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26.The chef who is credited with bringing grande cuisine to the forefront is:
$ S r& V2 s: e- \0 M4 y哪位厨师最早带来高水准浮夸的美食
% C* X3 l( P) b* p y8 G( B- X8 HAAntonin Carême 人名 安东尼·卡罗美
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- q% e. y2 Z5 o1 F* l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 \# W. o3 K" U7 d( T
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 Q8 _/ Z0 l4 M: N$ L
A:Cast-iron stoves 壁炉( c: ?. p2 m! h" w
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
8 O8 U) N+ k" L, R* l Q法国术语,用来描述roundsman,或摇摆厨师是:4 I; i8 L- K" E' B- E
A:Tournant 图尔南1 b q4 l6 v0 P1 z
2 ~. {" I+ t2 v; k5 P2 B0 r29.Another term for the wine steward is:
% t9 K" [/ A! q4 ]8 b葡萄酒侍酒师的另一个术语是:
2 ^( f' {. z& _7 P# m+ b6 y' `A: Sommelier 侍酒师% W7 G8 S# a% `: u" H5 D
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30.Molds, yeasts and fungi are examples of a:
, ~! |2 U0 ^! `% e c! C& |! T; B( p霉菌,酵母菌和真菌是一个神马例子
' { D: \6 {2 K8 ZA:Biological hazard 生物危害# G9 R1 Q& ?6 A6 ~' ?; I" P/ ^
% G3 V% B1 B- Q* |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 @+ W5 W9 ]$ v$ I& L$ [' r
根据加拿大食品检验局,食品的危险温度区在多少之间:
* i+ j6 w. e" Q/ L# ?5 BA:40° and 140°F (4–60°C) 4-60度. H1 j: S3 V9 S+ X3 H1 M$ A7 y
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32.All bacteria need the following for survival:. i& q0 h/ b: x' L: Z. e& m3 Z8 h* H
所有细菌生存需要以下哪些内容:; n8 h! }' F3 @
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( u) R. R T5 K3 Q
: z$ w1 F! R' |2 Q3 e+ [+ C4 {. Q33.Which of the following correctly represent critical control points in a HACCP system?
2 ~5 n( L" p1 t) g+ K1 E以下哪项正确表示了HACCP体系的关键控制点?
; x; a) I& W4 {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" Z( q3 v% ^; @! Y. s: g! ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热) D/ G2 Q% {0 B+ c
6 w2 @2 R6 ]/ e, F; M0 t/ ?34.Which of the following is not an example of a carbohydrate?
0 _3 ^9 u2 k% B0 D- M下列哪一个不是碳水化合物的例子?
5 a" r$ o; w% Z- ]& r6 TA:Essential nutrients 必需的营养物质1 j4 y( U- a# f$ ]$ ]
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35.The process by which a liquid fat is made solid is called:! n7 S( T9 Z P; T# Q* E3 P
液体脂肪做成固体这个过程叫什么
- K) [0 @; m4 p; t2 \ q4 o* IA:Hydrogenation 氢化
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8 m& y1 t. O K) e6 \: L, w36.Which of the following is not an example of a fat substitute?$ o0 c6 Y! d) y: ]
下列哪项不是脂肪替代品的一个例子: x! C. O" z2 F/ D* U6 T
A:Acesulfame K 安赛蜜K表" Z" q0 Q" b% `! Y) A& \- f
! P9 |5 v8 \3 D8 M37.Health Canada requires that a product labelled "fat free" contain:: J, c+ t/ s7 N. l
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 \3 s+ S3 r. O2 Z; MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ Z$ o4 G6 n6 u& Z) x* h38.Which of the following is not a problem associated with converting recipes?
* }' z( c$ R" g- C$ A6 j下列哪项是不相关联的转换配方问题?$ L; j( H b- [" l( ?8 i$ \9 |
A:Unit cost 单位成本
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- q+ V- A. q5 O; u: O5 D8 W$ D$ y39.The condition or cost of an item as it is purchased from the supplier is called:! j6 F/ F- I: c( H; E
从供应商采购的物品的品质或成本叫什么) ]& N- `" Y8 p* `
A:As-purchased cost 购买的费用
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: R& R% i( i3 \: L3 |40.The amount of stock necessary to cover operating needs between deliveries is known as:
, |! G- R* t* n/ ^+ K在新货到来之前用于日常所求的必要库存量叫什么4 I J" ?' d7 ~) Y0 S, g* Z
A:Parstock 基本日常最低库存/ f1 |6 }/ B( R' R
# g3 p% z9 w) ^4 ?( `41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 f) J4 j/ l! q z* d( }# r( {8 D& x下面那个缩写是用来表明正常库存流程?
; ~- E; t+ b* W$ z6 Q5 @9 BA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?# h' P3 ]$ z& f- J
下面的那把刀是用来打开蔬菜吗?
' X7 n0 ^0 P8 G# L) \8 ?A:Bird's beak knife 鸟嘴刀2 u) O1 u+ f5 g
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?
% y' y3 U! `6 [9 g/ q' \5 I即时读温度计最好用于那方面?* l2 S7 x: R* I& Y- A
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ G7 z7 X& ^( r5 n2 r
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 x* P3 h r ^5 G5 y3 F2 s+ a6 E+ }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 m0 M, g7 X% n* P# JA:Cast iron 铸铁. B% n0 S5 \3 z4 M* @- B2 B" O
6 b* C5 J+ ~' ]4 d5 g+ U: Z7 O' E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ V9 ]# t. b2 N/ J哪件装备下面有一个可移动的碗和一个S形叶片?* X* D$ @; Z T% ]) p
A:Food processor 食品加工机
* W: x& k& J1 b, K9 C) s5 ?http://www.google.com.hk/search? ... iw=1263&bih=572
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9 q( {$ D2 z4 Y0 ^46.Which of the following is not a rule for knife safety?6 t# j: k" n' ]+ ?! ?+ g# _
下列哪项不是用刀的安全规则?/ e! o5 a' b3 J. |' W2 b9 i- k4 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; ~" z, H$ `' t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) w. S+ g3 ?9 _, L% K$ I) N5 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# c, a$ Q% k6 ], W! E5 r& X* B/ C
A:RondellES
) B4 O! e' z) ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ M: K5 e2 s9 w6 v3 ~& {; v1 ~
; c$ X! |5 r: a/ z8 {, @; }48.Which of the following is a diced cut used to garnish soups? R) I! a9 S7 S6 a+ [
下列哪项是切成小方块用于汤的装饰?! e4 H3 ^+ n$ i& d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 w+ i3 S/ B3 I1 t6 \2 F, J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 h9 x; A" {: l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; q3 N3 Q# y1 L
A:Gaufrette
% W9 t8 Q+ G& G+ H3 sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% {. D2 u7 s6 G' @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# t4 @- o& {# O! H. {% ^1 U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ O+ V5 B, H. R/ g: _
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 N. {& k% ? Z& ~ n8 u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)
: U, ?1 I m9 o& j% x, |( sA:Cilantro 胡荽叶 香菜
( z4 a" L$ q# x A. \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 F0 b# a8 p7 Y& N4 N: l 多香果, 多香果香料是什么) l) x- h) s' X2 l; z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 N4 j' a( ^* B% Z9 O9 V2 _
A:A dried berry 干浆果
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5 {* Z1 l6 V) _, F7 V+ D61.Which of the following are used to make a sachet d'épices?
. J% \$ }3 n r% l下列哪些是用来做香包德épices?( W: q" U( Z" v" q5 [9 ]( O \
http://www.sachetcatering.com/
2 n* y& X& D' X9 O) {9 D$ _5 t3 v* V! iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 l/ F4 P+ t+ j0 Y' b
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62.Which of the following condiments are not soy based?
3 H3 I. u* [5 F( {下列哪项不是酱油调味品的?* n; i7 z& e2 I8 {
A:Wasabi 日本辣根
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( s4 W& ?8 n' S* q" j& O+ D, l3 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- b/ n2 z+ q* s- 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: K. E" Y. q/ a6 e' J7 F* \
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 b `& T3 | Q# Q
下列哪个步骤是不是正确的蛋清搅打程序?
. }7 }7 S3 r8 ~ \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:. H, z0 q1 h4 X/ S: J0 h
A:56g and 63g 56克和63克. _( w/ @# d/ |1 j
+ h& e' i/ ^7 G) {/ O1 S66.Evaporated milk is a concentrated milk that is produced by removing
9 i" E7 a2 k; c, D$ _炼乳是一种浓缩牛奶 是去除什么做的
' m* N9 ?" I' y2 E, `! G, q2 k/ B, `A:60% of the water 60%的水4 I5 K, s# a6 e' i
; s- `3 ?8 _6 `8 H/ F67.A method of cooking that transfers heat through a liquid or gas is:$ q# j- m* ]) j n: [: v3 m1 N
一种烹饪方法,通过转移液体或气体是:' q: m% a1 R/ a' X$ h
A:Convection 对流) d8 i3 b# Z3 O& x: W6 p) t" x4 k
' R5 k% p( i# b1 [68.The cooking of starches is known as 烹调的淀粉被称为
$ a8 ^* C( y' p, Y/ V! WA: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?
# {/ E8 p0 _/ ^ y H0 IA:Braising 烤
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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:& _6 S# X1 ]) O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ J- S" x. L0 L$ _% H
7 Z: h f6 O! l8 {9 ?# f2 \/ J# k5 b71.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! q* K) `* c. w; y" Y$ z0 o
A:Fumet 原汁- F7 p* q$ ^9 ~% X5 p. R6 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
. Q" }% L5 a8 n/ d# b9 g, IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- _' \' T2 v3 g
" d9 P. @" S7 J( A73.Which of the following is a principle not used in stock making?6 w. I( G4 l& Y1 F' F8 R
下列哪一项不是用于制造高汤(低汤)的原则?2 X6 Z. d6 F4 A2 a, S3 p' C+ X+ y
A: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
/ S* z" i+ e1 ]$ m0 D7 d0 vA:Remouillage 法语熬汤
" b3 |/ S) r' x, P+ q f# ]http://www.haibao.cn/blog/post/176242.htm |
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