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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:
" t$ G6 i" q+ x8 o8 J( v哪位厨师最早带来高水准浮夸的美食
0 M5 m7 G; g% B' ?2 uAAntonin 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:# W' Z! l5 Z( u+ f3 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! H0 a0 d$ y6 ~. U8 G9 o. C
A:Cast-iron stoves 壁炉& Z0 H2 f3 v1 q9 ]
http://www.usstove.com/products.php?id=6, P; Q% {3 }# U) p
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28.The French term used to describe the roundsman, or swing cook, is:# ]1 c9 Z q% ^6 }- r" I" X
法国术语,用来描述roundsman,或摇摆厨师是:
* P/ q* I3 D" z" ^) R. d; ]A:Tournant 图尔南
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29.Another term for the wine steward is:
7 ?; ^8 J: a5 T9 j/ w1 A2 @葡萄酒侍酒师的另一个术语是:
, }9 y" R& o, b- n5 y I' ZA: Sommelier 侍酒师- a3 u1 w. ?; }$ {8 ~! O# D
: h% P, Y: y) Y; `30.Molds, yeasts and fungi are examples of a:1 y3 d7 L/ ]: M1 T; \! h% i# `
霉菌,酵母菌和真菌是一个神马例子
1 Z: X3 ?( H# H& ^9 O t. l$ R) XA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 d) i C- W( k
根据加拿大食品检验局,食品的危险温度区在多少之间:; A& P5 Q/ e' S; z; k
A:40° and 140°F (4–60°C) 4-60度0 t4 I& ?0 l& B1 C! K0 R8 _
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32.All bacteria need the following for survival:
8 d0 |0 Z3 e) W" v5 U8 L" O: l所有细菌生存需要以下哪些内容:8 [- j, f$ `* m y8 q+ |2 r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ S `- f$ _- b4 ^5 U
/ m+ \" `1 p+ @3 w5 ~, t) M0 v33.Which of the following correctly represent critical control points in a HACCP system?
n: h( C: @: Y6 ^1 _以下哪项正确表示了HACCP体系的关键控制点?, Q. \/ K* g. A [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. O; x. R% I" s# w4 r食谱,接收,储存,准备,烹饪,保温,冷却,再加热; S4 M8 G# ~: x8 }$ s
/ r% H( K6 H8 q2 b2 y# {/ X' K34.Which of the following is not an example of a carbohydrate?- `5 [: {, ]! [0 |
下列哪一个不是碳水化合物的例子?8 D9 N! r& ]! @0 c# x/ ]) {
A:Essential nutrients 必需的营养物质# t4 I0 E. ^0 X$ k
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35.The process by which a liquid fat is made solid is called:
: l |) z3 V3 v X( Q液体脂肪做成固体这个过程叫什么; H! C. ?+ W6 z1 P3 G- S3 w0 p
A:Hydrogenation 氢化4 x6 r5 z5 |( R+ [" u. L; ~
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36.Which of the following is not an example of a fat substitute?
X7 ^, t( s. K$ w7 V下列哪项不是脂肪替代品的一个例子# f: |) A; W1 _* Y6 t$ Y3 t
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
9 d6 ]4 A+ K' o- P' W% J加拿大卫生部要求的产品标有“不含脂肪“包括:
7 h3 f6 E* ^7 [6 N& Y8 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 Q5 K! x: d/ @- R38.Which of the following is not a problem associated with converting recipes?
4 H& P& d0 E' Y& A- p: ^下列哪项是不相关联的转换配方问题?0 D. u" v, P8 e! k! z8 l+ A
A:Unit cost 单位成本9 i4 ~& D' x4 Q# p- i
3 [1 y8 g1 b) g ]39.The condition or cost of an item as it is purchased from the supplier is called: [2 @2 y1 Y& U* X$ O
从供应商采购的物品的品质或成本叫什么) O7 h$ J+ q5 P! \
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:
9 A! C! t( }- Y% h7 ?( r/ V8 F在新货到来之前用于日常所求的必要库存量叫什么
/ f* E* J8 O9 _% o+ }# ^0 EA: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?
P- T- b3 K' |1 [3 V. ~下面那个缩写是用来表明正常库存流程?
/ F% h. B4 k* h( bA:FIFO=FIRST IN FIRST OUT 先进先出7 k( K: X7 G* X6 Q
3 r6 V6 r& p1 \42.Which of the following knives is used to turn vegetables?
; B1 N( T8 b9 m/ R/ s( A; x下面的那把刀是用来打开蔬菜吗?9 A) g& }; ?1 m' P" `5 T y4 l
A:Bird's beak knife 鸟嘴刀
& ?2 S. p* a6 `9 \7 U* `* rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 X+ b& L3 T0 q: n% S; o0 x% m
即时读温度计最好用于那方面?
" b% _: J7 b) tA:Checking the internal temperature of a roast 检查被考物品的内部温度0 r5 d" |5 |% Q {" ~7 I* j( _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 |/ X+ S' r1 X" i下列哪些金属材料受热均匀,通常用在铁板而且非常重
# `* q0 B: V! W/ LA:Cast iron 铸铁3 E( L, c0 M/ c1 i! M1 S( J2 S" Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" f, u! Z& q1 ]1 }哪件装备下面有一个可移动的碗和一个S形叶片?
. |3 P v+ [( S# KA:Food processor 食品加工机
/ s/ a; J# K/ Q! a7 r9 i0 U7 u& _http://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?5 V8 N0 \4 J4 ?1 {$ ^% k
下列哪项不是用刀的安全规则?
" ], x- ] G; h# m( KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 K# n6 H, q/ h/ k+ C; P- d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# U/ [8 P3 r" r3 G9 L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) ~! o& h; D0 h/ O6 XA:RondellES 1 L9 \5 x4 X d; x/ f9 {9 s( P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 y* E: G) s% R. n' \3 t48.Which of the following is a diced cut used to garnish soups?5 i" u8 J5 E* U9 r* t. D' F
下列哪项是切成小方块用于汤的装饰?( R4 {! }/ M& h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# i; X$ T$ I; h1 b4 h# D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 w" U8 t$ I4 A; Z' |5 p
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!!——
+ z2 d# o+ e# K! sA:Gaufrette
. k# I+ \+ [$ E: }# Q9 O! a" pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 {$ x$ j4 \9 g* U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ M- o- k" k0 V: T( @# Q$ kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 U7 a, v) E# {' y8 h4 N
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 |3 [) x, R: d3 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)3 G, d6 I. A# v5 w3 M/ X3 _4 F
A:Cilantro 胡荽叶 香菜
* s0 Q# k) R6 dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
- x. W' X& w3 a/ | 多香果, 多香果香料是什么
9 A0 U. k) D( u# w0 E4 thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 U# S1 _8 P! K) g9 T% r1 @! @
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, m" b, v& u) D4 A1 a
下列哪些是用来做香包德épices?* ~; j8 `9 ?+ h
http://www.sachetcatering.com/
# u" Y$ y5 w+ v3 I9 q- PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ b+ y+ v+ E5 e2 h4 W! w p
% j! R% v0 z# A W- h62.Which of the following condiments are not soy based?
" Z, s# [" ^0 Q% ]/ L8 u5 w下列哪项不是酱油调味品的?# u. q8 r% J# K- o+ E
A:Wasabi 日本辣根
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4 S. A4 c7 g6 l- j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 A, s7 n8 G+ p: 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:2 x% e1 l6 K+ g- D
A:Pasteurization 巴氏杀菌) I9 p- T- ?- M9 ^3 `
- |. `. |! x; e1 t0 E: p( R6 ~, }64.Which of the following steps is not the correct procedure for whipping egg whites?" _/ S1 X9 Y2 r. O8 S$ N
下列哪个步骤是不是正确的蛋清搅打程序?
2 T6 J# l5 D+ @& xA:Allow to rest before use. 允许休息后方可使用。
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2 D8 w; C/ y7 R4 [$ ?0 C8 n65.The weight of a large egg is between:一个大鸡蛋重量介于:4 Y" d4 ?: N+ _/ A# |) `5 \( a
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ C$ r3 W1 N! L" n1 y
炼乳是一种浓缩牛奶 是去除什么做的
* l; c3 y+ {, R" w- P4 }A:60% of the water 60%的水5 v& j7 l; V1 \8 w7 m# B1 x* Q
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67.A method of cooking that transfers heat through a liquid or gas is:2 `& z) m; d# n/ ~+ s- X' a! i
一种烹饪方法,通过转移液体或气体是:
! m' c; u9 f0 `) V7 Z( WA:Convection 对流( q7 |6 K7 d; k
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68.The cooking of starches is known as 烹调的淀粉被称为
& X6 S; Z4 Q' ^- |( x3 |A:Gelatinization 糊化' p. J: ?8 t! j
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, j6 k0 ]6 q) y; vA:Braising 烤1 F$ K' l5 \; n8 b& [" [3 {
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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:
; E" t: h5 \5 \4 o! z$ F* sA: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4 |: \* S: A- o i5 K
A:Fumet 原汁4 G$ T' X: D9 d6 l5 C
0 v6 o) Q3 U$ r$ z" U' Y" o) z72.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0 K6 `, d9 p# t( l7 `# F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. R( ?6 R/ h% W' z+ J
/ x3 I8 U; }$ z8 i7 w* [) \73.Which of the following is a principle not used in stock making?
! h9 u, I# A* \& B( o! n5 |下列哪一项不是用于制造高汤(低汤)的原则?" V# ]) K! W- s! u; ?1 @
A:Start the stock in hot water.开始在热水中操作* M# b& Y5 ?+ p3 \' ?
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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
$ p7 y; L0 d o% n& }A:Remouillage 法语熬汤
$ ]% S2 z0 C$ n# i4 w7 v2 {http://www.haibao.cn/blog/post/176242.htm |
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