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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:
' q; _6 }/ t V7 K. W哪位厨师最早带来高水准浮夸的美食8 Z8 c$ i/ E! i$ f# f: u
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:
& F. k' E! O: E2 H' V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 ^3 V& V& v0 o
A:Cast-iron stoves 壁炉2 Y7 s* I! w2 I! ^4 A- I
http://www.usstove.com/products.php?id=6" x9 u% F5 [2 l5 F
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28.The French term used to describe the roundsman, or swing cook, is:8 t9 v4 J! ~# P! S5 g
法国术语,用来描述roundsman,或摇摆厨师是:7 q2 {, _4 i h; m6 |- U
A:Tournant 图尔南% v% O1 G$ @" l8 r
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29.Another term for the wine steward is:3 b) ?: M5 B5 j `! o! y0 A
葡萄酒侍酒师的另一个术语是:
( p! A& u# p, L: K+ w3 ^A: Sommelier 侍酒师8 C# h& d2 ~0 J2 u
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30.Molds, yeasts and fungi are examples of a:
( _" p# {; S; ^6 X) z, f霉菌,酵母菌和真菌是一个神马例子2 G2 n- v7 l, [0 L$ G
A:Biological hazard 生物危害4 g0 [' d4 }- q" o6 w# R9 {' o
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, Y- N# F& \: {4 ?6 v+ _根据加拿大食品检验局,食品的危险温度区在多少之间:8 S" I3 ?# }7 v7 `( k3 }
A:40° and 140°F (4–60°C) 4-60度
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- `; R* r6 ]6 y+ d32.All bacteria need the following for survival:
& X2 n, U" S3 |# |4 \所有细菌生存需要以下哪些内容:" q& }# @3 g+ n# _, ~1 L5 A* D
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! R8 u e* A9 U. Z+ v/ C: F8 R
; {8 S# R4 S+ |4 E' R9 F! _ Z33.Which of the following correctly represent critical control points in a HACCP system?* z& Z9 ^! n; T8 A
以下哪项正确表示了HACCP体系的关键控制点?7 I0 |, v2 M2 h- `3 R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . a- a+ h/ k6 c. e( p" t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 P) I- L$ ~7 Y( L! V6 p
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34.Which of the following is not an example of a carbohydrate?& n2 o: N v- L$ P
下列哪一个不是碳水化合物的例子?
S& ]! Z& \6 \' L- A: ]A:Essential nutrients 必需的营养物质' f8 g5 u) w! ] J4 O5 o N
& H* q1 `6 g! f% Y35.The process by which a liquid fat is made solid is called:8 ]! S5 e* |' {$ A2 `, v
液体脂肪做成固体这个过程叫什么
/ O" S7 `$ ]% D5 OA:Hydrogenation 氢化) ?! X$ h/ _, \* @0 D. `# _
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36.Which of the following is not an example of a fat substitute?
2 O7 v3 h. H9 w( u9 x5 ]4 d; ?) O: t' z下列哪项不是脂肪替代品的一个例子
# s3 h+ W; {& C0 X) y+ l$ jA:Acesulfame K 安赛蜜K表+ ~ I7 J% G+ R/ ?! ]- P0 p
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37.Health Canada requires that a product labelled "fat free" contain:0 M" F( \4 J* }4 \. \
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ O- `* Y% `' j& a/ SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: P; a! N; T$ X( x6 p
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38.Which of the following is not a problem associated with converting recipes?
. p' L) z9 ]+ D4 z下列哪项是不相关联的转换配方问题?
5 F4 L" D1 [1 \) D: h* r+ K# [A:Unit cost 单位成本9 R( w+ k; l' C! ~
; d1 Q5 b' u9 P* o# l39.The condition or cost of an item as it is purchased from the supplier is called:
% T2 C" v/ e" h% k: p* B6 U$ q从供应商采购的物品的品质或成本叫什么
( e- _# a& o% D' z" jA:As-purchased cost 购买的费用
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/ J2 q- A# E* h, L40.The amount of stock necessary to cover operating needs between deliveries is known as:; N" p$ [" |! N. \+ Z
在新货到来之前用于日常所求的必要库存量叫什么
4 d# I6 [0 J L5 eA:Parstock 基本日常最低库存
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5 @8 N- Y- y: |0 m41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 s7 w6 |3 a, R下面那个缩写是用来表明正常库存流程?
) J& C! S8 P- s/ ~7 n' bA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
2 D! ^8 z R+ L- N7 c下面的那把刀是用来打开蔬菜吗?, c5 b$ i1 i) U; V' E* L2 h6 S
A:Bird's beak knife 鸟嘴刀2 D* z" ?' m3 |1 J) `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, V: R( N- P% o% J% P2 z# T+ Q
' s7 h( G) `* e- s; b$ ~43.What is an instant-read thermometer best used for?
. D% ], Z. w2 a$ n& @# ^- c0 h, }即时读温度计最好用于那方面?, }; L( i+ B M5 o. R* @
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 @$ x) Q* p. F7 g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* B+ {' W* y0 A0 Y# E4 RA:Cast iron 铸铁
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# [2 B% ^/ o- }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 k% s# h. I+ A2 n哪件装备下面有一个可移动的碗和一个S形叶片?
2 p: N0 [" M+ w+ t; \& @. ~A:Food processor 食品加工机& H) y' e; f9 R# o
http://www.google.com.hk/search? ... iw=1263&bih=5727 T0 _* X" V, G5 S/ G2 C
/ e! Y. Y7 |: l: ]46.Which of the following is not a rule for knife safety?
/ s, f$ A2 H+ G. F下列哪项不是用刀的安全规则?! r0 O' {( n6 _: ^5 m* ?0 Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 p. H+ ~' h' ~* g4 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* c- n: l+ |; C2 A* @6 {. z1 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# ^, J4 j0 W; F* |% J' ?; rA:RondellES 0 K% g N( i6 ?& s4 }4 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
|+ N+ s" s. }. W9 H9 x下列哪项是切成小方块用于汤的装饰?$ X, w1 s7 A7 g. x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
I; z! J$ G! ^( O' V$ M* _" P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ R% k! C* u% J# v9 f7 z- q, n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!!——! X, z K. o+ @) G* _$ a* w
A:Gaufrette : j/ O, R# R, b, [% A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ \1 d& {1 C( d& q) `/ F0 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ ?3 N+ U2 @. h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' s9 d& _ l0 S" e8 u5 B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' C, {$ Q2 Q0 b8 g) D8 C( b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)
. E* W' G' W' J# q5 \" g% `) uA:Cilantro 胡荽叶 香菜& z( J( y- u* m; p; p3 r! r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 R3 X0 [7 x* S+ |7 F60.Allspice is made from:0 Q# b: w# M& H7 l" D" A$ \
多香果, 多香果香料是什么
+ ]) P7 Z, y6 ?' r$ i9 e: z6 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ W6 U8 H) J, IA:A dried berry 干浆果
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+ Q! F1 ?: m' a8 c/ F% g) A3 I61.Which of the following are used to make a sachet d'épices?* ~: H8 p, ^, G. F7 a
下列哪些是用来做香包德épices?
! K7 [, B, Z0 y2 @: B; N$ shttp://www.sachetcatering.com/
5 l# c8 q3 }+ \. u+ p2 C& c( aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 L# s9 M1 A7 {' j. F62.Which of the following condiments are not soy based?9 `5 \" S9 U* Y8 v2 ?9 d y
下列哪项不是酱油调味品的?" V# C) P' s$ V& I& |
A:Wasabi 日本辣根6 U) A* t8 |- v# M @6 F
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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:
& }; I4 L5 ^9 y, h2 @; ` }& S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 x: U( N- p: V. Z4 TA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 A% d" {3 J3 E5 m9 L; t, }+ w; m
下列哪个步骤是不是正确的蛋清搅打程序?
% ^) k# n, a) \A:Allow to rest before use. 允许休息后方可使用。' z0 f: B" O# B; K
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65.The weight of a large egg is between:一个大鸡蛋重量介于: y3 F* D; M3 w- p% `- c% A
A:56g and 63g 56克和63克0 U0 o3 Y( t! ^5 M5 b/ ^
- B& L( F, t5 _: `7 @6 u( c66.Evaporated milk is a concentrated milk that is produced by removing
: b A# S c8 j+ g! m, ~ }/ Y* b炼乳是一种浓缩牛奶 是去除什么做的
' {7 P# i2 b5 A A; SA:60% of the water 60%的水) c. A: i4 K; x" n! M
- Y* q. i2 Q( J* D1 {$ Q67.A method of cooking that transfers heat through a liquid or gas is:
2 F+ k0 y; {1 W一种烹饪方法,通过转移液体或气体是:+ h1 l4 i& J& u) Q4 d8 e0 p' T
A:Convection 对流
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k2 H x/ ^3 k! K" b68.The cooking of starches is known as 烹调的淀粉被称为$ @" a5 a' [6 e6 w
A:Gelatinization 糊化, M: X- M2 r( B& z
; ^/ c9 a' v# _- @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% `' m, J5 @. e% C' M EA:Braising 烤
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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:* S* ]8 i7 i0 p! j0 m% F2 w. E, T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ @3 x) }/ W% K8 _0 u5 b71.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5 N: s- i C9 [) ^
A:Fumet 原汁/ [% b4 c5 e; I' |
) ]! ]* B" A7 ?3 v5 L u72.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
4 o" \' l% F* f0 H. rA: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?
7 L( k0 E0 M/ P ]1 n+ ~ B下列哪一项不是用于制造高汤(低汤)的原则?
. _" B0 q9 l8 G# QA:Start the stock in hot water.开始在热水中操作
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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
' d/ ^2 m2 X$ w# T* d3 r, X7 _A:Remouillage 法语熬汤. F! E$ m: h0 T: [6 r8 \; ]) x
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