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26.The chef who is credited with bringing grande cuisine to the forefront is:9 \6 X( Z- t$ D% v8 {7 x. U
哪位厨师最早带来高水准浮夸的美食
$ s# [; a# r6 @; q* O3 DAAntonin Carême 人名 安东尼·卡罗美, @/ _1 y0 w9 \" l7 s8 o
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: x: b1 X. h& J0 B- @2 ~/ w$ L. f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ F! u h4 ?9 \" K% s8 l5 [A:Cast-iron stoves 壁炉9 y+ w: P7 v. W& }& X
http://www.usstove.com/products.php?id=6% O7 y" o0 C# o& p& W
+ T7 J- i+ q; Q$ E4 [! K28.The French term used to describe the roundsman, or swing cook, is:
% I: @9 Y& j% u7 {8 s& h法国术语,用来描述roundsman,或摇摆厨师是:
5 m0 w9 c* B# g$ g* A0 X- BA:Tournant 图尔南
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/ F: [; B+ M" w6 U29.Another term for the wine steward is:% K6 j/ I' \9 n5 G9 ?6 T/ |
葡萄酒侍酒师的另一个术语是:
; U0 J, G0 m, e9 @8 l( H1 c+ E2 f' NA: Sommelier 侍酒师# u$ Y& J1 l* @5 r! D" Z6 i4 | L- f4 R
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30.Molds, yeasts and fungi are examples of a:/ H% }* x. n8 X8 s% }
霉菌,酵母菌和真菌是一个神马例子: h3 w1 V) W x% Z6 b
A:Biological hazard 生物危害0 r! p% ?( ` B
6 u2 S: |( @* t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ I8 |6 d. G8 w; e: s
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 b' b% T, `( |; \; L6 Q, m# o$ eA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
2 w6 I& D! D* y5 l# Q8 s所有细菌生存需要以下哪些内容:
/ y/ e; g. b0 V! U' h% W4 ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# E0 C/ H# N; o- v33.Which of the following correctly represent critical control points in a HACCP system?
; z$ \2 Y) u5 g) V9 x1 s6 R以下哪项正确表示了HACCP体系的关键控制点?4 b6 G- g, d2 \4 ~1 W
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. `9 v: h9 f% ?: b5 D, s& G食谱,接收,储存,准备,烹饪,保温,冷却,再加热. v7 |" B2 k6 A8 @* j$ ~
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34.Which of the following is not an example of a carbohydrate?
- k8 |& T$ h$ k- z! R5 t; }下列哪一个不是碳水化合物的例子?6 F6 p. p$ _- _! F
A:Essential nutrients 必需的营养物质
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! P9 S3 j$ Y7 g0 J0 |, Q( I( C35.The process by which a liquid fat is made solid is called:
, y6 ~5 L7 y; y2 m; t2 J液体脂肪做成固体这个过程叫什么7 ^! G" \) W8 ~2 g: g. A6 W
A:Hydrogenation 氢化7 g9 U }, q0 i3 E$ d& @
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36.Which of the following is not an example of a fat substitute?
?0 u* s2 V, Y- C8 B下列哪项不是脂肪替代品的一个例子, [. {1 M. \6 C- P2 I5 a
A:Acesulfame K 安赛蜜K表
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9 ]' n5 s+ W& F2 s e6 a37.Health Canada requires that a product labelled "fat free" contain:" A7 f2 q2 V+ v4 k0 l; j0 ]( X
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 J! N# F: X- n) [$ t% {2 z; Z, [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 j" |3 f7 v& b c0 _" I, K38.Which of the following is not a problem associated with converting recipes?
2 d" w! q {. j% ^$ P4 O1 {下列哪项是不相关联的转换配方问题?
& c" w# m" t6 e1 `9 CA: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:
! |2 E- U8 P4 t7 x2 r. C. j从供应商采购的物品的品质或成本叫什么: |; Q4 C, V0 F: o: d
A:As-purchased cost 购买的费用, Z( Z. Q: _+ Q( h+ j
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ \1 }4 ?) }/ i1 C在新货到来之前用于日常所求的必要库存量叫什么' q0 E$ [, C+ ~( z
A:Parstock 基本日常最低库存6 f" V5 t8 P/ X% M) y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' C% j' J7 O( U5 H下面那个缩写是用来表明正常库存流程?! r% b) N! z+ C) T6 o# K
A:FIFO=FIRST IN FIRST OUT 先进先出! Z* }% y& M! Z: F9 w
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42.Which of the following knives is used to turn vegetables?
- S, d; `$ f, C% Q! N/ z下面的那把刀是用来打开蔬菜吗?: {7 j; W$ n# o8 Y
A:Bird's beak knife 鸟嘴刀
0 B2 _2 E4 O, m9 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?" Q! \4 E: y+ Q3 y2 r5 X. q0 j- a
即时读温度计最好用于那方面? @1 w" b0 }8 L' l: G. ^0 L
A:Checking the internal temperature of a roast 检查被考物品的内部温度) [) Q/ E; s, i* i! z
7 R$ J, }# Q- b4 k& E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 U& q% t. d4 x1 ~8 u& D: i
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 T5 I b4 m( {
A:Cast iron 铸铁. m; s/ y2 e) e1 b+ J+ C
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* N! C0 ?8 x3 S% P哪件装备下面有一个可移动的碗和一个S形叶片?3 G: O% @/ s: O; V
A:Food processor 食品加工机
) _3 K4 ^: N4 n' W$ _, Lhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( X$ [, o: w9 v: |46.Which of the following is not a rule for knife safety?
$ O3 N/ \7 @1 K8 i$ X下列哪项不是用刀的安全规则?
$ F* @1 x8 T7 J* h$ ?/ dA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Z' G |( j& \* |+ C7 n
+ K# `- a) [* { p. t8 y7 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 X$ G ]2 K0 {' L! L$ _6 d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: e T3 s/ J* S- j3 S1 J# o) ]' a C
A:RondellES % C" s" L& k- q2 Q( x7 V# I6 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; K8 q( Y9 d: j4 s( A- c$ R
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48.Which of the following is a diced cut used to garnish soups?# l7 ?2 i g6 m! p
下列哪项是切成小方块用于汤的装饰?! N1 `% N2 Z. M7 v' s* f! V0 r1 d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% R( {, z* ^! ?( H( v" S1 i! u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 j- V/ S# H- x2 I( Y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!!——9 W% T3 r- c2 w: L. `
A:Gaufrette
$ B! T: ~8 p8 y' m1 {( L, cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 M9 t$ V; X6 {2 e+ J! J" B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 h1 P5 e' g1 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; _- c w* y$ C9 b+ B e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? J" J% E$ y7 O' N3 [
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 k, f/ x9 p' }4 _- E! f
A:Cilantro 胡荽叶 香菜
1 i k H8 o) B1 o$ c6 c# D: P* ~: A. Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 @2 \' R$ d/ a 多香果, 多香果香料是什么
1 e9 M1 {) B1 f3 e. c2 y4 T& o& e1 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) q2 o8 x9 n: S, V$ d! l0 @A:A dried berry 干浆果! }7 B: C) Y. z D+ m& g3 x
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61.Which of the following are used to make a sachet d'épices?
, Z# u1 l$ N" z+ [( N! O下列哪些是用来做香包德épices?
) I F# _8 ?6 @$ p9 V; Yhttp://www.sachetcatering.com/ b' q- N( f! a; H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 }: h9 c+ ?' ]; T* J
# z4 r8 |5 @. r; J62.Which of the following condiments are not soy based?
) m. l0 B. n- @& n下列哪项不是酱油调味品的?
& J: U* q9 i. w V# s, {A:Wasabi 日本辣根
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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 O+ G) d8 r" p- B% 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:: K& {, K5 H3 h3 Q1 X
A:Pasteurization 巴氏杀菌" K% @1 k- p7 f. Y2 J* Q. B% C
& x1 b$ j1 G, [, ^* h% N64.Which of the following steps is not the correct procedure for whipping egg whites?) o/ r- C0 J1 v. A! W6 E+ q1 q
下列哪个步骤是不是正确的蛋清搅打程序?
, z/ i9 i4 `0 OA:Allow to rest before use. 允许休息后方可使用。+ z! H) j* e' o
- ]5 V) u Q+ z& S8 F65.The weight of a large egg is between:一个大鸡蛋重量介于:+ C4 k( U; P R, N% Q% O
A:56g and 63g 56克和63克# \8 y/ b# A( @! n [( j- h
1 p) r$ _ c! Q# T9 r66.Evaporated milk is a concentrated milk that is produced by removing' ]! m1 W {2 x7 q; A) r
炼乳是一种浓缩牛奶 是去除什么做的$ G( _6 S* n& T) Z0 c5 `4 C
A:60% of the water 60%的水3 U5 z& M A% `) v, T
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67.A method of cooking that transfers heat through a liquid or gas is:
, A2 v n& O# i( u9 L \1 n# N; z一种烹饪方法,通过转移液体或气体是:: v* v& S6 r; N+ |5 ?" e
A:Convection 对流2 G- u6 c8 Q$ L5 U+ R) W
7 Q" d7 G% o. K# n68.The cooking of starches is known as 烹调的淀粉被称为
+ y2 v! \7 E1 mA:Gelatinization 糊化
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5 S. n4 ^1 ?3 r7 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& w: z' M- [% ]! RA:Braising 烤4 W# s8 c! U! c1 g& W
( q' R( S: k% u% e70.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:
9 R6 {$ {8 I$ |2 q0 z8 bA: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0 m' Z* u* u; ]% L9 i2 z; P3 @, W7 E
A:Fumet 原汁
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/ Q8 i- V1 N& ^- X; ^& ^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
. @1 G7 r1 d" _( `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 C+ I- j3 u' S: m+ u
* T# g& c. H( M, H3 A# [73.Which of the following is a principle not used in stock making?
. o# f7 G4 ~- M9 C" |$ o下列哪一项不是用于制造高汤(低汤)的原则?9 r/ f1 S% U, D/ y/ y: M5 e
A:Start the stock in hot water.开始在热水中操作+ {$ b/ S, K. h4 e2 _0 V) V
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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/ b# D/ c' f- t) p6 a! H/ m, Z4 R
A:Remouillage 法语熬汤
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