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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:2 e+ K" m5 Q: a( i! W
哪位厨师最早带来高水准浮夸的美食
R8 K# b: A6 f. ^+ W5 UAAntonin Carême 人名 安东尼·卡罗美: _1 t! d" m$ p/ t8 X
7 I; J6 b, X- y4 A8 ]/ t& I4 e' J/ K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 g) J. X! D( F/ h; K$ C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- x5 l: ^: |6 z4 EA:Cast-iron stoves 壁炉& v+ C2 r! G) e+ H1 \+ r
http://www.usstove.com/products.php?id=6
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' Z" o" B2 u" j% Z$ w9 R9 W$ W28.The French term used to describe the roundsman, or swing cook, is:
, x: v T& X# t* l1 ?法国术语,用来描述roundsman,或摇摆厨师是:
; U3 J- W; t6 `: E* B$ ?3 a/ lA:Tournant 图尔南$ t4 A6 I& ^- s: G+ }
: k. @0 _& ^) |$ D29.Another term for the wine steward is:
0 m6 m* E5 d @, g9 \- q葡萄酒侍酒师的另一个术语是:
! ^& P! a! e! |6 G& b0 ^A: Sommelier 侍酒师: M7 ?" h" [% C9 y' ~' k
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30.Molds, yeasts and fungi are examples of a:
* `8 y' T4 X* p# E" S& o霉菌,酵母菌和真菌是一个神马例子7 _' h1 V8 Y; I( s7 w
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:4 F, t, g7 @% p y8 ?6 `9 O& T- M
根据加拿大食品检验局,食品的危险温度区在多少之间:6 y: l2 R' n2 N" c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" |2 V/ s) Y/ E9 r! Z所有细菌生存需要以下哪些内容:
( e! Y2 H; Y: v; Y- T% }4 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. O) Y; h( `! y) G _, d1 u
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33.Which of the following correctly represent critical control points in a HACCP system?& v5 |# E. y, w' N L% _
以下哪项正确表示了HACCP体系的关键控制点?( u Y# i e H! }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* v% C; O0 K s/ d8 U& B食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 o! @/ A$ U6 P+ |6 i/ N5 t34.Which of the following is not an example of a carbohydrate?) R+ i! V7 v4 @! h/ J
下列哪一个不是碳水化合物的例子?) X- M$ x0 ]& O1 M% v3 k
A:Essential nutrients 必需的营养物质
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8 r u# m h# _' e35.The process by which a liquid fat is made solid is called:
+ x$ O& G$ [( f" k/ ]6 P液体脂肪做成固体这个过程叫什么- `- n& H, X6 t% [1 k+ U
A:Hydrogenation 氢化5 x* A7 ?; _! l) z
/ W6 k7 u5 v. P: T: E36.Which of the following is not an example of a fat substitute?
4 ~0 k; z$ m+ G3 w; w$ e) K) r下列哪项不是脂肪替代品的一个例子
) X2 k: }0 ~) U3 IA:Acesulfame K 安赛蜜K表
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+ g1 j( C7 @3 K' t! F37.Health Canada requires that a product labelled "fat free" contain:* O5 r! [ a4 y8 v
加拿大卫生部要求的产品标有“不含脂肪“包括:; r, g8 j G, ^3 ~) J5 O3 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 l, j; P1 x0 t: L
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38.Which of the following is not a problem associated with converting recipes?
- r3 n! p, @/ A9 D8 t; |下列哪项是不相关联的转换配方问题?% z0 c2 A, ?8 s, k* O8 V$ S
A:Unit cost 单位成本: @+ l5 e W9 `& ?8 h0 R0 ?: B8 S
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39.The condition or cost of an item as it is purchased from the supplier is called:6 S9 Z4 W' ~/ A- _" x
从供应商采购的物品的品质或成本叫什么
) k, g, X* e* R# F$ fA: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:
8 i. [ p- Q+ {# b$ ~/ I在新货到来之前用于日常所求的必要库存量叫什么* b' a* U* |3 w* {- u C
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! `" B. W: [8 }7 S+ O# e1 F下面那个缩写是用来表明正常库存流程?, @9 N% ~4 f( V1 p. ~
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 {7 n) z$ q- ?8 u+ S8 @42.Which of the following knives is used to turn vegetables?$ r' j/ v0 Z# ~8 I: ?- N1 ^
下面的那把刀是用来打开蔬菜吗?, Y5 Z# ?* p2 e4 Y- Z. \" @1 Y
A:Bird's beak knife 鸟嘴刀
+ F# i/ Y" w S1 v mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, _/ G+ p0 K, T! ?
6 K3 N4 A5 ]$ l7 d; j. x43.What is an instant-read thermometer best used for? u) V8 q/ F: U. @4 r: q, D
即时读温度计最好用于那方面?9 _( X9 `! }$ z. G l
A:Checking the internal temperature of a roast 检查被考物品的内部温度* v/ d, C* D+ g. L, G+ |9 I% Z, Z2 ]8 @
3 g) g; t, j* x0 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 G+ E6 }' g. u7 o A下列哪些金属材料受热均匀,通常用在铁板而且非常重
# C: l9 ], {. k1 b4 ?A:Cast iron 铸铁: s" l5 t4 r5 U: N4 g8 t6 s6 X4 }( r
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ j, ~3 l M Y( h% }& G8 p2 F哪件装备下面有一个可移动的碗和一个S形叶片?9 @# ?& T5 B3 J( P% ]+ `
A:Food processor 食品加工机1 I( `& l5 L2 |( m8 v" A4 y& O& _
http://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?
! u/ Q) H0 }" {9 h" c下列哪项不是用刀的安全规则?& D5 i( P& b6 p0 Z1 T z0 f. e
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:/ j# ?( j' F% g. r4 L! C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 H; u+ O9 ^$ PA:RondellES ! s/ x; x8 Q X$ {* W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ X# Z8 j9 B; l, Z
: @% |( j+ k' J, C$ r" a48.Which of the following is a diced cut used to garnish soups?
8 V0 g! T$ V! }下列哪项是切成小方块用于汤的装饰?
2 y: R! ^4 @! iA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 Y% j d! Q& M' o! U/ c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ ^5 }) V2 N" I
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!!——+ h# C% c# m7 [5 Q# U
A:Gaufrette
6 _( n0 F: F: ~. }; Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) l1 A3 P9 z# G1 } s3 X( F4 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* p# W, E" _& X+ R4 ?, h) nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* C( k9 o4 A: }* R$ I$ E
( Q7 U/ A) n$ E" Z6 E9 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 p4 B) w4 l. H6 D, L; }
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)6 S, q; P) i6 g! U* |9 e. G! G# x) k
A:Cilantro 胡荽叶 香菜
9 } o6 W* y C2 U/ Q' Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 @0 z" f- F) x) a( j( E6 u; s60.Allspice is made from:1 Z/ z) t9 Q3 z
多香果, 多香果香料是什么7 M/ v) r9 r& ~6 s$ j8 \1 U' F& g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 ?- M0 g ?+ CA:A dried berry 干浆果) A9 I. q* S4 @9 {7 `' ~& R
3 o( w! ]* u4 \/ J. l61.Which of the following are used to make a sachet d'épices?3 a- c0 F ^- h) B# X% a
下列哪些是用来做香包德épices?
. t: B. B5 ?0 Q' d* D8 \# chttp://www.sachetcatering.com/
$ u5 X& n7 e$ m' \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& c( T' H& a1 S/ ?$ ^4 W7 ~* _
% [9 s: Q. m$ A* B( C62.Which of the following condiments are not soy based?
6 a% x# f- `- \下列哪项不是酱油调味品的?' o1 Q* v9 }, M' Z
A: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:( N4 w! | D& c! P. i- n1 j6 }$ P$ [
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:
: v6 e) q0 G R& W1 d3 D9 K. lA:Pasteurization 巴氏杀菌
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# w7 v+ j( M% u2 K( S) n/ b! |64.Which of the following steps is not the correct procedure for whipping egg whites?$ Q/ v0 l% \/ j$ A* [6 F
下列哪个步骤是不是正确的蛋清搅打程序?
. `9 c! D% K/ G$ y* B, X! `A:Allow to rest before use. 允许休息后方可使用。% T. i2 o5 a7 j# Z5 @- i+ X% |
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& o4 _' Y! n! l9 i0 |+ xA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing5 _8 c2 O B; ^ f$ m: O0 G
炼乳是一种浓缩牛奶 是去除什么做的
) T" n$ c- u4 k6 K+ Y4 YA: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:' Z+ y J$ x$ h0 A8 h
一种烹饪方法,通过转移液体或气体是:
- w; g! r K1 a: B/ a. DA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' \/ j3 D0 ^& m3 d6 `
A:Gelatinization 糊化, g7 z' U/ a! k: ~
9 e( N* m. h8 E% z0 L' K6 p o9 l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 l4 X/ e0 A! |
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:5 b d3 k$ u- S2 S6 P
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 L& T8 B4 Z5 o& z* j
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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; N8 O& @. @, |! h
A:Fumet 原汁
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B) S/ }9 }$ x& _' @; H+ x72.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
1 U3 R" g: F0 U8 [: c' U7 N7 U6 y/ JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 b* _4 Y2 b. y: a' C
# w$ U9 c' ?# G* P73.Which of the following is a principle not used in stock making?. b2 b$ Q) r+ @$ S: r( ~ r; z+ k
下列哪一项不是用于制造高汤(低汤)的原则?* h3 V' E( M2 I" M# y
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! F' P K9 `2 v! P) g
A:Remouillage 法语熬汤4 J7 w$ I" Q' S+ z$ o7 W
http://www.haibao.cn/blog/post/176242.htm |
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