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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:
* k$ W$ i/ ^* w哪位厨师最早带来高水准浮夸的美食/ N7 i$ j. f ? ^
AAntonin Carême 人名 安东尼·卡罗美
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6 ^/ ^, {- l# d: } C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! G; J- _6 C2 E& Z+ 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 。' F$ k+ o3 m# a! f. F) V0 s; t
A:Cast-iron stoves 壁炉4 R1 `. y# A+ Q+ R+ B9 ]
http://www.usstove.com/products.php?id=6* V3 ~3 v5 v2 O* {% M
. ^+ O# ~8 Q* N+ c: b& u28.The French term used to describe the roundsman, or swing cook, is:& n# s6 @# ~0 S9 R) k# `
法国术语,用来描述roundsman,或摇摆厨师是:
2 v2 y: ~( f2 W$ I% t2 e4 K) UA:Tournant 图尔南
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% l# r2 ^: Z- E# L1 ?8 y29.Another term for the wine steward is:0 ?" l" b# G- V+ g
葡萄酒侍酒师的另一个术语是:
) W% y5 m# s- s+ E2 s6 XA: Sommelier 侍酒师6 I5 L- \* V" p- c/ r+ S
7 `9 w+ t3 r; `* i+ \6 E7 ]30.Molds, yeasts and fungi are examples of a:
% S$ C4 c! B* u. @( [* F霉菌,酵母菌和真菌是一个神马例子
! J8 N9 {9 }: x( _0 k6 Z8 lA:Biological hazard 生物危害8 a0 ?9 H& J, x* ^
: ~; u7 O5 r" m, D, {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- A2 a2 l0 m8 ^# n
根据加拿大食品检验局,食品的危险温度区在多少之间:, N$ b/ o# k2 m L
A:40° and 140°F (4–60°C) 4-60度
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: m, v/ w0 G. l z$ a. z% B! h32.All bacteria need the following for survival:. c' G( f2 d/ d8 X# f: O5 P2 q
所有细菌生存需要以下哪些内容:
( K. M. J& X% O9 n( S: z: RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 q7 |3 k a) C33.Which of the following correctly represent critical control points in a HACCP system?
( i( h" G# y7 E& V以下哪项正确表示了HACCP体系的关键控制点?
- p5 F# f/ I6 t" V7 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 P/ r4 c/ F4 G/ y8 l Z$ ^4 g食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 K N4 E' h6 x8 r) l- J& y34.Which of the following is not an example of a carbohydrate?
. p3 X6 F6 m! V$ p7 E* N2 x下列哪一个不是碳水化合物的例子?
5 j" Y& x. w. GA:Essential nutrients 必需的营养物质' x8 W* j5 K# X! J4 v( n# w ~
# R: y# T% _8 d35.The process by which a liquid fat is made solid is called:
: D2 u1 n0 `* O% I7 k, M2 ]液体脂肪做成固体这个过程叫什么
) r* l. u, g, |2 gA:Hydrogenation 氢化* f+ D3 Z6 _/ `/ E1 Z
- @* O3 a( S4 p% }/ _$ T, `36.Which of the following is not an example of a fat substitute?- S O. k* N7 F
下列哪项不是脂肪替代品的一个例子9 b) A: K: M" U' h$ l0 j
A:Acesulfame K 安赛蜜K表; z; x8 j& m9 ]! t+ g6 a
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37.Health Canada requires that a product labelled "fat free" contain:% B3 B( A/ T# `, c \, r7 g
加拿大卫生部要求的产品标有“不含脂肪“包括: h2 g. t. s) [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- I' [# l, u6 E$ r9 u5 b
P! J& a5 G2 V. |, k9 \38.Which of the following is not a problem associated with converting recipes?
4 Y/ W+ @' h- x; s下列哪项是不相关联的转换配方问题?9 B" _2 z2 y3 ^: R& x8 q
A:Unit cost 单位成本
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$ _8 k; ~* G: `. \% Y) q39.The condition or cost of an item as it is purchased from the supplier is called:# K2 U/ a' v! w6 r
从供应商采购的物品的品质或成本叫什么
. e T2 n- Z8 F# F1 g2 |6 M) ?# \0 `A:As-purchased cost 购买的费用
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$ U) `0 D( S i* J, {8 X' a40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 x7 S2 B, |2 a4 Y7 o/ B0 F: H在新货到来之前用于日常所求的必要库存量叫什么( [; T( P5 W B; f& Z* @3 H
A: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?
, U5 \6 {5 l; S# J下面那个缩写是用来表明正常库存流程?
* j0 x# [9 h5 CA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?5 d3 v% B$ G F2 u) L+ |8 f9 W! V
下面的那把刀是用来打开蔬菜吗?+ p" J$ ?% E5 w W4 N. J6 @) E8 D
A:Bird's beak knife 鸟嘴刀
G, Q: p# c1 u/ p$ f. R& V9 O, s& s( |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. Y9 {; \3 R4 i$ ~6 N1 v" j* h43.What is an instant-read thermometer best used for?3 d+ Z# Z! n, H: O a- U
即时读温度计最好用于那方面?5 F' i; g) C; Y3 `2 R& b9 D
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 T% I$ I7 u; v: K! t6 B
! e; u- P( l% P1 g) k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% Q; s, F; d, x7 C z下列哪些金属材料受热均匀,通常用在铁板而且非常重 q% D# `( H- r+ {
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 I# p+ Q5 [% z4 R哪件装备下面有一个可移动的碗和一个S形叶片?+ q* H6 i5 ]7 n/ W- S
A:Food processor 食品加工机- i' _) @8 j1 z$ f
http://www.google.com.hk/search? ... iw=1263&bih=572: ^/ g( h+ ^" X o- G( y
0 o$ X: J0 v- b1 n. _2 F46.Which of the following is not a rule for knife safety?
3 ]2 H7 w9 o1 N8 o- K* j' V下列哪项不是用刀的安全规则?
% w4 q; {8 t) i% Z8 S8 dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ z1 T$ V- N/ z) _# R5 R, G4 V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. E; a9 u* D. ~1 _! Q: O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% ~7 H g: F3 X" g
A:RondellES
4 H" v8 M0 U$ O8 w d9 k8 d o0 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 K: H0 l6 q. e
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48.Which of the following is a diced cut used to garnish soups?
9 H& c% U) m% [' }* Y$ E下列哪项是切成小方块用于汤的装饰?
* \# P( x- a# g v6 J) xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* [( p' F: {0 J4 {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! \; Z% H. i7 T, ?# v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!!——5 d: F$ U4 F' t% b: H6 J5 W
A:Gaufrette
. ~ k7 o; K2 W9 K9 nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. }5 V$ c j0 i5 j! O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 p5 }/ I- n) B9 T+ i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 b0 q: {% v' |! X) 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), f9 \- m$ S* U5 B4 N: D4 ~/ _
A:Cilantro 胡荽叶 香菜
/ b9 I) l# @0 }* N3 lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! {; V' \4 `5 ^* k
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60.Allspice is made from:
9 s9 O% i5 Z8 X5 k2 E1 w 多香果, 多香果香料是什么& l* t6 Y/ [0 d4 j* x r- H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 B/ ^0 [) ^/ B9 ]" N" E; f( q; t; xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?1 b( Q( b1 Z" k7 M
下列哪些是用来做香包德épices?0 f6 Q# P5 d% i+ N5 `3 n
http://www.sachetcatering.com/
0 i9 V3 j3 \8 x; YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?. a/ p/ K2 X G, Z
下列哪项不是酱油调味品的?" Y- ]: i) R, r7 r; T' M) X
A:Wasabi 日本辣根; q, m I8 y6 M, l0 k1 ]. P: Y! F
) E9 M( o, A/ y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" ]# N6 Q. k, E" K- K' E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:9 I Q+ I7 C+ Y$ D+ x
A:Pasteurization 巴氏杀菌: P7 p' r! [9 v! ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' K1 v8 S/ J) f, L2 T下列哪个步骤是不是正确的蛋清搅打程序?
' @" l9 ]4 b. a3 }A:Allow to rest before use. 允许休息后方可使用。
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" o/ M* ^0 K% k- K5 [6 O65.The weight of a large egg is between:一个大鸡蛋重量介于:4 V) s7 R' A7 h. J( m) J5 O; \# I
A:56g and 63g 56克和63克7 {0 b2 M3 n7 r; j0 u
( P# {! ~$ i' @* y* u66.Evaporated milk is a concentrated milk that is produced by removing; W$ b$ b7 |: k4 A2 p/ W6 A- W
炼乳是一种浓缩牛奶 是去除什么做的# S6 c u' z$ F
A:60% of the water 60%的水
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6 @5 q" }3 c" i" o5 l* q5 T7 P67.A method of cooking that transfers heat through a liquid or gas is:
6 Q9 l$ U8 i8 x9 Q) R. c9 q一种烹饪方法,通过转移液体或气体是:) z7 k) j+ I. {: d3 q5 A
A:Convection 对流 _$ \6 y/ V; k
7 A; p9 ^0 S5 \68.The cooking of starches is known as 烹调的淀粉被称为$ G" }5 H+ t# y$ |% K% W: w
A:Gelatinization 糊化6 R; {: S: [9 c1 p5 T) s* k4 z4 ^
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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?
8 G9 o! j0 A: nA:Braising 烤) ~. J# D4 v' y2 E( j* I
0 w0 l8 q( B# @; _2 N1 x0 l70.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:. x3 e; P( a1 b8 |2 q; ?3 J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) n; Q7 i/ ]- e% ^3 O, A3 L71.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
R) z0 g. @- Y R& S: q6 Z! D0 @A:Fumet 原汁 x I; x/ w, u4 e
- x m) E$ I# b* K$ h' K7 x$ i72.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
, x) x1 R' Y* K+ k6 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' f, ~# A* ?3 r; {! h; J1 e
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73.Which of the following is a principle not used in stock making?7 C1 G2 E' x* v5 x2 A
下列哪一项不是用于制造高汤(低汤)的原则?* S3 a1 c* S! q+ \, C1 _
A:Start the stock in hot water.开始在热水中操作
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3 h5 S) a+ y2 {! r74.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) W0 W& m7 m2 j" G" K3 q
A:Remouillage 法语熬汤
) g# Q4 D2 q, J. c: w3 ~http://www.haibao.cn/blog/post/176242.htm |
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