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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 z! C5 z0 Z; g7 D- ?! b哪位厨师最早带来高水准浮夸的美食
4 Z. R6 S5 {" M' E5 e3 s4 @AAntonin Carême 人名 安东尼·卡罗美
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: E( P6 t0 E. E: ^7 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( a& W3 E1 J6 {" j/ g0 J) B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, \; f8 f8 x8 _. h/ X3 i* R
A:Cast-iron stoves 壁炉
$ y! [6 K8 B/ s1 e0 O# {- Qhttp://www.usstove.com/products.php?id=6% L6 ^- X+ _' R
' R6 Y5 N8 D8 z% H/ F( j) \28.The French term used to describe the roundsman, or swing cook, is:* i) O I, b; ]+ `& [# K
法国术语,用来描述roundsman,或摇摆厨师是:) B: a1 r8 k5 t3 s$ Z3 t2 X
A:Tournant 图尔南1 q% E0 K6 |* @
5 J. G6 O7 ]" g/ C9 c* y0 V, \29.Another term for the wine steward is:
+ a7 w, d& ]. R" g, U! z葡萄酒侍酒师的另一个术语是:' k4 g3 g. h* Z1 s
A: Sommelier 侍酒师 @2 Y( r/ _5 x1 l
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30.Molds, yeasts and fungi are examples of a:
3 C7 R+ n- A; C2 m% j$ ]霉菌,酵母菌和真菌是一个神马例子
! f. y# r( U% I4 \, C) V; G% SA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% H F, ~" f/ o' v
根据加拿大食品检验局,食品的危险温度区在多少之间:
# g! A- L/ C. q+ X5 FA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 @: h; j: F2 w# D3 A
所有细菌生存需要以下哪些内容:
# ]0 U) {1 b1 {/ k/ i. qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?2 F2 [ x" ?% M( E+ g" `4 P
以下哪项正确表示了HACCP体系的关键控制点?
; Z F' ^* f; ?2 Y# p0 tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 M( `1 X$ v. H7 X+ Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 D0 ]. D& ^! b+ m- W8 }
; g2 q+ U2 d) \. x6 ?' w34.Which of the following is not an example of a carbohydrate?
s# ~% {& k' t' J) j" ^+ I下列哪一个不是碳水化合物的例子?! g$ ]7 j2 {: u" P. I- r
A:Essential nutrients 必需的营养物质
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4 ~ s$ O0 M1 }5 g; p: g V' g35.The process by which a liquid fat is made solid is called:
5 ^8 L$ a# q" U& o液体脂肪做成固体这个过程叫什么
' ^9 q, }- t# ]. Z8 sA:Hydrogenation 氢化/ k1 ^2 m s+ X8 S+ ^
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36.Which of the following is not an example of a fat substitute?- m: j3 Z* G9 Y' W7 ?$ A- z6 N
下列哪项不是脂肪替代品的一个例子
" Q6 \- D; {! z) Y+ u0 j4 kA:Acesulfame K 安赛蜜K表! g* ?+ |. j5 j/ E0 S+ j
4 ^$ K/ z5 z) V) h37.Health Canada requires that a product labelled "fat free" contain:3 Q* M8 Z0 C- Z
加拿大卫生部要求的产品标有“不含脂肪“包括:+ B4 Y! ]/ v" x( q% E4 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% R: T# S$ n! `) |& z. _3 L
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38.Which of the following is not a problem associated with converting recipes?) \. M$ [' k5 p2 ^
下列哪项是不相关联的转换配方问题?; \( x) y( h1 E2 |, u* M
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
& Q% z+ ]0 o' p, @: m5 M3 l* U从供应商采购的物品的品质或成本叫什么! h- ]/ q) A- M+ j8 a$ \* Q
A:As-purchased cost 购买的费用
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( ~# v7 y3 X3 A$ |. i# a# m/ q5 i; W: j40.The amount of stock necessary to cover operating needs between deliveries is known as:
# H1 Y; s0 T7 v( K2 ~在新货到来之前用于日常所求的必要库存量叫什么1 h7 ]" }2 I 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?
2 ~- x! @6 I* _! X9 g- r下面那个缩写是用来表明正常库存流程?0 R/ Q6 E1 q7 K u' D
A:FIFO=FIRST IN FIRST OUT 先进先出* ~) v3 g& i( s' `- d% I: B7 Q. z6 ]
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42.Which of the following knives is used to turn vegetables?
' K& h$ E5 y3 `5 U. I% X5 j; f+ j下面的那把刀是用来打开蔬菜吗?. L" i2 x+ [. M; W" R6 ?
A:Bird's beak knife 鸟嘴刀0 X0 l/ M" ^: Y; n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* [3 M: T+ Z3 B/ }9 I; D43.What is an instant-read thermometer best used for?1 O& B9 M0 W% {2 I& C1 I/ _
即时读温度计最好用于那方面?
u. \4 C3 e+ M+ ?6 }5 VA:Checking the internal temperature of a roast 检查被考物品的内部温度$ i& M! ~; S7 x. Z8 P, A1 v
* H, s7 P {% V! N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. S0 L6 g* z5 U) ?$ u! Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( v' }! s5 p& U3 f1 l: }A:Cast iron 铸铁
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v2 ?- y) U. O% o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% S1 Z* u- D: N% V- e' g
哪件装备下面有一个可移动的碗和一个S形叶片?5 c C4 G$ h% T4 E- W/ J
A:Food processor 食品加工机
: L) `! J& z4 n* u2 N1 I$ qhttp://www.google.com.hk/search? ... iw=1263&bih=572* a s8 `8 x" {& H* m' Q
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46.Which of the following is not a rule for knife safety?' R3 `* f. a) F$ E/ P
下列哪项不是用刀的安全规则?
8 C, T7 }3 `. uA: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:4 D% V8 S/ }# J- Z# c+ M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( D, b+ `6 F9 u8 f/ D
A:RondellES 9 D1 c" A/ f" o; k7 N2 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: ]) i; P" x# a
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48.Which of the following is a diced cut used to garnish soups?
( Y3 w7 w/ k) k* k3 l0 ]& D下列哪项是切成小方块用于汤的装饰?" a% s1 k9 n7 G/ m% R# Q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 s4 _8 A4 Y/ ^: V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
\* f. {2 n5 M4 l" M. Z! \4 l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!!——
0 d% v2 O2 }1 r; U% M- AA:Gaufrette
% ^8 ~; E7 i0 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& u5 E. }" l0 V" C, V( c" K- {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! c2 t- U+ }4 n$ z( V- F8 W( l. k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ ~7 o; D$ [7 l% f$ s2 ?3 ^
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, ~" x& D6 H5 E) r) s5 ^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). I) n# g6 c; J: R7 ?0 S* |3 O
A:Cilantro 胡荽叶 香菜
# G- ]/ R& M- Z3 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 m' S! q! X& `0 m# V( t) ?60.Allspice is made from:4 s4 G- f; X) Z: B5 e8 l
多香果, 多香果香料是什么
( b0 H3 o0 y0 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 w/ m1 ^, L+ F0 G; 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?, k* V. j E! Z/ ~ x# w5 H8 P0 f) a
下列哪些是用来做香包德épices?: e# @3 R3 S4 h+ V Z
http://www.sachetcatering.com/7 R2 ^/ {4 h, X7 E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 H6 g+ h. V% J* \6 [' X. I# @
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62.Which of the following condiments are not soy based?
+ F+ D2 n0 R6 `2 n; Y下列哪项不是酱油调味品的?
# ~, ?- l! F i* rA: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:
: x8 W2 ?8 T6 P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:
9 {) x4 _: Z! k$ v5 g5 }# xA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
6 N* A) q. ]3 Y1 c# o6 M# ~2 k下列哪个步骤是不是正确的蛋清搅打程序?0 q, Z$ t- P: l& q
A:Allow to rest before use. 允许休息后方可使用。' V0 ]! M. P* P2 H
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, j, n0 v6 c' R) k/ t6 B
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 E/ R- q7 B4 A
炼乳是一种浓缩牛奶 是去除什么做的2 X8 r$ {0 g# J, ^3 s
A:60% of the water 60%的水
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6 s4 g0 |1 u9 C/ }3 ~& p67.A method of cooking that transfers heat through a liquid or gas is:
! o% e) L; K* n- A7 I7 Z" y7 o8 b7 R一种烹饪方法,通过转移液体或气体是:7 Q' e, P7 S q- [7 o
A:Convection 对流* c: s1 }( F& [8 s
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68.The cooking of starches is known as 烹调的淀粉被称为9 T, x5 | z! o6 y& @5 [" g% q
A:Gelatinization 糊化
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/ x/ z: @" A* Z7 V1 T4 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) P: d4 T# v7 NA:Braising 烤 ^8 s! f$ X# C. U
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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:
" n& [! U% i5 e) J% x: `% O5 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ \& P W+ Q, p4 z/ J) u q
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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
2 ~ Y+ U$ S- W1 Q SA:Fumet 原汁
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7 y9 f6 N7 s0 D# U/ y72.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
6 B S. v* q5 d( w; ]( IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: {9 N2 T2 X+ [7 ^$ S73.Which of the following is a principle not used in stock making?% e, A6 W( s$ G c9 o
下列哪一项不是用于制造高汤(低汤)的原则?! W# D( s7 G }( n$ A+ @
A:Start the stock in hot water.开始在热水中操作/ k+ b0 n! V% _$ C7 L1 c4 j/ S
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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
, L% p) G; d: C* F& [1 BA:Remouillage 法语熬汤6 @" L1 v L2 ~) R6 f+ ^0 ?5 N
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