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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:
1 T: _8 q! ^, }2 z4 ^5 m哪位厨师最早带来高水准浮夸的美食
3 q4 n8 P8 [1 Q$ n$ Y. q1 WAAntonin Carême 人名 安东尼·卡罗美2 D e! U( T4 {0 y& U
; S( Y% _& P( `& F8 Y2 F* g: l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 u/ v! r# ?( e* V5 s1 S: Y: y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; w, ]1 h) {! bA:Cast-iron stoves 壁炉
( A2 E0 ]. K, ^0 k; P9 @http://www.usstove.com/products.php?id=6. F$ T) }5 ]8 _3 K
# c7 n3 y( \4 n6 Z* b28.The French term used to describe the roundsman, or swing cook, is:
0 q6 t3 O8 Z! o2 ]5 t7 E" H法国术语,用来描述roundsman,或摇摆厨师是:
; E. m) @: }) N8 R0 g( |# ~$ _A:Tournant 图尔南
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29.Another term for the wine steward is:; y$ X4 a# J: D _% ]+ E0 S. z* T, B
葡萄酒侍酒师的另一个术语是:
& p( b9 T$ W# Z: _) {' W" O9 H) f3 B$ VA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:' d+ R1 E$ t. F9 S
霉菌,酵母菌和真菌是一个神马例子" P) ^5 b+ V6 E+ L" S0 }7 J
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:+ x' c; K2 X; b) R; I
根据加拿大食品检验局,食品的危险温度区在多少之间:, Q( T- }$ A2 |' l6 T2 E0 r
A:40° and 140°F (4–60°C) 4-60度4 V1 E$ ?/ W' Y; o) _+ Q; k
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32.All bacteria need the following for survival:
) D/ n. b- s3 B% f3 [; o+ J所有细菌生存需要以下哪些内容:
& Z& ~! u" B% |& S+ kA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值( X- k4 Y0 F3 y7 w& ~. a; _5 B
1 F: Y5 L8 V+ H33.Which of the following correctly represent critical control points in a HACCP system?4 S# F0 d4 d* @: N
以下哪项正确表示了HACCP体系的关键控制点?4 A! x& O( m- l) A) u$ x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " K* P7 h& ~' `, |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- r) ]- \+ R% g, |4 p34.Which of the following is not an example of a carbohydrate?1 Z) J3 A0 ?. U; i# e; L' Z5 ~8 d
下列哪一个不是碳水化合物的例子?4 Y% F' C+ x# Z$ r1 W
A:Essential nutrients 必需的营养物质3 y7 y4 x, } a8 D$ K, t3 o
( N7 G5 ~) X; L7 k1 c' H35.The process by which a liquid fat is made solid is called:3 ~3 f; r. d; k* p" m7 M- D$ Q7 g4 c
液体脂肪做成固体这个过程叫什么
' |( [0 f0 w+ W: q! o1 CA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?' E' ?) x: a& o3 Q
下列哪项不是脂肪替代品的一个例子# T7 z$ N7 {$ i: \
A:Acesulfame K 安赛蜜K表1 z9 x5 B* v9 \/ \
, S9 @# f3 \) _0 K37.Health Canada requires that a product labelled "fat free" contain:- D+ b; X+ c/ C2 Y9 j/ C! z
加拿大卫生部要求的产品标有“不含脂肪“包括:
, M% }% l3 M, YA: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?
$ Y" J& P3 b! [% c3 j下列哪项是不相关联的转换配方问题?
3 f; z! O' A2 vA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' S( W& k! G4 `/ ?& r" N; v; P' X
从供应商采购的物品的品质或成本叫什么3 u/ \: a0 n# _8 D! `
A: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:: L/ B+ C: ]: D) G( H# U5 U2 ^7 V
在新货到来之前用于日常所求的必要库存量叫什么, d. y9 @4 z8 x0 C. Z; r
A:Parstock 基本日常最低库存
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l, l: v4 L9 O' U8 l41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 h W- ]+ q1 t) d; B% p下面那个缩写是用来表明正常库存流程?+ ~5 L$ \8 |: U' S* W
A:FIFO=FIRST IN FIRST OUT 先进先出7 m. n! I* d$ V" C. x
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42.Which of the following knives is used to turn vegetables?3 Y) V! ]6 Z2 _0 `) l9 L- U& n
下面的那把刀是用来打开蔬菜吗?" ~7 O, Q1 Z; G9 P1 ]
A:Bird's beak knife 鸟嘴刀& I0 k5 e' b F; N; G1 e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 [5 J2 C/ B2 v. H( t+ B8 ?. r' t
; E M; y4 ]0 S! M) y8 x43.What is an instant-read thermometer best used for?" s' ^: s4 |) a' C0 ]+ z8 ?
即时读温度计最好用于那方面?
Q/ a/ r, y, ]' M4 t7 s6 DA:Checking the internal temperature of a roast 检查被考物品的内部温度9 F5 c2 Q. v# w
8 w0 Q5 D u4 p z" ?. [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 V; V! j/ w# d; i8 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ h# y" V- y# F! N! i& Y3 W& D
A:Cast iron 铸铁
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9 f$ b+ f# i3 K* }9 Z. X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. r' j6 K# w$ k# k2 O- K5 _5 I
哪件装备下面有一个可移动的碗和一个S形叶片?9 u- j$ J) ]9 {! y3 d
A:Food processor 食品加工机
; m) ]$ x7 L) Ihttp://www.google.com.hk/search? ... iw=1263&bih=572! W% {1 x% f) F
" d% P" w+ @; e6 G- D/ `46.Which of the following is not a rule for knife safety?
* b6 n9 j2 }' X9 g下列哪项不是用刀的安全规则?* }& g1 ?: c: l5 T: y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 u# b' \5 m, }" S& h
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ g {8 f. x7 a; X% _6 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" W4 E4 y: j4 CA:RondellES
8 U7 D5 u' [" q m7 L# T+ Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' K; i& R B8 L* d; N
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48.Which of the following is a diced cut used to garnish soups?* V& u: j+ C& u: {4 H/ ^
下列哪项是切成小方块用于汤的装饰?$ E5 b* B# ?! l/ h5 Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm3 d/ ?9 v+ a/ K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ b8 F, }) y7 E/ \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!!——- P7 P! _' }8 @4 h6 [
A:Gaufrette # e3 w2 W; _& M+ ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. F* L/ K4 S1 K2 g8 H; u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 Y/ w# _* O6 V$ P& ] M9 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ ~4 f+ q0 H- q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- Q- r k$ T$ V% \. _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)
8 S" P5 U$ [5 f/ HA:Cilantro 胡荽叶 香菜
# B p+ U; n' t5 o" z) N. g* ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 r/ e7 N( J( b+ h60.Allspice is made from:
/ ~' J- y2 s; G5 V7 V7 X! Z) A5 Y 多香果, 多香果香料是什么
- m: _- H8 h. C X( p' chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 i: b! _! O5 C: M2 W1 q9 T
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?6 N, ~& Z$ B- K7 K7 y8 J- ]8 F
下列哪些是用来做香包德épices?
2 l& P- s: j7 G6 \5 Chttp://www.sachetcatering.com// g$ ~3 c$ P. Z3 l5 ]4 T8 Z8 u! D
A: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?
8 V2 u7 G) |. z6 y下列哪项不是酱油调味品的?( P* C1 G5 Z% N) r
A:Wasabi 日本辣根
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% s! ~1 A, E! y$ K& ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) ~* T% a" @& @6 N" 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:
& w9 p% _# U2 c' f8 ?+ KA:Pasteurization 巴氏杀菌
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4 d% A8 W- r/ O6 l) I, h0 U64.Which of the following steps is not the correct procedure for whipping egg whites?
. X9 w+ J4 e" S8 v1 I# K下列哪个步骤是不是正确的蛋清搅打程序?
- u t# o* t- v, r6 H& Y1 [) AA: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:) p9 P* z0 j0 ]- j) C0 I4 h: Q
A:56g and 63g 56克和63克# q( R$ I/ I1 H- x# y8 i
" Z1 R/ G: _# d1 Z. Q9 A. T66.Evaporated milk is a concentrated milk that is produced by removing
1 f0 U; O1 t7 S) ?1 K: x# P炼乳是一种浓缩牛奶 是去除什么做的2 N: f; Z- t9 S5 w0 @4 o
A:60% of the water 60%的水7 E( q- w3 [3 T$ ]4 o, h5 |
1 J ^9 Y E8 P' D- J8 y5 S3 o67.A method of cooking that transfers heat through a liquid or gas is:
2 W' \8 b# C. k一种烹饪方法,通过转移液体或气体是:
7 U1 y% i# N% G! u% O4 w4 Y. x6 @A:Convection 对流7 i3 D- q& t7 B7 `
% z/ S/ s1 u+ s* k( L; q68.The cooking of starches is known as 烹调的淀粉被称为
0 p' K3 P+ t' z( ^7 p0 R7 p; {A:Gelatinization 糊化4 I S' f0 ~( R4 N( p
" n/ {; e% \- W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, `- z# C( I" n9 u2 yA:Braising 烤 s) n; {' }" {( O4 L1 R
Q5 g' q3 Y# D' i" t70.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:
9 p/ V, m+ X1 k0 A7 o( m9 jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( O% I% L) }' y9 m! l
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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5 l7 N8 y* c' }; l; }
A:Fumet 原汁 e! P( g$ \* S1 T' f
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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
' }: H1 N) U% E: h0 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
. ~7 E9 r! X6 M% |8 P* q下列哪一项不是用于制造高汤(低汤)的原则?3 I0 @. p, C3 P0 _) M
A: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
, T! [. g6 }2 h2 oA:Remouillage 法语熬汤' B( `; e6 c$ h+ J! o. D
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