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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:
: V( b" e4 s, A+ E& |: s& B哪位厨师最早带来高水准浮夸的美食7 R& \1 X, c' K' y1 ?+ d& P3 T
AAntonin 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:
: v2 U- S, t% F6 v: m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ U- x- @" A2 i- @( U8 Q5 Z
A:Cast-iron stoves 壁炉
3 L4 m6 k: K. M2 x- w6 m& _http://www.usstove.com/products.php?id=6$ p! T3 v! j. h1 [0 t5 e
+ i/ |& C$ z/ L; h! D( U28.The French term used to describe the roundsman, or swing cook, is:
; [1 e: D- v0 j" D) ^. ^3 x法国术语,用来描述roundsman,或摇摆厨师是:
2 V, \! ]6 W7 B4 TA:Tournant 图尔南" w' V- H* D+ P0 G* y
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29.Another term for the wine steward is:
% `" X& e3 D# M# ]) @葡萄酒侍酒师的另一个术语是:
2 w3 f, Y; I# ?% |& \3 UA: Sommelier 侍酒师, g2 O, Z9 z8 w A! G! j" m; b
+ m( J2 k3 p2 T/ D& X30.Molds, yeasts and fungi are examples of a:
( c5 O; v! \9 T- K霉菌,酵母菌和真菌是一个神马例子
: E/ b. a2 R) N7 tA:Biological hazard 生物危害
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6 Y" r5 i' h/ a9 z: d5 r! h0 j& B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
|" z+ s: v: s# M, Z根据加拿大食品检验局,食品的危险温度区在多少之间:3 q% r5 ]9 G; l# {. ?# t' X
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:3 l7 i. W5 O0 } D% W5 E# P" Q
所有细菌生存需要以下哪些内容:' t: C& H0 g! @; T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?) [, @0 @5 g; a
以下哪项正确表示了HACCP体系的关键控制点?5 N! K! T+ c. s+ v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' T9 r8 J0 |3 Z6 O5 g8 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; z1 f: b% \! ^
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34.Which of the following is not an example of a carbohydrate?
5 U) W$ s6 ?3 ^ l" e( r下列哪一个不是碳水化合物的例子?6 c6 ^$ ?$ V2 i* i" `- T# M
A:Essential nutrients 必需的营养物质
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: _) G$ \1 q9 d6 h8 J! I7 c$ y35.The process by which a liquid fat is made solid is called:
3 z; ]8 a+ ] X. p液体脂肪做成固体这个过程叫什么( E1 `/ {4 e3 a" _/ e! @. Z2 s
A:Hydrogenation 氢化/ ?8 z% a" X+ g( E: D1 C6 v
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36.Which of the following is not an example of a fat substitute?
$ D5 t b' `' x3 `8 c7 h5 L下列哪项不是脂肪替代品的一个例子
$ X! B# e5 I V; Y0 q# oA:Acesulfame K 安赛蜜K表
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+ D3 t) [: N X0 c1 ?' d. L' M, J37.Health Canada requires that a product labelled "fat free" contain:% n7 |8 _* p. v1 y1 j6 ]7 U4 W; @
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 O2 u5 C9 j4 T% P% W( t4 }2 C i- ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 q4 U% t. @2 n% U: G) F
6 u+ g! J3 j& n1 [38.Which of the following is not a problem associated with converting recipes?
n N* d% u! @9 z$ k" Q2 M" {3 G K; [下列哪项是不相关联的转换配方问题?
$ `/ s6 H5 s* a( ~. X. l6 R9 R2 }A:Unit cost 单位成本
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; Y( g, B$ `1 U+ w& c39.The condition or cost of an item as it is purchased from the supplier is called:
; [- ?, i* }! E) G- a8 H从供应商采购的物品的品质或成本叫什么8 S l! r% L% C. 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:
% I- t o. Q- q# x# `在新货到来之前用于日常所求的必要库存量叫什么
; o6 H" C" W4 d+ LA:Parstock 基本日常最低库存
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3 d! y, [/ k: P41.Which of the following abbreviations is used to describe the proper rotation of stock?# I. Z" S& y& n$ m. }$ V* @. u9 d- s8 w: P
下面那个缩写是用来表明正常库存流程?
$ B w% w6 `- M: B0 }8 oA:FIFO=FIRST IN FIRST OUT 先进先出8 Q) F! Q$ E1 A9 N1 t% L) }& K; w, e
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42.Which of the following knives is used to turn vegetables?, ]5 U9 ~! x8 S. V5 V. J
下面的那把刀是用来打开蔬菜吗?
& {8 o. w) M, _) N# m# oA:Bird's beak knife 鸟嘴刀
* ]+ Y |2 G4 ]# [5 a: j6 H$ Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 n( Z. ~& f& [& p- R, R4 h
" b6 O' H" F$ P43.What is an instant-read thermometer best used for?) V' r# D% A7 G4 q7 A% v
即时读温度计最好用于那方面?
" X( h! m$ ?( x' K9 Z+ C7 \4 pA: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?5 Y# |( `) T! `; ^( j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' p5 y! U5 j7 I- j: EA:Cast iron 铸铁; B' _6 D8 |5 k# s
3 T* ?7 i% V" A0 v' L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 l, x) X' E, |! W6 w4 [* I哪件装备下面有一个可移动的碗和一个S形叶片?& k) G6 C2 z6 ]
A:Food processor 食品加工机
2 i' c$ F) C+ h9 e. Y* Ohttp://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?- a+ z; ] K4 e- f* V& ~" K
下列哪项不是用刀的安全规则?
! n: Q: _" D& G+ k/ @7 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% i3 g) G) K, i. Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 f' z. ?' D% g5 ]/ N8 G1 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" \* R8 c3 q; C( \/ N: kA:RondellES
5 \( \5 {( i, Y" H( n6 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ O* h$ q7 T6 L2 m
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48.Which of the following is a diced cut used to garnish soups?8 z$ i/ B4 \/ v- e& g4 r
下列哪项是切成小方块用于汤的装饰?
3 |) {. Q" R8 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 f Z" x6 R0 C& O3 i/ v7 |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- J x7 [: S3 W8 @) |& g4 E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!!——
7 i% G% V% p, z8 z( QA:Gaufrette
6 u; k7 G" c6 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
s3 Y7 K7 }1 k) I" }2 d+ emandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Z# z/ A% ^9 N& V$ j5 q
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?
4 w1 ^, d8 l) R* \5 p& ?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)
- b9 _1 T6 ^5 }; |) }( yA:Cilantro 胡荽叶 香菜" x. m+ h7 B* o2 x- E' `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- s4 f+ E. a. W5 S& x8 Q
多香果, 多香果香料是什么
+ T3 ?7 U5 Q4 R7 ?, S$ `" J& qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 D, p0 i$ ]9 l) h; c" `A:A dried berry 干浆果
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8 y( V- ^" h/ p) j6 O8 v61.Which of the following are used to make a sachet d'épices?
7 w# j. b; s: H ?! ~3 _下列哪些是用来做香包德épices? r; E- A, p' l* V5 T( G# p4 H* V
http://www.sachetcatering.com/8 _4 V5 C# a, j! n6 |. h. x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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( H+ z; ~: M% {" y' @! r% K62.Which of the following condiments are not soy based?
1 ?( M9 q7 o- V3 U下列哪项不是酱油调味品的?
0 {! Q5 x/ K) [A:Wasabi 日本辣根9 F W) b5 T1 d
+ q* o: V& t5 w8 f/ D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, F$ q3 q* G3 }- z/ @$ 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:
: P- F9 B7 E6 s5 K: SA:Pasteurization 巴氏杀菌) a/ q$ W# G! {: M' W/ I
9 d# r# N. h; d+ L' v5 ]; y3 L64.Which of the following steps is not the correct procedure for whipping egg whites?7 Q) x9 E7 V" _( Q
下列哪个步骤是不是正确的蛋清搅打程序?& ~ H, A5 C; ~! q5 }9 I8 ?$ d
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, ]! g6 [* F. D1 h) `
A:56g and 63g 56克和63克; J: f) Z5 u* @# z9 @
8 e" v! y. }5 b7 K66.Evaporated milk is a concentrated milk that is produced by removing: @4 C% b W" I* N
炼乳是一种浓缩牛奶 是去除什么做的
. w$ ~! M) U' L, P A# L- F qA:60% of the water 60%的水5 n+ t0 J7 v' m3 ~0 C4 d" e5 L
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67.A method of cooking that transfers heat through a liquid or gas is:
% g. K. n+ M, e5 V, ^' P一种烹饪方法,通过转移液体或气体是:9 g3 J' w1 c( [* M Q; Y2 A" E
A:Convection 对流
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5 Q* O* `9 [7 k7 y' ]( d$ r68.The cooking of starches is known as 烹调的淀粉被称为 L& H# z& U: W) Z, \& r
A:Gelatinization 糊化5 ?& {( l, P$ k; O! Q6 P O
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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?' R* J ^4 j# ?5 C. @" K
A:Braising 烤) \5 p7 q. r2 }: i- r5 F) D, i
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70.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:
( u3 P, O& O/ I; eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 ^6 t: i9 ^1 {& U/ x6 ]
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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
1 I: G R" v! w; g) tA:Fumet 原汁
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7 d+ ]! r8 b$ J. O72.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 }. W* I+ l2 ^5 ?5 Z! R7 K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 g& {+ _. T5 X; K; N
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73.Which of the following is a principle not used in stock making?9 H* x* r9 z: N1 x8 v6 v' s
下列哪一项不是用于制造高汤(低汤)的原则?
/ I* W v& H3 X" a% WA:Start the stock in hot water.开始在热水中操作, p8 r( A: a- |
e1 }7 B6 p/ ?& ^: Q+ O" r/ a; p74.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
+ B$ f: i6 v9 uA:Remouillage 法语熬汤& P# a1 s$ {+ J7 E! b0 f( M
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