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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:6 s7 M& N$ P: ^6 ~: D! e
哪位厨师最早带来高水准浮夸的美食% S& X, G9 m5 x
AAntonin Carême 人名 安东尼·卡罗美
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3 T" T! I, R% _, Z6 \; z9 t& I' o0 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ @& F- @& c: W% @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 G0 i$ }$ D; s5 w. b( W# hA:Cast-iron stoves 壁炉
) i, e2 Q' z* h! Whttp://www.usstove.com/products.php?id=6! {& h. W- @! |2 n
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28.The French term used to describe the roundsman, or swing cook, is:& E& _5 T0 o) P1 o2 }1 P0 K
法国术语,用来描述roundsman,或摇摆厨师是:
) `# a! K3 ?8 [+ A H, ?' P8 ]A:Tournant 图尔南/ C) Z7 o" \. w Y7 w; Z* W
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29.Another term for the wine steward is:: \. Z# `3 s, s: ?& k
葡萄酒侍酒师的另一个术语是:
! b. q% J3 x) _A: Sommelier 侍酒师% N, d7 }7 G- j9 M6 b; M
u% t7 T' ~$ q( Z30.Molds, yeasts and fungi are examples of a:
6 I1 K- ^/ w. s. }6 \霉菌,酵母菌和真菌是一个神马例子' l2 N- L6 K8 ~, R6 w: F) u3 D
A:Biological hazard 生物危害" ~$ ^% D8 u: c0 I# u, I8 N
3 N4 D: s0 {; q# ~- X9 k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% {. p* a8 J! n) W$ k9 m# M4 t8 E( s
根据加拿大食品检验局,食品的危险温度区在多少之间:7 E/ J/ |0 ~( B# [
A:40° and 140°F (4–60°C) 4-60度0 L) s/ j6 n! n; y
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32.All bacteria need the following for survival:
1 |8 n6 h& Y* ]- F4 B6 |% E0 R& a所有细菌生存需要以下哪些内容:/ {. W. P, n8 E7 M
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 {9 i, n! G' ~0 J; s
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33.Which of the following correctly represent critical control points in a HACCP system?
4 }9 ~) R( L/ Z: Q" Q8 \以下哪项正确表示了HACCP体系的关键控制点?9 s/ ]" b' k% z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! g6 y! l) B s* W L2 d0 G/ _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. _9 q J0 |- m4 m* T& [4 {: ?+ \34.Which of the following is not an example of a carbohydrate?
/ s# b- b. w+ [5 T& \下列哪一个不是碳水化合物的例子?; r! P# `8 V6 N5 T: S
A:Essential nutrients 必需的营养物质" |9 ?2 S# I2 L: t# q+ ~! U8 s
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35.The process by which a liquid fat is made solid is called:. l! F/ [5 X2 J' z# d/ z6 h
液体脂肪做成固体这个过程叫什么
$ V5 k9 x1 ~- p0 G! ZA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?6 N3 _- X0 Y( W
下列哪项不是脂肪替代品的一个例子
+ f8 ?" F: [( Z8 N: Y+ kA:Acesulfame K 安赛蜜K表9 ~+ W8 {' Y" x+ ~5 M/ p' y( D
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37.Health Canada requires that a product labelled "fat free" contain:" x. ^- M7 s/ l
加拿大卫生部要求的产品标有“不含脂肪“包括:. `. ], B* R. r8 w2 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
. t5 r8 a( {5 q& R下列哪项是不相关联的转换配方问题?
, o% |* ~! A/ a# [: ]2 R! }A:Unit cost 单位成本. f& x+ X, w4 r6 N
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ l- j# y1 u8 M( P' o& A从供应商采购的物品的品质或成本叫什么. F9 j9 u% T& J: V
A:As-purchased cost 购买的费用/ n* H/ k/ d/ f9 H
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 K2 I1 U0 |, Q% T! c% d! E8 U在新货到来之前用于日常所求的必要库存量叫什么
" x8 k/ u6 _8 [+ yA: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?
9 n; `) q4 c! B0 |5 c9 ^下面那个缩写是用来表明正常库存流程?
* o3 E. a4 _- K" ~. o6 nA:FIFO=FIRST IN FIRST OUT 先进先出3 f% {( N& ?. w+ V0 z' e
; x0 N6 h/ U3 S R' Y/ d42.Which of the following knives is used to turn vegetables?
& w2 F, [7 b( y: O' o下面的那把刀是用来打开蔬菜吗?& n' q* d" {- ^/ Q* b
A:Bird's beak knife 鸟嘴刀4 o* p8 m+ m' A, [8 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' t6 b7 _& w( u, C' b# Q( l
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43.What is an instant-read thermometer best used for?
* f; K8 S' a1 A6 f9 _1 N即时读温度计最好用于那方面? P% v ^, A0 e. ^6 e& f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 U7 p; }: A$ J$ i% r7 z; R2 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. G" Y1 H0 L8 n0 A) t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' R! M% C2 W3 G2 a% PA:Cast iron 铸铁5 m4 {/ f4 {% O( M3 e4 g( c k6 w
1 V+ n+ L1 Q- _# X$ q/ n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 p6 v' o+ e- w, l8 [哪件装备下面有一个可移动的碗和一个S形叶片?; H) Z( ~& Z+ c5 B% D0 n5 A
A:Food processor 食品加工机' N8 g( Y9 r1 i0 l% u8 P( D* W4 s8 U
http://www.google.com.hk/search? ... iw=1263&bih=572+ X9 k7 p7 h1 {* J+ Q
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46.Which of the following is not a rule for knife safety?
/ V# e; v, J* P" R& E下列哪项不是用刀的安全规则?
t) x4 D* b* y1 q7 CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, ]( v- ^) z) M$ N
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 q9 c& c! {9 p `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ H) y/ |2 b! C2 T/ p* C& u+ aA:RondellES
* c; @+ _9 @5 J# q) Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 Z6 R) f7 G e. b7 C48.Which of the following is a diced cut used to garnish soups?1 u. q& W7 J8 v7 z+ R* T
下列哪项是切成小方块用于汤的装饰?2 |5 [8 S% F1 w4 b+ @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 X. X m" ?/ O( k4 h9 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 u3 ]5 U/ g$ C0 K; c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!!——
& P9 U3 v/ C# F, S6 U* L" M: b2 PA:Gaufrette
. u8 o( w9 ? a* D$ Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) L5 \# t9 o! v9 v8 A% m5 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: S3 Y( _# _+ \7 _' ^4 UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' X5 O$ A4 i- z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) N: X/ B$ e! b2 H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)6 ?7 q& a. e$ `2 t2 s- N
A:Cilantro 胡荽叶 香菜' Y" T) D" C. C V3 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' V z" b4 V q: Z; V1 f7 r8 O+ w& z60.Allspice is made from:
' t. `& N8 h- Z8 l 多香果, 多香果香料是什么
0 f' s' q; h+ ^6 ?3 l: s: mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' }8 o0 V: a0 z+ D y3 b: o" t9 n
A:A dried berry 干浆果
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2 G: t& t z: f61.Which of the following are used to make a sachet d'épices? w+ P& h- M' }
下列哪些是用来做香包德épices?( n2 d, b$ [; W1 p5 {% u
http://www.sachetcatering.com/
% d/ p: g3 T8 M% Q) Q, j" {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?
1 I1 H, t, t5 \) O; r下列哪项不是酱油调味品的?
: {, V5 p5 i: ?6 P6 M6 m. hA:Wasabi 日本辣根' x% w/ ?3 {2 b) c: ?! _% Y
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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:
2 {$ Y% R0 D8 I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:' t2 a9 n) V) b( N4 }+ m4 k b2 n# ?) Z
A:Pasteurization 巴氏杀菌( D( J e; G! Z6 u
4 I4 q; b0 N# v2 }' e" g5 Q64.Which of the following steps is not the correct procedure for whipping egg whites?
) t! F+ u1 P- |8 J: P8 D& W下列哪个步骤是不是正确的蛋清搅打程序?+ F# u% N- J6 I2 I! z: A
A:Allow to rest before use. 允许休息后方可使用。2 U# P) h. ? E3 F+ j9 J
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
' q7 E! f2 V% _A:56g and 63g 56克和63克: x- k* R. s$ a8 y
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66.Evaporated milk is a concentrated milk that is produced by removing
5 Q3 K# b3 L! y& X1 a/ n, w' R7 P炼乳是一种浓缩牛奶 是去除什么做的
8 U! ]& L6 o1 B W+ {6 L. b$ bA:60% of the water 60%的水
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A% q3 l x+ `7 Q( `67.A method of cooking that transfers heat through a liquid or gas is: S; ~% P o9 b0 s6 F
一种烹饪方法,通过转移液体或气体是:
8 j( ^( N( n- b8 _+ K. xA:Convection 对流
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0 q, l& c. c$ z68.The cooking of starches is known as 烹调的淀粉被称为# n4 V% \) n. R4 F* O6 J
A:Gelatinization 糊化* ~: b+ y% T! _% t5 Z: O
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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 v9 n& J; W t9 {2 FA:Braising 烤' u2 Q6 t) j# R6 i* o4 Z
) o- o. E- |: M2 D* ]$ w( t/ ^70.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:
/ b2 W1 t1 v' F7 V) AA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; C6 C9 f, z% K/ `7 a; T/ \- k' g
0 P1 h* D& d: h* Y! {% S71.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( P" m' k9 D" T
A:Fumet 原汁* i/ p5 r9 N' o+ k1 p' v
1 n' b1 i j% L6 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/ d2 j/ I: T3 K' j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 f8 L! y. X+ n) Q0 I6 A1 `
" F- D, Q+ _# ~73.Which of the following is a principle not used in stock making?/ c7 }+ D+ R7 N) V; Q
下列哪一项不是用于制造高汤(低汤)的原则?& d3 ^) |5 D( J& O' ]# Z" S
A:Start the stock in hot water.开始在热水中操作- @: o( N w% p3 A
8 W3 p( e( F H% @/ s7 z3 N74.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
t6 _ H* s* |, `3 GA:Remouillage 法语熬汤
* R. r- X- D! W, h Rhttp://www.haibao.cn/blog/post/176242.htm |
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