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26.The chef who is credited with bringing grande cuisine to the forefront is:
. e) _6 S- |4 R% {. V& E哪位厨师最早带来高水准浮夸的美食% C% F0 L7 b: Y6 p9 W# _$ U/ Q
AAntonin Carême 人名 安东尼·卡罗美+ j9 [; i$ c! M/ O0 M1 N
$ c+ @' a" Q0 o; K2 q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% T V! e8 X4 m- ?* H3 O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- \( x$ l% v0 Q0 j9 N, {4 m- }
A:Cast-iron stoves 壁炉
' p: ]' J% m3 Q hhttp://www.usstove.com/products.php?id=6' y- v" c9 l4 G; e
2 h+ d6 Q6 H# H1 V# r) l28.The French term used to describe the roundsman, or swing cook, is:, a9 [) d, ?8 E
法国术语,用来描述roundsman,或摇摆厨师是:$ c- |$ q0 A5 y
A:Tournant 图尔南+ t+ Z( O7 A5 x+ T& u2 b7 n
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29.Another term for the wine steward is:
- N$ G7 v9 D0 w葡萄酒侍酒师的另一个术语是:
: C( V) i" F$ fA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. d) n, ^- d$ v
霉菌,酵母菌和真菌是一个神马例子, }' j% k z( ^' R$ @6 a
A:Biological hazard 生物危害5 F3 l7 Q8 S) J* d" @
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" B- @* k! k1 g8 |7 R
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 T O# x/ v1 {: o! J- I: X* {/ YA:40° and 140°F (4–60°C) 4-60度
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3 c0 ^. B o" h/ U32.All bacteria need the following for survival:
% |3 Z6 [4 k* h' G4 G$ ^& f所有细菌生存需要以下哪些内容:
* F& w+ r5 S' D* v; `# XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; N; v1 ~6 o8 n
: M2 w* S: J. U4 |7 o5 J; \33.Which of the following correctly represent critical control points in a HACCP system?9 c% L4 R2 H/ `9 j: N* v3 D$ a
以下哪项正确表示了HACCP体系的关键控制点?( w' \8 b3 N! u( n t! c) N1 a: V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ U1 E0 \: M! P; P食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ k+ d% W& f' |7 e0 ], [ s$ y
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34.Which of the following is not an example of a carbohydrate?
! y: g9 E5 G( _" W1 r0 `3 T下列哪一个不是碳水化合物的例子?0 S3 _7 s Q! \
A:Essential nutrients 必需的营养物质( ]$ t& n$ ?, W Q1 b, N
8 r. z2 H# U. h35.The process by which a liquid fat is made solid is called:
& [8 o4 ], E% D' y$ K+ l液体脂肪做成固体这个过程叫什么; G1 F7 Q, Z, c0 J4 E! F- M
A:Hydrogenation 氢化# r4 n" g5 t& f1 o
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36.Which of the following is not an example of a fat substitute?
/ c- R" Z& F; ?( T* Z. `0 Z下列哪项不是脂肪替代品的一个例子
. @" u/ ]4 O+ V C' I. n+ w/ g) o7 ]A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:, I; X& v M, L; ^* @6 B
加拿大卫生部要求的产品标有“不含脂肪“包括:
. x# G' f2 v% C0 cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, e# T# |% Y7 G: K( h8 g% Y
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38.Which of the following is not a problem associated with converting recipes?
' }/ l& F! q( N4 ?# X6 ?; Z下列哪项是不相关联的转换配方问题?
u6 D* v ]: {& i. J8 q9 JA:Unit cost 单位成本
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! k/ L$ r4 E. d3 C$ `39.The condition or cost of an item as it is purchased from the supplier is called:
( }" w Z- L) p* E7 d从供应商采购的物品的品质或成本叫什么8 h4 R! C" S4 P' u# m* Y6 p/ a
A:As-purchased cost 购买的费用% n4 z3 _- S4 p( p6 w+ e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) s2 F, ]. y' g" c9 V% j9 E8 f; l: W
在新货到来之前用于日常所求的必要库存量叫什么5 X, `, \+ e$ Y/ w- Z2 F
A:Parstock 基本日常最低库存
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, B# y5 L; I" u* B2 n41.Which of the following abbreviations is used to describe the proper rotation of stock?
& @9 ?' @. q/ Z) B下面那个缩写是用来表明正常库存流程?
- d, s' i/ h: g7 rA:FIFO=FIRST IN FIRST OUT 先进先出* M' E+ r. d5 G; K8 u
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42.Which of the following knives is used to turn vegetables?
1 \( H' G: R' K1 H1 Q下面的那把刀是用来打开蔬菜吗?3 _- [( C3 ^4 X
A:Bird's beak knife 鸟嘴刀0 H% _! C& H1 i, h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% y2 H6 m: O5 l8 m* m/ [. E \43.What is an instant-read thermometer best used for?, T4 Q( ]8 a- C3 b
即时读温度计最好用于那方面?: Z) L/ P; A3 k. \. {
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?
: ?# Z! s; N. |下列哪些金属材料受热均匀,通常用在铁板而且非常重6 L, h, u: H3 v& W* l' X
A:Cast iron 铸铁
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2 i; v8 U- C; J. A x, \. W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 M% r* ^3 _ e& ?9 |9 L
哪件装备下面有一个可移动的碗和一个S形叶片?$ U/ O( W* M7 g6 @
A:Food processor 食品加工机
1 {6 f% |5 ]' z: H2 m, v: R+ ^ l" n( uhttp://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?. e, p& m# d7 ]0 h0 y
下列哪项不是用刀的安全规则?: z1 m; c- [# u5 H0 x$ v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 i# Z0 j; @6 q2 o, h$ C; p
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; p( I) J4 u" w6 {% a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- r% z- D' z& m
A:RondellES
& @( o7 U7 o1 X+ v. z- H9 thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' R- M0 l/ Q5 ]3 b! Y
' r% P' t! S$ U# \48.Which of the following is a diced cut used to garnish soups?
2 u. d7 k/ p% ~3 T下列哪项是切成小方块用于汤的装饰?
: P6 G" q3 r' c/ xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 F2 t, m4 E$ i6 j2 t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& `- X) e7 y; C7 S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!!——8 p# k, ]" L+ f. x2 s" Q" ]& L
A:Gaufrette
0 X: w* `. x! e4 `! T2 V0 V6 k$ v- jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' h& Y2 v6 s, S0 [/ z emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: ~: \* W. I& u1 Q0 X# T- tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 r$ G3 }5 ^1 a' m5 d5 E; h
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)4 O4 ]( r2 M" o6 S# y+ T
A:Cilantro 胡荽叶 香菜: t9 [0 L) q6 a/ p* a$ z) V2 c$ i2 w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx K8 G# S l/ k2 P
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60.Allspice is made from:
) T3 C1 l$ ?( f! l; B: M 多香果, 多香果香料是什么. b- I8 u6 i3 ~: `7 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ I$ \; P* i; @; p; j" E. c$ g+ PA:A dried berry 干浆果5 j6 I! ~ h7 j' v0 u1 v5 P
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61.Which of the following are used to make a sachet d'épices?9 m) t# j" K% l& V1 T- W4 n* N
下列哪些是用来做香包德épices?
* A* V0 J7 t) h& D, Chttp://www.sachetcatering.com/
: K7 \4 e0 J, G6 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 E; s/ H" P4 z
5 o# a& k7 P6 O8 s) W" E2 c H62.Which of the following condiments are not soy based?. g) ?; U% r* i* V
下列哪项不是酱油调味品的?
# @2 F# ?, B) n: y; UA:Wasabi 日本辣根2 f8 B0 v! [2 m. e
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' A2 J/ J" i- L9 w' v
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:6 B5 e! D. p! w# I V) `6 ]
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 K2 X8 m h/ C% r5 U下列哪个步骤是不是正确的蛋清搅打程序?
; |$ J5 c# a: ?1 ]A:Allow to rest before use. 允许休息后方可使用。8 c8 _( T$ V) u. P+ u1 q
/ f6 r7 e+ m; N; T! L) q65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 ?: o* D/ H% W0 D& {: pA:56g and 63g 56克和63克, K( L2 W1 w" z: i" N! t; g" M9 |
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66.Evaporated milk is a concentrated milk that is produced by removing" k" x( P; n( z
炼乳是一种浓缩牛奶 是去除什么做的4 Z2 l- h. h5 s% O- q# i% x
A:60% of the water 60%的水3 k3 |8 Q4 C! W3 ?' q& w
5 M# O- E4 e* Q8 S" _! H, d! _" _67.A method of cooking that transfers heat through a liquid or gas is:# W9 |0 R( t# t8 D
一种烹饪方法,通过转移液体或气体是:
3 L$ D; g. {! B2 c; F, j1 hA:Convection 对流6 j/ C5 ?: s2 Q8 U9 s
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68.The cooking of starches is known as 烹调的淀粉被称为
7 A9 p2 d' T; n) c9 o; J7 EA:Gelatinization 糊化- f% }' E0 ?& o* f1 h
) x' E5 G4 C6 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 \$ B) q: I2 T$ rA:Braising 烤: C1 ^6 k, A& S, b& o0 t5 X
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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:3 F% n9 ?7 D: r* \0 Z
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: f- M0 X r3 a3 ]2 j; F- U+ R
5 Q" Z8 u4 G4 q% k, P# f( O- C71.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% K7 P4 p2 |) P- r5 p
A:Fumet 原汁
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6 m" |7 `( e$ J1 W/ U72.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
5 V9 O+ H7 J. Q5 s* JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 ?1 E% L! m e
5 A; z* Y& ]* q# N73.Which of the following is a principle not used in stock making?
' s. k5 T, l2 Y1 Z( ?; y下列哪一项不是用于制造高汤(低汤)的原则?
4 `1 a3 t2 y! |" \/ g9 ?4 r, GA: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4 X. V) `0 j# \: [4 B) Q* X
A:Remouillage 法语熬汤
& Y6 s1 R$ e8 k" C [http://www.haibao.cn/blog/post/176242.htm |
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