 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:$ ~( H/ b; }! J
哪位厨师最早带来高水准浮夸的美食
; d7 q* y7 c# ~0 ZAAntonin Carême 人名 安东尼·卡罗美9 u% R- f9 z% l
) r# n! [5 D. o, b& ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 ~- S) [# ^8 F, E" G8 L5 ^, g) Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! Y) P( P" I% ~) y5 c% ~- z- y
A:Cast-iron stoves 壁炉9 \" P3 y) e4 S
http://www.usstove.com/products.php?id=6
- |1 h9 f2 n! w7 v
; ], m& X6 ]/ L1 N" e* g; E; o8 h7 @28.The French term used to describe the roundsman, or swing cook, is:9 l: \" u2 s$ a& c! C i4 n3 a: j
法国术语,用来描述roundsman,或摇摆厨师是:1 m' g w( O0 J9 P- a5 ]
A:Tournant 图尔南' g- l4 R3 H* F( n. _" \
4 B# W0 P! L8 m2 E: n
29.Another term for the wine steward is:6 q; K9 \6 z. L, Q- u! X& K
葡萄酒侍酒师的另一个术语是:
3 T B v |# l7 G4 SA: Sommelier 侍酒师
- Y6 @' ], z" d( _+ S2 e1 _$ z1 q: T/ r' T5 C4 @- O' A
30.Molds, yeasts and fungi are examples of a:9 Y" L' v' Q( r: u
霉菌,酵母菌和真菌是一个神马例子! F4 D9 @; m4 y. T: N
A:Biological hazard 生物危害/ Y. d& Z6 X/ D: j5 ~4 w1 Q8 h
. U9 q1 H9 d$ N+ X; \# e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; Y! U* v% [. \根据加拿大食品检验局,食品的危险温度区在多少之间:
1 I. A# I6 W9 }3 R9 s- c# SA:40° and 140°F (4–60°C) 4-60度
. j8 S, u6 `( w4 P9 ^9 ]$ {' M* d7 T) G; ~1 I
32.All bacteria need the following for survival:
5 G4 D- ~5 z+ s8 e1 S所有细菌生存需要以下哪些内容: P- H9 _& G) w$ Q4 H' N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ L& z- ~; m' s; D5 K
' t: M6 n7 x6 q m% ]33.Which of the following correctly represent critical control points in a HACCP system?; t0 a* F# o. `" t3 p
以下哪项正确表示了HACCP体系的关键控制点?
) G1 @' y. o; ` O+ J. P2 }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. K8 Q0 T8 V1 C3 i7 y; Q: }食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& ]0 }1 B% v4 S) v" h% c
! }/ N# Z6 N* R1 Q) B4 e' `* h1 E34.Which of the following is not an example of a carbohydrate?
9 [8 B, B# P) {# s3 q下列哪一个不是碳水化合物的例子?
, t* B. Q- n! |A:Essential nutrients 必需的营养物质
: `* [7 J, T7 ^; S1 v6 ~5 _& a: t2 O* l
35.The process by which a liquid fat is made solid is called:
' p7 n( Z) [( d' ?液体脂肪做成固体这个过程叫什么
- j1 B* ~ ?5 @& dA:Hydrogenation 氢化# }7 a4 S& [& ~1 e0 ~0 s' j
( l9 R; O% d! D4 }; P36.Which of the following is not an example of a fat substitute?2 i% F; h% ?% n: C2 f( O
下列哪项不是脂肪替代品的一个例子. Y3 _: E+ O4 X$ m# f7 v3 b% K
A:Acesulfame K 安赛蜜K表
5 s( ?) S5 ~# m# p- r) a# ?) ~9 N. ~9 X' a
37.Health Canada requires that a product labelled "fat free" contain:2 C; u% w e8 [6 D2 O
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 x B& s" E7 z! C- pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. L* \: D- p/ f( d% z
) O9 R$ P" K% L4 q3 _38.Which of the following is not a problem associated with converting recipes?
, ~8 \" m' P. P4 p下列哪项是不相关联的转换配方问题?
. Q( k% R* D% dA:Unit cost 单位成本
5 ]0 c- Z/ C: v0 D0 w$ r6 ~+ F2 N! P- y/ R
39.The condition or cost of an item as it is purchased from the supplier is called:8 p- R# [% i5 W- ]! {
从供应商采购的物品的品质或成本叫什么- Z2 F8 R4 G9 z" d- r% @' w: m
A:As-purchased cost 购买的费用$ |( e; W* ~7 J! A9 o% s6 ?( o- w
2 [4 d6 _0 [+ E7 X
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ E7 W1 v5 z7 m在新货到来之前用于日常所求的必要库存量叫什么1 ?6 @* G+ O1 K3 b- s; K9 `
A:Parstock 基本日常最低库存- b/ W# K& a+ h' h1 d
, U$ i1 B: n7 T0 x) _, I41.Which of the following abbreviations is used to describe the proper rotation of stock?0 q, a; h! [4 E1 t2 k+ D
下面那个缩写是用来表明正常库存流程?9 G4 u' V. q* p* J
A:FIFO=FIRST IN FIRST OUT 先进先出
+ A# }3 B4 J; [4 U; Z
' p; {4 b h% i2 t, q' s: W42.Which of the following knives is used to turn vegetables? ?2 _* w* J8 w% V: z, T1 V
下面的那把刀是用来打开蔬菜吗?6 e2 U. |2 s/ B$ F: T
A:Bird's beak knife 鸟嘴刀 q. S( M% H# N2 [* w3 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- g' ?# J+ x+ g5 {: B& U( q
9 c4 @( g+ \- L3 y- Q43.What is an instant-read thermometer best used for?1 F3 `0 z0 N8 G2 y, F% N
即时读温度计最好用于那方面? J* {& i: b+ p0 i1 i3 m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 l$ J8 e, t J- @3 s$ B2 E" F
A) h& y! D- Y' Q( y/ u2 s# a+ u" t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( x5 _$ L- O. {, h; ^/ O8 z下列哪些金属材料受热均匀,通常用在铁板而且非常重
& s! K. b- C1 A1 n, d7 _A:Cast iron 铸铁
5 a; e$ D2 i( b" K7 M6 ]7 @1 `5 X4 R! }" H, M! O( Y- i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* t: u4 g- k9 |9 ]
哪件装备下面有一个可移动的碗和一个S形叶片?% ?* R% Q( a0 h* m0 q
A:Food processor 食品加工机9 K' X2 _) j" {7 L9 z
http://www.google.com.hk/search? ... iw=1263&bih=5726 _1 H) Q2 E+ H9 R- e
; p0 L7 ?1 g: s
46.Which of the following is not a rule for knife safety?
6 c& U- }2 q, p7 K下列哪项不是用刀的安全规则?/ g/ M7 E6 }5 u% }' U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. W' K, E- z, G' \% k0 W4 t% V, n) }- j I. c# ?: S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# V) j& V8 |* k+ {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" P; f2 d. l; k$ H T" l3 GA:RondellES : S6 ]+ ], r+ B/ N) ?9 }# `2 f; O2 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% h; Y" ]# w- X3 c
4 s5 n1 i9 L: p8 i; z48.Which of the following is a diced cut used to garnish soups?8 I3 M! k% A, k+ F- {
下列哪项是切成小方块用于汤的装饰?
& m5 _9 p4 ^2 P1 h" @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* w) {- v9 [; V I2 u4 c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" v+ T/ ] O5 D' G7 Y# \0 U* W& C5 B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!!——. s' p) P8 B) J; L4 w6 o# g( ^
A:Gaufrette - e; V9 \& X6 W: ~+ N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* {8 E, S, g3 l9 P! qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 v% ]8 @ D$ Q) |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; d4 K# U' |% ]2 C- w2 F H
9 Y9 L5 w/ z$ z& d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 b$ d }4 {) c. ] a# _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)
) b1 d6 c' b! [/ ?A:Cilantro 胡荽叶 香菜
l4 k5 a, T/ h b: A* khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ d+ J( z+ h% i7 ^ n2 W, e0 A
# f* q4 f- Y7 b7 o* n+ |. R60.Allspice is made from:6 Z g+ f5 A; W/ k% ~7 ^* P+ n' h
多香果, 多香果香料是什么
! e: V# \' f8 s& ]! `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 e6 O6 Z3 h7 q) Q3 ?" zA:A dried berry 干浆果
8 I, I6 h* Q! r
; w* F" x1 T( C6 V8 u3 K6 X61.Which of the following are used to make a sachet d'épices?$ q% W) x+ }/ x1 k3 a8 Y* h
下列哪些是用来做香包德épices?3 l) X+ r; F& \3 |; f" z5 i
http://www.sachetcatering.com/
/ b$ B* a8 x. O( `" hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 G! ]" ~2 N& y: \9 R5 r: E! [7 t, `! u
62.Which of the following condiments are not soy based?
! o7 @: V- x! b2 }! a% t下列哪项不是酱油调味品的?
3 I. D. ]* m# ^4 O) K( m( ]4 NA:Wasabi 日本辣根" V# I; h& R: B4 \" w% P% L
9 N1 [2 v. v; ?6 D8 ~ r$ Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 `; G- ?" s* X6 c6 t
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:
! B% y# a, {3 P4 ?) A" Y% n2 hA:Pasteurization 巴氏杀菌, w) |8 v% }- I3 `' |: f
# C+ D" M, t7 l- |- I# f% A! _* h% j64.Which of the following steps is not the correct procedure for whipping egg whites?! p$ u. T( i) m, [2 D: b. x! ]$ e
下列哪个步骤是不是正确的蛋清搅打程序?
4 K' u0 l4 `$ O/ Y! a! xA:Allow to rest before use. 允许休息后方可使用。; f7 t4 _% b. ?* e3 Q+ a* P' _
2 v8 V# d, Z# ?( Y) M; I65.The weight of a large egg is between:一个大鸡蛋重量介于:0 `7 j3 O' ~8 S& M4 F
A:56g and 63g 56克和63克
, R0 U" \3 Y& _# P [4 s5 N% ~$ u5 N, p
66.Evaporated milk is a concentrated milk that is produced by removing
2 C2 G4 ?2 R. E& C! o2 x炼乳是一种浓缩牛奶 是去除什么做的+ x6 p5 l6 }+ u2 @
A:60% of the water 60%的水
& }! W+ x6 R8 Y8 a( [
C6 w, y9 b$ c. P+ t& N67.A method of cooking that transfers heat through a liquid or gas is:
& V5 n: J& m7 e. a一种烹饪方法,通过转移液体或气体是:
/ j0 y6 i. y& ?' P! YA:Convection 对流( J( N7 Q5 @/ s' p {
0 @! I& T+ g% [
68.The cooking of starches is known as 烹调的淀粉被称为0 S$ P; `: J5 s+ x: i* X& G
A:Gelatinization 糊化
/ i' [% ^4 e1 F5 S7 Z9 T
% F) o0 G( N5 e' N2 B7 l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 U9 D2 h/ \: j, p) g. mA:Braising 烤 @3 E: X3 n( a
0 L* s3 \) ^7 h# R% n70.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:
9 N4 J3 |; c: p' e4 i. OA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
& B6 N2 ~9 d5 B& u! W; ?7 C
) D' L+ Q, F# n4 _: x- f! \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( W0 b) `3 i+ ~
A:Fumet 原汁1 v& U, N* b0 N1 R# R
/ U8 m/ ~4 P* ]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
8 J( D( L% \; h3 S3 }2 ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& Z+ \, a9 Z0 ^- v8 G- W
# Y8 ?% O" }. F7 f I) f: t73.Which of the following is a principle not used in stock making?
* M4 d: `# v' Y. J2 V0 b' U! v下列哪一项不是用于制造高汤(低汤)的原则?* c+ t6 ]/ S4 Z! L" K, G! v; x% D2 Q( y
A:Start the stock in hot water.开始在热水中操作
! h4 D' E7 ^0 B/ k3 X- X9 v# C! E4 h5 I* W
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7 i) ?9 S* q8 Q2 S
A:Remouillage 法语熬汤" u! y9 M1 k% E. O7 z
http://www.haibao.cn/blog/post/176242.htm |
|