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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:
5 ~1 f# B5 ^* i: _哪位厨师最早带来高水准浮夸的美食
. B; m' ]* t- p$ _5 m# xAAntonin Carême 人名 安东尼·卡罗美
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1 A0 x/ l2 | S+ \2 x7 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* r6 A! L# m/ F3 u' ^6 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 }: d7 N/ s3 M7 C1 F/ T$ ~
A:Cast-iron stoves 壁炉5 D: X& K. O8 d- g9 g2 F H T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:$ z$ [7 V. T. C) }7 k1 w4 Y3 I3 y
法国术语,用来描述roundsman,或摇摆厨师是:
+ x4 r) N7 _: P, u" C* L& WA:Tournant 图尔南
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29.Another term for the wine steward is:5 ?% n5 w0 q1 D; h) O" {7 t
葡萄酒侍酒师的另一个术语是:9 V' b& U1 s/ h" w7 o1 I9 x* o
A: Sommelier 侍酒师
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9 T2 w- Z5 z6 M9 ?30.Molds, yeasts and fungi are examples of a: h& y3 ^ l% L; I( f5 ^# @) f% q
霉菌,酵母菌和真菌是一个神马例子
_ B/ \/ ~9 p6 b X$ B( CA:Biological hazard 生物危害
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! v. H `/ P# R- v. w k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' O* ~' z) N+ x. v9 E
根据加拿大食品检验局,食品的危险温度区在多少之间:
, v- T; R8 d# [$ w( P3 o: _) SA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, B: U3 m) O+ d4 X, I
所有细菌生存需要以下哪些内容:
" y5 Q, r% g& }. _+ iA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, p& E k- ?& f& U0 H33.Which of the following correctly represent critical control points in a HACCP system?$ S. H" ]: k& h
以下哪项正确表示了HACCP体系的关键控制点?- W% P. c% |/ `% Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, i! `" r, l1 Y! D/ {" e6 b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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% r' ^ O2 _: m. I7 Y" {8 u34.Which of the following is not an example of a carbohydrate?
H: a, P, A, T% r% M# v/ K r& p4 {下列哪一个不是碳水化合物的例子?% f. m g, K* I$ c. T6 G
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:9 p9 I. G9 g% B q2 m% \- T
液体脂肪做成固体这个过程叫什么' a. F* n7 r- f J2 h) v Q
A:Hydrogenation 氢化
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9 c0 h0 P/ @* _) _7 Z36.Which of the following is not an example of a fat substitute?; W/ R J3 G/ i: i
下列哪项不是脂肪替代品的一个例子. Y( c1 D2 j0 F* ?4 n8 ]& M
A:Acesulfame K 安赛蜜K表
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$ l+ N$ w* m: r; v# m8 b37.Health Canada requires that a product labelled "fat free" contain:
2 D$ h' i" J* x! ~) c加拿大卫生部要求的产品标有“不含脂肪“包括:# K# C: j1 j V/ P1 Y% Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 {# t) R' X* y9 V7 C- H
6 B" j# m( \% H% Z38.Which of the following is not a problem associated with converting recipes?
3 Y* |; w0 n7 G, X+ S下列哪项是不相关联的转换配方问题?
% K) g; P& @& _8 x7 n4 dA:Unit cost 单位成本8 }, U0 e+ f# W$ i4 D
& d' u6 L* p, G6 k; s K i2 G39.The condition or cost of an item as it is purchased from the supplier is called:
3 \4 I% b& O: W; J9 U5 \从供应商采购的物品的品质或成本叫什么
8 P* s& i' \; w" g* B- uA:As-purchased cost 购买的费用
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1 p7 D3 k: a6 [/ F0 g8 w40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 u2 d8 ^+ s1 z: p1 y% M在新货到来之前用于日常所求的必要库存量叫什么6 \* C% Q: N( n5 {' g \2 e
A: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?9 ]5 T& Y9 J, |
下面那个缩写是用来表明正常库存流程?
$ H x1 o/ U# s. iA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 T# B5 b$ f8 U3 k3 [7 M( }" X2 l下面的那把刀是用来打开蔬菜吗?1 h4 Q$ z1 x+ @% B1 e8 ^
A:Bird's beak knife 鸟嘴刀) ?4 t1 V4 @* b _) U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ i; D5 L. k7 F o/ g43.What is an instant-read thermometer best used for?
4 U M( u+ W4 [. N) m! M# r即时读温度计最好用于那方面?$ _' F) @ C2 P# y" H9 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 w3 c& n+ z! c" S8 ?" o8 m
6 j* G+ X" H3 r* r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! `4 h2 {. ^, J5 }" y下列哪些金属材料受热均匀,通常用在铁板而且非常重2 S7 ?" S7 }7 S5 d4 f4 e. M) X
A:Cast iron 铸铁
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2 P0 f3 L% A! l; U6 B, F6 t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, V1 \; |- p; g A) W/ U
哪件装备下面有一个可移动的碗和一个S形叶片?
5 f: {4 o* q) I3 t! O. cA:Food processor 食品加工机
, u& x% A# o1 b1 \- T- C) E) Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?+ M3 f- P8 o* u: P
下列哪项不是用刀的安全规则?9 D- T2 [. x: w" f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! b) E; |# r8 F# v+ D5 ]2 |; Y
' k( e) Q4 l1 p1 k6 p& y8 J% ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 t2 \6 r$ E$ a7 W6 H2 e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, z4 Y! h* V# t1 V# oA:RondellES
! V% ^" T t. b. d1 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 Y0 u" R+ P5 D k8 H+ D
* |. A* @+ M2 ?48.Which of the following is a diced cut used to garnish soups?/ K. q$ F5 `- h( R
下列哪项是切成小方块用于汤的装饰?
$ I B& O! |$ ]! QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- |$ M6 J8 ~' x5 |; I9 M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" h9 o$ f) H; W4 D1 {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!!——
& G B5 e; m# z, X) jA:Gaufrette + n$ M0 N g. P1 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. R+ q. j0 I- k2 W* V" s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 C' a4 a$ I; Y i7 m. n: i0 ?$ fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 A* Y4 F- {7 p1 E- w7 w4 H' w/ W
; b0 x" ~( W% q* q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" U/ }5 }" [0 ]; E: K$ D+ E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)2 a$ j8 Q: R* m/ v) `/ U% B
A:Cilantro 胡荽叶 香菜; E$ u2 U1 R1 K. s/ o% z0 l/ A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ q! \; b X' X) X: `2 H1 v
4 S! Y! ]. Z7 U B7 R7 V60.Allspice is made from:
& \ j$ `9 L- Q$ T- Z0 o( [4 A 多香果, 多香果香料是什么
$ u1 F8 |" h9 a/ h+ Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
p7 r* J5 Z* s( g4 H H9 l: \A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ a8 R0 m3 ]( T# e
下列哪些是用来做香包德épices?
- F+ B2 t3 z+ @0 O% [http://www.sachetcatering.com/4 M2 j8 m" g5 E |7 C5 ]/ A& t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 _$ N/ {7 e' D0 k: j
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62.Which of the following condiments are not soy based?7 z; u7 R( ~9 H0 H1 ?9 I5 v( M
下列哪项不是酱油调味品的?
- [, z* n0 j+ Q* z; YA:Wasabi 日本辣根
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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:
6 ^4 _: J5 E5 C7 C* Q7 |8 Y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:
4 l' }' v9 u- q: l- u8 k8 g/ v% Q& yA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' P: f! P3 w0 z j. [$ |; h下列哪个步骤是不是正确的蛋清搅打程序?) `$ b `/ ?9 F/ ^
A:Allow to rest before use. 允许休息后方可使用。: c% @* \3 W( ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) V7 K. S6 O$ l% D" }A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ x' r8 ?* ~; C' v5 y/ a炼乳是一种浓缩牛奶 是去除什么做的/ ^& n4 i. d0 {" r6 s! ?
A:60% of the water 60%的水' r6 q) r' _4 s9 P( G9 G$ @. |
2 V1 @$ e R: g0 H0 n% h67.A method of cooking that transfers heat through a liquid or gas is:
9 N( y+ `( b0 `* w一种烹饪方法,通过转移液体或气体是:" w7 Q, f2 K# T& M1 ]
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' U$ A' z& H0 X, e8 F2 E3 |3 r$ A. H
A: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?# k0 }+ f1 h0 o8 m. Q9 K7 u
A:Braising 烤
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- l: ]. q! {+ t3 b70.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:* v! z& N, Y3 h2 n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' j: `+ R6 ^3 R! m$ [+ h2 v: E w71.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
% G& f9 H7 q" Q0 k0 H" HA:Fumet 原汁
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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9 B1 L+ Q! d1 s1 `) r' o: d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" ~' h4 Y. y# S7 V
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73.Which of the following is a principle not used in stock making?
/ o5 W4 `- r1 S" j6 ?0 G7 A" R% f下列哪一项不是用于制造高汤(低汤)的原则?
# J: `' K; z- U5 S( |/ k9 @A:Start the stock in hot water.开始在热水中操作
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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5 j* e! H8 b, ?
A:Remouillage 法语熬汤; o# a1 D' ?( C& \; w
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