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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:
2 d. ^9 v5 G/ J8 }! R哪位厨师最早带来高水准浮夸的美食
" n! T( B1 Q! l& i3 b# t( IAAntonin Carême 人名 安东尼·卡罗美
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" ~$ q: L- ]+ Z, e& ?* Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# t. U% b3 j* D, k" e5 V6 J2 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! C- A3 X/ T5 d5 L( h) l
A:Cast-iron stoves 壁炉
/ e6 Z& x4 D' dhttp://www.usstove.com/products.php?id=6, j0 l& m# h: a5 l ^6 m u
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28.The French term used to describe the roundsman, or swing cook, is:2 z; C5 D( ~# N+ g+ X
法国术语,用来描述roundsman,或摇摆厨师是:9 ~2 _' x' G3 ^, q F; g W/ D
A:Tournant 图尔南
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29.Another term for the wine steward is:
2 K5 _+ j* D4 J Y葡萄酒侍酒师的另一个术语是:
# y c7 ?( ~' N7 Y, y- _A: Sommelier 侍酒师8 n9 \# h+ E% s6 i# Y
# j5 Y0 \6 L; g* u1 P30.Molds, yeasts and fungi are examples of a:
5 Y4 Z; L9 n; T, o霉菌,酵母菌和真菌是一个神马例子
1 p: J9 d+ j: r% ]7 PA:Biological hazard 生物危害" ?& j6 F6 U+ Q+ K
" E' b$ C+ b1 W0 K" x( R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 L! h8 `! B+ z0 \* Q% g根据加拿大食品检验局,食品的危险温度区在多少之间:2 y0 Q/ G' I7 d. ? C0 u
A:40° and 140°F (4–60°C) 4-60度& u* L) Y1 S2 S( l/ O
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32.All bacteria need the following for survival:" O) w2 w2 b3 d% c o+ s
所有细菌生存需要以下哪些内容:7 l. _5 s B/ f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) h1 L/ l0 N" E8 T! f/ x; ^ Q
2 u0 b9 S* G u# l7 q7 W33.Which of the following correctly represent critical control points in a HACCP system?* E& F9 k4 m! m8 R$ P; d* ~' e" B
以下哪项正确表示了HACCP体系的关键控制点?" S: c. Q# E( Y7 F( Y* ]" ^0 T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ }, O2 M. q. v: i+ N% F0 s3 A2 V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
. k k+ ^1 R, h0 o( s下列哪一个不是碳水化合物的例子?3 v% h c4 r' V6 N4 e' P5 [6 g
A:Essential nutrients 必需的营养物质
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1 s/ d' R7 S8 w35.The process by which a liquid fat is made solid is called: N9 u+ O+ U5 ?6 A* h. Y6 c
液体脂肪做成固体这个过程叫什么
6 T0 \+ ~; T2 p+ H/ lA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" o+ a* O: ?" \* r* J! [下列哪项不是脂肪替代品的一个例子
1 I0 k5 L4 r" G& Q/ f7 s0 _9 GA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:/ c+ N* O' u7 A" B, @. r# ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
) n% [" [; b0 ~9 M+ N3 M. W/ f1 q9 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ V6 x( G1 o- P- ]) _38.Which of the following is not a problem associated with converting recipes?
' l% A/ \) B. {& I下列哪项是不相关联的转换配方问题?8 D/ u5 u+ ~/ O$ G# X& y1 |* n
A: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:7 q, W; f2 e- F5 Y h
从供应商采购的物品的品质或成本叫什么; b' K6 N7 {& @0 w+ e
A:As-purchased cost 购买的费用4 C% f5 [0 L7 y* e+ v# l( o
* v+ E& C9 \! i; ^2 e# H! ~+ B* s40.The amount of stock necessary to cover operating needs between deliveries is known as:( f# U. O3 X' p- i5 Q1 r& H0 u7 X
在新货到来之前用于日常所求的必要库存量叫什么( I! ?8 L1 z% q& u6 R
A:Parstock 基本日常最低库存% m7 q2 Z1 _/ o% U5 e7 L1 I/ j
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 a5 M# M4 v9 M& ^下面那个缩写是用来表明正常库存流程?
, R0 x6 ~( l1 i9 G# JA:FIFO=FIRST IN FIRST OUT 先进先出+ e4 L* | z: o; F9 S
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42.Which of the following knives is used to turn vegetables?
/ k% K$ x0 W! w4 z! ~下面的那把刀是用来打开蔬菜吗?6 q s1 D9 v% R9 F9 Q
A:Bird's beak knife 鸟嘴刀
; E, r+ n4 _6 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" K5 S3 ]9 p5 I' Y: H4 Y43.What is an instant-read thermometer best used for?
$ Y, Y& E: E( S' N w% w/ `' c即时读温度计最好用于那方面?
8 n7 U2 w2 k8 j6 i' r2 G* B# iA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ W! `) C+ ?! r- d- a# Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
) u' T( |& q- M d# L' V- t( nA:Cast iron 铸铁
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; i1 z6 M7 |7 P- e* E: @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ c0 r& B- g% r- ~& ~1 O
哪件装备下面有一个可移动的碗和一个S形叶片?
$ S- R$ I* H' ]( j8 S( U( H! \. [A:Food processor 食品加工机( J0 ?6 x) D) d: N1 |( V
http://www.google.com.hk/search? ... iw=1263&bih=5725 R2 d2 i) e; M3 W
& T9 U* F- C" E# W& @0 h46.Which of the following is not a rule for knife safety?
/ a. U% n; X7 p; a+ L( y6 D2 G* j下列哪项不是用刀的安全规则?
4 g$ y1 P2 i c" x: c7 pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& g8 z, R% E; x" _4 d6 L. U
0 e+ E5 U1 b( K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 {* ^+ ^8 X" J0 t) r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! P1 Y4 h6 P6 n5 t
A:RondellES 6 }, c' z, P, h) }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting o, o* k Z2 q8 D; Y; R& l" E3 r0 I
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48.Which of the following is a diced cut used to garnish soups?: {+ Y3 ^8 k/ a# _* q% w. j$ F% `8 D
下列哪项是切成小方块用于汤的装饰?
; Z5 W# j- k" b: U: q+ q, zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 ?5 y0 R5 r: H- \$ ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? k2 [1 ^5 W3 k% g
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!!——& V8 K W% k1 W @& l1 @7 V
A:Gaufrette
' |' `9 X: N4 a) ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 S1 y! Z5 k. @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" L+ e( i( `# [4 q/ YGaufrette :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?: B1 A1 ^ W; R8 }+ L' X5 ]
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)$ T6 ?3 b' N6 G# @: Y+ Q2 E
A:Cilantro 胡荽叶 香菜4 @2 F$ O7 _1 x4 p1 v! U3 j: J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( k& c8 }( E/ `) G& }
0 ~$ G$ V5 G) _1 i/ Z8 P9 \# z60.Allspice is made from:" w6 F8 n' m2 m3 ~
多香果, 多香果香料是什么
2 z" a# S w: ^$ dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& i1 H9 u$ U! _! t; P. N/ fA:A dried berry 干浆果5 C9 Q$ ^. d9 ~) ^; D2 r `
! C! t' Z6 S% H/ w' K* M; J61.Which of the following are used to make a sachet d'épices?
$ ^' D: u% P ]0 Q1 t下列哪些是用来做香包德épices?! L- D& r# N" n+ D
http://www.sachetcatering.com/
8 }4 p- ^2 v& O4 t& qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' R( R8 n3 P; K, h
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62.Which of the following condiments are not soy based?
" F1 ^0 [4 W% _; s! K下列哪项不是酱油调味品的?
4 i; K/ N3 \* L- J+ i; ~A:Wasabi 日本辣根
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! t' ?. Y1 J5 Y1 x i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, D. D0 R6 q2 K! M' }0 b' ?/ R- I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:
) X d$ A1 w4 n: K8 d& @A:Pasteurization 巴氏杀菌3 Y. N/ ^0 f+ U9 T2 |9 [6 ]
* p% K: o; `% V64.Which of the following steps is not the correct procedure for whipping egg whites?1 Z) y8 W# m7 }7 [$ b, M
下列哪个步骤是不是正确的蛋清搅打程序?" z$ `. y7 q4 ^: h3 S( k+ }
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" _. L- e ?8 _: xA:56g and 63g 56克和63克& n6 F' |3 p% {4 p* \* R+ a
8 g# _7 y. s" ?4 X66.Evaporated milk is a concentrated milk that is produced by removing0 h+ R* J+ k# t
炼乳是一种浓缩牛奶 是去除什么做的$ M& @ J. r& N
A:60% of the water 60%的水 d0 R, e" B1 y" l& _
# ~* _3 |" L" @# B- R4 v5 H67.A method of cooking that transfers heat through a liquid or gas is:5 F* ^1 h# B8 [7 U6 `* A
一种烹饪方法,通过转移液体或气体是:
& B! t* i1 {7 x9 e+ Y2 `A:Convection 对流2 v% J1 B" K- {5 V0 k! z
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68.The cooking of starches is known as 烹调的淀粉被称为
" Z3 V+ i" P: A* n' ?8 gA:Gelatinization 糊化
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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?# j6 Q- S3 R! H* b6 x; R: k7 q
A:Braising 烤% y* ?7 ~5 q u0 u
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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:
! @, n1 S: n1 r6 U+ Q: c( ^' HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, c" s7 H; B7 ^/ s6 a( Z
9 a9 U6 c0 L4 r$ R71.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
8 T/ J3 Z: F" C% C6 x2 o! O4 [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4 j- i# o9 B; [ h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- v0 t/ B6 u9 K2 m# G
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73.Which of the following is a principle not used in stock making?( N1 a( f7 d! n7 k' M0 H
下列哪一项不是用于制造高汤(低汤)的原则?0 N3 x+ a/ N" _. n0 G6 L
A:Start the stock in hot water.开始在热水中操作( Y5 \6 M! ]! f* T1 N5 u' d7 M% }
) F, w/ F, _* \8 v9 b) b Y7 }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! @! m" x& [, k+ T9 J
A:Remouillage 法语熬汤/ c9 Z3 X! b2 R" O/ G( y
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