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26.The chef who is credited with bringing grande cuisine to the forefront is:9 ]/ h/ ^# |, E/ Z# V4 q* c# y
哪位厨师最早带来高水准浮夸的美食; x! Y. p& t4 e% i
AAntonin Carême 人名 安东尼·卡罗美 D& E$ V1 ?) o; W; m
9 G, P% H% }. u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 k6 O- s3 l% R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 |) Z7 `8 A" N, |0 ?8 h
A:Cast-iron stoves 壁炉: S) K8 s" S7 }" O# s5 q, G& e
http://www.usstove.com/products.php?id=6
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# I/ d9 |( A4 U28.The French term used to describe the roundsman, or swing cook, is:. R: M2 d/ v: [# G/ F8 p
法国术语,用来描述roundsman,或摇摆厨师是:
- ] L0 B7 H# e) M6 E; s% f" ^A:Tournant 图尔南
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5 k( H6 t" a8 a+ D4 E! Z* k: n29.Another term for the wine steward is:
T7 A& C, q# b4 p" d* `, q6 C葡萄酒侍酒师的另一个术语是:0 K9 m+ t6 Y1 D# }
A: Sommelier 侍酒师) k% o' d: e) A! I
9 {! w, s' b( k" y/ \9 J4 J& F0 R30.Molds, yeasts and fungi are examples of a:( }$ U1 t5 b' _
霉菌,酵母菌和真菌是一个神马例子
$ {- f: j h# g# ^" ]A:Biological hazard 生物危害6 V0 ]% g5 p8 o6 [! l/ S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) A* Q" d( z% l1 U3 M
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ Q7 u+ r a; {( H& {; sA:40° and 140°F (4–60°C) 4-60度8 _4 W5 M# I% Q
- Z7 x" G2 H/ x) r9 A32.All bacteria need the following for survival:
% B- G, _( y0 l/ C5 P3 S. Q所有细菌生存需要以下哪些内容:
. R8 Q$ P& R, J4 UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ z+ f1 `1 A: w j) u7 P9 K33.Which of the following correctly represent critical control points in a HACCP system?& K* }6 Q, a5 S! h8 Q1 ?
以下哪项正确表示了HACCP体系的关键控制点?; Y' v: }/ H$ Y" S' k; \9 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 G5 Z1 S; a6 \( R( i/ y$ b' i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. _( V- K# v# q( E% J, p
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34.Which of the following is not an example of a carbohydrate?
6 I0 Q3 Q) M- s( q下列哪一个不是碳水化合物的例子?: P% l3 W- R/ w: O1 V. U
A:Essential nutrients 必需的营养物质! M1 Z! ^) N2 X. o$ @$ m7 C
: q6 P+ o7 x" _: L4 L! N: f1 X35.The process by which a liquid fat is made solid is called: y9 R) h' C6 Q; E- |
液体脂肪做成固体这个过程叫什么5 S9 r9 a e5 X
A:Hydrogenation 氢化0 h5 p/ e9 T9 E1 u$ {
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36.Which of the following is not an example of a fat substitute?
. Z# `0 g0 b) z* s下列哪项不是脂肪替代品的一个例子; G8 |1 e3 b4 X3 c# _ B* k6 K
A:Acesulfame K 安赛蜜K表
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5 M1 G7 \2 M6 ~6 d% U! m6 s, y37.Health Canada requires that a product labelled "fat free" contain:8 g6 J4 N! k6 S% l; t5 E5 ?2 z7 @
加拿大卫生部要求的产品标有“不含脂肪“包括:
! R- Q/ v( A% \* u; bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- ~' L V1 E2 U6 G) V; `9 K9 i1 i
1 d+ u, I% y- _0 P38.Which of the following is not a problem associated with converting recipes?
! n! `- j" |; l下列哪项是不相关联的转换配方问题?3 v4 }# X, i7 J' F4 j1 @, i8 i
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:
; R9 \. L; L7 D* p% @# d/ U' ]/ j从供应商采购的物品的品质或成本叫什么
* z% K/ Z& C- q+ L" _A:As-purchased cost 购买的费用& r) t) d3 [+ T& T7 h# h [
; Q, H- f/ }# N3 K2 x40.The amount of stock necessary to cover operating needs between deliveries is known as:+ e" y0 h/ g4 @( a7 f
在新货到来之前用于日常所求的必要库存量叫什么
2 H* v! L( T: k! P0 oA:Parstock 基本日常最低库存! z% w3 ?1 K, i: W, N0 s2 K, @( L( [5 o- [- A
' |" x" a, L1 f3 O7 m* _41.Which of the following abbreviations is used to describe the proper rotation of stock?+ G% f/ U* a* @! I: a7 [9 Q/ N$ s- _0 S( u7 U
下面那个缩写是用来表明正常库存流程?
# \/ k9 N8 O; T1 L2 u7 j' l: FA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ G! p* ]% N9 S* |
下面的那把刀是用来打开蔬菜吗?
3 n" n% y; b( zA:Bird's beak knife 鸟嘴刀. D( s1 a9 W* u$ f! v+ r: f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& N# p; o' h+ A4 n+ c
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43.What is an instant-read thermometer best used for?
2 y& @# [) F2 _即时读温度计最好用于那方面?; ]2 H- N. U$ t* u9 ]7 A
A:Checking the internal temperature of a roast 检查被考物品的内部温度) B5 q4 _0 f: a/ Z
2 o/ o0 V9 m. q' Y! y' Y! Y( C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: ?! V( m% p- T, }4 C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 o8 g+ _, }; d6 B% t- p& O& y2 uA:Cast iron 铸铁
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7 C4 J( x8 }$ H1 b- f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 P( V) a, h+ [( N/ o# P哪件装备下面有一个可移动的碗和一个S形叶片?, g2 _& r, f$ D0 r9 ]5 {
A:Food processor 食品加工机
* C5 f9 R0 P dhttp://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?* } k7 Y& b0 e# ?
下列哪项不是用刀的安全规则?( ^" [6 \: W1 f+ c# ?7 r/ E
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:
1 f# ~& c2 `# b& `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
U+ [6 g- ]( IA:RondellES
8 h1 Z2 M6 c. t) I2 b6 N9 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ H2 R" P* ?. B0 Q% |7 T$ p% F48.Which of the following is a diced cut used to garnish soups?2 m; U9 E, v# z" W- f3 E' H
下列哪项是切成小方块用于汤的装饰?
& ]9 d6 N; [2 \# x" l6 gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 t* l' F H- ], V$ p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 g" b$ g( U) | F) g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!!——" w# \2 q W6 b2 I& o
A:Gaufrette 8 }- t# e: m7 T5 S9 N1 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ T8 y' Q' N1 s2 h- R7 x) Z/ E4 A1 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 l |- K' ]- n; I. B* H2 f qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( k6 D' X: c9 {. n" M8 a9 |8 z
! O, S: B' e$ f( U! z4 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" F2 e+ y8 |2 {! \6 k! U" @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), R5 L0 P( s. X) j1 s7 h$ ^
A:Cilantro 胡荽叶 香菜
8 ]' a% b |7 Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- N) S+ U1 S8 g/ j. ^! s60.Allspice is made from: A4 M. ?6 a6 `- G0 y9 o8 O
多香果, 多香果香料是什么; E% E7 D) r5 [: ?# ]9 Q2 N! h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: ?# l: U2 e7 d4 e8 V; f( r8 AA:A dried berry 干浆果: z& x3 ?( d" v; h; J9 _
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61.Which of the following are used to make a sachet d'épices?. ?% ?" C2 Q1 t( g6 n/ a
下列哪些是用来做香包德épices?' ^" x+ u# {, A. {$ |
http://www.sachetcatering.com/, J' B2 b. P' i; w }4 {0 f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 }& Q# m$ G5 I5 n9 I: M62.Which of the following condiments are not soy based?
8 k1 N( i9 [# u% v下列哪项不是酱油调味品的?
. H% v7 }5 H+ C' _. D9 l3 {A:Wasabi 日本辣根4 u. K# R' [1 x4 k& J+ }# e' j
- f. O, V f, A" r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 l' W/ ~ N2 s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 A H" \: k8 U5 g" ?
A:Pasteurization 巴氏杀菌+ `' g5 h( I1 ^: l* ~! \: r
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64.Which of the following steps is not the correct procedure for whipping egg whites?( m0 o5 `$ ^8 B1 J
下列哪个步骤是不是正确的蛋清搅打程序?
, I9 J# h ^: g- y, o. ?% UA: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:8 L' W) \( a- v" `
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing# R; p3 i3 E8 s
炼乳是一种浓缩牛奶 是去除什么做的" f% b* e/ L5 g4 v4 C
A:60% of the water 60%的水0 m+ ]' M6 C7 m
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67.A method of cooking that transfers heat through a liquid or gas is:1 e2 Y1 T" v* v
一种烹饪方法,通过转移液体或气体是:
* o2 @( i8 ], ^) p+ t/ W/ nA:Convection 对流. j w: a5 B+ T
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68.The cooking of starches is known as 烹调的淀粉被称为/ z! P7 d0 q5 X* X( A U* S
A:Gelatinization 糊化
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9 r: W1 V @( P9 q3 l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 {' Q2 a5 ~6 R' K" u
A:Braising 烤! F$ [% [. n, Q- X
4 T- G" K* y; H. g2 R9 ~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:
/ G' X6 K9 c2 [4 dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 R. P8 `3 p' }2 G
' R- Z9 g- J# k& f+ K71.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 J! G6 F, ^) K N% U' u# q
A:Fumet 原汁8 W* ~& D: u* j- h4 p
! o8 s4 a' X( H72.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
o! ~3 d4 f9 c, A8 cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" N/ e6 ~( l; @" M6 G, H4 e \% T73.Which of the following is a principle not used in stock making?. k. v# d) }% k# l7 f7 P: f, Y; |) K
下列哪一项不是用于制造高汤(低汤)的原则?
- B! @2 U. ?# U( N l3 U9 [* YA:Start the stock in hot water.开始在热水中操作
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0 N" s9 c6 X0 Y! g6 b" Q/ j$ J) s74.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
4 r+ l' s7 _& m' ]A:Remouillage 法语熬汤( R0 J5 A9 L* o [9 W
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