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26.The chef who is credited with bringing grande cuisine to the forefront is:
* I& t0 d# c5 m8 A8 |2 x哪位厨师最早带来高水准浮夸的美食
5 G8 `. q4 J9 T8 LAAntonin 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:
' x5 ~2 \$ U1 t& M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 [8 a; ~% i0 C) ^
A:Cast-iron stoves 壁炉6 t- p1 i2 {% X" ?) W: k" q; k% u
http://www.usstove.com/products.php?id=68 o, F) b* N" \) u8 Z
6 d* S* ~/ r* {/ q9 ^28.The French term used to describe the roundsman, or swing cook, is:
" Q, G0 z# X! z$ I2 u. s6 k- v* }' F" E法国术语,用来描述roundsman,或摇摆厨师是:
H# T+ B. C7 GA:Tournant 图尔南
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* ^4 W7 e$ c3 r7 G6 R0 z29.Another term for the wine steward is:
* h; D0 M3 U' a* x z葡萄酒侍酒师的另一个术语是:
- _) H, Y" c: L8 H RA: Sommelier 侍酒师
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# T3 P8 g% x2 s; {& [30.Molds, yeasts and fungi are examples of a:
6 ]% \ W: U9 Q# {. e6 D2 C( I, R霉菌,酵母菌和真菌是一个神马例子) f- H E" C6 U4 N: b
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:
5 W- F' B* X, X, w4 M+ Y' U, u根据加拿大食品检验局,食品的危险温度区在多少之间:
4 k, L: z+ i% `2 a: ?+ _: xA:40° and 140°F (4–60°C) 4-60度+ r% K( r+ F! P3 }5 d
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32.All bacteria need the following for survival:" J# o: I5 N N5 b6 O( v; A
所有细菌生存需要以下哪些内容:; O5 M( g. i% V! ^$ [. d! b/ i
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ }, b. o$ x/ e* ?& y33.Which of the following correctly represent critical control points in a HACCP system?, N9 X2 l2 w2 H; b. k- l
以下哪项正确表示了HACCP体系的关键控制点?" B3 ?; R5 P6 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating s# I2 @( t/ R, q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( s! u( Z. m" J: W' ?! T& Y
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34.Which of the following is not an example of a carbohydrate?3 ?/ K0 `7 v# X' R
下列哪一个不是碳水化合物的例子?
, }# K3 R4 m( m; q( o9 AA:Essential nutrients 必需的营养物质; a% A2 m |4 e, M) C$ v& W2 }
/ F8 h! Z, `0 {- |' i4 M3 C35.The process by which a liquid fat is made solid is called:; J6 \; Z+ p( q4 u# S8 k
液体脂肪做成固体这个过程叫什么
2 Q# |7 s0 v/ a# g. QA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ D; S' @+ m9 p下列哪项不是脂肪替代品的一个例子, b5 m9 [: e1 f/ k5 Z5 k
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:+ b# C0 p$ s# n5 t( c9 g
加拿大卫生部要求的产品标有“不含脂肪“包括:( t8 ?) m5 I0 Y9 E T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' Q- {$ a, `. d% |7 ~
- v: |2 G2 |: A" I+ o9 l38.Which of the following is not a problem associated with converting recipes?" J W& b* m# ?8 r1 P% z1 N
下列哪项是不相关联的转换配方问题?7 {+ Y; X; ?( c# u% c# k/ w
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:
. }3 ^0 U B% [& k8 S! R从供应商采购的物品的品质或成本叫什么
" V& Z/ c9 Y8 i. R7 z# LA:As-purchased cost 购买的费用
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$ Z W1 R0 k$ ]7 Z2 C; W( k40.The amount of stock necessary to cover operating needs between deliveries is known as:' ~3 W+ N9 c# k7 k! \ H
在新货到来之前用于日常所求的必要库存量叫什么
6 Z7 g) Z3 l: }8 HA:Parstock 基本日常最低库存2 }) ~2 `, p) \1 f: `. |. H
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ v7 P: z, i" ~7 ]- H
下面那个缩写是用来表明正常库存流程?5 c; i4 Y8 f3 L3 d; E; H* Z
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?+ `. D: ]+ m* f& [
下面的那把刀是用来打开蔬菜吗?' f) {; t" _0 J! x4 s# K U. D
A:Bird's beak knife 鸟嘴刀/ d; w4 s4 W$ O3 {$ u* P" b: Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
3 D' k$ d/ u3 w% C6 v* ?9 x即时读温度计最好用于那方面?6 p; N# t P( P
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 d& W' b# v8 m8 z9 [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 e$ ]! y9 U b+ S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 q& A! ~5 \' Y# X5 zA:Cast iron 铸铁
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w1 y+ h$ }$ Q( Q) B& C2 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, a' o3 v/ ?6 Q4 i* O+ U
哪件装备下面有一个可移动的碗和一个S形叶片?
\" ~9 r6 y! SA:Food processor 食品加工机8 |8 j: C8 y; E6 ?4 E/ r% _
http://www.google.com.hk/search? ... iw=1263&bih=5723 f$ {+ ]! M* y: J, o4 i" k% O
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46.Which of the following is not a rule for knife safety?
+ N4 f6 L1 e: o. f! W! U& `. `% i/ d下列哪项不是用刀的安全规则?3 m3 z/ ?! ~0 T8 g* ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ V. D, x% [7 I% G
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 O- R/ F6 M: L+ z3 C* _) Q& Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 ?* e) a/ i4 T: x3 K
A:RondellES
/ N5 ]' d, g$ I1 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 M# O8 ]4 l$ h( q" r
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48.Which of the following is a diced cut used to garnish soups?
( q/ p5 m% p; g8 L( V8 k下列哪项是切成小方块用于汤的装饰?
+ i8 g; X$ n" S/ K5 |. Q! C! B4 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, Q* O/ o! ~5 ` V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 M) i/ ^' O X& n- |% N
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!!——
- p5 [0 E1 L- B2 d' UA:Gaufrette ' v8 [( T" a$ C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 L x: ]6 \( }; J# ?4 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ c* q) G9 e' v1 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 O% d9 O1 ~4 t) n4 C2 `7 W! }
6 ]: I' s8 t0 {3 |7 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* z4 \& P- l9 ?3 {9 F, Z& Q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)" c+ G3 f4 [, l# y6 P% O+ V I
A:Cilantro 胡荽叶 香菜; n0 X" `5 u& [3 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
; X! z' n6 q& S* I) }5 |% d$ C 多香果, 多香果香料是什么" s( M( f* B# L6 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, |' j/ W2 x8 E) X# NA:A dried berry 干浆果
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4 j( Y2 V4 `$ K8 l* W) e6 A61.Which of the following are used to make a sachet d'épices?+ J3 B9 \2 M; T& j; J% f
下列哪些是用来做香包德épices?
' J4 n; ^ F8 f' { B& F; Z3 ^http://www.sachetcatering.com/
4 Y$ H# @1 c( N# [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 ^3 {9 L2 ]0 }6 p
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62.Which of the following condiments are not soy based?
: J0 y& r& P; X1 `) h下列哪项不是酱油调味品的?
+ x* c( w# K3 I/ v9 Q! X; AA:Wasabi 日本辣根
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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:, m5 a8 | V# @$ F2 \& @) @
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:
7 P- D- [1 M- V' s/ aA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& n& p+ [! w u8 J! W- m# F4 Q2 `
下列哪个步骤是不是正确的蛋清搅打程序?
) z, H8 X( m0 K4 p8 D5 {4 p- n' W) QA:Allow to rest before use. 允许休息后方可使用。4 `7 [0 m5 |9 v* m8 H. {
. O' K2 K) C3 c& n3 g: C65.The weight of a large egg is between:一个大鸡蛋重量介于:4 v' A. I. @2 }5 b' K, G0 E3 e. Z
A:56g and 63g 56克和63克
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; A. o: ^9 a4 {66.Evaporated milk is a concentrated milk that is produced by removing ^2 I' V8 F! o4 {0 s. H
炼乳是一种浓缩牛奶 是去除什么做的
; f/ V- \6 O! I; _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:! |' F) Y& I& d0 {% a0 S# V
一种烹饪方法,通过转移液体或气体是:& V$ z8 L: J$ U
A:Convection 对流
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3 r; o, g5 k3 A68.The cooking of starches is known as 烹调的淀粉被称为
( v7 B9 Y6 o, K k" W* M' @3 fA:Gelatinization 糊化
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# I" O- N6 g( t5 y0 j% I* y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( p# d. ~6 O' M2 z9 f, H, R( j7 ~# o5 EA: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:3 e1 ]2 p: V( s7 ` S0 Y. d
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( X6 o* m/ |# P8 l* k9 o- `
4 e0 F" N( ]& N. r3 A; k& L71.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
9 w& p2 M3 S0 ^. d) l ~A:Fumet 原汁
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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
. V# b1 `$ l) K LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! r6 J$ m6 m2 ^) A. Q0 U
! D8 b% I& n2 s; `1 V73.Which of the following is a principle not used in stock making?1 F% Z' c' j6 V% K+ t
下列哪一项不是用于制造高汤(低汤)的原则?
" p3 d+ X! U5 K6 ^8 rA: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& U& n: }; d8 T+ d- S
A:Remouillage 法语熬汤1 {9 E9 Q' V% G- q0 W5 E
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