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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, o+ W. Y0 p3 H哪位厨师最早带来高水准浮夸的美食
/ C$ T, C2 T4 K7 ~, z% O" ?" zAAntonin Carême 人名 安东尼·卡罗美' _: p6 H. i; u$ V$ u0 O
. Q0 i0 W9 T h% V3 u3 G) @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; ?7 Y; M" K+ D: p- i5 l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 H. j0 `! V K2 ZA:Cast-iron stoves 壁炉
+ ]$ |9 f# }( U. [" b8 dhttp://www.usstove.com/products.php?id=6
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& l; C R- x) O+ n% A8 z28.The French term used to describe the roundsman, or swing cook, is:
, h0 ?# r# _& B- z; U7 }法国术语,用来描述roundsman,或摇摆厨师是:, V/ X' m$ |1 o5 E0 d
A:Tournant 图尔南! Z5 w+ W& K' t/ Q& U+ r, y# e
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29.Another term for the wine steward is:
* g. |8 m3 J' `3 {' X3 N X: `葡萄酒侍酒师的另一个术语是:
; `8 w( ~! B: _A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:8 v0 ?! I. _$ W
霉菌,酵母菌和真菌是一个神马例子
: `2 W3 n( q9 @; qA:Biological hazard 生物危害& y `7 A( \# c$ U4 n
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; \ g" o1 G7 j, f: m& q
根据加拿大食品检验局,食品的危险温度区在多少之间:
- x3 }& @7 i h$ f+ JA:40° and 140°F (4–60°C) 4-60度
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3 ~3 d4 p8 y! b* s32.All bacteria need the following for survival:
* ~" q5 f7 J2 S- H* s9 t2 T所有细菌生存需要以下哪些内容:
; | E ]4 T0 [& fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, Q1 n i( X: E& U9 F; V
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33.Which of the following correctly represent critical control points in a HACCP system?
% \ V* `: I* O1 T/ c以下哪项正确表示了HACCP体系的关键控制点?
1 }+ P: c4 R, ^/ P4 ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * h- G1 K; Q9 G$ |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 i7 l; m w/ g( r) P) i34.Which of the following is not an example of a carbohydrate?$ G7 q$ v* A5 e! j6 a. l
下列哪一个不是碳水化合物的例子?
+ n5 O) F1 p, Q# w; eA:Essential nutrients 必需的营养物质8 a3 f+ F/ _- G
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35.The process by which a liquid fat is made solid is called:
+ H, K3 n* i, T' j液体脂肪做成固体这个过程叫什么% U1 H2 n9 Q3 c" l/ F# \9 Q: E/ f( a
A:Hydrogenation 氢化' f, N- j$ e" x) i, f4 Y( A
3 L! `7 [+ F$ I# @8 M# `0 N! o36.Which of the following is not an example of a fat substitute?7 o7 ?) {; w: h7 n; y: D* {
下列哪项不是脂肪替代品的一个例子
( B: K; O" ~4 Z& ]4 [# z$ rA:Acesulfame K 安赛蜜K表1 q- k2 O; ^7 o9 U! w- `
; H" Y+ c, b% g4 ]! d2 g# m" s9 x37.Health Canada requires that a product labelled "fat free" contain:
/ a4 T* N1 R0 x8 j# \加拿大卫生部要求的产品标有“不含脂肪“包括:6 S4 o2 s. G& [/ U2 D
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?
" S3 B$ O$ j$ [. L& t下列哪项是不相关联的转换配方问题?1 r$ d9 Z/ ~& V# Z) _# B+ K7 j
A:Unit cost 单位成本* M9 O# \5 C' `( \1 c8 @. S% O
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39.The condition or cost of an item as it is purchased from the supplier is called:
1 N! O# I4 @1 E2 @. }从供应商采购的物品的品质或成本叫什么
2 S5 |, G! l3 k8 m: C+ MA:As-purchased cost 购买的费用
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7 j. g' w( c; C( H; ?3 a" ]& y40.The amount of stock necessary to cover operating needs between deliveries is known as:, h/ y2 k/ h5 d0 v5 S, D
在新货到来之前用于日常所求的必要库存量叫什么1 `. g" L6 W2 [3 Z! t; X
A:Parstock 基本日常最低库存
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* t6 S# t7 n, Q e41.Which of the following abbreviations is used to describe the proper rotation of stock?# Y6 D' g3 P( a8 C+ Z8 V
下面那个缩写是用来表明正常库存流程?7 K, {3 g6 d7 a9 Y5 [ o% r
A:FIFO=FIRST IN FIRST OUT 先进先出
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7 l1 | h7 E$ [7 Y% ?# Z* M% t: w1 b42.Which of the following knives is used to turn vegetables?# l5 P# x5 Y5 c: Z2 W8 a# q
下面的那把刀是用来打开蔬菜吗?( Z' b2 g( P3 N9 M2 X
A:Bird's beak knife 鸟嘴刀
1 h) O9 J6 A2 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ ^ R! j$ R- [43.What is an instant-read thermometer best used for?
6 W! v& o7 w' K @即时读温度计最好用于那方面?$ c$ V' v, j$ T, ?! Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度# ~# W. m9 I" i0 j Z
) R0 J- v0 H; v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ T$ r& @: U, B3 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ b; ~# T* w/ J
A:Cast iron 铸铁, V( b/ N4 M! o, j; D
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 F( s5 s! W( E" k2 Z! N哪件装备下面有一个可移动的碗和一个S形叶片?9 B& z# |6 Q" k1 k
A:Food processor 食品加工机6 o* |3 c, ^ Z( X
http://www.google.com.hk/search? ... iw=1263&bih=5722 |# g1 q M4 ]1 H' s6 E s8 L2 C
4 i8 s- I5 H0 V/ I% s3 L4 ]46.Which of the following is not a rule for knife safety?1 E/ ]' }: i* G% B. u
下列哪项不是用刀的安全规则?: M0 R+ r/ H& b9 U3 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 {2 L- c: d4 \/ w) z
; F% j' ^7 g0 A/ i$ \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* B, t9 O, z, ?# D: P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% D$ Q) v! U) w9 Z! } a+ M
A:RondellES
) {* B3 H7 B2 {# ?7 ]& r1 F1 i# [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 E3 r, f" J0 d, }5 D. u& A
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48.Which of the following is a diced cut used to garnish soups?7 B7 { A7 O z2 p3 L. g
下列哪项是切成小方块用于汤的装饰?
9 S3 K' _2 M! jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ |- F' i+ ]' H$ r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% h3 `. ?. ^7 K4 v$ I# C" W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!!——7 w2 [7 E+ j$ {$ c) s
A:Gaufrette 2 \% _: t$ d. H9 S; F9 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) G9 D5 M8 b( k( B* o. U1 S" smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ v2 ~# {8 l9 E% ~3 E# @. |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 _6 z# o4 y6 [( {/ S
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 v" B8 T; P( u6 t8 T1 C% p% Z6 z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)
R# n4 U1 J5 ^! {& L0 @A:Cilantro 胡荽叶 香菜$ t+ U$ M2 T5 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: c4 D: [( {9 A) ?. O: @0 R. w
9 Z" u y' \: T5 A! ?8 N1 _0 T; o4 Y60.Allspice is made from:' ]" B' ?8 H3 X, C2 p! L0 D
多香果, 多香果香料是什么
' ~( s, B" t( X* m- fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 s5 m2 A5 H9 f* J' x& v
A:A dried berry 干浆果
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; q/ K$ a! G$ Q6 W- l; M61.Which of the following are used to make a sachet d'épices?
) g, G3 ?0 \8 v U- S4 M; u, V5 H下列哪些是用来做香包德épices?! s1 e( o N; G8 n5 V
http://www.sachetcatering.com/
" d5 F3 b( u$ N. s M. hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! j9 f, r# a+ S- y62.Which of the following condiments are not soy based?/ X2 X' a: y( Z6 }
下列哪项不是酱油调味品的?- v6 z) Z2 N6 h0 K4 @6 @
A:Wasabi 日本辣根; [, F! v6 Z( O, y, z( M# X$ }
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# Z4 q$ h2 t8 w" |; h; V2 J8 A- j
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$ K# r$ q: m5 [/ z4 t4 |
A:Pasteurization 巴氏杀菌& r4 n( a# \9 }* {& ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, O# y6 W7 _8 i; @; l6 d& ~* D下列哪个步骤是不是正确的蛋清搅打程序?
8 M" G' A, V. ?2 uA: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:
0 l1 n) \! ~* ~; Y" W3 RA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing1 d/ u a d3 {* a
炼乳是一种浓缩牛奶 是去除什么做的
; Z; p! e6 O; F4 T- [7 N2 Z7 k7 X% uA:60% of the water 60%的水. \4 x6 o" Y6 I9 p0 q' j! t
6 ?, ^7 y) ]4 c* {) x' f; P9 { C67.A method of cooking that transfers heat through a liquid or gas is:
}( m& e% L1 C" |! n一种烹饪方法,通过转移液体或气体是:% P6 t& m/ C" u4 K
A:Convection 对流9 n% P/ C# b6 F3 O/ z+ q
- X5 s# A, v0 f# [' d68.The cooking of starches is known as 烹调的淀粉被称为
Y% _ P2 J' m m7 iA: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? z5 a) y) R: w3 w( {6 u
A:Braising 烤
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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:
7 E ^5 g- F7 c- cA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' i: S/ G: l( q3 m
7 C; l, G/ L- v71.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/ q0 h* r, `0 |: |
A:Fumet 原汁) b5 _6 J* P7 }) A9 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+ {5 v) O1 y0 Q; I
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?# M' r- k0 I9 z/ z7 j2 i5 a3 I
下列哪一项不是用于制造高汤(低汤)的原则?7 v8 W3 x' Q9 F! f* s
A: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* Q- F+ u5 S1 p, k$ T3 a0 B
A:Remouillage 法语熬汤' X; z% n" x" ^" ^6 B. U5 l0 ~
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