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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:
+ Y: U# H$ k' C哪位厨师最早带来高水准浮夸的美食
1 y, q1 p5 i/ {2 P. CAAntonin Carême 人名 安东尼·卡罗美0 K2 q a# P3 f) [% |5 V1 i! c' ?
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! B$ m. |$ }/ m l* {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' H0 C/ f. R; }0 J1 m
A:Cast-iron stoves 壁炉
. x$ h' y$ h& K) ~http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
( E v& ^$ R/ z& i法国术语,用来描述roundsman,或摇摆厨师是:3 A1 C2 D! z" k6 z! I
A:Tournant 图尔南- I; V9 q6 e% {: P7 \4 d2 W
7 |# i; V7 h) V% Z' `) j29.Another term for the wine steward is:5 b3 [% F4 K, R1 [; _! g+ i1 q
葡萄酒侍酒师的另一个术语是:
6 i' i. ]$ v) o/ d* }$ k% O3 XA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% U/ k! w! q+ g. D. E' D1 S霉菌,酵母菌和真菌是一个神马例子
& o( I7 l: m0 N! ^# pA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, V5 b3 [9 z# z* b+ o
根据加拿大食品检验局,食品的危险温度区在多少之间:
: {6 M# s6 p$ dA:40° and 140°F (4–60°C) 4-60度" w1 T- F1 [: z5 Y: z8 O) o8 ~
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32.All bacteria need the following for survival:
) Q/ A' _7 h# l9 V7 {- Z所有细菌生存需要以下哪些内容:
$ U5 q( J& x8 F2 A6 K" A, bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' K4 L4 {2 P! j$ Z( J& e; }
. O- G+ r s8 X- N. k8 y33.Which of the following correctly represent critical control points in a HACCP system?
/ A( r% |' u; l" X6 }6 _以下哪项正确表示了HACCP体系的关键控制点?
4 L" }- q* e1 P, o, o0 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( j% X1 J9 L. w4 H, A, q ]$ b5 s, C食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' L+ U L% k# T1 I& I: O8 d6 I34.Which of the following is not an example of a carbohydrate?
& Z% w' P( y' c- C N/ [, I下列哪一个不是碳水化合物的例子?
- V% j0 Q7 f, _5 M& m5 t# H/ o" j# `A:Essential nutrients 必需的营养物质/ w7 v, E. N1 K9 R Z& h1 t% W
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35.The process by which a liquid fat is made solid is called:0 c4 P9 w4 A0 v
液体脂肪做成固体这个过程叫什么
9 x7 T. r8 A% L/ ?A:Hydrogenation 氢化" v) J, m1 e8 |
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36.Which of the following is not an example of a fat substitute?2 H+ ~$ f) e J3 o& A# ?, k( W
下列哪项不是脂肪替代品的一个例子
# k4 _- X$ F2 S, x. cA:Acesulfame K 安赛蜜K表
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: E% [, q. J" m: j37.Health Canada requires that a product labelled "fat free" contain:
) M0 ]1 A! E. j9 u, M& L加拿大卫生部要求的产品标有“不含脂肪“包括:
5 V! F' `# t2 E$ ?% v& N/ @. \: pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 c# \7 U8 P- |- ]& R38.Which of the following is not a problem associated with converting recipes?
" a" o+ E w. ]5 x) s下列哪项是不相关联的转换配方问题?3 b' Z, i& |7 M
A:Unit cost 单位成本1 D; q2 D; o4 j+ C( m" q. I" [
: a) @, E8 Y ~ `5 @39.The condition or cost of an item as it is purchased from the supplier is called:- X! j2 {4 }4 i; j. E" s% n
从供应商采购的物品的品质或成本叫什么* p' X; ^7 K9 u( U" o
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" J& F$ \$ e: m) }9 W
在新货到来之前用于日常所求的必要库存量叫什么' B& f1 [# \2 |0 _9 [/ I
A:Parstock 基本日常最低库存3 O8 d& b3 [1 _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 x% K" F V" N% Q# H
下面那个缩写是用来表明正常库存流程?
/ W( j- Y$ t3 ZA:FIFO=FIRST IN FIRST OUT 先进先出
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) Y; U8 e- A8 H8 x; E: B42.Which of the following knives is used to turn vegetables?! `! X3 h A( O, Q* u
下面的那把刀是用来打开蔬菜吗?3 s. L& `: r l, H; E* |2 Y6 k
A:Bird's beak knife 鸟嘴刀1 |$ y' m# y2 g8 P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% W( }& \* ?9 r. A; j+ ~43.What is an instant-read thermometer best used for?
2 G5 ?& X/ @1 |7 `8 a即时读温度计最好用于那方面?/ ]. J/ P1 u" m7 S# G
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 K8 w7 r8 B3 ^' f/ ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 j+ P3 B' Y& v* Q2 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ C& G0 @4 f( N
A:Cast iron 铸铁" h6 [! w7 V! w) N6 ^
( [+ `; ^) r u9 i7 c i' Q1 s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 }) H6 {( U$ q# r! U* v) c
哪件装备下面有一个可移动的碗和一个S形叶片?1 d$ t2 ~# u. _ {
A:Food processor 食品加工机: q1 v' M* l& D! j$ b
http://www.google.com.hk/search? ... iw=1263&bih=5728 x+ l- \: c/ L- j4 i& @
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46.Which of the following is not a rule for knife safety?
1 w" Y' o/ L, w' W下列哪项不是用刀的安全规则?4 O1 z1 q& C Q ?7 t$ {9 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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H$ C" N6 ? Y u5 [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. D+ B4 Z+ l8 J# v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- E( [$ V8 J3 B1 d- E1 B* B- Q
A:RondellES ' E% T9 U+ x9 l' C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& q, Y- t, ~& S' K+ X
下列哪项是切成小方块用于汤的装饰?
* f9 K/ E' ?- `" b, E0 fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 x4 b7 \9 u8 [6 Q% F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! O2 P$ y$ M2 U! H% o$ t; M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!!——/ i- ]3 b7 o0 z E
A:Gaufrette % R* @' S5 W. C* B! I& H9 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 U8 N% e$ } S5 G$ [4 |) n5 n& nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! y( F( u2 g; w& C" b9 wGaufrette :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?
. g; a. E R# ]- u _; o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 G5 i+ Z9 L' K( _- PA:Cilantro 胡荽叶 香菜& M% ?' q! X0 a2 L* J2 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 H e. ^1 t6 p. H1 s9 _ Q
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60.Allspice is made from:
, L: W6 v) x. F9 g7 T/ C) ] 多香果, 多香果香料是什么
' S* }) b7 K" ^+ Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 U& U+ y/ I- b7 H' L; o
A:A dried berry 干浆果8 X4 J# Z, P/ [6 G% Y. m/ }; Y
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61.Which of the following are used to make a sachet d'épices?' J0 g8 `, H* y5 k# U
下列哪些是用来做香包德épices?
U$ ^5 G3 x r; Hhttp://www.sachetcatering.com/
g0 q8 Z4 [0 N7 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 W' ?) j# r& C6 |; n. y
2 v- q, Y5 F+ `! s5 o: b62.Which of the following condiments are not soy based?2 E. N+ x4 \ ?, s7 R
下列哪项不是酱油调味品的?( l! `6 C+ X6 |. p6 A& @8 \
A:Wasabi 日本辣根% E& `9 V8 B, f' A$ e) z
* w1 O0 u* n3 e) }; c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* B6 u) _# f& v3 Q% U/ c( a
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:1 _ d( n2 j; \$ Z, \
A:Pasteurization 巴氏杀菌+ J: e8 I% G1 U+ O' c
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 O, c, t7 H# ^% z! ?7 L3 I
下列哪个步骤是不是正确的蛋清搅打程序?
E& ?0 z7 ^- z- A8 F+ {- l! M! @A:Allow to rest before use. 允许休息后方可使用。, V( Q; C' Z! s( t9 f- h# K
; H9 ?" b% Q1 P# K! K65.The weight of a large egg is between:一个大鸡蛋重量介于:
( O- E. T2 v) m! `3 d8 D" a9 s! nA:56g and 63g 56克和63克* `: @5 y o5 |3 i
8 {; N: w% [' r66.Evaporated milk is a concentrated milk that is produced by removing( s* Z+ F+ [1 J' u
炼乳是一种浓缩牛奶 是去除什么做的
1 ?$ `8 d' p: N6 }+ O. KA:60% of the water 60%的水
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! n- n8 A3 h* N67.A method of cooking that transfers heat through a liquid or gas is:
( n6 z& ], \( P7 U+ c. u I& H5 e一种烹饪方法,通过转移液体或气体是:
9 m* v. j% ^+ b. u5 F5 wA:Convection 对流# C6 R9 W! ?" u) L
( p% J- f9 @7 o9 c3 F# f* v8 j& A68.The cooking of starches is known as 烹调的淀粉被称为/ u# m$ q3 X2 S5 v3 k( A
A:Gelatinization 糊化/ \/ l1 e" Z5 w1 m2 g1 A
0 ~+ q0 H6 I4 `( y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) b7 i8 i, u3 W$ N0 r6 Y6 r9 a6 l$ NA: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:
" o) ~" O! \$ h" v- I7 b' TA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' C9 e% |& S7 R2 f
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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# A& I# e* S: q; N3 E, x) l
A:Fumet 原汁6 i$ ?+ M7 `) B$ t
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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: `$ L3 c) e! g; s) z3 M
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 X- Z+ J$ }& W' ~: M$ U) V' x7 ]( p$ c
下列哪一项不是用于制造高汤(低汤)的原则?
" U2 K9 P- T8 Q/ YA: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9 | b# ]3 D, ^' o
A:Remouillage 法语熬汤
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