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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:
4 ?! m0 \8 Q2 K$ ^5 z; J2 d# N: t哪位厨师最早带来高水准浮夸的美食
G, N9 W0 i: c5 VAAntonin 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:! n( i( \- b5 g* y4 q: N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, p1 d# e9 L0 S3 ? nA:Cast-iron stoves 壁炉$ b1 n8 @4 [6 |: B$ \
http://www.usstove.com/products.php?id=63 x3 s* b- s% f4 q3 F! v! R
) m1 E2 Q$ Z, `: |& Q28.The French term used to describe the roundsman, or swing cook, is:; L) F) a# f8 \- N! c0 g2 b
法国术语,用来描述roundsman,或摇摆厨师是:0 i. \# c$ @, ]+ r/ j
A:Tournant 图尔南* a% ~8 r( i/ b3 Q9 \3 s9 T! g8 O
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29.Another term for the wine steward is:+ i, U9 ]& B0 l2 b p' ?, B5 U- c
葡萄酒侍酒师的另一个术语是:
" Q6 ]7 B# J0 e( LA: Sommelier 侍酒师
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( Q7 }, G" g: G& W0 U I. Q30.Molds, yeasts and fungi are examples of a:
+ b C/ V8 b6 ?5 G霉菌,酵母菌和真菌是一个神马例子( i" G2 j# K. U
A:Biological hazard 生物危害) s- N2 m$ _) g( l) X- W/ t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ _) C& F! [- J$ u根据加拿大食品检验局,食品的危险温度区在多少之间:
* c* F( t7 D1 h+ aA:40° and 140°F (4–60°C) 4-60度0 h" j5 m: d$ N) E5 e; B, H
. }' C) Z. ?7 A) M32.All bacteria need the following for survival:. q9 _. }6 } h) B$ n
所有细菌生存需要以下哪些内容:
- ~; }2 C2 `% H1 ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 A! a' G8 A" W
2 H* N" n$ j7 L- x33.Which of the following correctly represent critical control points in a HACCP system?: C; }" F f% z- C# m" R2 a
以下哪项正确表示了HACCP体系的关键控制点?
, q2 z# X0 s& w4 t: hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 @0 s# e6 L8 _
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?
9 Z: ^. y r8 b- M% {+ c9 `6 a下列哪一个不是碳水化合物的例子?
- s3 I1 \8 C+ }8 I- T- n9 g6 Y! ^A:Essential nutrients 必需的营养物质
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0 g/ F, F Y1 D5 x35.The process by which a liquid fat is made solid is called:3 v# l6 K4 `$ B/ L+ }) O
液体脂肪做成固体这个过程叫什么4 a) c1 H3 d+ J" C) X0 o% ^
A:Hydrogenation 氢化! h7 X. L$ d) }( h2 {/ W
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36.Which of the following is not an example of a fat substitute?
! W$ o- T& N! U( u下列哪项不是脂肪替代品的一个例子
* t& f3 n& b/ w2 s/ EA:Acesulfame K 安赛蜜K表
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9 t7 J) `6 ~$ s9 N7 M37.Health Canada requires that a product labelled "fat free" contain:
9 a& _" @+ G7 _) B* Q加拿大卫生部要求的产品标有“不含脂肪“包括:% g' i) x' I, Z' F4 G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, M4 K7 E& e) V4 X$ `+ j* l J A38.Which of the following is not a problem associated with converting recipes?2 l$ e, F5 n" }" x; s
下列哪项是不相关联的转换配方问题?
: o( s" {( n6 yA:Unit cost 单位成本- x) K) D G/ [# \+ h$ H& }
9 S( G- D* @0 h) ?$ S* Y8 O f39.The condition or cost of an item as it is purchased from the supplier is called:7 @% y0 ]9 Z! f; r* y! b
从供应商采购的物品的品质或成本叫什么
* q0 i" M; N( \" Y9 V- Y) Y1 dA:As-purchased cost 购买的费用0 c9 q. j+ s) a. S
" [: _1 o$ Y2 f3 x& ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 C$ V/ p% ?0 i5 p/ S9 k在新货到来之前用于日常所求的必要库存量叫什么
- X' s# |( x1 i0 I' B! lA:Parstock 基本日常最低库存3 D! R \$ O2 l3 I* o0 V3 {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# ?3 ]) b# c) D6 s* s
下面那个缩写是用来表明正常库存流程?
9 g7 N8 ? L2 o) `6 ]$ ~" t8 ~A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?* A; K9 e* w+ Q. c, m7 s
下面的那把刀是用来打开蔬菜吗?
, U( O$ R6 C. A8 S; OA:Bird's beak knife 鸟嘴刀5 y1 Y& ]7 E0 m; c6 x4 r0 D
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?# o6 O. ]: j* b( S6 |0 A- L1 Y
即时读温度计最好用于那方面?
! U, M: d7 ^1 \( ~" d: `$ A: P1 LA: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?# ]+ `) W1 U* I, S7 Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ R1 \/ S i1 a2 n3 \. J0 pA:Cast iron 铸铁
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# p' A! D1 i* {. c- L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& [! a1 f3 S! t) x7 O! a- @6 R0 f
哪件装备下面有一个可移动的碗和一个S形叶片?
' c7 h/ b4 u7 v; l, X% U1 s4 P+ S4 tA:Food processor 食品加工机# [( ^, |" n9 O
http://www.google.com.hk/search? ... iw=1263&bih=572" L& Y. h2 L |
1 `. q% [5 l x `7 T$ \; s46.Which of the following is not a rule for knife safety?
# x$ [# B# e6 B6 e3 `下列哪项不是用刀的安全规则?! B/ U$ H" l/ k/ q4 x- x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ T' [# h: F8 M# I
; P+ l- G- m2 L' V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. N. g/ n; `7 s% b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# N' i5 U6 t$ w7 N$ J HA:RondellES
* @! k8 x; ^6 }3 l0 a8 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. j6 ?5 _' W, D4 |7 n
# H0 L) \! H; S) j, i' ~9 A$ V48.Which of the following is a diced cut used to garnish soups?
0 n" j& n* d. f+ y2 p( j下列哪项是切成小方块用于汤的装饰?) N+ T# `; [5 V5 U- @9 x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 ~) J% `) Z. L& h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ ?0 v- V" H7 |1 @4 s3 e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!!——
$ G# u# w; P! D6 vA:Gaufrette + t0 L, d4 p! \$ ^6 P3 I% v* ]% N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, R- P- g1 I0 ]2 P+ c4 a4 }2 I- w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 P4 y( x0 u1 V. C, J" ?0 Y' d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 e3 R9 } x6 [0 E7 `1 D. j8 M; l
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( }+ C9 T8 m/ `; x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)
# `3 T1 b( Y% }/ ?1 O/ N6 ^1 ~/ cA:Cilantro 胡荽叶 香菜
: c, p, M4 G6 R( n8 C9 Y U' ?2 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) Q; ]5 ^; |2 y7 K* {
. U* a# Z2 S! h. w60.Allspice is made from:' S) E; _1 [2 {+ R u
多香果, 多香果香料是什么
* Z5 I( K' M2 N8 w' z$ O% Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 F& n: z: D8 |A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 A) t) j, B7 W. [
下列哪些是用来做香包德épices?
2 I6 n3 T& k; t0 q/ e/ D9 ehttp://www.sachetcatering.com/
6 T6 \8 p* Q/ `0 `7 o3 tA: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?
/ k" S2 r0 F% L1 p( M7 k& ]下列哪项不是酱油调味品的?
. R$ q& c# m: ~$ z- |$ r& S0 UA: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:+ C9 `( u! c" H: g9 V$ a- ~6 ?
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:
. `% F3 [( n3 L! K/ ^3 b# gA: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* Y( F" m/ @/ f
下列哪个步骤是不是正确的蛋清搅打程序?
3 p9 L, C$ h5 r8 ]! E% mA:Allow to rest before use. 允许休息后方可使用。3 Z) s3 ~' R! J/ ^- a& i9 ?
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 c$ a- d: t3 u3 z
A:56g and 63g 56克和63克
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! H `" |1 ^! a2 e) L1 s66.Evaporated milk is a concentrated milk that is produced by removing8 [8 |# ~1 a: v* A
炼乳是一种浓缩牛奶 是去除什么做的& Z2 c3 G+ g% ~' v
A:60% of the water 60%的水
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5 S* ?3 {4 M: \+ z6 u j3 X67.A method of cooking that transfers heat through a liquid or gas is:
( t8 n- [, Y* c: {) J' z一种烹饪方法,通过转移液体或气体是:$ \% `3 Q$ `/ a& p7 i7 j
A:Convection 对流/ P3 Y7 o: J$ n: a' K; ~- B1 E
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68.The cooking of starches is known as 烹调的淀粉被称为3 d" D/ J! _4 ?; S2 y
A:Gelatinization 糊化3 _) F0 P; y; z5 T4 F- m
5 ]) [8 b! B7 N: l$ L4 E1 l0 [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) p8 t) Z8 O( Z( O9 ^# e, I
A:Braising 烤, m) p% N: H, r3 c7 H$ G- V
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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:
' f) X7 `3 ~$ uA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; |7 P+ j0 H/ Q- P
0 ^7 V3 v. Y U Q$ v ^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% c% F7 s5 z1 Q1 A4 ]( r, r
A:Fumet 原汁( K* S2 s; U; _
: _* Z1 z9 q6 {4 D( u: a5 K72.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
3 I6 z# n" z; {+ d" EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' [ _) O; v+ N P4 `73.Which of the following is a principle not used in stock making?3 ^7 Y9 P9 ?6 n* g1 j; j
下列哪一项不是用于制造高汤(低汤)的原则?8 F5 Q, l, @) Z s" W Q$ ?
A:Start the stock in hot water.开始在热水中操作& c6 N5 r$ n0 K+ r9 ~2 h
: L2 j% S- i$ H+ ]# i74.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
8 H2 V: l0 a8 G" cA:Remouillage 法语熬汤8 W: i& z$ b& u# o* n X1 E3 U5 L0 V' t
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