 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
4 T9 P: s) N3 ` ~哪位厨师最早带来高水准浮夸的美食
7 t" D1 q* F& RAAntonin Carême 人名 安东尼·卡罗美% t; J5 ]0 a0 c2 ~/ F2 T$ i5 _
; P' H$ c3 \7 J0 |
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 D9 {/ s) y& B4 N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 O8 H) B3 }/ J! nA:Cast-iron stoves 壁炉" D& [) i0 a M; ^
http://www.usstove.com/products.php?id=6, K% H! k! O- ^. t( `+ |
9 i# r Z' |8 `28.The French term used to describe the roundsman, or swing cook, is:- a( N- x& @* h( L! [- o
法国术语,用来描述roundsman,或摇摆厨师是:
/ M$ l5 X9 b' [0 r) ~" G6 gA:Tournant 图尔南
) q/ r7 j: e; s: q0 B" W
7 a1 R. f0 B* o8 V. j0 q( {0 U29.Another term for the wine steward is:# }7 f7 K* k# @$ k, s9 e/ @( B
葡萄酒侍酒师的另一个术语是:
! Q+ V& G8 o* Z4 l XA: Sommelier 侍酒师: F$ _+ S& x9 z" ], s8 w) q
+ Q; r' F0 N& M R: g30.Molds, yeasts and fungi are examples of a:
2 V1 F- f5 Q5 N霉菌,酵母菌和真菌是一个神马例子
6 O Y7 h( F2 o/ O# s5 H: h/ e8 aA:Biological hazard 生物危害
6 S+ P9 I. f& U/ O! c+ r7 i" p; k7 y1 w& H9 l2 v( h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; V1 L. ?% B8 F2 t根据加拿大食品检验局,食品的危险温度区在多少之间:
/ o- q& P3 M0 x6 @4 DA:40° and 140°F (4–60°C) 4-60度$ t% ~! [" |( J2 M
- v. {- F) Q% m+ D" F; [- I32.All bacteria need the following for survival:
+ }3 |) z2 ?. ^所有细菌生存需要以下哪些内容:
; p! N- X0 D# uA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
& m" X) w' S3 k9 J+ `) U! t) m8 C' I2 T- ^$ e" d# q
33.Which of the following correctly represent critical control points in a HACCP system?0 q1 g" }5 B/ J+ m2 c- W
以下哪项正确表示了HACCP体系的关键控制点?
7 `9 Q( p* X; F- W$ D8 q B$ LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ]3 L9 m. K5 x, r) ~3 Z+ `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 _8 ^6 n: T8 p, Z9 s% J0 [* b4 t. ~; a, h
34.Which of the following is not an example of a carbohydrate?1 b9 I1 p& U0 P& o2 |+ ]8 C3 u
下列哪一个不是碳水化合物的例子?$ l. }) s* j8 Z6 @: F
A:Essential nutrients 必需的营养物质/ k& K2 `: C; O, l9 p
0 l, a. \/ J2 B! Y$ v( h6 R
35.The process by which a liquid fat is made solid is called:
- I8 F) i B' R( c" g& n( J液体脂肪做成固体这个过程叫什么
1 F0 J2 U! g. zA:Hydrogenation 氢化
- ?& x% b9 g4 z6 i
" z) |! v$ l% b/ n; ^+ c1 f36.Which of the following is not an example of a fat substitute?
; t# D1 P6 K# u6 s% a: u5 t下列哪项不是脂肪替代品的一个例子
; a6 \7 P0 j/ ^! c' Q6 W, ]A:Acesulfame K 安赛蜜K表: Q8 p! x( G1 F
# ~9 \$ A: U. Y4 J/ {% e6 f/ c; I
37.Health Canada requires that a product labelled "fat free" contain:
[( S9 x' ^: M3 y0 H0 F2 k+ c s加拿大卫生部要求的产品标有“不含脂肪“包括:, J. c/ P. o$ A1 G* w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 j, I6 y5 [4 ~. g
p( |9 i" z6 u/ I& P$ f38.Which of the following is not a problem associated with converting recipes?
4 z _& N* K, U: l下列哪项是不相关联的转换配方问题?
" v( z& ]5 ~5 {/ j. N0 h) F) [A:Unit cost 单位成本
: s9 ]( a4 V" n" z; U) B B
9 P6 W' |" O" B& B; Q# O- T; t, L39.The condition or cost of an item as it is purchased from the supplier is called:
1 {5 ^1 o$ {9 s3 e从供应商采购的物品的品质或成本叫什么
8 ]! ^# f. [* b# uA:As-purchased cost 购买的费用& V) z- ]) F( k" C
" {% L/ U* k& @9 t- M) n40.The amount of stock necessary to cover operating needs between deliveries is known as:
' @. r* C+ u. n1 n" ]在新货到来之前用于日常所求的必要库存量叫什么
! f3 R- N# l( r; Q3 ?* q/ VA:Parstock 基本日常最低库存2 Z7 \0 R8 x1 Q ^" o
( y Q# J% @4 P$ e5 E! B6 I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ m. Z. f" K" |7 x$ f下面那个缩写是用来表明正常库存流程?& g0 j* K( [3 T# x, _- }
A:FIFO=FIRST IN FIRST OUT 先进先出2 q$ [& k; @% b- N% E2 m
$ N; n3 a8 C1 a3 ^1 ]& C4 A) e
42.Which of the following knives is used to turn vegetables?0 ^1 H$ l. X8 t# M8 ]
下面的那把刀是用来打开蔬菜吗?
3 U8 ~3 w) j( |! HA:Bird's beak knife 鸟嘴刀1 v) b- }: |" s9 Q; m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 h9 ]( h. E) @! ]3 I- i# `
) D2 P! T Y" o; ^! \: h" T) v% @' {
43.What is an instant-read thermometer best used for?9 O7 P7 H# n; c0 i9 U0 G& L5 e" c
即时读温度计最好用于那方面?; L Y. g6 Y6 ]6 ]1 [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
& l5 A5 b' R# m |2 c
6 Q7 k8 C7 ], [7 P5 N. i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 J8 E, C: Y/ |- |% R* ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 B4 D! u( |9 Y& H, R# Z
A:Cast iron 铸铁( b$ R" B7 m' H g
) y+ V0 C6 A, l5 j3 p& }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 E U( B+ E/ x/ w7 ^6 I哪件装备下面有一个可移动的碗和一个S形叶片?4 p' Q6 `$ g9 j2 R9 O8 z% o
A:Food processor 食品加工机" _% n( | m. B [8 B! v
http://www.google.com.hk/search? ... iw=1263&bih=572% D+ ~- N6 p& i
5 @5 l: V+ \1 [4 B8 \9 C# C6 F
46.Which of the following is not a rule for knife safety?
; T. r! H/ c# V! t% x; p下列哪项不是用刀的安全规则?
: ^ d2 G7 w! HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# C. F% j/ {! N; E+ j7 V9 z
# P4 ^- E. P0 c6 v w0 b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as: h6 Y" x9 k* g3 X# T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 b) [9 k+ \) z: B
A:RondellES . `: y- G5 k" S Q* K! U( }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 x# v7 H+ A/ j' {: x5 V# s
; s/ M$ t0 M" z$ i. y
48.Which of the following is a diced cut used to garnish soups?
9 }2 G' [1 k* ]' ~下列哪项是切成小方块用于汤的装饰?3 \6 r. N2 i% O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 s& v) f" G! T! d! W+ S3 p$ f' C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& o. u: }" d) q
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!!——
7 r! T T4 {- L* oA:Gaufrette
! c' p5 R# @2 k; ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! i2 z( U- K) t, m/ |% {/ R6 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, s" n4 T% z j) G, z5 G. T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 V7 H0 ^( H% F; [2 w/ H
* _$ J- `/ J3 K) _2 ]! m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. G$ J2 Y5 E& u& L
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)
. J% C% u# D9 o& G4 Y1 {1 SA:Cilantro 胡荽叶 香菜7 `8 _5 T* q }; U+ U" x! U0 Y5 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 k" G/ A* g5 v, l& b8 Y8 _
* C/ ?; k9 L; e' ]6 u8 y60.Allspice is made from:6 W! a( S, E& k9 `" q
多香果, 多香果香料是什么" M9 U. T& z# B* |' ?! J4 b- X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- \. V+ k0 H2 F+ m2 cA:A dried berry 干浆果1 `9 X( p! b0 h5 k4 h! H# P& E: _- Z
3 x) x1 U) @. ~$ G! p) G3 A
61.Which of the following are used to make a sachet d'épices?/ j* s9 P$ \& H( s2 y
下列哪些是用来做香包德épices?6 ]0 [) K5 R7 U6 Q9 Y
http://www.sachetcatering.com/" l6 Q4 _3 Z( {4 U" h' L/ t" E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 M k8 R1 L9 [% f! q( [+ R
O( l/ B1 }8 V8 M( i6 Z* b" h/ c& F62.Which of the following condiments are not soy based?
- Q/ ?; `$ w1 J" T5 x. J下列哪项不是酱油调味品的?3 ^( x2 q) C/ G' `5 e
A:Wasabi 日本辣根7 x2 s7 N {% C# B: w% e5 q
* b% v* ]. J1 v3 k& ]/ g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
~( ]9 B4 J5 v$ u Y4 e# \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:
4 B1 U2 {- N! I" |( k+ zA:Pasteurization 巴氏杀菌% {' M* R# _; b5 N
$ p2 c! f$ d/ O' z1 k2 t8 l
64.Which of the following steps is not the correct procedure for whipping egg whites?
! [0 M7 F4 S7 I! B; L下列哪个步骤是不是正确的蛋清搅打程序?# B* a7 R3 s& L* u; F
A:Allow to rest before use. 允许休息后方可使用。
g/ j L: ^ Y' s2 c+ ~
1 B& y1 A7 t$ B( D65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 c( d/ V, X _. [2 b L* t# QA:56g and 63g 56克和63克
, m9 l0 |% o* g
+ K2 y& } _* l: o66.Evaporated milk is a concentrated milk that is produced by removing. t- T: k$ z' Z, c. N
炼乳是一种浓缩牛奶 是去除什么做的
4 T3 b* @/ a/ pA:60% of the water 60%的水, E" k! u8 x4 X; \; d8 F, V
5 h3 R; `6 t# |0 \8 d% j67.A method of cooking that transfers heat through a liquid or gas is:* d, \- @* m: R) X5 S
一种烹饪方法,通过转移液体或气体是:7 s- `1 I7 ^7 ?# R$ f* ?% s+ l" D
A:Convection 对流$ i! o, C# M+ _1 [& ^
; m3 B* ]8 D7 M, f' V$ E& D68.The cooking of starches is known as 烹调的淀粉被称为
3 \ T. [2 ~7 }; u4 U/ m. DA:Gelatinization 糊化
* A% ^( Z5 g3 E: [$ H/ I" m) a$ u# E) g, r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ T( s1 p0 _, L( g. gA:Braising 烤
& w" ]7 ]) j' I" ]& k0 k2 N f
7 j: k% Q6 m1 \; r4 k0 U1 O70.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:3 v; o. }6 @) T* P( y& _( `5 G; j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
# Q% r/ J1 s( V5 L, L1 u8 Q9 \
9 I- ]7 g% Y4 O- ~3 _. g. Z: x+ L$ @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
! B* X+ J* T8 d; |8 [; `A:Fumet 原汁. e# }! d- }8 L8 n+ t! j* W* i$ A# L
4 C& T X$ e" G6 m \, u: F
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
) w! N5 R$ R- k4 D; [; ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# f4 G4 b" a4 }& [" m: {4 V# U; U1 x! m( |1 r
73.Which of the following is a principle not used in stock making?
5 p0 i2 L ?/ x' B. P下列哪一项不是用于制造高汤(低汤)的原则?
7 D2 W* L- h% G+ l" V5 AA:Start the stock in hot water.开始在热水中操作$ y! F: u2 y1 U, X& c x
7 F( o6 R" l( o7 {/ K# a/ c
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2 J6 i# Q0 U7 e
A:Remouillage 法语熬汤
4 T/ P2 I/ E1 A5 I- Khttp://www.haibao.cn/blog/post/176242.htm |
|