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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ \5 q1 ~5 C; {3 N哪位厨师最早带来高水准浮夸的美食/ f5 Z+ A$ ] k
AAntonin Carême 人名 安东尼·卡罗美
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, [+ m& f! i* K8 x4 Y0 F+ x! a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& w. E( p/ f# Z: i' L, i; m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% P; F* Q! m* zA:Cast-iron stoves 壁炉0 f, P# ^! F/ o$ U# M/ l( F
http://www.usstove.com/products.php?id=6
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$ k8 h) m% }" S! g28.The French term used to describe the roundsman, or swing cook, is:& f" ]$ j. y* w8 r8 G
法国术语,用来描述roundsman,或摇摆厨师是:9 ]0 B+ {5 o5 w$ s: p
A:Tournant 图尔南* J4 }# g( I& M' O( c
' ^# S3 o1 t5 W7 Z; r: k8 C1 ]29.Another term for the wine steward is:% p2 h, F# H# X
葡萄酒侍酒师的另一个术语是:
3 `5 w( J" q4 c0 e0 z. l. SA: Sommelier 侍酒师
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( o, p( P; @, n* h- E30.Molds, yeasts and fungi are examples of a:% b {/ l8 [9 d+ W8 ], ?
霉菌,酵母菌和真菌是一个神马例子
# W2 }0 t. B2 o; ZA:Biological hazard 生物危害
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4 B$ i' D$ p7 e0 x! O$ O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; a1 p! G' i% p& A
根据加拿大食品检验局,食品的危险温度区在多少之间:
& W* P: C* z$ ?2 GA:40° and 140°F (4–60°C) 4-60度
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: D: i" ~0 D9 i% X2 f" C$ S32.All bacteria need the following for survival:
. Y) z, ]1 ]$ A* a2 M# l8 Y% m8 b所有细菌生存需要以下哪些内容:1 s X. x$ @. z/ e% D5 D
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* n* ?- x2 ?& i9 X P; {- [
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33.Which of the following correctly represent critical control points in a HACCP system?
6 v! g& u2 T5 R以下哪项正确表示了HACCP体系的关键控制点?
, K" w- Z5 G/ h9 MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 g: C+ i$ E; f/ B7 X$ \7 ~+ T4 C( y食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 P+ K' n) W2 q) t/ e3 k. D) e
- o2 u) x( E- Z) y5 T34.Which of the following is not an example of a carbohydrate?
- q& H: m& r- Z8 ~下列哪一个不是碳水化合物的例子?1 |7 ?. d6 ^! ~5 |/ O5 U
A:Essential nutrients 必需的营养物质
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' g& S* u- r% T) R9 `3 u35.The process by which a liquid fat is made solid is called:
$ G* ?4 v7 ?% {" i' w4 v液体脂肪做成固体这个过程叫什么
9 t+ T8 j ]/ D+ xA:Hydrogenation 氢化+ t4 Z+ |+ O$ E& m, V
# C) A+ j. C# E8 b. \2 W36.Which of the following is not an example of a fat substitute?/ E' b) P9 {* v
下列哪项不是脂肪替代品的一个例子
6 P- o: L+ P4 f9 {6 u) rA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ Q) K# Q7 w& m# t$ c1 p加拿大卫生部要求的产品标有“不含脂肪“包括:
. d3 |5 o* W) p& r oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 C: _" c6 H! p T, ^, e( Y38.Which of the following is not a problem associated with converting recipes?
% ^, `$ D: k+ G8 x4 \7 Y下列哪项是不相关联的转换配方问题?. [; |8 h4 L {
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:& t& o0 Z1 n+ x1 N! x* d
从供应商采购的物品的品质或成本叫什么
2 p1 S7 D4 N1 h3 U: P9 eA: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:5 P2 ]$ g! N+ }$ G2 y
在新货到来之前用于日常所求的必要库存量叫什么
A& w$ W. K% g5 {$ cA: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?5 M' l5 l; X8 o8 |2 y8 S: F
下面那个缩写是用来表明正常库存流程?; n/ p/ ^" B5 M8 D- c( Z
A:FIFO=FIRST IN FIRST OUT 先进先出4 P9 \' g# u d# K4 b5 x; G
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42.Which of the following knives is used to turn vegetables?3 \' @& |" s0 u4 Y j- u5 S
下面的那把刀是用来打开蔬菜吗?8 D7 j6 {4 H" G5 S; a; s: B
A:Bird's beak knife 鸟嘴刀; U( @9 m5 ]* v; ]/ p: G- V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, O6 j: {6 K' ?& F4 P( T" W
5 H& m# i Y5 M( e! L4 X1 o9 |; I43.What is an instant-read thermometer best used for?) u1 H3 N' t1 A6 j! ~3 r0 x
即时读温度计最好用于那方面?" f6 \2 O$ a W1 R! [/ N: y/ Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: k7 j. ?! q" h* E; _8 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 j; y* w F2 [下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 @+ ?) ~9 X" r- b1 M! D B6 TA: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?
: C# l$ i: V1 q+ D+ U' c: P哪件装备下面有一个可移动的碗和一个S形叶片?; Z% I0 V( E+ h, ~' }/ y, i. Y
A:Food processor 食品加工机
& p/ P( q6 }# M0 ^* o) O: }http://www.google.com.hk/search? ... iw=1263&bih=5728 K5 x# v7 t: S. M H/ Q# V7 ]
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46.Which of the following is not a rule for knife safety?
: Z' O. R5 O" Z( f& e下列哪项不是用刀的安全规则?
. d9 {& J' B& `" |) YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. W( `. S9 j9 t
* P$ m! q# A. r2 s# d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ B/ Q% d* \5 Z' p- c' _5 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# g) I, B J. j; `4 T) e1 v
A:RondellES * y! d4 H# h" q- ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ ^, d4 h, o. Q2 y48.Which of the following is a diced cut used to garnish soups?
1 y# R" k! f" P h$ W! _下列哪项是切成小方块用于汤的装饰?0 y& R: [$ r2 x! W2 B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 N4 F! O$ ]$ S$ h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 c" a9 F$ ? T6 S4 v# z) n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!!——0 t" g3 A, z4 p5 }
A:Gaufrette Z! R" h' S+ O0 R9 V2 M! N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 G, ^/ Y# C" {& a2 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) ] ~/ U- e6 A7 o6 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( f8 q s4 o# ] q
, b1 G0 f, y' x) \: N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 w8 Z' j: |" O2 ~. j" B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)
% U1 ^6 N- @8 ~$ R. \A:Cilantro 胡荽叶 香菜
! h$ y8 i m* r: F( ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ Z" n4 A5 z2 y2 R) w! K4 Z% Y
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60.Allspice is made from:
1 S5 M) v" u7 q0 r' a 多香果, 多香果香料是什么
; J4 |" A' l! Z# Z# \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' w' h& P9 x }! pA:A dried berry 干浆果0 i0 w( W! i/ v. u8 o2 H
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61.Which of the following are used to make a sachet d'épices?
0 ^# u4 s4 v4 Z( ]9 }; I8 [下列哪些是用来做香包德épices?1 C& A4 q3 o, K6 t% R
http://www.sachetcatering.com/
?: c8 J, n: d; R* c* y& p' dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 U- W( `! ]8 @62.Which of the following condiments are not soy based?. N+ a+ N1 L3 D
下列哪项不是酱油调味品的?
( B! e: E6 j, b; mA:Wasabi 日本辣根* D3 R8 p6 Q v- P; G/ o8 t: a
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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:+ J( G" m5 v1 y6 M0 R$ X4 K. ~' N& P! h
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:; D, x9 ]8 o) x6 d/ Y
A:Pasteurization 巴氏杀菌8 V( Y- K* z3 b0 _0 z; ]4 E
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ `* V3 ^! v9 q- b; ~下列哪个步骤是不是正确的蛋清搅打程序?% ?7 e9 Z1 k R& E* N& U! Y
A:Allow to rest before use. 允许休息后方可使用。
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9 O! L$ X! Q) H' ?: `$ D f& H2 X65.The weight of a large egg is between:一个大鸡蛋重量介于:
) ]! Y7 h1 l3 M; R+ oA:56g and 63g 56克和63克! E9 J* ]- W( P% }
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66.Evaporated milk is a concentrated milk that is produced by removing
) s" i8 C i' y7 b+ T- O7 `炼乳是一种浓缩牛奶 是去除什么做的
$ c$ l% P$ W) c: fA:60% of the water 60%的水
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7 G% j7 t! \# [4 w67.A method of cooking that transfers heat through a liquid or gas is:/ l& j% U8 y1 e, s: g- f W
一种烹饪方法,通过转移液体或气体是:0 e u1 x9 E4 B7 h' j- O
A:Convection 对流6 w/ J5 {- |3 \$ {7 m$ i
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68.The cooking of starches is known as 烹调的淀粉被称为
( b3 K' T( n1 h. TA:Gelatinization 糊化$ I$ M0 O$ x# @! U) o. \) F( s6 W
6 S1 B' ]4 @$ V5 k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( Z: X/ R. a- e; N3 T3 cA:Braising 烤2 a$ Q# c! D% }" h2 F, v& c s
% B7 n0 {8 \& n3 `+ d70.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:# X+ J4 V1 l) I. W
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* Q7 O# n) O, T" R4 i
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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! p* M3 ]; M( F9 `2 n; ?
A:Fumet 原汁
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+ a5 @6 p3 E& x x' k" q72.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1 Z. ^) S5 i5 r7 L6 D, d. \% i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 l6 K p- t8 C8 y
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73.Which of the following is a principle not used in stock making?2 O4 v" @3 ^( \: ?# Y8 s N& g8 z
下列哪一项不是用于制造高汤(低汤)的原则?$ i. c4 x/ C3 f: z
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3 n" j( ]2 h1 |
A:Remouillage 法语熬汤
% M! q( o" E0 ]* lhttp://www.haibao.cn/blog/post/176242.htm |
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