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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:
. `$ t5 Q" L! J$ s- D+ }6 A哪位厨师最早带来高水准浮夸的美食
6 L5 I% s! p! n: g# yAAntonin Carême 人名 安东尼·卡罗美# O% W$ d4 K, |% e0 ^ s' k+ \- Q
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ ?! x: I+ b: Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* o; c- k/ h$ P" h+ VA:Cast-iron stoves 壁炉
3 z& A# J. r$ T( w- Phttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is: {9 \/ ~# H$ t) J+ ~8 d$ L
法国术语,用来描述roundsman,或摇摆厨师是:
8 P5 E7 z8 I1 K- x# hA:Tournant 图尔南9 H% D) L+ e( U* f+ B' ^
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29.Another term for the wine steward is:
# I8 h2 f# k4 `7 o7 @3 s0 y6 i7 A葡萄酒侍酒师的另一个术语是:
& F3 I" ~9 w7 c% E tA: Sommelier 侍酒师$ Q k/ L) Z5 N5 e9 N
0 ]9 P7 q4 G8 d8 E30.Molds, yeasts and fungi are examples of a:5 M; W2 p2 k1 ?. b: |+ ]
霉菌,酵母菌和真菌是一个神马例子# s, Y. f6 B, u8 _( o$ F
A:Biological hazard 生物危害% l0 {5 e9 `6 T4 |% X+ C
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 e5 S: p% t! h6 G/ {, K2 v1 A
根据加拿大食品检验局,食品的危险温度区在多少之间:) n. d0 Z8 [/ T$ Z
A:40° and 140°F (4–60°C) 4-60度) u! m9 X) h! T8 G; ^
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32.All bacteria need the following for survival:6 U' E9 Y9 W8 u" B/ @( c
所有细菌生存需要以下哪些内容:
. W) u& p8 X1 `! jA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 ^& b% ?0 Z" z) k/ y$ P/ {" d33.Which of the following correctly represent critical control points in a HACCP system?9 ]! i( I: l& G0 i* h
以下哪项正确表示了HACCP体系的关键控制点?
$ Q# a* ^' Z8 [; L! \% eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. q7 Y9 }& l, E9 Z, |$ s' B2 D食谱,接收,储存,准备,烹饪,保温,冷却,再加热% ~- U' ~8 B* I, Y
! q6 n2 z. j- y; ~7 b8 N34.Which of the following is not an example of a carbohydrate?
# K% Z0 P% {7 ?, M0 r8 R: I下列哪一个不是碳水化合物的例子?! Y! ?9 q) q( L; \, Q- g
A:Essential nutrients 必需的营养物质+ H; E4 X# G% ?8 z0 r( A, P$ u
3 Q& Y, S7 p4 \: w35.The process by which a liquid fat is made solid is called:
. R7 a" T% R% {& D液体脂肪做成固体这个过程叫什么
( d3 f5 \* \/ @ nA:Hydrogenation 氢化
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; {6 K2 s [; Q' f) w36.Which of the following is not an example of a fat substitute?
& z3 t3 w- S4 I下列哪项不是脂肪替代品的一个例子+ C- d$ `$ v) X/ K
A:Acesulfame K 安赛蜜K表
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8 ]6 R7 x8 ^0 h* {9 Z37.Health Canada requires that a product labelled "fat free" contain:
8 Y6 @, r$ o' F7 h; G2 {7 D加拿大卫生部要求的产品标有“不含脂肪“包括:
9 H; u! h( W$ v8 H+ vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, E0 l! F$ a1 J, `9 B1 I4 v: Z; \
9 R' |" E* j3 W6 X: W38.Which of the following is not a problem associated with converting recipes?
' I! G- [' l: G- I. k' B. a# C下列哪项是不相关联的转换配方问题?6 K; J0 e% B; |2 H$ g
A: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:
4 \/ X n; I' F9 a从供应商采购的物品的品质或成本叫什么# i$ [- D$ c8 t' s$ s- e- b* @+ b$ K
A:As-purchased cost 购买的费用0 E A$ t9 t* |% j% s6 r
) S4 j2 @& d0 u* t3 t40.The amount of stock necessary to cover operating needs between deliveries is known as:
( y. k0 L3 w# Q在新货到来之前用于日常所求的必要库存量叫什么
. X! b9 O& A+ Z. u, iA: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?
& I. W3 M& I: d- v% v! E下面那个缩写是用来表明正常库存流程?0 M7 o: S, _$ u+ B* v9 l9 H" x
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 [9 a6 O1 I; y9 }; L) J42.Which of the following knives is used to turn vegetables?
2 u4 P" w( ?9 x* ~4 ]5 H: U& J9 }下面的那把刀是用来打开蔬菜吗?
( v6 q5 C% M& j! p+ ?& {6 OA:Bird's beak knife 鸟嘴刀' L9 v: v4 F8 ?, x6 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 h& D! e* t- l( Z. q% m
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43.What is an instant-read thermometer best used for?5 d' D) K3 ^* u& U' D' d, p
即时读温度计最好用于那方面?4 h- O- b0 r4 F6 B4 f+ J/ C0 X1 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 ^# J) a. l l9 y4 F$ I0 r$ d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. X( x0 q; p7 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 w/ [# t; x1 C1 \" DA: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?
+ I5 P1 a8 ^' c9 k1 ]9 q7 C哪件装备下面有一个可移动的碗和一个S形叶片?
4 z' o5 P x+ t: \+ r" QA:Food processor 食品加工机
0 J$ s9 M$ @/ S! P4 K* _- ~$ Thttp://www.google.com.hk/search? ... iw=1263&bih=5721 w" N/ e7 O& u! o7 `! d7 u
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46.Which of the following is not a rule for knife safety?
, I2 B* k6 J" m, `3 K% g% j/ N4 I下列哪项不是用刀的安全规则?
9 M. n* D3 d0 O h7 W7 }' A* lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: D' u. m" \* T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ V, {: c) @, B) ?* c# s$ G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- C- |! f3 B- `5 a. G3 @- mA:RondellES
* T4 C- I# m. ~; phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ w0 y I! N3 }5 p) v1 h7 y48.Which of the following is a diced cut used to garnish soups?4 k# ^- _: a& _8 E- L
下列哪项是切成小方块用于汤的装饰?
4 M( M! c+ ^3 [: K9 ^3 F0 ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. z& U& T8 O$ a6 a' g# u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; ?# y$ \ Z; }, {) F( s/ u+ ^, z
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!!——
- [$ D2 d1 Y$ O+ X. M' ~A:Gaufrette 9 W+ N4 S V. J: F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ W/ m. l& k' C( Q& D2 Z7 J# }) [% Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ }' f* [" p: {7 U& _- C
Gaufrette :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?
! ?1 e5 L% g# o5 w3 g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)1 `/ L2 ^, P, U& F3 n8 Z* p Y6 i
A:Cilantro 胡荽叶 香菜- H3 \: J7 i Y# }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; A0 B! U1 u/ K/ B$ G0 S
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60.Allspice is made from:, ]# A/ ^. r# C" w+ f) g! H0 _0 V
多香果, 多香果香料是什么
( Y& k$ j: P. M9 \9 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* d( K, y, x' r1 [% R' t0 G9 b) c1 y
A:A dried berry 干浆果
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?0 K2 d8 X% W2 p5 E" |61.Which of the following are used to make a sachet d'épices?+ G+ | T1 ]8 s) O" P
下列哪些是用来做香包德épices?
1 f4 M! t8 o6 I7 Q, C; Y, Ghttp://www.sachetcatering.com/
1 h! l6 d# F) {8 h7 E+ _ QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% ~+ S; g& ~# o7 }: P62.Which of the following condiments are not soy based?- i/ S0 f0 y! x
下列哪项不是酱油调味品的?
$ Q. z& h/ o6 U- jA:Wasabi 日本辣根$ M# w/ D7 p& a9 s3 W" J1 z
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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:
+ x1 t T% T8 D" k% 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:
/ L4 g) J/ L7 k! g, p, kA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 q" i2 S- ~& D# K
下列哪个步骤是不是正确的蛋清搅打程序?
$ B% U. ?+ |7 cA: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:" ^: ~% f% d5 z; f1 k# g
A:56g and 63g 56克和63克8 `- q7 d" l- T4 L/ J/ i8 H
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66.Evaporated milk is a concentrated milk that is produced by removing# L0 }3 p) P7 G
炼乳是一种浓缩牛奶 是去除什么做的
$ Z& p" z: q, k8 dA:60% of the water 60%的水# R$ l4 F: y5 {4 k
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67.A method of cooking that transfers heat through a liquid or gas is:
' P: e0 m/ x- e7 X! v一种烹饪方法,通过转移液体或气体是:2 q4 [; k( w `; ^
A:Convection 对流2 R1 o3 N+ R8 N
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68.The cooking of starches is known as 烹调的淀粉被称为" B9 A3 @# w* t; A& _/ V: _
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 E/ j' N! e: |. `/ Q3 @
A:Braising 烤
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% M2 [; k2 b0 g70.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:
# X/ {, Z4 p2 NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 x1 }. y( X! [/ g) Z: M& A0 p6 `
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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
2 w0 i- B+ |; ?5 Z$ |5 h# lA:Fumet 原汁
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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; O' U1 r7 x. B) r( X# O6 ~3 M' Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?- X2 x e4 l3 U
下列哪一项不是用于制造高汤(低汤)的原则?
: }- L- K* K# ~* e& v9 W2 b8 ]A:Start the stock in hot water.开始在热水中操作
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% J! |" y) I" G- Y' {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
& G# ^' l* [% P g, B! k1 M/ [A:Remouillage 法语熬汤3 b x/ V5 P, J' y {3 q
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