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26.The chef who is credited with bringing grande cuisine to the forefront is:
% k, ^. K8 M0 ^6 X' A3 @& Y; C+ M, i哪位厨师最早带来高水准浮夸的美食; S0 O. A5 W- g1 B* j0 t" C0 C ]
AAntonin Carême 人名 安东尼·卡罗美" z! ^& P5 x- a0 m) d I7 g2 H
8 S# ]) u8 X: N: p' L4 N ^2 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" N1 ]3 m* Z; ~5 M, ]5 W: ^7 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 。$ H$ [' h4 f- x4 H2 B
A:Cast-iron stoves 壁炉- z, n0 o3 k0 r- O$ f+ u; b
http://www.usstove.com/products.php?id=6
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0 v- k- n+ a" k! [ V# O28.The French term used to describe the roundsman, or swing cook, is:
1 P2 L+ S$ {5 @0 f7 {' q1 U# R法国术语,用来描述roundsman,或摇摆厨师是:' R' Z+ C% f4 Y( d( @
A:Tournant 图尔南
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( G% `, y# J- v1 V8 S9 G) m" b3 T29.Another term for the wine steward is:$ D: L2 W+ {/ S: J, Y9 C; }
葡萄酒侍酒师的另一个术语是:, {& w% p( j6 f! l2 E5 @/ d: D
A: Sommelier 侍酒师+ Z+ a) B0 I& W" H
' ]3 u+ v! m: [+ x30.Molds, yeasts and fungi are examples of a:
: V7 J5 Y p. s) C霉菌,酵母菌和真菌是一个神马例子$ F- O) s( L, a: f) X
A:Biological hazard 生物危害# F$ b0 Y$ b% v- i6 `% t4 J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! a- T6 ^( p. L" P& z$ e% n# q
根据加拿大食品检验局,食品的危险温度区在多少之间:6 D$ ~, a C: h% d; q6 x: h# K" j
A:40° and 140°F (4–60°C) 4-60度
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0 [: s$ I1 q. L/ g( N' x/ |6 G8 A32.All bacteria need the following for survival:
; ]$ W U, i/ H9 e- Q所有细菌生存需要以下哪些内容:
5 O8 F$ D8 j W% z, m; [, hA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 i% I( v' @ d5 ~
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33.Which of the following correctly represent critical control points in a HACCP system?" X3 h4 ~" E! S. q0 U
以下哪项正确表示了HACCP体系的关键控制点?6 ^: F8 T& @8 p# _; l! S+ \& k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( U7 e% i$ ]5 r1 z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 I8 W& }# B z34.Which of the following is not an example of a carbohydrate?
% {: [& Y0 g0 c! [: L下列哪一个不是碳水化合物的例子?+ Y# o/ ]$ \0 f5 h$ A$ a5 ^+ |
A:Essential nutrients 必需的营养物质
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8 o/ W% e9 c3 _' T' w9 x( E35.The process by which a liquid fat is made solid is called:
# _; |* D- y+ ^- m' S' e. @, |8 g液体脂肪做成固体这个过程叫什么
. u# E1 D; k x& y1 MA:Hydrogenation 氢化! S' e7 P$ t; ]/ J5 }6 H
* i1 n, ? M1 N1 u; _* @36.Which of the following is not an example of a fat substitute?
2 S* }, z+ X- B& v6 l$ n3 s- ~下列哪项不是脂肪替代品的一个例子5 ~: Y* @: t+ Q/ Q; {" F: K. r$ |
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
" l( I9 f, W3 j; n- C" z加拿大卫生部要求的产品标有“不含脂肪“包括:
5 v) T' }4 j8 O# b' @; @3 ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; {8 M; v" F0 J9 m; ~ X; m38.Which of the following is not a problem associated with converting recipes?
1 ~6 J$ e3 F- } q+ k: \下列哪项是不相关联的转换配方问题?' B% ?# J4 o% A( M4 a$ z
A: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:
* K& I( y. \9 O) l7 v从供应商采购的物品的品质或成本叫什么
, ~0 C9 v p0 G, N5 JA:As-purchased cost 购买的费用" Q2 v: z+ k3 M, [% G/ Z! n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 V& s+ F1 s& M+ j
在新货到来之前用于日常所求的必要库存量叫什么
+ `" i+ e1 s" V& ~+ S, @+ WA: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?
+ ~2 h5 H: K8 W1 S& x下面那个缩写是用来表明正常库存流程?1 U% i! F7 `0 s+ n
A:FIFO=FIRST IN FIRST OUT 先进先出3 J, X8 o; P$ w, D
% K$ t; t1 Q6 @. j, C42.Which of the following knives is used to turn vegetables?, _( A d, Q' F) O1 f) |" m
下面的那把刀是用来打开蔬菜吗?9 @1 g' @1 J6 }
A:Bird's beak knife 鸟嘴刀1 z' H% S8 N6 a8 m( O
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?
" k' {/ S6 T+ T即时读温度计最好用于那方面?5 w5 Z$ R2 U$ L" q
A:Checking the internal temperature of a roast 检查被考物品的内部温度( g/ T7 b4 g' R h2 e
6 p/ R1 ^( i& M6 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 q2 o$ E. e, _! l下列哪些金属材料受热均匀,通常用在铁板而且非常重
" M% w' c4 l5 c0 b5 XA: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?
# f5 [ w+ z- h; g哪件装备下面有一个可移动的碗和一个S形叶片?
' G4 E7 j* |6 l6 ]- ^# i0 a9 U; BA:Food processor 食品加工机$ E! q1 {1 R n5 F' u* m6 ]7 Y
http://www.google.com.hk/search? ... iw=1263&bih=572! B" d/ J$ p) S- q
( Q: F* b+ n- k( U( Q* @46.Which of the following is not a rule for knife safety?( z' n( {; j) E( F% m/ m6 C. h
下列哪项不是用刀的安全规则?
/ X8 K0 J$ x+ Y" CA: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:8 ?2 ?, L) C' C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 k2 V" j/ d- p# S
A:RondellES 4 v% x5 w. U# [! z4 u7 {" Z& q) n
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?
' R% t8 \3 }" m8 b6 O. r下列哪项是切成小方块用于汤的装饰?
+ s7 d: X) `- I3 z/ XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 ]8 ~- D( m2 ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 E' Z$ q$ M2 E6 s
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!!——" X c: C) j6 a
A:Gaufrette
5 k2 W* X% F& `. [4 m3 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) b( O2 d) E& s v2 }5 H; pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* j! ^, }3 d: r7 {& @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; g! N; }7 [; B& i; X" v
8 l# k0 G. B- b$ u- p1 b @ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% I' s& h! R) j. 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)8 x# z* j& _/ T" I6 r
A:Cilantro 胡荽叶 香菜
4 [6 K" t1 x8 v! thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 [+ G; w. k& }. ^2 p. R60.Allspice is made from:
: u4 G0 j5 g9 w 多香果, 多香果香料是什么' E: y! v8 \7 O( L; F+ T& ^8 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- U3 S! }+ \ P% |A:A dried berry 干浆果: f [' c0 T7 W5 \# l. } ^ f" r
: X6 Y; L: ?+ g61.Which of the following are used to make a sachet d'épices?4 F* F# d& n. Y
下列哪些是用来做香包德épices?- o, z1 d5 x3 o! W; R
http://www.sachetcatering.com/
& B3 P4 [3 _* F" U" |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?5 S+ m; ^6 _4 i
下列哪项不是酱油调味品的?2 w' |" F( O% J8 M( m6 g% P
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:
* y8 D5 s' [4 A$ i6 ^2 w$ J/ c4 h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:2 T" e) e) A( h0 X4 Z
A:Pasteurization 巴氏杀菌
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6 k8 I- j* E$ ^) {( \& ^64.Which of the following steps is not the correct procedure for whipping egg whites?
' r% @+ b+ P1 k. I. j0 H. f下列哪个步骤是不是正确的蛋清搅打程序?
f5 q) k) a4 l- I- EA:Allow to rest before use. 允许休息后方可使用。
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! e3 T1 k+ K- \5 y" m" f65.The weight of a large egg is between:一个大鸡蛋重量介于:; N& c9 G$ \" { e5 P& a
A:56g and 63g 56克和63克$ ~" n* m( f# N5 ?2 K( r; `
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66.Evaporated milk is a concentrated milk that is produced by removing; f2 D2 N1 \& }; v5 W6 a% y% R
炼乳是一种浓缩牛奶 是去除什么做的
% g) n& I0 g8 aA:60% of the water 60%的水
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( p7 G' e$ A8 Z67.A method of cooking that transfers heat through a liquid or gas is:
& S. I1 }# o- L2 v& b' K, [一种烹饪方法,通过转移液体或气体是:# s% |% Q6 h4 E
A:Convection 对流
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# j& }# N# W) ?$ _) q$ O- p# L68.The cooking of starches is known as 烹调的淀粉被称为
! |$ J6 y% E; Z0 c- {A:Gelatinization 糊化! q2 {7 Q* J" }$ |3 j! c) h
- x* S/ q# z" }3 [9 @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; f! L$ \. V1 Q, d' u1 y
A:Braising 烤$ \5 Z/ n7 Q9 y: j
5 e0 @6 M3 `# F+ P70.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:
. X3 |% u( Q/ h' ^# K( 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0 P. M" I1 U; ?) v" P* F
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
5 J# t, \. z/ e8 zA: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?
! |# d [, \' L下列哪一项不是用于制造高汤(低汤)的原则?
- Q) _, \- Q+ Q$ D4 ZA:Start the stock in hot water.开始在热水中操作; I) d% V5 A: ~* l7 X
4 i7 j1 d* x. W( J! {( f! b1 {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+ t) s! j# }# s6 k& o
A:Remouillage 法语熬汤
' H2 Z+ f, u. k C! r1 `http://www.haibao.cn/blog/post/176242.htm |
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