 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:3 d3 D D: z+ X
哪位厨师最早带来高水准浮夸的美食
' u$ x# V/ r5 G! `2 \ mAAntonin Carême 人名 安东尼·卡罗美
) w! z1 n5 {( e0 V2 o5 z) {" U1 W4 c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 x& |+ R% X. h" m4 k5 r; ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. C$ s; b0 N! ~+ I0 M% o, k1 m x
A:Cast-iron stoves 壁炉
: `. Z5 i# r; i" v, \: y5 `http://www.usstove.com/products.php?id=6 [" u! m0 K" c) A
; I: A. N0 l8 M, E& J28.The French term used to describe the roundsman, or swing cook, is:! C! f3 ?! a" s* W& {
法国术语,用来描述roundsman,或摇摆厨师是:- E1 G9 ~7 P+ S9 x
A:Tournant 图尔南" v* J% \% R: _4 a1 ^8 G y) N
& Y: c: w: H& y1 q3 k9 |5 r; C
29.Another term for the wine steward is:$ U+ b* F7 B% K$ O; P. j4 A
葡萄酒侍酒师的另一个术语是:
/ v5 y. J% g1 T1 a) H0 W+ m2 DA: Sommelier 侍酒师
9 G* t5 p+ b+ o8 ?
) F0 W4 n( r7 z z; s30.Molds, yeasts and fungi are examples of a:
3 J7 J1 p2 y+ |- y7 D: k% ]: k1 p霉菌,酵母菌和真菌是一个神马例子
1 Z; n+ f' B6 ZA:Biological hazard 生物危害5 t; l% ~3 h( k. F- _9 z
3 |4 {& z8 N2 M/ n7 E, I7 `. Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- E0 l( w3 {/ Z) Q4 v1 ~根据加拿大食品检验局,食品的危险温度区在多少之间:
2 ~; v: s* R, aA:40° and 140°F (4–60°C) 4-60度
4 |4 s8 z& j3 S4 s3 e& V' u6 O, m/ H. T+ B
32.All bacteria need the following for survival:; X4 R! ]# T2 {7 J! ?% o3 w7 q
所有细菌生存需要以下哪些内容:$ {* Y+ q% y9 u; Y& h7 [7 ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
8 F n q! ], q0 k7 K5 I( G' m
5 S* |7 a* @6 q. f" F! t33.Which of the following correctly represent critical control points in a HACCP system?# a% Q3 i* t" {
以下哪项正确表示了HACCP体系的关键控制点?6 K: f9 j8 R; o1 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 C$ V2 J! c/ r食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! {# X6 b" d B" S9 T X% P: J- e
) E5 e3 U4 |5 W6 I, u7 t34.Which of the following is not an example of a carbohydrate?
# H1 u; v2 }0 [下列哪一个不是碳水化合物的例子?. ]* F" |! E2 N
A:Essential nutrients 必需的营养物质
# P$ _& W2 v6 Z) ~( j$ }
7 M8 Q5 w6 c+ b$ Q4 ?! b7 h9 _- e35.The process by which a liquid fat is made solid is called:
) X3 l5 I* p/ n& ]液体脂肪做成固体这个过程叫什么" Z7 f3 k& {/ w5 q7 G; \. _
A:Hydrogenation 氢化
$ _7 {5 ~# x/ m3 o; O7 C3 P9 m l* n2 U; i" l# ~3 f3 |
36.Which of the following is not an example of a fat substitute?- K' A6 s2 r/ O( Q) u+ r
下列哪项不是脂肪替代品的一个例子
6 M, a) O% E1 O9 W. P) fA:Acesulfame K 安赛蜜K表/ e! n" j: z" K1 @4 F b9 X L
- M; u4 z B& o1 }( [37.Health Canada requires that a product labelled "fat free" contain:! \ P& K2 O1 g' j
加拿大卫生部要求的产品标有“不含脂肪“包括:' N% d- [' { W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 U. Q: z1 r7 Q' s
3 X& ~& A3 \4 J$ I; I% z
38.Which of the following is not a problem associated with converting recipes?
7 Z) }; |' g: k. U下列哪项是不相关联的转换配方问题?
9 u# G8 U! ]4 u$ f5 n, \A:Unit cost 单位成本
6 X. J! P5 \" D$ {8 ?7 g0 J3 `0 Y4 ?* F6 @( x$ r
39.The condition or cost of an item as it is purchased from the supplier is called:5 c! d! J0 a* o5 J, j5 z' E7 b
从供应商采购的物品的品质或成本叫什么
3 n' S2 M8 J3 g/ H* [A:As-purchased cost 购买的费用8 O% |, ^6 s/ O6 [' H- N
0 [% `4 ~8 |5 c3 s6 l& k40.The amount of stock necessary to cover operating needs between deliveries is known as:
* [0 t" a$ r( V在新货到来之前用于日常所求的必要库存量叫什么
) w4 s, |4 L! P4 NA:Parstock 基本日常最低库存0 V; v0 m! }) V% T! o6 L$ E4 W, y* i
) O! r6 h% H7 q/ o& \4 S
41.Which of the following abbreviations is used to describe the proper rotation of stock?! ~$ i5 V5 ]2 ], w$ T7 q ` [
下面那个缩写是用来表明正常库存流程?2 d5 t" ]3 U9 T4 O
A:FIFO=FIRST IN FIRST OUT 先进先出) G" R) S5 d2 A$ W; }' \
/ p) y& e Z! `1 C `
42.Which of the following knives is used to turn vegetables?8 \, v1 y9 Q! L* j5 z% R: |
下面的那把刀是用来打开蔬菜吗?
8 [- v2 g- I4 [# y2 [$ y. _A:Bird's beak knife 鸟嘴刀1 g% B9 }& Y( b2 E' u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) p" b9 j! ]/ ~) y: U, b, a
$ A: w3 f: P# p$ U( ?- z43.What is an instant-read thermometer best used for?
5 q# k; |" |, a( M- X7 Q8 |即时读温度计最好用于那方面?
K$ W1 v n. Q1 S! F+ ?A:Checking the internal temperature of a roast 检查被考物品的内部温度
! |6 [% L( a( l* q: x5 W0 s& w3 J+ V" c! u* _: N4 h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 {& V4 h. L9 b1 S. [0 Y5 }* Y: p下列哪些金属材料受热均匀,通常用在铁板而且非常重
- o, ?% t1 D; z* x5 u2 w% YA:Cast iron 铸铁
6 z, `2 p( ~6 }6 A4 r6 i6 e! d% q
6 P& x# @ \2 E0 h/ B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& S; |( c& ~; }$ Z1 c6 |
哪件装备下面有一个可移动的碗和一个S形叶片?3 c5 r4 `- N# h' J/ O H2 h
A:Food processor 食品加工机) ~8 A& r0 F' U9 ~" C
http://www.google.com.hk/search? ... iw=1263&bih=572; ?+ e1 S* n) T1 s$ e$ _* L
. w) B0 {; z3 Z, n) N
46.Which of the following is not a rule for knife safety?7 O5 |( W. U+ P$ V& I, ~1 n
下列哪项不是用刀的安全规则?
' T. A: ?1 k& G5 f9 D4 Y) M3 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: e# C$ J+ q# W9 B
* W' c. X9 G$ ^! g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& j# ]8 a; f$ Q1 Y. G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" S' c! W' E2 X; S) o) d. S7 {* bA:RondellES
8 y* G! B! S. h$ R$ u# r: B! o: h4 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& k0 E3 t# b4 b* {; O/ E
/ h* e3 v5 S$ @0 x. U: {5 O/ c48.Which of the following is a diced cut used to garnish soups?
8 j! i1 g: Z1 f# ?' u/ p- j$ r下列哪项是切成小方块用于汤的装饰?6 t7 T* w& n$ c4 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm r5 E2 C5 X5 e$ r2 [& t4 W) s/ a) k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 z( J1 J3 W$ u! U' U# _% d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!!——3 {' D* R- T1 ]$ t0 n
A:Gaufrette 5 d$ x# u* l- a! w* x/ q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; Z* g+ f: E; y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' J2 N' s. e8 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ G. k/ q1 s$ s# b" U4 K- K. z0 E
6 }! j1 a' H4 U! v( I$ g4 m+ s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( T2 W2 R0 e5 K' R" g. y
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)
: d. h# P f1 ^4 Y( IA:Cilantro 胡荽叶 香菜
+ _( c8 m9 M) D/ F, p* G' Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% m. ?; u' M9 h* P
+ ^0 t5 D. v% j60.Allspice is made from:3 {* e k1 s7 P/ Q4 `. g
多香果, 多香果香料是什么$ B! U" o& J2 k6 a) o; P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! C: b; T1 \. P/ b- cA:A dried berry 干浆果
, u! @! {! i* @/ E0 R9 e' Z1 g; z/ i& }9 V. _+ |
61.Which of the following are used to make a sachet d'épices?$ a& ^) Q8 Y% t Y* P5 y; Y! Z0 u
下列哪些是用来做香包德épices?, w7 J: g4 d% i
http://www.sachetcatering.com/, ~2 U5 u# Y$ }& y& }6 _* y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 O" g/ O$ L# Q# C: U8 M
5 K7 C6 V. t. s0 ?62.Which of the following condiments are not soy based?- j& p8 I: M2 `) c, D( w9 e, ]/ H
下列哪项不是酱油调味品的? A& E w% N" A: a3 V
A:Wasabi 日本辣根0 F* d- E5 W$ e$ \
; O4 {! R+ q( w) E1 U% K/ ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ K, b0 x; L' H4 a+ W( d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:" P+ [$ k/ O' `
A:Pasteurization 巴氏杀菌3 L- o% ?, B! a! U
) r' \7 h ^8 G7 f3 n6 H: R64.Which of the following steps is not the correct procedure for whipping egg whites?
: N* V! @9 w4 }' ]$ d7 d4 v下列哪个步骤是不是正确的蛋清搅打程序?
' J, m1 w+ S- k b6 [A:Allow to rest before use. 允许休息后方可使用。
8 D( L! t! q0 u- G3 P7 A3 F H* A+ S& |* S
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 {5 Z4 D5 y( ?7 s$ }
A:56g and 63g 56克和63克! I! u% q% p: d# l" k4 m
. Z* l( g5 l5 V$ f6 d66.Evaporated milk is a concentrated milk that is produced by removing% C( f4 r" O" S5 I" ^
炼乳是一种浓缩牛奶 是去除什么做的% I A5 c) q% O% k+ E$ p/ m
A:60% of the water 60%的水
1 f' _# y$ r' Y( s
0 {; [8 [5 E( c$ `67.A method of cooking that transfers heat through a liquid or gas is:' r) y+ `; q4 [. V2 N8 U( l
一种烹饪方法,通过转移液体或气体是:/ z/ {# {# f# s/ _
A:Convection 对流1 ~$ a. p9 y4 F$ E {
& Z$ T5 \% v( F8 n2 ?
68.The cooking of starches is known as 烹调的淀粉被称为
% P7 M6 v- q+ d, u; O5 gA:Gelatinization 糊化8 c; V+ d1 r( m! A( x
o2 I: w6 G% x0 l% m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 f+ _& v1 n* X( bA:Braising 烤# G( P0 [; q2 A$ a" E8 ]) \
7 B' O% ?8 ^1 b
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:
" R0 K% _, M5 j( N: [2 `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 f6 \1 J8 H# U$ s' P" O8 L* j
8 j) R! h7 H) F& I! w! R7 T71.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
' D- i' N2 u: f7 v; x7 c/ qA:Fumet 原汁
2 w" w I8 O2 k' t1 P
. Z8 ?) d* D9 C72.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
, F' |- r" Z5 y4 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 D8 [% J, R- ^# y
. _$ q H4 T" O1 E* T73.Which of the following is a principle not used in stock making?
, e. A# @7 B3 s) S( Q下列哪一项不是用于制造高汤(低汤)的原则?& B6 h; o0 I/ }: V; r9 R
A:Start the stock in hot water.开始在热水中操作& V& ~; H/ ^& p# _! H/ ]8 Z
7 j) i; l+ U7 M* a74.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
0 d3 [7 I F* v1 G& W" {/ vA:Remouillage 法语熬汤
( h# ~7 x: _5 `0 |http://www.haibao.cn/blog/post/176242.htm |
|