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26.The chef who is credited with bringing grande cuisine to the forefront is:7 b( i. S+ m6 o0 o# f( b
哪位厨师最早带来高水准浮夸的美食) i- P! b4 p7 S8 |. H! [
AAntonin Carême 人名 安东尼·卡罗美! A) f% n4 ~9 b2 U9 z
$ m! p* F- e5 w1 l# [! y f3 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) D6 q; T. N4 T9 g: F* E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 Y1 @; `( E% |# g4 z \
A:Cast-iron stoves 壁炉
; y* N. h+ h# C9 c8 Ihttp://www.usstove.com/products.php?id=6
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5 ~0 ]4 T: q% n$ E, G6 Z28.The French term used to describe the roundsman, or swing cook, is:
6 W# O, {$ e$ |6 f# p# Z法国术语,用来描述roundsman,或摇摆厨师是:
* Y2 ^# e7 ?8 d: |A:Tournant 图尔南/ @$ g' u6 u0 T( d. b
) h4 n! w7 d Z8 [9 |6 v29.Another term for the wine steward is:
. F) a: U- o5 w葡萄酒侍酒师的另一个术语是:" \# }- X' S; O
A: Sommelier 侍酒师( {& o! J& M# x& }) J, d2 m" S. [
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30.Molds, yeasts and fungi are examples of a:/ v4 }' u3 ^( w/ N3 G+ c$ M1 D
霉菌,酵母菌和真菌是一个神马例子
. D, S. Q' d1 zA:Biological hazard 生物危害, o. ]; q9 t. C# [6 \2 B' H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 x& S' f& {# M1 k* m5 z
根据加拿大食品检验局,食品的危险温度区在多少之间:4 Q& @& q( `: Y
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
# H) J5 y% `4 h8 ~# |( \& e. K) e! y所有细菌生存需要以下哪些内容:
% _+ B; t- j5 V* ]; a7 XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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( d/ [) d' Q4 Q2 H33.Which of the following correctly represent critical control points in a HACCP system?9 R# y* H8 u7 N8 m# a" Q
以下哪项正确表示了HACCP体系的关键控制点?' R) O& R1 ^/ ]# S) {! @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; N! n% I: q$ F; I# G! v% Z6 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 B2 ^; p" \9 M) x L1 x+ Q34.Which of the following is not an example of a carbohydrate?( i& n+ x* f& g
下列哪一个不是碳水化合物的例子?
% K- \$ Y/ Z$ n- `; w8 QA: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:
! z" P# t, c0 @) p液体脂肪做成固体这个过程叫什么
) T" X6 P- L5 h) Q0 ~0 A+ N3 uA:Hydrogenation 氢化
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% H$ d( X, d4 b36.Which of the following is not an example of a fat substitute?
8 {* _4 S3 D% A4 q6 T, P下列哪项不是脂肪替代品的一个例子
. r( Y" z# _, d& x7 _& X" tA:Acesulfame K 安赛蜜K表' f# J' w$ X) U% b. b
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37.Health Canada requires that a product labelled "fat free" contain:
' K; i2 y, M9 A' u* T) k加拿大卫生部要求的产品标有“不含脂肪“包括:
8 y+ m' L4 {& v- DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' t: R1 g9 V" ]" R9 Y2 z
- N# o- b h/ g6 R# ?& R38.Which of the following is not a problem associated with converting recipes?
7 |; v$ M; a8 B8 z0 S下列哪项是不相关联的转换配方问题?0 Y9 y9 F. U! M+ a; \8 G) V2 r
A:Unit cost 单位成本# j3 X2 p Y9 @% X5 z' k
- z3 N' T/ b! U+ j. C5 ]39.The condition or cost of an item as it is purchased from the supplier is called:# \* O! }3 [6 x, R! E. ~
从供应商采购的物品的品质或成本叫什么
6 F, b8 [* W) y* H* M5 V5 ~+ ~A:As-purchased cost 购买的费用/ r3 f' r& l8 M) s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 P8 O7 y. s2 p3 B$ j' i# A
在新货到来之前用于日常所求的必要库存量叫什么
# _7 w, n1 C( t& m$ f' l4 u% QA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ D. z9 s0 a( {# r
下面那个缩写是用来表明正常库存流程?" f& Z8 `: p2 K! y. e# f% u
A:FIFO=FIRST IN FIRST OUT 先进先出
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, B" e& h: `. J' i42.Which of the following knives is used to turn vegetables?
/ v( s$ R. W% l, a$ N0 \% \下面的那把刀是用来打开蔬菜吗?3 X a3 r9 @& X' d
A:Bird's beak knife 鸟嘴刀
, C0 P& C1 X# \* f' hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 Y: E7 s5 R) u2 w8 p: p8 a, G# ^
1 C* d) X+ ~# D) X: L: i! z; ]43.What is an instant-read thermometer best used for?7 J0 H0 ]- T' n0 Y9 Y" Q, b
即时读温度计最好用于那方面?
$ |) [" B# i) NA: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?
. R6 P9 e. A1 h! T下列哪些金属材料受热均匀,通常用在铁板而且非常重
! S- X0 c% y6 O K4 |' NA:Cast iron 铸铁) b( K& f. ?: O: W: j0 Y) \4 |
0 r& o$ T; P, B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 Q' y' ]9 e1 A4 n% A哪件装备下面有一个可移动的碗和一个S形叶片?
7 U6 j4 o& j& a5 G1 b2 eA:Food processor 食品加工机4 c5 h- n; B' ]$ q( w0 k
http://www.google.com.hk/search? ... iw=1263&bih=572( p5 `8 `5 A: @) l7 G0 i
. W2 z; a- T! H/ j( f46.Which of the following is not a rule for knife safety?% {5 O2 y$ u" C
下列哪项不是用刀的安全规则?
8 E. a5 ?3 h& B3 ]+ O( F6 c7 aA: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:
1 a4 t1 f* V: V7 X& v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 V% i: D+ z' r: I% \
A:RondellES ! @& ~3 ]7 ] U( e5 P5 B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ v7 Z1 G$ X" M" h
% l# v4 A b. y48.Which of the following is a diced cut used to garnish soups?$ z5 u8 r2 ^8 _
下列哪项是切成小方块用于汤的装饰?
. [6 y3 V4 i8 B2 t6 tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. Q4 n9 _0 G, ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ Q: @4 I$ h' I# r7 I4 j1 ?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!!——3 a. c- |, n9 P% z
A:Gaufrette
4 h$ ^ [2 a/ ?9 K4 U2 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ f; ]" j: Z5 z. t( T* x4 b/ umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! o! u6 t; l- T* B: s! x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! K' | C# d+ M) O
6 b5 t' a. i9 @% a% Y$ @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: K! e3 X, i9 U' y ]4 Q0 d0 Q
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)
" i7 L' z& x% nA:Cilantro 胡荽叶 香菜3 I6 e% x+ B4 i$ j- R1 ^( a. t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ e$ P/ z+ X6 k7 k
! S! H0 y' y! O, Z$ [* M7 }9 t2 G60.Allspice is made from:
! v& t5 r6 W/ v, w3 }1 O 多香果, 多香果香料是什么
( Q$ C3 q1 r" O+ B' S, _ y4 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 ?7 {) ^3 `' R
A:A dried berry 干浆果
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2 h. _# b) \0 e+ N6 m& |* B61.Which of the following are used to make a sachet d'épices?7 t5 t R; W. E9 t
下列哪些是用来做香包德épices?
! o) E& ?8 ]0 ?3 T! m* Y! r# Rhttp://www.sachetcatering.com/
6 J' l9 i- i3 X0 mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ T# X% z) s& L! {- a6 [( V* P
_" h: S( N' T$ U2 R3 v4 x$ m0 m62.Which of the following condiments are not soy based?
2 ?* ]& \: k2 l# v9 q7 z, J下列哪项不是酱油调味品的?. k0 l1 E: U# d. h( u
A:Wasabi 日本辣根
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9 q" y5 r/ U1 ?0 B) X0 ]3 K- C5 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 K, f5 V+ z; C4 d% k( L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: D& g, L- v4 ]. N0 C9 K$ UA:Pasteurization 巴氏杀菌8 `* }3 l7 R0 v, }
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64.Which of the following steps is not the correct procedure for whipping egg whites?) Y, n! @# m' i2 H1 j8 W, C
下列哪个步骤是不是正确的蛋清搅打程序?
$ a) y3 V+ @! T" B7 gA:Allow to rest before use. 允许休息后方可使用。
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6 N# I/ {; W; L4 x+ A65.The weight of a large egg is between:一个大鸡蛋重量介于:% C' |) Y0 k i. c0 |! l0 q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 q) n# B0 a$ Z; P( a( Z( j炼乳是一种浓缩牛奶 是去除什么做的6 Y+ |$ q9 f! U! u" o; b1 R$ k* G
A:60% of the water 60%的水% W0 m! T; L9 S8 Q
2 a6 ^, I! [: L1 d* I" V67.A method of cooking that transfers heat through a liquid or gas is:1 J( P% u! J) c! E) n
一种烹饪方法,通过转移液体或气体是:( W: U+ i5 }6 T
A:Convection 对流- k: j+ f8 T$ q/ s0 J+ \" q7 R
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68.The cooking of starches is known as 烹调的淀粉被称为
+ @. r( Z* \; X0 E- b9 t! xA:Gelatinization 糊化" J- X! G4 U+ I* `6 o
- k* V9 G; y# P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! e0 {- ~, z8 h
A:Braising 烤7 O" S$ F& ]$ s5 ^9 y m" p+ @
4 M$ h: c( b) n7 v9 `" k70.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 I7 w( h3 E; V# @: ]4 h, R; P4 y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ F$ {+ z! Z4 }) s( e( j71.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) Z$ N* q$ n0 H- e8 O# a) N- R
A:Fumet 原汁
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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6 L+ }( x) r7 ~5 Q" ]5 X- t" L' a6 ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. Q W5 I; a0 N0 }- k0 |: s0 C
8 t/ n9 T* f: W* A3 B73.Which of the following is a principle not used in stock making?4 P" k" l/ C9 X0 R- K8 d! p
下列哪一项不是用于制造高汤(低汤)的原则?4 x' g7 |! Q$ U
A:Start the stock in hot water.开始在热水中操作1 c+ u7 O' g: o: A* t# R: u/ U+ O
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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
, k! t0 P p8 U; H: }A:Remouillage 法语熬汤
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