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26.The chef who is credited with bringing grande cuisine to the forefront is: e, t7 P7 U6 z2 L5 g& X7 C! |0 j9 G8 t
哪位厨师最早带来高水准浮夸的美食) u. Z8 K+ R) f$ o( d- t2 \) p
AAntonin Carême 人名 安东尼·卡罗美% ]& G+ P& b* R) v! O" [* J
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 u8 b C4 u" D% b) l6 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( J" b; @1 x/ s6 D1 EA:Cast-iron stoves 壁炉
6 X4 `) U1 m C [7 a8 y+ F: C0 Qhttp://www.usstove.com/products.php?id=6( g# S! h' B- R4 ~% g0 u8 X# X9 L$ T
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28.The French term used to describe the roundsman, or swing cook, is:3 a9 A5 k7 n; d$ [1 A8 O
法国术语,用来描述roundsman,或摇摆厨师是:7 X% R# H& h- C; `% o" i
A:Tournant 图尔南
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29.Another term for the wine steward is:
& D% Y- X. }: A0 i4 i, K; l葡萄酒侍酒师的另一个术语是:
! K: S+ D, C8 LA: Sommelier 侍酒师
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; Z$ c m$ u0 b7 [$ @, A) a. f) W30.Molds, yeasts and fungi are examples of a:
0 g/ s7 q. `3 m7 [& r% X霉菌,酵母菌和真菌是一个神马例子- u. z" ?3 L8 w- t G$ s5 h
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:3 q! `, Y& G0 p1 ~7 `
根据加拿大食品检验局,食品的危险温度区在多少之间:5 Z3 n6 }" O W6 P0 K* m
A:40° and 140°F (4–60°C) 4-60度 f6 ~3 J$ `* \
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32.All bacteria need the following for survival:
# A, U$ \% K# s- P" d! m所有细菌生存需要以下哪些内容:/ ?; g5 R, {; D5 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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9 ]: _) ~' W8 p- U33.Which of the following correctly represent critical control points in a HACCP system?* k; q: J8 w9 k" ^ s( Y% x! }
以下哪项正确表示了HACCP体系的关键控制点?
) u1 T6 S7 ~( c- h6 p, K* K! ]# cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + I0 F/ u6 [ J' h, H: a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ D2 a0 n( O ~1 v
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34.Which of the following is not an example of a carbohydrate?; B$ K H2 H% M
下列哪一个不是碳水化合物的例子?
6 d% d7 l# n; a3 ~1 ~0 @8 @1 [A:Essential nutrients 必需的营养物质/ q( Y: _6 U" m# d$ G8 ^! u
0 {& y+ [2 @! }6 b- n/ M F) Y7 e35.The process by which a liquid fat is made solid is called:6 e8 u7 o3 m$ \8 z+ r
液体脂肪做成固体这个过程叫什么
. E+ k7 Z0 \( X5 M$ H1 UA:Hydrogenation 氢化' e' A7 V6 S6 h" T! b( w4 X9 B$ ?5 j
. k3 X/ d' p# `+ |" w0 H- f1 s" s1 N& W36.Which of the following is not an example of a fat substitute?
: s6 l: R# Y7 M8 l. g2 p) O7 N9 s下列哪项不是脂肪替代品的一个例子) S0 p) p! z. [, C, E
A:Acesulfame K 安赛蜜K表9 D. Q* O) ], c9 t9 v9 R; a
# _3 ?( J e' Z2 K37.Health Canada requires that a product labelled "fat free" contain:
+ [8 |1 ?" i3 @( W加拿大卫生部要求的产品标有“不含脂肪“包括:; V+ O( O$ l$ ^, R7 e' {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 j& d) ~7 s% w$ t3 ~7 w. a" t0 z! U
5 @ z! r$ k5 A a38.Which of the following is not a problem associated with converting recipes?
& m- @6 r1 w, q4 d下列哪项是不相关联的转换配方问题?
& O$ a2 r5 \: \' `' \' x4 e; |& h7 k. n- pA:Unit cost 单位成本/ M' C4 q) Z4 X
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39.The condition or cost of an item as it is purchased from the supplier is called:" S# D1 |. b3 E5 H( I. r
从供应商采购的物品的品质或成本叫什么2 r" U' `. ?3 V9 q* |, n
A:As-purchased cost 购买的费用
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" R; ], }3 h S% b5 L" U1 @40.The amount of stock necessary to cover operating needs between deliveries is known as:9 p) n" ^ l* y% |$ n! S: I
在新货到来之前用于日常所求的必要库存量叫什么
2 C% @/ _3 D2 x% JA:Parstock 基本日常最低库存- a9 I3 F, Q) w0 s; s6 a6 `
# U2 c' J6 @+ {: s41.Which of the following abbreviations is used to describe the proper rotation of stock?
. [; @( o2 H0 ]/ d! ~6 i9 e5 p$ ]下面那个缩写是用来表明正常库存流程?
: X x3 f3 [0 n/ Y t) SA:FIFO=FIRST IN FIRST OUT 先进先出! X+ T/ o( P z( Q+ z! O) Z
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42.Which of the following knives is used to turn vegetables?
+ \- \9 t$ z( j下面的那把刀是用来打开蔬菜吗?
0 |- k) G. O# h4 J; FA:Bird's beak knife 鸟嘴刀 h5 F4 {# K* V9 G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for? b& Q1 W" z) d
即时读温度计最好用于那方面?/ z M/ k, |8 h8 u" c9 ]/ Q, _2 \' J
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 |& \" a5 d6 A0 G- W2 |* n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, T& x) M! k' ]+ B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) J/ K7 V2 e6 `; ^' t9 I2 ^A:Cast iron 铸铁( Y7 _ G9 P) N
, n" b* @2 `/ P' _: l/ _( W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 L! s8 `7 S3 Q: j$ l哪件装备下面有一个可移动的碗和一个S形叶片?
! ], N4 U# a! R. FA:Food processor 食品加工机% C5 K- X, |( R
http://www.google.com.hk/search? ... iw=1263&bih=572, M" V$ T& \; f3 O
, G) c% v! `' I, O% ?2 R4 e46.Which of the following is not a rule for knife safety?9 `0 L* P( H7 F9 u7 ?' B7 g$ m
下列哪项不是用刀的安全规则?
. o0 U- T1 N6 b) |- hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! r* G9 m- D" [( B- c! f3 h$ [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" i9 M" |- \: Z$ C
A:RondellES 5 H; o& `7 O M/ Z) i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ H4 u( n8 B' L; y) w
4 M5 F$ b# f7 |9 {48.Which of the following is a diced cut used to garnish soups?
( Y3 Y" c: F0 a( b% g2 r5 P" a: ?下列哪项是切成小方块用于汤的装饰?7 |: }, R& b9 S) b: }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 G& v( }% {2 F3 a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- l" t. V3 `/ h E1 `: Y4 ^
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!!——
+ m7 k2 \! J" Y, U9 LA:Gaufrette
6 B7 T" _1 _% `2 \8 _) `8 {. Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# `3 b9 a" \7 H6 F2 [1 N, {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* Y& u# W8 x7 Q: P! I% ~, |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 T, Q4 \" B. C: {( @9 o
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)3 D# u) N9 n* N( S
A:Cilantro 胡荽叶 香菜; C2 c' \7 P; O6 i# m# H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
% a$ f' S5 Y- B2 A f 多香果, 多香果香料是什么
0 M2 _$ f9 K* I2 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 w5 }; {8 I+ f* P0 l
A:A dried berry 干浆果
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, E$ P' M2 Y2 O/ m2 W- ?61.Which of the following are used to make a sachet d'épices?
2 \* K! f' G# u/ K9 q下列哪些是用来做香包德épices?
a6 \; c4 c6 @0 @$ U3 rhttp://www.sachetcatering.com/: M u h$ k! \* D) j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* }! k; |1 M& z% ^- Y
. M" d4 l- h& Z, u7 A( n- [( E! B c62.Which of the following condiments are not soy based?- T2 i& H% ^& c2 i1 l
下列哪项不是酱油调味品的?
& k) f4 W0 n" G" N3 [6 ?0 f, ZA:Wasabi 日本辣根
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# |& w* i/ r; h: Y0 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 U4 [1 N0 [! I8 \; Q; V
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:
0 [5 C4 U- P' x: c6 dA:Pasteurization 巴氏杀菌
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3 p) L6 p+ w) n8 N9 s8 u( I64.Which of the following steps is not the correct procedure for whipping egg whites?
/ O: G+ E+ s8 X! o下列哪个步骤是不是正确的蛋清搅打程序?2 K3 l2 t) X! }2 }
A:Allow to rest before use. 允许休息后方可使用。! ^9 m6 q# D9 ~1 e4 g+ `) P
- _5 f6 T4 m( ?4 ^+ R3 K) O8 p65.The weight of a large egg is between:一个大鸡蛋重量介于:$ J6 `2 G+ I$ L' Y0 P
A:56g and 63g 56克和63克7 q5 \4 e% a# w+ {, O+ d E
; ?: T1 O* }3 T4 G2 a& R2 v0 _66.Evaporated milk is a concentrated milk that is produced by removing( g; G9 w3 S, }2 m" a- ]7 M
炼乳是一种浓缩牛奶 是去除什么做的, ] o! L" `* ? L
A:60% of the water 60%的水- Q# R' B6 P0 Y* x
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67.A method of cooking that transfers heat through a liquid or gas is:5 m" Y; Y' w9 G
一种烹饪方法,通过转移液体或气体是:8 ~! k4 X! |3 Q6 w3 q' G
A:Convection 对流* a7 `9 ?+ |3 }: a. I6 A) u$ J
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68.The cooking of starches is known as 烹调的淀粉被称为
" _6 T/ m$ x' YA:Gelatinization 糊化
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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?7 s( Q& U7 L1 k- Z4 s3 u
A:Braising 烤
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( M* b! L# {7 E. y. x70.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:
* j R, T- t" A$ r4 [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
1 Y; [4 V. \; Q' v1 p. ?9 K! K; ^7 zA:Fumet 原汁
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) x. Q# ^0 R6 U72.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5 a# P6 {5 [6 R3 W, A8 O3 T& S" }' p: Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: \& g: n0 V: A
( o6 g6 q4 O9 @73.Which of the following is a principle not used in stock making?6 R W) @8 `1 q
下列哪一项不是用于制造高汤(低汤)的原则?* z5 R5 M. p* R% A5 e% E6 S
A:Start the stock in hot water.开始在热水中操作
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; j" z+ U8 H2 {) o, 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
/ Y1 \8 b9 I# s' A! T8 w1 {# c* kA:Remouillage 法语熬汤
# z0 g1 M( `2 H0 I, E1 Whttp://www.haibao.cn/blog/post/176242.htm |
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