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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:
. s0 d; x b- q+ E" f哪位厨师最早带来高水准浮夸的美食5 c! A2 F8 g# I; L
AAntonin Carême 人名 安东尼·卡罗美
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5 q- I' H/ i; v; d9 |2 l( _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% g" N0 O- n7 h
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 X5 g d$ K% F0 @' I( o( p* iA:Cast-iron stoves 壁炉: C& S1 [& F. g) }
http://www.usstove.com/products.php?id=66 }# b* U I" T9 b
( ~ _% L$ [& |9 l' [28.The French term used to describe the roundsman, or swing cook, is:
% u1 H, G ?$ _& Q# u6 ^法国术语,用来描述roundsman,或摇摆厨师是:8 [7 E/ n" I" _
A:Tournant 图尔南- d. D$ b- V% a0 Q. v% {
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29.Another term for the wine steward is:# x1 u \* F, u7 h3 h8 s
葡萄酒侍酒师的另一个术语是:
( F3 S8 C7 Y, _* QA: Sommelier 侍酒师" B% n- ?" ?: T2 @# o
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30.Molds, yeasts and fungi are examples of a:
, E# A- _( i; ?& C1 s {. V9 i霉菌,酵母菌和真菌是一个神马例子$ c# e; V3 f6 }5 F& ~
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:
8 O, t1 V/ D7 E: g" R9 s- Z+ Z3 y根据加拿大食品检验局,食品的危险温度区在多少之间:
l$ e! p* E+ E$ m ]2 M$ YA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ J0 ?' C1 d# ^" q3 r- d4 L3 x所有细菌生存需要以下哪些内容:
; e1 J9 {/ C, Q! y6 ~3 }- V8 yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?- v$ R6 [( |. f3 \. S
以下哪项正确表示了HACCP体系的关键控制点?! y( V9 i' _0 c# `/ Q- {0 ]/ K* d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 }- d$ F4 G7 z# v食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 P0 H8 c6 E$ p8 }7 q. b
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34.Which of the following is not an example of a carbohydrate?
4 K# x1 `+ i+ v. M1 t0 p# V下列哪一个不是碳水化合物的例子?" o4 j( c6 [6 @' g4 H0 w) T! O7 g
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:
5 C; R) D! ~ p; b& A; C8 z液体脂肪做成固体这个过程叫什么, `. @' N- \6 Y. ]( [; e
A:Hydrogenation 氢化
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) p+ J# W. v( i4 i5 Z; u, \" H36.Which of the following is not an example of a fat substitute?4 c/ g& H. h$ }$ I2 u: O
下列哪项不是脂肪替代品的一个例子
5 Q( J: B! |# u! d1 H6 V" BA:Acesulfame K 安赛蜜K表0 Q3 r0 L" P3 a: z+ l( J
. ^8 X6 `/ H& z) G, V( M37.Health Canada requires that a product labelled "fat free" contain:
) p. j/ G. q# f: j$ A6 X% f3 E加拿大卫生部要求的产品标有“不含脂肪“包括: u3 ]! k1 C. n6 L7 E: {: Z ^7 v
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?2 Z7 P" x! c. O2 p
下列哪项是不相关联的转换配方问题?
) ~1 C* V; D. W3 {! j, iA:Unit cost 单位成本% O( P; S/ x. ~7 E
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39.The condition or cost of an item as it is purchased from the supplier is called:
0 ~2 g; r# j! |( L& ^6 b/ u, l$ v从供应商采购的物品的品质或成本叫什么9 ~! e% m4 U8 [" m0 F7 I( O/ S
A:As-purchased cost 购买的费用" G) f0 F8 J2 T) c1 c% W
* @$ r# C, I# z0 F, a40.The amount of stock necessary to cover operating needs between deliveries is known as:2 m; y9 m, s, N* V3 a. m
在新货到来之前用于日常所求的必要库存量叫什么2 @, Z6 }% G' F5 F1 {
A:Parstock 基本日常最低库存
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' w P" m6 _* h- y7 A. ]41.Which of the following abbreviations is used to describe the proper rotation of stock?. {1 \/ _ f# q) ]
下面那个缩写是用来表明正常库存流程?# @0 E r+ H) F1 N) t( I: r
A:FIFO=FIRST IN FIRST OUT 先进先出
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& @7 M3 N" d. o0 s" [) E/ C3 ^42.Which of the following knives is used to turn vegetables?- w# [. l2 x* s" h. O/ l
下面的那把刀是用来打开蔬菜吗?& M/ D: [* R7 u% p3 I' l
A:Bird's beak knife 鸟嘴刀' I9 P" q$ ^. V2 Y2 H
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?) I8 h2 O/ I# v
即时读温度计最好用于那方面?
' b* M/ k" F6 [A:Checking the internal temperature of a roast 检查被考物品的内部温度, N/ h3 U ?& O. K3 f* ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. t3 J% }8 V" [6 g4 p2 |- s' v下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ B3 W! l5 M0 \) v7 _A:Cast iron 铸铁1 [2 X8 r# m1 u- z, `/ B6 y
5 J F! s4 x: v, C$ x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- m0 u: { C) W8 Y# B" h4 F! \* r
哪件装备下面有一个可移动的碗和一个S形叶片?
. A @- L/ ]. C# F* pA:Food processor 食品加工机; P4 H1 L' z6 C2 Z3 ?' [
http://www.google.com.hk/search? ... iw=1263&bih=5728 t* u0 s: K8 u+ r
7 j" E( ~# M; H( A4 X46.Which of the following is not a rule for knife safety?
5 X% Q$ U/ ^$ S- Y4 Y1 F+ I* o下列哪项不是用刀的安全规则?
4 R: S$ J3 z& N0 a! Q- cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: C1 J$ `5 @; v; `
8 _8 u; b: X/ t& U9 I" P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ U! W1 j/ G2 x: _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" z, s+ I3 z3 d
A:RondellES
8 v) _- b. ]# a: j6 X% Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* `6 i- S2 d7 F48.Which of the following is a diced cut used to garnish soups?
- l. \. M' i( Y" t; `下列哪项是切成小方块用于汤的装饰?) Y+ c7 K5 ]' u2 m- U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! `+ C, n- D N0 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' A; d' Y4 m) V; j, y* e& H$ 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!!——
( Z# f% F" n f$ p. y4 S* v3 R1 E6 rA:Gaufrette
, G" {8 { i6 }8 V0 F6 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 h# y( @8 i) v% ?5 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" x0 S- c$ g* u; p3 Q. aGaufrette :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?
& F0 p1 A7 O5 U5 y" T$ h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)
! S& E b! N$ R: e8 m* J# nA:Cilantro 胡荽叶 香菜
4 k! @! }+ z5 R" {, O# g, @- w* ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx W9 [# H& W& a8 z/ m0 D/ M ?" ^
7 y1 s0 B) h$ F# Q60.Allspice is made from:3 t6 [" M9 P) _: v2 Q) O) p8 i
多香果, 多香果香料是什么4 x P( M' P* b5 e& f8 U+ V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' D. \3 i+ {3 _; u9 NA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' {0 a: b* c0 r' _; P3 i
下列哪些是用来做香包德épices?& z. o7 \" v% g! v o$ x. m2 {
http://www.sachetcatering.com/* z$ Y' H# E: V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ e8 l' x/ c8 e- {# p4 P
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62.Which of the following condiments are not soy based?# L4 m; k5 y+ Y
下列哪项不是酱油调味品的?9 T+ G, R2 C0 K7 J: s8 l
A:Wasabi 日本辣根
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* [% B- k5 r9 Z: A" s$ i6 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 d+ I9 q- q# R+ T+ }3 Q0 B
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:, N9 \! g/ R% p* L9 Y' `* S N
A:Pasteurization 巴氏杀菌2 X: I6 z) m1 X7 j9 e# j* d7 X
3 N$ _( j3 b0 S( B# N3 n. q# E+ Q" C64.Which of the following steps is not the correct procedure for whipping egg whites?/ N& X$ A, e7 ^! I( j: X% N
下列哪个步骤是不是正确的蛋清搅打程序?
- W* I1 h. H6 f0 \! C5 F0 GA: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:$ _/ e Y5 c/ W0 z5 `3 m
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 D5 ?/ y; x2 \- B/ _2 S# g炼乳是一种浓缩牛奶 是去除什么做的/ i5 N! C$ e* J! E
A:60% of the water 60%的水
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9 J' L- i0 Y' u5 M67.A method of cooking that transfers heat through a liquid or gas is:
- f/ ^! M# T, y s% M一种烹饪方法,通过转移液体或气体是:$ |8 Z+ s1 a, x# m6 W- Z3 M8 \
A:Convection 对流8 e1 z; m- M' O
: V* f" m% Y1 V' Y68.The cooking of starches is known as 烹调的淀粉被称为
. b' B8 j$ Q7 S& d, gA:Gelatinization 糊化 y/ o, C9 ~; ]8 ?1 ?) e% l
! c0 R" U. d8 b' k$ H( D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% I6 I: W/ f: U; r1 f1 ?! |A:Braising 烤& }3 H# K. t% h4 w% v T4 _
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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:
& g( D/ W7 f6 p- HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 _! X& P5 b0 T( \
) ~, g3 x1 Z" d8 P71.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. I; U8 H' I8 R5 \2 ~+ p: k
A:Fumet 原汁
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! [6 {2 w9 \0 l& s' M6 V72.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 Z! R: [1 f+ P K6 y8 p2 V- W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 ^" d, j* z( t- i6 ]" Q1 _2 F
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73.Which of the following is a principle not used in stock making?0 f F6 I3 v4 @/ c$ j: a% U
下列哪一项不是用于制造高汤(低汤)的原则?+ {2 a& u' N4 Z" I3 A0 `8 \
A:Start the stock in hot water.开始在热水中操作
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: p; A1 C; U* e- ]. H74.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
" Q2 `; B, ], l; YA:Remouillage 法语熬汤
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