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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 J" `* i/ p" ?. L' F哪位厨师最早带来高水准浮夸的美食' |7 I# o+ L% y( {4 h V
AAntonin Carême 人名 安东尼·卡罗美
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* q! Z' K; l) Q( k; Y+ [/ F) Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: b- J; p8 x7 b. d0 ]* t4 `" C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 @& o2 H8 o. ]1 H. Y7 U# _
A:Cast-iron stoves 壁炉0 ?0 k1 p+ }+ p. H" [2 c+ `" r& T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
: o8 `: X/ ?2 ~ I法国术语,用来描述roundsman,或摇摆厨师是:
7 q! C$ |8 x: `1 E2 i5 e: uA:Tournant 图尔南/ ?1 d' o9 c6 ?& f
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29.Another term for the wine steward is:% L' r* f/ R4 b% Z7 m
葡萄酒侍酒师的另一个术语是:
- n# a4 p8 _! e/ Y) A) M( M$ C1 ?A: Sommelier 侍酒师6 K+ Z8 n( A4 j3 m, O
# r5 J3 K# Y" q3 X$ L; f30.Molds, yeasts and fungi are examples of a:
6 r g* Z& u [# T: a# k( F/ |霉菌,酵母菌和真菌是一个神马例子
9 Q+ A9 V1 f) A' R; GA:Biological hazard 生物危害4 w/ N# U ?7 U2 m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& g+ L+ Q' }& k9 ~/ \+ G根据加拿大食品检验局,食品的危险温度区在多少之间:
/ ~6 ]- U- e( r' }& y0 LA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:. n8 {7 K. A4 p# R& ^1 d
所有细菌生存需要以下哪些内容: P2 p2 L& X8 z" ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?/ L% _9 E% _' v! m4 l& o
以下哪项正确表示了HACCP体系的关键控制点?* Z* t! s: }& [& e% j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 J9 q Q. O+ u% X( Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) P0 x, d8 C, d. x
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34.Which of the following is not an example of a carbohydrate?
5 k' U$ G0 i+ S* [下列哪一个不是碳水化合物的例子?
2 Q. X; |4 z& h6 @A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:6 `: |: b! }! R7 K$ o5 V, f7 ?5 }
液体脂肪做成固体这个过程叫什么
) C7 R- g0 j. eA:Hydrogenation 氢化8 _- g) R8 y$ Z _! y% o
4 t& F/ ]& Y+ Z& Y/ ]! x36.Which of the following is not an example of a fat substitute?
1 @- T" h2 C9 e' f下列哪项不是脂肪替代品的一个例子
9 R; F6 `( s9 }3 A; hA:Acesulfame K 安赛蜜K表" y& J/ F$ ]* i# d
8 H/ J% O$ z( `# N8 k! U" `37.Health Canada requires that a product labelled "fat free" contain:
/ s4 J- Y8 |; }加拿大卫生部要求的产品标有“不含脂肪“包括:1 c3 H( [8 c7 `" I, Z2 ~2 o1 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 w1 B7 u5 O; k8 {; w( T38.Which of the following is not a problem associated with converting recipes?
6 \( T) ?6 Y) d% w0 I1 i下列哪项是不相关联的转换配方问题?0 `0 Q) W$ z: f, `7 s9 l( e+ U, c
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:3 _" u8 \6 j! y6 Y; _, B" u9 t
从供应商采购的物品的品质或成本叫什么# A. d# z/ b. D
A:As-purchased cost 购买的费用; C4 g/ w5 F N, d9 z. U2 j$ w0 T6 a
- K- ]$ \' I/ U5 _5 V40.The amount of stock necessary to cover operating needs between deliveries is known as:: y& d' S- n G( J7 j" M5 I
在新货到来之前用于日常所求的必要库存量叫什么' D9 h, r. G y. O. y
A:Parstock 基本日常最低库存- ^& E6 ~/ I) {
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' r0 l/ y9 G0 q下面那个缩写是用来表明正常库存流程?+ Q) q' \ F& @9 o
A:FIFO=FIRST IN FIRST OUT 先进先出" c6 Z( a9 ]) b
/ R9 t* }5 j8 X1 ^, |8 p42.Which of the following knives is used to turn vegetables?9 C L* z$ Y1 W3 v" H4 J4 G
下面的那把刀是用来打开蔬菜吗?; y3 {) k: I& ]
A:Bird's beak knife 鸟嘴刀7 W3 _# ^# @% g0 O- w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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! L- c' |# S5 [9 c/ ?" z: g/ p43.What is an instant-read thermometer best used for?
, c5 V: O7 S1 ^6 a4 }$ a0 F即时读温度计最好用于那方面?$ }: l% x& P5 g% j9 a1 Q9 ]9 s- `' x
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 @# _1 O8 l1 N! y; v
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. H r/ U6 ]7 T1 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; `9 T- [0 z; t/ `7 EA: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?( d, @* Z: W" I; v2 E
哪件装备下面有一个可移动的碗和一个S形叶片?
( | g* C6 ]( ^5 j9 S1 l4 _( _A:Food processor 食品加工机
; n1 H% C) j5 O; Phttp://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?% U t! X8 T' Y; ^4 I
下列哪项不是用刀的安全规则?
9 h, Y; u i- n; D4 W4 W+ XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( ]! A7 |; M8 D( ^/ \8 S
. m/ X- z! I7 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; _$ [' ~# _( L* [+ j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. y! k0 S I) K: \A:RondellES 4 h. q6 w) f- U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 D) m9 l8 o+ }+ C$ o7 p. u
6 W8 k4 T3 q1 `6 o48.Which of the following is a diced cut used to garnish soups?6 ~9 M! `8 ^" {* n/ T! G
下列哪项是切成小方块用于汤的装饰?
( e6 R! |8 }/ K. |- S0 n$ FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; S/ o& Q7 C; d0 R, H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' F7 i4 U8 f+ Q0 f O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!!——
: X6 H3 q z6 R) r- T" z! \. ]A:Gaufrette ! d1 F8 _. x* I2 }( I% {$ n# ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" |- n; z& a# m, r# ]. d, I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ ?# F2 Z& S7 `1 t4 e n' E. wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 L6 x$ z: o6 P9 Y4 m; K7 S
( _0 U3 r( J0 Y* u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( x5 y- x$ G" Q7 E
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)
7 H2 `0 d, V3 h6 l4 BA:Cilantro 胡荽叶 香菜+ T6 c' ^# M; N5 x, s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( K u3 f# i/ z& K
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60.Allspice is made from:& h3 ]+ K' n7 m# Q% h/ j2 `
多香果, 多香果香料是什么
4 ^5 ?) p, t( F8 U$ G7 K/ Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ N7 l; Y- T1 _. D% yA:A dried berry 干浆果+ f' T$ Y! B, {1 j3 Y" K
# T9 m' v. O$ z) L9 i61.Which of the following are used to make a sachet d'épices?
. @( |1 l x+ g下列哪些是用来做香包德épices?) l/ z7 T# `3 x7 @0 w7 Y. \
http://www.sachetcatering.com/5 w5 v+ d8 } w. H; S. `+ E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# H; g! k0 X8 d& \! }3 ?62.Which of the following condiments are not soy based?
) P, F# R3 B5 p% j下列哪项不是酱油调味品的?
1 g2 n6 c7 _ u1 n: _7 y, g4 J. o7 \A:Wasabi 日本辣根/ }! o4 A5 D, m/ x; ?+ d
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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:
/ ]# K3 u _: [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:
) D7 n7 o. R- m5 T7 R7 SA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* G1 e5 I% y1 @* j
下列哪个步骤是不是正确的蛋清搅打程序?3 Y/ B; v% f; v
A:Allow to rest before use. 允许休息后方可使用。
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; y- f9 D3 A: t# l7 f65.The weight of a large egg is between:一个大鸡蛋重量介于:4 Z1 u/ m n3 S5 y! V
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing1 [) l; s5 [4 J1 H7 d0 m: c! {
炼乳是一种浓缩牛奶 是去除什么做的
& _2 ?* k0 ]1 v% [" vA:60% of the water 60%的水
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& J" n. s+ }! k/ y0 _ G5 k5 C67.A method of cooking that transfers heat through a liquid or gas is:0 s# D( I2 s8 L( D' V
一种烹饪方法,通过转移液体或气体是:/ X! P: S8 A7 V" O9 f$ c4 S3 D
A:Convection 对流
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( g" H+ _# C7 ~0 M68.The cooking of starches is known as 烹调的淀粉被称为! F: ]& E7 S% q- a
A:Gelatinization 糊化
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% K" N) D" \$ A# Q# y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% I$ V& m) W0 Y' \) j' k! ]: HA:Braising 烤
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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:
/ _; ^8 U( |2 d& I7 i# f/ R( B& UA: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
: v6 q$ o1 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
% X$ p* n8 o6 m9 R$ _& f4 f% TA: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?6 @, |# n3 O& C; s( [, w# s% L% a
下列哪一项不是用于制造高汤(低汤)的原则?
6 g! h3 {1 [4 C6 @5 ?) X( zA:Start the stock in hot water.开始在热水中操作
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( B. j/ S6 n% |4 E74.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
7 @5 O( a6 E4 R: `3 N7 }A:Remouillage 法语熬汤
1 ]+ a2 W* Q% k" ahttp://www.haibao.cn/blog/post/176242.htm |
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