 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
& G; \/ y6 H# C% L- C! k( a3 j哪位厨师最早带来高水准浮夸的美食8 y9 z7 [3 u% h9 c. D/ n. M
AAntonin Carême 人名 安东尼·卡罗美) W. [' X7 a6 g7 ?2 ^) q4 e
- L) m4 ^( i6 K0 _) S5 [# A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: w3 n4 Q# |! {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ ~' Q- X. D$ s1 o4 }) N! G+ EA:Cast-iron stoves 壁炉7 u, [* }6 C3 b1 L" ^
http://www.usstove.com/products.php?id=6- z1 R: g( S# F* s/ X5 L. X
; r$ j3 O2 P F* A( d, i1 ^; m28.The French term used to describe the roundsman, or swing cook, is:& E" [' g* v& E; _" Z# P
法国术语,用来描述roundsman,或摇摆厨师是:
1 @& M. }* _. Y9 hA:Tournant 图尔南
" a+ M; Y7 l2 C8 G0 J0 S) G+ X/ Y7 P c' T2 R
29.Another term for the wine steward is:
' M5 K" b. W5 ?8 `( p, A葡萄酒侍酒师的另一个术语是:
1 k5 s2 u" u* P& e# T5 WA: Sommelier 侍酒师3 m& C$ F \; s5 J3 Q, R$ j4 K
% @& h/ ^5 \% `2 u) ~$ y30.Molds, yeasts and fungi are examples of a:
3 R5 I5 U: W+ }$ O' _; s霉菌,酵母菌和真菌是一个神马例子6 a& @# C1 G4 `' W9 n) w4 ~/ Y
A:Biological hazard 生物危害8 H: A e" b6 M- }& f0 o
+ K8 Q6 k8 B0 I) D0 l' }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) ]/ M# I4 g8 x4 K% q根据加拿大食品检验局,食品的危险温度区在多少之间:4 a+ B0 h" z7 b" R
A:40° and 140°F (4–60°C) 4-60度& Y7 h- t' s8 X( Q8 T5 z
6 x0 j' G2 z4 c3 g5 w
32.All bacteria need the following for survival:" i4 N* ^/ W# C/ T
所有细菌生存需要以下哪些内容:
$ t: n' V. h0 z$ {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! U4 p+ O' P4 g8 t/ q+ g/ i! ]' i
0 X3 G" L6 x8 k' q33.Which of the following correctly represent critical control points in a HACCP system?* |6 C8 X2 P/ b I/ g$ z0 h/ B. U' d
以下哪项正确表示了HACCP体系的关键控制点?& q9 k8 w) |% F2 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating [, b% b: e* ~" p D+ {' V9 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 o1 v- k3 Y3 l
5 w/ P$ n7 H' X# }" S34.Which of the following is not an example of a carbohydrate?8 d0 z+ i) H, k; w3 l& M$ c) |
下列哪一个不是碳水化合物的例子?
/ q7 g! G$ N# X5 h% t( E8 _/ n( |A:Essential nutrients 必需的营养物质
7 n6 c2 f1 `3 v/ q
4 W6 J5 J1 N7 d y. Q35.The process by which a liquid fat is made solid is called:
: D% [; U4 X a液体脂肪做成固体这个过程叫什么
L+ Q9 r( D7 p* P p; x- s& m5 s) EA:Hydrogenation 氢化' |4 M9 P! v- q* [) R& ]. L: z" f$ [
. F7 v. X4 U v
36.Which of the following is not an example of a fat substitute?- M8 Q4 I& E7 x: X
下列哪项不是脂肪替代品的一个例子
# Y# z G) O" A& OA:Acesulfame K 安赛蜜K表
9 V* g8 Q# @/ l" H. ~ {; \& P! l( L7 Z1 f9 e8 r$ m0 t
37.Health Canada requires that a product labelled "fat free" contain:
6 P/ o' ]4 Z4 @0 w* X. K加拿大卫生部要求的产品标有“不含脂肪“包括:
5 D$ z) h. @3 P# [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- x7 W, n$ d( S, c' p, h' P. ^
38.Which of the following is not a problem associated with converting recipes?0 b" w8 t& u7 R6 @6 h7 Q( Y3 F
下列哪项是不相关联的转换配方问题?
( h/ ]. J# g aA:Unit cost 单位成本' p; A- [5 O$ ?$ t) t% p( W
) l; N6 D) m$ \' m5 t8 D m' R39.The condition or cost of an item as it is purchased from the supplier is called:" p& d7 `7 ~8 a& y
从供应商采购的物品的品质或成本叫什么0 h8 [ z( l- q4 m j
A:As-purchased cost 购买的费用7 T4 O k ?, V$ V/ T8 g
% i+ W5 _: q& Z+ \# ~( ^# Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
! D5 e4 S6 T; S/ ?- i7 K" t! K在新货到来之前用于日常所求的必要库存量叫什么
9 _4 u! w3 ~3 ~/ k3 @4 ~$ i' Z5 CA:Parstock 基本日常最低库存
' h) ?. F A# c" Y K& H/ {4 [) m4 x6 V q% j) b, | `
41.Which of the following abbreviations is used to describe the proper rotation of stock?: J2 B( _% j! _: g! J* G% i Y* l* X
下面那个缩写是用来表明正常库存流程?
. w( N& j- u2 I6 xA:FIFO=FIRST IN FIRST OUT 先进先出2 H/ j% _2 y: E6 k) u3 ?7 A
/ p3 M5 ^7 G/ I) t42.Which of the following knives is used to turn vegetables?
& L1 q b& g: ~下面的那把刀是用来打开蔬菜吗?
7 O; L2 o( Q7 S" V9 NA:Bird's beak knife 鸟嘴刀
7 v& d* {1 P5 i# Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: z. Y6 p+ |3 z: l! D8 g4 F, j7 A4 P& H% @* H& l
43.What is an instant-read thermometer best used for?
* v, J4 x) n7 G& j0 y i即时读温度计最好用于那方面?) q" M& W& v; t) I# U
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 `% K! @0 T* Z
7 M, L) ~9 P! \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 E4 {5 ~' m) G下列哪些金属材料受热均匀,通常用在铁板而且非常重
" T2 C7 i( `( }, U( h( T1 n2 CA:Cast iron 铸铁
4 L2 L# Z3 C2 C" c
, Q9 K4 |3 I1 v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, c! y" w. y) n6 |* K0 e! F/ |
哪件装备下面有一个可移动的碗和一个S形叶片?3 q+ a- k7 G5 D! q+ z
A:Food processor 食品加工机
) y+ G9 K' m4 Q2 Xhttp://www.google.com.hk/search? ... iw=1263&bih=572& H$ V' V$ z5 P; `; \( n. v
' _9 A' I/ L$ U
46.Which of the following is not a rule for knife safety?8 }( V) A( d: a) G
下列哪项不是用刀的安全规则?' C+ C9 h" l; K% g5 y% k4 R: ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* h0 m6 @1 {& O& u! m8 |8 U
" y+ ~# t8 e1 X! y1 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ e3 n. X( N7 _. H1 o& c; i. l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" G' V, K4 Q! G/ o
A:RondellES
3 k+ P/ V0 h, h" a4 |" H4 Z3 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 K! h) @. _9 x( B: `7 N4 e+ y- a9 |/ |: n- W& z4 Y. C" R
48.Which of the following is a diced cut used to garnish soups?4 l( h* Y# u8 y
下列哪项是切成小方块用于汤的装饰?" |2 E* W' k* v" f! D" p5 a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! O; c' u3 x$ H9 d7 d \( E, m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 X+ a2 L/ t% |) L/ i' Z- _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!!——
9 A, g3 m1 e) Q8 T4 QA:Gaufrette
) ^3 q9 w8 h8 [; H, i! jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ \& z( @& _$ M& j- ^; E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 O2 c; T) b8 n) @* W' N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( a3 |" z' h) ?( s
" j' r7 L6 ^ H" f$ ~" n/ Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ m# |) n6 M* N) p/ P5 K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)
8 E- ` b# z1 D( MA:Cilantro 胡荽叶 香菜$ G9 x8 B7 x2 H% o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 D% n0 v; T9 z9 a* n
2 O3 x6 T0 V/ D1 R8 _8 J- R: j60.Allspice is made from:
9 h$ E/ o" p. z! J% i 多香果, 多香果香料是什么
. V. w, t6 M4 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" A& \7 {* b' ]4 s
A:A dried berry 干浆果
' b! D. Q- k) S& j2 c" s+ a( C- I9 v# C% w
61.Which of the following are used to make a sachet d'épices?
N5 I r4 ~0 R1 t, d/ J8 p* R; h+ z r下列哪些是用来做香包德épices?
0 w/ @+ _/ X1 F4 ohttp://www.sachetcatering.com/
8 h( M ]$ n; ^, _/ J2 tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; ~0 K, ~( U5 H0 }7 U# Q) h# g5 Z$ |8 E, w4 \. ]
62.Which of the following condiments are not soy based?
1 Z& i. t% O! P( ?8 G, `下列哪项不是酱油调味品的?
2 y/ z9 T3 ]! }4 P. wA:Wasabi 日本辣根* f! Q: b! e) f6 d7 U' i' U
/ E, I* A; n. R" S/ A! A N" ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( d6 s1 ^, s6 P. M, Q; z
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:! E8 D8 _3 v( I- h' D7 q% V
A:Pasteurization 巴氏杀菌
$ P- z, x& H5 d6 u, Q+ Z9 H" ~' c' |8 I) S; Q) ~1 A9 l
64.Which of the following steps is not the correct procedure for whipping egg whites?* s% N$ \* E+ m) R' J( l1 f, k
下列哪个步骤是不是正确的蛋清搅打程序?
6 U' H2 o8 v1 J7 B0 LA:Allow to rest before use. 允许休息后方可使用。: W) j" A' G6 x/ v s9 l
. i3 o/ ~8 T' e$ l
65.The weight of a large egg is between:一个大鸡蛋重量介于:0 m8 h$ n K% A% r4 p/ ]5 O
A:56g and 63g 56克和63克. B5 Z$ C' ^ x- j, W U8 e, H
4 d- z: w, O9 b* c' ]
66.Evaporated milk is a concentrated milk that is produced by removing/ K8 Y7 X# J5 t; S
炼乳是一种浓缩牛奶 是去除什么做的1 w! N. b) d" q3 ^/ `. f) R
A:60% of the water 60%的水
/ }. z- p. e& E
% H* K+ @$ E) e$ ]1 s z67.A method of cooking that transfers heat through a liquid or gas is:/ T) v0 `" @. o& f% _$ j1 \
一种烹饪方法,通过转移液体或气体是:
+ j! z! M$ _" V# f, y$ m9 QA:Convection 对流
" n: |1 u n3 N/ p( L2 }. A! Y$ f- R% C- @& s" g& \
68.The cooking of starches is known as 烹调的淀粉被称为" ?/ M* T5 M( X: @2 d" {
A:Gelatinization 糊化2 @6 E7 e( Y: ]
2 N# G$ E+ ?8 q0 a9 l2 B7 c7 B) I) s
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( [6 ]8 O$ m+ D! m, G2 u8 M NA:Braising 烤$ Q6 i/ H3 y7 `9 ~( i; Z' V4 Q( A4 q
$ R% x; [6 I' y70.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:+ M1 j# |- M% E: Q. E( k" M2 ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 c; N: i3 Q2 x% t
: F2 Q" x+ W# `* o+ z1 x! s2 Z% S71.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
, ~- u; M+ j/ uA:Fumet 原汁
) g/ v$ C" w. O( y, m6 M0 M
" r! F3 z' R6 s. Z/ o5 @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) X5 N" w1 Q7 ]- u$ l/ ~1 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) |$ s# b$ \& R1 b( V$ F
- U, g; R, \; h4 `73.Which of the following is a principle not used in stock making?- b/ L" a& b1 B
下列哪一项不是用于制造高汤(低汤)的原则?
- V7 W6 R6 T$ c3 O7 {A:Start the stock in hot water.开始在热水中操作
" |+ ?, @0 A8 V0 s" D' s7 ]- a
1 T. u0 E ?0 \% f% \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
0 j0 g5 N+ T. i" p8 r% W; Y2 ]A:Remouillage 法语熬汤
0 u( s" ^8 ~8 a- dhttp://www.haibao.cn/blog/post/176242.htm |
|