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26.The chef who is credited with bringing grande cuisine to the forefront is:
' _9 X: S& A1 P1 p% a哪位厨师最早带来高水准浮夸的美食
4 G% a- Z o% G- I5 EAAntonin Carême 人名 安东尼·卡罗美
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5 p/ K* L# q4 A2 U* X9 K+ ~* I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, F; k: L5 `5 I8 K- r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, n) x' a6 A8 K
A:Cast-iron stoves 壁炉. _( d- j3 T, W* n* m j+ f6 P2 k
http://www.usstove.com/products.php?id=6
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2 d' W7 b. c# H1 ]4 M+ ]28.The French term used to describe the roundsman, or swing cook, is:
8 B. N' o9 y6 p# v( k法国术语,用来描述roundsman,或摇摆厨师是:$ P0 G- z) ~ }! v0 M/ m
A:Tournant 图尔南
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) r9 `) G4 m, C29.Another term for the wine steward is:& Q9 i+ q) J3 \: Y) r$ {
葡萄酒侍酒师的另一个术语是:
, B5 `& z4 X4 d4 y! lA: Sommelier 侍酒师7 b) I0 [; c1 m2 A( U: D, c
. R6 l X1 e' l2 U, z% ]30.Molds, yeasts and fungi are examples of a:- t* w7 T4 X- Y% @- [
霉菌,酵母菌和真菌是一个神马例子" m2 G( t1 b S( z5 y
A:Biological hazard 生物危害
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$ @6 d1 q5 f9 S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( m( e/ E( b/ M. t$ X3 n1 n. j4 f$ Q根据加拿大食品检验局,食品的危险温度区在多少之间:5 Q) n8 G0 |# q2 T' O) z. a
A:40° and 140°F (4–60°C) 4-60度
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7 @% |) c/ n) e. `0 b6 c32.All bacteria need the following for survival:
; R4 c* f I) q& r. _所有细菌生存需要以下哪些内容:: h7 W$ z' ~0 T/ Z( g/ i, B3 _
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
* P' d' ^# U* K+ P( Y以下哪项正确表示了HACCP体系的关键控制点?
1 f# W' `; u5 t) ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 x, y+ b1 i" A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ i# ], j3 c' V. Z y
% q( @( s( J" ?% y4 U* ?34.Which of the following is not an example of a carbohydrate?5 `: s- ?4 o2 D% K2 J6 G
下列哪一个不是碳水化合物的例子?
6 \7 L. l% V5 x# F! O: e6 BA:Essential nutrients 必需的营养物质8 v2 X" O& J E P& {
# G' ^0 ?2 J- ~% z35.The process by which a liquid fat is made solid is called:1 [1 Z1 w- I5 J) n- |$ {7 `
液体脂肪做成固体这个过程叫什么
: f" G! C3 ~# [2 E. y2 }# GA:Hydrogenation 氢化$ b/ V% A! k- M1 X5 H6 U: ~$ Q
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36.Which of the following is not an example of a fat substitute?
; N, _# D" K. r; ~ N下列哪项不是脂肪替代品的一个例子
- Q' ^! ^' }0 D# Z& p) uA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
1 O: ]0 T5 T& |- \加拿大卫生部要求的产品标有“不含脂肪“包括:
p+ b2 k2 z9 B4 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
+ p. w" p- |8 q. l: ?5 \下列哪项是不相关联的转换配方问题?
4 H8 H. _7 Y( |2 I6 h. N# z: cA: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:6 D" ]: A K7 v* S
从供应商采购的物品的品质或成本叫什么
" L* z2 M9 |/ O& K( f& x0 d- t8 MA:As-purchased cost 购买的费用# C+ e+ v; }3 P' u
' b! j! [* Q2 `* d! p" y40.The amount of stock necessary to cover operating needs between deliveries is known as:
L( s9 B( S# w- t在新货到来之前用于日常所求的必要库存量叫什么/ [$ |7 X1 v: q* x
A:Parstock 基本日常最低库存/ X+ O# l! h5 {3 x* W3 G X: E
9 f; C( p' g9 K N9 E, y41.Which of the following abbreviations is used to describe the proper rotation of stock?9 R$ k3 v( {4 o- C! m
下面那个缩写是用来表明正常库存流程?
; |% O! S4 ?% b, |/ `6 J/ LA:FIFO=FIRST IN FIRST OUT 先进先出
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. B8 }5 F$ `. O42.Which of the following knives is used to turn vegetables?
9 r- c/ ^, F# I' L# C8 O* Z" e下面的那把刀是用来打开蔬菜吗?
" L; N7 V1 H( B. g0 FA:Bird's beak knife 鸟嘴刀" e- ]# `1 {( l) V1 [. K* t* ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 \, c/ G( l, s/ i3 S5 P; J7 D0 a) l43.What is an instant-read thermometer best used for?
" z5 G, v# ~" m. y1 R即时读温度计最好用于那方面?
) x8 f3 E- ?6 w4 h7 @A:Checking the internal temperature of a roast 检查被考物品的内部温度% m. |8 ^' P* ?$ P
! ]- B$ I% d4 t" M# B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. x# c5 ^+ N* q Y% ?5 k, P1 O3 H下列哪些金属材料受热均匀,通常用在铁板而且非常重
' @2 q& y( f8 x1 h# v6 \8 gA:Cast iron 铸铁9 R f# n! z' L
! b( z8 _; o' X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' o# ^, b8 g1 n3 g# t, x0 J哪件装备下面有一个可移动的碗和一个S形叶片?5 P" U3 u8 A# _% }
A:Food processor 食品加工机
1 z, L% [% _2 Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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2 Y |5 ]; Z- J& a3 B/ U7 D8 A46.Which of the following is not a rule for knife safety?
- K Y( E+ K: K6 f: ~下列哪项不是用刀的安全规则?
q" D$ p8 o; e+ Y" ~; e' t( KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 G5 [ `, D1 Y# A) E4 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ V) H$ |4 ]! Z$ R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 F Y9 _/ E( O2 \0 G. IA:RondellES
( ^8 ^2 a7 p! Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# ~$ O& I9 w6 b% e- w48.Which of the following is a diced cut used to garnish soups?7 O, P! t# i# ?0 r6 e. [2 w
下列哪项是切成小方块用于汤的装饰?
3 a6 F! B" E5 fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
_$ u v- n: t& z; E$ C2 q& Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' o2 Y# H, Q" p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!!——; I5 M) p, C) e3 l. B
A:Gaufrette
1 U8 {7 C+ z. b& Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 e( z1 z2 T( V6 b6 |8 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- w+ M6 V) F- y/ ~5 I# eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! V) J+ ]3 q; _, `
% r* G* k5 v: E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, V0 L. t0 y$ V9 B* A9 I* H! S) S" M4 ?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)* k! K7 e$ G, V9 M4 c9 l& P3 l
A:Cilantro 胡荽叶 香菜
8 c$ X0 N7 k8 R" i. O3 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: N, o; O# n* Z
多香果, 多香果香料是什么& c7 ?* l+ r: m3 r0 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 t: M! [# M9 e5 Z( U3 `A:A dried berry 干浆果' U& U! Q- A- A+ d6 b* C
, @7 r8 Q' J+ Q& v' V61.Which of the following are used to make a sachet d'épices?- }/ y. \$ q! f% p" d; Z
下列哪些是用来做香包德épices?
( A1 I3 q& K Q) P" Y$ Yhttp://www.sachetcatering.com/+ r' N. b4 R% Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, m" V9 r2 x: m
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62.Which of the following condiments are not soy based? N7 v/ q3 { D' @
下列哪项不是酱油调味品的?
" x. U& ], Y$ F w& I8 a# Z& \( NA:Wasabi 日本辣根
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" E7 [. I/ v- J2 t! j1 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 P, h: ]) I7 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:* s! b0 [0 L' |6 [( O9 e( N
A:Pasteurization 巴氏杀菌- o: N: y B; t1 H+ T r
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64.Which of the following steps is not the correct procedure for whipping egg whites?) u9 c+ O6 n* C/ p: U0 H: I
下列哪个步骤是不是正确的蛋清搅打程序?
6 W6 q/ O: o- r \A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ |' ?$ F0 g4 c3 L9 oA:56g and 63g 56克和63克# @4 H9 G8 S+ C
: N+ n1 ^9 \ k66.Evaporated milk is a concentrated milk that is produced by removing. n8 L3 n) U# f1 U% {
炼乳是一种浓缩牛奶 是去除什么做的
/ O: O R& G4 I) U) oA:60% of the water 60%的水% q' X: u/ @) Y* {
2 W% n# E. @; T2 L3 m67.A method of cooking that transfers heat through a liquid or gas is:$ j" f/ s. Z! A- C0 n# m
一种烹饪方法,通过转移液体或气体是:
# s6 G) m% j6 D- M) j3 EA:Convection 对流
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" }2 W7 F. H7 d3 R* U, Q4 I68.The cooking of starches is known as 烹调的淀粉被称为
3 f4 \+ a; w( wA:Gelatinization 糊化
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3 l3 u: L* _! Z! x8 [3 m4 T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ C, U" `, y* V) S
A:Braising 烤% O7 D6 R* l9 m, R
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70.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:5 c0 E* b2 D" {! Y. i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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0 y0 | F- C2 ^5 P# i; I, N
A:Fumet 原汁0 ]0 p/ c% }, l( B& u# C
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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
0 \ G4 @6 e2 f6 b2 R+ q# fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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/ P- e* Y5 j2 d0 T! F73.Which of the following is a principle not used in stock making?; y% J4 j6 V4 B1 f$ N
下列哪一项不是用于制造高汤(低汤)的原则?
, u; z/ C0 K9 |& H; ~' G+ LA: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9 y" D4 f1 b( b
A:Remouillage 法语熬汤
5 u6 W: X7 S9 P- dhttp://www.haibao.cn/blog/post/176242.htm |
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