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26.The chef who is credited with bringing grande cuisine to the forefront is:" K. V# _7 }4 [$ M8 P( _4 c
哪位厨师最早带来高水准浮夸的美食9 ^2 E4 @$ m3 M* {% R$ h" h
AAntonin Carême 人名 安东尼·卡罗美' V: t& P- P9 u7 U' z6 F
, a+ l: J+ K3 T: ~) B$ F5 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: v. h9 F2 L* B7 Y4 A3 H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& J/ _# s( V8 |9 U' [/ qA:Cast-iron stoves 壁炉1 X; h1 x! ]( a, s$ P
http://www.usstove.com/products.php?id=65 J7 ?/ @ X9 D
- ?' }$ T' `/ a0 j1 \% I28.The French term used to describe the roundsman, or swing cook, is:1 l5 {" f9 _* C& Q, B
法国术语,用来描述roundsman,或摇摆厨师是:
( f" @5 ? f$ |A:Tournant 图尔南
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29.Another term for the wine steward is:
! }& l! L3 x) }2 K葡萄酒侍酒师的另一个术语是:% l; T# G2 o+ O" v: H% D) R; V
A: Sommelier 侍酒师* ?" q8 j6 h/ k0 J4 g0 X) }5 Q( |
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30.Molds, yeasts and fungi are examples of a:/ M" P& T! C- i* `: ]4 P9 s1 a& D
霉菌,酵母菌和真菌是一个神马例子. }! G/ O; B, s( M/ n( y; @
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:
& s) e* D. ^ a. P% J0 K' S3 @根据加拿大食品检验局,食品的危险温度区在多少之间:( S' n2 t P( D6 B* j; A$ l8 k
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:* j& w+ S# f# ^2 f; C8 ?3 E- v
所有细菌生存需要以下哪些内容:" F3 d' J0 H; {
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system? Y) c' A- |5 Y1 E5 x* \ m
以下哪项正确表示了HACCP体系的关键控制点?
4 B6 P$ k" [# {. CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 _2 s v% n9 ?( R# ?9 v
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?
7 o& }( k0 R; Q- F下列哪一个不是碳水化合物的例子?' f9 l8 z. t. {7 D# h0 o* q
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:0 K( b! H/ A: c) ~, \7 ^
液体脂肪做成固体这个过程叫什么
& C) q/ V+ |9 M7 @7 @A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
, l* K- j$ _) a6 e; C下列哪项不是脂肪替代品的一个例子
3 h/ C6 L" P9 R9 T. {A:Acesulfame K 安赛蜜K表+ v- j9 j' p/ q' @
; Q' T% o2 W6 m+ [3 r, [37.Health Canada requires that a product labelled "fat free" contain:$ y" g( K' Y1 W7 m
加拿大卫生部要求的产品标有“不含脂肪“包括:3 V4 ~9 |5 b+ [9 d: m$ A& p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 x: }; `6 H8 m% O7 u3 b. Y
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38.Which of the following is not a problem associated with converting recipes?
2 H9 I0 d( M4 O. n8 d下列哪项是不相关联的转换配方问题?. Y4 l5 ?" A3 d- D: p7 l
A:Unit cost 单位成本# u, }8 t- F" j Z2 b* l
+ c1 e; x6 u% V v39.The condition or cost of an item as it is purchased from the supplier is called:& k" ]/ \/ j& ]' J) g! I2 b1 F- c) `
从供应商采购的物品的品质或成本叫什么
* b2 c# ^5 D# P4 Y: iA:As-purchased cost 购买的费用
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0 |- r8 F x% i0 U9 S1 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 N* |+ v/ b% _: y' O3 ]! H. f, |7 p4 R在新货到来之前用于日常所求的必要库存量叫什么5 W+ }1 [6 z4 ?, }- Y0 [- X" e
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?! g& D; z# p' ^+ C: M
下面那个缩写是用来表明正常库存流程?
2 s' r1 z# z- V ^/ V) N, eA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
( [) s" N7 U8 A% _下面的那把刀是用来打开蔬菜吗?
; J, G( j& r. F, ]9 u9 hA:Bird's beak knife 鸟嘴刀1 J2 @5 |1 `) Z& k% Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, l6 O# l6 w: o6 e
2 D: i9 Z% F- U43.What is an instant-read thermometer best used for?
; ]# p. }: j! Y% |# c& ]$ O1 ?# Y即时读温度计最好用于那方面?
' P9 j8 r" c! R. q- y% b" qA:Checking the internal temperature of a roast 检查被考物品的内部温度
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" w+ T; Y; F/ ~7 J9 M2 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" i H; w9 ^' V8 q下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ O9 M; U0 [1 T2 H- D1 b" SA:Cast iron 铸铁
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% n2 j! X# J/ W5 s4 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& T8 l7 q2 v$ o9 t) O9 B, N0 I哪件装备下面有一个可移动的碗和一个S形叶片?7 ~7 f9 U4 t% K, [ M" ^
A:Food processor 食品加工机
+ q0 N, e" `2 m9 ]& P" g/ ~http://www.google.com.hk/search? ... iw=1263&bih=572; E+ E; S; Q+ J3 N2 h
) v+ m5 F* m& M46.Which of the following is not a rule for knife safety?
/ C/ {- W s+ c$ n3 E( v0 T下列哪项不是用刀的安全规则?, t2 A& p1 S, k5 d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 {! @0 X C2 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- B8 T& e* o- T, A' A5 b7 S3 S" S
A:RondellES " x/ w/ n7 W8 w4 ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 a% q, G( W4 O) W. Y( W48.Which of the following is a diced cut used to garnish soups?
6 Z- Q4 R2 L, \下列哪项是切成小方块用于汤的装饰?
, `; N6 \5 E! L' {5 o, L" g) W/ ~A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- Z: B- @* Z- b3 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( Y1 }3 N& u. \; J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!!——
" N7 j: B0 r; n6 R* A, @) F! AA:Gaufrette 1 ~6 b. v, e3 o1 M5 X9 h2 q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 | Y" k9 n8 g/ X5 x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 I2 q5 S# \/ L0 U- W" pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( X# T5 G6 T4 s& w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, _7 i# _4 y5 p, | _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)$ J! Z/ v* N0 v# A6 R& ^
A:Cilantro 胡荽叶 香菜; M$ y2 N8 p7 C1 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ G7 ^* i4 M# w- [% O" E# T+ y60.Allspice is made from:8 N! [0 A g H6 D) `
多香果, 多香果香料是什么
[$ K3 }7 ^" C0 f. Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# f& [# Z" L/ m# e: }; |! k8 o& ?. M% V* CA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 X- s, P8 ?: T
下列哪些是用来做香包德épices?) A4 n: [0 n) l$ O3 M2 }4 ~2 }+ P
http://www.sachetcatering.com/
8 w5 S+ U* B; V. j( K* fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 l# i" f4 @0 M0 A* e& B62.Which of the following condiments are not soy based?# Q! u B# T9 I& z% x! A
下列哪项不是酱油调味品的?, p" [) a% V: b6 n4 V' K/ j
A:Wasabi 日本辣根
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) }& M, @( }& J% K9 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ x) M. [; K2 }9 \% {2 S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 H( @: ~4 }8 s$ b. A bA:Pasteurization 巴氏杀菌' k; j5 ^3 G0 o3 `0 Y' x+ p
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ G$ x+ z# R: L/ u$ s下列哪个步骤是不是正确的蛋清搅打程序?
) i8 @# C: u/ V2 mA:Allow to rest before use. 允许休息后方可使用。" ^! ]0 Q* O7 }3 |9 S0 n
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" S& C$ {+ w! }! R6 M2 `
A:56g and 63g 56克和63克
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5 P6 a, c) B$ x; N2 l9 |4 Z) K66.Evaporated milk is a concentrated milk that is produced by removing
, ?4 d& [3 y/ [& M; x7 ^炼乳是一种浓缩牛奶 是去除什么做的: L$ g6 F+ H2 W0 e6 O
A:60% of the water 60%的水5 i7 }& _% @/ j5 C( b& G
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67.A method of cooking that transfers heat through a liquid or gas is:1 z: i' g# v/ ]6 n- S, c
一种烹饪方法,通过转移液体或气体是:
8 R: p* b8 V) n% j0 {7 d3 pA:Convection 对流4 S! I1 H7 [) x% u
$ Z- ^3 _3 X O3 I% S! l68.The cooking of starches is known as 烹调的淀粉被称为$ c. i' D6 K. d
A:Gelatinization 糊化- o: |( F, J0 x3 L4 D: Z% n
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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?
' V" b8 {4 s- U) j9 I% FA:Braising 烤& M4 j# k, K! F1 S: \
8 t' }! \! g) N& l5 x( }8 Q70.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:6 Z9 s: M: A1 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# b9 g$ c# ^. Y8 R% R8 D7 ^
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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9 C0 m% _# d4 S
A: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
) Q. t0 @+ F; s- z2 u; e$ u5 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 ~. }( s' C6 s. d+ t1 @
, V: S `2 s# j73.Which of the following is a principle not used in stock making?
# L) Y3 e E2 a5 w; e3 h下列哪一项不是用于制造高汤(低汤)的原则?
* _5 w7 [3 h; K- iA:Start the stock in hot water.开始在热水中操作3 r: {* r* \2 Z2 a' w
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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, e) G& X$ F7 ~5 g2 h% f3 |
A:Remouillage 法语熬汤
% M# Z3 O* L# E+ i" `3 bhttp://www.haibao.cn/blog/post/176242.htm |
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