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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is: `. n/ L3 ~& I5 A( r
哪位厨师最早带来高水准浮夸的美食
' z, h: X H2 A* tAAntonin Carême 人名 安东尼·卡罗美* m* ?9 b( ^/ r a* m* h
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ ~; u1 s+ d$ J9 Q! _$ T1 y M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. t7 ~. ]1 ^$ Z1 KA:Cast-iron stoves 壁炉
3 B- Z) B2 Y* _# f2 J' _# Yhttp://www.usstove.com/products.php?id=6, q5 h& I* G) a1 g# z3 F
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28.The French term used to describe the roundsman, or swing cook, is:+ b+ [' C0 p: @3 Q9 @, z. v
法国术语,用来描述roundsman,或摇摆厨师是:
5 a1 T# Y: |6 W8 }, ZA:Tournant 图尔南9 o# [" j+ e0 W
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29.Another term for the wine steward is:8 z# x! y) t9 W/ W; K
葡萄酒侍酒师的另一个术语是:4 V& O ?- W- @
A: Sommelier 侍酒师9 t* n9 ~2 \) Q; S' [1 D
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30.Molds, yeasts and fungi are examples of a:
) _( R9 i" X, O3 \( l! V% K) r霉菌,酵母菌和真菌是一个神马例子9 S- O# t# U2 a) }
A:Biological hazard 生物危害 y! {7 `1 n: R
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* V, a/ d/ j/ Z/ s4 D3 C5 a
根据加拿大食品检验局,食品的危险温度区在多少之间:
; X5 [% l4 V0 V, o% ZA:40° and 140°F (4–60°C) 4-60度 N' L O3 Y0 t/ x- m0 E
w0 P# _* b+ E! e+ w32.All bacteria need the following for survival:) D% \% G/ o! G3 ~
所有细菌生存需要以下哪些内容:2 w3 y4 f B# a$ F$ `9 V7 L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 D3 D/ }% i& i( N
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33.Which of the following correctly represent critical control points in a HACCP system?- N( K8 |! B% A5 j% @7 y
以下哪项正确表示了HACCP体系的关键控制点?
@* A7 d5 s3 f) mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 H( s$ _8 ^5 R9 e2 V7 g: @: b* M食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 D6 m# o! L2 L4 C i
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34.Which of the following is not an example of a carbohydrate?
+ T1 x' `, [+ F/ [: P7 @+ T下列哪一个不是碳水化合物的例子?
: `. b0 ?3 H7 L: ]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:
/ ]: W8 H9 N, v7 [! o5 a液体脂肪做成固体这个过程叫什么7 `2 c% i L/ O( n8 I5 K; j/ p ~
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
T8 }$ E0 A: |% p下列哪项不是脂肪替代品的一个例子
% H( \! g# n. X3 D5 x% RA:Acesulfame K 安赛蜜K表$ s, ]6 \0 K. t' V
7 C6 u0 {" z1 I37.Health Canada requires that a product labelled "fat free" contain:$ G/ B& I" d% I' V5 }% A
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ |, o8 a7 h. [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 ]! f* H C {4 s6 K1 N8 H1 {; Y; A38.Which of the following is not a problem associated with converting recipes?3 `9 {; M7 p q i5 I- w M5 u
下列哪项是不相关联的转换配方问题?' z9 U7 c$ {6 Z- U2 k
A:Unit cost 单位成本
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4 v* X6 g1 C+ \, F4 q' m; a2 R39.The condition or cost of an item as it is purchased from the supplier is called:$ K$ e u' G, R' G4 y
从供应商采购的物品的品质或成本叫什么% T) `* L1 _ e' C& ^+ v
A:As-purchased cost 购买的费用 m* f% ~4 ]. J
0 p1 i# g8 x( c& p( a# V# A40.The amount of stock necessary to cover operating needs between deliveries is known as:2 O; m7 m/ b- c' u% W* V
在新货到来之前用于日常所求的必要库存量叫什么: c2 p) F/ l% z# j
A:Parstock 基本日常最低库存- ~) t! B( W+ E9 u) S
% F: w* B0 ~) i# G) t# h" V, N1 t0 m) E41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 u# t* R. ]1 q5 [4 H& _下面那个缩写是用来表明正常库存流程?4 ?3 M+ c5 c0 Q
A:FIFO=FIRST IN FIRST OUT 先进先出7 H% d4 u" w1 K& f& w7 {7 |
: S$ ~$ R" H: i: R% ~42.Which of the following knives is used to turn vegetables?$ ], E$ c. y8 N& I& A' A% E: y7 R
下面的那把刀是用来打开蔬菜吗?" g# |# X1 {) Q+ b
A:Bird's beak knife 鸟嘴刀
% j8 y) O$ M4 b* `7 k9 h0 }$ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( J) k. W7 a6 a: J; w2 v
5 D9 O- L# V6 R0 H# o- ]+ p43.What is an instant-read thermometer best used for?
+ d) Y; x& C3 W `5 A i即时读温度计最好用于那方面?
& F" U0 w, U! N2 |A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 r, d* E9 q+ `, z( H下列哪些金属材料受热均匀,通常用在铁板而且非常重
: g7 ?! T- |. a7 m7 [& T- 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?/ q1 K# Y3 [3 q% S/ s* o- \! |
哪件装备下面有一个可移动的碗和一个S形叶片?$ s0 ]% O, K) [) G
A:Food processor 食品加工机; W# K( D' Z- _9 ]1 Y: q
http://www.google.com.hk/search? ... iw=1263&bih=5726 n0 P# c6 t' i4 f: ]3 O, v! R
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46.Which of the following is not a rule for knife safety?" }; @$ Z* \1 T* H
下列哪项不是用刀的安全规则?& I) M Z) k0 b/ c- C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" s% Z% w* Q$ `8 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- @' M: D3 m! C8 r' z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. h. E. Z f: F5 L0 r" I% h0 O
A:RondellES 8 C& ?7 f* p% [. h! t8 ?* _
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?
4 |5 n0 j5 Q _ A8 n! T下列哪项是切成小方块用于汤的装饰?6 i$ M& ~8 R( D7 `& m, R9 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ s/ t f. ?+ f4 U4 c( u7 ?& v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 x$ U8 U. `& z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!!——
% f& Z8 \7 |7 B9 S* r$ W5 NA:Gaufrette 5 f5 X- s0 ]% W& T/ Z0 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# D- T4 h0 V: k+ v( O) @7 ~1 B/ mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 S% l2 ^' J( q8 X! q s& j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 A8 l) [. g, U
X8 `6 T }" W1 T d7 Z/ ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; o1 Y0 Z/ j4 B+ M6 D. h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)
" f/ o, x- r0 G% e4 ]$ ?0 @9 xA:Cilantro 胡荽叶 香菜
3 Y5 W. V- K- h k1 N1 P# Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; y% k4 q% ]8 N! q( [2 y2 x
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60.Allspice is made from:
5 @: T8 N) @2 E- `+ U, a 多香果, 多香果香料是什么
, S4 C4 W6 K2 W+ J: f7 }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- P0 W3 }+ P5 V. L- JA:A dried berry 干浆果" V) G: ~4 A2 f5 I" ^8 H
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61.Which of the following are used to make a sachet d'épices?6 m, Y7 Y$ q" O; _
下列哪些是用来做香包德épices?
) W3 i; X& u' ohttp://www.sachetcatering.com/
, u4 x6 }- w) R6 K. G2 f# Q" ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, {& [0 G s# i+ O2 g' S1 _62.Which of the following condiments are not soy based?5 p' G2 l( S7 P1 { b% C! h+ t
下列哪项不是酱油调味品的?2 D( u$ t, v1 w- @
A:Wasabi 日本辣根3 r( ^6 P* b. t5 [; Z7 F! V
1 \, @2 i; g6 }$ ~+ i9 P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% b& q# b: a3 N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:
! T/ ~& d8 }+ a& R) M- hA:Pasteurization 巴氏杀菌9 Q8 d, J& a6 H2 e: |
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 _+ ^# |; v# n5 V& c4 z
下列哪个步骤是不是正确的蛋清搅打程序?9 z9 A" U/ K3 t. i6 B; e
A:Allow to rest before use. 允许休息后方可使用。 G$ g* J8 y) `" l3 l O* G. T' J
. D! E" B% i& W l W. o65.The weight of a large egg is between:一个大鸡蛋重量介于:* t6 U; P6 G$ g/ E5 Q- c
A:56g and 63g 56克和63克# U+ D# {/ e3 H/ i k
8 `: {8 k& S, E7 N0 {/ }66.Evaporated milk is a concentrated milk that is produced by removing
+ B- |- o* m4 V/ i% a0 ]6 Y0 B" m炼乳是一种浓缩牛奶 是去除什么做的
* X+ t: n' u9 o7 @+ j! x2 I; q; gA:60% of the water 60%的水$ o8 H* y5 W) r N+ X
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67.A method of cooking that transfers heat through a liquid or gas is:1 F8 i7 F; y+ ?6 @
一种烹饪方法,通过转移液体或气体是:
1 P7 p& W! \+ V+ yA:Convection 对流& n: G% L( C2 \" p% u: ~2 h4 y3 F) e* c
1 j6 b& u" k. Z0 z68.The cooking of starches is known as 烹调的淀粉被称为
# \3 G6 ?, K+ b1 b; M% L! Z; nA:Gelatinization 糊化
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3 n5 M( o0 B, T8 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ D+ X& N0 |; E4 z0 a
A:Braising 烤6 y1 v/ B, o5 |. y
' k: m3 ~: w1 L70.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:/ b8 P9 Y8 _. P" v: ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" M3 t3 v; K3 k: Z
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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+ L2 `& o% J: ?# n0 H% S
A: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- X! z3 @+ w6 t0 s# {2 ^; s
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?6 C& w4 c' ^- T( k% p" M
下列哪一项不是用于制造高汤(低汤)的原则?
7 l7 E. |" Z7 V$ d3 y1 ~" wA:Start the stock in hot water.开始在热水中操作2 O# I" u! k4 w7 p: S, W8 X
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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
' b0 T, J0 a+ r: ?% m% Y9 NA:Remouillage 法语熬汤
: y6 X3 x1 x" C2 ^* p# vhttp://www.haibao.cn/blog/post/176242.htm |
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