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26.The chef who is credited with bringing grande cuisine to the forefront is:( F6 R; v j3 U2 F4 {
哪位厨师最早带来高水准浮夸的美食
0 i# p/ |& \- I6 ?AAntonin Carême 人名 安东尼·卡罗美+ R; x- E( ~& q: L! D2 z8 d) } G% m
4 q) K/ }: L2 t5 N+ w. _& g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& j0 D& N& b) p" `3 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 。
' n) Z5 s5 R# \/ \6 AA:Cast-iron stoves 壁炉
+ _! l: J0 q& J. `7 P3 J! Jhttp://www.usstove.com/products.php?id=6
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9 Q; f' W/ w+ z* a' {28.The French term used to describe the roundsman, or swing cook, is:
/ f! B/ e% a* R y+ z% h+ D/ d法国术语,用来描述roundsman,或摇摆厨师是:! X J( N4 ^; y- ?) b
A:Tournant 图尔南
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! V/ l, j! o1 N6 y; g( O% ^29.Another term for the wine steward is:$ j& `( C" {: T
葡萄酒侍酒师的另一个术语是:1 i9 f. _8 z5 D; P
A: Sommelier 侍酒师
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6 g' A3 ?9 Z j5 b30.Molds, yeasts and fungi are examples of a:
% b0 [! _$ f7 { G3 }霉菌,酵母菌和真菌是一个神马例子3 y7 e/ q: ]. ?# @' |
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 b+ l8 M! a! _; L# x6 Q; V
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 Y( ~, A" g8 x- z* h: ?6 ?5 vA:40° and 140°F (4–60°C) 4-60度3 a' Q+ i) Q; Z9 {4 F7 y% |6 t, N! \$ v
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32.All bacteria need the following for survival:2 w: b; O7 |1 S! l/ u
所有细菌生存需要以下哪些内容:
1 f. w3 k( \6 k1 ?2 U& dA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
; m9 R2 J( Y! g& X0 U( d- z7 ~7 q! o6 a: f以下哪项正确表示了HACCP体系的关键控制点?
/ `) D# ~; |6 ^/ \) b% T5 d0 i8 lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ D7 O7 w/ _1 t& e* p0 G食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 K0 \: Q, E6 F g6 P5 N
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34.Which of the following is not an example of a carbohydrate?0 d, k$ A/ O/ a6 `4 M( \
下列哪一个不是碳水化合物的例子?1 w" { Y9 y4 L; z# {* E
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:% o; t, Z( n! G8 R
液体脂肪做成固体这个过程叫什么; {2 `% I8 B; @: ^& b9 m; K
A:Hydrogenation 氢化! `( s+ N( K5 x. {' l9 F; K
1 u( z+ o* i/ d36.Which of the following is not an example of a fat substitute?
. x; p" ]! t$ c- A7 z0 Q0 [, k下列哪项不是脂肪替代品的一个例子
' p+ x; D8 |$ q( TA:Acesulfame K 安赛蜜K表# k! Z6 m! c& @1 n
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37.Health Canada requires that a product labelled "fat free" contain:
7 }8 @8 S- C+ p8 ~0 G# i加拿大卫生部要求的产品标有“不含脂肪“包括:! _5 V! ?* l& Y# F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: a& R* m6 } W
# z* y' m4 g4 ?38.Which of the following is not a problem associated with converting recipes?
* o. D; k- S7 b; `; U" Z o1 P) b下列哪项是不相关联的转换配方问题?
2 T' f$ u" a' C: o& RA: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:
8 U% N' p0 b- Q( f* u1 O$ \% p2 b从供应商采购的物品的品质或成本叫什么
0 P! X+ l. r; d) \A:As-purchased cost 购买的费用 O- U: x5 t3 u/ M t3 u
: N9 A" \- B! p9 p40.The amount of stock necessary to cover operating needs between deliveries is known as:
' [; r; n0 O7 S在新货到来之前用于日常所求的必要库存量叫什么
0 G% k# y8 x4 \" pA:Parstock 基本日常最低库存
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5 l) }, R9 U; _% \41.Which of the following abbreviations is used to describe the proper rotation of stock?, g0 j3 S. [' t; C& ]! H
下面那个缩写是用来表明正常库存流程?+ {0 [. o+ V! _; Z+ m. c) Z, N
A:FIFO=FIRST IN FIRST OUT 先进先出- W% U% ?6 F1 k' {8 J
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42.Which of the following knives is used to turn vegetables?, g7 `8 Y; [4 v0 }* h# m0 ^+ v- u( ^
下面的那把刀是用来打开蔬菜吗?, P& J, \" T* t: D3 N8 P3 a
A:Bird's beak knife 鸟嘴刀
' K. O& d5 y6 I0 w4 Y) Y2 Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 g) J1 G% t# W9 n1 \# F5 h
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43.What is an instant-read thermometer best used for?2 b- A3 A6 C) Q8 e) r8 J/ N5 C
即时读温度计最好用于那方面?
+ K1 w+ U. h3 y J. WA:Checking the internal temperature of a roast 检查被考物品的内部温度% O7 V, Q3 B) x6 g) Y6 `
' n$ \- g2 b" s9 t& H$ H0 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ D) ~8 h0 t9 h% a$ S% r下列哪些金属材料受热均匀,通常用在铁板而且非常重
_8 d$ Z* h/ {6 S2 cA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: z e& J, m* I; f, r9 f2 E2 p哪件装备下面有一个可移动的碗和一个S形叶片?7 q( C1 S2 I- {) V4 T( L$ [
A:Food processor 食品加工机
, O% z. u% r$ ?3 e# vhttp://www.google.com.hk/search? ... iw=1263&bih=572$ Y3 i' x% e6 y" O$ G7 Q: {
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46.Which of the following is not a rule for knife safety?4 {" T* i% A( V
下列哪项不是用刀的安全规则?9 _/ q% j, {" @# U. o6 b/ u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" b4 t% ^+ ]( N! ^% L. s
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 l; A s- \$ a1 | t* C9 l# b. p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) t: g" y0 {% _7 W2 B' A7 wA:RondellES
& k- |4 o7 M9 J0 F$ Q( e; v! Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
0 f. d& l# W! Y& D$ h' ^) y下列哪项是切成小方块用于汤的装饰?
/ N1 [, c) u" P! r" Z$ \+ r. BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& x! d0 z" y% L! W' T. r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( W" m _2 E6 @; M7 B2 P) Y+ 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!!——/ @, {. j" b) Y8 z6 {$ M; m m; z( u
A:Gaufrette
( u! t$ g: B+ g& U: y( ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# L$ z8 j% b6 f% o# ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& @1 H( [# E$ g0 nGaufrette :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?8 g9 y5 ]1 T2 z3 O4 l; J" o& d- n
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)) q0 i2 H ~: P; K; b
A:Cilantro 胡荽叶 香菜
" S. I9 q( Q8 X7 \2 ?7 v" {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 G6 ~ m1 d1 c% q
多香果, 多香果香料是什么2 i) B0 {& {4 g6 b6 Y/ V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, F) v; g7 i: D+ J9 d3 F9 T
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 w+ r s3 g% f \% F8 Y6 C下列哪些是用来做香包德épices?6 o# d8 n, \6 U& d7 k, y
http://www.sachetcatering.com/& W$ B7 a+ B# C- N. c9 N
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?$ z: P8 T0 X# X0 B! j8 d; {/ L; P
下列哪项不是酱油调味品的?
- ~8 i8 U7 D9 ]: IA:Wasabi 日本辣根
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, G$ E6 R I1 j6 X I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. D% Q. y, m. M# m+ u$ A$ m+ X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:) {, G: i, m6 |+ t$ w& n0 i
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?! e y) Z a v4 e6 t% D& O8 K
下列哪个步骤是不是正确的蛋清搅打程序?+ e, a" w2 X3 @1 \( x
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- N5 [3 h, c, r/ q$ B
A:56g and 63g 56克和63克( O% R2 _0 ~' F& f, ~
) {$ z7 M4 O# p& u0 @+ R66.Evaporated milk is a concentrated milk that is produced by removing% q0 C1 Z/ p; Z, b! Z: |
炼乳是一种浓缩牛奶 是去除什么做的
7 P7 g: {1 Q9 A0 C) hA:60% of the water 60%的水
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5 M7 ?" T. D$ R67.A method of cooking that transfers heat through a liquid or gas is:
+ x B* W1 t V3 N/ d一种烹饪方法,通过转移液体或气体是:
/ ^4 _, ^% {$ T" H% KA:Convection 对流4 v- }. Z, _2 Y- p- {
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68.The cooking of starches is known as 烹调的淀粉被称为1 I; E8 V! [5 P+ A2 \% p
A:Gelatinization 糊化5 r% a) o' [, q
9 [* R6 W3 D7 x$ ~/ `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( m, M4 I* b- B
A:Braising 烤% a- W- H( I9 _: p! G J# T
7 \( S* D4 P, }" T5 D8 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 H( ` [8 j1 ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# o y9 b* {/ g4 ~3 A
+ }/ j" x* D! g) z- B) U4 ~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
' X+ P3 I9 ~: S- xA:Fumet 原汁% F6 ?+ y2 i! ` g. U6 [- m$ @; Y1 g
; N& i& t* t% w' j# F# c72.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- ?: b7 \( I9 H$ u/ ] D+ B. P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 g7 F& i. m; i! g
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73.Which of the following is a principle not used in stock making?
3 E- p4 U! |( N7 a+ e' l) \下列哪一项不是用于制造高汤(低汤)的原则?
' G) G5 }5 E2 eA:Start the stock in hot water.开始在热水中操作; z2 f+ m: F* N0 h( O9 U
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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0 W( F6 ~5 N! x( g, F2 n& z7 H2 }
A:Remouillage 法语熬汤
) _6 M, E( K0 ?3 \/ e+ bhttp://www.haibao.cn/blog/post/176242.htm |
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