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26.The chef who is credited with bringing grande cuisine to the forefront is:
* c r# U* ^7 ]% r7 _: G r哪位厨师最早带来高水准浮夸的美食; w; \/ O' Y# G: w a
AAntonin Carême 人名 安东尼·卡罗美6 X" V$ _4 G& H2 L, V
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' @, y+ t- a8 L' W- v/ y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' h) M4 s" y; ~6 hA:Cast-iron stoves 壁炉
0 U& |; J f: q2 r3 E, hhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:; [% c9 Q# x5 Q$ {
法国术语,用来描述roundsman,或摇摆厨师是:
7 ]6 |( L+ Y: H- N9 R0 Q# ~2 JA:Tournant 图尔南
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+ E( X3 B* s3 | U2 |- ]' Z29.Another term for the wine steward is:
. b0 P4 p6 p3 g' E4 W: A: i( _葡萄酒侍酒师的另一个术语是:
1 |7 h# t8 O5 q8 BA: Sommelier 侍酒师) C; ]: Z# j' o3 @
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30.Molds, yeasts and fungi are examples of a:/ o8 V2 a! v4 Z' S/ [9 D# ~
霉菌,酵母菌和真菌是一个神马例子* D- H, z* F" s% `
A:Biological hazard 生物危害- D/ Y5 c9 s% _+ B: N& }
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# I4 B. P% M( b4 o/ W- C
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ ^) N8 O" O! j. i1 pA:40° and 140°F (4–60°C) 4-60度6 r7 n5 ~( O4 M$ `. Z5 _
! q$ w2 y: M8 |32.All bacteria need the following for survival:( a8 J9 K$ N& n
所有细菌生存需要以下哪些内容:
8 ^# Y7 ~1 a5 x3 \6 g& S# t; y2 h( UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, c! T8 {2 u4 e1 q% _8 |33.Which of the following correctly represent critical control points in a HACCP system?( \, `2 g3 ~6 s1 i. e
以下哪项正确表示了HACCP体系的关键控制点? |. z% m# V: t& t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( E* T" D/ g0 D8 U2 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热& ]. c# K! F- }
# f' K( T' R8 q5 L9 t0 y% Y. W* A34.Which of the following is not an example of a carbohydrate?& B- K& `* T4 U! t' c3 a) h8 f2 a
下列哪一个不是碳水化合物的例子?3 ?6 e5 v4 V5 r" U. h, G; D# s H6 m
A:Essential nutrients 必需的营养物质' n j" V% f& T
}- d5 u* z2 G0 r35.The process by which a liquid fat is made solid is called:
" g3 g* ^$ J4 D/ c' _; _9 H液体脂肪做成固体这个过程叫什么
6 y' ]: A2 D: ^A:Hydrogenation 氢化+ g$ X: H. ]4 L8 U4 ^
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36.Which of the following is not an example of a fat substitute?: J9 c$ z ?4 l/ V8 P, p: V! k" n: E
下列哪项不是脂肪替代品的一个例子* ^, q) q/ O' H2 [7 F5 c
A:Acesulfame K 安赛蜜K表
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% y! X4 }1 D6 ]. R37.Health Canada requires that a product labelled "fat free" contain:% e4 F- e# N6 N( V6 b1 U8 r% _/ m2 N
加拿大卫生部要求的产品标有“不含脂肪“包括:6 C& q/ D9 Y* c0 Z7 M7 K
A: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?
+ F( `( A' M5 j' i; V0 N, v/ r3 L下列哪项是不相关联的转换配方问题?2 s9 J/ M+ H: _ i' e2 V1 f/ S
A:Unit cost 单位成本# \' Q, ~& }0 O) M
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39.The condition or cost of an item as it is purchased from the supplier is called:5 \# |. n# C* n% ]
从供应商采购的物品的品质或成本叫什么
3 _, c7 S+ A; U/ O+ e" X- YA:As-purchased cost 购买的费用( z- S/ y7 v3 u Y8 t- |# i4 g0 S8 _
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 ]) }# r: T ], A2 g在新货到来之前用于日常所求的必要库存量叫什么
" W2 \, M4 N/ jA:Parstock 基本日常最低库存, Z7 ^6 Z; j- O% f
# w2 `) b* |) z+ ]) h41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 [- z; v" s3 X8 {下面那个缩写是用来表明正常库存流程?# E+ \- p, N* ]9 j! p: B
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ i8 N' N# k7 q. D: z% |6 `" ?8 r42.Which of the following knives is used to turn vegetables?5 p" T3 U( z4 G# y& w+ u. A) N8 r' }
下面的那把刀是用来打开蔬菜吗?
& v; U4 p9 ` \6 w. cA:Bird's beak knife 鸟嘴刀
) a h+ E; {. b% D5 V; rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) H. X3 Q3 I) l) X6 D
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43.What is an instant-read thermometer best used for?' W) u! x# Q4 m6 Z
即时读温度计最好用于那方面?
# J+ s" L$ ]1 P8 U! _- Y sA: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?- T0 q) Q i2 A/ C; F$ y* ?
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& s, i) o. l8 w8 a; nA: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?8 {7 F. ]; E; b' y' n
哪件装备下面有一个可移动的碗和一个S形叶片?
) p1 N' H9 Q' VA:Food processor 食品加工机
( v) U. L2 p/ d8 X& ehttp://www.google.com.hk/search? ... iw=1263&bih=572$ x u: T6 s; g# V; `& D3 t3 ^
" y, d4 w9 ~" p6 K9 E46.Which of the following is not a rule for knife safety?
: \8 y2 f2 v5 ^; s* C k下列哪项不是用刀的安全规则?6 {; ?" U4 B$ l4 \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. k# A' G' r! C5 @
) ^1 d; R1 Q0 u, s* ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# I( P$ N' V& S5 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& m" X/ u% i: T- sA:RondellES
& q ~' S7 ]7 F: E# Y' v, K& nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?1 I; _8 |0 l9 b
下列哪项是切成小方块用于汤的装饰?
: [& {) A3 s; o& BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) O5 F& {' ]1 H5 T7 C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' Z! h: G" G) p1 k3 X7 U
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!!——
" ?. o, J2 i8 L/ n$ ` {A:Gaufrette
, i; ^; F" k. H; @% k; M% S. i2 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ J4 L% Q8 M& @, E2 _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 d: a5 Z1 ~" J1 b2 @
Gaufrette :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?
, R: ]! I. }- _7 D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)) x& }! f1 v, b2 d
A:Cilantro 胡荽叶 香菜' A' m# C6 r1 @" p8 \( ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ ^* I; G6 @$ m
( K' D" T+ t: J" y# _60.Allspice is made from:0 `2 v( O T, T; n4 v$ E: [1 p& X; h
多香果, 多香果香料是什么
" k4 y, {% Q" Z+ m8 ^ }; vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 _ [- `8 v$ ^A:A dried berry 干浆果
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- Y; Y4 O; m2 Z+ ?9 W F q2 c61.Which of the following are used to make a sachet d'épices?
I" n( f; e4 |* n8 u; `下列哪些是用来做香包德épices?
# d# H' Z) _9 G( n, Mhttp://www.sachetcatering.com/
; l6 h3 v! u& j( w) [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& e( O/ J. ?6 V) z* I) M62.Which of the following condiments are not soy based?
E0 F; h. ?6 o2 h4 _下列哪项不是酱油调味品的?
& B) e' ]- n8 TA:Wasabi 日本辣根) Y, G4 k/ ]. I: m3 }
1 U* E* O8 t) o2 E) ?) h" y/ p5 k6 N9 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; r' E: k u. c2 b) A* J
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 Z g7 e0 B6 m5 E/ U
A:Pasteurization 巴氏杀菌
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5 [1 t: y$ x; Q; a- i64.Which of the following steps is not the correct procedure for whipping egg whites?
. y7 s3 B% n% @# S( `2 d+ g+ a2 P+ m. B下列哪个步骤是不是正确的蛋清搅打程序?
! H8 P. }1 V0 U# B$ }$ y) t) _A:Allow to rest before use. 允许休息后方可使用。
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' J2 @- x& R! C7 i65.The weight of a large egg is between:一个大鸡蛋重量介于:
) _1 ?' Z1 P/ M" Y# h( V4 o3 lA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
+ _( p) W1 u6 S. P; Y8 s9 |3 s炼乳是一种浓缩牛奶 是去除什么做的! a+ |; f- p& I# g5 ]
A: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:
8 M2 I) ]& z) q! N$ Z一种烹饪方法,通过转移液体或气体是:; {1 V& o7 y: \
A:Convection 对流4 I9 ] R3 x7 I% Z2 ]1 P4 }% Y
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68.The cooking of starches is known as 烹调的淀粉被称为/ n8 H6 z9 k" v+ X( H7 d' i. M m' {
A:Gelatinization 糊化
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) m4 o ~0 Y* C: M0 `& F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# T2 m; A% J& L9 \A:Braising 烤
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# c& p! ], {/ k4 K+ o C70.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:, ^; M" G3 F) g7 l1 W
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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z* m1 K0 f. S- b6 E71.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
8 @8 [7 z* e- g2 ^) J8 G2 L" }4 Y6 R9 RA: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, v" ]9 e& q& @' e# w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, j4 r0 B, n. p4 }8 O
& F7 D r: }( i* U$ [73.Which of the following is a principle not used in stock making?
* J" A3 T+ }& s& h, A8 ~8 n: @0 ]+ R下列哪一项不是用于制造高汤(低汤)的原则?
1 q* z0 f- l) h0 f% E) F: QA:Start the stock in hot water.开始在热水中操作) `# I- R2 c: A
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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
& u% k5 ]% A; S* E( Z ?# a; qA:Remouillage 法语熬汤
" D+ S9 X# z; y' ihttp://www.haibao.cn/blog/post/176242.htm |
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