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26.The chef who is credited with bringing grande cuisine to the forefront is:5 @+ k2 k% G2 ^: }/ z+ s' Z/ }
哪位厨师最早带来高水准浮夸的美食
/ A1 \8 U! w( yAAntonin Carême 人名 安东尼·卡罗美, n; I4 s3 K x
. Q! Z6 o3 }0 Q8 E. X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 \4 @: t8 b7 \/ l4 r% 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 。* }. J1 X6 s1 L2 h' N& H
A:Cast-iron stoves 壁炉
; X' ` T! L; J% Nhttp://www.usstove.com/products.php?id=6) I2 t. d$ |$ C' P$ V
3 u2 f3 h, @6 \! G3 ^2 A( A28.The French term used to describe the roundsman, or swing cook, is:
9 \; |0 m4 X7 ^% q6 @) v, F B法国术语,用来描述roundsman,或摇摆厨师是:
& P6 _6 A! P* w, P; H, Y; e5 dA:Tournant 图尔南
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5 s4 L7 e8 Y3 T% n1 y7 ?1 @/ D' v29.Another term for the wine steward is:* J( h }4 u% o/ w$ S
葡萄酒侍酒师的另一个术语是:: t$ Q! m0 W& u1 n& w& ]
A: Sommelier 侍酒师
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2 X1 b, R) v) e- E. r30.Molds, yeasts and fungi are examples of a:6 g1 ~7 n- f4 C/ E; V+ H
霉菌,酵母菌和真菌是一个神马例子$ d5 q% U; N' Z
A:Biological hazard 生物危害$ e- k& m3 Z/ [& Q" x: l9 F9 _; y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 T9 l$ ?* l9 H2 U8 z& i根据加拿大食品检验局,食品的危险温度区在多少之间:
# e. D- A( p, a3 y4 yA:40° and 140°F (4–60°C) 4-60度4 T- A! W0 M0 B2 r0 B# I8 \
6 L: J: e1 L2 |0 G" v. i+ D32.All bacteria need the following for survival:
4 w6 _+ h% M4 ~% m) Z6 y0 k; }所有细菌生存需要以下哪些内容:1 X7 u8 p! U* p' [9 F9 t: q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ O8 Z- Q; I; A
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33.Which of the following correctly represent critical control points in a HACCP system?) v' [6 u) H q$ E
以下哪项正确表示了HACCP体系的关键控制点?, S: ]: `: {# K# R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 I8 o+ [- N+ V8 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 Q4 D' r9 k1 Y$ X; @8 R+ g
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34.Which of the following is not an example of a carbohydrate?* i& }5 s* n' ?
下列哪一个不是碳水化合物的例子?
# F, g$ f5 U" o- WA: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:
# c) S: D: \& v液体脂肪做成固体这个过程叫什么
% F/ `* c/ ]2 ?: C1 `3 GA:Hydrogenation 氢化+ m! M- r2 I. Z" u
' z1 ?1 @9 j& U; O9 h8 g36.Which of the following is not an example of a fat substitute?
% ?6 \: B( v4 F E4 q下列哪项不是脂肪替代品的一个例子
# Z( K+ z9 N1 w# z% F% kA:Acesulfame K 安赛蜜K表2 X$ Y# O2 I, k$ o& [8 N
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37.Health Canada requires that a product labelled "fat free" contain:; I4 B$ I5 M) z! h" \5 x
加拿大卫生部要求的产品标有“不含脂肪“包括:- O$ a/ p8 w5 R! b, E
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 o" N! w+ ~( ~3 ]$ B1 c38.Which of the following is not a problem associated with converting recipes?8 y% k" ^1 I) E7 O! X5 z' F
下列哪项是不相关联的转换配方问题?% {9 e- [* J' d* O& t( E q- t
A:Unit cost 单位成本
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- `9 | L& w9 M$ u5 r, \, k39.The condition or cost of an item as it is purchased from the supplier is called:
) \% Y+ ~- R9 K9 G$ }从供应商采购的物品的品质或成本叫什么' t$ E1 h" ]' y, X& [9 ~
A:As-purchased cost 购买的费用 q+ h0 W2 v0 r. x- q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 w# @! m# r2 L2 y* C
在新货到来之前用于日常所求的必要库存量叫什么4 m( u o. m- j8 O: D, T$ x
A:Parstock 基本日常最低库存" R4 l$ f* a, |1 a6 k$ b9 H
$ U" C( r' u5 X D8 m; O41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 j8 H- G& I6 w' f下面那个缩写是用来表明正常库存流程?
8 ?$ i% S {7 L0 M9 |) 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?- M$ v4 b9 ]+ j- |& {2 c# I/ A
下面的那把刀是用来打开蔬菜吗?! |9 @9 U! H) ^& S) F, `
A:Bird's beak knife 鸟嘴刀: [+ \2 q8 {$ i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 y$ q+ H6 B; k8 K r7 }( Z2 L( ^43.What is an instant-read thermometer best used for?) ?. O; t% V$ K7 x8 ~/ r8 Y
即时读温度计最好用于那方面?* Q1 v1 N) X! b% {/ e
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 O( F) V" _/ X8 ?
& o* j$ x; C: \& j8 y. ?9 w' H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 ]2 [9 J# m( I& I$ M9 D
下列哪些金属材料受热均匀,通常用在铁板而且非常重. w+ E! X2 Y6 F( `: e& x2 y
A:Cast iron 铸铁4 Q& c4 F. t: }7 a- Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
W: q; g: }' Y, x8 F# _哪件装备下面有一个可移动的碗和一个S形叶片?+ t$ [# v3 k) G* n% E7 S- b- U9 `
A:Food processor 食品加工机) m3 k# v v- ^
http://www.google.com.hk/search? ... iw=1263&bih=5724 |/ y, B6 h+ V8 d4 e4 g5 n
. ], P" Z) C- m7 K+ d1 I- C46.Which of the following is not a rule for knife safety?0 A- Y' n4 a; |2 y6 }1 n* _
下列哪项不是用刀的安全规则?, k6 Z6 H* P- D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 |8 @1 X* m# f* A. x
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& W4 ?! o+ n( X9 u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 y/ J* F, @& \; {9 K( r2 I A. y
A:RondellES ; q7 m: c7 {! P8 M. h( P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( P7 d; Z3 ]% D. d' p
% }3 \8 \9 N/ r8 W; T Z48.Which of the following is a diced cut used to garnish soups?
& \# k/ j% g$ E下列哪项是切成小方块用于汤的装饰?
- z/ @5 p$ _: Y. A5 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) T9 N/ c4 ?, U2 `. k1 A/ s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# d$ H* a& t" t! [* t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!!——
+ k* T, i0 `+ J7 p, _A:Gaufrette
" N+ p c; m% x8 m2 Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 A9 ]/ S4 L& k( F* \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 z2 Q' C6 o3 k# I9 R. P
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?* K K. | d& U- Y$ ~3 T
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)- {% O3 l! w W* g6 Q& v) v
A:Cilantro 胡荽叶 香菜' R/ O; V6 W' F& u9 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% C- l4 c8 \# E4 E60.Allspice is made from:5 ?7 K: I9 d K* ^0 i# r f9 j- k0 F
多香果, 多香果香料是什么2 v$ k: n% V9 b) `- G% K& ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 o# `# K' c" b# P2 pA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?! D8 W1 z$ V o; ^9 X
下列哪些是用来做香包德épices?
5 x1 `& c- C# ^, _5 G" x! ]& b5 Uhttp://www.sachetcatering.com/" j7 n+ \, V% H$ \+ o! P6 q7 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% ?% X) i. h- J62.Which of the following condiments are not soy based?7 x3 X ` g) @' T4 S
下列哪项不是酱油调味品的?
6 Q1 |7 @" j3 U* |0 i- N8 t7 ?' WA:Wasabi 日本辣根3 P/ s z, A, T( q( I+ `& z
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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:( M7 P: G6 r2 @* }: t- X1 X
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 o: q4 Z: c2 i; fA:Pasteurization 巴氏杀菌* K8 a. d U$ m. n# y
5 c o! A8 s' X! Z64.Which of the following steps is not the correct procedure for whipping egg whites?/ p, {2 |- _, a1 _5 X9 i+ n* a( [ u
下列哪个步骤是不是正确的蛋清搅打程序?4 _ {5 H9 G, D
A:Allow to rest before use. 允许休息后方可使用。
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! P" n' i3 A& m$ G# x8 }65.The weight of a large egg is between:一个大鸡蛋重量介于:
( R6 S, o! i( `A:56g and 63g 56克和63克( ]/ n: ]: F( ^
5 w4 d( \% | Z7 ^1 A1 z- M66.Evaporated milk is a concentrated milk that is produced by removing$ _5 V* e. e$ q9 }0 O1 _4 l/ `6 d
炼乳是一种浓缩牛奶 是去除什么做的
Y% J/ h+ P2 O: GA:60% of the water 60%的水
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/ U9 T, y) ^' O( |* i$ y+ H% Y67.A method of cooking that transfers heat through a liquid or gas is:/ |" d: Z& Y, i
一种烹饪方法,通过转移液体或气体是:
. y4 f5 b6 ], B; x9 h) GA:Convection 对流; I. @! q$ ]; `4 q3 `
. V( E1 [! g- o& M68.The cooking of starches is known as 烹调的淀粉被称为
* M! W4 v' W+ X; Q# ~A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 ]2 U1 M9 |- {2 N( `2 A2 C* N4 F
A:Braising 烤9 D6 g2 r0 U- i7 O1 j2 q2 d& S2 M
% ?0 N( J4 D0 U+ g70.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 r2 \: j, r2 t, W3 S$ H8 WA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, a8 m1 ~1 r" X$ G$ Q# ]* u+ e2 E
9 @! @! j- l* O% j) n: e% d' D7 [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+ X) R: l4 G' S# I- c
A:Fumet 原汁- r! r) W& H0 x3 _- s
* t+ p R/ x+ L* f5 I" b2 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
1 i: x8 o+ T# q7 V# vA: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?
& {& f$ m6 { C6 R% f1 l下列哪一项不是用于制造高汤(低汤)的原则?
, v$ t- W/ b( G4 x4 I; d8 xA: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0 ~) W" q" Q4 ?9 ~5 ?
A:Remouillage 法语熬汤3 ]5 S e4 y7 z& E/ Q
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