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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:" \' u* r! A4 _- s- }
哪位厨师最早带来高水准浮夸的美食
( v8 x# _ ?; b& O' v7 fAAntonin Carême 人名 安东尼·卡罗美
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& s* a+ k* t2 S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 C9 c. F# p9 T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 a6 J- D8 ^! k: n. Z
A:Cast-iron stoves 壁炉: M; k+ M& O) g1 Z+ H; |% K
http://www.usstove.com/products.php?id=6
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! k) ]% X y$ F9 F28.The French term used to describe the roundsman, or swing cook, is:1 f d" ^( n* f: k' h* y+ n
法国术语,用来描述roundsman,或摇摆厨师是:
4 _' Q5 r/ X* YA:Tournant 图尔南
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29.Another term for the wine steward is:/ D% G/ [6 Z, D! [7 |& Z% K% o
葡萄酒侍酒师的另一个术语是:
' g- O" a5 m$ t/ ~4 _A: Sommelier 侍酒师( W2 x/ m& f- I- F
7 R" @& C' T* z/ N. e' C30.Molds, yeasts and fungi are examples of a:+ Y# [* m6 j y
霉菌,酵母菌和真菌是一个神马例子
9 c% f1 t4 I" D; L" ]+ K4 XA:Biological hazard 生物危害5 x. d8 x( C9 b" Z) @6 f9 p- R' B, j
9 }$ H, R3 K% @! t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' E& a# |; r7 Q7 [: x \- n根据加拿大食品检验局,食品的危险温度区在多少之间:
- Z% ^+ K, y: J2 B$ Q1 hA:40° and 140°F (4–60°C) 4-60度$ T7 l" |6 n6 `5 K8 w& J$ `
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32.All bacteria need the following for survival:( U- C3 D. {2 J( E+ l D
所有细菌生存需要以下哪些内容:1 Y7 J1 J6 {9 A" y0 @- b* D d" c
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 [8 B u5 \4 P, s0 H33.Which of the following correctly represent critical control points in a HACCP system?
: T5 m; ]' M/ _# x以下哪项正确表示了HACCP体系的关键控制点?
7 S+ X/ T/ G9 `$ l: B6 R* X4 H# hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ ?0 W1 ~: V* N食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 E. x0 R3 E; A! ?0 p
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34.Which of the following is not an example of a carbohydrate?' ?2 D& j9 X/ Q4 _# j E1 d
下列哪一个不是碳水化合物的例子?# C/ G$ g* ^4 P7 J* F- T& {
A:Essential nutrients 必需的营养物质- b4 @0 t6 @% B: b' l
% O' G0 j/ @. U35.The process by which a liquid fat is made solid is called:
5 f4 G( Z- U1 s+ x$ s液体脂肪做成固体这个过程叫什么( G4 G1 d/ z7 d0 y$ [
A:Hydrogenation 氢化! _; R' @& |; X8 t
# y$ u# j4 t, a! @% J, P36.Which of the following is not an example of a fat substitute?
+ c; T+ |% ^1 N0 _+ O下列哪项不是脂肪替代品的一个例子
+ K+ u: ? I, P MA:Acesulfame K 安赛蜜K表
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u3 x$ U* x! U3 h8 a2 @37.Health Canada requires that a product labelled "fat free" contain:! I' Z0 F- y; c( ~' l
加拿大卫生部要求的产品标有“不含脂肪“包括:2 G4 _7 }8 y$ Z3 b& W; ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ [% V% R) K: O+ B, p o38.Which of the following is not a problem associated with converting recipes?* m9 s6 L: m) e4 V
下列哪项是不相关联的转换配方问题?
]/ l0 I6 f, |! p( KA:Unit cost 单位成本
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+ n b0 Y0 O/ \1 K" D39.The condition or cost of an item as it is purchased from the supplier is called:
5 T' n' {. G2 [7 K, z" I从供应商采购的物品的品质或成本叫什么
. E. ?, |* s( K {A:As-purchased cost 购买的费用
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( k3 ~7 S! [) u40.The amount of stock necessary to cover operating needs between deliveries is known as:
# G- N" D/ ^) Z; [在新货到来之前用于日常所求的必要库存量叫什么
' Z3 u# |, n/ j* o! \; x. TA: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?
7 U! ]8 S2 R, g# }下面那个缩写是用来表明正常库存流程?( p; w# T# C) v: p# c
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables? v- D: C* \5 F; h* b
下面的那把刀是用来打开蔬菜吗?
$ y7 M+ B2 l, ~" Q8 M3 ^A:Bird's beak knife 鸟嘴刀
* b/ k" }+ y6 Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 N- e& w' A2 z
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43.What is an instant-read thermometer best used for?
! c/ `+ t" P0 X" L7 L$ `) i即时读温度计最好用于那方面?1 m$ y) x7 m5 X& {& O0 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& Z2 i2 X1 v$ S8 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 p! T( u' `3 P6 `( b4 N下列哪些金属材料受热均匀,通常用在铁板而且非常重3 ?- c" D0 D' `* H
A:Cast iron 铸铁7 `% A) b5 t' g4 l5 ^4 I
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) W {& ~- _8 J$ ~8 J
哪件装备下面有一个可移动的碗和一个S形叶片?8 |' V0 u. g) D( T
A:Food processor 食品加工机
% N8 ~' O0 S: D4 D% P9 whttp://www.google.com.hk/search? ... iw=1263&bih=572- I+ W, x- Z3 x
% n/ {" t5 K& S46.Which of the following is not a rule for knife safety?
) U( Q( I$ q* P5 V. |$ o下列哪项不是用刀的安全规则?
$ j! r( o# C4 _, D7 |2 a) v5 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ c" q6 `2 ?" E+ s6 K3 J
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ C3 _, h5 W0 z- K) j3 b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( K6 {. @6 w7 [7 ~
A:RondellES - o( u- l4 l# P7 R# a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 T+ B$ V" m' R8 e
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48.Which of the following is a diced cut used to garnish soups?" E# f, a6 n) m! b6 ?
下列哪项是切成小方块用于汤的装饰?3 V% q z/ X; S0 ~5 N4 {1 S, A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' b2 F: S( I- r# \: l; S0 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 u# {) }) k: P, x+ v
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!!——
% h' A' g% y9 F) I! GA:Gaufrette " ~, n- z0 ^0 v" f; k( B' k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 R0 L% p x0 M2 R3 }0 D5 Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 F' I3 j, q+ o) S( \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, e3 l3 l- p, r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 _( P/ T# b" 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)( b6 l$ i5 s' i& K0 d- B; |# {2 F
A:Cilantro 胡荽叶 香菜- D9 ?8 B* ^6 q& v2 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 d) h1 }& ~9 \% P% ^; D
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60.Allspice is made from:+ W& z1 y2 w# ?+ l7 L
多香果, 多香果香料是什么5 a2 R0 O4 n+ |& N, V: U4 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% F& O( S8 N q% f: F+ t
A:A dried berry 干浆果
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$ r2 ?% h( d& Y" k/ |; p0 F61.Which of the following are used to make a sachet d'épices?
0 h3 i0 o/ p# w" l9 U" ?9 N下列哪些是用来做香包德épices?
% y1 V9 D2 y$ |7 b. f2 O0 D% h5 uhttp://www.sachetcatering.com/
& D3 `) T( P5 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; h; q9 @8 D U l8 [- i- p
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62.Which of the following condiments are not soy based?
3 Z3 }, K4 s6 T N, f下列哪项不是酱油调味品的?
5 v/ y0 y$ T- x) P1 }* O$ SA:Wasabi 日本辣根1 n1 r! v% C& n% Z
0 F ?' b& u5 Y( g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. M0 I6 M& `, i4 n+ i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:
* E) n' |' i9 W# c9 z: IA:Pasteurization 巴氏杀菌. U& s( T2 K6 a4 g
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 T9 B1 h7 J) O7 \) s y下列哪个步骤是不是正确的蛋清搅打程序?; u k8 Z$ Q4 I* Z& }$ k( 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:
' e1 h( S* @, E7 WA:56g and 63g 56克和63克- _: I, _, h- F( k
$ \) K8 [3 F9 U% y( n4 K1 f66.Evaporated milk is a concentrated milk that is produced by removing" }- m1 | F# |' U
炼乳是一种浓缩牛奶 是去除什么做的. ^1 q7 T5 R7 X' x
A:60% of the water 60%的水
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, |# [8 S1 Q. M9 S' i( M67.A method of cooking that transfers heat through a liquid or gas is:' i) w0 }6 H+ }
一种烹饪方法,通过转移液体或气体是:
- j# Y6 x! }, Y6 z* H8 @& Z5 |A:Convection 对流
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* n8 T+ {( c/ `* ?- p: [68.The cooking of starches is known as 烹调的淀粉被称为7 p" z+ X) X. F, p
A:Gelatinization 糊化& A T) w- P( C
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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?, w3 H7 g) |1 C3 M1 \( P: y
A:Braising 烤( m( \; u$ k0 f, }8 M/ g" y
5 @6 L" D' s) A# n* g# a% ]70.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' J+ p6 ?0 c s
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 R8 H; ^1 a. u. Q
, z% j6 {! Q9 I2 E7 j+ D9 d71.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 \2 u# `0 K+ E7 R# |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
) P0 K8 R- d0 s5 ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 W- I! M: h, h1 ^
/ @: R8 W8 g/ {/ W0 z" t: O6 l7 d73.Which of the following is a principle not used in stock making?1 M( S: F" U) m$ n" R* W$ O
下列哪一项不是用于制造高汤(低汤)的原则?
' y& Z6 S7 v0 yA:Start the stock in hot water.开始在热水中操作5 g, Y+ n# {; F' _0 Z# Y, x
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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
8 p3 _- o! t1 Z' R! F5 Q& ]A:Remouillage 法语熬汤
8 V- L1 V# f H, i* K$ Phttp://www.haibao.cn/blog/post/176242.htm |
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