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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: m2 V% W, A3 h) X; t
哪位厨师最早带来高水准浮夸的美食2 v! v$ Y. P" D# y! A2 ]
AAntonin Carême 人名 安东尼·卡罗美& W* |% m7 H5 Y: _2 Z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) j! U2 q- k$ R! k2 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 。
: N7 y/ t8 e* e3 }7 r7 vA:Cast-iron stoves 壁炉" |+ i" o3 ^& g4 K4 v
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! m! \ v( p/ T( Z( y1 H' A) [5 T法国术语,用来描述roundsman,或摇摆厨师是:" P* X- H; J2 N- r F7 k- `4 B
A:Tournant 图尔南
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29.Another term for the wine steward is:+ {$ p6 B, t4 r. P% k: h- W$ V g
葡萄酒侍酒师的另一个术语是:' w% V& g+ V- ^+ c. A6 l# _
A: Sommelier 侍酒师, J+ s U* y) ^2 c# M- ~
( t* m3 G& _5 z5 b30.Molds, yeasts and fungi are examples of a:
3 O {* }2 ~' q+ q6 q3 u' S$ P) z霉菌,酵母菌和真菌是一个神马例子/ I: Z- l' n9 H% e: d, B# B2 h
A:Biological hazard 生物危害" o+ t t, |; n$ r
: Z& U! f- s7 C" a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" o5 U+ n. r) ]" W- C3 n根据加拿大食品检验局,食品的危险温度区在多少之间:
$ g& h: `9 H4 P, k& z3 @A:40° and 140°F (4–60°C) 4-60度7 i" c7 o& h+ t$ Z7 }0 v
" Z. Y& _ x9 K# @' g0 [" V32.All bacteria need the following for survival:
3 c+ p2 u# o4 @/ ^ r6 p: I2 |所有细菌生存需要以下哪些内容:
. @3 y4 e9 S3 IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" K# n+ [& R2 S8 W ^/ r8 m0 k: N4 Y33.Which of the following correctly represent critical control points in a HACCP system?
' h6 C, |$ R/ `2 \以下哪项正确表示了HACCP体系的关键控制点?
6 V3 ?5 |/ A |% aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * B* t3 H2 c& a* y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 c2 T: R% y6 Y1 n34.Which of the following is not an example of a carbohydrate?
- w1 T7 t9 E$ A5 k8 K3 z/ S9 R下列哪一个不是碳水化合物的例子?; L! N* ]( F/ w; q* K! K
A:Essential nutrients 必需的营养物质0 Q. p( ^ u; O; p2 G# _3 c9 B) { H9 W
% S/ w4 K% F" d% W35.The process by which a liquid fat is made solid is called:
! }+ u) d' H) Y液体脂肪做成固体这个过程叫什么
1 h- w1 |: F' c/ b% CA:Hydrogenation 氢化5 W s% K) x5 H5 v1 U2 Y* ~' Z0 f0 S
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36.Which of the following is not an example of a fat substitute?- u& c# V( ?& h- A) b0 f# n h
下列哪项不是脂肪替代品的一个例子
/ q3 V5 q" r9 C8 tA:Acesulfame K 安赛蜜K表
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( g* u2 U4 A8 `" S37.Health Canada requires that a product labelled "fat free" contain:- u' n# E6 s, l" A8 f( [
加拿大卫生部要求的产品标有“不含脂肪“包括:2 f1 S- X" Z1 G4 R; i% a( M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; ^% L5 Q% z2 m" d# s& O* ^
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38.Which of the following is not a problem associated with converting recipes?
1 T/ y0 a( `3 a下列哪项是不相关联的转换配方问题?
$ G8 r& v7 y% Q; ?1 GA:Unit cost 单位成本5 _4 X; e/ y: y! T7 f1 r( x* W% [
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39.The condition or cost of an item as it is purchased from the supplier is called:
: P4 [: f# N7 A% P* t) {& p从供应商采购的物品的品质或成本叫什么
) e3 E" j; t1 d$ r; h2 G" KA:As-purchased cost 购买的费用
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9 l6 m' C8 _; o6 c6 ^# b* M% s [40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ t- v8 p3 H# P6 ^: ], ~在新货到来之前用于日常所求的必要库存量叫什么
1 C, s! X& e% e9 N G& X# YA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 E9 e' n9 d# y7 Q
下面那个缩写是用来表明正常库存流程?
- f" W! g, Z3 p$ P1 |A:FIFO=FIRST IN FIRST OUT 先进先出 ?0 A1 |5 k. B. ?
9 z+ ` E( C- W. m; w* e4 G42.Which of the following knives is used to turn vegetables?8 U) X$ ^' P7 |4 u& q+ J
下面的那把刀是用来打开蔬菜吗?0 x5 u# V F+ Q
A:Bird's beak knife 鸟嘴刀
2 u/ J- p/ \4 f. Z& Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 K% Y7 d% g4 M# [" `- t& z2 ?
; `, s5 @6 Y$ |( i6 ]43.What is an instant-read thermometer best used for?& \5 r7 F1 W* d
即时读温度计最好用于那方面?* `% C: d9 s, J. Y8 Y0 Q" Z4 Q# u" Q
A: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?# H* P4 \, J7 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 t- F3 U! t3 V9 z3 Y# e' m: R1 `8 xA:Cast iron 铸铁# c/ y7 E3 C3 h
! e' p/ ^6 m; ^4 A) D% y* W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 N, |/ n, b" I4 I1 d/ f! B) `) Q. {哪件装备下面有一个可移动的碗和一个S形叶片?
- D4 p, K5 z/ g/ w# X2 HA:Food processor 食品加工机; t3 i( |: p& K& y/ z4 J
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
W$ Z+ h+ i- {% }/ Y% H f/ O N下列哪项不是用刀的安全规则?
8 H1 F- J0 _" c2 n9 d' G/ p! ?( D% eA: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:0 t2 s3 X; R8 R6 x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 N# C8 c" m5 j9 w( d/ R$ {+ m
A:RondellES
3 K6 f; M! g& s6 v! yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) E" c+ o9 S+ @/ v
" D; z+ Y1 z4 c5 e" r C48.Which of the following is a diced cut used to garnish soups?
; I0 m: l+ h# l+ _, Q+ U下列哪项是切成小方块用于汤的装饰?& P0 C+ {' D) J: J H2 D0 V: f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* \2 v1 U6 ^$ |/ B* h4 B. u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ v. A2 P' U" Y! x4 H9 k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!!——3 Z; i2 _, Z+ D- C, U4 E
A:Gaufrette
# R/ y. ^; P( i3 d. J1 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! p4 w8 d O1 k J. y/ q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" e" v2 c8 n0 J' I- Z# l d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' b" O( _! m: f" i, c+ q9 v/ j
# _: ]6 q7 P' ^! w6 N3 ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 T6 G$ E! D1 W" o4 g H) V& s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)3 ]' m; t( ?4 W$ `( ], h1 v$ U
A:Cilantro 胡荽叶 香菜
8 R" f7 i6 z; U v& c% Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( @; |: Q1 v% Z1 e60.Allspice is made from:) {8 q2 R1 J% A- X2 B b. P: t
多香果, 多香果香料是什么4 m, T" R7 y, c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" {- g+ y0 U: u1 @+ ^) Q2 U4 |
A:A dried berry 干浆果$ Z& e7 a: @0 N- {6 f- m+ u
& z" R6 Z* F$ R2 I7 i: l d61.Which of the following are used to make a sachet d'épices?1 A# }; k* ~! M5 T- I
下列哪些是用来做香包德épices?
[& A# h3 f4 n4 ihttp://www.sachetcatering.com/
) a* E4 Z! `. MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- U" u3 _ { L4 P. F/ m+ V, q62.Which of the following condiments are not soy based?
) D- u8 I& Q4 {下列哪项不是酱油调味品的?
$ x1 s& f% H* Z: u, C: }A:Wasabi 日本辣根0 h) O8 e6 C0 H8 t; n1 ^
& ` I. u) C$ ` W4 ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 T$ _9 G2 |0 M. _2 f
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:# J9 @) k8 z1 b8 H+ D5 B1 |
A:Pasteurization 巴氏杀菌, Z1 [1 V7 ]6 V# _; s3 Q4 _9 U3 p
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' F* r- ^! q a& _* c下列哪个步骤是不是正确的蛋清搅打程序?
! s7 Q/ P& H+ |3 L( u/ h* q* U- D5 CA:Allow to rest before use. 允许休息后方可使用。6 J% @5 ^6 N& O+ g
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65.The weight of a large egg is between:一个大鸡蛋重量介于:; }( H3 w& y( Y4 C
A:56g and 63g 56克和63克% {3 q2 f. a% b, R
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66.Evaporated milk is a concentrated milk that is produced by removing2 x4 K# g* i- Y& u
炼乳是一种浓缩牛奶 是去除什么做的
% X! S( K/ ?) VA:60% of the water 60%的水
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j+ C1 D- X( C; u67.A method of cooking that transfers heat through a liquid or gas is:
. T1 _$ x- O1 _7 V5 k3 o+ A一种烹饪方法,通过转移液体或气体是:8 z, X7 i) W9 B: c* `
A:Convection 对流# L9 D9 V5 W, U0 b
- r" g/ a& L, v, I! T: q! @: M* d68.The cooking of starches is known as 烹调的淀粉被称为, U; k/ D+ l4 y6 z% I
A:Gelatinization 糊化" w) t+ Z; E' P/ A6 c4 K) X
( p) z4 O0 J7 q# R$ k5 Y8 l( ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 p9 ?- y3 d ^3 ]" pA:Braising 烤$ k# Y. U# A" @# O; T P: R, V
0 F0 n: T# k) j& F70.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:& f- G$ F8 }. t% b9 K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
7 I% ~& ]; v( d! {A:Fumet 原汁
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( c0 |1 K4 P8 c) \7 q72.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
& H3 s& m. M2 R: k+ BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 r9 j& G) c5 I+ A% b' `# }8 b
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73.Which of the following is a principle not used in stock making?
# Y5 P8 K, q9 J+ t) V7 K! H下列哪一项不是用于制造高汤(低汤)的原则?
# p/ p- ], H$ S4 K. L( ~+ ]5 BA:Start the stock in hot water.开始在热水中操作5 _/ I+ D9 T' p% S" s' [7 p: o
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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
1 q' X/ ^0 f9 C% I. V" S' t" SA:Remouillage 法语熬汤
5 s4 Z3 B1 V2 N, g2 hhttp://www.haibao.cn/blog/post/176242.htm |
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