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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:
- x7 }5 F4 s! f+ C哪位厨师最早带来高水准浮夸的美食
# _- L5 z. i4 N4 \AAntonin Carême 人名 安东尼·卡罗美7 U- ~/ n l1 J- s
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
U0 U1 v, L( O! L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) q6 L% l5 m( V7 m! R2 MA:Cast-iron stoves 壁炉
) l8 Z s$ W3 Q# V" Ihttp://www.usstove.com/products.php?id=6. |9 Z4 G# {* B: n$ ]: h$ U) H
' U4 z# M- Z. k28.The French term used to describe the roundsman, or swing cook, is:
' E0 m$ A! t( A. l S4 o4 F法国术语,用来描述roundsman,或摇摆厨师是:
% J2 j* G( c' p5 P' t: AA:Tournant 图尔南' f. D* K% H! M8 d/ B
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29.Another term for the wine steward is:+ \7 `/ e2 h/ B) A
葡萄酒侍酒师的另一个术语是:
( j3 ]6 y1 z. y$ b0 rA: Sommelier 侍酒师9 c8 n1 V: R6 ^2 u0 c
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30.Molds, yeasts and fungi are examples of a:5 S- M \1 C$ ?/ H2 k0 W
霉菌,酵母菌和真菌是一个神马例子
9 E. p$ r: F0 I# g2 dA:Biological hazard 生物危害7 g6 p& x) a. R/ y/ B) q1 q
) a* j' s& O- V# ?% Z4 ]& M V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 Y5 h: ^/ U2 a* @根据加拿大食品检验局,食品的危险温度区在多少之间:( d' _$ `; m" n: \3 E5 g) p- b
A:40° and 140°F (4–60°C) 4-60度
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, ?! w9 J1 C+ L. d; a32.All bacteria need the following for survival:) h) {3 X B7 Y8 G! S& @9 [! _
所有细菌生存需要以下哪些内容:
5 c0 V, x% u3 R9 XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 c4 O9 Y6 Z8 r" v0 ?% T33.Which of the following correctly represent critical control points in a HACCP system?
; O5 Q- Y. c7 H以下哪项正确表示了HACCP体系的关键控制点?9 {! m" K/ Y2 P: ^ I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 W3 _4 Y" H$ Q; t# Q$ C& j食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 S! C! D& I* k E! ~) f. ^7 w
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34.Which of the following is not an example of a carbohydrate?
' v# |$ a9 t. M) O6 @下列哪一个不是碳水化合物的例子?8 G2 Q C& Y4 v- }! S
A:Essential nutrients 必需的营养物质1 F0 s3 |* o4 s. E( ^1 ]" o, i4 x
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35.The process by which a liquid fat is made solid is called:1 K! f1 v/ ~, n: P) j# _0 i
液体脂肪做成固体这个过程叫什么
p# h3 N$ S& ^5 k, AA:Hydrogenation 氢化$ @/ }3 K$ T+ l _3 z# x
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36.Which of the following is not an example of a fat substitute?8 G0 F) n T$ V$ |
下列哪项不是脂肪替代品的一个例子$ N" t; C* f6 r3 L
A:Acesulfame K 安赛蜜K表
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" X8 w/ j) s. u$ F37.Health Canada requires that a product labelled "fat free" contain:
8 e' O/ ^9 N0 v加拿大卫生部要求的产品标有“不含脂肪“包括:+ d+ d( Y4 t) |/ k4 V
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?2 U# D2 D/ B9 d0 a7 j4 g
下列哪项是不相关联的转换配方问题? i2 p: v+ B4 A: s; g: B9 c
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:& U' k& Y1 [; o q3 v. ~* O
从供应商采购的物品的品质或成本叫什么
- I3 u5 i6 w# ^A:As-purchased cost 购买的费用6 s% a5 t$ G& {' }2 I5 \( I7 l
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40.The amount of stock necessary to cover operating needs between deliveries is known as:- x. ]) n2 a& O! _5 S/ P0 F
在新货到来之前用于日常所求的必要库存量叫什么
' Z& B9 q1 G- n/ w( vA:Parstock 基本日常最低库存& c# k @) r( _" n
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ y6 N9 w# Q! [& j下面那个缩写是用来表明正常库存流程?# t) n A$ N1 h P! b* q
A:FIFO=FIRST IN FIRST OUT 先进先出/ G6 L0 \* v: n% O' W' S/ N
, @' ?% {" ^( b% I42.Which of the following knives is used to turn vegetables?
7 L* P! E7 D6 K; I下面的那把刀是用来打开蔬菜吗?" G3 d; h' K6 a* _4 n; L. Y
A:Bird's beak knife 鸟嘴刀
$ K2 E: X5 o1 D) [0 \! b- `5 ]# ~" {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 k9 r( A: F5 f1 { @& N7 Z8 Y% R' u43.What is an instant-read thermometer best used for?
5 x v( @# L5 ?2 I即时读温度计最好用于那方面?& o% @. W" t3 J4 ]1 G3 h4 P
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?
- q( Z4 ]. @4 n下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 g1 R* D* ^1 N5 s# XA:Cast iron 铸铁
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: d5 Y$ e# U1 q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; M) L& }; Q) Z- k: `哪件装备下面有一个可移动的碗和一个S形叶片?- z+ Q) N, R. z' z0 l' X, p2 |' t! x
A:Food processor 食品加工机
) `# y' a: x) A4 n6 V0 c. d9 f8 ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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, s7 M. M: h+ [6 ^4 Z9 A46.Which of the following is not a rule for knife safety?- b% P, m- M D+ a4 Y3 u: g
下列哪项不是用刀的安全规则?1 n: u1 G, Y' L5 R! f5 K2 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; g# R6 [$ X. {: h/ h
$ H7 j8 Z& g/ F. s; k- Y# _/ h! K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 r. a* q* x. t6 m" \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ l; _& E1 |! u1 M0 F; i+ mA:RondellES ! O/ S: S) r1 X: n" T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
! S! n2 v. ~( Y7 e% A6 X下列哪项是切成小方块用于汤的装饰?/ H* \, q5 Y1 }0 r+ g" p0 K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 z4 N5 j' s, {( Z7 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* t+ c, x1 [7 ^4 x; L2 f% `7 t
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!!——( f. [. L% R2 ], U( [, ?& o2 j# X$ W
A:Gaufrette " \, k" b9 m# x5 \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 }8 M7 ~- X- t1 z6 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; z, ^; I8 [2 C& M- k3 ]
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?
6 @7 a' _5 T: K1 H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 y7 i/ @8 T& `9 _& Z, e9 D- E
A:Cilantro 胡荽叶 香菜# ]( g3 q* F* V ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 E* T- f* S* e
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60.Allspice is made from:
, q# n& {9 i, C" v* g/ `# M 多香果, 多香果香料是什么% Q2 b1 r7 P3 E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, m$ ^' I& V' ~
A:A dried berry 干浆果* T" l! z4 A. ?) S
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61.Which of the following are used to make a sachet d'épices?% p* U$ N- G3 _# |% S; z0 ?' K
下列哪些是用来做香包德épices?! J- }2 ?' I, k8 f2 B# F
http://www.sachetcatering.com/7 z2 }- F/ i$ |6 e$ V, d, h9 N! T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: y0 i2 r& l* e5 Q- M
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62.Which of the following condiments are not soy based?
7 X2 d+ ^- Y& [/ v. B# k' I) E( U下列哪项不是酱油调味品的?( q% @* _$ y7 N; D F# O
A:Wasabi 日本辣根7 x- p* K. B. B6 k( z
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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:, R d7 U) C2 Z7 r) 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:
7 y; `, P2 t# O/ z1 c5 C* X0 j4 e* UA:Pasteurization 巴氏杀菌7 n. _ C' G) L' W3 p" i
6 h! |) T. H# I m" q. `- S8 W64.Which of the following steps is not the correct procedure for whipping egg whites?- H! o1 u( Z1 d- X0 f
下列哪个步骤是不是正确的蛋清搅打程序?
+ n8 d- x3 S5 ~$ K, N \A:Allow to rest before use. 允许休息后方可使用。9 A: q9 n. V- E1 p/ @
6 S/ j: ]. `# z9 p; [65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 A7 P. |7 O9 I" x& B6 J; yA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing. ^1 A. V9 n3 {. F$ Q6 t( f9 L
炼乳是一种浓缩牛奶 是去除什么做的
, K9 W7 _* C& j q" lA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:& }& I1 V2 [+ E- Y" e0 { K
一种烹饪方法,通过转移液体或气体是:
K ~1 c5 U. j" k5 ]A:Convection 对流
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0 U, x& x) P) v1 e( r$ n68.The cooking of starches is known as 烹调的淀粉被称为
* l- v* }2 N6 t9 R9 CA:Gelatinization 糊化
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1 S) L) L- T8 G# T4 V! V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. \' a' d( q. s' G, V% Y; J1 ? wA:Braising 烤+ Y+ V7 W C* G9 a
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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:
6 _& C9 u1 l; tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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, R2 N& i& g1 g% K71.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 n# k3 U* f" y# }+ o; e
A:Fumet 原汁
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; h9 M$ f _* h8 o3 h& [. M72.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
& r# j6 ~" \' d; `9 I# ~3 WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& \2 a0 C$ Q. h5 N0 ?% b73.Which of the following is a principle not used in stock making?
$ J" w0 |) s2 i, z/ N4 [8 N下列哪一项不是用于制造高汤(低汤)的原则?
# Y; R# x( L# NA:Start the stock in hot water.开始在热水中操作
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) E6 ?% \& s0 `9 u2 x* l7 k$ {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4 ^& [% o5 v+ e9 j; G
A:Remouillage 法语熬汤+ k$ \; g+ T# {3 t/ T9 }
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