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26.The chef who is credited with bringing grande cuisine to the forefront is:
1 Z, m# v' l# H5 b+ Q% q: E3 B哪位厨师最早带来高水准浮夸的美食3 O! o G/ H" ^2 } \% I; L
AAntonin Carême 人名 安东尼·卡罗美0 V P6 `/ W4 w; W/ |
. o0 N R( j5 Q2 p% R3 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& h# A( A" k: R' S+ j4 x* d4 t$ Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ F! `" h5 u9 H( |+ ]$ y4 jA:Cast-iron stoves 壁炉0 b- N" q5 I4 C
http://www.usstove.com/products.php?id=6
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7 A; D; x7 n; l28.The French term used to describe the roundsman, or swing cook, is:) w0 t" P/ g. o, }& H$ k
法国术语,用来描述roundsman,或摇摆厨师是:
" x6 \- a3 E/ h5 M/ _# @( W R7 R7 G) f6 }A:Tournant 图尔南
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+ M& ~1 s+ r( m F29.Another term for the wine steward is:# e" {! Y* _0 ?' }) t
葡萄酒侍酒师的另一个术语是:& r- z* l/ G& L8 X h
A: Sommelier 侍酒师
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* E3 Y& I. O3 A, {/ @6 c- W30.Molds, yeasts and fungi are examples of a:# \/ X5 i" V6 j% N
霉菌,酵母菌和真菌是一个神马例子
& ?/ C7 K. F8 ^: gA:Biological hazard 生物危害/ u! `3 d9 Y4 E7 [9 `8 @
7 r: f5 N+ h; F0 W8 Y. L4 ~' ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( z& A5 o6 q7 J5 Z根据加拿大食品检验局,食品的危险温度区在多少之间:1 [9 ?- Y. q5 j8 S% O6 K; P; P
A:40° and 140°F (4–60°C) 4-60度1 @+ M9 c9 I/ i, W
4 F3 a8 Y& w6 W3 ~0 O, C2 D! {32.All bacteria need the following for survival: Q, d! j! I1 B! ?2 K& ~: K, l
所有细菌生存需要以下哪些内容:
8 U6 R& g+ \ W# H/ ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 m! h7 K. @1 @; p1 [1 R/ R
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33.Which of the following correctly represent critical control points in a HACCP system?% n1 ?5 k; _' ]/ P
以下哪项正确表示了HACCP体系的关键控制点?
7 f( D4 e& ^ Y; I" EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* g" c* ^1 H6 k1 u+ U# `, ^$ b1 w食谱,接收,储存,准备,烹饪,保温,冷却,再加热. E% U* b, `. @8 Z
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34.Which of the following is not an example of a carbohydrate?
3 T; j- ^ y' |) J: Y$ |" [1 g/ C下列哪一个不是碳水化合物的例子?
' f$ ?1 p9 i1 W: l# jA:Essential nutrients 必需的营养物质' ?% ?. D: z. E- A5 k; d2 C
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35.The process by which a liquid fat is made solid is called:
. b- m3 A; P# w, r. H液体脂肪做成固体这个过程叫什么# t9 Q! |4 a% C7 C$ c9 K
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 d* {& k0 _ f8 v! u8 a' c下列哪项不是脂肪替代品的一个例子
: R+ s6 J( z* R8 s) q4 r) [A:Acesulfame K 安赛蜜K表& t" t' r9 y" A
" P$ B7 ^" l5 G' ]$ r* K& d; C37.Health Canada requires that a product labelled "fat free" contain:
6 W6 C1 T7 N% u* h9 J2 ~! j8 T) b加拿大卫生部要求的产品标有“不含脂肪“包括:
& v$ ]" K" G0 W. H" FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ I& I z( X) w$ @ g0 q
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38.Which of the following is not a problem associated with converting recipes?& W0 Q s+ V2 g6 L4 s" _8 E0 C2 N( f
下列哪项是不相关联的转换配方问题?
) ^5 g$ P5 C; g! uA:Unit cost 单位成本
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; O( C% n5 c# m+ c39.The condition or cost of an item as it is purchased from the supplier is called:
% ~# D5 d* u( |! ]8 n& _ _7 w从供应商采购的物品的品质或成本叫什么" p! g/ C0 ~# h6 f
A:As-purchased cost 购买的费用# @" T" {/ ~+ K) z# \' g
: w1 O; s8 a6 Q, D4 ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ ]0 F! \; M# w! |$ e在新货到来之前用于日常所求的必要库存量叫什么
# y( z4 @( D) p3 X% a! S6 oA: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?+ z6 |/ j& x; ?9 `2 V& s
下面那个缩写是用来表明正常库存流程?6 Y, ^: M2 E, r) C' s
A:FIFO=FIRST IN FIRST OUT 先进先出! d& S- q( O4 F: O, S; V
8 ^% q& B% m7 m42.Which of the following knives is used to turn vegetables?
) t4 H6 U' x! t$ b0 k下面的那把刀是用来打开蔬菜吗?$ n# q# C- J. {/ o* X, @
A:Bird's beak knife 鸟嘴刀7 U& ]5 Q b( y/ @, X) j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' [3 ~* E/ M: [8 f5 [4 F- G% b, k
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43.What is an instant-read thermometer best used for?
4 D% h' w# k- j. P3 s: y1 ?即时读温度计最好用于那方面?; G5 @% m$ ~$ s6 J
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 I1 R; ]! e% U# p8 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 _$ x' _/ M! v2 ?# I5 p) o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
b! B1 d6 w6 j5 C: v+ rA:Cast iron 铸铁5 l8 {3 F N4 d
, f3 G% m2 ~: h0 o: ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. H" z( |! z% l. f- T" X+ I哪件装备下面有一个可移动的碗和一个S形叶片?$ M6 F* `- h" z4 Q
A:Food processor 食品加工机
+ d0 }4 X% U. A% J D5 g: ihttp://www.google.com.hk/search? ... iw=1263&bih=572, k* g$ k4 J" Z) o" q
6 e8 Q; E B. k! B5 _9 F46.Which of the following is not a rule for knife safety?
# v) C8 ~9 D+ Y/ b7 B. ]. H7 }下列哪项不是用刀的安全规则?) T, B/ c- A Q$ o3 r: M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! z }# }- K& K1 Q: `9 S
4 B1 s& n* [# X0 C4 P+ }7 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 T% K0 p- V V1 ]) o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) ~+ C; A6 x1 V& S& oA:RondellES * @6 a' h! a! A4 S. Y' q
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?( h' {- }2 H4 I9 U6 x, _
下列哪项是切成小方块用于汤的装饰?) D4 v2 `' v! X' ^* Z/ x1 m7 Y* c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 |4 ]; S" M3 H5 [3 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' B9 G5 O" D3 Q+ y0 V. W
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!!——% a& G% E6 X# ]- {7 W
A:Gaufrette / O7 v" m/ L& ^3 r" A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* W3 P/ x* g# U+ }1 {( q7 Q3 C- |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 A$ F* V, V( g4 N6 k. r7 L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 q0 T8 z6 o% k( D$ V
# e) m+ X2 x2 i3 {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 V1 U. R* f( E- Z. u! r; Q$ _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 }4 q4 i% B0 i" x% G
A:Cilantro 胡荽叶 香菜: y2 T; ~ E9 c4 K$ M0 D3 g6 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: b5 [! T% h# ]% n5 S5 K% ?& k8 b60.Allspice is made from:7 G; r: z9 y" u" M5 }
多香果, 多香果香料是什么
; Q. B3 _3 `) r6 Q3 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 ^5 N% Z9 q' s; _2 e
A:A dried berry 干浆果/ r) Q6 N m8 N8 a2 L" t# i
) z a$ J' i' m1 P5 ~2 D& U61.Which of the following are used to make a sachet d'épices?* Z; [8 I8 J, V+ M5 a( v( E' ?
下列哪些是用来做香包德épices?, A4 J2 }+ @7 i Y+ z! F6 n
http://www.sachetcatering.com/% Y, D+ r# t% n6 A% j# G$ F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# B: E/ w& e5 E t/ c$ ^! W7 h: P62.Which of the following condiments are not soy based?0 `2 O9 V" O7 U
下列哪项不是酱油调味品的?
; U. S/ e3 E. N, [1 z; pA:Wasabi 日本辣根$ j6 q. r, V6 P. S2 L" n) x% d
B/ z; O h, Z6 Z5 z0 v$ C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 k% X; u& B7 G# h
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:
) G: d3 R( O5 F+ c ~8 x3 ~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?
$ A) F& z" k* E, \/ B* G/ d下列哪个步骤是不是正确的蛋清搅打程序?! ?) `& V$ J+ J$ h1 Q7 I: E1 B
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:
3 L8 ]! v1 x4 f+ w" P( FA:56g and 63g 56克和63克: k9 m9 i# s' H9 h
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66.Evaporated milk is a concentrated milk that is produced by removing
: {( f3 K! m& i% ?* j. j炼乳是一种浓缩牛奶 是去除什么做的" P8 j' V( p6 [9 c' u
A:60% of the water 60%的水* Z* j+ ^& X `" X& Y/ z
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67.A method of cooking that transfers heat through a liquid or gas is:0 y( o1 L+ X; T2 E% j1 h8 E
一种烹饪方法,通过转移液体或气体是:; N' E, J; d; e# {" U; J' X
A:Convection 对流
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* S% H4 |7 h' ~0 u& g8 l68.The cooking of starches is known as 烹调的淀粉被称为0 e- M% b8 P3 i8 L# M5 j
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?6 |, U6 y. N; |6 u P4 D
A:Braising 烤4 V! n- [- E) [ |; i
6 b1 d% M2 }1 ^0 k4 o$ S70.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:
# E5 M: q0 t a$ z' j# p& b1 bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 z0 b$ Y/ R3 O1 ]0 e71.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) ^4 b6 |" P4 _% U
A:Fumet 原汁' Z+ J8 G: B i9 M) x3 J
' R( ^8 b7 r( ]7 Z5 e8 \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 o1 f% ?) a: U9 G* h; I5 }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?
* c a$ J; S U+ E8 v7 V下列哪一项不是用于制造高汤(低汤)的原则?
6 F4 p1 p' F% w. n- GA:Start the stock in hot water.开始在热水中操作8 X- w }+ _( F$ ?& h
. J) e5 _" w# Q& O6 q74.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; n! `& {5 {( B6 S5 @! O
A:Remouillage 法语熬汤
! I. ^3 [$ b8 r5 Y$ x+ X! chttp://www.haibao.cn/blog/post/176242.htm |
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