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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:" u2 P3 {- s% a
哪位厨师最早带来高水准浮夸的美食
: D. P$ v& k+ r, U. PAAntonin Carême 人名 安东尼·卡罗美& `" x9 P7 U2 t' c0 T: E1 S# B
" V9 S9 }8 O% S+ ^4 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; \( _7 x3 G' `4 Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ Z1 L! I1 D9 H: z0 i) v
A:Cast-iron stoves 壁炉 v( o4 d) L9 w* r- s0 z
http://www.usstove.com/products.php?id=6" A% k% b+ f6 |! v
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28.The French term used to describe the roundsman, or swing cook, is: J0 j# o. H5 T1 {* M
法国术语,用来描述roundsman,或摇摆厨师是:4 q: p$ t O7 t p5 g; Y
A:Tournant 图尔南) y& V9 ~) A. B" h
$ t" P4 s; ?; O; R% n29.Another term for the wine steward is:
) W5 {- m: |# c+ m5 A) B! S& [! e葡萄酒侍酒师的另一个术语是: m( W% l# L* ]1 g2 m9 `/ E! v
A: Sommelier 侍酒师. l3 h/ T' N `3 U* A4 s# Q- o% }* Q
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30.Molds, yeasts and fungi are examples of a:4 v$ [0 T1 T5 Z% Q
霉菌,酵母菌和真菌是一个神马例子
$ e) n9 I) h5 C$ {A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* ?# A+ R5 ~) n0 i根据加拿大食品检验局,食品的危险温度区在多少之间:
' O/ J; L! t6 Y. {, @A:40° and 140°F (4–60°C) 4-60度7 C$ O L L0 h) j" ^) ~; ^
9 ~+ T5 s2 ]% J32.All bacteria need the following for survival:# M6 | F4 ]( g- T* p4 z
所有细菌生存需要以下哪些内容:
$ e& s# R- \% }7 {5 F4 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# D+ |$ h3 P6 P! L7 ~
. x# W$ Z* v' l- e5 H" V* g/ u33.Which of the following correctly represent critical control points in a HACCP system?
6 `3 v9 q$ G* b. t+ }9 v以下哪项正确表示了HACCP体系的关键控制点?
+ B2 F% O b; g5 v9 l6 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : Q2 D/ U/ `9 y4 l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( [! T D, @! o1 S$ A
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34.Which of the following is not an example of a carbohydrate?
& G' ^$ u Q# N下列哪一个不是碳水化合物的例子?
0 k0 ~* [/ P2 O& `3 B: KA:Essential nutrients 必需的营养物质; y7 n1 ^. u) B e/ C
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35.The process by which a liquid fat is made solid is called:
( |+ v5 d ^0 Y% r. h液体脂肪做成固体这个过程叫什么( s8 e! A- e" z4 }9 ?
A:Hydrogenation 氢化! M5 e) F1 s8 X9 P/ y2 D) y$ W
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36.Which of the following is not an example of a fat substitute?9 q" h3 j3 n3 z% d. v& \3 P( Z9 ~, k
下列哪项不是脂肪替代品的一个例子
) _) K; t, [) ~; @8 XA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% i/ l3 d6 Z% R5 r6 S* i5 D" @
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 [1 }) [, p# G8 M" vA: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?1 m4 c: k' B$ s' Z) t
下列哪项是不相关联的转换配方问题?0 G9 x1 L" W: a( `" v. b- w/ v
A:Unit cost 单位成本
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/ I+ F6 J8 P, i1 g% s+ L9 Y39.The condition or cost of an item as it is purchased from the supplier is called:, I! e; I9 q, n4 _
从供应商采购的物品的品质或成本叫什么
- C7 Z: v3 h5 v% K, K( k% B. zA:As-purchased cost 购买的费用
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1 v! t7 h) L( e/ L40.The amount of stock necessary to cover operating needs between deliveries is known as:: R" k' ?8 E6 M0 X% w' z
在新货到来之前用于日常所求的必要库存量叫什么
! \% g5 ?4 N0 i) T C' nA:Parstock 基本日常最低库存4 s* X; Y+ a: Z( \+ W5 a, D) t
+ d( Y5 w, Z0 E3 @+ f% G41.Which of the following abbreviations is used to describe the proper rotation of stock?" U6 j3 v9 T/ f; h4 E$ s6 q
下面那个缩写是用来表明正常库存流程?
( M' `/ I0 b/ r3 b) z* b1 cA:FIFO=FIRST IN FIRST OUT 先进先出2 s. P. t- d, y4 f/ u; ~
; M& N/ E5 p3 f# ]; p4 C: f/ w42.Which of the following knives is used to turn vegetables?
. n O3 J. J' q下面的那把刀是用来打开蔬菜吗?9 c" ~* k* l: ^4 P* c. w
A:Bird's beak knife 鸟嘴刀* ?9 b6 w, D6 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& i% e) @* D* E# a
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43.What is an instant-read thermometer best used for?2 g0 u. c- B+ L+ B, A9 e5 c
即时读温度计最好用于那方面?
7 L) f! O+ \3 P1 y7 Z. V! jA:Checking the internal temperature of a roast 检查被考物品的内部温度" l* b0 |- \% B8 V0 n; ]2 |- [
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ p% [+ N' M) W8 o7 T5 q
下列哪些金属材料受热均匀,通常用在铁板而且非常重* d0 q( p! @0 @, \( O% L8 m+ P
A:Cast iron 铸铁* t/ {& g/ A) r8 G# F$ d ^3 @
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? Q E. \3 O" V2 ]9 [4 t. n
哪件装备下面有一个可移动的碗和一个S形叶片?4 L3 W$ l; ^, a, t) a, e1 r
A:Food processor 食品加工机
' ~3 |- f# {$ y* g; b' B9 |http://www.google.com.hk/search? ... iw=1263&bih=572
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; J2 W3 M+ X$ Q5 x4 H% R( P% _5 i# V46.Which of the following is not a rule for knife safety?
0 U" ^) m$ \: I: z4 x5 o' {% u5 C9 x下列哪项不是用刀的安全规则?5 s o( S7 M/ k1 }3 \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 ^* O" u% O: g, I. d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 [+ Q& ~! E; j# \2 O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 h9 U: Q8 Q, D3 u u
A:RondellES 7 N5 o# G% G. C1 p5 V' B) o. y5 m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, m0 H6 h8 M* W) U% j* y! q, [
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48.Which of the following is a diced cut used to garnish soups?
# J3 v( t3 S( z* w下列哪项是切成小方块用于汤的装饰?
( v% M# f( [4 s/ G- T: y; qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 V8 p* d" A+ i4 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. ]/ s: `) ?5 x5 j% o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!!——- h& G; w8 Z1 Y) l, D5 B, J7 l/ h
A:Gaufrette
' i) _0 g, A! }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' S; M; U9 I( w: D* c) i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' u( R, }$ ]- G! O' g/ n eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 a8 Z% }8 Q+ i6 B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 u9 u( h9 a F+ p0 ~; T1 s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)
% |# H4 ^# [) H; H i: K: ZA:Cilantro 胡荽叶 香菜
# D& a! \$ ~7 N0 b6 n6 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 k2 u2 W7 i( z4 v M8 K* F
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60.Allspice is made from:
`4 @/ L( w1 m- m. g2 |' _5 t 多香果, 多香果香料是什么
; |% {' l& \3 ?, ?) Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 E. ?4 w' Y, @
A:A dried berry 干浆果
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& O6 W2 D, \& z l$ {61.Which of the following are used to make a sachet d'épices?- o6 t3 @. V8 O
下列哪些是用来做香包德épices?, \" u" r( u6 K9 b8 t
http://www.sachetcatering.com/
7 A- o6 K6 s" |. T+ s! r1 I' e7 w* gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 L8 q# S( i* X( L" I0 ]
1 R3 q- M4 _$ ~( j& t" h8 J/ L62.Which of the following condiments are not soy based?
7 s$ I1 \- f- O1 Q& ^# G下列哪项不是酱油调味品的?
& B; L' Z# }/ i" O; x; KA:Wasabi 日本辣根. e7 m! R# @4 O% J- _
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& e1 i- A1 C) Z: G) `# F! r9 a) V8 }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:6 u; H7 w6 S/ `/ O0 [
A:Pasteurization 巴氏杀菌5 R* B. s% f! r) O! c7 n2 P9 G( V
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 b1 h) h% }/ n, A2 n
下列哪个步骤是不是正确的蛋清搅打程序?8 H0 X# S, b- w. ]. }8 m
A:Allow to rest before use. 允许休息后方可使用。4 m" r! k" E% X, Q5 l0 S, x! g
1 P e }- Z7 x7 _( s. v5 p. v65.The weight of a large egg is between:一个大鸡蛋重量介于: U. F8 O; X% i4 @
A:56g and 63g 56克和63克9 c$ |1 z" A% f @
! D; a# C2 p5 z. y66.Evaporated milk is a concentrated milk that is produced by removing; r1 H$ T3 e$ A
炼乳是一种浓缩牛奶 是去除什么做的
w, v- j1 P( Z/ [$ \A:60% of the water 60%的水: P' p) J% I9 l! A! }: ?
. p7 e; l; Q; d7 Y6 h67.A method of cooking that transfers heat through a liquid or gas is:
3 ]# M6 V {9 R6 y- [: ~0 [- ^一种烹饪方法,通过转移液体或气体是:
+ z1 u& C9 S& U0 GA:Convection 对流& c9 y/ b y% }6 a, \) w
4 E) ~! A! T0 d! p5 l68.The cooking of starches is known as 烹调的淀粉被称为
, l8 g' g* R& T ]A:Gelatinization 糊化3 \, W0 E' c9 f( i! R) F: s5 r
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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?
& |. s2 O, t/ f+ s4 C2 WA: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:
* l' V3 f7 F( b1 GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 M7 o! d3 s8 b) g2 M' t
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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$ M% v) r% w* e$ P5 e
A:Fumet 原汁
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; I3 t. M! ?7 C3 L3 p1 E72.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) o; |& i( B5 Q8 x& F4 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% j+ g. {$ t' c
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73.Which of the following is a principle not used in stock making?
0 a. l( T, i* O$ B下列哪一项不是用于制造高汤(低汤)的原则?# ^+ j! \3 F# @; _' u/ Y& H6 R7 J
A:Start the stock in hot water.开始在热水中操作
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9 Z( l4 w f, E8 P$ Z/ Q74.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 i5 j1 }- L% m
A:Remouillage 法语熬汤
1 `/ {0 ]. N8 W# Ehttp://www.haibao.cn/blog/post/176242.htm |
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