 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:. c7 b6 ]8 e: h9 O3 a
哪位厨师最早带来高水准浮夸的美食
; t1 u0 q7 K* qAAntonin Carême 人名 安东尼·卡罗美
: _5 Z/ b# B" i7 v( f) N& N1 X, z: S! }' m
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, p3 N. ^3 Z- [. G. h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- p6 ?# t, e; K) J9 h+ v9 n# E) DA:Cast-iron stoves 壁炉
$ \6 E4 R% f4 j/ ^! a rhttp://www.usstove.com/products.php?id=6$ t8 t! i7 x- [7 L% r
6 @; K+ I2 I0 c& t: V" E28.The French term used to describe the roundsman, or swing cook, is:6 P% W! e* C) h
法国术语,用来描述roundsman,或摇摆厨师是:
* [- J3 y6 |% V. h, T$ o& nA:Tournant 图尔南6 w3 L* L+ g2 F2 U% P; c' a" W6 B2 _
) m; X* U5 |$ W O& s4 C3 b29.Another term for the wine steward is:( d1 H v* R% M$ U. L7 E4 y6 B; y0 ~! m
葡萄酒侍酒师的另一个术语是:" ?6 ^- u7 @) @, M6 {
A: Sommelier 侍酒师0 B, H' F: W% V3 P
1 G, t8 X4 P$ M6 v- h0 y
30.Molds, yeasts and fungi are examples of a:
6 {/ L1 L3 [! f' a- y霉菌,酵母菌和真菌是一个神马例子
1 }4 w4 F/ Q- U2 M1 JA:Biological hazard 生物危害
( R" V* b4 J- z! B
8 O$ t) S- s9 {, R5 J8 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 t, [: d& N3 O+ I" ]$ z5 M根据加拿大食品检验局,食品的危险温度区在多少之间:9 ?. b+ Q$ b! G( M
A:40° and 140°F (4–60°C) 4-60度' t9 y9 J6 m9 Z
5 B" E' B% M1 X0 B4 s* y
32.All bacteria need the following for survival:, X3 D* R" H* ~0 T
所有细菌生存需要以下哪些内容:
( I* ~' A. v0 W+ x( U( S3 gA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* E7 u0 N$ k: Q9 e' u
/ R( n! v4 A* u6 j# {1 @
33.Which of the following correctly represent critical control points in a HACCP system?
3 I/ c4 y4 M2 }2 I6 x2 l以下哪项正确表示了HACCP体系的关键控制点?& U: x, ~+ e, U! w% m, L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating [9 u6 T. B f! P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) q2 e0 |; Z7 f
5 [& Z7 ?' ^# Q( _& t1 V% m34.Which of the following is not an example of a carbohydrate?
! i' j% X n' A下列哪一个不是碳水化合物的例子?( G+ t3 [0 V) u# d+ `& g
A:Essential nutrients 必需的营养物质6 b8 i- E3 K$ ^2 M$ u* T- H5 }
. p; \2 J W6 x; D. Y1 n" e+ A35.The process by which a liquid fat is made solid is called:
$ T5 u+ _7 j5 ]! J% G) W2 \液体脂肪做成固体这个过程叫什么
5 ~8 V2 W0 g3 e, S, MA:Hydrogenation 氢化
( H" ~9 N/ b& q; |6 p( G. H, G d' \9 R
36.Which of the following is not an example of a fat substitute?. Q2 x @$ i8 m1 ~
下列哪项不是脂肪替代品的一个例子
Z# I; T, D, SA:Acesulfame K 安赛蜜K表
1 J- W3 C0 g* o, U
: l1 s- Y1 s4 t0 R3 S) T37.Health Canada requires that a product labelled "fat free" contain:* @, k- s% C2 A
加拿大卫生部要求的产品标有“不含脂肪“包括:
: Y! V. V: j. s& E: ?% ], \9 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 @* F u: H( r
$ @4 t5 u: s0 K: f+ x5 W
38.Which of the following is not a problem associated with converting recipes?
; M2 f. z s: f/ w4 p5 x4 i下列哪项是不相关联的转换配方问题?
. a! o6 Q' q& e3 n- @3 w0 P }A:Unit cost 单位成本
# w/ X8 [% k# U( K$ |! O0 T
. M, T P3 Z. N, D; E39.The condition or cost of an item as it is purchased from the supplier is called:
: V+ O" n2 B& G2 x. P9 e从供应商采购的物品的品质或成本叫什么
7 X4 g y2 C7 iA:As-purchased cost 购买的费用
; t+ O v3 P! \: K$ Z6 T& s! d+ y; C* Q# w" V2 M" B: [
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 c4 ?9 j' y2 L" h
在新货到来之前用于日常所求的必要库存量叫什么
0 A; l- q' T* D( X0 O; RA:Parstock 基本日常最低库存) a l. |' d8 r5 S+ m! S& a( i
8 t5 z$ |/ y% c41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 b, r& Y6 M0 f8 I* z下面那个缩写是用来表明正常库存流程?
0 F8 l7 t5 c+ h0 H3 w! j- ~A:FIFO=FIRST IN FIRST OUT 先进先出1 j/ f' \$ W9 B+ d2 Y
& A% j' a* l* R& Z$ m% k T0 [( U1 i
42.Which of the following knives is used to turn vegetables?* J t. G4 y" g) u3 D* N4 G
下面的那把刀是用来打开蔬菜吗?5 z- s9 l4 C) Q4 A/ e' [& D
A:Bird's beak knife 鸟嘴刀
3 I8 \. `0 ]: B3 p; ?* T, ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 t/ N2 F! i+ m3 {, c- L: ?0 @5 x# L
43.What is an instant-read thermometer best used for?
; s" o7 c" O. G即时读温度计最好用于那方面?2 Z- ?- ]( T7 M2 v7 v) z1 p
A:Checking the internal temperature of a roast 检查被考物品的内部温度# `* \$ M3 y$ A$ u. ^
: I% x$ G2 m9 g- S8 k2 ^* e( `# h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) X! X' q* l8 k, J5 {" c" c下列哪些金属材料受热均匀,通常用在铁板而且非常重
( |, Y7 c- E3 x7 U! uA:Cast iron 铸铁
, c( X) h* l! ^* Z) ^6 a
w/ C) f0 M7 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% I6 Q; h7 ?. ~ T0 A7 m哪件装备下面有一个可移动的碗和一个S形叶片?. U8 R9 d) ? Y. S+ h+ P9 f
A:Food processor 食品加工机1 K# {+ Z# G/ _- {9 {
http://www.google.com.hk/search? ... iw=1263&bih=572. [" K: L3 c3 }; x Y/ {
1 D* x% D( d' T2 g$ s46.Which of the following is not a rule for knife safety?
2 D4 \' D& X0 x1 Y下列哪项不是用刀的安全规则?
C0 Y# d7 `' [ k# ?" t" O% HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: o% z3 j1 D" @8 w8 x( A$ p
1 _( d, \2 k9 p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 q3 v, r3 P/ S# }% P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 P8 y1 K: L! `A:RondellES
4 S, E/ j I' e& L' A a. i" ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* ]1 @6 t" T- E2 s$ C% U) P1 v5 q3 ]5 R, w
48.Which of the following is a diced cut used to garnish soups?* ^( q' B. k8 w, Z) I
下列哪项是切成小方块用于汤的装饰?
2 {2 H9 U* \% p) z" m% }A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 R8 J4 c# U. n( G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 l% F2 E' W& y# J
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!!——& Z0 V0 ^, D4 f* W: G3 O
A:Gaufrette # H6 V) x. @( g, f U- w" u( N b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 x: U& x7 f" E1 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 g& K3 s& |# _3 s6 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 V! F; ^' H! o' x( W, A/ f
* n5 ~4 H0 G$ O ]' W9 l2 N$ U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 R( E q6 I5 j6 U7 w# Z) y
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)
. h9 |& i# J) O/ M2 i4 YA:Cilantro 胡荽叶 香菜2 O/ @+ c# {' d" n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' O$ u4 `0 u) E" Y6 b. Y$ B" E6 ~9 v9 C! j
60.Allspice is made from:
, D, P. W0 d2 n! K2 H 多香果, 多香果香料是什么. D' O; O/ T. Q7 D: J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! c& ^ {' [' }4 J7 O, G1 V+ @A:A dried berry 干浆果
5 S5 ], R/ j( y( ~$ h+ ~9 t' l5 }" a* I% j3 C( f
61.Which of the following are used to make a sachet d'épices?$ ?! X. R5 l7 @
下列哪些是用来做香包德épices?* h: [& ?1 S2 l" X
http://www.sachetcatering.com/
6 t: J$ K3 ^5 F; p2 I! V7 y& Z- {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& e8 k6 r. U1 U0 L. J* p C
+ n/ T% c: ?5 Z2 c; _) l62.Which of the following condiments are not soy based?
; e' S( n% c6 Q: U下列哪项不是酱油调味品的?
/ P, u2 z& ^5 k7 A9 Q1 jA:Wasabi 日本辣根5 q( g' k, d% T9 X- D) }5 z3 x
2 \; J8 b0 H3 F+ `, r) e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' v3 S5 x( q9 f0 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:; l; P' O) E) J
A:Pasteurization 巴氏杀菌
4 I* D p0 w9 Z& X/ T* Q# R
' }& T( G, ?4 z6 s7 A/ U64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Q3 v1 U; @/ j" l8 Q4 _$ M下列哪个步骤是不是正确的蛋清搅打程序?; c1 L5 o" f+ F8 J9 a
A:Allow to rest before use. 允许休息后方可使用。
+ o- g; `& Q% R& {9 F* s' h3 X/ C+ `1 x/ Y) ?0 j
65.The weight of a large egg is between:一个大鸡蛋重量介于: n5 u7 l; s' ]3 _9 d$ L+ @3 @' x
A:56g and 63g 56克和63克
, @* Z- \ \. D: o* R, i; L2 w @5 n! q. g
66.Evaporated milk is a concentrated milk that is produced by removing
& d" L; Q8 q/ W/ j# i! W8 `+ ~' m炼乳是一种浓缩牛奶 是去除什么做的
1 V" |) g- G& r/ e. yA:60% of the water 60%的水8 ~" L7 J$ ?1 }- r4 u+ t
" l" k7 j; l3 _5 ^/ o! }* {
67.A method of cooking that transfers heat through a liquid or gas is:6 h- u. }6 G2 u
一种烹饪方法,通过转移液体或气体是:, g" i* s7 x9 f9 I6 m9 r1 c4 T7 w# y% j
A:Convection 对流
0 T+ z/ h9 @( u, p1 ]; ?0 t! G1 q C4 u, H) h6 ^
68.The cooking of starches is known as 烹调的淀粉被称为
}+ y) B+ ^4 ]- CA:Gelatinization 糊化# e8 a& Y% d9 E3 D' m% x1 o6 p5 T
! s0 Y# ?% w0 T2 ]: Z2 n' p. X9 U% h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( t8 k, K* x; \6 Y) U9 ]4 |
A:Braising 烤
) U0 C! v/ G( |$ T5 o# n/ f
8 W* c0 p1 ]: X D+ 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:* v- \+ c+ R u L9 O' Q1 U( S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
# Y# t- l# c& e1 Y
: c( N* X5 k- C* I' 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
8 Z& z$ ?! O- }2 WA:Fumet 原汁; i- H6 [) O. J
3 B( Q' b- a/ D3 j! T+ I6 Y72.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, |3 j+ k9 n: l, m; T4 o+ F, I' C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 @/ \4 R5 j }* O. y) J' M
4 o- T( V) i I3 K/ X5 b3 h73.Which of the following is a principle not used in stock making?
6 [8 w" t8 z# e. j9 n4 |5 G2 }5 C下列哪一项不是用于制造高汤(低汤)的原则?
7 }$ f0 d! B/ {, i' d2 bA:Start the stock in hot water.开始在热水中操作# o/ G8 R$ {9 B9 X' Q! M
+ h; q" e: y2 H* [1 Z% ?
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+ \0 w; g! n$ c
A:Remouillage 法语熬汤
5 n0 u o* ^5 y: Y; W6 w8 Nhttp://www.haibao.cn/blog/post/176242.htm |
|