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26.The chef who is credited with bringing grande cuisine to the forefront is:
9 h9 H. @! n" g2 l2 f M. _哪位厨师最早带来高水准浮夸的美食5 ^3 p# }0 N) i3 v8 p
AAntonin Carême 人名 安东尼·卡罗美# `1 w$ U3 ^% |, m' T+ _4 Z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: u, f2 X" S" G1 x: S5 i: L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) @- x0 D) W( C: f* m: a% NA:Cast-iron stoves 壁炉
- y3 Z- l8 G% ^$ c: l; i) Ehttp://www.usstove.com/products.php?id=64 V2 }# O, _" l" {" Y O
# ?0 v, v% S0 F28.The French term used to describe the roundsman, or swing cook, is:, Y+ y/ _$ Y* s; h0 q5 s% }2 e
法国术语,用来描述roundsman,或摇摆厨师是:
7 q5 Y; S5 {/ S5 bA:Tournant 图尔南
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0 S& Z# S2 M. d# S" H3 F8 M0 V29.Another term for the wine steward is:* b/ x7 ?9 N; ~; d' l3 o
葡萄酒侍酒师的另一个术语是:5 O+ G$ R9 f; U
A: Sommelier 侍酒师. J8 v. |1 u0 G- E; W* R. b
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30.Molds, yeasts and fungi are examples of a:$ O# C( g7 m1 ?" Y! D. s. s
霉菌,酵母菌和真菌是一个神马例子
& z& p, _- p- i0 L. b! }# WA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 C' U* _- s4 f' z H2 U% T5 g
根据加拿大食品检验局,食品的危险温度区在多少之间:4 t; q! s6 T+ Y4 m) N" u6 h
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! V' \9 e3 l- e/ C/ K
所有细菌生存需要以下哪些内容:. {2 z+ W5 x2 P7 X$ ~) y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
- C' ?" Q. U$ f* c7 X7 H* [" j以下哪项正确表示了HACCP体系的关键控制点?6 i1 J' a, f" _( L S- Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( o, h" W2 x9 U$ [% x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?
( ~- U( d& i$ M% q& ?% R9 k" [1 d下列哪一个不是碳水化合物的例子?# l7 q. }4 w2 F9 W8 {3 l
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:+ G5 w3 a4 u6 Z
液体脂肪做成固体这个过程叫什么
; Y# y# `% J2 k- ~A:Hydrogenation 氢化/ @4 U2 Q% ]3 K$ |" Y a |4 F
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36.Which of the following is not an example of a fat substitute?, S* X, l, i# [ O3 D; \+ @
下列哪项不是脂肪替代品的一个例子6 t+ r9 w! e4 {
A:Acesulfame K 安赛蜜K表# L' e+ `% d* g( ?0 }2 m
+ d+ m5 t- `1 s1 r) e$ S" |" X- R37.Health Canada requires that a product labelled "fat free" contain:* K/ {# p/ }5 t' \/ A! {
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 B+ _# s, Y$ I, SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 ]1 b. ~; f1 e) ~( ]% U( z
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38.Which of the following is not a problem associated with converting recipes?9 ~( d7 \% }' ~$ A
下列哪项是不相关联的转换配方问题?4 k, g: A5 M Z5 P7 u
A:Unit cost 单位成本! `9 w; y$ u. ]! `7 r
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39.The condition or cost of an item as it is purchased from the supplier is called:
6 r; W2 G% Y$ v O: m% y从供应商采购的物品的品质或成本叫什么
% F1 ?1 S1 [) ]8 ]1 EA:As-purchased cost 购买的费用8 w* \* |3 d# V9 u5 L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
L6 _% ?% F' G( V, I0 I在新货到来之前用于日常所求的必要库存量叫什么! J( Q* O2 d4 [' w" T
A:Parstock 基本日常最低库存7 |- B4 ]# X0 |6 r9 J! c/ C( L8 @1 n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?/ G8 k0 d( d2 R, q1 i0 I: w
下面那个缩写是用来表明正常库存流程?! c2 v" _ {& f3 }, A
A:FIFO=FIRST IN FIRST OUT 先进先出3 N2 l6 |; r& ~* M; B! [
# |1 Z' d+ K4 ~. p2 w. u42.Which of the following knives is used to turn vegetables?
' @8 |0 q+ Q6 l/ Q$ @% H下面的那把刀是用来打开蔬菜吗?' A: R q: T3 \( M: ?
A:Bird's beak knife 鸟嘴刀
7 \3 p# \9 [+ nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
; ]! }" q; g9 E6 F# g即时读温度计最好用于那方面?
9 J2 ~: n7 o2 U i$ {1 A7 HA:Checking the internal temperature of a roast 检查被考物品的内部温度 t( U1 {+ d a4 ~' W" O# _& {
- S: U1 B2 _: x6 [) I' _: | A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 \* ~4 s% E1 W5 T% G H$ N9 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 [6 `9 l- Z5 r6 I$ I/ [A:Cast iron 铸铁9 C$ H) k4 f4 b1 k/ S: }6 K
$ L4 H$ J" ?5 z0 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 ]6 b0 j0 ]/ Q" K8 ?# q
哪件装备下面有一个可移动的碗和一个S形叶片?. }0 z- m- [4 C1 a) w) O" E
A:Food processor 食品加工机
7 p5 f$ v6 w* e5 y# Hhttp://www.google.com.hk/search? ... iw=1263&bih=5728 T1 b$ W- p) j( V: \9 ?
h5 c7 T) f7 b" V0 t# o t46.Which of the following is not a rule for knife safety?2 l, E1 v# t* U; p$ ]" @. L
下列哪项不是用刀的安全规则?3 X0 }6 G/ @: o7 t. Y- h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( n/ O" J7 [" r4 M9 U
$ v2 m4 g- F' G3 A" L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ q3 _+ ?5 h9 I: S: i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( @* n6 G( @. Q. h v5 H
A:RondellES
5 K: n5 e* Q0 h3 g( u5 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# l2 D) }9 }5 Y% [6 Q: b* h
$ @. Y, ], _8 B3 c- g0 l48.Which of the following is a diced cut used to garnish soups?
) K1 I& _- C! l' n( F下列哪项是切成小方块用于汤的装饰?2 ? M1 E+ n5 C$ E C* b; M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% l% p" Z) l; {0 s p; {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! C2 O5 g) w6 }3 ]
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 i6 C U7 A4 aA:Gaufrette ! j- b/ x) q, G; o) U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# ~( U5 e6 i: r0 S$ Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! q8 b8 I% A0 n# b" yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 o' k+ D5 }" I: ~: b m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- M& }. E, x0 p) m
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)
7 v) h! Q" Z! B: ^A:Cilantro 胡荽叶 香菜
" c! B3 S" Y" h* J" V) G$ vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ~5 ?+ g' J! w- `! B/ F, u
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60.Allspice is made from:4 ~8 o1 a5 ?; m
多香果, 多香果香料是什么
/ z1 v A, j. q+ ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! Q, @7 n- ?. T3 p. jA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
# b4 G% f$ i! M下列哪些是用来做香包德épices?1 o6 i: B7 u0 U4 P; `# t, {$ O% o
http://www.sachetcatering.com/' ~# b$ e9 A; B4 y! i- T9 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 \; t) m6 b2 W' ]1 ?4 w
" w* \% B$ f* [62.Which of the following condiments are not soy based?
5 L2 X" w5 y8 H" _$ F% J( ?下列哪项不是酱油调味品的?1 x! Q2 x5 n, m2 ^0 a+ A6 O
A:Wasabi 日本辣根
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4 d1 N% Q# c8 F" p3 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 Y7 Y2 c* [2 K6 \0 m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:
* r5 Q; ?: n1 aA:Pasteurization 巴氏杀菌
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; o; i. X) m3 W$ a+ f64.Which of the following steps is not the correct procedure for whipping egg whites?
6 F/ T( z( c I下列哪个步骤是不是正确的蛋清搅打程序?
' M; x1 x# N! P8 ~( kA:Allow to rest before use. 允许休息后方可使用。
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3 Y g) I% n. l5 x65.The weight of a large egg is between:一个大鸡蛋重量介于:! V. `9 O* ]9 |0 \! b( Z" r
A:56g and 63g 56克和63克, m, l5 U4 k1 c8 ^: `/ V. r
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66.Evaporated milk is a concentrated milk that is produced by removing3 u; s" B0 ?; S2 ?( ^! @
炼乳是一种浓缩牛奶 是去除什么做的- g/ c w' O, O. p) ]3 ~- b
A:60% of the water 60%的水9 [ _/ i* Q$ p( O- K
$ m ]! v9 E) P' Q7 H- X5 A67.A method of cooking that transfers heat through a liquid or gas is:7 N# P$ z/ F9 ]3 b
一种烹饪方法,通过转移液体或气体是:
0 }# q' N- O6 |2 G8 H8 kA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为# h& T: e6 l1 d9 V7 F7 s3 B/ t
A:Gelatinization 糊化
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8 ?$ f: y0 y2 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) f. A9 d1 x9 Z R9 t, h8 G
A:Braising 烤7 I2 r7 |+ R" z6 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:5 K- x- ^/ D& x
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
: ` h$ B0 ?$ Z, L$ @A:Fumet 原汁
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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& M8 c. o+ [- @& g* O* ~) K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" I" L$ u( H7 ^6 k7 ^+ w% ], L
8 d; g, s8 g s73.Which of the following is a principle not used in stock making?
- ?" G. D. w+ x0 e) Y! D0 Y. z/ _) B下列哪一项不是用于制造高汤(低汤)的原则?; N& X9 |6 g: [9 L, O# r6 d
A:Start the stock in hot water.开始在热水中操作
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a+ ~6 ~- K$ D5 [1 J74.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
$ ^. ~8 q# m4 M }" v) B0 o: AA:Remouillage 法语熬汤
9 v: w# W+ U2 Qhttp://www.haibao.cn/blog/post/176242.htm |
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