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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:
) X& L V2 m5 ]+ z哪位厨师最早带来高水准浮夸的美食
$ l% D4 r+ q4 ?0 M" G) `AAntonin Carême 人名 安东尼·卡罗美- a+ d K# J* P" o) E- E! m. P% R
: f. q1 k4 K4 c$ K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& C" e3 a9 P6 F2 P( T0 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 K) j# n( S: v/ `8 Q
A:Cast-iron stoves 壁炉
" s$ O8 G+ z8 z- F; ^http://www.usstove.com/products.php?id=60 }8 J1 L8 p: G0 b
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28.The French term used to describe the roundsman, or swing cook, is:
6 z" x# o" t F. z% t. ]法国术语,用来描述roundsman,或摇摆厨师是:
9 c$ S7 k4 n' L% M: _A:Tournant 图尔南
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& I" Z$ B9 ^5 R: _8 x29.Another term for the wine steward is:' E9 U$ ^' A/ J( d
葡萄酒侍酒师的另一个术语是:& k2 a4 C: m4 N+ O- W
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
6 x# j( {" _* I5 h0 e3 i霉菌,酵母菌和真菌是一个神马例子' @# G8 h* l* `
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:
5 K- t1 W! C q0 Z) J6 X根据加拿大食品检验局,食品的危险温度区在多少之间:
0 z- c {: ~9 I- `A:40° and 140°F (4–60°C) 4-60度' Y2 P, p- }, ]2 O/ K
% T& e' C: t2 [& m2 ~) y32.All bacteria need the following for survival: m4 x2 Q4 @1 u* Y2 u
所有细菌生存需要以下哪些内容:* Y' F" Y( b9 T: d: Q6 I+ z1 v2 [
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: }- o" @$ C! w$ M
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33.Which of the following correctly represent critical control points in a HACCP system?: _% p& W" W" D* ^$ \' M
以下哪项正确表示了HACCP体系的关键控制点?. y0 x- B' F& Y3 w. D7 f, k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& x( h7 {( b b2 E4 ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 X O+ ]8 i W34.Which of the following is not an example of a carbohydrate?
: x3 n x1 P: j下列哪一个不是碳水化合物的例子?
. ^" H6 I7 ^6 a" g% f3 a' JA:Essential nutrients 必需的营养物质1 }6 b% P" j& z) ^
n0 b7 q( l7 ~1 E+ Y8 D35.The process by which a liquid fat is made solid is called:
5 i: n v! l. F3 B$ ]# f7 O液体脂肪做成固体这个过程叫什么
) [. T. h$ w8 Y0 LA:Hydrogenation 氢化- {5 ~- X7 o: z. W5 _& x' ]
' `2 `$ M6 q' d: }% w% r' d E36.Which of the following is not an example of a fat substitute?8 _8 m: x' i# }$ ^* A& B, }
下列哪项不是脂肪替代品的一个例子3 }( r b A% c
A:Acesulfame K 安赛蜜K表& Q& T9 b. d& a. x7 L1 }
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37.Health Canada requires that a product labelled "fat free" contain:7 {0 A: U% p' R* r4 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ ]! X! A. c* l: W9 r/ z0 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& B3 ~( G; {, u' ~
" T" d7 q) h0 H4 v/ b; o) ]/ F! v38.Which of the following is not a problem associated with converting recipes?" {6 v$ V! S3 V* q5 {3 w/ A# ?. b% u
下列哪项是不相关联的转换配方问题?5 d! U" B/ E# U# d, F& ^% c
A: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:
, D$ r* H: N& O9 H: D从供应商采购的物品的品质或成本叫什么
" l5 S3 H. z: j, v$ DA:As-purchased cost 购买的费用
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/ r8 h1 s: V1 @" h40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 u9 N2 C3 S. g' {$ \4 U3 F# Y在新货到来之前用于日常所求的必要库存量叫什么7 ?# K- L7 |% w4 D, X
A:Parstock 基本日常最低库存 e$ v0 y1 r, b0 j! K
3 A9 \2 Q9 p0 H: n- y. w; k) c41.Which of the following abbreviations is used to describe the proper rotation of stock?
) y2 e. e' V6 V下面那个缩写是用来表明正常库存流程?
4 T- {; B# ?2 I7 D! {' ?& T4 dA:FIFO=FIRST IN FIRST OUT 先进先出
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! o! j, e2 b' u5 p, G42.Which of the following knives is used to turn vegetables?
* h& |" k! [$ A- M下面的那把刀是用来打开蔬菜吗?
& e/ ]+ \; ?# g7 q, [% RA:Bird's beak knife 鸟嘴刀3 O6 k T+ g; r3 r2 }, h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?, e( m0 H1 T2 A. c$ H' h+ V
即时读温度计最好用于那方面?0 G3 v/ Y7 Q6 u- S7 ?" Q& z2 ~' |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 T7 i" d2 i- k) B# g1 O& @9 }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ c( s, Q. c" U! U/ ~, Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 r( O- @" }1 B' r: u4 z
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- |: v0 D/ d2 Z哪件装备下面有一个可移动的碗和一个S形叶片?0 w7 d/ N! X& @# |# t+ |
A:Food processor 食品加工机# y! X, [6 d! C4 {( b1 W# @
http://www.google.com.hk/search? ... iw=1263&bih=5726 c9 a# S1 i1 Q8 W4 Y
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46.Which of the following is not a rule for knife safety?
' g7 S$ g0 c* r& z/ b下列哪项不是用刀的安全规则?
: k, T8 K# X1 ^, KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ O6 N E7 j, Q$ }) d7 g$ @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ T" v6 {1 b$ Y" Q, a& t6 T$ b3 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* X+ I; x1 b$ M: x- gA:RondellES
) j) A* t( }0 A/ f6 K. B; l/ d7 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 `5 ^/ B0 w8 r- B
! x, g( E9 v( ?/ Z1 L% a( [48.Which of the following is a diced cut used to garnish soups?6 f5 c" N8 {3 t# m2 g% \3 ?* p, h
下列哪项是切成小方块用于汤的装饰?
4 |& ]+ U) a; n$ Z+ [' _# jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 ]- ]8 \! v6 g. l3 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% Z: P8 }3 O* |* ^7 }
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!!——
3 Z6 n. ^) I5 e0 O, k; `A:Gaufrette ' G1 G( a0 J3 p; k7 t3 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, G5 \8 p% h2 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ ^* E7 n; g. l. h$ d+ QGaufrette :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?! w: x" n) _! x0 [0 B( F- L9 |( h
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+ m; n/ s/ O4 c+ K- l( ?
A:Cilantro 胡荽叶 香菜8 i( i& ?! p; _6 Z% i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* }0 \, \) c6 e; w, S( L
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60.Allspice is made from:
- V# T1 C: p+ F; c; h$ E7 B' t/ ?) m. w 多香果, 多香果香料是什么
: @8 t0 _, Z1 R' nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 J9 o3 M. [4 f5 @ x KA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?6 c) s8 ]$ R' {$ ]- v1 x2 D( H
下列哪些是用来做香包德épices?: b% U4 s( v% y% V
http://www.sachetcatering.com/
/ g% |& P/ m5 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 u9 u4 ~* c) l# W; n7 Q
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62.Which of the following condiments are not soy based?
7 z( h4 \% @& q- | i& K u下列哪项不是酱油调味品的?; v5 z* ^, O3 @! n1 A+ V" Q
A:Wasabi 日本辣根+ H+ S" x _$ v! ]. l4 h" G! L& ~8 f
& ?, r: h) V0 k' y& q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! F" G& z/ E+ H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 z; I* O. t3 E% }& U
A:Pasteurization 巴氏杀菌
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4 W' S" z! x. k. p6 h( s64.Which of the following steps is not the correct procedure for whipping egg whites?6 p( m# c4 P- ^1 W
下列哪个步骤是不是正确的蛋清搅打程序?1 Q1 U/ Y5 ^1 y4 r! v
A:Allow to rest before use. 允许休息后方可使用。; k5 c: R5 V6 U( k* ]: N
7 S" c' ?, P. f0 p4 H65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 T! g5 ~) p! }5 ~0 g2 f4 m, m1 sA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
( A& v( l v) D! d$ V4 n1 L炼乳是一种浓缩牛奶 是去除什么做的' Q( h6 A9 |' {, Z/ _. Q- x
A:60% of the water 60%的水
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9 z# L# i: I" z) `& \! ^+ j67.A method of cooking that transfers heat through a liquid or gas is:! T& R. o9 ~2 J5 Z7 k. k
一种烹饪方法,通过转移液体或气体是:
" Y! q4 X5 _5 C( V2 ?! {A:Convection 对流4 E. F/ |+ p2 h' X; V/ ~( d) ]( \
+ [ C0 f5 F/ x. ` X68.The cooking of starches is known as 烹调的淀粉被称为
2 m+ l2 _( c/ `0 ^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?9 I( e) V: @( F6 E4 ^! T
A:Braising 烤3 B3 F4 L% y. ?7 _. a
! F) P% ~4 ?" B2 w70.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:
/ g% g! v) f: m+ {: K: N- \A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 M% k+ U- P8 m7 ~
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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
, V+ S% u6 ?4 `. oA:Fumet 原汁
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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
1 F- Y9 @' L/ ^% ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& E) S7 x. @5 X8 D1 P$ |
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73.Which of the following is a principle not used in stock making?7 A( r- l' g7 p: P: G7 H- g
下列哪一项不是用于制造高汤(低汤)的原则?7 d2 o' W9 ]: w: i7 c" o. y1 l( o( ^
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
: L6 J; g" h, T9 i, @* ?A:Remouillage 法语熬汤0 @$ H' h9 Z) s, ^4 i+ O
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