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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 ~6 Y- ]% k- w; T% r V哪位厨师最早带来高水准浮夸的美食
6 \* G. F; U$ h- ~8 |0 pAAntonin 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:: ^/ m! J: U* _, f: c# ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: H: S A& t' E& p1 [) S! ?A:Cast-iron stoves 壁炉9 Y, s; C7 E( B* ]# e# a- k! t
http://www.usstove.com/products.php?id=6: [) d7 h+ P! A( N4 d
$ I$ J. z% S4 { b }. i1 s1 W28.The French term used to describe the roundsman, or swing cook, is:
7 y2 i# E \" p v1 b; B法国术语,用来描述roundsman,或摇摆厨师是:
4 c: u) j( z" i6 }) z6 EA:Tournant 图尔南% X7 ?0 \8 W6 e5 p( y3 Y5 f
% l2 U4 f/ K+ a2 X& F29.Another term for the wine steward is:& S7 J0 m! |1 P
葡萄酒侍酒师的另一个术语是:
3 m: R& k$ s4 W7 LA: Sommelier 侍酒师
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$ \' _8 @1 b$ R) H30.Molds, yeasts and fungi are examples of a:8 q0 C- ]; ?% m8 R
霉菌,酵母菌和真菌是一个神马例子 X+ U" c8 ~/ v1 @' L
A:Biological hazard 生物危害
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; \ g- l. A- |: {2 }/ y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 E4 F p/ N7 F* |* E g2 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
% d8 ~# |, J a) l& c, ~8 VA:40° and 140°F (4–60°C) 4-60度5 |6 z& ~ `( s
' `( e" @. h2 C+ b* A32.All bacteria need the following for survival:
4 n( U* {' {* r) L/ V所有细菌生存需要以下哪些内容:& b) L$ S9 X# b K0 l+ E0 r& K
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" O" `$ a) Y1 D
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33.Which of the following correctly represent critical control points in a HACCP system?0 |* a- D& E6 s1 V' _- M1 \
以下哪项正确表示了HACCP体系的关键控制点?6 k0 i, q+ G# A0 j( {" h& i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " I# Q# P) G9 x l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" \' w: W6 p8 v7 b
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34.Which of the following is not an example of a carbohydrate?/ |1 }+ o z8 Y) r# I
下列哪一个不是碳水化合物的例子?/ d5 I2 K; O5 W0 e" F
A:Essential nutrients 必需的营养物质5 m! _8 t* F, ~% H8 n# v
3 D5 B3 b) }8 t, W3 y* p1 l35.The process by which a liquid fat is made solid is called:
1 _0 r5 E0 k9 v4 ?: b- a液体脂肪做成固体这个过程叫什么
# U. n, i" @1 m( j* j! PA:Hydrogenation 氢化" T w! u8 I# B! y
5 [7 u0 [* f6 j, n! g5 i1 P5 _/ q4 _36.Which of the following is not an example of a fat substitute?( X. v0 Q- i2 a0 b0 b' g. q
下列哪项不是脂肪替代品的一个例子- [: N* j+ Q$ Q1 \6 [
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:( J1 C( C. K& b- } j
加拿大卫生部要求的产品标有“不含脂肪“包括:$ ^# L- j+ J {( K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 c4 r1 a: j* [0 b38.Which of the following is not a problem associated with converting recipes?
* s' @% ^, Y* B* z5 m9 O下列哪项是不相关联的转换配方问题?
`( v- i; j! P( r# @A:Unit cost 单位成本
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9 H5 c2 s2 k/ A1 w! s5 v( ^" `0 y/ J39.The condition or cost of an item as it is purchased from the supplier is called:
- R2 R0 u% ~+ |, ~从供应商采购的物品的品质或成本叫什么0 p2 F& B6 Z# Y* U) y0 p
A:As-purchased cost 购买的费用* z+ s8 i2 m2 x: i* q) I1 A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% X$ S8 r; q4 x
在新货到来之前用于日常所求的必要库存量叫什么2 V. A6 k. \ l! G l' L
A: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 R; P @6 M$ a6 q- b下面那个缩写是用来表明正常库存流程?
! z; `5 y- K4 q UA:FIFO=FIRST IN FIRST OUT 先进先出, c% R$ b+ O7 Q! v, j' G6 x, g
3 O* u2 J1 D$ n- J42.Which of the following knives is used to turn vegetables?; J' @2 a) M! a1 A) ^9 E
下面的那把刀是用来打开蔬菜吗?
& y1 Z, |: u+ _6 P4 c2 u' F6 E! KA:Bird's beak knife 鸟嘴刀
4 u* e# C) V' F, Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 M7 A3 x9 ~" v7 F3 `
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43.What is an instant-read thermometer best used for?% B0 r$ J; J) n, R
即时读温度计最好用于那方面?
9 I% A9 ?! i4 b6 [A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' |) V" A8 w/ L- O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' H3 m. d% F1 k6 k1 a# M- J下列哪些金属材料受热均匀,通常用在铁板而且非常重
% k/ m* [3 Q ~3 t1 GA:Cast iron 铸铁! ~) d9 P/ l6 ?8 h) |
3 N: @/ [; h9 P4 B2 ~1 M1 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% q3 h% W/ p9 {, K! t; i: s
哪件装备下面有一个可移动的碗和一个S形叶片?- W1 a$ ?; B, w9 k
A:Food processor 食品加工机
. ?7 {, |, i" L( F4 r. q* xhttp://www.google.com.hk/search? ... iw=1263&bih=572% s% k8 r) }! Y
6 a3 F, X; k/ K5 B46.Which of the following is not a rule for knife safety?
9 G8 `1 i0 {* K下列哪项不是用刀的安全规则?
5 j2 d) U3 b( [# w' pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ Y" D o, c1 _# |; B% m0 `& q% u
% e5 H- E, ]* j1 X E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 f- ?" |( u/ _( z! _& ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; D7 w' {! Q: p8 t! z
A:RondellES
K" Y! q y5 @3 m$ }+ T5 t. ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- Q+ r+ m: H' k8 K# l
8 t; [& m# d! s4 t4 ~- S0 m* p48.Which of the following is a diced cut used to garnish soups?+ t; D% n! x# c. e2 v1 X2 j/ C' e1 _3 |
下列哪项是切成小方块用于汤的装饰?
* k) @' s6 ]+ HA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( @6 d" i3 s5 W* o+ @7 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 e3 T3 }+ w3 X4 Q; a1 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!!——
. b( J4 n; T9 x0 ZA:Gaufrette
* @- ^' l: d, x& ]( w' S5 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 ]5 O& B( D& q* E! W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 G9 `$ V' {$ O( ?6 X8 ]; j# FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' c8 ]. J% T, ]
- p6 x2 d8 T% v8 ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( @" A; o- V3 ~4 @; Z4 }8 D
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)" z0 |. H2 Z: d. w; s
A:Cilantro 胡荽叶 香菜
* m+ u6 _# J( H( m0 |. bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 \7 B! {2 c: ? v
2 A' A5 D5 q$ D. m4 N60.Allspice is made from:% j" X$ K6 H' f3 f8 w
多香果, 多香果香料是什么& w; s* `( C5 }: @2 v, i T/ h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 ]* z z5 a4 ?) s$ Z8 T0 FA:A dried berry 干浆果* M `; m! N! `2 J M; H- L
* U" Q* t; L# @8 C/ n61.Which of the following are used to make a sachet d'épices?
$ l. S- w2 v5 B" V: o下列哪些是用来做香包德épices?- l0 Y( w) i e
http://www.sachetcatering.com/
: d3 @1 d9 b# y: b1 `8 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# _ n4 j4 c n. e- G( F2 a- [
$ `" C! t! r5 S. o [62.Which of the following condiments are not soy based?
& d& s) E V( K8 r1 \- R% p下列哪项不是酱油调味品的?. K6 ?. l4 ]/ `0 @: Y$ y/ `
A:Wasabi 日本辣根
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0 x$ ~4 s( l7 M& Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) ^" z7 K# Q9 y8 S! N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: b8 T# D. S) t5 z
A:Pasteurization 巴氏杀菌
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) e* v% t/ p2 }" K9 I; |+ h$ G$ d4 ~64.Which of the following steps is not the correct procedure for whipping egg whites?" J4 t1 d, C4 \; Z& r" t& O2 i0 y
下列哪个步骤是不是正确的蛋清搅打程序?: g9 |% l N% C- D8 d4 T
A:Allow to rest before use. 允许休息后方可使用。/ [( Y+ P7 I: t; ]
6 ?7 l8 L1 ^' g3 K, R! u65.The weight of a large egg is between:一个大鸡蛋重量介于:- l) m% A! N) L# A+ t- x9 R. B) J
A:56g and 63g 56克和63克6 O' v |- D! F
& W5 x r2 [+ e( b7 `: M8 [66.Evaporated milk is a concentrated milk that is produced by removing
3 \( P7 x% D" g炼乳是一种浓缩牛奶 是去除什么做的
/ S% X$ c6 t3 k1 m2 b* r4 uA:60% of the water 60%的水. m! X1 I- s8 ]' O
9 L. G$ s9 V, z) ?7 H67.A method of cooking that transfers heat through a liquid or gas is:8 F5 o b M- s3 Z4 y% I' g& `
一种烹饪方法,通过转移液体或气体是:
4 p+ P: G; D+ i" ]" L$ }" CA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为! P. p. |2 k' o' Y+ A6 e
A:Gelatinization 糊化
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# T3 U9 Z1 y: \; g- l, Y4 F- X' F/ U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 X, p+ C1 z! h9 ~2 H# I
A:Braising 烤
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Z4 z, D! t1 S' |. T' m6 C& E, d) S70.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:
2 E2 l6 ?1 _1 X* g4 C5 o8 |6 aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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r1 D- m$ R0 A! k. |% n% Y3 w71.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$ x- ?2 @0 U& }, `' C4 d2 F
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" f# y$ H3 g$ s G+ n1 P- o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?8 R# v: P, Q0 f1 G8 x
下列哪一项不是用于制造高汤(低汤)的原则?
3 M/ g ~/ e6 oA:Start the stock in hot water.开始在热水中操作
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9 n% x: e( T0 _1 o/ S74.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% i( H9 a( N4 z$ l! d
A:Remouillage 法语熬汤
4 K G2 m& E, [# ]1 o0 |# o/ _http://www.haibao.cn/blog/post/176242.htm |
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