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26.The chef who is credited with bringing grande cuisine to the forefront is:
. g( C" C. Z9 `( Y哪位厨师最早带来高水准浮夸的美食
( n7 t9 N Q/ u8 mAAntonin Carême 人名 安东尼·卡罗美
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* `3 \+ a4 i/ {& }+ a3 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 `# [1 R* g0 v9 V0 c' m# G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* a5 n4 V" a9 O. R/ m- }8 v
A:Cast-iron stoves 壁炉
( r, ?1 m, Q# d) U5 Xhttp://www.usstove.com/products.php?id=6- N3 p$ G/ m% M! `
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28.The French term used to describe the roundsman, or swing cook, is:% m7 E5 t2 z0 M; s- l
法国术语,用来描述roundsman,或摇摆厨师是:+ b% b; I# x4 t! N0 C
A:Tournant 图尔南% L* N+ Z( w# k8 U/ h' ?
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29.Another term for the wine steward is:
8 e5 \1 u( P7 i+ r! M5 n葡萄酒侍酒师的另一个术语是:& t5 r* } H; c- B
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" E5 M( J! }: S! Q1 Z& x9 F) W" q
霉菌,酵母菌和真菌是一个神马例子
6 C# r( X1 P+ vA:Biological hazard 生物危害
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1 @8 r3 x( _) E4 Y: X& `1 p# E* W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 L" ~2 w& f" y
根据加拿大食品检验局,食品的危险温度区在多少之间:' U- S& u" z! w4 A
A:40° and 140°F (4–60°C) 4-60度- C! A3 Z) R& G' V- X. o9 m- |
, b) H5 m! S/ v# _; m p32.All bacteria need the following for survival:+ D, r) x3 S' C1 u2 U- }
所有细菌生存需要以下哪些内容:: `! p+ a% b" @, O( B" E
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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. F: J' o, T$ ?& |+ C5 v) }8 L33.Which of the following correctly represent critical control points in a HACCP system?
+ `+ g9 ~" D4 R5 _以下哪项正确表示了HACCP体系的关键控制点?
& `8 ?1 a9 ^ k4 q4 }3 ^9 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 N; R% z( D0 m9 u食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) A3 F) R8 W1 W& o34.Which of the following is not an example of a carbohydrate?
% A- I+ N7 {0 L# p6 E下列哪一个不是碳水化合物的例子?( h( o. h3 B) g; ^( X+ J
A:Essential nutrients 必需的营养物质
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, M& `8 Q1 D# Q( Q7 |: `35.The process by which a liquid fat is made solid is called:: `6 d8 h( \( a8 i
液体脂肪做成固体这个过程叫什么: i. G1 P: n# v/ i: E
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
: }* E( [. g, F! w! U) J$ s下列哪项不是脂肪替代品的一个例子
- ?, ~6 R4 z1 }6 p/ ]- |% @0 AA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:! v* c# B' U9 j0 h* V( i
加拿大卫生部要求的产品标有“不含脂肪“包括:. f6 v) U; c0 O' h( U# s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. f7 @0 G! U F/ E6 I8 e
$ f; _- R9 ?/ D4 u! D38.Which of the following is not a problem associated with converting recipes?
4 h1 z h5 N4 U. o! s7 }) K下列哪项是不相关联的转换配方问题?$ l6 O# r+ J2 k. }. @+ a
A:Unit cost 单位成本( z Y' d2 U) W: m
8 z: u7 y: \* k, q39.The condition or cost of an item as it is purchased from the supplier is called:
! r1 r7 e( m8 n1 ?- |5 i从供应商采购的物品的品质或成本叫什么$ c( y: E" ^3 X" V' z+ U
A:As-purchased cost 购买的费用
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9 K9 ^0 y! D& R! q9 j0 }) f* d, \/ C40.The amount of stock necessary to cover operating needs between deliveries is known as:
, k# I/ s0 E% D2 F$ C! A1 s在新货到来之前用于日常所求的必要库存量叫什么
5 P6 E! s4 g) c& H* t7 m9 mA:Parstock 基本日常最低库存# k. `& X( c8 f% v0 Y6 C
+ a- K2 F* x0 D8 ]; ^( B41.Which of the following abbreviations is used to describe the proper rotation of stock?
a3 ?0 _2 N8 u& i4 }下面那个缩写是用来表明正常库存流程?" g6 B/ P% P }+ p" W
A:FIFO=FIRST IN FIRST OUT 先进先出8 V$ P% W( h+ s
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42.Which of the following knives is used to turn vegetables?( U0 n7 y+ I; J
下面的那把刀是用来打开蔬菜吗?
) c$ z( h1 O5 _) W& vA:Bird's beak knife 鸟嘴刀( U5 o3 ?# F4 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! R( J' h% F$ ]# I7 B6 ^43.What is an instant-read thermometer best used for?
, ~' |; j2 D Q, Q5 R5 T( Z即时读温度计最好用于那方面?
% k S& R5 n: d r8 E$ AA:Checking the internal temperature of a roast 检查被考物品的内部温度! _* a7 A: c0 t5 v8 R) u3 H2 W1 E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 V: h9 c# q' f+ T
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 n4 b4 G, [$ s7 l
A:Cast iron 铸铁" u* n0 |# p) L0 b" N' T: b. c
7 O5 t+ j& B/ p4 N6 Q1 H# [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( ^2 G# y8 Q: [9 g& ^4 y! S- `# j
哪件装备下面有一个可移动的碗和一个S形叶片?1 I6 k. {& q) S2 w0 J/ ]. w8 g
A:Food processor 食品加工机
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4 W6 h0 U9 l* h+ o# z46.Which of the following is not a rule for knife safety?
& f, _2 K& v {; g. \/ O下列哪项不是用刀的安全规则?4 {1 Y% a7 H8 w! r- Z
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:2 U% }, R0 S4 e* Z& G9 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 l' t' V4 G, s3 R
A:RondellES % c$ k/ r" ]# F6 {1 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 U/ N7 y" \ w0 C" n8 i( T
下列哪项是切成小方块用于汤的装饰?, c5 M# u- h% E" ~) K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( B3 ^/ ]1 {( e/ N" }, ?9 s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 q# p! q& K* y- h9 T7 ^+ \
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!!——, L) [# n, Y, O6 ~2 L5 I7 {
A:Gaufrette
& c: {: i M% u' h n/ c* sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, a& B/ N0 d2 o7 ]' u) ^2 I5 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ w6 ?3 i# z; O/ k2 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ e5 M ?# b' u$ }
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 i: w7 E2 i: \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 z$ A9 D& M" W+ i. E) U* J
A:Cilantro 胡荽叶 香菜1 x( A8 y `" S' ` {0 U' D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, O# b8 _+ F4 V$ V! L; G
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60.Allspice is made from:% l4 Q: M# J/ R
多香果, 多香果香料是什么. W( I: \" c$ t- b4 |, J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' l- X) y7 g0 A7 X1 u! i7 D! c- eA:A dried berry 干浆果! u/ o9 s0 c5 l+ [- \, e5 Q
$ Z2 c. M& D1 o% c+ F+ h61.Which of the following are used to make a sachet d'épices?
% s1 H% {0 I- ?0 K下列哪些是用来做香包德épices?4 }9 ] @( U0 e9 [
http://www.sachetcatering.com/
" `# c& i! ?0 r( ]2 kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& u( R, D3 r/ s" g4 g5 I( M- ^% D/ @
' h0 L( t- w4 P$ d- r) `) L62.Which of the following condiments are not soy based?
% O% a9 t; M- ^; h4 c下列哪项不是酱油调味品的?
: R; `! Y0 l; {5 I l) \ r- e9 M) ~A:Wasabi 日本辣根) ^. C4 H6 R% z' @# m4 B- r! F
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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:9 X: l, }9 G- }6 A' I
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:* L' e& l, c* c/ E- R
A:Pasteurization 巴氏杀菌
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9 w/ p9 V( N* F2 r64.Which of the following steps is not the correct procedure for whipping egg whites?- R! {$ Z3 r5 m- z
下列哪个步骤是不是正确的蛋清搅打程序?
$ z* L0 k/ x9 k6 Y' BA:Allow to rest before use. 允许休息后方可使用。% }' |1 a( o) Z' R& \+ ?/ P
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65.The weight of a large egg is between:一个大鸡蛋重量介于:+ F% i; J1 [" r
A:56g and 63g 56克和63克 v' C; E1 s, L, `7 C8 g
: N$ g ^; v& N/ y$ c; {4 f" t8 s66.Evaporated milk is a concentrated milk that is produced by removing! \" d H+ m4 I ]! A5 n N, {
炼乳是一种浓缩牛奶 是去除什么做的
/ A% J+ { M4 w9 \" K& r4 N8 l jA:60% of the water 60%的水
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" \; f- ~; Z( x3 _2 F/ S67.A method of cooking that transfers heat through a liquid or gas is:- z8 e9 L; s3 z" S
一种烹饪方法,通过转移液体或气体是:
d, L9 {' N4 D. ^7 DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! H$ G) G7 Y1 m) p. a! b: @; { N5 g+ tA:Gelatinization 糊化 @ a" I( a3 {* c$ i. Q
! t) O/ `) x. o8 G9 K; T. w* g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; ]1 _- u2 @* S1 u$ B' R/ }) e
A:Braising 烤6 Y" ^$ @8 I5 Y8 V3 u
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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:5 o3 M) Y2 t8 A/ M- S; i* I, w
A: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; {8 a4 Y% j8 p8 C$ O4 c3 m) ~' c
A:Fumet 原汁# D9 X0 c+ z+ g! e3 D/ g1 `
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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, K9 i( |, x; t5 C% N, a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 P+ p& `9 H! ]3 g6 \
. H) c- a8 Z( B5 t0 k2 n73.Which of the following is a principle not used in stock making?
% W" w1 c+ H, E& |8 A下列哪一项不是用于制造高汤(低汤)的原则?
! u4 [# y- h1 a6 gA:Start the stock in hot water.开始在热水中操作! H3 q* o/ V) P
, k( i+ Y( f( d. K$ x! R% J% a74.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+ }1 i8 u0 Q A; AA:Remouillage 法语熬汤
& Q l& z: V. B8 _3 |http://www.haibao.cn/blog/post/176242.htm |
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