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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:- W: q6 v5 }2 m6 U" V: M9 V- g4 J
哪位厨师最早带来高水准浮夸的美食
/ \" R9 P C1 qAAntonin 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:$ V5 u V2 v: @4 j; L0 S2 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 。9 O0 y" k1 q; z8 t1 j
A:Cast-iron stoves 壁炉
% F0 `. A9 I; b _$ v6 ]" B. F6 uhttp://www.usstove.com/products.php?id=6) }) h+ S" ?/ N% J* k
9 z& t1 V d5 l4 _: D1 l% t28.The French term used to describe the roundsman, or swing cook, is:6 J( G- n, W, `7 k7 f
法国术语,用来描述roundsman,或摇摆厨师是:# D2 z2 v6 K# @7 k9 _
A:Tournant 图尔南8 A- z- }+ q! F8 K
% @. K! ?- U: I29.Another term for the wine steward is:
. u8 T$ a( S& @# ^# B/ B, D$ W葡萄酒侍酒师的另一个术语是:
! \. j" z. O% u+ \# AA: Sommelier 侍酒师" x; {2 P8 g! Q+ T
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30.Molds, yeasts and fungi are examples of a:, Z$ v1 _# x/ |$ j2 q- s
霉菌,酵母菌和真菌是一个神马例子0 q! ~2 v2 ~4 G, W6 J$ I3 _
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& C1 j0 p# q0 |4 I! R7 r; W
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 ], U6 B# f" h1 o' }3 N/ YA:40° and 140°F (4–60°C) 4-60度& x. F! L. N0 w$ ~ y
( o/ q. M, _' ^. w" F; |' ?+ ^' J32.All bacteria need the following for survival:
0 U x1 z& m3 x. T3 e所有细菌生存需要以下哪些内容:
4 U; Y: ?3 k7 _1 {+ j CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 w- V" C2 G( j0 g, J* V B
$ O$ R! \+ M6 w3 N! I33.Which of the following correctly represent critical control points in a HACCP system?" z9 t3 Q7 f/ v, K* z
以下哪项正确表示了HACCP体系的关键控制点?
0 j0 C3 ^0 }( UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* y8 ^, H; l+ a! p- L8 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) V. _ e9 S6 N. G& h3 b- \/ S# _34.Which of the following is not an example of a carbohydrate?9 x' U; M8 `5 y- F, _. o$ y# ]/ Y' h$ }
下列哪一个不是碳水化合物的例子?
' X+ j+ |* y0 f" @1 ZA:Essential nutrients 必需的营养物质0 O9 l2 }# S, _/ Y
- q6 l7 C G7 X% q& ?35.The process by which a liquid fat is made solid is called:- Y: }3 f, F- X: {; C" ?8 m% b
液体脂肪做成固体这个过程叫什么
& a3 a: y9 L5 }5 L3 W: fA:Hydrogenation 氢化
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+ z" z+ E" ~6 t+ V2 [2 C2 J36.Which of the following is not an example of a fat substitute?, Q7 e# V$ E2 A
下列哪项不是脂肪替代品的一个例子
4 Z9 o9 F- T0 ^A:Acesulfame K 安赛蜜K表& P) G2 V# P: x& C4 S# Z5 [1 |
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37.Health Canada requires that a product labelled "fat free" contain:* V- O+ T* y0 V3 x
加拿大卫生部要求的产品标有“不含脂肪“包括:6 x' ^) r8 c! [: ^0 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
3 o; p6 W! W, }7 K1 g下列哪项是不相关联的转换配方问题?" p7 `8 B; u7 R& P* B* }. h8 ^
A:Unit cost 单位成本0 K6 B0 T3 v3 D% h& ]$ T
1 U. _9 x) X6 N4 M$ E- L0 M2 h39.The condition or cost of an item as it is purchased from the supplier is called:
4 M/ |5 Q3 D. Q从供应商采购的物品的品质或成本叫什么
6 F! f7 M p. W' Q3 jA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
" P; {6 b2 F0 u/ L- n: }- U在新货到来之前用于日常所求的必要库存量叫什么' T% L' x( W' U
A:Parstock 基本日常最低库存0 [! y/ M9 A' C1 y
/ p9 [! \+ m; v41.Which of the following abbreviations is used to describe the proper rotation of stock?: R( N4 J8 ]# j. v0 v- e2 g
下面那个缩写是用来表明正常库存流程?: H& R: w# e4 x& _( m, U' e
A:FIFO=FIRST IN FIRST OUT 先进先出' {9 K+ ?, F$ G) Y7 b" @. v
% y/ o* ~ T; {( Q42.Which of the following knives is used to turn vegetables?
+ m3 a1 h9 M1 i- f1 z下面的那把刀是用来打开蔬菜吗?, t4 J9 c+ R) ^' M# A$ k1 W& I( {: a
A:Bird's beak knife 鸟嘴刀8 F2 C+ s- N) ?* w5 q3 J5 a
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?, E& L' u( l' g8 g& z
即时读温度计最好用于那方面?
- x2 K/ x8 c: B3 F; o0 GA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 u+ i Y* d6 T- }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! f x. J o9 Z/ q6 `. C: e7 }$ JA:Cast iron 铸铁8 P; B7 K5 O) z1 g; z7 P* Q/ [
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ J1 ~7 V8 ~% l! ?; z: ]
哪件装备下面有一个可移动的碗和一个S形叶片?: X( X0 P: l" f6 N" x8 g Y4 R
A:Food processor 食品加工机
$ V2 [( s3 ~1 w- ]$ {* b# Khttp://www.google.com.hk/search? ... iw=1263&bih=5723 s# K& s' I+ b7 g( u
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46.Which of the following is not a rule for knife safety?
/ z3 t$ e v+ B0 k* x0 H# H下列哪项不是用刀的安全规则?
7 H% d; w+ O1 b" m5 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: h" ]" E) ?& a6 y& L0 v0 A/ x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* o t4 [2 x, P' Z( B% |$ s7 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( E& \' ~8 f8 y; D. k+ _A:RondellES
5 S* y2 Y# [6 c; H0 D) p: d- Q Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
. t$ s7 }1 d# _) J. e8 o下列哪项是切成小方块用于汤的装饰?
, W& L; u3 g2 j. C0 yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 l, H3 g8 O* D$ v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 F P' b2 w3 Y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!!——
9 m; k r" J1 z, L1 X0 j1 t6 MA:Gaufrette
$ q1 M6 Y9 K$ H* ~* Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ c0 ^% y* p) G3 R/ T9 L! hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! Y/ i. H! q! i' |- o4 u, MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% v. O: `& W7 m
6 N! w; Q# `2 z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( o1 L5 r, t7 _' t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)
$ b) Y& m! u9 y) ?1 t/ R3 ^, @A:Cilantro 胡荽叶 香菜
8 o7 E$ P1 C6 V) khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ d* d/ V$ a( W3 E4 H, k* Z
/ d9 L+ F z/ m: @5 G60.Allspice is made from:
9 q( Z8 L$ _0 c+ i' T 多香果, 多香果香料是什么" s' |* \1 @$ W, ~; o: Z2 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) B, v1 `! s z2 F1 ?A:A dried berry 干浆果
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+ N# d6 M* B) Q9 E61.Which of the following are used to make a sachet d'épices?
, F9 C+ {7 p' Y) o; Y" i下列哪些是用来做香包德épices?: {4 d3 ?( R: Z
http://www.sachetcatering.com/ p. H# z9 E1 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, M6 G7 o6 W: m; p! M
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62.Which of the following condiments are not soy based?
2 R$ g0 {8 i9 |* S- a下列哪项不是酱油调味品的?
/ q' A8 U) y9 qA:Wasabi 日本辣根( z7 ]) }; s9 V0 e7 f* O+ X& T, S
# `3 d; j8 D. {4 G" @6 U9 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 Q. Q: N$ ?! P% r
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:5 F, K& g! x2 V9 l0 c/ G2 V
A:Pasteurization 巴氏杀菌. ~2 l- D O5 U+ y6 P0 r$ }
2 D: o' d A; N0 {# e9 |64.Which of the following steps is not the correct procedure for whipping egg whites?6 l: M- E% f4 U. Y2 B, f1 a" G% u
下列哪个步骤是不是正确的蛋清搅打程序?
& W2 N3 G8 |. ~2 \% o0 J' {& DA:Allow to rest before use. 允许休息后方可使用。/ u( ]. N' M8 ~7 F( s
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 M7 H% v3 u' VA:56g and 63g 56克和63克' K% P& U/ v1 p8 C( F2 L
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66.Evaporated milk is a concentrated milk that is produced by removing
( B" t3 ]2 t+ r" M. u" `炼乳是一种浓缩牛奶 是去除什么做的6 ^& R! v( P: W7 A( L
A:60% of the water 60%的水
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( H; m: M6 y8 Z! f8 R67.A method of cooking that transfers heat through a liquid or gas is:3 A- R4 C2 ^; Q" ?# Q1 a
一种烹饪方法,通过转移液体或气体是:/ |& ^* s# X( G0 Z; C9 g
A:Convection 对流) c* Y5 e3 m$ p3 m
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68.The cooking of starches is known as 烹调的淀粉被称为 L) V/ ]0 t$ j+ M8 ?0 n/ T8 O% D
A:Gelatinization 糊化
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; M# ? n) ]8 _- ]- v# \- B" C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 i5 ?7 P+ z; r1 |: ?+ H$ |7 R3 _
A:Braising 烤9 {7 [# Q( u6 v9 b4 d2 k& Q. K
/ b4 ?* z- x8 k) |+ m8 [9 z70.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:
# G C; I! r5 ^; Z* N: ~A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 `0 k# o J" q8 |3 x8 s/ E
+ {( U1 K8 e# @7 j- q. j71.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- u* H1 Q; _$ ]5 ]% c& c
A: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# e# p. j, l$ s5 X+ l8 ~# T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' A# a% Q' A6 s$ ~9 W% M/ G
" F% x) f4 c$ E) b$ F8 q73.Which of the following is a principle not used in stock making?
D# X! g' W1 Q下列哪一项不是用于制造高汤(低汤)的原则?
) ^% ]* }4 y, o d7 ~# vA:Start the stock in hot water.开始在热水中操作* G- ~3 l X$ i( I& Z C5 W
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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- @2 P9 d6 i( }( j" E/ V/ z
A:Remouillage 法语熬汤! ]- E4 I4 w( F1 e, w7 C- Z
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