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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:5 B# I/ Y; U- W; H5 A2 m0 Q+ y# ^
哪位厨师最早带来高水准浮夸的美食
# L, V7 s, U, i" ]; V" \AAntonin Carême 人名 安东尼·卡罗美" s5 p+ r9 j7 u
3 R8 l2 c7 f- ?/ }0 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ R' g8 m3 x3 \) r# b7 e3 t% \% B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, k- D5 e# p6 B4 z( iA:Cast-iron stoves 壁炉% k1 I: G3 }6 f
http://www.usstove.com/products.php?id=6
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3 g1 _' A8 R/ u0 U& W28.The French term used to describe the roundsman, or swing cook, is:
5 Q& q3 G0 Z, @$ K" M7 J# \法国术语,用来描述roundsman,或摇摆厨师是:
! ]/ @- R5 [5 ]0 a) f6 Q1 `A:Tournant 图尔南7 i; |6 g7 T$ ^ `7 M E
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29.Another term for the wine steward is:
- e4 \( @: E$ f3 _4 x& V3 E葡萄酒侍酒师的另一个术语是:
2 \8 v/ X6 A" h1 pA: Sommelier 侍酒师
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4 I0 P# @7 o- C9 m30.Molds, yeasts and fungi are examples of a:, g, I( [, R0 I+ x. {
霉菌,酵母菌和真菌是一个神马例子" K1 ~ s4 u$ }- M1 E8 _' s4 o
A:Biological hazard 生物危害
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% \# T1 i& Y: h5 |. |; g, I f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( ~8 |3 ?- b4 r' Q3 A$ L; T
根据加拿大食品检验局,食品的危险温度区在多少之间:
' P! ? e, @; P7 }0 Q% IA:40° and 140°F (4–60°C) 4-60度& X& }$ I3 b/ z- ~ X
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32.All bacteria need the following for survival:
, I! M9 X% ~: ^# |# K# y所有细菌生存需要以下哪些内容:
# ^3 | v6 j" t" _* R% eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 @# \5 I& S9 K6 E }% L* x
5 ~: {% H* l1 N7 B33.Which of the following correctly represent critical control points in a HACCP system?
- F; h5 [6 ^" P7 N% a以下哪项正确表示了HACCP体系的关键控制点?
( g0 w: f8 E+ x- B" T& F) x6 W; WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& [7 c/ p: g7 C$ g2 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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x! |) D: e5 D34.Which of the following is not an example of a carbohydrate?
Z9 S9 x' u5 ^4 S& h; y下列哪一个不是碳水化合物的例子?7 f3 L! p- z8 V. y+ ~# G/ U+ _
A:Essential nutrients 必需的营养物质
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" Q* Q J2 c. L0 k0 h+ Q" N& G35.The process by which a liquid fat is made solid is called:
% A4 X; J& s2 Z液体脂肪做成固体这个过程叫什么. [7 v$ v! L7 r! P' G& _, i& u
A:Hydrogenation 氢化* @% B8 \+ J9 C! P4 @
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36.Which of the following is not an example of a fat substitute?9 B) ?, ~( i/ {+ F. m! V
下列哪项不是脂肪替代品的一个例子
- }/ ^. U1 \, z0 @: `/ c8 ~A:Acesulfame K 安赛蜜K表+ p, ]4 `+ [7 B5 h: E+ W! q1 {0 F: G
% } `0 c5 l- S3 O" H37.Health Canada requires that a product labelled "fat free" contain:1 x8 Q7 `& I7 a( Q7 S& o0 E
加拿大卫生部要求的产品标有“不含脂肪“包括:4 g# T9 |2 v9 J1 O3 Z3 H/ q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" f. } v0 ?, A( }) B38.Which of the following is not a problem associated with converting recipes?, I0 o8 i& ]/ |' Z
下列哪项是不相关联的转换配方问题?* E0 f" V* m$ i% J' z
A:Unit cost 单位成本1 N: D" J' H3 [' O, V- x2 }0 a3 }7 ~
! y: l0 ?5 I4 O; G4 }' {39.The condition or cost of an item as it is purchased from the supplier is called:
, J. A+ N; E: E/ K1 y& F从供应商采购的物品的品质或成本叫什么
4 s: m- |9 d4 Z' G. AA:As-purchased cost 购买的费用9 b+ U7 R+ U, e9 j# D( z
+ g [0 Q' g7 U' }, T/ C40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ v) e( q% D0 k. s6 K$ N在新货到来之前用于日常所求的必要库存量叫什么% ?* W" w) M& i
A:Parstock 基本日常最低库存) P. J7 b. J# k1 r8 P
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; p+ {/ S/ g8 s: c下面那个缩写是用来表明正常库存流程?$ i( `1 _) O% A1 F' K6 E% w; q
A:FIFO=FIRST IN FIRST OUT 先进先出
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. U) {) g8 A r( m8 O42.Which of the following knives is used to turn vegetables?
4 D3 o- n- c \5 w: O下面的那把刀是用来打开蔬菜吗?$ B! T! J0 {1 I0 g6 W
A:Bird's beak knife 鸟嘴刀/ Z' t, C% J' s2 C) i$ k& [
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 D& w# e9 t4 T
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43.What is an instant-read thermometer best used for?/ i$ d# d2 u$ c# u
即时读温度计最好用于那方面?3 [ i$ i: T6 D; @: ]
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?6 y h: S: b1 V$ y
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 W7 U: _3 g7 E9 ]$ s* t
A:Cast iron 铸铁& G. r9 K& p3 Z% ?9 I9 `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 {& Z4 }+ K" \9 A; e+ Y" K
哪件装备下面有一个可移动的碗和一个S形叶片?
3 r" Y* N/ T2 X* k0 ~% hA:Food processor 食品加工机
0 D4 R3 q: y# |+ Y) {2 ]7 ~( fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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) q1 z5 f8 F; E46.Which of the following is not a rule for knife safety?! B) q( ^& |- d0 ~1 |
下列哪项不是用刀的安全规则?! ]; b/ o1 T9 N' i; S- ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 _0 P/ v: o/ X( _5 e+ P% a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& N$ x+ }- E. Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- j8 N- H- h' v) u( y
A:RondellES - r' Z4 v9 A3 ^, O% C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* {: w+ M i4 ^4 R48.Which of the following is a diced cut used to garnish soups?% `2 P. i8 G9 b: V. i/ Z
下列哪项是切成小方块用于汤的装饰?
" o7 G. K" ^1 |, c0 ]1 dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, ?2 w; P! T1 p2 ?+ V1 P% y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 U( u+ C6 }) f& H! L! |1 ~3 M, X- t
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!!——
1 t* l! ~$ {3 _A:Gaufrette
; g! o) o$ m! Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: f/ `/ F" z" w; Z! Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 d( L3 {8 F9 e8 f+ K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* y' V0 m( v4 H% R7 T7 O9 n, x
' i( [; a& ?9 M3 t' ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 d7 d, \* t$ s
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)3 j% o+ w. _6 R" R4 l) z, T
A:Cilantro 胡荽叶 香菜
6 u! {, x: _# d9 s4 |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- g) j9 G/ l4 C# c" p7 Z' @
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60.Allspice is made from:
6 l; ^, P- H1 Q9 i0 G; C 多香果, 多香果香料是什么9 N- k$ |/ W6 \, ?+ E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' R- l, ^% H) i( O1 qA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
( n" Z( t2 A% Y: g4 K6 T$ X下列哪些是用来做香包德épices?
: T2 | X+ G7 k+ A! Ihttp://www.sachetcatering.com/$ Z5 _/ G4 M! W% R0 J: J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 b2 c0 H) Z T5 M, ~
6 ?3 `4 r3 A9 Y2 X! H3 T62.Which of the following condiments are not soy based?
8 r' J$ h7 \6 Z/ {2 C7 F% U+ \# G下列哪项不是酱油调味品的?* v) s ?* `6 q- ^- v$ G
A:Wasabi 日本辣根
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9 X8 ~" |/ L( W" Y; q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: H" y8 S0 H1 ~/ v# X' {' p( I) w
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:/ X4 p. x" q+ J8 w S
A:Pasteurization 巴氏杀菌6 Y4 j9 v3 K% w1 n9 f0 L
( o+ s# d. [6 ]* }# G64.Which of the following steps is not the correct procedure for whipping egg whites?
% k" I: J" t& d( V& L1 N2 M) F+ b: O; \下列哪个步骤是不是正确的蛋清搅打程序?
" j) L9 i# O/ y- `' [; c& `% h- tA:Allow to rest before use. 允许休息后方可使用。
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) T; Z2 I$ L5 s6 G+ [65.The weight of a large egg is between:一个大鸡蛋重量介于:) y$ L* x; h! |& s
A:56g and 63g 56克和63克5 [& n: i' X- f
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66.Evaporated milk is a concentrated milk that is produced by removing. p$ w- t3 R0 g4 m/ ~2 @
炼乳是一种浓缩牛奶 是去除什么做的
4 J% G# U" {, z# `A:60% of the water 60%的水/ h" j: ^! O$ F6 b7 a: V
' y8 m9 C9 Y% ?, M) V% s2 O( |67.A method of cooking that transfers heat through a liquid or gas is:
2 c, W. X8 s# o8 C4 S一种烹饪方法,通过转移液体或气体是:/ G$ t6 |/ M+ h4 r
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为# W" _ R3 l8 K, W/ A* \) f3 S4 i
A:Gelatinization 糊化$ K+ a' K8 w' G
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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?+ z% G+ ^, Y2 ?7 |% r# q
A:Braising 烤
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% Q) S/ A' `3 V8 v70.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 @3 p) a. i$ t* o% i1 D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
1 i4 l/ h5 c* M% i. ]5 }A:Fumet 原汁, A* O& F5 H7 }& s
: F* r$ ~4 q, y3 @# G3 U72.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
5 G* _! x0 A! bA: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?% u! Z6 y7 I1 f4 ?: w$ i( u3 Z6 }- f
下列哪一项不是用于制造高汤(低汤)的原则?
1 G8 H. U+ ]4 g D. ^1 pA:Start the stock in hot water.开始在热水中操作: J; X7 u0 r, V
' c( o9 `) T5 [; [& x* d74.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
! |9 ~; \. [/ t3 oA:Remouillage 法语熬汤) O* F; P3 U" }. n! X1 ?
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