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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:
9 H$ e# k* }! ^5 V哪位厨师最早带来高水准浮夸的美食
+ y/ t. e- q" YAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ c) W- l. W7 {. |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; b1 P5 \6 Z9 u9 y
A:Cast-iron stoves 壁炉1 ^1 ]1 D5 e4 B) w8 V a; u
http://www.usstove.com/products.php?id=6* U: e" P% T$ D3 ?( m- F2 d5 N/ g
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28.The French term used to describe the roundsman, or swing cook, is:
4 o( W! n) }6 F9 K7 k) d; d9 d5 d9 Y法国术语,用来描述roundsman,或摇摆厨师是:7 J2 [: i- d5 N& |" g7 N0 J
A:Tournant 图尔南
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29.Another term for the wine steward is:! }) E/ o; N z/ I# l9 U
葡萄酒侍酒师的另一个术语是:
# l# W2 \: T! X+ V$ b# oA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
+ l2 {3 n* G3 d" `霉菌,酵母菌和真菌是一个神马例子
9 v9 c+ X, m( R7 ?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:9 @: }. X4 e1 V+ _% w7 \
根据加拿大食品检验局,食品的危险温度区在多少之间:8 e. ]/ P a% l8 I
A:40° and 140°F (4–60°C) 4-60度 p$ \) R9 _5 B4 k# @% M
" @: T) e8 ]( {32.All bacteria need the following for survival:4 G3 n8 ~: n9 Y6 L* N) k
所有细菌生存需要以下哪些内容:
# a$ w9 V3 N& k6 |1 E5 g5 ^' cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* W0 ~% D& s# B/ Z& u
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33.Which of the following correctly represent critical control points in a HACCP system?* P$ [$ Y4 a8 `
以下哪项正确表示了HACCP体系的关键控制点?# X( Q `: l0 D8 S4 T* M5 u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% j5 K' y2 E% F% o# q食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 l3 \& V% C1 ^7 ]5 S+ r! I
' Q. T. x5 c. e2 X5 X6 N' A2 |) z: C34.Which of the following is not an example of a carbohydrate?5 b/ T# v- R J9 Y* V$ h
下列哪一个不是碳水化合物的例子?
& B2 U0 H+ c$ D# m. pA:Essential nutrients 必需的营养物质9 j% C* ~5 d2 g& s5 y" K. X% {
[" H" J4 W, B, q1 S35.The process by which a liquid fat is made solid is called:/ b5 Y* O$ C+ x5 m0 k
液体脂肪做成固体这个过程叫什么: I- v" V7 l9 k2 K5 K
A:Hydrogenation 氢化2 b: r! j [ p5 h
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36.Which of the following is not an example of a fat substitute?/ O g e: h& f1 R. A7 C% C
下列哪项不是脂肪替代品的一个例子
/ ?, q4 w9 c0 P' z, tA:Acesulfame K 安赛蜜K表4 o3 U E6 n9 e& Z o* K+ R
' `8 i# |; p: v8 `1 x4 R37.Health Canada requires that a product labelled "fat free" contain:
0 B. d( t @- Y% o: U$ K. m5 _加拿大卫生部要求的产品标有“不含脂肪“包括:. N, \3 N; I" W4 a2 p) G! l1 p# W; t
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?
8 N$ ~5 Q: |& _4 O) |/ k2 H下列哪项是不相关联的转换配方问题?
" j/ I* l. u* B# ]& N8 u- A& CA: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:
5 F+ ?* M# p' p/ D7 j从供应商采购的物品的品质或成本叫什么) `: ?- K+ f: a% n5 K1 {
A:As-purchased cost 购买的费用
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" N$ l' g0 Q3 U9 Q" ^% z! L7 z6 |, V40.The amount of stock necessary to cover operating needs between deliveries is known as:8 b/ U r& h& V) J5 L: U0 b8 C, ^0 p; \$ x
在新货到来之前用于日常所求的必要库存量叫什么3 D! m9 n/ C' v/ b- n
A: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?( @8 h& |* f' f9 w; o
下面那个缩写是用来表明正常库存流程?
( W1 m; |, j' ~1 H% h! S7 ^+ @A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables? {; _3 h: @5 C& n
下面的那把刀是用来打开蔬菜吗?8 x, u* I: h+ h( x& U' C" I
A:Bird's beak knife 鸟嘴刀
4 V, n7 L: G% K: x, T9 shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 h9 ^: `' O2 Q. p! A9 z/ J
" `" o0 k& t: O" Q* k& ~' B- M43.What is an instant-read thermometer best used for?
* k8 X. X8 g$ ` \5 r K即时读温度计最好用于那方面?% K" R j% D: T& B, i2 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 e/ e, d/ _7 {# e3 i8 R9 R
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# ^8 n$ k: N9 X6 w3 Q/ {
下列哪些金属材料受热均匀,通常用在铁板而且非常重 `- u; T/ k$ p* V# P- _! ^( Y
A:Cast iron 铸铁
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# R# T7 X- G& Q: m3 a' u! @% M& A1 k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, X+ x) g& w1 a' i3 P0 @5 q. ]! Z
哪件装备下面有一个可移动的碗和一个S形叶片?$ s0 v) |0 F' T9 L
A:Food processor 食品加工机
/ ]( C1 E& \/ n6 shttp://www.google.com.hk/search? ... iw=1263&bih=572: k; [4 n2 ?! Z( R ]
0 [! f& }+ `2 I# o' n+ Y46.Which of the following is not a rule for knife safety?/ I. S( e+ Q& ~4 T r6 l' N
下列哪项不是用刀的安全规则?
. o- `: f9 y! nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 K$ ]2 \( P" r$ F7 W; N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 f* r$ t. S' ]0 m. y7 g7 N5 U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( Q u9 n y& p
A:RondellES
3 F; ]- f4 E0 D* @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; e. ]. i8 O' @( ^4 h# r8 R
9 L# ^! B0 U B48.Which of the following is a diced cut used to garnish soups?
# l9 m# R' t% r: q3 }下列哪项是切成小方块用于汤的装饰?
% \- A6 x1 k" I' K3 q: R2 U5 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 x" H3 q% P$ X$ T# a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ P2 c" x! t7 x) y J- G5 ~6 B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!!——
# X0 s( ^7 N4 p. ^: s1 I" b4 P* YA:Gaufrette
) }, A; b2 c; P8 Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: `. q2 u' N+ \/ v! y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: i B. b7 ]. OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: H$ J6 Q; ` \ [' @- I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% I/ m2 E3 V3 Z8 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)
* u7 }% s r6 E' MA:Cilantro 胡荽叶 香菜
0 Q9 E/ ^! O6 }9 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
. g# J. |: d; c2 F3 Y& ]0 m! j 多香果, 多香果香料是什么# V4 H3 }+ H; F8 c6 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) p' b! I& o8 {) t" E4 O" l
A:A dried berry 干浆果1 O: E9 i2 o9 C( l l% v2 F
1 F8 B5 e* M7 M" d; D61.Which of the following are used to make a sachet d'épices?% `7 G! ]' j; G5 e
下列哪些是用来做香包德épices?/ ]7 x; I2 T2 z2 j
http://www.sachetcatering.com/4 N8 U! f" l$ B5 A8 J3 }+ s, y* t2 M# N& [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. A: r3 ^$ V; w1 O M
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62.Which of the following condiments are not soy based?8 X( j" V2 M% r6 L; |
下列哪项不是酱油调味品的?
1 K o- N. T3 IA:Wasabi 日本辣根
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- @2 h0 o! {9 `0 {, q2 c9 Y6 a7 k- x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, b$ B) k$ Y/ q8 P. W6 N& x; {, 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:, ~4 A' _6 T/ u) \- ]$ d
A:Pasteurization 巴氏杀菌$ E# G& W; u# }7 o8 \' i
a- i1 L q" @4 a/ g# j64.Which of the following steps is not the correct procedure for whipping egg whites?
+ v% k& Y* R/ y4 D t5 R: s下列哪个步骤是不是正确的蛋清搅打程序?- q) F" F3 t" m. z/ V
A:Allow to rest before use. 允许休息后方可使用。
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7 n% j' U+ d% w5 h65.The weight of a large egg is between:一个大鸡蛋重量介于:" \6 j6 m- m4 J0 B' {* ^/ b
A:56g and 63g 56克和63克9 A1 @, u5 W6 @9 F8 Q' \
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66.Evaporated milk is a concentrated milk that is produced by removing
Z6 }+ |1 m' [. t( `! z炼乳是一种浓缩牛奶 是去除什么做的
, V' a) Z9 J. }8 d/ t6 uA:60% of the water 60%的水
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/ C/ A- X, x G$ ]' H% g) H67.A method of cooking that transfers heat through a liquid or gas is:9 g/ Q# K* F0 l0 k. q* Z
一种烹饪方法,通过转移液体或气体是:# Q0 _8 K& i. w2 d n
A:Convection 对流. N' ?9 |' ]) L2 K. v
! w- p, K. t6 c/ L9 S' Q$ n+ o+ N68.The cooking of starches is known as 烹调的淀粉被称为% w1 j i9 A1 R8 A( U8 v0 a3 d
A:Gelatinization 糊化9 l S% i# i- ]& H; \6 p
; Z; Y: M6 G. e3 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ B4 V, M$ q! z1 E7 Z* gA:Braising 烤! y) o) O! v! d1 _/ o0 D
' v- I, {5 t9 ~5 Z& `9 C70.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:0 v3 q- f8 e( v) Y4 d; y2 _- ]
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: {3 s5 I" u% @. c4 O/ Q
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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
* N* v6 F+ [ |/ OA:Fumet 原汁' o, |/ I3 F; B7 u- g
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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
: p; L# N, [+ ~5 p- M) s( C. I( GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! f3 y% Q; E0 w
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73.Which of the following is a principle not used in stock making?
+ r$ M6 Q0 g4 O& }- `" E9 ?下列哪一项不是用于制造高汤(低汤)的原则?
7 y* F& Y3 |" N/ iA:Start the stock in hot water.开始在热水中操作* r# @8 \. f, z- @
! i, N4 G6 g) h z/ o0 L; X74.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
- {. e- X& a) K; uA:Remouillage 法语熬汤9 o8 d2 _! O2 }5 U8 H2 [2 Z$ Z
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