 鲜花( 33)  鸡蛋( 0)
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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:
" j1 |6 I6 Y# C- u4 I哪位厨师最早带来高水准浮夸的美食
: ^7 E% F3 ~& Y0 k1 O ]$ I7 a- hAAntonin Carême 人名 安东尼·卡罗美. `. o* N! s, c$ t3 J7 R5 ?* h- g
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 j- y' A& v5 @+ i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; y& x6 H1 T! L9 m9 i
A:Cast-iron stoves 壁炉
1 c" S7 V$ w; N, L* k# ~http://www.usstove.com/products.php?id=6
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9 h4 _( N) }( R7 @! Z- H28.The French term used to describe the roundsman, or swing cook, is:
, y- `; Z# W4 u$ A: W5 _* x0 X法国术语,用来描述roundsman,或摇摆厨师是:
7 A. }$ ~9 h4 H% a* M. O& SA:Tournant 图尔南
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29.Another term for the wine steward is:" }4 H3 u! j( C
葡萄酒侍酒师的另一个术语是:# l7 M1 }! \$ U/ `
A: Sommelier 侍酒师. A+ b% i, W( ^1 G9 Q
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30.Molds, yeasts and fungi are examples of a:1 I' q: |+ }; G7 B" @( t
霉菌,酵母菌和真菌是一个神马例子
6 Z' q3 \3 S. W5 b. ZA:Biological hazard 生物危害
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7 ^/ K! C# s ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 l1 l8 Y9 X8 n
根据加拿大食品检验局,食品的危险温度区在多少之间:9 F% {0 l3 X6 P# T
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
0 _5 B2 A6 s* W _1 P; K所有细菌生存需要以下哪些内容:2 V% c! R) X# p" _% w
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) b& b$ t) }& d) ^( d$ K* J2 E33.Which of the following correctly represent critical control points in a HACCP system?9 U, r( f1 ^+ G9 _& d' M0 E/ z u
以下哪项正确表示了HACCP体系的关键控制点?' n9 L3 ~1 O8 K$ |: k A; X6 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" M' w( T8 a1 m3 [* [$ T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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4 K+ N' e# M6 [) B- c5 i34.Which of the following is not an example of a carbohydrate?
3 T4 ~- u$ W& t4 N下列哪一个不是碳水化合物的例子?/ H( ^5 F2 i! e. g7 \& ~ |- n
A:Essential nutrients 必需的营养物质7 f/ w+ M: H% T& L
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35.The process by which a liquid fat is made solid is called:
" r3 X- ?/ x) Q4 A: e) g液体脂肪做成固体这个过程叫什么: G: K. B/ R* i& c3 ~- [
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?6 M9 A7 P, X' B& K7 j8 X3 r) i
下列哪项不是脂肪替代品的一个例子, j6 r, s" o- j u! p
A:Acesulfame K 安赛蜜K表* j% x+ p6 m# R8 x$ o+ W/ q5 O' P
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37.Health Canada requires that a product labelled "fat free" contain:$ g+ d% @4 \; [7 x: X: I! I
加拿大卫生部要求的产品标有“不含脂肪“包括:4 N5 {! `: S( K& f' h6 y; r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 [# t. a' j/ z! v$ G
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38.Which of the following is not a problem associated with converting recipes?/ J2 x. ?1 U: m6 W8 ^2 H
下列哪项是不相关联的转换配方问题?
! `$ Q) j Q' D! X4 G4 LA:Unit cost 单位成本% M9 d9 k' S) i
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39.The condition or cost of an item as it is purchased from the supplier is called:+ G) {8 g$ L8 ^6 p; u
从供应商采购的物品的品质或成本叫什么
7 c! D$ Q1 |5 [/ F+ ^9 SA: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:4 s8 X3 d3 J. `# F- L
在新货到来之前用于日常所求的必要库存量叫什么 v' H2 ~; s6 M" }9 U* a6 _; I
A:Parstock 基本日常最低库存
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2 a* f& Q, r; c6 `41.Which of the following abbreviations is used to describe the proper rotation of stock?2 K' {. d, e% y
下面那个缩写是用来表明正常库存流程?$ n7 _, h) Z' E! E; ~
A:FIFO=FIRST IN FIRST OUT 先进先出9 }% G# ?# W6 J
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42.Which of the following knives is used to turn vegetables?
8 ~7 O A, l& {: h下面的那把刀是用来打开蔬菜吗?5 x0 D% K6 y' S" u% A6 o& c. u
A:Bird's beak knife 鸟嘴刀
5 d: K& z+ \5 j( X7 a% Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ ?0 w7 H2 ` l3 ~5 z+ e
! E- t. h# ?% u( a6 n! o43.What is an instant-read thermometer best used for?* f& |% }) q' q, l% n; \) [8 {
即时读温度计最好用于那方面?
; l1 \: s4 T/ j# U/ i6 K, @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) o) ?* `8 r9 @0 a" n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( L0 O3 s* V1 U/ J
下列哪些金属材料受热均匀,通常用在铁板而且非常重' X: @5 S' `7 Z( h6 K+ s2 `' ~
A: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?2 B0 b% N6 }, p$ i
哪件装备下面有一个可移动的碗和一个S形叶片?! V/ w* T: r* h9 B
A:Food processor 食品加工机
3 p/ Q+ u5 m' O/ A+ D( m1 Ahttp://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?+ W, V) @0 e: u+ v
下列哪项不是用刀的安全规则?: D% L( w7 P0 `9 k( D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: L( v& M: V5 a( y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ Z3 w/ V4 ~9 X6 r' r; X+ \9 }8 q4 ^" ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ^& O& W, l3 U- J1 }A:RondellES 2 b% [4 @8 f. t8 e* Q: 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?
2 X7 A7 [" Y/ j下列哪项是切成小方块用于汤的装饰?9 ? ^- [# u4 U8 N* ?2 P
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 l* P) @7 W: V8 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( a4 S! I& t- F
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!!——8 \% k+ |" x- g s5 I5 R# }
A:Gaufrette $ h. O5 r9 k6 G3 d; w. w) k7 R' w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 p3 \7 ?, Q6 a2 o, T* @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) r" L# h+ f8 A; F# JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, A$ e# @ e% p6 Q/ x7 g
& f7 f; \6 L" o9 g6 ]2 b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; w6 M! k( X0 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)0 e. e( d7 n7 }$ U
A:Cilantro 胡荽叶 香菜
6 v' z1 I; e- X6 _/ Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 p9 |2 u1 `9 P; Y! n9 e6 z60.Allspice is made from:
4 [5 y% K" a* k4 D 多香果, 多香果香料是什么 e) `. M0 z7 h2 J' M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
f7 J% C/ Y- |( YA:A dried berry 干浆果
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( E6 a6 E) u' F9 i61.Which of the following are used to make a sachet d'épices?
) W( y' t* a4 j下列哪些是用来做香包德épices?
1 {- T& j" g$ J1 ~8 vhttp://www.sachetcatering.com/
7 Y( }& c! P$ U6 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
L: S- i3 O# M' y下列哪项不是酱油调味品的?
& z9 v4 s' }. t7 b6 F0 C( QA:Wasabi 日本辣根9 N3 u4 O2 Q4 h0 N9 m5 h
5 d$ j- d2 S6 G. z1 V, T% ~ G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 P8 B+ [+ Y# o; H3 h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:
' J, r; _" r/ f" L1 b9 K3 v$ a# \A:Pasteurization 巴氏杀菌- ^2 H& ]+ a1 }# x
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 c7 R! [/ k8 m% g* y, p
下列哪个步骤是不是正确的蛋清搅打程序?
( m( c$ U$ }: ^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:
, J9 _7 N" W. x: R0 a% g$ SA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 u: @/ X- p9 m( J6 G. P/ _9 {
炼乳是一种浓缩牛奶 是去除什么做的
; S. C+ W P! g8 {1 [A: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:: ^% V* J. C7 {0 ^; F4 Q# T( L C
一种烹饪方法,通过转移液体或气体是:$ x2 D: E6 }0 s4 \0 ?6 h: ^
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
1 k; q6 [# y6 i% }# H; {A:Gelatinization 糊化# y8 @/ G6 c# p+ t* q5 p$ Z. i
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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?) S4 N+ a$ z' e4 @1 v% w, ]2 ~" x
A:Braising 烤
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' q8 }; N4 C+ B X5 Y5 e* d; p: E70.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:/ C. o c6 }* C$ ~: Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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2 p3 m4 [0 K7 i/ ~0 t; W# K! G
A:Fumet 原汁5 M' g- A& @: p! Y
9 [- Y4 b' I0 A) |5 U% |9 y; H72.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# S4 @ K; S- e# g& p) ]
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?- w. M' Y% Q! A/ {/ f
下列哪一项不是用于制造高汤(低汤)的原则?* E/ f- ^5 z. B
A:Start the stock in hot water.开始在热水中操作$ X3 U" t O9 i' `5 Z
3 u5 J t0 T; J4 ?5 @, Q4 H5 d74.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
+ V" F f6 L& l QA:Remouillage 法语熬汤
- J: r9 l: {+ {. u" @* Z$ c' H* s7 Chttp://www.haibao.cn/blog/post/176242.htm |
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