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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:
a2 r& `, h( x/ Q' C$ \7 w! R哪位厨师最早带来高水准浮夸的美食* J! k' M/ A" \
AAntonin 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:
* i* G# H X2 Z. J7 k2 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' ^( K2 t1 P+ U' a( @1 a! h) y' {A:Cast-iron stoves 壁炉
' W2 \& ~: F# d0 Z4 phttp://www.usstove.com/products.php?id=6
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, i7 \! n1 [" ^- y28.The French term used to describe the roundsman, or swing cook, is:
/ B$ c, } |- [( U! j法国术语,用来描述roundsman,或摇摆厨师是:
0 j! A% \; W) q5 FA:Tournant 图尔南5 ]/ Z# g. J8 \2 K9 y# ^
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29.Another term for the wine steward is:/ Z+ M+ g$ F, z/ E; p J! L
葡萄酒侍酒师的另一个术语是:# R1 ]4 h8 q( J6 z: W6 V) A
A: Sommelier 侍酒师* b' r t0 ]- h# ~- I( l, P( v
; P, f7 Q* u( D" |! a! L30.Molds, yeasts and fungi are examples of a:/ i1 N1 D' d$ o
霉菌,酵母菌和真菌是一个神马例子, `1 P' E& ]9 c0 j3 B" A2 I! [
A:Biological hazard 生物危害+ o4 M2 V5 k% i& i, A& N6 @ I
) T# `7 q( D' _7 {* f7 B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* b" G4 s! q! G( i" i/ {8 k( l
根据加拿大食品检验局,食品的危险温度区在多少之间:( k. }: c8 ]" n! G& v
A:40° and 140°F (4–60°C) 4-60度
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7 r% D: T% V% ~& [( F6 A7 |4 l32.All bacteria need the following for survival:
* o2 j2 U0 d! b+ u% b$ X所有细菌生存需要以下哪些内容:' W6 G; U# a( v: y
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?
S# N- S* N# t! b3 V以下哪项正确表示了HACCP体系的关键控制点?: Z1 I& ~. B3 {) e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 D5 F; [" Y4 S8 d! ~% `6 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- K/ |; M& {# _- ]/ k& l! ]/ ~/ T
- \4 u: s+ L2 X, Z+ y) y* @/ A34.Which of the following is not an example of a carbohydrate?
" U0 c# `5 \+ W' Z下列哪一个不是碳水化合物的例子?
- [' ]$ @3 O) `0 j. Y0 ]' M5 tA:Essential nutrients 必需的营养物质1 }% A' a) g5 r$ j6 R: l
; N6 _, R& c% k! \$ r' e% `1 O. l35.The process by which a liquid fat is made solid is called:; E8 l: M) A4 |) B# P/ N C; k
液体脂肪做成固体这个过程叫什么% ^7 O- A8 Q4 n' `3 p
A:Hydrogenation 氢化# O# V s% \& B4 k$ W. x
3 V6 m; a" V( b36.Which of the following is not an example of a fat substitute?( D" w, [" P/ k0 S
下列哪项不是脂肪替代品的一个例子+ Q9 E, g0 N. A! A: f5 R
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
, z9 }9 u" R5 h+ m加拿大卫生部要求的产品标有“不含脂肪“包括:
: s5 l w# K! v( R$ ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 {) l/ U; p- L/ ^1 n38.Which of the following is not a problem associated with converting recipes?8 n( G% P) y3 ]& A5 s0 \4 l! k
下列哪项是不相关联的转换配方问题?
/ D% b- H) T& v, KA:Unit cost 单位成本
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% l, D4 F; o6 K7 E: ^$ w39.The condition or cost of an item as it is purchased from the supplier is called:
( d2 s7 l, e) d% \6 O1 L8 v! q/ j从供应商采购的物品的品质或成本叫什么
1 b I1 w& }1 N) y: @A:As-purchased cost 购买的费用
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, D; g0 h4 e6 a$ y2 N+ L40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 g4 }* q0 x# Q8 h3 ]" T/ C: d在新货到来之前用于日常所求的必要库存量叫什么) X) _: J/ }# g) g7 Y: n6 Z7 F7 f. M
A:Parstock 基本日常最低库存$ G# g% o# T! S \
% L) G3 w, v+ Q4 Q" p41.Which of the following abbreviations is used to describe the proper rotation of stock?" u6 j( Z: x* {0 r, ^
下面那个缩写是用来表明正常库存流程?" B1 [" Q" b( i
A:FIFO=FIRST IN FIRST OUT 先进先出3 q2 c; F, k6 s* k9 F# y, z" P. J3 [, U
) D$ K: u' r* A5 w% E9 D42.Which of the following knives is used to turn vegetables?
* f5 C I1 @5 ]0 m# T下面的那把刀是用来打开蔬菜吗?
% n0 O5 z5 i* }+ XA:Bird's beak knife 鸟嘴刀* _* v0 d* B6 j
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?
) f- J3 B. L9 V' C- S即时读温度计最好用于那方面?3 N7 g* x/ E; W! h% }* w( x& `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 f+ b5 h- s* X+ J8 O8 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ I/ O J& i! Q, |下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 Y! T6 r3 Q' UA:Cast iron 铸铁
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8 P/ A& V7 M2 I7 R0 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 B( p5 H* }! A. }" `哪件装备下面有一个可移动的碗和一个S形叶片?/ w4 R# @. y" {: r- k; J/ \
A:Food processor 食品加工机( b6 s! n, a3 h) I# S2 y( p& e
http://www.google.com.hk/search? ... iw=1263&bih=5721 k. c" y$ N, o4 L" k3 U% H/ C
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46.Which of the following is not a rule for knife safety?1 N3 C/ s0 `" E; B* X
下列哪项不是用刀的安全规则?
7 V( }; I$ H* r. x0 @9 `! K* xA: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:6 g; ]. c4 G4 l( y% {4 R6 }. h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 H. y/ F' i3 P- X& u# ~* u* zA:RondellES
4 K; X& G& T0 h/ t- c1 B4 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ ?" v9 ^- T- U, V2 G5 h& D48.Which of the following is a diced cut used to garnish soups?
3 I( J j5 w. n) w* G+ p {2 G9 M下列哪项是切成小方块用于汤的装饰?
0 g) w# z% E0 T4 z8 A( E3 t2 XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 P) \7 ^$ [' c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" I8 a* M5 J: u0 [1 r1 T2 B2 I
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!!——
: X+ G" F' ?& h6 _; V1 C) xA:Gaufrette 6 S' y* t+ h! \" K% L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 b& C) u& C) _2 h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ M3 K# b2 x* J3 F+ t1 d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& A ?9 c) c" }
# i: s m- ~5 k& L1 l# F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 g3 ~" ~# A8 E+ W9 e8 J6 R9 i+ s9 w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) C% l; y$ f: p4 w* K0 O
A:Cilantro 胡荽叶 香菜8 s' c+ [% L; \4 ^3 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# K+ A7 ]8 _; {5 x+ u# `$ f
) R. ^; P9 Q: T5 n* V; p: [. W60.Allspice is made from:
! J9 a( T3 ?8 h+ Y" T- o- p7 T 多香果, 多香果香料是什么
. q/ C! U3 W. q( h% ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx c7 y, E4 |% Y$ L0 P5 a
A:A dried berry 干浆果- J; ^/ B* e1 k4 f) R0 i
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61.Which of the following are used to make a sachet d'épices?& F, V& ~' L' ?) r2 k
下列哪些是用来做香包德épices?8 ]1 y+ p* g' S" c& S+ v$ D/ ?8 X
http://www.sachetcatering.com/
: M* Y( {3 I/ O; c# VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
$ u% `! F6 L4 E F下列哪项不是酱油调味品的?1 h( h" I$ S) }' N6 f( m
A:Wasabi 日本辣根( j+ {; y4 Z( j9 H
) @) ^+ M" Q& w" c7 N7 k3 N+ ]3 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, Z% j/ s/ J. h6 C2 z
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:
: a4 o, F7 [( ^, B: MA:Pasteurization 巴氏杀菌 s3 q- R ~! b6 K0 z% x
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64.Which of the following steps is not the correct procedure for whipping egg whites?! Q8 v0 n; ?8 y4 d! G
下列哪个步骤是不是正确的蛋清搅打程序?
% ~1 v" u( O8 R) x. n VA:Allow to rest before use. 允许休息后方可使用。2 U8 l+ x7 g9 q8 B. x* e
5 ~* P. b) v4 C7 G# Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 k6 p8 W; C# ^$ pA:56g and 63g 56克和63克
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7 y, n' [8 r# j, H3 R6 \66.Evaporated milk is a concentrated milk that is produced by removing" o( x" m \- r. F
炼乳是一种浓缩牛奶 是去除什么做的8 V" C7 t% c+ }( d( I
A:60% of the water 60%的水3 f" E0 i# g2 @' m3 o' h0 ^- V' H* T
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67.A method of cooking that transfers heat through a liquid or gas is:+ X- B# _5 E8 S5 t0 q
一种烹饪方法,通过转移液体或气体是:2 m, {: H& f4 @& l: I7 }
A:Convection 对流
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% I3 {4 ^3 e W& I5 o. P- V68.The cooking of starches is known as 烹调的淀粉被称为
: F, Q0 l8 L/ P$ X0 T4 H+ l$ KA:Gelatinization 糊化
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" J3 c+ y% W5 l0 x5 j2 X0 m- h! q& ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* n$ |6 y! ^9 a0 o& k6 z: sA: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:
# \5 H2 @; X+ u: aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: M% R# C9 b2 y0 {1 |1 ~4 Y
8 w2 a5 Z0 C4 C5 @( ] S" B+ {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 r" F# v1 n4 h& ^$ S& |+ TA:Fumet 原汁
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9 V3 X" K9 t1 c g. h z! 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 l; [' c1 W: ]% g0 bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" c6 T" A8 t! o3 ]
' m& C9 P; s7 [ K$ u$ n73.Which of the following is a principle not used in stock making?
: m4 p2 z5 `) V8 n$ ? t下列哪一项不是用于制造高汤(低汤)的原则?: ~( ^6 y- W$ l9 L3 T* \
A:Start the stock in hot water.开始在热水中操作* P( P3 e) B' o q- W4 `
) I& L7 e* ?/ G5 m8 L74.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# U0 d' |9 R) Z: d
A:Remouillage 法语熬汤
& H8 w R! o! }3 S( Z5 N* ehttp://www.haibao.cn/blog/post/176242.htm |
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