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26.The chef who is credited with bringing grande cuisine to the forefront is:& a L% h0 M$ R3 F9 l9 v' O7 c
哪位厨师最早带来高水准浮夸的美食
9 N( F8 N' `2 W3 y4 o8 ^- P% mAAntonin Carême 人名 安东尼·卡罗美 |6 l0 U0 o8 m% S
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ d1 i1 k7 L1 D2 Y; `1 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, X" ^' f( e' Y/ w" {3 [- Z. e
A:Cast-iron stoves 壁炉8 K5 U- W# ?8 r/ e' d& C7 c; R
http://www.usstove.com/products.php?id=6
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|, @6 p' ?/ h6 N28.The French term used to describe the roundsman, or swing cook, is:7 M& N$ E! y6 D$ v C# A4 _5 I
法国术语,用来描述roundsman,或摇摆厨师是:
" S0 d4 H2 w7 rA:Tournant 图尔南
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- @* w5 S3 ]$ Y& n/ O5 R R29.Another term for the wine steward is:
( |/ \7 [( H7 a1 E9 G& d, m% w% R葡萄酒侍酒师的另一个术语是: `9 L z( T0 N q) R0 J* o- M4 u( g
A: Sommelier 侍酒师1 c" b0 m! I7 Q" `' q
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30.Molds, yeasts and fungi are examples of a:2 ^/ p2 |1 F9 Q) [
霉菌,酵母菌和真菌是一个神马例子6 m- ]& L, R7 p! Z! H& J! {- p
A:Biological hazard 生物危害
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* {1 q2 f' \8 z( `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 W) ~9 Z! {/ _2 }( D根据加拿大食品检验局,食品的危险温度区在多少之间:
$ e& s; z( a' H. A7 EA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 D' Q5 w1 U& B4 e: v% S所有细菌生存需要以下哪些内容:0 V2 A; k( r, z+ J- D
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# ^+ ^* d9 C8 g6 |
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33.Which of the following correctly represent critical control points in a HACCP system?
. Q0 J8 d4 }5 q2 \: t以下哪项正确表示了HACCP体系的关键控制点? j. b0 z+ Z7 @; S+ h( M( X- P6 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- e# G3 a g' S. j4 q4 N食谱,接收,储存,准备,烹饪,保温,冷却,再加热! K$ g8 t- ^# g' j- y7 ~
( g, L6 B# B! Y0 Z34.Which of the following is not an example of a carbohydrate?6 ^% C* ^9 C s0 R4 |! z7 m
下列哪一个不是碳水化合物的例子?- [- I2 N3 ^3 {% Q5 R* u
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
( a5 _; H, C5 F: T( z3 ^+ }% {液体脂肪做成固体这个过程叫什么
' H% F: ~; M; ?: ~+ FA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
7 v$ w, s+ H5 R- @2 j; J下列哪项不是脂肪替代品的一个例子% O, C7 m2 J7 U8 L' i
A:Acesulfame K 安赛蜜K表
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' }- |9 O9 C8 o37.Health Canada requires that a product labelled "fat free" contain:2 F' f1 n6 @0 F, P: ?
加拿大卫生部要求的产品标有“不含脂肪“包括:( \8 ?, L# K$ K$ Z7 U. ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# X" q8 T/ W, I/ c/ ~
* r$ N: |/ } P. w38.Which of the following is not a problem associated with converting recipes?) q: {: d) x$ P; i
下列哪项是不相关联的转换配方问题?
( m+ C* `( [0 p+ z' e& fA:Unit cost 单位成本
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! W+ J3 u# ~2 x2 e$ f, q" ]! Z39.The condition or cost of an item as it is purchased from the supplier is called:8 P- A( |% A% s7 J/ v
从供应商采购的物品的品质或成本叫什么
8 W8 z# G! ]1 ~% vA:As-purchased cost 购买的费用* b& {& s1 G! x+ c9 v- p* A4 `
( R! f1 L; l' s& R7 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
" t% Q: Y$ T1 i8 J; }7 J& z6 Z在新货到来之前用于日常所求的必要库存量叫什么
- T! V; Y: F: W q! m+ U. {A:Parstock 基本日常最低库存! @1 |/ L& A0 m: a
4 K+ ]% t, o- H- `9 S; f2 l+ p9 |/ `41.Which of the following abbreviations is used to describe the proper rotation of stock?9 l& N. q. M" ~( g5 f# b
下面那个缩写是用来表明正常库存流程?4 f! l' {! r+ C. H
A:FIFO=FIRST IN FIRST OUT 先进先出' Z1 e8 Z9 m4 i+ t
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42.Which of the following knives is used to turn vegetables?( M: t. M# q& i* j& T
下面的那把刀是用来打开蔬菜吗?7 x; |2 x5 y o( q4 A
A:Bird's beak knife 鸟嘴刀
; ]2 Q2 `; @; p& |% j1 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! B5 n4 \' V' X) [4 K
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43.What is an instant-read thermometer best used for?4 U; B" A1 d" E! d* A
即时读温度计最好用于那方面?" U5 N8 l. F' L' c$ U# I+ @( |
A:Checking the internal temperature of a roast 检查被考物品的内部温度! i6 r& P" s: v/ k
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ l$ U+ Y$ X0 ~9 U* G0 J! n4 h9 w# `下列哪些金属材料受热均匀,通常用在铁板而且非常重3 z. B) o3 ^6 X* x3 [: F
A:Cast iron 铸铁1 k, h- t% J. C/ i9 { P
5 D% O7 L% _3 j4 [8 U! A" U45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 P3 Y3 P V, g0 |哪件装备下面有一个可移动的碗和一个S形叶片?
- n9 k+ w- F% f) k9 {. m" m) A% v) P7 RA:Food processor 食品加工机. ~# ]* {: j/ t, A( O4 _
http://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?
3 Y; ?% { r5 _7 ]' ~! o下列哪项不是用刀的安全规则?
' u% s0 A) T, `) l2 ~1 nA: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:
% H8 I0 o; o; x( c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( N D- P, d1 N/ l
A:RondellES 3 L f. |/ c' k$ Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 {" N) r) l2 U$ N48.Which of the following is a diced cut used to garnish soups?. L4 y) Y8 p2 }8 d
下列哪项是切成小方块用于汤的装饰?
( \% p& X, k3 d/ { j& o# v, f% O' tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 R- B: `4 M5 C' _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 W n' s' M: o$ S! e) 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!!——
7 m4 {! F. i0 P2 @# l% V+ R! OA:Gaufrette 8 z' M; j, O' [3 N: l- v$ V8 D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; Q( _+ n' a+ ^- I; K8 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 S& o# }+ i) d- wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. x7 ]! {# m5 m. m
, N4 A, {. c+ B8 ]1 z4 E+ [- I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 g I' z7 J3 Y: ]) j T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 B0 w, f+ b$ P5 w) C9 yA:Cilantro 胡荽叶 香菜* _6 {1 {0 r; i# k% n8 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ N4 I3 ^" {! Y
. r. b5 l4 S3 P8 C) g+ Y d$ u60.Allspice is made from:7 ~9 o6 s& m- j$ ]
多香果, 多香果香料是什么
6 v( z- e9 Y3 _( q: S0 g% Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& z+ t# Q, D5 P( [% ^; n; i
A:A dried berry 干浆果
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l8 t: U% H& J/ a, @61.Which of the following are used to make a sachet d'épices?3 ~4 }6 m. g0 u. Z3 F: U
下列哪些是用来做香包德épices?
6 J( c, D) L$ V7 U4 _' v3 Z+ bhttp://www.sachetcatering.com/, b( d# |9 O) F* T% r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: W6 K. x x- d6 s9 d
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62.Which of the following condiments are not soy based?$ I7 X- g6 x$ S) n- Y
下列哪项不是酱油调味品的?
$ o7 w, B' l6 L* e# U$ FA:Wasabi 日本辣根/ R% l0 S& |7 B- |" {
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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:
: k1 i. J- I3 k+ f- M$ 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:! b* m8 Z2 a7 @& W W7 @
A:Pasteurization 巴氏杀菌" m* W% n+ n) q W p
: c0 T: _3 Q2 `1 l: h64.Which of the following steps is not the correct procedure for whipping egg whites?+ c- I5 w0 E; X5 L# u
下列哪个步骤是不是正确的蛋清搅打程序?
! D5 N+ x9 U$ ]& K f' `A: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:
0 s, s/ N4 p( Q& i0 ~6 V* p5 zA:56g and 63g 56克和63克1 ?5 p. K: l% f- M
! K0 U) ~" U8 ^6 m1 J, n66.Evaporated milk is a concentrated milk that is produced by removing* c# ?5 _0 E$ b; a4 a, H* {/ p
炼乳是一种浓缩牛奶 是去除什么做的
/ x4 {5 [- c& uA:60% of the water 60%的水
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' P9 m5 m7 f* ~& E67.A method of cooking that transfers heat through a liquid or gas is:) X* b9 \: I, P6 _! G& A- m# B
一种烹饪方法,通过转移液体或气体是:
1 L& i7 z, W+ UA:Convection 对流
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8 n/ Y3 F$ R! s/ o ~68.The cooking of starches is known as 烹调的淀粉被称为( b7 }! ~$ Y5 C: ^0 [
A:Gelatinization 糊化/ @, j/ J3 p7 @& D8 e
( m# t4 Q% x; ~: J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% n5 o% f5 i" C7 q1 I+ hA:Braising 烤( Q' P2 e! f! a
% z# Q/ |8 c5 u* Y; T70.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: V# _' f/ ` m0 G$ e' d) }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 a; S5 A1 R0 V8 J6 Y2 I$ k
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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
3 Z$ A( w X% J% gA:Fumet 原汁, u* E) u1 t) U9 C8 I+ {" S) [) Z
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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- u0 Z% N8 ?2 h4 z9 B$ n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' f5 J2 i. {& a: {6 i
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73.Which of the following is a principle not used in stock making?
5 l7 }9 \ R* V6 v3 m; k下列哪一项不是用于制造高汤(低汤)的原则?
9 n- g2 `! A2 K- v2 J. dA: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3 f/ }8 [! l! `: C5 B0 |
A:Remouillage 法语熬汤
+ K- M+ |( f2 q, e. _/ ohttp://www.haibao.cn/blog/post/176242.htm |
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