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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 N/ |" k9 E, a& z* o哪位厨师最早带来高水准浮夸的美食
0 K) R4 m$ n1 Y/ F$ O4 W5 cAAntonin Carême 人名 安东尼·卡罗美
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& {' y8 R+ P0 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ ^# |7 Q% d" M( R/ S/ r4 N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! H% ?* r3 ]8 s, c& B/ w, N
A:Cast-iron stoves 壁炉' Y6 r( T/ B) h8 C- G% e
http://www.usstove.com/products.php?id=6, v+ V3 B/ i' l' \
0 d# L. I$ X! E& O9 e R5 Z, Z( g28.The French term used to describe the roundsman, or swing cook, is:+ V; t6 T3 j' z1 e2 W
法国术语,用来描述roundsman,或摇摆厨师是:
8 _. B h) g- p* I' h0 |A:Tournant 图尔南: t+ e2 B, e1 ~, u5 {) T, m
& m# \% c; d1 E7 v$ a/ p29.Another term for the wine steward is:
# b) E' A4 ?' x1 X& O Y' u" v葡萄酒侍酒师的另一个术语是:, Z$ Y: R3 Z3 U9 N& f- b
A: Sommelier 侍酒师9 L j& B' ?* o% \6 i
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30.Molds, yeasts and fungi are examples of a:6 }+ b$ K0 k: S# c9 l
霉菌,酵母菌和真菌是一个神马例子
1 C9 n& ?; T; i( H, Z/ UA:Biological hazard 生物危害7 \! |% v9 I7 R6 j1 n3 w4 m6 x2 n3 v
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 {) _# J1 c) F- `0 x9 J
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 W8 o+ `; G' e: c) q' H5 QA:40° and 140°F (4–60°C) 4-60度( P* m- i% Y4 x P& A- u
% d. [% \8 `- D, ^5 N. A" ^32.All bacteria need the following for survival:- V. t, h- P. w' N2 h
所有细菌生存需要以下哪些内容:
S J& W7 T2 SA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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$ U( P$ @1 x$ P x5 H33.Which of the following correctly represent critical control points in a HACCP system?
- `5 T# }4 ^5 O8 g以下哪项正确表示了HACCP体系的关键控制点?' X# d4 Z- s2 T; J; |4 @ _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , m1 f9 p( Z9 p3 l" Y+ A2 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; M+ [; A$ u8 L" L5 z- t$ n3 y34.Which of the following is not an example of a carbohydrate?
9 {* {( n& j+ d6 t6 k下列哪一个不是碳水化合物的例子?
, h6 \2 c* {8 ~0 R/ b8 m7 XA: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:
3 L# K" A$ r1 b) N4 Y6 U6 C液体脂肪做成固体这个过程叫什么
+ j; m$ {2 X/ d% V7 rA:Hydrogenation 氢化1 Z1 Z W/ t7 b: t( R
1 j- m; P3 l/ M" e36.Which of the following is not an example of a fat substitute?
* l0 X& [+ E2 m- B5 X, E下列哪项不是脂肪替代品的一个例子
- [4 t3 r9 g" vA:Acesulfame K 安赛蜜K表
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/ `+ Q# e% ^ H+ {! n37.Health Canada requires that a product labelled "fat free" contain:
. u7 D7 J4 h5 R$ f( i加拿大卫生部要求的产品标有“不含脂肪“包括:
: {1 n1 W3 N/ U( o1 H0 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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G( q3 l& e" [8 X2 M0 K, T38.Which of the following is not a problem associated with converting recipes?
( O& v B0 `) C# R3 ^% O下列哪项是不相关联的转换配方问题?
# V2 h# d% z' [" L6 C" m1 FA: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:% _5 _7 c5 _8 f9 d+ U+ t! G
从供应商采购的物品的品质或成本叫什么
- n. p8 _4 R7 Z: C4 n: L0 hA:As-purchased cost 购买的费用6 e I6 `: `5 o8 [/ @
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' x9 R2 }( e" @. D2 x
在新货到来之前用于日常所求的必要库存量叫什么
+ a1 V. k, n- _A:Parstock 基本日常最低库存
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) t8 W$ {8 V6 o3 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
. v7 L: T6 @, I- O# T下面那个缩写是用来表明正常库存流程?! W; B& c9 R! w) ?! p
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?/ D1 T K1 e- p5 T: Q" }# o0 `
下面的那把刀是用来打开蔬菜吗?
7 R8 h1 [8 K' j6 ^( X" Z6 QA:Bird's beak knife 鸟嘴刀( q) `" ]; j* ]! a; b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# x0 W) K$ R5 p
% ~/ Q, K- n2 L* q! p4 K0 U$ o& r43.What is an instant-read thermometer best used for?! p% r3 m! J* B) Y/ m+ ~3 F0 x1 ^
即时读温度计最好用于那方面?
! _* U' M, @/ ?2 Z' _5 e {' HA:Checking the internal temperature of a roast 检查被考物品的内部温度3 Y$ D7 [5 u3 b# |7 Q' u2 c
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ~9 K$ _/ p. S X) J; B, E' x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* {- [ n1 m. w/ [( FA:Cast iron 铸铁% g4 N- `* l Q" U
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; ?2 l* g, z* ^- k7 ]" c
哪件装备下面有一个可移动的碗和一个S形叶片?. ? G- V$ j7 S( U
A:Food processor 食品加工机
! y3 F& }' r6 s9 Z7 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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$ h4 M8 |' P9 d5 W2 ^ |' [/ }46.Which of the following is not a rule for knife safety?
1 U, X. n1 f" G下列哪项不是用刀的安全规则?
* l7 m- x) _6 W, t4 i" X6 ]) f4 UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 U6 q1 P) H( Z6 k( Y
; }, [5 K0 m4 @* _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 ~# L) X* g9 z5 g; L! g& r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 U' I Z3 ~- o) v4 b) U
A:RondellES % @/ w, a( }/ B% F# D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 j6 H$ j8 v+ ]- p4 [' {
J' H0 m7 E, C5 Z5 [$ |48.Which of the following is a diced cut used to garnish soups?
6 n8 a2 O' C, G8 O9 r下列哪项是切成小方块用于汤的装饰?
5 Y8 R" \ l' |/ pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 R( |8 K8 I) B# R9 h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ?) M0 F5 b# 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!!——
' R! U. G$ ]5 @# ~; ZA:Gaufrette 8 u9 v& y( T2 Q; b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 f4 v, g# Z+ B8 |+ h8 Z j5 y* }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( V8 V: s6 F" \8 f" Y- H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) T+ u! u& W$ x- n8 z7 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# F# l$ B; \) X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)
# w6 T: F% W4 ?+ j2 y1 I7 OA:Cilantro 胡荽叶 香菜
- ? ^+ f4 S- ^9 E8 k Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- p$ M" h# |8 D8 Y9 o6 b7 q
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60.Allspice is made from:
9 l7 X) @9 N3 C# Y 多香果, 多香果香料是什么
L& H& d& X Z6 U( K: G) m- Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' D2 p0 ~( k' _+ P
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 V6 _7 @2 v% A" t
下列哪些是用来做香包德épices?' \) h( r6 c* t
http://www.sachetcatering.com/
7 s/ i( {3 V, p+ iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 I' ]; ? f' B/ Z62.Which of the following condiments are not soy based?+ E8 ^% B/ S5 n+ Y$ X
下列哪项不是酱油调味品的?% \5 [: O4 F* t: K* {+ Z d0 z( m, V. Q
A:Wasabi 日本辣根
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- @- n; G/ Z V- p1 o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ z6 x* n2 i" j6 G2 R; q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:
' q# \, {3 ~5 ?) V0 n2 yA:Pasteurization 巴氏杀菌
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! R k/ D2 c: G e64.Which of the following steps is not the correct procedure for whipping egg whites?2 R- ?& ?% w$ i. D( t# N: m' N
下列哪个步骤是不是正确的蛋清搅打程序?
- q8 b- a1 X% WA:Allow to rest before use. 允许休息后方可使用。- B4 S8 l4 D5 T* t
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" _. t* ~6 } b
A:56g and 63g 56克和63克1 J+ B- c3 S" S$ ^* q# f
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66.Evaporated milk is a concentrated milk that is produced by removing
+ ^% j* E- N1 R* Z* J! T炼乳是一种浓缩牛奶 是去除什么做的
9 l/ G# ^" t- k" E) i7 Z3 i: PA: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:. h- X+ N1 u7 o/ ^# G
一种烹饪方法,通过转移液体或气体是:0 ]! q+ e) l ?5 S
A:Convection 对流
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8 p8 o7 i* a* ^; T6 @* m68.The cooking of starches is known as 烹调的淀粉被称为2 N' r4 I$ ~( _% {- c* Y1 S: N
A:Gelatinization 糊化7 Z* o B, G! X3 J, s* |
2 f/ Q: y [4 y: H! }. b) b. ^ N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# q6 m; \* n9 k3 m$ B& u: d9 DA:Braising 烤3 G- A8 \8 G5 `- f8 v
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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:
, U O3 P% g* ?2 Y; u' a5 q$ GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 B* Z m p' A; v/ T/ G2 e
# X4 ?- G. ?. L71.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
$ G4 Z/ y5 u4 i( nA:Fumet 原汁
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: F* s( p! E' V) p$ y/ |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
* _6 I7 n. @- q/ {0 c8 F# e. t- u ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% _ d# W, ^+ n73.Which of the following is a principle not used in stock making?
, H, @$ G( `( H5 N2 x下列哪一项不是用于制造高汤(低汤)的原则?7 K& K+ J. J0 p, ?
A:Start the stock in hot water.开始在热水中操作# c" \) B! Z6 c2 Q! O: A
3 f$ M) A1 k5 Q8 {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
- |. t1 v# Y$ e3 Z# \% c9 v# ]A:Remouillage 法语熬汤$ }( }$ ]0 j$ B: t, g
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