 鲜花( 33)  鸡蛋( 0)
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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ f! w9 k3 K8 t$ n7 l. Y哪位厨师最早带来高水准浮夸的美食
) a( ], ^' L. pAAntonin Carême 人名 安东尼·卡罗美. l( _. m, }. b6 Q0 u2 B6 L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ l. o) c2 P& C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ o- j) o9 b2 L* i/ `A:Cast-iron stoves 壁炉
4 X; X# t/ m% p1 G- Q" v& n" jhttp://www.usstove.com/products.php?id=6
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0 \/ y1 @% R5 `28.The French term used to describe the roundsman, or swing cook, is:+ [5 o- c' R# U: I; b) r- l& D
法国术语,用来描述roundsman,或摇摆厨师是:$ y7 C6 i- P1 X! A* ^% d( t
A:Tournant 图尔南
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! `* j) u0 _# L# D29.Another term for the wine steward is:" Y) A( E% K$ X1 A, Y
葡萄酒侍酒师的另一个术语是:' I, P% C* ^: s0 Z
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
) ^6 m" y! t4 l- U霉菌,酵母菌和真菌是一个神马例子& `2 L2 D2 u9 d
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( d, i' ] U U
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ B# O' l2 i& |( Y/ gA:40° and 140°F (4–60°C) 4-60度) j& B3 d# G! Y
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32.All bacteria need the following for survival:
( \( h6 O( @7 X# `$ S' d所有细菌生存需要以下哪些内容:
- K: t. `) w/ {! V8 ]+ {A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* L$ m5 n4 M( e& ~9 g
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33.Which of the following correctly represent critical control points in a HACCP system?
1 H1 k3 U5 M- M! N- `. u以下哪项正确表示了HACCP体系的关键控制点?
5 l( n& g) e' i8 o+ }0 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 v+ n3 k3 |" i) b; F) x8 N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ E" H7 h6 e/ `0 R% ]34.Which of the following is not an example of a carbohydrate?
( Q8 M8 L0 [# `$ W3 n6 z下列哪一个不是碳水化合物的例子?
7 X+ i$ @, H$ q4 \A:Essential nutrients 必需的营养物质( y: w1 V+ I, R- r7 C& W; ?, d3 _
6 e, q, v0 c( u$ V35.The process by which a liquid fat is made solid is called:
, d: Q( k' ]% {: r" T4 X: K液体脂肪做成固体这个过程叫什么0 g7 z& _6 H" j! @, d
A:Hydrogenation 氢化
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' F$ s: z' u" \5 Y' C36.Which of the following is not an example of a fat substitute?
+ |' Y; g: A6 p* W2 C& ^& o- \$ Z下列哪项不是脂肪替代品的一个例子) Z6 D9 N1 l% a4 }; G( w0 z
A:Acesulfame K 安赛蜜K表) h# z# \! J+ V; G% k7 ~ B
: R) W, \- C% w2 V. I4 T: k% K37.Health Canada requires that a product labelled "fat free" contain:7 G" w$ g X1 k6 n4 J& ?7 g8 T
加拿大卫生部要求的产品标有“不含脂肪“包括: b @5 ~* ?: [: d- S# d
A: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?9 [! B h( }1 L% F8 I
下列哪项是不相关联的转换配方问题?
& k" j: t6 A5 a7 BA:Unit cost 单位成本) P/ I! e2 v4 O# o
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39.The condition or cost of an item as it is purchased from the supplier is called:- P- M% K0 X4 b# E p' \
从供应商采购的物品的品质或成本叫什么' N4 i- A' F3 c8 G$ U
A:As-purchased cost 购买的费用5 o- E7 q* k5 T( r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) h Y/ v- `- B& ?0 z
在新货到来之前用于日常所求的必要库存量叫什么/ T% J D+ F# I0 w+ z4 c0 I9 D6 l
A:Parstock 基本日常最低库存. C( ?& I$ c1 S5 v# w/ C
3 c% [8 o( Y) F# Z6 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?. L& h) F# o/ q
下面那个缩写是用来表明正常库存流程?
4 g! F2 A/ c) G* ^" n3 z9 |A:FIFO=FIRST IN FIRST OUT 先进先出$ Q2 Z3 K1 m) u! R3 w' x9 N O
- _; E; L7 x7 w \3 z42.Which of the following knives is used to turn vegetables?7 g* N7 r! y# V2 B5 ], e; x
下面的那把刀是用来打开蔬菜吗?- |' _; |$ e" v) f
A:Bird's beak knife 鸟嘴刀
3 Y! i- A5 y, i3 X2 t5 z8 |$ Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?6 ]0 E+ e& `7 I2 L
即时读温度计最好用于那方面?
" Z0 m* ~3 I7 C# Q, L. W; v% mA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, ~- Y. w* z* y+ V6 b' Q6 ^4 h3 Z7 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 V" S+ N" k% x1 J
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?
- f/ s4 w! q" \) H5 R# N哪件装备下面有一个可移动的碗和一个S形叶片?. X5 o8 O3 Y& e# F# }+ T5 Y
A:Food processor 食品加工机
3 p, @8 f( q0 `% d, j- R& c7 w4 m6 S+ rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( V. A* N7 W% P46.Which of the following is not a rule for knife safety?
: \- q: N( n5 c* U/ i下列哪项不是用刀的安全规则?
k8 A: {* h# g" _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ V0 Y4 i; i* p: r
. l+ S, d0 ]* p l! ~6 D/ T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) z' K$ b8 p% ]. ^/ ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 M7 v+ c9 k; ?
A:RondellES 5 X" W9 V% `- r: ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. d& s; D' A6 c$ V( ^
- ^) N0 T$ g4 d( ]48.Which of the following is a diced cut used to garnish soups?& @2 C! Y$ O5 n' k7 p" I
下列哪项是切成小方块用于汤的装饰?2 i' U M. L, d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- g- r0 o& a6 \0 T+ G2 f: I; y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 m* k7 ~) y" i* m' |
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!!——
! Y) ~4 b8 T3 R$ `( J& r) DA:Gaufrette
- M# O3 {4 o! Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% j' n/ S" A9 M( P6 N2 k* g! `0 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. S0 q s- j$ D, U% X! D* j
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( _7 |+ {0 `/ J; j9 B" D1 H. t, w( f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 z" m: _& W/ J6 f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); |' Z5 O" l: c* X4 W5 t( G: T
A:Cilantro 胡荽叶 香菜& C, f7 J9 S- E5 N) l! @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
9 R' @- j. j; o5 g3 s 多香果, 多香果香料是什么; H' L8 q% T; Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 ?6 B6 N# T$ \; k4 r, N P1 `/ h
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?# w$ ~: u, t# v" C7 q
下列哪些是用来做香包德épices?! Y H" C& g- e: Q* O: a" T
http://www.sachetcatering.com/
4 x2 b, E2 X& B: X J# bA: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?' F5 N3 V# ^ w5 ^3 N/ \/ Y2 z
下列哪项不是酱油调味品的?; C7 J3 o L7 \' W
A:Wasabi 日本辣根
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- H8 M" H0 @4 f/ ?+ d( T, ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- g0 Z R6 Z$ @: Q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:# m* k5 q2 g8 I0 d; L
A:Pasteurization 巴氏杀菌! ^3 s/ Q4 g& r9 R& M% m
7 G8 R/ l# C. n0 V+ U" B1 p+ H64.Which of the following steps is not the correct procedure for whipping egg whites?
3 \4 h; c, b; g! F+ [下列哪个步骤是不是正确的蛋清搅打程序?
% R: |: n. A$ A+ s' f3 f- U8 J& `A:Allow to rest before use. 允许休息后方可使用。
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?3 \: F+ F! A5 U2 c0 A+ H65.The weight of a large egg is between:一个大鸡蛋重量介于:9 Q/ r" [* ^" L" q0 W
A:56g and 63g 56克和63克
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& m) I8 j* m9 D/ Q/ [9 E66.Evaporated milk is a concentrated milk that is produced by removing. D) z4 x" w. ] r/ s# a. G
炼乳是一种浓缩牛奶 是去除什么做的2 {1 X2 |9 f+ ~
A:60% of the water 60%的水/ j" |3 k3 W% [" r5 a' g" O# Y. i) _
3 z+ m1 @) Z2 ?8 f) K! y) r7 Q- N67.A method of cooking that transfers heat through a liquid or gas is: w7 {- `& Y& d! ]
一种烹饪方法,通过转移液体或气体是:6 o9 M8 Z k' l9 y4 ?
A:Convection 对流
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& B( k5 Y3 C3 f, X8 L5 Z3 n68.The cooking of starches is known as 烹调的淀粉被称为
0 q! R5 Y } R1 p2 }9 K, @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?1 m) |; n4 b! [" U, q5 z* A- x
A:Braising 烤
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, C2 B0 I! e- ~; x! L! m70.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:
0 q) M/ W; O6 y; o, ]1 yA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 k0 s- X. \0 w S7 s, W
6 D' K+ b' Z9 F5 }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
8 s9 X2 E- ^! HA:Fumet 原汁
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: f! k5 S. ]7 I' M7 D1 D72.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# _4 a3 x5 c) m0 {& |* d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* u) j, ^1 k9 a- F1 \
7 v! G* R3 U. ^% \, m73.Which of the following is a principle not used in stock making?
# F- B2 J* ~' L! H* {下列哪一项不是用于制造高汤(低汤)的原则?
3 C! _& F! _2 G- s( E FA:Start the stock in hot water.开始在热水中操作7 O3 ?$ \: |: Q* f- c5 d
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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) y: B5 |" h- c1 d0 jA:Remouillage 法语熬汤
# ?* U* u/ i7 w& o6 b/ o1 _* Ahttp://www.haibao.cn/blog/post/176242.htm |
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