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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:+ D* _- r7 E9 M8 `1 t$ c, J
哪位厨师最早带来高水准浮夸的美食: o! g: C+ B1 X
AAntonin Carême 人名 安东尼·卡罗美2 K9 @- ~* B ~# I+ T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) m$ W, H4 ^' P/ E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& k% b$ }& y( l3 }* O
A:Cast-iron stoves 壁炉" _# l/ f( K5 U, P# z% e' m
http://www.usstove.com/products.php?id=68 O6 }; S" \% @& | f0 r5 m# b7 ^" J
' }6 i+ G) I% R4 q8 X8 l9 T28.The French term used to describe the roundsman, or swing cook, is:
% \) E0 ` [. @2 c) }法国术语,用来描述roundsman,或摇摆厨师是:
S( [; I4 i9 A S7 o8 vA:Tournant 图尔南
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' b( r, p+ G( p" P& Q# @29.Another term for the wine steward is:* p5 z) V1 L: R$ z1 v" X2 ?. m0 a G
葡萄酒侍酒师的另一个术语是:
4 @/ {9 i( i3 X5 C1 F. x' KA: Sommelier 侍酒师
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+ l( I1 t z; C3 W/ T9 |8 n30.Molds, yeasts and fungi are examples of a:0 r8 ^) \7 F6 g- B( h
霉菌,酵母菌和真菌是一个神马例子
9 M- q$ p6 O) FA:Biological hazard 生物危害
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6 w2 z; L3 y7 E4 t5 b, N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, [# o6 g9 }2 U; H/ G- ?1 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
! Y v2 \) I7 d9 W0 ~A:40° and 140°F (4–60°C) 4-60度
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/ u# V: N4 C" M2 G5 m5 I32.All bacteria need the following for survival:
5 l/ Q" L2 t; g' W# l- y. a4 Z所有细菌生存需要以下哪些内容:
) f+ m& o5 n- `$ mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) k9 N( V" `. B7 d% `33.Which of the following correctly represent critical control points in a HACCP system?; J( d: ?: |+ m2 m
以下哪项正确表示了HACCP体系的关键控制点?+ V0 [$ O9 u3 x# n" I f% w: Y2 A, V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 r) w& ^6 p! H: B% q% h- o食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- q8 p% Y9 C( z4 [8 _34.Which of the following is not an example of a carbohydrate?' `3 t, g7 Q7 U) G# f( ]( Z
下列哪一个不是碳水化合物的例子?
- T8 p$ f. P9 j0 C3 {- @A:Essential nutrients 必需的营养物质
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; m0 I0 U2 ~8 [' |( N35.The process by which a liquid fat is made solid is called:& M) K) c) @) a- H
液体脂肪做成固体这个过程叫什么) x, U- }' o1 |1 u
A:Hydrogenation 氢化7 J6 W2 n2 \1 J& a# V% A
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36.Which of the following is not an example of a fat substitute?
# {+ q8 w% \( E/ p: C下列哪项不是脂肪替代品的一个例子
* u/ L- z' a+ X/ {/ fA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
$ i9 a% A. {; F- k# j! u& Z b* n' E加拿大卫生部要求的产品标有“不含脂肪“包括:& c" y- U6 ?4 Y' H1 \ @% w% F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; t6 [3 x3 D+ |; U3 @5 K7 @38.Which of the following is not a problem associated with converting recipes?2 u$ D7 @& g, v7 x# {: N" c3 }9 p
下列哪项是不相关联的转换配方问题?
+ G$ E) ]1 U$ i) U- k0 ?9 U+ BA:Unit cost 单位成本
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% z3 S1 r/ [* F0 o) O" c39.The condition or cost of an item as it is purchased from the supplier is called:
6 o+ ?" V1 u$ B( `- e从供应商采购的物品的品质或成本叫什么
8 p0 w% x3 `- Y& Q3 R$ O! I- {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:' Q1 R( g. f6 I! o/ U. ?3 p7 T
在新货到来之前用于日常所求的必要库存量叫什么
0 H+ M- C4 u( r$ n' j) B, I9 w! NA:Parstock 基本日常最低库存9 F6 b, o7 T. K2 }( V; s1 P
+ K) f& z& E" l! ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
. m5 u5 ^; y$ G: r( U8 S ]下面那个缩写是用来表明正常库存流程?# t: ^* l0 j& U7 u' }. z
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?
' M6 ]0 R( Y9 N! ^" B3 g0 c下面的那把刀是用来打开蔬菜吗?. m/ q# n& L- Q H
A:Bird's beak knife 鸟嘴刀, W* W L; `0 a/ j: t+ ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 R7 M$ ^9 l6 R: A p
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43.What is an instant-read thermometer best used for?# a3 K, l7 Q i& `
即时读温度计最好用于那方面?
- F; W, {( b+ ?- h5 sA:Checking the internal temperature of a roast 检查被考物品的内部温度4 v9 J! p- h: W3 m6 N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. `* h$ y8 n L7 R下列哪些金属材料受热均匀,通常用在铁板而且非常重
, \% j1 |" D# \A:Cast iron 铸铁& h: b M/ V6 p; S0 g) M& K1 B7 Q
; Z# D& x6 \! |. n$ J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 Q6 s* z* x+ [* s
哪件装备下面有一个可移动的碗和一个S形叶片?
& @ W' J) N& U: a4 b+ CA:Food processor 食品加工机2 A% Z8 a6 W% s0 z0 ~0 K j
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?9 s: D* ?+ l% K% I/ X
下列哪项不是用刀的安全规则?
$ h6 A% a7 [- z5 D+ a, JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 R& x: F; N! k
% [5 g7 a7 {; {! @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% Z+ J4 R6 Z/ T3 I, q |5 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 V% P1 d) R6 a7 ^4 B( `9 R: T
A:RondellES . z7 l& U2 H( K% _2 K$ r1 E* v4 p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 E& w( e- ~" V& X L4 |下列哪项是切成小方块用于汤的装饰?
7 B4 Z5 v% j% L! m6 TA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( u: J6 u: Q" g0 V0 @) Q. O6 ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, y, ?* `4 J4 O" {0 ]
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!!——; r: v N9 ~. K: s2 x0 c& ?4 g, o
A:Gaufrette
* c; W9 M" ^* ]% H4 e# C+ athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ l3 Z$ A: o. }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 p% e$ @; q# `2 @( t' gGaufrette :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?/ y/ L+ q# q+ c: ~5 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) _9 P; W7 _. A* R2 O- s
A:Cilantro 胡荽叶 香菜$ j) c/ W* e4 B8 ]$ F6 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: f% ]( d" q$ P; i$ j2 c60.Allspice is made from:
5 A& i0 m: J: d" D: Y 多香果, 多香果香料是什么& W" z, o+ w2 E) q$ v4 I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ V7 u& n! x7 L& n$ u5 P1 MA:A dried berry 干浆果
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( m7 U! {) I0 D1 k* [+ `1 y, x( a61.Which of the following are used to make a sachet d'épices?
3 |' E) V4 z2 M+ G/ ?# P, b下列哪些是用来做香包德épices?
' X( S8 x8 o4 W: d4 S6 `http://www.sachetcatering.com/
# ~6 J8 \1 ]0 M G; l- o% ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 S4 t1 j3 Y4 Z1 H" `1 w) r
+ j) b: n9 L t; X& {' P5 e" w: |62.Which of the following condiments are not soy based?
& h G6 I. d8 M1 y下列哪项不是酱油调味品的?0 m+ V( }$ P; W9 m7 b1 a b9 j
A:Wasabi 日本辣根$ U( \6 ?9 w: I7 P, H' O, ]; v1 V2 @
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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:6 k0 M' u" w8 H; v- Z* J0 x; w, v
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:
& J5 _" ~8 Q4 d% X8 W! L# Y8 IA:Pasteurization 巴氏杀菌4 i8 [2 B8 p! ]) A Q
& c4 A1 U; z: t9 w! j @64.Which of the following steps is not the correct procedure for whipping egg whites?
5 Y! w4 `9 {. l' X7 W1 N下列哪个步骤是不是正确的蛋清搅打程序?
' _0 A. r9 \. ~( SA: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:0 q7 `; _" r6 U1 [) x l
A:56g and 63g 56克和63克
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; d1 V5 a" ]% ` R( A3 V66.Evaporated milk is a concentrated milk that is produced by removing0 N* S# X; u" P' N- Z2 n5 _
炼乳是一种浓缩牛奶 是去除什么做的
, @8 ]; @! q1 G- ?1 DA:60% of the water 60%的水( ~0 o# g R$ e4 d
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67.A method of cooking that transfers heat through a liquid or gas is:8 ~# K. l0 c5 \: X2 Q
一种烹饪方法,通过转移液体或气体是:; b7 E" h5 n4 x; C0 h9 E+ d2 y
A:Convection 对流
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9 ?( q# k8 S7 c+ ?5 S) G68.The cooking of starches is known as 烹调的淀粉被称为$ D$ o2 C9 y9 T
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?
7 A" c& h. G4 jA:Braising 烤3 g; g0 A0 ^/ u) s b" 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:
( G8 M' i) e8 IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
/ Q: l; X. s" l6 b7 V: SA:Fumet 原汁% N \8 C: a" z0 p# _4 r& r
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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
, j! L: U1 M" a: B3 r5 w4 cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: o# }& Y, g# k# I# A73.Which of the following is a principle not used in stock making?
! h6 g1 T, m G4 b$ [2 f6 K) d. x6 I下列哪一项不是用于制造高汤(低汤)的原则?- b! G& ]* w. p- @$ F5 p% C
A:Start the stock in hot water.开始在热水中操作
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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: n( z& p- I% t6 U+ j) ^
A:Remouillage 法语熬汤
5 H+ @' w; d4 o4 N/ r, S6 E( hhttp://www.haibao.cn/blog/post/176242.htm |
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