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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:
- {8 X8 W% l% w' a哪位厨师最早带来高水准浮夸的美食
9 E7 F' A5 m6 q- u+ f) jAAntonin Carême 人名 安东尼·卡罗美) W+ v, F- Z' O/ |# v! k# h& l
+ v" z/ V. V0 c5 _; ~0 y3 P0 P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ M$ J2 J0 Y* P, r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 A' l7 M: @, R# `% |" b/ x7 Y% l
A:Cast-iron stoves 壁炉
; a H% {2 K- ~$ g* ahttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:) u5 ?* N" D1 D# b( R
法国术语,用来描述roundsman,或摇摆厨师是:& S8 o C: e" Q. ^' f
A:Tournant 图尔南
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29.Another term for the wine steward is:
6 ^" w1 L; F8 W) Q, C1 F7 K% v葡萄酒侍酒师的另一个术语是:
4 G$ A. N" R/ w/ Y+ bA: Sommelier 侍酒师
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. @' ?; ^$ G. U4 W1 J30.Molds, yeasts and fungi are examples of a:) n3 ~; N) f6 e, ~
霉菌,酵母菌和真菌是一个神马例子( g2 q# B+ I1 e5 U/ H: X8 y
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 `8 k& Q" K; x, p) q2 ]
根据加拿大食品检验局,食品的危险温度区在多少之间:
( S( v* S9 p1 M8 R1 tA:40° and 140°F (4–60°C) 4-60度" A6 c0 p& f$ k& k5 I" c
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32.All bacteria need the following for survival:# |; ~: t7 {; A" V2 b- R
所有细菌生存需要以下哪些内容:
7 \! g3 g4 n& [5 cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 R- o7 L$ A7 J; K" f4 L1 a
1 N% h/ O: o7 z33.Which of the following correctly represent critical control points in a HACCP system?
8 f+ [; p# w3 G8 ~$ w) Q, ?以下哪项正确表示了HACCP体系的关键控制点?
2 I' y) H0 v& }8 ^! ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* ^- J, O4 ~( ?, _食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 Y- x0 D. r5 _; p& @7 K
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34.Which of the following is not an example of a carbohydrate?
. z# r4 P3 U5 }0 ?下列哪一个不是碳水化合物的例子?
5 e, {" ?; k6 N' p, g. H% g" x9 NA: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:
( X- `' B7 Q7 H$ a液体脂肪做成固体这个过程叫什么
) I& x7 C; _8 c9 gA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ i2 ^* q( \& U; k" o下列哪项不是脂肪替代品的一个例子: b) N8 P1 P! M3 B9 p
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
- l h. }. Z% a( b8 L @2 F% \加拿大卫生部要求的产品标有“不含脂肪“包括:+ O6 V, E6 x9 Z' u# y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?, q$ h; ]1 N# e7 f7 N" Q
下列哪项是不相关联的转换配方问题?
. u! M4 K+ h, G$ M4 q9 EA:Unit cost 单位成本! N% J8 j" e! }6 h
$ p$ Z2 B, o: t( }39.The condition or cost of an item as it is purchased from the supplier is called:+ c3 _* o+ e# R$ F8 k0 p3 y) u
从供应商采购的物品的品质或成本叫什么5 i7 \; r4 j6 e& u4 a6 j
A:As-purchased cost 购买的费用5 U( p3 Z- Z, H9 [+ y' ]
) r" t8 K" d. k" A3 x0 q40.The amount of stock necessary to cover operating needs between deliveries is known as:% [* ^0 n: K/ @
在新货到来之前用于日常所求的必要库存量叫什么
. Y$ b/ t' l9 |A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?" F- y$ F7 K, v& e
下面那个缩写是用来表明正常库存流程?- i) N3 i9 |; W: c
A:FIFO=FIRST IN FIRST OUT 先进先出6 Y4 G Z5 J1 ]3 m
6 ?0 a! [* Y! k: O* i42.Which of the following knives is used to turn vegetables?
7 R; j; Y: z3 W" k% l5 W/ Q下面的那把刀是用来打开蔬菜吗?
/ X2 w4 W( \3 lA:Bird's beak knife 鸟嘴刀7 j9 m4 U1 e4 V6 Z T9 `. h, d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 m) h9 ~$ D/ e) z! }43.What is an instant-read thermometer best used for?( F X: U# C* [8 L) N
即时读温度计最好用于那方面?3 G3 l) t& F) ?; D# c! g
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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# f, y$ A: _3 ~0 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 S/ f# ^; ?- n下列哪些金属材料受热均匀,通常用在铁板而且非常重
; W7 M1 w; G9 P* ZA:Cast iron 铸铁! s# Z! ~; Z3 ^/ ~. _, ? a
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; ?8 N; _ Q2 x* O6 [
哪件装备下面有一个可移动的碗和一个S形叶片?
% p; M8 u0 p0 i4 X/ S' D6 U1 dA:Food processor 食品加工机 \7 }9 W) _3 W. H/ `6 Y
http://www.google.com.hk/search? ... iw=1263&bih=5726 K0 s! T! Q$ X, H- p
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46.Which of the following is not a rule for knife safety?" M0 x0 }- B# }
下列哪项不是用刀的安全规则?4 @6 f$ q" w" b; M5 R3 @; o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- R; Y( F6 H! ` w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 B' p- T9 z! K1 C% S2 Z. R
A:RondellES 6 X5 \+ p: \' u$ V w3 P' _8 o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 z9 i. f) Z& r8 U7 x48.Which of the following is a diced cut used to garnish soups?; E' [* [# B& W5 b5 O
下列哪项是切成小方块用于汤的装饰?9 p. ?6 w( W( r; S1 t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% n3 x& v) \! a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 w, O+ b! F D r
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!!——
( `: h/ ^1 E- FA:Gaufrette
/ m+ c. v7 O/ u. A3 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" D. m6 ?6 w( D4 M- D% L# J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 x% H( ^3 E6 Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* V4 N3 B; F# K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 y! X2 E! w8 [0 F
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/ N* X( c5 V3 Y$ EA:Cilantro 胡荽叶 香菜7 i: D! z: ^) C0 e/ j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 K s. v3 ?6 W
9 l& I2 l( K' e M3 B/ F$ w60.Allspice is made from:
5 }. F' }' b* Q. [9 E6 e, U5 } 多香果, 多香果香料是什么
$ @# T$ X0 T& H4 K5 o9 ~& x. ~/ F! A; Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% i0 d/ T' C) r9 {: @2 n6 c; wA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; H* R; W* J h C下列哪些是用来做香包德épices?
9 m) x! ?6 M& _9 s* P3 `* a. n3 ihttp://www.sachetcatering.com/
# H7 ^+ n$ j8 T3 R( E+ ^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?
% F5 [- Y9 V$ s: H1 t. b下列哪项不是酱油调味品的?
# t# \% ^. @" d/ p. A* q0 ]A:Wasabi 日本辣根! }8 B5 b' [( `5 x/ y5 p. ~. k2 I! r
- a+ F% X l3 h8 O+ G" w3 ]9 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% w' \0 [. a+ G7 s6 k
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:6 Q+ B& T% s6 A; C; S
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?
! h1 j2 _* |# c7 a% u' ?& l下列哪个步骤是不是正确的蛋清搅打程序?6 L+ ]! Z- O" e: |7 `1 B) [2 ~
A:Allow to rest before use. 允许休息后方可使用。4 ^/ x4 T7 C" o) C- |3 l: ]
* X7 O$ A" ?4 _/ c w7 G7 ^65.The weight of a large egg is between:一个大鸡蛋重量介于:9 n; P- M; V8 ~: B$ \
A:56g and 63g 56克和63克5 B- t$ j( G5 U$ ^8 a
3 g& W4 G/ x0 f( N B$ {66.Evaporated milk is a concentrated milk that is produced by removing) _5 B$ A; ]1 t
炼乳是一种浓缩牛奶 是去除什么做的$ M4 A$ ?2 l8 I w
A:60% of the water 60%的水! k3 B b% Q8 l# J
: }" L, f+ B; R( H7 c0 x67.A method of cooking that transfers heat through a liquid or gas is:' |1 }+ @7 H9 Q- `4 w
一种烹饪方法,通过转移液体或气体是:
7 P Z5 Y& j) _0 r5 fA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为3 {8 D. C8 h! v: f
A:Gelatinization 糊化) Y: f3 r" g/ z
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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?) S# S- Q" |; E; _7 N' ~; y
A:Braising 烤
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V& g- s: P5 E. R+ K. [6 C70.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:
, C' l. Q6 V! H8 d, i) ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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: T# ^; |/ B: [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! q: K4 p' u& }' j
A:Fumet 原汁
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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
% a7 H5 y% `. d% b9 |2 G( m2 B" EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 M9 @0 S% J5 @, {- N73.Which of the following is a principle not used in stock making?7 _2 v4 S7 U. [. S8 }6 Z5 @
下列哪一项不是用于制造高汤(低汤)的原则?
$ j) p& P. |; D# n- @& d) K% GA:Start the stock in hot water.开始在热水中操作
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3 P0 {- Y* J5 E5 m( H74.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- P6 T9 h0 A! O1 k
A:Remouillage 法语熬汤
6 @# ]* ^5 i: B( E. G9 Nhttp://www.haibao.cn/blog/post/176242.htm |
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