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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:
- K! o" d: ~! W5 W2 a: Q: u哪位厨师最早带来高水准浮夸的美食
& Z. K; p. j$ H9 z$ O$ aAAntonin Carême 人名 安东尼·卡罗美# R& [) `7 O m5 |( A
& b/ d+ }" w8 ]! C' \$ a# L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- c0 s& k1 V7 s2 x" ~: Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' x: H; ~+ F: s0 f, y
A:Cast-iron stoves 壁炉9 \, d4 C8 m- ?! i+ @. M; X
http://www.usstove.com/products.php?id=6$ P, L0 R$ ?, b. Y1 `, B0 G7 H8 B& @. t
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28.The French term used to describe the roundsman, or swing cook, is:( O, Y& v, C4 f/ J. [5 Y
法国术语,用来描述roundsman,或摇摆厨师是:
, N2 ^; z2 t* m m! l: zA:Tournant 图尔南
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29.Another term for the wine steward is:- }" B! M' Q* P7 o4 k/ I6 _
葡萄酒侍酒师的另一个术语是:
( X7 {3 o& m7 UA: Sommelier 侍酒师) ~( c1 ]8 ?' j; j m) O
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30.Molds, yeasts and fungi are examples of a:2 }) y; I0 S Q4 ^! ^; m0 u
霉菌,酵母菌和真菌是一个神马例子
9 E/ U9 @% H+ s& i( M+ S$ GA:Biological hazard 生物危害
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2 c3 V+ y3 ~( p; s( _! F* {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 T0 m& l7 R8 C1 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:, M/ w& g/ u2 \ J
A:40° and 140°F (4–60°C) 4-60度2 \) I2 ?" i" ?0 ?
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32.All bacteria need the following for survival:
3 j" c+ M, k B所有细菌生存需要以下哪些内容:
* L0 b1 q/ M9 O; X* }A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% F" F5 C2 {% r; j7 H+ g1 J) ?33.Which of the following correctly represent critical control points in a HACCP system?
! E3 n3 ^. I* h% T0 V9 {以下哪项正确表示了HACCP体系的关键控制点?
# r& s7 ^( C: j: Y# y) n7 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 j4 _9 I( b& O& z$ G. \( ?3 U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?
* m3 T) G1 H; b2 U5 X& H6 Z下列哪一个不是碳水化合物的例子?
8 L8 e2 ^: J7 U' n3 U$ B( HA:Essential nutrients 必需的营养物质
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% w0 H4 o" A9 R# [35.The process by which a liquid fat is made solid is called:
, Y F7 z9 _! _" w! i1 b( H9 K+ i" B液体脂肪做成固体这个过程叫什么" s" ~3 r$ |. @) u9 K9 o
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?3 \2 Y- z3 B0 v
下列哪项不是脂肪替代品的一个例子$ d- z0 \- [+ _* ^4 @& p
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 F$ H Y' m( ?5 z) W2 }' U# \- j加拿大卫生部要求的产品标有“不含脂肪“包括:' g' @% O+ V7 c4 M
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 a% _5 a# E% u5 P: U38.Which of the following is not a problem associated with converting recipes? F' z- c7 b. Y; G% b4 k* p J$ F
下列哪项是不相关联的转换配方问题?2 M8 K0 X; p4 L& h! j2 N6 [
A:Unit cost 单位成本, z6 ^8 B; H! f; U2 B' U" C: `
* ^+ f; q8 e' r8 a5 v39.The condition or cost of an item as it is purchased from the supplier is called:
1 t0 G! |- h j0 T1 A; x从供应商采购的物品的品质或成本叫什么1 m; H- z. a4 e9 Z7 ^5 m2 K
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% U) \7 R) ]1 W; n( c; p9 s在新货到来之前用于日常所求的必要库存量叫什么
+ v- _. N9 n- O: A$ lA:Parstock 基本日常最低库存2 u& u% _7 M7 O% b1 B# R. d
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: {( ]0 @+ g' n1 e
下面那个缩写是用来表明正常库存流程?
! Q! E( K& M3 F% I3 o; x. rA:FIFO=FIRST IN FIRST OUT 先进先出" X2 I; \( X2 b2 X# q5 f
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42.Which of the following knives is used to turn vegetables?
. q" k6 k- [* n7 @. }! [下面的那把刀是用来打开蔬菜吗?4 H V9 O5 g5 M3 [# O3 `
A:Bird's beak knife 鸟嘴刀
- b5 p$ @$ z: P( C& x2 |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, O3 J0 S9 @* i# l) }
9 H6 y9 I; q1 O0 S* ^& E% I43.What is an instant-read thermometer best used for?
9 Q/ Q- V" s5 ^. ^: x即时读温度计最好用于那方面? c, I3 Z4 A/ A/ t
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 x( O2 Y7 D/ w7 n1 M: Z( J, @
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! Y# w- ]/ y' P5 V2 Q. R
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ x Y; c* d% m( t
A:Cast iron 铸铁& ~# T" n* A# O6 k$ i) ^$ l9 z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 }# }# M: o) [+ A, B哪件装备下面有一个可移动的碗和一个S形叶片?
; [9 p, H4 d. Y9 XA:Food processor 食品加工机' [! j8 G. [9 w' E
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 q* O a) g1 u6 |; ?46.Which of the following is not a rule for knife safety?* E; @+ E6 ^/ N o7 c
下列哪项不是用刀的安全规则?
- _6 [: j2 y& g( W, qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ J- p5 c2 x5 k) {0 q' C T
" g2 l" ?# r- ^ ^, Q4 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ G/ G$ w; a2 ]/ Q- l8 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ^. M. ]* T8 i2 d. a' i' [4 v" eA:RondellES 4 {4 b0 M- P4 S
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?
b! V0 b1 Y/ R* h下列哪项是切成小方块用于汤的装饰?
) M- E" s) \0 ?7 DA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ [! [% B5 \ x6 l- O0 N1 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 r0 ~1 m/ d: o7 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!!—— g- B8 {7 y) ]. k$ L& Q. n
A:Gaufrette
- q; K. p- z/ Z5 r% Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. t2 h- p1 D2 K5 \6 Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ P; {5 J$ H$ U9 \0 B8 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 j' v1 ^! ^0 y% m. s4 v
1 y% K9 b1 ^" e ~' l+ d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% ` d4 U7 t+ m$ j0 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)
" a$ M& D; n0 T% O& uA:Cilantro 胡荽叶 香菜4 p- d# {7 ]/ n; }' n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* e. G5 [6 P3 ~, d2 d
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60.Allspice is made from:
5 u$ O0 R( q+ l 多香果, 多香果香料是什么
3 ~. T: J3 ]% z% x d' K5 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ ^& {6 x+ d! X( Q7 S" W9 @A:A dried berry 干浆果# a' P8 s2 {% ^+ P3 c
a$ j$ }: I, k3 {2 S% B3 `/ x0 L61.Which of the following are used to make a sachet d'épices?
7 Z, u4 X& z; e" ?" X' [# D下列哪些是用来做香包德épices?
+ |9 Z' z& u" x; V$ v/ o+ M5 ^( zhttp://www.sachetcatering.com/, ?3 c5 O8 [- V& q+ X% ]% X9 F# H: i3 M
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?8 i w$ f1 N. W! F5 n3 S
下列哪项不是酱油调味品的?
% V6 n5 m' |! W2 UA:Wasabi 日本辣根
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9 R& H x% `8 I# d5 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 p) c& e" u3 r! K% e- c1 {; W
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 ~$ b/ Z% @' Y5 @A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. J4 M2 _" W3 q, j8 @0 w& Q4 f
下列哪个步骤是不是正确的蛋清搅打程序?8 V$ Q# ?' O$ N0 `4 b G. E
A:Allow to rest before use. 允许休息后方可使用。7 j$ [1 M5 L( f& Q9 H5 E, y9 x, d
9 Q/ |/ o5 d" w3 M( t# K65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 a* A% Z! ]1 \! F. iA:56g and 63g 56克和63克# z3 l7 Y& T s! a' b# \
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66.Evaporated milk is a concentrated milk that is produced by removing/ h' s k2 T+ f# I' `
炼乳是一种浓缩牛奶 是去除什么做的! D9 r" h V9 m Q
A:60% of the water 60%的水0 ?1 |0 q+ }, i( p
B; j- o( g# E0 W9 c67.A method of cooking that transfers heat through a liquid or gas is:: |) }5 x: w$ U9 Z1 s3 o: \
一种烹饪方法,通过转移液体或气体是:
$ ^3 d3 d5 B, V7 k$ KA:Convection 对流1 ?; C; i2 U7 r. S
6 S' C* t) g f3 F. R/ Q# x7 `* [+ o68.The cooking of starches is known as 烹调的淀粉被称为
; \" j. E' U9 w' L- s# ~A: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?
# w+ p5 ]8 I- y! D$ Y+ N: r# B/ UA:Braising 烤: }& {0 M/ l; i. F
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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:
+ L' z& ~+ t- i' l$ ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 `! w. S1 n. l x: j/ x5 o' s/ [6 W71.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
0 m8 B1 j* Z) L% OA:Fumet 原汁
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* @5 l+ S1 S* q1 x- ^+ k72.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, Y9 @. G. }& H! r" }0 v9 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; {0 D5 p+ \5 c. J0 L! ^% x73.Which of the following is a principle not used in stock making?
7 v1 G3 Z+ ]3 \' o下列哪一项不是用于制造高汤(低汤)的原则?/ ~( q( b! r9 H
A:Start the stock in hot water.开始在热水中操作
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# y' V8 H0 F2 V7 C, u8 P74.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& @. V) B' |. }+ B1 p5 {
A:Remouillage 法语熬汤6 G' Z( u% n7 G) C) d8 g- X- R
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