 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:
& j9 ?9 x5 D. n# |0 a哪位厨师最早带来高水准浮夸的美食
, x. J: i6 J8 x+ ^" XAAntonin Carême 人名 安东尼·卡罗美. U8 U0 o% D6 F7 p8 }$ t+ Y1 R3 m( J8 }
" C8 W5 N8 l; O; c7 i: U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 D6 X2 G! {. i _- V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ o/ E1 w x8 X0 a/ s! B9 I, sA:Cast-iron stoves 壁炉5 W) z) n& ^3 k c9 r& R# T6 v
http://www.usstove.com/products.php?id=6
5 C/ q l4 a4 F0 i
. D1 W, Z6 Q* e5 {* `. N5 P28.The French term used to describe the roundsman, or swing cook, is:
9 o# n5 I2 A/ x# q0 `; H& u法国术语,用来描述roundsman,或摇摆厨师是:! e& I- M- J2 k7 G
A:Tournant 图尔南; f) z1 b& Y* \( B1 t
" ]4 S! d) J3 I. b5 x+ `- D+ t29.Another term for the wine steward is:
% Y! l# t e8 M. `5 B葡萄酒侍酒师的另一个术语是:$ g& |/ g8 V a7 {
A: Sommelier 侍酒师
3 X9 f# |( z; M3 \+ z) \4 B: n% U9 N, o" Y4 N$ l
30.Molds, yeasts and fungi are examples of a:% p1 F3 B: u0 p( c
霉菌,酵母菌和真菌是一个神马例子. ^8 w6 H+ Q6 d$ U; p* a U) u" [, g) P
A:Biological hazard 生物危害
h D0 n5 X5 R- i# O' T# H X& q- G& c0 N$ E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* V/ u% E& K0 y) Y, Y) B' `根据加拿大食品检验局,食品的危险温度区在多少之间:$ K6 l4 z8 ?& H4 _* h4 ^
A:40° and 140°F (4–60°C) 4-60度
8 |7 P# r) _$ ^% T, E0 J$ g3 q0 \' f+ v$ l ^( R6 B9 w' R
32.All bacteria need the following for survival:5 C6 a* @7 A9 c7 t
所有细菌生存需要以下哪些内容:
* s4 L- P M4 W! e8 pA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
" A% y* n/ m# O' _8 t( A0 F. b ^+ R% b* s2 W* z1 y
33.Which of the following correctly represent critical control points in a HACCP system?
3 {( s& o1 |# w2 a, ]% X以下哪项正确表示了HACCP体系的关键控制点?! m6 Z$ }: L) T8 R0 ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 e6 g( \" N% s, l, K0 b; O* n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ {7 r" X7 e' [0 V4 s! ] X# u3 k3 o) z6 _+ x* {8 R a
34.Which of the following is not an example of a carbohydrate?. z4 y I1 f; J
下列哪一个不是碳水化合物的例子?
; \4 W9 c% W9 l4 @" f) yA:Essential nutrients 必需的营养物质
7 z& i f: j+ U0 u! ~( l0 j/ f& F! T) W7 k- ~# [) u; M
35.The process by which a liquid fat is made solid is called:. P9 k* a! T$ G
液体脂肪做成固体这个过程叫什么
2 v+ q' w$ ]0 J; vA:Hydrogenation 氢化
5 ^8 s/ ]" @: Q
. _7 | ^5 Y" f) x+ h36.Which of the following is not an example of a fat substitute?
. U4 Y z$ j2 b, m- }. G下列哪项不是脂肪替代品的一个例子
9 x0 C6 ]5 o" z6 ^' YA:Acesulfame K 安赛蜜K表3 o& c& `& c" r8 s9 ]9 j! Q/ @* z
) u* r7 [2 I/ r& j
37.Health Canada requires that a product labelled "fat free" contain:1 ?8 ]: L c9 E' P) Z7 E0 {
加拿大卫生部要求的产品标有“不含脂肪“包括:# p( z" ^" s$ Q; q3 {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
V3 |" ^. t) n' @& o& h! F# K# c3 [9 w1 o( N5 c- U
38.Which of the following is not a problem associated with converting recipes?: ?" O y* g$ ?: x h6 C
下列哪项是不相关联的转换配方问题?$ v) E& T. |+ e4 I* ^
A:Unit cost 单位成本: l5 ~& L* v @2 S: t4 G
* c$ o, s" Y, D% ~, v) a39.The condition or cost of an item as it is purchased from the supplier is called:
! |% h* g! x( @6 s @ ?% B从供应商采购的物品的品质或成本叫什么: B& e: k4 i4 S- F8 ?& p
A:As-purchased cost 购买的费用
- b1 p/ }. r- W. l
* \8 E7 X/ e! v! l2 o+ p40.The amount of stock necessary to cover operating needs between deliveries is known as:: e5 m8 X/ W- E+ U
在新货到来之前用于日常所求的必要库存量叫什么
4 y" l3 H! s. i4 |A:Parstock 基本日常最低库存
; i6 Q' C6 u1 s7 i0 N1 t2 L# h9 e8 y4 _/ _. l8 s
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& s2 D+ |) A( T. R* c1 [. h# d下面那个缩写是用来表明正常库存流程?
. d o& W: V' X( k7 aA:FIFO=FIRST IN FIRST OUT 先进先出" ^, V. `$ _ p
7 B, |& A8 A- {0 o42.Which of the following knives is used to turn vegetables?
0 W& _( h( j5 K4 o下面的那把刀是用来打开蔬菜吗?
( p+ `% B$ _0 k) c& zA:Bird's beak knife 鸟嘴刀8 \1 ]) k7 D5 l* ^; `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ V9 v9 o( `+ V: Q7 s1 E4 U
! w9 Y' q# _ |: n3 Z+ c6 R! S43.What is an instant-read thermometer best used for?
6 ?0 l T; p0 g7 f即时读温度计最好用于那方面?
( o! p3 S) [7 g3 K4 I& c( UA:Checking the internal temperature of a roast 检查被考物品的内部温度2 ^0 [. V5 e/ v: W; |3 h9 j+ i; Z0 C
3 u8 S0 E& G7 f' h; q; u* b# b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# V) T$ @, z) v. i下列哪些金属材料受热均匀,通常用在铁板而且非常重& i7 n) @) e. L
A:Cast iron 铸铁
1 Q- M& R7 N; \: i
; f" [- Z, R$ V) E- o5 A. j# ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 w5 R! P- o0 z8 D
哪件装备下面有一个可移动的碗和一个S形叶片?( y6 s8 p P/ I" S
A:Food processor 食品加工机; e$ ~$ r6 d. B3 ]
http://www.google.com.hk/search? ... iw=1263&bih=572
( q' R# ~' m; V5 Q+ ]+ ?) X2 S5 k- Z/ Q
46.Which of the following is not a rule for knife safety?3 r4 i( I" u" _% i' p
下列哪项不是用刀的安全规则?% h4 J& ?" M8 l0 F% `* u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: Z2 s+ q2 l0 H% \- r( W
6 m* [" }- R- R8 w, ] L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 J6 l" @8 A% I& Q! x1 r& J6 U; c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& W( _) q; |. U1 J; A: I/ F( yA:RondellES 8 s- [0 f5 m+ l( X" e& }: G4 T6 ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# t3 Z, z. e4 q* _% w* W. \+ W, c3 _
48.Which of the following is a diced cut used to garnish soups?3 H) t6 I/ k" |7 R9 C
下列哪项是切成小方块用于汤的装饰?5 P+ s. }1 W* `+ B+ R' x1 _- M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 f) c+ L8 p8 P3 o7 ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# \0 C! O+ B: h/ `/ F% U
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!!——
' N+ o* J |3 r& t( c) [A:Gaufrette
1 V+ N- K" M3 F# S+ ^7 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
@# U: J9 t' R! Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 P, R2 n& N: s4 OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# I3 F* r/ N1 u5 P$ ^2 Z9 B
4 e9 @# J7 E# d* O( V2 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 e" x) K2 d4 r) l6 N8 [$ J! 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)
7 Q: {& L5 z8 g! aA:Cilantro 胡荽叶 香菜
' t- r. s% Q4 Z3 M8 ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- ^) [" X! Z/ O" o0 O* q$ _. \6 u9 r4 \; m5 T$ S
60.Allspice is made from:
; v" F, Q( G: C [: }. C8 \) x$ j9 B 多香果, 多香果香料是什么9 ?5 M& e1 y$ {3 I1 ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! Q1 g. x4 ?8 H8 R- `6 S( L/ {3 |' BA:A dried berry 干浆果! O: A: x3 J7 d2 n* b3 p
, Q: f3 c! K+ X! ^: F: c
61.Which of the following are used to make a sachet d'épices?
9 `: ?5 }. @5 I" ]# F7 I4 T1 n, w5 q6 s下列哪些是用来做香包德épices?
4 ]) R2 s" |! L. O7 b4 T) Whttp://www.sachetcatering.com/
! g! v2 n2 p# H2 |" x0 f! ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, P" `, I' d" ^6 ?/ ^# G
- U9 q2 U6 ]& o$ g
62.Which of the following condiments are not soy based?
& }6 g: |7 |6 E3 a* w7 p* H# ^- S' V下列哪项不是酱油调味品的?
& G2 t X( n: |2 @+ L9 P& BA:Wasabi 日本辣根
- o, {0 R1 B$ j; Y9 A
8 n6 p/ g# c8 G6 t4 A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
F P5 }$ m5 x- v$ y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:
: p& A; v8 R/ q0 ]& v1 AA:Pasteurization 巴氏杀菌/ j( \$ ~% m# f9 h1 l
8 h9 l* s6 s" B& e3 C, u
64.Which of the following steps is not the correct procedure for whipping egg whites?2 B, J0 _& h1 y& q1 |
下列哪个步骤是不是正确的蛋清搅打程序? L8 J; `' j- T( Q/ s0 \
A:Allow to rest before use. 允许休息后方可使用。$ u. l- V- O7 x4 q" C/ N
5 T# b0 r/ N8 ?65.The weight of a large egg is between:一个大鸡蛋重量介于:) f7 }0 O9 [* S+ x
A:56g and 63g 56克和63克
) b- Y5 ^' G7 n7 |0 M" V# y' s* A0 g6 E9 b! t* @( G
66.Evaporated milk is a concentrated milk that is produced by removing: x* m" J$ ~. U; G2 M; _! i/ x
炼乳是一种浓缩牛奶 是去除什么做的
4 ~4 M4 w+ x4 L/ L# g! x. mA:60% of the water 60%的水
6 K2 g% d+ s0 }# [% a2 a N& k( U+ Q4 H+ R/ g1 ~2 L
67.A method of cooking that transfers heat through a liquid or gas is:! R; W' q" g/ {! B: S9 l
一种烹饪方法,通过转移液体或气体是:
9 b3 n7 B. i/ T. s4 `9 p* RA:Convection 对流) a& k* R% K5 P w t
9 R7 m0 r, r7 K' t" a5 _; A# F
68.The cooking of starches is known as 烹调的淀粉被称为8 [) G7 w6 a; n3 j1 k$ J e) H
A:Gelatinization 糊化; t3 g1 v6 d; z" o. U" Z6 j1 N# z
: ^6 L9 H( L: J, ~3 q$ b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 l: l- \3 i3 E3 G" I1 JA:Braising 烤* Y& S4 d7 e. x
0 v2 k5 N0 S4 M5 D; X3 l70.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:
/ h& C6 |7 G- Y: wA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
; l, s6 F w: s( S, z# s0 o& I% J: T' h
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: @) z+ h1 [/ ~" W3 V: l5 G
A:Fumet 原汁: _' T' o* _1 B; z5 o1 w: Q0 m* V, R
# T: Y, L7 @7 S, h# T5 q
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) o- z; h$ n* c& M4 j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. k% |2 x( ^8 s0 Q7 N! I8 a0 x5 l F. k: v8 O
73.Which of the following is a principle not used in stock making?' [5 h. K0 A+ E1 K: Y
下列哪一项不是用于制造高汤(低汤)的原则?2 Q! c* q3 G0 q$ k6 ^ D$ X
A:Start the stock in hot water.开始在热水中操作
3 y: ]* j, D$ t: x }' g3 j8 s+ R5 | M; J0 W
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& {4 {) l9 k1 b3 u1 e/ M, P! s6 G
A:Remouillage 法语熬汤) M' f4 y1 r. B* v
http://www.haibao.cn/blog/post/176242.htm |
|