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26.The chef who is credited with bringing grande cuisine to the forefront is:
, Y6 S! u0 ]" t6 k |' G哪位厨师最早带来高水准浮夸的美食
9 K- W2 q# P* @0 E1 ~& V! lAAntonin Carême 人名 安东尼·卡罗美
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0 D3 O+ u% a+ z3 {) C0 w8 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) n- ~* J1 @) A& s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
T6 \. j* N1 ^# F) e: B! hA:Cast-iron stoves 壁炉
( u8 H: t' q2 e' Thttp://www.usstove.com/products.php?id=6
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+ Z8 }4 O/ W8 y) x) H28.The French term used to describe the roundsman, or swing cook, is:2 i [, M: `; S1 k# a# {0 O
法国术语,用来描述roundsman,或摇摆厨师是:
1 C u7 Q1 x# O& _3 j% YA:Tournant 图尔南- \* }! ~ l% y+ O2 Y
) i) |8 g+ U$ g29.Another term for the wine steward is:
1 ]6 D( z0 ?; f葡萄酒侍酒师的另一个术语是:4 ^8 C# U' w* ]' ~3 B1 F, P
A: Sommelier 侍酒师
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$ [- S* K. S1 W( ?30.Molds, yeasts and fungi are examples of a:
2 n" D" }, V6 A& w* @3 C( _霉菌,酵母菌和真菌是一个神马例子5 S) ^7 c* S: |: G$ F
A:Biological hazard 生物危害- H: k3 y5 D- P$ d
. m+ t \ t7 ?8 C4 n- z% N, f/ E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 A. F% e# ], e2 H根据加拿大食品检验局,食品的危险温度区在多少之间:
7 n3 m5 r- \" V4 kA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:9 t) k9 Q+ K; c9 l
所有细菌生存需要以下哪些内容:
$ d% a6 i: Z mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# E0 {/ O( A5 X2 m( @
6 ^ y' {$ e6 n6 r33.Which of the following correctly represent critical control points in a HACCP system?: e% ^: S/ K! _9 I1 z
以下哪项正确表示了HACCP体系的关键控制点?, q; T# J' t( A& @: P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + B8 S' X8 A* i t/ M5 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 k8 `/ H: \# g( |/ d7 z
: Z( D1 n+ `- _1 R5 H2 L34.Which of the following is not an example of a carbohydrate?) R |$ P" r7 I$ S+ U" I/ O& Z d
下列哪一个不是碳水化合物的例子?
+ h' v: R$ R: w6 `( [1 @0 p& eA:Essential nutrients 必需的营养物质
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- V. K$ L& ?. v+ M0 I35.The process by which a liquid fat is made solid is called:/ W5 ?5 `3 P4 q! L. I: A
液体脂肪做成固体这个过程叫什么
7 J8 z# \0 q9 _ l1 }# y% @A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ Z& ^, O5 B& z下列哪项不是脂肪替代品的一个例子
( M; t9 u- C- ? mA:Acesulfame K 安赛蜜K表1 e* [1 T3 f+ ^; N2 q3 ]4 L, e
1 Y: _$ I6 o' f9 D5 J, f; @4 e37.Health Canada requires that a product labelled "fat free" contain:. B$ y* O9 M7 \$ B A: Q `* ?
加拿大卫生部要求的产品标有“不含脂肪“包括:3 V9 i: }; I# H# R& p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 a2 {6 i M9 ]/ X$ v( m9 }% e38.Which of the following is not a problem associated with converting recipes?
; s: T4 O9 t# B$ L$ b3 ?下列哪项是不相关联的转换配方问题?6 ^6 [! i: x* P
A: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:+ n+ @0 w0 T* E9 V8 I9 o2 c
从供应商采购的物品的品质或成本叫什么
% T S/ z5 a& q. |3 p" o" c4 m, j3 HA:As-purchased cost 购买的费用
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7 [- H9 ]; x) e9 d- m40.The amount of stock necessary to cover operating needs between deliveries is known as:
. o1 `1 z6 d2 D在新货到来之前用于日常所求的必要库存量叫什么
j$ O, j3 Q3 @( F) O, UA:Parstock 基本日常最低库存1 C5 w6 ^4 j2 x( O; }; ?
$ k( w7 I& c5 z0 C; ?# V41.Which of the following abbreviations is used to describe the proper rotation of stock?. ~) A5 `- B) K5 D& ?; s ]! o
下面那个缩写是用来表明正常库存流程?2 `1 F. e9 w* w8 Z) m* r
A:FIFO=FIRST IN FIRST OUT 先进先出7 K/ A# ^) d( Q" k
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42.Which of the following knives is used to turn vegetables?, Q6 g* B$ N' w2 Y' L
下面的那把刀是用来打开蔬菜吗?
# c: i) c* o( L% @8 [A:Bird's beak knife 鸟嘴刀
* ~7 T) N& e+ J3 r5 Q* ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 ]$ H: c; j/ c5 _; k
9 V6 J% |) h4 j43.What is an instant-read thermometer best used for?" _- v( u: C' X) p6 j
即时读温度计最好用于那方面?8 e# Z1 }$ j0 l' Q1 L3 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度: s2 n: M. N/ }
|, l+ Z2 P; n* [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 i. l3 H- G* R$ R* g( b下列哪些金属材料受热均匀,通常用在铁板而且非常重6 e8 o4 |# l z& N! h: g2 V
A:Cast iron 铸铁0 F& @8 M6 l6 A2 {2 M9 Z# \& N
- G1 j1 l6 O/ s2 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! L ^. V O# @哪件装备下面有一个可移动的碗和一个S形叶片?9 s4 |: w8 t6 A) g/ T, G) P
A:Food processor 食品加工机
" k" J# \, Y6 o( a6 j+ Xhttp://www.google.com.hk/search? ... iw=1263&bih=5723 d. k1 `1 T7 T' q
; I- S* ^1 k( I- Z! M; O46.Which of the following is not a rule for knife safety?7 F! E" r. `! y1 _, {. v( r1 {
下列哪项不是用刀的安全规则?
7 Y+ ]& Y: ~) {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! J5 M: y' a2 ~+ g
0 i( P* i# N, s! [) W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 x/ G9 l$ m: j$ l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& N( Q6 q! d$ T8 a4 K+ O
A:RondellES
/ M- P! Z$ J4 |$ y, V$ ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting F' z- D7 c/ A0 B$ G$ B7 f) h
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48.Which of the following is a diced cut used to garnish soups?* q. D( I( P9 v; B, g9 u$ N) R) o
下列哪项是切成小方块用于汤的装饰?
9 d9 A4 G/ A' `* ^# jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) Z- @3 S& I: r) e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 Q: R9 l3 t4 d- W O+ x1 B( f8 B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!!——) a. f6 X( G4 W3 K2 v
A:Gaufrette
0 T# w6 C( b; g2 V( b; I4 i, bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" `# h" b2 z7 j" x: t: \0 ` Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. j+ t: O) R4 rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" e$ w6 o1 s2 L# A9 V& t; R7 @- S' h
1 Z$ m0 u' z( d5 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 j! s2 l; p3 |/ d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)
& v" L) P# [0 {8 M3 W9 _$ ]A:Cilantro 胡荽叶 香菜
% T" T. E, P, {# ~5 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ n0 g5 a; @* y* P. J4 ~
+ b) h7 V& w) z x, ^7 s3 c60.Allspice is made from:
3 s( p4 b, E9 ]) `8 ~/ u# | 多香果, 多香果香料是什么
5 W% h+ Q- n2 F& Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- a q' C) |" V1 w
A:A dried berry 干浆果5 p' l6 U, }# t' \; }
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61.Which of the following are used to make a sachet d'épices?3 Q- e# Q5 _1 c! w K+ `
下列哪些是用来做香包德épices?6 B& l1 V& h" w: \7 E* B
http://www.sachetcatering.com/
7 e' ?$ L# h# p& @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ p1 a' \0 h+ j+ h. s& e62.Which of the following condiments are not soy based?! U9 x$ V8 k2 W G' w+ V$ R3 W
下列哪项不是酱油调味品的?
+ |5 r& h( U% w0 I' ^3 g, f: p5 E& L% @A:Wasabi 日本辣根
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: g5 Q1 e% G7 _, o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- H( X( i& J' b/ {, A5 {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:" X! g' T+ V& }. R8 {8 D8 b
A:Pasteurization 巴氏杀菌$ S9 H4 Y3 p m h, |' `
; e% T7 n# X/ Z; ^2 b' O3 G64.Which of the following steps is not the correct procedure for whipping egg whites?! ]. w3 S4 z: ~$ V6 [6 a- V( {
下列哪个步骤是不是正确的蛋清搅打程序?4 ^) \. ?( Q7 ~& u& L. R
A:Allow to rest before use. 允许休息后方可使用。! Y0 E! o' H0 t3 d+ S) D
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 d+ @' Z1 \5 b5 [5 `4 q& LA:56g and 63g 56克和63克
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! v! B8 M2 I- ^6 b. W! u! I5 A: s' Q66.Evaporated milk is a concentrated milk that is produced by removing7 {/ I4 n6 a' r' r( X* q
炼乳是一种浓缩牛奶 是去除什么做的
" \+ n. v8 ?# ^: g1 bA:60% of the water 60%的水, D# l4 M1 f4 h& n
R# x) v, x; B: n67.A method of cooking that transfers heat through a liquid or gas is:- y* @- j* q5 d9 ?& L5 W5 k
一种烹饪方法,通过转移液体或气体是:* S( e7 f$ R) [3 x2 W
A:Convection 对流0 ~: L! |5 b, Y! m; Q
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68.The cooking of starches is known as 烹调的淀粉被称为
5 B& ^2 ?' C: @$ q5 fA:Gelatinization 糊化
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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?4 M1 z' c' B( b1 e9 b4 F2 `8 \
A:Braising 烤* b3 m8 n9 b; A5 F; u- d [4 W4 |
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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:+ a2 ?: O! }% {1 s) Z8 @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- X! R' G7 S' V- C4 _, t2 u" M
9 d, ?) b5 Q+ Q/ J, }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- M d3 }! _) u0 \) h+ B. T. e, r' `
A:Fumet 原汁1 i- d7 \4 n# E
. q# P6 x! x- M1 n7 b5 I6 D72.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 k) }4 [9 Q% o* r
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?5 N, ~* K* X. D/ H9 O! K" b
下列哪一项不是用于制造高汤(低汤)的原则?
" u7 y( a; I7 l' vA:Start the stock in hot water.开始在热水中操作
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+ {) y |% Y+ j9 W# z% R! w- M74.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" D3 {* |" L' N0 [. u) ]
A:Remouillage 法语熬汤
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