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26.The chef who is credited with bringing grande cuisine to the forefront is:( z7 D) U9 W. m
哪位厨师最早带来高水准浮夸的美食
7 s- C( D! w2 Z% t) \. B5 FAAntonin Carême 人名 安东尼·卡罗美# ?7 ?* q c4 E0 a
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 e4 e" G) ~& H) q( Q8 v, u% Z, Z! ~' w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 X' M6 j) o. C- s' a; m8 gA:Cast-iron stoves 壁炉. o D6 Y$ G" ~: z; |: Z) m- [
http://www.usstove.com/products.php?id=6
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# t) `( m* x+ H* r4 a, n' j28.The French term used to describe the roundsman, or swing cook, is:$ { d& R5 @; b3 C" n8 Y, p$ |
法国术语,用来描述roundsman,或摇摆厨师是:/ b1 W4 U/ A( A. i) _
A:Tournant 图尔南, U" A- W3 e. T
3 S; z4 c2 e3 l% |29.Another term for the wine steward is:2 k( n3 X9 o$ L5 g% w" _0 b- U
葡萄酒侍酒师的另一个术语是:; o% C: T/ k v+ m2 r' U- F
A: Sommelier 侍酒师
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! X" c$ E$ [7 L30.Molds, yeasts and fungi are examples of a:
# c% F) X! \0 P& Y0 j; X霉菌,酵母菌和真菌是一个神马例子
! l8 q: K3 H, W1 ]' VA:Biological hazard 生物危害
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9 _/ E8 B" c1 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. R6 Q" u* m \6 u1 Z根据加拿大食品检验局,食品的危险温度区在多少之间:/ v+ I1 Z/ A5 Z: [
A:40° and 140°F (4–60°C) 4-60度
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& M/ E4 d' E% C) |2 D6 }32.All bacteria need the following for survival:$ q/ l% f9 q9 w; v3 E. V* n# q$ h, S$ j
所有细菌生存需要以下哪些内容:' s! Z6 S, ]+ O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 G# o- f2 f8 p- p, q; c
. _$ t( i0 p. t5 M; X33.Which of the following correctly represent critical control points in a HACCP system?" c; d3 g3 r* }0 w9 o
以下哪项正确表示了HACCP体系的关键控制点?" x; q9 i% ?5 H" ]. X9 H' U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* P6 b0 @# t9 G! |% v食谱,接收,储存,准备,烹饪,保温,冷却,再加热: B% f5 l4 C3 @+ b& v
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34.Which of the following is not an example of a carbohydrate?; D* i: v" c+ O8 x
下列哪一个不是碳水化合物的例子?
' m# X( H. o# A/ s. ^1 wA: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:
: e, f( p; ]) I; L) Z5 [" w液体脂肪做成固体这个过程叫什么
, t) i, a. E$ W2 D1 q2 ^& ?A:Hydrogenation 氢化
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6 ~ o5 Y. O3 g' R36.Which of the following is not an example of a fat substitute?% K2 q' T; T) m) ^2 d: w1 i9 s5 K
下列哪项不是脂肪替代品的一个例子
2 O% ]8 X0 y' k1 H& H/ }A:Acesulfame K 安赛蜜K表. G: U; m5 \! L1 Z2 `. o
+ [# g3 v( v# f9 M1 x9 j37.Health Canada requires that a product labelled "fat free" contain:
1 t! ?* t. L3 Q: `9 w7 D加拿大卫生部要求的产品标有“不含脂肪“包括:, g7 Y% O5 x: D9 G+ V* u( B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: C" j9 b H) w4 K' w6 {
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38.Which of the following is not a problem associated with converting recipes?: j' |5 L! T; s9 p" U' z7 o
下列哪项是不相关联的转换配方问题?$ |) x& E4 l- N% V8 y& I( _' p/ r, r
A:Unit cost 单位成本9 t! k' O/ Q; M& o
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39.The condition or cost of an item as it is purchased from the supplier is called:' e }3 c) l7 A7 N. M+ l5 D
从供应商采购的物品的品质或成本叫什么" g3 b$ F: a4 _- ^. \
A: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:
/ c- D+ x D0 @0 r! T6 X! k! W在新货到来之前用于日常所求的必要库存量叫什么% _$ U. _8 V9 ^0 o% f) C2 {
A:Parstock 基本日常最低库存3 X: [, m3 n' Z' H; @) C# n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* U& d4 G$ S+ s8 `! a/ S" R下面那个缩写是用来表明正常库存流程?
& W/ E; Y0 k& DA:FIFO=FIRST IN FIRST OUT 先进先出
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% g5 h9 {- T- C+ w: T, F42.Which of the following knives is used to turn vegetables?
, F. y }( m! |) }: V y( B下面的那把刀是用来打开蔬菜吗?
7 D: ]7 P. f8 |% \- mA:Bird's beak knife 鸟嘴刀3 _ t$ `( Y. w8 h. K' s& C3 V
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?
/ l+ z" d: ?6 A& V# f9 k' M即时读温度计最好用于那方面?& d3 I% `- q1 q; l7 I
A:Checking the internal temperature of a roast 检查被考物品的内部温度: y. A8 z- T. o4 y
0 m4 m$ N- D: q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? T% R l5 p7 J5 k6 D4 t0 @& H9 ?
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( L! i3 y6 Q# f1 R7 T5 XA:Cast iron 铸铁- A: }; R! q8 b# { w2 P0 j1 B9 A) j
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ a3 [, _% i7 @8 v' M5 F
哪件装备下面有一个可移动的碗和一个S形叶片?3 X0 ]- f8 ]( X! |* Y4 `. Z" ]
A:Food processor 食品加工机
1 ?# d4 F. I( U. phttp://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?0 ^9 D' a) ?5 M7 N4 m
下列哪项不是用刀的安全规则?
4 @7 m. T5 \9 }! N# X& FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: W+ r6 R( R/ s& C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ r1 U. @4 k( J S& x& V* C/ u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 A9 q* h% ~/ R3 J1 m
A:RondellES 7 q7 \8 k! R4 W0 L/ I r# E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( o) b+ {# `3 Z2 H7 p
( y# T: H! H: v" T' s7 g4 ?! Z' X+ M48.Which of the following is a diced cut used to garnish soups?
$ o5 d# Z7 r& q! m- {1 H. l) w, s下列哪项是切成小方块用于汤的装饰?; K) Q, n+ u+ u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ \2 w, Z3 B' U) Q: c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! V* t+ Q$ r$ V$ ]3 ] v3 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!!——
4 u7 T6 F; ~9 f! |2 W1 F. C( ^A:Gaufrette
! F ?- b }! V$ vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! m7 i7 N, |: v, s K6 [% qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 E2 j2 g7 q, k4 m, D+ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 s" _) m4 w3 r6 \; r ^; u7 i: F
' e' E& ]3 Z6 D* F, Z* H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 \$ w+ Q3 N" G% L: i E$ x6 p, J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)
$ W) R' l: I% `1 r3 h, O% dA:Cilantro 胡荽叶 香菜
~: a9 C, Z& I7 Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 Y+ l. |8 D' W; l. Z4 ]- `
) U, K- p) D: J% i9 n60.Allspice is made from:
1 f6 Z5 C& j: ?. B' A 多香果, 多香果香料是什么
3 T# K8 V9 j" D0 a( Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- h! ?% p% d; Q m5 MA:A dried berry 干浆果6 v% {% d$ b5 I! ^
$ U6 Y+ [; \9 z, E* ^61.Which of the following are used to make a sachet d'épices?
- x- Z7 e4 h' L1 V( z7 O下列哪些是用来做香包德épices?
/ F9 l( n. J) z- ^http://www.sachetcatering.com/! B6 s$ v& Z o+ I) ^! A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 J5 i* L' Q$ v
" G! I. C+ V: ]: a& ^62.Which of the following condiments are not soy based?
+ v1 W6 I' M. r! m! w下列哪项不是酱油调味品的?
; K( I. [& T/ w5 g5 L) `* |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:( ~" `$ ~( U1 i& ]
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:
6 t) f6 Z5 y0 V% W4 U: y% G7 ?A:Pasteurization 巴氏杀菌' w- k* m- {. z9 {1 M
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64.Which of the following steps is not the correct procedure for whipping egg whites?% O+ f# [/ z9 O( x" b$ d
下列哪个步骤是不是正确的蛋清搅打程序?
1 B1 M$ V. i+ K" V* {A:Allow to rest before use. 允许休息后方可使用。3 _% X& p; t( i3 a9 z: t0 y
& S# s1 }/ P& p/ C65.The weight of a large egg is between:一个大鸡蛋重量介于:+ b: w v4 Q H) e* F3 J+ P
A:56g and 63g 56克和63克1 ]7 ]$ M9 X5 N6 [2 a6 V1 ^
& Q' V; \) k1 G' @66.Evaporated milk is a concentrated milk that is produced by removing$ E x. P0 |! h4 j: @+ S+ n
炼乳是一种浓缩牛奶 是去除什么做的
/ M* f1 Y: O2 s/ E% N& d sA:60% of the water 60%的水( F% z N) G& j8 e+ J9 W
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67.A method of cooking that transfers heat through a liquid or gas is:
6 ^; E! c v' p9 o R" V一种烹饪方法,通过转移液体或气体是:# x: V& ~/ V1 \+ R5 I, p
A:Convection 对流; Y; a6 \% K4 K/ W1 @" J
6 j; i' i6 c. M6 y: j5 Q68.The cooking of starches is known as 烹调的淀粉被称为
+ r6 h5 m1 k+ w4 E) J: nA: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?
6 ?2 p( L; x+ S% N+ DA: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:+ J' z1 \* C3 g5 p+ Y8 {
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; O$ \, {8 T" b, E$ a2 _/ H
) b( _6 R+ `! m* U( j! E71.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: e x8 o# E( m5 [) q" v
A:Fumet 原汁1 g. t/ p6 ` V a. d! D" r2 p
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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$ F' E( B" @, W- q7 ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 a7 ?/ c _+ h5 i A
$ c$ V( B9 p0 k6 D' u& M73.Which of the following is a principle not used in stock making?
& y; Z/ A8 h% F( J下列哪一项不是用于制造高汤(低汤)的原则?$ Z% j5 i. p# i- }( E
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1 c+ g6 H: a* R1 q* C8 w
A:Remouillage 法语熬汤. t" q' G7 l q' X$ h; B6 Z) v; a0 J0 X
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