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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:
0 U- w# `" r b9 b. A& K# W哪位厨师最早带来高水准浮夸的美食6 \* w/ y6 q$ G7 w
AAntonin Carême 人名 安东尼·卡罗美3 r$ v/ K( c9 ]5 S
3 w# A" C+ D* y- [; K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 s3 ~! b% J' s* 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 。
) b- R+ o/ q- lA:Cast-iron stoves 壁炉! L( ]2 t( ~ \ ]0 A; ~
http://www.usstove.com/products.php?id=6! C; b4 G6 `! @; _) ~, P
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28.The French term used to describe the roundsman, or swing cook, is:* V% N3 s* h7 m8 q/ b* U! ^, |
法国术语,用来描述roundsman,或摇摆厨师是:
8 a' ?6 y) H2 d+ |0 `: [2 S0 XA:Tournant 图尔南2 d6 O5 |! D- a8 z4 }, f
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29.Another term for the wine steward is:
4 R( i5 [0 U0 D" ]! H, j. ?葡萄酒侍酒师的另一个术语是:
# {& L' C2 g9 X6 E5 HA: Sommelier 侍酒师3 Y' \ |+ F6 n# @5 H! {
6 k- |; K7 J0 d- B30.Molds, yeasts and fungi are examples of a:
7 t1 U H1 e j2 I1 J霉菌,酵母菌和真菌是一个神马例子8 D1 B" \3 |2 Y9 n
A:Biological hazard 生物危害3 ]* g, y H. @) K9 g+ r. u
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( e& ]4 B) m4 }4 y5 I& m根据加拿大食品检验局,食品的危险温度区在多少之间:4 x+ d3 G- N- C7 l$ h
A:40° and 140°F (4–60°C) 4-60度' N+ F. l7 M7 A0 T
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32.All bacteria need the following for survival:6 W h% w; [, J/ N" N+ ^
所有细菌生存需要以下哪些内容:3 p. D/ s, u! n* }3 c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 G6 Y$ o) p! d" G
& z$ P, t7 I& b9 S33.Which of the following correctly represent critical control points in a HACCP system?
' L! a5 T8 {7 O6 V4 \以下哪项正确表示了HACCP体系的关键控制点?
4 x% L3 q; ?1 A t; e6 L6 lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # }7 }+ h8 o8 p
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?
8 P3 x* e: N+ ~) z) L# z下列哪一个不是碳水化合物的例子?
4 M4 F7 b- R: Z; ]A:Essential nutrients 必需的营养物质& [) X1 f, J7 B- I* h
2 @& V" B% G9 E/ x# S0 O35.The process by which a liquid fat is made solid is called:- G0 j8 y! I) v8 w6 X( s
液体脂肪做成固体这个过程叫什么! t- Z# r* ~- t, F
A:Hydrogenation 氢化! g/ M) ~! R# a' J3 N q
F: ?9 a3 H1 ]% e36.Which of the following is not an example of a fat substitute?
( j9 G* Q' k: G5 l* r下列哪项不是脂肪替代品的一个例子
2 F, |9 l' C0 r7 C/ d+ YA:Acesulfame K 安赛蜜K表, r$ O- F1 Z" z7 S$ Y$ G
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37.Health Canada requires that a product labelled "fat free" contain:6 f% _5 n/ S& }8 v1 C8 h8 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
( J" N' ?9 w% v% y9 i* HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ @/ g& K# ]" S, _$ K
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38.Which of the following is not a problem associated with converting recipes?
6 o- @, z. l9 v* s下列哪项是不相关联的转换配方问题?, I3 T* x7 _ k, E7 J# ?. t& b
A:Unit cost 单位成本4 U! j; s. ]+ G( N% p! {' ]
$ h5 u# j6 r5 @6 x6 v) S39.The condition or cost of an item as it is purchased from the supplier is called:
2 s- o9 d. |! k3 k6 v3 K从供应商采购的物品的品质或成本叫什么9 I! c V2 P$ ^0 k& L6 z
A:As-purchased cost 购买的费用1 ]8 ?4 o$ W* F3 Q; D; E4 ]% Y- J" n
! ^, x e4 w8 S. m. q7 _0 h40.The amount of stock necessary to cover operating needs between deliveries is known as:' r7 Y+ O2 D5 |& ~$ _8 D
在新货到来之前用于日常所求的必要库存量叫什么
' w' Y8 v* d1 I9 o# |1 ^3 gA:Parstock 基本日常最低库存* h4 p! R+ m/ Z, \
& o% J* b) Z9 {" r1 z1 o F41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ]9 {: T! R* U; d下面那个缩写是用来表明正常库存流程?
" B5 B9 g) `. G1 h9 ?A:FIFO=FIRST IN FIRST OUT 先进先出* r, {' t8 y# a q/ a
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42.Which of the following knives is used to turn vegetables?# y0 i' e0 E' c0 N1 a; W. b6 J2 P
下面的那把刀是用来打开蔬菜吗?
Y0 w0 \4 _" v% d) a' F% DA:Bird's beak knife 鸟嘴刀
& E6 ?5 ]) |; A4 l1 |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 W) t; Q8 f+ D2 S- }1 I' p0 g x
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43.What is an instant-read thermometer best used for?$ L5 I! K& V+ G9 X% w
即时读温度计最好用于那方面?4 G% Y3 O7 ~% @% {! A+ c- M2 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度% e6 X# S6 a. n4 \) \# @
5 Y& T" t/ g% N- g7 o4 S. N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- H. N, t# ]# o; o
下列哪些金属材料受热均匀,通常用在铁板而且非常重( B5 z& v- b$ U( c1 p
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ U- @* ] L- X6 [5 |# W! {
哪件装备下面有一个可移动的碗和一个S形叶片?1 j* T( _. b9 X# w* s' \$ l4 V
A:Food processor 食品加工机$ j/ |, h, y+ p* R; ?1 J
http://www.google.com.hk/search? ... iw=1263&bih=5720 p" \/ X7 y8 z% Z
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46.Which of the following is not a rule for knife safety?
4 X5 O0 D; R4 ?) W" E/ \! Z! f下列哪项不是用刀的安全规则?
3 F! }$ _ k8 s) ~5 xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% W. Z, h& H9 B: w" L7 t
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& w2 i/ a. d. _+ u6 n1 a0 T* `6 g. ^8 F/ o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 V) E/ N. k2 h9 \0 b0 K2 z
A:RondellES
" c+ t( P: R: U/ d3 Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 z1 [1 `% K# B5 J9 O( C3 p
. ~3 v' G. u/ n1 L' |6 i48.Which of the following is a diced cut used to garnish soups?
8 _ L7 M" X9 h( R1 M下列哪项是切成小方块用于汤的装饰?
Q2 V; G0 w4 M3 l% q4 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 T+ |+ y: O+ j: j, K2 c8 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' t4 D0 [5 `0 _& D* Q. ]7 }
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!!——
# O* y' |! u" e1 x3 e; U& ^8 ` u9 }A:Gaufrette 1 z. ^% Y1 P. w& P4 V) B* v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' S1 Y- A( _ \8 E2 q. }5 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: f" O% R) D8 p; IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( d" Q/ `8 i3 ?; a
: r4 m6 h' v, w5 x9 z* A" a5 B0 b4 |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 w6 Q0 |+ t: \8 u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)
$ U0 R) w6 Y8 K5 p9 VA:Cilantro 胡荽叶 香菜+ ]- S) A" J$ L% C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) K: W- u7 i! U8 p# l2 V h
多香果, 多香果香料是什么 f7 f: `5 L2 r) D# e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) ?- s Y. k; f1 V7 x) }
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ z8 U' j7 t. y7 ^9 h2 ^; V
下列哪些是用来做香包德épices?* e2 s$ q, J$ j/ m, H r/ @
http://www.sachetcatering.com/4 Q3 W" {: j e0 P" [7 @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 V: Q: [, M) K* K0 h: X4 ~62.Which of the following condiments are not soy based?
$ v) b* S! i0 r5 C下列哪项不是酱油调味品的?! z' e8 f: I2 q8 R
A:Wasabi 日本辣根
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# h9 P9 j5 ]* @& N2 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 }# q9 b+ E) G- N3 t' i5 n: _( A
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:! g/ P+ X0 b5 X6 u1 G
A:Pasteurization 巴氏杀菌0 G- ?5 U5 \' F* ?0 R: x: p
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64.Which of the following steps is not the correct procedure for whipping egg whites?- I1 o+ w) J8 z; F/ P
下列哪个步骤是不是正确的蛋清搅打程序?
2 b% d: q1 B9 LA:Allow to rest before use. 允许休息后方可使用。1 B. o8 G8 ^- M z" J* i% c0 ^
/ p" N. L5 ]2 ?65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 e4 L$ S3 L, r6 R: x. sA:56g and 63g 56克和63克, e* W9 Q- r/ k
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66.Evaporated milk is a concentrated milk that is produced by removing" f0 m' g8 P8 o1 r' K
炼乳是一种浓缩牛奶 是去除什么做的/ J1 q! y) h- a2 |
A:60% of the water 60%的水. k0 c5 w5 O% t) H7 J6 g, G1 n
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67.A method of cooking that transfers heat through a liquid or gas is:, j; s' x0 k/ }3 ?
一种烹饪方法,通过转移液体或气体是:
0 Q; }* | x2 V+ n3 Z( ~A:Convection 对流
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4 s, d1 [, Z$ P2 e68.The cooking of starches is known as 烹调的淀粉被称为
2 J8 {6 w) `4 sA:Gelatinization 糊化
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" f U: }6 D: o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- w) K- D* ?8 D* H& d }8 O
A:Braising 烤4 h6 q+ f5 Z5 n5 `0 E( N3 p. X
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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:
# H% H' z) u$ F, ?3 I4 lA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 ^+ I4 u) _2 y. s7 |: ]' `
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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 X/ T, R% i- v7 GA:Fumet 原汁7 g; Q% Z S2 s/ C" B- ~1 ~
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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
+ F7 J9 P5 @8 F! ` NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; K0 p6 h* `7 I, o6 D" S73.Which of the following is a principle not used in stock making?, C% f9 C8 I8 U
下列哪一项不是用于制造高汤(低汤)的原则?
% ~. s) B( }% c; }0 aA:Start the stock in hot water.开始在热水中操作
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& n3 V/ `, w; ^, |3 Y74.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! T3 {' P. k* |4 i4 Q
A:Remouillage 法语熬汤
) ?* V7 g/ e, {/ \3 A& \: B8 uhttp://www.haibao.cn/blog/post/176242.htm |
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