 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
0 S! i3 m5 i' f+ ]哪位厨师最早带来高水准浮夸的美食. T5 [% O4 ?3 ^, d8 ?8 U @
AAntonin Carême 人名 安东尼·卡罗美' S: v" H" d2 g2 \6 K0 v0 Q
% y1 r6 n5 Q' H. g6 a% q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: P$ ^0 l. w- A5 Z% H1 n8 S3 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 X. r; M6 x9 `6 G& g3 N7 EA:Cast-iron stoves 壁炉( k2 n2 T# I) A& x
http://www.usstove.com/products.php?id=61 n9 _& h/ a2 Y4 S7 A/ Q1 Y+ H
1 N# i& A; r" ]1 I& [
28.The French term used to describe the roundsman, or swing cook, is:
1 A/ S+ T/ o5 a2 ^法国术语,用来描述roundsman,或摇摆厨师是:
, p. C* l( e" U& {9 [A:Tournant 图尔南& }) ]; L9 v$ q* K
2 \* O. o, E. r6 w' C" X! U" v" ?, r29.Another term for the wine steward is:
4 @0 { {8 Z1 c5 W* b葡萄酒侍酒师的另一个术语是:4 y/ S3 d# v# R4 g; j3 R0 ?
A: Sommelier 侍酒师
a% Z* ~& c2 \+ u* m) s4 I0 s6 g: p y5 @; }2 S( b$ A
30.Molds, yeasts and fungi are examples of a:0 n7 y; l% L( M
霉菌,酵母菌和真菌是一个神马例子
9 y( s8 [1 \4 }# s6 g0 LA:Biological hazard 生物危害
4 T3 d, w4 c' W* u0 C* \- M
8 _0 ]" e# G& v' R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 I2 X) I2 g& K# u7 |2 I. b
根据加拿大食品检验局,食品的危险温度区在多少之间:0 B, @/ w. h/ D' o2 T
A:40° and 140°F (4–60°C) 4-60度
' o2 W' R) h9 l
2 b i; d3 S) }* Q% ~5 D; H$ b6 J32.All bacteria need the following for survival:5 C, P& _ f. c! [
所有细菌生存需要以下哪些内容:9 Q# H; n$ m! l+ K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; A% Y( c2 M& y# |3 V% F0 Z- [
6 y. g# B: R) l: M
33.Which of the following correctly represent critical control points in a HACCP system?6 y7 Y; M2 m. _; h& E, F$ G8 s& P3 Q
以下哪项正确表示了HACCP体系的关键控制点?4 }" F5 X8 s, q+ U% t7 j( w: l# E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
H$ i' Z+ N0 ?# y食谱,接收,储存,准备,烹饪,保温,冷却,再加热& I. x. W9 I* E4 G' ~* _) ^
; E; v0 Y, ~( _. I$ F% O# P1 l4 j1 o34.Which of the following is not an example of a carbohydrate?
5 g. J3 J; M* e2 T; w/ s: ]3 k下列哪一个不是碳水化合物的例子?
" D6 z, A }/ r a' KA:Essential nutrients 必需的营养物质
i: W/ w1 r7 K! T2 \( _/ R
+ j" u2 h0 M( s6 \- E35.The process by which a liquid fat is made solid is called:& J2 w* p- n) G3 y+ s
液体脂肪做成固体这个过程叫什么
' ]. y$ c: }5 W1 B) {" ]0 nA:Hydrogenation 氢化
: B, ?( o0 a1 q+ \
5 u8 z! z- Z2 D7 m* N36.Which of the following is not an example of a fat substitute?
( K1 o0 T, g3 Y& q1 ^下列哪项不是脂肪替代品的一个例子' x: x& @3 S8 h0 e
A:Acesulfame K 安赛蜜K表0 F" n+ O, M \- `: E. p; o; K6 o
, |( u2 R7 ?1 M% Q37.Health Canada requires that a product labelled "fat free" contain:5 g6 a y* u- F0 y1 a0 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
. [0 W7 F( e6 ^6 ?$ v3 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, ^" w; K& k" ^: x# Q7 I/ Q
8 @# `, n; O3 i
38.Which of the following is not a problem associated with converting recipes?: f! U1 a3 Z; D
下列哪项是不相关联的转换配方问题?
, t. d8 G6 t3 U% T( YA:Unit cost 单位成本
0 f: W0 ]+ L% z: h, `
; T/ b' V' \8 A. V1 f39.The condition or cost of an item as it is purchased from the supplier is called:
; u3 A$ ^( O- t, q从供应商采购的物品的品质或成本叫什么$ R' S( F: k2 W% W }! @
A:As-purchased cost 购买的费用
! R5 I8 {7 u1 \% T9 z- d
3 b6 k! e( c% ]40.The amount of stock necessary to cover operating needs between deliveries is known as:& e. k) ^' @# w, H1 g) `
在新货到来之前用于日常所求的必要库存量叫什么' v6 l4 G$ u% b! i
A:Parstock 基本日常最低库存# X* B8 e. [$ O; L# ?
" L7 q" h. X; [& L- {
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 D$ A1 B. p* ?) p& @7 m下面那个缩写是用来表明正常库存流程?9 {3 ^- }; w9 M& ~& ~
A:FIFO=FIRST IN FIRST OUT 先进先出) J! L' f: u; _9 p
3 A/ ?$ D( Z7 m9 U! O1 C42.Which of the following knives is used to turn vegetables?* u. l; \. n: x$ G: v: v7 S4 Y
下面的那把刀是用来打开蔬菜吗?+ I Y3 ]3 l/ v# n7 D/ y3 G# Y
A:Bird's beak knife 鸟嘴刀
$ q2 e5 Z- [: M3 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 G3 }" p( A. y) k6 `+ n$ z. S; R: J$ i
43.What is an instant-read thermometer best used for?- o' H# M8 W$ \/ A7 X! ^2 e7 y
即时读温度计最好用于那方面?
' F( |( R; U, z9 s p8 X- n! HA:Checking the internal temperature of a roast 检查被考物品的内部温度. F( B/ `) E- ^
7 S6 ^$ G) s8 A6 ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 R2 k5 J8 W0 H4 a6 \7 G8 k下列哪些金属材料受热均匀,通常用在铁板而且非常重
% G; _/ z) L2 m! HA:Cast iron 铸铁5 S: X2 a8 r+ v0 P1 I" v
% W( x* r5 D" b% ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# i+ f* Y) M7 k, I) p+ @) A哪件装备下面有一个可移动的碗和一个S形叶片?
2 ~" s0 K) ?, ^; NA:Food processor 食品加工机
6 V3 H6 i1 }7 q' Z1 y' Uhttp://www.google.com.hk/search? ... iw=1263&bih=572% I: M: z' R8 W* O0 L
3 c+ H' S: x2 h3 C, I' g$ M7 C46.Which of the following is not a rule for knife safety?
0 D. K' p, D$ y1 e t3 L下列哪项不是用刀的安全规则?
+ H! @4 R5 ~1 S' cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) f% H9 Z1 q/ O
8 ^1 r e) D, U& y% } `3 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 J$ G+ G1 Y2 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. C: \: P, Q1 Y
A:RondellES C0 F- T6 l5 W1 e- ?8 j) B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ j1 U! s9 @- g: x% z
" f" e' Q8 Q3 q5 P. ]48.Which of the following is a diced cut used to garnish soups?
/ A" r" L7 r1 H- g/ Q- q* Z5 b下列哪项是切成小方块用于汤的装饰?
" G5 I, }# z+ Y* Q; L/ M& N: W9 bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! [9 g* H& S& \8 I: A9 w+ q$ T( o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, H4 J L; b% t' 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!!——
$ ^# F V5 z* H) D& |$ MA:Gaufrette
; W* f5 {& o* q! z- ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: m2 T1 C# l6 n+ M- ]/ a7 I; K+ emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ K( ]1 X* Y% j: B DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: d$ a/ j( u! _
/ T: x* P8 ~7 y1 x$ U& N, M- y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. k- u! S9 A4 C' c$ J' L
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)$ { ~( V9 z: w
A:Cilantro 胡荽叶 香菜' c4 {' `+ a4 c1 k0 S, M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 B# L% H5 m# a- @! @3 g1 b
% `& Q5 U4 K# E$ c* H60.Allspice is made from:5 ^; G7 R3 ?+ w8 \& N
多香果, 多香果香料是什么. @2 b, S+ i, D- F0 p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 u! d: N$ @, q. ?7 ^- f
A:A dried berry 干浆果0 R, h5 V2 Y5 W# s8 s
: K: H6 f8 w. ?3 e
61.Which of the following are used to make a sachet d'épices?
' Q3 U* t& j) G! \. I5 Q8 {+ c下列哪些是用来做香包德épices? Y+ \! U3 q; j% R
http://www.sachetcatering.com/ l9 I1 z3 l1 `3 n/ j! f1 F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, w3 D( }9 k7 V+ T7 j
( X8 S5 K7 o k1 z& V( e62.Which of the following condiments are not soy based?
% F3 h7 l2 s. \! U% o下列哪项不是酱油调味品的?% d3 x* ]; ~: Q' e6 A; N/ e, F# o
A:Wasabi 日本辣根5 F; H% N& X' J4 v Z
" r8 ?& r2 J. C) \; J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 H& O3 {8 ^1 _0 B+ D- d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:
+ r& b% W) ?+ [# Q8 }A:Pasteurization 巴氏杀菌5 a4 r/ L% e( v) {8 R. L- a; n1 X' N
8 o9 B. T- k+ G% S! s! B) ?64.Which of the following steps is not the correct procedure for whipping egg whites? k( r$ C9 }/ ~* V. P: S' _
下列哪个步骤是不是正确的蛋清搅打程序?3 e: G6 w9 M8 _9 s4 k* @
A:Allow to rest before use. 允许休息后方可使用。7 U" j7 E* T3 `/ Y# H
' n& r- m" `+ V! s: i8 H5 h7 w
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ y: g/ T6 C% r9 u" pA:56g and 63g 56克和63克
* A0 A0 G* M" U; P0 F6 d( g. A% [2 S
66.Evaporated milk is a concentrated milk that is produced by removing
8 l- o6 l- N4 a炼乳是一种浓缩牛奶 是去除什么做的: Y6 w4 s1 Z7 ]
A:60% of the water 60%的水
' F; J2 z. M* r0 O2 r! D4 c6 m
/ L, C% C- X5 q" G" h67.A method of cooking that transfers heat through a liquid or gas is:
" `, q3 a+ a8 ~一种烹饪方法,通过转移液体或气体是:
/ \' F1 b" S* u+ W1 N" E1 q/ D. ^% p' nA:Convection 对流
; q( k1 Q) D( T4 C
" d, ] Q9 [. g1 c% K68.The cooking of starches is known as 烹调的淀粉被称为! e( \3 z% U6 t) P
A:Gelatinization 糊化
) t2 ?$ d2 c8 x4 [/ ]5 W! q
; e3 W* N7 y ?" t4 E69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法? X( D+ R4 x/ U. u9 A) b M
A:Braising 烤3 U$ [2 j" p# c" v0 i" m& a/ q
. w$ ^$ V7 D6 K( z
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:
2 S6 y& F; X% K7 Y: L' e. XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
" M; M. n4 s) o& C5 R% D6 d) d9 I* e4 N1 }; M# S
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
. d$ }9 S7 i/ {6 H- v4 N# _A:Fumet 原汁
4 q7 o4 B, |3 v7 E, x4 K" u! h4 L
! @' }- W3 P6 H& u9 S72.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
6 a' {. X# f. RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 f3 m7 \5 I; E( f3 f
* z7 A, ?1 Q5 O& M# k5 U; v73.Which of the following is a principle not used in stock making?8 ^7 Z% b: C1 I6 D' B' r) W' e
下列哪一项不是用于制造高汤(低汤)的原则?/ Y* D8 T* t' i: g
A:Start the stock in hot water.开始在热水中操作
6 T ]' x# R# I; @2 f$ n
n+ L- b; ~# v% W4 }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. L( c$ t3 L& t3 M* t+ g7 r' ~+ R( I
A:Remouillage 法语熬汤
3 S. N* p' x, j7 U/ Ihttp://www.haibao.cn/blog/post/176242.htm |
|