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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:
0 t8 Z. c2 ?( Q0 T* T& F哪位厨师最早带来高水准浮夸的美食
/ h5 M5 I- d( Z7 o+ P& ?AAntonin Carême 人名 安东尼·卡罗美, d3 H" i2 C& v4 ]$ L/ |& |" [, i
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 I# N! v/ T4 |3 o* }, N% Q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 O" ]1 B) t# B* mA:Cast-iron stoves 壁炉8 f) V, W" p9 X# k+ z) x7 z# q
http://www.usstove.com/products.php?id=6
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( M* E' U, o1 V- l) D28.The French term used to describe the roundsman, or swing cook, is:
* D9 g. r) ]6 u* \$ u法国术语,用来描述roundsman,或摇摆厨师是:
3 r' c( m( I. A) Q6 j1 iA:Tournant 图尔南% e2 c# q C s; C
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29.Another term for the wine steward is:
0 L0 p( p; _ d: V葡萄酒侍酒师的另一个术语是:1 `( Q9 b0 g$ M5 M& i
A: Sommelier 侍酒师
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$ [/ |& a, x0 Y: d, q' Z30.Molds, yeasts and fungi are examples of a:
8 i1 @' A* E8 G霉菌,酵母菌和真菌是一个神马例子) g. X2 W! V5 O1 ?- q) |9 N
A:Biological hazard 生物危害6 G# V0 f2 c7 O( \) Y2 N+ |
- N7 u+ P, w0 x2 } \( Q+ X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) h0 i" W5 q: F' c6 { m5 u# E根据加拿大食品检验局,食品的危险温度区在多少之间:
. A/ H- `) q/ I. N+ m3 IA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
+ D. w# i6 V! |) I所有细菌生存需要以下哪些内容:: V3 w) N& A$ P8 {( W7 a0 c0 |, p9 Q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" l4 T: {2 {' B' V( ?33.Which of the following correctly represent critical control points in a HACCP system?' P9 f3 _* ]$ [5 T
以下哪项正确表示了HACCP体系的关键控制点?% M; h/ Z9 F6 z* m( a5 n7 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; k: {0 @, s2 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热! G$ T4 v3 [/ Z
. I" i' X+ T6 j, ~2 _2 Y1 W7 s34.Which of the following is not an example of a carbohydrate?0 G8 X& y v1 e3 e" T6 O. Q0 r' y2 f
下列哪一个不是碳水化合物的例子?0 K0 S2 t, H: c/ z; r2 [4 ?& e1 p
A:Essential nutrients 必需的营养物质
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* Q3 G5 F; q" f# g* m! n- p35.The process by which a liquid fat is made solid is called: u5 Y; [- }# p1 k# N k# v. y
液体脂肪做成固体这个过程叫什么; v* v7 @; Y3 J7 H. i
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" ?7 a0 o4 \: z3 b/ c下列哪项不是脂肪替代品的一个例子1 S# e3 `: N8 h6 ]% P" ^
A:Acesulfame K 安赛蜜K表, ^( Z% n- k' F6 h- }
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37.Health Canada requires that a product labelled "fat free" contain:
; e% O% }! ?, j3 c- L1 [- J加拿大卫生部要求的产品标有“不含脂肪“包括:
/ ?9 f& C0 W7 b* o0 w4 o0 _/ qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 Q, X! g a4 }1 U& t8 U' j" c
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38.Which of the following is not a problem associated with converting recipes?
; O! o, x- W% }$ X0 l5 |8 h下列哪项是不相关联的转换配方问题?
$ S- c" b& Q. f9 m9 l/ fA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:* W9 }6 `5 |5 r6 y; F; f
从供应商采购的物品的品质或成本叫什么
; i$ a6 y2 I# X1 P& o& Y8 r( G; i8 y# YA:As-purchased cost 购买的费用
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$ L& Z- l/ x8 o! E40.The amount of stock necessary to cover operating needs between deliveries is known as:( p5 u/ [; H" y/ W* a f$ A% i
在新货到来之前用于日常所求的必要库存量叫什么
" I& e9 U q i% E$ ~" nA:Parstock 基本日常最低库存
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; m+ \2 a: w( s% `# V, v& i41.Which of the following abbreviations is used to describe the proper rotation of stock?. F: D) w- a! ~# v+ l
下面那个缩写是用来表明正常库存流程?5 o h" \% N9 U$ H, J- A: [
A:FIFO=FIRST IN FIRST OUT 先进先出
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8 r: s9 l) j; P5 \42.Which of the following knives is used to turn vegetables? v/ _0 o6 \6 G+ T; n& \ v
下面的那把刀是用来打开蔬菜吗?
z( @6 q+ l! h) r& a- X+ w. `! hA:Bird's beak knife 鸟嘴刀9 e4 l5 D/ D" d, |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& U! l- U0 Z" V2 V& w
$ L# u, [: i' \$ x V+ _43.What is an instant-read thermometer best used for?6 q( e; O7 h" F+ Q! z+ a
即时读温度计最好用于那方面?
* P0 ^# }/ W! hA:Checking the internal temperature of a roast 检查被考物品的内部温度4 M+ @6 A C$ ~) q) T
9 ?5 m& N3 T# @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 D% i; L% g: {. Q6 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% q4 [8 Z$ m% PA:Cast iron 铸铁- w6 O+ a' D- ^$ @% l+ E- o
- u( M: X# ~7 {- L$ A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) ~$ ?% H A) X9 {9 @
哪件装备下面有一个可移动的碗和一个S形叶片?
! r- I b/ z+ B6 m8 P' k8 C$ p$ DA:Food processor 食品加工机
. l+ q! I; F( d: G; T" E. Ghttp://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 u% m% a5 H i下列哪项不是用刀的安全规则?- \" y* D& o* i0 u* ]0 m7 O
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:+ V" B1 j& f9 }) G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ ~8 k5 g0 D: B" v! A3 _
A:RondellES : p' G! W8 Z: o- }5 n; t$ k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! P. ?3 o/ n, Y) S& q
) ?9 m9 U8 r6 z9 S1 G( v48.Which of the following is a diced cut used to garnish soups?
7 J" C# N0 f0 s下列哪项是切成小方块用于汤的装饰?0 j# r2 V9 c B: k$ C+ i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ g( W4 ~3 Q/ E8 _8 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 v1 A1 G+ a% {: |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!!——
% D8 a' Z( O \A:Gaufrette
4 V6 Q8 E9 ~+ a: F2 x! y B8 nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 S5 l7 U, z h; O9 }- kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# r" D" z* p& J VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; }+ f# c& w4 m4 _4 g$ u7 D% g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 ~) k. F4 K4 `2 Y( U( B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 w. r5 F6 s$ y2 ^A:Cilantro 胡荽叶 香菜
# U; C) |! j7 T N! q* lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
+ g( [% T% Z3 F% ?4 P. b 多香果, 多香果香料是什么
$ v! [/ e/ y/ [, Z& ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* B4 t* M$ a) z1 k
A:A dried berry 干浆果& t0 v$ v+ a: k5 I$ @
/ |1 u& L/ r& G1 f) A61.Which of the following are used to make a sachet d'épices?
: W6 d- s- C6 J6 M& ?下列哪些是用来做香包德épices?
& |; u1 G T# i6 Q) b, W& R" ghttp://www.sachetcatering.com/ l9 B- X# ^' D0 D5 L$ V% M5 d: K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! b, F: `: H# Q, ?3 e62.Which of the following condiments are not soy based?% i; Z# s" Z* Y. { C6 n- T4 |4 S- {
下列哪项不是酱油调味品的?
& M I& n `. }: @A:Wasabi 日本辣根1 |, E$ \7 I) c3 q$ o& C# h6 f
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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:' t* T3 h$ ]' P$ z E8 R
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:
7 j; x0 l2 M/ t5 f! _; z0 U# nA:Pasteurization 巴氏杀菌! Q: z' x8 r6 D* y
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ O( M; _) ]2 C+ Y) m
下列哪个步骤是不是正确的蛋清搅打程序?( L9 l- W& E( E2 x5 D
A:Allow to rest before use. 允许休息后方可使用。1 @1 P$ Q2 d. e* a) N9 d0 X* s
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 l" l" o4 X+ {' |( _4 {& bA:56g and 63g 56克和63克
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! O6 S3 R) ^6 ]( G66.Evaporated milk is a concentrated milk that is produced by removing Q6 |1 f# L8 e4 _- a% N
炼乳是一种浓缩牛奶 是去除什么做的6 }4 y( r4 H/ N( s9 V. m
A:60% of the water 60%的水( @% V" `3 R! G: H' `$ j' X* w
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67.A method of cooking that transfers heat through a liquid or gas is:
) n6 z$ G% \ M/ }一种烹饪方法,通过转移液体或气体是:& Y' a& c4 U. |- Z# ?
A:Convection 对流/ p" o2 p7 F& n8 H; s2 k" e5 u
# V. W$ ?7 d7 I8 B) P7 [4 S0 L68.The cooking of starches is known as 烹调的淀粉被称为
* W4 A7 [0 g" B+ n# zA: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?
/ h: ^: Z a% @A:Braising 烤6 s4 n9 D& K4 K" j: N5 n
) C, F) P$ k$ n70.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:8 k% f( i5 V- E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, w u0 T4 k( p$ H$ a4 i
( s, M& C' {7 c71.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4 `$ r' t: _0 m" x2 w8 U4 m4 T* Y6 S5 y
A:Fumet 原汁) {9 C, ~% t, e- M; J, K# s, T
6 E- P: j# h6 f) ]* ?# C c) K1 ]$ D72.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" Y- g. e3 @7 [, L& H
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?3 G5 \; U8 s. q7 q& g7 C
下列哪一项不是用于制造高汤(低汤)的原则?
) b6 d2 ]: S: l% k; z+ e, \9 kA:Start the stock in hot water.开始在热水中操作0 w( Y: O6 j' t- i; G% i; L0 p
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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, L3 A- G7 s5 P- y0 N9 |% {
A:Remouillage 法语熬汤/ y/ m. s+ `0 g6 ?* n9 P$ G
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