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26.The chef who is credited with bringing grande cuisine to the forefront is:; ~7 A# }7 J& y1 O
哪位厨师最早带来高水准浮夸的美食) {0 l! N8 M2 W- t
AAntonin Carême 人名 安东尼·卡罗美* r. \6 P3 |' o( j. ?0 [5 n
8 W9 R' Y2 }7 U' W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ I# R& d4 e0 N/ k- i! J5 ?1 @7 i; y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 D' z2 M; J: H3 O$ rA:Cast-iron stoves 壁炉# b' E7 S, a) f( J4 L- G
http://www.usstove.com/products.php?id=6' O% Y ]7 K2 e& b
- \6 Y; J0 l- U2 N' A8 ^1 X% t- ^" s28.The French term used to describe the roundsman, or swing cook, is:
: d% x. l e, E6 f6 S$ X法国术语,用来描述roundsman,或摇摆厨师是:
5 B" p4 [7 I8 P9 l* I9 XA:Tournant 图尔南
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! r* n9 y7 f$ |; D( R/ o29.Another term for the wine steward is:
5 [) m* S% C8 _3 n6 B1 p7 I) z葡萄酒侍酒师的另一个术语是:/ j# f2 O" E# k, r' P- \0 K
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:* ^- |. ^. J1 c: w. W3 J$ [
霉菌,酵母菌和真菌是一个神马例子: g: F" Z: v8 Q
A:Biological hazard 生物危害) j( w- d6 m. O w* ?* @) W5 T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( J" \4 u S3 l' P0 M! | ?2 q
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 E1 u. s) c- {: I4 Z# f ^A:40° and 140°F (4–60°C) 4-60度9 a' B" k l, c2 s, n
/ c8 ]- A! V! I1 Q; f4 ^1 ~: q1 K32.All bacteria need the following for survival:
4 w- ~; g% h6 B' b所有细菌生存需要以下哪些内容:
- l1 h" B0 ]5 H9 _6 i) ]) k$ WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?" h, u1 Z4 y" v! c; a
以下哪项正确表示了HACCP体系的关键控制点?
# D- U' M+ Y0 X1 f" H6 VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 b5 T, X9 |" C2 \5 f9 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ c2 [: _- x% _8 I) a34.Which of the following is not an example of a carbohydrate?+ Y# M5 J9 d! B+ ]
下列哪一个不是碳水化合物的例子?
& i' R; N1 w" P6 zA:Essential nutrients 必需的营养物质/ ?& M" T7 |0 b6 t2 a
5 s5 y" r/ m' Q6 o9 D' Y35.The process by which a liquid fat is made solid is called:: I5 `2 ^4 B$ T1 O1 ?; A5 |
液体脂肪做成固体这个过程叫什么! L7 C/ \# |& N$ a/ B% C& X
A:Hydrogenation 氢化' ^+ m3 j) ^% D" q$ o
2 J ~' I! W( Z2 M) t' D36.Which of the following is not an example of a fat substitute?- J) \$ ~+ P8 n
下列哪项不是脂肪替代品的一个例子
# B/ i0 f5 h% Q* C8 b# M3 oA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" M f5 j$ y8 k' i6 }7 r$ J3 }
加拿大卫生部要求的产品标有“不含脂肪“包括:
! G5 k$ v! W: ^/ T; l) JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ k# F+ C* U6 j' t38.Which of the following is not a problem associated with converting recipes?
8 {+ ~& v, Q9 w" q2 H& g下列哪项是不相关联的转换配方问题?: z6 q& p5 Y( j) M
A:Unit cost 单位成本& r( H$ t# U+ f$ b
; S! e7 Y0 o z39.The condition or cost of an item as it is purchased from the supplier is called:9 h$ E: N! X- N) B( u' ]
从供应商采购的物品的品质或成本叫什么. k4 p* v6 f: ~2 z, F1 D" r
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:
. t* G% v% S9 J/ o4 t在新货到来之前用于日常所求的必要库存量叫什么
9 P# o: d1 P7 D" P( n4 a& D- [A:Parstock 基本日常最低库存
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) ~: ]# b' ^# B! ^% }3 x( U/ f4 b41.Which of the following abbreviations is used to describe the proper rotation of stock?
" f' C9 b1 T {下面那个缩写是用来表明正常库存流程?. c; G. z1 R4 A( t( w5 V/ O1 ^
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 A: J% i" z* [/ A4 T42.Which of the following knives is used to turn vegetables?$ a' w: y) ?7 ^1 |% A
下面的那把刀是用来打开蔬菜吗?
) Q+ l1 q6 W' P2 e3 P5 |A:Bird's beak knife 鸟嘴刀
0 r+ M z( t$ ~3 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. P2 D& m0 A" ^8 _% Y, `1 Y
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43.What is an instant-read thermometer best used for?5 }- ]/ l" F& F
即时读温度计最好用于那方面?' x& L% X/ h' e7 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 a! ^0 |& D3 J0 q: {1 w7 A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' r: D% ~1 @! u" T/ y下列哪些金属材料受热均匀,通常用在铁板而且非常重/ q. J) c6 I% l
A:Cast iron 铸铁+ [: G' f5 l2 p& @
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ y: Y/ F) x y7 V哪件装备下面有一个可移动的碗和一个S形叶片?
2 @1 t) j/ Z( o' h) [* VA:Food processor 食品加工机
! L# Z; p/ s) l ^ \: `http://www.google.com.hk/search? ... iw=1263&bih=572
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4 g+ a- M7 e6 x! v, v) s+ h: j46.Which of the following is not a rule for knife safety?% w0 i' J/ A# t$ Y0 K
下列哪项不是用刀的安全规则?
7 q; t, i7 O# t& d$ CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 }3 K. M! V3 D3 h, f# u5 |' v. U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 N. Z5 e# g8 z9 q5 v8 l4 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 `8 r( p2 [& W! }" T6 g8 WA:RondellES
9 r; w) ?+ Z8 Y2 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& j% b( I; r6 x7 c. e48.Which of the following is a diced cut used to garnish soups?! X$ }2 b$ C; @+ t; Y
下列哪项是切成小方块用于汤的装饰?
2 a* G, h; I& D% V2 I: sA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 I4 Q, [/ ~2 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 ^2 _6 Q0 H ^) |: I, l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!!——+ I% Q8 I. O6 L
A:Gaufrette
% C1 c6 I9 U( H. Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( N4 y& Z/ h3 e3 ~& a% x7 P$ Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& c4 Q9 [ W, Y5 U. B$ v* F8 sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 v9 B! u0 P2 q' d
3 L5 z* j) C! w5 Y2 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 i% M! `& `# y0 R3 f& s+ w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)
! W4 N) Y9 u+ j1 g# _( jA:Cilantro 胡荽叶 香菜
) z% b2 K( F+ q; G' M% ^) c nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; X" q& u) Y" ]6 K' v; e1 U b+ v3 U0 D# \
: }. C; N' u2 R60.Allspice is made from:
3 N5 r; I7 g8 m6 f% b- f: N5 \ 多香果, 多香果香料是什么
, f/ O, E9 X9 P G- O0 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: A. ^" c Q: p. c; W: ^2 G5 rA:A dried berry 干浆果+ [3 c b, {, f9 [* \
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61.Which of the following are used to make a sachet d'épices? e; t$ `+ t4 s. b
下列哪些是用来做香包德épices?
* T$ ~3 ~/ A; n8 uhttp://www.sachetcatering.com/
. W3 l" o: ^0 d. t( K8 c, L& O7 fA: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?
" o5 F6 E8 M( T W/ ]下列哪项不是酱油调味品的?
" A) a* r4 K: O B& ~! T, nA:Wasabi 日本辣根5 \5 |' a. S0 \+ e" Q9 p
3 M( P( W: X; A" z+ t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 k; x) y) ~; k1 @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:
/ W7 Y& k$ A# G) o9 S G5 [A:Pasteurization 巴氏杀菌. u7 o+ u$ K! r8 x' ^$ }; o
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( V/ f# X' V! z( v2 V. |" m% V下列哪个步骤是不是正确的蛋清搅打程序?
* L+ b; h2 o6 ?5 E5 J7 PA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ N$ R# O$ |, }$ B; H7 c
A:56g and 63g 56克和63克
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% S8 }/ c, Q2 e$ A5 ~66.Evaporated milk is a concentrated milk that is produced by removing
0 }$ P% }0 S+ d" M炼乳是一种浓缩牛奶 是去除什么做的
3 Q$ ^- H, x- X, u. LA:60% of the water 60%的水( G7 o* |; y x6 a
4 z0 ~8 o _ R67.A method of cooking that transfers heat through a liquid or gas is:
+ u2 Q+ |, m1 D. H5 L) |7 c. o5 S一种烹饪方法,通过转移液体或气体是:% m* N" @7 s. }
A:Convection 对流
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# m- h K9 h; M+ Q8 i& c68.The cooking of starches is known as 烹调的淀粉被称为
0 H$ O* E! C4 p# b7 r. r/ RA:Gelatinization 糊化
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/ `7 @: i: e$ }1 ^2 Q6 L% `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; S! g3 I( N* ~7 D$ cA:Braising 烤
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* a0 t+ t+ _3 }& K+ v9 ?2 J70.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 l% a8 T! i. O1 z8 H" l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ h) I5 V# W7 Z* c0 c
+ o7 ]( p1 n1 i2 c1 R, [7 L9 ?2 ?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
& |4 N* R' G( Q2 o8 W ZA:Fumet 原汁, w" R, C5 [; `' W2 g
0 y2 L9 U( F' R% d72.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
9 N% f4 L* ]7 ?6 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 @. H% Q8 K9 d% v
% o6 y$ U1 B% P0 c6 ]73.Which of the following is a principle not used in stock making?' C6 j; h( t4 q
下列哪一项不是用于制造高汤(低汤)的原则?
+ {) I( I3 Q4 x2 S0 HA:Start the stock in hot water.开始在热水中操作' c# S- u! ^1 w6 {- D7 s
; y$ w( }9 k8 m8 R74.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8 l- o+ H* Z5 j f, q' s# A8 h
A:Remouillage 法语熬汤$ N' g& Z- c. M5 T$ R" Q+ H
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