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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:8 c3 [ X' a- C' _$ W3 m4 i
哪位厨师最早带来高水准浮夸的美食) o6 X; R G Y' M! _! w
AAntonin Carême 人名 安东尼·卡罗美
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0 F$ j+ n% f' l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; j! J+ i/ Q) o- w$ @; d, ?# A8 t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' N3 d5 r; l# T) D
A:Cast-iron stoves 壁炉
6 x3 f2 d4 Q6 ? s- ^7 F; T. Chttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
3 I" O2 W& i1 B, b/ a/ u法国术语,用来描述roundsman,或摇摆厨师是:
" C% M0 C5 N$ L& x/ V% p0 XA:Tournant 图尔南
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1 D& k- Y5 l8 C0 F29.Another term for the wine steward is:; ~$ J8 d- f6 G
葡萄酒侍酒师的另一个术语是:
1 u" j9 I7 P. M1 o6 B qA: Sommelier 侍酒师& V( M$ w( X8 k8 G4 U3 x$ g. a
k; U2 ^& y4 y# W% ?30.Molds, yeasts and fungi are examples of a:
V7 N1 m3 K F* s霉菌,酵母菌和真菌是一个神马例子 C0 v7 E/ S& }7 J5 S
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:# o! c2 P7 p; b8 V5 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
q i" S# u1 {5 H! Q$ G) i3 GA:40° and 140°F (4–60°C) 4-60度* y8 U* G: `4 f& \ A- w* }7 O
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32.All bacteria need the following for survival:! C# f# l# m" _6 c, h* l7 U/ x
所有细菌生存需要以下哪些内容:
9 ?$ V0 `+ g, x' m" l |A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 e" Q, l. U0 g0 M2 P3 p
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33.Which of the following correctly represent critical control points in a HACCP system?
6 w D1 K! p. M9 h: ^' G7 x! a7 q5 N以下哪项正确表示了HACCP体系的关键控制点?1 E# r6 R! Q8 ]! X$ j. L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating \$ j8 A6 Z M: S2 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" v: T; S R2 R( _- R2 T) X
1 ~" ]' I* w, v0 ^5 V$ Q. {- j. \34.Which of the following is not an example of a carbohydrate?
. T& |0 e8 B: W7 V5 Z) ?下列哪一个不是碳水化合物的例子?
2 c+ w7 q0 r5 `; o) p" F& CA:Essential nutrients 必需的营养物质
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1 Z0 k3 Q1 {) q, _( T, w: w! R35.The process by which a liquid fat is made solid is called:
. P' ~4 \" k" `7 p! e液体脂肪做成固体这个过程叫什么- [6 E8 n( a+ F& E' x: J- _8 r
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 a3 B8 m) j( S$ A; P3 R4 i
下列哪项不是脂肪替代品的一个例子
3 P4 ?0 w: z* {) b$ U V7 j4 OA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
* Q8 J6 [% ^7 C: J: g9 z5 k加拿大卫生部要求的产品标有“不含脂肪“包括:- G* l4 b5 x! ?7 _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' m- I$ d& C" Z( x1 e
# n6 y7 O7 r; {& f9 x! F9 r) p38.Which of the following is not a problem associated with converting recipes?
4 L4 C% T0 [% ]+ ~下列哪项是不相关联的转换配方问题?6 A5 z+ ]9 J. q7 F
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:$ o0 t9 ]$ E; t
从供应商采购的物品的品质或成本叫什么2 A7 @( i/ K3 u9 R' n
A:As-purchased cost 购买的费用
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( h% y. D* g( b) \4 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
, C9 g+ W \$ L8 k在新货到来之前用于日常所求的必要库存量叫什么
* S0 I$ A) J& E4 r( M, V5 H% W! l, DA:Parstock 基本日常最低库存0 v" d! C( I" T4 ^/ i" n6 ?
3 P; |, [ T; d: c41.Which of the following abbreviations is used to describe the proper rotation of stock?6 A& s7 ^( E! D- S% f* k$ e: [9 b6 J
下面那个缩写是用来表明正常库存流程?
2 u) q) o" t4 V4 A* r PA:FIFO=FIRST IN FIRST OUT 先进先出2 Z. u: M0 }+ Q+ c+ x
3 e( k+ |3 i, _2 |5 A) V, B42.Which of the following knives is used to turn vegetables?
" f0 i6 ?+ g: K% [/ Z下面的那把刀是用来打开蔬菜吗?6 v+ T) S' s: ^/ C
A:Bird's beak knife 鸟嘴刀! O* U+ D' V# `9 V" V% S* V
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?- A' F2 b+ e! V, \
即时读温度计最好用于那方面?4 z; ` x" s% l' N2 u2 F9 Z& q' y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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% o( z* c( U+ c. C5 G) }& X7 i* O$ b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- H' v( V. K5 W# x8 H) t下列哪些金属材料受热均匀,通常用在铁板而且非常重" G$ g3 C4 _; w* ~: \1 h! Y' P( q
A:Cast iron 铸铁
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7 _ a# f4 A/ p( n% g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 u* z+ Z' e8 P9 H哪件装备下面有一个可移动的碗和一个S形叶片?# {) `; q4 x9 ^- @$ y1 } M
A:Food processor 食品加工机3 d4 R* Y) k: J% @1 o$ B3 @
http://www.google.com.hk/search? ... iw=1263&bih=572) D" D& m. |6 H* m1 S% Y$ R
7 ?2 M: B1 U; [6 L& H46.Which of the following is not a rule for knife safety?
+ e/ u( j) L* B6 }- W下列哪项不是用刀的安全规则?
' ?) o! q3 q' g" R, iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 J2 ]# B, B: \( N5 K# Q2 l
& }9 D8 I+ I9 c# g! j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- H+ l* w2 h, G7 |4 E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# E ~7 H; h4 ^% BA:RondellES 5 Q8 D! J# j! x% V9 d& e$ k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ m- d* c: m# a6 f) R0 I48.Which of the following is a diced cut used to garnish soups?$ N3 ^" X0 G" l0 n" l
下列哪项是切成小方块用于汤的装饰?& r- I3 s4 r( P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ k. H9 {* G( G' ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! G1 H3 R6 s1 z2 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!!——% _' x y) e, ~% n% s
A:Gaufrette $ @5 @8 F9 O! k& Y9 s* N6 k: I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 Z' y7 ^: O; B( ^# hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 c/ ^: j3 g$ Q& |) X! {* E' }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ ]2 U) `4 |7 c/ F% \: u- p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 B3 m0 u% w. u4 J
A:Cilantro 胡荽叶 香菜
) d0 T+ T3 |: X4 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 d4 }2 a: t9 k" Y; _
5 L& g) e# U4 S+ t2 B60.Allspice is made from:
( ]( o; @: z7 w 多香果, 多香果香料是什么( q3 ~, x/ [1 u- a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 l% z2 }" \4 Q/ L, R& EA:A dried berry 干浆果: ~9 Q# t- B/ X% j/ Z( Q
7 }+ l2 e% y) R/ @% X61.Which of the following are used to make a sachet d'épices?
5 y3 ?( Q( `6 O下列哪些是用来做香包德épices?5 i5 \3 I; `4 C# }$ X
http://www.sachetcatering.com/
1 b" c6 E* F7 q3 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, M0 a& x1 E C4 P: K
; K! w& R$ O' g8 n3 u G62.Which of the following condiments are not soy based?) a# C7 b8 e( C1 R
下列哪项不是酱油调味品的?6 G: h* J4 k0 d# \4 F9 o
A:Wasabi 日本辣根; M! q& H4 f2 S9 |3 s4 o. w
9 O7 ]8 H" d! l6 V T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 q( ~) {; t; e6 u
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:
Q% C% K' R) p4 x$ T( W# aA:Pasteurization 巴氏杀菌5 S) t2 S) t9 m4 |
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64.Which of the following steps is not the correct procedure for whipping egg whites?, T, V, x" i8 M4 k" l8 @
下列哪个步骤是不是正确的蛋清搅打程序?) L. A+ D. P6 D+ W/ S ^
A:Allow to rest before use. 允许休息后方可使用。
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- N- K! O% n9 O/ Q4 N7 ?$ P5 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 i8 `6 i! v! Q1 g5 b1 @A:56g and 63g 56克和63克3 s9 |% t& [, K* r$ ]- N8 [
4 \# s* M8 u% n8 P& L3 C66.Evaporated milk is a concentrated milk that is produced by removing
9 q& ~2 ~% m/ N. g. K9 ]9 `# B5 @炼乳是一种浓缩牛奶 是去除什么做的
' r! y0 r r4 N1 D5 p1 r6 qA:60% of the water 60%的水
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: J* l$ s" s9 w2 c# o$ \67.A method of cooking that transfers heat through a liquid or gas is:
7 R% Y1 k+ S1 Q一种烹饪方法,通过转移液体或气体是:
9 L: j; i; }. @+ X j3 DA:Convection 对流$ Z9 D0 n# p0 Z0 H/ p# s
; ] P" l$ }# n8 O8 \68.The cooking of starches is known as 烹调的淀粉被称为
5 t" h/ a7 G4 I' g) h3 n! n) {A:Gelatinization 糊化
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" \3 n; E, @, ]6 ~ p/ F; y0 z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 ]8 k& D4 `5 ]( L8 P( D# I" @A:Braising 烤
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8 k& ~; E/ Z& c' 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:. V' L- B; |) V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ x# q8 k/ K3 Y- Z& C
) E- c7 n9 k7 r. w7 H8 C1 R4 ]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! j+ `' i8 M7 d9 b
A:Fumet 原汁8 i& k" ?& v' t) R
" k3 c) g4 c) \0 J8 p2 u) M72.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: `& d6 z* E5 k7 g/ }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; y: A3 y% V$ |, `2 q73.Which of the following is a principle not used in stock making?9 r4 T4 u f# W$ r# `- k* J$ Z0 P
下列哪一项不是用于制造高汤(低汤)的原则?/ y8 E# o+ z |: x# M C$ f% G
A:Start the stock in hot water.开始在热水中操作
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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
+ m% U6 Y- [: T& G/ |9 s* S: M+ G9 sA:Remouillage 法语熬汤# B! z7 g% h5 Z# S5 Y. M$ u2 d* {
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