 鲜花( 33)  鸡蛋( 0)
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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:
3 c: v4 M4 I, z# R6 N哪位厨师最早带来高水准浮夸的美食
/ M: U1 V$ {3 u& oAAntonin Carême 人名 安东尼·卡罗美1 O# r5 Z3 _2 _$ l1 E( A8 X6 J
, X$ g" Z) a; m& q# d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- _7 Y+ b$ L5 _/ A/ T! A" 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 。1 t# Q6 u4 d1 ` z1 L% S3 u' T8 n
A:Cast-iron stoves 壁炉
+ @& G9 a5 N. Z* E) {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:- x3 r& [: Y+ P2 g* r5 p
法国术语,用来描述roundsman,或摇摆厨师是:
& d( ]- ^) M+ R2 E& C2 q' X9 EA:Tournant 图尔南8 q d5 z; u' L. {% s
* E' ^% w. s4 ~ i29.Another term for the wine steward is:
' x& b+ u4 F' K+ s$ n! _& P- S葡萄酒侍酒师的另一个术语是:: d: c% q2 m, m! |$ C, |
A: Sommelier 侍酒师
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1 |1 l/ u3 y3 c30.Molds, yeasts and fungi are examples of a:, S$ ?2 s( {' [3 v6 e! K
霉菌,酵母菌和真菌是一个神马例子: E9 ?+ r) Q! ? ~1 \) m& k0 {- l
A:Biological hazard 生物危害
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7 ^6 h5 I) ~& Z# r) K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( l [9 L% K# C( I根据加拿大食品检验局,食品的危险温度区在多少之间:! P" d; z) S, ~3 X
A:40° and 140°F (4–60°C) 4-60度: p5 c% Z8 |6 h- h2 h9 p
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32.All bacteria need the following for survival:2 I0 K5 x7 b2 R& u7 n$ N& g' `
所有细菌生存需要以下哪些内容:9 ~+ }1 E. p) r+ c. W
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 C1 i) }1 q9 X# V8 r
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33.Which of the following correctly represent critical control points in a HACCP system?
& A6 ]9 e% ]' C8 e O+ E8 [以下哪项正确表示了HACCP体系的关键控制点?: s4 F8 P$ ]/ ]4 [5 ^+ W4 Q. @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
~( X/ M' w' Z' ]7 E/ ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 a& u, c% I3 ~9 {
4 w+ g/ R2 S. `- d0 y4 I34.Which of the following is not an example of a carbohydrate?+ S5 f: v, i) F6 S" A& ?
下列哪一个不是碳水化合物的例子?8 s3 r( p2 W g! U7 v
A:Essential nutrients 必需的营养物质5 Z8 p% u2 p+ X1 ^1 i/ [
2 q8 E5 m. [- d- q1 K4 `1 } b35.The process by which a liquid fat is made solid is called:
1 ], @3 U, s5 k/ k8 c液体脂肪做成固体这个过程叫什么3 m: k5 W2 K! V# W3 u
A:Hydrogenation 氢化6 R+ }9 Y! n1 T3 b" ^- \1 V
5 R9 Z: C8 ~" L" P5 C36.Which of the following is not an example of a fat substitute?
9 Q, V- [ J4 V Y8 n, c下列哪项不是脂肪替代品的一个例子
9 w7 l! n3 W: H( f" b) a$ a1 KA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:3 c! D1 N/ o5 Q( c7 q' |" C
加拿大卫生部要求的产品标有“不含脂肪“包括:
* h- W" a- h/ v$ f4 j @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
4 k: {+ _" Q- l( V下列哪项是不相关联的转换配方问题?' H5 x3 Z! I& @9 f5 V
A:Unit cost 单位成本' n5 [. p( O! R0 e8 ?5 c* F: F$ M
8 i& h7 L/ a- ]39.The condition or cost of an item as it is purchased from the supplier is called:9 p) {, w& ^ H6 `; o, r
从供应商采购的物品的品质或成本叫什么
( {) Y( z4 z O( T- C& T) lA:As-purchased cost 购买的费用 X/ `* t5 d! s3 r7 v. h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ `6 L0 L8 p; ~9 S o8 p+ b9 `
在新货到来之前用于日常所求的必要库存量叫什么
2 G" i9 A7 J/ B+ G, YA:Parstock 基本日常最低库存
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" g4 |( A3 D; N X41.Which of the following abbreviations is used to describe the proper rotation of stock?' N- Z$ v0 b& F
下面那个缩写是用来表明正常库存流程?
( x3 r: m% ~' _* ?: y# p) k) LA:FIFO=FIRST IN FIRST OUT 先进先出' z9 |* {3 P9 p" B9 z
b7 \$ ]5 ^$ H# j4 p42.Which of the following knives is used to turn vegetables?
- B+ U" ]- T1 D! Z: R: ~, X下面的那把刀是用来打开蔬菜吗?
) ?0 k1 x9 e( y" p3 JA:Bird's beak knife 鸟嘴刀5 } a! ~& x, Q$ x
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?" ^8 w; x9 s; k% {: D
即时读温度计最好用于那方面?
c4 f2 D+ q" Z) X) N/ ?A: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?
& x7 ?+ _/ P4 k下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ I- b) R8 c3 b) VA:Cast iron 铸铁" t+ z& F$ G0 j* W
- s; T& H; J3 h$ B ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 I6 T" N# ]' R' I) d+ u) ]3 f哪件装备下面有一个可移动的碗和一个S形叶片?
9 o N' i& t3 [( I4 g5 N' S) [A:Food processor 食品加工机
& a1 w" S) y5 e2 D j1 d5 `' Whttp://www.google.com.hk/search? ... iw=1263&bih=572" l0 w; G) {5 e, v0 j- N
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46.Which of the following is not a rule for knife safety?
, r8 Z# Y2 J9 G1 P% P下列哪项不是用刀的安全规则?
' O1 e9 R% T# d* H9 y8 j! AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 \$ Z& p4 i& s- i' U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 Y2 K5 k+ ]+ Q* M- j& L4 M4 ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 I a, c; g# K8 x
A:RondellES
4 A- @9 Q) b) A+ n7 z7 n6 L4 W* Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ F, a1 ?& \8 ^7 t4 A
+ G7 H2 [' X4 l2 A2 m% Z48.Which of the following is a diced cut used to garnish soups?
6 o7 F% b) p) U下列哪项是切成小方块用于汤的装饰?
; H5 C) `: g1 c, h+ MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 e- X/ p+ `0 A1 O1 D! A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' m! G6 }; Q' B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 T- E7 G7 P$ t6 _* y( s
A:Gaufrette ( ?' w/ R% j9 _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 F: x1 n; K) w; Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 m* b5 I+ T8 y' R! `# H/ QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 I1 n4 J( T' N T/ a. ~" o
9 v% W( T6 q9 j* p/ D7 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 R% h J! Q) Z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)
* ^8 E" Z7 r% W( Y$ T/ [A:Cilantro 胡荽叶 香菜5 n$ t3 U3 f& K! c A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
! U" E; _! _* ?: B+ v) u 多香果, 多香果香料是什么
8 P: ~* ?( C$ ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 {* Q- ?5 O6 f' V: Z
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ L3 \ z$ v$ }: R2 o下列哪些是用来做香包德épices?6 c$ _* S/ G( A3 @$ \1 e
http://www.sachetcatering.com/. v& L8 B- o+ K, f8 d8 g4 D* H* v
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
2 b) {! H1 r3 }! K' `4 Y3 {下列哪项不是酱油调味品的?
! d0 ]6 I, o+ }A:Wasabi 日本辣根" x- c6 S- {/ L# X
( w! N7 P) u" i; V# i- u4 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 ?+ r4 G" b, 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:+ c& p# M, g! R; d& i" }( J) c4 Y; G: w
A:Pasteurization 巴氏杀菌: G* G. G! N0 b7 I- _
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64.Which of the following steps is not the correct procedure for whipping egg whites?( p+ s9 k! Y: w- b
下列哪个步骤是不是正确的蛋清搅打程序?
) y+ e! P9 V1 T1 d7 AA: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:1 e2 L/ H: g8 j5 Y) r' D1 G
A:56g and 63g 56克和63克 V0 Y; q& f1 g/ u9 e* p% q
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66.Evaporated milk is a concentrated milk that is produced by removing0 j( E" J/ v0 o$ E q* T+ b& x
炼乳是一种浓缩牛奶 是去除什么做的: k5 l. }$ f: a( ]4 \9 X# P
A:60% of the water 60%的水
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8 c: T7 M4 P# q0 ?5 i3 |67.A method of cooking that transfers heat through a liquid or gas is:
5 Q! x: m5 ^( H2 T6 B* [3 c, `一种烹饪方法,通过转移液体或气体是:
$ F3 S* R" @! F7 W( V2 [A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' M2 |- n! J. c! z1 n& [
A:Gelatinization 糊化1 E2 _' Q+ c% f8 b1 [' W5 G
) r% w, T& V$ G- M0 q6 k- C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ C9 p( M; R% e' n+ ?3 H2 }A: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:% T+ v( s6 v, p* C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' p( n/ h8 o3 |* T4 T" m- }7 E
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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9 e E( P, |; O* m* L
A:Fumet 原汁1 p" o/ Z8 E( m: I7 ]
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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2 d3 p4 i: G+ ~2 k; H+ }5 q7 R* C E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 r" |: {' o* l8 D9 I2 ^
! Z0 J+ U& R$ |- s73.Which of the following is a principle not used in stock making?
" ]. G U8 w( {下列哪一项不是用于制造高汤(低汤)的原则?& v W' {5 Z. S
A:Start the stock in hot water.开始在热水中操作
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+ |/ Z7 T: d1 E( E74.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 `* ?6 G- n9 t% G1 `+ w4 n5 h
A:Remouillage 法语熬汤
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