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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:% k4 Q: {) O9 }. L- S
哪位厨师最早带来高水准浮夸的美食
; {+ M$ K' V$ i$ GAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ {+ R& b) ?" m1 z+ O: Z, i7 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 。
3 e& J T1 g9 W/ p# R2 XA:Cast-iron stoves 壁炉
- I# k+ [. H4 z4 q0 I* H4 Xhttp://www.usstove.com/products.php?id=6
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0 C. |0 l. d$ [2 m& t+ M28.The French term used to describe the roundsman, or swing cook, is:
5 j* w) e4 Z& c9 q法国术语,用来描述roundsman,或摇摆厨师是:
2 Z4 \( f! ]7 w( v2 mA:Tournant 图尔南
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$ f- C) U- [2 i& p: q29.Another term for the wine steward is:
$ g6 A7 x$ J" t- W# |& M. ?葡萄酒侍酒师的另一个术语是:
5 c- T: d2 F' y [3 RA: Sommelier 侍酒师& ?7 r. k" B! ?' S
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30.Molds, yeasts and fungi are examples of a:8 E9 Q' a; g( u# S
霉菌,酵母菌和真菌是一个神马例子; J% {$ b3 V! C. o+ e3 b
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: z( V' ]' J- E7 _6 D1 E8 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 n- A. a( Z' z. _$ c; GA:40° and 140°F (4–60°C) 4-60度7 g% E: x- c4 T. ]" R9 f+ L# I
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32.All bacteria need the following for survival:
) L R% B y" _$ ^2 F所有细菌生存需要以下哪些内容:
5 ]. D7 `5 u- ], jA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" Q; R1 d# Q+ e1 ~- s; F4 Q33.Which of the following correctly represent critical control points in a HACCP system?
' W, ^9 i5 T* f" m以下哪项正确表示了HACCP体系的关键控制点?
4 P3 j& `5 w' [- B( N6 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 J3 ~0 {& A+ g- o- c+ X) y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# v4 W3 [. S- W9 n6 M34.Which of the following is not an example of a carbohydrate?# a; \; S. T/ M9 M/ \
下列哪一个不是碳水化合物的例子?0 w* E2 s$ Y9 J) W* v
A:Essential nutrients 必需的营养物质1 b3 |9 ~1 h8 ]+ [7 ~8 {
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35.The process by which a liquid fat is made solid is called:+ i. ~# n' C5 u
液体脂肪做成固体这个过程叫什么$ F- @7 v+ M c9 u2 o
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" |' V/ T- ?8 z! P2 [! ]8 }' |
下列哪项不是脂肪替代品的一个例子$ i9 T0 ?. }" h$ E2 k; `2 t
A:Acesulfame K 安赛蜜K表
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; R: j! g6 ~; r- L37.Health Canada requires that a product labelled "fat free" contain:# Z+ }+ i& m$ O8 o R
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 v; r$ X; R* J( M6 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! J. Y, ~9 S5 }' E2 p5 T8 m5 U+ F38.Which of the following is not a problem associated with converting recipes?
+ t3 c# V2 b: y% R% `4 e6 @下列哪项是不相关联的转换配方问题?
+ m e0 `' j& x5 u( q5 nA:Unit cost 单位成本
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/ c( ]/ q, q. l39.The condition or cost of an item as it is purchased from the supplier is called:
/ `! F T) e. B8 v8 ^从供应商采购的物品的品质或成本叫什么" @$ ~4 G( J Z4 E r; A* T
A:As-purchased cost 购买的费用( `: b# Z& o; {9 k$ w
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ [, x$ c, U7 Z$ ^8 j1 c$ D
在新货到来之前用于日常所求的必要库存量叫什么; ?) X% Z6 [- }( `9 X
A:Parstock 基本日常最低库存
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1 Z) X; v$ t' C$ q# @. K41.Which of the following abbreviations is used to describe the proper rotation of stock?# m, Q' G6 l/ j# e. l' k% v0 d" ]
下面那个缩写是用来表明正常库存流程?
9 L, b. l- h+ I& U0 |- j$ m4 n2 PA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
V6 W+ t/ i' f8 \1 [! ]3 A& Z% ?下面的那把刀是用来打开蔬菜吗?
3 R5 s; s3 h* z# R' A! rA:Bird's beak knife 鸟嘴刀
9 g" D3 _' h4 s4 R& Z- j2 \' Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: t$ r+ n( f9 k
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43.What is an instant-read thermometer best used for?- v# w6 d* }1 }" f' S
即时读温度计最好用于那方面?
& Z0 y! R5 |" e3 J% FA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ N: D$ I+ T( x9 n# Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" Y& f3 B1 a, [+ n6 ?7 p0 i- HA:Cast iron 铸铁! |( }( r. G/ J+ u+ k. m& a6 J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: U# ^/ B3 S6 Y! n
哪件装备下面有一个可移动的碗和一个S形叶片?
4 @2 `/ T7 y& L! ZA:Food processor 食品加工机; m3 }# }, O1 j- j
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
9 C- R9 {; C4 N- D) _下列哪项不是用刀的安全规则?
% y8 D: {& B/ a! tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 V4 a& S, A. W2 j. }
5 Z' v5 d) Y9 K( k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 B; r9 q( }, J5 n8 @4 F3 d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 H. u1 O# C Z4 G J) y
A:RondellES
- w! _3 L# D% lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
m# G' ?4 m1 m7 q# w下列哪项是切成小方块用于汤的装饰?% N3 H% b0 ]) ~6 Q* u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ W+ d3 b0 h9 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 N7 A: ]4 B5 k: c
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!!——/ A' `7 O+ l- Q9 z2 O; y7 v
A:Gaufrette & b$ {$ M7 Z& D) S$ g: K p, J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: L: B' P" z7 P* e5 _/ b. J. u; \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
z, L+ S" [. UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 A# j j# x. h6 j; L3 H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 Z& |" ?8 E8 i! Q# s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)
9 @1 _/ L5 ]. RA:Cilantro 胡荽叶 香菜 I# a$ b4 N) s& |3 a8 m# L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 @4 x' x5 P/ h4 q6 i T! B0 b6 C
1 O" r: X9 Q1 e* z60.Allspice is made from:
' o" |9 `: R" H 多香果, 多香果香料是什么: x. y( k+ J% S& n. G9 p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# Y0 K! f2 U% WA:A dried berry 干浆果8 n# N) x" @6 Y1 P% Z2 Z# L
; q- ]3 t5 ?7 j9 o8 P9 w6 Y: Y4 L61.Which of the following are used to make a sachet d'épices?; X7 J6 a2 L5 i* _
下列哪些是用来做香包德épices?5 s/ H, p* p' F, T+ Z
http://www.sachetcatering.com/: v* b& |7 _7 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" z. ~/ j0 v& l1 _* N9 D6 u( ?
. u' i, o0 w; o" L62.Which of the following condiments are not soy based?9 u' W% k0 N6 y( E! U1 |+ H$ L! p
下列哪项不是酱油调味品的?& m8 g& U+ I8 t( {- u: Y
A:Wasabi 日本辣根
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$ i6 O( t, O5 \0 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' q# `6 [9 Y( E+ I- i7 B, S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:" r4 F- d# h. z. B- G
A:Pasteurization 巴氏杀菌0 Q1 B* @, D% R" w
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64.Which of the following steps is not the correct procedure for whipping egg whites?* e7 m4 j; w7 B, L5 x1 g* k: `
下列哪个步骤是不是正确的蛋清搅打程序?
3 U6 h. t8 `% |" K2 V7 `* }* qA:Allow to rest before use. 允许休息后方可使用。% \6 I4 Y& @0 o! _0 i: f
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65.The weight of a large egg is between:一个大鸡蛋重量介于: [/ c; ^' e$ N- T4 c
A:56g and 63g 56克和63克: X* W+ w5 |7 p" T& K& r! i" }
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66.Evaporated milk is a concentrated milk that is produced by removing7 `4 C6 `! K. P+ g
炼乳是一种浓缩牛奶 是去除什么做的
$ ^" r# E/ m2 sA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:* E3 Q5 k- X1 Q; z
一种烹饪方法,通过转移液体或气体是:0 D$ K' n; u$ p8 }0 C
A:Convection 对流
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2 ~- O$ F- d# ^2 k* ?- b, ^68.The cooking of starches is known as 烹调的淀粉被称为
0 [! G4 |! s! _( A' M' w4 HA:Gelatinization 糊化
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8 F+ u+ |" r1 ~1 ^! y3 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 |$ Y+ x5 y% o* P* i
A:Braising 烤# f, A! V/ s5 G) k# Y+ G2 ]: l
# K0 G9 v L( Y. e& }# F3 e; 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:
( ~0 p8 y% u" j- vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. W! ^6 R( `/ \6 f, T( R/ `0 |+ C
8 Z2 ~3 [4 [+ F8 A9 c4 \7 v71.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 j. x8 F: {2 FA:Fumet 原汁
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0 T0 x' U! |" E7 H/ X. e; j0 c. x: {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! t, U) D% D: M! T; k; l; T% C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 H+ H" m% y! W) M/ r3 o2 E" @& I; T
( e8 a9 l5 s R: A0 r73.Which of the following is a principle not used in stock making?
" C6 [8 a; g7 w( M: k" s下列哪一项不是用于制造高汤(低汤)的原则?
; u- [9 y: F1 oA: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
2 f% f w. `* N: p* Y. i q @) g0 hA:Remouillage 法语熬汤0 E8 u2 Z1 X, x( ^* ?
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