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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:
! W0 V: ^" W" H, ]- Z哪位厨师最早带来高水准浮夸的美食/ f1 ~% A; J4 P; W( I- N
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. n- {; h! ?* p$ a; Z8 Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 T" V3 B; i$ I1 v$ ^ b( ^3 T
A:Cast-iron stoves 壁炉
) @( I8 K& _8 p4 H/ Yhttp://www.usstove.com/products.php?id=6, b. F1 T0 i! E6 ]. X: I* M S
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28.The French term used to describe the roundsman, or swing cook, is:+ [% u8 m. J9 X* ?
法国术语,用来描述roundsman,或摇摆厨师是:% Z$ c% ]3 F* F* d" ^
A:Tournant 图尔南
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2 y4 ~* |) w$ a! Y; A29.Another term for the wine steward is:2 i2 d: r% o+ D8 D" A* ]
葡萄酒侍酒师的另一个术语是:+ ?1 C' k6 ]9 E* F: m/ K9 v8 T' r
A: Sommelier 侍酒师( J) G0 Z3 h5 m) l" R0 t9 K
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30.Molds, yeasts and fungi are examples of a:7 B! M' c# @+ \6 {
霉菌,酵母菌和真菌是一个神马例子- Q# ~& ]- w3 P% O1 a) `, ^' I8 e
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:
( F/ P5 B3 n( d9 c( g根据加拿大食品检验局,食品的危险温度区在多少之间:6 O% E+ s& G7 c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 T1 H i: v' C0 h& X9 `- q$ f
所有细菌生存需要以下哪些内容:
4 E% L' {" T- l! H7 r3 O3 pA: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?! y V4 ~1 i: v" u
以下哪项正确表示了HACCP体系的关键控制点? n6 }7 v4 D* E. a! W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 X: j4 u2 ]0 M6 F: d& e/ a
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?8 _- D, j1 L! d$ C
下列哪一个不是碳水化合物的例子?9 y# [1 ]' |7 r5 b, W
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:1 J6 ], H% l ^0 u
液体脂肪做成固体这个过程叫什么( h4 a1 t* R# U Z/ q! w
A:Hydrogenation 氢化8 c. S/ F7 x7 o( ]
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36.Which of the following is not an example of a fat substitute?2 _( r; _% f4 E( E$ I* \1 P
下列哪项不是脂肪替代品的一个例子
/ }$ w6 @3 y1 q% ^ G, gA:Acesulfame K 安赛蜜K表
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3 X* Z& Q) H# O37.Health Canada requires that a product labelled "fat free" contain:
% G& K$ p) R- V* [& r" X+ L加拿大卫生部要求的产品标有“不含脂肪“包括:0 E& v) G' O9 `. k+ P" {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" D$ k, n. d+ o! G38.Which of the following is not a problem associated with converting recipes?
5 Y; T- X* {- v下列哪项是不相关联的转换配方问题?, v7 o/ T4 C2 b. J, I3 o/ f9 L
A:Unit cost 单位成本9 s3 Q; m- |* T2 P" v% f5 O
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39.The condition or cost of an item as it is purchased from the supplier is called:: H. V; {5 s' }+ m
从供应商采购的物品的品质或成本叫什么
9 w# C. k7 z$ K- F! L# jA:As-purchased cost 购买的费用& i* V! C) u5 \/ j8 @! P
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' q0 |) S! @7 A/ X7 T& |
在新货到来之前用于日常所求的必要库存量叫什么; S. F- X q" h% _5 B; g
A:Parstock 基本日常最低库存9 }' |4 l1 Y+ ^5 V9 s8 I+ \: L
+ W, G1 ^( M7 p% ?- q41.Which of the following abbreviations is used to describe the proper rotation of stock?2 S% s5 v& h. g0 s2 x9 h3 }
下面那个缩写是用来表明正常库存流程?
9 m4 x4 J( Q2 B6 @& G6 @A:FIFO=FIRST IN FIRST OUT 先进先出1 Z# E, @5 o5 R K+ j) `
' u" y) n+ j! u( E: j1 Q$ W42.Which of the following knives is used to turn vegetables? L+ m h" c( ~# x& G; p# `
下面的那把刀是用来打开蔬菜吗?
) \6 { E3 E! m9 X5 R3 q* dA:Bird's beak knife 鸟嘴刀
* P$ M- Z( s* C; W7 i3 N- b3 n+ whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 F: ~# \8 g% K0 F
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43.What is an instant-read thermometer best used for?& A+ u9 \+ f8 I
即时读温度计最好用于那方面?
! ^9 ~2 k3 N" v g/ ~. A6 YA:Checking the internal temperature of a roast 检查被考物品的内部温度
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. w2 ~3 x/ d8 H6 z6 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. D1 J% S( R6 X3 H& o下列哪些金属材料受热均匀,通常用在铁板而且非常重
# e. Z. o! d( I( m( N" T o kA:Cast iron 铸铁! {# E( N% r; B3 N) u! }
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, d3 L3 o! n# y9 \& X哪件装备下面有一个可移动的碗和一个S形叶片?
' j' F# Z# T0 V+ @6 J5 BA:Food processor 食品加工机5 b6 ^! o- @/ m$ T! F
http://www.google.com.hk/search? ... iw=1263&bih=5727 C8 t R# n5 d
- C: T, d: l9 u. @# r- u! n, S46.Which of the following is not a rule for knife safety?& P1 B" c p8 i
下列哪项不是用刀的安全规则?
1 p; W9 c# K& e `* g+ I' eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 P) K5 l9 F5 N J' t* L
. Y! A3 ]0 ]- k3 L+ W7 K; f4 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 q m+ h: ]! F& Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. h# b6 X1 K' |; w B
A:RondellES ! u4 B5 W& a1 z( v, U% [' l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ Z9 ?3 x9 v' g) I8 `
0 H& I% t& ^% \8 U( ?48.Which of the following is a diced cut used to garnish soups? \! q( Z& e+ t6 p. b! [+ u
下列哪项是切成小方块用于汤的装饰?
; [ q: f- M/ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 V, R, Z8 b; d! Q9 {" v5 v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 ?- v* ~5 t. }! e0 Y% W
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!!——
! T# a9 i# u' `8 S6 a( W8 cA:Gaufrette
# C- O# Q, f( _( f( E- z9 [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% }6 @4 A) L$ B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! r% A; g) p/ c$ `( OGaufrette :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?
+ c- B( M4 p: E. B! s/ J9 S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)
- a e) c! ]0 R; y9 IA:Cilantro 胡荽叶 香菜
; n& s, F2 @& d6 W" ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 j9 ]4 `. Q$ c2 F& v3 C! I! K60.Allspice is made from:4 `7 Z" c/ F% Q; L/ W4 [
多香果, 多香果香料是什么
! R! [2 r: C2 J3 W( ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* g; r. @' G: R( @7 iA:A dried berry 干浆果; l, z3 l# s) E' {- Y
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61.Which of the following are used to make a sachet d'épices?6 u3 V0 r, X9 C, m
下列哪些是用来做香包德épices?5 E- p, X. g% V; B0 [
http://www.sachetcatering.com/! k P9 ?5 ]& h L" l) x2 W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
# t0 ?; F' m0 p, y3 g$ D9 e下列哪项不是酱油调味品的? @) a" k' d+ p6 |' Y
A:Wasabi 日本辣根# L( p+ Q+ B2 U: i% M% U* w
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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:! ]' I7 _2 z. 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:( o" `" r; G. T* c+ @) i
A:Pasteurization 巴氏杀菌1 S- Q' ]( K8 ^ D' Z8 \- Z
9 R" W1 L2 y) [. c3 t( n5 |64.Which of the following steps is not the correct procedure for whipping egg whites?
# I& P. V1 g) Q6 R" ?下列哪个步骤是不是正确的蛋清搅打程序?
T3 M; f# X) k8 @7 r: D: aA:Allow to rest before use. 允许休息后方可使用。; `/ S) D/ d1 {3 X
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# ]3 u- k/ e* t* A
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 P5 Y2 |' c& {3 S* E R8 j5 L
炼乳是一种浓缩牛奶 是去除什么做的
2 ?) @7 I& V0 Q8 NA:60% of the water 60%的水6 F* S4 P8 b; M" E
" a; G: R! M; P8 [: b, `: y% N0 i) T1 v67.A method of cooking that transfers heat through a liquid or gas is:
+ y" N. i. `5 |* k) s. I一种烹饪方法,通过转移液体或气体是:
! ~% {' w1 Z$ ~. E! Y3 CA:Convection 对流- _/ e& |) P3 K4 ~
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68.The cooking of starches is known as 烹调的淀粉被称为
% t4 _% D; U" ?& L$ oA: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?1 |/ k1 @9 N8 B1 D9 I' p
A:Braising 烤# K0 Z9 J( b$ E* y
( D9 E- ~% T1 n- F70.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:$ u5 @( u. s: z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 t( F8 n" C; }) D& V- f) h9 ]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6 Y. I7 o- G0 P# \: c5 Z
A:Fumet 原汁& p0 d4 {$ v: I
0 f+ ^/ K* d6 O2 P0 u" C72.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
' }4 u+ s8 W# d5 F7 a& z+ SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; f! @8 k0 p0 ?: ]) K5 A' ?
/ x! s" F! W/ p s+ k! G3 R73.Which of the following is a principle not used in stock making?
. K+ ] y1 i/ g+ M4 t; [下列哪一项不是用于制造高汤(低汤)的原则?
9 _, u) L! X$ T8 P' S3 `A:Start the stock in hot water.开始在热水中操作- y _8 S4 O% ^/ ]+ e
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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
4 V0 L& |6 c6 G% cA:Remouillage 法语熬汤2 T; L- X. {7 v9 @$ u J& V
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