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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:
. v7 q: A. C% P; g' L7 l6 Y哪位厨师最早带来高水准浮夸的美食3 n- u3 j6 P% Y. T F( N
AAntonin Carême 人名 安东尼·卡罗美4 p. b( v, y& ^7 X
" J5 Y/ t% x6 X( o- T1 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ G4 r/ u: B) ^4 v+ F& z% R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: o! J# V4 U. j8 s( K( i4 r! {
A:Cast-iron stoves 壁炉' U! h0 }" b* P% q
http://www.usstove.com/products.php?id=67 `2 V: N9 \1 K0 L' i( W
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28.The French term used to describe the roundsman, or swing cook, is:
" M. k/ T6 G4 [% P+ ?法国术语,用来描述roundsman,或摇摆厨师是:6 G2 g, x; {- Y, t1 Y
A:Tournant 图尔南% w! F i( e! k. m9 Y
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29.Another term for the wine steward is:! X2 e, `: D+ k8 j: i
葡萄酒侍酒师的另一个术语是:, O! K+ h- `* p% i, ^5 v3 E
A: Sommelier 侍酒师3 @0 N6 c3 T* r( E1 N
. ], A# N% X: U/ i30.Molds, yeasts and fungi are examples of a:
- q2 ]9 c- @7 P8 \) N3 i& r8 ?霉菌,酵母菌和真菌是一个神马例子3 @* H5 F }9 _# z4 z0 R
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:
9 _ V S: ~; ^# { k4 m4 v' K根据加拿大食品检验局,食品的危险温度区在多少之间:
4 _5 w+ K( o5 X7 L' b4 {5 cA:40° and 140°F (4–60°C) 4-60度
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! r: j0 t4 s# b3 y% Z+ M- Y32.All bacteria need the following for survival:+ ]5 G5 Y' `( m4 f x
所有细菌生存需要以下哪些内容:
2 ^3 b# f" q6 d9 f0 Y+ e' XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% `1 F- K/ s. ?+ [# h
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33.Which of the following correctly represent critical control points in a HACCP system?
2 Y4 P3 h6 C2 K* r以下哪项正确表示了HACCP体系的关键控制点?
* @5 \ p# r( a6 QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ y/ b( \# F0 p: r食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- D, x( ~0 S1 o% v1 X l34.Which of the following is not an example of a carbohydrate?
1 f, V( y0 Q3 x& V" F+ F6 _下列哪一个不是碳水化合物的例子?
/ ]# O+ k+ Q+ f+ q1 S8 UA:Essential nutrients 必需的营养物质) [7 F9 K& Y6 M1 \9 _7 Q) f% _- Y( T
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35.The process by which a liquid fat is made solid is called:
2 ?6 d/ J$ z3 J r液体脂肪做成固体这个过程叫什么
, r9 I {! O: c( y8 S8 p" QA:Hydrogenation 氢化3 q4 t' w, L) e3 }' b e
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36.Which of the following is not an example of a fat substitute?# o$ m$ y' U- C; d" P
下列哪项不是脂肪替代品的一个例子
& H& ~# X, q+ v" h4 M. O* Z8 SA:Acesulfame K 安赛蜜K表
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+ |; ^ @8 |; M" f8 v: |; R3 K* _: U& J37.Health Canada requires that a product labelled "fat free" contain:
, ~8 F: Y9 n5 B/ M加拿大卫生部要求的产品标有“不含脂肪“包括:$ f2 ?7 | ~3 R' Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, U" m+ j6 l7 V! R+ W
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38.Which of the following is not a problem associated with converting recipes?
7 Y2 k4 e' K8 U# \& m1 I下列哪项是不相关联的转换配方问题?
4 j1 H+ M' o D+ |) }2 z0 k* IA:Unit cost 单位成本
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' j8 z$ K0 h' i ~' D9 o39.The condition or cost of an item as it is purchased from the supplier is called:
6 Y1 ~# a. E5 a0 D6 U3 D从供应商采购的物品的品质或成本叫什么$ Z) b1 `+ ^- w6 b& Q6 l( V1 F2 u
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:( a5 `6 A3 L7 O, C
在新货到来之前用于日常所求的必要库存量叫什么9 _6 _, c# ~' t3 ?9 ~ L* B
A:Parstock 基本日常最低库存, U1 d6 C9 r7 N! x( `" U
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' t0 K$ ~5 S, E下面那个缩写是用来表明正常库存流程?
. L1 S& f0 p! z$ VA:FIFO=FIRST IN FIRST OUT 先进先出
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, K% w. }( ^' p1 N2 Y42.Which of the following knives is used to turn vegetables?9 J4 O, r* C- i7 K$ m3 h3 a
下面的那把刀是用来打开蔬菜吗?: Q+ r& k, c! X" Z) q
A:Bird's beak knife 鸟嘴刀! \5 Y9 Y x5 e% Y1 `/ c# ~* S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, g( h* x+ w. J9 } O1 E
: T& \7 U# s; Z, l! S) ? G9 z7 u43.What is an instant-read thermometer best used for?( }4 z, @/ l/ H6 T9 i0 W e$ z
即时读温度计最好用于那方面?( \. L, ]( m6 c/ A& G$ S9 h% n: N8 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度! J* [1 E, e# s/ \
) M; O! L: }/ Q3 q3 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ }8 u0 A6 k) S
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 U. E+ Q; o9 V, Y+ T" x# x( F
A:Cast iron 铸铁. R- y) D3 M4 ? O4 Y2 c3 k4 Y# D
$ z5 |7 p7 ^* ~& N+ X4 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 M9 t+ m) x h& U哪件装备下面有一个可移动的碗和一个S形叶片?
$ n/ G) a+ s+ {3 z3 v. E& l, QA:Food processor 食品加工机
8 L& q# V. _ {0 p1 R& q' N* n/ R. {http://www.google.com.hk/search? ... iw=1263&bih=572
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& \$ ?" W! w; o. P46.Which of the following is not a rule for knife safety?, V" C; R, i2 H. N+ e9 S' b
下列哪项不是用刀的安全规则?7 D9 F) n- ^9 h) x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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. U# \( J+ V2 I8 ^& V8 p" s47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( D8 ^5 w( P" _) q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, ? K7 T5 c4 K4 ]) p+ g+ G5 f5 \A:RondellES % [, ^: X5 v: t8 s8 C3 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) S1 B6 I1 Y; z6 H5 T+ C48.Which of the following is a diced cut used to garnish soups?7 [1 W$ T- S1 m7 m0 I- o5 |
下列哪项是切成小方块用于汤的装饰?
, s* m5 Z4 y3 Q# UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" w3 o# n7 C' H% u! q. N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, M0 U& U# y9 a& A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!!——
* U6 o8 A4 ]+ [7 X, G5 w' XA:Gaufrette ) W' p$ G" i" V$ q5 e. U0 {% B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 h& h: S+ l8 C$ k( w9 @2 f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 I$ k5 f1 d3 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* o" P" S! T- p$ Q
% q5 I0 ]0 ?" h' p# N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 y4 B% N9 z$ K$ `1 Y, j. @& Z+ u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)
" [# D0 O) `) \5 f. y& ?+ l' hA:Cilantro 胡荽叶 香菜4 _1 _0 |! W. Q, k! U5 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, i D7 w2 w6 K, K& ?
多香果, 多香果香料是什么' _1 t: b0 N' m% t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* y5 ` S# U8 k6 z6 @* }: P
A:A dried berry 干浆果$ Z. e5 m# _+ Q% a5 P7 }3 r
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61.Which of the following are used to make a sachet d'épices?
, ^- V7 I+ w/ g6 [* X+ I下列哪些是用来做香包德épices?/ |6 O7 O+ I3 N4 |6 L1 U
http://www.sachetcatering.com/4 p% n' @9 |8 k; U9 Z# Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ y# l7 b, }' @$ F2 b62.Which of the following condiments are not soy based?
" v' K5 d. ]& c( f5 _; P7 ?下列哪项不是酱油调味品的?
+ A" M# R: [# w' R3 S" eA:Wasabi 日本辣根, Q# y3 K( k3 X
7 R8 D0 C4 }' ?9 V0 p' Q% I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* N' t5 J8 L; C1 D, ]& ^1 ^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:# O; [* n1 S. {. C
A:Pasteurization 巴氏杀菌- Z& V& K9 S! j( S4 P* s
' Y6 k2 n8 u$ i64.Which of the following steps is not the correct procedure for whipping egg whites?& K% _3 o- E4 F% V2 r1 H. ~
下列哪个步骤是不是正确的蛋清搅打程序?
1 n/ n7 N; S5 q! z$ ~+ O8 ZA:Allow to rest before use. 允许休息后方可使用。' o; {0 K, ]/ w8 v
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 K9 m, Z; O: N( [3 kA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
3 g, o' n1 h8 ]' u% J& W炼乳是一种浓缩牛奶 是去除什么做的
4 w9 H5 ?2 p0 J# F5 w' e/ b) M$ [) iA:60% of the water 60%的水; U* T* f8 ?' F
, z1 f1 g$ c4 b. e/ @1 f67.A method of cooking that transfers heat through a liquid or gas is:
3 {: S2 z& M0 Z3 N+ C2 Y! c一种烹饪方法,通过转移液体或气体是:
6 w- d; l8 n0 h" ?0 N9 m6 `A:Convection 对流
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9 l; @1 _# B1 r2 j# e: @68.The cooking of starches is known as 烹调的淀粉被称为7 d X0 o3 I- N( L% y4 i* y
A:Gelatinization 糊化4 q2 d( L8 H+ X
, y/ Y1 J- V- p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 Z9 r, S# Z. ]. _8 e
A:Braising 烤* g {/ p% d5 ]% G: ~! \8 l
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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:/ G0 t+ x1 W5 f
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- g/ B {* Q! C4 n% f
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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
& c* O8 w- R. g( P7 OA:Fumet 原汁+ B' j) {4 S5 K! Q5 L2 [1 r# G s
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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
+ ]# o# [& o( NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% p% x" v* W1 d7 c" _ [: h
* W+ ?8 G6 y! U1 q$ d( U: N73.Which of the following is a principle not used in stock making?
0 t4 G) H( P/ j" Z; Q% Y% k) [下列哪一项不是用于制造高汤(低汤)的原则?
" s; B4 {& I) q8 y7 x5 d$ jA:Start the stock in hot water.开始在热水中操作
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7 {9 q2 {. d9 F' a9 t: h: V8 P$ C" m74.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8 g& Q+ O# n& N; Y: Q" s
A:Remouillage 法语熬汤3 o( }4 V' q8 g! d' M- N
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