 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
2 I& @% Z- c, b$ R) C1 O" ]哪位厨师最早带来高水准浮夸的美食 P b; d1 [5 C* D6 H0 D+ N
AAntonin Carême 人名 安东尼·卡罗美* i6 e2 z$ F7 o: h
) z7 b5 Y$ E5 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 k7 e) M: j8 e3 i- C* 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 。, z8 F" j( h2 ^/ A* ]
A:Cast-iron stoves 壁炉7 o" W- A0 L8 ?
http://www.usstove.com/products.php?id=6
1 E8 }& {* q! A9 U; g6 S$ d, o1 m+ p/ E) ]2 _: e7 ~1 B
28.The French term used to describe the roundsman, or swing cook, is:# ^- u7 c3 o/ r) K/ p
法国术语,用来描述roundsman,或摇摆厨师是:
5 `* z9 z: W G1 a* e: d$ ~A:Tournant 图尔南6 f! z- F3 c! z, v& Z
\) g0 s# S* a3 v; s& V- z( |5 N3 V1 ~29.Another term for the wine steward is:
; [+ n! m8 w- s* c7 D葡萄酒侍酒师的另一个术语是:
/ T4 x+ m! d g: qA: Sommelier 侍酒师9 p; E/ y _# e3 o- \5 E) d: n% M
. X* k3 }& X! Y2 c9 e4 U30.Molds, yeasts and fungi are examples of a:8 t2 |0 Y& D1 O. _" i
霉菌,酵母菌和真菌是一个神马例子; C/ m- F1 F' G7 W" h, v, n% F
A:Biological hazard 生物危害
; a+ [' q. Z g, K5 Z0 j. {& ~2 n4 l
' u4 b' f) _, k6 X8 t, h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 Z" E5 B0 L6 Y6 l根据加拿大食品检验局,食品的危险温度区在多少之间:
$ `0 V* ~ s, I2 T) [4 r5 D# MA:40° and 140°F (4–60°C) 4-60度
+ M; {$ m( X* X% p( c" A6 r5 _4 q7 B& b2 u0 W# q/ X: v: u4 Y
32.All bacteria need the following for survival:0 z3 D% @5 @% F7 p! ^
所有细菌生存需要以下哪些内容:
: f# Q! n0 }- X7 a$ J: K9 T# eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
3 E7 t; E+ N5 j/ c# o4 O- X
; \1 v+ ]4 M: P33.Which of the following correctly represent critical control points in a HACCP system?+ x& h% g+ t& s/ h1 ~. h
以下哪项正确表示了HACCP体系的关键控制点?
3 z3 U6 g/ [3 N6 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 {& m; ~+ X# ~6 l, p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 U% V$ {! ^( {& C6 w" f4 o! S# e8 U1 ] e5 c
34.Which of the following is not an example of a carbohydrate?
( E) |: h( S$ e$ E下列哪一个不是碳水化合物的例子?9 f# I+ g" p* }9 J. r
A:Essential nutrients 必需的营养物质: Y) e) ~3 f+ q5 J$ `
& j8 Y9 K" r! ?" x7 \
35.The process by which a liquid fat is made solid is called:
* [7 B8 o, K! E" t5 v3 c: \液体脂肪做成固体这个过程叫什么
, h3 `$ T; w. i' J9 F1 P+ aA:Hydrogenation 氢化8 }$ b- Z# w& U5 Y/ }# ?+ ]
# h& i: e1 y9 w7 @3 C
36.Which of the following is not an example of a fat substitute?
# V" C4 {6 R3 {2 U1 u下列哪项不是脂肪替代品的一个例子
& O6 s4 A2 \* `7 uA:Acesulfame K 安赛蜜K表* {7 G7 o( J& T* f* \8 F
) h6 m1 D5 b+ c5 w2 P7 u7 U( {* L37.Health Canada requires that a product labelled "fat free" contain:9 I; A# u' L7 r' h" _! D
加拿大卫生部要求的产品标有“不含脂肪“包括:0 j& n- w3 j5 l4 D' [; v; b# l" o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' }5 r% q8 w [$ g/ c3 \8 b3 O" B6 V1 L" _) F+ z2 E
38.Which of the following is not a problem associated with converting recipes?; q2 C: O6 Q' H; O) G) y o/ J7 Q
下列哪项是不相关联的转换配方问题?; A0 u! J: J& z% F; i- b
A:Unit cost 单位成本
* i. k9 P+ G1 |$ l# {! ~) c+ B& c+ y$ ^) V4 x
39.The condition or cost of an item as it is purchased from the supplier is called:
& _) B7 w; @& Y# w, p+ X" O从供应商采购的物品的品质或成本叫什么, m( V. C8 R: ^* B
A:As-purchased cost 购买的费用9 p) |1 \( y+ {2 M) Y# z
6 u1 w$ h) u2 B% J40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 N' D8 a \% T( |, q在新货到来之前用于日常所求的必要库存量叫什么- }! U2 E+ b* V) e
A:Parstock 基本日常最低库存
+ ?7 Y5 M5 k8 n! U! V* c* H$ C/ E9 ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
" @) w* `' B" ~5 f1 X下面那个缩写是用来表明正常库存流程? t1 ^# s9 L$ D! C" p
A:FIFO=FIRST IN FIRST OUT 先进先出& v6 o# G! }' ` z5 o( z7 ^- m/ N
4 b& f5 V* \ t/ A7 t9 L, Y
42.Which of the following knives is used to turn vegetables?
* G5 k. w2 N. U% [4 y" v下面的那把刀是用来打开蔬菜吗?
8 |$ j2 y9 T& D% g EA:Bird's beak knife 鸟嘴刀/ i# S0 c# j$ U1 ]4 Y& N. X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ U, g( @* O1 A# x
: B7 ` A1 ?+ x! Y; c
43.What is an instant-read thermometer best used for?+ l. p, G: g! D: p9 a* ?
即时读温度计最好用于那方面?
; W7 o' z! O! V% {. TA:Checking the internal temperature of a roast 检查被考物品的内部温度
; C) j4 [. p5 u- d# }/ U0 w* |
% q; D: }$ Q' c3 [" |& C+ L0 x* M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 Y5 g4 W" c9 G4 l+ Q4 d7 `' b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# `& O+ M. Y# [/ DA:Cast iron 铸铁6 ~3 O( m& H2 h0 Q& \. C, s- x
! b) I: T7 K- i; b% x$ T( H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* C$ f* Y! V1 Z; W% W6 ?哪件装备下面有一个可移动的碗和一个S形叶片?
! H5 r+ [& d: D8 }A:Food processor 食品加工机- y _, n' }: m) I
http://www.google.com.hk/search? ... iw=1263&bih=5721 Q( o$ \0 `2 p/ J( E% E0 e
- Y0 j- C( L* k46.Which of the following is not a rule for knife safety?# z# Z2 k% q; ] ^7 Z& g; }6 k
下列哪项不是用刀的安全规则? Z9 c5 x/ M/ C9 M; e) X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; w0 u) `4 \5 i; n- z8 t
% @; Z; C: s+ ~, C5 w1 B* y9 \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
w. X8 V0 ]* a+ @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 ]: y$ @- }# {9 T: F MA:RondellES
* U$ s1 n; c6 s7 a" ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* v) ?' ~! r' X' r" P/ M: s9 ]# R
% @! ?0 t+ E4 t' ]48.Which of the following is a diced cut used to garnish soups?
7 e" a' e8 Q* F6 a, a: l5 I1 b. M下列哪项是切成小方块用于汤的装饰?
& ?" [, [- ~7 IA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& G& I& d. w$ j- b3 e/ A( k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 y7 ?6 k. m4 O0 b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!!——
1 g) @2 }) y. H& b. P- ^4 hA:Gaufrette ) G! r2 i/ b$ @, t" @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 [1 g; L/ \* h1 s$ N/ Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# @, j0 F- F2 a8 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 U6 D) C" P( U' L1 S- `
# A7 W+ G' H! ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 X5 O" G9 D W' z# @
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)
" g# X; w/ f. V i9 x* MA:Cilantro 胡荽叶 香菜% q; k* ^9 |. H Y. v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ `6 d: b8 c; B$ T3 G+ ]( i& H3 X7 {( V( ?# `: P8 R# p
60.Allspice is made from:
) a [+ l h# d9 F 多香果, 多香果香料是什么
" k F% t! w/ \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% x2 t3 V; f( {5 |( H% ^7 KA:A dried berry 干浆果
' _. \: c1 e+ E$ b: h. Q
* N; o: P) J4 g( j9 A& H61.Which of the following are used to make a sachet d'épices?" o# g9 z( f- `+ Z/ j( k
下列哪些是用来做香包德épices?
% B- [8 J& |/ thttp://www.sachetcatering.com/8 r. r5 T$ { Y, Y' f X d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( e5 Y( q$ |! c! O9 O" z. ?0 u! G& l) y! g3 j$ r1 i2 @. y9 Z
62.Which of the following condiments are not soy based?6 I6 y3 W7 O; } o2 ]3 f
下列哪项不是酱油调味品的?
+ Q. s# O1 l9 w) I; m& I# GA:Wasabi 日本辣根& [- m* Q2 I* m" ]" v3 N; t! Z
& ~! w4 X& u4 } |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% ^8 Z: j. _6 V
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:
. n0 y' K+ T. N3 u6 ^7 KA:Pasteurization 巴氏杀菌
/ h; m! }- R- Y/ }% G) P1 o; j9 j q" g( m: f
64.Which of the following steps is not the correct procedure for whipping egg whites?
E2 G) R4 N+ G8 l下列哪个步骤是不是正确的蛋清搅打程序?1 y. I! N. x" l3 @
A:Allow to rest before use. 允许休息后方可使用。7 p/ y. U# z- p0 x5 C S
7 ~' T- O" _4 L9 V/ W) R! B! k% u65.The weight of a large egg is between:一个大鸡蛋重量介于:
& |3 [) c" ~9 vA:56g and 63g 56克和63克
' n% q9 G1 i. P: { _4 R# D- i+ h. J
66.Evaporated milk is a concentrated milk that is produced by removing
0 [$ z) s9 `" w$ Q2 I, ~& g$ E炼乳是一种浓缩牛奶 是去除什么做的% w! O5 Q& M6 f: R6 |
A:60% of the water 60%的水
- \" v/ Q3 z. _/ V/ s9 \
- W5 W" _' X: k8 e# Z; c67.A method of cooking that transfers heat through a liquid or gas is:
9 a N/ ]2 n8 J% \9 X( T一种烹饪方法,通过转移液体或气体是:
2 j' ~" r2 Y4 _& ^$ SA:Convection 对流
: B8 _- ?, N9 f4 b8 r, p/ _2 @! `9 F- I: t; B# L( g1 H
68.The cooking of starches is known as 烹调的淀粉被称为
) k- |' \3 S% T |A:Gelatinization 糊化8 I) S* G9 d* X& J
5 p4 b7 R. @8 R7 K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! f6 N+ t9 ?9 ]- ?; ]
A:Braising 烤
1 E/ A! f7 V4 N$ v V5 M Y, h9 v
' s* Q _9 c9 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:' Q0 Y- a" Y. v: G6 N2 X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
- k9 f- d, E2 p5 u" _
) N& r3 {0 e9 L1 n2 H71.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 o9 o5 O) A! l* p0 `) X" vA:Fumet 原汁
& U8 q# v9 n: s% D
. e, J8 O1 \8 B* ~) T72.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) i* s: S: h8 d4 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 G v1 {' R/ i! p
, m3 S+ k- S3 y0 J1 o+ o73.Which of the following is a principle not used in stock making?
4 `: F/ w# Y) V( p% V5 O下列哪一项不是用于制造高汤(低汤)的原则?( o u* x9 x1 {* o7 Q5 g
A:Start the stock in hot water.开始在热水中操作- @ a& G& x( O7 ?
- z4 V0 @& ], t" V9 N74.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' b& [- h( ?" A! p
A:Remouillage 法语熬汤3 h4 {4 f6 `' B$ A5 \4 l
http://www.haibao.cn/blog/post/176242.htm |
|