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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:7 v" @0 z( y: V1 V# d ^
哪位厨师最早带来高水准浮夸的美食' f. |3 f! j- ^, _" }% ~, y9 }" h
AAntonin Carême 人名 安东尼·卡罗美5 {% R4 C; G; g @; N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; \4 p/ ^4 H! L k. |: ?+ n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; W$ z( u% o% X. x9 k9 V E( }2 H
A:Cast-iron stoves 壁炉9 @( a) v+ Q$ }
http://www.usstove.com/products.php?id=68 `5 R# o6 @% ~3 f/ A
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28.The French term used to describe the roundsman, or swing cook, is:& ? ?7 m) T" i
法国术语,用来描述roundsman,或摇摆厨师是:
% d* I* ?: o! g3 x/ t0 yA:Tournant 图尔南
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9 L& r1 n* Q# A% e1 i1 {, j29.Another term for the wine steward is:
! b9 U. H: L K3 D8 V/ y0 M% q葡萄酒侍酒师的另一个术语是:
/ W4 h! q% ?& X/ L3 GA: Sommelier 侍酒师' c; H4 H6 w6 ]9 c) z
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30.Molds, yeasts and fungi are examples of a:% r- Q3 I2 v) z& U$ @( r# |
霉菌,酵母菌和真菌是一个神马例子$ ~( p. j( T$ I0 T
A:Biological hazard 生物危害
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: l8 m7 e) f, `1 l# n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 j7 N# p# s" W% W
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 H. F" U2 g# e2 F2 t8 M) kA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
' b2 x" E. N+ h' _所有细菌生存需要以下哪些内容:
) F- ^' e# B% H$ LA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 v% N( u5 F( K/ J) P+ I
1 m0 d( x1 m6 U0 f, l: }33.Which of the following correctly represent critical control points in a HACCP system?" c! n& `2 T6 s- K/ N5 c0 z: Q
以下哪项正确表示了HACCP体系的关键控制点?
/ p. }* t7 P" eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 k* f; Q6 i/ H z: U5 `* [食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- _; u% f" o- ^34.Which of the following is not an example of a carbohydrate?
' q; s; b/ R0 y% o9 p. ]9 k$ r下列哪一个不是碳水化合物的例子?3 s/ O9 V7 i" w+ F W" w f
A:Essential nutrients 必需的营养物质
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# Y$ C: G: f/ ^7 y4 \1 G35.The process by which a liquid fat is made solid is called:
. p6 h! a6 \9 L9 m5 y( v液体脂肪做成固体这个过程叫什么, ]8 H, q: d5 C. g. s8 Q
A:Hydrogenation 氢化. M/ L1 K4 z9 o' C
0 f2 u9 O! c6 T) F& f36.Which of the following is not an example of a fat substitute?
' D$ Y- i. ~. e# D$ n( ^. a, g下列哪项不是脂肪替代品的一个例子
( ]/ b3 `/ `! @: NA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ v; ~3 Y- }+ ?! |2 K5 u
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ o7 o$ ^ f5 R' h5 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 v6 N/ i9 G6 \3 l& }38.Which of the following is not a problem associated with converting recipes?
; N+ f7 @, c# h* n下列哪项是不相关联的转换配方问题?" M% c, S( L ^; A
A:Unit cost 单位成本2 W* q- ?5 A, I$ K6 ?
9 Z# R% E6 ^3 z6 i$ S39.The condition or cost of an item as it is purchased from the supplier is called:
' v& R# w8 T& a从供应商采购的物品的品质或成本叫什么2 J* }+ P' M. K8 w) `: d4 V
A:As-purchased cost 购买的费用
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! O4 B S2 r2 H1 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ ~8 L( y7 ?- Q( N/ e9 j2 K6 t在新货到来之前用于日常所求的必要库存量叫什么
9 m8 O& [$ x; D6 eA: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?" H+ D6 z2 m3 S7 U1 x
下面那个缩写是用来表明正常库存流程?
8 l4 B I# K* Z: k+ bA:FIFO=FIRST IN FIRST OUT 先进先出% N0 w& [' c' [+ Z$ J: Z
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42.Which of the following knives is used to turn vegetables?
- p! s3 F: {/ ?; Y+ i下面的那把刀是用来打开蔬菜吗?- F' _' D! `8 N! p9 R* d
A:Bird's beak knife 鸟嘴刀% w6 ~/ \; y; o2 ?8 I5 J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 o' z5 g5 { D7 N k9 l" K: ]
即时读温度计最好用于那方面?% \- w; y& U) `( D0 m" E. t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: V# J4 v% Q9 [& ]7 D& P4 A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# l+ f; h* [: x/ i1 u- {4 T/ t# |下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ Y2 P8 B& _ s/ V0 d4 {" v2 b' ^) S; MA: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? a+ \3 T( f a% m
哪件装备下面有一个可移动的碗和一个S形叶片?
, m1 g4 v+ {7 T/ Z c AA:Food processor 食品加工机
; m+ S3 h+ t. P' M# C& phttp://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?
0 E3 }0 \8 W! t0 w下列哪项不是用刀的安全规则?' H! g" _* o {, `* R( [
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:
+ h* j: e* M5 |2 x$ {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. P* h r$ [* D7 H+ }: T, dA:RondellES # _& L1 v4 u. t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 K6 {+ d5 X$ G2 O' ?
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48.Which of the following is a diced cut used to garnish soups?
6 l% O1 c0 C# u9 ` k下列哪项是切成小方块用于汤的装饰?# S/ v$ {5 N6 M* L2 Q$ ^2 J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 ~: w: N5 j, Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, V9 L( K6 `6 `+ p5 M) e' 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!!——
! J( |. K8 a" rA:Gaufrette
0 C6 l1 O. j {6 i7 O$ O# W- Z* ~' Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ u1 e. F O. ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 F; Q* Q0 x& s! i7 b
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?
% H# }& R1 X* `- 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)
3 k/ j9 b: |: G! KA:Cilantro 胡荽叶 香菜' K% E1 y) W; h/ C7 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' z& w+ R1 w: O9 V) x60.Allspice is made from:' O- ^8 c2 G9 P& f$ r( n7 Z0 u
多香果, 多香果香料是什么; p( e5 g& e: F2 ^1 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 C; P3 D$ e0 [0 R
A:A dried berry 干浆果8 U2 p& U0 d% |- S
, I3 A7 A# S: k( ]61.Which of the following are used to make a sachet d'épices?- k7 r, h: [# U5 \5 i: g: U& V
下列哪些是用来做香包德épices?" V* c2 s+ v7 Q( `
http://www.sachetcatering.com/: u9 C9 ~3 u N& m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* p2 O9 i1 ~; H8 t3 `! I4 T& b62.Which of the following condiments are not soy based?6 Z+ r" p2 v* Z. Z0 i
下列哪项不是酱油调味品的?
( B% }/ q( I+ Z2 p9 |! w6 V$ u, QA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# b2 r) F, D8 R6 ]8 J: W7 p
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:; }* V3 U4 q/ U4 y, j
A:Pasteurization 巴氏杀菌+ k( \: |5 J7 t1 i6 P
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 A# e8 X6 i. h0 ?# ^1 ~
下列哪个步骤是不是正确的蛋清搅打程序?& }9 B/ M2 I1 O$ ]( X" d7 }3 F
A:Allow to rest before use. 允许休息后方可使用。+ l3 `) k+ ]2 `3 ]' e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: a, b! Z) t5 ^2 N* {; r
A:56g and 63g 56克和63克* y5 o, T/ d. h1 A
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66.Evaporated milk is a concentrated milk that is produced by removing$ F. x5 A) V$ E3 \
炼乳是一种浓缩牛奶 是去除什么做的
) I5 |4 W+ Y. FA:60% of the water 60%的水
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) e) n# U& N/ b b67.A method of cooking that transfers heat through a liquid or gas is: k4 ] ^6 D3 x/ i, G) J3 s/ ?
一种烹饪方法,通过转移液体或气体是:
3 q) B8 q: _* ]: T4 O2 B aA:Convection 对流
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8 R9 A* C7 b! m9 ?8 J0 b4 x7 b68.The cooking of starches is known as 烹调的淀粉被称为
& Y& S, r8 F1 |5 }9 _A:Gelatinization 糊化
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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?, D6 K4 x) r2 ^/ D
A:Braising 烤9 Y% R1 X( q: ~0 e2 [8 M
& z# r# R C9 N+ s1 ]- C70.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:
! W- J( X z( o+ _0 ?! DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* B& S; {+ \& k- O3 g
9 I7 }8 k/ x3 |2 r71.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
5 \; U r# D$ X9 zA:Fumet 原汁) }2 v P6 P8 Y5 }- S
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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
7 T! h& T; P& q6 T5 b) SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: h. H2 N% C; Y+ \
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73.Which of the following is a principle not used in stock making?4 b' l3 ]: l) T4 b/ w7 ~6 i
下列哪一项不是用于制造高汤(低汤)的原则?
8 q1 t; M% S i# D* eA: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
6 P' j2 {, L/ X0 G" D" yA:Remouillage 法语熬汤/ ~! H" N5 V5 D! ~8 e& b# T4 L
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