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26.The chef who is credited with bringing grande cuisine to the forefront is:9 V7 Q) E6 v' `6 A; `) ?1 i/ c
哪位厨师最早带来高水准浮夸的美食
/ ?; e) e( g7 E5 g! V! o$ n* XAAntonin Carême 人名 安东尼·卡罗美% o; e' ]# m8 T* k
3 d- h7 W/ `% c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ E: z$ }1 y. T# M" O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' a# s; e# L/ M2 Z3 T j$ O$ V" n, D. c
A:Cast-iron stoves 壁炉
: G7 ]3 m5 u. d' N& shttp://www.usstove.com/products.php?id=6. l/ R6 y& C7 x# t( ~) A
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28.The French term used to describe the roundsman, or swing cook, is:
& C8 K+ I, I5 L9 ?法国术语,用来描述roundsman,或摇摆厨师是:3 |, }8 ]- X# f% C
A:Tournant 图尔南
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. H. X4 o2 p- C2 m: H; h29.Another term for the wine steward is:
1 i/ A, x w0 d/ `葡萄酒侍酒师的另一个术语是:
) X) k- D& Q9 n8 y) @" {( SA: Sommelier 侍酒师0 n" b4 D( V) m: \0 i" u5 R1 Y
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30.Molds, yeasts and fungi are examples of a:$ A+ I* x: O5 A4 I B: J
霉菌,酵母菌和真菌是一个神马例子4 y+ |$ e- W0 {# e% W6 V6 L
A:Biological hazard 生物危害( r$ T% U' _! y7 f3 _5 U) ?
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ [* \, N d/ `+ x- w7 p根据加拿大食品检验局,食品的危险温度区在多少之间:
9 ]# r& j9 _( Z3 sA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
% Z% c& [8 Q" j& f所有细菌生存需要以下哪些内容:8 E0 E0 x! r- d! A. u) o; P3 }6 {
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 v$ K' l/ p6 {/ P) x+ g: \' f" Z
3 l! N% s8 F/ C1 w7 X33.Which of the following correctly represent critical control points in a HACCP system?
4 E$ K1 c& F" w2 ~* X3 P1 r% a以下哪项正确表示了HACCP体系的关键控制点?3 j! W% l, C+ j m, I3 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! z7 c* m" y$ k |. y5 d. n食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 ~- k2 W4 p4 @4 H
9 a( g) o" ?, ^* V34.Which of the following is not an example of a carbohydrate?* I" K5 p7 c4 F+ P7 [0 D y
下列哪一个不是碳水化合物的例子?, z% u/ [; x- ?
A:Essential nutrients 必需的营养物质, p2 z: S2 h0 i0 ]) @, ?# ?+ R
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35.The process by which a liquid fat is made solid is called:( C* _+ s8 Z; W7 Q
液体脂肪做成固体这个过程叫什么* H0 y2 ~4 A, N) P" x+ c
A:Hydrogenation 氢化& d( C8 [2 R$ Y, m5 \5 \ j" |' h! x
/ d/ A, C# t! |: f ? d+ a& v36.Which of the following is not an example of a fat substitute?
7 Z, G# h. a! k+ y" {; a9 G/ X下列哪项不是脂肪替代品的一个例子
& Z+ p3 o- N. \5 h# K VA:Acesulfame K 安赛蜜K表/ ?3 m% I1 R9 ?5 R/ a
; a" z8 V6 R$ x/ A& B# D5 f37.Health Canada requires that a product labelled "fat free" contain:; E) b8 h' d) e6 }3 v$ _) r* `
加拿大卫生部要求的产品标有“不含脂肪“包括: X2 C9 H) d1 z' r6 `6 _8 |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! p0 @/ v3 d/ P4 a- ^
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38.Which of the following is not a problem associated with converting recipes?
% k X7 d* _$ `下列哪项是不相关联的转换配方问题?1 N e: a# L7 {! d# {% G) N' D' p
A:Unit cost 单位成本9 ^( K ~' t2 r3 n* C4 s1 r; k
5 N# c: Q+ t' m. s+ W$ `8 n# w39.The condition or cost of an item as it is purchased from the supplier is called:
7 E) [+ t L3 M) E' K- p. ]# y9 i% z从供应商采购的物品的品质或成本叫什么
- X% n4 n) f3 `/ R8 A8 }A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 F) k) w5 f U0 V) m4 R2 f: p: Y在新货到来之前用于日常所求的必要库存量叫什么
|, b+ i" _6 YA:Parstock 基本日常最低库存. \5 e6 r. V N: i
6 j' ?# \0 s6 e. F41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 l9 }5 j; S( v! `下面那个缩写是用来表明正常库存流程?/ J5 w$ y( K- v. [
A:FIFO=FIRST IN FIRST OUT 先进先出
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- W& N$ U2 _) C. \8 F+ O- s1 G% E42.Which of the following knives is used to turn vegetables?% ~( g% f8 G: n
下面的那把刀是用来打开蔬菜吗?
& E1 \& t- t4 {* dA:Bird's beak knife 鸟嘴刀6 U5 H# V# T0 D+ W7 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 R2 a' _9 R2 k6 @6 S& h$ p
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43.What is an instant-read thermometer best used for?
. a {9 s* e: g" E5 y8 p5 t即时读温度计最好用于那方面?, b3 M$ r2 S: |( X: i q3 M+ l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. t* N) R% c( J6 A2 |+ `$ [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# C& D+ e# T8 R) E下列哪些金属材料受热均匀,通常用在铁板而且非常重
) A* M, w3 c0 H. b8 v) EA:Cast iron 铸铁/ E ?3 |3 x) E) [) G& E1 j
$ b& ]8 c4 u" i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 g" N' a( d; _' w! I% E
哪件装备下面有一个可移动的碗和一个S形叶片?
! m+ ^' ^# W4 D; u5 C8 ]" ]A:Food processor 食品加工机
+ |) Z4 f- r8 R- v% bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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2 u( |1 B* i5 T& h% C3 }46.Which of the following is not a rule for knife safety?
- {$ ~2 U5 ?4 C' r; W2 e下列哪项不是用刀的安全规则?
' n) F) s. ?- T2 b6 b% B: D* I5 ]9 IA: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:: W4 {; O5 Q9 b3 @% h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 B9 v% {- E, y$ oA:RondellES
6 _. m5 N2 K# c5 a% q* q# |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 j$ h) g! ]: m1 u: q
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48.Which of the following is a diced cut used to garnish soups?/ T, V8 y, D" N3 `9 W
下列哪项是切成小方块用于汤的装饰?
2 j$ v- i( h" ]' VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 d5 C; D. u) @, w1 z& x" N9 y6 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# w5 X1 I* F: X9 v# C: X+ Y+ B6 M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!!——
' e* A( N! U4 p; d/ hA:Gaufrette
% u! _! q R% k3 D) q- k( e4 O) m" jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! j$ r+ ]8 R+ T+ N: W) {( Y9 Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 O8 m7 {/ P9 f8 u# r. {- I( C4 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 o4 h3 k+ \4 O2 ?' U8 U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
w4 X/ j6 p1 L, [- L( @- O! k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 E; T# j: b7 ]" N3 o6 rA:Cilantro 胡荽叶 香菜. }, Q! {! w6 y1 U+ i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ F' M9 t/ p$ J6 U4 |60.Allspice is made from:7 F. D0 ^4 [9 A8 ?! g* o8 n. h; Z
多香果, 多香果香料是什么2 k$ T* l$ X6 ?' Z. U' ] k# z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 U" }9 U/ |2 P2 R G
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ R/ _/ X5 C" i3 e
下列哪些是用来做香包德épices?; \8 P$ h5 _+ A
http://www.sachetcatering.com/9 a) u+ G& r" c) |1 ]* Z) Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- B$ Z" H Z4 j" r" o62.Which of the following condiments are not soy based?" A- A, n3 a0 q+ _6 o& V: i
下列哪项不是酱油调味品的?
. b2 R4 x# l( O! `: p; ~, qA:Wasabi 日本辣根9 Q% G3 a+ e/ D! r* Y4 ^+ @
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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:/ X( q$ g& W7 l* \% w4 R; R) I& S
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:6 f7 a1 e8 [" d( \: P; o# f, a
A:Pasteurization 巴氏杀菌7 h4 G# V# f' K# @
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64.Which of the following steps is not the correct procedure for whipping egg whites?" ?0 X, |0 {/ A) J
下列哪个步骤是不是正确的蛋清搅打程序?
, s: { h) q+ SA:Allow to rest before use. 允许休息后方可使用。" d1 A. t) L: `* `7 I$ Q" z
- e. `) u2 c b/ k' |" d3 _+ x65.The weight of a large egg is between:一个大鸡蛋重量介于:# G/ L# ]! t4 o6 A
A:56g and 63g 56克和63克8 L5 y" A1 w( m4 {, h. u
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66.Evaporated milk is a concentrated milk that is produced by removing% g* f* n4 _5 _1 T" l3 t, r& q0 x4 u
炼乳是一种浓缩牛奶 是去除什么做的
" i- p. B6 p" aA:60% of the water 60%的水7 `& ^7 X! q; p. |& ^
: p) M$ i$ y2 C$ i" u67.A method of cooking that transfers heat through a liquid or gas is:8 w9 c- k7 ]9 }4 A
一种烹饪方法,通过转移液体或气体是:
( ?: i2 H& t* iA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: p: @ E' K h' d; j
A:Gelatinization 糊化& ]; P& ?/ l z7 X1 w
2 D5 q9 G4 H+ O3 p( g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! P; j$ ]( n8 L$ Q1 kA:Braising 烤: [* K& k4 ~2 F& T
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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:4 P! Y6 |0 n) Z8 z( F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' d: R+ T" D. _6 A71.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& u6 J) ^( q I0 x1 S
A:Fumet 原汁
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8 u) X7 B+ W) ~ J9 e3 }$ I$ V) i72.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
3 @ c/ L+ C ~) E8 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ m/ x% v" B) F3 {$ c m5 b
$ [8 I4 @6 T3 R2 {73.Which of the following is a principle not used in stock making?
7 d, B8 M7 I0 R: k) T4 h* ?/ [& g下列哪一项不是用于制造高汤(低汤)的原则?
{" W# F. [6 sA:Start the stock in hot water.开始在热水中操作 w& ~4 w3 R5 h3 m" n! m& o4 m
* R6 V. n. m% A7 ]+ r# G/ p! u74.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/ s8 ]5 i) k5 _; A
A:Remouillage 法语熬汤3 r/ Q5 x+ u- t
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