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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:
: b) B7 r, `8 I: i哪位厨师最早带来高水准浮夸的美食2 m' V" m: `1 q4 j: M
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:& ?3 w* B2 J1 S4 r0 W. @& m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- t- c/ ]$ Z. h7 WA:Cast-iron stoves 壁炉
& ?' C( \% Z) S# K; xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:2 V3 J/ O$ |& t
法国术语,用来描述roundsman,或摇摆厨师是:( o) q$ P( \7 q' p- F y7 G2 P2 `
A:Tournant 图尔南9 \2 j+ s; s9 \! X/ ]+ O
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29.Another term for the wine steward is:
! d/ A. `, D/ u+ W葡萄酒侍酒师的另一个术语是:9 W" f6 R/ u) [9 T8 ?' d( S0 Z
A: Sommelier 侍酒师
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4 v% q5 g0 [' L j) H- ~) G30.Molds, yeasts and fungi are examples of a:2 H8 O6 v: M$ H
霉菌,酵母菌和真菌是一个神马例子
) P; N& a$ r. A9 x; u QA:Biological hazard 生物危害4 [$ p0 K5 H9 S9 u
( F0 E7 T- H7 g2 x R. O- p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: B3 n% e1 o) L0 F2 w4 V根据加拿大食品检验局,食品的危险温度区在多少之间:
1 d! c, m) [. z2 JA:40° and 140°F (4–60°C) 4-60度+ _$ a6 H; x& |
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32.All bacteria need the following for survival:4 V. x6 P2 E! s: c% C
所有细菌生存需要以下哪些内容: E% V: f$ g, q c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 D/ }3 D6 ? i) ], j) L33.Which of the following correctly represent critical control points in a HACCP system?
% k& z I7 d+ w% a6 E6 r% K以下哪项正确表示了HACCP体系的关键控制点?
. `5 |' I& e. B; n( |4 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. t s( S$ K, i' t3 ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热& t) Y F7 H* m6 Q9 b' b7 O6 l" ~6 e
9 c/ o, r+ M( ]2 _# `34.Which of the following is not an example of a carbohydrate?
6 H0 Z$ d6 l) a! [4 M2 S, n! q& q下列哪一个不是碳水化合物的例子?
9 S2 X- n4 _0 Z' Q4 H1 t- q iA:Essential nutrients 必需的营养物质
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" J1 V. c' K1 _8 g, M3 \! H35.The process by which a liquid fat is made solid is called:; J! l, N ~- a1 b# K% ^- i
液体脂肪做成固体这个过程叫什么
1 z& \; i, G1 w% SA:Hydrogenation 氢化
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+ f; V7 m: F0 n! }36.Which of the following is not an example of a fat substitute?1 q$ ^* ]; O/ b5 |! G
下列哪项不是脂肪替代品的一个例子 U9 ]4 n1 y; f" B
A:Acesulfame K 安赛蜜K表! Q, R* `+ k& h( M' Q- d2 y& J
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37.Health Canada requires that a product labelled "fat free" contain:
$ N, I( o. e$ s# Y2 z$ p- o加拿大卫生部要求的产品标有“不含脂肪“包括:+ k/ l* H) [- u2 H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 }5 o; D, F- \, l
8 D: m" m5 z# s9 ~# O4 |0 Q38.Which of the following is not a problem associated with converting recipes?
, j1 }6 G" x' X4 M下列哪项是不相关联的转换配方问题?
4 c0 c- Y1 j$ N! i$ pA:Unit cost 单位成本
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# C+ P2 R3 i6 r# \* x39.The condition or cost of an item as it is purchased from the supplier is called:
$ X4 Z& S2 y% P+ I6 a& p0 U从供应商采购的物品的品质或成本叫什么
$ x( P# Z- _( y- q h7 |A:As-purchased cost 购买的费用
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9 J* K `% P- j4 k, p0 R# h5 p% Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 |- _4 q$ `9 J9 I/ W& O. k在新货到来之前用于日常所求的必要库存量叫什么
" S1 A# n- K) s( j* O5 @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?4 r2 M- I1 Y; f. o
下面那个缩写是用来表明正常库存流程?- s- ~0 k- W% u7 U
A:FIFO=FIRST IN FIRST OUT 先进先出$ g; O5 K: w! C4 R
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42.Which of the following knives is used to turn vegetables?/ q8 i4 B- b. P( L
下面的那把刀是用来打开蔬菜吗?
0 L& n! Z) k. k4 ]! vA:Bird's beak knife 鸟嘴刀% g: b4 i5 T2 N9 ^4 g/ t0 m3 W$ U* `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; a. H# J, |/ y8 K43.What is an instant-read thermometer best used for?' K- u. H+ p6 n+ k3 F, D& N
即时读温度计最好用于那方面?) H* [! B4 o' O; Y0 B4 `! {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' e* V5 Z: N, X7 z) G f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; s$ V. Y7 r/ ?& `1 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重- ~* [7 y% ]* g! ?9 k
A:Cast iron 铸铁5 m1 q! O6 g" ]! _ ~& v; A
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 }) o8 h5 j4 m& a9 _: y Q. _ l7 {哪件装备下面有一个可移动的碗和一个S形叶片?
7 p' }) z" l- U# {3 V3 uA:Food processor 食品加工机& C. s% g9 k7 p8 T% w2 R- ^
http://www.google.com.hk/search? ... iw=1263&bih=572
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& y: k1 t& A8 b% ], A46.Which of the following is not a rule for knife safety?
6 e1 v" C& x; h5 N4 o. z下列哪项不是用刀的安全规则?; g8 T: s/ `0 {# |( r( X9 L1 U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( Z2 @/ h7 t7 K' l
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 N# A( X/ q, y: _, m q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ R1 B$ }+ j! U) R8 c3 |" VA:RondellES 7 M! e$ p( U# `# f2 v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 p, g/ x6 b3 D
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48.Which of the following is a diced cut used to garnish soups?
' D- e2 v( V0 T# a. ]9 ~* j8 j1 P下列哪项是切成小方块用于汤的装饰?
: A3 ` E5 O) kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( L$ {. n: S% t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- m2 S. i0 e* D, 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!!——0 M5 N& ?! Y+ k6 O" p
A:Gaufrette
/ |% @6 S% O( y/ ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) y3 o; S" _+ G# N+ Y2 R9 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 {( G* C6 I7 h" g' O) h5 a4 |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?
8 V: T7 |) t q3 V$ 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)
3 y, p: R1 r3 PA:Cilantro 胡荽叶 香菜
+ K1 w" \9 k6 [. d0 W. Q$ Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( w( X+ q8 v) C! G 多香果, 多香果香料是什么
$ A4 Y1 h6 s& z5 K$ ]2 k) f" Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! q7 Z4 E9 ^+ X+ \ W
A:A dried berry 干浆果' U' Q# P |& j' c4 f8 B
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61.Which of the following are used to make a sachet d'épices?, F4 L$ |$ i, E
下列哪些是用来做香包德épices?
! O& N% m& ^6 Zhttp://www.sachetcatering.com/" u; ~' ]- j& K c/ ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 t, J8 a, x; P d4 z+ e* T
& s) Y m6 z: O* o62.Which of the following condiments are not soy based?7 j! `& Q8 j5 J1 m: y3 B, k
下列哪项不是酱油调味品的?+ O; y. F. Q" O" c( T' {' z' r
A:Wasabi 日本辣根+ g) G: K" g0 O: p4 D
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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:
" I/ o3 [( r/ @! g& `9 `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:
3 t6 `$ y) C, `! ^! s6 SA:Pasteurization 巴氏杀菌* S3 U Y1 v' N9 B4 n# `: U P
6 \& S3 o4 f# ^/ Z5 I64.Which of the following steps is not the correct procedure for whipping egg whites?1 R w' F: o% N7 {8 h8 w% D0 r. e
下列哪个步骤是不是正确的蛋清搅打程序?2 n$ _0 [2 d2 v
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:% f d# \/ T0 `7 \
A:56g and 63g 56克和63克
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3 _- F; K$ w) t1 S0 S9 n7 _2 P66.Evaporated milk is a concentrated milk that is produced by removing1 G- W/ k% Y& T# O
炼乳是一种浓缩牛奶 是去除什么做的6 |+ s: i9 z8 q3 b
A:60% of the water 60%的水+ ^1 K3 C$ M- A: \+ \
6 `2 w7 O/ F4 ~' K& z. w4 O9 V& b$ P$ m67.A method of cooking that transfers heat through a liquid or gas is:$ ?9 P8 ]6 j _
一种烹饪方法,通过转移液体或气体是:4 z) ?, \) M9 h* p6 y9 C* [
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: J7 n3 c4 X* |# q
A:Gelatinization 糊化4 s% Z- m ^9 G, i& Z+ Z
* W" {" @: _3 A( J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* A$ {8 G+ ] U' E9 yA:Braising 烤
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( E. ?* L T# j3 f4 T& g70.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:; {# {0 U& c! W4 H9 \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 g0 r: u. o% @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# z0 H% i0 \# G4 B6 I
A:Fumet 原汁0 o7 [) b3 C# S/ S- t
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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! a3 B# y+ E5 N; D% @3 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 E+ @- x* V8 _! p3 b% ?8 w4 J- c
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73.Which of the following is a principle not used in stock making?
9 J8 a8 k* b. R1 Y下列哪一项不是用于制造高汤(低汤)的原则?* L7 }9 k9 O$ n; J" r# u! d: Z# P
A:Start the stock in hot water.开始在热水中操作* \( a. A2 t7 M' K
, O7 Z. c. B6 Z% w74.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
; m# @' s0 V, b! @, B9 L7 o0 e* PA:Remouillage 法语熬汤7 }$ Q' k: \( t
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