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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:
+ H' h& s3 D6 G哪位厨师最早带来高水准浮夸的美食
& m6 H+ }8 M& DAAntonin Carême 人名 安东尼·卡罗美9 S" y5 Z* x) n2 S. C1 L1 p
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! K: e* W, R+ i6 c" b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 R! X( x4 ]/ IA:Cast-iron stoves 壁炉$ [8 R1 p! X7 U8 X& t$ E- O
http://www.usstove.com/products.php?id=6
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+ Z, x) f0 P3 I# T! U28.The French term used to describe the roundsman, or swing cook, is:$ z0 V4 j/ q+ m& V6 l. `" v
法国术语,用来描述roundsman,或摇摆厨师是:
" L( J. ?( K+ c( e5 t9 HA:Tournant 图尔南" V9 d$ [ X% [0 A" s3 C% [, R
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29.Another term for the wine steward is:( d* ^% v2 a: p/ ^
葡萄酒侍酒师的另一个术语是:6 K( F6 C6 @& ~" H2 b9 x
A: Sommelier 侍酒师* {+ ~; F3 k' k+ u+ t
- a; Q+ Z, _) E r t: o! u30.Molds, yeasts and fungi are examples of a:) m/ v2 v# L7 `- @9 R$ Q3 K
霉菌,酵母菌和真菌是一个神马例子
8 a. J; _4 d2 l; u5 mA:Biological hazard 生物危害6 L6 K+ O8 [& Y$ M- @
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! d; y, S' ]. [# ]根据加拿大食品检验局,食品的危险温度区在多少之间:
' i- u1 o, \$ c; j8 q3 e% UA:40° and 140°F (4–60°C) 4-60度: W: h4 D) S4 x5 x& `5 j1 L2 A
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32.All bacteria need the following for survival:
+ D1 w8 T# ?. p/ z% b3 `所有细菌生存需要以下哪些内容:9 e+ W4 v8 X A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' x7 L( C- m* j4 B& U4 ?
9 c% z: v( e& t33.Which of the following correctly represent critical control points in a HACCP system?
3 [ l5 D/ m# a* S3 V$ l以下哪项正确表示了HACCP体系的关键控制点?
" q. e5 L$ [& n( k# x% q# D TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % h, D. {& d! m, ?+ [5 o" \: U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
5 k# K" h/ f6 g! d4 X( u% Q0 P下列哪一个不是碳水化合物的例子?
! a1 M$ p! t" P) u" F5 |A:Essential nutrients 必需的营养物质
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/ I3 O9 _3 z& X- d R- ^35.The process by which a liquid fat is made solid is called:
! Y+ i2 Q0 Q p I* z液体脂肪做成固体这个过程叫什么8 k; I# p: w" q' H- _; f! Q
A:Hydrogenation 氢化
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5 t6 O7 D: p* f, o; U. ?/ M6 Z" o: \* q36.Which of the following is not an example of a fat substitute?
6 x6 D) S0 k* {! g! ?下列哪项不是脂肪替代品的一个例子
% ~% l( B1 M7 t0 v& b2 UA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% e% a( Z. _% }- b1 @' P
加拿大卫生部要求的产品标有“不含脂肪“包括:
* X% p' z7 z. r' {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 ^; }- Q% x( o; |
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38.Which of the following is not a problem associated with converting recipes?- Q+ e: W: }) y: U( r6 x
下列哪项是不相关联的转换配方问题?
$ q& G" N& M( t' `( ^! P8 T8 Y7 ]A:Unit cost 单位成本
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8 h" q$ s; p w, L39.The condition or cost of an item as it is purchased from the supplier is called:# z$ K6 `* g- S4 |, n
从供应商采购的物品的品质或成本叫什么* Z5 t! K" |& T7 W8 H
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:
% T! z/ ~) l0 v1 O, z在新货到来之前用于日常所求的必要库存量叫什么
# ?! M+ m" z. [+ | oA: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?
; P7 D4 Q" _: z0 S7 R4 x9 o下面那个缩写是用来表明正常库存流程?
+ F) w, ]* H7 M) a' m0 E" q$ xA:FIFO=FIRST IN FIRST OUT 先进先出$ m9 D& k C% _. _, x& @8 R
+ a) u( [! V5 x' q& n: R- I, Z1 {0 k6 S42.Which of the following knives is used to turn vegetables?3 s# k& N0 n3 {
下面的那把刀是用来打开蔬菜吗?
0 z6 n6 y6 U9 f+ ~A:Bird's beak knife 鸟嘴刀5 I v* T: v" }, y) }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
% a9 h) n) l, h' F6 x即时读温度计最好用于那方面?
% B( i% C6 A# f$ {" w# ]# B8 y& d& jA:Checking the internal temperature of a roast 检查被考物品的内部温度$ F: m+ a% Q+ w( N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 Q: V+ o$ q/ C! P# d9 q! o2 z: Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 ^" L( r! |: z T
A:Cast iron 铸铁
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& f/ i; Y+ S% @; Y$ N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( E! S X4 s, n& J( z) L5 [, {
哪件装备下面有一个可移动的碗和一个S形叶片?& }' ^' n( P X# B% J4 |* D9 F
A:Food processor 食品加工机
9 L2 z q7 P9 {) k& ]! T0 p( `+ Bhttp://www.google.com.hk/search? ... iw=1263&bih=572+ U _% E$ W9 S# ~; o g4 Q
; E% z, n, J4 D4 }- y46.Which of the following is not a rule for knife safety? ]) P9 D# z; l* S
下列哪项不是用刀的安全规则?+ {/ _1 H/ g9 W8 o* j( i) n% q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; k& s7 w5 u( c
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( q% y, m7 t* K3 Q8 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( z% I& }9 H: J, K; m9 ?A:RondellES . R3 i) E% ~* _1 w, y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" i1 v) F6 f3 Y. v& K48.Which of the following is a diced cut used to garnish soups?
2 D) c8 Q& l* t( t下列哪项是切成小方块用于汤的装饰?
1 y6 [0 k& G6 i. t U7 |) dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 n4 c9 j. E e! k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 G5 Y: B9 h R
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!!——' C' [- h/ `! `& ~
A:Gaufrette
" i; S$ I; A% O: L9 B2 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- b, D ?# B! t) O# Z" w" T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 I% b: u4 t; w! W% ]- mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; H3 G' Y$ f3 S# i: X5 p+ r
& [; C, U/ k" ]) B. M9 k/ R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 N9 y* A& @7 C$ z$ H9 m# {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)2 \; w% p9 m! c: f
A:Cilantro 胡荽叶 香菜
+ p! [! n6 X" s K& Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( Q: q+ i' S& F6 U) H- d& W8 s0 z+ |$ F
) \7 q$ G8 x# F$ N' }( [; s60.Allspice is made from:
& r' r2 }: g( A2 {4 ?+ Z3 b2 _- ] 多香果, 多香果香料是什么$ }9 t8 J# g6 m) j, _+ ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 t6 j; n0 l' I* H: i
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ N$ v! x1 g- w% d( F4 q, }
下列哪些是用来做香包德épices?
# {. O2 ~9 l# ^0 J0 M! K: o5 B. hhttp://www.sachetcatering.com/
$ R; ] ^: T; YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: L! T, `2 h; Z5 a- G }
7 b6 I8 x* Q. A4 J0 `& k m62.Which of the following condiments are not soy based?
' Y8 f& T4 m% Q0 q0 u3 W* H" o9 T下列哪项不是酱油调味品的? u9 `" @+ n8 X
A:Wasabi 日本辣根6 n( `7 {3 W. c" [8 [- Y) n9 g% ]
- T6 N( Z/ f, v) u. A1 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' t# z6 ~8 p# ^: `/ T+ ?
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:
- i( B. x! y# g& |/ D6 C* mA:Pasteurization 巴氏杀菌
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: o( c" j3 E% p7 V& K2 v- y64.Which of the following steps is not the correct procedure for whipping egg whites?$ y& R6 C/ T8 [2 r3 n* G
下列哪个步骤是不是正确的蛋清搅打程序?4 d0 i' z/ U, ~' }! x7 ^: G3 w
A:Allow to rest before use. 允许休息后方可使用。. h1 }. `7 |) m0 [" F% Y; C+ z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% h2 Y3 R* j, X {A:56g and 63g 56克和63克! @! f! f1 J5 S+ J& S
' g8 a+ B6 F5 v. _66.Evaporated milk is a concentrated milk that is produced by removing
2 S" ]8 l7 O4 R2 H8 A+ m炼乳是一种浓缩牛奶 是去除什么做的9 d; v% e l& R7 y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:" }' a1 K& l* d' e% H# p: t
一种烹饪方法,通过转移液体或气体是:6 {9 { m* h4 m8 R
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! k# g& O- S6 t1 i$ e* [
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?( d+ `9 N, V7 P! `, i$ A0 o
A:Braising 烤
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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:9 n5 }: v& V7 d. X I# F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 H" T* ]' P* B" l/ T
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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; |5 |- a. E/ D/ b/ y$ d0 p0 z
A:Fumet 原汁5 @2 b# I- ]$ e3 _9 G( H
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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( K9 q) x- h' E4 ^8 H: y2 h1 t# R
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?* \' O# n5 L6 B
下列哪一项不是用于制造高汤(低汤)的原则?
( m" N! w( B( A; L1 _: o! M' NA: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
, D0 e/ `2 U. j, z8 W: Z. TA:Remouillage 法语熬汤% G0 h2 @6 p; X0 x
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