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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:/ p6 B) o" t: ~
哪位厨师最早带来高水准浮夸的美食5 K# Z/ O" u- m3 e" H4 Z; ^3 S
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: c/ ?, T1 Q: w8 \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 O( a8 a* j p) u
A:Cast-iron stoves 壁炉
: ?3 }8 N* q! Y8 {) Whttp://www.usstove.com/products.php?id=6
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/ E! J/ ^: T3 I+ H- ^& \4 Y7 ~28.The French term used to describe the roundsman, or swing cook, is:) U; h5 k/ W* Y$ }' N
法国术语,用来描述roundsman,或摇摆厨师是:
3 p+ ^$ o2 C7 ?A:Tournant 图尔南
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+ P( H/ }5 c# c& C# ^ p29.Another term for the wine steward is:! R$ c! K& ^) s* N$ i8 F
葡萄酒侍酒师的另一个术语是:% @ i) S% ]$ q. W
A: Sommelier 侍酒师 c6 b8 }; z! A4 z8 d
* ], |& `" O0 l0 v2 [) u30.Molds, yeasts and fungi are examples of a:/ q, u- f& s+ x& m, r
霉菌,酵母菌和真菌是一个神马例子
1 f+ M9 z( N- O2 ?, Y& ]% o8 CA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ o+ _2 A9 I, C" N' N, U% t
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ r! R2 t9 t4 G: |- }A:40° and 140°F (4–60°C) 4-60度. u" w( ?# |" W/ o1 M" F
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32.All bacteria need the following for survival:
: E9 B6 l3 R3 t7 C; ]1 Y, T所有细菌生存需要以下哪些内容:
2 `/ {2 Y3 I# qA: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?
R7 e8 g* T( W1 n% p) {" k% ?以下哪项正确表示了HACCP体系的关键控制点?, p3 p' U6 w( J3 z# v e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, s+ r( W- f9 o! |6 f& c: h食谱,接收,储存,准备,烹饪,保温,冷却,再加热' w0 u# n2 {( C+ |$ s2 ~! c) L
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34.Which of the following is not an example of a carbohydrate?! C+ S+ E) h5 Q3 y9 t
下列哪一个不是碳水化合物的例子?" c/ y4 z, Q4 q' y3 \
A:Essential nutrients 必需的营养物质* z6 k1 C% B4 S% F* S4 T: [. M2 @
! C/ o9 D4 K P2 ]& N$ R6 k35.The process by which a liquid fat is made solid is called:
) w6 C& e0 x8 Y9 _液体脂肪做成固体这个过程叫什么7 K$ A% V; [1 \2 O3 I
A:Hydrogenation 氢化 t' C+ o+ N+ I- D; a
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36.Which of the following is not an example of a fat substitute?
/ n" k2 A+ k) F* L1 j下列哪项不是脂肪替代品的一个例子
/ L3 n* e& T, PA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
( V* e1 ]0 C3 i0 } d加拿大卫生部要求的产品标有“不含脂肪“包括:) Z. C$ v+ z$ `" t2 C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. N+ l3 q& o6 l38.Which of the following is not a problem associated with converting recipes?
# l: I' a, \1 ^: I" Q下列哪项是不相关联的转换配方问题?
5 X; g* U" M% r. C1 [% Z/ Z' X" KA:Unit cost 单位成本
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3 v1 C8 ]9 ?1 S39.The condition or cost of an item as it is purchased from the supplier is called:
9 j5 o( u* r* l7 {* Q" U- k" u4 Q/ @从供应商采购的物品的品质或成本叫什么# ]9 S/ N p' X( ]; ]
A:As-purchased cost 购买的费用. e# h! ^* |% Z. {& a& E1 ~- _( M
: ]! r' T$ v# v40.The amount of stock necessary to cover operating needs between deliveries is known as:% K. H0 t' b0 D& ?) \) k" k
在新货到来之前用于日常所求的必要库存量叫什么
0 I) h+ p, @" O( d4 LA:Parstock 基本日常最低库存
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" s5 [9 v% I* K+ K41.Which of the following abbreviations is used to describe the proper rotation of stock?
* M: d/ ^' U5 E. [4 ?. Q下面那个缩写是用来表明正常库存流程?
* R: ^# l& h& D2 j% k0 GA:FIFO=FIRST IN FIRST OUT 先进先出
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( ]. K2 \- K$ S" @, j1 w! g42.Which of the following knives is used to turn vegetables?, d" A% _, I8 [1 [# S$ j6 f
下面的那把刀是用来打开蔬菜吗?6 T2 ^$ [7 x+ y4 h1 A9 d
A:Bird's beak knife 鸟嘴刀' V; n4 E' ~" D! A9 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ A8 C" N$ [. M; T% A43.What is an instant-read thermometer best used for?
+ S* U7 |/ F3 S7 M& L5 n& Q即时读温度计最好用于那方面?) Z A, c7 H3 i9 V1 M3 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ L8 s5 {/ J4 K* N
! t% h M: g# [1 o v' t' \2 z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 }* X' }4 K4 r% j6 t7 c下列哪些金属材料受热均匀,通常用在铁板而且非常重* T( D# U6 N1 Z* O" N( b& D ]- F4 r: y
A:Cast iron 铸铁* G7 v+ [7 W+ U8 X
& Z$ o9 [# b/ }9 K( J# J8 w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' B8 h% g: s" j
哪件装备下面有一个可移动的碗和一个S形叶片?
* [; x6 m8 J: {: kA:Food processor 食品加工机
1 F$ x! y$ Z* q' W" ^3 t( O5 Jhttp://www.google.com.hk/search? ... iw=1263&bih=5728 S( m, g; ^2 S z
: \& N; @2 c9 G5 V. E46.Which of the following is not a rule for knife safety? T1 u+ _8 @* N" k( ^" E
下列哪项不是用刀的安全规则?; D6 _1 z% Q5 [( D0 i0 N. ^4 a
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:3 p0 g* `5 Z! Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. R% R" c1 u' D" l+ t, o; CA:RondellES ! u! N1 u2 g% i/ T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 ~ I' Q2 \: V# M% s2 @; ?$ l& s
& p5 I9 c) v2 B48.Which of the following is a diced cut used to garnish soups?5 S# V) _+ F! X- i
下列哪项是切成小方块用于汤的装饰?+ C# h/ X' X' p( ^
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 k7 T' u" }) W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 k& F0 ^; _% t2 ^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!!——
* E' F" m A! ?: I4 W/ GA:Gaufrette
' n2 R$ z. V# h; Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ z4 e/ T$ }) X/ t# I2 w; C; l1 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 {% {% J- c3 ]# W& _: {- K2 h2 Y- L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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/ ]! R- T. k2 j8 K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ K& E+ u) i& V! k x
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). X! Y4 P- ^% d2 S* W6 B$ X, i
A:Cilantro 胡荽叶 香菜
/ D( U; W8 X, F; [ m0 Z+ Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 u" {* Y3 @* T
多香果, 多香果香料是什么3 Z; @8 y) w3 e% H: y3 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 J! y7 m+ F% P. A& xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
2 ]1 j) j. u; G) x下列哪些是用来做香包德épices?' H% R; j* H7 o7 T
http://www.sachetcatering.com/
; Y6 W& D$ a% c! FA: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?
4 E% h- a! P' }* Z' F下列哪项不是酱油调味品的?6 F0 |2 j! B4 S5 Z6 l" B/ Z! v" C" I" p
A:Wasabi 日本辣根; n! H9 b g; R( J1 i- ~
5 i" {4 B# I6 m! v/ Q5 c4 f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" e1 u' I% q2 |. 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:8 j$ L6 L X/ m& l9 [
A:Pasteurization 巴氏杀菌) N) ]" Y) Y) |6 Y% S; C
4 u) S& I; \0 r/ l6 v9 N) [5 U64.Which of the following steps is not the correct procedure for whipping egg whites?
' d' [9 I9 L1 t) d x下列哪个步骤是不是正确的蛋清搅打程序?
1 t! u1 J% P' IA:Allow to rest before use. 允许休息后方可使用。8 M: ~( H$ [9 A" G
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 J: l j9 z) ^( K/ a3 CA:56g and 63g 56克和63克
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, s; ?3 H- J, J6 K8 G2 f' D66.Evaporated milk is a concentrated milk that is produced by removing
0 D, p2 j R$ `9 L5 f g炼乳是一种浓缩牛奶 是去除什么做的
: l# X- c1 j6 ~) T3 b7 ^A:60% of the water 60%的水
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' }; B' {1 J6 g+ e. G) d6 O67.A method of cooking that transfers heat through a liquid or gas is:
3 s8 n% i9 e, Y+ H4 l! N一种烹饪方法,通过转移液体或气体是:) k! M; x, J, D! \& [& e/ L2 K
A:Convection 对流- W$ |. s3 u2 U% D6 I& P% o' V
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68.The cooking of starches is known as 烹调的淀粉被称为
- Y. K7 Q; B) X4 B# hA: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?* u# ]: M( _" `! G% s, ~: O& h) F
A:Braising 烤2 L9 \) E2 |- a& R/ L+ s
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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:
# S; B3 ]( }$ J) M& iA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; D7 B# `. X6 m2 g
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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
" z4 O8 W( y) e6 s Z+ p( @7 KA:Fumet 原汁
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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% q1 J, y* L2 J6 h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 u' v" d9 N, p3 i3 M
1 ?; b6 `" [6 W i2 J; y73.Which of the following is a principle not used in stock making?
9 i- n% u& e7 f" T下列哪一项不是用于制造高汤(低汤)的原则?
( m9 a" \2 W9 oA:Start the stock in hot water.开始在热水中操作% }8 a9 _1 u& T8 }
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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9 v, c- B& A6 I9 r5 ?! H. `
A:Remouillage 法语熬汤+ }4 u6 M8 h2 S
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