 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:
- g1 _% l* M0 E. f哪位厨师最早带来高水准浮夸的美食
; I* E2 X& E" q5 {2 bAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 w7 @9 m& c& L" ^; O! \! M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. H+ s4 {+ C2 |
A:Cast-iron stoves 壁炉5 ]2 T8 d2 p% @: X
http://www.usstove.com/products.php?id=67 [3 |5 ]1 ]$ u3 S
8 b. \; R! R8 E, n* v28.The French term used to describe the roundsman, or swing cook, is:
0 ?) L5 A, C3 e7 u) V) ^法国术语,用来描述roundsman,或摇摆厨师是:
. `* s5 @, @5 dA:Tournant 图尔南
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29.Another term for the wine steward is:0 d, t9 k% J) U7 }9 H; e7 i7 c0 E6 T
葡萄酒侍酒师的另一个术语是:
1 W5 V+ B' u% O$ E/ hA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
: c( ?& e1 {$ N4 e( ~4 ^# X8 Q3 q霉菌,酵母菌和真菌是一个神马例子, t% F- f6 F6 Q# V5 O3 U/ F& e
A:Biological hazard 生物危害; v. {# {5 q* N& n, t7 }
& P$ s1 D% P6 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 ^ N7 X9 P) k0 {* Y/ L8 Q- A根据加拿大食品检验局,食品的危险温度区在多少之间:
8 K/ r; \! t7 p) e0 iA:40° and 140°F (4–60°C) 4-60度
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' u1 A3 k, U- Y# Y$ \9 g3 s' W32.All bacteria need the following for survival:
2 m0 x5 a) P4 y* A所有细菌生存需要以下哪些内容:8 N p8 X3 J0 Q6 w4 l( C6 n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 R3 R/ \, I3 C ], {3 G; `5 ?5 ]
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33.Which of the following correctly represent critical control points in a HACCP system?: X( P: {# y1 m$ b$ v2 S- `2 s
以下哪项正确表示了HACCP体系的关键控制点?
1 G" U3 f4 O0 u4 ` w: r5 _( XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & c5 P7 f9 G. t0 t6 ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ g) }6 b* \" Y( Q$ }34.Which of the following is not an example of a carbohydrate?
: v3 z8 _4 x. E9 a8 }下列哪一个不是碳水化合物的例子? S6 t0 r. J) X- C( H8 @- `
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
( W$ e8 W1 c, B液体脂肪做成固体这个过程叫什么
8 c& P2 Q# h$ N- O9 E3 q& r) i$ MA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& f& o# |) H5 L, Z- i
下列哪项不是脂肪替代品的一个例子
3 E# C7 y) o. `& }# ?A:Acesulfame K 安赛蜜K表& b8 O/ @& \ a9 N G4 Z7 {
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37.Health Canada requires that a product labelled "fat free" contain:
4 o# l% p/ t# U& `加拿大卫生部要求的产品标有“不含脂肪“包括:* D2 F& b# @3 e* a
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?
* ]( _" P. m! G下列哪项是不相关联的转换配方问题?
- P7 W7 v" Z4 Q) ]$ m# dA:Unit cost 单位成本
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% i/ D# a8 c: h- L+ r/ E' T2 w4 X39.The condition or cost of an item as it is purchased from the supplier is called:& n _- F% W7 s* R
从供应商采购的物品的品质或成本叫什么
$ o5 J) d$ Y# o0 F/ R, \' A) cA:As-purchased cost 购买的费用6 G* i4 r1 F: D" }' ]
) h8 ~& D) r @; O1 \40.The amount of stock necessary to cover operating needs between deliveries is known as:* k3 I- Y& o9 s+ q. h; N: a; \& g
在新货到来之前用于日常所求的必要库存量叫什么
+ e& V7 G8 z* |) Q2 lA:Parstock 基本日常最低库存& }# {4 a- E! t0 m
2 {+ I; ^$ v9 M) ]6 O/ h41.Which of the following abbreviations is used to describe the proper rotation of stock?
& n% K1 a5 O* B ?4 c4 H$ O下面那个缩写是用来表明正常库存流程?2 ?3 Y7 ] s: Q
A:FIFO=FIRST IN FIRST OUT 先进先出" M1 v) @" W3 X$ {2 d
! D* Z- u6 U! j$ M2 h7 {/ ~$ ]42.Which of the following knives is used to turn vegetables?
2 Q' p$ t& q$ K& E( Z1 @下面的那把刀是用来打开蔬菜吗?
+ y" J7 h, B! M z5 t) H/ \# hA:Bird's beak knife 鸟嘴刀
& x4 C" R9 Z4 O+ q9 A/ ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ I) y# H- p* [
- X0 A, m) O6 e, u- ^$ D3 K43.What is an instant-read thermometer best used for?
. Y& |5 x- f' V3 y即时读温度计最好用于那方面?
0 Y+ U: v' B6 [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?
9 S9 x' I4 j0 G下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 C4 z. r" D, YA: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?! k$ d8 x3 u o* v7 K0 x8 \- `! S
哪件装备下面有一个可移动的碗和一个S形叶片?
4 C# \+ }6 n" N9 h: }+ }3 S7 {A:Food processor 食品加工机
* q) Z- B- S) ]http://www.google.com.hk/search? ... iw=1263&bih=572
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9 u0 `$ t' L* P/ U% F46.Which of the following is not a rule for knife safety?
# e% h6 M0 d, R$ g. `- ?下列哪项不是用刀的安全规则?8 ^6 s" t9 q' J
A: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:8 [. t6 ^8 P6 F4 Y" D6 ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" @0 c# W* Z' m Q; q% [A:RondellES
$ E$ q! h2 v) x+ h. chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 g; \+ K" @5 ^
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48.Which of the following is a diced cut used to garnish soups?$ [/ J3 `: v x' V$ F
下列哪项是切成小方块用于汤的装饰?' B. b& a- {. n- j
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
Y; L. m# _* f1 X: [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: `5 a4 H1 v, j. K4 O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!!——
/ ]1 i0 Y, @3 r2 _& U5 vA:Gaufrette
/ h/ S0 `* I6 u5 Q' F6 Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ q# ~! D* V- b$ p7 o+ E7 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- [! S) U# |- K4 P; D& ]6 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( {9 l u d6 k- |
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' e! g% q5 ]! r% \0 ]! r: [: Z1 \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)
, h" D; R& y4 G/ h: ~ CA:Cilantro 胡荽叶 香菜. {6 D1 F/ D* Q, `/ ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, N. c7 W, Y o# C: o60.Allspice is made from:) s; c. ~# `0 N% S! P" C7 k
多香果, 多香果香料是什么
4 C6 h' O8 t2 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; i7 h# o3 c7 U5 Q d4 XA:A dried berry 干浆果, |4 I) W* G+ J* r1 |8 e
. w$ v: h/ j7 l$ `% T: v7 s* C61.Which of the following are used to make a sachet d'épices?
& f% s9 G5 a' v2 P# ?' n下列哪些是用来做香包德épices?! u' x2 p; Y5 V( ?0 A
http://www.sachetcatering.com/
. U# F! p- ^- lA: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 G3 L# O( f9 W8 F; ^+ C" V
下列哪项不是酱油调味品的?
# F' ~: ~: w# H* ` L$ jA:Wasabi 日本辣根6 W( x9 S2 h1 h3 h! i& y3 X- ]
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 ]4 Y8 _- f2 X' ~2 c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:% {/ l! k6 T; m2 G
A:Pasteurization 巴氏杀菌
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+ a2 o, b2 \9 g; n7 [64.Which of the following steps is not the correct procedure for whipping egg whites?
3 V* b+ n" q5 M, C5 c5 t下列哪个步骤是不是正确的蛋清搅打程序?
. r+ H# \; \0 _' Q* v7 E7 d8 XA: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:
9 L$ S+ S) g7 fA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
) C4 y8 M( s0 ]( R; M' [ I$ _炼乳是一种浓缩牛奶 是去除什么做的
. C* O6 g. h5 N" s5 {6 cA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:1 {4 N& y# j% b' K6 {' I; z: V
一种烹饪方法,通过转移液体或气体是:3 \* `9 R. `! z9 d q t9 Q
A:Convection 对流 O, x. [9 P' f8 g& o/ p* s* j
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68.The cooking of starches is known as 烹调的淀粉被称为" `& K# E _! w1 k
A:Gelatinization 糊化) B6 N h1 {+ z' ]5 C' X/ x9 k
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! L2 E& G5 n. D I8 O/ x
A:Braising 烤
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$ u: u- a- _2 V0 c- Z7 X/ H* W70.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% }. V+ x8 Y: e/ }' ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- v5 d6 X$ P( j5 k
' w; A0 {% X6 L1 O9 B71.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
8 M. ]& g/ [1 W+ NA:Fumet 原汁
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1 ]6 g: H9 W$ m' d- ^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
( H- `' Z9 J- k: q6 C6 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; {, {% H' t0 r( M
; n8 l5 m0 X% t1 X. Q73.Which of the following is a principle not used in stock making?
9 C, ]+ l$ v5 D4 k1 l9 c下列哪一项不是用于制造高汤(低汤)的原则?
1 g' _1 n4 [, x$ g$ Y% EA:Start the stock in hot water.开始在热水中操作
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3 R5 B2 r1 _9 T9 M; T# t; z" L74.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: Y, c/ `" u: X4 q2 ~% {
A:Remouillage 法语熬汤4 J* D: d4 E7 f" S' S5 a% V
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