 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:
9 O' |6 H' q+ i哪位厨师最早带来高水准浮夸的美食% m2 l/ b) N+ X
AAntonin Carême 人名 安东尼·卡罗美
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7 ]8 g8 e- i1 Y- q7 X5 h6 z5 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ o. u3 m2 I8 J+ c! l8 G! R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; }( Y2 e1 R# Z
A:Cast-iron stoves 壁炉
3 O% X! @6 N) s* }4 k1 ghttp://www.usstove.com/products.php?id=6
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: b6 \% l# |( d$ j' {7 Y7 u28.The French term used to describe the roundsman, or swing cook, is:
3 _0 p+ Q* D6 I: `法国术语,用来描述roundsman,或摇摆厨师是:* H+ ?1 L; z: n7 e$ z
A:Tournant 图尔南
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; u$ h% R( G, S8 q5 u/ i29.Another term for the wine steward is:
8 a+ m; [8 r0 j; U+ L2 U7 m葡萄酒侍酒师的另一个术语是:6 I+ C2 M- b1 Y6 _& F. ]) Q9 D8 x. B
A: Sommelier 侍酒师
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5 Y6 Q0 @) f8 R30.Molds, yeasts and fungi are examples of a:# V& r+ K' n- Q: }0 l% v
霉菌,酵母菌和真菌是一个神马例子
4 `; C$ { D1 I- k4 O. `A:Biological hazard 生物危害) F. U# X# ~7 J6 f! e( t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ }0 N5 O! n Y& P7 b$ W根据加拿大食品检验局,食品的危险温度区在多少之间:6 X% X( F' k3 y# h6 R3 ^: z( v$ n
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
4 m4 m2 G' v1 Q( N2 t0 ~所有细菌生存需要以下哪些内容:
3 N* A+ I, b& |$ }6 X, H! DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% G6 g# @6 g* b+ W& u. |
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33.Which of the following correctly represent critical control points in a HACCP system?0 W7 l8 E- F; h5 Z# L
以下哪项正确表示了HACCP体系的关键控制点?7 O5 @. y! s3 `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 p5 s+ `% a2 q, S3 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ o) u9 Z% L5 @2 [2 R- i+ R" f
, A7 O0 R1 ^9 w% X34.Which of the following is not an example of a carbohydrate?7 x7 s s3 `% Q1 {2 Z
下列哪一个不是碳水化合物的例子?
p. Q3 s$ c) a$ \A:Essential nutrients 必需的营养物质$ s. H4 W/ O9 P W& W% l
2 @* e3 o y! | |3 Y: q35.The process by which a liquid fat is made solid is called:. @3 `9 }) |# l: c9 l( l
液体脂肪做成固体这个过程叫什么
5 A1 w0 ~, \# ^A:Hydrogenation 氢化
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; I0 d0 r1 J- f3 b+ L9 k! K& U% ^36.Which of the following is not an example of a fat substitute?
# T" D% f8 Q+ G; ^下列哪项不是脂肪替代品的一个例子
( W% p3 X$ p. m1 xA:Acesulfame K 安赛蜜K表* J3 r. P6 J. Y3 x
- b9 M! c K& n$ L* ^- ]" T37.Health Canada requires that a product labelled "fat free" contain:0 n! {* q* V, e" |# S6 t% G( E" S
加拿大卫生部要求的产品标有“不含脂肪“包括:9 Z* C1 a. w B# |# s: v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& m2 } O- Y$ ^1 E$ S. x/ K
1 e- e7 w7 P" `9 D2 [: H38.Which of the following is not a problem associated with converting recipes?
7 m% O5 k# W: z1 ?7 n4 p下列哪项是不相关联的转换配方问题?
' w4 O7 R2 U8 NA:Unit cost 单位成本
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! q% ] y" z9 [% B& V' N# K39.The condition or cost of an item as it is purchased from the supplier is called:
. n8 h$ O$ t( ?, `* x8 i8 `* v从供应商采购的物品的品质或成本叫什么
2 o; @! T" [! h* c. m& V. EA: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:' A5 Y' x4 L: W5 V
在新货到来之前用于日常所求的必要库存量叫什么
" _" u5 Q& C7 x6 x! MA:Parstock 基本日常最低库存
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7 o0 n9 r: J5 p% t& K4 V9 G7 y5 E41.Which of the following abbreviations is used to describe the proper rotation of stock?
& v$ @) i. N0 X, L' ^ {2 C下面那个缩写是用来表明正常库存流程?6 N& L& v, O& F9 \6 J
A:FIFO=FIRST IN FIRST OUT 先进先出3 a* O, Z) T/ B
! B& }6 r# m e42.Which of the following knives is used to turn vegetables?0 J7 z- [' n. v! ^8 h& `1 x2 \2 ~4 n
下面的那把刀是用来打开蔬菜吗?
~. z6 |# q. x$ I/ ~A:Bird's beak knife 鸟嘴刀
" W7 S# X3 O5 p% Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ `4 e8 [2 y7 A$ b2 V! p
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43.What is an instant-read thermometer best used for?
: u' V' D$ Q0 B0 v$ u& g( z9 O+ b即时读温度计最好用于那方面?
/ h/ j2 q+ ]3 r2 C3 D4 }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?0 |' S8 z. n9 I; e. C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 z* c5 n1 x% V. [5 a d" FA:Cast iron 铸铁% r# f' `% E) e; {/ F8 ^) l9 b% V d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" l3 b) V/ H. K0 x5 R哪件装备下面有一个可移动的碗和一个S形叶片?% X% `- r8 ?5 A5 z" P; x
A:Food processor 食品加工机9 ]' }+ ?, e# `) }: H0 e8 `
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?- a# q7 @% m, n* B# P0 s6 Z7 b
下列哪项不是用刀的安全规则?- g& ?6 ]: i6 w- m) A
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:
, D; W* F. R# V; a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ u! `! b! @/ k* s _8 n2 V# X& XA:RondellES % \3 n4 y, ?) [" F3 R/ P8 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?
1 c( q. O$ a4 i" i下列哪项是切成小方块用于汤的装饰?
4 h' x% P% H% U* UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 D! n2 u% N! d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 ^" ~/ {% Y2 d7 E- }( x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!!——* W; J7 A9 M6 i) q
A:Gaufrette
4 d0 z' {& A' ^0 Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 Q) D0 f+ ]. ]6 i, X, y' o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; }& m5 `- x" d: o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ a1 M! W3 V! g$ c: j; ^: M, ^5 q! w
+ D; ~- k5 i: X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 H6 ]$ U' j6 ~9 L# 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)
$ I8 e x1 U( sA:Cilantro 胡荽叶 香菜% \ I1 `6 f8 H. o; K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! b! v, ?; B$ S8 B2 {
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60.Allspice is made from:& |. ?3 z4 P2 x7 O* |4 ~
多香果, 多香果香料是什么
2 y- [$ Q9 _( I/ C, B7 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 \/ t( o- Y$ M: t$ [8 ]
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ f; {0 p' }) B下列哪些是用来做香包德épices?
+ z8 _% _4 K1 w. H0 W& n: Ghttp://www.sachetcatering.com/
3 c4 p+ T8 C" KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; D" l e3 b4 ~) N
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62.Which of the following condiments are not soy based?4 I3 F, v8 f% ?
下列哪项不是酱油调味品的?5 ?1 i c1 i, Z; G* k5 N& `! C K
A: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:
1 m" X0 D$ Z5 z: 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:) I' ]$ j; {% x: P$ m
A:Pasteurization 巴氏杀菌
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& j! J: e) K: ~" D1 j$ p' V64.Which of the following steps is not the correct procedure for whipping egg whites?
" x3 k. \6 m5 d下列哪个步骤是不是正确的蛋清搅打程序?# D' J8 i+ o" a6 E6 ^
A: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:
3 m. |# |! [" LA:56g and 63g 56克和63克; j6 i" T- W% Z6 f- X5 H& t
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66.Evaporated milk is a concentrated milk that is produced by removing
( y! H) G3 n8 q k; u1 K炼乳是一种浓缩牛奶 是去除什么做的
/ E' w) _ d; R4 FA:60% of the water 60%的水
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) N' w7 e/ |/ V67.A method of cooking that transfers heat through a liquid or gas is:" b# w+ x+ ?$ F
一种烹饪方法,通过转移液体或气体是:1 H1 i5 q+ D, O' ]
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
! y" U# @+ r$ c1 t" S+ }9 w% n5 E' B5 XA: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 u L4 U3 s% `- a% }A:Braising 烤4 n+ x8 h' M# X( Y
- V/ T5 D- j: d70.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:
5 o" `, r& t9 Z( pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ Z0 H* V4 s) O _+ T71.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
2 }1 f2 z( I; R! n% zA: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* B' Y# p! U8 v6 u) D
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?( {8 g( u% `7 A/ w" n* B
下列哪一项不是用于制造高汤(低汤)的原则?
% L3 B2 D$ ]; O/ e: h dA:Start the stock in hot water.开始在热水中操作
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v" l1 M& E" S& Q74.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* o" n! Z( t4 S6 D4 v
A:Remouillage 法语熬汤
% Z2 m: ]6 k2 ^http://www.haibao.cn/blog/post/176242.htm |
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