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26.The chef who is credited with bringing grande cuisine to the forefront is:
: f& Q, f. J: m% S( j! w哪位厨师最早带来高水准浮夸的美食! A6 {/ s a( C% u
AAntonin Carême 人名 安东尼·卡罗美+ D& X) d$ n9 M: a& L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% Z0 r- R3 V6 Z' o2 ^( V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 i! ?% N( K' {0 oA:Cast-iron stoves 壁炉& I5 w4 F' o- {; ?2 E, y
http://www.usstove.com/products.php?id=6- \' b2 w- |" h @6 X. E
) j5 U3 `5 F4 q' t0 T0 O' E28.The French term used to describe the roundsman, or swing cook, is:
: ] J3 h t- {% }法国术语,用来描述roundsman,或摇摆厨师是:
+ Y/ \! H1 [, D( kA:Tournant 图尔南
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29.Another term for the wine steward is: q* [- A0 d/ t: t
葡萄酒侍酒师的另一个术语是:
: l5 m" g2 x. BA: Sommelier 侍酒师
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" A, s! `) u! A7 @+ T+ K30.Molds, yeasts and fungi are examples of a:$ b$ C& f! D2 b8 U t
霉菌,酵母菌和真菌是一个神马例子
/ o' I q1 p& y- Z, X' HA:Biological hazard 生物危害5 L$ \1 n% g u4 \9 r7 h
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 ]0 G" j) i- ?9 H$ f A根据加拿大食品检验局,食品的危险温度区在多少之间:! Z4 {) u( B9 Z$ H! X9 `
A:40° and 140°F (4–60°C) 4-60度- [2 I# a& O$ j2 m4 ?
5 I1 R: U& N' n32.All bacteria need the following for survival:
' Q. j+ s+ k8 f' Y; F所有细菌生存需要以下哪些内容:& X! }; x, o/ X5 t
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; z P; I* X4 j. W* H0 Q3 w
. U( z, Y, ]9 A* W' T33.Which of the following correctly represent critical control points in a HACCP system?
1 ^* x) Q) S1 \& U以下哪项正确表示了HACCP体系的关键控制点? a8 I) L" K* j e! B1 ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 H( `# z7 `0 X% l食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 c. F3 [# M j; H3 h
& ?7 d! }' p6 u+ V. y5 j* y! K34.Which of the following is not an example of a carbohydrate?
Z9 c' Q6 `' Y; Y下列哪一个不是碳水化合物的例子?, X8 y3 K% {$ U
A:Essential nutrients 必需的营养物质. h* P) X2 T( `7 b$ V0 ~2 e' t$ M
7 ^2 m; S4 @: t$ M35.The process by which a liquid fat is made solid is called:
* H L j' t, J2 x- \, o液体脂肪做成固体这个过程叫什么
$ x8 ]+ T& n! Y: H3 W3 oA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
/ ~' G( r5 w n; ?& A" D! W2 j: J1 T下列哪项不是脂肪替代品的一个例子2 ~+ P8 ]# E8 \8 M+ N' y# E
A:Acesulfame K 安赛蜜K表
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9 h7 ^4 @) H9 i+ O* h% l5 w2 `37.Health Canada requires that a product labelled "fat free" contain:
. Z+ d) p6 U* H: c- w* C加拿大卫生部要求的产品标有“不含脂肪“包括:
! y9 f. |7 R& n* sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 }2 q b' N6 L. D6 S' c- y7 N38.Which of the following is not a problem associated with converting recipes?8 S* `7 r" N. N6 I
下列哪项是不相关联的转换配方问题?
% J$ ]% J( } S8 q+ JA:Unit cost 单位成本. a; ]# J F1 n- w
7 S& ]8 ]& i; _ O. U39.The condition or cost of an item as it is purchased from the supplier is called:
: e h1 X( ]- d$ ~: X7 V从供应商采购的物品的品质或成本叫什么5 L6 {: E6 Z/ |: J" h
A:As-purchased cost 购买的费用* D# y+ ]" L, G% h" V) T3 c; p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 n# {9 f% E( [" m0 ~在新货到来之前用于日常所求的必要库存量叫什么% L7 \2 t- F+ ?2 b0 `8 r* e8 S, P! Z/ x
A:Parstock 基本日常最低库存
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% i4 `; K, o* C. V1 M41.Which of the following abbreviations is used to describe the proper rotation of stock?: D' w0 P3 c7 Q0 e3 M, e
下面那个缩写是用来表明正常库存流程?
8 K% X2 U2 r1 f0 _A:FIFO=FIRST IN FIRST OUT 先进先出/ A# }, R# ^2 r9 c: b
8 [* z& Y1 X. H9 t42.Which of the following knives is used to turn vegetables?8 }7 b8 f) v S/ O5 F
下面的那把刀是用来打开蔬菜吗?
5 s4 n" w. J5 r/ ~$ PA:Bird's beak knife 鸟嘴刀7 \/ i5 @2 _& t+ ?7 E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) v' U7 C) t" m6 J9 C
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43.What is an instant-read thermometer best used for?
2 j; n% m# ]$ f C, T8 O8 t( q0 k Z; A即时读温度计最好用于那方面?
+ N: f h) S% i. j LA:Checking the internal temperature of a roast 检查被考物品的内部温度
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% X9 t. h7 x/ R, w# C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 s! M6 a* [2 J. {8 I8 f0 Y4 N下列哪些金属材料受热均匀,通常用在铁板而且非常重1 z, W0 Z; x( ^* }4 U+ P! G. m# s: `
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% E- _9 c% J/ [0 @- \+ J1 U哪件装备下面有一个可移动的碗和一个S形叶片?
I9 \; S( X* ]6 b2 r: WA:Food processor 食品加工机
8 E3 I' g1 a0 n3 Xhttp://www.google.com.hk/search? ... iw=1263&bih=5722 |! e2 b% B5 R+ {- g
1 `& X8 e3 W. j% O+ w46.Which of the following is not a rule for knife safety?
, _ T7 N& D# p/ \& w3 p" R2 |) F下列哪项不是用刀的安全规则?
: L5 i$ R2 s4 E" ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 v4 p. I- ?+ x, u
g% V4 x( r K+ s7 V, R; I; B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 ]% q& G: v; Z9 X( e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 J+ Q4 E. f& a. s) `! EA:RondellES ! H I$ ?2 A$ J; H0 q8 q% A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' E, M7 f% D0 x3 `2 N$ C, n! n48.Which of the following is a diced cut used to garnish soups?, v( j& D8 Z2 j+ [8 J8 p( e
下列哪项是切成小方块用于汤的装饰?
$ @, p* Z5 A; b7 ` o5 C; ?' s& p. `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, V4 \* {- [3 I! c' c/ S _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 z- `4 |, q' T2 T. Z& D7 H1 y; b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!!——
+ l/ U$ P) X$ Y) z) @# {A:Gaufrette " U# l3 S- f- @) W4 \/ E: N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 G& Z- y+ U9 C/ o3 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& X8 S1 Z3 R. _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 s5 h; Z" _: X1 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 V( f! R7 W2 E2 t* R1 m4 [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)
$ T& u6 l) p' R1 D) r$ U lA:Cilantro 胡荽叶 香菜& Z- M- J. ^& h- J0 H' g r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:$ r2 P: z' ?8 D( i+ h3 v
多香果, 多香果香料是什么
, R( Z3 C! r1 v9 Z% c8 }; r6 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# b, t% l3 ]+ A! P+ e; r6 {, l
A:A dried berry 干浆果8 P$ Y% ^9 Y7 g
! }8 P. m/ @0 c1 k61.Which of the following are used to make a sachet d'épices?
: w1 i5 f$ E3 n$ b3 |下列哪些是用来做香包德épices?
7 e7 m! s# i' X( T6 y5 Lhttp://www.sachetcatering.com/' R; `0 b* W! U [% C. c$ R( l" k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 r- |8 ~* @: v
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62.Which of the following condiments are not soy based?
7 i( V' W3 j% Z5 d0 `2 p下列哪项不是酱油调味品的?; o3 j, r8 H' ?
A:Wasabi 日本辣根9 P; u# I( p8 I: U5 X
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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:
% v! K9 X' ^8 c+ S/ }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:+ X4 q! }+ \& o0 |( E$ A, X! X
A:Pasteurization 巴氏杀菌6 _ x* n% S) O3 C2 ?
/ P* i6 Q# L }7 j0 {64.Which of the following steps is not the correct procedure for whipping egg whites?; i) P9 v2 ^# n# f8 n
下列哪个步骤是不是正确的蛋清搅打程序?; h) T6 i: N, ?7 E8 S* Q |
A:Allow to rest before use. 允许休息后方可使用。0 q# i [, ^$ c/ m
6 i- _1 c/ _# C7 U65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 k) O7 m# E- y9 X/ {A:56g and 63g 56克和63克) M* m( b7 P0 a! \1 q8 E! X& h: n
+ A7 V Y5 R+ S8 ~66.Evaporated milk is a concentrated milk that is produced by removing
2 {/ r2 O( c3 ^' { {( i" K) L' v炼乳是一种浓缩牛奶 是去除什么做的
1 H8 S/ y! G. _! m( M) cA:60% of the water 60%的水
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1 v; l1 G" @+ _1 b67.A method of cooking that transfers heat through a liquid or gas is:
( S5 |) O# C5 g" V( D: P Y一种烹饪方法,通过转移液体或气体是:
: @4 `# C- z8 V# ~' qA:Convection 对流8 @( _: s! j, Y# [0 C
" g2 e% b n8 L0 N& @# X" |) O68.The cooking of starches is known as 烹调的淀粉被称为 Z" ~" ~5 |1 `6 j
A:Gelatinization 糊化% |' C) N8 ^- u5 _5 ~
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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?
7 i3 Y2 G! T C$ V2 b' XA:Braising 烤
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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:2 H0 }& z4 b8 u( q }' c
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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# _& H( v M5 q71.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) G7 [! ^. O0 ^7 }1 [
A: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' C0 H6 n( q# {, \! ?( w" V9 e$ a+ s
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- z# H* r0 {- h( v2 g下列哪一项不是用于制造高汤(低汤)的原则?
2 g( a: v3 U% K+ j5 M. }! A! {. qA:Start the stock in hot water.开始在热水中操作: M2 Q6 q9 [, e$ a* d
$ s1 Z. i; Y4 h( E4 w. X74.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
9 w1 Z# u/ L/ Z& @7 X& D! |: lA:Remouillage 法语熬汤. [* ~- N" |1 e1 c" p' _# ^
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