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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ Q6 ?% O8 A7 h! \" N% O' z哪位厨师最早带来高水准浮夸的美食+ S6 l# N3 a3 H- X% J& V3 G
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:
) o' s" d3 e, X- i6 J, A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 A* S4 e2 _( JA:Cast-iron stoves 壁炉- X9 o4 J1 b+ A# @
http://www.usstove.com/products.php?id=6
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% Q& Q5 D5 T7 I28.The French term used to describe the roundsman, or swing cook, is: i" b( m! s( {: @ Z
法国术语,用来描述roundsman,或摇摆厨师是:, y, ?% C7 h7 l# m% ]1 j' {: M
A:Tournant 图尔南. Q; m! w3 s! A
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29.Another term for the wine steward is:
5 J- G3 `" I$ a, W: l6 r) M$ l葡萄酒侍酒师的另一个术语是: @! l' X- u5 d2 {9 a& M$ z
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
" o3 K& }( f6 f3 e霉菌,酵母菌和真菌是一个神马例子; N9 I# V& k2 ^$ ^0 x4 `
A:Biological hazard 生物危害; t' o6 {3 z1 s( U: v9 I: m" ]
2 m( K7 `" S9 o5 s/ c: r! L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ n( N) F3 _9 Z0 J# i& J根据加拿大食品检验局,食品的危险温度区在多少之间:
; a$ }/ I9 `/ i2 m3 z4 KA:40° and 140°F (4–60°C) 4-60度
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/ R* P$ s) }+ |# Z: p32.All bacteria need the following for survival:0 T* w' U7 ^3 r' r0 m* ?* |
所有细菌生存需要以下哪些内容:6 ~/ E# ~3 g" w8 } n# Q. d: v
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 w( j* b# j$ T
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33.Which of the following correctly represent critical control points in a HACCP system?: e/ T) W/ O6 @7 V
以下哪项正确表示了HACCP体系的关键控制点?5 ?! h: ]3 f+ f8 f! Y2 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( e! D: ^/ T, \: p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 J) p# ?0 R2 p: ^( J9 c34.Which of the following is not an example of a carbohydrate?
8 y" O0 f9 J* {& ^下列哪一个不是碳水化合物的例子?
8 ^- ?" B+ `2 D6 I+ NA: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:
# @) ~1 ~/ l- l8 M/ b液体脂肪做成固体这个过程叫什么/ ?& X _6 D3 u
A:Hydrogenation 氢化8 w6 Q0 C, t: \# [/ |
" Y$ V; X3 x! s) s$ C7 d; ^( D* d7 x36.Which of the following is not an example of a fat substitute?4 E! L# p$ o" y0 s
下列哪项不是脂肪替代品的一个例子
0 \9 I4 d& }; ]- `' Y1 U- U# }A:Acesulfame K 安赛蜜K表7 ^- P a8 d6 T/ Z
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37.Health Canada requires that a product labelled "fat free" contain:
$ ~) ~, k# h& v' W; k3 z3 z2 S4 `加拿大卫生部要求的产品标有“不含脂肪“包括:! B. ?1 P7 B4 X6 s+ C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% Q; V0 Z+ g! R, R* P; ^) @38.Which of the following is not a problem associated with converting recipes?8 @( B* z) l8 b; ~ E# @7 G
下列哪项是不相关联的转换配方问题?5 _/ k9 g7 l; f5 I, |2 q
A:Unit cost 单位成本
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) p4 b- B. X- p* u$ p39.The condition or cost of an item as it is purchased from the supplier is called:
! l }& j3 f% s; `7 Q0 I' k* W从供应商采购的物品的品质或成本叫什么
8 ~& E Z/ o) m" V" ZA: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:
& n; | ~7 z5 k6 Q1 {' i, o6 z在新货到来之前用于日常所求的必要库存量叫什么
$ _$ e' o* c& K4 EA:Parstock 基本日常最低库存/ b+ M5 q7 Y: o2 \& [
2 D9 _& q% B) q" ]41.Which of the following abbreviations is used to describe the proper rotation of stock?/ ]9 x7 _8 J$ B1 l) C6 ]" h
下面那个缩写是用来表明正常库存流程?8 h$ G. R; _& a5 {
A:FIFO=FIRST IN FIRST OUT 先进先出0 y0 T2 n0 O6 R8 F
$ v# `: p7 T# ?' n) j+ g x42.Which of the following knives is used to turn vegetables?+ u u- m% r' \( I( g& p. F2 {5 n$ M
下面的那把刀是用来打开蔬菜吗?
! P4 u% ^* \& nA:Bird's beak knife 鸟嘴刀6 S9 Y4 Z- Q6 R. K- Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. i) m& s. B7 U! P2 W z! W
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43.What is an instant-read thermometer best used for?8 y6 d; f' s; E: w l0 d; |
即时读温度计最好用于那方面?
. E/ n: t( V1 g+ bA:Checking the internal temperature of a roast 检查被考物品的内部温度2 n- c8 o2 l; r. L# m
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ `7 K1 C3 Z/ _0 z7 @! _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 f: k" l5 r9 a4 S* HA:Cast iron 铸铁& W6 ^# Y" T0 C. [$ S
5 N. H7 k* r9 r9 _7 i$ C, r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 Z g, \" A p- w$ U
哪件装备下面有一个可移动的碗和一个S形叶片?
, f- \. \; N" V$ S) J7 h: CA:Food processor 食品加工机
7 H9 r; d4 k5 ]+ |/ Y- F7 E+ k/ u Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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3 C4 c- ^* |0 ]( m3 d46.Which of the following is not a rule for knife safety?
* \5 ^) M( L/ X0 N3 c6 X6 z下列哪项不是用刀的安全规则?# q' Z( c5 T, H) }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- h# ]' r- B" V. z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) k/ x8 O$ O# E* m5 ~: e6 w3 _A:RondellES
0 ]6 S" t i9 \* O. h4 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; w& J5 Z$ A; t( B% T
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48.Which of the following is a diced cut used to garnish soups?
1 u" `2 P; Y3 a' g# R9 P下列哪项是切成小方块用于汤的装饰?
& x4 \" V! i& }2 TA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ I4 S6 Q( Z( O0 \1 X5 @( i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 W5 e O( S; a4 W6 h2 P) U% a# ?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!!——( `6 T- d$ E' e) _& v. t4 u- B# u* Z
A:Gaufrette
4 M6 o7 o# M1 S# |: }3 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ g2 \; u+ \- \' y' I( f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! J( n" m' w- p, FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ o; U- U; X* ]4 t& W+ S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 i( R5 k: W7 U7 y" S+ c, S
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)
2 t: @9 [1 u) `4 S1 T" DA:Cilantro 胡荽叶 香菜3 ?! {% ?% k4 E6 a4 n% D1 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 K# J+ L" w- e* x0 M- @
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60.Allspice is made from:# Z' T8 V, D$ i/ }
多香果, 多香果香料是什么
8 u2 @6 b, t( f# B; thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& s& `4 U' Y/ ^7 {4 ^% N- c8 I* VA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
* I/ y% K. h6 x7 G! l; L d) G下列哪些是用来做香包德épices?
' r! L7 ]$ Q4 A: y6 u9 Rhttp://www.sachetcatering.com/
& s/ I& w0 J( V, }! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ U, Z: m: f/ @5 M- N62.Which of the following condiments are not soy based?
/ D6 ~$ P$ d0 D! L2 ~! q+ D/ [下列哪项不是酱油调味品的?
6 J6 F! q5 Q8 f8 j/ L( j% y* L$ uA:Wasabi 日本辣根9 P/ @& L4 d) l% `' n
" s: m4 W& C( X/ h! \7 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ i$ P: S) a2 U6 R: ?7 R% a
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:
, W& A5 q3 A" C* j2 ~' tA:Pasteurization 巴氏杀菌1 g$ Q1 I+ ^- g$ [$ i
( ~5 W$ t% u! R9 C+ R; A4 U64.Which of the following steps is not the correct procedure for whipping egg whites?
3 g$ i# d3 q# p8 J! f0 O5 @( t下列哪个步骤是不是正确的蛋清搅打程序?$ r( N r# m9 d" m4 U; U
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:
0 s% B- b# v. F3 WA:56g and 63g 56克和63克( O; G4 X3 ^6 z( J7 f# A
0 w3 p1 F, ^2 L, v7 S+ C66.Evaporated milk is a concentrated milk that is produced by removing* B8 J3 l) t# x5 J T
炼乳是一种浓缩牛奶 是去除什么做的
6 M. y& j. Z3 c' \" k% d" P# I/ ] xA:60% of the water 60%的水* |- s7 z4 k( H; X3 } r5 {3 V+ e
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67.A method of cooking that transfers heat through a liquid or gas is:
/ G1 D) H' b6 O8 z一种烹饪方法,通过转移液体或气体是:
1 d- o! Y- t* g) Z6 l3 OA:Convection 对流
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3 Q4 _+ M3 a* L: b68.The cooking of starches is known as 烹调的淀粉被称为5 |$ i- p: I1 S. v( h& @
A:Gelatinization 糊化! b6 _' N# }+ N
- M6 h8 W; `: I, X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 p& N4 R" l- [% T/ J' g% {- P5 vA:Braising 烤. Z9 t4 ? i8 B( b
2 y' m" V! Q+ V3 q8 f: @3 {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:
) D( M& |+ \( v4 Y6 n$ R# l! zA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- C5 C. c. ~! b t9 ]. B3 O
8 Z& h) z2 ~) c71.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' @3 p; u4 m- I( w" o# }. H
A: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
% \! W1 i& Q, l$ U& M4 s6 j {( a; EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" K/ Z. {' s' u% ~8 t7 m, D" |9 ^. O
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73.Which of the following is a principle not used in stock making?' m, z$ R w* |/ Z' \
下列哪一项不是用于制造高汤(低汤)的原则?9 t) H5 j6 o" j1 Z4 w: A
A:Start the stock in hot water.开始在热水中操作
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- K5 J! ~; O+ w& B74.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
. {% q; u; ^7 h$ H$ m' w. `A:Remouillage 法语熬汤
# R; p* e# p ]; A8 D8 b" Mhttp://www.haibao.cn/blog/post/176242.htm |
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