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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:
: p' P- v2 g, w7 a9 ~哪位厨师最早带来高水准浮夸的美食
# B0 [, M8 Y; ?( p/ hAAntonin Carême 人名 安东尼·卡罗美7 S- I4 I/ \8 _( k
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 Z; k( W* v( ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 N( n/ W$ T' r
A:Cast-iron stoves 壁炉/ \) l6 f/ P6 s
http://www.usstove.com/products.php?id=6
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. K& f" [& b) G6 d28.The French term used to describe the roundsman, or swing cook, is:; p( Y1 ?" k) E! i# ~( Y h
法国术语,用来描述roundsman,或摇摆厨师是:
) ^2 }" C" x1 [4 y* r9 V9 F5 h; DA:Tournant 图尔南
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29.Another term for the wine steward is:6 b+ {# e: C G1 J
葡萄酒侍酒师的另一个术语是:
9 H. }/ v0 x; i S* y6 r. j) jA: Sommelier 侍酒师* ?% h9 N: I; K. d' k2 E: ?
+ Q! v- b) t k& H! A30.Molds, yeasts and fungi are examples of a:3 B( h7 K+ P, c7 i( V5 O8 Y
霉菌,酵母菌和真菌是一个神马例子( X$ W7 R, {- U4 m: n
A:Biological hazard 生物危害( x9 ]6 b3 w" Q: d) u
7 ^% J; c6 B# C+ T' ]* E5 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 S, f$ P# X; n5 M$ b8 n0 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:
: ^: P+ t/ b6 ~ Q3 yA:40° and 140°F (4–60°C) 4-60度1 K! p. ]4 Q; ?8 x
7 b. S; c6 v# b7 J% e32.All bacteria need the following for survival:
" M7 Q( v3 ~. \- B5 n, c所有细菌生存需要以下哪些内容:1 b" W: t6 A5 O$ l0 o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" Z* I; B8 H D& J& Y. G
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33.Which of the following correctly represent critical control points in a HACCP system?9 i& G$ y, h" e7 R! M% Y, R+ x
以下哪项正确表示了HACCP体系的关键控制点?: f$ G. E8 P* i+ A: Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" S2 N: G! j! d' j9 l9 N5 \" p6 {食谱,接收,储存,准备,烹饪,保温,冷却,再加热& I7 d, ^6 L a! [- f& @. j3 V) Q
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34.Which of the following is not an example of a carbohydrate?
) D6 ~- A* U7 t* g2 g9 e下列哪一个不是碳水化合物的例子?
) ?9 ]5 S! k6 B+ C" YA: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:' a- g# G5 R, t! |
液体脂肪做成固体这个过程叫什么, e3 B, K+ X) P U8 b
A:Hydrogenation 氢化. b) s9 j7 S! H4 n% P) m
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36.Which of the following is not an example of a fat substitute?
4 a' g6 Y- B8 [ J下列哪项不是脂肪替代品的一个例子+ `# N8 K- N4 r6 v
A:Acesulfame K 安赛蜜K表2 n) k) Q, n: v! f4 [7 ?
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37.Health Canada requires that a product labelled "fat free" contain:- _% v6 {: C W$ z5 d
加拿大卫生部要求的产品标有“不含脂肪“包括:
, I7 O- Y) Q4 k# p0 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 K/ `0 U0 _; R! L1 f+ \( D- l Q& ]38.Which of the following is not a problem associated with converting recipes?
( t" T! Q5 B; P/ |5 U. t' N$ m下列哪项是不相关联的转换配方问题?) q% ~2 v+ Z4 Y7 T
A:Unit cost 单位成本+ e8 u2 w/ O# J
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39.The condition or cost of an item as it is purchased from the supplier is called:* }+ `0 Z& h ^
从供应商采购的物品的品质或成本叫什么
% l' O% a8 Y9 U `" }A:As-purchased cost 购买的费用( T6 f* x& P; j3 ~. r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 G1 u% E3 y; W# T. k. _
在新货到来之前用于日常所求的必要库存量叫什么
* z$ G% B H1 r4 Q4 H9 V! S% ?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?
1 v$ _# a1 N" k" `% w1 X2 j下面那个缩写是用来表明正常库存流程? V0 Z, P9 k' e4 i9 ^0 r+ y$ N% T$ t
A:FIFO=FIRST IN FIRST OUT 先进先出
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% |: m7 Q; {, P3 d42.Which of the following knives is used to turn vegetables?
: I0 n& T$ Y/ \& h* f# ~) I* }下面的那把刀是用来打开蔬菜吗?
8 G* O$ s8 g9 O1 W* `5 ?5 I% ?A:Bird's beak knife 鸟嘴刀, u4 H8 @ U8 D- g! t* L7 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ]5 [! o- `9 u/ y
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43.What is an instant-read thermometer best used for?
* T" s9 W; @3 R即时读温度计最好用于那方面?0 i9 `9 l4 b- E1 q' {2 h
A:Checking the internal temperature of a roast 检查被考物品的内部温度. J( o. F% K0 z. \% t* k, \! x! g
( \3 g! v& y+ p/ ~7 {( f3 T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 e) G+ T7 @, A0 C! W9 A2 L% ?下列哪些金属材料受热均匀,通常用在铁板而且非常重. a6 u4 ]. N. ?2 N+ g
A:Cast iron 铸铁
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7 |; Q& r; z! a+ x- ^" u/ [$ \4 v# X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# o* o* c* K% ^; ^
哪件装备下面有一个可移动的碗和一个S形叶片?
" g( R$ _1 q: S9 j) bA:Food processor 食品加工机& |: H# ?7 Q, z' ?" Z- i) Y& T8 ~
http://www.google.com.hk/search? ... iw=1263&bih=572
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4 i; h+ u: Y8 K/ N6 g- d8 K/ c2 K46.Which of the following is not a rule for knife safety?( q& U% Z- }. _# S- W6 W
下列哪项不是用刀的安全规则?# }$ j# Y, U/ S Y/ R) U5 z% Q" x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Y1 q: A9 w P; W9 e1 f+ }- U
% j4 A/ f& p. J* b1 s" _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 t, I; e- w& g6 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是? Q+ n6 W& {$ N9 y, R9 A2 f, B, }
A:RondellES " m9 `- p9 r# T; C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 d5 x+ d$ s/ C2 O5 W
9 j! K9 f5 K4 N; h) R48.Which of the following is a diced cut used to garnish soups?, l, d$ E$ `* d* c8 ]2 q3 L. ?
下列哪项是切成小方块用于汤的装饰?
+ u% G7 S/ s- ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! _! V/ N& n9 s. i) X* k0 }9 ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; A! q7 [2 V; O, k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!!——
/ B) f+ j3 ~: T! j" o' ?% R) P2 ~A:Gaufrette
; z6 k. S, p* |1 l% m6 Q0 k7 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 ^3 l: x5 N7 U; c# q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 m! W4 @+ K, C" |: s4 r# NGaufrette :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?
. B5 c1 `* B8 T0 q; b) Y# Q6 d% 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)
$ y, M4 u7 A, n5 i7 RA:Cilantro 胡荽叶 香菜
, Q2 @8 H( @& V' H% }1 b whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" G: M# v F0 k8 Q60.Allspice is made from:9 n2 F# a& h! ?; V
多香果, 多香果香料是什么. g6 L2 @& F, l# O x, r6 ?: |, E+ {; P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% M3 T, w+ Q( H; j; C8 SA:A dried berry 干浆果) N/ g H1 d* Y: {1 Z3 u
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61.Which of the following are used to make a sachet d'épices?
7 `! ?- p h. t% R下列哪些是用来做香包德épices?+ u" \" Q; s7 `) S7 q
http://www.sachetcatering.com/
) L9 O' j- w* WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 h# @; Z4 p! o
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62.Which of the following condiments are not soy based?
9 M. |8 O+ _" z4 f5 w下列哪项不是酱油调味品的?8 L! b- M+ h8 u9 a7 |
A:Wasabi 日本辣根
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/ I) ?. F, ?4 x! o' T' y7 V7 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" {8 M. G0 Y" G6 `. g. R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:
2 {% R8 w; b5 ^3 [) }9 W( W/ T( wA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# i$ r" {( t* G8 D0 |- h: N
下列哪个步骤是不是正确的蛋清搅打程序?4 N; E5 Y+ ^9 q2 E0 c8 j6 b/ |
A:Allow to rest before use. 允许休息后方可使用。9 M6 c4 h. d1 _% H$ @7 K
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
v# P; Q' C% z' jA:56g and 63g 56克和63克
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- C* G- X! s0 X) C* q5 q( v [66.Evaporated milk is a concentrated milk that is produced by removing
X6 A3 T* Y5 a8 b' g; f: Q炼乳是一种浓缩牛奶 是去除什么做的
8 r4 \* b( o9 \( Z- _3 rA:60% of the water 60%的水$ U$ o7 Y( L! U7 h1 N! y
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67.A method of cooking that transfers heat through a liquid or gas is:2 c: J" f9 g2 b6 o
一种烹饪方法,通过转移液体或气体是:
7 \( }4 u6 K' U; x* Q! \0 `A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
$ \5 w- p- p" QA:Gelatinization 糊化3 o+ Z; b. ]* v4 o( A* N* F
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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?5 S6 R2 J% j% i' z0 t" _
A:Braising 烤
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8 B! H3 S, d, o- ~; ?! I+ x70.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:; P! J' s/ m7 _! _ t/ G& w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- \" ~$ h2 J0 u r/ S5 B* v
/ F3 Z! X8 _% i# z71.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9 u) x3 |9 y0 c
A:Fumet 原汁$ Y( K& E" ~1 d. e9 r' z9 e
6 j; i2 g& c3 A# i4 Y! @& |) }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
2 B1 O; o# B2 o( b- TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; D% v, r- h) n. F* w* @73.Which of the following is a principle not used in stock making?
" b1 `8 l1 m; |下列哪一项不是用于制造高汤(低汤)的原则?6 V+ T- i% x: z4 x2 V
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" m2 Q* R) [3 v9 z6 h: Q ~
A:Remouillage 法语熬汤( P- i' R& F5 f( Q2 }5 I8 {
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