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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:
+ g: o# K9 c7 M- o% O哪位厨师最早带来高水准浮夸的美食 j) d) h* g* ^$ O8 C% T
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: G. W. s! e* A ~
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 b9 b) Z) q3 e6 j m
A:Cast-iron stoves 壁炉
0 S& D. i5 Q% x8 p+ u- j( ehttp://www.usstove.com/products.php?id=6# J; l* r$ H5 n( A
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28.The French term used to describe the roundsman, or swing cook, is:* W3 D6 W4 }- W3 H, }" b5 z
法国术语,用来描述roundsman,或摇摆厨师是:
6 f9 l& g6 ~. D$ B" qA:Tournant 图尔南$ v" J% Q6 j- z! `# G$ i- J
! A( W5 z# j4 W/ K9 j& s29.Another term for the wine steward is:- K% u- G7 C9 D2 J7 ]
葡萄酒侍酒师的另一个术语是:7 t: s. p J6 l5 \
A: Sommelier 侍酒师
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. R" p" L; T" W! c+ k8 _- W9 F* P- G30.Molds, yeasts and fungi are examples of a:+ N9 z, D3 R7 T8 T% h
霉菌,酵母菌和真菌是一个神马例子
" c4 u' v( \2 w5 L3 IA:Biological hazard 生物危害
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, Z# ?5 x( M( n/ _3 J' D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: f$ {7 E8 c k/ h2 D$ N& g根据加拿大食品检验局,食品的危险温度区在多少之间:# Q( O' v8 F" _
A:40° and 140°F (4–60°C) 4-60度
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5 b, K$ m0 I. \8 ~6 a! h1 l% f32.All bacteria need the following for survival:
z* O8 b, j5 U7 A5 ?所有细菌生存需要以下哪些内容:# L. R" m9 P7 B3 B! E
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% I8 N- p7 F/ m$ U* y# `
' h; Q6 ~0 X; x9 q7 @$ ?33.Which of the following correctly represent critical control points in a HACCP system?) s2 }/ Z2 o# F3 I6 ~: c3 L& x8 X
以下哪项正确表示了HACCP体系的关键控制点?
) A* G" x% s5 u( @" sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) f4 `8 w9 i1 W& t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! d& x, X1 d' O& t$ d+ J34.Which of the following is not an example of a carbohydrate?& ?2 E; {# A$ O9 G- g
下列哪一个不是碳水化合物的例子?* e: n; g! g# R( {; v
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:" j- F9 h. N; Q8 N" f7 Z' M7 [- L
液体脂肪做成固体这个过程叫什么2 U0 {( L& V/ `; ^, }/ e; ^
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
% Q0 Q% m0 t4 |1 ~6 O6 c3 l' o' n下列哪项不是脂肪替代品的一个例子. D8 w# [! c, n/ L
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:; w$ N4 t# {) Q( {0 M, p* G* Y
加拿大卫生部要求的产品标有“不含脂肪“包括:9 E% G$ r0 z0 O( o. }6 B/ q- q& f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% q1 W* W, n* F& w* n
8 O* q1 N) |( h& e) \38.Which of the following is not a problem associated with converting recipes?
8 `- ?* r+ h$ I. g下列哪项是不相关联的转换配方问题?
$ M( g. \* ]+ b- e7 iA:Unit cost 单位成本4 L1 X! d1 A- ^5 F+ d/ w( u, Y/ h
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39.The condition or cost of an item as it is purchased from the supplier is called:/ p. _: Q7 B( o6 |! }
从供应商采购的物品的品质或成本叫什么: H# J% n( Q- d G8 U# R/ Y) u- t
A:As-purchased cost 购买的费用; |) R! x; D h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
" C# R! W0 ^9 |$ c在新货到来之前用于日常所求的必要库存量叫什么& j+ j0 d# o+ k
A:Parstock 基本日常最低库存' w, E+ F4 |( ?! \( `: t6 |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 `* I S1 Y* ]# O: M A: z下面那个缩写是用来表明正常库存流程?3 H/ l0 Z: K0 e) M$ e8 I) D- Q
A:FIFO=FIRST IN FIRST OUT 先进先出, X. Z' R& j/ ?& s: m
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42.Which of the following knives is used to turn vegetables?
) o4 O" O7 w: g1 F/ E3 C8 ~下面的那把刀是用来打开蔬菜吗?
: k$ ]6 @* p6 t* oA:Bird's beak knife 鸟嘴刀
0 X( D' X. N) {3 w, G hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 i! H. W7 J" \7 v2 k6 d
. p0 X1 ]8 c" _) u1 f# ~* @43.What is an instant-read thermometer best used for?
! m4 @: N3 L1 L( U* J8 n即时读温度计最好用于那方面?. ` b1 y* B1 \% e1 Y* q+ _* C* g0 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) a( R* J7 r' t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 \6 _/ ?7 x+ ~' T; v$ h下列哪些金属材料受热均匀,通常用在铁板而且非常重
& r) a4 s* n/ P& ]9 g$ {0 X- N! aA:Cast iron 铸铁, o8 Y2 e! T# _5 |9 t) I. Z% p
6 {2 Q* N' f7 e3 W+ e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) F; W$ e2 G# V! {" E
哪件装备下面有一个可移动的碗和一个S形叶片?; T# ~2 r2 J4 ?# u2 l7 a8 o
A:Food processor 食品加工机. }3 ]9 U8 j8 j; f
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
, ^5 a; L! e6 m' ~: q5 Z$ x下列哪项不是用刀的安全规则?
e0 K- o' g9 s2 P! D- eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ s3 Z+ o; W9 t6 O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ }! i+ @$ R/ p1 s# L( C4 `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 W4 B& C0 d) W
A:RondellES ; X L7 X1 x) b9 @; J }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! t" n9 e( g- c& `3 F6 V
+ Y- ~6 e0 u, o( N. b$ s48.Which of the following is a diced cut used to garnish soups?- p% Q5 U5 R- o/ w2 {
下列哪项是切成小方块用于汤的装饰?
+ e' M) J2 K; C/ lA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& X) M8 L4 p& Z J+ T3 s0 K, ~! p, L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' E; L4 C8 D" i7 ]3 Y/ }8 f
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!!——
/ ]+ @) u% i" K) x) NA:Gaufrette 9 E+ v3 }; f+ K' ?. Z4 g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) Y( H3 H6 ^1 T7 V) C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! V8 w3 M' a, ~3 c
Gaufrette :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?* _9 |% q9 H8 D1 W# J
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)
% O0 j! `# H, G- ~; D& oA:Cilantro 胡荽叶 香菜
3 ~1 q; v0 W4 t9 N- U: c1 |) R7 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ m5 s( j1 V% {7 q- U2 X5 [
/ {/ H; c- a2 T1 a, s* @60.Allspice is made from:
4 ~* C( S- Q' v* p5 Z: t! ? 多香果, 多香果香料是什么
1 ~5 L* g! F8 {' z9 `2 ^; Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ P0 Z( R; ^7 H+ g5 HA:A dried berry 干浆果
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9 M! x$ x! c* F+ T) ~( V61.Which of the following are used to make a sachet d'épices?- p( J! r8 ~. r5 F
下列哪些是用来做香包德épices?
# ^! Z: m a* Ohttp://www.sachetcatering.com/
- Q% S* n! a; b- m0 }) dA: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?# J2 N4 c7 h$ Q- f; b7 z
下列哪项不是酱油调味品的?& s! ]- v0 `8 c0 [
A:Wasabi 日本辣根6 V, V) X: N; t2 b1 |
9 n: @* Q- x3 C5 ?: U& a3 U( o [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 `% [% J t! u6 [
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:8 y" k/ e3 m2 I3 R
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?
# T- p7 N d( C0 t$ }& V% e1 q下列哪个步骤是不是正确的蛋清搅打程序?$ F. o$ c) x8 q
A:Allow to rest before use. 允许休息后方可使用。
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q9 `8 Y, w9 g( x8 V65.The weight of a large egg is between:一个大鸡蛋重量介于:, t) E) R1 H9 H& {& w! ^' s
A:56g and 63g 56克和63克" q# B g# ~3 @, T! u
% Y l3 C1 u7 Q* m0 S; e% i0 T66.Evaporated milk is a concentrated milk that is produced by removing
( w$ M% {- H7 l/ A: W6 P炼乳是一种浓缩牛奶 是去除什么做的, Q( A" p) i% ]: S" {7 Y0 u3 O* S
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:
3 n$ w* G% y* m! ?- ~8 X8 R# T一种烹饪方法,通过转移液体或气体是:
6 Q u6 O0 W# Q$ d9 t0 f! z1 oA:Convection 对流1 p: J, n" p+ c% N4 `1 U) L W! s
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68.The cooking of starches is known as 烹调的淀粉被称为
: } {! A, T( M0 cA:Gelatinization 糊化
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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?3 g7 Q; h1 C$ }( ?% g, P( n
A:Braising 烤0 S5 _8 p9 W3 S- m* C4 T& a' h
$ \6 g5 \ l$ U+ |+ E70.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:
6 L4 L: S) C5 v8 KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; ~8 p( y/ \! g" k- G% j3 l2 \" q
* m; z$ c; j, I* \8 S+ |7 {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% e/ D7 \5 @ B+ K' S7 V- w, F9 m1 _A:Fumet 原汁8 I+ K( o& g, x% m) x
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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
$ z3 i1 o* j8 y) }% [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% s9 f: x7 ]: d( o- O3 }/ v* `3 x
3 z0 Q" l3 @# A73.Which of the following is a principle not used in stock making?
( @5 `. m) y+ E$ d6 z+ e下列哪一项不是用于制造高汤(低汤)的原则?; ]4 K4 S* u5 V$ L
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6 a& l% p8 X. B# Q* g7 t
A:Remouillage 法语熬汤
* e! B4 n: X6 P. E5 H) R+ ghttp://www.haibao.cn/blog/post/176242.htm |
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