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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:
# `( D% S, @7 y2 `哪位厨师最早带来高水准浮夸的美食& {0 O% [2 L+ l- z1 x ~
AAntonin Carême 人名 安东尼·卡罗美5 D/ p0 v4 [- O+ _& o* a8 [
& f- N& m9 T6 \0 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 ]0 d$ \) Z1 O: N+ w9 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) S& e# \0 P( p9 I' pA:Cast-iron stoves 壁炉
* @- f& h4 Q) n3 a" N$ p4 j+ {) ^ m% nhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! l3 x; m7 r/ S$ B/ Q法国术语,用来描述roundsman,或摇摆厨师是:: S& T' C! R' t( [( E% s4 j3 G
A:Tournant 图尔南" D& ^8 Y/ `, R4 v+ q
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29.Another term for the wine steward is:
' C6 M& \3 M }1 H) o葡萄酒侍酒师的另一个术语是:1 o( ^% y9 J0 }# m- V1 m
A: Sommelier 侍酒师% f& H( t! O+ s% ~9 Q: R, b2 T
! v0 ^4 y& D7 a) W30.Molds, yeasts and fungi are examples of a:$ s5 j7 ?5 _- [
霉菌,酵母菌和真菌是一个神马例子
$ x) @% H' n0 m9 w5 B+ {' z3 mA:Biological hazard 生物危害" C, A; v6 t; x# \/ P7 ~% b. Y; F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ }7 U: B5 [/ h
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 M' g4 ~; Q7 U0 fA:40° and 140°F (4–60°C) 4-60度
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7 A R$ g1 r; D- _32.All bacteria need the following for survival:
/ x' \# U% J5 x3 Z所有细菌生存需要以下哪些内容:
4 U: W) i. c FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; P% I: b0 |. \& I* s3 z33.Which of the following correctly represent critical control points in a HACCP system?! b6 C6 l5 S# `( l' c7 J. m$ x" ]
以下哪项正确表示了HACCP体系的关键控制点?$ `( Y" C6 h# W3 @7 ?0 {- Y; B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! R; B4 e2 Z5 W/ G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& P3 s1 V# @) k0 @( ]34.Which of the following is not an example of a carbohydrate?! x; r" _6 Z' }! U
下列哪一个不是碳水化合物的例子?! Q6 _$ G2 s( k0 m0 X# \
A:Essential nutrients 必需的营养物质
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: W* P& _9 ^ A- L35.The process by which a liquid fat is made solid is called:8 I5 ?) W4 Z ?
液体脂肪做成固体这个过程叫什么6 N3 C& X- o- _/ R; V: {
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" d3 J3 E! u0 A7 B9 r
下列哪项不是脂肪替代品的一个例子
" p( }0 \! N# mA:Acesulfame K 安赛蜜K表7 @" K9 }( p+ h% E$ n
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37.Health Canada requires that a product labelled "fat free" contain:( s& V. s5 f6 G$ |6 y. |& V3 c( ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
, p0 X! ~$ V5 [ rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% c) b7 `, `8 B2 w4 r" q
J. y) w$ s6 Z3 D1 {7 H7 H38.Which of the following is not a problem associated with converting recipes?: g9 o8 t' e) m9 b2 r! y
下列哪项是不相关联的转换配方问题?# D; ?- z! x" B% m) i
A:Unit cost 单位成本9 |3 Z. ]9 b; U9 Z
- P' U/ C$ z' L$ g9 ?# [4 e39.The condition or cost of an item as it is purchased from the supplier is called:
& a- N. Z5 y5 O5 K) x% N( y从供应商采购的物品的品质或成本叫什么
`+ l/ g1 c$ C& l2 cA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as: t' J5 C. M% o& D' H# D4 J
在新货到来之前用于日常所求的必要库存量叫什么
- ~+ h" c) m! d5 P# zA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, p% A/ [; _+ w7 {& ]: R: Z3 e6 J
下面那个缩写是用来表明正常库存流程?
% x( ^0 Q* g0 Q' {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?
O: K, x7 L; D1 ]+ ?. N: {& t下面的那把刀是用来打开蔬菜吗?
5 n- ~' X2 b: t0 h8 IA:Bird's beak knife 鸟嘴刀5 |' w( L; L. ^$ B+ S' \! ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 w" u* ]0 n) g b1 L- o
/ N% ?+ Y2 ?) j43.What is an instant-read thermometer best used for?3 I y* G# S" i' ~5 U
即时读温度计最好用于那方面?
) V. S" B5 F+ O. m7 A" XA:Checking the internal temperature of a roast 检查被考物品的内部温度) S1 R8 Y* m8 Z: U, _. r
/ [- I+ ^9 i7 S4 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 X$ j; r) s1 e2 l/ {下列哪些金属材料受热均匀,通常用在铁板而且非常重/ U% m$ q v% w- u5 k5 X+ e
A:Cast iron 铸铁% Q+ z1 A# S7 ]+ c- Q$ X3 i
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 F2 V- J& s$ o' L+ t
哪件装备下面有一个可移动的碗和一个S形叶片?
. e; |, S" A$ D+ h# t/ QA:Food processor 食品加工机: [/ \. `1 S" g4 ~0 E
http://www.google.com.hk/search? ... iw=1263&bih=572
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s: V0 t) o" l: |! Q46.Which of the following is not a rule for knife safety?
2 I8 T) p2 Y2 {! I; J下列哪项不是用刀的安全规则?& x- l$ d; B. u$ O& ?) _+ a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, ^4 O* c+ }4 P* I& q3 F0 O0 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 t F3 Z S" s, Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. e$ ^0 j2 k/ j; X7 ~. TA:RondellES / _; _2 A. j1 x/ z+ y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" @" z& {6 D+ L! R- J/ w
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48.Which of the following is a diced cut used to garnish soups?7 i! a5 C C* m; W6 \# `2 A. Y
下列哪项是切成小方块用于汤的装饰?( s9 M8 @* y1 A, m- \
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 G; `, s6 D% o+ c) p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. F1 X6 u0 b& k' o' }3 x
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!!——5 y3 R: F2 B- G, ]
A:Gaufrette
9 c& C+ D. G: f+ O3 U" Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 T" V+ Y0 g! M/ t! Q$ ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; p4 x F, I$ \# x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 T5 P" i- F S: O7 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' b# t' }0 c3 [! S) z
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)
# ^: w4 P8 w. ?) O0 j: a* J+ xA:Cilantro 胡荽叶 香菜0 }/ e% ]9 Q1 r5 n0 m: j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ @! A4 [3 Q% x( B0 p# p. t& `60.Allspice is made from:- k) _( M0 f. P# W
多香果, 多香果香料是什么$ P7 R, l% C. `9 N% i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* ]9 @$ @- c( D& bA:A dried berry 干浆果% x9 \! E, B1 D" m
& y2 _2 z7 j5 [! W61.Which of the following are used to make a sachet d'épices?7 O, W0 R' C8 d- l% v; c& r9 u
下列哪些是用来做香包德épices?! g) [ ~# s' f0 Z
http://www.sachetcatering.com/
/ P& e. I+ c9 l5 T: {$ ~. `" HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ I* ^% Y V0 v9 }! f' Y; s62.Which of the following condiments are not soy based?3 g2 N- U! v9 q2 S; J
下列哪项不是酱油调味品的?
* |" d( k6 \- L j4 c- qA:Wasabi 日本辣根4 k5 _# l. ]7 [1 }( Z9 _* @3 Y
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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:+ Z$ b2 A% v A) V& h
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:3 n1 D( G6 E. a3 v
A:Pasteurization 巴氏杀菌4 D+ I; A4 ?! j
, u" z, y( L8 e1 J0 b2 y+ X+ V. `64.Which of the following steps is not the correct procedure for whipping egg whites?" \* c7 G: d5 G; A. N% `; Z
下列哪个步骤是不是正确的蛋清搅打程序?2 u u _& |/ v$ M: M( [9 L
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, r. a- n! x5 n9 ?7 g9 EA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: N( f& b Q- Q; i5 f+ h/ i炼乳是一种浓缩牛奶 是去除什么做的' c: j! Z; d! [! c3 o+ F5 B" c6 N
A:60% of the water 60%的水* h$ Q7 C; b" G: \, L. j4 S4 _, `2 ^
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67.A method of cooking that transfers heat through a liquid or gas is:
' q5 A6 \0 g+ [8 r一种烹饪方法,通过转移液体或气体是:& U" {2 G, B- n' C8 v
A:Convection 对流
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' r( ^7 i7 \: f. t68.The cooking of starches is known as 烹调的淀粉被称为* K2 d8 M; o! A. p8 q6 {: z
A:Gelatinization 糊化$ t9 p; M. J3 K7 Y2 D: l( |" W9 J
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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?3 n8 S$ i$ j/ B1 i) l2 Y
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:
* z& h1 L# `* g% W. h7 @# L* xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! J6 J: U# C, U5 v$ h$ w
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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- t7 e4 I% q9 L& D& u; q9 ?, a# e
A:Fumet 原汁, t: w$ O |" I- t. e/ X$ t7 j+ M
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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
* w9 [5 K6 r/ L, I. ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) m. j b0 e1 ^73.Which of the following is a principle not used in stock making?) m! W! p, T: c. x/ p
下列哪一项不是用于制造高汤(低汤)的原则?$ e: {# r( B) M( x; v8 S6 t
A:Start the stock in hot water.开始在热水中操作% l4 s/ {# q/ s2 d5 C
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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
$ F/ q( A/ B+ s% e8 N/ hA:Remouillage 法语熬汤
( `- s' f) U$ hhttp://www.haibao.cn/blog/post/176242.htm |
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