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26.The chef who is credited with bringing grande cuisine to the forefront is:
% X) L: U7 P. q7 i6 V( w6 B哪位厨师最早带来高水准浮夸的美食+ Z, r/ F, f9 V
AAntonin Carême 人名 安东尼·卡罗美% F ~+ f8 e' f: w
& K+ ?, B9 V$ \4 j T$ y" V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( T$ o+ {, L1 o# O
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 L8 s4 V+ `3 ^
A:Cast-iron stoves 壁炉
; w: P4 H" S: q' m6 K$ ^http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
% m- D" y8 e( o8 |& q法国术语,用来描述roundsman,或摇摆厨师是:
- |; B( X! i$ M* _/ O" M2 m& DA:Tournant 图尔南6 B0 H) W) `( Q
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29.Another term for the wine steward is:; N+ f I( ^: s
葡萄酒侍酒师的另一个术语是:9 s _/ R5 z; i2 u8 X
A: Sommelier 侍酒师0 R1 V8 P6 x) q9 N7 M
{# [6 n' F; u% q5 E: O. t6 q30.Molds, yeasts and fungi are examples of a:8 F- C: F7 A" c0 o
霉菌,酵母菌和真菌是一个神马例子
9 l1 `+ X2 t6 [* z! uA:Biological hazard 生物危害- j; x0 A+ \) o! q) y' u. m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
t8 x: x, Z# T6 O9 T M8 I0 q9 [# f根据加拿大食品检验局,食品的危险温度区在多少之间:
' h/ C2 [2 T) [, ^A:40° and 140°F (4–60°C) 4-60度1 l/ R, X8 o8 o4 X. S( Z. R; y
' z1 }. U4 j' e7 n7 F32.All bacteria need the following for survival:
5 v+ d% @* _: Y' s所有细菌生存需要以下哪些内容:7 J( Q' T; F: z+ e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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/ l+ t# X% `, @& G6 c/ X8 C6 L33.Which of the following correctly represent critical control points in a HACCP system?
5 n" ?1 [9 R% N+ k7 d以下哪项正确表示了HACCP体系的关键控制点?3 D, e$ F7 F, @- @4 \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 N' D5 h* f% X" N/ q8 B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. `* }& k7 K' W
/ i8 \: j1 u7 v L34.Which of the following is not an example of a carbohydrate?( L5 V$ Q2 z1 V: X& N
下列哪一个不是碳水化合物的例子?
+ j9 o) B4 I& R$ T! s% z9 nA:Essential nutrients 必需的营养物质8 m/ ^0 S# ^" }% q' L
6 q- d; i' R. T0 Y, O35.The process by which a liquid fat is made solid is called:
5 _/ u9 z! q. j液体脂肪做成固体这个过程叫什么
% P9 A3 O2 a& m) KA:Hydrogenation 氢化* x7 {4 O& a3 g# Y* K7 D; [
7 c( \+ D0 s2 c36.Which of the following is not an example of a fat substitute?! z9 v9 A& O4 ]
下列哪项不是脂肪替代品的一个例子
1 v4 Q/ x& ]: n4 c3 E& }* bA:Acesulfame K 安赛蜜K表- D/ X, S' o$ d& X
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37.Health Canada requires that a product labelled "fat free" contain:* `( ~$ Q; d! J7 M6 I( i
加拿大卫生部要求的产品标有“不含脂肪“包括:
- a5 [! K$ r: U3 }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 O; }7 z% J; [" m# I) x; a38.Which of the following is not a problem associated with converting recipes?, d: B) w/ T$ f4 O2 l. [# A
下列哪项是不相关联的转换配方问题?2 K* Y% X# m9 Y& s0 F/ S6 n
A:Unit cost 单位成本/ }% I/ ^; M/ R$ ^. N+ U- {
4 Z* Z5 G: k4 F t39.The condition or cost of an item as it is purchased from the supplier is called:0 j" H4 b& m( m6 g4 N1 K
从供应商采购的物品的品质或成本叫什么% D4 @6 y- s! X4 r6 U3 J+ K
A:As-purchased cost 购买的费用* t o! I: a6 K& q9 E
: Q7 Q( e# r0 ^7 m4 \# T- q. p40.The amount of stock necessary to cover operating needs between deliveries is known as: [5 {7 U# f$ N/ F) t
在新货到来之前用于日常所求的必要库存量叫什么
. C7 D; R0 V4 w, d" W K; PA:Parstock 基本日常最低库存9 i/ L6 Y$ W3 p$ W1 g
% v: x: j% L& Q" o41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 h! B# s, K% r5 i7 _3 Y$ Y8 l下面那个缩写是用来表明正常库存流程?; |" j" X v M3 j5 {5 v
A:FIFO=FIRST IN FIRST OUT 先进先出. t! a1 }+ h# u! y9 M6 M$ B
$ D' Q' ]9 ^ Y7 ^42.Which of the following knives is used to turn vegetables?
) N* Q9 I+ [2 ~2 X下面的那把刀是用来打开蔬菜吗?& q6 h7 O3 h3 \8 x3 ^$ w6 d
A:Bird's beak knife 鸟嘴刀) u% q& x. G C( ]7 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& x& F" M) j9 }) c
( K7 Z# r) o/ I% Y/ o* V# R43.What is an instant-read thermometer best used for?
1 j Q! h& \8 ]即时读温度计最好用于那方面?1 e- [7 y& X! a: _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 M% M+ H8 _9 \) z& t; Z$ s8 G下列哪些金属材料受热均匀,通常用在铁板而且非常重
' h8 Q& e( ^+ N7 d4 G: _" }0 ?A:Cast iron 铸铁
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6 A3 e& p4 e% a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) b3 [# s3 ~) O% H' i' q哪件装备下面有一个可移动的碗和一个S形叶片?2 d1 Q# X9 f; h5 t4 f2 t
A:Food processor 食品加工机
' w | W ` R% ^7 \http://www.google.com.hk/search? ... iw=1263&bih=572
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( r& Y5 [5 P8 F7 H: s( e46.Which of the following is not a rule for knife safety?
, ?" C# c6 F, R$ Q" {+ j, H下列哪项不是用刀的安全规则?
( g5 {" `7 f3 U8 ]8 ^% n6 O8 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; u2 k0 k1 s" M
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# P! i/ b3 `4 ~ K/ r3 X7 e5 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
V9 m3 Z8 y J) P$ o- mA:RondellES
; l8 t2 U( G0 C3 f3 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ \8 o4 p e( C+ [1 O
2 s/ t+ p4 p$ M0 j48.Which of the following is a diced cut used to garnish soups?
4 @: {9 E9 u2 x' m O: j下列哪项是切成小方块用于汤的装饰?8 }; @) `. x5 i) n! Y: m. e; i6 D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& X) L7 w6 p$ B+ t' P& B9 l9 i8 K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) _: Q: `4 Y% b4 I- m7 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!!——
1 m7 X4 }- S( C* rA:Gaufrette
|6 G- V( _0 [, T9 M7 vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& v# ^5 [7 ^3 z) fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; n! I/ n# [# a; h4 p5 _' i3 lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" w) `$ n3 t1 F" o4 O
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. l* u* X, r% L
A:Cilantro 胡荽叶 香菜
& N6 j: a3 U* X, F# O. p+ W! Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# r& _& v8 F$ ], i1 d" a4 z1 r
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60.Allspice is made from:) U# I" ^/ u- P+ E3 Z7 Z5 V
多香果, 多香果香料是什么
0 `$ E& |7 W# zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ S D4 T7 n1 H( R: ^; w
A:A dried berry 干浆果# I. S0 X5 N( C4 t- a
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61.Which of the following are used to make a sachet d'épices?
( ?/ y8 k+ I' y! G0 H2 F, j/ t! m下列哪些是用来做香包德épices?, i2 x+ t- ~) _! ^7 f9 _5 u) L2 R. K
http://www.sachetcatering.com/
$ H$ R9 `8 t4 m' lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ t) ]4 a; h) w; n
3 w* w2 s: T b. l- y62.Which of the following condiments are not soy based?+ c+ R5 {8 ]; n4 G8 N& a# d$ g
下列哪项不是酱油调味品的?4 O( v, x" {4 L4 B9 [; Z6 k
A:Wasabi 日本辣根) R9 X7 ^ ?& M
0 Z: `$ X$ Y( A4 }1 ]6 p* M5 E8 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 ~- Z2 |; ]+ P* D ? [# L
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:
- D# l5 e* m6 ]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?, x) P5 r1 N7 V
下列哪个步骤是不是正确的蛋清搅打程序?) ]. I8 A! Z' u! B4 ]$ C
A:Allow to rest before use. 允许休息后方可使用。% J3 |1 M3 o$ X6 l5 W; R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ C! u* r) G4 h" Y' [9 S3 Y1 H- P7 k
A:56g and 63g 56克和63克- ]+ t5 d) ]* N& K
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66.Evaporated milk is a concentrated milk that is produced by removing% e5 ^8 {! B. q2 w/ ^
炼乳是一种浓缩牛奶 是去除什么做的! R( _# }0 D# a& r0 w
A:60% of the water 60%的水* [" L: y5 H. X. s% j6 t2 M' M
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67.A method of cooking that transfers heat through a liquid or gas is:
+ m0 M! ^& S5 r2 t6 ~一种烹饪方法,通过转移液体或气体是:
" k U; w9 p6 u7 UA:Convection 对流
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2 ]) A1 l& r. K" |7 J C* H68.The cooking of starches is known as 烹调的淀粉被称为1 V$ _3 l4 I- Z$ H }, i
A:Gelatinization 糊化- G9 g$ U0 M( x9 a9 ~' L
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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?
- v% H) M' _2 L6 rA:Braising 烤( b7 V) l# m1 E. {9 F
N% \" ?/ c* j70.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:
* E ?, V2 E- a& f! r1 D- gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 G1 w1 I3 F' }8 |3 W7 {0 k( l
& p$ D( ~1 ]& B9 ?7 u8 i: T: a$ Z71.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- k- W! x6 X8 J% {, C
A:Fumet 原汁! r# L) y8 n# F% z( i
0 x0 t1 |$ | \% f' h+ q: z72.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7 h" E0 d: `' ~" I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) y! c# e- M! t6 _4 s
7 \6 Y6 W7 o3 _7 ~2 ^73.Which of the following is a principle not used in stock making?0 u) V2 P$ X1 f" ~0 z" @
下列哪一项不是用于制造高汤(低汤)的原则?
/ x( B% N2 d% N8 _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
3 g3 |7 e" T; y( x9 m. r$ jA:Remouillage 法语熬汤. R$ r4 S( @/ W; d
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