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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:
% t ]0 g( p. t1 ]* M, g2 p哪位厨师最早带来高水准浮夸的美食
. P/ U( X: u2 E( {: }/ z9 Q: r" TAAntonin Carême 人名 安东尼·卡罗美+ @* s) M. 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:
* D. G; G5 F% m5 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 。/ D% B, z& B' R0 R! {# b) S
A:Cast-iron stoves 壁炉# R `# R# A# k' r
http://www.usstove.com/products.php?id=63 E" T3 D8 N/ o
5 d2 a2 W7 [6 f. C; S. |28.The French term used to describe the roundsman, or swing cook, is:1 l: w/ n$ X2 F6 d1 O" f* f
法国术语,用来描述roundsman,或摇摆厨师是:
0 \: i2 M. M( z5 n4 \A:Tournant 图尔南
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29.Another term for the wine steward is:. r/ o$ G5 z& Q2 G7 Y
葡萄酒侍酒师的另一个术语是:
) f) l* @7 _0 [8 i4 }/ Z' \A: Sommelier 侍酒师9 v" d% h0 g, z/ x5 [6 v
- A) A q9 E! Q6 z& n- r6 J6 S30.Molds, yeasts and fungi are examples of a:
- j" Z- n: v# h3 D! _霉菌,酵母菌和真菌是一个神马例子
2 V; M* R. a$ J# L) J) t1 N0 IA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 K! A2 v5 [3 Q6 N9 w- |) |% W, z根据加拿大食品检验局,食品的危险温度区在多少之间:0 c) e. w8 V5 f$ D( [7 X
A:40° and 140°F (4–60°C) 4-60度
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1 j9 z3 ?+ W' o* Y# S5 {) @2 c32.All bacteria need the following for survival:1 @: S5 L1 D3 z* P) M8 [4 M
所有细菌生存需要以下哪些内容:
1 T2 m" y! A6 ]. l0 K" c4 ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" u+ k9 H" h: E2 i, B6 b" m
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33.Which of the following correctly represent critical control points in a HACCP system?
0 }0 S! m/ M1 y- L以下哪项正确表示了HACCP体系的关键控制点?+ @" O% q" @: d* H) L2 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 l* A, k0 Q# O% b2 g0 ^ k% N食谱,接收,储存,准备,烹饪,保温,冷却,再加热: Z+ X1 f/ n5 T( a% I: p/ Q
! _2 Y1 f8 O+ V$ U5 [8 ^34.Which of the following is not an example of a carbohydrate?1 l7 c* V V7 V7 C! |+ _
下列哪一个不是碳水化合物的例子?
7 Z* d9 @8 L* Z2 H( NA:Essential nutrients 必需的营养物质1 L2 t# \% ^4 n8 u% y- ~4 y
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35.The process by which a liquid fat is made solid is called:
3 Q4 v6 f; \) P( g- U6 j) E液体脂肪做成固体这个过程叫什么
7 x; P7 s; S: B9 b. |1 tA:Hydrogenation 氢化
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, g4 h; o6 Z7 ?; K ]5 \36.Which of the following is not an example of a fat substitute?
. m) x' h2 e M, v下列哪项不是脂肪替代品的一个例子
% P4 x+ C$ N9 |0 [/ u \+ M9 XA:Acesulfame K 安赛蜜K表- X* Z+ v" {* C: s1 I4 K
7 Y3 g: a( R: Q& S+ n- a37.Health Canada requires that a product labelled "fat free" contain:. c; T1 [1 ~$ a/ R @, ]
加拿大卫生部要求的产品标有“不含脂肪“包括:3 k% B8 d5 q$ e4 {2 V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; o! G, s6 O+ E p2 D38.Which of the following is not a problem associated with converting recipes?) D- x- R& v2 ~6 E% D; I8 J5 w: M8 n
下列哪项是不相关联的转换配方问题?
, d, y" i$ x6 K7 K/ HA:Unit cost 单位成本) f, f7 i5 S) } e$ }
1 r" j6 X+ @( |7 k0 m+ {39.The condition or cost of an item as it is purchased from the supplier is called:
0 Q: o7 }0 o) f% ?3 g从供应商采购的物品的品质或成本叫什么% g& {% e( P2 j- l* q
A:As-purchased cost 购买的费用2 P4 R8 O% i0 [+ W4 {3 e/ j
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
a& i3 a$ `8 w3 s+ @% E# j在新货到来之前用于日常所求的必要库存量叫什么
! ]6 F) D+ t/ @: v7 rA: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?2 ^, x* X, {$ _/ Y3 C/ T
下面那个缩写是用来表明正常库存流程?" g* ]0 e4 L0 o7 S
A:FIFO=FIRST IN FIRST OUT 先进先出
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* k% ?5 G& j0 I1 Z, @, X42.Which of the following knives is used to turn vegetables?/ @* {" V+ j% G
下面的那把刀是用来打开蔬菜吗?
1 g( q+ {" W1 y( o7 L! m9 NA:Bird's beak knife 鸟嘴刀2 z# h9 U; ^' y1 p, W( `+ K5 e( i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; _- g! O" T) e! j! E, |: _
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43.What is an instant-read thermometer best used for?- }8 b3 a! \' R2 ]- |7 H6 v
即时读温度计最好用于那方面? E9 V Z* U! V; V1 Y" X3 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度. e) c0 S9 ?: }% u
3 S3 J# A9 P& h9 A) o. X- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 y k2 j5 J! E9 ]2 r+ v) C下列哪些金属材料受热均匀,通常用在铁板而且非常重5 q* g3 n% L1 M1 _
A:Cast iron 铸铁
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. |" @* p2 A7 Z) O! Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( } \7 c; z l- `( O哪件装备下面有一个可移动的碗和一个S形叶片?
( q$ X! W7 v1 j+ |# {A:Food processor 食品加工机
6 H6 |7 d* P, _; Y- D2 \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?
5 v+ v, ?2 _' V7 Y R下列哪项不是用刀的安全规则?7 H8 y, g% y8 ^& R$ a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 K: e' ]& D& Z8 d$ k$ W
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ D$ w) W, R( }; `8 z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& A& D B1 S* P/ t5 u5 KA:RondellES
- Q5 ?% o) f" Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, z6 J1 m6 f( U k0 O8 F7 ~( h
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48.Which of the following is a diced cut used to garnish soups?
0 M' o; Q& T5 T2 C下列哪项是切成小方块用于汤的装饰?
- b! F6 h; ?5 j9 \! n BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 x1 X4 G) }& N7 u8 k9 X/ T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 ], ` b9 C% r, A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!!——
' x/ v& j% {5 T8 b7 `8 KA:Gaufrette
! `- |5 n% {9 ?9 H: l. e5 n9 X1 ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" g5 r+ ?6 K# vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 j2 R7 B. X! F8 Z0 a2 T/ z2 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) | Q& g9 s* O' b: [, V2 g2 k
0 Q& H! _$ G% o. D8 P/ \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ O ~* f; W& f( 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)# e8 e! R2 S% p
A:Cilantro 胡荽叶 香菜
; b: @5 M; S8 B0 a) khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; f' \' t3 u7 V' a2 J
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60.Allspice is made from:8 A: o8 K- ^$ o7 x+ d
多香果, 多香果香料是什么
4 g1 w+ G& P( V. w( d. R, Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 D. L+ G, g) y" U& {, l: x- t3 HA:A dried berry 干浆果
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6 f( G1 p! n! G4 V61.Which of the following are used to make a sachet d'épices?
2 \/ K6 ?' M* m1 G" l+ S下列哪些是用来做香包德épices?2 @* O1 T; H" R. ]/ Y+ G9 m4 h
http://www.sachetcatering.com/
; ^1 ?/ Y1 {2 H6 L& LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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5 ]- L% F: F+ d62.Which of the following condiments are not soy based?! c' l1 {. h! Y) N' x& ]* V
下列哪项不是酱油调味品的?$ U$ @& H& \. B. k Q$ K
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:8 r) O+ L0 J8 k! \4 F, ]; e- `0 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:
0 [' _8 t6 K( ?) LA:Pasteurization 巴氏杀菌) U% p: ?* t: e. _/ f
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64.Which of the following steps is not the correct procedure for whipping egg whites?, m9 V$ c/ i0 B3 y8 K( P7 ]) Q
下列哪个步骤是不是正确的蛋清搅打程序?
$ a: o8 c s* F9 z9 y3 e; oA:Allow to rest before use. 允许休息后方可使用。
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7 `" D0 j) K& n4 c5 X2 I' u/ T' R65.The weight of a large egg is between:一个大鸡蛋重量介于:5 i! x! x! x" n4 |
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! x- K( [) b- ^5 ?- `: {
炼乳是一种浓缩牛奶 是去除什么做的+ R8 f) M5 \% z+ a* f* v0 U, o
A:60% of the water 60%的水
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- Q5 C9 o# ~5 N, Y& e D6 |67.A method of cooking that transfers heat through a liquid or gas is:
s. C$ x& u+ c4 |; D' n. ], }一种烹饪方法,通过转移液体或气体是:( F/ h* Q! j' J( o4 l
A:Convection 对流
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+ J D% H! [( ?1 e3 D& F68.The cooking of starches is known as 烹调的淀粉被称为0 y- D! |3 U) i3 i) M' e
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?
5 d' s1 A4 p% |A:Braising 烤3 Y* m3 Y w% I. C2 d" [
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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:
! T3 U: b% L: a" }# lA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- F2 q$ @6 E3 n" C
" a- e1 o# L" J71.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& u8 k7 W2 v& ^' k
A:Fumet 原汁
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% A7 F8 g5 f" R4 y; |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0 f W' N9 H; ]* W' p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! J" i2 K# E+ T7 @* X. o& U. Y
) ]' ?0 q# k( L) ?# F4 s6 Y1 {! f73.Which of the following is a principle not used in stock making?* N5 |7 [3 q+ O; w" D0 N; r
下列哪一项不是用于制造高汤(低汤)的原则?
8 S7 c7 J+ J! X( g8 l6 QA:Start the stock in hot water.开始在热水中操作* K, D5 ]* c- `- I0 a0 H' A6 \
0 W0 s7 ?7 P9 M% v( P74.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
( j& l# o9 o' b* ?! u$ \A:Remouillage 法语熬汤4 g+ q8 H2 m4 N y/ E( J
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