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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:
; h( n. V0 R1 s哪位厨师最早带来高水准浮夸的美食
: b- g) l4 j3 ]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:, ?, T0 J* d' t/ z5 p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 N) n6 f! [9 p$ z2 Y2 Q5 P, n
A:Cast-iron stoves 壁炉
3 D2 w" q2 D$ I! A& R3 ahttp://www.usstove.com/products.php?id=6$ h5 U. h q4 u7 ?4 s
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28.The French term used to describe the roundsman, or swing cook, is:: k- f. j1 [ X% p( [2 o( `
法国术语,用来描述roundsman,或摇摆厨师是:
2 p8 z" J1 W. N: O2 S: [& O6 ?- v4 o8 [A:Tournant 图尔南
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( r1 w3 P7 f' e; q29.Another term for the wine steward is:5 t8 N3 ^& ~0 K4 E5 h8 ]
葡萄酒侍酒师的另一个术语是:
5 |0 y* u) Q8 u; `+ ]+ v) f% _( G- G% OA: Sommelier 侍酒师6 h1 K7 f- N1 L1 R/ a$ y0 @
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30.Molds, yeasts and fungi are examples of a:
2 H4 c4 }8 X7 N0 H( H霉菌,酵母菌和真菌是一个神马例子1 s7 t3 d2 S+ P! R9 e
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:
0 I/ x7 D0 B& _- S/ R) p根据加拿大食品检验局,食品的危险温度区在多少之间:
9 ^4 i" `' U: J, xA:40° and 140°F (4–60°C) 4-60度
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6 j! u4 t' l- \: y, f32.All bacteria need the following for survival:$ I' L* Y3 R. t% x* Q o1 L
所有细菌生存需要以下哪些内容:, u0 ]+ m* W/ p/ I) ^; `- r
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?6 L& @' U x9 m; C, g
以下哪项正确表示了HACCP体系的关键控制点?5 u! Z2 l8 w$ p0 k! Q6 R. Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% z9 q, a! u, H6 R$ F0 ?: S9 _食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?8 l/ L) A F' q& q7 \2 K
下列哪一个不是碳水化合物的例子?
* w8 I! q. V' g& Z, b) IA:Essential nutrients 必需的营养物质1 M& O+ H# S* q$ e
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35.The process by which a liquid fat is made solid is called:
9 I$ ~. a J% v; v. c0 |/ @9 X' C7 a液体脂肪做成固体这个过程叫什么) O. f% |1 |- ^3 i2 h0 A# y
A:Hydrogenation 氢化. s* W3 @% m8 _: d+ |% {/ c6 ~. b
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36.Which of the following is not an example of a fat substitute?& ^( w2 z8 {( L; W- I6 [
下列哪项不是脂肪替代品的一个例子
. t7 E( e2 _0 bA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
3 J' T' k( t/ R8 n7 h& r加拿大卫生部要求的产品标有“不含脂肪“包括:
) P6 o9 }/ v+ P' Q4 Y0 c2 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. a, X" y. C( l2 i% ?; n0 F38.Which of the following is not a problem associated with converting recipes?
v M4 s* f0 \下列哪项是不相关联的转换配方问题?1 f% E7 |" U" k: y& e4 n$ H% S
A:Unit cost 单位成本% T) ]8 V9 z& U) }
' Q0 i l8 M2 Y H% {8 v& x39.The condition or cost of an item as it is purchased from the supplier is called:* v% j$ u9 q m5 j0 c2 l) u; {
从供应商采购的物品的品质或成本叫什么
4 w! |$ {4 \) W* W% kA:As-purchased cost 购买的费用
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5 ^5 ]' O1 K. Y: A; G0 J40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ Y! t. d4 J& P在新货到来之前用于日常所求的必要库存量叫什么
" j& f \2 ^. q9 X! XA:Parstock 基本日常最低库存) P7 S' C5 S( `1 e8 d) d9 F0 C' i O
1 c/ _# G0 p: v( C41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 Q5 `3 `3 ]* V3 D) K下面那个缩写是用来表明正常库存流程?
1 I* B& y R% n8 ?( y1 Y: ^A:FIFO=FIRST IN FIRST OUT 先进先出* `& U7 h C& v
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42.Which of the following knives is used to turn vegetables?
2 h0 H* }, Z# L下面的那把刀是用来打开蔬菜吗?
/ V, ]- H2 }" `3 tA:Bird's beak knife 鸟嘴刀6 T" I1 k* \* {
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?
- E4 _3 F! Z" g: c+ D0 u5 B& f即时读温度计最好用于那方面?
, o4 Q- l- t' f9 z1 F" PA:Checking the internal temperature of a roast 检查被考物品的内部温度$ e7 x3 v' B c% M
; h7 b" q7 q' [0 S$ u3 T' I- v& c3 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 ], `6 m; } ^% J R! C下列哪些金属材料受热均匀,通常用在铁板而且非常重. q r, b) v5 a6 k
A: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?8 |" k2 N! _/ h; L o
哪件装备下面有一个可移动的碗和一个S形叶片?
+ j- V7 Z6 K6 Z, X- F: n! JA:Food processor 食品加工机& E; q) D! ^, w$ i
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?
8 P0 u, W& q! E) Z下列哪项不是用刀的安全规则?
# i1 |% j' D7 j3 v$ a5 [, c1 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 h4 ~3 X0 U- M3 V9 E
& G3 H( F# Q5 x$ g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 s4 P. g8 K1 X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 }; n5 n& {6 ^( ~
A:RondellES
* E, _3 r4 u# q* o7 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 A K' E' g# e$ k4 k
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48.Which of the following is a diced cut used to garnish soups?; B" b) E* D* ?: T) M: d v5 K* y6 q' ~
下列哪项是切成小方块用于汤的装饰?4 D6 j. O3 P% k( M6 n0 c
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' J h5 B6 r( {9 E9 ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 C. F. A# P( J" w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!!——$ S* _9 R' h7 N, s8 [9 G* I- U
A:Gaufrette
0 k% {/ I% M/ }7 @9 e% Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 W2 S$ {3 `. _0 Y7 V2 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; o7 |0 E0 y% a7 m2 A- aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 m: @. t" W$ G* ^: S! k# v2 N# j
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 o7 A3 T8 q" _# G" A. Y9 A7 J! 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)
; T4 R/ b( x: A& g! @A:Cilantro 胡荽叶 香菜
) n% j/ U$ P7 @; O, ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 j. P% L0 l/ B3 K8 K' b60.Allspice is made from:7 ~. M) S4 b* A5 ?2 @
多香果, 多香果香料是什么* D( U2 a P) I9 n8 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 b" I& r, I3 k) G) p9 ~# ^+ _
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. {! F# u9 K+ C5 J5 N! O+ D
下列哪些是用来做香包德épices?3 r) w/ |- N) Q$ ?6 R% n+ s/ O
http://www.sachetcatering.com/
. E* ]" Q2 g* g2 L' V6 O; ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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" T% u3 n1 t7 w) B2 ~3 i8 R; L62.Which of the following condiments are not soy based?2 j3 C/ a, C9 f$ s& {/ T
下列哪项不是酱油调味品的?5 m- i7 @0 y- a* E
A:Wasabi 日本辣根3 |9 ~% X5 `1 q1 i
, ~2 D( {( e. x1 d* z m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 \, r7 k* |% R9 l4 e1 P- ~* L6 h
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:
1 s& z$ F7 }9 C- x: UA:Pasteurization 巴氏杀菌8 b; f+ v0 { ]/ T1 Y
2 h/ ]+ |$ E/ Y' n! p) r% m64.Which of the following steps is not the correct procedure for whipping egg whites?1 c4 Y% p6 U5 U5 W- b5 K$ @
下列哪个步骤是不是正确的蛋清搅打程序?
" N( }8 Q+ V4 P5 a4 \" _A:Allow to rest before use. 允许休息后方可使用。: d$ w6 d; f1 {
4 N) X# f& h& k* h( E" C$ r7 E2 H65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 `& |7 T! _) bA:56g and 63g 56克和63克
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! H8 I, L/ ~) }66.Evaporated milk is a concentrated milk that is produced by removing
& ]& F3 A, X8 q1 f# u炼乳是一种浓缩牛奶 是去除什么做的- n2 m. B$ P7 ~; B+ k- N& @% l
A:60% of the water 60%的水/ [4 b7 D7 q" W7 N! S1 j" ^
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67.A method of cooking that transfers heat through a liquid or gas is:
% O" Y! P8 l8 j: V' u" F一种烹饪方法,通过转移液体或气体是:
3 W; t6 F$ z8 ?; {- \A:Convection 对流
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7 @2 F( B9 }* S( E, ^4 U' }68.The cooking of starches is known as 烹调的淀粉被称为
8 ~) G! W% R6 z1 bA:Gelatinization 糊化
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/ J( r" _4 e2 L+ _5 r: \$ b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" x4 Y# Q6 \6 i! nA:Braising 烤! S; W7 n- a8 G1 l# V, H
5 O5 S; h/ \6 |& a% e7 I70.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: X3 b# ^ @9 G' f5 `3 U% b0 v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% Q! y; A, }, f4 f: B' ]3 k71.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9 x8 ~" @. \ h! C
A:Fumet 原汁
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7 U4 E( d: w4 u, b, r1 O+ U5 T72.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) P& K- T0 \ y6 Q( V" F' a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' G$ E2 B& U+ \% r
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73.Which of the following is a principle not used in stock making?
4 w+ \0 o4 g* r* z% p' N下列哪一项不是用于制造高汤(低汤)的原则?+ K' D% ]3 w% Q$ d4 r" R6 o
A:Start the stock in hot water.开始在热水中操作
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' B" d: n5 b$ m% ~7 N: u& ^1 v2 t) _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
3 L" Q5 f# X0 R4 h' gA:Remouillage 法语熬汤
+ P( [6 X0 G5 N+ W2 Khttp://www.haibao.cn/blog/post/176242.htm |
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