 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:, m O" i( q ~' Q* d. t
哪位厨师最早带来高水准浮夸的美食" X# ]7 `- D; d W D0 S/ ^
AAntonin Carême 人名 安东尼·卡罗美
( G9 p/ L0 p7 ~: e: l& ^% a) y: j' j1 k- c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- h) i2 s' s6 X: h% p. 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 。* A ^2 X- M4 y
A:Cast-iron stoves 壁炉5 V* s3 A/ u. Y- ~# |
http://www.usstove.com/products.php?id=67 m: r6 }3 S( ~# a
/ x! K4 M0 o4 u- t+ W+ s9 C28.The French term used to describe the roundsman, or swing cook, is:. I* t4 A1 T; Y4 r
法国术语,用来描述roundsman,或摇摆厨师是:& a/ K! |) w6 y9 y; X' C# \
A:Tournant 图尔南: k& O7 o# V5 Z* C5 F) N* j9 P
8 M [2 _% K: P# s4 U/ G2 o& e/ z29.Another term for the wine steward is:2 N. y2 N! y @/ U6 u! S2 Y
葡萄酒侍酒师的另一个术语是:
8 o4 d3 q4 q& x: D" aA: Sommelier 侍酒师" m- p: z" j* J( [: {% i/ u# M
2 [1 R" O" ~. w- K/ {& Q1 N* L
30.Molds, yeasts and fungi are examples of a:
9 |) c! l) A. m: ^4 l( J p霉菌,酵母菌和真菌是一个神马例子
q) [& b) y- zA:Biological hazard 生物危害4 q2 j( y7 S+ Q
; p% \6 |8 J; ]( H W, v, S5 p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! R/ p. e+ T7 y- Q9 y! v2 @; I. }
根据加拿大食品检验局,食品的危险温度区在多少之间:3 K5 f1 g: B x7 e/ [0 c
A:40° and 140°F (4–60°C) 4-60度
6 p9 p9 d6 K0 o. H3 M
, e/ \& E* F. I; ?32.All bacteria need the following for survival:* V" \ e* P6 X. h3 q% F, n, a
所有细菌生存需要以下哪些内容:/ I$ n. B# q1 U2 @2 b I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. r. i0 b! a3 Y. m( o
0 t- o q/ w9 e7 a# B
33.Which of the following correctly represent critical control points in a HACCP system?
: l& I* C7 Z) Z# N3 }以下哪项正确表示了HACCP体系的关键控制点?
G$ _4 n- r$ }$ ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: b& ~3 v- e4 k, R" l食谱,接收,储存,准备,烹饪,保温,冷却,再加热" V# d% @3 @, M' u
; p( `% M/ v' x4 n+ j
34.Which of the following is not an example of a carbohydrate?
6 S' U2 C7 j5 d4 \下列哪一个不是碳水化合物的例子?2 b7 _- o0 h9 i( ^
A:Essential nutrients 必需的营养物质& t- Z5 p) I; e- r L* S" M7 h6 |4 w
/ }& J! b) q5 j4 f# v35.The process by which a liquid fat is made solid is called:5 y1 P; E% h' u" u
液体脂肪做成固体这个过程叫什么* T3 x9 Z8 _% y) Z7 u3 w
A:Hydrogenation 氢化( c3 T- r$ W5 i9 l/ @- E* C
: {% v$ \1 d+ G: j5 g4 s
36.Which of the following is not an example of a fat substitute?
- R6 }1 H% w) K1 ?" d下列哪项不是脂肪替代品的一个例子+ s, b& U' T0 ~6 b3 X# {
A:Acesulfame K 安赛蜜K表
) B" M; e) f" Z' I1 W7 n7 z* Q' Q7 a2 [- A9 p
37.Health Canada requires that a product labelled "fat free" contain:! a$ E2 J. I( Z7 d/ g
加拿大卫生部要求的产品标有“不含脂肪“包括:. V* @* c$ E/ v% q9 y) C+ q+ H# T) Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 n1 m& A# o' R' L2 G: f4 h1 F1 M* U6 q; Y6 I, i* X% ?
38.Which of the following is not a problem associated with converting recipes?
0 S- A# {' |/ r. I7 n f; `: T下列哪项是不相关联的转换配方问题?
" S' O; X, j' E7 Y' Z0 K, WA:Unit cost 单位成本
- v1 @( V8 Q: D( X. Q. C% K) i6 d( T* G: j
39.The condition or cost of an item as it is purchased from the supplier is called:5 h. U) b" o J0 u1 O. J5 X) D: n7 |
从供应商采购的物品的品质或成本叫什么
! {; p# t# m% e& i: H2 e7 X zA:As-purchased cost 购买的费用& o6 c9 e, K, C' X# t1 y. s
3 {, v j' \# K [: f a
40.The amount of stock necessary to cover operating needs between deliveries is known as:' E$ t+ l/ c- p4 U+ r0 m
在新货到来之前用于日常所求的必要库存量叫什么3 D! m( l0 N# C% c8 R& M) M
A:Parstock 基本日常最低库存
% ]3 u3 I2 d# B/ Z- v6 Z
1 M, ]& j. Z F" j7 K41.Which of the following abbreviations is used to describe the proper rotation of stock?1 X7 ^! D) b2 S3 `4 g1 F5 {
下面那个缩写是用来表明正常库存流程?- |) z0 \0 n3 | \8 {% N' W
A:FIFO=FIRST IN FIRST OUT 先进先出
: g# `/ j) q; W: _8 V( a0 d
B' {2 ]( [/ H' ?$ |42.Which of the following knives is used to turn vegetables?* t) f* G0 Q1 P$ w4 G$ S% @' p
下面的那把刀是用来打开蔬菜吗?
. A+ b7 d' T: X" r; H3 PA:Bird's beak knife 鸟嘴刀
3 H8 a/ o5 B6 y7 K3 @5 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 j9 ~0 f" W) T3 |! H" x3 [
& }! @* R# z3 U4 Z" j, Q
43.What is an instant-read thermometer best used for?' o" Z) Z/ p; a8 m& h3 o% H
即时读温度计最好用于那方面?! m3 ?( _% S; ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 C( Y& { A; l. l
$ P+ Y! u/ I( o/ D8 C* s: C7 K( k6 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. W% }' c4 ^+ w/ z, o- l4 [下列哪些金属材料受热均匀,通常用在铁板而且非常重- g2 @$ d, o7 U* H
A:Cast iron 铸铁
/ ^- _1 O7 W Y% L
& T0 A7 G8 K5 K k! M* @, x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* [3 c; Q: x% n- m9 e哪件装备下面有一个可移动的碗和一个S形叶片?
. G1 X* R8 t, ?+ fA:Food processor 食品加工机
% m4 m+ D5 Z& P( v- F, qhttp://www.google.com.hk/search? ... iw=1263&bih=5727 I& D1 C. t% g# s, o, e
/ ] b) P+ D3 M# ~! ~
46.Which of the following is not a rule for knife safety?
: ~# x/ T# q) {4 F- O0 C5 b+ U& H下列哪项不是用刀的安全规则?0 _- f8 h2 M+ _+ O T& l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ ?/ q' Z- v& |
1 j7 j, v! B) U5 g; d% M: v4 k# l1 g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) W, t c4 ?8 B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 r4 A. K% N: R: |
A:RondellES + n! G" Z4 s7 H- ]9 n" l6 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ _' C( q1 |$ w
' y7 I, T% H6 }9 ]. i48.Which of the following is a diced cut used to garnish soups?" n) h! s0 F( V d
下列哪项是切成小方块用于汤的装饰?! N" h( @3 {8 ^+ s: F
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* b, {/ E) b0 \' c u$ V' g! n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 y# z8 p, X8 q8 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!!——
4 K& H( {& f6 z* hA:Gaufrette
( w# X8 r$ s, X' S# B# ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ H4 q. n5 p6 m, ^8 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 N/ Y6 C% ?( ?4 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: L0 m; u# f0 ^4 `2 P0 J# o
! }( H3 F2 w' {" {# a. v n" c" p) S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 g6 D6 _% n9 K& j4 R0 o# s5 Q" i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)) n4 t6 \, t+ X# H9 T5 N# f5 Q: h/ g
A:Cilantro 胡荽叶 香菜5 Y, Q. E" N! z- |. k9 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 K2 Z- z4 g! h0 _
, @7 V- H( r! _! R: E
60.Allspice is made from:7 n' W& k0 S( D
多香果, 多香果香料是什么
1 x1 Q3 I/ J3 ?/ w6 @; e5 v3 J; o, Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, G" X; w: ~' o0 i0 LA:A dried berry 干浆果
- c) `# H* G9 o" r- B5 [6 a# ^3 Y5 n) u" J! q: h6 p
61.Which of the following are used to make a sachet d'épices?
$ E$ R7 F! c) t8 a下列哪些是用来做香包德épices?
/ e6 L2 S& ]: ?4 v1 t( p1 @http://www.sachetcatering.com// }- c9 I2 f$ c1 I* J- J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 y$ X9 j; q) D! Z( _/ W
; J% e7 i7 C5 Q& @# _62.Which of the following condiments are not soy based?
6 B; y" e( B j' @+ f) Q4 M7 S9 c, Y下列哪项不是酱油调味品的?: T9 J0 s) f9 H9 a# G& F
A:Wasabi 日本辣根
& J. K# {) Y& }7 I
! i3 T0 P# M% z9 `# v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% e+ ~3 A v/ |- v5 U& e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:
$ f- Z* o' H$ d3 j' YA:Pasteurization 巴氏杀菌, @! N; Y# c$ ]; l
- v8 p% p* N, i- d2 ~9 c64.Which of the following steps is not the correct procedure for whipping egg whites?
% b4 o5 v3 R2 [9 o" U下列哪个步骤是不是正确的蛋清搅打程序?0 ]5 }1 P6 k# E8 l2 N( g5 _# A
A:Allow to rest before use. 允许休息后方可使用。& O! k- [2 P6 q8 ~% Q+ y
1 ], ]& g( B3 i- }$ z5 Y. ^4 l5 y% x
65.The weight of a large egg is between:一个大鸡蛋重量介于: r% R: \: r4 A' I( C0 E, u
A:56g and 63g 56克和63克% u% K$ h6 B- E! U
' c: n; c) K9 Z2 K) l
66.Evaporated milk is a concentrated milk that is produced by removing- X8 I+ s- c, s5 A& L" c
炼乳是一种浓缩牛奶 是去除什么做的
) p+ i+ A8 T6 Q* x7 h4 t! m/ BA:60% of the water 60%的水
. L* r0 p z: S% i
2 w' L- _3 x/ D" G; ]1 j67.A method of cooking that transfers heat through a liquid or gas is:
0 O e8 x' h! N% ~一种烹饪方法,通过转移液体或气体是:* a; Z0 N. }( n% W. |" w' Q" U \
A:Convection 对流
* I: d9 Z C: `2 I7 B+ x0 D, P$ @7 s1 a& q
68.The cooking of starches is known as 烹调的淀粉被称为 b* P6 n2 ]/ T5 s/ v
A:Gelatinization 糊化
6 v7 i k* Y/ J# Q
- t, N& K1 b) A2 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
a/ |1 ]) N# H/ CA:Braising 烤. Q& i! y# A# ~3 x
1 S5 @4 x" c; H2 O
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:; a' C/ b9 ~/ @' _% k) p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) C% C; L* I F0 j3 {( l, F
) r w, E: Y4 ?0 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
& N* X7 ]" b: f2 c; @& X) g2 \A:Fumet 原汁
, _, D0 l3 `# X4 w& K2 p( P3 V
/ I% s; {+ @4 [3 F) K& o6 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
$ L" O" H# y2 S1 b CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. M+ W7 p* O+ ]3 w3 O) x' u( g
/ X7 H" a, I$ p2 {) b
73.Which of the following is a principle not used in stock making?
4 n9 J3 O4 H" @# F, j1 R下列哪一项不是用于制造高汤(低汤)的原则?
: U9 o- Y5 Y3 _A:Start the stock in hot water.开始在热水中操作. X6 R: F# J9 F& t
( @, ]8 N/ n# g* o7 Z5 R
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
' {; c, T \3 {! g8 F( jA:Remouillage 法语熬汤
/ }6 T+ N. o. s( m) @2 t; M, r* Yhttp://www.haibao.cn/blog/post/176242.htm |
|