 鲜花( 33)  鸡蛋( 0)
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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:
1 S' o# z4 u0 k哪位厨师最早带来高水准浮夸的美食
a; r( f6 q3 WAAntonin Carême 人名 安东尼·卡罗美! C( A& D8 E6 ^1 y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; o2 ?1 U: P" N/ 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 。, @2 s* N$ K: [" P2 y
A:Cast-iron stoves 壁炉
; P6 h6 @" Q/ W; U4 s' r+ Yhttp://www.usstove.com/products.php?id=6% G: U5 R" T) [- X
) q3 U. v' K+ X W- W, @, ^28.The French term used to describe the roundsman, or swing cook, is:/ b7 F- C& b+ O3 {* u/ I: h
法国术语,用来描述roundsman,或摇摆厨师是:0 h, h' ]0 r" G& Y8 L/ {+ C
A:Tournant 图尔南
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& Y; N' T; Z* ~, ]" g29.Another term for the wine steward is:
$ _- R5 a' G$ J: ?& F' X葡萄酒侍酒师的另一个术语是:
1 z: I t# B: u+ lA: Sommelier 侍酒师2 d3 R* S6 l7 K$ j' M7 n2 C
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30.Molds, yeasts and fungi are examples of a:
5 f- s# h1 P0 W w6 \霉菌,酵母菌和真菌是一个神马例子
- C# J: F* F \ [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:
4 @* o! x+ l1 a* V: ]% x# z) D! Q根据加拿大食品检验局,食品的危险温度区在多少之间:
1 L, e, s; k. h. }A:40° and 140°F (4–60°C) 4-60度( {5 o0 ^" E5 G( Y
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32.All bacteria need the following for survival:
1 t' y, O% ~& X% h所有细菌生存需要以下哪些内容:
* ^6 H" _ x+ L$ o9 tA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) _( `# P J9 q7 X# x7 V
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33.Which of the following correctly represent critical control points in a HACCP system?
: g; e4 G( M& Z( m9 x5 F以下哪项正确表示了HACCP体系的关键控制点?; C+ K, l# e- Q7 H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# G6 {- Y& e7 M q- F食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 D+ Y! Y2 R4 z; T- d% U: F7 B
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34.Which of the following is not an example of a carbohydrate?: y# c0 K. B& j( F8 X
下列哪一个不是碳水化合物的例子?
9 F8 x+ Q( K1 _A:Essential nutrients 必需的营养物质
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/ ^" ^4 A2 v0 E' v) c$ D35.The process by which a liquid fat is made solid is called:% L3 B' B7 D( D9 |- e
液体脂肪做成固体这个过程叫什么* D: B$ w4 X. t1 p% |! I; b
A:Hydrogenation 氢化; g9 x; L8 {# e
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36.Which of the following is not an example of a fat substitute?
* \% r# @. @* ?1 k下列哪项不是脂肪替代品的一个例子
' b, J1 H, Q/ N- Q7 l6 h: eA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
: S u L7 g8 I1 i- i加拿大卫生部要求的产品标有“不含脂肪“包括:6 p& d: H7 M7 H6 N8 u' G( O/ G# Z
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?. i+ b0 w) q8 R6 E( m
下列哪项是不相关联的转换配方问题?
$ y B* j; k7 t2 v" Y4 f2 LA: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 `# ]/ P9 U. U- T
从供应商采购的物品的品质或成本叫什么% ~5 x2 S% C6 `. X( C: l8 e v4 @
A:As-purchased cost 购买的费用7 T7 j$ T6 i8 s0 ?0 g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: W+ t- K5 z1 m
在新货到来之前用于日常所求的必要库存量叫什么
+ A* |& ~! ?3 TA: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 M: J" q# Q& [/ g" O5 z下面那个缩写是用来表明正常库存流程?
; P/ @, b" c7 A+ J* E: v9 VA:FIFO=FIRST IN FIRST OUT 先进先出
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2 {& M4 l& j6 W0 r0 ^. ~ }42.Which of the following knives is used to turn vegetables?, k; ^+ E1 k9 n- c5 `9 L& Y! E5 A
下面的那把刀是用来打开蔬菜吗?
: i& f5 V9 x$ ]4 ?7 CA:Bird's beak knife 鸟嘴刀/ h$ v0 [; Y0 o. M# S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. W b# W) s- g' ?/ B3 n' B43.What is an instant-read thermometer best used for?
5 u3 e4 F5 w- Z6 _, K0 h即时读温度计最好用于那方面?
' t3 s; b, z0 V& v2 cA:Checking the internal temperature of a roast 检查被考物品的内部温度5 q; X/ L/ f; Z
# e" o% E; z* }8 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* q( m8 y7 E" e) F) T- ~; G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ C: P+ q# e+ F+ V$ a. iA: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?' {% M6 ^) e- X& M: `0 X& U: v& q( J
哪件装备下面有一个可移动的碗和一个S形叶片?
: C/ Y1 `9 I' D8 [$ C/ ZA:Food processor 食品加工机
9 c$ U1 ]+ C& \0 nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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1 x, j" v& a6 L" e! f; d# k46.Which of the following is not a rule for knife safety?
0 L1 H# f. j& F2 h! H; a4 [' O! X' A下列哪项不是用刀的安全规则?$ ^, l4 ?% K# _( N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 v5 i I+ m9 y" l
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. ?4 g) U, l- m8 V6 `; ?& ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# [0 I Q' A1 h' [* }9 H- X
A:RondellES 3 M& O- p5 G. e2 F% b1 I; I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* q, d4 {+ M* x$ E7 l
( O( D! t/ v5 v4 W- ~( H48.Which of the following is a diced cut used to garnish soups?
- d }, |# N3 O& q# x- W下列哪项是切成小方块用于汤的装饰?
* F# Z' j5 [1 {) c+ PA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ s1 f2 n3 |- b2 \8 Z+ k: ]1 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ v2 T# r& E" v
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!!——7 W) D4 d7 F! x' o! O
A:Gaufrette ' l( g- [$ i- l' F9 q9 o- E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 a6 w( H% G1 e! |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 H/ T5 r! K$ pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. L P: u( L2 V- q+ W
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' \, H# ]9 M! i2 a2 n* W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), l: R% v' a, [ { n0 ? W# x- J
A:Cilantro 胡荽叶 香菜
+ l, h: h7 Z% G( [) W3 i) Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 v: k0 x0 ^5 I& |5 k! v
7 s$ ~* ]8 q; T) M* y( S! A60.Allspice is made from:
( f# Z. l8 t, _9 W, k3 k1 ~' J7 K 多香果, 多香果香料是什么
1 I4 W0 C. B9 K; ?( yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; ?. U6 T& |( M9 R7 DA:A dried berry 干浆果; A9 H7 e* _( C' k6 B4 M
" n' X& k" a0 G$ c61.Which of the following are used to make a sachet d'épices?; W+ h) C" o$ |: X# ~. e7 L
下列哪些是用来做香包德épices?
0 u* l- U0 M0 n! S; f- p5 ehttp://www.sachetcatering.com/
% Z+ l7 [- \6 A; ^: n7 tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 V# m/ k$ V! y# @62.Which of the following condiments are not soy based?/ M. j: g6 S+ Q, b: m3 [
下列哪项不是酱油调味品的?
) U" D6 t- p7 U) X# yA:Wasabi 日本辣根
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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:% h; S9 O5 _+ ?3 ~( B: 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:
' O0 R; N# Q v! mA:Pasteurization 巴氏杀菌
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8 i: e$ l5 _' q w3 b$ O64.Which of the following steps is not the correct procedure for whipping egg whites?% ~- Z% b, z8 L* B
下列哪个步骤是不是正确的蛋清搅打程序?
8 K' T4 i7 _+ k! }: z. eA: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:
' ^" \, M" q* p& g1 HA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ ^) H3 R$ m& W
炼乳是一种浓缩牛奶 是去除什么做的! r; A) M- B/ a$ A
A:60% of the water 60%的水
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1 M, o" W5 f: e+ ^* U9 C67.A method of cooking that transfers heat through a liquid or gas is:3 e) R @" p9 H7 C! k, ]- y
一种烹饪方法,通过转移液体或气体是:, `" Z, w. b" t/ E/ }: [8 Q
A:Convection 对流
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: Y S$ K0 _; h0 U% J, s% K7 i' t68.The cooking of starches is known as 烹调的淀粉被称为; S7 @; {* ^5 v" N9 J1 [
A:Gelatinization 糊化' X Q# `8 `. P9 l0 V! f
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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?; o+ a# y6 K( A' k/ [
A:Braising 烤 t# y2 \$ l" w$ Y5 o
9 b7 S0 o& @5 U' D- o% L70.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:
% ^: k2 x$ h1 A; q0 E/ c4 N0 kA: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7 W# w+ |; Y2 F) a& }
A:Fumet 原汁
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3 v5 K1 Z9 p7 C, E% I5 Q72.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% L8 o& I1 I$ q0 x% X9 {' S) K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 y! m7 |0 v( i; O) C# _# o73.Which of the following is a principle not used in stock making?% w' p1 F! g" Q1 X* x
下列哪一项不是用于制造高汤(低汤)的原则?6 i5 e$ Q( j- {( B5 o. i( y: r
A:Start the stock in hot water.开始在热水中操作0 I# ~) v; y0 K9 E9 f+ 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
( p3 V3 B7 v' N/ a2 o2 [A:Remouillage 法语熬汤( `" h D6 l; [/ W1 [* q$ G/ a
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