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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:+ ?9 H7 U& {0 a8 c
哪位厨师最早带来高水准浮夸的美食
! e/ v& X4 ?8 J5 S \' z. }- p% k$ y" ^AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 t* y' t' x: Q2 S3 L9 v; B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, `# Z) c( _4 R( R0 Q5 x
A:Cast-iron stoves 壁炉9 F4 Z6 r8 m( E" u g R
http://www.usstove.com/products.php?id=6! p" a9 G" S& h# }9 E
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28.The French term used to describe the roundsman, or swing cook, is:- \# ]9 [7 I0 \/ s$ n
法国术语,用来描述roundsman,或摇摆厨师是:" C. ^: E: ?2 M" w' ?' Y" r
A:Tournant 图尔南
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5 t) @( g. H+ i; k7 U% K, M" g29.Another term for the wine steward is:% `) @5 |6 R0 W9 m+ x1 t3 a
葡萄酒侍酒师的另一个术语是: P# D' N' P: m
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
# r8 s2 @/ Q; |( j霉菌,酵母菌和真菌是一个神马例子
6 T5 G, u% ~# U- f& h5 c! e4 yA:Biological hazard 生物危害; q' F k) c* {
/ L/ k( |7 }0 X, r2 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# @9 K, Z7 a4 F; F% ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 {) f- S, t4 J! ]0 ?A:40° and 140°F (4–60°C) 4-60度# O- Q& [! M8 V a, s3 m: ]
3 f1 S# S8 `1 j4 \' e9 G5 G32.All bacteria need the following for survival:
, b+ y2 |4 @' [4 q所有细菌生存需要以下哪些内容:
# D+ o C6 @5 g! S6 F* ?* ?4 xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
2 }( x+ Z4 s: J; O; X0 \以下哪项正确表示了HACCP体系的关键控制点?
* q9 a/ G( j' d1 h NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' r/ {3 |( q7 C4 [0 i, r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate? U& O- ~2 `& }! P) ~1 R: U. ~
下列哪一个不是碳水化合物的例子?
* b2 X) z, U) k0 _! G$ f1 oA:Essential nutrients 必需的营养物质+ J$ Q" ~5 M3 T8 V
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35.The process by which a liquid fat is made solid is called:
0 p U& ?! t) ^8 ~( }! ~& b6 S液体脂肪做成固体这个过程叫什么5 [7 I q1 r% n- b5 h$ p7 S& c z
A:Hydrogenation 氢化) k' j6 X7 [# T2 R1 d6 T; O
) K$ }6 Q" c# O36.Which of the following is not an example of a fat substitute?, @0 u- Y P7 i F5 r) i. d9 Z
下列哪项不是脂肪替代品的一个例子
; {+ y# g" |6 P5 ?- a0 ~9 n4 SA:Acesulfame K 安赛蜜K表
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* m7 v5 b8 \2 L5 l5 x6 |& w37.Health Canada requires that a product labelled "fat free" contain:
3 J4 R7 t# a2 z! o加拿大卫生部要求的产品标有“不含脂肪“包括:; E2 ]: D* o+ G8 v3 B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 U$ A1 T7 |: n/ U0 a& l- p' K
3 r1 D: l8 x3 L. X: k+ q" N38.Which of the following is not a problem associated with converting recipes?
& P7 _" j' a" B2 ?2 a( @( [下列哪项是不相关联的转换配方问题?
4 O' P2 }' `2 `% x _& K. ]. MA:Unit cost 单位成本* j4 w5 I$ J$ k; H0 l! k
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39.The condition or cost of an item as it is purchased from the supplier is called:
& i$ b4 j9 K. ~3 H+ R; t& r从供应商采购的物品的品质或成本叫什么
1 _( e# N. s( K+ w' w7 jA:As-purchased cost 购买的费用: K2 P, q; t* k% f3 a
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, ^! h2 P, j, {: I
在新货到来之前用于日常所求的必要库存量叫什么) H z1 @1 Y# I3 Y1 F
A: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?* E+ W( P* V, I8 n& |$ b
下面那个缩写是用来表明正常库存流程?
4 ] X8 T# y7 @" O# l+ s7 e7 VA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
; |6 D* M* o) [3 I$ J' A' Q下面的那把刀是用来打开蔬菜吗?
( {. n. c" T. `" |. {7 X1 @/ cA:Bird's beak knife 鸟嘴刀9 n7 x! q3 `! T# E0 s8 y: t9 c* H' G
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?9 a' A1 \; I; r' Q" Q+ h
即时读温度计最好用于那方面?
}9 K- k M7 E( E' fA: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?& v8 g/ b$ c" I7 W6 X \
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 O: v P) K6 n s m
A: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?
! X9 z' T! ~7 ~+ V+ i f$ B. N4 E3 E哪件装备下面有一个可移动的碗和一个S形叶片?
1 h) X+ c' ?- u2 X) ?$ ?A:Food processor 食品加工机, d8 r& _) j( T, ?. C0 g. F8 E3 g& i
http://www.google.com.hk/search? ... iw=1263&bih=572
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; `) [- r: {# h& h46.Which of the following is not a rule for knife safety?2 U: D0 s9 w2 \9 R' u8 u( a
下列哪项不是用刀的安全规则?9 k. s2 `* }2 A% c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 z$ o$ k- ?4 Y, o, _8 m: a3 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% k. V+ g& j" m9 `2 _5 U& B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( z0 i( x E( d3 O6 H: [0 V
A:RondellES 8 G( ?* \; ]- s. E$ B* W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 P5 p: ~- h/ d8 b
9 i5 o: a! p7 i- z' U6 b5 ^' B48.Which of the following is a diced cut used to garnish soups?0 T7 \& P3 X {* C0 u4 T4 Y" {
下列哪项是切成小方块用于汤的装饰? x) C' j% l H. y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( L3 |7 O% X9 m! L! C+ i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ G; [) {1 R' ~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!!——
9 U2 P, e3 p( v8 y! ]9 y7 ZA:Gaufrette ; c% u: H% {1 L' V! V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 E k8 C- R7 [# y, \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! Y: _, Z6 q3 H$ xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ M! Z/ L' G* K( T6 z. f5 U( L
# ] \8 F) w4 W' l) v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' \8 H. y1 s8 _* r, C- t3 ?5 u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)5 Y5 M( J1 J+ ?6 {2 y6 q- `- [
A:Cilantro 胡荽叶 香菜
, s* }$ c7 c7 s& [+ k6 W1 _! Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, Q! A }. g- T1 `$ g3 Z' V: Q$ ~
多香果, 多香果香料是什么
* }0 @+ A* C4 C# e/ ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, |" H0 B; r7 [- J/ y. g1 T5 G: a7 vA:A dried berry 干浆果% J+ z2 e7 A+ I5 @: g+ A
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61.Which of the following are used to make a sachet d'épices?
5 O! h9 z- J0 W+ P下列哪些是用来做香包德épices?0 j% F% S/ W w% y% S. H
http://www.sachetcatering.com/
6 C4 T+ m. O, h8 o. g, ] [& V( r# CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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4 K# j M) N5 p1 Y0 [: u0 W: v7 I- t62.Which of the following condiments are not soy based?7 ?" j" p- d' T/ I3 s! i- y
下列哪项不是酱油调味品的?
( |, N1 r9 Y- L7 L" kA:Wasabi 日本辣根! V {" T, M: C- _+ {# l
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" g; ^0 ~. [6 j; Q- m! |; `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:
5 V, g; w' O" r1 A# T# D- W/ BA:Pasteurization 巴氏杀菌
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0 c4 p& {6 S, A$ c64.Which of the following steps is not the correct procedure for whipping egg whites?
$ M5 t z$ d0 H2 |9 N下列哪个步骤是不是正确的蛋清搅打程序?$ Z/ Q' b! r( A2 B! B
A:Allow to rest before use. 允许休息后方可使用。
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: j" \. q6 _/ g+ i* f! w5 i6 c- h65.The weight of a large egg is between:一个大鸡蛋重量介于:
& t k: v7 E3 N) I sA:56g and 63g 56克和63克9 x- V; Z* S, t, _6 q) ]$ U. m& x
0 P3 `2 Y5 C% j) W4 V! w& l4 q" o( C66.Evaporated milk is a concentrated milk that is produced by removing
2 f4 C$ y3 {2 y% J2 I炼乳是一种浓缩牛奶 是去除什么做的4 @( E. E8 n, _
A:60% of the water 60%的水
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. ?* Q- L0 q4 l+ O$ A# n9 Q: z- f% q67.A method of cooking that transfers heat through a liquid or gas is:
2 d9 k' h. N) E, E1 x一种烹饪方法,通过转移液体或气体是:
! ]! P) d$ W. ]. s0 {A:Convection 对流6 l; i5 ^/ | f+ O
0 j" y! i% [' i+ d& l8 K; v68.The cooking of starches is known as 烹调的淀粉被称为
9 ]+ @+ o" m* q3 C0 hA:Gelatinization 糊化. p( E& j) I6 a I/ b& |/ Q
2 l e- O- |" S. I: @$ M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 t% d8 B$ |6 w
A:Braising 烤+ j$ s0 E+ e' @$ G
3 o; w6 e1 q5 V% v+ E70.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:
4 F( t! }& A* y. DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' [ L3 v9 Q, v: ]2 D$ D+ I
! @3 I% ~4 r. a/ s0 ?5 @) @2 o71.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 |) ~6 A& \
A:Fumet 原汁
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( [. M& J1 c* O5 ^9 |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' @" j# \+ z6 K' U8 ]
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?
: d/ d \ N- B: F! U" C+ y下列哪一项不是用于制造高汤(低汤)的原则?, b' W- T9 W0 D) k/ s0 D* T7 T q
A:Start the stock in hot water.开始在热水中操作2 d( d; p6 M) Q
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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
_% @: `, G: k. M0 }A:Remouillage 法语熬汤
$ {. f( i/ x3 U" \1 i+ ?( T; ?http://www.haibao.cn/blog/post/176242.htm |
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