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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:* ~ M$ ?2 F% Z7 [: z5 k. `1 c4 h
哪位厨师最早带来高水准浮夸的美食
, `* d6 ]% ]1 v3 z, M' ~* [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:
2 @: _" e' t; F3 Y- R. h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 i% R8 D- b6 b. hA:Cast-iron stoves 壁炉# A: a$ Z8 L u! }7 D4 Z# Q) J y
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:
7 A5 b% n/ I* L* p, D" a, i法国术语,用来描述roundsman,或摇摆厨师是:
+ ]0 J! Q* `9 z- @: ~A:Tournant 图尔南% Y3 M9 i) O0 k
9 {' z5 {" l9 g1 |; w+ {29.Another term for the wine steward is:( N% M+ ?( w: j) C. J5 V
葡萄酒侍酒师的另一个术语是: z2 I$ q) r+ @3 ~8 x- `
A: Sommelier 侍酒师8 B b' {% O" k: Q |( L* t4 U
6 T4 ?% R4 |+ O/ @30.Molds, yeasts and fungi are examples of a:
) O2 d* v$ D* u+ C* }) T, F g霉菌,酵母菌和真菌是一个神马例子" l9 O* H3 T: c" ]! h
A:Biological hazard 生物危害0 J# Q9 Y9 o* g+ i7 X2 L
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 W3 r1 x9 Y8 m* W6 P根据加拿大食品检验局,食品的危险温度区在多少之间:% ? x8 B5 O/ L1 G' b7 z
A:40° and 140°F (4–60°C) 4-60度& x4 R7 |+ }9 t9 X
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32.All bacteria need the following for survival:% H _5 z0 \0 s C5 I2 ?; N
所有细菌生存需要以下哪些内容:# z( v: V* \# f5 l0 b' G6 c
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?
8 E. B6 F( T/ n2 R, ]& n以下哪项正确表示了HACCP体系的关键控制点?, \- Y/ [7 s% [- u- T5 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 l @8 K8 ^2 w
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?! W* X8 ]# a$ p3 Z H& l
下列哪一个不是碳水化合物的例子?
3 P% O/ c8 |2 |, V8 n6 u; wA:Essential nutrients 必需的营养物质5 P' c5 G% Z. @
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35.The process by which a liquid fat is made solid is called:
6 S1 F/ |6 r# B液体脂肪做成固体这个过程叫什么6 W, o/ n! s5 V
A:Hydrogenation 氢化1 N3 S( y7 J9 o3 k3 ?- @' m
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36.Which of the following is not an example of a fat substitute?* d& {+ T. a) q
下列哪项不是脂肪替代品的一个例子
! M: c1 R b4 t3 T$ mA:Acesulfame K 安赛蜜K表/ w. `. r3 m6 j; [/ u
, H9 l4 z6 f4 n( ?9 `) F2 C37.Health Canada requires that a product labelled "fat free" contain:
: b' C" ]+ B6 g( X4 P6 M& m' C7 o6 T/ e加拿大卫生部要求的产品标有“不含脂肪“包括:
' ^$ n; l9 \' W0 J" g* o" V6 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?
5 [/ t1 c3 E/ Q" h" {1 J下列哪项是不相关联的转换配方问题?2 P, J) p# z% ^3 z/ \
A:Unit cost 单位成本, p' h! }: j6 j+ p7 o
- v" w* P, T6 h) z3 o7 _39.The condition or cost of an item as it is purchased from the supplier is called:7 `3 c9 a% G& R: y
从供应商采购的物品的品质或成本叫什么. y" P9 S Y/ J# o7 h( O) K
A:As-purchased cost 购买的费用; B5 `: \7 \+ ~; |
& \4 S4 U6 F q g" g* g+ y40.The amount of stock necessary to cover operating needs between deliveries is known as:
I" X$ B( ?6 j5 A在新货到来之前用于日常所求的必要库存量叫什么0 ], g/ j5 X; ~: B
A:Parstock 基本日常最低库存
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" Y* h4 j5 _$ q+ i) Q8 B41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ W. g0 U3 e+ r9 j! _* x N下面那个缩写是用来表明正常库存流程?
} m- z0 V7 b3 q# D# CA:FIFO=FIRST IN FIRST OUT 先进先出# Q" y+ f# `, _$ _& C5 l3 s( |
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42.Which of the following knives is used to turn vegetables?
9 u3 ?- D+ h* [. W$ |下面的那把刀是用来打开蔬菜吗?- Q* E/ L: a5 l( ^' q
A:Bird's beak knife 鸟嘴刀
" x. \6 \, d- P1 [+ Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# h# t' z6 D5 [- g2 E
( H" ~, W, I8 M2 c7 Q43.What is an instant-read thermometer best used for?
9 k, M0 M/ g; m6 @即时读温度计最好用于那方面?1 [- H! Y# Y: l; v, V6 ]
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?
3 f: V: \& T0 d" O$ O下列哪些金属材料受热均匀,通常用在铁板而且非常重! L8 g& i$ I4 Z$ W% S* {# a8 ]
A:Cast iron 铸铁" t% B3 w7 l% J! \. ~1 w7 v) c
/ g) K- y$ j* x6 S; q2 Z6 e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 j E0 v6 L z b& ]) v
哪件装备下面有一个可移动的碗和一个S形叶片?
5 v& S! W6 J8 l9 I, _* KA:Food processor 食品加工机# r* C1 r$ g/ w0 D9 }
http://www.google.com.hk/search? ... iw=1263&bih=572, T$ _0 c; V% u
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46.Which of the following is not a rule for knife safety?8 D) W0 O8 B6 E5 b( D6 R
下列哪项不是用刀的安全规则?2 d- X) l4 p" S
A: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:
7 z; @; I- p+ o2 m! [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" A Y* p4 V0 K% ?# w2 M
A:RondellES
6 }3 s* ?8 L# ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% Q6 ~+ M+ h4 [% w! t
. S+ Y$ Q o6 A! _48.Which of the following is a diced cut used to garnish soups?. m: @/ ^ S2 Q0 {- k" H7 f
下列哪项是切成小方块用于汤的装饰?
+ J9 L: R. e k( t2 ?5 \2 pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, X& o! k* ^4 w8 _! V) W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" e5 i. ?" {, E( I
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!!——
9 M. s( c3 T& l5 \- t4 Y1 @A:Gaufrette
/ U. C& Y% \' tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ j6 Q" L1 ~9 ^9 f% |/ v: T: t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( k. ^: t6 o! {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 c; W) H& J1 X
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" a( w5 o; x" K! @3 [
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)
- F5 k2 m& f3 n9 P/ F8 ^& FA:Cilantro 胡荽叶 香菜
2 F3 v& P* A* L( b0 r9 H& u Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 T' W; \. X: T- ^7 q- ?7 U
O1 h; U3 u* u3 ~" Y60.Allspice is made from:8 p0 x$ c1 W& T$ U
多香果, 多香果香料是什么, I v0 G. ?9 D3 }& U$ a5 F1 h1 y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 e4 x0 D% E$ B w
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ p% h& N/ y: M& b/ r' ]下列哪些是用来做香包德épices?" K4 [$ ] |+ n, P6 n* ~
http://www.sachetcatering.com/* a4 S" ~: ?0 ?; `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 U% h- [. n1 K. V
. |2 F9 }1 H& H, U# ~7 J" O62.Which of the following condiments are not soy based?
6 N- z2 X2 N9 D, B0 Z' h下列哪项不是酱油调味品的?, W( P: Q) F# ~/ e
A:Wasabi 日本辣根1 T3 A7 s' G$ d
2 E' V, t5 _! C+ x3 A$ D# {* ^+ y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( N0 k$ r: C5 F8 s7 l+ c
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 f3 f! v/ |; O2 _8 u
A:Pasteurization 巴氏杀菌
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2 q. m$ ^' ]3 x& E64.Which of the following steps is not the correct procedure for whipping egg whites?$ c$ O5 s8 g' t, U) p- M
下列哪个步骤是不是正确的蛋清搅打程序?
" Z% b3 p. R! h; Z1 i2 a6 g4 jA: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:; z2 ]) P% o( N
A:56g and 63g 56克和63克$ A V1 L& X) Y: s0 C
" a: Z9 A' Z, I66.Evaporated milk is a concentrated milk that is produced by removing( w+ ~- ~$ Y% S! p) u
炼乳是一种浓缩牛奶 是去除什么做的' L8 z5 ^6 m* n7 k& g" V
A:60% of the water 60%的水
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! G8 C. a" c" ^0 T3 }' U% z/ v67.A method of cooking that transfers heat through a liquid or gas is:4 o- {+ b: H+ y$ r4 i; F( g+ B
一种烹饪方法,通过转移液体或气体是:
8 A( x: c* F% v& \1 AA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为% g+ i# J) ^- w s9 \1 ?5 X5 r
A:Gelatinization 糊化$ w& D. B: F- J
5 b: J% l3 p, e1 H1 A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' j: L/ Z( |& c& F. M% n
A:Braising 烤
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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:5 i7 f$ D9 f1 _7 J( O3 a
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 V9 Z# y6 T/ v( M& s3 c' ]9 y
7 D; d' f1 a) H. T71.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; j; e+ |. P# K2 w2 N/ k A
A:Fumet 原汁1 q( Q, F" t9 i" D9 M
) I4 J0 A* E |/ Y72.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
: W2 z6 j6 m- H. m, GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ R& }# \9 @1 Q# m" p$ [9 T9 C3 |
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73.Which of the following is a principle not used in stock making?, U! s( x/ ]' O
下列哪一项不是用于制造高汤(低汤)的原则?
* J7 f" f" z& T3 _7 P" SA: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+ ^$ ?# U& h K- Z! n ~1 v8 d' h( Z
A:Remouillage 法语熬汤1 o1 p$ N7 Q) K& F5 D/ L/ F
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