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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:
* O* Q' D- c0 _2 x4 G/ ^哪位厨师最早带来高水准浮夸的美食
- H: a# _/ V" o3 F d6 k& uAAntonin Carême 人名 安东尼·卡罗美+ N5 C. G6 e. Z- d1 i
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ V( S8 b5 {( G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ E8 A8 ~8 x' a4 X4 R# o# k* uA:Cast-iron stoves 壁炉7 x/ ]0 F' T" @
http://www.usstove.com/products.php?id=6 }1 P9 c9 @, U) U
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28.The French term used to describe the roundsman, or swing cook, is:
8 @* F* @5 |8 l; i) `法国术语,用来描述roundsman,或摇摆厨师是:! T& `, y0 f2 F3 q9 Y
A:Tournant 图尔南7 p. i9 Y9 G2 g) ?9 }
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29.Another term for the wine steward is:
; Q) D1 W, f& S( j1 M9 }葡萄酒侍酒师的另一个术语是:
4 A, ^" u$ b- F3 n* v9 PA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
& d# m& \& Q/ D+ e+ Q霉菌,酵母菌和真菌是一个神马例子6 L' U8 E; c+ u* V
A:Biological hazard 生物危害
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6 d5 r0 U3 e$ q: U% q, l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& W# w6 k/ h# `/ I4 i) W8 Y根据加拿大食品检验局,食品的危险温度区在多少之间:
" A, W6 T' s7 `& Q7 U2 l$ s1 KA:40° and 140°F (4–60°C) 4-60度# D7 i9 h5 e* y' l, L/ \7 E0 N* ~
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32.All bacteria need the following for survival:
) S& m( X Q( f8 H* s$ g所有细菌生存需要以下哪些内容:8 x0 o9 z3 w+ M6 U# P- b2 u8 s* G
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, ?0 U* B- r- \" {2 Z3 S0 @3 M
* a& D5 Q; t4 F' I33.Which of the following correctly represent critical control points in a HACCP system?
; q& n. f/ X( T1 u以下哪项正确表示了HACCP体系的关键控制点?% ~6 U9 @7 F8 S# y- a# Q/ E* d/ A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! D* @7 ~- } z: D& G y: z% M% Y) @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% w& D$ k9 t: s$ n* B8 E# H; l/ D
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34.Which of the following is not an example of a carbohydrate?
9 R3 d, Q* N [1 p$ [1 y" l下列哪一个不是碳水化合物的例子?
/ A) M: r* X9 n; Q! G7 uA:Essential nutrients 必需的营养物质: S2 ]/ f5 N' z5 A4 ~* i
: E$ t2 \& F( t( i8 D) @# `35.The process by which a liquid fat is made solid is called:& K* Q3 A, |$ G/ x8 C- w$ Z& V5 h
液体脂肪做成固体这个过程叫什么
; h) r; u% \- U3 q+ PA:Hydrogenation 氢化& Z5 n5 P( ~5 C5 i* X2 b, K8 `
2 M% Z# f) k* \36.Which of the following is not an example of a fat substitute?
+ F2 u M; {2 Y; o/ j下列哪项不是脂肪替代品的一个例子1 \! `, {5 N/ R) S
A:Acesulfame K 安赛蜜K表
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$ ~! [# K/ J& g$ B5 C t) \37.Health Canada requires that a product labelled "fat free" contain:& a/ V) o- T- y! z- Y" \
加拿大卫生部要求的产品标有“不含脂肪“包括:' G; A, u3 \4 B* J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
3 M1 _8 H, F) F4 }' P* R下列哪项是不相关联的转换配方问题?
- Z2 |: ~- w/ |! iA:Unit cost 单位成本/ x- R2 G* K( ?4 x
& `6 p- \$ u, H/ K3 ^* A39.The condition or cost of an item as it is purchased from the supplier is called:( Q( z8 f' ]. U) j2 Z. A
从供应商采购的物品的品质或成本叫什么
& @7 a0 p' w- ]A:As-purchased cost 购买的费用
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5 t+ D7 A8 o3 l40.The amount of stock necessary to cover operating needs between deliveries is known as:2 S5 f( i, J! ?$ [8 a, ]$ U9 R
在新货到来之前用于日常所求的必要库存量叫什么
' l/ ]6 P; t! U/ ^( e% EA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# S% D( Y/ O0 u* W# U9 C8 w
下面那个缩写是用来表明正常库存流程?) e: G' m2 [% n, t1 V
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 @0 D$ X/ N) v; s3 [42.Which of the following knives is used to turn vegetables?! Z/ n- X, s+ X; {/ J3 O* A
下面的那把刀是用来打开蔬菜吗?4 H0 N1 l, n. s6 @5 o5 \# L1 @, E
A:Bird's beak knife 鸟嘴刀
$ k x+ W2 j- R: Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?: c* m: B- o4 a$ Y
即时读温度计最好用于那方面?8 I1 H4 j; I( U( {) d4 s; l% K. e
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 @$ a4 H8 U" p% ?% t8 Y3 i: {' q
6 [# l$ d7 v; H" x- ?* d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ r3 l2 f3 C2 j3 V下列哪些金属材料受热均匀,通常用在铁板而且非常重4 ~ u2 b$ S5 N. i7 u. u
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, H- ^ e$ l; s/ |! q u, V) J a4 x
哪件装备下面有一个可移动的碗和一个S形叶片?
+ E+ x$ D& j8 c9 M6 J9 jA:Food processor 食品加工机
( N$ H* }; Q$ ]; |5 D& [$ E' z9 ehttp://www.google.com.hk/search? ... iw=1263&bih=572 d9 w0 F7 q+ e. _
, G" x& X( T1 o5 m3 g' U" b46.Which of the following is not a rule for knife safety?' J9 h8 y$ J H3 g- e
下列哪项不是用刀的安全规则?
2 Z: L) U& i: ?) _, Q7 VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" L9 w& n5 U) T2 J: S& r( Z; Q! |
9 [$ |0 D# L7 T/ U$ h8 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 y9 v$ C- Y; t# a, l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; H; A& r# B: n* L4 V- D% ^1 K: F! J/ H
A:RondellES
`; L& t& b- E; A& M ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?7 o4 B4 q6 c2 f t/ d
下列哪项是切成小方块用于汤的装饰?
2 L# N4 h3 b0 z5 u" @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& X! T; J9 y! k& x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" E$ t: W; W5 H' X" Z- ]
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!!——
, Q( Z6 E+ p& W$ Y. lA:Gaufrette $ |6 X2 @& @! A6 {& Q( T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 r* |1 l' h& F& V. z) \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ p9 i. D& g' J' m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. |. f3 n* \9 ?8 Z! q
6 ?( W6 @" N: o6 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 O3 v7 T* u; H7 z# g* @" ?" _
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)
0 P) {5 O) M4 F1 IA:Cilantro 胡荽叶 香菜
" B* e a0 u* F5 I+ n! u- H* ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& M- f s) o! F8 T) q
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60.Allspice is made from:6 Y% h1 c0 y) ^) g' U" `
多香果, 多香果香料是什么
# v% J/ Z* D& E2 Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 z( i7 `6 m0 v7 ]: M- jA:A dried berry 干浆果
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( d1 y& i# _7 l61.Which of the following are used to make a sachet d'épices?# Y9 U0 k* m- t
下列哪些是用来做香包德épices?
! B& ~+ B7 F9 W- z9 K+ ~4 dhttp://www.sachetcatering.com/$ d6 w; |( K( R6 N2 |
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?
2 T2 \, ^% J: F* n& W4 D6 q, x: d) X下列哪项不是酱油调味品的?: K0 L5 g) n# C9 {
A:Wasabi 日本辣根7 v# @& P7 J- j, r4 Q3 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:
5 A( Y1 a5 k$ n) j; j" X d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:
: b% m* X+ G4 H2 f1 j( p" kA:Pasteurization 巴氏杀菌6 h% u$ E! @0 a" K
3 O" B+ h' F0 K64.Which of the following steps is not the correct procedure for whipping egg whites?
2 C% \6 t3 u2 W7 N下列哪个步骤是不是正确的蛋清搅打程序?
9 i4 k9 n. z5 T( ?+ _( Y- e7 k' RA:Allow to rest before use. 允许休息后方可使用。
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4 q" m9 g+ A1 I+ z% Q* l6 L0 _65.The weight of a large egg is between:一个大鸡蛋重量介于:8 x& r7 H% k& ]5 g6 O
A:56g and 63g 56克和63克
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+ `; D! S: E7 I* ?66.Evaporated milk is a concentrated milk that is produced by removing
7 S. R: n! P8 i- z炼乳是一种浓缩牛奶 是去除什么做的6 g2 C% F7 H5 W
A:60% of the water 60%的水: v- X7 ~8 X5 i9 S+ x+ Z
" @8 c* m; U: s: h$ ^4 t1 l( ^67.A method of cooking that transfers heat through a liquid or gas is:9 i. J% j' N- m/ ^9 y4 T- I6 g# Z
一种烹饪方法,通过转移液体或气体是:
) H( M! P, H; A5 J, m. RA:Convection 对流
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: Y8 k! V, A# F" O- {68.The cooking of starches is known as 烹调的淀粉被称为
% a& w. x0 b8 r Q4 r% _$ xA:Gelatinization 糊化
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: s. U) G# n4 g, j: h# m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' i5 \3 ]- @' v5 x9 ^' F
A:Braising 烤8 S) X9 Y6 P( i4 i e
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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:
6 H& h# m% ]8 W$ nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' N& \# ?" r, u71.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
* o* m( s& N6 rA:Fumet 原汁
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! I! j. }2 J8 k# [+ _$ @4 `( 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+ N, c. J) o: G. A, d: K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 {: \ e1 ^, a2 n D; T( n N
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73.Which of the following is a principle not used in stock making?. Y1 W6 J8 }# P$ \
下列哪一项不是用于制造高汤(低汤)的原则?/ o. }' O$ \: y. `* p
A:Start the stock in hot water.开始在热水中操作- ^4 S( f, w; F( n. V
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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- p$ ^& P6 Q& o. D: X% n6 w
A:Remouillage 法语熬汤
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