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26.The chef who is credited with bringing grande cuisine to the forefront is:
, g' }. c5 E7 K6 ^- U) f' k" E哪位厨师最早带来高水准浮夸的美食
" W+ W5 @6 C4 e; ^7 hAAntonin Carême 人名 安东尼·卡罗美
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6 B$ B4 U5 j% V6 \+ n* S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 V7 I& w( U, a/ w. Y# 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 。
7 z" k) v* u, E9 g% ~A:Cast-iron stoves 壁炉* F" U" R* Y9 \+ _& A
http://www.usstove.com/products.php?id=6
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( X+ W+ O. m( {4 v6 w7 L28.The French term used to describe the roundsman, or swing cook, is: n8 K) d4 o L& u, E: N0 H
法国术语,用来描述roundsman,或摇摆厨师是:3 j: K0 h! Q' c! o7 V
A:Tournant 图尔南
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, j& k. x2 ^/ \; K, k: b29.Another term for the wine steward is:7 i, ?, W4 a; g2 Y3 b V
葡萄酒侍酒师的另一个术语是:
5 B3 Y/ H* u: J5 v- i4 AA: Sommelier 侍酒师
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$ ^/ |0 t; C2 |30.Molds, yeasts and fungi are examples of a:
+ Q* t% v9 ?2 I8 _霉菌,酵母菌和真菌是一个神马例子
' Y+ k1 r4 w. U0 \; Z& vA:Biological hazard 生物危害
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1 ]: Y) S6 i( r' }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* l2 z d: N$ t4 g- b
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 ?2 e/ ~7 C: l4 t# b' oA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, T* l+ t n' O8 M# p
所有细菌生存需要以下哪些内容:% U4 ?9 L+ V7 R$ w& q; D ~
A: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?- Z8 U2 N' @: x$ f7 l" e; H7 a9 v0 t9 V
以下哪项正确表示了HACCP体系的关键控制点?$ K3 s6 [% b, }- h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' l/ l9 I" C; |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
1 o: T' S1 z8 X" r( L: f2 t下列哪一个不是碳水化合物的例子?/ E+ W6 ^9 n, w( g6 a- L5 E
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:2 w, b" {6 Y% ~% y2 y
液体脂肪做成固体这个过程叫什么
1 K3 i I( A9 L# h. A" ]A:Hydrogenation 氢化
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* {; u+ G& q6 r36.Which of the following is not an example of a fat substitute?
. |( j; ]$ q$ h) G下列哪项不是脂肪替代品的一个例子. W g% V& ]8 U. T& v' H
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
6 Z) y8 c0 R9 e3 P; P, c& S4 S加拿大卫生部要求的产品标有“不含脂肪“包括:+ f3 r5 d5 @3 b& |( R
A: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?. z" a# s/ Q/ x+ I# b
下列哪项是不相关联的转换配方问题?
Z# E) k2 O3 U+ h! K+ z, HA:Unit cost 单位成本 n* C; [% z& M
5 r9 F$ U4 a. I39.The condition or cost of an item as it is purchased from the supplier is called:9 z& s- E. x( o8 }0 R, X; H) o1 V
从供应商采购的物品的品质或成本叫什么
! l+ ?* H! @+ u$ d" c. i6 f: ~A:As-purchased cost 购买的费用' a- x1 o3 g' l! x6 _$ |( q
& `" \* j2 J/ G. V40.The amount of stock necessary to cover operating needs between deliveries is known as:
: U; w8 C Q( O0 K1 ]5 [在新货到来之前用于日常所求的必要库存量叫什么( Y) }1 z2 ~$ h. l1 X
A:Parstock 基本日常最低库存. D3 \% B" ?8 F$ U* o9 m
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 D3 Y- J9 `8 Y2 a) T# B
下面那个缩写是用来表明正常库存流程?
- @9 `4 v$ \+ P# A; z! K3 mA:FIFO=FIRST IN FIRST OUT 先进先出- q4 {& q7 j. ?( @
: x% Z }8 r. Z# ?, e, h. e$ C+ G42.Which of the following knives is used to turn vegetables?5 v4 z0 e4 c3 Q' L1 L" z# b
下面的那把刀是用来打开蔬菜吗?3 }* E) ?7 D# j0 i5 J! [1 F1 D# _
A:Bird's beak knife 鸟嘴刀; z# v" Y% Y" Z0 Y/ T
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?
$ T* ^& a7 T! ^) \$ [% `2 W即时读温度计最好用于那方面?; N( {. n" |# [4 I9 C0 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; `% U/ E. K ^' j5 S下列哪些金属材料受热均匀,通常用在铁板而且非常重
. X* M1 h1 D: V6 \A:Cast iron 铸铁/ a: A) D" }! ]8 |
X6 `# G; d* l) y) Q8 D6 v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ l' Y5 l* c+ P% ^7 f) {哪件装备下面有一个可移动的碗和一个S形叶片?% K% `/ T7 _/ D5 H
A:Food processor 食品加工机
4 n _" N: N; z, x6 Mhttp://www.google.com.hk/search? ... iw=1263&bih=572& D+ |0 ]0 {/ T7 V' z5 K5 a7 s
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46.Which of the following is not a rule for knife safety?
: U& Y9 b/ i$ l下列哪项不是用刀的安全规则?
5 W Y+ z/ j$ ?# L0 H5 z7 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# X1 K( k, S. V8 }: W2 u9 a
1 Z/ G* p' _% \) {, c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* t0 X: ]2 a5 c: u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? q, v& a+ N" P7 o/ T# u
A:RondellES
" |, \: h: T& ^* D$ [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, D# q+ O5 q) [- H; K
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48.Which of the following is a diced cut used to garnish soups?
9 F! k7 r& b; Y+ w; q下列哪项是切成小方块用于汤的装饰?
1 P3 T) ^( N/ i# Q) R# F- J3 @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. u) w* P* k4 a4 k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( V5 ^ x d/ I0 L! P
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!!——1 R+ @3 H, v2 h6 k5 `5 K" T+ h
A:Gaufrette
+ |- P+ e. I. q' ?# |3 sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ w1 p" V5 S( ^; l }% X: W2 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' A. o9 d3 L: R S% f3 L% {; S* h4 m/ ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 b+ Q; G2 B0 K6 `6 ~# `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; ]: q4 V/ D- G; K! Y; K4 i6 [& k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)$ F3 H- J1 ?9 I
A:Cilantro 胡荽叶 香菜! w( J7 O+ j( U0 s# }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: l8 I/ c4 P8 S7 g4 I/ `* A% G
. P6 h% q: [* O) x* F R60.Allspice is made from:+ _( S# I" D, e2 r+ j* E
多香果, 多香果香料是什么
$ P5 O8 m! Y2 `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" f/ P3 T+ ^& r3 d( f; a
A:A dried berry 干浆果2 q" b+ a, e$ y* c4 c g( l% _. x
3 m! v w) k2 v, W/ E7 [) w! J61.Which of the following are used to make a sachet d'épices?: @. O, p) a' w
下列哪些是用来做香包德épices?
1 q1 A3 {. j" g- E- g' A, `- |http://www.sachetcatering.com/3 t6 R4 C2 a2 A$ u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 p& T: P/ R. Y
2 Y# F6 N2 J& {* j1 b: M. u0 {62.Which of the following condiments are not soy based?
5 R( e7 M5 w1 [7 d# R" {: L下列哪项不是酱油调味品的?
$ ~% Z6 a3 I5 G+ W" W9 nA:Wasabi 日本辣根
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2 _8 d. B2 Z1 h) M& M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 ^1 s$ ^8 B, 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:. G/ V$ V$ }) _% c1 O
A:Pasteurization 巴氏杀菌
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% g4 k1 f* C6 ~0 E! p64.Which of the following steps is not the correct procedure for whipping egg whites?6 d1 s6 W3 R$ r3 ~
下列哪个步骤是不是正确的蛋清搅打程序?+ d' Z' \7 t. F5 y
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:
' W4 [. j, F- `6 LA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing1 B7 \2 n, ?3 O+ c" U. H4 w
炼乳是一种浓缩牛奶 是去除什么做的 v4 Z0 F* j! ]2 e- T; N* ?
A:60% of the water 60%的水
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% b C: ?0 l7 E4 s' X, L67.A method of cooking that transfers heat through a liquid or gas is:
2 X5 r* o1 M7 r$ l: u0 m一种烹饪方法,通过转移液体或气体是:
4 O! }0 ?$ P9 e' s# ?# d zA:Convection 对流) V- P& b# @8 Z0 J
, \! K$ P& w& X6 A$ ?68.The cooking of starches is known as 烹调的淀粉被称为
& r( J3 k4 y) T& ]* jA: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?$ H8 }4 {1 s5 m
A:Braising 烤4 Z1 A- b! ?( e3 z1 @- j! f6 M& J
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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:, I: v3 A2 O" J: K j0 Y$ p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 s, {+ J. g* O! B
1 Y9 o$ W9 Y7 K4 S) x71.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 Z8 S" N6 q% H/ C3 A: u7 c
A:Fumet 原汁- Y, y) l; T" c$ V8 z+ X. z
) Y: X" w1 b& L* ]: C! y6 T72.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: j7 \4 l4 a T. z7 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?! B) \; C0 M4 w& n
下列哪一项不是用于制造高汤(低汤)的原则?
# F8 v" K. O7 |" e9 D EA: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
2 w/ J" [" O; h4 [8 e2 jA:Remouillage 法语熬汤. A' b# ?% P6 s" _
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