 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:: _/ W9 L! }9 H+ J
哪位厨师最早带来高水准浮夸的美食
! Q7 `. p- y& M% R' L$ v7 E/ ^AAntonin Carême 人名 安东尼·卡罗美
/ O1 x+ J: {, S9 \
( d" D4 l3 M8 N0 j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ o# J& | \) V$ H0 g2 J! e下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% m4 u" w+ j& J8 t4 hA:Cast-iron stoves 壁炉
7 p/ V+ W- W& ~% O5 a! L. @http://www.usstove.com/products.php?id=6
3 w3 O C; j; ~ S# K9 m
: _! n5 [$ y# t, R; O* i28.The French term used to describe the roundsman, or swing cook, is:. D. g# U% V v* Q. P7 ]
法国术语,用来描述roundsman,或摇摆厨师是:
: |1 j1 s- A) d2 e _$ M1 TA:Tournant 图尔南
" t' p) `5 b8 |' v; H' o) L' [5 I; V
29.Another term for the wine steward is:3 Z {. j( i! Y( ^' e: I
葡萄酒侍酒师的另一个术语是:1 v) a! ]6 x7 V3 ~' L
A: Sommelier 侍酒师
& B0 [0 s" [7 ]. o/ ? [& S9 @. J/ ]
30.Molds, yeasts and fungi are examples of a:, e9 h3 \7 d0 j* W) r1 t) T/ u3 ?
霉菌,酵母菌和真菌是一个神马例子4 n/ X( @( B* k( [4 V2 W( M- R
A:Biological hazard 生物危害
: N, r. N( X" D- z! k' {4 Q& H- K1 H- g0 l" S8 P' E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ k( Z8 i8 r+ A v
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ m1 _& i( r0 c- I& ^( Z9 t: P2 JA:40° and 140°F (4–60°C) 4-60度
7 o- S& _ L. k' V: z' Z% ^6 p$ T, j; Y+ }: }4 e0 U3 S$ E1 w
32.All bacteria need the following for survival:) j3 G5 |6 T2 \1 h3 ], w
所有细菌生存需要以下哪些内容:7 H3 Z5 E- {0 w6 B1 e' Z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
6 r) ~2 E$ A4 z. s$ Y3 h: Q. \' M8 G0 G& J1 ^6 W/ H5 o6 B& l+ ~0 D1 k
33.Which of the following correctly represent critical control points in a HACCP system?0 w( B$ @ N C+ h5 z% e' k
以下哪项正确表示了HACCP体系的关键控制点?
: y4 r/ e7 b6 g2 p# kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: `& }5 |6 s( w& Y2 v* v食谱,接收,储存,准备,烹饪,保温,冷却,再加热) g' P( z* T2 A" B1 X8 D2 s
S4 {. k/ x& A% u4 Y) x* L
34.Which of the following is not an example of a carbohydrate?
! D" V( Z9 i5 S下列哪一个不是碳水化合物的例子?7 m/ G% g8 V( d `+ @$ u
A:Essential nutrients 必需的营养物质
0 h# s8 N$ l" f6 }. f% ] h" i: k4 l9 R5 {3 c8 Y8 }' w
35.The process by which a liquid fat is made solid is called:) |+ Z/ Y. J0 {
液体脂肪做成固体这个过程叫什么" s( A" e c9 W( n
A:Hydrogenation 氢化
" Y: Q+ V& Z# H" U3 b- H) ?' Y+ H' z. _: n
36.Which of the following is not an example of a fat substitute?/ z. Z9 r- b2 B$ C: T' b! \, g2 p
下列哪项不是脂肪替代品的一个例子
; G+ V. [ H7 D5 X$ \( IA:Acesulfame K 安赛蜜K表 v3 ^% ?- k( H" o- F# g
B) |& ]$ z, p( m
37.Health Canada requires that a product labelled "fat free" contain:! X+ A# o7 x: ], ?6 r; P& F
加拿大卫生部要求的产品标有“不含脂肪“包括:
; P2 O' t' O: l1 D" |" `0 v. _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 j2 h" r( N' }' h
O: S9 [4 Z8 |8 I( m1 G4 x: Q38.Which of the following is not a problem associated with converting recipes?
; f" h8 T5 ]8 u5 S/ i$ ]9 F. q3 t下列哪项是不相关联的转换配方问题?) }' Q- @! [: w! c' [) V' d
A:Unit cost 单位成本
: a/ D s; s9 }. R$ N" S+ [2 s& b7 c( c \9 B
39.The condition or cost of an item as it is purchased from the supplier is called:& z1 w/ ?4 Z8 @7 Z9 ]& ^6 p ^! J
从供应商采购的物品的品质或成本叫什么' W- o* G! p" I' R! d0 e3 a
A:As-purchased cost 购买的费用
, c v7 N9 \: @
2 p1 g$ V" O K1 C# Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 S" T# u4 a, J$ e5 M在新货到来之前用于日常所求的必要库存量叫什么) Y4 |5 E/ |0 l; i! v+ U+ Z
A:Parstock 基本日常最低库存4 q6 y! ?' F$ a7 o, ^$ h
0 K! h( w( V; u" @' g# I$ Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 [& A! o: Y C& C下面那个缩写是用来表明正常库存流程?
- E% V* V1 [) H, ^, wA:FIFO=FIRST IN FIRST OUT 先进先出4 |* q4 Z3 C5 c, L* L3 M8 }
+ }$ H- _& N/ z4 X
42.Which of the following knives is used to turn vegetables?
! s7 g d6 o) C4 |! @! c下面的那把刀是用来打开蔬菜吗?
- @- H6 T# I1 \" N, OA:Bird's beak knife 鸟嘴刀) }/ o* v, v# G3 y6 W! w& }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* ?% e& W) }7 @0 X R) T) x
3 F4 c) {" z; ~- E$ M2 t) X. U43.What is an instant-read thermometer best used for?) B9 {$ d! C y# b/ G$ z
即时读温度计最好用于那方面?0 _# y- L% o# B* _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, _8 W& M+ o; D6 r8 P* X; `& ^. q9 I3 Q/ u9 p7 ?1 t/ L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 N( h E+ F% R3 M) c" ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 x F5 N {0 p& c, F
A:Cast iron 铸铁
" W/ e, s- n8 @& l3 d+ q) M0 d7 H. S9 }5 M0 `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 {1 L4 g7 W5 D! j哪件装备下面有一个可移动的碗和一个S形叶片?
: ]" D% b# w, [8 ~. c% b8 _A:Food processor 食品加工机: o# y6 ~* Y" o3 _
http://www.google.com.hk/search? ... iw=1263&bih=5723 o7 f* w: L7 q' I; X
0 S3 R) J# J: X5 s: I
46.Which of the following is not a rule for knife safety?$ v/ u6 ?) ~' ^+ [, z o
下列哪项不是用刀的安全规则?6 z O& b* M. j9 ?1 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; a- m% N, K# ]$ t$ ]1 R' t# S' t4 Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as: E& G% j5 g* p. }% M, s8 @& R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; [& J# Z, H9 OA:RondellES
7 n7 m/ m" ~8 b+ Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& Q8 B$ q: P; j3 E# L
0 B) ?6 i6 j- F& ?2 W2 o48.Which of the following is a diced cut used to garnish soups?
2 d( y, I) O; u! ?8 Q2 r# `下列哪项是切成小方块用于汤的装饰?. ]/ ?# f q% M4 e! i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. l4 L: d! I+ p! @( ~! d3 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? ?% r6 Z% [9 W1 y+ s9 m" `6 G
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!!——% Y+ H3 @0 u5 j" u
A:Gaufrette 6 n Q5 d0 i& c' G* ~! _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ m9 L# A* V3 G; e+ B" h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" ?/ F* f/ [% a: m& G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- f2 T& k3 c3 X! j" I& {; o* C- U; m
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 t& g- j8 h. ]4 R8 U* p3 k
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)8 O, `2 o* U! r" ?
A:Cilantro 胡荽叶 香菜
& H4 b7 m, I( j4 @; Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 B( {" A0 f: y+ q
# J9 w; n% ~4 x# B0 |60.Allspice is made from:
: F; a2 B O7 N" T z 多香果, 多香果香料是什么8 n. D' t/ m4 E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 J5 A& ~" X% [1 x
A:A dried berry 干浆果
Z' x5 r/ P% q3 o- \" l! @. `. Z* k g! P) L+ {' @
61.Which of the following are used to make a sachet d'épices?
& N! d! L4 W% R下列哪些是用来做香包德épices?3 i" G+ s* Q* g x5 c* u+ X0 J( \
http://www.sachetcatering.com/6 F; z. f( s, {4 g, K, D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: p* y$ t$ H/ f# i1 E' e
, ?/ D+ a% ?2 }; y5 R62.Which of the following condiments are not soy based?# p) {. S* `: ~- P
下列哪项不是酱油调味品的?
) r6 O6 H, y7 g; }& d6 f' RA:Wasabi 日本辣根
; f' E) q z Q
0 c/ H: W2 n/ H4 H+ h& q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ e% _6 s6 O& g, G+ h, q# @. L
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:
7 R8 G7 ?: a! ?) `& W) r5 k5 V. ?; WA:Pasteurization 巴氏杀菌. _7 I, Z' F- U- c7 X) A
* I7 Z7 i# o% l( w64.Which of the following steps is not the correct procedure for whipping egg whites?7 n' ]8 Y( o# Y/ C- E
下列哪个步骤是不是正确的蛋清搅打程序?) Q9 Y, w' r" I ^ T
A:Allow to rest before use. 允许休息后方可使用。
5 ~ W& N6 T, B( `! ~* L4 Z& V2 P! T. k+ q+ ] w
65.The weight of a large egg is between:一个大鸡蛋重量介于:* ]- t( q& L7 [, B" U, P q
A:56g and 63g 56克和63克
, h' f" Y; u+ z% m. H! J# u& u4 x7 E" [: j" g5 n
66.Evaporated milk is a concentrated milk that is produced by removing% K; Y. a# v0 O' B$ M) o( A
炼乳是一种浓缩牛奶 是去除什么做的2 o9 ?$ L! d! @( R
A:60% of the water 60%的水
+ N8 n6 Q& C. ?4 r
# m8 L/ ~. t. {# J4 J7 M4 ?3 |67.A method of cooking that transfers heat through a liquid or gas is:9 E$ s1 O( ^0 j& U: p
一种烹饪方法,通过转移液体或气体是:
! U, D% Z: O* Z6 r AA:Convection 对流 y" ?1 _- j/ b" z& p! a
$ }& K: @& @0 o1 ^3 ^
68.The cooking of starches is known as 烹调的淀粉被称为
* Y! L$ _- {6 Y! a& g+ R- gA:Gelatinization 糊化3 V. R# b" y# f* [
& l' G; i+ @8 \8 p) c5 j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! W" ~1 `0 c# ^2 r
A:Braising 烤
6 I2 D5 m! @! [& o' K
) S8 B! n/ x, l, R9 H! A8 p70.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:3 }$ g* b. T1 w9 V9 r$ T. ~
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 y6 a5 B8 p. r9 N( e3 k
9 C# R8 l1 z: ^8 k- g, M71.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3 Z! H H7 x2 O6 l
A:Fumet 原汁
. X/ x/ \/ J/ E6 U* Z) q
5 X2 t7 U7 {/ E, l72.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
; F) Q6 b1 V% H& @# {& x9 C/ ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% @4 X! ]/ I% d7 s/ U
; a' t" u8 V0 c3 _" {2 A73.Which of the following is a principle not used in stock making?/ n. z/ z% s, {/ e5 W7 I
下列哪一项不是用于制造高汤(低汤)的原则?- H$ n \; z* S" Q1 P' J' g
A:Start the stock in hot water.开始在热水中操作
9 U! R7 P1 \, L; F( \( R
# S4 z9 o& b$ M! a8 z0 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
Y6 J- F% m2 D1 ?! ~# n5 uA:Remouillage 法语熬汤
- y: ]+ C6 \ \. H% ohttp://www.haibao.cn/blog/post/176242.htm |
|