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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:
9 w+ e& X n9 F8 D8 b: W3 z# V哪位厨师最早带来高水准浮夸的美食
6 K8 K5 c' h O D* k$ LAAntonin Carême 人名 安东尼·卡罗美9 n& B' f1 Y# n" `4 X" X0 e
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ ~& D0 c% a" Q' [0 I8 T2 s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) [- P' i, b$ J: u
A:Cast-iron stoves 壁炉
4 {% n! ?% x- [3 X6 i. S9 C1 J; khttp://www.usstove.com/products.php?id=66 N( F1 @0 G3 z
' f9 ~, y0 X) u. O) F) t28.The French term used to describe the roundsman, or swing cook, is:$ z, h2 ?/ ~% v' W# T! _4 w/ ^- e% h9 s
法国术语,用来描述roundsman,或摇摆厨师是:
, b" p) g3 R9 IA:Tournant 图尔南
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29.Another term for the wine steward is:" `( J% T3 e- [$ a% w* P1 ?
葡萄酒侍酒师的另一个术语是:
+ H! x: w: n* gA: Sommelier 侍酒师" [2 y) o0 m; p' T6 e, U
. O# V+ _- X; H# B0 Y9 w# Y( K9 v30.Molds, yeasts and fungi are examples of a:/ ]3 k& d+ I- l. I/ T% \4 M' ?
霉菌,酵母菌和真菌是一个神马例子
* H" x* Q: I- q' J' M! h, wA:Biological hazard 生物危害! O8 [& N# @. N- n2 d
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: h3 h% M* W7 h4 [9 a
根据加拿大食品检验局,食品的危险温度区在多少之间: [7 h( N8 v" b$ U/ T, f6 v4 K* E
A:40° and 140°F (4–60°C) 4-60度' n1 U8 w: c% S" @# b, F7 n* C5 P
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32.All bacteria need the following for survival:$ Y# L# B0 G9 L# u ^) ~
所有细菌生存需要以下哪些内容:
' U9 S" M5 z$ e" [) zA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! m6 a3 D- s- o8 K5 `* q+ s
- n; @4 B" g2 h- e33.Which of the following correctly represent critical control points in a HACCP system?. V, I6 ]; `* \$ y
以下哪项正确表示了HACCP体系的关键控制点?
8 I, |1 B) w2 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& H+ k/ n. |: M4 y; ?: K% x6 j9 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热# \& Y7 t. L& N' j7 ^- \
. j' v7 g* Y& n34.Which of the following is not an example of a carbohydrate?
6 g& t1 h! k4 K2 ^下列哪一个不是碳水化合物的例子?
3 O9 t8 V4 L/ ?/ i& b) O. X+ }A:Essential nutrients 必需的营养物质
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) w2 L& U# q$ z* U8 k: y2 U7 P; h/ H35.The process by which a liquid fat is made solid is called:
4 u- @) t; Q3 L5 m液体脂肪做成固体这个过程叫什么. T: n9 v" f7 I
A:Hydrogenation 氢化9 p( C+ M2 e1 m1 V3 h
0 [8 Y7 W( A5 e6 \4 `36.Which of the following is not an example of a fat substitute?1 G5 Q0 T. h! G& ]5 f! d1 l9 ~
下列哪项不是脂肪替代品的一个例子6 ?: e# I. I% S
A:Acesulfame K 安赛蜜K表+ K( b( F% b: S4 e4 l9 ^
7 v; W; L4 [9 s" [" H9 x7 U37.Health Canada requires that a product labelled "fat free" contain:
5 G; ^8 o; h4 i8 c9 c( ]加拿大卫生部要求的产品标有“不含脂肪“包括:
8 o0 {$ Q( {* M; z* D iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! I& e* d, \, w1 r( i
- ~1 c! m+ |% r$ n# R/ E# B+ Y38.Which of the following is not a problem associated with converting recipes?
7 [: P1 Z$ y; Q0 C* ?3 w, S! a7 c下列哪项是不相关联的转换配方问题?4 t2 K" L3 h2 W2 c; V3 p/ Y
A:Unit cost 单位成本; Y' G: O- w* V; I* \
0 x+ L& c/ M- x/ D) E4 A39.The condition or cost of an item as it is purchased from the supplier is called:
' o: F0 \7 @0 v7 `从供应商采购的物品的品质或成本叫什么/ m" W* T! e; V) r3 i3 {( \/ u9 U
A:As-purchased cost 购买的费用
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% a% h, h! V6 \" k40.The amount of stock necessary to cover operating needs between deliveries is known as:
# l! b! {$ f4 r在新货到来之前用于日常所求的必要库存量叫什么7 B7 I2 X$ A, v" I
A:Parstock 基本日常最低库存: S& g* `3 G- Q7 N4 G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ Q! A; E3 u8 Y% f& |下面那个缩写是用来表明正常库存流程?
4 Z! B3 S V) z. I! aA:FIFO=FIRST IN FIRST OUT 先进先出' A0 k5 o ]! z2 f! b4 b0 r
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42.Which of the following knives is used to turn vegetables?
& A$ c# z9 f9 T/ C% A) J$ I7 R下面的那把刀是用来打开蔬菜吗?
* g, ^: v! F/ u* qA:Bird's beak knife 鸟嘴刀/ w% G( b. s$ P$ f% K7 {9 q+ G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( a9 ^* I7 x% n$ e4 W43.What is an instant-read thermometer best used for?8 J, o# H# b& k2 |
即时读温度计最好用于那方面?
& R, t6 q: B5 L/ ?' Q9 |0 H: A/ K7 ^A:Checking the internal temperature of a roast 检查被考物品的内部温度/ p" s0 n5 w' p" w& C0 a# |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& i1 Y" P$ W! x, S. G4 V& l下列哪些金属材料受热均匀,通常用在铁板而且非常重& Z9 f/ B1 S E2 [0 }- U
A:Cast iron 铸铁
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' q* V- \& L) C/ K( x( N- a; s# z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ S( S S) D+ @3 X5 [6 f哪件装备下面有一个可移动的碗和一个S形叶片?
2 y1 O$ C: U/ C9 Q; ]5 aA:Food processor 食品加工机! ^8 b0 N4 @. z, h& u. F
http://www.google.com.hk/search? ... iw=1263&bih=572 d3 M! X5 Z5 B
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46.Which of the following is not a rule for knife safety?) T% _( s2 H) l: {. G: h* L% P& P
下列哪项不是用刀的安全规则?8 L0 ^! [ t4 D% S! M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% g( V5 ~* A6 G! H9 J/ ^* v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- H8 |0 c% P' Y4 T4 Y; Z+ i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* h$ ]* V, ^ w+ |
A:RondellES
) n/ o+ ~8 R! F. _8 ^ h* whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 l3 X9 f* D0 f6 z48.Which of the following is a diced cut used to garnish soups?2 E$ i3 P& J1 f+ V8 z, n/ n
下列哪项是切成小方块用于汤的装饰?
0 h1 P( \ P! ~7 ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 W( q5 d1 S0 @; L2 _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" r1 s5 b$ D, K* E; _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!!——2 p0 X- i7 w8 T& `1 Y
A:Gaufrette 1 h1 K! q8 J( c. f. V; q W/ J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 _2 s9 P0 b; I {( `' F3 e$ Y9 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- g) J5 W8 N$ K4 G" @# TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; j, `: b2 a/ \0 w/ K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% I9 s- I" r, X# A1 K% y6 e! 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)
3 j! X9 O( e- g+ ]A:Cilantro 胡荽叶 香菜9 Z/ D8 @" }" W# Z3 g3 s5 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 }) i' I' _1 R1 C* F* ^" u60.Allspice is made from:, O, `) {( P) J. x+ g
多香果, 多香果香料是什么
$ o. B+ u; w0 x! v5 B; lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 N4 w2 W6 r7 T8 Y$ f, C: ~
A:A dried berry 干浆果
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+ p4 n* H. ~2 t) d& X! S61.Which of the following are used to make a sachet d'épices?
: }1 f- K, [9 x9 G L下列哪些是用来做香包德épices?
2 m! y, O5 w) R" uhttp://www.sachetcatering.com/8 E! z4 r2 ~4 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 d8 U: y: m6 i" u: x* n6 P ]62.Which of the following condiments are not soy based?2 v& ?2 W/ ]% q; B
下列哪项不是酱油调味品的?' n) n( t7 n2 h. L3 {3 {4 d
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:% X$ q6 y- T# j" E, 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:
# c l6 _" g: N A7 L. X% JA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. @: ^2 i% o: H; L, s7 P
下列哪个步骤是不是正确的蛋清搅打程序?+ u1 M1 i3 r6 Q1 A; h2 e
A:Allow to rest before use. 允许休息后方可使用。% m* @7 f* ]5 [) k# h! f
6 i1 G5 D3 O* v _ a65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 h' O2 v1 l- I7 t- N; }8 ^+ m8 CA:56g and 63g 56克和63克
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1 b* R# G4 _ }5 L8 q9 ]66.Evaporated milk is a concentrated milk that is produced by removing
2 o& H ^7 S$ b+ [炼乳是一种浓缩牛奶 是去除什么做的5 u3 v0 W9 D. j
A: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:8 j- s2 P& K2 d* d4 M( i
一种烹饪方法,通过转移液体或气体是:
4 s/ @7 ?/ W& @" e2 P8 e1 g; iA:Convection 对流. t% s; ^; q: l1 Q8 A2 R% f% P* v' h
$ a x3 C8 R7 V% t% A" }% @& O68.The cooking of starches is known as 烹调的淀粉被称为
0 f4 h! U# T& M5 A$ { L+ k+ d& [A: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?8 D& d, |4 C3 W7 I
A:Braising 烤! y9 k1 \/ M8 c8 ]
- T$ F l4 k3 _1 g/ h2 `" X" u+ h70.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:
: K4 N9 h/ g7 D- U* l" u+ MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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^0 v. Z/ {5 W2 o71.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# Y/ r; R4 w- @6 G& S: W; m
A:Fumet 原汁7 W7 r2 v8 z0 d6 k( t1 C
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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
* X5 x" w; d, i, y& O: UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
3 k9 q$ N3 @- d* k# D1 z4 O下列哪一项不是用于制造高汤(低汤)的原则?4 Q# V8 Y" \& j+ D
A:Start the stock in hot water.开始在热水中操作
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I1 e0 R6 I m E$ r74.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* I: u# X7 [* V1 V
A:Remouillage 法语熬汤8 r1 ]/ N+ L/ ]7 M4 H
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