 鲜花( 33)  鸡蛋( 0)
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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:
9 \, w: }: J& X% `哪位厨师最早带来高水准浮夸的美食
$ l1 b Y5 f* `# @! G2 I' w+ RAAntonin Carême 人名 安东尼·卡罗美9 U6 e' q1 M; U4 Q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 \* ?& n7 @! }. a* @/ u/ Q" L0 H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* d* M1 q3 j; R" y0 t3 t% yA:Cast-iron stoves 壁炉/ v4 m6 ?8 k- ~, D, X- v
http://www.usstove.com/products.php?id=6
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& r* s6 y9 U+ X3 T* ]+ ~$ O28.The French term used to describe the roundsman, or swing cook, is:
4 |6 }0 e+ b& ?, f3 u) m法国术语,用来描述roundsman,或摇摆厨师是:
; Q3 T+ e' y" HA:Tournant 图尔南
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29.Another term for the wine steward is:
3 n' @0 j7 f U. t葡萄酒侍酒师的另一个术语是:
; U7 K5 \5 x- g0 G% I$ \+ I& |A: Sommelier 侍酒师4 S; R2 a; x7 h. Z |
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30.Molds, yeasts and fungi are examples of a:
. h0 I$ E# e- `霉菌,酵母菌和真菌是一个神马例子
Q0 T1 }# ^5 y- S+ b* VA:Biological hazard 生物危害$ r% }+ Q/ R8 F- e% R/ m
: i3 B) `- ]' ?, i% i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ J- z7 U/ b: Q! B7 i根据加拿大食品检验局,食品的危险温度区在多少之间:
y+ A& c+ k' S2 E: C+ JA:40° and 140°F (4–60°C) 4-60度2 }3 C% ?5 S9 r
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32.All bacteria need the following for survival:
9 k- P1 j0 Z! H# T所有细菌生存需要以下哪些内容:
* O$ `- l/ C# i1 bA: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?
, E7 j7 T( J( W1 z0 a以下哪项正确表示了HACCP体系的关键控制点?
. n8 `. r( N8 P1 r/ CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. B9 W! H1 t% u. R. F, f食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 ^1 B' v* G! B0 O& m3 R8 C34.Which of the following is not an example of a carbohydrate?! m3 F" E" E' |- w, ^" \
下列哪一个不是碳水化合物的例子?0 g" |6 E6 o. r, d
A:Essential nutrients 必需的营养物质& F" g& d! Q* S% J: H. e1 F5 q
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35.The process by which a liquid fat is made solid is called:& c, h0 b0 [* C) P+ Z- o) B
液体脂肪做成固体这个过程叫什么
- j, ~9 e& C* C; u" nA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# z) [" C( P$ Q
下列哪项不是脂肪替代品的一个例子
, i: b- Y* ^- S4 |) J9 GA:Acesulfame K 安赛蜜K表. k: P6 [- }5 \' r% f7 g" I$ [$ O# L
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37.Health Canada requires that a product labelled "fat free" contain:" K( z% ]; m' `' Y9 T6 _8 Q1 G
加拿大卫生部要求的产品标有“不含脂肪“包括:; F# A1 ^, Z3 d: K. S/ f: k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. t" Q g$ H5 c/ [5 U7 U o% Z6 v
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38.Which of the following is not a problem associated with converting recipes?8 T5 V% D3 Z t: B% L7 ^
下列哪项是不相关联的转换配方问题?
& |" i9 Z7 {1 b0 v9 \0 X" w6 ?A:Unit cost 单位成本6 @ [5 j) S) O0 \( W }1 z7 m
, \& [/ ?' @/ u8 C( ]39.The condition or cost of an item as it is purchased from the supplier is called:( n5 U+ [9 @$ \* Y) Y8 ~& \) ?( R
从供应商采购的物品的品质或成本叫什么
" w7 |4 G, U' a) n0 _9 R$ Q @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 ^# ]+ Z% \, d2 B9 _
在新货到来之前用于日常所求的必要库存量叫什么
( ~3 l* Q( Z& }5 vA:Parstock 基本日常最低库存
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$ @% }/ t4 v# x- @& E1 _' v4 n41.Which of the following abbreviations is used to describe the proper rotation of stock?
' ?$ ~2 X* P6 q0 s下面那个缩写是用来表明正常库存流程?# ~& C& y- ?; a
A:FIFO=FIRST IN FIRST OUT 先进先出# u H! N) E* E' e3 A0 ~: U
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42.Which of the following knives is used to turn vegetables?$ x/ @2 Q6 `, _5 u
下面的那把刀是用来打开蔬菜吗? X/ }+ V7 \0 v, M( j) o, P
A:Bird's beak knife 鸟嘴刀
; F8 j1 c" T/ L2 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, c- h" |# X, n' m43.What is an instant-read thermometer best used for?
, |+ d* c C B( S0 X9 M即时读温度计最好用于那方面?
% Q: L( a& |+ F& NA:Checking the internal temperature of a roast 检查被考物品的内部温度0 Y- a( C8 ~% C6 C0 I2 q3 Y! l* e7 A* u
$ T! H+ B' E% ?6 O0 U: p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 S3 E, M5 ~! Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 e3 ^! f, ~* ?1 I @% y, g
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?2 ~8 r+ I" B4 L
哪件装备下面有一个可移动的碗和一个S形叶片?
: p3 F! i1 Z8 f8 ~: P- PA:Food processor 食品加工机
/ t) x0 x+ ~7 c; u5 E" \+ x8 {http://www.google.com.hk/search? ... iw=1263&bih=5728 ?2 @. S/ U# H
3 _ D: t9 D, X% F( M0 a& A46.Which of the following is not a rule for knife safety?2 ^0 T3 J/ W' v9 N
下列哪项不是用刀的安全规则?
0 D5 y0 A+ d; z- s9 e3 _) ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 [! |3 W- L( K7 S n7 f# B& w, @2 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 x& z6 m+ P* [8 `% `, b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# ?- v' a. k6 N( y
A:RondellES 8 n: X4 j5 E, Z( @- l* A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 r8 l' _' i% A
2 X$ R! g8 c0 H B$ ~; G1 I48.Which of the following is a diced cut used to garnish soups?7 a% R( ~- P5 h: W h
下列哪项是切成小方块用于汤的装饰?
/ {, `3 _! o9 kA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 Q. h5 R1 W' ?: {: R( F+ i8 t& k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- a+ A) I! L8 s) _# L0 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!!——
V3 Q! n, Z+ L) Y: R3 cA:Gaufrette
+ [( ^( N* `% dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( A# a* Z( t3 N: ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 Y' l! [1 W" I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 c5 k) x" z5 g2 l, ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, G5 e) c/ Y/ s T- C' h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)
: Z: G. f% J/ t" P/ x1 s$ k4 Q( QA:Cilantro 胡荽叶 香菜
) S, v! z4 w% g9 ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: `: q$ p$ l4 `5 j/ t
T; G* @9 H$ H" a2 v8 {- W! E60.Allspice is made from:0 }2 X; X3 K( R1 q, K
多香果, 多香果香料是什么
( Z; ^: S5 C* L2 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) x' b2 \/ M7 M3 J4 [A:A dried berry 干浆果2 w6 m0 e4 n' `& N8 Z$ Q( h% K
, a, T/ Q! `" G+ ~2 d/ d61.Which of the following are used to make a sachet d'épices?
, ]$ q6 `$ F$ ~* C1 u y' x6 X下列哪些是用来做香包德épices?0 P0 a5 @2 x% i
http://www.sachetcatering.com/
' v! Q: \" ^1 a7 w! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' d0 z; ~6 Q" u, l) u: f; \* p' o
# q6 a/ e' W8 B. W5 a8 R2 P# G62.Which of the following condiments are not soy based?8 p/ r9 \6 V7 t! x
下列哪项不是酱油调味品的?# T5 \. D, }) F1 G4 ]; I4 }* J
A:Wasabi 日本辣根6 s/ \5 f. ^1 k1 W
" T) u4 T* O+ B5 \" C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 @ s4 y0 x: T2 V) T
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:7 _$ s/ q% Z4 Y' R0 G
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 c$ Q" j2 t5 a) F) l- b s
下列哪个步骤是不是正确的蛋清搅打程序?; i, {% s$ B! i
A:Allow to rest before use. 允许休息后方可使用。/ j: j% u8 w; z) r4 e) o- V
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. h, g! s9 f; C2 h( c- |( u( ^9 u
A:56g and 63g 56克和63克
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6 q- `6 T9 a& k5 x2 [66.Evaporated milk is a concentrated milk that is produced by removing' w7 |8 i D* N, L" n: E
炼乳是一种浓缩牛奶 是去除什么做的
" @! @+ U: f% m+ |! }- v4 UA:60% of the water 60%的水
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2 `* X. C, E' i$ R* R67.A method of cooking that transfers heat through a liquid or gas is:3 ?3 f' |7 [* u+ R$ B
一种烹饪方法,通过转移液体或气体是:
" S- G! C! w3 z. O. ]7 V) y/ RA:Convection 对流
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) \. d+ k1 a$ e0 x; I: Q68.The cooking of starches is known as 烹调的淀粉被称为
3 Q" T* v" ]5 I* JA:Gelatinization 糊化
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, {% q, f6 d8 a; N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 } y, |& p6 Q( s6 A$ WA:Braising 烤* S5 }, n4 m. R3 n
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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 \$ y% d! O! Q1 J8 EA: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
, V; s8 F0 K0 GA:Fumet 原汁3 E) k- i+ P x# d% b
9 M7 x# ~: H F( x, G6 i& ?3 p72.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
/ [; C/ n$ U$ m JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# \" e( ]6 Z( [1 S; ?2 |* Y
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73.Which of the following is a principle not used in stock making?
/ u5 a3 X! ?8 k- z; c# d8 @ O下列哪一项不是用于制造高汤(低汤)的原则?
. g" T3 S8 m ~$ o2 a# ^& ^A:Start the stock in hot water.开始在热水中操作. J% U6 J; h( M
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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/ V) v. A+ g0 Q; h5 @2 O8 d; `
A:Remouillage 法语熬汤+ A' \3 k. \: s! H+ j* ]9 V: r
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