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26.The chef who is credited with bringing grande cuisine to the forefront is:
8 t, i D2 e1 j& ^) j哪位厨师最早带来高水准浮夸的美食
2 @0 J% R$ E/ {4 S+ t5 OAAntonin Carême 人名 安东尼·卡罗美. x. h+ ^+ m$ Y% \) m& x% j( C
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% M( n& ?6 j d8 P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) K) f+ p7 x: ?# xA:Cast-iron stoves 壁炉1 {3 s0 v/ y: a- h! V+ c2 p- M
http://www.usstove.com/products.php?id=6
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7 u( A( K5 W" _3 [1 V6 M* o28.The French term used to describe the roundsman, or swing cook, is:
) f# h0 M* A* [" H. K# t1 ~+ b: E法国术语,用来描述roundsman,或摇摆厨师是:' D+ U& V! h$ @/ |* g0 F$ f$ @& M
A:Tournant 图尔南
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29.Another term for the wine steward is:
$ r; p+ y( k6 s0 Y( Y葡萄酒侍酒师的另一个术语是:
) o3 N. O9 F. Y; N8 s9 T' v6 @A: Sommelier 侍酒师
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, J, K2 }- w: N. y30.Molds, yeasts and fungi are examples of a:
- {2 m6 s1 t7 `7 @2 Z0 X霉菌,酵母菌和真菌是一个神马例子' c! m: M, ^/ _1 _! Y0 i2 {/ c
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:
$ R2 V G1 l* L: ]& F. R根据加拿大食品检验局,食品的危险温度区在多少之间:; h: f- d7 x7 Y8 C. U% X6 j( X5 z
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
9 ?/ h* H7 a6 v5 B" D所有细菌生存需要以下哪些内容:8 g$ `- p; ?( q& v
A: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?( e* u C* _& X* D0 r5 p* m
以下哪项正确表示了HACCP体系的关键控制点?1 r3 ]# _2 T' K) e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 l8 z: C) u6 i0 O H食谱,接收,储存,准备,烹饪,保温,冷却,再加热; ?5 y# P3 X7 F, W
7 i' N7 J* [9 u. p34.Which of the following is not an example of a carbohydrate?( j, o- } \8 u: P
下列哪一个不是碳水化合物的例子?
& F8 E# k% i% i' @. i2 F( M6 TA:Essential nutrients 必需的营养物质
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# d7 B% h( S9 L# {' e( l' o35.The process by which a liquid fat is made solid is called:
" V4 N# x0 T. ~ E" E6 j9 ~+ @液体脂肪做成固体这个过程叫什么; B2 h6 c6 r$ ~! W( A
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
i5 i! Y) W; e# {下列哪项不是脂肪替代品的一个例子, d8 S5 J. z) f" f( y- y
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:# s2 I; d- I% u1 X* y
加拿大卫生部要求的产品标有“不含脂肪“包括:
) e# p" J/ @* ^- ^) {! `! {3 S+ lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* h1 o( |2 k0 k1 g38.Which of the following is not a problem associated with converting recipes?
; j, }! C- B" \% O' t6 N下列哪项是不相关联的转换配方问题?: m. H0 @% f1 h
A:Unit cost 单位成本
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4 _7 |. U3 @# A! _39.The condition or cost of an item as it is purchased from the supplier is called:
6 _8 g- i4 ^/ C0 |+ P+ n9 s+ p' z从供应商采购的物品的品质或成本叫什么
; l5 Y) `( ~/ O- [A:As-purchased cost 购买的费用
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b3 I9 n2 j: ~/ S40.The amount of stock necessary to cover operating needs between deliveries is known as:$ S+ m# G! C; d! ?; w
在新货到来之前用于日常所求的必要库存量叫什么! ]8 ?5 m5 t( E0 g9 R7 D
A:Parstock 基本日常最低库存0 B4 Z2 O3 A* x5 G* Z0 N* K' c
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41.Which of the following abbreviations is used to describe the proper rotation of stock?7 q7 z" w" q c9 z8 `+ T }
下面那个缩写是用来表明正常库存流程?! G" P9 m2 D3 p5 Z
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" q" X! o9 M! S
下面的那把刀是用来打开蔬菜吗?
( O% y" N+ {3 `( K' l0 vA:Bird's beak knife 鸟嘴刀
# B [9 a& `4 l1 Y- b3 }4 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 O8 M2 O) c+ e
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43.What is an instant-read thermometer best used for?: O/ Q5 h/ [ N: f3 v& m& ~
即时读温度计最好用于那方面?
& Y% S) T; D5 vA:Checking the internal temperature of a roast 检查被考物品的内部温度7 z& ]4 e0 h1 r( L: o$ O
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; T# l# }5 h6 ] J下列哪些金属材料受热均匀,通常用在铁板而且非常重# y) s& d! ^: t. J7 z
A:Cast iron 铸铁, i- _9 R1 C+ V1 p' m
7 Y6 {: d ?( I* ~8 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% r7 z; f& L( y$ g' {+ h6 D
哪件装备下面有一个可移动的碗和一个S形叶片?* G+ x# g) Z( ?# A+ i" \' L
A:Food processor 食品加工机
Y+ c ^; G5 ^6 R1 Vhttp://www.google.com.hk/search? ... iw=1263&bih=5722 ~* }& j) n: D6 [! q
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46.Which of the following is not a rule for knife safety?7 N: U z/ t( k1 X8 ?9 ^
下列哪项不是用刀的安全规则?
5 t* J) e- F/ J) y* WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! c" `) G- ?$ j
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 E, I5 [8 Y4 O5 F: j, H8 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ \9 T$ o+ G% X: w- d2 v$ wA:RondellES / v# i, v9 n+ g5 d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
; N$ a l5 |$ n5 d/ ?5 N. u) l下列哪项是切成小方块用于汤的装饰?
. v H8 h$ R5 V. X; CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: Q& D8 m: Z+ T- W' E8 }4 a* E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, e: z. M- y% k' j. }
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!!——
6 ^2 m' P( B( q0 W9 X$ QA:Gaufrette
3 B* W& R% X( C& w' j8 J; K* }9 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 ^" m' G* h$ {1 g ? T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) d; u9 i8 o( R' s5 V% HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 E, g4 B+ W5 k2 Z( |# M! ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 u! W/ J5 J2 N2 s( Z
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)
0 q+ n5 ~% R% o: _A:Cilantro 胡荽叶 香菜' r* ~( Q# ^5 \+ J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 J3 n: W0 V* Z7 t! H$ Z. W3 q! g9 |60.Allspice is made from:9 l |6 g0 n9 A
多香果, 多香果香料是什么
- ]/ u8 f1 r9 A7 H Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% d; \" D) v7 @. jA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?) ^" N7 G% v$ }
下列哪些是用来做香包德épices?( r2 E j' Z: E- N# S
http://www.sachetcatering.com/
7 ~3 T) f& ?9 r, OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! H3 T/ _. P; J1 f0 C
7 a/ i* n5 D) }9 Q3 J) ], }62.Which of the following condiments are not soy based?
- x6 i) V3 j% k* }+ S% m下列哪项不是酱油调味品的?' e+ l7 D8 S$ V4 a
A:Wasabi 日本辣根
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- |' @3 E H K2 t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& ~, v; s/ t ^6 ~3 g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:
! c: ^) D! c2 B8 gA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?( O* X. x p* N1 B0 D* p+ S7 D
下列哪个步骤是不是正确的蛋清搅打程序?
! \) [ U: ^9 X+ t0 [A:Allow to rest before use. 允许休息后方可使用。4 c- H9 e$ A3 y- D+ r$ H, ^4 F! t' e5 v
$ d9 z& j0 W+ n, T2 L65.The weight of a large egg is between:一个大鸡蛋重量介于:9 l4 y4 j6 M; n, l
A:56g and 63g 56克和63克" L: ^/ J$ z4 n) c! ], y: [0 m
* ?; O) x7 e( \& B* `66.Evaporated milk is a concentrated milk that is produced by removing0 }( W7 ?: @2 U# C% f+ o
炼乳是一种浓缩牛奶 是去除什么做的- s8 [+ E' Q* n. z# r: C
A:60% of the water 60%的水' e+ }$ }1 a2 T6 O# c/ ~
0 [* q, ^+ t% G# a67.A method of cooking that transfers heat through a liquid or gas is:
; Z/ d. l' f$ ?; S. P, B: k一种烹饪方法,通过转移液体或气体是:' b0 n- |" K, c- z i$ B3 `
A:Convection 对流" p( |+ t- q4 Y8 E: V) n* D
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68.The cooking of starches is known as 烹调的淀粉被称为# Y- x9 T! q$ R; E5 w
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?
" ], p w( v* H" d$ T6 F- eA:Braising 烤
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# L6 a# ~: O2 d+ ]# d, W. ]- i70.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:: w2 Y( j: S! \% {2 u7 Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 g8 u* x. h; s4 o/ {* y8 Z
/ G6 m/ @" j& e- x71.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
+ Z# i7 ~4 v9 u! j% WA:Fumet 原汁
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; i/ w3 M3 t/ f: S2 N72.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% P0 [/ E6 B q! o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 s$ |" c& g7 c; L9 d
9 h7 h) ~ @) N0 x7 [# H73.Which of the following is a principle not used in stock making?
: `* C- O7 w2 F9 Z2 ]; Y5 L4 T下列哪一项不是用于制造高汤(低汤)的原则?
2 F% q2 Q8 B& [' }( r8 e( `A:Start the stock in hot water.开始在热水中操作+ H/ m. p' e; k3 C
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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& i& R+ p) N6 r( f
A:Remouillage 法语熬汤7 }6 T B4 `1 ~: U3 E7 P# p! I9 e
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