 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:
. r1 N: A2 t& q& X哪位厨师最早带来高水准浮夸的美食
" k% Q2 U* u7 ?! C2 AAAntonin Carême 人名 安东尼·卡罗美
8 m6 b' s. K; P7 B9 B2 N9 E0 ]
* b6 [; }2 Q6 j4 M( }( L$ e) G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) d0 |% ~" a- ^. X3 z& M5 ~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 b6 K' `8 x. k, J
A:Cast-iron stoves 壁炉4 k7 Z/ r# [# K# j
http://www.usstove.com/products.php?id=6, I, a4 b5 L* ]: }% V7 g4 B
1 u9 k U4 t2 Y' u5 _1 d
28.The French term used to describe the roundsman, or swing cook, is:
7 f- `% t5 M' A, Z法国术语,用来描述roundsman,或摇摆厨师是:3 O5 d8 z# H- W! I, \* N2 Q- G- @' n
A:Tournant 图尔南
6 I0 k, w* f B, ]% E- ]. g1 F! @! x# l4 T
29.Another term for the wine steward is:+ q$ X3 \+ |. T5 b# ?
葡萄酒侍酒师的另一个术语是:% N& A, q `! `% L/ j
A: Sommelier 侍酒师# S* R- J* ]; j# u5 w+ q6 C
" \6 v2 V: t( Z30.Molds, yeasts and fungi are examples of a:2 c! q O0 E$ A5 U3 p9 P8 ]4 ]
霉菌,酵母菌和真菌是一个神马例子
; [' T' f3 Z q4 O; k0 P5 WA:Biological hazard 生物危害" S; S1 ]$ {9 i1 n1 j# b
0 q7 Q. y: D2 H5 j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 J* c" |5 y! |2 n: S# ^( b根据加拿大食品检验局,食品的危险温度区在多少之间:3 o1 ^% U2 N2 b& l, R
A:40° and 140°F (4–60°C) 4-60度9 |& Z& V) z' V0 K2 {% E
# F& L" I q K) s32.All bacteria need the following for survival:
c; o; ?0 x& Q+ f* p所有细菌生存需要以下哪些内容:
3 e/ a+ d" O, uA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. q3 `' ` O/ r' _$ e' x8 @% s/ E' V
* L) q7 s! C) O8 y
33.Which of the following correctly represent critical control points in a HACCP system?
4 u( e* L9 N1 ]# B/ ]/ J. G以下哪项正确表示了HACCP体系的关键控制点?4 J, f$ U7 H8 c* A2 o' b0 D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 S8 {" W% T9 N/ }+ i, r( \+ ~! X食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ B6 h. l( Y5 Y3 f
5 V/ n9 r& L! V5 P/ b. D2 b: I5 H
34.Which of the following is not an example of a carbohydrate?: X [2 m% ~5 I3 v4 Z b' i
下列哪一个不是碳水化合物的例子?
, R# W# f1 l7 ~1 g$ zA:Essential nutrients 必需的营养物质
P5 |$ y3 T+ R3 B% x: D# Z7 N1 b7 J- o- m( ^& v
35.The process by which a liquid fat is made solid is called:
4 X0 ^% a6 b1 @' }3 A液体脂肪做成固体这个过程叫什么
0 G7 Y, x/ u) {) a( O' CA:Hydrogenation 氢化
) c: }2 J; m( u: [ l# H8 X
$ h8 o, R/ I* l. A$ t; ~36.Which of the following is not an example of a fat substitute?
4 r8 V4 E* k( I. \7 H1 E6 \: G; |+ Y下列哪项不是脂肪替代品的一个例子- r$ X, [/ }" X3 C& f
A:Acesulfame K 安赛蜜K表
$ J; w5 E p5 W8 p4 r8 {& j+ M" S- u
& X$ I2 T) w1 B) t7 I' z37.Health Canada requires that a product labelled "fat free" contain:
Y* j, E! u; s; z/ g0 s6 d- p加拿大卫生部要求的产品标有“不含脂肪“包括:
. Y: |: ]" c& U. X3 I% KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 ^4 f( }* T" {1 y, \6 k# g$ R! `
) u, Q ?* P8 t6 Q v1 Z38.Which of the following is not a problem associated with converting recipes?4 e% e$ E, E7 ~: b; z7 j: ]
下列哪项是不相关联的转换配方问题?
5 y4 r* |7 c6 b) i$ S0 JA:Unit cost 单位成本
) S/ m3 h: O" B4 H2 m1 R& h
/ S' a8 `. ^$ q ~' k# e5 _39.The condition or cost of an item as it is purchased from the supplier is called:8 J0 M [; A" h2 X8 G$ L; x
从供应商采购的物品的品质或成本叫什么
3 K) T+ l8 l( CA:As-purchased cost 购买的费用
& p8 k4 _- A! l/ _5 X$ @* M, g5 O7 Z: J/ [6 J3 L0 X9 M, ^- I, o
40.The amount of stock necessary to cover operating needs between deliveries is known as:) c0 H* c- w; F6 B# Y2 S- O
在新货到来之前用于日常所求的必要库存量叫什么3 N$ g- s2 C# L+ E3 ]
A:Parstock 基本日常最低库存+ S* d- _( X: C2 [
0 A- F& }1 `# R% W41.Which of the following abbreviations is used to describe the proper rotation of stock?
) ?4 K8 Y, B. ^" l9 B下面那个缩写是用来表明正常库存流程?
1 ]2 Q- U) z& Z5 G) MA:FIFO=FIRST IN FIRST OUT 先进先出
9 r' Y3 t- T$ t+ Y, v4 {$ C% ~& ~% V! Q( Y* c
42.Which of the following knives is used to turn vegetables?0 ]; x( T: w& P9 K
下面的那把刀是用来打开蔬菜吗?
' s7 ^5 H; f. _) T& bA:Bird's beak knife 鸟嘴刀
4 X( B& T' u, L6 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: E8 b! E* M9 g* R5 J. v1 `; T0 y. V8 [( f5 Z
43.What is an instant-read thermometer best used for?* Q4 O/ |4 Y# R/ f4 p
即时读温度计最好用于那方面?1 ?5 }, ^) {8 d* U5 `2 v3 M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( M! L* v% r' A0 @' m% Y- V, {4 E3 C# ^0 C: Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% N. V% g0 M5 L. d0 A
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 b* t) H7 R, C, c
A:Cast iron 铸铁
4 l% V: l4 P* ]7 n4 y% k0 S; Y' i9 O- O+ J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) a. \" {) N) p哪件装备下面有一个可移动的碗和一个S形叶片?
8 G* z$ s4 t: n pA:Food processor 食品加工机2 s6 A. A7 ?! O0 f4 ?4 R
http://www.google.com.hk/search? ... iw=1263&bih=572
+ U% B1 G$ ~# w+ M$ J/ Z e2 z& A/ i+ L& Y0 f. t% G
46.Which of the following is not a rule for knife safety?* N5 t! H* F/ M5 _/ {) P( n
下列哪项不是用刀的安全规则?
* x1 O5 b# X. X `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- K8 C" { e2 ~" M5 h/ s6 K
% Y4 Z7 Q1 K, T2 a& G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' k# ?1 g4 d( F2 J9 ]4 r s3 g4 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是? _! a4 k. v* a, X7 |
A:RondellES 5 A) N3 Q+ e; b7 o ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 i! A }) [% R8 K" P& T; \# X! P1 o- s
48.Which of the following is a diced cut used to garnish soups?
# s K& R. Q9 \, h下列哪项是切成小方块用于汤的装饰?1 X7 A3 z8 a3 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: i- E5 ?/ N) _ g5 o4 O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 B- e, U1 U# s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!!——
; ?* i+ ?- z- o1 q* I4 V) M- n3 kA:Gaufrette
! T1 \, B" N" i4 ]. Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ M6 N" [2 ]- L" V8 L# P& |% emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- l9 ^3 k( p7 _4 eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 d: h) H3 `/ v6 P+ V/ w* x
6 A3 f6 ~% \9 j6 `- `! e6 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# Y; |3 c" [* s/ G- f- n; O6 w( R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), ^8 }: `6 U( r8 \. h# A
A:Cilantro 胡荽叶 香菜
- ]0 H6 F4 U2 ~& Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ t, S& N& s1 U
+ e; }* }, _6 V# p9 J. F' x60.Allspice is made from:
1 ?. T5 u& t" x5 T& z) W* z$ n 多香果, 多香果香料是什么+ q) `6 |, ~8 B2 z/ @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
o7 H- a# a/ R7 |) D9 nA:A dried berry 干浆果
% h" X" I1 G& q) t; ]- s2 ^
. m" ?3 X! {; q3 [2 i/ |! M. Q61.Which of the following are used to make a sachet d'épices?
( S, F7 O3 i- t+ ~6 ^下列哪些是用来做香包德épices?; C" r$ o! w7 S0 v/ s$ s
http://www.sachetcatering.com/
( l) `3 w$ t1 o: v/ V! pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
; `5 M6 k/ Q9 P2 R5 k/ V Q. ~7 J e
62.Which of the following condiments are not soy based?8 ?5 u. h2 \. @! s$ Q
下列哪项不是酱油调味品的?
8 a' ?% A5 L Y9 E9 k, jA:Wasabi 日本辣根0 D7 v( \ B7 s" N6 t5 Z: e
- s+ `. p6 y% T# m4 E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 _( ^* \) Q+ q Z7 E# [6 O+ ]. N
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:$ O+ r1 V) Y" f5 a$ l
A:Pasteurization 巴氏杀菌0 j/ \ ]% w1 Z( h) v+ t
5 J7 T6 D5 y0 ~' W/ }. w
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ A% Q+ A$ _8 h/ M* L1 y下列哪个步骤是不是正确的蛋清搅打程序?# r! ~$ ]6 S/ u- z# I6 Z
A:Allow to rest before use. 允许休息后方可使用。
$ {- A- @8 b. o8 O! e5 e/ S3 Z! O8 f" ?. R" J" y. ~: O
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: B9 P' l* E! Q, }A:56g and 63g 56克和63克3 m" S! D3 ~1 d: _ H6 y6 v
5 Q. {2 }7 j8 |6 D$ s5 n66.Evaporated milk is a concentrated milk that is produced by removing
* O) X7 M$ k3 T5 e炼乳是一种浓缩牛奶 是去除什么做的
! [* q3 Q4 K: d- E/ C# f1 sA:60% of the water 60%的水
: Q3 u! a% b( ?) ^$ l- i7 v, U2 u
67.A method of cooking that transfers heat through a liquid or gas is:; v$ a4 W. `! g# l7 e0 s) g' A0 L
一种烹饪方法,通过转移液体或气体是:( E/ z& Q9 V/ g) H% N. g
A:Convection 对流
0 Z( C y* l$ L
7 E8 a0 z7 o3 E5 ]& D& @, {68.The cooking of starches is known as 烹调的淀粉被称为
6 M5 q6 a- f' jA:Gelatinization 糊化& D5 b' o4 |. {' v
% U% n* H: ^ |8 e! O2 }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 l' [! o/ r* S3 v+ T; [
A:Braising 烤
' `3 I& K i- S$ N9 c8 `5 z3 i+ n& J, x) h6 Y! T: S: y6 |
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 U4 i. d& M p3 z! W, Z5 P. v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
9 P% c/ X1 Z @8 X& ^
7 P, k9 i9 ]' Y- c+ \! w8 h: N71.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: ]$ n0 J) H. I2 @
A:Fumet 原汁0 ^: y" |1 D g
$ t0 p; Q' v3 j0 T% V
72.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- n, `+ v; a1 v* [9 R' _9 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 V Y6 J, s6 }1 y1 j% h
" `4 q! H7 X" W2 U* t73.Which of the following is a principle not used in stock making?. p) l5 u: r! t& ~; S. Q) e+ U {
下列哪一项不是用于制造高汤(低汤)的原则?4 q: f0 V. x T+ [7 C
A:Start the stock in hot water.开始在热水中操作
) j/ V( x. z9 J5 ?
2 ]6 P2 {* o0 ]+ z74.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" d+ V0 B! d
A:Remouillage 法语熬汤
. ]8 }/ g2 ~8 |/ y7 u/ m, Qhttp://www.haibao.cn/blog/post/176242.htm |
|