 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
# u$ T4 D. h, R; D6 y4 E. p) }哪位厨师最早带来高水准浮夸的美食; m: j8 q A* ]% Q
AAntonin Carême 人名 安东尼·卡罗美
* W1 P0 @& l/ E6 X& o, F5 V% `/ J# ]) C& H0 _/ H- J- A' [
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: }3 }& h4 J- y/ A( T# |1 Z Y1 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 u0 P* ?* G/ B7 M1 N
A:Cast-iron stoves 壁炉 v5 s/ b' m8 j' b0 Q) m$ o
http://www.usstove.com/products.php?id=6
* o% [2 K% t& J" o5 E
' n8 l7 g* y* @% y8 \# m28.The French term used to describe the roundsman, or swing cook, is:' I5 T, D. ~9 O
法国术语,用来描述roundsman,或摇摆厨师是:) B. ^% S8 u* Y6 {1 @4 O; U
A:Tournant 图尔南
+ s" O+ L+ T) X/ N+ W7 V% ]3 ^6 x% E% n/ N. J
29.Another term for the wine steward is:4 _( p$ |8 w$ a0 g6 A
葡萄酒侍酒师的另一个术语是:3 [4 Y& R: b3 x6 r- I( `9 _/ k
A: Sommelier 侍酒师
! q" A# Z/ g+ c
8 C9 T( p- h# j$ a4 h; D& y y, K$ z30.Molds, yeasts and fungi are examples of a:
! ~* a3 a0 V/ a( R+ a霉菌,酵母菌和真菌是一个神马例子9 n. W5 G! z0 Q/ f; \
A:Biological hazard 生物危害( \( z" k6 j3 Y
% V; ?4 l$ [8 Q# S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. U2 r% q4 S- ?根据加拿大食品检验局,食品的危险温度区在多少之间:
: Z6 I% o2 s1 O& n3 `A:40° and 140°F (4–60°C) 4-60度
; |* J; N- h+ j; f" d( T5 s+ {0 C4 E, @* |; Y
32.All bacteria need the following for survival:5 D6 |4 h: I7 ~! A$ ~
所有细菌生存需要以下哪些内容:
4 [" r2 R+ A- M- D: o/ MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 U9 o2 D3 F L p, ~
: n7 X6 n+ [+ g: F33.Which of the following correctly represent critical control points in a HACCP system?, u; P" u# M& p- x- y5 V" u
以下哪项正确表示了HACCP体系的关键控制点?$ l9 h+ j1 X4 r, i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) h8 e- R B% N
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 J ]+ m+ E: }4 K$ \6 l
' F( p6 O4 V* X7 E: \! v5 n34.Which of the following is not an example of a carbohydrate?
) [+ S: i- y5 H2 Y9 P! C3 N( c3 Z2 {下列哪一个不是碳水化合物的例子?
" p& G8 J$ D( X# \# sA:Essential nutrients 必需的营养物质 e; U5 F. b8 X1 `9 i# Y/ m
) R0 ~5 x+ J; D5 C2 _' f35.The process by which a liquid fat is made solid is called:
# s- @! j& t7 T' h液体脂肪做成固体这个过程叫什么
5 z& a( O% D- O" UA:Hydrogenation 氢化7 D5 i/ ~' j6 _
7 ]0 V# r( N" b) H* L0 a
36.Which of the following is not an example of a fat substitute?
+ |( X a/ x$ C' [1 t下列哪项不是脂肪替代品的一个例子
2 o: ^! F ?. @) G6 O9 x5 W; dA:Acesulfame K 安赛蜜K表' k& [7 C3 X( i9 A+ q
- ?0 }7 K0 e4 L& I3 {. K+ K
37.Health Canada requires that a product labelled "fat free" contain:
# ]. O1 h7 f B- S- P8 X- |加拿大卫生部要求的产品标有“不含脂肪“包括:1 r9 @1 c, P9 w& w) R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 H; j# T. {+ i2 _
8 j g2 c( S, }6 `: Y& U' @( S# T
38.Which of the following is not a problem associated with converting recipes?
4 k9 {# z/ o; `' K下列哪项是不相关联的转换配方问题?% j' m0 X( t1 d# z- N
A:Unit cost 单位成本) w D# A+ X# T* b' M7 l* d* g
# B# w h" V# H/ l4 e/ c/ a; E39.The condition or cost of an item as it is purchased from the supplier is called:" Y+ d3 _" Z: E) M# G' _( i' ~
从供应商采购的物品的品质或成本叫什么( x, E. R1 a$ @3 a6 H' V
A:As-purchased cost 购买的费用4 R! {' ?" ~ j3 A) H
1 n! _+ }3 V3 r40.The amount of stock necessary to cover operating needs between deliveries is known as:1 k* x! h( ?4 {0 V
在新货到来之前用于日常所求的必要库存量叫什么 t9 j$ z2 H4 i2 l5 d
A:Parstock 基本日常最低库存( J8 A9 k$ j' ]9 \; i5 J
( _/ K6 T; }1 x* j; Q$ H' F41.Which of the following abbreviations is used to describe the proper rotation of stock?1 d3 X# O8 r1 e! J- d/ q( b
下面那个缩写是用来表明正常库存流程?
! P- h. R; H: KA:FIFO=FIRST IN FIRST OUT 先进先出
, s4 i* I. p9 _8 b5 M
8 I3 K% Y4 S/ J: e1 D42.Which of the following knives is used to turn vegetables?
+ l7 C0 Z" }% b$ u1 a# f: h下面的那把刀是用来打开蔬菜吗?+ [0 u( {& y( r! _3 f" [
A:Bird's beak knife 鸟嘴刀
b* p$ g: {; W7 A# [( phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 R V1 P6 h2 d- q9 H( k% I: {% S/ G- w* {
43.What is an instant-read thermometer best used for?% a" ~4 J$ d; ?& s7 b& g+ _
即时读温度计最好用于那方面?7 ~ T1 t' d! y8 z& ]% Q; _
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 E: F5 S) X* a1 U; i% ?
T6 E9 g3 @! Q, g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ]$ U& x* G) t- k: a下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 G: T/ i6 z5 WA:Cast iron 铸铁) [0 E4 {/ m& b1 J
4 h/ J" T6 z1 d% g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' o$ `# E/ p, X* R ?" n& e/ ~% i
哪件装备下面有一个可移动的碗和一个S形叶片?
% R6 l& D, R8 _1 aA:Food processor 食品加工机' t% t! r; K- k7 s A6 O" s
http://www.google.com.hk/search? ... iw=1263&bih=572
Z8 |% e8 o: ~; y" e! G3 b8 ?
. I9 T4 y# S5 o" X1 l46.Which of the following is not a rule for knife safety?$ S9 \8 w3 o! P4 l" s6 s( j
下列哪项不是用刀的安全规则?
9 g9 v9 o( h, G% n3 A! J) VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. b* {7 G) |( o
* u5 ^, v# o: o) J: e7 X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! A, @+ S' w! i, W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; j- s9 }2 g9 z
A:RondellES 0 V$ w$ W& x, f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' p0 V5 t" _$ B6 p# s
' _" B* E. p. A$ j$ M
48.Which of the following is a diced cut used to garnish soups?8 U' |" Q7 U: Y: ^+ B) k; N
下列哪项是切成小方块用于汤的装饰?# x9 [" f; x# R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ `% F' ~7 r; [3 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 ?. p, M4 `, ?, }! h
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 t g7 ]6 p9 f$ t$ KA:Gaufrette 5 l( l* A3 q$ N* h+ s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: P; M5 ?8 ~8 f! Z- L& K) v. j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ y1 }1 ?$ Y& h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, q6 T+ R! ], {0 F. V/ {2 v) E' t, M' _1 Q: ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# g# K3 T( T4 e, L% h6 d% v, _
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)
9 L* u e1 {1 qA:Cilantro 胡荽叶 香菜! H! p/ v7 x) ]. A" y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' f% q3 p0 M6 ^# K
* P0 W9 u8 e* v, o1 Q60.Allspice is made from:7 J: V. K7 d2 _6 _. Q8 B
多香果, 多香果香料是什么
+ d. k, _# Q2 H$ N9 Q! z3 N1 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 v! d$ X5 r/ e4 s* K; n
A:A dried berry 干浆果* p4 o1 R+ Y; U; W* s
2 x B( f4 ^4 P- [- ]61.Which of the following are used to make a sachet d'épices?# r6 [' a! ]7 K+ [7 o: A! h
下列哪些是用来做香包德épices?
, ~3 L+ s: j# q% M& ?0 l2 M) v( c5 khttp://www.sachetcatering.com/* Z! n0 o \, T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# y# y2 M: @: j( k1 {) w
% z: M( ~0 z7 {" X' k3 @62.Which of the following condiments are not soy based?
- a: _, q8 b7 }6 R& q$ V3 I下列哪项不是酱油调味品的?) X4 t2 k1 e7 B5 P+ R
A:Wasabi 日本辣根
- Z' A8 @( T7 k8 t% z" b% F/ j( k3 Z* _' a; A
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! V: x$ m6 D- e# J8 Y- w, S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:
! v# Q6 j" I |8 t9 o& _4 sA:Pasteurization 巴氏杀菌7 Q' J' B$ S# G; h" |5 w! ?0 g9 ]
, t2 H3 k# S8 u& |
64.Which of the following steps is not the correct procedure for whipping egg whites?
- M+ Q3 M" h2 Z- ]( G下列哪个步骤是不是正确的蛋清搅打程序?7 q7 n: n- `( D1 C
A:Allow to rest before use. 允许休息后方可使用。
8 B9 W' ?( X" _ y3 Z) m& K) T- {2 `7 j5 Y2 b
65.The weight of a large egg is between:一个大鸡蛋重量介于:
( J( Z( j' S3 R* a- @A:56g and 63g 56克和63克
( v* M) w0 K4 {: N* t
3 p3 }; c! b3 _" S- o e66.Evaporated milk is a concentrated milk that is produced by removing& Y9 u) ~+ i1 l4 [1 V# k
炼乳是一种浓缩牛奶 是去除什么做的
3 x, G! \# a- v$ q5 kA:60% of the water 60%的水* _ H! V3 ]2 @, p, i) l& q
; s$ ~- {5 Q F
67.A method of cooking that transfers heat through a liquid or gas is:
8 X( |8 n, f' ^) Z一种烹饪方法,通过转移液体或气体是:
( a1 {% F; `' }; z- T AA:Convection 对流. ^6 I, W/ Z% f. Y; _, V
$ F3 W: ^% {5 [# k$ K: H0 r$ z
68.The cooking of starches is known as 烹调的淀粉被称为
3 ?0 c: v$ q: u/ U0 _- ]; a j5 zA:Gelatinization 糊化
* l# B; `; S6 B" [( v' F
# e+ V* l- x+ ~# s# a) \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ L1 y& r7 Q# |3 M+ }A:Braising 烤" j" V% a9 M* W; g k, w
% s; l2 ]$ R; W; k2 t
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:
9 |( R/ O' b1 B( b$ A( rA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
5 q) @* }( C3 B! X6 w. Y, z3 z2 }
2 ?% _% K0 `7 G3 M6 N71.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 S- c; H# u" C3 C. Z7 jA:Fumet 原汁8 Y) k5 j. Y# j+ l* V6 b: y& ]8 N$ J4 H
7 p1 k9 O# L3 l: `& T$ s' g. y
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# o8 a( \ r# ? e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 P2 F( E. Y. }/ J" W) V5 L6 G
' h. a" Q- P7 p- f5 z! G$ l73.Which of the following is a principle not used in stock making?2 G5 q0 P2 L1 B9 K* n% |& ]/ S1 F
下列哪一项不是用于制造高汤(低汤)的原则?
& _) Z# d6 f" [) `- s7 `! p# |3 kA:Start the stock in hot water.开始在热水中操作6 o$ U% r; W A3 S
: v1 ?) w: {# G( K5 q- O4 }+ r1 z74.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& Z* a" a* Y& ?. q# S2 B7 t
A:Remouillage 法语熬汤& l+ Z, `& E' z
http://www.haibao.cn/blog/post/176242.htm |
|