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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:
" H, Y5 ]8 {# Z) {哪位厨师最早带来高水准浮夸的美食% _6 s* Z% {/ V$ @3 S( Q8 S
AAntonin Carême 人名 安东尼·卡罗美
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, Y% C a# V5 D8 B( I& k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
u: u) [( n0 s# M, T; 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 。
# i# o/ a4 M2 P" R$ {. OA:Cast-iron stoves 壁炉+ T7 z3 Z% T- b, b' }& v
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
/ x, ]7 x! W9 [5 }法国术语,用来描述roundsman,或摇摆厨师是:
6 {8 p4 j7 c" ~2 g) v. }A:Tournant 图尔南
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$ @4 p$ D" U. j3 S3 K( [29.Another term for the wine steward is:# d5 f$ V8 r. p2 Y. @0 }
葡萄酒侍酒师的另一个术语是:
- B8 v+ n" B7 @% g% n8 rA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- X- e" c0 @! l B$ G1 J
霉菌,酵母菌和真菌是一个神马例子6 P; C& t. q4 l: m8 {6 w- D
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- a- c& U5 k! p& m( u. l根据加拿大食品检验局,食品的危险温度区在多少之间:, v2 ~9 o6 V/ s; k( g3 {" v
A:40° and 140°F (4–60°C) 4-60度
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+ y1 a: m$ E% F Z32.All bacteria need the following for survival:% C) ~5 f& M C& I% T# R
所有细菌生存需要以下哪些内容:
) p% m/ V c. x9 b* @# ?* Q% ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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* G l" U- p6 I! j6 }33.Which of the following correctly represent critical control points in a HACCP system?# i% o& }7 h* ]5 s3 Z4 M7 y7 n m7 t
以下哪项正确表示了HACCP体系的关键控制点?, q3 X5 `" R# K7 b7 S; |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ y+ y: |/ e2 `# \, i: \: m8 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' [( B* h0 u. [# |; H34.Which of the following is not an example of a carbohydrate?
R* u6 s1 ]+ S4 M! q下列哪一个不是碳水化合物的例子?
+ x" I8 `7 {! s! t! e/ v8 pA: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:* N) P& a$ b# H1 N* D! r
液体脂肪做成固体这个过程叫什么
6 n# {' I0 ^2 @' CA:Hydrogenation 氢化( g$ c) E: i5 m
* m n8 y, D! v36.Which of the following is not an example of a fat substitute?
6 E* u& W! ] J# e" S. Y- q5 U下列哪项不是脂肪替代品的一个例子
. _% z3 e5 ]1 k( xA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:! ?6 ~- f+ r* j5 w
加拿大卫生部要求的产品标有“不含脂肪“包括:" K7 `/ i, z9 D5 k, ~+ P9 T" R$ s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ q+ h- Q+ q! x/ s2 D* L4 L
' G4 Z$ V, a. Y" b& h" ^+ X: P38.Which of the following is not a problem associated with converting recipes?2 Y8 A* _8 K6 c. m- ]
下列哪项是不相关联的转换配方问题?
1 S* b7 w( k# i" bA:Unit cost 单位成本1 ?- w7 J, }! P7 L# }! Q; U5 y
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39.The condition or cost of an item as it is purchased from the supplier is called:
: _2 M5 `) X% N: m& P: V, e从供应商采购的物品的品质或成本叫什么
# G. X3 C1 T& V- S4 O: m# RA:As-purchased cost 购买的费用. _7 W! I$ w+ c( b R8 G. w
# a) I9 r( Q( r' G4 a, _40.The amount of stock necessary to cover operating needs between deliveries is known as:: p* N2 }5 w/ ]1 H
在新货到来之前用于日常所求的必要库存量叫什么
( w2 }/ e& O- B) Q$ |& OA:Parstock 基本日常最低库存
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- K: d+ f0 U$ ^$ L! T& ]3 z& Q: l; j41.Which of the following abbreviations is used to describe the proper rotation of stock?4 j7 X' r) P3 U1 s
下面那个缩写是用来表明正常库存流程?
1 N' [- }0 I R+ [; pA:FIFO=FIRST IN FIRST OUT 先进先出$ z9 G. u, r9 R+ J7 e1 m/ O, t
7 J6 L' Q! R: d) G0 x" Q( @( S b3 `42.Which of the following knives is used to turn vegetables?
! R+ a; s1 S J& S8 v# ], N" j: T# P. B+ d下面的那把刀是用来打开蔬菜吗?! H3 {$ c3 \! {% L& w
A:Bird's beak knife 鸟嘴刀
$ k! t' J: R% Z; M3 x8 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( i: p& C' Q$ S7 |0 |1 | W6 H4 H8 ?. R43.What is an instant-read thermometer best used for?
9 Q4 G8 w0 g' ^( B即时读温度计最好用于那方面?! M! |' L$ l/ r! ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 `6 Y3 V6 [( L3 u9 |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 T+ s% _; l7 h9 k下列哪些金属材料受热均匀,通常用在铁板而且非常重
& v+ y, B- Z4 c$ ]A:Cast iron 铸铁
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* |- I3 r, s$ }8 g/ ^( J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) z" y( `4 k9 x" g哪件装备下面有一个可移动的碗和一个S形叶片?
$ q* r' A; L( RA:Food processor 食品加工机
) t2 o0 X' t2 L$ c m9 `6 shttp://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?& x8 k- j* }; [# J
下列哪项不是用刀的安全规则?& |4 i! q8 x+ d# w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& _4 I) E. r( W* e4 y$ E, M
& ~5 K4 k( }* D! C) @; v2 I ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 Q# I$ g8 a; c" m5 t# z( H9 u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- s3 H: E1 e9 ?; q! G; M4 m: R; zA:RondellES : }! a; T8 h# v0 F$ p) @! S
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?
5 L0 d+ O5 t( X! ~/ E下列哪项是切成小方块用于汤的装饰?
! l5 P# D3 I1 A( N" q8 v7 \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# x' v: H+ J/ E5 \( }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* k& ]) w4 F2 L% v; j
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 M' W2 a# \# c4 [# n
A:Gaufrette # E+ [/ N& L I4 N- |) w8 v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 d% R' b) W" `8 k$ O7 R0 E4 C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 \$ t- @0 z: C! W2 }0 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& ~0 J; b; V- z7 f# {+ c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& x8 P h- e) ^' Z' Z r
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)
. ?& N% }1 d( i6 _4 N9 uA:Cilantro 胡荽叶 香菜
8 ?/ n. ?$ S; l0 v$ Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* W. y8 m; S; i/ A9 }4 H 多香果, 多香果香料是什么
# d! q. D9 V* }2 i) _ e! M8 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! v5 A7 Z/ V1 `6 v9 JA:A dried berry 干浆果/ R+ Q% Y" M# G+ k
4 T- _' T1 p, q( z/ s( M7 p* L61.Which of the following are used to make a sachet d'épices?* z3 y; H4 P/ R! \; ^, C# E
下列哪些是用来做香包德épices?
" @9 I9 m9 V0 @! R# shttp://www.sachetcatering.com/. a9 n4 M9 C. F& C8 |4 p9 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 W( y2 F" t' l7 a62.Which of the following condiments are not soy based?4 w* F+ O9 {3 W$ V
下列哪项不是酱油调味品的?: X- n1 Y. z. _5 R8 L8 }, q* [
A:Wasabi 日本辣根7 [/ b- W, h* g% F$ j4 ? J
& R: t0 S% G3 P0 c) m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ _( I5 i, ?& Q; ~% V+ B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:7 z, e) e+ {& ^6 u& k6 d6 S( t, U
A:Pasteurization 巴氏杀菌
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" r, c3 `' b' e3 X# ?+ C' V64.Which of the following steps is not the correct procedure for whipping egg whites?3 e0 j* C+ ]2 `: {) w& V2 a [/ R
下列哪个步骤是不是正确的蛋清搅打程序?
& {! f! b+ E0 b# _A:Allow to rest before use. 允许休息后方可使用。2 b8 p) a/ q4 e6 A' @1 O
9 d! C5 t' T0 i; T* }3 s# [! n65.The weight of a large egg is between:一个大鸡蛋重量介于:
k& D/ X4 X4 m$ n& T: cA:56g and 63g 56克和63克4 f1 i2 U- f) ]2 n( H( Z
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66.Evaporated milk is a concentrated milk that is produced by removing: z9 Z4 c8 v7 o- F
炼乳是一种浓缩牛奶 是去除什么做的
4 ]) ^- l# `, ?# }7 iA: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:# I: g7 {- _2 ?: g" h
一种烹饪方法,通过转移液体或气体是:
D# O8 n" |. CA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为0 K# i: ^7 Z3 W! b. t
A: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?
# W2 {( t# a) ]A:Braising 烤- z/ }2 a; b3 n. P: }0 z9 s
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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:
( a2 u; f# z/ o; l) ^( L8 ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 c+ ^+ _# P" X8 c7 l; k
7 J# p) w# D3 x71.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
) R8 i4 N, F( P' I& K0 {* [. BA:Fumet 原汁2 p/ z/ J* |2 T$ i
! f$ H5 v; w( b72.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/ n0 P5 n. m' y. }# e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
* ^7 S1 V3 V" F. z4 J7 b0 z' a) e) C下列哪一项不是用于制造高汤(低汤)的原则?5 x: I; {+ O& g" P( f/ I
A:Start the stock in hot water.开始在热水中操作8 K1 [- w# B* L( v3 i' E& E
$ k" x; D; t3 i, `+ G5 w) S74.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
0 D+ X# Y& @- Z, ?6 I7 jA:Remouillage 法语熬汤* _4 d: ], i, g7 i9 l
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