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26.The chef who is credited with bringing grande cuisine to the forefront is:! y, l8 s' }* J% C) t
哪位厨师最早带来高水准浮夸的美食8 J2 \" W% E2 {; z2 v
AAntonin Carême 人名 安东尼·卡罗美
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: n# y. k. H- ~! e: @1 q/ [0 g7 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ a: _9 r* D( [4 v. x2 p% k2 y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 V+ b! q! C' Z' @
A:Cast-iron stoves 壁炉
4 A4 w" N1 w- ?) p6 L6 s5 A, Fhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:: k. `9 L, x3 f! C) b$ B
法国术语,用来描述roundsman,或摇摆厨师是:
& D# L; R/ \/ g% A$ ^/ fA:Tournant 图尔南# ?: d; h- J9 \; g
3 j U( ? U2 K \$ o: H29.Another term for the wine steward is:
5 {* s3 B9 w9 l, N. [葡萄酒侍酒师的另一个术语是:
" n; h; f8 b/ C+ `, x9 j) }A: Sommelier 侍酒师& c1 F# h% E* T) X
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30.Molds, yeasts and fungi are examples of a:4 ? U% {% B. X7 n
霉菌,酵母菌和真菌是一个神马例子
: i. z1 C1 x. i/ K3 RA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 ~' u6 K5 |5 C* M0 V
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 W8 w- m% L8 n. tA:40° and 140°F (4–60°C) 4-60度
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: g/ N1 K1 H- u' `32.All bacteria need the following for survival:2 U( D4 _2 ?3 ~$ D+ y7 @& ~( v
所有细菌生存需要以下哪些内容:
- ~1 F/ V7 k0 uA: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?0 p1 q2 ], s2 h; O ?1 x
以下哪项正确表示了HACCP体系的关键控制点?
# Q) j, L- B# p- S5 j) iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) h( e4 s9 `: x& I! z食谱,接收,储存,准备,烹饪,保温,冷却,再加热! b7 z0 ^1 B1 f U' N) d
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34.Which of the following is not an example of a carbohydrate?% b1 G& ?' m( H! o$ Q3 R1 D1 c
下列哪一个不是碳水化合物的例子?
& R3 ~' i3 I; ]3 X6 ^& H2 @& nA: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:" o# U; D/ b+ K% S
液体脂肪做成固体这个过程叫什么) R( i/ U1 ]. w z
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
8 G% t: I$ B) F+ F$ G下列哪项不是脂肪替代品的一个例子
; S% ^/ r# W) M Z# d% v/ KA:Acesulfame K 安赛蜜K表5 T1 h: j1 s/ A4 b& d9 ^) i
# m4 V: {' o3 U2 C+ Q37.Health Canada requires that a product labelled "fat free" contain:2 s) j" G; h& B% F \
加拿大卫生部要求的产品标有“不含脂肪“包括:
' W" G1 u9 {1 z+ nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 }/ R+ m+ ], p2 y1 l* w4 y
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38.Which of the following is not a problem associated with converting recipes?
. ?& m) X @( v3 y* h下列哪项是不相关联的转换配方问题?1 r8 _" W, u4 k0 s, N1 i8 R
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:
- ]6 L7 I( F6 L, i% ?* L从供应商采购的物品的品质或成本叫什么
9 ?; W! G% x2 e) [# T! NA:As-purchased cost 购买的费用& r) \# m4 I* b# [5 l4 z& y2 W9 _
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
^# T3 f2 I+ D1 Z+ g! d# D0 D6 o5 x在新货到来之前用于日常所求的必要库存量叫什么4 J5 q4 I( h9 u- A$ l
A: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?5 f/ a9 j( |* o# U
下面那个缩写是用来表明正常库存流程?
9 r' D1 H% [7 QA:FIFO=FIRST IN FIRST OUT 先进先出1 p+ M: o" S( v2 ^ j/ Z
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42.Which of the following knives is used to turn vegetables?
9 I: }- ~# p0 X1 l8 m下面的那把刀是用来打开蔬菜吗?" \/ x; S$ l' ]* y6 `0 B
A:Bird's beak knife 鸟嘴刀 K1 |/ _" p0 p/ g+ S3 K
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?2 M. J r k- e9 X% u" u' j
即时读温度计最好用于那方面?" W n7 o5 z! |9 a/ D k# j
A:Checking the internal temperature of a roast 检查被考物品的内部温度( o8 L& r8 x" k* s3 D+ i: c
- E7 k7 p* B* x$ f8 ~7 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ `4 d7 Z- O: j+ ^# s下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ X g2 n, J+ J+ lA: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?
q9 i1 Q) _% z2 l6 f! U! p哪件装备下面有一个可移动的碗和一个S形叶片?- b: l9 z& u. X4 ]# z% L
A:Food processor 食品加工机% Q' D3 D; H& `- O+ M
http://www.google.com.hk/search? ... iw=1263&bih=5723 I4 y8 g# \9 q. \# \$ x0 B
* w& @# n: d- y! k2 M46.Which of the following is not a rule for knife safety?! h. Y+ x$ B% h6 Y
下列哪项不是用刀的安全规则?
2 R" `0 k& d8 |7 s7 S1 b% cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) T, ?2 w) N- u8 ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 d! u% ]& O# d8 }( u* T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) ?/ F9 k* |1 L8 ^" Q
A:RondellES 4 O1 ~" C. D+ V; Z% A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) t9 C/ [9 G, l- b7 h6 H+ L1 ^0 @
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48.Which of the following is a diced cut used to garnish soups?$ z C$ `. d3 Q4 ~- U: e
下列哪项是切成小方块用于汤的装饰?
8 d4 s/ c% E/ r- u3 yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! h- u: ^7 \4 d! s3 e9 O+ @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" }$ m1 v6 a7 @' s& Z/ F7 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!!——
8 F% ]0 t" C: S9 M7 xA:Gaufrette
0 ?. X0 r' ~7 O. Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% T9 [) j- y5 E h' ^* P+ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( ^% L0 w' K4 N! i5 AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. H) t/ r/ a! Y* n& X; t
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ w' b( H9 I2 D" ?5 s6 q& [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)
! Z6 s% c$ ^* ]& p- B3 rA:Cilantro 胡荽叶 香菜* U4 h4 D) X5 P3 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" @6 L- n, ^/ y& d5 `
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60.Allspice is made from:
. v' u6 l) t3 S) |3 I/ V2 k 多香果, 多香果香料是什么
# ?( a6 p) L7 P+ ~' `* Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ |1 J5 h ]) x) k, Z( @A:A dried berry 干浆果" A. |: V/ u2 X
& o" a o& f6 m/ T* Q5 y61.Which of the following are used to make a sachet d'épices?
9 z9 |& b L5 H; u/ {' j8 u下列哪些是用来做香包德épices?
8 A( }( b3 q% L7 k, A3 chttp://www.sachetcatering.com/
0 F& X* m- i8 V B6 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) q; ]+ y( g3 i# F" E
) d4 V2 ]/ s- N; H. M% R62.Which of the following condiments are not soy based?2 p% v0 k; ~6 a8 Q) R+ A* h
下列哪项不是酱油调味品的?* w3 P2 f' N' ~1 y7 m" P
A:Wasabi 日本辣根
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; N9 b. _3 Z/ u# i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, J, t! K% R( t( z/ T2 q. J+ y3 @, ~
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:9 x# }% E, y. F# {" u2 G
A:Pasteurization 巴氏杀菌
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u9 |& e: I$ O+ q7 z9 ^; q* b64.Which of the following steps is not the correct procedure for whipping egg whites?
, Q! g' O6 W @5 C; B/ g( S) t下列哪个步骤是不是正确的蛋清搅打程序?, N& w8 ?) S% ?0 p" E/ n
A:Allow to rest before use. 允许休息后方可使用。
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! L: b5 |6 v5 Y65.The weight of a large egg is between:一个大鸡蛋重量介于:2 B2 ?2 o. W6 m+ l1 E3 k
A:56g and 63g 56克和63克
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5 [" k7 c4 j; T3 v% A66.Evaporated milk is a concentrated milk that is produced by removing
k6 B* C. U' F/ m5 w) Q1 f/ A炼乳是一种浓缩牛奶 是去除什么做的 r$ c/ j" d- h# c- s' a5 n
A:60% of the water 60%的水
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4 B) {5 G2 y$ _67.A method of cooking that transfers heat through a liquid or gas is:5 P! E# P* h3 e& r0 |
一种烹饪方法,通过转移液体或气体是:
2 B8 Q3 h( q$ S; `' Q# eA:Convection 对流% R) _- l7 u& ^) N
6 }* d; Y/ V+ ?1 m2 ^6 D68.The cooking of starches is known as 烹调的淀粉被称为
$ b( v" ^& {% w. [- W% D4 U: NA:Gelatinization 糊化
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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?" X6 b5 W/ ?7 N6 X7 R9 _
A:Braising 烤9 X3 ^; C8 |+ o, s
$ p- U+ Q8 v! Q2 a9 I" s70.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:, F4 s4 V8 v9 ~- N- ^" K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 @$ M! C u1 ~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1 N8 ]" |7 {% x9 v0 U
A:Fumet 原汁
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) h& d# c( M8 a" p2 P7 n, D72.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( V7 F! C% t$ q0 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ ^! F. R" W; h' J0 V* K$ r
; m' b4 N$ h3 H# O. W+ O73.Which of the following is a principle not used in stock making?( I- C: ]! ^5 L1 E$ M
下列哪一项不是用于制造高汤(低汤)的原则?
* k7 s& a' v+ x( p* }+ U6 C( wA:Start the stock in hot water.开始在热水中操作
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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
' R- h7 z& S) S6 d$ T# j5 VA:Remouillage 法语熬汤2 I* G9 p8 U1 z0 j9 x
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