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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:
% F' \$ B( e9 D/ P6 N哪位厨师最早带来高水准浮夸的美食% w; C' @. t6 X7 k0 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:
4 c0 q ?8 R) o/ W2 c下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 _: y5 q# O, h9 {. L9 UA:Cast-iron stoves 壁炉% n, X m( J- a
http://www.usstove.com/products.php?id=6! ?" U) Q% L. B
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28.The French term used to describe the roundsman, or swing cook, is: \+ \6 [3 Q6 p" U2 h T; W9 X! Z6 r
法国术语,用来描述roundsman,或摇摆厨师是:
& v# c1 c! E: L1 v2 nA:Tournant 图尔南
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! I$ O/ |7 ~$ _4 v( F# w29.Another term for the wine steward is:! B+ Z2 i7 S6 T& s9 X
葡萄酒侍酒师的另一个术语是:
8 I; W' i+ [3 H; ~7 I$ oA: Sommelier 侍酒师
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3 A8 |( I$ B; z1 x A% w" T30.Molds, yeasts and fungi are examples of a:
0 a, n, @; E' e4 t( O霉菌,酵母菌和真菌是一个神马例子5 W4 _3 p0 R1 y s$ o f% h; @# d
A:Biological hazard 生物危害- ^0 |; J5 d; o5 s9 a R2 a# X
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ X& } \9 [5 f根据加拿大食品检验局,食品的危险温度区在多少之间:6 L5 ]. w: I8 l. n* s% g/ |
A:40° and 140°F (4–60°C) 4-60度% h: T3 s- i7 T6 L; z. m, `
9 J: E2 C' T3 S: I- H* N3 G' o32.All bacteria need the following for survival:: \& j/ W! N: J
所有细菌生存需要以下哪些内容:5 M, x/ g9 y3 }% f" q; K6 g
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?
4 ]" h$ _" P! v- T% P+ }" E以下哪项正确表示了HACCP体系的关键控制点?: ]$ r7 u o! j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & z# [! ]1 L& G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 _/ J" {9 W9 j$ w
+ L7 t* B& _: o; Z34.Which of the following is not an example of a carbohydrate?9 T4 N5 g0 Z7 o u! G
下列哪一个不是碳水化合物的例子?
; y6 U9 C6 w& Y3 L; xA: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:
, q1 S! B/ {* O. ?2 T( i1 t液体脂肪做成固体这个过程叫什么
" z1 G3 j# \2 E! c1 |A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# t: } B* ~4 `. I
下列哪项不是脂肪替代品的一个例子- `1 _1 k9 ]0 t+ H
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- w4 P: r2 `9 z/ r' f5 |# l! ]
加拿大卫生部要求的产品标有“不含脂肪“包括:; k2 j3 {4 w7 n$ Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 ^0 \7 {% W5 a) e% q- m
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38.Which of the following is not a problem associated with converting recipes?
; F1 d! ~! ~" W5 V下列哪项是不相关联的转换配方问题?
+ q# p% z/ H1 JA:Unit cost 单位成本7 L+ I) K- _1 e' m$ t8 M4 Z# ?6 {
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39.The condition or cost of an item as it is purchased from the supplier is called:. Z- r/ v w- x& o" H. `
从供应商采购的物品的品质或成本叫什么 C" x0 t M: e
A:As-purchased cost 购买的费用
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* E4 H K; ~/ v8 k8 i* p4 {; i40.The amount of stock necessary to cover operating needs between deliveries is known as:+ n% z8 `$ A5 {3 r3 m9 {9 w
在新货到来之前用于日常所求的必要库存量叫什么
; _9 U2 E' G( q$ y& hA:Parstock 基本日常最低库存! P8 W# p* t1 J( e, S2 v- C: j
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
& C8 d2 E9 ^9 e下面那个缩写是用来表明正常库存流程?
; T3 K1 Q% H' e7 F2 d* x6 |A:FIFO=FIRST IN FIRST OUT 先进先出8 E$ _* C6 ~% M
3 G: G5 s5 W% [' [" {42.Which of the following knives is used to turn vegetables?
% _+ N# c/ v, Q( e8 _下面的那把刀是用来打开蔬菜吗?
" R" M8 a. e/ `+ m) LA:Bird's beak knife 鸟嘴刀
& }2 g6 o0 i3 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: i/ h- H# w5 R& t8 S0 F
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43.What is an instant-read thermometer best used for?
% f H! _; C. S! @/ f& g$ P即时读温度计最好用于那方面?7 h$ {9 V. K5 e; L- O: b& C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: V3 l' E7 I" N+ s& [' n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! t5 t' [% t# F( X6 j; p
下列哪些金属材料受热均匀,通常用在铁板而且非常重
c4 y ^( i4 ~9 I& mA: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?/ O8 n# }: x4 F: o
哪件装备下面有一个可移动的碗和一个S形叶片?' C4 {6 J9 J2 { {6 c2 Z
A:Food processor 食品加工机/ d6 e3 j: D# K5 m6 I7 l+ ?
http://www.google.com.hk/search? ... iw=1263&bih=5726 {0 |$ H9 g1 K8 H1 H& y) y. i; v' Z
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46.Which of the following is not a rule for knife safety?" f' ]2 \9 u8 Q! p7 U
下列哪项不是用刀的安全规则?' ]; B# u, k9 m0 D; r: \( \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% q5 [# \4 |; j# h' E$ ^$ i% \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! Z% Y5 z! A7 l2 o/ t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% ~6 k( ^! ^( P" P5 a: |- H9 pA:RondellES
4 u% a0 |% V) w. g4 xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ I; r& E0 k1 \0 n6 e& e! l# a" h( O
9 g! q7 m5 R# @) w) d9 y3 d3 ~5 f48.Which of the following is a diced cut used to garnish soups?* P! [6 O+ F- J8 q+ L- P
下列哪项是切成小方块用于汤的装饰?( z. D/ a* p, i2 x- `
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& I! Z3 u7 S# e( p* R1 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" P& \5 f+ ?. M% Y4 k& ]' F& v
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!!——; k% f1 e* z0 \' H/ o S9 f1 q
A:Gaufrette
/ v' k( d; n, W% zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 ~7 O8 W5 K8 \3 U A% i0 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. L4 y9 N8 W2 DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 ?0 @; \+ Z9 Z f/ D4 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 H& x' _8 }7 @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)+ P, ]3 e( [# E! H
A:Cilantro 胡荽叶 香菜
; N$ f/ Y, A9 _9 [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% |$ B- r' f/ G2 z; l/ ?
% `+ r3 `0 Y7 b) ?. E( V+ t60.Allspice is made from:8 H: K; W! T9 s! X7 m
多香果, 多香果香料是什么
; Q& \7 v9 ~8 Q J# ~, ^: Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ e# C! x4 t4 N# L: e0 G7 BA:A dried berry 干浆果, C! t$ K/ k: C# Z2 b: a
* n l# k% P* @- M9 w61.Which of the following are used to make a sachet d'épices?
/ \2 H# N& n% t6 N5 M下列哪些是用来做香包德épices?
, |' R% [. l( y) \' \& yhttp://www.sachetcatering.com/1 `) E# n% F7 h# [, e5 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* x. `. @) b% r( ]5 D, [8 N
: Y1 E) z- \: l4 r+ w: O! v' S62.Which of the following condiments are not soy based?3 ?) f+ L* x- C) {7 c& m
下列哪项不是酱油调味品的?
2 ~& S% J& V" N2 p$ ~ k; d" y s+ yA:Wasabi 日本辣根
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" ]0 j d3 p2 [& Q! S2 x9 {2 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! ^& U1 o/ h! j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:
" n6 U7 v7 ?1 e3 C3 y8 VA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?. o& L/ l% ^( f! @1 \8 _' Q
下列哪个步骤是不是正确的蛋清搅打程序?8 H1 P# @2 [% ? j* P4 k
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) ?* V$ [# W: h& D* G+ }! q
A:56g and 63g 56克和63克! x* C. v! I! ~) K/ y( ~
9 ?! j4 Z' ^$ o8 W9 ^9 a66.Evaporated milk is a concentrated milk that is produced by removing1 f4 o5 {7 l* a2 q" ?
炼乳是一种浓缩牛奶 是去除什么做的
- Z7 ?; r" v- j1 xA:60% of the water 60%的水9 ]! L- N, d) g& m
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67.A method of cooking that transfers heat through a liquid or gas is:8 }' Z7 _& d; I5 c# C
一种烹饪方法,通过转移液体或气体是:. O3 R' {# c: T+ D4 d: k
A:Convection 对流- z/ a& Z3 h9 V+ y4 l8 s
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68.The cooking of starches is known as 烹调的淀粉被称为
/ _: l9 l8 U7 E. aA:Gelatinization 糊化6 D. w. {( v# @- W; A% q
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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?
, G1 v/ P: o& n; v3 o* tA: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:
* n1 l* Y1 u( J9 b. E8 [ l3 n5 P5 I4 N* TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ r1 H: Q, C, ~& `' z, Z; K& g4 {
: o& E4 R0 w. w: s# F5 L4 z" t' `& p71.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
: {; [. z5 T& y b! P& f NA:Fumet 原汁
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9 S7 o5 J8 T& a72.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. y8 ^6 J2 z7 l* lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% v. [" R6 _2 B+ n
9 R* f* b$ `; @8 k8 A; H: J7 D/ b73.Which of the following is a principle not used in stock making?! X, k! ?1 V! U
下列哪一项不是用于制造高汤(低汤)的原则?2 W: S3 I. \1 n; f+ b$ l. s& Z9 {
A:Start the stock in hot water.开始在热水中操作. e1 C' }6 A% c4 j0 I
. H% j0 s- U( g1 y H0 V74.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8 W/ Z; J5 t: w6 m/ p/ }
A:Remouillage 法语熬汤
$ u* R' L# r* \' b5 P6 a+ Chttp://www.haibao.cn/blog/post/176242.htm |
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