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26.The chef who is credited with bringing grande cuisine to the forefront is:, r& N" p: u1 Z. c8 ~& n
哪位厨师最早带来高水准浮夸的美食
% B: B+ F2 ^# `% ^% P4 u$ k1 x$ p FAAntonin Carême 人名 安东尼·卡罗美
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4 f1 v. |, H: P$ x% a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. m$ O4 D, s7 B/ W7 P5 E" J/ b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 b! e& h9 M3 N w* _
A:Cast-iron stoves 壁炉; d. ?- M2 ?' V* S- ~
http://www.usstove.com/products.php?id=6* [1 D1 P- a3 j" {; a6 ~) b) S2 u
( M5 g& n7 T; c; b8 c28.The French term used to describe the roundsman, or swing cook, is:6 s2 K- `3 B' A8 U. \7 p8 j0 g
法国术语,用来描述roundsman,或摇摆厨师是:7 G; e6 n! t# V6 j( Q( E# F% P
A:Tournant 图尔南
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; ]3 H+ {( S" A* D6 N$ a) u! R29.Another term for the wine steward is:1 H% E2 u" C8 v# q
葡萄酒侍酒师的另一个术语是:
7 q5 a+ _+ ?5 z0 I/ S/ I5 l+ ~8 kA: Sommelier 侍酒师
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9 q% ^0 S8 Q7 E v8 k30.Molds, yeasts and fungi are examples of a:+ f) Q8 V; [$ d% c
霉菌,酵母菌和真菌是一个神马例子
/ j, P5 o$ O" r6 H+ ]A:Biological hazard 生物危害* H" A4 ?5 @3 {' ]# T/ S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- x+ M( v* K$ i$ }
根据加拿大食品检验局,食品的危险温度区在多少之间:4 n9 z' P% f5 M- T7 `
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
. |. G4 d5 G) D+ |, W: o- h9 S所有细菌生存需要以下哪些内容:
' c# H* d( N5 f6 FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
* u J( R+ l7 v4 b6 R以下哪项正确表示了HACCP体系的关键控制点?3 U& q5 F+ k, W8 H0 a5 L6 L$ A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * i* c9 H* ~4 I9 D+ ~$ \3 \# W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?$ }; ]5 _0 P5 s# v/ M0 \$ l) v9 }
下列哪一个不是碳水化合物的例子?5 h9 I$ j. Z B- j" E0 S
A:Essential nutrients 必需的营养物质
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3 q# f& O4 p; ]! C! q7 P; C* B. n35.The process by which a liquid fat is made solid is called:# y# }7 p/ h0 ]! D/ r7 m
液体脂肪做成固体这个过程叫什么& y# }: a6 [. t+ g W
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?: A5 N& K% V. {' S7 O( A1 K/ ]. V
下列哪项不是脂肪替代品的一个例子
5 x' W# F3 P4 C* D) gA:Acesulfame K 安赛蜜K表3 g( p3 G2 u B: g5 x8 M/ D
0 [5 n. S' X$ L1 t# z37.Health Canada requires that a product labelled "fat free" contain:8 e9 ]2 d1 m" f
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 I8 }7 b( K8 T, X0 g/ ?9 Q! a, M$ iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 |6 n( E. w( M& \
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38.Which of the following is not a problem associated with converting recipes?
8 V G: c# o1 ] s下列哪项是不相关联的转换配方问题?
4 o5 B/ X/ b" {0 bA:Unit cost 单位成本4 f* E% p, E; Z
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39.The condition or cost of an item as it is purchased from the supplier is called:9 Q- b+ j3 Q3 H; Q2 m: y L! }
从供应商采购的物品的品质或成本叫什么
0 t* G9 E4 q# W% h" {$ mA:As-purchased cost 购买的费用% `$ n1 R1 ~8 o6 Z& n; Q7 l5 g
% G, k+ g ~2 n+ u7 v' V/ A2 w( t40.The amount of stock necessary to cover operating needs between deliveries is known as: W. Z2 ^- D5 f0 Z
在新货到来之前用于日常所求的必要库存量叫什么2 _$ V) B t9 a/ E1 t" i! \! z" q
A:Parstock 基本日常最低库存
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! A6 w5 p+ C6 t# y41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 Q* c) b4 n. T9 I+ [下面那个缩写是用来表明正常库存流程?" m; u \1 \+ S% z
A:FIFO=FIRST IN FIRST OUT 先进先出* r |3 u3 w/ k
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42.Which of the following knives is used to turn vegetables?
" D# P% U- @) T9 M下面的那把刀是用来打开蔬菜吗?; Y2 ?! U) S8 q' p. C! q p
A:Bird's beak knife 鸟嘴刀 K* U/ P" R3 y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( d2 Z1 q- J* o+ A6 H! H43.What is an instant-read thermometer best used for?
3 Y* Z' c; {( X; u4 z即时读温度计最好用于那方面?) C% |" E$ a! K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) A8 C' U( H' ^4 ?2 r8 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 b5 W- I- z1 @) \
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 W0 i/ o0 a& y; p+ g. G
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 `# h/ s' E! D/ B# q
哪件装备下面有一个可移动的碗和一个S形叶片?' N: r) u$ R" W
A:Food processor 食品加工机
. Q' D# G9 D" B) |http://www.google.com.hk/search? ... iw=1263&bih=572" s- i9 B* z" X$ a' e+ q: O6 d
6 n% `9 m- r- k' e! M# J( |46.Which of the following is not a rule for knife safety?3 y; S% n" s% o$ G P) Z2 ^
下列哪项不是用刀的安全规则?* V! {6 E" l( [, r6 ]1 ^3 k+ V
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:3 X3 g) D7 Y7 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' L8 L; m" P0 J3 @$ L: e7 H" x+ JA:RondellES
! D/ O% O s4 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting n- `+ O+ L; j' h
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48.Which of the following is a diced cut used to garnish soups?
$ F# A1 P/ K" F0 h下列哪项是切成小方块用于汤的装饰?1 p8 h w$ G, x' i( L) }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 _0 H6 X( O7 V9 m+ O1 n+ F; Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- z8 B! h, j: _: n0 a& b/ T9 d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!!——
' m5 _( E' _' e9 DA:Gaufrette ) h. t. L8 |$ Q- D2 } y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. A4 U9 z" W/ r3 u% k% f" {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ t- F$ a" I; v _; i, n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% [& Q) P4 ^1 o9 V8 ^7 ]. ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, d; U# D) r5 t/ x1 ~
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)
0 @! c. s X9 t; V; k2 qA:Cilantro 胡荽叶 香菜3 @/ b% t' e. h6 ?4 i! P& ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: ?) a. ^" F9 x4 ?4 j& j/ o A60.Allspice is made from:* l2 B* Y* j" H/ U0 w
多香果, 多香果香料是什么
( t1 e# E& N' Y1 I! h* khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 y; P( i% z3 k# FA:A dried berry 干浆果
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6 N: _1 W9 j% t61.Which of the following are used to make a sachet d'épices?% G# B( \$ x2 a
下列哪些是用来做香包德épices?3 ]" I6 e, i# Z& ?
http://www.sachetcatering.com/+ a) a$ M( q$ b2 i7 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 c2 [8 O" r: a; Y/ J
; u; R) m' ?5 V9 y6 r. l. g2 [' [3 T4 Q62.Which of the following condiments are not soy based?
" w& ]$ R" x! T! i! @下列哪项不是酱油调味品的?
2 t/ p' h* H8 T5 p6 N# I% VA: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:( f/ _6 ?4 d4 M& z
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: T# m' F0 c: B: _
A:Pasteurization 巴氏杀菌
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, q2 z( F6 U' Q- K/ P+ E& {64.Which of the following steps is not the correct procedure for whipping egg whites?
* p3 f) C! r% W5 u2 A/ j: x下列哪个步骤是不是正确的蛋清搅打程序?2 q4 W! B3 g0 b' L
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: R5 d4 ]! r% t+ ^* \$ U
A:56g and 63g 56克和63克
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& v( e6 B4 x* d+ L+ l& D66.Evaporated milk is a concentrated milk that is produced by removing/ c7 m6 x$ \- N' K h! \& a
炼乳是一种浓缩牛奶 是去除什么做的
$ H) Z- ^$ W! i+ ]8 h( b" ]A:60% of the water 60%的水' @. ^+ g2 R% y& Y$ K- s' v
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67.A method of cooking that transfers heat through a liquid or gas is:; s7 z3 g4 o# X. M( u4 t
一种烹饪方法,通过转移液体或气体是:9 q+ z/ w1 G( Z" M' ~
A:Convection 对流
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; R- e; X$ T& R5 y9 s+ I68.The cooking of starches is known as 烹调的淀粉被称为# p1 x+ T# e. N" z$ o- p$ ?) Q
A:Gelatinization 糊化& f6 V* `5 X* X8 |+ K
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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?
1 m# q: f7 J1 Q- oA:Braising 烤
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$ K; w! j8 Z# g) X; O: d7 R$ g70.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:
0 o0 Z' {; X- S2 h3 B0 u% jA: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9 F6 x" r" j- J: x# G3 {4 G
A:Fumet 原汁3 M" x% f" T& K& V
1 n9 a3 x& a- Z( I6 F72.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! D) U( i5 b8 Z9 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
7 {" j6 L9 `% T& a- y$ O1 C下列哪一项不是用于制造高汤(低汤)的原则?
; p E6 A( G5 b7 r" J7 j3 E. p4 QA:Start the stock in hot water.开始在热水中操作1 Y/ G% b I8 w' H5 |3 p+ U
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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
! Z6 W3 e8 F7 v; ~A:Remouillage 法语熬汤
$ R1 q( s9 Q6 N( |& h7 v; chttp://www.haibao.cn/blog/post/176242.htm |
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