 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:
% K5 T+ T, K+ a7 t# {- P哪位厨师最早带来高水准浮夸的美食; D; m# R1 C* U0 a
AAntonin Carême 人名 安东尼·卡罗美
5 w6 t0 [: k+ D w g% n! E; g% ^5 n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 T6 X. r" y) 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 。/ T: o, R6 {! J- z6 G1 c, w
A:Cast-iron stoves 壁炉
7 [5 w4 ?. b5 r, R- W% h4 c) bhttp://www.usstove.com/products.php?id=6
+ v6 Q- k% F% \ C1 B: U% ]
0 E, X5 _8 X5 @( w& ^2 k N28.The French term used to describe the roundsman, or swing cook, is:, L# `, C" [& H1 [, V( Q8 P2 g
法国术语,用来描述roundsman,或摇摆厨师是:5 x2 N G, ~4 J% G1 R
A:Tournant 图尔南) u; ?2 D' \/ o/ o% _+ q8 _
; H6 Z3 I2 n2 Q/ E6 Z* V- j, z29.Another term for the wine steward is:
+ N e- x0 k" b& v葡萄酒侍酒师的另一个术语是:
9 S2 L5 B p) rA: Sommelier 侍酒师
/ D6 u2 E/ J; c$ Y/ k& }. _
2 ?/ T7 h6 n( k0 z s5 N, {30.Molds, yeasts and fungi are examples of a:
" @* ]) R, A6 `" T霉菌,酵母菌和真菌是一个神马例子
( T' `' M) v3 N+ T9 f2 zA:Biological hazard 生物危害
, ]! q8 Z9 N0 U# U4 S. c) [7 q0 r0 C3 U- [/ }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! z- C- X2 i5 r6 v K根据加拿大食品检验局,食品的危险温度区在多少之间:
. \' q4 p1 g, E2 o8 V/ {2 J7 sA:40° and 140°F (4–60°C) 4-60度
& G6 G D5 X* r) B8 i1 n$ b7 d% Z- t
32.All bacteria need the following for survival:7 F% a3 u4 _5 z+ x. O, j6 z
所有细菌生存需要以下哪些内容:
+ }( k; i3 i2 w0 z+ YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 B0 J1 {, K8 t( F) x
0 N9 ?. N; k& s; b6 {
33.Which of the following correctly represent critical control points in a HACCP system?
% z9 z5 J- [5 b# G% y, z3 W$ f( X6 P以下哪项正确表示了HACCP体系的关键控制点?% J! Y* i4 Q1 d/ p& h% B# H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 _' t6 N8 Q5 {, e$ ~- L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 B3 j7 i, x8 D4 h1 N9 j& z
4 w3 ?, F4 u% K+ G/ v( s34.Which of the following is not an example of a carbohydrate?
* _4 X6 a5 W1 d7 R' d3 e下列哪一个不是碳水化合物的例子?; x4 s7 h4 P, Q5 Y! _( |1 f
A:Essential nutrients 必需的营养物质
8 P. ], N4 O: L& l; Y9 y. d3 v
) u( f' U. H* b4 ^" |35.The process by which a liquid fat is made solid is called:
# M3 \: D* x* S( ] j8 o液体脂肪做成固体这个过程叫什么: y2 T( w" C s* ^
A:Hydrogenation 氢化) |! w3 M) j. F; I6 |, P
# I c- D% a C# b/ G5 F1 D36.Which of the following is not an example of a fat substitute?3 D0 V) z8 H8 ]* m. B
下列哪项不是脂肪替代品的一个例子7 F# }8 g$ e- J' q6 _: ]) B/ q# y) ^0 G
A:Acesulfame K 安赛蜜K表
8 T$ H8 r& }0 `9 s! D: w
3 ~/ b8 ^2 Y! @+ t37.Health Canada requires that a product labelled "fat free" contain:
, T2 H6 G i- H: @* c; i加拿大卫生部要求的产品标有“不含脂肪“包括:% r4 n% c) w8 n! M- C! |% j5 L
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 B, |: W7 I$ V# e) W5 j6 @! k
1 {# t1 q8 K U" ], z) u7 X38.Which of the following is not a problem associated with converting recipes?
8 A- P: K1 k5 M9 `" V4 ]% B下列哪项是不相关联的转换配方问题?: p3 d3 `4 m( O7 \- d! G
A:Unit cost 单位成本( C; @- k- E% U
/ R# x6 ~3 Y" H: q
39.The condition or cost of an item as it is purchased from the supplier is called:4 U! f8 M \2 b3 Y/ T# T
从供应商采购的物品的品质或成本叫什么# M1 D# m- Y% c- G; _0 ^
A:As-purchased cost 购买的费用
$ x" b( ]+ P5 U0 k
% Q% j3 `/ Q( U1 m40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ E( k o/ M5 K& J" {% J( g在新货到来之前用于日常所求的必要库存量叫什么
k% L# I2 [( k! |A:Parstock 基本日常最低库存# w+ T2 @) r y1 k
" S! ?! Q) o% ~5 |2 y, C41.Which of the following abbreviations is used to describe the proper rotation of stock?. r8 Q7 ^4 `& D& x- D/ y
下面那个缩写是用来表明正常库存流程?
+ ^% q+ Y" v! T# N1 wA:FIFO=FIRST IN FIRST OUT 先进先出
2 {' H/ _5 i9 I. [$ O: U" Q' I& t7 Q/ R0 A8 D4 R1 L
42.Which of the following knives is used to turn vegetables?/ Z, g6 z S3 M( f: a. L& C
下面的那把刀是用来打开蔬菜吗?* v# J! N2 V% G6 L; ?! Y8 r
A:Bird's beak knife 鸟嘴刀
& C6 m5 b* }5 i+ I* {0 o5 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 M# X3 D! B4 } G( J5 r: K* \6 d& U9 i( n' J
43.What is an instant-read thermometer best used for?
2 Z; k! g2 d8 k' V" p即时读温度计最好用于那方面?
& P! D$ Q$ P* {# Q$ C: tA:Checking the internal temperature of a roast 检查被考物品的内部温度- _6 l/ H& m$ u8 L
9 A5 I b) L% s* j. w( z+ a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* b4 x2 ^/ t/ D! S+ ]- [! w
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 _- p0 V2 o6 |3 G/ Q3 U" S% LA:Cast iron 铸铁
; F! F# w6 d9 [
$ ~( p5 t L$ z* d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* d. d0 T+ `4 ]
哪件装备下面有一个可移动的碗和一个S形叶片?
1 ^9 x( v" P0 T/ mA:Food processor 食品加工机
. E$ k- ~) V; E N+ r5 Z% S- bhttp://www.google.com.hk/search? ... iw=1263&bih=572
2 P w+ M: W) J. @6 l, _9 x. j, o3 B' g2 [7 j. ?, R" t C' U+ g) N7 |
46.Which of the following is not a rule for knife safety?+ H; g2 t" z; o4 ? W
下列哪项不是用刀的安全规则?
; z, h# Q) |0 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' z- [+ g0 s; |
) _+ m9 N8 e" ^) N5 o7 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) t& x0 Y. ^4 P* L1 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 P7 h- i, [: XA:RondellES + C0 w& N3 o, H& x0 S7 e I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 @! r# f3 i r% C' U* |; X& Q3 e7 f% p5 i
48.Which of the following is a diced cut used to garnish soups?
4 q! j- i3 v. i s下列哪项是切成小方块用于汤的装饰?( q' F/ K; I! s& g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 a o. i& N) S+ |/ _6 C4 z: J3 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 z; p5 N4 I& q
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!!——" h1 _' n$ O; ]% h
A:Gaufrette T" g% J7 W+ R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 B: A0 f, q$ O0 H, V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# w9 g3 B& ~$ K% h5 zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( _; y2 b1 W! F: l/ q7 z! a
8 k S$ [& d3 V a% v* ^- [+ [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 a4 x, P& H5 ~# v& r1 X) O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)
& F6 u4 j" [" ]A:Cilantro 胡荽叶 香菜7 ~6 B, R! s1 n) t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. Q) o2 W7 R5 H4 ]
! ^2 J) u% i2 d- \: J/ J' ?60.Allspice is made from:
2 Q8 n- O; m b$ v* j9 O! l' r 多香果, 多香果香料是什么( M4 Y+ n3 t3 Y4 a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- a j9 G" H# S2 B; g
A:A dried berry 干浆果! m0 |; p" t% S% h1 Q& s
G: Y& d, }, f5 ]4 v61.Which of the following are used to make a sachet d'épices?3 W+ j' p: G6 [$ B3 n( ?0 }
下列哪些是用来做香包德épices?
. q0 @9 B: V @6 y+ J# g @http://www.sachetcatering.com/ k% ?1 e$ g0 _! e( ^, G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! T' f7 t# e4 c. x, W
9 M _1 N& K( g1 Z/ ^6 e k7 I
62.Which of the following condiments are not soy based?% H4 [- q T% c. R8 L1 q
下列哪项不是酱油调味品的?
0 o- P5 ^# O0 `A:Wasabi 日本辣根; @, Y( z% h8 g
. ~% k& z! @5 N8 j9 t$ \: o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 C, N$ Q1 a8 ?- |" K; K/ p
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! k) Q( M: Q7 [8 Q
A:Pasteurization 巴氏杀菌1 U# o* p5 Z. ]5 _7 P2 M
9 W7 r+ @* q4 q- F# m5 w64.Which of the following steps is not the correct procedure for whipping egg whites?
5 Q4 j1 A0 e; {下列哪个步骤是不是正确的蛋清搅打程序?
, O- `4 Z) V: `, @. M ?* ?( eA:Allow to rest before use. 允许休息后方可使用。2 `1 x' B( H# i$ g! \" n% d4 M* \
; B( L1 S- ?8 r' E65.The weight of a large egg is between:一个大鸡蛋重量介于:
' l3 R# Y# Q U6 F) v- {A:56g and 63g 56克和63克% X; x& v% F& v' Y
& W7 @1 p. `/ u [66.Evaporated milk is a concentrated milk that is produced by removing
: G' \% L6 x* j, @) F3 P# k炼乳是一种浓缩牛奶 是去除什么做的) y- ~& ]- D* a3 k/ f) @/ N
A:60% of the water 60%的水7 A; B; N( `* `
6 x" `2 e2 O ~8 [# Y- l; m67.A method of cooking that transfers heat through a liquid or gas is:/ ^7 ?, s/ S! U
一种烹饪方法,通过转移液体或气体是:
: y T; U+ u( B/ E9 LA:Convection 对流
4 y9 t, ?, f2 n J2 |) K. |( p3 w1 h6 ~# {+ x/ G
68.The cooking of starches is known as 烹调的淀粉被称为
m" o- [' C' O) UA:Gelatinization 糊化
9 B6 I6 s7 X) s+ Z$ u9 m3 ^9 L* G
: [) H+ c3 e# b1 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 m5 z X+ {2 iA:Braising 烤
- S- l5 o% Q0 A. z+ E
2 X' S: q( \' {5 l7 j70.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:
; b' U; c3 Y4 s+ a* ]- w @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( ^, T [7 j: V$ f3 @" ]) Q2 h) I
5 {; X4 O* \1 K, N' Y: p+ Y s71.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% M- m6 F6 g+ M) t" e
A:Fumet 原汁
+ j7 l3 R" f! R) @" a; v
8 r7 `/ ~" M2 K. m# V* F: j; I72.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) U: Y9 C/ u. I9 X A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ z& b" M$ [5 z7 r
& F) l. q, Y7 V& S" a0 k( n73.Which of the following is a principle not used in stock making?
! t! Z) U* J; h: ~% _4 \5 h; Q下列哪一项不是用于制造高汤(低汤)的原则?: {% ?& Z8 c6 B/ L
A:Start the stock in hot water.开始在热水中操作" J6 K/ S! \* D& x9 ?& a! J7 x1 e/ D
" U+ j5 J* y- J: m; F* Y
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
) S0 F- d( [. hA:Remouillage 法语熬汤
7 q i* o# O2 `7 xhttp://www.haibao.cn/blog/post/176242.htm |
|