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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 S- N! k+ K6 s哪位厨师最早带来高水准浮夸的美食
4 x l# i S. r: r1 @* D2 IAAntonin Carême 人名 安东尼·卡罗美
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' N: v% D+ u7 Y. i, \7 T4 a) e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) y+ d( H G4 Z& L/ u9 i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 L3 _0 ^# A7 c% n7 I/ p+ nA:Cast-iron stoves 壁炉
: @1 r0 x- q0 g* |! Z5 Y( c& bhttp://www.usstove.com/products.php?id=6
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3 @$ P1 v5 M/ @$ ]3 f+ J; }5 C$ @28.The French term used to describe the roundsman, or swing cook, is:3 [& C' h$ W* R& c0 \/ a' h
法国术语,用来描述roundsman,或摇摆厨师是:: V9 e# s% k+ E4 T! H: p
A:Tournant 图尔南
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29.Another term for the wine steward is:8 e* H) d2 {# _$ [1 R& ~# _
葡萄酒侍酒师的另一个术语是:, l$ ]9 Q2 H7 n: s) ^4 v9 v
A: Sommelier 侍酒师
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}" n2 k0 }" e# {. O30.Molds, yeasts and fungi are examples of a:; z( Z2 r. p" o4 x
霉菌,酵母菌和真菌是一个神马例子
" j9 y9 Z( P# h; ^- LA:Biological hazard 生物危害: {0 k o# r/ Y$ r3 M5 g3 k+ E' A0 f
; ]3 v4 `( X+ C2 B8 T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 J! Z0 w$ U# M
根据加拿大食品检验局,食品的危险温度区在多少之间:$ A2 Z* [. t# Q, x# l8 }
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
* S1 y' Y+ f0 M Y/ O, @4 o" Y所有细菌生存需要以下哪些内容:
- p: l8 e, H) X3 q$ vA: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?) f7 n/ { Z R7 y w6 l
以下哪项正确表示了HACCP体系的关键控制点?
, v" ]9 {1 }, t- P d! I0 p- zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" O" L8 f9 T ~1 b/ k1 ]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?! e; w2 n1 f' B9 l6 F) F
下列哪一个不是碳水化合物的例子?' G7 b2 v$ D1 S9 f4 B& l& \9 a0 s
A:Essential nutrients 必需的营养物质, B* o/ n( X! N& w r c" _
; A' ?& ~3 g* s. f V/ W, n% C35.The process by which a liquid fat is made solid is called: S& Z, m+ C7 x) N+ s/ n( y
液体脂肪做成固体这个过程叫什么
1 e1 P& b# j/ y' t1 C. O* j5 EA:Hydrogenation 氢化% }% |. y! n4 O# A
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36.Which of the following is not an example of a fat substitute?# x: R9 H( G* ^6 X3 K3 t
下列哪项不是脂肪替代品的一个例子
( v; L" N1 {6 }2 {& _0 n: nA:Acesulfame K 安赛蜜K表
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j- A7 Y, Q3 y/ ^; k: d37.Health Canada requires that a product labelled "fat free" contain:$ S2 ^4 K2 M2 [ j0 b
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 r6 g' R, ?! l1 H. \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
# A5 U- p9 M- G/ @% G下列哪项是不相关联的转换配方问题?& n" i: j* o7 A& q
A:Unit cost 单位成本0 R( D2 e1 Q+ f1 X4 G J
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39.The condition or cost of an item as it is purchased from the supplier is called:
( U6 X( s0 _) \从供应商采购的物品的品质或成本叫什么# V G2 u* u+ y2 L: ^+ e5 I- z
A:As-purchased cost 购买的费用) n1 ]: k/ K1 P) W. O
B! }% O7 ^7 B* g& @2 A* C1 T& _40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 @7 o1 \: e4 N: @在新货到来之前用于日常所求的必要库存量叫什么
' N' S2 o6 k6 L. j, y- c5 PA: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?/ L/ w- o$ \8 Y
下面那个缩写是用来表明正常库存流程?
# E8 b" h0 g; o. ^1 X1 mA:FIFO=FIRST IN FIRST OUT 先进先出
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( l0 i3 b% L9 M' i& G2 o42.Which of the following knives is used to turn vegetables?
. _: [4 P# W! G下面的那把刀是用来打开蔬菜吗?
9 M7 ]3 k+ o7 V% hA:Bird's beak knife 鸟嘴刀2 C& I* q# c/ ^8 v4 N3 |- b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& u' _0 ]9 s9 Q; v B* Q0 U
5 [, T2 X5 L5 H: K& ] \8 e" t43.What is an instant-read thermometer best used for?
7 ~! q; w. V: T: t$ z+ A即时读温度计最好用于那方面?
' p, {3 H6 I; b) ^* @% CA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! }8 ?4 R- T4 O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( S3 E( b- u6 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重* A- {2 y1 S) q- l# B- y
A: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?8 b8 B6 B. ]( S2 O" F& f
哪件装备下面有一个可移动的碗和一个S形叶片?0 v7 Z1 d! E* F# b
A:Food processor 食品加工机# a$ s8 e' g7 \# Z1 n
http://www.google.com.hk/search? ... iw=1263&bih=572 k& @, t2 [# \6 T$ f
% v0 w4 k2 T5 ?* [2 M46.Which of the following is not a rule for knife safety?* P7 n+ R/ }! a% O& Y2 \
下列哪项不是用刀的安全规则?/ D' C/ b3 W$ b: @& X
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:
6 R$ F2 W1 B" m7 J/ m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# b/ K4 v$ K2 m" n6 e* h" I- w+ _A:RondellES - g+ n8 r! _0 q' S& o( y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 N5 k8 K& p1 @2 P2 ~5 Q, [48.Which of the following is a diced cut used to garnish soups?% f% r g. O' f8 J
下列哪项是切成小方块用于汤的装饰?9 Y% y7 B) L6 [2 v% N* e% c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 B# n* J' r! R/ A P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# t! o# t1 d4 ^( Q/ 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!!——
9 B6 q9 c2 Q7 W. Q& }- m# M0 DA:Gaufrette 1 c7 f3 t9 O+ Q- ]1 u% q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
M; h7 ` [% `/ }$ @! i: Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; l+ G* r: }- R* l, B- zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. X" g$ ~- M$ N/ a! s3 n# B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ J+ c. q9 y/ _6 P5 m
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)+ S$ `; E+ G! T5 f
A:Cilantro 胡荽叶 香菜/ C, y& O& T- ^( D* q0 Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, Q0 t, ]& b6 L- I. x5 a( h
% H, s+ u9 a" L- [4 j: @3 {60.Allspice is made from:# |. e8 w$ g6 a k" w* E/ Y6 d7 P! l
多香果, 多香果香料是什么
+ l* {1 z4 H5 w2 Q) }& ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; U) {. }2 x0 {! p5 Y4 r Q. `A:A dried berry 干浆果
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3 L3 c: i; \% D( ]" ?# Q8 X8 R61.Which of the following are used to make a sachet d'épices?
$ t# Y, F* F+ x下列哪些是用来做香包德épices?
8 t# X g6 T7 f$ j' uhttp://www.sachetcatering.com/ P. ~$ O+ z3 n. h) Q5 q. C L [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! Q: \9 c8 e" l$ e3 h
9 ]# |( e2 R7 z F& ~! K62.Which of the following condiments are not soy based?0 L0 Y6 ?! x* _4 H
下列哪项不是酱油调味品的?# R0 z! X6 ~( E' `$ l8 @
A:Wasabi 日本辣根* D, e' V, J5 \4 `* F0 C: d D2 ^
, G7 p% m, h) v1 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; Y8 T7 X9 Z# l
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:
: c& B- P! t5 b+ aA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 E/ V8 x' |+ s' C$ U* O! W
下列哪个步骤是不是正确的蛋清搅打程序?/ V3 K2 X) A' j/ M
A:Allow to rest before use. 允许休息后方可使用。( r0 \7 \/ a5 O
; i/ I! [! X0 ?" [" F& r. l65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ g4 e! V8 p, d/ KA:56g and 63g 56克和63克
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: g2 V& Q, n% ?$ L$ n5 f66.Evaporated milk is a concentrated milk that is produced by removing
* z0 B% q# p) j* D. S炼乳是一种浓缩牛奶 是去除什么做的1 }4 }0 w% i* x5 v9 h- R, }! [ s
A:60% of the water 60%的水2 J6 H( H# u7 t* ^$ G
* T& R4 h" u( V8 s0 S67.A method of cooking that transfers heat through a liquid or gas is:
. u2 E5 Z8 F" o3 i4 W0 z% y一种烹饪方法,通过转移液体或气体是:
1 g% q4 s, J) @, R# `8 LA:Convection 对流2 {" n* L* }6 D- @
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68.The cooking of starches is known as 烹调的淀粉被称为6 l0 ~3 ?' Z% Q1 u; M
A:Gelatinization 糊化
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9 E( E6 \$ A5 T5 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' J6 \: D/ B* |8 @3 `: I! cA:Braising 烤/ K& p8 P9 o m$ F3 k
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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:, c# \) u ]. Q: o* U# n/ u+ `; E& Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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+ T- f2 r" }1 v+ U$ t71.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
5 \$ V4 A8 Y n3 M/ a9 {, GA:Fumet 原汁. M* n, @( y( k' H" l
5 e4 e, C9 a" ^6 k% J$ F2 k& 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8 A( l5 i, T& a, Q3 J9 C$ i+ C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: X3 j) U# I7 u# A) K W {% X73.Which of the following is a principle not used in stock making?" w$ O% f; y6 T$ j5 X1 L8 v: H% t
下列哪一项不是用于制造高汤(低汤)的原则?3 n. ^) f' g7 f! U
A:Start the stock in hot water.开始在热水中操作4 Q+ R8 X; |# A+ D7 J4 i M; {7 t/ k0 B
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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
- ?3 u" X* M6 F: w& iA:Remouillage 法语熬汤
/ x8 I- n3 C$ W* S( t0 Vhttp://www.haibao.cn/blog/post/176242.htm |
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