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26.The chef who is credited with bringing grande cuisine to the forefront is:- j- _1 `7 E' z# c* Z$ M" ]
哪位厨师最早带来高水准浮夸的美食
: B* V. i7 I w' S9 S pAAntonin Carême 人名 安东尼·卡罗美" i5 o) K1 [/ a) Y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 ]' A O' V, K& _- X2 S0 n- u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ F8 Y0 E" Z% h5 n9 yA:Cast-iron stoves 壁炉: u( U, i8 U, { h
http://www.usstove.com/products.php?id=6. O, e8 L1 M7 U$ o
) f( a+ o& s' z28.The French term used to describe the roundsman, or swing cook, is:: ?: X, o' z5 G
法国术语,用来描述roundsman,或摇摆厨师是:+ C) z& C% m1 t, \% D) j7 Z/ Z% R M
A:Tournant 图尔南. p" g$ G% B8 ~0 k H6 ^6 ~
( u! y# `* Y* q, f! G29.Another term for the wine steward is:/ o8 Y6 n8 n. ^$ }
葡萄酒侍酒师的另一个术语是:1 k4 y: E4 f2 [
A: Sommelier 侍酒师0 u" g" K7 l0 ]4 K' @$ [6 j% t
! x% B8 J% @; O. [30.Molds, yeasts and fungi are examples of a:, v1 H( z& U3 j- ~
霉菌,酵母菌和真菌是一个神马例子
% P7 s: @' `9 |- ?. G: r# VA:Biological hazard 生物危害5 Z g* I( n9 C" o+ o
9 E8 v% X. h) u0 g+ I7 X9 X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( P: T& t5 s8 r8 t
根据加拿大食品检验局,食品的危险温度区在多少之间:/ e# T$ E4 _: B3 G8 c' F& b# s
A:40° and 140°F (4–60°C) 4-60度
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. S* A8 q+ z$ k+ S( k! ?32.All bacteria need the following for survival:, ]3 d3 c* D5 E' d' N0 f V, V& R
所有细菌生存需要以下哪些内容:
: Y) V( n: e4 [6 oA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' ?8 G* ~3 j7 R$ ~3 ?33.Which of the following correctly represent critical control points in a HACCP system?. Q0 B# [3 ~. Z
以下哪项正确表示了HACCP体系的关键控制点?5 V5 G4 [6 G1 W0 x4 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' i$ U' I8 a2 W0 ~9 ], }3 s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 ~& Q Y- b5 ^5 F0 W% b% B* u
9 a" ?! S5 l, q! [34.Which of the following is not an example of a carbohydrate?
/ m% s. T8 u4 o5 C2 ~) S* k( K下列哪一个不是碳水化合物的例子?' R1 S- l: e5 I! `
A:Essential nutrients 必需的营养物质0 M3 Z A# Z8 n# |( ~
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35.The process by which a liquid fat is made solid is called:& o6 C! P" _( y3 ]
液体脂肪做成固体这个过程叫什么
4 F9 q6 b. E6 e. ^& yA:Hydrogenation 氢化
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0 h/ C/ \. B' _0 P% V& t36.Which of the following is not an example of a fat substitute?
3 e1 E8 V0 J! j1 z下列哪项不是脂肪替代品的一个例子
; E/ K1 ^) I3 @1 Z. g& W+ \A:Acesulfame K 安赛蜜K表: t+ ?# y `5 Y1 ]: A7 A3 v6 p9 {+ F
3 Q) B8 r7 \# ?9 ~37.Health Canada requires that a product labelled "fat free" contain: S2 ?. v% r+ R7 D$ L0 L
加拿大卫生部要求的产品标有“不含脂肪“包括:
: y2 r5 T* W+ a8 [4 i' H- g, wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 d$ s% |! r4 _# M+ y38.Which of the following is not a problem associated with converting recipes?
1 Z) }' v3 K. L1 E下列哪项是不相关联的转换配方问题?
. M( E. j2 E) |% |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:
+ E8 Q5 y( Z9 A0 \7 `0 J从供应商采购的物品的品质或成本叫什么+ R7 o7 c/ w: h1 V
A:As-purchased cost 购买的费用& s4 I9 C+ q- o
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40.The amount of stock necessary to cover operating needs between deliveries is known as:, o# y$ `8 K3 A8 }5 K/ S3 H1 p( y
在新货到来之前用于日常所求的必要库存量叫什么& G7 \3 n9 Y/ `3 ]# K
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?' s1 Y9 O A$ `' M: C- ?$ m
下面那个缩写是用来表明正常库存流程?
/ ?/ d* G0 v1 h. o( F& d1 m' d8 DA:FIFO=FIRST IN FIRST OUT 先进先出$ E t3 Q0 _! \
0 b8 Z E, b- S9 i; t42.Which of the following knives is used to turn vegetables?8 ]! I' i0 z% p
下面的那把刀是用来打开蔬菜吗?
0 F+ b/ i+ A0 @1 N. x# OA:Bird's beak knife 鸟嘴刀5 V$ N- p7 Y8 o5 Q: q) U* w8 R1 D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 J& q F, X: V. W- C$ c
; K" d- T6 U% p9 S- P/ A" @! P8 Z43.What is an instant-read thermometer best used for?9 H( r+ ]$ L" Z5 s0 z" a5 }
即时读温度计最好用于那方面?
9 ]2 l% w+ ~* t& |+ }A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ j' t( i# t" M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% z1 u$ d/ j K2 a下列哪些金属材料受热均匀,通常用在铁板而且非常重7 e8 Y) K& d: J8 V% G
A:Cast iron 铸铁" q0 A+ {+ i5 C3 g9 D
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: J" R; Q* e$ h% w- M, y+ e1 Z) @1 A
哪件装备下面有一个可移动的碗和一个S形叶片?" {$ h+ m& E s% D0 B7 _
A:Food processor 食品加工机
/ w0 p8 h5 c* I! @http://www.google.com.hk/search? ... iw=1263&bih=572+ t- K4 y; [' \ p
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46.Which of the following is not a rule for knife safety?
' `7 `$ _* C: o下列哪项不是用刀的安全规则?
, p: ^+ A& V8 W3 PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# Q: V$ S/ C) u% M7 f0 K$ c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' O2 @0 w$ F9 G* F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 L: h/ f8 g! J3 c4 L# v
A:RondellES
, Q& Q: T+ o8 E+ J/ Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 C: N5 b9 M2 p/ i6 P: j48.Which of the following is a diced cut used to garnish soups?
1 T z4 R) D3 Y2 e9 P8 s下列哪项是切成小方块用于汤的装饰?
' Q; O5 z0 m W" `+ _: f% zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% e4 _' J& t8 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( }5 t- V3 ~3 E$ r' j
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!!——8 ^- g8 s6 M4 m5 g9 e. b. m
A:Gaufrette
0 @9 V# ^0 l/ ^3 _+ H. Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ f+ B9 P9 u. ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 E8 s4 ~ V; L' r. |5 }3 L# S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 |1 q7 E- S; G4 Q# H5 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 f3 ~) d p( ^7 ^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)9 I9 P* H: h0 c, a/ k8 O: f4 i( @
A:Cilantro 胡荽叶 香菜
% ^* q2 U7 t4 H3 [( w/ R! \' y: ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) r/ W+ w+ @! t1 h' ` 多香果, 多香果香料是什么" Z V- `2 R* ~- r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: o" x6 ?9 u; s6 l5 t5 H
A:A dried berry 干浆果( m$ [" ]8 R# D
7 A7 y0 r3 O2 x0 z8 \! C61.Which of the following are used to make a sachet d'épices?
2 t% V! g9 r1 d( C3 g. ?下列哪些是用来做香包德épices?
t: l8 G1 j7 |: \http://www.sachetcatering.com/
* x$ q0 K0 @9 g0 R# j7 `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?/ J. \8 M! T! H4 ^, ~
下列哪项不是酱油调味品的?5 G z* a K& s0 x
A:Wasabi 日本辣根. k9 M6 ?; @4 E' w, p- u0 X" V B
% \7 _$ Y3 d8 p% Z. M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 X" z$ l1 ^8 M( Z' ]4 q/ h
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:
N* s( X' \% i7 S" ] T! x. UA: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 L# l" ^1 H# p+ c
下列哪个步骤是不是正确的蛋清搅打程序?: ?5 B% H7 g2 t
A:Allow to rest before use. 允许休息后方可使用。: ?& t% p2 E% X& L0 _. E1 P- S9 Y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: w e3 ]+ g4 {. d: o4 u
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
* x& |% }$ |2 I/ b+ X) s4 x' v炼乳是一种浓缩牛奶 是去除什么做的5 t7 `+ p3 R- u1 \4 q! C1 Z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:: `* h E0 g- Q* Q/ H) h
一种烹饪方法,通过转移液体或气体是:- i3 G4 e: }+ L! i: `' I
A:Convection 对流8 z" B5 _2 Y* |/ _: S. k& c6 j
" c5 X# e# l1 x7 r3 f$ o! J68.The cooking of starches is known as 烹调的淀粉被称为
, C, \3 l) J3 n2 t+ l$ @+ vA:Gelatinization 糊化
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$ ~1 K5 D& C$ V6 @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 I' z3 L7 p. r: x" Z' D& QA:Braising 烤/ O7 S8 z% j {' V) ?
7 e& e, n8 X3 w) s70.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:
* }+ {* B. _/ |& u! _$ mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 Q, ^! `* X3 i! C
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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) j, Q2 n; i0 U! ^* F" H; Z
A:Fumet 原汁
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; o S6 w# Y6 k72.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
* F) H( |4 @6 P+ r' W: ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 f- C9 R) B" A4 k8 X: R73.Which of the following is a principle not used in stock making?
8 r1 j% d" E9 w( ?5 p I9 C下列哪一项不是用于制造高汤(低汤)的原则?1 U" r; U; i6 J, [3 H- ?& X
A:Start the stock in hot water.开始在热水中操作
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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( W% c# d% k: X! E
A:Remouillage 法语熬汤
! N% i9 R& G5 d/ C, J4 _# chttp://www.haibao.cn/blog/post/176242.htm |
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