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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: a Z9 m6 @& F2 y4 L: M) Q+ o' H
哪位厨师最早带来高水准浮夸的美食
, G* q+ g5 m& z& G+ XAAntonin 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:: K1 }1 j/ d: @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 I# ^: G$ ^' Q' z9 ^" ^! Y
A:Cast-iron stoves 壁炉
) s V' K/ n# H6 B& A( Ohttp://www.usstove.com/products.php?id=66 p8 ^8 Q6 J" J0 H$ ]3 ^
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28.The French term used to describe the roundsman, or swing cook, is:% b: F o" O0 M; p( U+ C% J( w. R
法国术语,用来描述roundsman,或摇摆厨师是:
: ^: L5 a/ L/ lA:Tournant 图尔南" c# l0 b6 q& O; V' L+ |% s4 \1 F
, r1 n. f/ I9 `' }$ F7 K0 s29.Another term for the wine steward is:3 l1 l/ S0 F$ E- N
葡萄酒侍酒师的另一个术语是:" s. Z- y* h" Y2 t( H' f
A: Sommelier 侍酒师1 h9 E9 i0 N4 Z# }
0 K: R0 p, e9 E% p0 B/ o. A. L30.Molds, yeasts and fungi are examples of a:
1 x& D* R) V a霉菌,酵母菌和真菌是一个神马例子* H" D( O- R7 M& {
A:Biological hazard 生物危害 l+ f: R+ n7 e" w% g7 w
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 B+ m+ {( F4 X# n; y) N根据加拿大食品检验局,食品的危险温度区在多少之间:
1 L( E l* \) _& E- D4 Q' _) dA:40° and 140°F (4–60°C) 4-60度+ P7 p1 x9 e3 f$ y& o) S, u
d. m! U$ n; a, a32.All bacteria need the following for survival:, j, k4 ] S5 I
所有细菌生存需要以下哪些内容:5 u- r9 B2 Z- I- z0 }
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?5 H" L* T" m' D, `0 N8 Z4 g
以下哪项正确表示了HACCP体系的关键控制点?
0 L( B+ K k( ]3 x |% TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & W9 J8 A5 ~: g v' H6 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) s( z5 e8 U8 |9 p/ D1 s34.Which of the following is not an example of a carbohydrate?
# N9 R" A2 Z+ J0 S. }9 L, K, K下列哪一个不是碳水化合物的例子?: \* g# z+ F* |7 m; z, U, t
A:Essential nutrients 必需的营养物质8 G( e# n# i! r* P2 [8 I+ t4 M
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35.The process by which a liquid fat is made solid is called:
! A5 L2 s8 c6 H7 q% b% f: a: w T& b液体脂肪做成固体这个过程叫什么
2 k1 J3 b6 G! a! X5 m) L5 V2 @6 t0 wA:Hydrogenation 氢化
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0 f5 e/ S% P" a- B s36.Which of the following is not an example of a fat substitute?+ c$ e2 |* A3 J' \) o; R5 |
下列哪项不是脂肪替代品的一个例子# g+ Y9 i$ V+ P% X
A:Acesulfame K 安赛蜜K表, P8 Z& n! [, s) a/ _ P
/ U1 e- n/ W b: \% C$ H" j L37.Health Canada requires that a product labelled "fat free" contain:
/ \5 m: C! b* N; m4 }& r O9 E$ P加拿大卫生部要求的产品标有“不含脂肪“包括:
. e, y/ U: d( `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. R7 a' e9 a1 ]* D+ [
) U' `0 }. d' E$ J- k3 ?- c+ b6 l38.Which of the following is not a problem associated with converting recipes?
& ]( ~2 p( I0 _/ s4 e) F4 T下列哪项是不相关联的转换配方问题?9 E/ r6 D7 M' S0 T9 B7 U9 U
A:Unit cost 单位成本& U/ e8 Q. \" E' i5 m" ]1 A6 K5 n
1 \2 v2 ?, \+ q1 I+ d7 d" f: r' w39.The condition or cost of an item as it is purchased from the supplier is called:7 @6 }4 n# G2 N. g& z. r
从供应商采购的物品的品质或成本叫什么
. Q' H6 y1 h5 d3 o4 E' \. `A:As-purchased cost 购买的费用
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3 h( P: K/ z( K$ d6 {- q) ^/ ^& |, C0 `40.The amount of stock necessary to cover operating needs between deliveries is known as:
' X* o; s3 S/ A3 g( o0 z在新货到来之前用于日常所求的必要库存量叫什么
8 ?0 U4 U4 e% V1 A" I* G, X, [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?8 S! j8 P8 F8 q& K: D0 E5 J7 D
下面那个缩写是用来表明正常库存流程?* }* r+ @% s) I. u$ v8 @! f
A:FIFO=FIRST IN FIRST OUT 先进先出, a. C7 H! P. J7 }- p) I/ w
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42.Which of the following knives is used to turn vegetables?. t; z3 Q @+ g5 C
下面的那把刀是用来打开蔬菜吗?) j$ N% M u# E2 H
A:Bird's beak knife 鸟嘴刀. z6 D7 M( \" J* n, d" L2 |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; W! R. x7 X- a% L( M) m) _3 Q0 h43.What is an instant-read thermometer best used for?5 u' T" J4 \3 \3 ?& }2 f% b
即时读温度计最好用于那方面? c4 v2 f0 D% f8 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ z1 W9 v: J& b& Q# u- Q, \4 a: V
: p4 i8 U5 K5 f) I/ x; L8 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. [% z2 D. ]" d$ o" j' e( m
下列哪些金属材料受热均匀,通常用在铁板而且非常重% V% O8 @5 |. y& k" A& w* x
A:Cast iron 铸铁
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8 q; X* x4 Z# L" @7 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ k2 U+ B# Z+ y0 _. Z哪件装备下面有一个可移动的碗和一个S形叶片?
6 R9 H+ _0 j) z9 G* z1 cA:Food processor 食品加工机, G( Z. F4 c, A) U t1 C
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 s3 X: \$ m: J2 l4 x) d+ k% H$ t- _46.Which of the following is not a rule for knife safety?8 Z) T/ L0 O! s0 o5 C* \. c, S
下列哪项不是用刀的安全规则?
) r. K; {1 l3 MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. d+ i+ [* G* a- e5 G
* D" {# I4 B1 {' T) g6 ~. n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( j1 B5 ]6 v9 B) i& D Q4 p! I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& }7 _% I! Q' `' {, m4 qA:RondellES
+ e5 ] X7 S7 q/ @3 x9 o# Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?2 J, W* A% H2 d0 S7 V9 a
下列哪项是切成小方块用于汤的装饰?! Z4 j" K9 @/ B! f; [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 Y5 C, x: S0 e7 [1 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ e0 ^/ |' Q/ I9 [8 Z' W5 c
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!!——
6 y, X* ]/ Z% S& W% r8 NA:Gaufrette ( K8 Z# s' d, y B1 f% W/ _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* `, O2 C2 r. J: U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, W1 c# x' \* H) m: F5 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; Y0 A7 M) p8 c8 D. s2 J& Z
+ H/ H Q. N" G4 C# ?/ \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 a; n( e& [0 T
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)
5 g5 I& t% b1 N! Q; T, O2 G2 o5 mA:Cilantro 胡荽叶 香菜2 G; j! ?8 _: R @* i6 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 q6 C5 v8 c+ n9 {, T' E6 b9 v. x60.Allspice is made from:4 \7 L. S( V- w8 l9 [2 T
多香果, 多香果香料是什么; p% K) N/ J2 I8 c6 |, Z8 J! K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) B( p5 {' T3 {$ f0 u8 {# b( ?4 L& o
A:A dried berry 干浆果
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" h- o4 w4 {4 }3 z* l61.Which of the following are used to make a sachet d'épices?
" q X+ V' M% s$ P' j1 ^$ _下列哪些是用来做香包德épices?
/ `6 b) P$ @1 F+ i2 ?- v& Dhttp://www.sachetcatering.com/' L6 J" f) e R+ m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 l& n9 f* S) Z" k
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62.Which of the following condiments are not soy based?
) d( R& H P4 c- v9 m9 b下列哪项不是酱油调味品的?0 |$ u1 L# @' Z( Q: Z
A:Wasabi 日本辣根
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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:$ N( w; L$ T$ Q8 u
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:
A% u# x+ H% i! g- UA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
) n5 x5 T3 N/ E8 O下列哪个步骤是不是正确的蛋清搅打程序?! o! T, B- _3 K# S `" `
A:Allow to rest before use. 允许休息后方可使用。& B5 O g1 j# r n* h) V9 i; H
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65.The weight of a large egg is between:一个大鸡蛋重量介于:: v" ?( j# l2 S3 b% r; T' ~
A:56g and 63g 56克和63克- h0 ?2 u/ m- I$ |# O) N
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66.Evaporated milk is a concentrated milk that is produced by removing! r `. h: g: g& v* d" A$ V
炼乳是一种浓缩牛奶 是去除什么做的7 v: d6 j5 A" X! H5 n5 @& s
A:60% of the water 60%的水
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& A4 B; @/ o' c8 {" z4 E67.A method of cooking that transfers heat through a liquid or gas is:+ _& d2 d$ @. Y. G& J B% t8 ~; A
一种烹饪方法,通过转移液体或气体是:0 f% q8 ^" ^8 j
A:Convection 对流8 f9 b) i6 ?1 p+ c" a
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68.The cooking of starches is known as 烹调的淀粉被称为6 L7 I) o7 F# P0 T
A:Gelatinization 糊化
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! l/ e" L2 U% }5 V h; K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 `; s- B0 @% _1 w K- y
A:Braising 烤, M# F1 G1 z2 u8 Q1 @; v( D8 k
; z0 p5 h1 w) g0 u$ c2 m" H: c70.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:: h/ m$ ^1 A+ _8 T' `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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Z. D+ F6 ^1 h6 [+ k4 D71.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7 _6 Q5 p$ [$ O: ~& H6 B
A:Fumet 原汁0 `+ s; O1 _/ r0 u- ^$ C8 s
1 O5 c6 l5 ?4 Z- D t% {3 g+ x7 q" T72.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
; m( g4 y0 k" U# RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 Q. b+ }0 q: S% |
' {1 f9 b% T; P73.Which of the following is a principle not used in stock making? E- L8 \0 n0 E" A1 Y% N
下列哪一项不是用于制造高汤(低汤)的原则?
( F8 ]2 H m* e P4 {- ]A:Start the stock in hot water.开始在热水中操作2 b4 y, Y, D+ y3 B, X! A3 n
/ s% c6 v I" W" `+ d% @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0 R7 ?; h# j/ y5 C, Y
A:Remouillage 法语熬汤2 o0 x2 }, S3 G5 F
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