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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:. C6 R" \' [3 H \7 A8 M
哪位厨师最早带来高水准浮夸的美食
% [/ ]0 @- v( a# aAAntonin Carême 人名 安东尼·卡罗美3 n7 ~2 O* l* ^' q! w
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" F$ a. y- z, ^8 Y) b3 W( O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" C$ J7 A$ j; e% B; c
A:Cast-iron stoves 壁炉
) a9 S0 z$ x6 ehttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; Y+ b V7 N `: U0 O法国术语,用来描述roundsman,或摇摆厨师是:
+ h" k- f. ` _% g9 X, QA:Tournant 图尔南
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29.Another term for the wine steward is:$ [0 u& k- {" u5 a4 d- K: X c
葡萄酒侍酒师的另一个术语是:
* ]1 g8 {& w7 \/ t& v0 ]: H5 s( m$ hA: Sommelier 侍酒师' N. r( B; _% Q8 Z; w
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30.Molds, yeasts and fungi are examples of a:
6 D1 C+ v) |# w( l% x- a霉菌,酵母菌和真菌是一个神马例子: @$ H1 H" Q3 k+ L% l Y7 O$ b
A:Biological hazard 生物危害
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`, f; C% c1 |& W% d% {3 g! c9 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% h( e5 p, Y6 i) V, Y0 l- g根据加拿大食品检验局,食品的危险温度区在多少之间:
& D/ \/ l* N( E; b2 r, M: rA:40° and 140°F (4–60°C) 4-60度
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3 {2 p! `3 l. g! |32.All bacteria need the following for survival:+ G0 |0 T4 `2 q
所有细菌生存需要以下哪些内容:4 V6 w6 ~/ g' O d* h4 Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" f: n4 a9 O7 J
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33.Which of the following correctly represent critical control points in a HACCP system?$ }: H4 ~4 U% e
以下哪项正确表示了HACCP体系的关键控制点?
' |5 I* [! u2 N9 c/ R) L! F1 tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; l0 @. Q" V+ o食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 `# i1 b- y/ N4 G3 N# \7 Y, K8 j
t% Y8 h/ W5 D$ |34.Which of the following is not an example of a carbohydrate?
7 f/ B. H7 r/ d. h4 l+ s! K下列哪一个不是碳水化合物的例子?
: ]6 H, ?6 Q/ R/ N3 wA:Essential nutrients 必需的营养物质8 F2 ?% [# ` z
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35.The process by which a liquid fat is made solid is called:
% i( E" c) ?, t" T" ?+ p液体脂肪做成固体这个过程叫什么
# l" j. p+ b1 }. _A:Hydrogenation 氢化/ w4 m5 x4 f$ A7 b3 o$ l
* k) u; X! q# `/ s; k+ V36.Which of the following is not an example of a fat substitute?6 ?1 A w! }/ l- v& O6 v5 H
下列哪项不是脂肪替代品的一个例子
8 T5 q/ R+ Z0 w5 ^' _A:Acesulfame K 安赛蜜K表
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& G) L. A& {( R1 _; O/ t% l37.Health Canada requires that a product labelled "fat free" contain:- Q- C5 Y/ ^5 {; m( V8 x a
加拿大卫生部要求的产品标有“不含脂肪“包括:+ }: a+ ^; B) t. A' N: Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 [8 b/ i+ @/ Y5 ?/ R% X% E2 n( s
- R/ Q7 \, u2 _ E9 o* f5 m38.Which of the following is not a problem associated with converting recipes?
4 H7 R7 ?# [9 E下列哪项是不相关联的转换配方问题?
2 C) y; k: ~4 {6 t4 Q7 F- ^: h& xA:Unit cost 单位成本9 G& y0 I1 R, s& {/ A1 |4 }# P
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39.The condition or cost of an item as it is purchased from the supplier is called:$ M4 X' v. M; E
从供应商采购的物品的品质或成本叫什么9 P2 ^* u6 ~! H/ n
A:As-purchased cost 购买的费用+ C/ g) b, A0 B( X; F1 O6 }
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* C! O- ^9 B" m @, c) H在新货到来之前用于日常所求的必要库存量叫什么
- H" g& s/ s& p- K$ hA:Parstock 基本日常最低库存( \& f) C9 e0 S# k
% i4 `6 ]. r: ]; K5 A2 Q9 K. q8 b/ t41.Which of the following abbreviations is used to describe the proper rotation of stock?7 j* U/ {% F( d) E& q# {; O
下面那个缩写是用来表明正常库存流程?3 Y0 Q6 O6 t0 L' X
A:FIFO=FIRST IN FIRST OUT 先进先出7 v o; C' F+ w# q3 N
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42.Which of the following knives is used to turn vegetables?) Y& I+ t$ h- b1 V# t X3 s- ~$ U
下面的那把刀是用来打开蔬菜吗?
& r3 ~, z( r3 a/ [) R/ fA:Bird's beak knife 鸟嘴刀
( {3 F; o! M; e! R$ m4 \: Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird x' h3 X) Y1 y1 Z: p3 N! H d
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43.What is an instant-read thermometer best used for?
) G3 T( R' n* a3 R: X. J即时读温度计最好用于那方面?
% W& U6 _' m/ W# OA:Checking the internal temperature of a roast 检查被考物品的内部温度9 B( c7 |1 u; [+ R8 {
! ]6 N% T* m. K8 c( X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( {! O- _- f: ?" H( L
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 i& l% Y" D6 x3 VA:Cast iron 铸铁' k2 H$ y: ?9 s# q6 i) z
8 f/ i; e3 C+ N. e: U8 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% H9 [1 D. u) o7 j3 ]0 Y
哪件装备下面有一个可移动的碗和一个S形叶片?; ~( v" @* x8 `7 p- D9 l2 T" \
A:Food processor 食品加工机. c( p2 { _/ |
http://www.google.com.hk/search? ... iw=1263&bih=572
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; |! S$ R0 Z% u* q2 B46.Which of the following is not a rule for knife safety?5 I: o; t) b9 a) R4 E8 P
下列哪项不是用刀的安全规则? G% B2 p' c# k$ K; J3 p
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:2 `7 a; M$ J# ~, a# f d, H; ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 f7 N+ g/ B9 d+ T1 O, k* Z8 @1 DA:RondellES
" T7 t ~: c+ j7 z/ J# p. ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?1 h% i) M, _: y( G
下列哪项是切成小方块用于汤的装饰?7 {) B. k+ J3 R% c% N3 M0 M/ \9 J' |) I
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 m5 X/ A V+ d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ]! Z1 B: m6 C, }4 w9 C' 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!!——
/ l7 H9 S, _$ p& v& nA:Gaufrette
+ z" \0 a- W% d2 P* }) j9 X: K- [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 d& \8 v& D0 j# L4 X7 X! N: mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 K/ j& a" c3 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 A5 b5 s: Y, y! Q$ c5 h8 }! `: W1 ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( h9 i! Q, U$ s
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)( r" j3 o! o3 Z% G
A:Cilantro 胡荽叶 香菜
; @5 F* l3 K1 U& b7 o- Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& P4 g! i+ o* P
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60.Allspice is made from:
. Y3 u' O w+ e- J0 V* w0 E( K 多香果, 多香果香料是什么9 g5 |4 j6 e* A: x) }/ t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 r+ Z) e, E' |( h4 }
A:A dried berry 干浆果* m# w3 w. Q& O
) \; A1 Y3 y1 ]# ~* N: Y61.Which of the following are used to make a sachet d'épices?$ N! G/ {9 Y: B0 y$ \2 m
下列哪些是用来做香包德épices?
, h0 Q x* `- d- \: k/ T. Ihttp://www.sachetcatering.com/2 ?1 k7 z/ k, M) l. k" a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 ]) j+ x A" I p6 E: S& C
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62.Which of the following condiments are not soy based?
8 c8 @; K# ^$ S. |- i下列哪项不是酱油调味品的?
4 v" B, H2 L! ]( F p) J" C/ u, @# NA:Wasabi 日本辣根0 n& a' _6 Q' D+ _# V8 j7 d5 m& [
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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:
* A- U: D$ E" x1 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:
( v+ h% B, U5 T, z7 F3 B& VA:Pasteurization 巴氏杀菌* Z! G/ \6 N; n1 _* o
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 O' s) Z7 |5 ?+ W/ q0 A# S: M1 }$ M! w
下列哪个步骤是不是正确的蛋清搅打程序?! C9 h$ z A( C- G8 @% ]
A: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:/ H& V6 A; u* o. L6 J
A:56g and 63g 56克和63克1 C0 g! h2 X! r* E3 R6 c/ f
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66.Evaporated milk is a concentrated milk that is produced by removing$ L' J8 D' e* }) G0 l5 S
炼乳是一种浓缩牛奶 是去除什么做的
; N( y: B7 M1 z8 ]$ `* L" i% fA:60% of the water 60%的水
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' z/ V( G- W8 d G& u3 o/ b& ^& N67.A method of cooking that transfers heat through a liquid or gas is:' }' D* u+ N% _8 e( e, i! @3 k
一种烹饪方法,通过转移液体或气体是:
2 ~& J9 M: t- {8 [A:Convection 对流( y) g, E5 K t
7 `' F# g3 M- _/ d2 x( _68.The cooking of starches is known as 烹调的淀粉被称为
4 m& u( @2 ]- AA:Gelatinization 糊化
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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?
" H8 t. G' C1 |% L9 W9 V4 rA:Braising 烤
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3 B+ c# L; l/ G1 E' h70.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:! X/ s3 N' t4 w* ~) d+ [. V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! ?1 b$ W7 A, F& n! Z
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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
4 Q" ]0 M0 M3 YA:Fumet 原汁
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7 s7 _0 T" y/ x" {- c0 O) V72.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1 Z# R7 d3 y/ f$ b% R6 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 o8 r, @1 I" a; x
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73.Which of the following is a principle not used in stock making?2 L* J5 N/ |& k, C" z4 R- F) }# x
下列哪一项不是用于制造高汤(低汤)的原则?% F9 Q& a% M: W9 U3 M4 @
A:Start the stock in hot water.开始在热水中操作; Y( ~3 S9 _# ^$ \: l, F
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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
- t& N, o2 C z. X9 iA:Remouillage 法语熬汤6 l' V5 W( }$ I2 B1 q
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