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26.The chef who is credited with bringing grande cuisine to the forefront is:
" `! x; m9 v* o4 L0 T哪位厨师最早带来高水准浮夸的美食5 b& x1 z- K% _. T: y0 G% f
AAntonin Carême 人名 安东尼·卡罗美# X9 {% ]6 S) \% w" W, c) T5 |
) f7 V+ u3 e6 J+ x/ I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 N7 Z K3 o% ^2 R! x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 H: E7 J( S5 d% z
A:Cast-iron stoves 壁炉5 t3 ^! X/ M$ x1 ^% `8 v5 @
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:3 Z" I+ T1 ]; ^4 M
法国术语,用来描述roundsman,或摇摆厨师是:+ H7 u) i1 L- g' U
A:Tournant 图尔南* l9 R* G4 B8 z$ w& I) h3 o [# ?
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29.Another term for the wine steward is:
8 U: S' n6 y# Y2 B8 O# C, }6 e葡萄酒侍酒师的另一个术语是:5 X; i4 C) x3 G; V# g
A: Sommelier 侍酒师. r; T H; j9 k
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30.Molds, yeasts and fungi are examples of a:- C+ e% n4 Y" z$ r
霉菌,酵母菌和真菌是一个神马例子! v5 I) l* W9 v
A:Biological hazard 生物危害
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5 U5 q" w9 E# C- g# u/ Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" F2 `- h' K$ l8 ]: _5 o; S% a `" j: S
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ |+ _+ U+ x% c. Z# t' q1 LA:40° and 140°F (4–60°C) 4-60度
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- m! G$ X+ H1 M# X6 `; z: Y32.All bacteria need the following for survival:: E. w8 F3 c1 m0 {
所有细菌生存需要以下哪些内容:
2 r7 X D( K2 l7 |# p g, V2 WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 H. t8 ^6 T4 Q2 C7 b. K4 w33.Which of the following correctly represent critical control points in a HACCP system?, r# j% ~1 X& A) n
以下哪项正确表示了HACCP体系的关键控制点?0 T( T3 @* K% B4 v+ A+ ?- F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - d1 J7 ]: Z: _& v' e7 t2 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate? G4 p! R3 U6 v( g5 P
下列哪一个不是碳水化合物的例子?7 ^! ]# _6 L1 D
A:Essential nutrients 必需的营养物质) J& ` J) M! y) X6 U$ |) ^! k
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35.The process by which a liquid fat is made solid is called:- C5 G9 ^$ R* i3 Q U1 w0 F
液体脂肪做成固体这个过程叫什么
2 ~" `# v: w/ d) kA:Hydrogenation 氢化
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9 A5 P& h9 b# Q3 }3 ?36.Which of the following is not an example of a fat substitute? u+ p& Z/ G( B8 ^. L# U8 R
下列哪项不是脂肪替代品的一个例子
0 l, s0 W. N6 l5 \4 n- A" B ^A:Acesulfame K 安赛蜜K表
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: ?" `- x8 _/ t) @3 u( ~& U8 N: @* n37.Health Canada requires that a product labelled "fat free" contain:
# q- m0 B; i0 x8 w; B加拿大卫生部要求的产品标有“不含脂肪“包括:
/ m0 m8 f4 k3 r. i6 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* U9 b+ |9 L# K+ w( C38.Which of the following is not a problem associated with converting recipes?
; t1 \- Y6 B) }; }$ \6 \下列哪项是不相关联的转换配方问题?
) e2 c& V4 |3 ?5 O1 V( H" FA: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:
" H2 S- N+ F1 i+ M S从供应商采购的物品的品质或成本叫什么5 I- k, J0 B7 d0 U! K& c& Y, J
A:As-purchased cost 购买的费用: T& W! ^+ ^ {3 [5 F
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
) x1 f3 @' w: s3 a. j4 v% b1 r9 r0 J. E在新货到来之前用于日常所求的必要库存量叫什么
* S6 z8 F+ S, ]8 G" }, A9 O- LA:Parstock 基本日常最低库存
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7 W- o6 D D& o D2 v41.Which of the following abbreviations is used to describe the proper rotation of stock? i* G7 Q# j A1 C
下面那个缩写是用来表明正常库存流程?( C( K5 }$ M# M2 C2 ]
A:FIFO=FIRST IN FIRST OUT 先进先出; z' I- y! N) y9 V! b( D8 o
( _5 ]$ ]( S% a9 S* X$ R42.Which of the following knives is used to turn vegetables?$ O( V9 @! X* C6 B8 Z
下面的那把刀是用来打开蔬菜吗?
. C4 W, J- _! E3 e1 G7 Q* MA:Bird's beak knife 鸟嘴刀
8 i. A+ z3 o1 L7 T$ J, w5 i9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 }$ M) K* [5 l9 }9 ~% I
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43.What is an instant-read thermometer best used for?
6 U9 d" a& S3 X# L5 {& q即时读温度计最好用于那方面?
3 `6 y& h8 \& y9 hA:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ g' H f. _2 u6 c8 |) N% Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( ^5 T9 n5 f! f% B( e7 t+ r F/ K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 {' n# d2 B+ c. uA:Cast iron 铸铁9 ^+ h$ T) s) I
9 i2 ^4 }8 m9 v X: F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- G8 D8 E1 b4 N: v6 _
哪件装备下面有一个可移动的碗和一个S形叶片?
% R. I9 |/ U+ I! n' `* DA:Food processor 食品加工机* i2 i# G* k8 O" K' `
http://www.google.com.hk/search? ... iw=1263&bih=572* ?& W# @# a6 g l, l5 S J
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46.Which of the following is not a rule for knife safety?
4 W% }$ u) j3 B3 U下列哪项不是用刀的安全规则?
& g8 ~5 R6 C4 r# F( IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 O* a: w0 s3 `- Z2 ?7 q" p% r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 ?7 B% j5 u, P' B/ a1 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" g) z0 p: C- T. o( T
A:RondellES
) {! O) F; H8 ^' u1 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 X/ o ?0 n, o2 p* J48.Which of the following is a diced cut used to garnish soups?
; }, R5 Z7 _& u( ~* V, ?1 A下列哪项是切成小方块用于汤的装饰?9 x5 l) Y; i( I y# c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 C4 z9 C4 P0 d7 D* F# i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 {5 J1 N" v* h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!!——) E8 N! \1 a8 G* j9 K3 s0 E# J8 y
A:Gaufrette ) S: t! d n0 q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# R% O) Y% T: U. z5 T4 O6 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) D" }4 J) M1 J- r
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?( w% u C: `: Y9 ~
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)* [! \* N9 v) ]
A:Cilantro 胡荽叶 香菜
- t) u! F( a) Q4 C whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ t" q7 n: v+ e$ @8 T
* ?1 F5 a2 n$ y# A( o$ G60.Allspice is made from:
( I# e% ~$ {, S7 ~- W: N2 O- v) [ 多香果, 多香果香料是什么( M+ ]* G& ^0 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" o; e3 p' b1 Y+ r- j1 D$ r' B6 \; `A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; b3 L! Q( Y* A/ b6 }4 @! `下列哪些是用来做香包德épices?
U2 x! {$ }, b& J9 |, qhttp://www.sachetcatering.com/% R( ^, f9 K8 I# V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- K& X+ u' C( ?1 S
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62.Which of the following condiments are not soy based?
& M% y) m9 L, X- m" s' _2 U2 ]下列哪项不是酱油调味品的?
( ~2 b( P+ U' p& rA: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:" m7 j$ i# S1 q2 Z. o$ d, ^3 Z
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:
* p0 L& z1 o3 j5 U) I: [1 cA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ _1 U$ z( G" ^ x1 w8 r: x
下列哪个步骤是不是正确的蛋清搅打程序?
" k0 y) ]- R* a8 ?6 x. cA: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:
' B$ m5 p# }1 `) J9 I. P, {4 CA:56g and 63g 56克和63克7 Z S# U5 W/ O) l
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66.Evaporated milk is a concentrated milk that is produced by removing; ?) D( d' S) ^% P8 X- p
炼乳是一种浓缩牛奶 是去除什么做的
7 G. `2 C/ m" x5 wA:60% of the water 60%的水+ g# q0 v4 y+ E1 w/ ^/ p% R4 K4 i
6 {" G9 Q5 M! B5 ]* L0 B z67.A method of cooking that transfers heat through a liquid or gas is:
% [! |7 X2 B+ ^" H3 D6 x一种烹饪方法,通过转移液体或气体是:
# G! T" L' O8 IA:Convection 对流' ^" B5 S6 ]$ I- q
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68.The cooking of starches is known as 烹调的淀粉被称为
; R4 Q, Y1 e, w! h( F3 u0 uA:Gelatinization 糊化
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% i9 t+ Q' V P2 r7 U/ V. r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; O& S# Q1 d" R/ A* F5 PA:Braising 烤5 w7 @' f7 S9 s4 i: l# @
+ c Q2 o0 [- n3 g* M0 A# b1 H: J* S70.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:% o: j- }+ @0 t: w9 v# h% K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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/ [% F( P2 f) d
A:Fumet 原汁
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! O: `+ O1 i2 {1 z72.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6 o8 y, F8 n) G( {! B9 J: J3 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 O: G# U4 p! ?! e. f73.Which of the following is a principle not used in stock making?0 k8 E" O ?" P9 U0 _; }. {
下列哪一项不是用于制造高汤(低汤)的原则?
; Y! I( H2 v) Y& b6 d- FA: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
x8 d7 O* q9 A8 QA:Remouillage 法语熬汤0 F: P. h; q) G( n, X
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