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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:
( S8 y1 ~/ g2 \( S哪位厨师最早带来高水准浮夸的美食
3 Y) J, T) i$ F! B- U5 X& C# I9 g2 ~AAntonin Carême 人名 安东尼·卡罗美: p9 B: E3 I& |( N% F! |
7 T6 Q3 s j+ W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; \3 v6 E- B: A0 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 \6 u& p% H/ L3 hA:Cast-iron stoves 壁炉 N; M5 ^0 ]6 t/ H4 g
http://www.usstove.com/products.php?id=6
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1 Z; i) P$ J5 N) X0 P4 \28.The French term used to describe the roundsman, or swing cook, is:1 h# j; V( o' L$ M7 F/ T
法国术语,用来描述roundsman,或摇摆厨师是:
/ ~" n3 h6 ^; T. ]: ^ zA:Tournant 图尔南* E) g( e/ v- f9 X' ^: P
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29.Another term for the wine steward is:; W1 [# `! a: n4 Q$ x
葡萄酒侍酒师的另一个术语是:6 `9 W, L- O3 W
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
% k8 N1 M3 p7 I% A霉菌,酵母菌和真菌是一个神马例子4 v9 r( P G0 b) r, S
A:Biological hazard 生物危害9 [- c" R; L7 U
, g' z0 z% r( s* ^7 h+ N, k# X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 D0 ?9 V4 N! w' y根据加拿大食品检验局,食品的危险温度区在多少之间:6 a# h( `. K6 ]/ @
A:40° and 140°F (4–60°C) 4-60度8 m0 }, O9 g% d1 g8 Q5 X" g
% N5 H( j3 Z) ]! s32.All bacteria need the following for survival:
, l; i, e/ Z& i5 h; L/ v" L& ^% M( l所有细菌生存需要以下哪些内容:
2 s0 Q( Y H) t1 Y9 eA: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?
" w, J& e7 R6 U* z! f以下哪项正确表示了HACCP体系的关键控制点?* e8 F) ^+ L; H6 f# N- O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % _4 R0 W% N4 t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; i. O0 I' i" s) f7 Z+ E* `6 u9 G
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34.Which of the following is not an example of a carbohydrate?
4 `* J* a! D3 b& T. D7 F) i9 {下列哪一个不是碳水化合物的例子?
3 f5 V+ B. Y' A: N% A- t, VA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:0 h# {1 j. K. b$ H
液体脂肪做成固体这个过程叫什么: y# x Z# n. S* k1 b/ m% s
A:Hydrogenation 氢化
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) H( B5 k/ U. _: g, N36.Which of the following is not an example of a fat substitute?
5 _' h8 Q0 P* L. G) Q- K+ \下列哪项不是脂肪替代品的一个例子
% Q1 x; S5 R8 AA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 v/ c @: A; e加拿大卫生部要求的产品标有“不含脂肪“包括:8 o. U- x3 d5 ?7 f+ B3 M! I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 p! x% t3 Z: ]" T5 ?1 W+ N; r7 e
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38.Which of the following is not a problem associated with converting recipes?' ~. `/ N1 Y3 j1 p) d
下列哪项是不相关联的转换配方问题?
; ]2 E# Z) z: J5 T; d/ M, ~: qA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
: P& k# n! Q7 A, o. ]* |7 q从供应商采购的物品的品质或成本叫什么
! p" f! P: |* kA:As-purchased cost 购买的费用8 l% m6 [7 G0 z( ^
9 L3 c/ ?! D9 @6 ]$ R) z9 h' M40.The amount of stock necessary to cover operating needs between deliveries is known as:$ f! H5 f$ A u9 W
在新货到来之前用于日常所求的必要库存量叫什么
( p/ @: r" O8 K; M/ EA: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?# Z, n( O! {% G0 @7 N
下面那个缩写是用来表明正常库存流程?$ r' i$ n( c( d9 E+ E5 }* l( \1 \
A:FIFO=FIRST IN FIRST OUT 先进先出8 n% z! ~- J6 @3 M( I
3 d* m2 {5 n# Z/ U' P7 d42.Which of the following knives is used to turn vegetables?' C3 R! H0 w5 J! O: d' @8 ?
下面的那把刀是用来打开蔬菜吗?
1 {5 s/ Y; X r* z' AA:Bird's beak knife 鸟嘴刀+ M$ a' o! f% A, n! I; }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?( N, x" N3 O% W4 [$ ]8 D
即时读温度计最好用于那方面?
9 q9 K+ T1 Z8 |( S, ^! n( Z8 k$ f! R: C" ZA:Checking the internal temperature of a roast 检查被考物品的内部温度( K" ~7 G- o5 [" m. `
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ Q2 ?1 C2 B& I- N
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ j. L/ R7 h) D u( w7 r" g$ F
A:Cast iron 铸铁
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* K8 C( G0 I1 N) ]8 V+ A( S' P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 w6 g: M5 i* ?6 R. m2 o
哪件装备下面有一个可移动的碗和一个S形叶片?
; L' O3 R9 p* [- e- V e1 U: }A:Food processor 食品加工机& @) P6 F: \- T v' q
http://www.google.com.hk/search? ... iw=1263&bih=572! @* ^$ m2 D6 V
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46.Which of the following is not a rule for knife safety?! N7 b7 |% S" r0 F! L5 V& w
下列哪项不是用刀的安全规则?
% x/ P( V! R3 pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) p5 F S5 M X, B8 ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& @. x) }& z2 P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* y9 w# F* Z( H+ P9 NA:RondellES 7 d! i3 b. G- ^ `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 t) D3 L2 ^, [, ~48.Which of the following is a diced cut used to garnish soups?
3 T2 _- T- Z" k3 B- R" d下列哪项是切成小方块用于汤的装饰?! `1 V7 d# Y( T! k8 Z1 f' {' i! T4 C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 G* w3 H& g) e/ u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 j) k1 r) s1 C- |3 w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!!——# e2 o. P' p9 L: Z N
A:Gaufrette
+ [9 s; I7 g* Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ b( L- J, n# }' _" H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! t$ {5 d- d; C! A. p2 |) q% c vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 f4 h2 r- P; g, G: x9 x* J
1 C4 @' U& ?6 l; T! X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* k9 t! u: T" R3 F6 B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)& z; t# o, P/ p0 \
A:Cilantro 胡荽叶 香菜/ P, s& d2 D4 Y- N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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?# W0 _, A) T+ |60.Allspice is made from:* h2 P$ M5 f% Z) w! g& K9 e
多香果, 多香果香料是什么6 \5 W1 b& N8 W: l( j- R' q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' @" j% z3 [1 Y' ^
A:A dried berry 干浆果
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- D; S- P7 ^: o o; X61.Which of the following are used to make a sachet d'épices?' b: Q+ g0 ^( e! s8 @
下列哪些是用来做香包德épices?2 N: O: A6 r" q) A
http://www.sachetcatering.com/6 X6 m7 g5 x6 H; t0 b* S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?4 H: _; g/ ?- ~$ e; F* L
下列哪项不是酱油调味品的?, {7 D$ K8 M+ s4 t# T
A:Wasabi 日本辣根6 L7 W3 n3 S$ W O9 C8 W/ g
* m+ \( ^* N' I! Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 {+ o) F `: ^" x: F8 @
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:4 O7 D! N3 ]' H9 d6 p7 y$ t7 n
A:Pasteurization 巴氏杀菌% v) o, W, U% Q* M/ _# W/ _ y
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64.Which of the following steps is not the correct procedure for whipping egg whites?% H9 V1 D4 `1 P7 @' G' X R
下列哪个步骤是不是正确的蛋清搅打程序?
( r$ |7 p+ c5 Q6 B7 r* kA:Allow to rest before use. 允许休息后方可使用。5 z( J# Q2 k; f+ T2 t; g
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" k) Q/ C+ J; Q
A:56g and 63g 56克和63克2 @, L$ x. ^& k! D8 u6 X8 o/ I J
( o3 W9 L" [0 D+ b66.Evaporated milk is a concentrated milk that is produced by removing2 z: t G) u% S9 X1 [- w
炼乳是一种浓缩牛奶 是去除什么做的
; ^: M- y' Q3 X& s/ S5 t7 q) N9 f" |A:60% of the water 60%的水( N4 t) g; B+ G9 q, S+ H
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67.A method of cooking that transfers heat through a liquid or gas is:
3 e' N+ U7 G9 t2 Z" u一种烹饪方法,通过转移液体或气体是:
4 F6 P0 }2 w% O$ w4 OA:Convection 对流, C: K: U& X0 b& j# l
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68.The cooking of starches is known as 烹调的淀粉被称为" _5 h/ d; r/ @: t$ _
A:Gelatinization 糊化+ I" X0 W m0 ^1 Z" m0 B7 i; ~
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* q0 q R/ p- B0 i$ G7 {
A:Braising 烤( ?! x' U/ p7 h/ I
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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:# w! v! Y" i% }8 q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
1 N( A; [( ?! j% a2 t% O, bA:Fumet 原汁$ M0 E5 F! {9 u; W; U6 Y0 i! \( [
3 {5 [4 T$ k7 D+ I- u- F72.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
7 b$ S7 d; o8 o l$ y; OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- o$ M# g9 U$ S* |
, M0 I3 k5 a! q4 a6 @) h! @73.Which of the following is a principle not used in stock making?
. o$ N7 R" H }( o( {6 d下列哪一项不是用于制造高汤(低汤)的原则?
7 B2 s+ d8 R! M) S" q# d5 E6 _A: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
6 K) A% @3 _7 D" zA:Remouillage 法语熬汤
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