 c' k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 B8 s* h7 X/ M
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34.Which of the following is not an example of a carbohydrate?5 R. `" t* J0 E2 f- R8 X
下列哪一个不是碳水化合物的例子?
2 F# k. O7 b, @A:Essential nutrients 必需的营养物质* w _, Y% Z% h2 @. r! q
! n7 ~4 {8 O( M+ O( l. Q* b: S0 x" W& t35.The process by which a liquid fat is made solid is called:
: i. `1 {( X" y液体脂肪做成固体这个过程叫什么
% z( n0 _' P) V1 B3 x/ H, @A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
2 ^/ h; i: M2 b8 W下列哪项不是脂肪替代品的一个例子3 o" E' r1 V+ N/ W9 c7 x6 k
A:Acesulfame K 安赛蜜K表* n* C- ?. s1 y* w6 R2 O
( a/ f: Z. V4 V$ ]7 z37.Health Canada requires that a product labelled "fat free" contain:- m6 A- I7 Z1 M% d- v) Q5 j: M
加拿大卫生部要求的产品标有“不含脂肪“包括:
( U- R' _$ W% i& g( RA: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?
0 {4 }, c) F; A) o下列哪项是不相关联的转换配方问题?8 h$ C3 O/ |( i- C8 J
A:Unit cost 单位成本
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* B6 a" y: [+ b- ~39.The condition or cost of an item as it is purchased from the supplier is called:2 ~6 U- d, L% ^ U
从供应商采购的物品的品质或成本叫什么
" B$ R( H1 g8 U5 p0 T4 IA:As-purchased cost 购买的费用2 ]) L) Y9 ?& Y9 l5 y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# a3 j" @( w# e0 Q: d; V% c
在新货到来之前用于日常所求的必要库存量叫什么: g5 b. N4 Z" ~3 `( N0 T
A:Parstock 基本日常最低库存- E6 j$ @0 f# G. \" \, K
$ i" o9 C5 S8 e$ ]! j3 m' ?41.Which of the following abbreviations is used to describe the proper rotation of stock?2 K1 A1 h n2 d% \, X, v" ]& h8 t
下面那个缩写是用来表明正常库存流程?; N3 n o! W1 Q% D6 C3 P- n
A:FIFO=FIRST IN FIRST OUT 先进先出! b- k( c* a$ c
+ R; g3 }8 ^* L7 N" D- _* k# }9 M42.Which of the following knives is used to turn vegetables?8 Q: P1 Y, }* ` L) G) N& H
下面的那把刀是用来打开蔬菜吗?
+ |3 e% \0 q4 l+ e: V9 {2 gA:Bird's beak knife 鸟嘴刀 @+ o6 N2 V4 q% c# C1 P
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?( @4 Y$ b3 O! ]0 ?
即时读温度计最好用于那方面?' j! k4 C3 f* L* }2 c( a
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ [1 d% ^% j& d) ]* [% X
1 N' T# ~3 v$ I7 c4 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* ~/ F: U7 U& W' a! ]* r, h5 Y: |下列哪些金属材料受热均匀,通常用在铁板而且非常重
& d9 e" [( Z: sA: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?) W! f6 c6 ^: G# v& W! g, Y: c
哪件装备下面有一个可移动的碗和一个S形叶片?
d1 P- j5 K" i$ h& LA:Food processor 食品加工机: H }3 A: F8 r8 B n6 r
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 s! ^* A# z/ J# H# h! A6 Y46.Which of the following is not a rule for knife safety?
+ X: o$ G% R- L$ ^& [& [下列哪项不是用刀的安全规则?
8 W; Z$ J9 L( H5 DA: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:1 K1 }$ S- D* t9 }; D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 G% \3 f5 Q# [2 ]' q6 p! TA:RondellES 3 z( I+ w+ R3 W7 o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ ]1 j9 E# ?- C! o! X% f# o
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48.Which of the following is a diced cut used to garnish soups?3 d: F. r; n6 m, M
下列哪项是切成小方块用于汤的装饰?
4 J& t( T6 X3 ~0 @4 d5 CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: r+ C4 z3 F! [" \. R4 ?) L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" p* ~! ^, y( @9 f7 G3 c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!!——
1 `6 d7 x6 g8 E; _ r6 i& {A:Gaufrette
! x4 Y/ y: ~- S* T( R- gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ P4 k7 R/ M6 S! W: N1 |- N6 P& Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; c9 J4 r6 o( m* P/ C! TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 G7 i2 O1 {5 ~5 ]( N5 v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ T8 Q' V- G4 {) p6 g
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)
! I4 R/ G$ q5 U. @' tA:Cilantro 胡荽叶 香菜$ K% U7 }/ `. N& }) [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 t3 b4 D# L1 y
, X" _! [* G8 W* B* {3 x: }' j60.Allspice is made from:
/ s. h5 \# U4 T 多香果, 多香果香料是什么
& G4 Q* _' c- Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; ^# ^" h7 o9 [( x6 }
A:A dried berry 干浆果
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$ ]; U5 i! s$ X0 l$ ?* v61.Which of the following are used to make a sachet d'épices?
9 _. t9 }2 i/ K5 O下列哪些是用来做香包德épices?; B$ w5 c+ B$ b( C7 S( ?' V1 d/ G
http://www.sachetcatering.com/
* o" g- x) b3 U \8 LA: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?
' }# J$ ^1 ]% N3 g下列哪项不是酱油调味品的?
" I# L$ I5 v3 r, q- uA:Wasabi 日本辣根0 Z7 U) [5 a, E+ J0 I
. Y. i! @; S5 p- q( ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 U' H) u- o" J* i, d ^0 w) Q# Y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:& K9 J8 \; i2 R2 v* h$ ^' z0 ]
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?
x- t [* `. i; s" @; j下列哪个步骤是不是正确的蛋清搅打程序?
. b5 p" Z0 L+ H* e OA:Allow to rest before use. 允许休息后方可使用。
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& J3 k; f7 _, J |6 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Y1 Y g& E, a" h1 j# y
A:56g and 63g 56克和63克
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6 V/ G3 G( {+ B66.Evaporated milk is a concentrated milk that is produced by removing
+ q, K6 K1 x, W1 t* G& T& O( A炼乳是一种浓缩牛奶 是去除什么做的6 e9 i5 Q9 ?$ L; s* X
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:
& M* ~* D# X6 J, r( O- d0 ^2 N; f一种烹饪方法,通过转移液体或气体是:
8 S; j- g. h) \4 C6 d$ RA:Convection 对流3 n7 z( r; s# M. ~
* g7 z" [% x6 C; w( M! m* f68.The cooking of starches is known as 烹调的淀粉被称为, \ T4 m. U' S' O- ^
A:Gelatinization 糊化# L5 i1 a' l$ t1 S: w" P1 H: O
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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?- w# [, _% A1 U( } m
A:Braising 烤
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, p4 h4 K [0 K" P70.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:; p9 c7 w! q: t# _: o2 H2 l, |2 `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 A1 r( `: m( t7 }! V3 E
' U! w" M, c8 @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
9 {, ^" ^* T; e% bA: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
2 l( ~# _! \/ J/ B9 X' \7 H* cA: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?- B% `. g% H) z [ R4 ]
下列哪一项不是用于制造高汤(低汤)的原则?& d5 R& N: D8 i4 O R, `
A:Start the stock in hot water.开始在热水中操作
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0 s$ E5 M4 o0 ?) }' e" R74.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: r5 A+ M. E. {- f/ t
A:Remouillage 法语熬汤
, Y5 j3 H4 D% C$ D6 Ohttp://www.haibao.cn/blog/post/176242.htm |
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