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26.The chef who is credited with bringing grande cuisine to the forefront is:: S$ `5 V) V, i/ u7 q# T8 D
哪位厨师最早带来高水准浮夸的美食5 H& d4 }6 e% c# u5 p
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" r4 D9 e$ V/ v' E" U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& e3 R7 k% ?: D, M; v$ I2 {% g
A:Cast-iron stoves 壁炉8 Q( Z* L0 X; b7 t' i
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& n* v% g/ f$ F# ~8 w. b; a
法国术语,用来描述roundsman,或摇摆厨师是:
6 y0 d( l, d- Y( t( n( H9 eA:Tournant 图尔南- L- |, x- G# [/ E6 E) D
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29.Another term for the wine steward is:' s5 s6 F7 p7 ]: y' H
葡萄酒侍酒师的另一个术语是:: U6 c- y) }/ \3 P# _! k5 n
A: Sommelier 侍酒师& s: n4 }8 i5 }/ ~) G) Q
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30.Molds, yeasts and fungi are examples of a:- v! E8 x2 c- Z$ a! K! h4 B5 g8 g
霉菌,酵母菌和真菌是一个神马例子7 p2 @8 _% F4 P. f8 f' I
A:Biological hazard 生物危害: z9 M( ^& z$ \1 X8 V
o+ m* ~( J% `+ v; q9 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 n6 g9 i3 r. ]% q- B! z根据加拿大食品检验局,食品的危险温度区在多少之间:# |" [8 C8 p" ]5 R1 {. y# t% m* W
A:40° and 140°F (4–60°C) 4-60度
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M5 R4 z, l- F( |32.All bacteria need the following for survival:
- i9 v' h2 q6 c" ?9 [+ g$ n/ [所有细菌生存需要以下哪些内容:
, n9 d2 k% O) T! Q7 m4 jA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) V3 a, a4 F& T! D( U! `* I33.Which of the following correctly represent critical control points in a HACCP system?
2 B: u' q+ s* q/ k, v0 _- b, Q! P以下哪项正确表示了HACCP体系的关键控制点?8 {0 T- d1 j9 X- d) O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) T! D3 `* i; R) c N! e' e5 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) W: T4 o8 n; f2 j- W- S6 d
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34.Which of the following is not an example of a carbohydrate?6 H# u5 e0 g' ~6 S2 @! w5 ~% Q+ u
下列哪一个不是碳水化合物的例子?( v4 ~2 R9 `& v3 L k
A:Essential nutrients 必需的营养物质) U& E% ?& [$ Y; b, ?
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35.The process by which a liquid fat is made solid is called:" M& d1 @. y1 W6 }8 N
液体脂肪做成固体这个过程叫什么- b' e. M4 i: a/ e: c' T9 ]
A:Hydrogenation 氢化7 R" m5 A4 S/ J& A) T3 q
( C5 S! a z' P6 F! J36.Which of the following is not an example of a fat substitute?+ n9 \6 B. I. g$ f2 K& I L
下列哪项不是脂肪替代品的一个例子
: V- l$ Y- L! M! m2 ^A:Acesulfame K 安赛蜜K表
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+ Y, W+ m _' w4 w4 s B7 Y37.Health Canada requires that a product labelled "fat free" contain:
, o8 `+ v! t& C: |- f9 v加拿大卫生部要求的产品标有“不含脂肪“包括:
' }* u7 b: y, F5 H2 I5 ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?' e1 V; ]+ i' K7 {- H/ i: c$ z
下列哪项是不相关联的转换配方问题?
7 q3 T7 ]7 j$ P. x8 }5 b' PA: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:
( {! O( R' O- ^6 j; L; r# q4 s从供应商采购的物品的品质或成本叫什么
; _; }6 A$ J+ d1 K! B6 }6 YA:As-purchased cost 购买的费用
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) X! ~: x6 ]/ X) ~1 `40.The amount of stock necessary to cover operating needs between deliveries is known as:% b5 m; _) q2 c) m! j$ z; k
在新货到来之前用于日常所求的必要库存量叫什么( A, [0 ^0 M; s h
A:Parstock 基本日常最低库存
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) e6 ~& K8 i# L9 n5 M \" F3 j41.Which of the following abbreviations is used to describe the proper rotation of stock?' {; t% B4 u8 e& |9 ?9 r
下面那个缩写是用来表明正常库存流程?+ M6 I4 ?) Y, b
A:FIFO=FIRST IN FIRST OUT 先进先出$ U: ~1 r) {! e8 V9 }
4 j! [: r4 x/ o42.Which of the following knives is used to turn vegetables?
0 T, [6 U; r8 R9 j9 \% W$ x6 C0 N下面的那把刀是用来打开蔬菜吗?
+ X# O( i! a7 T, Q, g# }' BA:Bird's beak knife 鸟嘴刀
% w9 \: j" _7 k8 L7 N9 X+ ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 L% B: s/ ]4 b! G% V
5 [- z$ I+ U( Y" \& ]' g0 a43.What is an instant-read thermometer best used for?7 a" [4 @$ d' O. v/ w2 C
即时读温度计最好用于那方面?
c" B9 ]1 v& p- a: L9 wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 a4 q! `' }8 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 y$ @$ {( h; F4 O下列哪些金属材料受热均匀,通常用在铁板而且非常重. P8 S% G, z( b" E9 i! i6 X
A:Cast iron 铸铁- H- @, f3 V, m7 S" R+ |$ C! u
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 `" X* v' t1 B# W- |. q& U, p哪件装备下面有一个可移动的碗和一个S形叶片?9 U& S" @$ x7 p) ~/ U1 V, U
A:Food processor 食品加工机! Q+ U K0 S Q8 j" q* @
http://www.google.com.hk/search? ... iw=1263&bih=5726 B) g& H, `. @6 }
0 P0 q2 T$ A- x7 r2 h5 t6 A+ N46.Which of the following is not a rule for knife safety?. x3 j) B; `, E, M: I! t5 K: T
下列哪项不是用刀的安全规则?
* o7 D( v! C4 @# g- nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ @; s" D j/ ^& R) ?/ ?* e9 S
- q8 T) ?9 l& ^+ X; v9 M, M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 a- A- E! ?) W8 e/ M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 A; K' M; M; V& `* w W/ i
A:RondellES
: E1 v: j6 ^" {# V Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 G+ M9 H( i; g* g) ~ f2 Y
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48.Which of the following is a diced cut used to garnish soups?
$ o2 k. w& L( }下列哪项是切成小方块用于汤的装饰?
$ |- u, I( v t# @! T- gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 K# z( j3 P7 p4 d+ y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ y: x6 T. Q. R
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!!——3 M2 `1 y7 `$ g6 E
A:Gaufrette r9 F% N% z% v8 {& g8 q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! P+ l" R0 D( H u, u- K$ jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& f% j, {3 I, N' f8 m: Z9 c4 ^5 IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: c; B' f. Q: A/ W
6 H1 I5 w4 j6 E' E: k8 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 R9 v* a9 s( F% x" }" W, 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)
+ X* k& N' X: B' K) Q7 U6 |A:Cilantro 胡荽叶 香菜
3 ^. x1 n, f- M) {" L s; dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx q) Q- e8 A6 Z* ~) ]3 K( q
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60.Allspice is made from:' z( T% J- c/ T$ T6 g: H" D
多香果, 多香果香料是什么
: T, c: t. F- b6 x- _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 N6 z7 t8 @2 `0 n" D( t; D/ LA:A dried berry 干浆果) U6 n/ Z* O8 j" u3 e* D3 A
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61.Which of the following are used to make a sachet d'épices?
( t' {2 p/ t% ^1 _! j# c下列哪些是用来做香包德épices?6 z* a& B2 K& O0 ]
http://www.sachetcatering.com/( U) x3 t0 o' _# ?3 b+ V8 Y# [' d" y/ t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 W* V8 v7 f K) O4 P
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62.Which of the following condiments are not soy based?, H7 A: L+ d8 p% f
下列哪项不是酱油调味品的?
) `) [- _! }+ \: _" _4 wA:Wasabi 日本辣根
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0 G, }5 ^5 v$ }' `1 B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 \; ^0 m2 v; |# P: c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:
, U9 S9 b& i w/ K4 v {8 ~, ^9 oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; y8 E8 f4 _$ w7 W下列哪个步骤是不是正确的蛋清搅打程序?7 Z& ^* g- s3 j
A:Allow to rest before use. 允许休息后方可使用。2 x5 v& C0 D2 x7 P6 z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# u, V" H2 }) q' V, wA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing6 h# N9 r6 S9 G: B
炼乳是一种浓缩牛奶 是去除什么做的" g( h) m' ^) b. T: Q. d: n8 Y4 K
A:60% of the water 60%的水" C8 r r y4 g& ^- a) [9 [
% j& v/ n0 c" d" n7 Q: F67.A method of cooking that transfers heat through a liquid or gas is:
. B: S8 P: R7 n4 j- T6 B- q一种烹饪方法,通过转移液体或气体是:% a6 ]" l6 k7 e- P9 X4 n
A:Convection 对流$ f$ {3 @ y: p+ o- d; E7 W
, d) \" J: Z7 o8 a68.The cooking of starches is known as 烹调的淀粉被称为9 O5 f6 d. Y& D8 P' E
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?/ y* N4 X1 u9 @4 ~. V" r0 }
A: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:' |0 [1 q" y4 O3 G& l! _! Y
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
3 Y2 z1 H0 M4 d8 y/ G( RA:Fumet 原汁. X+ O4 x- `# m4 f
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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1 C+ o3 q% I/ b9 f- L" T6 g: K! H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; B8 k/ H G: I3 {. B
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73.Which of the following is a principle not used in stock making?3 j1 L; P% [9 Z! s1 T. j# k
下列哪一项不是用于制造高汤(低汤)的原则?+ D" n9 u# l7 o" v+ h) Z+ z1 x2 V0 S
A:Start the stock in hot water.开始在热水中操作) r2 N. P, B E' p3 h
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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
3 v- f8 Q$ m+ u) l# x9 S7 ~4 _A:Remouillage 法语熬汤7 }3 p2 X# g( L7 d
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