 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:4 I0 n* u' ]+ o& ]/ ]
哪位厨师最早带来高水准浮夸的美食7 i/ I& B9 \ G! |
AAntonin Carême 人名 安东尼·卡罗美& K! E* K; _- v
( D5 _& D. k# x4 l) S& H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" t$ a/ |: S8 ], A8 R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 J9 f! U/ [8 k8 t9 N/ \
A:Cast-iron stoves 壁炉
9 t/ z# x# @, J- o! qhttp://www.usstove.com/products.php?id=6
, L0 x* v- |# Z3 y/ P/ T$ v! [+ C; F0 c! q8 ~" M' ~& @. j4 G
28.The French term used to describe the roundsman, or swing cook, is: M4 Y" _$ Y# y0 g* ]* ]+ J
法国术语,用来描述roundsman,或摇摆厨师是:
' y9 X# y; A$ Y* J" jA:Tournant 图尔南- S. h/ s" T# Z' b& K( u
( T3 W4 x, e% K4 ^
29.Another term for the wine steward is:
; M A% _; b6 _* U) N葡萄酒侍酒师的另一个术语是:/ d% O! U/ O/ O) [. j# X
A: Sommelier 侍酒师8 E* F) S$ A2 v8 k) }
* i8 B+ d' a: G q5 g4 ~
30.Molds, yeasts and fungi are examples of a:$ Y& n' U8 E+ ]; x+ a+ e
霉菌,酵母菌和真菌是一个神马例子
8 M6 ?# h' S! t4 a+ G/ xA:Biological hazard 生物危害
- w8 t* N3 a+ m/ i7 u/ L% N# I" ^9 J. a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# T: ~! N8 M8 a, Z根据加拿大食品检验局,食品的危险温度区在多少之间:
; X b$ J5 @# C1 k0 Z5 tA:40° and 140°F (4–60°C) 4-60度
6 Z% |5 m$ z( A5 f
4 Y& s7 D' }) O+ ^3 R% ^, n5 R' q32.All bacteria need the following for survival:6 ^+ J4 M$ W" X) B3 q+ D9 b5 M2 p
所有细菌生存需要以下哪些内容:6 D z0 P5 P# w+ K/ o
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
8 O$ }9 V, k! M, b2 X, n2 L) ~: f& f
- ^9 F- c: d* \& Y6 m% z' C33.Which of the following correctly represent critical control points in a HACCP system?0 _% @# P) \; D- j/ o; [+ _; H8 n
以下哪项正确表示了HACCP体系的关键控制点?4 X! F. Z3 h6 ^. J7 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ M7 u. `1 L3 I9 r% |& i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& k3 f2 k- y( I
/ v0 R: ]5 h5 l3 j) w9 J, D34.Which of the following is not an example of a carbohydrate?
2 A( O$ D, ?* C9 O0 ?& O下列哪一个不是碳水化合物的例子?
( I/ L. a* z: ?. j9 f! hA:Essential nutrients 必需的营养物质
9 J( g: F* i3 z6 Z# Z
( h+ F! @1 ` m5 S( i35.The process by which a liquid fat is made solid is called:
! j9 |& V8 o, O* Q% U; `液体脂肪做成固体这个过程叫什么" S/ O/ i) W( j1 r+ l
A:Hydrogenation 氢化2 T. d; V1 ~( G. R) X9 j( L# w) e
, d1 v5 k7 ?# K; I" `4 G" C( _
36.Which of the following is not an example of a fat substitute?/ y' j3 M# w) Z, k: g2 L
下列哪项不是脂肪替代品的一个例子' i( h4 N$ \% N# i5 X( I8 g
A:Acesulfame K 安赛蜜K表, ]+ l& k2 n8 Z% |9 h' q8 r* j; b& L
! n1 o# ?* {! H4 L4 {7 Q37.Health Canada requires that a product labelled "fat free" contain:* Y- P. |* j3 n8 ^0 F2 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
R# _; y/ ~; T/ S1 R- E" UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, N4 |' k6 s- p0 c
6 m, W! O) z0 Z/ K% V38.Which of the following is not a problem associated with converting recipes?) c. ?2 F2 m% Y
下列哪项是不相关联的转换配方问题?8 X c- M- ^' i; Q. N0 ^
A:Unit cost 单位成本7 X& `! D( l# ]/ z
0 }/ p \: U, L8 h% |) o3 O39.The condition or cost of an item as it is purchased from the supplier is called:
% J a$ I( N; }; h从供应商采购的物品的品质或成本叫什么" Q& y8 N& _/ o6 C h
A:As-purchased cost 购买的费用7 J( ~: g* L/ Q
' `, ~) O) Z4 b* M40.The amount of stock necessary to cover operating needs between deliveries is known as:
, X: d5 k5 E* X" R( }; {) ?在新货到来之前用于日常所求的必要库存量叫什么. p. u+ h8 o8 y% _1 H/ v
A:Parstock 基本日常最低库存
3 ?$ K1 t; s3 g* W+ N- J8 K( U" i1 i& D. p* K7 o* b9 ]( p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% k' f5 l7 n" F+ E5 B下面那个缩写是用来表明正常库存流程?
- e8 s5 @+ ^: a) _! V" f' r! j8 eA:FIFO=FIRST IN FIRST OUT 先进先出5 {" n7 O& V, `/ N
. T% P. i+ o. H7 s& h* G42.Which of the following knives is used to turn vegetables?+ E* b' o$ B" R7 @/ ~ |( \; H
下面的那把刀是用来打开蔬菜吗?
& w9 r( ]- @' O6 LA:Bird's beak knife 鸟嘴刀/ D5 x# O6 r8 @1 L) \- D! J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 l9 S; g! s; I& Z% \/ t
* V* ^) n! Q) \! W2 s
43.What is an instant-read thermometer best used for?# ~5 @ g7 c& g8 M
即时读温度计最好用于那方面?" L$ V) M7 Z4 p. U; P4 V9 ^- J
A:Checking the internal temperature of a roast 检查被考物品的内部温度' z. a# ?' X! I9 i& j
6 |1 A" P+ j7 M! D l6 e; j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( Z$ z7 W" @/ ~; V# n% U+ O& t下列哪些金属材料受热均匀,通常用在铁板而且非常重% Y- H3 X4 Z+ `5 P2 a* w6 }
A:Cast iron 铸铁" {; X1 M* {9 N$ P$ ]
6 t7 |% ], M, ]% S* l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ W( I3 r+ T' m) R0 J+ n" U( E% D; ?
哪件装备下面有一个可移动的碗和一个S形叶片?
8 {! I* |; f j, t* k. g# Z& }A:Food processor 食品加工机
. l5 H) y$ P) d8 w0 m$ x; i# Whttp://www.google.com.hk/search? ... iw=1263&bih=572& v& I! t& s5 E
) s; ^, W' r4 j1 Y) G G46.Which of the following is not a rule for knife safety?
' \/ }+ T) e4 r0 p# ~3 j' ?& y' T4 F下列哪项不是用刀的安全规则?
% }. O9 n& L/ P$ {5 Y, q% r6 E* EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 ]1 j! v4 l, l- c: h ]4 d
6 f) b, T2 F- p" {/ J
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, M2 q/ k1 w: N. }$ f' D2 s$ F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) Q& p& H$ K, A/ v" XA:RondellES
: j1 z- G5 u# |$ c! b& Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& |% @$ J7 e& Q( c( r, q! g7 W, Z
: i0 I) N# \& @* v48.Which of the following is a diced cut used to garnish soups?
, V: d+ C+ D( }$ n下列哪项是切成小方块用于汤的装饰?- z% j6 | ?4 J* l& R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 T8 j9 Q+ C( g! Q: v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 {. ?- x4 v- r! C* \% e2 R
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!!——* k! T% q6 E0 k, N
A:Gaufrette
! u2 l) [0 l7 _ l" K! ^% ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. W+ H) t/ g: x8 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 |; h9 D/ Y+ p. {5 H- P3 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! F4 o/ P; q, X& [1 R$ ~$ Z
, k1 Y7 T) p" |4 B" c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# A1 R+ n/ F" V% q c
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* E2 _% M& I! t0 p* @& VA:Cilantro 胡荽叶 香菜! q) }0 [! k* S: o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 M. q) |# C2 b" t
: P" X% ]1 S0 N& U( [60.Allspice is made from:/ T/ s8 S! i/ J. v3 M3 U
多香果, 多香果香料是什么
% b4 s, ]; `' D/ c* |3 Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ f1 X& P9 B: |5 m& r& A! ^+ x
A:A dried berry 干浆果
1 i0 C! S8 H }2 E1 X( e( a$ D) Y! j! U4 }
61.Which of the following are used to make a sachet d'épices?
4 [; ~$ S1 R: q ~1 V下列哪些是用来做香包德épices?
6 Z" C) u, l0 _# |2 x' _# E: `% Whttp://www.sachetcatering.com/
B6 G" p: ^8 T3 x) SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 C$ _' C( }" k0 F
, A$ x1 q. \) m5 ?- |62.Which of the following condiments are not soy based?* ^6 ?- S% f/ h
下列哪项不是酱油调味品的?, x8 P* ?. j- |) Q, f; j: h% q
A:Wasabi 日本辣根) m2 b, i; m( G6 l) m
7 G5 M( j3 w+ q9 k1 N0 p [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: h9 Q' m5 z+ M9 H3 N: H" O
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:
. o8 X1 j: E9 V+ t' DA:Pasteurization 巴氏杀菌
1 f5 C; }/ P, ^; l, u# ?
" g- o" q5 i/ z' Y8 a64.Which of the following steps is not the correct procedure for whipping egg whites?
1 V: c2 m$ X, o3 j% ?下列哪个步骤是不是正确的蛋清搅打程序?6 D6 T% j c4 O9 W7 o3 }- O
A:Allow to rest before use. 允许休息后方可使用。3 |9 W4 O3 y/ R6 B0 A9 n
: q# D! p/ Z7 E$ c65.The weight of a large egg is between:一个大鸡蛋重量介于:# j3 } h% B, G) n
A:56g and 63g 56克和63克6 |- \) I7 k l- A+ N
& `1 k3 j, S& w# [7 F J66.Evaporated milk is a concentrated milk that is produced by removing$ E. q. R, k5 ^$ Q
炼乳是一种浓缩牛奶 是去除什么做的( }) c- g8 B* z, { z H6 Y
A:60% of the water 60%的水
{9 f6 B9 {7 h' d* @, e
' _& ]- c# L& [# l0 d# F0 L( B2 {6 a67.A method of cooking that transfers heat through a liquid or gas is:+ C3 A4 d) m" f l& s: M+ j( O$ A& ]
一种烹饪方法,通过转移液体或气体是:
( h! M# z, k( I2 e; b; nA:Convection 对流4 |1 j1 S- }8 W7 U4 i9 p
* ~2 n5 i7 T) _1 B2 Q8 u68.The cooking of starches is known as 烹调的淀粉被称为/ |2 O1 g, j; |% l1 s+ |
A:Gelatinization 糊化
0 o( P4 R; v1 }) @0 S. c" w: g; L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% v9 K( {6 a5 f- O R- H3 M( b( B
A:Braising 烤# G6 m3 z* T4 l
( W' W# u* d- g E5 Q+ b
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:# i" a+ @6 ^0 r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 _ w/ ~( K9 i! o1 I" N3 j
* X* H, l2 V9 W2 i& R# L) q9 b
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
7 Q+ @/ E, ^1 r( O6 y2 sA:Fumet 原汁2 S! M9 J+ V- o1 H4 z& |5 z9 G9 n
" I4 P4 n B+ d( x72.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
6 D; X% x* W. M$ g% b' r$ J; ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 i& K; t0 w: R4 W# ?& a& f
) D7 C+ b+ Y8 L& ^# J. u6 x73.Which of the following is a principle not used in stock making?
2 s* ?$ [( w+ ]( a- h4 l7 N, ~下列哪一项不是用于制造高汤(低汤)的原则?: |0 g# M7 u) K/ T) U6 E" C
A:Start the stock in hot water.开始在热水中操作 p" v; i& a" C& z, F$ R/ `: x% W L
7 x b; Q" ]) J74.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1 X9 z3 p1 r5 [3 a* t
A:Remouillage 法语熬汤
, b1 g1 l: Q. x! ?- i2 c1 whttp://www.haibao.cn/blog/post/176242.htm |
|