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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:
* Z" u9 D( v" u% E哪位厨师最早带来高水准浮夸的美食
, _& a0 d. P# {% J5 U: RAAntonin Carême 人名 安东尼·卡罗美# Y2 c' e4 u( S9 C3 Z6 b
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, L$ j! v2 d7 O4 U/ x$ 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 。
" D/ W* Y( @$ T) nA:Cast-iron stoves 壁炉+ M( Q6 F3 ]6 J5 T/ F9 S' M/ @
http://www.usstove.com/products.php?id=6
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L0 Y3 a1 C% Y* u8 K2 r; N28.The French term used to describe the roundsman, or swing cook, is:" s+ [1 r. F ~$ s
法国术语,用来描述roundsman,或摇摆厨师是:; \; s- ]) t2 n2 C c6 p: [0 g
A:Tournant 图尔南. x0 `& x3 Y9 M" F2 I# A; F; H/ Q+ Z
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29.Another term for the wine steward is:0 s3 E; |: }3 W/ ~% U0 k
葡萄酒侍酒师的另一个术语是:2 A* z0 n, ^$ L
A: Sommelier 侍酒师, X e+ o& L7 g: s
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30.Molds, yeasts and fungi are examples of a:
: N9 J q% F8 @6 E( p1 W霉菌,酵母菌和真菌是一个神马例子
6 J9 `, x- y3 E; Z7 DA:Biological hazard 生物危害/ ~( s, `- |" b( N8 u! }+ a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 D, q$ K* D- Y; i/ M根据加拿大食品检验局,食品的危险温度区在多少之间:& x$ p* T L3 ]& |; D3 J
A:40° and 140°F (4–60°C) 4-60度7 G' X2 f& I6 ] |3 M( g: L! x2 s( M
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32.All bacteria need the following for survival:, H' K7 R! L% A
所有细菌生存需要以下哪些内容:' t% ^- X# Q6 [# A/ `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 }( o' Q# i1 g6 g# s3 R( M33.Which of the following correctly represent critical control points in a HACCP system?
N7 i8 J' n8 K2 m5 P3 [9 R5 ^" F% x9 Y以下哪项正确表示了HACCP体系的关键控制点?' y. t( h, k4 d# X6 C+ d% e4 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, Z: E8 z' n3 u: G* \. c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?
4 B1 b( D+ R! T+ e, I下列哪一个不是碳水化合物的例子?
# Z7 Y7 n, I4 dA:Essential nutrients 必需的营养物质
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4 f9 y1 F7 X8 H35.The process by which a liquid fat is made solid is called:
( b4 h/ m! X8 v% m, t液体脂肪做成固体这个过程叫什么
' x; Y8 U4 b3 t+ I. eA:Hydrogenation 氢化
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3 j# U1 `( k$ A7 t36.Which of the following is not an example of a fat substitute?
* I! g" |/ o5 k/ J下列哪项不是脂肪替代品的一个例子
2 W' h" |. ?4 m4 {8 ]A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
* y7 M% m; L' v加拿大卫生部要求的产品标有“不含脂肪“包括:
2 G I# ?1 D' ?6 b6 x9 mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 R( l. c* S$ J, t% O" E7 C( T
+ v9 _" A/ @' a$ Y& l! \8 t38.Which of the following is not a problem associated with converting recipes?
# q% x) m( k) M& e下列哪项是不相关联的转换配方问题?
" }) o" d& Q" r& S# KA:Unit cost 单位成本2 D. n+ t6 U# ~0 c$ E3 B
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39.The condition or cost of an item as it is purchased from the supplier is called:
- l" U2 x8 r! H从供应商采购的物品的品质或成本叫什么- p3 M0 W) M( o
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
! i- y% q- E+ T% e" M在新货到来之前用于日常所求的必要库存量叫什么4 a) u" k" G. X1 H+ x
A: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?' `. n& @- l& [) Y
下面那个缩写是用来表明正常库存流程?
. N' O; e7 [* E( K; u; E4 Y/ CA:FIFO=FIRST IN FIRST OUT 先进先出
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, e3 L' J) |, q W% N4 H- J2 T42.Which of the following knives is used to turn vegetables?' R8 S: g& d) j1 i
下面的那把刀是用来打开蔬菜吗?
" t6 g7 K6 A, m& \7 cA:Bird's beak knife 鸟嘴刀
. V) ]5 I8 Q* J3 `. _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 n" R6 S9 c9 F) x
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43.What is an instant-read thermometer best used for?) U( D7 T# S$ C! H" w/ p. \
即时读温度计最好用于那方面?" L1 x/ ^, H( C4 x4 |
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?1 A- c; d6 N' x* p
下列哪些金属材料受热均匀,通常用在铁板而且非常重# z6 R4 g+ [8 k) Y! U# A* g# C: O
A:Cast iron 铸铁
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( `% G7 {8 n$ G: c H% l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 I* \- o! s; b' r) h3 F哪件装备下面有一个可移动的碗和一个S形叶片?
9 \- P6 P+ [0 W! ]* U2 v, j+ ?A:Food processor 食品加工机! K+ Z& s# _- i$ _
http://www.google.com.hk/search? ... iw=1263&bih=572 z& P3 W+ ~7 F6 h# X* A
! }% K; b; x6 ~) @46.Which of the following is not a rule for knife safety?
$ z/ X' m% N/ t8 X* d& n下列哪项不是用刀的安全规则?: Q3 T0 C6 K( r- }0 }0 x. N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: D0 J( S# E: ?) w, x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- a [0 l, K8 l" d# |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( i9 \$ V4 g' O3 T/ M: C$ lA:RondellES
4 ~1 o5 n D5 M- _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
5 J' d/ x: j# p( o下列哪项是切成小方块用于汤的装饰?3 d3 C0 ?7 z! g0 X( Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( a/ z; |( I( d* e
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! A; ^" ]4 \- c. e
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!!——/ x; w8 L0 x: v+ ]: ~! `
A:Gaufrette
# h1 K( t. b4 }& N6 Z! [9 C7 L5 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' `2 P, c. p4 e" @" R4 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 z! s/ i: g' ~# `- k( t# d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 h* {, P# L* X: a9 V v) Y, F$ c
" o" |* o* x! Q3 q' q& u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% ]. i/ H3 [' S7 v$ u$ 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)
8 H; }& p& k) l2 Q9 jA:Cilantro 胡荽叶 香菜
" f6 G6 T$ ?) p3 Y: a0 o. U Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ Z8 K4 Y3 I( `. g5 n$ A2 ^8 X. N60.Allspice is made from:& B: U o4 `3 _/ ]% W% |% _) a
多香果, 多香果香料是什么: G* K; G \$ p4 h1 O" \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; u: J( _ Y8 b8 x. I0 oA:A dried berry 干浆果% M: S0 @+ V; m! X6 B0 C, P- N
2 c( J' g) c1 V! X7 N4 R9 F61.Which of the following are used to make a sachet d'épices?
0 }2 ~- J& d, {; x3 Q, g, |下列哪些是用来做香包德épices?+ o0 A3 \2 u5 P" S' f1 q
http://www.sachetcatering.com/- I- B6 m5 x; j+ O! `
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?; Z2 Z+ ^4 q0 ~+ G& I
下列哪项不是酱油调味品的?3 |! m! y6 p2 w4 m }0 m
A:Wasabi 日本辣根
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' A" K3 a/ ?4 w& G S/ b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 H% v; A8 A [! p7 J2 B: 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:
9 L( J9 r! V2 tA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 G( G7 m6 e6 m2 [- B
下列哪个步骤是不是正确的蛋清搅打程序?
' T6 \- x+ g8 }# J. E6 nA:Allow to rest before use. 允许休息后方可使用。
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/ B: {% L! ^( g/ A" e65.The weight of a large egg is between:一个大鸡蛋重量介于:9 ]' V5 q8 f/ D) h
A:56g and 63g 56克和63克- u. ^- j0 R) M3 i
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66.Evaporated milk is a concentrated milk that is produced by removing
6 i$ Z! _5 G) e! R0 P4 `炼乳是一种浓缩牛奶 是去除什么做的
9 @! \+ C0 h- f' F" {A:60% of the water 60%的水; v% n. f% |7 j1 F
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67.A method of cooking that transfers heat through a liquid or gas is:
- I& V1 I6 W( Y9 C一种烹饪方法,通过转移液体或气体是:
1 U6 b$ K+ h5 w: a A% OA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 w" E9 X, m5 k6 @& z; n Q; M
A:Gelatinization 糊化
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; `/ ~& w9 w( r9 P. k/ g* l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ A% e. u* }/ ?5 AA:Braising 烤- S# M, N. h0 l3 [, t+ U
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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:( v8 X+ [0 T' p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& f/ @/ }+ E* i( ?1 F1 X" c( |( K
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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
& \. @3 B; D8 I. oA:Fumet 原汁
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4 \. v% C9 b s( g _7 \% P72.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 Y0 Z" v2 ?4 R8 A/ I$ Y7 }3 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! v; g2 d y! m) c. s; u( f; P4 ]
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73.Which of the following is a principle not used in stock making?
+ w6 U7 c+ x# I, Y9 a, N% s下列哪一项不是用于制造高汤(低汤)的原则?1 ~# {' D1 h2 E/ F) I
A:Start the stock in hot water.开始在热水中操作1 ]: z& c0 Y& u. k. n
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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+ S- p; }8 C* k8 X& r0 s
A:Remouillage 法语熬汤) i7 P! T+ o2 Y
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