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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:
9 ?4 B, d) h0 D) S' X) c) n; Q; q' e哪位厨师最早带来高水准浮夸的美食
4 M+ w6 R% G3 n) LAAntonin Carême 人名 安东尼·卡罗美
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( O- }9 |" S/ u! V A$ }. R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 y) c5 s0 S- h* K) i# u7 N2 M I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 N0 H* t1 o: o
A:Cast-iron stoves 壁炉$ V% z9 \5 b, _/ @- ^* o
http://www.usstove.com/products.php?id=6# V3 B P( ^- H+ Z' p, G8 Q
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28.The French term used to describe the roundsman, or swing cook, is:
, Q/ V) B: a5 i5 k' x, A法国术语,用来描述roundsman,或摇摆厨师是:
/ U, o5 [: [& n! f! u, [A:Tournant 图尔南
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8 L j) b, a3 _3 W9 N/ s" J29.Another term for the wine steward is:% v; O% E( E+ f- b7 P
葡萄酒侍酒师的另一个术语是:3 e) n% L1 u, g9 R* g# p" W& |2 |; ~
A: Sommelier 侍酒师9 u0 B5 u' ^8 O$ E, j. J/ E: M
: o, V6 M0 a& W30.Molds, yeasts and fungi are examples of a:
+ } E0 k/ i$ N* W9 O, t: ]8 g霉菌,酵母菌和真菌是一个神马例子
* n5 U+ u' X, U6 n8 ]( SA:Biological hazard 生物危害
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1 m. G* m Q$ B5 }$ B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* w# Y9 j9 B5 J6 n$ X" }1 e' w
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 z$ L4 t1 S7 o3 F5 ?2 pA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ ?) ~1 R4 W# T% E8 r6 W" B
所有细菌生存需要以下哪些内容:
6 f9 U/ H& z0 t CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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7 c! W7 D/ ^4 _- S! y; I0 [33.Which of the following correctly represent critical control points in a HACCP system?( I0 l8 p2 b2 l9 q# B0 ~
以下哪项正确表示了HACCP体系的关键控制点?9 M( w% ~7 d9 q, T" Q( C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% t. }8 _5 J+ e( S7 ]) h食谱,接收,储存,准备,烹饪,保温,冷却,再加热; W) R3 E9 H* ? F- w! q ^
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34.Which of the following is not an example of a carbohydrate?
/ a; E d% n7 N$ K/ J G/ o下列哪一个不是碳水化合物的例子?
$ p2 S. ?/ D; }# r# M5 ]/ j, tA:Essential nutrients 必需的营养物质 l' @+ n6 [; b& w
% `) X1 x1 G, b. V: d0 V' R35.The process by which a liquid fat is made solid is called:
3 o9 y# ~- N( I. p+ G% V液体脂肪做成固体这个过程叫什么; i+ S5 Z7 ]9 F3 S: ?- `2 `$ f
A:Hydrogenation 氢化8 R3 z7 q- |9 X8 q, X9 ~
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36.Which of the following is not an example of a fat substitute?
5 S' v5 K# x' l: u" \下列哪项不是脂肪替代品的一个例子
! y' U* g" T { O9 F, bA:Acesulfame K 安赛蜜K表4 C, D( X# C5 P# x N* v
. ^6 k& }8 w8 n* R+ F5 I1 t37.Health Canada requires that a product labelled "fat free" contain:/ l! I% H4 D; R! S+ d4 ?) @5 k
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 }$ r. A, e! M N( ?: D7 ~! GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
$ |7 I8 v0 z" P' P8 X) s下列哪项是不相关联的转换配方问题?
9 L& p+ l0 D' X2 JA:Unit cost 单位成本
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" N0 k( B: {6 C! {6 L8 X6 p39.The condition or cost of an item as it is purchased from the supplier is called:
9 _$ h3 G2 s: N1 M0 A9 o从供应商采购的物品的品质或成本叫什么" I! O X U% R; i
A:As-purchased cost 购买的费用7 N/ m- f1 H1 C) `' ]- R# E' B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ h& T! [9 U5 w. ?) Y
在新货到来之前用于日常所求的必要库存量叫什么. M. Z8 |. ]! X
A:Parstock 基本日常最低库存
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8 C0 l/ a: u1 N$ }, l) B, F41.Which of the following abbreviations is used to describe the proper rotation of stock?6 s. `2 C9 q3 ^4 B# k
下面那个缩写是用来表明正常库存流程?+ [7 m- \/ s' G/ n3 _- I2 z- R. |
A:FIFO=FIRST IN FIRST OUT 先进先出% K$ Z6 Q5 p% Y7 _
) H8 p& Q. ^5 P3 l2 Q! X: z% J& y42.Which of the following knives is used to turn vegetables?
; j% I B2 x8 T' A) v8 V下面的那把刀是用来打开蔬菜吗?
g4 E- L# B: ]% v% r$ P @; zA:Bird's beak knife 鸟嘴刀" M8 d, b, u, Y% l2 W/ |$ u. b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird( h* @( c- g Y! C. k) I* w. \( o
/ z5 c+ ]! O' |! {1 W* t6 ~6 Z43.What is an instant-read thermometer best used for?
' i6 R. I, v/ x) X4 @即时读温度计最好用于那方面?
! D' U; a- N* j: `2 HA:Checking the internal temperature of a roast 检查被考物品的内部温度* z2 r6 G b8 L/ F+ P
1 s% y y( Z H' i& o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 k* w! K8 o: A下列哪些金属材料受热均匀,通常用在铁板而且非常重
# t- V: W$ x: k1 UA:Cast iron 铸铁% s% O1 b& h$ z+ {3 v( a, o
/ a: _; ?+ V2 l" G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! |8 H" M; y) s/ S% I2 ^哪件装备下面有一个可移动的碗和一个S形叶片? X" w+ O0 J1 E% F4 F" S
A:Food processor 食品加工机
2 `/ r* }0 x9 @( Dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 Z* c7 `% i+ Y! H46.Which of the following is not a rule for knife safety?
. {0 E4 u. a! e: y' z" Z5 W下列哪项不是用刀的安全规则?/ `) }* e! h% y4 _/ x8 V: U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: T7 ~6 f* S b* Z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 \/ l) j) C5 ~' U% ]* O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" s9 h+ l4 R) g" Y+ ^A:RondellES ; i9 w* G& p# }3 Y- M0 t* S H9 n
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?/ j& S5 f, e. K
下列哪项是切成小方块用于汤的装饰?. G; n. c% p1 c0 f/ R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, g s+ j* o* Z: J2 J4 ?( ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* m. R2 @- R7 Y) i' [
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!!——
1 F! f, h' k9 w" C2 [8 K0 v' x+ DA:Gaufrette 3 N/ Z; J E- e5 `2 R R4 {/ M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 J, x4 {* i7 a$ k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! q- T( c& T' KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 _6 [, O& T$ ^ e# @" C
* J J# E+ L1 W: g/ O2 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% L0 ?$ @, n$ A) ^5 E; Y; A
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)6 c- \6 N( f N' T; e. ^6 t& c
A:Cilantro 胡荽叶 香菜, L. V2 C+ T8 {3 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 c6 d1 {6 i! p60.Allspice is made from:4 v+ K' x: j, U: X, d% p9 `
多香果, 多香果香料是什么( g1 f2 \- y# C& X9 A8 b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" B2 |& p0 _/ K
A:A dried berry 干浆果5 j2 C6 \3 P. U* [9 A0 T
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61.Which of the following are used to make a sachet d'épices?$ U9 o7 F+ D3 z
下列哪些是用来做香包德épices?/ m0 x8 c W0 `1 q7 d l- w; p
http://www.sachetcatering.com/$ K9 p1 _3 A# _5 \2 ?
A: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?
8 }6 M( ~$ n8 p下列哪项不是酱油调味品的?- t3 Y6 D# g1 ?5 _2 D: t" H
A:Wasabi 日本辣根+ L2 p" S) u7 ?4 E N, L' G* Q/ E
" |0 d$ _' J" Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ E3 z9 B' w+ A+ p# f n
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:. f% e1 B0 d# e6 D$ J3 x( D$ B. ]% {
A:Pasteurization 巴氏杀菌4 _6 E8 |4 V& l- m" u
# k9 f0 Z, K! u- y# z! L5 D64.Which of the following steps is not the correct procedure for whipping egg whites?
) y( `1 w, V6 ?* U下列哪个步骤是不是正确的蛋清搅打程序?
, o0 a% _& a- g1 X2 }! N# C: @A:Allow to rest before use. 允许休息后方可使用。3 W! ?5 c5 [: R: ~. K
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65.The weight of a large egg is between:一个大鸡蛋重量介于:% \' ^( [0 [( a; J
A:56g and 63g 56克和63克' H* A3 g, g6 l" O. l, L5 e7 G5 q
- I& ?& \9 {! x% ?3 g) |6 g9 ]66.Evaporated milk is a concentrated milk that is produced by removing7 a9 t0 h0 S+ X: O. j
炼乳是一种浓缩牛奶 是去除什么做的2 f& w% S# b9 A- C: H# q2 i
A:60% of the water 60%的水
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. J% ]7 s! f/ ]& P$ A3 I67.A method of cooking that transfers heat through a liquid or gas is:
& K8 C) P8 ?, @7 z, L" ?4 F g一种烹饪方法,通过转移液体或气体是:
; m" U/ i; t6 x) m" M( F0 bA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为) `$ ~1 n. n$ u. h( _2 ?( C5 G' U7 `
A:Gelatinization 糊化
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+ h" ^9 x) S6 x$ \" S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 T$ ~ v% W, \! t
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:
* s( J4 ~- X- GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 G6 U2 N/ p7 q3 A% }+ n. w, q
$ T, L4 f! }. g1 a0 _5 q9 D71.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
' l& K* ^5 _: |5 R9 D( }A:Fumet 原汁
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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
, K, |- _5 {) M/ }% eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# p, ^1 M3 J; v
1 d/ r4 O) j6 B* e73.Which of the following is a principle not used in stock making?
( J- L( ~; M- s, Q _% m7 r M下列哪一项不是用于制造高汤(低汤)的原则?
3 Y; y' r7 k$ x& } m* sA:Start the stock in hot water.开始在热水中操作
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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
& _+ X' g. A+ i0 `A:Remouillage 法语熬汤* h- r& g a( j. I
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