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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:
9 A* Q6 \. F$ t- C2 n$ U0 t哪位厨师最早带来高水准浮夸的美食
& |3 Z* T) q! v' B3 x9 Y7 hAAntonin Carême 人名 安东尼·卡罗美4 }! ]& ?# k( r* h7 L
4 A& m+ v; o. P% C& ]# ~$ m; a5 N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 ]: E1 E6 \- 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 。! a$ g o: a0 {6 I& L+ K6 t
A:Cast-iron stoves 壁炉
. w5 x p3 @& E8 o: e4 j0 whttp://www.usstove.com/products.php?id=6: I7 ~! s' a* ]- q6 U
, F M2 r! q: k" w% I28.The French term used to describe the roundsman, or swing cook, is:* f* c2 k$ b! _2 _: y
法国术语,用来描述roundsman,或摇摆厨师是:
+ }4 P6 O8 n4 L& e J9 m5 DA:Tournant 图尔南
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29.Another term for the wine steward is:
# X$ H$ j$ c; W; R& u: `葡萄酒侍酒师的另一个术语是:8 q" f; I" f6 C& }, f; G
A: Sommelier 侍酒师/ a1 F, N* y" X' R" j* K" J. S; Q
8 m7 I. D! ^" d2 m1 o {0 a30.Molds, yeasts and fungi are examples of a:* m) e, W- ]! q& Z% [
霉菌,酵母菌和真菌是一个神马例子
1 C' L: @/ a& T3 p! wA:Biological hazard 生物危害
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# u3 u: \" j: k6 s- Y" U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 z! _6 A v; m/ \; O
根据加拿大食品检验局,食品的危险温度区在多少之间:4 {; y6 `0 J) ]0 v' |, q# X6 q
A:40° and 140°F (4–60°C) 4-60度
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: _4 _) Z. g& a1 G4 K3 j9 ~4 x32.All bacteria need the following for survival:/ O B6 R0 m% i) i3 {4 V' B! I
所有细菌生存需要以下哪些内容:- A1 ^" k5 q" @% {# E. V2 P* E
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 _ a. r( X( m. k; S+ Y
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33.Which of the following correctly represent critical control points in a HACCP system?; A: B2 n+ z( G) |+ I7 n. m: t( K
以下哪项正确表示了HACCP体系的关键控制点?1 u# I4 D2 F7 @5 F' }, ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; w( B* T/ W# I! e( N6 g食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 e) z$ d9 F% b$ P9 f
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34.Which of the following is not an example of a carbohydrate?
) S( V& j" [) {. t! k9 |下列哪一个不是碳水化合物的例子?( z0 O' O: [* Z6 B( Y8 \4 J% w) w( l* O
A:Essential nutrients 必需的营养物质+ w7 r/ x4 Z5 @6 x# c1 m" o
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35.The process by which a liquid fat is made solid is called:
9 P& G4 M+ A: }& x O+ d液体脂肪做成固体这个过程叫什么6 t | V# G* B* L9 y
A:Hydrogenation 氢化# R' u4 o m5 X; M& q$ x
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36.Which of the following is not an example of a fat substitute?. [* ?# ^0 e& G9 @5 W8 v g/ k
下列哪项不是脂肪替代品的一个例子
" A$ b. _% ~' sA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 F( A. Q& ]7 K
加拿大卫生部要求的产品标有“不含脂肪“包括:7 u* S8 R* K' k/ d' g8 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, \2 x% j: Y9 ^) s
8 N! }- a& a: n: A5 l( f38.Which of the following is not a problem associated with converting recipes?+ r1 b" M7 y3 P7 S: f5 a
下列哪项是不相关联的转换配方问题?
. s% `; g2 d. h' U3 PA:Unit cost 单位成本: D& W7 o2 t/ y" u( i" `
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39.The condition or cost of an item as it is purchased from the supplier is called:
; X8 B0 ^+ R( U从供应商采购的物品的品质或成本叫什么" {' t+ l) B1 I" z+ U' X5 Y
A:As-purchased cost 购买的费用# M/ w: |) P# W& [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 C" z" s+ O7 X在新货到来之前用于日常所求的必要库存量叫什么
+ @& ?, _: y9 z' k& f3 Y4 o$ sA: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? [+ b D4 Z2 \1 i4 l7 D" U
下面那个缩写是用来表明正常库存流程?8 W' z0 Z3 m/ W) a
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?4 S* P" n. ^3 C( w1 {
下面的那把刀是用来打开蔬菜吗?
. U# c/ W1 t( XA:Bird's beak knife 鸟嘴刀! @4 A- O* }% y& v/ }! T
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?
2 V$ g, ^: f. x5 R7 x; n' b% ?: m0 L即时读温度计最好用于那方面?
& a/ o: x; O4 Y7 mA:Checking the internal temperature of a roast 检查被考物品的内部温度( T$ J2 [/ r5 |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 I1 c4 R& H8 L+ U下列哪些金属材料受热均匀,通常用在铁板而且非常重+ @! a+ `0 o3 @6 g6 v A9 E
A:Cast iron 铸铁; d6 d1 C( G& b, }
& O ]6 e9 `; S) {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 c# Y/ a5 Y' w0 A) J9 m* O0 d哪件装备下面有一个可移动的碗和一个S形叶片?
" e: k D/ J$ e8 ?A:Food processor 食品加工机* N4 O% Z( Q3 G: `* _! w2 ]
http://www.google.com.hk/search? ... iw=1263&bih=572! F% g- M7 n; c$ |6 I* o9 l3 v
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46.Which of the following is not a rule for knife safety?
; [! q$ J! z& r& L9 ^下列哪项不是用刀的安全规则?$ O+ Z/ S8 V/ k, z9 g- o4 r& L( y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 b/ S% x& r* w6 Y# H
& {5 A/ M9 E% \) P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) N: A! ]' e7 |0 n3 E
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 e5 S; y/ G$ C0 e( K& N! oA:RondellES : t t, v$ J2 ~2 F0 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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& J8 Q3 d) {6 T& R1 a8 ?: K48.Which of the following is a diced cut used to garnish soups?! o5 _' P+ p4 S, H
下列哪项是切成小方块用于汤的装饰?
6 C N3 L" D8 v- h3 \5 oA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- n5 D8 z. y, b* y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ v' |' d0 O2 K: M. Q
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!!——; `/ Z. E }* E6 `2 K& G/ Y7 S
A:Gaufrette
! n8 _6 m+ t! j( x/ O1 G. Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 R2 C" Q( z4 F# I+ |; |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" ]. u4 \5 g, J* g ]$ V& i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 T4 d& l4 R8 \4 u$ L+ \0 S; C* o
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- k! }7 s6 F7 }+ }( n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)
- J3 T( a/ s; V# G( ~% }1 RA:Cilantro 胡荽叶 香菜1 X% h+ j4 ]4 y" h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" a" C ^6 H! u& r5 j5 R
$ F( k6 d& F4 k. \8 Y60.Allspice is made from:
" |) T+ f }5 X$ ~0 e2 q1 e 多香果, 多香果香料是什么
. c1 b! W: w$ ^3 @* H: B8 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& a) a& C+ ? p9 l
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ O- u* a* R4 H1 L/ G! m; V" Y9 }
下列哪些是用来做香包德épices?
( }3 a9 P1 @8 ?; phttp://www.sachetcatering.com/' D; m7 k; Q2 M- Y- ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( |$ q/ q( _- j8 y, m% ?+ f9 E+ r
# [* b" X- Q8 B% Z: G62.Which of the following condiments are not soy based?
: @ |% ^3 V E- f: l8 h下列哪项不是酱油调味品的?
2 {4 x3 G4 [' u9 G1 S8 H8 _A:Wasabi 日本辣根' ~( ?7 V0 z/ G6 J6 o" R/ s' V
& F+ [5 V* _* T- X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 w& }: N! N; m& Z. R0 `8 J5 z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:
' z: e, Q) g% t x! k6 y( u& O9 D, n0 `A:Pasteurization 巴氏杀菌 e" q4 K [6 @) R8 S
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64.Which of the following steps is not the correct procedure for whipping egg whites? @5 C3 Y6 [1 @& z$ A5 I6 {
下列哪个步骤是不是正确的蛋清搅打程序?& K- w6 e6 p" M
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:/ H! R$ l1 n8 h
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing& y8 j- ~! @+ s* D" O& r; S0 Z b* C4 t) J
炼乳是一种浓缩牛奶 是去除什么做的+ f* q/ Y+ x+ e( O4 {1 C5 J
A:60% of the water 60%的水
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* ~. |/ a4 E& q; B67.A method of cooking that transfers heat through a liquid or gas is:
" ` k$ O5 t, t0 d3 Y一种烹饪方法,通过转移液体或气体是:, [) M. L% [: x2 W
A:Convection 对流' Z2 H5 S) Q- @ b# s7 g% [8 q9 K
# V/ J/ e2 w! i) |; Y68.The cooking of starches is known as 烹调的淀粉被称为
3 y+ S# f. a' {/ l2 w5 kA: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?1 A/ j7 J% R8 k1 \% Z
A:Braising 烤+ x% R0 g) ?9 k+ i& [& W' a
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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:+ M- j4 m, G) h8 N7 t/ j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& W* M6 e" T6 [# I( l
- e9 W: s. j* `) W5 B71.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3 _; ^: L! i9 O% X, y- B+ R7 E
A:Fumet 原汁* H6 T% y- r$ F! u
+ N$ ~5 Y4 n& f! J) H( v. o72.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
7 }" U6 o8 p0 {1 F4 BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 x( [* W+ y5 G# h) R! t/ u# x. j6 M+ N
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73.Which of the following is a principle not used in stock making?
/ X* |5 t' @# c. v4 Q下列哪一项不是用于制造高汤(低汤)的原则?7 E' v$ Q4 y3 k" e7 j7 I
A:Start the stock in hot water.开始在热水中操作1 C5 ?- ]0 l# \* D+ k: l0 S
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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6 k7 t) s( r$ r2 N
A:Remouillage 法语熬汤
1 v9 h+ b/ F3 k8 H% `2 f, X$ Ahttp://www.haibao.cn/blog/post/176242.htm |
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