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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:0 Y/ U$ Z. h+ a" ?! R
哪位厨师最早带来高水准浮夸的美食
$ o# k5 C1 n( [6 e, f4 G ?AAntonin Carême 人名 安东尼·卡罗美7 |2 f! R. S/ h2 j
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( t" _3 Q4 J7 q, Q9 U/ ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 ?# c" j! U0 p7 OA:Cast-iron stoves 壁炉
: \; z3 `$ `/ j- W+ Mhttp://www.usstove.com/products.php?id=6
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8 D# T. S! `/ O& ?; K3 g28.The French term used to describe the roundsman, or swing cook, is:
" b3 E/ e: Y7 m法国术语,用来描述roundsman,或摇摆厨师是:
x% G. L" E: p! IA:Tournant 图尔南! p3 i6 g% Q c) q
4 T( T3 q! H0 K F; x& S8 @29.Another term for the wine steward is:
" m; u# j4 z6 p. _9 b( n6 o# m0 }' t葡萄酒侍酒师的另一个术语是:) G. g, w6 `7 y
A: Sommelier 侍酒师
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+ X; N, `# z7 O* [& y) p* T. x30.Molds, yeasts and fungi are examples of a:
& `: l6 |. S, U霉菌,酵母菌和真菌是一个神马例子% E& _2 m% ? o! C
A:Biological hazard 生物危害% w& I1 a* k8 b2 D7 \
, D( p) T1 u" H6 w3 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 ?* H- H E5 c. R% y3 u根据加拿大食品检验局,食品的危险温度区在多少之间: J( e* ? e. Y d. V- Q$ _/ [7 o
A:40° and 140°F (4–60°C) 4-60度 T( a% h& \7 y; {; v1 q
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32.All bacteria need the following for survival:3 m8 ^! J5 W" F a' s3 H+ K
所有细菌生存需要以下哪些内容:
+ `2 x5 a, c( D+ eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; d, g% V8 k% `) }' j/ O- ^. s* T# t0 |33.Which of the following correctly represent critical control points in a HACCP system?0 C( V+ ^/ {( j- c7 n. C
以下哪项正确表示了HACCP体系的关键控制点?# c& @; X" {( u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' l8 s5 u5 w: X( p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# \/ M' ?5 y9 g' A! C7 O# a6 W" p34.Which of the following is not an example of a carbohydrate?) f- _ G- c. |* `
下列哪一个不是碳水化合物的例子?
5 b, k4 l4 |3 Y! D7 U0 @' IA:Essential nutrients 必需的营养物质# h$ {4 _% _ e
6 w* t0 J. L, o. h35.The process by which a liquid fat is made solid is called:
3 R" F( G# p0 n/ t/ ?液体脂肪做成固体这个过程叫什么
/ B( m" h9 e* v* t, S6 VA:Hydrogenation 氢化
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+ M( L5 S$ t) b2 j3 ]36.Which of the following is not an example of a fat substitute?
, n- w" }. G3 }$ t下列哪项不是脂肪替代品的一个例子
; G0 j/ ]% \' p- Q6 S6 QA:Acesulfame K 安赛蜜K表" C+ [/ N' [+ A
. T/ F6 \! Y, K. ~- Q37.Health Canada requires that a product labelled "fat free" contain:
7 S) r5 _6 ~+ B# F加拿大卫生部要求的产品标有“不含脂肪“包括:
+ t: b9 T' @ i8 [7 W8 kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# R7 s7 S+ o/ `- }. }3 T/ L38.Which of the following is not a problem associated with converting recipes?
; d& ^& i- |' Z下列哪项是不相关联的转换配方问题?
' ?* w3 a" c! S( y4 T: I6 }: zA:Unit cost 单位成本7 i5 T8 |- n. J+ O. _! g
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39.The condition or cost of an item as it is purchased from the supplier is called:
, x6 d. ]3 m) i# |从供应商采购的物品的品质或成本叫什么% v1 j2 u; o1 ^( m# l* w
A: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:: ]+ t2 W/ i: \/ x
在新货到来之前用于日常所求的必要库存量叫什么
' ]- I9 K! O% n2 b: |A:Parstock 基本日常最低库存! Q( ~) E/ j" ~7 R" h4 ^" _
( ^% s' u( `, \2 }% Z41.Which of the following abbreviations is used to describe the proper rotation of stock?6 _" x; L0 A% O0 ?1 [
下面那个缩写是用来表明正常库存流程?2 A7 S0 z* K8 o( M2 k
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 |! n: M. g4 U! E: W) O42.Which of the following knives is used to turn vegetables?
8 e: p4 M z. T2 \! N, J下面的那把刀是用来打开蔬菜吗?: K8 @( x+ @& t/ ^, U
A:Bird's beak knife 鸟嘴刀7 O: L+ O3 I1 i/ B: L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% A: V7 o) X7 d3 S
6 l0 f( O& r" ~ {5 G- T) n7 n# \43.What is an instant-read thermometer best used for?* @4 V4 Q* k1 O0 e! w' ~
即时读温度计最好用于那方面?' P: y1 ?( g, ^2 n; q7 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度: X1 c" r+ c ]
9 M! `/ n5 ?* [ x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 c1 q, Q9 N, M& J9 T" H2 n下列哪些金属材料受热均匀,通常用在铁板而且非常重5 ?7 Q: u9 E1 e, l. I- G8 `) W
A: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?
. g- |- ^3 O4 g$ k哪件装备下面有一个可移动的碗和一个S形叶片?0 t: y2 @: p0 J- a" V
A:Food processor 食品加工机( V( f5 s. y n& O
http://www.google.com.hk/search? ... iw=1263&bih=5720 w) X) A& @ J' ]: f# f& q
/ _4 M/ Q& `" T; o1 \46.Which of the following is not a rule for knife safety?
+ t) ]$ x! R9 {9 K2 l; m下列哪项不是用刀的安全规则?
( c! C/ L* b# p# G1 J7 K0 {# PA: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:
. G5 O6 ~ b4 V, U; G! n9 N! |0 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ {" ?( Y- b7 e2 `9 Y3 Y
A:RondellES
% [( V, t' Y1 E. Z" [7 I8 Q0 ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) y0 D& V) ~) T4 N4 m& Q6 x) |
) `, f1 B( s2 ~9 B48.Which of the following is a diced cut used to garnish soups?
$ {( v" j9 e& {5 \, o' f下列哪项是切成小方块用于汤的装饰?
* J0 C7 K/ }8 s3 B/ \0 ~! W, GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 \& ]9 H i, f' c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, h9 i% S/ l4 o% U8 g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!!——
' ]' h. p. o% ?+ K2 `A:Gaufrette
" [ Z1 u0 D4 J ~ ?+ i' n7 Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; S( b2 f, K1 C( c8 Q+ Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
R2 W% [/ l2 P( ]; }8 nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! d* z, U" l) n8 ^2 q) ], H- o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ D8 Y$ `& [) ]/ ^' a( D
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)2 H3 @4 k; Q0 J
A:Cilantro 胡荽叶 香菜# P( k- e1 A( T# M. [* `; `# B, ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, F( r, k7 c- V( l1 b# @2 k
4 o; D; M: o( \0 E5 q. r60.Allspice is made from:
$ K3 [) ]: G8 m& s, [0 V! Q 多香果, 多香果香料是什么
/ C0 [1 D2 g) v1 j0 E0 j/ Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 H# E* j7 d+ n; y3 ?
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, l' o$ R# ]4 i8 G2 ]
下列哪些是用来做香包德épices?% u* J5 e: i3 l! p2 O$ X
http://www.sachetcatering.com/
: Y7 G0 A4 k) _4 ^) uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 t4 p/ t& `# B ~
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62.Which of the following condiments are not soy based?
/ [) @9 [, D2 r# C下列哪项不是酱油调味品的?1 O# O9 C; ]# K, H) \# m/ e7 q
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:
) `* n* {3 c% z4 l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 O$ ]3 e& Q0 b, l; h4 W3 C0 L! S& X
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 X2 n2 k9 \( c$ `3 d! x下列哪个步骤是不是正确的蛋清搅打程序?, O' q6 A* o* _4 r) ]
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:& P+ I8 D( \9 r0 `: { x: `. F
A:56g and 63g 56克和63克. |4 j, l" A1 z
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66.Evaporated milk is a concentrated milk that is produced by removing9 i5 E$ Z0 V# h' O( V! a
炼乳是一种浓缩牛奶 是去除什么做的
2 `- ^/ @9 D4 F6 l4 M. ^A:60% of the water 60%的水7 K1 X0 V$ d, L6 W
( v2 o6 L3 r5 H67.A method of cooking that transfers heat through a liquid or gas is:7 l; \# E0 ?3 |( |+ E+ {+ p' u% n3 F
一种烹饪方法,通过转移液体或气体是:
1 e7 e/ N3 B- e5 HA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
5 `8 l2 M7 t9 n$ L5 jA:Gelatinization 糊化$ E5 R" R) {, ^3 i0 z7 b
5 y4 _" P2 L; c3 A$ G% t% f0 k z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 z9 \" H% }$ U; K$ MA:Braising 烤
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0 V. b1 W! O8 b7 a5 X70.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:+ q% t* A. G. l7 b7 T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 R% ?+ I5 A# M2 P$ k$ A
; F; ^; J5 V. b71.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" a' r" P: P: L/ v& H% g! C
A:Fumet 原汁
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" p; ~$ n) E+ S- w6 q, D0 v72.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
4 x' Y* o6 b: E4 aA: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?
2 Z7 W9 k: U$ k7 M+ ?" R" N% ]下列哪一项不是用于制造高汤(低汤)的原则?
& K9 U2 d: F2 I1 YA:Start the stock in hot water.开始在热水中操作- M n+ N% G; ]8 Q; L9 ~' ~% ~
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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
8 y/ D/ R5 Q, F% D% _/ d# _* P2 f6 a! XA:Remouillage 法语熬汤
4 B" r) |# R4 U( r) K( N" Mhttp://www.haibao.cn/blog/post/176242.htm |
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