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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
) e% j6 i5 D, B/ ^哪位厨师最早带来高水准浮夸的美食3 w. e* v9 E7 N& F
AAntonin Carême 人名 安东尼·卡罗美0 i/ D2 L/ i1 ~% O2 q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& m4 P1 @/ |$ @1 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 。
$ ~: u8 D- X8 ?A:Cast-iron stoves 壁炉
3 F+ K' {! g: z2 d" i/ jhttp://www.usstove.com/products.php?id=6+ g4 Y) M5 a* q. q" \
/ d! A" `8 o5 `" `. W- k" x28.The French term used to describe the roundsman, or swing cook, is:
; u, }' y6 u- s9 @' L法国术语,用来描述roundsman,或摇摆厨师是:) N% g/ ~: j5 q" D" A) o
A:Tournant 图尔南
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' l" O" Q0 H8 Q5 A0 r' t( z" j/ ]( v29.Another term for the wine steward is:) K- m7 L* ?% C5 \+ f) t
葡萄酒侍酒师的另一个术语是:
/ k8 p& F' v$ ^; L* hA: Sommelier 侍酒师) x9 ~, f5 ]% L6 U3 p1 s; H
+ f5 M) [ c: }! e/ O( r/ o8 d30.Molds, yeasts and fungi are examples of a:$ A6 O/ Y7 P4 h$ y
霉菌,酵母菌和真菌是一个神马例子
- _. y2 H& o+ n+ j7 SA:Biological hazard 生物危害
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' [# T: [1 o: \& L; K& |" L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ I, p- S! R( [9 L9 {$ t' H& }根据加拿大食品检验局,食品的危险温度区在多少之间:
3 v0 D: ~% d; C2 t9 GA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, g7 ?" A' C/ s0 Z( M
所有细菌生存需要以下哪些内容:
; R/ G+ J) E2 H: p6 l I1 U+ m6 wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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. _: y2 o( `- Y3 i( Y33.Which of the following correctly represent critical control points in a HACCP system? ]* G4 ]1 a7 }, I
以下哪项正确表示了HACCP体系的关键控制点?. n6 y9 @; K. q+ G# z( I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 m0 P$ b5 q0 S( a
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?
1 W* f3 i! d$ M; @1 j- Q3 |( f下列哪一个不是碳水化合物的例子?
& x8 W1 G# c' ^, t, Z2 Z5 ]A: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:
6 }: T1 G: w" w液体脂肪做成固体这个过程叫什么
) S O# v ^+ z- z2 sA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
6 H [1 G! R7 T4 E6 s- I下列哪项不是脂肪替代品的一个例子! f3 H5 m; W5 ^) F z7 m
A:Acesulfame K 安赛蜜K表. S0 `; P1 ^* O& S$ e7 E; H/ I
$ ~1 F. F/ M) {( P# ^) j37.Health Canada requires that a product labelled "fat free" contain:/ o5 ]" f& J+ B! ?! t! H9 c* r$ K( ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 d$ ~6 [( b4 N: U8 N2 oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 b+ C6 ^7 S6 R* o2 @
7 u# Z9 ^0 @# c5 w* _7 o q3 l38.Which of the following is not a problem associated with converting recipes?
- Q! |; y- q+ x; K4 N0 H" e8 f下列哪项是不相关联的转换配方问题?6 J' t; {9 u' O& { [8 b+ ^ G* ]
A:Unit cost 单位成本
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9 C1 B) d& n7 \8 M/ S39.The condition or cost of an item as it is purchased from the supplier is called:
* A7 B% f5 e3 w- h, B9 C从供应商采购的物品的品质或成本叫什么
: D% C5 d) l4 r$ W) `: |A:As-purchased cost 购买的费用8 C' w! W2 O& O* x+ K
5 J' ]$ A8 H# p5 f& Q40.The amount of stock necessary to cover operating needs between deliveries is known as:. @" m7 K/ p. T5 k, b, Q
在新货到来之前用于日常所求的必要库存量叫什么
$ \' q$ c/ B) Q! J8 zA:Parstock 基本日常最低库存' H4 \& @% {4 q9 p8 ?8 H! V6 V
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 w6 C: c* o9 E$ P# d3 N4 o
下面那个缩写是用来表明正常库存流程?% ~% U' C- M" u# \* A* F
A:FIFO=FIRST IN FIRST OUT 先进先出
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* ~$ ^6 E! F3 C1 j1 ]) r/ ^42.Which of the following knives is used to turn vegetables?
6 F5 W: M, S1 @# w' E$ Z: N: a下面的那把刀是用来打开蔬菜吗?' ~6 O% U" R6 ~3 H# B" D) P
A:Bird's beak knife 鸟嘴刀
/ y5 q" U7 |# Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' A* n/ ]6 c7 Z e' a; K3 b* j: t43.What is an instant-read thermometer best used for?1 [. |8 A/ V2 H$ o2 }
即时读温度计最好用于那方面?% U; H4 \# |5 K$ X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; A* O) i( Z4 _# R$ K a
下列哪些金属材料受热均匀,通常用在铁板而且非常重( k3 p: ^; P1 B% y' ]
A:Cast iron 铸铁# R$ B$ t6 j( T9 @, k" v
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 l0 Y* \! ^; Z( y$ }; G哪件装备下面有一个可移动的碗和一个S形叶片?
" B& Z* }$ N4 k( u! E7 P+ X* wA:Food processor 食品加工机
& [2 t" _! F* J9 U, q1 ahttp://www.google.com.hk/search? ... iw=1263&bih=572# x! H/ q! |' i+ `, J" t6 G
$ \ b! Q* w8 O c% N& q" {4 }46.Which of the following is not a rule for knife safety?7 K; _* q7 ?* ~( g# |& }* i" H
下列哪项不是用刀的安全规则?; w) X2 o6 O- `3 C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ f2 X4 j% m$ v& ~$ \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# c" h' q6 W) i' J$ q7 X4 S8 a" B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% k3 W7 W, a# o6 \
A:RondellES
" q& ?4 F1 }5 S7 ^% lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# |! m. q$ d4 h3 h8 \5 @48.Which of the following is a diced cut used to garnish soups?& m3 e$ l/ |6 A9 z$ Q
下列哪项是切成小方块用于汤的装饰?9 T1 f# e) B& G6 \! X X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- X- J7 B2 J, G! |- N' D9 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ R' v- S+ U7 _. ?% u
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!!——
A3 c7 Z! f- ]% B0 I% G7 wA:Gaufrette 8 C" \' k; K% {: g! l5 t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
S0 [# o6 k! @- L" r) u) a1 H, Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' C% r* \& m0 x, }; s* u/ M$ F; l; k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; {3 R2 F4 Y* R& i
/ ~' \& O+ x( U' n8 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& W- b3 g' N+ f+ L2 V& y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)
% |9 b+ N& v6 |8 nA:Cilantro 胡荽叶 香菜
2 m# B$ c! z3 m3 u; Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' [. s P) C6 O
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60.Allspice is made from:! q, m" R/ X. n6 G7 b. F
多香果, 多香果香料是什么
) ^) t1 u) n' k# Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 ~9 H* w7 `/ n; u# H W
A:A dried berry 干浆果' t; ~, s( q' L: g) P
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61.Which of the following are used to make a sachet d'épices?' x% A6 ~% y. j5 l) j0 [
下列哪些是用来做香包德épices?
9 z) H& P& S+ m% u5 T/ W; ~$ j! G" Phttp://www.sachetcatering.com/
& t8 C+ I& S) h/ t8 jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 v9 L/ i* D5 G [
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62.Which of the following condiments are not soy based?# }5 l0 Y2 r( M6 S9 X, `
下列哪项不是酱油调味品的?6 G+ t- C7 \0 Y4 E( \# |9 y: Q2 {5 \, |
A:Wasabi 日本辣根
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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:
% F! i7 ] Z5 m3 z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 O' J W( ]+ d) b. {+ T5 l1 R1 xA:Pasteurization 巴氏杀菌
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! o& L0 X/ @: i; k1 q64.Which of the following steps is not the correct procedure for whipping egg whites?
7 S$ C3 i* S$ l下列哪个步骤是不是正确的蛋清搅打程序?/ r( T7 {3 h/ L# P
A:Allow to rest before use. 允许休息后方可使用。0 R& D& t8 r0 ~( O" j0 O) v0 G
$ E4 G$ b0 b" R) w* @8 P* Q- Y65.The weight of a large egg is between:一个大鸡蛋重量介于:2 t0 {2 J2 N! x; c! y! c
A:56g and 63g 56克和63克
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2 Y8 s* l: ?) l1 I66.Evaporated milk is a concentrated milk that is produced by removing9 b9 b# G2 R, \4 X
炼乳是一种浓缩牛奶 是去除什么做的
# M4 f7 P/ H' |$ C9 d/ j7 rA:60% of the water 60%的水# v' U. x O# e* r5 T* P
0 I! `0 X/ I2 w$ \67.A method of cooking that transfers heat through a liquid or gas is:
- F X; U4 _+ R( S, @! N4 F& j0 {一种烹饪方法,通过转移液体或气体是:( d. F* b y0 p5 l8 L( _$ b
A:Convection 对流
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5 P4 s3 r6 u! B4 z: d) J* ^68.The cooking of starches is known as 烹调的淀粉被称为
% }; B- D& U5 [7 e) zA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& J/ n' t. w% C& t2 eA:Braising 烤
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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:) M$ s, q4 n( B, ~, ?( \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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8 J. q7 h) w! B# R1 f1 k' D
A:Fumet 原汁
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1 y& O& x- O* f" 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
# K) L" `: S" H9 B( r6 M! jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; Z/ g D( j) A* B+ E+ Q5 W+ W, t K73.Which of the following is a principle not used in stock making?' ^1 E; {5 }; y; j
下列哪一项不是用于制造高汤(低汤)的原则?
8 \ x% u* h9 w& ~4 L9 _( X! z) LA:Start the stock in hot water.开始在热水中操作
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0 O( G3 B2 |. `2 {6 Z/ F74.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
} B! I' E9 RA:Remouillage 法语熬汤
# O) y5 ^% Z# s- V; J! W# m' Zhttp://www.haibao.cn/blog/post/176242.htm |
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