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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:
, N8 p1 U1 u1 ?; v哪位厨师最早带来高水准浮夸的美食; _" [$ ?9 y. H. A! @& M1 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:4 T" g7 R: e$ I6 r. S
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 e% C7 @# J! u3 p" s0 _4 VA:Cast-iron stoves 壁炉
, t. \8 u3 A: I. d. N K" g5 Dhttp://www.usstove.com/products.php?id=65 M3 v- n; G* T: Z0 C3 o& G
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28.The French term used to describe the roundsman, or swing cook, is:& R6 ^/ |+ O5 a) C% E
法国术语,用来描述roundsman,或摇摆厨师是:# Q! V+ g/ N% s' Y" D* N, @ J
A:Tournant 图尔南
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29.Another term for the wine steward is:
. j: h0 \6 s$ Z+ h2 R" [% z0 ?葡萄酒侍酒师的另一个术语是:
+ v. e: J4 f6 N) c$ NA: Sommelier 侍酒师
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: y7 z' w" l$ J& M; t4 d/ _30.Molds, yeasts and fungi are examples of a:! K# R7 R0 M1 j
霉菌,酵母菌和真菌是一个神马例子8 ?* P; W& ?& V' E/ g( V0 f& w
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:' h' g; C- n# l% O: ?
根据加拿大食品检验局,食品的危险温度区在多少之间:2 z* @; }+ u" E2 B" c$ O
A:40° and 140°F (4–60°C) 4-60度4 e! f& X. Y" X, F" N! u
& f0 a3 \, e: s7 U32.All bacteria need the following for survival:
# ~4 F S, o I9 I所有细菌生存需要以下哪些内容:! Y- p# _+ k; \; ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- {' {; i" p3 s. q# f& w A- Q2 Q
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33.Which of the following correctly represent critical control points in a HACCP system?0 X" j! \! ]5 ^9 n5 {) w( r
以下哪项正确表示了HACCP体系的关键控制点?8 W1 I6 W" ?6 a+ w4 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 F: `5 Y% B7 x7 Q- S) l食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ H$ e2 Q+ ^! x; _, R/ Y$ T$ v34.Which of the following is not an example of a carbohydrate?
3 c( w/ n8 p/ B下列哪一个不是碳水化合物的例子?4 p8 [% V- Q/ @
A:Essential nutrients 必需的营养物质/ h0 O! U& @& D* r1 @& e* Z
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35.The process by which a liquid fat is made solid is called:
* i, u' j. ~, u3 D r液体脂肪做成固体这个过程叫什么1 C. w2 H: R) Y q! X1 O
A:Hydrogenation 氢化
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. P) m f: R' W" k36.Which of the following is not an example of a fat substitute?& l0 W, W) F; g: K9 s
下列哪项不是脂肪替代品的一个例子
+ F2 f' f& _$ i7 \% pA:Acesulfame K 安赛蜜K表
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! W" U0 s0 u$ t37.Health Canada requires that a product labelled "fat free" contain:( {8 r: j0 v" q; C( E
加拿大卫生部要求的产品标有“不含脂肪“包括:
' N9 Y3 l9 E7 l$ M; oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 Q) A. V% V8 R" v
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38.Which of the following is not a problem associated with converting recipes?. O( \) }6 l( ~( L( S( y
下列哪项是不相关联的转换配方问题?
% a' L5 A: W* } V4 C# r1 w9 X; pA: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:
0 S' A0 f% ]7 ], @从供应商采购的物品的品质或成本叫什么
( |1 ?1 w& d6 @1 c# b; pA:As-purchased cost 购买的费用3 m- U' I: s3 F3 l6 t
9 M2 s1 d* }) I# L/ Z" b40.The amount of stock necessary to cover operating needs between deliveries is known as:8 i. L2 u. ^* I5 M/ e% i. o
在新货到来之前用于日常所求的必要库存量叫什么
$ a8 A& ^- D. w5 {1 Q9 KA:Parstock 基本日常最低库存( m! r' J# ]2 `) z X- b7 d, S* M I
* u0 \$ \# X8 ]7 y7 Y4 Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
, i" o1 ?8 }" ?下面那个缩写是用来表明正常库存流程?0 _5 u" \! p* k# ~/ Z& E! U
A:FIFO=FIRST IN FIRST OUT 先进先出
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3 H3 M' q ]8 v8 \8 K42.Which of the following knives is used to turn vegetables?
8 E( ]0 |4 Y( l$ [9 c下面的那把刀是用来打开蔬菜吗?( q6 m/ G- X1 D0 ?/ g/ x# b" _
A:Bird's beak knife 鸟嘴刀
( n' E( s/ T- C3 v: g, u Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 o) F9 W# }% x1 w, L43.What is an instant-read thermometer best used for?
9 A* s u7 a8 }即时读温度计最好用于那方面?9 ~3 G# O7 k3 e* i( W
A:Checking the internal temperature of a roast 检查被考物品的内部温度. E' U8 {8 I m" ^4 V
/ Y' r/ ~# J# g3 e8 T- q" N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& X' z/ B1 c- J0 I% E3 w8 h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# e ~ p* l1 o& ?3 VA:Cast iron 铸铁3 g$ g `9 i Y ?" l9 _1 O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# i7 m. z+ J3 M0 {
哪件装备下面有一个可移动的碗和一个S形叶片?% w+ l3 t7 M% D" m, W3 R& D
A:Food processor 食品加工机$ z, B; y) o! C7 A
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?, G3 l5 ~9 Q4 d: M
下列哪项不是用刀的安全规则?
+ {$ Y! H* }5 k2 f" f5 rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 }& A; ~. q ~9 v6 ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ P. d5 O! q7 d9 _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 x" l* k. ]! {: R3 E+ |3 F) {A:RondellES 9 W, A8 P. z4 u" G) p( Z& u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 [( V" \: f x; s! h8 y, R
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48.Which of the following is a diced cut used to garnish soups?
' v+ Y; t# c4 z, }下列哪项是切成小方块用于汤的装饰?
2 E- N" k' w. x" [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" _$ p e ~' @$ ^, _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* m! y4 _5 ?+ T7 ?$ a& z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!!——! K% t5 L; l8 Y* i6 Y# t
A:Gaufrette
( r8 G: h7 i4 a& k3 r# y- w0 Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 D8 T4 b/ J; X+ Y8 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 x" z# z6 |5 G( |6 q/ d9 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 k2 Q8 g1 q) ^1 [5 E4 [. o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' ^ A/ G5 B4 N# N9 [; L
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)6 y7 v, R! i4 C0 R; [, d
A:Cilantro 胡荽叶 香菜3 e' x: a/ e3 {# d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, C0 T$ I. L/ R8 I$ G
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60.Allspice is made from:
& k, O" x, f, R$ Z% Y: m' J% P 多香果, 多香果香料是什么
& p, m7 x3 u6 s- v8 X1 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 X, @$ ~- Z$ d. d2 L" @ D9 y2 WA:A dried berry 干浆果
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; K& V- J$ `% K" I5 b4 M( G61.Which of the following are used to make a sachet d'épices?
7 q% {4 D- `! j& ?下列哪些是用来做香包德épices?
7 |8 l, O2 K/ H% k0 Y& H& Y: qhttp://www.sachetcatering.com/7 K6 Y4 z: i! B4 \7 d" a% r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 m# Y- f ]$ e4 @) Y
1 h! X4 i& D8 C1 }6 ]62.Which of the following condiments are not soy based?
4 T0 _1 X* I7 F( D: @下列哪项不是酱油调味品的?
" m# i/ P5 V) o6 f% \/ J9 E1 i- IA:Wasabi 日本辣根( f: _5 p$ Z E1 S6 P( c1 Z4 u
/ H' R& v* z- n+ `7 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ u) V# ^; n8 s' T8 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:
) n: O1 H* j/ _/ B+ u# S/ ]* PA:Pasteurization 巴氏杀菌2 M& E9 v6 z- e- h# p
4 `% A! X8 `+ e) L64.Which of the following steps is not the correct procedure for whipping egg whites?) j7 l1 m5 l0 T: \$ \$ H& `
下列哪个步骤是不是正确的蛋清搅打程序?! M0 L( v" `: I; U) F+ U
A:Allow to rest before use. 允许休息后方可使用。
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# X- q$ h7 @0 d5 ]% o65.The weight of a large egg is between:一个大鸡蛋重量介于:! h: C: V1 `7 m( \2 x% {
A:56g and 63g 56克和63克
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9 W/ M% O# @. |# b" g) q66.Evaporated milk is a concentrated milk that is produced by removing' W2 i$ u% v- T1 w' a. ^4 B2 n
炼乳是一种浓缩牛奶 是去除什么做的4 g2 L3 o) O0 \' a8 e
A:60% of the water 60%的水
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1 v) H* J6 G' e, s/ i5 d1 ~1 M67.A method of cooking that transfers heat through a liquid or gas is:
% J3 l- w3 a& z2 L* L. f+ `8 R( z% n一种烹饪方法,通过转移液体或气体是:
" d2 v* X; Z/ k* v: v a- `" t8 }A:Convection 对流+ O M# ]. i9 E
0 E. x- w/ x* t68.The cooking of starches is known as 烹调的淀粉被称为
# D/ b$ Y5 H1 t! F% i/ yA:Gelatinization 糊化
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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?9 u: \7 l$ V. ~0 c' Y, o
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:
9 @3 A$ \% r L4 p" NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 S: i( C# h8 b% |5 \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
+ s8 o& | m# b# Z1 n# ^9 gA:Fumet 原汁! T* u9 e F1 S' }
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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! w# O0 I+ b5 J- p, Q/ j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# Q( ?/ A. Z+ y: [' w! b' o( s73.Which of the following is a principle not used in stock making?/ @" ~. M* ^3 |* X
下列哪一项不是用于制造高汤(低汤)的原则?
; M) _* v5 b8 |9 i& xA: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/ }( G$ E1 H9 Q9 C r- ]7 C
A:Remouillage 法语熬汤! b g2 ~0 `9 N
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