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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:
" X8 V! {( c: o% R* ?- a哪位厨师最早带来高水准浮夸的美食
$ t9 @; B% s; H- }AAntonin 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:
; i' Y1 }7 Q9 g5 i7 m, Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; R6 e) |) o$ |4 `+ p* T
A:Cast-iron stoves 壁炉
6 E& h6 t6 D: v e/ V: Xhttp://www.usstove.com/products.php?id=6
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4 H( g( }$ q* J4 O4 W E28.The French term used to describe the roundsman, or swing cook, is:
$ ^! r6 G) ]" m& C1 U法国术语,用来描述roundsman,或摇摆厨师是:
( ^0 K8 K" j4 c5 V1 ]A:Tournant 图尔南
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29.Another term for the wine steward is:7 {7 r" z6 W6 F! E6 Y5 i2 c7 ~
葡萄酒侍酒师的另一个术语是:" W5 E; Y$ Q6 g1 N2 b" q* e! b
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:0 ~* R& S$ a% r6 W# ?
霉菌,酵母菌和真菌是一个神马例子
8 F4 g3 q- o' L" @3 m8 i# ^5 [A:Biological hazard 生物危害+ n$ p! r5 X% s( M! C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ [+ T! ]4 ~ M* o& u: I/ L根据加拿大食品检验局,食品的危险温度区在多少之间:
2 b0 g/ W; |& B* ~: N0 q/ D# kA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
( `7 T8 ^' z9 z* f( d8 C. T( B所有细菌生存需要以下哪些内容:
% Z8 n. A5 z. ]* e3 bA: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?
6 o/ h5 H; p4 j- ~- M- {以下哪项正确表示了HACCP体系的关键控制点?# B4 t0 j" g! F2 H$ @0 \; v: K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + U: Y8 ? q- W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
9 ^% ]& v# S+ o8 p- G4 ^ Q下列哪一个不是碳水化合物的例子?5 W) I! H! [: @+ j i
A:Essential nutrients 必需的营养物质: F+ F- S" I6 h( e7 k. \9 L
7 |# B& Y7 x0 {. D& U+ U35.The process by which a liquid fat is made solid is called:
2 n$ z* B/ Z$ j( c9 z6 g液体脂肪做成固体这个过程叫什么" a/ z) r5 P& m% V$ u
A:Hydrogenation 氢化9 B1 ]! l* z' \0 W' }/ o' ~3 V
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36.Which of the following is not an example of a fat substitute?; X J6 d* G8 [, H% o* \% B
下列哪项不是脂肪替代品的一个例子
' P8 S3 j2 f% Y+ GA:Acesulfame K 安赛蜜K表9 D6 f( f2 J& f0 |) {
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37.Health Canada requires that a product labelled "fat free" contain:9 V% l1 J; D# c2 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:+ {# ~8 N) ~6 X% v1 m' d
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?
, a& V# D: H' J+ q2 U+ u下列哪项是不相关联的转换配方问题?% Y& k( |& ^* w/ }! U+ s, M$ F& o
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:% i" f' H, G! I" E) s& Q# G" p3 ]7 d
从供应商采购的物品的品质或成本叫什么1 ?3 a3 [7 f" \. P, ^ R/ s
A:As-purchased cost 购买的费用1 B% ]5 t( o( }) P8 X
* ?5 G4 Y6 \; O40.The amount of stock necessary to cover operating needs between deliveries is known as:
* K3 Q) ^* w( f在新货到来之前用于日常所求的必要库存量叫什么 V! l1 O6 b1 K! ?7 Y! Q A+ O' o
A:Parstock 基本日常最低库存- Q6 c$ `# r$ b1 r3 F
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" H/ A$ t# s( \& C! P+ a+ I
下面那个缩写是用来表明正常库存流程?" l$ ?* b# l; [& S2 M' L
A:FIFO=FIRST IN FIRST OUT 先进先出3 Y" Z# E7 v# G3 E( ~4 `5 p8 t6 \
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42.Which of the following knives is used to turn vegetables?
) h1 J2 ?! P! _6 t' C# V. n下面的那把刀是用来打开蔬菜吗?
3 L" o& Y) O# _8 H' r9 nA:Bird's beak knife 鸟嘴刀
! g& v: I9 P% H. g( R& f5 v: {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?7 f6 f1 L" w' ~) B
即时读温度计最好用于那方面?
/ g5 J6 s" H- cA:Checking the internal temperature of a roast 检查被考物品的内部温度* a) K; w- e( C1 V- U) H
) d6 S/ n& V X5 s# K8 e, Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ I. K) V5 o- f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( Y0 D% \$ `5 q5 ]* ~) xA: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?
# H& X9 h& E U+ v哪件装备下面有一个可移动的碗和一个S形叶片?
" Y$ A2 `' q9 _9 l4 SA:Food processor 食品加工机
0 I/ g. A$ O% M5 Z, @' khttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
9 z( ~$ r- `5 k1 Q* r" ?$ I下列哪项不是用刀的安全规则?! U1 _, G" R+ R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) o) {, J0 R N: Z+ j1 J" |6 n F6 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 Y/ Y. M8 D# y5 \* p1 P/ G3 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 q o" [; |0 sA:RondellES " i$ u: O4 N3 T3 K7 ?; c) M; v
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?! h) Y) Q4 a1 e* m" o3 d
下列哪项是切成小方块用于汤的装饰?3 [, P9 w* q1 U' ?# k: K& o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# q$ V) d9 a. N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! M/ b( K2 i3 \
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!!——
! R j& L' a! kA:Gaufrette # ~2 w& Q6 ]1 s' A) H- Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ n$ E L3 s% \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 u( o" B" {3 j& k% s1 u7 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- `' f5 i* a7 m8 q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& g$ O* }4 F$ l. a) s3 H
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)
" r8 Z5 g/ }1 W9 m' f* z; ]A:Cilantro 胡荽叶 香菜3 S: \) x! t) a; J ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- w7 ~- l- j7 _
5 Y$ ]& U: F9 A. B. h60.Allspice is made from:% ~, R7 p) V# I! H( ~+ R
多香果, 多香果香料是什么: t) Q/ W3 l, l! f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 B% |2 W1 {$ s ?# p4 k
A:A dried berry 干浆果. m, x7 I: i. e i
2 C" g" h4 s' d; n5 D5 J61.Which of the following are used to make a sachet d'épices?2 G# r) O5 B& a, O" j* U4 a
下列哪些是用来做香包德épices?
8 M# w8 }! y1 Mhttp://www.sachetcatering.com/
* D1 d9 f' g/ O! \/ N+ V% GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 u- F/ y4 G% i
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62.Which of the following condiments are not soy based?
9 @* K( V& \- G下列哪项不是酱油调味品的?5 X/ J s& V6 p$ N [# \. Z0 ~/ s$ y
A:Wasabi 日本辣根
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% g. W; R& g& e3 \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ ^$ T7 ^. U6 c, K. M. 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:
: C) K# w# h# D% c6 ]6 v2 L& LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ N3 T4 i9 ^8 V. k. T) F! }! D
下列哪个步骤是不是正确的蛋清搅打程序?
; Q+ A3 U7 [0 @8 E, ?1 gA:Allow to rest before use. 允许休息后方可使用。
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( P5 {. X4 a5 F; y65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ b. A; A. ]5 U, ?A:56g and 63g 56克和63克
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8 I) o1 @$ v4 O8 T1 B6 ^& B! Z6 X66.Evaporated milk is a concentrated milk that is produced by removing/ z! @2 ?+ s9 k5 \. ^& D2 D
炼乳是一种浓缩牛奶 是去除什么做的+ V0 c& Q6 O. k) E, C- O3 O& E
A:60% of the water 60%的水
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4 ^! B# w1 }! u" V67.A method of cooking that transfers heat through a liquid or gas is:
, T4 G6 z) K( M$ J' q. I! C一种烹饪方法,通过转移液体或气体是:* d. o; }) L! K% r( t8 I
A:Convection 对流
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1 R" z4 I" @- Z* d68.The cooking of starches is known as 烹调的淀粉被称为
$ M. h. |* t6 ~' tA:Gelatinization 糊化
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! ?0 n" q8 e% I k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 E& i3 @6 m3 H- J0 M% n; ZA:Braising 烤4 e- _! V* @, ~+ S+ K c
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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:3 c- I, e7 `. X6 P0 P1 f+ Y8 j0 I7 z, V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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" N% \) w0 \2 A71.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 o# X5 j& Q% O* N4 H, d0 C v* {3 b* ?A:Fumet 原汁3 m4 [. h/ a) p, S) d* t
3 S R1 g; N P# t72.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" z2 Z3 q9 Q6 ~" w* J; N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& a2 ]1 o; c% d2 y5 g$ x
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73.Which of the following is a principle not used in stock making?
7 b: l; P6 z4 x& [4 P, K0 ~, T下列哪一项不是用于制造高汤(低汤)的原则?
! F( h( ?" @) j/ `, EA:Start the stock in hot water.开始在热水中操作6 w# m& t8 ^0 y, t" ~& ?0 A
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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
) P5 {6 ]! _- @2 r0 B* X; d. GA:Remouillage 法语熬汤
: V' u9 w4 x4 ]" D9 P# N; ohttp://www.haibao.cn/blog/post/176242.htm |
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