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26.The chef who is credited with bringing grande cuisine to the forefront is:
! N. R: f Z) L* Q$ B- W3 z哪位厨师最早带来高水准浮夸的美食
5 W4 i, p. c: G& `+ e0 Q& E6 }AAntonin Carême 人名 安东尼·卡罗美7 z4 m& T* b: e$ o: q$ |% \6 b. w
0 R* m4 Z0 m0 r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: d, r2 f. F- d' i* i4 H0 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 。
+ Z( Q8 L& l& Q. n& Y+ ?! T6 ^A:Cast-iron stoves 壁炉# J2 G* J4 t/ Z7 Y" w
http://www.usstove.com/products.php?id=60 _: k- t* N+ l0 v2 I7 d
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28.The French term used to describe the roundsman, or swing cook, is:
# H" W2 Q+ u/ p法国术语,用来描述roundsman,或摇摆厨师是:8 G& |6 E+ b8 G) a+ H1 g
A:Tournant 图尔南. l0 ]! u$ E; L$ y. C6 O
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29.Another term for the wine steward is:% x/ c+ s3 Z4 N* w
葡萄酒侍酒师的另一个术语是:! B7 k( Y: n5 W9 Q3 ?
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: T9 r1 t1 r! V% M" a J- U2 u
霉菌,酵母菌和真菌是一个神马例子" m0 M& q0 B/ q
A:Biological hazard 生物危害: f0 | E7 s( I- z: S) K5 q! Z- O
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 N7 p7 k. ]( o2 }. C$ T0 J3 U
根据加拿大食品检验局,食品的危险温度区在多少之间:
% z6 t- { G) D% N9 m6 FA:40° and 140°F (4–60°C) 4-60度
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: {3 Y! B3 y% M) ?. g6 H; w& M32.All bacteria need the following for survival:- m& A& I5 b# f
所有细菌生存需要以下哪些内容:. ] v( m- V0 k- o5 F: x- Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ U4 K9 y- U9 h
+ n8 W" P! u& Q0 H5 o4 h33.Which of the following correctly represent critical control points in a HACCP system?
" j- w2 f! w: V3 @7 R以下哪项正确表示了HACCP体系的关键控制点?7 h" p# } J" T' u- a' Z7 Q$ V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 I o2 u; w9 E& H% S2 Z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?
4 G6 L% s6 _/ ]/ M/ }- D+ K下列哪一个不是碳水化合物的例子?& Q" H' E. e4 y; @% r0 F
A:Essential nutrients 必需的营养物质4 {( e. }: ]8 [7 v, S) ]
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35.The process by which a liquid fat is made solid is called:
0 |* T% c. A# _* Q) O液体脂肪做成固体这个过程叫什么
" G! |9 I2 v% f" nA:Hydrogenation 氢化7 f! z, z+ \$ k) v
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36.Which of the following is not an example of a fat substitute?3 n, `6 U- v% x7 V2 M' I. V
下列哪项不是脂肪替代品的一个例子
- D5 e- K7 K A1 t2 e9 _+ y& i) ZA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
8 N+ c, O5 Y- g) F7 ^4 o( T& k加拿大卫生部要求的产品标有“不含脂肪“包括:
4 C0 f6 O6 g/ R0 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" H! M* y" F* K$ z- \
9 D t2 G U7 I( N, W/ \38.Which of the following is not a problem associated with converting recipes?
4 q" `' h, |5 W% A: j7 L下列哪项是不相关联的转换配方问题?% J: Z+ g; h' C" m
A:Unit cost 单位成本
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6 {. | @- U8 w( y# W* K5 J39.The condition or cost of an item as it is purchased from the supplier is called:
5 J3 ?6 `# x2 j( _: q从供应商采购的物品的品质或成本叫什么: n' r$ g- `1 E$ H. a
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 i/ R2 P4 g1 F8 |7 ?在新货到来之前用于日常所求的必要库存量叫什么
0 v* W; N, W' a+ DA:Parstock 基本日常最低库存) N2 `1 p: H9 l2 l: ?
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: O( y8 o5 B1 p t2 e
下面那个缩写是用来表明正常库存流程?% `* a% ]5 f2 H2 h5 S
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
5 w) ?: s4 H# B8 D7 ?* m1 c下面的那把刀是用来打开蔬菜吗?
! c* d: |# |, [! k! Z: J: ]A:Bird's beak knife 鸟嘴刀
+ h6 Y" Q3 l9 E0 \( Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?2 P) z9 z5 q1 v. H1 t; W( M* N6 B2 l$ W4 ]
即时读温度计最好用于那方面?
6 a+ }% @( Y1 Z9 o! A9 jA:Checking the internal temperature of a roast 检查被考物品的内部温度& k: i& f4 `) Q. l) @0 R9 K
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( [/ M( a: F9 k% |9 Y2 t: U下列哪些金属材料受热均匀,通常用在铁板而且非常重+ C& b& q) O7 I2 h
A:Cast iron 铸铁
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3 z; Z- m" X6 h. u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 O6 T( R. C. L2 Z
哪件装备下面有一个可移动的碗和一个S形叶片?* v4 Z6 T$ [; A! f! j
A:Food processor 食品加工机. ~3 y* c5 @5 B4 m0 G1 M# d0 D
http://www.google.com.hk/search? ... iw=1263&bih=572
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* N7 ~+ b+ z8 Q/ w1 A+ z* M7 \7 v46.Which of the following is not a rule for knife safety?
( O. @: ^: t" d8 P+ ]" q- e# b3 ]下列哪项不是用刀的安全规则?) w" X& y+ m, a: I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: M3 t9 c) I# W* L: \3 u
6 m% Y) j; J, v# P( x& W, j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; j% K& ~+ X z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ \5 \1 H# s% n, }, n, @+ o$ S vA:RondellES
2 Y: a$ A8 ^8 D- z1 d6 _) {) qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 p* t6 u! O' ]3 d& C48.Which of the following is a diced cut used to garnish soups?
3 [0 M7 e; Y ?$ P5 |下列哪项是切成小方块用于汤的装饰?
5 h, B1 c5 q8 r4 I7 u3 N2 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) j) |3 T" S; k U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 z* O1 U/ [* _( |6 ^" j& _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!!——5 W+ h0 Z7 T! [2 v
A:Gaufrette ( m( U! M: Q0 x, A4 N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. s5 W* j1 I& |5 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% J* g. @' ]% P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 p4 K b8 i% i s: ~5 n' }
5 \& d, b- z+ ^& a6 ^! D$ y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; I# b& B9 b0 J0 z. \3 }+ ]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)- ^: k& u4 k' F3 ^& ~# k' G
A:Cilantro 胡荽叶 香菜5 `7 C2 T' J& @6 E. R; [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: l& [' l6 |- k |9 F' w% g9 y 多香果, 多香果香料是什么
6 I, Y$ z! b5 a* ?/ Y/ _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ m/ V0 K3 f( qA:A dried berry 干浆果) m9 F% z% I W# ]# d
' R) S& y- H/ w- M61.Which of the following are used to make a sachet d'épices?9 Y6 O$ ^: I8 h2 u$ }
下列哪些是用来做香包德épices?
, a) Z* o6 z1 _4 e' R* Yhttp://www.sachetcatering.com/# m( D. m( @# l& c( R" e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) v/ v/ z: J3 a% j- _1 a62.Which of the following condiments are not soy based?
/ F" H; d% M# K' C下列哪项不是酱油调味品的?
" q1 b$ p$ a4 }0 N XA:Wasabi 日本辣根7 L+ F. o9 Z: E5 x
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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:
1 M, @/ Y- D5 W' y- _1 k, H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:
8 I7 N' s0 i% T4 ~6 BA:Pasteurization 巴氏杀菌& J% o# {7 w: f! F& O* @. J! V
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64.Which of the following steps is not the correct procedure for whipping egg whites? H. s2 d" y/ M* U( n2 |
下列哪个步骤是不是正确的蛋清搅打程序?
0 Z8 t: y2 U& U6 T. H" cA:Allow to rest before use. 允许休息后方可使用。
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' o0 H: c; X+ l5 n65.The weight of a large egg is between:一个大鸡蛋重量介于:5 b: q6 M, l4 w: ?- O5 P
A:56g and 63g 56克和63克1 ]; }5 p3 o0 G" P8 ~7 ]6 k
/ s# G; n1 V9 D66.Evaporated milk is a concentrated milk that is produced by removing
# P4 P; W( d% m" p9 \1 ^炼乳是一种浓缩牛奶 是去除什么做的
/ q* u \7 e) C0 }' e; aA:60% of the water 60%的水! _) ^. C; P7 x
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67.A method of cooking that transfers heat through a liquid or gas is:
% ~. B/ p* i; B" A5 Z一种烹饪方法,通过转移液体或气体是:( Q, q( J. N# f9 K2 @
A:Convection 对流6 u# O! l" Z. ]
& W/ \9 h, f Q( {& y68.The cooking of starches is known as 烹调的淀粉被称为
8 M" E0 }& m$ c9 v/ {A:Gelatinization 糊化( F x! H: o. P# L
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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?' B E# `! q3 F; B3 ]
A:Braising 烤
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T% m9 ~# j& r0 f7 e5 a5 U70.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:
! B+ N: z0 V9 t1 `, tA: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4 v7 p% q; A8 V% a1 r6 q! E
A:Fumet 原汁
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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
* l8 _* h+ N% A& X4 B% d( \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
. P, E# Q1 h% u0 L; E下列哪一项不是用于制造高汤(低汤)的原则?
! C i. z. \" t& u7 m. MA:Start the stock in hot water.开始在热水中操作
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. B1 |: ?, f: E) q74.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
9 b. i* ?& h$ }4 KA:Remouillage 法语熬汤" b5 g7 @5 @) I: v, r( r
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