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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:
+ K- j9 T( A' d# a9 f哪位厨师最早带来高水准浮夸的美食( { H! U/ a+ j1 ~. {
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:
9 q9 y5 d$ m/ E4 V8 g0 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 。- y4 k( r' w; }9 X/ Q2 ]$ P
A:Cast-iron stoves 壁炉% g& R+ B. R% w5 I$ u
http://www.usstove.com/products.php?id=6( O6 ?# ?" T: r% o. r" L
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28.The French term used to describe the roundsman, or swing cook, is:
5 \+ j- T" b1 Z) ~法国术语,用来描述roundsman,或摇摆厨师是:
8 _3 O9 s. Z( \3 p1 w1 `A:Tournant 图尔南& b" J- c9 J8 N9 w1 f1 E* L
7 v" w2 Z+ i7 r3 p$ U29.Another term for the wine steward is:
7 ^# W/ i' }. ] F$ p) g2 W葡萄酒侍酒师的另一个术语是:
7 v7 K7 g2 J" C) K; _) j! V+ x" dA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:9 Z4 l' Q" C2 }% W w% }8 B5 }
霉菌,酵母菌和真菌是一个神马例子
) U6 b8 d2 [# S9 FA:Biological hazard 生物危害
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; @$ w7 q& e. O% O. f8 B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' C% h% n G- A& _! D/ E
根据加拿大食品检验局,食品的危险温度区在多少之间:; x% A1 v6 F" A6 }/ O# m/ H
A:40° and 140°F (4–60°C) 4-60度3 o% ?5 Z- _8 @) c& ?" G
/ h) w# T* C/ i' s; U4 c8 ~5 \32.All bacteria need the following for survival:* X% I" }6 F( e; s8 }
所有细菌生存需要以下哪些内容:
) L) c$ f1 a& fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- }2 t5 V9 P% V; w
, D. I' k" B& Q# P& O( Y33.Which of the following correctly represent critical control points in a HACCP system?" ~$ T9 Y+ m1 }3 M- M
以下哪项正确表示了HACCP体系的关键控制点?
. o5 U1 P% @" F9 j5 d7 a g! \: nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ~1 D# j' W2 H* O& V; q( e3 q' x' o食谱,接收,储存,准备,烹饪,保温,冷却,再加热. R6 n& @# c' \* w) h" ?% ^1 }$ f% Z
4 P, ^' m- b3 l9 j6 g5 T. h34.Which of the following is not an example of a carbohydrate?
% U T& C* [4 ~) i7 m下列哪一个不是碳水化合物的例子?
' L: ^6 l. H; w- p& d$ L$ ]A:Essential nutrients 必需的营养物质
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' h8 P# @7 |6 x3 I" s9 V35.The process by which a liquid fat is made solid is called:! U5 G+ o- J3 W+ F# g1 T- n
液体脂肪做成固体这个过程叫什么
$ s. {. t# R$ | AA:Hydrogenation 氢化6 @( `9 P3 w* q. c+ y
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36.Which of the following is not an example of a fat substitute?
2 d$ {+ d3 u5 o下列哪项不是脂肪替代品的一个例子( j0 ~7 Y, K3 W/ w3 H
A:Acesulfame K 安赛蜜K表
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0 ^$ y: G+ C2 [) j37.Health Canada requires that a product labelled "fat free" contain:
" ?7 C/ C- ?) o% V# q) L6 j加拿大卫生部要求的产品标有“不含脂肪“包括:5 ^( T6 N$ \3 k% Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( B+ V' R- G5 \8 i. Y, P$ v
9 p6 q$ S' l- Z3 u5 V: u38.Which of the following is not a problem associated with converting recipes?
0 A9 r3 z% J+ x# G' ?下列哪项是不相关联的转换配方问题?* n# {) j' }9 R: d3 F# M; q
A:Unit cost 单位成本
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; f. r+ r7 L' D) p* w3 I! m39.The condition or cost of an item as it is purchased from the supplier is called:: [1 f3 E! S6 \$ z. C$ q
从供应商采购的物品的品质或成本叫什么$ q; }& A# } i3 T
A:As-purchased cost 购买的费用8 n1 o8 z) f5 j- o
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& G, k2 ]4 `" P) k
在新货到来之前用于日常所求的必要库存量叫什么
7 [. L6 W: j. o) C( b; vA: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?
0 J# L5 O/ S. o; Q- k. c下面那个缩写是用来表明正常库存流程?# J$ }: E% H% ~ U
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
: ?# I6 C3 X7 G7 G9 t下面的那把刀是用来打开蔬菜吗?" B! |7 G2 l1 l& A
A:Bird's beak knife 鸟嘴刀7 `% g* ~1 R. J9 b5 {! N
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?
1 c' W, S- k- R( {) K# ~即时读温度计最好用于那方面?" m, q n2 m2 }2 H; l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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/ x8 K( |+ c3 G4 k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: ^' f- I# A! f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' J( U1 K5 b5 d$ dA:Cast iron 铸铁0 m, Z$ C0 J0 r6 J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ Y* E, |$ [6 [7 p) P6 J* Y
哪件装备下面有一个可移动的碗和一个S形叶片?
- l0 \5 c- a& z% u" ^' S3 ]: ^. ^A:Food processor 食品加工机
9 a Z" S6 }# m( Uhttp://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?
* M* P! j2 r; L0 n下列哪项不是用刀的安全规则?0 J/ P; q7 p3 f" ~ W
A: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:& c+ q/ n6 J) W5 M/ C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ~6 F( p! u+ N& a2 FA:RondellES
* t- X( `" m% Q+ ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
+ e- C2 K3 @; @2 S" Z+ [5 C+ R, Q下列哪项是切成小方块用于汤的装饰?1 F9 \& }3 k- Z3 H1 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! ^* l. r% l* l( Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 r, r( M. 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!!——6 @, M7 M$ j! K
A:Gaufrette
+ q$ T2 Q2 ]0 U2 A9 w5 Ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 h/ h4 n. ^5 p# Y' ~* ]$ ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; X Y6 s0 k# MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: ?: P) @5 G1 K/ T: Q0 x) |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( r0 b' f) y H3 e, Z9 l2 A- G
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)
/ k8 r3 g) x( a5 WA:Cilantro 胡荽叶 香菜 Q, B' M$ }+ {) \* Y. b& O/ [- e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ I8 C1 D; y# O 多香果, 多香果香料是什么( z' D$ E7 i o1 s+ E4 w/ b% i! z9 \0 t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 Z$ M4 p, ^+ b# t* W4 kA:A dried berry 干浆果2 g. E& p/ l6 u+ X& s* M6 i- L
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61.Which of the following are used to make a sachet d'épices?
+ ]1 Q2 {' w2 w) h5 M; s下列哪些是用来做香包德épices?
9 E, A* s1 H1 r4 C) `http://www.sachetcatering.com/
& t0 N2 Q) T! g' s9 P l h6 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" D: B: k7 B& Q6 V1 S
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62.Which of the following condiments are not soy based?
0 R+ X8 N+ Y4 ]4 l下列哪项不是酱油调味品的?! ]% a/ r+ E9 z7 C' y' R
A:Wasabi 日本辣根
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S/ @: I5 W+ _" |' @# Z" W* |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( `. k# J+ E/ j/ p) H
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:$ D: e7 U+ }2 e/ [. L
A:Pasteurization 巴氏杀菌3 _3 b) E1 z& h& A* u8 l1 o( c
6 j) ^1 _" }3 [64.Which of the following steps is not the correct procedure for whipping egg whites?5 n" k- W! a) G! K
下列哪个步骤是不是正确的蛋清搅打程序?
: W6 R8 s9 h1 @% C1 bA:Allow to rest before use. 允许休息后方可使用。2 Q7 B5 v; v& Q/ e$ S" O( ~
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ O$ Q! S1 G7 e3 rA:56g and 63g 56克和63克& ?3 w& q( J1 }9 a+ M' H& M8 A
3 k1 b" o; \7 m! n- E% H66.Evaporated milk is a concentrated milk that is produced by removing- k# y0 k0 G* m3 c [
炼乳是一种浓缩牛奶 是去除什么做的
# ]8 d+ R1 J! [" sA:60% of the water 60%的水
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" N+ H! ~- o( ~5 F67.A method of cooking that transfers heat through a liquid or gas is:
3 G( h: _- F, t) S% j' \2 X& V一种烹饪方法,通过转移液体或气体是:
. w6 a, V2 B/ |- |/ d2 q7 \A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
( A. S9 P2 [- }A:Gelatinization 糊化
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3 W6 w2 w& H( M! @& G/ }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& L3 q4 G, Q8 {* D2 h! FA:Braising 烤) E% x9 ?$ N1 P! w- |, ^
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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:
+ x9 i5 |8 k( f) ^1 H7 N5 zA: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
1 c' `( ~; a# e4 KA:Fumet 原汁# f# l, S8 _ f# @# ^2 I& D# a
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72.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# v d' p4 F' m1 R) A( ~" w. k' ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ S, z& H! |' `/ U. O7 z# U
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73.Which of the following is a principle not used in stock making?
& _6 h4 ^# n& x( _# ]: ]* m下列哪一项不是用于制造高汤(低汤)的原则?
" f8 Q1 F9 ~4 g/ V4 B* {- m5 oA: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, f$ M1 i, W4 m; i2 a, U! C
A:Remouillage 法语熬汤
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