 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:7 n: `8 F- z+ y9 P3 s, A: H
哪位厨师最早带来高水准浮夸的美食
( j* }+ J0 i" ~AAntonin Carême 人名 安东尼·卡罗美4 n, f- L- e1 V- A0 F. ?
0 D9 l! @3 j" `+ ~3 E
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 H5 P. Q0 O7 ]( t$ K6 b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 T+ n3 Q2 H; I B2 R' H
A:Cast-iron stoves 壁炉
% S; z. V0 Z7 o* Qhttp://www.usstove.com/products.php?id=6
* ?5 y$ ]. [% D) X h8 v6 |2 j2 @0 o2 H4 ?' P4 Y( l
28.The French term used to describe the roundsman, or swing cook, is:
% l" i. Z7 }) j1 f( T0 U法国术语,用来描述roundsman,或摇摆厨师是:
1 `5 N6 _+ R G) t' R% oA:Tournant 图尔南
. P) ~6 \) w8 T+ }9 o% a+ C8 x' W$ L/ O" T! F! S Z a$ J$ H
29.Another term for the wine steward is:
+ P8 P0 d2 C! C' ]* S6 }葡萄酒侍酒师的另一个术语是:) u1 B8 ?) s$ e
A: Sommelier 侍酒师
3 D3 |( G" z1 z8 G6 _) {; y9 A) l* {8 _( `) E1 L p
30.Molds, yeasts and fungi are examples of a:5 C9 D' E+ U; U* g4 k
霉菌,酵母菌和真菌是一个神马例子9 Z8 ]. C/ }) x" N; U, R4 o# k9 {
A:Biological hazard 生物危害; H/ s, D- @( D5 V+ k1 U: ~- i4 b
& K* {4 d+ y; j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 Q) v0 G [8 b. c0 i( j( `根据加拿大食品检验局,食品的危险温度区在多少之间:
: P6 s' G, H( Q2 KA:40° and 140°F (4–60°C) 4-60度
$ w9 ]1 I2 b1 n4 U5 c
8 z8 I9 B. y! Q4 B32.All bacteria need the following for survival:
$ G1 r/ X6 j! g d! c$ ~# N( w所有细菌生存需要以下哪些内容:; R' F# v" m h2 }& b/ u8 k/ a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
" J4 f+ I# v- ~5 t% [ ^$ M& x* }) o7 A* C( ~2 b2 k
33.Which of the following correctly represent critical control points in a HACCP system?- [' M2 J) s" D) E0 I
以下哪项正确表示了HACCP体系的关键控制点?
4 U8 b1 E) ^3 y- Z; RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # ?: f2 g+ p1 ? F- _9 S" b8 _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# t9 a. k% z: G3 a* m" g! k3 A
5 B2 A. l, A1 E2 G' c" j34.Which of the following is not an example of a carbohydrate?( d# X0 k6 n- E8 z U4 K8 I6 `+ E
下列哪一个不是碳水化合物的例子?
' J* B& A- u& _7 w6 p/ i* vA:Essential nutrients 必需的营养物质
: o4 d8 K9 z, I _ i; J' ? }1 c7 Z+ Q+ K
35.The process by which a liquid fat is made solid is called:
9 c; s) h7 _( x. Q液体脂肪做成固体这个过程叫什么
, O8 X g* J# w" GA:Hydrogenation 氢化
- e4 d ~6 y0 `0 @6 C# c7 l) u/ S" B0 r1 F* s) \% z* D$ v. O
36.Which of the following is not an example of a fat substitute?
0 M$ X: k+ Q6 \$ g下列哪项不是脂肪替代品的一个例子
" s6 _8 z) C4 p+ z, y# n1 y/ B1 uA:Acesulfame K 安赛蜜K表; e: p- t4 x; g/ w" s9 A
1 ]; w; t: Y3 C: _' z* ?37.Health Canada requires that a product labelled "fat free" contain:
9 Y9 b7 R: K" c0 V/ W* i加拿大卫生部要求的产品标有“不含脂肪“包括:
1 e+ O$ J1 Q4 H1 r0 \; w& GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 `. n7 B( P& E7 y7 W8 A2 b$ P, H" k8 I8 Y- p& ` K7 E2 ]9 T0 F
38.Which of the following is not a problem associated with converting recipes? [* x- `9 j% K, `7 w7 m
下列哪项是不相关联的转换配方问题?
$ H; G8 k. J$ t. P* ?/ Q: U; C2 y1 eA:Unit cost 单位成本* c6 V: A9 b0 h# y- r
. U# N" e- p0 m; U39.The condition or cost of an item as it is purchased from the supplier is called:
( Q# b0 P# v: l8 T9 M从供应商采购的物品的品质或成本叫什么
^" T# W3 U# `7 a4 ~5 J8 {& MA:As-purchased cost 购买的费用! _9 I7 H1 j5 }. a# J$ q2 K
1 m0 m z( ]) q2 O) ~6 n s' A" x* N
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 P' q. o+ i; b, J Z
在新货到来之前用于日常所求的必要库存量叫什么
6 Y6 r" o% v- C9 n& T+ HA:Parstock 基本日常最低库存
/ o) C5 Y7 i: p2 x5 x; [- J7 G& R0 ?5 t) ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?# D% g" I$ A. T- j* G# K
下面那个缩写是用来表明正常库存流程?
3 @5 O3 w9 `, d2 J. \# F1 FA:FIFO=FIRST IN FIRST OUT 先进先出 y! `: z$ H" b) v
2 Q* A, n6 `8 J. _; T8 D
42.Which of the following knives is used to turn vegetables?, Z, N5 q. {; h; \2 N
下面的那把刀是用来打开蔬菜吗?% d1 Q. @: B4 t# j1 Y4 L/ Y
A:Bird's beak knife 鸟嘴刀
4 V, z8 Y' L) z8 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, \" O! N3 y, _$ ?7 b
5 X3 | V, l1 D& U H" Y7 u7 b
43.What is an instant-read thermometer best used for?3 h" K2 K' d1 c; o y6 o
即时读温度计最好用于那方面?
. P! D( f9 e/ ~' f0 m; q @" f, sA:Checking the internal temperature of a roast 检查被考物品的内部温度$ {& A9 S; ^9 y+ n1 Y# B* }
; E$ \0 {% ], _' N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? }2 _( i8 t# @. T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 K r: j$ F* W) R9 a0 n7 fA:Cast iron 铸铁
4 }- X5 r. K) g7 ~1 s
- T$ Q1 H1 h$ r) c+ C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- e y" c) j) Y6 C& E% E: ]$ }
哪件装备下面有一个可移动的碗和一个S形叶片?
$ e6 H( X3 L2 T6 gA:Food processor 食品加工机
# W" t5 i9 q0 T3 ]! _- O: fhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 N9 v1 d! U: _ n' L, E
, B( \$ r1 x9 s; [1 k5 V- x46.Which of the following is not a rule for knife safety?! a2 i" Y# C6 e# S# V2 V- l# t( g
下列哪项不是用刀的安全规则?' K" Q- ~4 Z- w! c7 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 U4 p; Q$ D8 [4 ~8 b6 j+ X; b# f c4 z, Y" O: Q# `6 ^( S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# D2 [, K- s; U2 ]0 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- N# @$ G6 q5 H9 t: iA:RondellES & N3 V1 N; |1 P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# r5 ~" x) [/ P6 P' @% ]/ x: l5 ~
48.Which of the following is a diced cut used to garnish soups?6 x. A/ U; L& X/ b" g
下列哪项是切成小方块用于汤的装饰?
9 S, _, v Y( X+ c) B4 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* A9 F5 O' {& M" m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 r1 X1 J" y1 b4 V
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!!——
$ F$ \# V v# Z; n7 _) ?* c/ X5 S- dA:Gaufrette ! j0 u4 ~5 M3 r9 J) @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 F6 t! C& l* U% X2 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 v$ H0 [' u C. r6 RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- q$ T7 z3 H" n/ a
; I R& V. P: Q* Z6 `- K% t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? r" M) T( ?& V; `
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); Y: |* X( ?/ F, k) q
A:Cilantro 胡荽叶 香菜: c0 z! J& w: J# ]8 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 ~0 D: m1 ]" `4 w D
# }( \# [8 R9 \
60.Allspice is made from:& E V9 X3 Z( ~" j6 `
多香果, 多香果香料是什么
/ \; x6 q4 ^3 S# y+ ^ phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! \. s; j0 O9 r; \2 X9 O
A:A dried berry 干浆果
% J5 F+ `6 }" D' m4 q# R [ E) m, @0 a$ Q6 }; x) f
61.Which of the following are used to make a sachet d'épices?
7 r+ j9 c, Y9 Y$ w( P下列哪些是用来做香包德épices?
! ~+ s7 D# m! A0 _9 n0 i$ k) A6 khttp://www.sachetcatering.com/
# |" O& o4 w# w' a' A# ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 v/ u+ t: x- X C; a) i0 {" ] z# N& q( w6 T0 b7 z
62.Which of the following condiments are not soy based?
* T- A8 d2 f8 v4 T0 ~: B3 @1 R下列哪项不是酱油调味品的?
5 o$ P9 p0 J9 b# ]0 g" `A:Wasabi 日本辣根3 F$ j/ m/ r0 X% n) G
8 d. ?3 n* U, ~5 f% k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 V5 _1 M1 ~: |: E4 G {3 x
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 F5 G) s H1 E
A:Pasteurization 巴氏杀菌
2 C& Z: C: f: K% O5 T6 b
7 N5 S* x2 w" X- L6 ^, K64.Which of the following steps is not the correct procedure for whipping egg whites?* t/ Q; `. i; Y2 Z* x6 v9 M1 w
下列哪个步骤是不是正确的蛋清搅打程序?
: C% m) ~/ x* @' oA:Allow to rest before use. 允许休息后方可使用。& ]4 ?. D5 G7 q6 s1 O& F# [
1 `( z# F; ^4 n$ g2 Q8 S, v65.The weight of a large egg is between:一个大鸡蛋重量介于:
. c) W( N- R7 ]7 XA:56g and 63g 56克和63克
( }* n& @, s3 M4 q7 F% H" S9 t- B& O$ `" q) j
66.Evaporated milk is a concentrated milk that is produced by removing
6 F' c3 C7 x+ r. B炼乳是一种浓缩牛奶 是去除什么做的
4 I) g1 Q" z/ l! |A:60% of the water 60%的水) h# f5 c2 {1 k5 U
( B; l% K3 ~; S67.A method of cooking that transfers heat through a liquid or gas is:
9 d U- |$ u1 Z- t6 B一种烹饪方法,通过转移液体或气体是:
8 d V i" l0 I- i4 oA:Convection 对流
7 X( T( s. j/ S* O t- d
3 u8 z5 M ~- E8 M, \' I5 L: x68.The cooking of starches is known as 烹调的淀粉被称为# g; D5 S: J7 S0 h4 _
A:Gelatinization 糊化
) Q9 t* w; ?. `1 h9 [1 ~- T% X1 y3 E; a5 ?7 P+ j8 h* i' `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, Z0 `4 {; G3 Q- @$ J! t) }A:Braising 烤
& P" w( P% _ T0 Z7 N9 N% p
- e- i( ]7 K! s* S70.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:
( n- V# | ^9 P2 d% ^1 IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 s2 w) \2 B1 F/ ^7 P) R
% K" e0 k+ q9 \5 R# i; u! o; N71.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
3 |4 J$ Q' h* S8 B# m N9 UA:Fumet 原汁
- y0 W; h7 G. E; P( K' {' h
: [7 d8 v* l. m' K# y" W72.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
* D+ g6 C! o; v( O: e; OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; o1 k8 P, Q) Y; Q, u* ?
& V5 G# e; E5 D3 A' O+ w! l J73.Which of the following is a principle not used in stock making?# k8 @5 v& I3 \! I5 r0 T' J' U% W2 Q
下列哪一项不是用于制造高汤(低汤)的原则?
( T" T+ a/ v$ J7 E- L, _8 g# NA:Start the stock in hot water.开始在热水中操作 K0 v; l) \* `& p" D+ B# t
5 H6 P6 E$ g* l5 Z$ |3 O: U8 i
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" m( A: j+ h) d c+ b
A:Remouillage 法语熬汤& I/ \( K+ T9 Z/ i9 j: s6 A" `
http://www.haibao.cn/blog/post/176242.htm |
|