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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:
5 W/ a2 Z7 S& c+ ~% k7 `哪位厨师最早带来高水准浮夸的美食
* H, d! i: d4 H5 k5 a* cAAntonin Carême 人名 安东尼·卡罗美# h* e* A5 F% V! N6 c- R+ H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( X4 i; R/ \4 K" W
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 {0 _0 v! i4 Z9 p' M( H8 E3 i) {A:Cast-iron stoves 壁炉
+ {7 m0 _1 M) f& h8 ~http://www.usstove.com/products.php?id=6
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" W% G, S1 p! @' |" X28.The French term used to describe the roundsman, or swing cook, is:# Z* ]; {) i* ^/ q7 z
法国术语,用来描述roundsman,或摇摆厨师是:
5 q0 D2 ?4 b X( n$ ^9 h3 [A:Tournant 图尔南
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29.Another term for the wine steward is:* F; U7 ]/ l: p1 @ N' Q: k
葡萄酒侍酒师的另一个术语是:
; I% L) D2 V, |8 Z3 CA: Sommelier 侍酒师* R% w3 f1 l ~0 P2 x# p
6 Z2 b5 J" `, h5 Q6 o30.Molds, yeasts and fungi are examples of a:, Q* I7 @7 {, C5 R4 f" j
霉菌,酵母菌和真菌是一个神马例子
. ]. K5 n3 G& t; V- |A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, O8 V+ |. e2 d/ ^3 L根据加拿大食品检验局,食品的危险温度区在多少之间:
* r. ^" c+ u8 F. L3 d* DA:40° and 140°F (4–60°C) 4-60度
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U8 W* {% @/ o2 [; ^# z0 x32.All bacteria need the following for survival:! A: I1 ^7 S, c
所有细菌生存需要以下哪些内容:
$ |6 ~2 j( Q+ n7 {0 }5 q' t6 E! yA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 d7 k$ I' O* M: _8 f
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33.Which of the following correctly represent critical control points in a HACCP system?
1 A" B& Q- J4 C+ Z+ k4 T ^3 d以下哪项正确表示了HACCP体系的关键控制点?
' Q& L W2 v8 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % z* A2 [1 |2 P; Z" D' V& n0 L
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?
& i' i* ^3 \4 d$ y下列哪一个不是碳水化合物的例子?
3 L! z% x( Y) E' KA:Essential nutrients 必需的营养物质3 J6 k: U$ @8 K( f( Q& N
6 {% b! S& Q6 ]35.The process by which a liquid fat is made solid is called:# P3 g7 C+ ~$ N' y- M% s9 ?9 Q
液体脂肪做成固体这个过程叫什么1 h" G. f& |4 t* j* A3 `
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
0 A" Z! M/ G, F1 s下列哪项不是脂肪替代品的一个例子
3 u) F" k# g3 U2 ]# GA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:0 k2 V& _+ a6 s, M
加拿大卫生部要求的产品标有“不含脂肪“包括:! t5 x. g. F/ D: s$ C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 y) ?$ ?. d1 @0 Y
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38.Which of the following is not a problem associated with converting recipes?
8 O; A3 A" j4 z& [下列哪项是不相关联的转换配方问题?& k$ s5 m; @. ], V8 q
A:Unit cost 单位成本- U: ~; y* f" t
) P) ]2 Y# x9 ]9 ]; d39.The condition or cost of an item as it is purchased from the supplier is called:
& H( c; q. \; Q从供应商采购的物品的品质或成本叫什么
6 J7 E; z# P$ sA:As-purchased cost 购买的费用
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1 ^5 I1 @9 a+ z8 b, a40.The amount of stock necessary to cover operating needs between deliveries is known as:& l0 `- D) v/ S) C' w
在新货到来之前用于日常所求的必要库存量叫什么( v4 z/ |* H* E0 w' m, q2 t, m
A:Parstock 基本日常最低库存. H1 ~6 r# @# D9 p% h9 _ t# [
* h! m6 _6 Z9 }: l$ I7 n: u( [41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 B9 t1 p2 V( p$ X下面那个缩写是用来表明正常库存流程?4 ]' h h& C7 c! l+ [: b) P
A:FIFO=FIRST IN FIRST OUT 先进先出, Y7 V4 T3 c# v6 B* d
; M' P; C0 y; x1 r) t42.Which of the following knives is used to turn vegetables?
s" O! W# I! e# r下面的那把刀是用来打开蔬菜吗? m0 y; C$ b: {, L/ I! t; ~0 S
A:Bird's beak knife 鸟嘴刀4 X+ u" B4 T% F& F7 p! ?# m4 l# `$ v, L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 q5 ~2 u: g' H8 h7 u( Q4 |- S
o+ g" R: p7 g9 X. {7 t" e43.What is an instant-read thermometer best used for?
5 I+ U G3 t' `即时读温度计最好用于那方面?$ m" v: |' E' v7 Z+ O
A:Checking the internal temperature of a roast 检查被考物品的内部温度' C9 I8 j: T$ V5 z* c% f$ z J+ m5 m
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' w0 @" ?* b# |! g" V, Z2 v% D
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ N$ \6 F8 f9 `' k$ a f" Y/ SA:Cast iron 铸铁
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. h/ V$ d5 Q2 w7 s Y" i0 r% `4 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 ^3 ?. }7 U% m' r哪件装备下面有一个可移动的碗和一个S形叶片?+ d) x5 M& g! @) U
A:Food processor 食品加工机
( i% N* X$ T; W' b* i' V v0 D" |http://www.google.com.hk/search? ... iw=1263&bih=572* `* `; G J+ Q0 q* U9 i( f
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46.Which of the following is not a rule for knife safety?
$ [$ ]$ G9 R$ h& }" {4 y4 I( R0 N下列哪项不是用刀的安全规则?
' k5 o5 T' }3 g2 G2 Q, T6 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, j' @; v% L. ?% [) l) T4 B
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 @" b& A" T4 T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ k$ d3 q4 X3 D" {- I. _' ?
A:RondellES
7 D" D- h/ R1 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 Q8 ?& `) v9 A; E48.Which of the following is a diced cut used to garnish soups?3 q& U( q, j6 i v' }9 |
下列哪项是切成小方块用于汤的装饰?
7 s; r7 d0 M: P5 _+ d' ~3 `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! b R9 ]) U$ _, S. r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 @3 Y A) ^# }8 w0 ^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!!——9 F" k V: J/ i
A:Gaufrette 7 C) l" `, Z2 \5 r; U( A, [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! c- ]0 W! |: q0 i6 e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 k( m+ J( g; j7 y" N# U
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?+ `+ l( g5 w: }( m/ H& `3 j* ]) H
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)
8 _& x1 e4 W# C. D# {. @. LA:Cilantro 胡荽叶 香菜
6 l; ?, _: V! E5 |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! C# K: u2 E& |, b" t+ E1 g
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60.Allspice is made from:
! A* |4 ?. ~; ^$ w0 m @- e 多香果, 多香果香料是什么9 Y% \, w0 D( s/ t: D: U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 o+ P' C; c* {+ {; iA:A dried berry 干浆果( d# Z8 w: H+ R9 L# m. }
& ~+ Q/ N1 F: z; N61.Which of the following are used to make a sachet d'épices?
2 i! W; T* o2 u. z9 o下列哪些是用来做香包德épices?3 i* U" F7 y& f) G7 R
http://www.sachetcatering.com/
3 v6 b- H: X7 S, ^/ o# y1 IA: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?$ I7 L9 d3 z8 P; y8 P' `! @1 [3 Q- L3 X
下列哪项不是酱油调味品的?
+ w ^+ v) e/ w4 JA:Wasabi 日本辣根% `8 s, e$ W! F# n% m# q8 @; V
& y. d4 `( z+ ~- H5 \$ n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ a: s) x- Z1 ?+ B7 c3 I1 U* J' r! l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:
; H: g# F3 X4 V$ o" u5 C" x; ]A:Pasteurization 巴氏杀菌
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$ l5 q* j6 f2 y9 W64.Which of the following steps is not the correct procedure for whipping egg whites?' L0 ?5 M) M" H- w8 ?
下列哪个步骤是不是正确的蛋清搅打程序?
8 w6 _/ O# J/ W. Z" `6 tA: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:
+ o" D" s$ n7 uA:56g and 63g 56克和63克6 v N6 l& O: A0 y0 B7 G' Z( k
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66.Evaporated milk is a concentrated milk that is produced by removing
+ O% [1 t l- y' C$ S+ Z炼乳是一种浓缩牛奶 是去除什么做的4 \& ^: w& G) L1 }9 U& u2 L' m! {
A:60% of the water 60%的水" T. d3 ^& L+ o# q
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67.A method of cooking that transfers heat through a liquid or gas is:
4 S3 X( m1 A% }, A, a一种烹饪方法,通过转移液体或气体是:
3 X9 G- n) m& A* K+ K+ f {% `A:Convection 对流) \8 f6 G* b+ t4 s
& E+ c0 }; s: |% H68.The cooking of starches is known as 烹调的淀粉被称为1 C7 O8 Y/ s$ J4 n8 f4 ?, \
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?- M7 F& _" | R) h3 _! F
A:Braising 烤9 N" \: J4 u, R; s1 m
! q1 q0 {3 r6 v# A. h70.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:; h$ z! c( A( Z4 G, n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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8 C9 H4 [8 z# s( J
A:Fumet 原汁- e; x! V3 P6 K
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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
; h- W. m6 f# Q" d0 CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% G2 t, Z% f4 c- Z
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73.Which of the following is a principle not used in stock making?
6 q. g# H' i, g+ _5 w/ E4 `下列哪一项不是用于制造高汤(低汤)的原则?* Q( \& F1 g3 r
A:Start the stock in hot water.开始在热水中操作
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; x! ?# n1 g7 K0 P. O7 o74.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" b' x! b' W) Q# L6 `
A:Remouillage 法语熬汤9 e3 R6 W: F3 u4 \
http://www.haibao.cn/blog/post/176242.htm |
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