 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:; S' e* t# ~6 H. \7 m/ Y
哪位厨师最早带来高水准浮夸的美食
$ y( F* {4 u7 R6 i: ^& c) BAAntonin Carême 人名 安东尼·卡罗美
1 \6 x q* m# Q( A
! D+ W1 O. t( {* `2 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; t1 F$ ]$ b% n6 y! 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 。. @, ]! w* B( X
A:Cast-iron stoves 壁炉
, m1 m0 a. h% t; u" V' @http://www.usstove.com/products.php?id=60 ~% v- w3 l k! }. R; X
3 g' p, y* E; R7 p28.The French term used to describe the roundsman, or swing cook, is:
! W0 i+ t' u1 {, O7 H5 B& B& g法国术语,用来描述roundsman,或摇摆厨师是:
( \& W% q$ H2 }; k X. c+ QA:Tournant 图尔南
9 ^, m6 c' A3 r) N l/ B! V0 a
3 y0 i& r2 F4 }. I1 J29.Another term for the wine steward is:/ \0 |3 o. f; \2 m4 E/ A* z
葡萄酒侍酒师的另一个术语是:
* i9 N0 w7 G9 o' B$ [6 g9 D' q ~A: Sommelier 侍酒师
5 `) T4 R8 Y2 s$ M& p9 h
) U+ I$ C+ ]$ U# v0 p30.Molds, yeasts and fungi are examples of a:
2 Z- l$ W! D4 v- M" m; @+ w霉菌,酵母菌和真菌是一个神马例子* \- l+ Z/ ?! z9 D
A:Biological hazard 生物危害
4 A8 ^( v+ w6 R1 v& c' [* D5 }. g
$ o, N4 r. p% c9 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- U' [8 B- p ]: l% m
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 z# N' p( [$ c# P( Y# AA:40° and 140°F (4–60°C) 4-60度
$ F; |. l3 m0 x& ]
3 w" }# p6 i& b2 I3 s9 L9 m32.All bacteria need the following for survival:8 `! @5 c W ~, r3 ?
所有细菌生存需要以下哪些内容:
4 f4 a- P+ s' wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
, G- r/ J* Q! g; g4 w$ d" h& I8 S2 O. ?5 q3 h
33.Which of the following correctly represent critical control points in a HACCP system?
& o. y+ ^& u' D+ n( I以下哪项正确表示了HACCP体系的关键控制点?
- a4 [0 H1 @2 [7 {( z5 H ]/ FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 y! v- D$ N; p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! p8 W @* K5 D ^0 r" ^( R% K& i9 b: j4 f; H$ ^
34.Which of the following is not an example of a carbohydrate?# }2 E) I1 D' S2 W) G" W$ V
下列哪一个不是碳水化合物的例子?
& I. p2 T2 b2 m% L2 W; o. bA:Essential nutrients 必需的营养物质
& V6 r4 j7 X) g* L$ \7 c4 ^+ ?$ ?$ l! P/ o* [6 G
35.The process by which a liquid fat is made solid is called:
/ _( m6 B4 Z# W0 c液体脂肪做成固体这个过程叫什么
4 f Z: Q/ i8 ^/ Y N4 V+ W: HA:Hydrogenation 氢化7 e2 Z' n6 b" N4 b) ]+ }
6 ^! Z5 O$ L4 [5 m. Q4 b
36.Which of the following is not an example of a fat substitute?* @6 Q1 m- O0 A* L
下列哪项不是脂肪替代品的一个例子7 ^4 o7 V4 }6 b$ @: S* z$ B+ E
A:Acesulfame K 安赛蜜K表% A3 S- H0 t2 I( x/ C! C0 Y# k
0 P8 b' j: d; I9 C# [8 T7 |8 h37.Health Canada requires that a product labelled "fat free" contain:
! j2 Y8 l( s% z; S加拿大卫生部要求的产品标有“不含脂肪“包括:
- R$ }$ _6 K0 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 ]0 |6 n8 t* k% y' k; H
, W; a4 ~/ H+ d# r
38.Which of the following is not a problem associated with converting recipes?: _4 ]3 p) ]' t; q' a: N7 _/ O7 C
下列哪项是不相关联的转换配方问题?4 O- V: ~+ o9 b1 B
A:Unit cost 单位成本
! {3 q" U E6 Q3 Z3 z
* \7 k- v# f' |- e8 N9 U: q4 @" Y39.The condition or cost of an item as it is purchased from the supplier is called:
, d0 O/ w$ M4 E* x从供应商采购的物品的品质或成本叫什么
0 X$ W o* S' N1 o: `+ |7 d$ {A:As-purchased cost 购买的费用7 S; \. z$ Z0 Q8 v3 y) {2 v
! [$ M- u3 u* n9 T# Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
, s8 Y! d! I5 v在新货到来之前用于日常所求的必要库存量叫什么
4 ]+ i7 W' B6 d. I" ~. S, uA:Parstock 基本日常最低库存/ x! t. ~* `1 u U
* _9 g% h) y4 y, `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* @- B3 u6 M7 [4 U; Y! l0 Z; p下面那个缩写是用来表明正常库存流程?" g+ i9 R0 h2 L3 D5 g+ L0 l+ E
A:FIFO=FIRST IN FIRST OUT 先进先出
7 F. P* h' [! u- Q, l5 l" Z' @
1 S4 M0 c8 O* ?42.Which of the following knives is used to turn vegetables?* O/ @2 k( p! f5 R( l$ x# w. o
下面的那把刀是用来打开蔬菜吗?7 `3 c/ l9 Q- R5 z7 W; a8 i, R' x
A:Bird's beak knife 鸟嘴刀8 V5 `$ G6 N1 F1 H$ I1 }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( c" |7 M' w- \& J7 z, M- Z0 u; O4 }; ]5 V! P7 i
43.What is an instant-read thermometer best used for?9 L q9 v1 i2 A! |
即时读温度计最好用于那方面? T$ A. ~) t$ J* ~6 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度, }( Q5 H" q0 s' {
, g0 M7 L# f ^ w/ @+ }6 A0 C# [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 \! K- y) r8 m- ]2 _0 Y) n
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 X: J6 i9 d' ^; v; W
A:Cast iron 铸铁- H0 t0 G7 J& A, L. \( o' n2 i; u
9 j% ^4 v9 y" u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) g3 p: Z* I0 K; Y# r: w哪件装备下面有一个可移动的碗和一个S形叶片?7 A) Z: @0 S. f3 `; p) h
A:Food processor 食品加工机
" L" F7 [7 d% p, j; Z# t9 {- ~http://www.google.com.hk/search? ... iw=1263&bih=572
1 w5 A5 K* J, j0 z3 A: Y& F( a) r6 s
& I; w( k# z% C# ?3 B/ K# e46.Which of the following is not a rule for knife safety?9 H2 D( ]/ o% T' B5 R
下列哪项不是用刀的安全规则?$ d; ?2 V9 K, J H! B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 {0 E) S$ o7 Q6 S
: a: Z( x& b7 j/ \" h7 j# W/ A8 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% f, F# w5 b4 p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) p/ S) {" [+ d6 M
A:RondellES ; @: ^4 y5 } R* y8 T) w% J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, J( F! J: A' K3 w6 E: Z" y+ H7 u1 Q
48.Which of the following is a diced cut used to garnish soups?- l' |$ e/ p- Q/ d, F) R8 q2 j# p- p
下列哪项是切成小方块用于汤的装饰?# P; V8 J: r. X6 @7 u$ ^/ y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% T3 l+ b; J4 s7 j! z. o$ e5 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( n9 x3 m6 u, y o8 k) L
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——; l# x+ G3 P' h7 o. C _# m6 ?. a
A:Gaufrette % \) o: m, ]5 o; [' ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 Z% `. F" W' E, z3 t6 l V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: P3 h/ ^1 X- R8 T8 }+ T- C$ _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ N: a: @- J- r' H
0 f# v) e4 c3 _4 d- A8 Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& b5 u! v( ^. x5 Z. X4 R$ X
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)2 q, _9 w2 ]8 ?1 m
A:Cilantro 胡荽叶 香菜, ]% X- T _( n; I4 }3 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 x8 [9 r$ K, H( Y9 X
( T4 `! t. m- r" i0 b8 i60.Allspice is made from:) r7 \) ]) s, N J! i
多香果, 多香果香料是什么8 u0 ^. P3 ?4 l, U) `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ n' \0 E6 x& A1 ?$ \6 ]) q
A:A dried berry 干浆果$ h8 Z9 {1 `6 g9 f4 J" z j8 F& J
. c; b0 A/ {& B: n0 u61.Which of the following are used to make a sachet d'épices?" p+ d z( }: F8 n/ y; B6 y7 D+ l q
下列哪些是用来做香包德épices?
( Z8 t$ b0 o7 U5 n" V3 _http://www.sachetcatering.com/: B3 h) X3 d6 w1 z' y# ?7 ]8 u G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 v6 J6 x3 Q) Z) S3 M/ W/ T0 F" T. R# [5 n$ }
62.Which of the following condiments are not soy based?3 p" R: ?6 q* L2 ~# u' I8 U4 L: |
下列哪项不是酱油调味品的?( {) d) O9 K/ t! z
A:Wasabi 日本辣根9 N j$ b/ u7 D7 H" [6 i' f
0 v3 Q1 Q' R3 Q# u* T& L$ V5 v5 o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" @4 c U# Q- t7 p3 O- Y! F
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:9 `$ C5 N4 f" O+ @- x+ e+ G9 @
A:Pasteurization 巴氏杀菌3 m9 E& k! y+ t' E' a, O+ i
$ Q2 j8 v! w& ~$ f" l8 T! x e: z64.Which of the following steps is not the correct procedure for whipping egg whites?9 n* u" @% T% D9 t' I( V0 a5 i: l
下列哪个步骤是不是正确的蛋清搅打程序?
. x8 \8 Y& z" O8 v( e1 VA:Allow to rest before use. 允许休息后方可使用。7 ^5 X( F& @4 ^$ W& x
* ^3 S& F _2 F0 l$ [8 d65.The weight of a large egg is between:一个大鸡蛋重量介于:
' c) }+ q+ _/ Z' \$ i7 ^9 VA:56g and 63g 56克和63克
+ C5 n) ]! ?# Z
6 N% c k" c ?- T3 }8 Y66.Evaporated milk is a concentrated milk that is produced by removing* Y9 i7 R8 I$ O; k& v
炼乳是一种浓缩牛奶 是去除什么做的
$ k3 N/ z9 o, P( `A:60% of the water 60%的水
# B! Z4 ?; }; x& S. v$ Q W& U& f* s [, w. L% [. P
67.A method of cooking that transfers heat through a liquid or gas is:0 e* y* ?; {$ c( m
一种烹饪方法,通过转移液体或气体是:, D& V6 c: f$ x& ]
A:Convection 对流& O+ n% G9 h9 w' @" D' d( c
; X/ N U& k) |68.The cooking of starches is known as 烹调的淀粉被称为
- u7 P2 \& k% m1 OA:Gelatinization 糊化
, z# v. G" G: T6 g! c1 m- W
6 k$ T+ V z% _* ^+ Q' P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 {5 U, _0 S6 D! K" t3 YA:Braising 烤
- V+ u9 j# l- N$ E' [9 a( M
( X. L- p8 J7 H70.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:
7 q& D8 {! v7 H# R, p- b2 i, oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
" I+ f) k; G. g. M* b
+ r. x$ H2 l" ~) Z, k/ v- 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# E. R/ l" o+ ^+ D: v
A:Fumet 原汁
" X6 J( ^5 m) u+ ?1 s. W& Z, j
$ s! B% @5 ]9 T2 d/ y3 ~& f0 v72.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
" z- m8 f5 O cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ [9 |% Z+ S5 I5 s$ t) @8 u- |) A/ D& Z, b+ x4 S% m1 [( t7 `( C2 }0 Z
73.Which of the following is a principle not used in stock making?
3 B$ {/ R' J' G下列哪一项不是用于制造高汤(低汤)的原则?$ y2 ~# ^: b/ H5 b1 l1 J
A:Start the stock in hot water.开始在热水中操作1 U9 f$ F- e! H1 S' l' M/ h+ l3 r
: }( f5 q8 ~( Z% N74.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
/ S8 _' Y* l1 s) K- L* O1 TA:Remouillage 法语熬汤& r, Q: t! A C2 l! S+ \
http://www.haibao.cn/blog/post/176242.htm |
|