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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:
7 L0 E2 W5 Q& q9 n) ]哪位厨师最早带来高水准浮夸的美食
, a W0 T4 F. y6 CAAntonin Carême 人名 安东尼·卡罗美2 t+ C; B, W8 p& n5 c; f# R, [% }, f
+ H3 g" r0 W" j- I2 A' k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 v& D$ [# f3 G3 J
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 m2 `9 m, e. B- k- q; d
A:Cast-iron stoves 壁炉
7 {7 y. p! ?2 d; M5 |http://www.usstove.com/products.php?id=6% @$ S: w0 Z6 b7 b# O
3 w) T7 O* \3 r! s28.The French term used to describe the roundsman, or swing cook, is:% s9 z6 W/ F! @ P1 |# |6 g
法国术语,用来描述roundsman,或摇摆厨师是:
- ~- Y; h7 h' ?- F* K7 n: m3 H, g* JA:Tournant 图尔南
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) d5 R2 M k) K' q: _' W8 M8 L$ N29.Another term for the wine steward is: v2 s8 J5 N; [, K. w8 z
葡萄酒侍酒师的另一个术语是:
5 \0 A& G$ k2 S# Z, E* B) SA: Sommelier 侍酒师6 l( g" d, L$ Q6 d
/ z A+ _& c, f2 { A, ?30.Molds, yeasts and fungi are examples of a:
; z2 u1 K( |+ k: T4 k1 \4 p霉菌,酵母菌和真菌是一个神马例子
# E5 ? i/ o0 c' R$ jA:Biological hazard 生物危害
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/ F' I! T. n0 G9 {- u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- p9 a1 ]0 r$ `" Y& Y9 s3 o8 k根据加拿大食品检验局,食品的危险温度区在多少之间:
$ f( `8 S1 w" J ]1 bA:40° and 140°F (4–60°C) 4-60度( F# P! f! l* ~+ k9 q
8 J* j! ~+ b. \5 b7 f32.All bacteria need the following for survival:
. g/ p" @ y/ K/ I2 j所有细菌生存需要以下哪些内容:
. D9 Z# \2 d0 @/ J F* X. v% i, ^* s$ qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?# B. p% n, j8 u/ ?+ |2 d
以下哪项正确表示了HACCP体系的关键控制点?* z3 E: b! b, {4 A; |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 u2 [% W7 B4 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: l- A( }1 @; m" W7 \34.Which of the following is not an example of a carbohydrate?
1 c& J' s+ e+ h2 z/ P7 I下列哪一个不是碳水化合物的例子?
7 X: @' C! j0 C dA:Essential nutrients 必需的营养物质+ `; W: V1 d% G: S* M7 B
+ X" [" o* H: J8 P35.The process by which a liquid fat is made solid is called:
/ q G- q6 W+ ^, U5 r8 @液体脂肪做成固体这个过程叫什么
5 m, @4 z5 V& S9 i" jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
: \, ~% D, ^" ^) W% X下列哪项不是脂肪替代品的一个例子7 X9 Z3 b; Y7 E" f( s- Q6 f
A:Acesulfame K 安赛蜜K表
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* B+ a& N Y1 S37.Health Canada requires that a product labelled "fat free" contain:
- i3 C# }, S2 B2 B5 j# C加拿大卫生部要求的产品标有“不含脂肪“包括:* n( j0 \) n: n+ ^) f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# u0 B% V/ l5 _& |2 M9 Y& B38.Which of the following is not a problem associated with converting recipes?3 C7 K) h- H) X0 G3 W) Q
下列哪项是不相关联的转换配方问题?5 l! j0 S# i' ]# X {' y: p. S: @
A:Unit cost 单位成本$ \* @8 q( R2 u; s- @( x% E+ l7 H
9 T2 f/ k, t4 Y2 B4 X- [39.The condition or cost of an item as it is purchased from the supplier is called:# U+ Z" \; q1 Y$ Q# ^: p2 ]
从供应商采购的物品的品质或成本叫什么0 w, F5 T0 I! r3 `- F0 E, z
A:As-purchased cost 购买的费用4 o$ }4 }; K( K) M. d
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 h) ~8 \+ ]/ o4 p" w在新货到来之前用于日常所求的必要库存量叫什么, [0 V5 K; h: x8 \/ P$ o
A:Parstock 基本日常最低库存+ } w ^' F/ h: U5 l3 O
q' A- ?+ p- i$ ]4 U# G41.Which of the following abbreviations is used to describe the proper rotation of stock?9 a" O" S2 C# e' ?
下面那个缩写是用来表明正常库存流程?8 S' ?3 d1 Z* f7 ]& E- Y, T
A:FIFO=FIRST IN FIRST OUT 先进先出- J& e$ ?* o' F$ O7 z5 N
7 v2 d' C+ J) y, o) V42.Which of the following knives is used to turn vegetables?
/ P+ P$ g) g. _* `/ e1 l下面的那把刀是用来打开蔬菜吗?1 G) N- `- C2 o) q
A:Bird's beak knife 鸟嘴刀" C/ J% [- ^9 o8 t r$ q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! a; Y! D* k3 @' \/ i& r" Q+ q4 Y+ T) L
* z8 T0 d8 D5 t1 C43.What is an instant-read thermometer best used for?
: ?' z8 L ?; l8 u# u0 |8 h即时读温度计最好用于那方面?
# _; `/ T# W" N& HA: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?
4 d( p6 H7 z* S9 V/ N下列哪些金属材料受热均匀,通常用在铁板而且非常重+ v Z( {* L0 V" C% J0 h# H
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& F! N5 U# I; x- ]% p3 P0 x
哪件装备下面有一个可移动的碗和一个S形叶片?
: l2 b; X6 T+ }+ Z+ RA:Food processor 食品加工机6 }+ o$ S; L6 o. m
http://www.google.com.hk/search? ... iw=1263&bih=572
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: y/ {3 f( S4 i, f: ]! ?46.Which of the following is not a rule for knife safety?
, A- \/ x1 M% g% G4 j" `下列哪项不是用刀的安全规则?
' L7 [% P1 c+ b. ]: IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 Y5 E. s' M/ ]6 s+ ~+ k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 i" {/ W, X, T: i! L
A:RondellES
& C+ @# q5 C6 y9 M0 u1 qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- D& e9 h4 K3 i- E! T48.Which of the following is a diced cut used to garnish soups?) F/ V* b6 t, C) c' v. E4 f1 @
下列哪项是切成小方块用于汤的装饰?
8 |. r3 i- ]: ]9 ~# g0 ^$ kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 K* I5 Q- o* D: t; ~( }2 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ y( U6 m1 p9 K* Z9 s) e/ {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!!——
2 A' m5 F" E( w: Q: ]5 U8 pA:Gaufrette
$ ]/ p! N! n# p. Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 k; \* A; C# O, K e$ Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- t9 s: S( S( e' LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) A3 S2 H' q3 e5 t7 F2 u" o
% r1 Z% h p, [ V% D% v7 K& t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 [0 P! Z3 B- ? B
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)* H7 l1 T. Z( n
A:Cilantro 胡荽叶 香菜* N( r. ?$ H) J l5 u* v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
/ c) Q! f& X. u4 Y 多香果, 多香果香料是什么' J' j) y$ T9 w+ b8 C4 P( H. ~8 b( S& t2 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 d0 v0 D% H2 I
A:A dried berry 干浆果. {$ ^) L! V& F% O1 w
4 Q+ }+ P: s2 Z- L61.Which of the following are used to make a sachet d'épices?0 B. m! t1 A: `5 h9 X
下列哪些是用来做香包德épices?2 s/ E, r5 `- L/ {$ G0 r, Q
http://www.sachetcatering.com/
. p3 G2 u k" m7 _) @# Y) cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& j: \& F; @0 t
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62.Which of the following condiments are not soy based?- h- c% N1 x0 j: c, L5 `9 ^9 l
下列哪项不是酱油调味品的?
* {* G( a/ b; T. `" W* \4 J: D3 O" MA:Wasabi 日本辣根
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: B4 |2 R% M( @/ Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 g) N* J$ \9 k
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:
! j1 K) q7 I8 E& S& e; p7 M. \( nA:Pasteurization 巴氏杀菌
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7 _! G1 a: P' h) S64.Which of the following steps is not the correct procedure for whipping egg whites?6 E/ ^* n0 u2 `# c. Q, ~
下列哪个步骤是不是正确的蛋清搅打程序?( e' V ^; [% M) t0 d& v
A:Allow to rest before use. 允许休息后方可使用。
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) s" B( s$ h. E$ r- P8 b65.The weight of a large egg is between:一个大鸡蛋重量介于:5 O" A% e! F1 \8 Q- S l
A:56g and 63g 56克和63克# S, A0 h* ]) g: c4 S& k
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66.Evaporated milk is a concentrated milk that is produced by removing# Z0 s+ _8 O2 c( U& _6 x/ V) j
炼乳是一种浓缩牛奶 是去除什么做的
% n# A, m+ H9 B! x6 B+ D. G5 n- KA:60% of the water 60%的水, d; [0 I8 c* n
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67.A method of cooking that transfers heat through a liquid or gas is:2 J+ m6 a' X& r# k& C3 @
一种烹饪方法,通过转移液体或气体是:* {. I9 s% o @5 M3 x& i9 I' f
A:Convection 对流
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4 v2 u# X+ V# K t3 S% }! ~68.The cooking of starches is known as 烹调的淀粉被称为
' m. u* @4 A, S- }: Q( [4 qA:Gelatinization 糊化 M% N5 I+ T% B8 V6 r
, Z: a, O. b- ?0 _( Z6 W k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 U" @; q+ W8 BA:Braising 烤" S9 [8 N- X5 K- G0 g) h
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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:2 k/ p2 D6 H$ L2 J2 M: O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: J4 R* p2 S& `! q1 R
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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
* y7 n1 m) m X# `8 K5 H, \" CA:Fumet 原汁
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1 S) m" k# s9 [0 K8 ?# K6 H72.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
% Y3 u6 n1 d2 M+ x4 Z: W! f% VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" r4 O" o; \+ ~+ ]7 `1 I- E* t: T8 B, v
, U4 c5 c+ K. e, ` j3 Y9 F# _73.Which of the following is a principle not used in stock making?; A+ s: p. e; ~$ k: ?
下列哪一项不是用于制造高汤(低汤)的原则?
F3 f, T4 z, [' A( A; @A:Start the stock in hot water.开始在热水中操作; B9 ]8 Q$ B( M5 m. N; @ q/ I
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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" A; P& v1 s% j1 G
A:Remouillage 法语熬汤5 Z% A" X+ |5 d4 h
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