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26.The chef who is credited with bringing grande cuisine to the forefront is:
: k) `( _8 J. o# e' F* U哪位厨师最早带来高水准浮夸的美食
! F% a2 Q) @' \4 `- p8 J! P5 \* {. OAAntonin Carême 人名 安东尼·卡罗美
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9 I, V `: M( V; ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. z4 P6 r9 J5 k- t) C+ Z* o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 v" D3 f/ T: y; {) ~& q6 cA:Cast-iron stoves 壁炉
3 f9 O( f. l3 J/ u qhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
n2 y/ A4 D5 W% {& b m法国术语,用来描述roundsman,或摇摆厨师是:
9 @; C0 `2 Z! V1 q! GA:Tournant 图尔南
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29.Another term for the wine steward is:
- q+ [& [9 u( \' U葡萄酒侍酒师的另一个术语是:
4 H( t1 B, Z0 o; {$ Q! P7 q9 zA: Sommelier 侍酒师) ^1 v: Z7 d. ^$ ?3 A
) G9 g- K/ D+ B& ]7 S7 k/ M30.Molds, yeasts and fungi are examples of a:
% l" H+ Z. [% e- ^% L! @5 ?霉菌,酵母菌和真菌是一个神马例子7 t! V& v A- n, u( X
A:Biological hazard 生物危害
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1 n6 E/ @% n p3 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 [+ M, R4 H5 M* L4 l7 y. F; w根据加拿大食品检验局,食品的危险温度区在多少之间:
+ I+ u( |$ y. pA:40° and 140°F (4–60°C) 4-60度* H2 Z8 X' J5 o$ {2 ?6 U- \
' e. ^( l* ]$ v- O, d- X6 e32.All bacteria need the following for survival:! |7 h2 Y+ {4 C* f7 x- R) A1 n
所有细菌生存需要以下哪些内容:
: K0 o4 r( V( d9 L xA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 {- R5 F n/ w! o$ u2 @$ F T33.Which of the following correctly represent critical control points in a HACCP system?1 e, A5 f4 I' n& ~# t
以下哪项正确表示了HACCP体系的关键控制点?/ [& m! G8 K1 }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * C$ W+ L; s# l
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?7 W& I O) }: N# x& a- V2 S
下列哪一个不是碳水化合物的例子?
- I8 N9 a: Z0 \, b5 iA:Essential nutrients 必需的营养物质: q2 \; x1 c+ i% L; s* k1 t. P( n
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35.The process by which a liquid fat is made solid is called:
3 p9 X3 \" ]- y1 p q4 _4 Y0 i液体脂肪做成固体这个过程叫什么
& T/ i( {/ L" V7 l! ]+ q: ]6 oA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?. s) S/ V; Q3 Z
下列哪项不是脂肪替代品的一个例子( L/ J# a0 Y. J, f0 G" `
A:Acesulfame K 安赛蜜K表" U5 _% L7 v8 U& O h
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37.Health Canada requires that a product labelled "fat free" contain:
2 C. I6 Q2 b7 R1 z# i' j# {加拿大卫生部要求的产品标有“不含脂肪“包括:
4 X' A3 E5 ~" }6 t% ^5 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 p/ r s7 u% Z5 Q! Z6 t0 s
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38.Which of the following is not a problem associated with converting recipes?$ q( g. o( O& g+ a7 g/ s1 k
下列哪项是不相关联的转换配方问题?. ^' A" {4 C: T
A:Unit cost 单位成本! G7 L# D! e1 o% G( ^4 b
. i! _# p) P: Y3 I- W39.The condition or cost of an item as it is purchased from the supplier is called:7 i* N; Z2 k, `1 I4 N
从供应商采购的物品的品质或成本叫什么
. q+ d% T( U: Q/ H% {' AA: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:
. Z0 B' E7 k! F在新货到来之前用于日常所求的必要库存量叫什么9 [9 I1 |" V! a+ l/ A& @
A:Parstock 基本日常最低库存2 U4 n! X$ X; l& Y1 l( C s
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% ]: U8 v% `7 I& R( M4 x0 L& D下面那个缩写是用来表明正常库存流程?
& `3 d; c# b1 M3 _5 mA:FIFO=FIRST IN FIRST OUT 先进先出7 v5 s: T x/ |3 A$ `& r8 n
: l( c0 z- j/ M! [% L% Y! M42.Which of the following knives is used to turn vegetables?, L% n. O! p/ ~' X; \ V+ A0 j
下面的那把刀是用来打开蔬菜吗?
4 U: ~. D- a+ @& ~* ?+ ` yA:Bird's beak knife 鸟嘴刀
: B, O8 n' A! |$ v0 W6 o" x) E: K# Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 D" S% q( Y* p- A43.What is an instant-read thermometer best used for?/ R# ^* f- [5 ~. K( N" ~
即时读温度计最好用于那方面?
7 T: X) X4 `+ t, GA:Checking the internal temperature of a roast 检查被考物品的内部温度; Q) K5 ]) o8 Q* V/ j9 x
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' e/ E) I7 |6 }/ X- }4 w' I下列哪些金属材料受热均匀,通常用在铁板而且非常重
( F0 q; G4 K' d+ F0 a1 S- E: dA:Cast iron 铸铁; s& S( e: f# r. |4 y2 }1 |2 \2 u& G
7 u7 b. ~# S* u6 I- I# J' X9 c6 ~& E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, ]" I) r# {8 O0 J: J
哪件装备下面有一个可移动的碗和一个S形叶片?$ }/ X5 e" V8 b/ v& t7 {
A:Food processor 食品加工机9 @; T" x. |: ~
http://www.google.com.hk/search? ... iw=1263&bih=572
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- E" g/ T9 a7 i1 R% L) P46.Which of the following is not a rule for knife safety?! @0 b- Q5 I# ~" |
下列哪项不是用刀的安全规则?
9 A9 J' C- d b1 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ \4 ]* n! D$ p2 V9 ], F4 |8 o
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. z# `* j' t4 K) F6 c: o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? e( {* w( d, {' i/ [3 e! I; I. n2 b
A:RondellES
* o& j: t: w7 L' T0 ]; Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# G+ k5 A4 `8 D" N
; B% w0 l3 U/ T, M9 H48.Which of the following is a diced cut used to garnish soups?
0 V/ I/ z) _9 `0 X下列哪项是切成小方块用于汤的装饰?
9 E+ S5 e* N& Y; @8 d& KA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' m% m8 K p; n4 E6 B1 t) n3 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, D a% k- i s1 e- c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!!——
# _$ g7 C. ^/ Z. r5 v0 ]A:Gaufrette v# {2 s( ?! T% G" k0 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; H" u' X* H2 U& Z& lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* z6 E, g' q! M# L2 O. q9 c# k) R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, _9 P' L f y8 b2 Q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)
1 }" o9 G2 I9 D; C8 c' ]- ~/ J' q6 ZA:Cilantro 胡荽叶 香菜$ E$ \" _; L* z0 h$ X- H8 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! |" J' Z. p( m; Y* f, Q0 w( V" @
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60.Allspice is made from:
& P5 [! c: [6 n# o- W0 y2 q 多香果, 多香果香料是什么1 t4 K3 M9 z, Z5 v) Q9 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 F" L3 u8 G3 ^1 I: M( H* U3 i1 n, ^6 R
A:A dried berry 干浆果5 ?, l8 r5 e) x+ L
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61.Which of the following are used to make a sachet d'épices?
% Z* e( u- p$ h3 k+ P& f1 ~5 k8 L下列哪些是用来做香包德épices?
6 t" ~- L4 m6 K- ], E4 Zhttp://www.sachetcatering.com/
" G( |+ V, _2 Z% p) RA: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?% {: {7 {3 \( s3 M
下列哪项不是酱油调味品的?
; ?, k( R6 N/ x3 }& GA:Wasabi 日本辣根: F: B; t4 K- Y
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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:( i6 C/ ~; D) |! b- H' Q# n: O
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:
2 ?) ]4 b- j5 a6 I# I; r3 E* FA:Pasteurization 巴氏杀菌' ~) ~9 n, \0 \+ h# @' R# R% l5 _
1 |% i* ?9 e$ Z2 \* S+ q8 @7 w9 w u64.Which of the following steps is not the correct procedure for whipping egg whites?
4 \7 O" j, p7 W* O3 G- |( { J3 {下列哪个步骤是不是正确的蛋清搅打程序?; ~5 T9 f; o# G) G \* ^( X
A:Allow to rest before use. 允许休息后方可使用。, u3 i" ?3 t% I' d+ Y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:( Y. O- _" `: ]6 x
A:56g and 63g 56克和63克5 ]( }/ J/ G" l8 T+ q
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66.Evaporated milk is a concentrated milk that is produced by removing6 c' |4 y6 O% j
炼乳是一种浓缩牛奶 是去除什么做的
8 v2 V& s( ]7 d+ W; i; D4 hA:60% of the water 60%的水
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* U0 M# K1 t9 e6 g* q1 S; l67.A method of cooking that transfers heat through a liquid or gas is:; f# ]- c v; Z5 \0 j8 c2 R
一种烹饪方法,通过转移液体或气体是:
, e% L, v3 ~( o9 MA:Convection 对流
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& c7 t+ ]/ b$ E68.The cooking of starches is known as 烹调的淀粉被称为- S' s' T& n% I$ t' Q; l
A:Gelatinization 糊化' w% F* q2 R) H! Y- e
- {4 _, k" G+ Z5 H! L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 `5 D; D. j* }. `/ v: Q
A:Braising 烤) w! S& D" E" n
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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:" a8 r8 \, F& R( z. a4 o* d: d0 z9 C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 |2 E3 s. _4 N. d
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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 O+ W, B! {: k' ^' L
A:Fumet 原汁. f6 q% V0 Y/ p6 z u9 M
{6 |; W: A0 K" U! g72.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 g* b( F% D9 y4 [/ g! g9 I$ u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: j& T# Q$ Y% C73.Which of the following is a principle not used in stock making?% K# k4 ~; y) ]7 ^; O& @& `( `" ^
下列哪一项不是用于制造高汤(低汤)的原则?4 w/ o1 ^% \6 {: y) `4 f; `
A:Start the stock in hot water.开始在热水中操作- Q8 k1 Q& s3 L3 j) Q
! A& ]; |9 F0 e: R, g) H74.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4 K& H- y6 i$ P* `7 O
A:Remouillage 法语熬汤
0 ^: S0 W7 g* Y! yhttp://www.haibao.cn/blog/post/176242.htm |
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