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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:
6 t! d7 I5 u( n O哪位厨师最早带来高水准浮夸的美食
# ]( X4 S+ I8 C, YAAntonin 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:
6 J/ `" L1 h$ P' Q' Y' @$ |* 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 。
- v, m1 B* j) J, W( vA:Cast-iron stoves 壁炉
% Z& ]# E( m1 J9 p' Ohttp://www.usstove.com/products.php?id=6
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0 g+ d. y# T4 B; {- G- Q28.The French term used to describe the roundsman, or swing cook, is:
+ s3 i# }0 g# v# h; w法国术语,用来描述roundsman,或摇摆厨师是:
/ Z- }) |. F; k S; S! ?A:Tournant 图尔南7 m* J9 M% ^: \" G' w
; b w- Q* _9 N3 X6 V7 K8 {( E4 S29.Another term for the wine steward is:; I4 R8 Q- ]' _% U1 \
葡萄酒侍酒师的另一个术语是:& s: i4 z* X7 \! R. M
A: Sommelier 侍酒师
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$ u9 y8 W* M% a- P5 ]4 ~30.Molds, yeasts and fungi are examples of a:
% I7 Z& i. _1 z2 g霉菌,酵母菌和真菌是一个神马例子
: c% `& q7 u# T( D) K% [7 Q( m. bA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; Q' `9 N& t! s' k
根据加拿大食品检验局,食品的危险温度区在多少之间:. L1 }2 n, M, e! j( w; x
A:40° and 140°F (4–60°C) 4-60度
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) V! T+ T0 `! n32.All bacteria need the following for survival:
$ [4 [8 J1 a b5 b所有细菌生存需要以下哪些内容:
1 C5 G1 C+ G6 ?/ K0 Y! w! oA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, ^, R7 g" l5 y a33.Which of the following correctly represent critical control points in a HACCP system?0 g6 {2 z1 W& G' ?! K/ Q
以下哪项正确表示了HACCP体系的关键控制点?
; |4 m# T0 R. ], O) P. }8 [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 ]+ v+ v' N& ]2 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 V% G) E T5 H2 ], X& l* F
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34.Which of the following is not an example of a carbohydrate?! e; @' e0 J# P! S2 q8 E! @% \, M
下列哪一个不是碳水化合物的例子?5 Q* K! W a* n, y9 i5 _9 y; ?% {8 @
A:Essential nutrients 必需的营养物质8 e+ y# y) A! n6 I
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35.The process by which a liquid fat is made solid is called:
4 K- H9 b% s" p液体脂肪做成固体这个过程叫什么
% Y* @+ y) g: D3 W% `A:Hydrogenation 氢化' X; F. u h2 x9 _7 Z" q
+ c5 f' c/ |' \! h$ }4 m- a36.Which of the following is not an example of a fat substitute?
: B2 l" @3 ]6 b M下列哪项不是脂肪替代品的一个例子
8 u$ N8 k W: |& {A:Acesulfame K 安赛蜜K表8 g$ `. E# e6 S" H
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37.Health Canada requires that a product labelled "fat free" contain:$ G( \) B: f: P+ v; C9 n
加拿大卫生部要求的产品标有“不含脂肪“包括:% ^8 P& n3 u7 \0 a
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?6 g$ }" ]7 e4 Z5 D- T6 l
下列哪项是不相关联的转换配方问题?! d: Q* h1 |: R( ^- p' `' n
A:Unit cost 单位成本
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- w! A9 }& M9 U$ C- {3 |" k) b39.The condition or cost of an item as it is purchased from the supplier is called:" n& |6 f }' H8 P" j
从供应商采购的物品的品质或成本叫什么
1 L! x9 X, |# EA: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:
0 r. j/ ]) O# N9 @% r* S4 n在新货到来之前用于日常所求的必要库存量叫什么! F0 Q! s# a8 e" ]
A:Parstock 基本日常最低库存" S! q3 @6 B% M; f9 \
4 t& G+ f- Y5 e; B* X9 g41.Which of the following abbreviations is used to describe the proper rotation of stock?
' d1 D( q' l% y下面那个缩写是用来表明正常库存流程?
; {8 L' Q* i+ d5 @A:FIFO=FIRST IN FIRST OUT 先进先出1 d: i- E" Y, D8 w" C
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42.Which of the following knives is used to turn vegetables?
g: I. O ~2 r7 e4 w下面的那把刀是用来打开蔬菜吗?2 ^8 w, N) a, u1 i2 V
A:Bird's beak knife 鸟嘴刀4 G% k2 U. S; L( ^! C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# }$ `- d/ j6 ]! q
' G) R, V% e8 B43.What is an instant-read thermometer best used for?5 L o1 E' D$ l6 X- t- Q
即时读温度计最好用于那方面?
: T3 C, C! Z7 N* O& tA:Checking the internal temperature of a roast 检查被考物品的内部温度/ H' P( B. M4 `8 |+ D% ~6 i+ a9 `
) |! z' n/ a T2 {2 S0 F# [* g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: v. ]6 S( q# r0 v; J; N" Z$ s下列哪些金属材料受热均匀,通常用在铁板而且非常重
; w9 a$ m s- V- {4 PA:Cast iron 铸铁
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7 O0 N# I% j) V- Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 e) q$ F/ B5 y) ^/ v4 m
哪件装备下面有一个可移动的碗和一个S形叶片?
) L: g4 K3 s; N' BA:Food processor 食品加工机
, t, y: Y. }7 y* Y f, Shttp://www.google.com.hk/search? ... iw=1263&bih=572. F7 b/ ~8 Y* Y% {$ m
, V9 B% g' Z. }/ G3 m46.Which of the following is not a rule for knife safety?: `7 ?1 d3 D4 M5 ]
下列哪项不是用刀的安全规则?) X2 ], ~9 y* L1 K. K2 N+ p; O. r0 c) [; e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! J. F/ y. w( I. X! b: K
" ~1 u9 {* a; q- W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 k. q/ [9 w. b! h! |8 ]! Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 {3 A$ U- \, W7 O ]
A:RondellES 3 L7 }( t1 |5 F6 I- b6 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' U; B( F; J& `& I' K+ q7 i8 ?
; J5 ~- F7 q$ V F5 g48.Which of the following is a diced cut used to garnish soups?
3 o8 i& Q9 K' _下列哪项是切成小方块用于汤的装饰?4 ^! w* ?9 w% q* }7 t3 {5 n$ v
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' v8 t, C D. I" i1 M) ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 Q) b$ H5 r6 `% ^
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!!——
: F6 N" C# U) ~( E' u; RA:Gaufrette 3 Z4 I- ?+ M; R v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 `% k" i9 M6 E5 _/ a' Z* Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 Y9 M Q& S! W: b) Z" [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ @. e; x. }" h4 T" I& K
& y2 y6 z5 F. [2 v# h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ ?- w% R* x& U# \: c
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)
- w% c' f7 {2 L( FA:Cilantro 胡荽叶 香菜) _4 d0 ?. i" U7 u: N3 ^/ W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ [6 j7 O: u+ {: ?60.Allspice is made from:- F- L" N; t, p5 E5 E1 J
多香果, 多香果香料是什么
; o) U1 q' D1 u$ X3 d/ ~7 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 p/ n' D8 W% P+ T. b) i6 Z" RA:A dried berry 干浆果4 \1 W W' A8 y* w1 |4 j5 \ p: x
/ r! `3 h" d* t, s1 L61.Which of the following are used to make a sachet d'épices?2 z- _$ X* b2 `3 ^2 h- h7 |
下列哪些是用来做香包德épices?
" s* ]: n0 W3 P& ]2 N& n, Jhttp://www.sachetcatering.com/
7 h, [3 g9 `' O, ZA: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?
& f# l# Z9 O; O, X' z7 |! ?下列哪项不是酱油调味品的?
: z" g9 s- A( Y7 N; Y8 h' CA:Wasabi 日本辣根
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: h2 W) U' h. V" I+ I$ h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 z4 J$ W+ G) _9 s$ H4 \* G4 D
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: k' c: H# C* L5 _
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ c0 ]- @: h5 Z @! g9 V, x下列哪个步骤是不是正确的蛋清搅打程序?* G8 z# N+ y, \ H8 w- `2 S
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:1 j) b6 i7 q- `7 K! k8 d6 x, b3 t; M6 [' K
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: Z0 c. h- r0 U, X) A
炼乳是一种浓缩牛奶 是去除什么做的
+ S3 b+ Y# s+ P: ?7 }% | fA: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:
0 O& x" e! E# f4 c9 S* A一种烹饪方法,通过转移液体或气体是:; q$ d: U m7 W3 a/ _' D( r
A:Convection 对流# d3 P. ?* t M
2 k' z ~3 C* d% L68.The cooking of starches is known as 烹调的淀粉被称为- m( |, S1 l- }, `2 h
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?1 m/ u) H6 u0 t7 ]
A:Braising 烤( K* K+ p& m/ W5 b7 t M$ G
+ Q% k1 p: ?# a/ L70.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:( g. a. i+ M7 J3 L! @% n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% X0 x$ F1 C/ K# o71.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
! ?( G H4 D( G: PA:Fumet 原汁6 q r; G. @ d$ _
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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
) Y: u1 q1 p1 {& jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 V+ D# B( z1 I: Y K73.Which of the following is a principle not used in stock making?
( p$ b9 h) g3 ^/ G \下列哪一项不是用于制造高汤(低汤)的原则?
# p, `4 l% ?. K0 W( E+ Y) `A:Start the stock in hot water.开始在热水中操作8 R6 N/ |8 z9 n8 R8 G3 y
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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+ e& n+ W: T- f: y ]3 _/ P( @3 Z
A:Remouillage 法语熬汤0 {% W9 J" V( `/ i; W
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