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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:
, n8 B7 S, h! S# D4 r哪位厨师最早带来高水准浮夸的美食4 @* X5 b! ]) r& Q _1 U6 U! b2 _
AAntonin Carême 人名 安东尼·卡罗美
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9 a! T1 h; C" e3 m: V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- u3 I6 }8 w. v! Y$ A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( M' N/ G8 e5 L* o' K+ v1 t
A:Cast-iron stoves 壁炉
8 |* y- N/ _' Ahttp://www.usstove.com/products.php?id=65 B0 b' l, m# ?) j8 J+ i
, p$ Y; f5 Q1 }% i3 J28.The French term used to describe the roundsman, or swing cook, is:
4 E: K0 E8 L A$ m& X9 V8 _法国术语,用来描述roundsman,或摇摆厨师是:; g4 M1 b0 h) V) A
A:Tournant 图尔南
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29.Another term for the wine steward is:
4 f+ ] E, \/ W. P葡萄酒侍酒师的另一个术语是:
. Y5 w" s/ C4 l/ y+ R qA: Sommelier 侍酒师# a- K. ?" X9 v
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30.Molds, yeasts and fungi are examples of a:* V5 R3 [" {5 T! [
霉菌,酵母菌和真菌是一个神马例子
& Z- \5 Z8 {) \" P+ F9 I$ KA:Biological hazard 生物危害7 G6 X% Z G3 s$ J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* ]3 Q# @, {' h( c) B) \$ [
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ k* F/ k; d: r( q$ `( T4 JA:40° and 140°F (4–60°C) 4-60度* \+ ^* d' Z5 Q) ]
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32.All bacteria need the following for survival:- e4 R* Y8 y [! o p
所有细菌生存需要以下哪些内容: f+ S. M. ]& B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, \0 |! F9 K0 x6 r6 p
; w) l ]" D& k: x* `% \( w33.Which of the following correctly represent critical control points in a HACCP system?3 E3 B( i, I; C
以下哪项正确表示了HACCP体系的关键控制点?0 ]/ N5 K; A' @# ^: h! Y5 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 l& ~) ] |0 d% Y* D! T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?( P' s, {% B0 N. [+ Z
下列哪一个不是碳水化合物的例子?6 ]. F) M& `# m
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 y6 ~7 V+ V) j' L6 {( R; ]* D
液体脂肪做成固体这个过程叫什么4 o$ I ?9 Q* ]+ \7 z" ] E% o0 V1 k
A:Hydrogenation 氢化# j0 h# i0 d4 R2 [+ }) u1 o
0 F5 x3 U* s1 `. X; `3 m$ b36.Which of the following is not an example of a fat substitute?' t/ H! J+ I$ W& X5 P; r, d& z. |
下列哪项不是脂肪替代品的一个例子
, {7 d) H d' X+ x; x# IA:Acesulfame K 安赛蜜K表+ F) {# {4 a/ o' F2 c
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37.Health Canada requires that a product labelled "fat free" contain: P6 c# h- S- V$ s
加拿大卫生部要求的产品标有“不含脂肪“包括:
( m' F/ d3 `" a3 j1 w! ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 ^6 O2 ], t, ^1 f, @* W* h38.Which of the following is not a problem associated with converting recipes?
- J. Q& h9 B/ I% m6 q7 K下列哪项是不相关联的转换配方问题?
1 N4 `1 {) ^$ M5 G4 Y1 L9 \A:Unit cost 单位成本* r; G! m7 N2 C- ~
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39.The condition or cost of an item as it is purchased from the supplier is called:; v d# U9 S0 w3 v7 s% q* `6 N
从供应商采购的物品的品质或成本叫什么! b' _7 F7 z: u& g& H/ Q7 t
A:As-purchased cost 购买的费用$ T3 {% N, r/ m' n' e6 `
! m0 b: O; p' [+ v ^6 k% j40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 X' \1 R% G# V0 u" Q) r在新货到来之前用于日常所求的必要库存量叫什么5 u3 p7 y) ^ A3 }
A:Parstock 基本日常最低库存. e9 C; ^+ t( O- |: P
# Y T7 j; t/ G f3 Y; e3 m41.Which of the following abbreviations is used to describe the proper rotation of stock?$ m8 X" p8 W7 Y8 x
下面那个缩写是用来表明正常库存流程?$ b' N$ E& [: }
A:FIFO=FIRST IN FIRST OUT 先进先出; y3 c. F" R# R# U- R. \
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42.Which of the following knives is used to turn vegetables?) L' D7 m: O& E0 K, `. z5 H1 t
下面的那把刀是用来打开蔬菜吗?0 i$ I( d; P1 ?% v; a
A:Bird's beak knife 鸟嘴刀
0 K8 n2 D }4 h# j }9 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 v2 M8 ` m& g: y m" |
: p& g. B6 ?4 X5 h43.What is an instant-read thermometer best used for?, [2 H5 C& b0 W$ `( v5 G0 h
即时读温度计最好用于那方面?
) x& _& d: r5 {& \5 k4 t& P% IA:Checking the internal temperature of a roast 检查被考物品的内部温度0 G& L% T U! X4 O. ~7 v
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' O9 O0 @7 P8 b! F! T3 x! P( z
下列哪些金属材料受热均匀,通常用在铁板而且非常重- D0 ^" F) E+ D, }' b
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?6 h1 a- Y) A- }" t" m& d
哪件装备下面有一个可移动的碗和一个S形叶片?& ?) v: u, q) F6 Z
A:Food processor 食品加工机* q. ^3 C8 C' ?5 `9 C% D" T
http://www.google.com.hk/search? ... iw=1263&bih=572% E' @2 x' n5 O8 C$ `
, T4 p( J+ z1 e# b# p. ^* L46.Which of the following is not a rule for knife safety?
& H) k* K; ?* A3 L+ _* A下列哪项不是用刀的安全规则?
; `, C4 A: L2 H& V, ^6 K# @% |9 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ b& K- V4 Q) O# Z6 E
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ N, |6 T7 O4 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' \- a5 X9 M6 ^8 @/ z' AA:RondellES
. C/ u) ?, F3 Y" v8 }9 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
3 N! M( w& N2 T5 H4 B下列哪项是切成小方块用于汤的装饰?
3 z! [/ y% y# gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 B0 G* u- K0 f* b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 p6 W. m! F+ I) s- g
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!!——' b1 W6 ^% u' \4 L% E3 t* a
A:Gaufrette
( a, ~, y+ |- b a+ Z. pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" p) \# D0 H+ |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 @9 m& ?- _- I* Z! ^% X# B3 j5 sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 G \5 A3 {/ m
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 P9 `0 i# d; e) L0 ]) w8 n: q: R% e
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)
; s4 W4 o3 Q# T1 @; e* ~3 }A:Cilantro 胡荽叶 香菜1 Z6 y8 Z+ F/ w. d- c. E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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0 h1 S% h2 t% u. a# A% z60.Allspice is made from:( y: W9 p# h3 r% I2 I
多香果, 多香果香料是什么3 d' T8 p: S7 z9 e" s: s* z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 k- t( m, e& Z& w& ?/ L
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
( i& p8 a) Z2 v$ ?6 S$ b- r" X, b下列哪些是用来做香包德épices?/ y% k" k, S3 X) t, u2 U1 K5 a/ |
http://www.sachetcatering.com/, c7 M J# y! i- U' ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?+ ?, [( ]! x" K! w" f$ R' E
下列哪项不是酱油调味品的?3 e! t! f, l; x4 g1 E6 L! i" ~
A:Wasabi 日本辣根
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! Z' ~3 o/ M+ B% \( p2 q; Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& K& w& F1 p9 C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:
1 J7 n0 o- _2 D0 oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 M; p- v+ z7 V2 K- y下列哪个步骤是不是正确的蛋清搅打程序?
7 K& U0 h. C/ [0 P3 r5 [A:Allow to rest before use. 允许休息后方可使用。+ U- N- Q' j5 w9 K; [
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65.The weight of a large egg is between:一个大鸡蛋重量介于:; Q, \$ }0 V( Y$ C! g, y
A:56g and 63g 56克和63克
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. X# N: i- a) G: w66.Evaporated milk is a concentrated milk that is produced by removing
}8 m( l+ n7 R/ i4 W- w. S炼乳是一种浓缩牛奶 是去除什么做的
! t0 W" E; F* b& hA: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) w) X! o' {# `$ R4 l/ c一种烹饪方法,通过转移液体或气体是:
8 h' ~7 y9 J. vA:Convection 对流
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6 ]& P, P Y. y8 R/ L5 |, q68.The cooking of starches is known as 烹调的淀粉被称为
4 L% E- \4 k' X( Y$ D e4 zA:Gelatinization 糊化
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5 |+ F) ]& G9 k8 R8 x1 o" i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ M# r( s2 e4 ~
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:
; H/ }2 _$ c+ x1 C @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. o+ f$ a1 ~' D; b
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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3 m. Z) O/ J/ [3 z4 n0 \3 P
A:Fumet 原汁2 j7 q6 n5 j' m% y" E
; M7 J1 Y2 ]' L( l) S3 ]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, {/ Y; _/ ^1 a. x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 o% ^# y3 _$ U
! F4 w) i/ z' A5 C! N3 x73.Which of the following is a principle not used in stock making?
3 j; J* N& k9 V- c下列哪一项不是用于制造高汤(低汤)的原则?+ R: }5 R* g5 }6 P
A:Start the stock in hot water.开始在热水中操作/ y1 c8 O$ \- E! `4 m5 o: g: U
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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
; L: R. m/ _$ `* n1 ~% a( NA:Remouillage 法语熬汤6 H. P3 K- s; U9 d
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