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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:$ C; `( |7 @# v Z" f1 P
哪位厨师最早带来高水准浮夸的美食
0 p" P) W4 p' w4 z6 ]4 V vAAntonin Carême 人名 安东尼·卡罗美' z9 E; f4 W2 u5 |4 |4 U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 y$ n7 O1 L) {% r. P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: Y8 V6 @& V5 `A:Cast-iron stoves 壁炉
7 K0 X2 b. }* yhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
# ^2 w6 r5 n# ~) {- ?! N1 g法国术语,用来描述roundsman,或摇摆厨师是:
/ R) d* u: Z( @A:Tournant 图尔南
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29.Another term for the wine steward is:
- o# H3 S' O$ c1 W葡萄酒侍酒师的另一个术语是:
7 T. V5 s+ L- E$ O5 n4 T/ VA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
" _( F; B7 L) A" o1 L3 T! d霉菌,酵母菌和真菌是一个神马例子
! E8 w( m) C; h; Z" Z9 p1 BA:Biological hazard 生物危害0 m8 C0 r7 |" v# V; N! j# i
7 e. a; `! Q C$ f, i' }6 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ W5 @4 }+ J) n0 Z! R根据加拿大食品检验局,食品的危险温度区在多少之间:2 \9 g6 Z/ }; ^+ Q
A:40° and 140°F (4–60°C) 4-60度, y \6 X {6 h, z
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32.All bacteria need the following for survival:1 h; s/ H) h: Z4 ~1 a- v3 S& P
所有细菌生存需要以下哪些内容:& @# I" e4 p& z, U9 C: u D X
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" [( |. H4 j- q( |, b% w% t( J
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33.Which of the following correctly represent critical control points in a HACCP system?
3 ?* P. |# W9 G& b以下哪项正确表示了HACCP体系的关键控制点?
9 I: Q8 n2 S: U9 {: k- a8 SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 w, R+ x V) J3 U$ |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) A/ T6 _) Z9 L3 X. e# M$ c34.Which of the following is not an example of a carbohydrate?
5 Q5 f; D6 R2 A1 l- U" Z下列哪一个不是碳水化合物的例子?* |5 _3 {% u5 C& ~
A:Essential nutrients 必需的营养物质
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7 e7 B V1 c4 X$ b. W# w35.The process by which a liquid fat is made solid is called:4 X M; t/ R2 e7 D2 M# y+ Q4 k
液体脂肪做成固体这个过程叫什么# x/ w s6 c. [5 y. J5 v" J* F, T
A:Hydrogenation 氢化
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* \9 S- c! X- v& n; @" h( \36.Which of the following is not an example of a fat substitute?/ }- G, `; j% i, K: J: z& H" x1 O
下列哪项不是脂肪替代品的一个例子/ S* c) y- T! k
A:Acesulfame K 安赛蜜K表
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' B3 n+ n" v0 Q+ v7 j3 E4 C37.Health Canada requires that a product labelled "fat free" contain:* i0 b& X0 V0 \3 p4 N* {7 B& U
加拿大卫生部要求的产品标有“不含脂肪“包括:: z$ X2 L0 ?6 j& t$ ~9 O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 w) h3 ~ c9 A/ A3 Q# Q+ K+ L38.Which of the following is not a problem associated with converting recipes?
0 Y* ^7 |+ O' T& R+ W: K1 N下列哪项是不相关联的转换配方问题?
9 ?1 L1 t! |8 y2 [ CA: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:4 G+ r6 d9 [6 v2 W; M
从供应商采购的物品的品质或成本叫什么1 ?2 O* C$ C) `; G- w* R
A:As-purchased cost 购买的费用/ ~7 C q0 Z4 { o- O) }
' G; F- H2 v6 ]3 Y) q. n' ^40.The amount of stock necessary to cover operating needs between deliveries is known as: m) W, n1 f1 l! ^
在新货到来之前用于日常所求的必要库存量叫什么
. Z+ ^, z2 }" D$ d+ sA:Parstock 基本日常最低库存% G _+ M) C5 k( c4 _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 B1 O& {% a5 a1 B
下面那个缩写是用来表明正常库存流程?9 ?& z4 i) I4 D, N# F5 _
A:FIFO=FIRST IN FIRST OUT 先进先出
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* Z( g7 @- H3 ]0 f0 o- s42.Which of the following knives is used to turn vegetables?
& L6 H4 w, C$ M! e% [; l3 j5 i下面的那把刀是用来打开蔬菜吗?) G/ B8 `* {# ^0 F3 L+ e6 l
A:Bird's beak knife 鸟嘴刀6 j" X |+ b8 D" V! M5 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# M% f! P6 O) W+ p5 [8 u; J
5 h9 e5 T' e7 ?4 v" Q; u+ [43.What is an instant-read thermometer best used for?, Y& C, {' p- g4 @0 g
即时读温度计最好用于那方面?
K9 \" y# v' u2 m. n2 F6 \A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 i, Y0 m- {% n: e' E+ V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 W5 m8 W' A: k) ]2 e3 o; f" P下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ P& b$ @- o7 q5 i: _A:Cast iron 铸铁
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( s- a% V; e4 D3 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ q9 A% o3 r- ?0 c7 R% A
哪件装备下面有一个可移动的碗和一个S形叶片?4 a# y. D& @ }( p
A:Food processor 食品加工机
, }+ y2 R6 ]5 s1 c [9 G2 phttp://www.google.com.hk/search? ... iw=1263&bih=572, |) k4 {5 N3 Y( _* P0 }
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46.Which of the following is not a rule for knife safety?+ f i+ n$ i$ Z5 Y, d' c% `1 I; Z
下列哪项不是用刀的安全规则?, S( ]) o. j) V+ }$ x6 K$ t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 I: W" C k! g$ K
& O: ~: D6 D! ^$ ]- }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, R) `" y; M. ?, m/ O3 X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) |; p1 m, L+ o# [6 h
A:RondellES 8 r5 f; T6 N& F' M: u. R+ l6 O5 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" s; O7 ~+ s9 L# {) [48.Which of the following is a diced cut used to garnish soups?
( }4 d" P) }# i" H& Y2 A4 ^下列哪项是切成小方块用于汤的装饰?
$ t3 _* G% Q# e" |# OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 T* r# D7 F, _+ Q+ T. x: B3 H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 g9 b0 ~& Q4 {. }& B; C
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!!——; E7 Q7 f8 r" o
A:Gaufrette
3 Y9 [( M5 F! o dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 z# L) \' p4 Z. I3 X: R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* p9 p0 V6 v# l( {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 B) z* s5 f) j4 b9 H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( C- T& C) _4 M+ ^
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)& T/ f) C4 B" Z' g- L3 a
A:Cilantro 胡荽叶 香菜( b; @; Q: W4 m# r/ u8 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 j3 |/ _7 z6 _4 c1 v/ z/ U
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60.Allspice is made from:
$ A1 A6 v+ l2 W- d# H7 l0 ]2 X 多香果, 多香果香料是什么
8 r# w/ x% O- _# m# c! u) x- X( fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* b7 L; f5 M# w1 {3 U
A:A dried berry 干浆果( x7 U1 C3 `- w6 g% O V5 M# A
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61.Which of the following are used to make a sachet d'épices?
0 c# I3 M; g; F. S# H6 Z" p7 h下列哪些是用来做香包德épices?9 O8 }$ h& U# v. O0 ~2 @6 D+ |2 t. t; G
http://www.sachetcatering.com/
% u# z& c! L# U: u5 q! I& zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) _& |( X- C3 P' L M$ q o62.Which of the following condiments are not soy based?
9 F3 G1 G' x- V* F) a* D" {* |下列哪项不是酱油调味品的?
! {. E8 p8 J7 H- Q' R3 f* AA:Wasabi 日本辣根
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) G* K- a8 F2 Y" J+ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ Z: P' i; {4 a5 m' C' b3 f) D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:
+ T* U4 j" f1 a1 p1 x5 @A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. J" z/ `' D' C; B' w7 _: f, I
下列哪个步骤是不是正确的蛋清搅打程序?
8 e. c5 l' Y8 E! I1 iA:Allow to rest before use. 允许休息后方可使用。) ^9 f! t: s1 L/ y; B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; k7 k! S% O+ E$ ]. k# aA:56g and 63g 56克和63克2 K. ^5 d" G- j! b |8 X% o( t
; I5 N, R+ B- Y: v2 n66.Evaporated milk is a concentrated milk that is produced by removing- [' z# w" |* y
炼乳是一种浓缩牛奶 是去除什么做的+ p4 ?& ~$ y% P
A:60% of the water 60%的水& z. g }9 f' g! W
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67.A method of cooking that transfers heat through a liquid or gas is:
4 E/ @/ r' c+ j _& G, _8 u一种烹饪方法,通过转移液体或气体是:
: F4 \7 D+ e! n: h# q9 T) lA:Convection 对流! J" ?, m3 A) D% Q& |# ?
8 j8 `! j: D8 i- E68.The cooking of starches is known as 烹调的淀粉被称为* s& [$ f7 X' o
A:Gelatinization 糊化2 Y \0 p: k+ X8 i6 B+ {
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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?6 V0 a4 R4 S4 ~& C8 E4 [
A:Braising 烤
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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:
! ^" I' X+ H+ G7 d3 `8 w* M4 r) {A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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! l) x$ i! ]) L9 \& _9 w. f; h" ~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. U, r" u6 R2 A& z, ?
A:Fumet 原汁. ?& k8 G% `, e/ @8 V, z1 V6 l* l
3 b; r# H1 @9 g5 ?5 A72.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
+ M& X! A% {4 E" k' x; Y- vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
' j. t' d2 `% b0 g下列哪一项不是用于制造高汤(低汤)的原则?
, ?7 E( B1 N: _2 P5 h3 iA:Start the stock in hot water.开始在热水中操作3 d6 j* Z! T# h* j- {/ o* {0 {
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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! {, z: O3 \( @
A:Remouillage 法语熬汤
5 v. H- g K$ Zhttp://www.haibao.cn/blog/post/176242.htm |
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