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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:
- ?# V8 n2 S2 {0 ]0 g哪位厨师最早带来高水准浮夸的美食
6 l# b) [; M' Z& r7 @( VAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- P! K1 ]. u. w& K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 f1 T; ^1 ?* @- j# {) D- R; p
A:Cast-iron stoves 壁炉. y# @% ?8 c% {9 z" D0 G8 ?
http://www.usstove.com/products.php?id=6: i a5 s) ^& r/ p
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28.The French term used to describe the roundsman, or swing cook, is: A- c) _" }5 f7 b( H# d
法国术语,用来描述roundsman,或摇摆厨师是:
* E( E5 `2 i+ \, r& _ A8 PA:Tournant 图尔南
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/ I& m6 y/ {! } w+ a/ z29.Another term for the wine steward is:
5 v- c, w5 u$ `% P3 l葡萄酒侍酒师的另一个术语是:
( I. D# W& A' k% a+ T. @% M# GA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:8 e# G- r9 ~, X
霉菌,酵母菌和真菌是一个神马例子6 D3 B2 T+ w4 \ b! R
A:Biological hazard 生物危害
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$ P1 U" I2 x4 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 q, B# z( ~: ?% u2 j1 }根据加拿大食品检验局,食品的危险温度区在多少之间:
+ \. P, S v$ I$ h3 CA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
/ Y' f! O0 H6 r% o$ ]' \3 J所有细菌生存需要以下哪些内容:
7 [1 ^8 }4 Q. x& U$ cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 c# G, \- R9 W% P. G; F) z33.Which of the following correctly represent critical control points in a HACCP system?- i/ M0 l( O! t% T& z( w# g5 n
以下哪项正确表示了HACCP体系的关键控制点?
) W+ ]9 D6 Y& Y6 ?: v% M% xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( x: @" G" O+ u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?7 T$ @! N' g7 x7 l! a# S* c8 f5 b: K. G
下列哪一个不是碳水化合物的例子?
: [5 s$ U+ ^# X& A+ }2 pA: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:6 N! p* I2 a" Z/ Q9 x
液体脂肪做成固体这个过程叫什么
) v& E% j) J# g& y- Q, kA:Hydrogenation 氢化. B+ g1 G y: s6 \0 C
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36.Which of the following is not an example of a fat substitute?
3 F2 h! _, |* y9 I, j) N下列哪项不是脂肪替代品的一个例子
9 N( H& H/ s% ?" @7 ]# p& ^A:Acesulfame K 安赛蜜K表# T- a/ R7 E S3 Y
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37.Health Canada requires that a product labelled "fat free" contain:! S5 g% M* I, w" M! w l* O7 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:* d: Z2 C" o: J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ j& m7 i7 x/ |: R! T, X2 h
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38.Which of the following is not a problem associated with converting recipes?
+ S* w' D* m v下列哪项是不相关联的转换配方问题?; _6 x) @, ]$ u' ~' n2 H
A: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:
% a6 f" Y) N) C& A5 P3 ?! p从供应商采购的物品的品质或成本叫什么4 @! V7 D2 L" u+ C
A:As-purchased cost 购买的费用
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# d) C* y5 p; S [* O J l40.The amount of stock necessary to cover operating needs between deliveries is known as:
- T9 w- G4 }7 y+ R1 C9 n在新货到来之前用于日常所求的必要库存量叫什么
! V+ \& R# @: G% K$ a& c% QA:Parstock 基本日常最低库存 ?! L& v, L7 z3 X2 K
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41.Which of the following abbreviations is used to describe the proper rotation of stock?( B* h5 ?% K8 y. ]* |' T/ ~
下面那个缩写是用来表明正常库存流程?* O6 L0 f, ]3 `4 S" V3 R& z1 @
A:FIFO=FIRST IN FIRST OUT 先进先出6 Y* Q9 C- D! b3 m& t. A
$ d+ c* S# L1 \, {1 Y/ a: h42.Which of the following knives is used to turn vegetables?. I& a: @/ Y9 ^4 s
下面的那把刀是用来打开蔬菜吗?# n% F1 {0 a+ A$ {- U
A:Bird's beak knife 鸟嘴刀
) s6 y/ Z/ _8 q! }, Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ J) S8 h8 W+ ` l; Q43.What is an instant-read thermometer best used for?
V7 T+ H) v; f+ H9 P即时读温度计最好用于那方面?
2 r' g) q! z7 R2 H. VA:Checking the internal temperature of a roast 检查被考物品的内部温度- F/ U4 m$ B ?, S( i0 G* l
0 @% G" v0 a' D5 T. S, t; Q: K1 F- {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% Y! P6 H) K! e! G# H+ X
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" c: [ z3 |9 W5 o1 h$ o3 OA:Cast iron 铸铁( v& }( O3 Z( m, J6 S! r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, W5 q; ]! [4 ]1 r! ^- u* f哪件装备下面有一个可移动的碗和一个S形叶片?
* f! l. j2 x, U$ zA:Food processor 食品加工机) o/ V" ^' a* J1 T, ]; H( ]1 h
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?. W% b$ S1 U2 B1 ~9 d
下列哪项不是用刀的安全规则?! [+ E( g" |4 E+ c9 _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 l @9 S: b- M8 Y% _& b, e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ O6 m& ]8 W/ y" c( O6 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 H( [, U3 `, m, {& [! Z- q
A:RondellES
" i- Z% y' d. O! I% jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
, @ M! k3 X8 u! L下列哪项是切成小方块用于汤的装饰?5 z$ W0 N) L! k: K4 \7 [ e
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 t" x; `2 }, b; O v! J- V2 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" ?7 L) n& D& u5 c; o
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!!——5 Y4 `: h5 S- u% v/ i
A:Gaufrette
, x% h7 y3 Y* s- Y, cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' ~# p2 i& I. hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 ^) Y7 C7 y1 x. D2 S W/ x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! u* ~! G; l* V& i. z B' G
9 R8 f& P/ E4 j) b8 |* \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# V) }! r, I6 |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 s3 i! W7 H; S/ Q
A:Cilantro 胡荽叶 香菜
9 ~% @' o* J3 f V a; l! G: Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ ^3 n& Q- C6 v( W8 D5 |* H
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60.Allspice is made from:6 U. @' r$ Y: y
多香果, 多香果香料是什么) D# R" A: v& s7 s; x- R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 @' t/ O0 Z+ [- x$ b. B5 [: y# }A:A dried berry 干浆果; a4 A/ B9 g) r6 v3 k* p
! ^) G9 F3 t4 X5 S" ?* Q61.Which of the following are used to make a sachet d'épices?- F6 J Z! K A* R! \
下列哪些是用来做香包德épices?
% D* S$ l* u* ahttp://www.sachetcatering.com/! D) ^2 a, R5 L5 @3 O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 D: V! z- Y2 ]8 e' J
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62.Which of the following condiments are not soy based?/ q7 l/ J: |* ^; L& ~: v
下列哪项不是酱油调味品的?& }: _& T/ {$ Q: q
A: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:; Q2 \- A% e$ p) W
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:
4 c! u6 K% y- y- K: I( F4 LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 ~! `% j0 f" |3 w5 I+ E9 R下列哪个步骤是不是正确的蛋清搅打程序?+ q/ Q+ z. Z: N; ?
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:
3 y8 z& z" D" ^; s* kA:56g and 63g 56克和63克
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6 p! h) |2 q. M, C' K66.Evaporated milk is a concentrated milk that is produced by removing2 a0 C# M4 t! p0 t. g
炼乳是一种浓缩牛奶 是去除什么做的
% Y+ p) d% F: kA:60% of the water 60%的水, ?* {# s) m8 G2 l/ M
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67.A method of cooking that transfers heat through a liquid or gas is:
1 u& l; ^! j1 ?8 M) k8 U) l4 J+ ]一种烹饪方法,通过转移液体或气体是:! W0 j, u$ i: N) p
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& b, ]# ~$ Y0 i% L
A:Gelatinization 糊化* v& P) F- ^! C
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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?
: { d1 r9 k9 J GA:Braising 烤
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% J- |& U+ O1 A J- A70.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:
1 K" X2 K; k& D) s* A# k3 iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 z1 C8 I4 d& F7 r+ b2 H" N
: O1 r" d Z, N1 t: [/ B2 k# z71.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
' V: v! s$ {8 [/ r# H( NA:Fumet 原汁) W& W9 k! J* ^2 U4 q3 h7 V! [
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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
1 F) X+ i5 F9 hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. R. H% f p$ a9 i$ M! |2 {# E6 }
* V% D) p0 Q- l( k73.Which of the following is a principle not used in stock making?/ u; ]! q- e* K5 z# F# E8 T3 i
下列哪一项不是用于制造高汤(低汤)的原则?
$ U) Q* O* m) K; Y8 W, _% j" |A:Start the stock in hot water.开始在热水中操作3 w$ [% c6 [0 v1 e$ E: E2 E% ]
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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, @' M6 }+ T9 Y. Z( [A:Remouillage 法语熬汤: r: n1 Q, k7 q9 _3 C8 x4 l. J* B
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