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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:
8 u2 \% V6 \/ I# h" o* ~/ Q哪位厨师最早带来高水准浮夸的美食
( S( v7 Z# k: D. S8 }! u$ T: OAAntonin Carême 人名 安东尼·卡罗美0 H5 J. M1 ^& r! Q9 B9 {( X4 }( O1 k
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 X0 q8 U6 P4 @# v2 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: l$ Z( U; @; A5 h
A:Cast-iron stoves 壁炉
! E- K6 d" H0 qhttp://www.usstove.com/products.php?id=6/ f! D; |* ~% C
. S# [# Z/ d R" i$ E28.The French term used to describe the roundsman, or swing cook, is:) F4 {- S# w) d& D' F: s7 A. k
法国术语,用来描述roundsman,或摇摆厨师是:4 n. I) r, c0 S! U3 s! @" }- R: `$ M. ^
A:Tournant 图尔南
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29.Another term for the wine steward is:
( T9 o/ h( D, x( i: ]: R葡萄酒侍酒师的另一个术语是:
8 g* V. j2 V1 P- d5 g( bA: Sommelier 侍酒师* S$ u$ K7 Y& n4 e S G
; |% u# m3 _$ i30.Molds, yeasts and fungi are examples of a:, E8 k) b2 S' A1 H. h; F
霉菌,酵母菌和真菌是一个神马例子
3 t# O% q5 S" P# R/ ?. jA:Biological hazard 生物危害 ?% ?" f: ^) ^5 M* i# j
- r% W: X3 | C& s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 H6 @5 v8 v+ c; A2 ^根据加拿大食品检验局,食品的危险温度区在多少之间:3 N! M% S) b) S% S6 q
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! F# o3 w& y0 W' W* v
所有细菌生存需要以下哪些内容:
3 p+ i+ h7 H7 A7 ~A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 l4 C4 ^* w5 y( a: ~% x33.Which of the following correctly represent critical control points in a HACCP system?
8 c a& q7 Q6 \* k1 Y5 k+ m以下哪项正确表示了HACCP体系的关键控制点?$ s% J: H- q7 o5 s& _% T) K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 j& y9 q$ ]- B3 ?
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?
/ P3 r* w) [$ r$ ]$ O: b下列哪一个不是碳水化合物的例子?: q+ [5 g* r4 S6 }5 V
A:Essential nutrients 必需的营养物质+ j- @$ _7 X' H7 L$ n
" z- u' U9 O k$ {7 q# v' r1 e% n35.The process by which a liquid fat is made solid is called:, h4 A+ o9 B) W5 r @/ p7 ?
液体脂肪做成固体这个过程叫什么3 Z/ x8 M: s9 C( r
A:Hydrogenation 氢化. Y; h4 p- n( Y/ Z
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36.Which of the following is not an example of a fat substitute?8 C$ b6 n1 v K' G1 J
下列哪项不是脂肪替代品的一个例子+ N5 X# [ g) s
A:Acesulfame K 安赛蜜K表
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" @9 F+ b, P3 E; T" [& T37.Health Canada requires that a product labelled "fat free" contain:
* ~. e+ y. M! O- ~' e" a1 Y加拿大卫生部要求的产品标有“不含脂肪“包括:$ H% m9 \1 H- P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) I, S0 ?, T- O
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38.Which of the following is not a problem associated with converting recipes?" B1 m# C' }0 Z* S
下列哪项是不相关联的转换配方问题?
_3 O' w, v$ C3 g# c; jA: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:6 \9 a# P0 b' U' T
从供应商采购的物品的品质或成本叫什么
9 [3 ?' M7 t% `A:As-purchased cost 购买的费用4 ^+ l% a5 F1 _" u6 w; `6 C
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 V& Z' a/ ?3 i$ Z在新货到来之前用于日常所求的必要库存量叫什么
$ A3 D' O5 Z8 o3 f1 a9 uA:Parstock 基本日常最低库存
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) y# ~8 Q+ K" s41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 w- H; R2 b9 `0 Q下面那个缩写是用来表明正常库存流程?8 |$ a, M' z0 y0 b( V4 p( G' i
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 X3 E/ y! {: V# `: m1 Y+ y
下面的那把刀是用来打开蔬菜吗?5 t. [0 O3 q! n8 |
A:Bird's beak knife 鸟嘴刀5 C+ l) l: {7 D' r8 F, Y; {1 b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" D6 M) {* ~* W& x# q5 w! ]
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43.What is an instant-read thermometer best used for?
% F' X0 v6 z" ?; V* |即时读温度计最好用于那方面? E: _2 {3 \4 ]. N
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?2 G4 p) M- V7 ?/ P1 l+ U- u( v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' |$ R0 Q: p; T5 [( a+ ]8 s+ V) DA:Cast iron 铸铁/ S& B7 J. U h* A
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 y2 r( H/ b7 J1 o3 R* u哪件装备下面有一个可移动的碗和一个S形叶片?
3 c% h: G- G1 d: K( o) h1 _A:Food processor 食品加工机8 d& I6 H; X( r, ^6 n+ `' b. l" g2 {# }
http://www.google.com.hk/search? ... iw=1263&bih=572% n+ z2 }. M3 g: E# c" M
' k" p( T6 Q4 j46.Which of the following is not a rule for knife safety?' z; ^1 u5 i6 T3 B5 A/ b
下列哪项不是用刀的安全规则?
9 c* Y% @ C! y5 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 M- I! a# L6 f: e
4 P" t, v9 s* f U( @) P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. e+ I+ n5 a) w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* G8 N! K) Y1 a/ f; [, {
A:RondellES ( U' y5 b& p! s C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' O. q" \% [/ M: l/ V
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48.Which of the following is a diced cut used to garnish soups?; U* q) Q4 A2 x% _- j
下列哪项是切成小方块用于汤的装饰?( W) L1 J9 c9 j z8 R, R/ q+ C, M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 T% O( Y- A9 _: S& _' ?( L" c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) s' Q6 D7 }2 ?1 |; j
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!!——
! V( C) m1 Z9 Q* r' U4 e9 V2 pA:Gaufrette ) j" u+ o& |. A0 w& t% ^- b3 J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! h7 m6 W' z9 A8 R" K* s& ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" Z$ o3 F; A) t# z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ ]5 S3 F% u G7 a, W; m9 j8 ?0 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( p# X* j- Y+ x% l5 Q5 o2 w2 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)
/ m2 Q* \) m R% uA:Cilantro 胡荽叶 香菜
7 E% v2 N- d5 a+ c- Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, a$ A+ e; x' J. |4 V$ J
" @% Y6 a7 N/ U# j) f60.Allspice is made from:
- x( T7 b! D0 d6 F 多香果, 多香果香料是什么
. Z3 o1 I5 i6 ?( c7 `5 shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" {; X$ I9 h2 u( n3 L0 FA:A dried berry 干浆果1 j4 M: C5 M' e* t( L2 C8 G
* A5 D; I; n: N61.Which of the following are used to make a sachet d'épices?4 Z x2 Y4 G( ` M% n0 ]
下列哪些是用来做香包德épices?1 I7 n( F2 D' C( u& b1 O) W; i
http://www.sachetcatering.com/4 `" H C$ p" N; v- Y ?7 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ p. ]$ a7 S V- J. X
$ l; P1 k' ^3 x62.Which of the following condiments are not soy based?8 [/ i) K; @; m7 M" _
下列哪项不是酱油调味品的?
: K3 U0 }+ I9 Q3 D; U3 B! FA:Wasabi 日本辣根
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' i. M) S5 c, b9 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# }' C1 H( ^/ F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:
$ q: O9 N# N) D5 wA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. B3 j# z* [% P3 g) z% L下列哪个步骤是不是正确的蛋清搅打程序?
: b5 V& b' i) \: \+ Z9 m0 `A:Allow to rest before use. 允许休息后方可使用。
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: r! M- j/ S6 @) G* \( @65.The weight of a large egg is between:一个大鸡蛋重量介于:- N4 Q" K$ X5 J- v( F m1 h8 v
A:56g and 63g 56克和63克
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" L+ v4 m8 R; T. y, A8 j* P6 j4 k66.Evaporated milk is a concentrated milk that is produced by removing
0 j4 r- P! F: M' `1 ^; D炼乳是一种浓缩牛奶 是去除什么做的/ ]! V6 [8 z* T4 `, `
A:60% of the water 60%的水
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% @9 L r9 L# h+ m% {67.A method of cooking that transfers heat through a liquid or gas is:+ X' Q0 N1 B- T5 d( Q% X" H
一种烹饪方法,通过转移液体或气体是:
; I0 \) v9 c2 N, ]A:Convection 对流
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4 n' D9 g9 H* ~7 x! x) F68.The cooking of starches is known as 烹调的淀粉被称为& v' \1 V8 ]6 A0 E+ Y
A:Gelatinization 糊化
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3 } Y0 G: I+ s& d0 g5 m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 K) m2 Z, }3 x3 L2 w; j: {A:Braising 烤- N5 |9 Y4 G4 F" @# L- Q7 }0 S
" k/ |/ z* s, l9 I- p70.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:
' z: `! ~: I; U) K4 _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& y& Y+ l" r8 F) W8 M2 J
A:Fumet 原汁
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" Y8 t* D# j: W& k; P72.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
& h- f7 E: z0 \+ N# s7 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# Z$ C! z3 C. i0 `) s
! ^, N. V' D2 h% R73.Which of the following is a principle not used in stock making?
& z" v$ [$ l& B, v2 v8 w y# ?# U' S下列哪一项不是用于制造高汤(低汤)的原则?
, [. p. B0 z/ c g3 t) J- o' XA:Start the stock in hot water.开始在热水中操作1 V7 z1 ~8 A) J) s, y
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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
! c$ `$ k3 M) i4 a8 i+ d5 h$ zA:Remouillage 法语熬汤
8 r" j7 S* p9 u1 lhttp://www.haibao.cn/blog/post/176242.htm |
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