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26.The chef who is credited with bringing grande cuisine to the forefront is:; q0 l1 L( f6 }" B
哪位厨师最早带来高水准浮夸的美食
! [9 J) J/ y" k- _- @- V& s H6 hAAntonin Carême 人名 安东尼·卡罗美) [2 Q1 ?1 @$ f% J" 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:
2 g. j3 b1 S: u3 n5 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; ^6 Z: m) [0 m) k/ s2 n9 qA:Cast-iron stoves 壁炉
- V- \4 k& c2 M. y8 Hhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
* w1 h$ Q# S' a3 m: U法国术语,用来描述roundsman,或摇摆厨师是:; {8 n% p( m1 R- q
A:Tournant 图尔南
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29.Another term for the wine steward is:4 O) I: o6 f E# ]" k+ B3 ^
葡萄酒侍酒师的另一个术语是:
$ q. d+ B# x* a2 wA: Sommelier 侍酒师
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9 }; o2 I- a; l$ [30.Molds, yeasts and fungi are examples of a:
# i* H4 L1 D9 z" \- J霉菌,酵母菌和真菌是一个神马例子
3 p- W" W$ f- p5 a6 K5 oA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" N* k3 `! t9 t* P6 j2 L9 K根据加拿大食品检验局,食品的危险温度区在多少之间:9 S6 t* o: |( @& V. c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
7 b3 {2 s/ ~, R% }3 I+ f& {所有细菌生存需要以下哪些内容:
. h Y8 ~8 F. M% dA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
* K- b3 P7 f$ z1 Y以下哪项正确表示了HACCP体系的关键控制点?
' l/ O0 Z4 X9 ?4 X" u4 Z6 R2 R/ Q! } JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( C! b4 `' \0 S" E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- f/ I" x/ g8 ^ e) g! w
/ {4 k/ Z% k3 m5 a- P% R34.Which of the following is not an example of a carbohydrate?5 c; \! P% y, u" b) q$ k; e
下列哪一个不是碳水化合物的例子?
( c/ F8 C( }3 V, G1 XA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
8 `) w, X- n' s+ r! j% ~7 y7 T液体脂肪做成固体这个过程叫什么
, w) C' s0 _& G7 w0 dA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 Q" ]5 \8 I. r( u, C
下列哪项不是脂肪替代品的一个例子 {0 v. p* Z) k" L% a
A:Acesulfame K 安赛蜜K表5 W2 i; c7 W! [8 O
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37.Health Canada requires that a product labelled "fat free" contain:
+ w& G" A4 p9 v; b3 N6 [( s3 S加拿大卫生部要求的产品标有“不含脂肪“包括:/ \. `2 i2 ]7 z9 t) K4 B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 K" ]2 v6 n2 s: Z% U; h
2 _1 O; @# [) {, E8 U( H. @4 z38.Which of the following is not a problem associated with converting recipes? ^& h( m" R: [
下列哪项是不相关联的转换配方问题?
- @5 H* u; ]( P" J$ V+ T) ]% JA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:1 |. g+ b! R: O( r% O
从供应商采购的物品的品质或成本叫什么0 U, y$ y ]4 b: Q$ o1 f
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:: I3 \# J# c a1 J
在新货到来之前用于日常所求的必要库存量叫什么
- Q2 G+ _+ o4 j: SA:Parstock 基本日常最低库存
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+ P# t! L" T- ^! K b2 [! Z4 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 H& [, W: _+ R. y( X. x; J下面那个缩写是用来表明正常库存流程?% a' V. a# q9 E
A:FIFO=FIRST IN FIRST OUT 先进先出" y5 g5 Y1 ~" ^0 A5 E! g9 z# V
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42.Which of the following knives is used to turn vegetables?
6 X% \; s/ C0 L下面的那把刀是用来打开蔬菜吗?. O5 n' R" B4 y }1 X7 u
A:Bird's beak knife 鸟嘴刀7 M2 Q! O2 ^7 d" }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 F. K7 G8 m" ~5 Q& A& @; j43.What is an instant-read thermometer best used for?0 [% |! w) [# w
即时读温度计最好用于那方面?2 t' n5 x0 n# G7 q& m# f
A:Checking the internal temperature of a roast 检查被考物品的内部温度% T: M$ p/ v# [1 n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) P! _3 l. x- z+ s6 r
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ H$ p4 h6 L1 X8 Y/ X
A:Cast iron 铸铁
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* q/ b1 V+ y( I- t: F1 `' L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# H+ j9 O6 t4 U9 C哪件装备下面有一个可移动的碗和一个S形叶片?
6 \% N: N, h" H% d) |/ UA:Food processor 食品加工机
: B4 P ^$ p! c) L* w3 qhttp://www.google.com.hk/search? ... iw=1263&bih=5729 n; _5 H$ X: ^7 i8 L! l4 A- a( D
2 G" e1 ~/ b6 M& f46.Which of the following is not a rule for knife safety?
9 ^% u1 U |9 q7 S* ]下列哪项不是用刀的安全规则?
. \ r- a* ~# [% R9 D5 E& W1 ]+ kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* t0 _" ~4 H* l8 s! M* L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) ` |, V& _! C. a+ z3 N! w D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 h: O! s+ t( o8 {& T9 A9 O6 G! TA:RondellES $ Z! p$ e4 d2 o7 u) @9 J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 ~' { i8 }- k- ^48.Which of the following is a diced cut used to garnish soups?
+ ~- M) i5 W* z, x1 R, |下列哪项是切成小方块用于汤的装饰?
# V9 M6 o# E$ e9 CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( j( D6 e, S( w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: e2 O& ^& v7 L
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!!——
( T' V, _6 g- K pA:Gaufrette & t: F: H5 `5 M3 P, Y3 X4 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. F4 m4 s7 |- d" R, W& \' L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 C% f2 m! c+ I: D
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?0 c# o) s4 c. N/ {2 r- ^+ F! G8 q
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)4 P. ]1 s, [: r0 R" I
A:Cilantro 胡荽叶 香菜( p: T* w: a; c- S: h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx r: l6 L$ e* K+ N: p& q" K9 M
# G! @$ ]+ o( J6 z; M60.Allspice is made from:5 H8 i0 y8 y$ D1 [+ J
多香果, 多香果香料是什么
3 A+ d- k7 d" h* rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% U# z0 Z& c7 |7 O4 ]A:A dried berry 干浆果* l0 n9 E$ A. @: s9 b& S8 E- I
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61.Which of the following are used to make a sachet d'épices? K3 t( d: B" K8 ~
下列哪些是用来做香包德épices?
: r; c* u, C( w8 \4 K8 qhttp://www.sachetcatering.com/2 H2 h9 G- r! r4 ~
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?' A, e% Z1 ^4 ?8 Z$ E
下列哪项不是酱油调味品的?
9 o. N( m! G% |A:Wasabi 日本辣根6 D) l4 I& m d, u4 q
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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:7 j ^5 W9 G* f' [( ?- t3 l2 u/ U
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:
: w+ W6 a. \3 N: LA:Pasteurization 巴氏杀菌
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: q9 `6 j) u/ ~9 N; q, e6 T1 |64.Which of the following steps is not the correct procedure for whipping egg whites?9 g i6 ^) S3 Z4 ^1 V5 g0 R
下列哪个步骤是不是正确的蛋清搅打程序?% Y+ I% K' G5 i- w( ^9 w3 y- k
A: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:
y0 D. p. m+ s3 Z, g- l" b/ hA:56g and 63g 56克和63克! C% w6 S, J ~# r( _! t
! B0 O, G; c& \66.Evaporated milk is a concentrated milk that is produced by removing
9 q2 O% u; h( p/ \9 V6 `炼乳是一种浓缩牛奶 是去除什么做的$ i* y2 d" r6 }7 [- t
A:60% of the water 60%的水
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7 E' D" u) p1 ]* k! r: W3 ], C% B67.A method of cooking that transfers heat through a liquid or gas is:
; Z* B) W- U; h一种烹饪方法,通过转移液体或气体是:
7 [1 h7 Z* B: R% \( v# bA:Convection 对流! _: f: K, c, {! O
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68.The cooking of starches is known as 烹调的淀粉被称为- ?, S4 u6 y/ K* Y8 Q( p
A:Gelatinization 糊化7 F( H0 F2 R3 a* ?1 k0 f, D8 M& I
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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?
! w5 U! R8 c/ S# tA:Braising 烤# Z2 i F* \ p7 @5 S- v
8 ]4 R- j4 r. c8 d( K5 x70.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:
* Z6 `; s/ Y8 c; ], l+ ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& }" u o6 H, [4 i" G5 T71.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9 Q3 b! f$ B( X# J; ]& j, Y: V
A:Fumet 原汁$ F6 y/ T: o) Y3 @2 C6 U
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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/ T! N6 l, t% l, N! P9 f1 n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 P( n' w& ~$ U3 X$ Y73.Which of the following is a principle not used in stock making?5 Z/ V7 S; Q% a9 h1 |5 n
下列哪一项不是用于制造高汤(低汤)的原则?
; v# f& b4 P: u3 V& a0 [3 cA:Start the stock in hot water.开始在热水中操作1 W( t7 G7 k( ?) K1 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9 ?& z' v& T7 n1 D( c6 d
A:Remouillage 法语熬汤
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