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26.The chef who is credited with bringing grande cuisine to the forefront is:7 y3 _" T. g# s1 y1 P2 a3 k$ o
哪位厨师最早带来高水准浮夸的美食
" B$ W. a# m, rAAntonin Carême 人名 安东尼·卡罗美0 Y* p V. P @1 ^( o, `! v: {
) q# I. z% a6 }- {3 z9 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; a0 |( P) o- e8 k2 g( J' }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! E' U* e& `, [+ J5 gA:Cast-iron stoves 壁炉
/ m/ b$ k3 r: c; ]0 Zhttp://www.usstove.com/products.php?id=6
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" J- g' E7 W. b4 L( d: z6 {6 W28.The French term used to describe the roundsman, or swing cook, is:9 M/ u. x! S6 U9 `% W- e4 N f
法国术语,用来描述roundsman,或摇摆厨师是:
; |! K! R' j( L% G; a9 FA:Tournant 图尔南! X6 d) Q: `$ m" F6 ?8 [1 q
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29.Another term for the wine steward is:
6 V; c5 B' E2 G* Q/ C葡萄酒侍酒师的另一个术语是:) x6 q! E$ V0 L3 x: ^: `
A: Sommelier 侍酒师8 a- ^' N. Q/ O b; v3 q+ O% t+ ~
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30.Molds, yeasts and fungi are examples of a:
7 T+ k# Z$ G8 |8 l6 o' J霉菌,酵母菌和真菌是一个神马例子4 _* f+ _1 w5 Z0 z- k! {0 W
A:Biological hazard 生物危害9 _4 H6 C& z _! ?, G
0 x' U+ E/ S. p* x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 R! }! p' U. z' Q- D+ E6 \
根据加拿大食品检验局,食品的危险温度区在多少之间: o& N# _; w1 U! z8 R2 h8 Z7 L
A:40° and 140°F (4–60°C) 4-60度* {3 Z6 G1 Z' J- e- {
5 O( G f, v, R, X& K! A4 ^ l* w32.All bacteria need the following for survival:
3 f7 b4 \* h3 e: k3 M, T3 o- k所有细菌生存需要以下哪些内容:
2 O" v9 B5 u+ W6 \0 u. K$ K" \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% g% ?0 J& N7 {+ {
3 i& r+ h) Q# |2 I& e33.Which of the following correctly represent critical control points in a HACCP system?
6 \' G; M3 A1 q0 e以下哪项正确表示了HACCP体系的关键控制点?
* W5 l# H9 Y% W9 r |: K: kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 |, ~& }1 W1 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& W# T& ^7 H8 E& s4 i34.Which of the following is not an example of a carbohydrate?
9 e' m& R! }9 ~2 Y2 E* H" l下列哪一个不是碳水化合物的例子?; D* m# A, G$ G* k
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
9 ^+ U/ h) L9 F! l, A! X+ J液体脂肪做成固体这个过程叫什么0 W8 ~6 |& ]7 v2 \+ B6 q- H: Z5 R
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?- v; a" a/ C9 }9 d9 S u
下列哪项不是脂肪替代品的一个例子5 V5 u! }$ j; R. R1 h
A:Acesulfame K 安赛蜜K表: x/ U: L( |( t2 H: c0 \
: K# R; A. i3 L+ z& b8 y' A- D% R37.Health Canada requires that a product labelled "fat free" contain:* x1 z' ^/ c* h) l* v
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 A4 b5 ^, z2 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ X) Q+ {- r; U5 b- `2 ]4 `38.Which of the following is not a problem associated with converting recipes?
; S$ \2 U8 ]& C. y6 F3 Y0 w0 l下列哪项是不相关联的转换配方问题?" G1 n* \5 h# ~( ^0 G
A:Unit cost 单位成本
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8 D2 }9 m3 d2 ]4 C- w6 J' i1 v39.The condition or cost of an item as it is purchased from the supplier is called: {+ B' M; y' D" }2 z
从供应商采购的物品的品质或成本叫什么 q+ q4 {7 L ^& c
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 _; ]. ~$ b7 Q! D
在新货到来之前用于日常所求的必要库存量叫什么6 z2 T& L, G# V0 E
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) D' H8 M5 }$ k/ M2 u- Z/ m1 C
下面那个缩写是用来表明正常库存流程?
0 N1 H. d. S( F6 n( Q' u' _5 jA:FIFO=FIRST IN FIRST OUT 先进先出
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3 Y- b3 I9 |+ B1 `3 M: n42.Which of the following knives is used to turn vegetables?$ T4 N7 a) n6 y, q# ]6 i
下面的那把刀是用来打开蔬菜吗?
1 k6 W6 e9 c. S7 K- u( k/ W Q0 bA:Bird's beak knife 鸟嘴刀
/ y9 V3 |" |$ v/ T/ l) x# D# Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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u0 A. d- Y/ o6 W# ~43.What is an instant-read thermometer best used for?
! e" k) O/ j7 H7 l& L) i7 {即时读温度计最好用于那方面?
2 D, D3 D( p# O' Z0 `A:Checking the internal temperature of a roast 检查被考物品的内部温度7 \! T1 n( Z+ U3 Z' I* K$ J
" v v, c3 _+ C9 T: g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- S3 Q: |. y; V7 F, R8 q下列哪些金属材料受热均匀,通常用在铁板而且非常重9 J8 _1 I) S) y8 L
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?6 K. z1 a8 s$ s% f
哪件装备下面有一个可移动的碗和一个S形叶片?
w0 q2 U/ [; ~, DA:Food processor 食品加工机3 H- q, c/ _/ C, p2 @" x0 Z9 R" h
http://www.google.com.hk/search? ... iw=1263&bih=572: i4 ~" }2 R( _6 `
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46.Which of the following is not a rule for knife safety?' @0 v% K7 o) h
下列哪项不是用刀的安全规则?4 x6 M! _: \2 }+ I+ m2 E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: T: l" u0 N) h5 W! v4 j& r) n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( ~# u4 U8 I& K; y$ z. o! {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- e" r4 ]* O# @9 P
A:RondellES
6 F' o4 O9 a, V* x4 E2 Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Y1 d6 A) T+ j1 C3 Y$ X
3 p+ G* P" y; |, y6 @48.Which of the following is a diced cut used to garnish soups?
* j+ H; p& N6 U2 c' Q6 C7 D- R下列哪项是切成小方块用于汤的装饰?! @, @2 r5 U. w6 O" T6 }" G+ M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& K/ R3 V9 D2 k9 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 [ g* k y% I3 R2 v
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!!——+ X/ _8 D4 k& x% k/ F
A:Gaufrette 8 Q) ] f3 F+ k* z$ I- B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' e: p/ v7 D7 C. Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) R; R9 N5 t% o4 ?1 ]% M) t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 A- `& V( m* L! z' k4 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 z! h9 _6 O! ~4 y& @2 i* y+ g
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)
' D3 Q1 u- O$ d1 W9 d8 oA:Cilantro 胡荽叶 香菜
3 U# V- b; R4 e) Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 ~' L8 J5 X) S( ]4 K' Y
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60.Allspice is made from:
) y% X D- p4 u( G/ }( C. N 多香果, 多香果香料是什么5 l6 R, l1 [0 ~( l+ K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 o/ `' L& ]! u5 W
A:A dried berry 干浆果: | [. W: Y) o K7 I; U2 Q
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61.Which of the following are used to make a sachet d'épices?! N1 U5 u; _5 H7 v7 P& P3 N r/ I
下列哪些是用来做香包德épices?/ x# D7 Y. R6 L9 W+ |( K M
http://www.sachetcatering.com/% J; m5 ]9 {* J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! w7 ^: w, W- V/ Q' P& P
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62.Which of the following condiments are not soy based?3 M* u' S4 z3 r" m( E: f
下列哪项不是酱油调味品的?, g V! M: M b. r
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& v) a, e, b. B! E$ G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 u) r4 c1 V& a4 S# K
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 y7 a2 C+ Q, p7 L
下列哪个步骤是不是正确的蛋清搅打程序?
( }5 D$ [8 p/ C2 ]/ D. }$ kA:Allow to rest before use. 允许休息后方可使用。9 i% x7 k4 k( m9 s G4 y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# G ^' ?+ I& u5 f/ y9 F
A:56g and 63g 56克和63克
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& @) z8 n7 l8 D( \% Y66.Evaporated milk is a concentrated milk that is produced by removing& h' D7 J& Q! Y0 n
炼乳是一种浓缩牛奶 是去除什么做的
6 Y( I- e' E$ A* JA: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:$ Q# ^' r0 z/ a: k4 V& X
一种烹饪方法,通过转移液体或气体是:
/ M& e! ~2 M4 H( t0 }A:Convection 对流' I c2 y) _+ r/ w1 g V1 ?
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68.The cooking of starches is known as 烹调的淀粉被称为. J7 `3 t i& X7 f& Q" O
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?- j: w$ w0 \% V. |! I2 z5 g
A:Braising 烤2 V1 g4 |, A3 p" q9 C' \
/ g. j8 K; e9 S/ S c4 e- k70.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:
. }% @- {& S* r; E: eA: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
- p' z) M7 j& e6 I5 q2 V2 ]A:Fumet 原汁0 N: R6 q! q- K8 t- k. v/ B
% B: A# `; {% C0 H6 Y, O( v8 y72.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
- ?" k- J& C+ u1 F. v. SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; A6 M# C) l) y, d% A4 t- s
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73.Which of the following is a principle not used in stock making?$ p6 ?, L5 P! X% s8 W7 A
下列哪一项不是用于制造高汤(低汤)的原则?
5 C- d$ D+ A' K2 S% l2 NA:Start the stock in hot water.开始在热水中操作
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/ r1 J, V2 R* I' e* C7 e; g4 f74.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
7 j' `- A/ O( SA:Remouillage 法语熬汤
" n! I/ N4 s4 Z7 U- uhttp://www.haibao.cn/blog/post/176242.htm |
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