 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:
- Q: j- S4 B2 e0 ] H3 v/ I哪位厨师最早带来高水准浮夸的美食2 o* o0 Y6 X1 L B0 i/ @" d( L
AAntonin Carême 人名 安东尼·卡罗美5 {. Z p a9 d, v. L
3 r6 F O' I" x0 _8 t% C$ Y/ K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 x5 s0 K# ?+ k8 c+ 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 。
1 r/ ~' I& Y1 BA:Cast-iron stoves 壁炉
7 z6 F2 F2 [6 j' C, \http://www.usstove.com/products.php?id=6" |" L6 \9 X. y' _. ?2 i5 @/ C6 y
# f( F$ [7 L4 L0 S* b
28.The French term used to describe the roundsman, or swing cook, is:2 ?- s. W- U$ t' C
法国术语,用来描述roundsman,或摇摆厨师是:* u4 d6 G; g' Q. u. V2 t
A:Tournant 图尔南3 {! t% I6 F% f$ e7 a/ W$ M" c* a* K
/ @) A9 t2 X' t8 G/ @' h29.Another term for the wine steward is:
/ J4 @. }" n' o! x( _" `. a& f葡萄酒侍酒师的另一个术语是:- P5 u! H$ Z& S4 i/ ]
A: Sommelier 侍酒师+ J2 G: ]6 V8 S5 L( _; B& b! _
) }3 P4 {% X0 K3 R2 w% R* q& S30.Molds, yeasts and fungi are examples of a:" e) Q' z0 w1 ? m7 i' v
霉菌,酵母菌和真菌是一个神马例子
( [4 Z9 }, R3 q' H0 l" tA:Biological hazard 生物危害7 O" L- W4 P1 }% n# Y% p$ N7 ?; B4 E
) S* |8 d* |% M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; p% ?3 U v1 t4 M+ o, T
根据加拿大食品检验局,食品的危险温度区在多少之间:3 Y6 h {4 @* i8 S4 b' l
A:40° and 140°F (4–60°C) 4-60度
& L3 e! ]5 g% t& W
8 F2 N; P! N/ K/ K6 ]* B5 T# L32.All bacteria need the following for survival:7 Y" j/ W7 `+ R; z+ J* W! q+ N
所有细菌生存需要以下哪些内容:% |) y% L( M+ N
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ y7 c9 H+ @/ P b% |
& J3 F' N+ |- S; i
33.Which of the following correctly represent critical control points in a HACCP system?+ Z3 I1 [' l, O( F8 }0 z2 _& e+ N
以下哪项正确表示了HACCP体系的关键控制点?
* y" d. I) Q( w2 j, Q/ x% r7 \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ l5 }/ ]- E4 [5 L食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 o3 J2 _/ ?4 v3 d
4 d5 e1 i& ~, _( L3 m& ~8 U
34.Which of the following is not an example of a carbohydrate?: Z3 T3 k. k. L! x1 A0 {. g
下列哪一个不是碳水化合物的例子?
0 r! G) \4 Q; y: f$ DA:Essential nutrients 必需的营养物质& h+ I7 n* `& t6 X
" e# s3 Y& |2 Q3 y% N
35.The process by which a liquid fat is made solid is called:
: e" \- F5 ?; U6 {) N8 ]液体脂肪做成固体这个过程叫什么
$ ?* C4 D3 N7 n% x8 ?$ lA:Hydrogenation 氢化' [8 j9 I' A0 a% y [, c, U# e
% v. E* j W: z/ A4 w
36.Which of the following is not an example of a fat substitute?
1 Y+ x+ k2 ?# j! {5 S. s' q2 B下列哪项不是脂肪替代品的一个例子1 e1 Z* H4 J* H" n5 q, G- @
A:Acesulfame K 安赛蜜K表
^1 T4 y3 t% v5 d( ~, W. {; y3 @6 e5 P3 d0 X% [' h! g
37.Health Canada requires that a product labelled "fat free" contain:- j/ b6 ` W9 d
加拿大卫生部要求的产品标有“不含脂肪“包括:
! X1 x. R! B0 f$ k: B" gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, w/ T8 x/ q. z3 N6 N9 D
& ?# b, u7 B% U) P, U* P38.Which of the following is not a problem associated with converting recipes?! a, k( a% H! [/ |- u* i
下列哪项是不相关联的转换配方问题? N; B. d$ S' f4 ^
A:Unit cost 单位成本
: s+ y# J* Z% p" g& Z8 I% a M$ b& O4 v2 {# {6 j
39.The condition or cost of an item as it is purchased from the supplier is called:% L; B' z/ n9 Y7 N% N
从供应商采购的物品的品质或成本叫什么4 {: [' v& j- @' E0 J/ t. s
A:As-purchased cost 购买的费用
6 O, S9 j2 D+ U: W' {
1 x6 f4 D1 d5 l5 C* q. R40.The amount of stock necessary to cover operating needs between deliveries is known as:8 ~ C3 x2 l) c( Z' @4 R2 j# h" k r
在新货到来之前用于日常所求的必要库存量叫什么
- D' Y: a8 W. Z0 \3 u2 m8 T1 n) V3 ^A:Parstock 基本日常最低库存9 `$ [+ r" v6 h4 d$ ]$ p. {
. `6 N O1 I3 |8 i9 \2 _
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 Y, J& A+ W' K; k
下面那个缩写是用来表明正常库存流程?
9 Z; i+ i( B8 v }A:FIFO=FIRST IN FIRST OUT 先进先出
, { {2 W& f$ [8 @* q
4 x: t) A8 l$ z0 ?7 m42.Which of the following knives is used to turn vegetables?7 `/ E+ C8 ^( d- r
下面的那把刀是用来打开蔬菜吗?, ?* I6 n+ ]- C
A:Bird's beak knife 鸟嘴刀8 k) ~' W( I2 \5 W4 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ M2 E" G/ p# m) Q0 \
# L% ~' e0 p, S3 u
43.What is an instant-read thermometer best used for?
" `$ r+ @' |3 A3 D即时读温度计最好用于那方面?
) n( l% X: I- r& k/ \% MA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ ?5 P7 M0 B( M0 f6 v
E' m7 n: p+ @7 G% T! O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 {4 O6 f/ Z, r; s% V& ~. J2 a下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 M+ d% |9 `" O* [ {A:Cast iron 铸铁
# G; d* b$ u% G6 @4 ~; p4 y% n; T) t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" O* D# T \4 _. N$ L* o7 @
哪件装备下面有一个可移动的碗和一个S形叶片?
* C! S0 A* T; gA:Food processor 食品加工机
# D8 T, ?0 x6 ^! k" G+ yhttp://www.google.com.hk/search? ... iw=1263&bih=5720 G, V$ n& E; {; p0 }. r
! _) s* t; q: T: e g! n- U: x) R
46.Which of the following is not a rule for knife safety?
4 j7 c5 t$ I7 s$ J F0 D7 B下列哪项不是用刀的安全规则?
. F/ M5 O7 `$ B" m jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Q! B7 p% ~5 ^/ F( t4 ^, I
% F; |+ m2 V; G6 x% k' e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; ?) |- o) g/ J+ e7 X+ ^# C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% e. D8 o9 M, V* vA:RondellES ( F2 D" N) O7 o; P# l5 M" y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; V8 q# I _5 W# K1 D
! y1 {. \5 G3 m; g
48.Which of the following is a diced cut used to garnish soups?
, K. h' c" s, F$ B下列哪项是切成小方块用于汤的装饰?
- _: u* w3 u2 M6 i: }+ {0 I/ ]3 zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 I( u2 P z: U. B/ T. v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 L. }9 ?: D/ }3 A' q% L4 C& v- t* `
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 Z3 c. p# b' ]0 k- RA:Gaufrette
4 M) t% Z0 W T" }; x2 V- D. ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; R9 F$ T9 f$ q) h$ Y. T5 ~" b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; f1 ^( x9 p: V" K! v) b0 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( M1 k; ^+ J8 A3 M, C! {
4 D# s: E" k( v1 \, T U# n; v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ V: p1 j j9 i) O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+ K) @8 m% m% b
A:Cilantro 胡荽叶 香菜
6 F* g% X" n* l$ U8 j; {. ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: I( R/ H' g% b @; b
$ L( Q1 ]3 V7 N60.Allspice is made from:
* s/ |3 L1 }7 ^9 ^- k/ l 多香果, 多香果香料是什么, ~" D5 L. A1 k: c9 R6 ]5 Y$ n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ t' b2 H4 T/ m# g+ G$ B* n# C
A:A dried berry 干浆果
3 u7 Q0 c, c. z& w/ p: q2 z/ U- [, f0 [, |2 ^' b
61.Which of the following are used to make a sachet d'épices?- }' a) Q4 c6 n
下列哪些是用来做香包德épices?
0 ?1 l; G( y) a" w% z1 P+ b/ Z7 u" dhttp://www.sachetcatering.com/8 z5 g. u; C/ H7 j# j6 C) c( V5 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. q8 k) h2 B R& C0 w+ n9 `' `1 Z% x" t4 O
62.Which of the following condiments are not soy based?/ G! _ G& Z1 A
下列哪项不是酱油调味品的?
6 F5 S" ^' ~7 OA:Wasabi 日本辣根
5 q- k1 t7 p! ]6 F
9 ?& A4 s. p* l( G& Y0 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 z$ ^% S4 h9 O4 \; i2 J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:! {# r% R& `" |1 x; w" |0 l
A:Pasteurization 巴氏杀菌. t9 O0 v% R1 D' {5 h& U3 `" l
4 b# Z8 }4 U% x; A) _; R
64.Which of the following steps is not the correct procedure for whipping egg whites?6 `0 A; Y8 @) c3 b6 [! f. q
下列哪个步骤是不是正确的蛋清搅打程序?
6 a' O i1 ]3 n3 h' cA:Allow to rest before use. 允许休息后方可使用。8 O; w$ _. Y, i8 B
1 C3 V0 ~0 V" T# y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 p" p" D7 p: R* X/ o) QA:56g and 63g 56克和63克
9 O) M/ M3 I- _* v" x T9 [2 k! p3 b: X/ Y/ Q
66.Evaporated milk is a concentrated milk that is produced by removing/ B5 {! O" R5 G3 U% `2 K# ~
炼乳是一种浓缩牛奶 是去除什么做的
) X+ D* F5 E8 J, J a, }A:60% of the water 60%的水
- n- S7 p9 t, N+ t$ N+ z* `9 T% J& D( R m4 C% U- K% w5 i+ E
67.A method of cooking that transfers heat through a liquid or gas is:
. W( M& ~2 d6 u0 r4 u* t- M( c, U1 S一种烹饪方法,通过转移液体或气体是:
7 n4 d9 T- m& i# D: YA:Convection 对流) Y, {) b& |) b# v0 x
$ j1 j1 `0 @$ O; q9 c
68.The cooking of starches is known as 烹调的淀粉被称为
+ y6 V7 }3 `: p6 I$ k2 v) H! tA:Gelatinization 糊化
; }# K) a: i" x" Y' o; M. b
/ @+ Y$ C$ L# q5 x. R$ ^2 c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: D( r8 P' R9 l1 NA:Braising 烤
& i) i7 T6 J! \9 V2 E9 J8 J* S
5 X( |# B7 G* e, v$ ?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:
. U( B8 T9 m0 W8 l& C& cA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
$ B8 g4 o/ t8 P& _( W) O
1 W8 ]4 C1 u& [, D71.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
! g4 P0 W6 B2 ^$ VA:Fumet 原汁
4 u2 ~% R5 Z5 @4 [
w* O7 t, W2 O' `1 _5 |( c. m1 R72.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. h4 W5 S. S9 H! h2 r% x5 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* o- N i6 H! F, c8 x5 m4 y% x
5 u6 _1 D6 T, O73.Which of the following is a principle not used in stock making?) U4 N4 `$ V# t0 \4 ?
下列哪一项不是用于制造高汤(低汤)的原则?7 J0 P; R+ x' t; [
A:Start the stock in hot water.开始在热水中操作
: F' P, I! z9 Q8 q/ N8 w0 D* F0 V* }& n
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
! P: J. R4 R; vA:Remouillage 法语熬汤4 D7 Z" m- w7 N6 A/ f8 K u0 C7 \* \
http://www.haibao.cn/blog/post/176242.htm |
|