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26.The chef who is credited with bringing grande cuisine to the forefront is:
9 _5 c: R3 O! w, p4 n哪位厨师最早带来高水准浮夸的美食3 g/ z# F+ {$ ^, d" O# M* M2 j
AAntonin Carême 人名 安东尼·卡罗美
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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- ^4 K b U$ f* o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 O5 G" S" t2 e: D, s9 t6 yA:Cast-iron stoves 壁炉
9 r9 q p! ?" R& c, }+ ]: K1 Khttp://www.usstove.com/products.php?id=6 b. d2 E. M& _2 L& e
4 }$ m# s" W* N/ V) x: Q28.The French term used to describe the roundsman, or swing cook, is:! C& C% k: y! U
法国术语,用来描述roundsman,或摇摆厨师是:
: Y) H) k8 p- [A:Tournant 图尔南
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29.Another term for the wine steward is:
4 O0 a3 O3 L& y* ]葡萄酒侍酒师的另一个术语是:2 P. X- f( z; z6 n& e. g/ |6 M5 G
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:1 _! d7 l0 @: v& n; S, _ H
霉菌,酵母菌和真菌是一个神马例子
! @; } E/ C l1 p/ F$ ~. z. nA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! s1 @" ~: h( y6 I* q8 P根据加拿大食品检验局,食品的危险温度区在多少之间:/ E* A0 ?+ G0 e/ G7 f& K
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ q a/ d+ u& F3 L" B所有细菌生存需要以下哪些内容:& Q; n( N* W; _ t6 x
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# C1 h4 x6 K: M* Z7 v
4 `& r" L0 {; F* `! t( M3 z9 G33.Which of the following correctly represent critical control points in a HACCP system?
! q+ _4 K. X; c `4 m6 M以下哪项正确表示了HACCP体系的关键控制点?+ X1 c# l$ W* f. f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 D; ^8 C# d) G g D( q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, w' x, G f1 C1 `$ Z+ p; x
# H$ e9 x! _7 s6 x" g9 c/ t' d34.Which of the following is not an example of a carbohydrate?7 |" r& p4 t+ F: Q5 k8 ?7 {/ }% g6 l
下列哪一个不是碳水化合物的例子?
$ |( O! X: f/ h# {A:Essential nutrients 必需的营养物质
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& {8 G$ V% r8 r! C6 [/ v35.The process by which a liquid fat is made solid is called:
; a4 p, [9 i/ x0 {* R液体脂肪做成固体这个过程叫什么+ w# ?; a) l& {! L
A:Hydrogenation 氢化6 {+ _9 W# G$ P. f' a: g0 s
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36.Which of the following is not an example of a fat substitute?. j/ Z9 n; y& S$ L( G
下列哪项不是脂肪替代品的一个例子: Y" t0 ?# y, Z% \
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 |( Q9 I& {6 S* p1 r8 R* r
加拿大卫生部要求的产品标有“不含脂肪“包括:% K0 d2 F5 g2 R {, H, D x* f; i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, ^! p$ I( a% a$ F8 _( u/ f; f( @38.Which of the following is not a problem associated with converting recipes?
+ x2 ]2 i3 j$ ~, V L* q; W! L$ s下列哪项是不相关联的转换配方问题?9 `2 J" I6 N- h
A:Unit cost 单位成本
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/ \8 |2 B! p9 |+ i7 M39.The condition or cost of an item as it is purchased from the supplier is called:+ e! ^% o+ a! P7 N9 `* O8 m P
从供应商采购的物品的品质或成本叫什么
1 c; F$ y3 b IA:As-purchased cost 购买的费用
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# q! \. b- r; `7 L40.The amount of stock necessary to cover operating needs between deliveries is known as:3 F ]. R# L7 P6 n4 x# J
在新货到来之前用于日常所求的必要库存量叫什么- p0 Z- B# ~6 t4 A7 h0 e2 W0 h8 F
A:Parstock 基本日常最低库存5 K- T+ {* Y# E
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41.Which of the following abbreviations is used to describe the proper rotation of stock? I+ V; s5 `7 G
下面那个缩写是用来表明正常库存流程?
1 m o0 [: n! ~1 G# kA:FIFO=FIRST IN FIRST OUT 先进先出
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- Y/ u9 t; E4 B7 x+ k, S9 j4 z42.Which of the following knives is used to turn vegetables?
3 i3 \, ^1 M: |8 g- E下面的那把刀是用来打开蔬菜吗?
) X1 c( ]2 x" O i( f( CA:Bird's beak knife 鸟嘴刀
, H# ~% x( s4 ^' Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# G* D/ U3 _* I! |( q9 s& a& j
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43.What is an instant-read thermometer best used for?2 s; p; A+ b1 u8 @# K
即时读温度计最好用于那方面?" s- v" s% E( _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* _: W$ ]; q: q9 W$ |9 E9 d下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 g% V% |5 f( t' w! L5 ~A:Cast iron 铸铁
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: E( `: s8 {3 j9 S2 y+ S" q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 d: E) H7 E7 K5 }
哪件装备下面有一个可移动的碗和一个S形叶片?, |8 e, O( v# S3 ]+ X
A:Food processor 食品加工机
4 C" G) N- [" d7 R+ Q0 ahttp://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?
0 Z# u) \6 u7 z( R$ k% G下列哪项不是用刀的安全规则?
* f/ X- a7 O. H& g7 `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:
/ L' ^+ \' t6 S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# Q5 N4 a/ E+ S) E" F1 Y: a+ J! L
A:RondellES & t1 {1 P) k6 A& e( O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' \# H L0 |1 _0 M' Q48.Which of the following is a diced cut used to garnish soups?
4 V1 W0 b9 x( j' I下列哪项是切成小方块用于汤的装饰?
f" K; p. D5 U8 g- B: h3 RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 f# e% y. e) d3 T- g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ \. T/ I- T) m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!!——" s6 D1 F! s) V# Q4 t5 h: q4 u
A:Gaufrette ; e3 a6 y w6 z- I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. {( q# t) O/ x8 tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 C. H8 J: W, A3 ~2 lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" d9 c1 t9 k6 p5 t1 v9 o. r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 U- A: y+ K. A2 m2 |
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)) t/ _6 ]7 Q/ d, b3 d
A:Cilantro 胡荽叶 香菜6 f6 |9 z" }- y' I" c2 H8 C& G$ m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 H: c% h: U2 R4 E( k# x
- J; D8 e) o9 @& U9 }$ Q3 j% o7 [60.Allspice is made from:
6 y' Y. U0 }; ?- e. l 多香果, 多香果香料是什么
1 Q1 T: D4 q5 S& v2 t4 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 T8 w& Y0 l' y; N. H. X& G
A:A dried berry 干浆果# I- {, o2 l H5 f& E: f( }( y2 U
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61.Which of the following are used to make a sachet d'épices?4 \; V9 q* S! ~% K. t% {. M
下列哪些是用来做香包德épices?! t, c* W% H0 Y- a/ M/ x
http://www.sachetcatering.com/
$ E1 J' @' v! UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 W9 h$ f' X1 D, T' G% u$ Z C: ?62.Which of the following condiments are not soy based?) K, F* F& H/ Z: k& a
下列哪项不是酱油调味品的?
5 I# |. |- A9 r4 l3 \# lA:Wasabi 日本辣根
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6 h ]8 o% z! L1 ]: N5 t& }, S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* b" r3 |! h. r" y
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:
. e$ B: g- S9 c: vA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* w& k1 X% e- ?; ?0 l2 N
下列哪个步骤是不是正确的蛋清搅打程序?4 ^: [* V* x& a! e/ F
A:Allow to rest before use. 允许休息后方可使用。# [+ d: l* U3 C% u, z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:( l T6 c% Y: _+ c2 m C6 p, Q
A:56g and 63g 56克和63克
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7 A% ^$ a5 @, I6 s3 x$ }66.Evaporated milk is a concentrated milk that is produced by removing
$ a6 W# C% `" y/ C' _5 B炼乳是一种浓缩牛奶 是去除什么做的8 p. `# l" P: W
A:60% of the water 60%的水# i+ D7 E7 l, b) J( J
9 s2 _; |& ~- K5 Y2 ]67.A method of cooking that transfers heat through a liquid or gas is:; ]5 w/ _: Q8 U0 z
一种烹饪方法,通过转移液体或气体是:# G; b$ F$ c U
A:Convection 对流
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! l: L$ Z: r; ~1 _& L68.The cooking of starches is known as 烹调的淀粉被称为
; S1 v4 V; t3 I, M0 P, y8 M. Y2 j& ZA:Gelatinization 糊化& V3 S& ~& c8 D7 ^
; U6 h0 t5 A# P& Y5 x4 r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 `4 V7 h4 N/ U8 k6 M
A:Braising 烤# v# b8 y6 H' T
* C' L% F( r: {2 r1 I2 X- D( c [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:
- T7 h" D7 @8 VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ O' Z7 V5 _9 T/ t1 u+ R
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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
: N. E! J4 x7 @) oA:Fumet 原汁. _- L8 ]3 L7 j3 q/ a' l
1 h: v/ S# X& _+ f- q$ }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' C; X5 ?1 p3 \7 B! q. w; a, u8 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 ]" O* a/ {' R1 H
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73.Which of the following is a principle not used in stock making?
8 z% _- L* z) \$ @) j' b2 v下列哪一项不是用于制造高汤(低汤)的原则?: W* ^% e1 G* A
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
6 }* P& ?/ T6 aA:Remouillage 法语熬汤
. N1 y2 K7 x' p, h0 X& M. ~http://www.haibao.cn/blog/post/176242.htm |
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