 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:
0 k2 E9 M- C/ U# H# r9 J哪位厨师最早带来高水准浮夸的美食
/ y1 E9 z6 v3 o9 BAAntonin Carême 人名 安东尼·卡罗美 t2 e" N9 F' `2 n
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 J+ q" X; ]/ g- 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 。/ l$ a, a% d7 V9 y
A:Cast-iron stoves 壁炉
- z" p8 c6 \; \/ ~- p( w& X* Uhttp://www.usstove.com/products.php?id=6. } o4 U& l R2 v, b& p
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28.The French term used to describe the roundsman, or swing cook, is:
9 B* W" V& U3 e* S# i6 J) m法国术语,用来描述roundsman,或摇摆厨师是:
! W: R3 u, I* KA:Tournant 图尔南
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+ m3 {: w( F& Q3 l- Q2 d29.Another term for the wine steward is:( ~# P. g( Z9 [0 i& ]. S$ @5 G5 x
葡萄酒侍酒师的另一个术语是:$ R6 }3 W/ r- S+ m# V; q& s! l
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
/ h& S8 D$ q; v$ }2 O% Z* D2 f" F霉菌,酵母菌和真菌是一个神马例子; A; C1 j. S) i4 Y. G1 z1 d
A:Biological hazard 生物危害& v; Z5 f0 W" H4 }5 Q/ B5 r X, _
/ U6 e( ^% E5 \: A+ E; j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 S, a! G- P/ l: a/ @1 ]5 Y$ s根据加拿大食品检验局,食品的危险温度区在多少之间:
) D) c6 m' S+ p, ?6 f) iA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 @0 `- s0 q( _% [* W. i* s
所有细菌生存需要以下哪些内容:
/ B- m9 t. L8 e0 kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: l. @. c; Y- D1 {: s6 l
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33.Which of the following correctly represent critical control points in a HACCP system?# Y i3 E# G" t) O
以下哪项正确表示了HACCP体系的关键控制点?4 A' e1 K& b% Z# O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " p+ \, D& J, E% T2 j, p" u% a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; W' D! K* i, ]& k& Q
% }6 C- ?9 k- x/ E8 z% k e34.Which of the following is not an example of a carbohydrate? B" Y4 _2 Y! I
下列哪一个不是碳水化合物的例子?0 c/ m+ [! }* c( k J6 Y7 J
A:Essential nutrients 必需的营养物质. Z* H6 f+ o' n
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35.The process by which a liquid fat is made solid is called:! T5 N% E4 D7 d/ d/ w
液体脂肪做成固体这个过程叫什么
: f' C7 B7 z8 E: ]! oA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?/ A, y: S( s4 s7 W, {; o3 F
下列哪项不是脂肪替代品的一个例子
' b; r- N8 ^( g' {8 I* ]4 I+ cA:Acesulfame K 安赛蜜K表4 E( A' r" H# a: V O
2 v" ^+ v; P1 m) ~9 j37.Health Canada requires that a product labelled "fat free" contain:
9 r R/ N3 Q$ e, V' k; K加拿大卫生部要求的产品标有“不含脂肪“包括:9 y: c+ y/ T: j8 T1 R. C/ S( s
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?! S7 |: g" A# m* C/ H4 m' |/ _( a# e
下列哪项是不相关联的转换配方问题?1 W ?1 X0 |% p! R
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
8 Q. ^: p+ w: C. h7 U从供应商采购的物品的品质或成本叫什么
\. X' n7 r, EA:As-purchased cost 购买的费用 b- P3 H- y: z# Y- T b1 O
" ]+ L2 U4 O x2 [; x40.The amount of stock necessary to cover operating needs between deliveries is known as:& m2 w8 A4 M& t, j6 k
在新货到来之前用于日常所求的必要库存量叫什么 t3 v' L1 F& b" r9 `
A:Parstock 基本日常最低库存: F$ n( T3 @/ L' a. q7 ~
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. \7 b2 d$ ~2 R i% V2 E
下面那个缩写是用来表明正常库存流程?
, h9 w+ d( `2 b# m. A1 _1 XA:FIFO=FIRST IN FIRST OUT 先进先出
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8 Z8 h' J8 `1 I; Q) `42.Which of the following knives is used to turn vegetables?
/ r9 H: w6 u# J+ R# Y下面的那把刀是用来打开蔬菜吗?
5 Q t% s1 B- f: L1 S- T" qA:Bird's beak knife 鸟嘴刀
: M3 R: `5 ?. Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' u4 ~) Z; Q1 H# r7 N( P0 D8 k43.What is an instant-read thermometer best used for?
! H V* i. J. \' O! `即时读温度计最好用于那方面?
/ {/ i4 G3 S3 n2 }( I* ^& h. pA:Checking the internal temperature of a roast 检查被考物品的内部温度! A( |" T& d" [+ @0 T5 {
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 I4 i" G9 [$ b R" w( r" H下列哪些金属材料受热均匀,通常用在铁板而且非常重& i* G# c+ c A3 h$ Y' u
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?
- i* \2 J# I1 Y5 _哪件装备下面有一个可移动的碗和一个S形叶片?$ A$ L5 K" L; m8 i* d6 H
A:Food processor 食品加工机$ k: w5 l Q: ?4 p$ }
http://www.google.com.hk/search? ... iw=1263&bih=572
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* b( c- {4 N- }% D ]8 @46.Which of the following is not a rule for knife safety?3 i& ?) I4 b" Y5 p+ @5 M& X
下列哪项不是用刀的安全规则?# J' ^5 K* b5 y# E! S
A: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:( ~, c1 t g8 W9 t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) @: w: r. E/ [; ^& z! y
A:RondellES 5 n9 Z8 R. j9 `! y6 X D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Q/ W: G3 ~) C* Q, `
. ]! o: ^4 }' x; T48.Which of the following is a diced cut used to garnish soups?
! r7 m6 z3 g. E' ^% g; ~下列哪项是切成小方块用于汤的装饰?
" M( b2 p. h( A! r; ~3 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm ]) C) ?/ {; a% T+ H' D5 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 A& i; B6 y( }- Z, d- r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!!——" ~& a8 W; K3 c9 L8 [0 ]. u
A:Gaufrette
7 E' m( ^/ _) M" \( D2 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# L0 H7 u" J/ e8 }/ w5 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' H* A- ^4 m% R1 Y7 ]0 B8 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 a) T1 m* o( X
8 j5 s6 s+ {* C4 h$ F1 F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, D0 _6 ]) a$ T) i) W% m: [8 o8 a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)
^# e: x' n |& T7 w; _" H& ]) jA:Cilantro 胡荽叶 香菜
3 Y% ]3 b, c3 N; B% uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ [& k; b) t m$ e0 [# \1 q) K
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60.Allspice is made from:- }& X- E' Z2 G3 f% m
多香果, 多香果香料是什么
+ t4 z* ?- U+ lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 G0 A3 ]6 X6 F4 ^A:A dried berry 干浆果
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& B3 @& ~" y5 J: ]8 F) s$ i61.Which of the following are used to make a sachet d'épices?
$ j4 ?) ^* y: w& ]下列哪些是用来做香包德épices?8 w( x3 s" E4 A' E% }
http://www.sachetcatering.com/
5 U+ u+ q/ r( t" `8 t, ^- KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 h* ?* B8 A2 Z0 a8 H( G
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62.Which of the following condiments are not soy based?9 z% M7 o( f8 h4 z
下列哪项不是酱油调味品的?
! z1 c1 Z' w9 IA:Wasabi 日本辣根; U% [ }0 D% c1 Y/ C T! D
8 J. N$ _) I A, ?" P. ~) j6 N* W) L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; B; n) N: K; P6 T. ~
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:
, ~# g; r+ i5 n4 U8 ^2 m+ i7 LA:Pasteurization 巴氏杀菌, w+ N5 ^% P: U! g- e3 O
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; C1 I$ \8 S: q! J下列哪个步骤是不是正确的蛋清搅打程序?% J+ r3 W3 Q6 W/ s
A:Allow to rest before use. 允许休息后方可使用。) e1 _! S* I7 l! r% r
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65.The weight of a large egg is between:一个大鸡蛋重量介于:+ E. h+ j$ a( I. ]* o) o
A:56g and 63g 56克和63克# P$ Z6 T M V8 y+ n$ u6 M
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66.Evaporated milk is a concentrated milk that is produced by removing' m* X5 s" |$ A
炼乳是一种浓缩牛奶 是去除什么做的
* Y. \: u" E \0 p& |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:
0 B4 S- S4 i+ g8 I& n一种烹饪方法,通过转移液体或气体是:" L( Y& D9 ~0 f- |7 G% [" x
A:Convection 对流* Q+ H: p! ]" M0 }9 q* F
* ?3 E, g/ g( Z/ J9 F8 {7 Z4 q! ]68.The cooking of starches is known as 烹调的淀粉被称为/ _' F( `) X. A# T) a9 A6 g* h$ i7 v t
A:Gelatinization 糊化' S" U% [. w5 K2 F# k+ r; i- t
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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?% @0 f F2 @: }8 ]
A:Braising 烤4 O( I% A. ]1 ?
- f* X' z" V3 g$ r# Q) v) m70.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:+ Q- T4 w |4 q d
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( S7 T3 u9 r6 `& x- @$ {( P
A:Fumet 原汁: O' O: u. M) K4 ?5 s: o
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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
K5 |* m' S( i% DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 T! ^& W- o8 a8 ~3 E5 c
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73.Which of the following is a principle not used in stock making?
$ X; x$ f- n7 D7 t/ V. L下列哪一项不是用于制造高汤(低汤)的原则?
! s- U# h9 ]$ A3 J- j8 SA:Start the stock in hot water.开始在热水中操作
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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6 j- B, z/ a5 v% C( U
A:Remouillage 法语熬汤
9 ?- S' T' w, P! W" chttp://www.haibao.cn/blog/post/176242.htm |
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