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26.The chef who is credited with bringing grande cuisine to the forefront is:
* Q1 R6 h; _% @/ G哪位厨师最早带来高水准浮夸的美食
5 b/ O8 Q4 z' T9 ^, b& ?$ }AAntonin Carême 人名 安东尼·卡罗美, L/ \* f5 ]2 C' q4 W5 K6 G% O& ?
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- ^5 v& n/ d0 B- M9 g, @8 X# X1 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: n* B. T6 o0 V8 ^: n. D" tA:Cast-iron stoves 壁炉
7 m- `9 V$ b1 b( Shttp://www.usstove.com/products.php?id=6
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9 Q, W$ P; V* x28.The French term used to describe the roundsman, or swing cook, is:1 @& S: [2 T* E s u- r
法国术语,用来描述roundsman,或摇摆厨师是:( i5 E6 N* n. b2 t" G7 [2 c, E
A:Tournant 图尔南
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- o# N3 `) u( q6 G! i7 R29.Another term for the wine steward is:
1 H) h: ~$ i& @葡萄酒侍酒师的另一个术语是:
, k- i0 h G; p) f5 U" f% A3 vA: Sommelier 侍酒师& W2 x2 P, I: a! C% `2 L" r4 @0 \
. [& L# u7 m4 S- ]( _. e1 n5 A30.Molds, yeasts and fungi are examples of a:5 {( ^$ P& e0 _6 z9 O! f4 }
霉菌,酵母菌和真菌是一个神马例子
7 Y8 G% o; C6 |; i/ oA:Biological hazard 生物危害$ E+ D3 R0 A# v2 f q' I$ a
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: c. I3 ]% j. _' S) h" F; h
根据加拿大食品检验局,食品的危险温度区在多少之间:
( ~- u' Q" X, ?; @. L7 qA:40° and 140°F (4–60°C) 4-60度) R3 o: \7 c" N$ N4 ]/ Q7 H1 t
, M! I9 j& e! h" O32.All bacteria need the following for survival:
" w e; p3 L/ ~" T所有细菌生存需要以下哪些内容:
, P% @0 j W) i4 s! Y# V" E2 m% g% @9 FA: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?
# x0 _! S& }: K" G0 \以下哪项正确表示了HACCP体系的关键控制点?
; B1 {) h- w- s3 W) S! ^% \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 r+ N' o! n( C# h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" }* \, r( [+ t- i3 `# e
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34.Which of the following is not an example of a carbohydrate? T* D/ |) i- S
下列哪一个不是碳水化合物的例子?4 D _4 T7 F1 ?4 X' ]1 {
A:Essential nutrients 必需的营养物质
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$ p, d' W2 z' T! g35.The process by which a liquid fat is made solid is called:
- T) t$ a4 q$ S" u6 c1 N& b液体脂肪做成固体这个过程叫什么
& j" \, Z3 o* J, U* d6 sA:Hydrogenation 氢化! O1 ^. b0 S" ?8 ^9 b3 z) `
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36.Which of the following is not an example of a fat substitute?" J7 i! W1 e2 H
下列哪项不是脂肪替代品的一个例子
* D2 G x! v8 H) Y& i# zA:Acesulfame K 安赛蜜K表* B# J7 h4 @. p; X* @- P" W
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37.Health Canada requires that a product labelled "fat free" contain:* P R7 J0 j! C+ A$ A8 Y4 l0 X
加拿大卫生部要求的产品标有“不含脂肪“包括:* }0 M5 C- G) z7 n1 F% z% n# y
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?
) @4 t$ {& p N0 v g& W下列哪项是不相关联的转换配方问题?
% j' c1 \; f6 K; W) t) w, YA:Unit cost 单位成本7 v; N+ t* u8 [; ~6 X& W
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39.The condition or cost of an item as it is purchased from the supplier is called:
: @- d9 {; d1 @4 W, h! ~- I% p( l从供应商采购的物品的品质或成本叫什么
5 C7 h9 ^/ m* I- C/ K, H% X! RA:As-purchased cost 购买的费用
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3 S" t9 \* m* x" B' E* l& m4 y40.The amount of stock necessary to cover operating needs between deliveries is known as:! ]0 a5 e% A% L2 ? G
在新货到来之前用于日常所求的必要库存量叫什么
3 ~$ O, X% K" ~7 MA:Parstock 基本日常最低库存
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3 @5 I/ `( l3 @. a4 r s- P% q% D% R41.Which of the following abbreviations is used to describe the proper rotation of stock?. k6 {+ a$ t4 @9 h" H9 m( S1 }
下面那个缩写是用来表明正常库存流程?
; z# {9 j! V8 l0 W- CA:FIFO=FIRST IN FIRST OUT 先进先出
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1 s7 W7 K `; P- w* ], M42.Which of the following knives is used to turn vegetables?
/ V7 N7 R/ W- q9 G2 I下面的那把刀是用来打开蔬菜吗?
& f: V6 g& g I. Q; LA:Bird's beak knife 鸟嘴刀
|, f! t# I& i) Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 ], t2 s* b7 U. C, H9 u43.What is an instant-read thermometer best used for?
6 R& V3 Y. R# @即时读温度计最好用于那方面?, Y1 V6 P2 Y# i) {: E# E$ G7 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度; [5 d3 t7 O4 F) N2 l
0 o1 j6 l, S" w0 c4 I/ ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- z/ W2 q0 A' J1 C5 f下列哪些金属材料受热均匀,通常用在铁板而且非常重 ?# z6 n1 m, v0 f9 Z6 D/ H
A:Cast iron 铸铁+ i9 x) j+ d+ I1 j$ x9 `
6 ?9 N- w0 k+ b; a0 j4 B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" P- R7 d& A( ^( R' A/ r# H( O( w
哪件装备下面有一个可移动的碗和一个S形叶片?( Z8 ?% c+ b( k: B% W1 a [2 N2 ^" h
A:Food processor 食品加工机
7 r; O3 w7 w. B# \5 s$ N4 Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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/ E6 C0 F( H$ ^. @5 s46.Which of the following is not a rule for knife safety?# b* ^/ |/ Z& J E
下列哪项不是用刀的安全规则?/ a6 A! B$ a1 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- i' o% w* ?% k2 p4 k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ R4 y% t& I9 q }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ C9 Z) l8 i1 C! n3 ]A:RondellES
$ s. n6 y3 y f1 S4 v$ a/ d' Y; d8 ]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?
8 t f# r! x' I, d V$ Z8 D下列哪项是切成小方块用于汤的装饰?
1 t+ T2 k' z& i0 i ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 Q* O5 A$ |( c0 E" j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% F7 D6 B* y0 C8 U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!!——1 y- X z8 }# v2 S4 Z. ]
A:Gaufrette
1 ]' Y# O, q5 @) Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* {2 e( o+ \* R, |8 I' A9 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ R% E) D c! @7 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ k3 J) l* P3 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 g. Z1 [) O/ d
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)
* Q1 W4 z& j% y6 h, xA:Cilantro 胡荽叶 香菜/ Z% r- e4 b4 w/ O2 V, A6 ^$ U6 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' s2 j" ?: A4 g' R. h3 W% N60.Allspice is made from:; v, N( @8 ?, ~: B3 T+ ^
多香果, 多香果香料是什么7 U% k+ z6 p* o) h8 E8 O+ R$ u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 H# R& p& F: q8 O) J& LA:A dried berry 干浆果( S0 n8 X$ K" S9 U3 x( h- a
& e- E( O0 t" `8 Z7 ?+ y2 ?9 t61.Which of the following are used to make a sachet d'épices?9 h, g# q' N# [: _' R M3 P
下列哪些是用来做香包德épices?9 h V9 F- u) f( J) y/ o, k
http://www.sachetcatering.com/
; H X* f [, v- z4 Y& K- LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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1 S( S' n4 s- h3 J+ _) k5 A62.Which of the following condiments are not soy based?; r, P1 ?& o( P% H- @4 ] F
下列哪项不是酱油调味品的?
7 E+ H9 h. R$ h( mA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 q4 d2 W1 k& Q, y5 D 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:5 H" E# b& P: X3 e2 U' @/ n7 R* P. o
A:Pasteurization 巴氏杀菌6 a- g/ u0 ]" d; U# T% _
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64.Which of the following steps is not the correct procedure for whipping egg whites?; N: W) L: G! F" _0 ]
下列哪个步骤是不是正确的蛋清搅打程序?( ~& q" j) O& c4 z" s; c( i3 w
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:6 @( F* L/ q7 ~ j
A:56g and 63g 56克和63克
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! t, g8 u6 q( @7 ~, G66.Evaporated milk is a concentrated milk that is produced by removing
: K. r/ ~. Y$ k- I& i炼乳是一种浓缩牛奶 是去除什么做的3 F+ R9 k+ R& u8 V! T: c6 y: s
A:60% of the water 60%的水% F8 C- [& e2 {
: }5 s- P3 O/ V/ Q! R67.A method of cooking that transfers heat through a liquid or gas is:( ` g$ M" \2 y' {2 T% C
一种烹饪方法,通过转移液体或气体是:
* _/ T3 h: q8 ]% iA:Convection 对流, s& L9 h7 R4 V
, k8 w8 ?3 w2 j$ g J$ E/ [68.The cooking of starches is known as 烹调的淀粉被称为1 O/ ^. V- M( X1 m5 Z/ c
A: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?
# e+ P# l. {1 H; \- S# M! eA:Braising 烤
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* @( O4 p! U; h/ i8 G/ 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:
: p* J$ T; F' G0 x8 x% O# v$ i4 eA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ x+ E' k4 ]; M0 z, Q3 |! s71.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
7 j0 d% h, D. Y4 g2 T4 K5 }A:Fumet 原汁* {& A/ [; g7 v! U$ y0 x, E
) P' l- o7 N- C6 G( g72.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9 X$ A0 s) Z+ a; Q/ z4 T7 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# _6 a, P, J1 @ ` f( E3 v
2 `# A, _- }% e7 r73.Which of the following is a principle not used in stock making?" f, {% k* v4 @/ V$ {
下列哪一项不是用于制造高汤(低汤)的原则?
- \. a7 Q* ^1 V/ r' \% J9 VA:Start the stock in hot water.开始在热水中操作
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+ ]& \1 m! e; J0 o! F& s V$ Y8 }- K74.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$ Q- @- B4 l, ~0 L2 O; q
A:Remouillage 法语熬汤
) A9 _2 U" M6 w4 f& h$ [http://www.haibao.cn/blog/post/176242.htm |
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