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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:" l @; a9 x9 P# }2 `; F e
哪位厨师最早带来高水准浮夸的美食% P' x# [" y% E/ L% S
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:
! G% k8 X8 |( P) ? X+ ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' D4 P" j+ x# k7 b
A:Cast-iron stoves 壁炉
0 i6 a" ^/ j* P0 Qhttp://www.usstove.com/products.php?id=6
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; m. O1 J# V, D; G28.The French term used to describe the roundsman, or swing cook, is:
; r0 \! ?& W4 M2 g- k; o法国术语,用来描述roundsman,或摇摆厨师是:
' B: j* T4 w$ r" N6 RA:Tournant 图尔南$ V7 q+ z# L) K; u9 n2 t
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29.Another term for the wine steward is:
- P: I! S" S1 B% w8 V# G葡萄酒侍酒师的另一个术语是:+ z9 c- F$ ^( o1 S6 W
A: Sommelier 侍酒师& k: B4 e# C3 n% A/ R; `6 U
, S3 A# r+ n# C P, N- j1 H9 q30.Molds, yeasts and fungi are examples of a:
' ]8 _ L/ n& d0 M e霉菌,酵母菌和真菌是一个神马例子
. ~5 b+ N% T7 w8 l8 c* E" O" |A:Biological hazard 生物危害% K1 B: @( J* k/ H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* _9 S% z/ z9 ^' e h根据加拿大食品检验局,食品的危险温度区在多少之间:
2 h5 X6 a$ |* B: [! _" MA:40° and 140°F (4–60°C) 4-60度! b9 e# h8 B, s8 Z' L; T6 x
. a9 k3 d) o7 d w9 b. A32.All bacteria need the following for survival:
9 K6 p7 U# p R% I- ?所有细菌生存需要以下哪些内容:
. g, z6 J# v$ d. [5 B) Z: `A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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0 A" G1 _) R8 v8 R33.Which of the following correctly represent critical control points in a HACCP system?
# Z( r2 z! T- [$ v1 C5 L7 U以下哪项正确表示了HACCP体系的关键控制点?
2 y z3 k( {$ F* _- YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 S# Q. o4 ^! S( B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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7 R& k) o) Q$ w9 c7 X0 d0 H* N8 }6 w34.Which of the following is not an example of a carbohydrate?* ]# t8 L7 w/ j; i8 r9 I# q
下列哪一个不是碳水化合物的例子? c3 h* l& ]1 f5 {# P
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 R2 x/ _& P2 L8 }液体脂肪做成固体这个过程叫什么
" A8 U( c& i6 E9 }8 ~, TA:Hydrogenation 氢化1 Q. h* t4 I* C. @. e
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36.Which of the following is not an example of a fat substitute?0 [$ K* N5 v. W" s4 a8 e7 y O0 l
下列哪项不是脂肪替代品的一个例子
, {- ?( Q( z, y7 d& iA:Acesulfame K 安赛蜜K表
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$ W0 `+ i9 U7 U+ I37.Health Canada requires that a product labelled "fat free" contain:1 o0 I5 T1 Z9 A* R$ T
加拿大卫生部要求的产品标有“不含脂肪“包括:( l& r. _1 L; F0 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ `' ^. _3 v/ R, S3 m
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38.Which of the following is not a problem associated with converting recipes?- ]% i3 A6 i1 t* V
下列哪项是不相关联的转换配方问题?1 \; m9 o% V4 s0 e+ f: B
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:0 t) R3 I% I: f
从供应商采购的物品的品质或成本叫什么8 L/ r0 u7 b& B% y$ t1 }
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:. E" h$ u% y, i9 \0 C7 y3 f
在新货到来之前用于日常所求的必要库存量叫什么
! e1 R$ @5 H4 Q1 L! SA: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?! F+ a; g8 T5 s' a8 Q- g5 C$ ^
下面那个缩写是用来表明正常库存流程?
- b A2 K$ t; `% P3 I3 AA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 l2 q8 f; q' ]. {8 [ K
下面的那把刀是用来打开蔬菜吗?- L# D: q% [: }" \& P3 h# @0 z
A:Bird's beak knife 鸟嘴刀- W& Q2 E& D7 M( u6 @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) l* A. r5 H+ A- x7 \1 a& r43.What is an instant-read thermometer best used for?6 x* f/ r p. Y1 o
即时读温度计最好用于那方面?! O( ^5 k+ W2 l c8 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( E4 K( | r# I) x4 _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: I, [8 t: a$ P3 k- \" D8 c) \+ F
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 J+ I I; n. K! g F, b
A:Cast iron 铸铁) c6 Z4 k' i4 W& P1 I
l. @+ R3 J+ C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 B; ~- B, _- O, o/ L3 b
哪件装备下面有一个可移动的碗和一个S形叶片?. R( c* A8 A9 U- m& w
A:Food processor 食品加工机
% ^- G R# j' O' [# z( D2 p `http://www.google.com.hk/search? ... iw=1263&bih=572) b3 c7 R. [. S. h1 m4 L5 ?
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46.Which of the following is not a rule for knife safety?4 s3 [8 `! v; o
下列哪项不是用刀的安全规则? j9 m7 z; t$ S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 w3 ?" i) j0 Z& @6 ^ d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ K/ Z3 S# w {; {. I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. m; l3 R5 ^' }5 i. I0 I% ^& lA:RondellES ( w; d# }4 |/ a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- \; @6 G) g, I9 a4 _48.Which of the following is a diced cut used to garnish soups?
3 Q0 b$ Y; j. n, f- G下列哪项是切成小方块用于汤的装饰?
! N5 z0 X, V4 v% y- m3 e1 t3 G# b3 ?) MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ B6 a) m( E$ Q5 t7 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 k, O) d- r s9 Y% r: Y
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!!——
0 R) d! L) i3 J/ r# sA:Gaufrette , k& {: g$ a( r+ k4 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 [5 e2 p( ]8 l/ t; O3 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- V V% l5 S' n7 T! \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* T5 X" p8 y9 }$ z" ]9 w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! c# O3 r! q- ?" P0 a* A" 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)
% w# s o% N% EA:Cilantro 胡荽叶 香菜
5 @5 H4 t$ [$ A* x6 X- x- d# [' hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- O3 h" _+ c: N9 D' k d
/ U/ V7 g1 B, `' Y60.Allspice is made from:
& n% [0 c# E8 D4 o% f8 {" | 多香果, 多香果香料是什么
2 T1 c$ R0 f6 a6 J9 v! s: Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& V5 \, G! H3 v) k" `9 \; O H ?( W
A:A dried berry 干浆果4 Q) A( f" t Y$ c5 e
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61.Which of the following are used to make a sachet d'épices?
& _: d0 ?4 `$ [' R; J0 B下列哪些是用来做香包德épices?5 Y+ N: b* n! r2 L- H: [) A
http://www.sachetcatering.com/
! A; F+ R8 r+ m# b/ m; o$ n4 [+ uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& O! ~( x$ w1 h9 h
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62.Which of the following condiments are not soy based?
( b& ~1 h, T2 G# ^下列哪项不是酱油调味品的?% P" w! K8 ]: T
A:Wasabi 日本辣根
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3 t1 \2 j+ Y* h! u) q) H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& ?* T, v3 ~% S, d2 Y0 T+ W
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:( u/ y6 E, @1 {
A:Pasteurization 巴氏杀菌" d3 q/ r% G+ Q+ {+ z. \2 n
9 m* J5 E5 t4 O2 M% h6 a& q& T64.Which of the following steps is not the correct procedure for whipping egg whites?
8 f) x0 V0 s- @2 O {/ N$ J下列哪个步骤是不是正确的蛋清搅打程序?
* U' X+ U8 N' i# RA:Allow to rest before use. 允许休息后方可使用。. P v2 D! Z4 C5 w9 B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ V5 r" V5 D* X7 f
A:56g and 63g 56克和63克" Q/ i6 D% w3 j" N0 F9 ^
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66.Evaporated milk is a concentrated milk that is produced by removing
( ] {8 b5 q' V8 }" b( S8 {0 m e炼乳是一种浓缩牛奶 是去除什么做的
1 @8 I9 ?1 [ N& x/ [/ k& IA:60% of the water 60%的水
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8 M+ Z7 L9 ?, r9 v$ G5 S. |! k3 i67.A method of cooking that transfers heat through a liquid or gas is:
- D( O0 F+ `/ `4 @# w, ]: x一种烹饪方法,通过转移液体或气体是:/ f. i& R% j$ F! ^# F1 u8 i( F% g+ s% U
A:Convection 对流9 x- Y/ }$ ?$ U; S4 s2 o) S
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68.The cooking of starches is known as 烹调的淀粉被称为
) C& h4 ]; i7 Z+ I$ o/ e2 rA:Gelatinization 糊化5 D7 V) z; U8 t8 q B% _# Q
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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# G Z8 u# V) lA:Braising 烤; u2 d( W) |" l: H
8 S8 _* S& p. 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:5 P9 f: J0 u6 b
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 f2 B- J1 M0 T7 O4 z/ ]( Q5 D
; ^& B7 b g7 X' p2 }) a* i71.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
7 Q. n: }' q: n, K, x6 NA:Fumet 原汁1 F U# W5 W" v; ^4 U, F3 N
5 F9 p8 @* ~; Y6 m* s( [ |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: @+ b( t. X) w3 Q. F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# `5 N, S8 F- j/ B/ g
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73.Which of the following is a principle not used in stock making?0 w, K/ A: K& ^( J# [; |. c
下列哪一项不是用于制造高汤(低汤)的原则?* x2 M' r4 h6 c5 u% B$ F2 X
A:Start the stock in hot water.开始在热水中操作9 r' V0 Q1 Y' A! ^
0 F/ B4 P1 Q) e1 |9 E, l+ N9 u0 `" }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
( t) E% ]7 i3 J# G: D! F5 \A:Remouillage 法语熬汤6 a8 e5 F* N0 S. i( w4 A( g' q) q; R
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