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26.The chef who is credited with bringing grande cuisine to the forefront is:
) p. K$ ^$ D0 w) @ U0 B l哪位厨师最早带来高水准浮夸的美食
* L0 t: O9 [$ u; j6 ]/ PAAntonin Carême 人名 安东尼·卡罗美
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5 h* W( l! U( q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. v% |; W/ N3 N7 f7 S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 k! B( B# X( |A:Cast-iron stoves 壁炉5 K: U5 ~* M" T" x7 p1 y
http://www.usstove.com/products.php?id=6
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' `, o' q6 @$ V( L28.The French term used to describe the roundsman, or swing cook, is:
* C" j& j Y) O$ j3 b法国术语,用来描述roundsman,或摇摆厨师是: E0 L5 W/ i D, I
A:Tournant 图尔南 R9 v; k0 @0 C2 ~+ B6 |
8 W( r, \5 Z1 i* u* ~29.Another term for the wine steward is:0 h) ?* [# O3 o" @* _. ^; |
葡萄酒侍酒师的另一个术语是:6 U" ^+ Q; z, I* K1 J1 A: H
A: Sommelier 侍酒师1 |9 c9 L! m8 t/ B
7 l6 G) `1 F2 L- F+ `8 ]7 z30.Molds, yeasts and fungi are examples of a:; b9 h: `, z: h
霉菌,酵母菌和真菌是一个神马例子
, r* H. a1 s' I5 A R+ j# @& a& DA:Biological hazard 生物危害
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; i' e5 x, I$ q7 v' Y) i0 j2 b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 M( a- L' M" k8 F: p' d# e( ?
根据加拿大食品检验局,食品的危险温度区在多少之间:4 I2 [: C' O( Q% l' X- b0 ^5 O5 M
A:40° and 140°F (4–60°C) 4-60度# w- v4 h3 j X0 ]3 t% v/ w/ W, m
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32.All bacteria need the following for survival:
7 W# [' s9 h# o所有细菌生存需要以下哪些内容:! [$ i5 l; T8 |# p! \7 N( q! ~# q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 x8 m. W. I! u4 J" D+ m
& p/ G2 O& u5 l( H. R0 M- t7 R3 Q' E$ p33.Which of the following correctly represent critical control points in a HACCP system?$ {9 j7 U# [. B" `' C. ^7 K9 z4 S
以下哪项正确表示了HACCP体系的关键控制点?! H5 w5 Q0 X! y0 D1 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 R: D( \" e$ _; L D( `- X* D2 f( 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?. f, ^) }! c: a {
下列哪一个不是碳水化合物的例子?6 m% X2 u" V/ j G% L2 @ i
A:Essential nutrients 必需的营养物质
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4 D3 H" O$ O- e35.The process by which a liquid fat is made solid is called: ]; V2 t- J0 P6 @3 X; K( s
液体脂肪做成固体这个过程叫什么
$ \& |8 R7 @- j, jA:Hydrogenation 氢化3 |& c' C9 U( }; H ~& h' m
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36.Which of the following is not an example of a fat substitute?3 X' Y/ @; R) n/ U' ~$ @
下列哪项不是脂肪替代品的一个例子 C3 U3 s8 L3 F+ C+ H
A:Acesulfame K 安赛蜜K表
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% }- k3 B' V! z }37.Health Canada requires that a product labelled "fat free" contain:' `3 ?. l, a7 y$ P7 p: T; S
加拿大卫生部要求的产品标有“不含脂肪“包括:5 e% t# D# \. E# V* T4 P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' p" n) Y' [6 B6 `+ G7 @
( f% [! x; t6 n8 j- R38.Which of the following is not a problem associated with converting recipes? h, D" ?, G" f; _3 @
下列哪项是不相关联的转换配方问题?
) ~* v# {- [$ W6 gA:Unit cost 单位成本# C7 x9 K8 R, Z, |1 P
+ U0 s# J2 @( r3 N! s39.The condition or cost of an item as it is purchased from the supplier is called:0 m* L# r; ^* p8 G; `2 U$ B
从供应商采购的物品的品质或成本叫什么8 J9 ~2 F, g; h p: U
A:As-purchased cost 购买的费用5 f0 s2 f8 @) a4 E0 \1 o
" o( M1 R& `4 o1 c% W; u% b5 ~* g40.The amount of stock necessary to cover operating needs between deliveries is known as:9 P# U _8 S0 q! r2 g
在新货到来之前用于日常所求的必要库存量叫什么. j% S0 G" R1 H
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- S+ }5 H# Q& [1 T下面那个缩写是用来表明正常库存流程?
- W1 ~' I% p2 v' LA:FIFO=FIRST IN FIRST OUT 先进先出) t/ ~! x; Y J1 d( N
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42.Which of the following knives is used to turn vegetables?
- X B1 K- i( i# P5 H下面的那把刀是用来打开蔬菜吗?: n# N) O8 b1 |( y: `2 C/ c M, R) J8 u
A:Bird's beak knife 鸟嘴刀; a! I8 B3 q+ P* \4 {4 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& W! P. M4 E4 D
0 M7 _8 a- N! j; k9 e43.What is an instant-read thermometer best used for?% g# [' L( o( @2 h1 T
即时读温度计最好用于那方面?
: K# {8 V; y- W0 r' w% nA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! p" I. i& u) v下列哪些金属材料受热均匀,通常用在铁板而且非常重
M- [4 \4 m2 y9 l0 O; xA:Cast iron 铸铁" F' g# B7 N) I! z5 e2 Q. W \
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 a7 _, \" s8 R5 g; T& v哪件装备下面有一个可移动的碗和一个S形叶片?
' W6 J: g, I; X* ~4 |A:Food processor 食品加工机
% }: Z: M Y: _8 Q8 Thttp://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?
4 k+ J! d% K+ N+ z% f6 r4 C下列哪项不是用刀的安全规则?
, u; P. V: s2 x; `- O% HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 [0 J! @" Q/ \" B" |$ I
$ Q$ s0 W" Q3 E: Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& Q$ m6 c2 r7 P/ E: H; z) R把圆柱形蔬菜或者水果切成圆片状(光盘状)是? E% t; H7 |# Q$ S4 F2 X4 h" x4 a6 T
A:RondellES
9 f2 _/ n3 Y5 x0 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 V' V1 c" E$ b; I3 Y48.Which of the following is a diced cut used to garnish soups?
7 y2 L: B4 h$ @; B; I下列哪项是切成小方块用于汤的装饰?
3 S% c6 G- A1 Q- P1 e4 U! nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! a' E* K- M* m, p s7 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& S' o: V2 |5 m" o! ]( M
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!!——
& f1 n$ |7 E1 u2 G; r- N2 N* lA:Gaufrette
" u4 \0 E9 h# c, _. P' k% T( R9 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 [1 f9 s1 ]( Q1 L; s P1 w# P* h! omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- Y/ X& L7 A7 H8 J8 y8 X
Gaufrette :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?7 H' C2 ]5 D, M$ m
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)
3 H4 o: a1 w7 N$ V1 n# V4 n, ]A:Cilantro 胡荽叶 香菜5 P% B7 p0 C6 m8 o9 D' U( T0 o7 U, t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ S) J- q6 D( K% D8 `0 s
, G+ I( O# c% h& L ?60.Allspice is made from:
0 X+ i7 J& g# r; N3 J1 i& A 多香果, 多香果香料是什么
* a' Y- }/ j" R6 O! o9 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 B& N) j C- N; J# d* O
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?% Y7 E: z- ^' a4 q3 X) j b
下列哪些是用来做香包德épices?
$ i! l& q- ~* J( q1 Xhttp://www.sachetcatering.com/+ T9 r* q5 E! r& G; m! j) L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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$ t# p4 K5 g0 g, H9 @. u9 I62.Which of the following condiments are not soy based?
2 B. N& t1 e& \7 p下列哪项不是酱油调味品的?
7 E6 s% e! @) m/ C6 b' D' z* kA:Wasabi 日本辣根* C- I6 g1 |/ r
* O4 P2 X. F: E' [; U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; T' P0 G9 n! G- i) ~+ ^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:
2 C& z4 J/ W2 a& ~. O& hA:Pasteurization 巴氏杀菌* O0 n# x: A% [5 N& n; t- N
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 v) [) R! o9 H% z/ t( e+ [下列哪个步骤是不是正确的蛋清搅打程序?
4 o, [( J; _ \A:Allow to rest before use. 允许休息后方可使用。
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/ K* M; y* ?6 Y$ M9 c, ?$ _* g2 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 \0 O( n$ X/ A+ Y f& Y+ rA:56g and 63g 56克和63克0 b3 q) D. L* n6 O9 C
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66.Evaporated milk is a concentrated milk that is produced by removing
- K6 e! [1 W: S8 x8 z; m炼乳是一种浓缩牛奶 是去除什么做的# D, C* b2 }/ k' {) P
A:60% of the water 60%的水/ N/ _2 N" x/ U3 y+ \! V: y) O
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67.A method of cooking that transfers heat through a liquid or gas is:0 g) ^7 v3 c5 I! Z( d! \$ J6 z
一种烹饪方法,通过转移液体或气体是:, W3 O" b9 G+ X# R
A:Convection 对流* Y: b: y. x) y. X9 R
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68.The cooking of starches is known as 烹调的淀粉被称为
" S) V$ D$ U9 L& l& `A:Gelatinization 糊化$ f7 Q3 @6 M0 c# V6 X1 \/ D: u
0 @( y1 O) I4 b( ~7 D8 R; Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! i: c3 l4 I" u9 xA:Braising 烤
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9 l# H: O F% Q9 g- g+ t* [* t5 v70.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:
# z5 J4 C |( L- ~ g9 y, |3 o& T* dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 Y) X8 e+ L& K$ w. E
; o5 O x, Z* N: c! F& K0 {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1 r$ R; Q& T2 c
A:Fumet 原汁
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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* h6 T' Q' U. T9 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( j5 |1 D' u$ u9 o4 t
( L. `; j8 ]% {, S- Z73.Which of the following is a principle not used in stock making?
, Z3 Q" x1 P" ]5 X8 d, q下列哪一项不是用于制造高汤(低汤)的原则?
* f. q( n3 w$ q+ G1 @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
; B6 I4 E5 X4 K7 K$ x2 N8 ~A:Remouillage 法语熬汤 _5 O/ c: N4 T) I& G& J; _- F
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