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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:) }, @: t7 u; I( j4 l
哪位厨师最早带来高水准浮夸的美食/ e( G' _* J1 ~& f3 a* F3 l$ E* O
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:5 v6 ^& z9 N( w% R& f* y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* N, ?$ \: j% c! u* ]A:Cast-iron stoves 壁炉# U% u W5 ?' ^
http://www.usstove.com/products.php?id=61 o1 D2 I# W% l2 {
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28.The French term used to describe the roundsman, or swing cook, is:
0 }* G% f4 |0 x( W; h7 f法国术语,用来描述roundsman,或摇摆厨师是:
! z* y7 |& o, EA:Tournant 图尔南
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29.Another term for the wine steward is:
% |' `1 M& @) s4 R. v. }葡萄酒侍酒师的另一个术语是:' z9 s u2 U! c3 w0 V0 U( P& Z& B$ P
A: Sommelier 侍酒师
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# x) P4 t" Z& p4 W3 q9 C' h5 V2 ^30.Molds, yeasts and fungi are examples of a:
' x8 F8 C0 ]# m; {* {- J霉菌,酵母菌和真菌是一个神马例子
# ~1 e1 ? I& l H6 aA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 z. z$ ^" W) t4 X" @/ J& k根据加拿大食品检验局,食品的危险温度区在多少之间:
, [; f# I$ D+ c6 R2 m, YA:40° and 140°F (4–60°C) 4-60度: z8 e8 z- d2 V
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32.All bacteria need the following for survival:8 u; [% L) c3 @, R! t; U
所有细菌生存需要以下哪些内容:
. i1 m+ o$ {2 K6 TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ G! G" R* A% L. {2 ^; ?/ u
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33.Which of the following correctly represent critical control points in a HACCP system?
9 Z( N6 \& _" G6 v* n以下哪项正确表示了HACCP体系的关键控制点?' O) d2 ? s' Y r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
^' {. l6 [ a5 d9 {6 @/ X食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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* ?. ~9 _' J% Q5 ?, u34.Which of the following is not an example of a carbohydrate?
8 j* Y& {8 M( t5 ]% |下列哪一个不是碳水化合物的例子?
+ z# @; {/ i4 P7 J6 K8 aA:Essential nutrients 必需的营养物质" N* l7 j. ^3 d6 f% e
/ W4 c, j+ U* {1 @. W( T2 [( j; w35.The process by which a liquid fat is made solid is called:
3 W+ L/ c+ V/ r3 p. D液体脂肪做成固体这个过程叫什么
/ S3 J7 E9 [! Y) j5 bA:Hydrogenation 氢化# i& e1 ~: C- u+ H
- ~" ?, M$ @/ x& }# z$ G) m6 g! f36.Which of the following is not an example of a fat substitute?
, u/ V" K/ ?7 ?# K* b- l下列哪项不是脂肪替代品的一个例子
0 [* C$ H, r# p5 ]7 W j; R4 ZA:Acesulfame K 安赛蜜K表4 Y& o0 D; E+ e
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37.Health Canada requires that a product labelled "fat free" contain:
- M$ Y+ E$ }* p3 ]# Q) Y' x加拿大卫生部要求的产品标有“不含脂肪“包括:
2 E! ~: ]' L( a9 Y- _) D3 KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 m' E9 ?( y. l: u
3 h) `+ t. x* W$ A6 f& P38.Which of the following is not a problem associated with converting recipes?
# O2 L& a2 o& ?3 v6 K7 l0 R, B下列哪项是不相关联的转换配方问题?
: q# X% E% U& oA:Unit cost 单位成本
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8 B0 c; G5 x. {& m39.The condition or cost of an item as it is purchased from the supplier is called:: |, F i: a1 E" h
从供应商采购的物品的品质或成本叫什么/ P3 I- }, l, m$ l; {
A:As-purchased cost 购买的费用; ~7 k1 k5 m: y* q2 E
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40.The amount of stock necessary to cover operating needs between deliveries is known as: G4 d3 _* J/ E( n+ h& C
在新货到来之前用于日常所求的必要库存量叫什么
( W8 R, G8 e. V- A u; F8 XA:Parstock 基本日常最低库存0 |% ]4 g; x5 D3 I* o+ v, [
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 F* d% D+ ?: `/ K1 G7 I6 v& \! U下面那个缩写是用来表明正常库存流程?
/ [+ Q0 B$ p; ]) B8 r! w0 |A:FIFO=FIRST IN FIRST OUT 先进先出
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0 N( s' _. N& g! d3 O! `* U42.Which of the following knives is used to turn vegetables?8 y% }! b# }0 N0 Q+ e+ k$ z
下面的那把刀是用来打开蔬菜吗?
) G) _7 X3 m) t2 ?- E: e qA:Bird's beak knife 鸟嘴刀
6 N4 b6 h9 F# b) A. ^, E3 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% O6 p+ W) o- P* D, `# x( N43.What is an instant-read thermometer best used for?* T. }3 M! t6 P
即时读温度计最好用于那方面?0 h* f% S" O( W7 ^, B; ~ Z$ [
A:Checking the internal temperature of a roast 检查被考物品的内部温度% _ p# y0 b" \ e
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ i! `% s) B7 t9 o* m& K下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 Z9 }9 S3 x+ I6 s+ K2 GA:Cast iron 铸铁: S+ j. E) Q/ }2 O; ^: v8 _
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 [2 A V% T, z3 P5 U; ?哪件装备下面有一个可移动的碗和一个S形叶片?
4 x+ m( C- r$ H) `5 s! g0 aA:Food processor 食品加工机* U' X! o0 m' w
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
1 ~) e" h- }7 ?8 b下列哪项不是用刀的安全规则?
5 {% D( g" K0 m9 tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; v2 I4 ]6 }5 D' ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ P" m" f" @, \$ m- _8 l+ F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 W. W/ A: S# l. T8 n$ zA:RondellES 3 |" E0 \+ [' w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ \% r6 J2 ]: N7 V
+ T. w3 X' x$ E; K48.Which of the following is a diced cut used to garnish soups?- z1 q& G. ]9 d$ @# i
下列哪项是切成小方块用于汤的装饰?
: a k( \7 M h) O4 QA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 h# g9 K# c4 O" n: y8 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ \0 ~( s: ^( ]& A9 K: I( _3 {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!!——! O* m9 Q, L' O g/ I. J8 \* i
A:Gaufrette
8 D; [( }& i$ Y+ k1 x% Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! v( K$ _( g" \7 k/ }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 H2 c% H1 ]1 K- l; D9 O0 OGaufrette :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?
0 C4 u7 s- L( X3 `7 ?* z5 m" J/ f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 s; p& K/ s1 K% M# _7 B, gA:Cilantro 胡荽叶 香菜
: {6 Z7 H+ w/ i8 a7 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. c7 Y! m, o U+ E- P* c+ w% ~# k
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60.Allspice is made from: _7 j: V. `9 B, N1 G" O
多香果, 多香果香料是什么5 I `* k3 V* c; G9 w/ @5 }0 ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 {9 ~0 t: u( O& p- a, O! K# N
A:A dried berry 干浆果
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5 I; c! t) @% U& L) L61.Which of the following are used to make a sachet d'épices?
8 T3 L: I' V& F5 t" V' M o下列哪些是用来做香包德épices?; H1 z6 k: q4 W% f. ?. q' X
http://www.sachetcatering.com/
; R$ z H3 `" C( O1 ]# g8 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! ^5 h/ O' H. I. a7 h) n0 C+ y62.Which of the following condiments are not soy based?
; w/ c$ [5 {: p. P4 {下列哪项不是酱油调味品的?: M' Q4 t' I1 o2 m# x" R
A:Wasabi 日本辣根. x' x0 f# X' j
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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:# G# Y& G' ^0 d+ a `
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:2 R4 Z/ C* w% k/ p: H2 b
A:Pasteurization 巴氏杀菌, K6 F$ ~6 e9 D+ x% W! S
6 u \- a8 i( C3 a* v0 b1 u64.Which of the following steps is not the correct procedure for whipping egg whites?+ w7 z5 ?/ ^3 P/ x$ a
下列哪个步骤是不是正确的蛋清搅打程序?
3 {* d1 x* `% d8 d( W5 h7 eA: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:) C$ @# K: `, E) l
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
! i( H. k$ h- x6 |炼乳是一种浓缩牛奶 是去除什么做的( ?8 w: Y/ k) M) L- B% Y5 p
A:60% of the water 60%的水. N1 E- M* I# {3 s! m6 b
( z' e# C1 K+ [% [67.A method of cooking that transfers heat through a liquid or gas is:% d) i" M9 | Q* Z
一种烹饪方法,通过转移液体或气体是:" v9 g4 G0 x0 J5 a9 l
A:Convection 对流8 z7 u( s. u5 j8 I' o) ?- _
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68.The cooking of starches is known as 烹调的淀粉被称为 ^( ^! d) H5 W# L" Q
A:Gelatinization 糊化. N# O& H$ T( ?/ U7 t
* [: B- L1 G9 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- W$ C1 s D7 Q/ _1 m
A:Braising 烤/ o0 N( j* {+ ?/ y! l
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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:2 G$ V- O5 W( T6 o4 K/ Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; `* I5 t2 a2 I/ K9 e# W
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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7 w* D3 D" ]2 d5 X
A:Fumet 原汁2 C1 f% ]/ X5 y3 n& `5 O/ a
, _! l- |- q7 B) f0 }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: y7 l- |( f! W) z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 q/ \( r4 P; e, |/ B73.Which of the following is a principle not used in stock making?
; E+ p4 N! }8 H4 r" L" x下列哪一项不是用于制造高汤(低汤)的原则?, J' h4 g; y5 x) } Q& Q
A:Start the stock in hot water.开始在热水中操作1 q+ x7 P5 c8 h/ E& g6 m& D: U' Q# g X
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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- r: n& {) I. k) D
A:Remouillage 法语熬汤
6 U' R7 h& S7 h6 \2 z" rhttp://www.haibao.cn/blog/post/176242.htm |
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