 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:
7 i1 r) }% X. k5 a; T1 ?6 M哪位厨师最早带来高水准浮夸的美食4 A" v& q( E: |4 ?7 `) F$ G
AAntonin Carême 人名 安东尼·卡罗美5 R% b1 v3 i' I8 b
4 d; w, U7 o2 K/ ~" O; X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 l- K9 x# L; K5 }0 c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& r! @$ S& h2 ?( c5 X QA:Cast-iron stoves 壁炉6 T; @" W! h# _: s
http://www.usstove.com/products.php?id=6
3 x3 M3 M: K2 O6 i) c( G! e8 g+ F* h* Z f
28.The French term used to describe the roundsman, or swing cook, is:
7 T5 }; B6 Y/ ~法国术语,用来描述roundsman,或摇摆厨师是:
; p: ]" q0 c$ U3 d0 p0 FA:Tournant 图尔南
+ V- \+ P) H2 a0 j2 e1 j; M1 d) [ g8 f9 v; ]. C8 q' F8 D
29.Another term for the wine steward is:' U& ]% [( W/ @# d1 L/ E: z" q/ h6 L) P
葡萄酒侍酒师的另一个术语是:- [. I/ B5 u* s6 P
A: Sommelier 侍酒师+ l/ P. l5 J h) s# n2 f, n0 u
& M2 b# v1 C( O2 X; [" w7 e' ?
30.Molds, yeasts and fungi are examples of a:
9 V5 d2 Q7 G$ t0 h, ?霉菌,酵母菌和真菌是一个神马例子
( g2 z4 g# E2 r' w/ q6 Q1 EA:Biological hazard 生物危害
9 k' {* o& Z D: w3 U/ p! ~9 q5 m6 h5 ]5 c/ |8 q0 @! c
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; V7 z. ?7 x0 w& z7 ]* \
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 {. |. g7 K [A:40° and 140°F (4–60°C) 4-60度
; e! Q" _) E: V; h/ X0 H* u5 K0 u4 ` q
32.All bacteria need the following for survival:4 j" J* ?9 W6 ]' @/ f' j
所有细菌生存需要以下哪些内容:
/ z( C4 C( \2 F( h% [* V3 _, l: GA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
. B9 ^) x( w! @8 B* d
4 ~7 z; N$ I2 k& F; Q7 n' L33.Which of the following correctly represent critical control points in a HACCP system?
! I+ J0 h; D C% C+ S" \. L0 {7 Z以下哪项正确表示了HACCP体系的关键控制点?/ V0 d- @) |2 V* u5 m; ^0 W7 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; c0 q2 @4 n4 U1 G$ k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 C$ Y5 h4 R! v, C* c- N
$ _) h4 f' a/ a* e* g P. s
34.Which of the following is not an example of a carbohydrate?
' P) G5 i3 l5 d6 ], R% V下列哪一个不是碳水化合物的例子?3 }, z) c* j* I1 j
A:Essential nutrients 必需的营养物质' x3 `- Y y' m8 p+ u
# S9 I: C% P1 ^- w0 \35.The process by which a liquid fat is made solid is called:
, m! c9 R# @& \* H+ J液体脂肪做成固体这个过程叫什么5 C; h2 z- R9 v
A:Hydrogenation 氢化& Y; o/ a( M+ {/ o1 M+ V( ?* O
4 x8 h O6 ^5 s& y- [. r9 o
36.Which of the following is not an example of a fat substitute?
" u& V+ G4 Z% E/ G1 ]下列哪项不是脂肪替代品的一个例子
* N! c& b1 T/ ^( cA:Acesulfame K 安赛蜜K表! r2 m! l8 |$ e/ c. G0 A2 H7 p
- a0 y) Z0 k3 f0 a8 I i4 S; W1 i1 X37.Health Canada requires that a product labelled "fat free" contain:
; C8 D+ O% j3 O加拿大卫生部要求的产品标有“不含脂肪“包括:
* Q; o* x2 p6 w; G/ O8 d1 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ A' g1 O; C2 z7 ~4 t# ~
- a1 ?- I1 A4 n2 L5 E
38.Which of the following is not a problem associated with converting recipes?- k; _0 \' b- \% n1 c4 z
下列哪项是不相关联的转换配方问题?
: a( R9 ?9 n; Z8 z2 ?. L4 BA:Unit cost 单位成本7 J9 |# r/ C8 Q, P" A$ u3 T
3 j, i# A! T: n5 m( {
39.The condition or cost of an item as it is purchased from the supplier is called:0 a9 i% M* m G9 q' U
从供应商采购的物品的品质或成本叫什么
. C- {: t2 T! f3 }A:As-purchased cost 购买的费用0 k5 v! H7 i3 n$ U/ r
; B! d& E ^3 f; ^) n. J40.The amount of stock necessary to cover operating needs between deliveries is known as:; z' B# l. c1 L5 r+ Q( E/ }7 {/ t: ^
在新货到来之前用于日常所求的必要库存量叫什么
' `* |+ g; i8 }+ zA:Parstock 基本日常最低库存5 P/ V6 q& O* q) e# h: R
; }" }; ^1 L4 E7 e. }9 D$ Q; l41.Which of the following abbreviations is used to describe the proper rotation of stock?
# a0 ]# I; W, I/ o: y0 [8 z下面那个缩写是用来表明正常库存流程?$ ~) G9 b" e1 T: v' H. M
A:FIFO=FIRST IN FIRST OUT 先进先出
% W0 v6 G9 J! P. c: c
" N0 R1 W6 D) b$ }& t& [+ }4 L42.Which of the following knives is used to turn vegetables?9 F- W" P8 U; u% Z5 x, [; u
下面的那把刀是用来打开蔬菜吗?; \/ i. e0 F* `6 C- f' k% V7 R
A:Bird's beak knife 鸟嘴刀
$ ]) _3 q- K7 @! N+ L$ X4 l; G: hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird g/ G* v% x, I
. L# d5 j$ d* u43.What is an instant-read thermometer best used for?/ r i- s7 ]+ k7 q. ]1 Z
即时读温度计最好用于那方面?
8 B* M/ L8 K% g o/ NA:Checking the internal temperature of a roast 检查被考物品的内部温度. ^! @0 Y- N, L8 i
: i4 D% X c6 E: o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: E G6 n# J; C/ o7 q T
下列哪些金属材料受热均匀,通常用在铁板而且非常重, i$ o0 {/ d) |& m+ D0 l
A:Cast iron 铸铁
) A* v/ C- i; R" u1 p! d: Z6 J, {8 O: k# \9 O6 k! ~: A# L5 C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 f& } ], W5 p8 o
哪件装备下面有一个可移动的碗和一个S形叶片?. a: C& t4 N" @1 }/ w% k# H5 D9 |
A:Food processor 食品加工机" `% V7 u# G3 z2 ^
http://www.google.com.hk/search? ... iw=1263&bih=572" n% K1 Y( g$ R$ p
4 O! Z& b# _& T$ L. i3 x( M46.Which of the following is not a rule for knife safety?
/ x, ]5 v: m* l# @ e2 M下列哪项不是用刀的安全规则?1 ]2 o6 C) g$ p6 k- `7 ?3 c# f u4 C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! H2 l# M$ ]# \# ~9 f9 |# S' B; o+ q% G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. K" Y' x R( x5 e) L5 |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 Q& f2 Y6 S- r+ ~7 |3 ~/ \A:RondellES
! Y/ e5 e, N7 P) Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 q" `9 v4 V/ n* z
W; x- r6 r% N5 c/ e
48.Which of the following is a diced cut used to garnish soups?) b1 R5 ~" z" f# q3 r6 v2 k
下列哪项是切成小方块用于汤的装饰?
6 p# n% k& e. e. z/ ]7 m$ \% B! fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- s2 T; K! Z5 ^. M* @, Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 ~: y1 O% a9 Q9 i0 S" F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!!——
9 B0 U Y8 L. ~/ LA:Gaufrette " u$ R3 z5 y. N& d3 x! E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 X* o0 }5 N2 Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ r# f& ]3 e/ k0 J# k' hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 ^0 p5 N/ u3 {9 O! Q
" @" h% @* O T1 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& k9 a4 i6 Z: f, u- Y5 t. Z# G0 f
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)
7 D8 }! h- P& ^; NA:Cilantro 胡荽叶 香菜
4 s( Y$ ?: Z4 l' G+ ]5 m+ T: A, W: @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 V0 X/ ~( q' g, x* R
2 e' _( P7 v7 y& f) i q60.Allspice is made from:3 D( a* ~' ?" [5 \& E+ v# p
多香果, 多香果香料是什么
9 _" U! G7 e2 E" i6 B' [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! P* F3 e' @; c) y w
A:A dried berry 干浆果
3 ~' [" u; Z2 @( R, g. h: v: h: M( [
61.Which of the following are used to make a sachet d'épices?9 p+ a+ I2 }7 i; r8 f; s+ f$ K. l8 s
下列哪些是用来做香包德épices?
3 H" N# _ b4 e' yhttp://www.sachetcatering.com/
K$ j. ]5 B1 k/ yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* F3 f5 F1 G, l Y1 i' o' O9 _
J, O8 n3 A- P3 I, y
62.Which of the following condiments are not soy based?- D1 p3 Q2 _7 ?- h7 X
下列哪项不是酱油调味品的?
0 t, ^; M7 U5 X$ l0 MA:Wasabi 日本辣根. l1 Z- h) f- }0 L A
7 e! H* s4 B1 P, m8 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* z7 d+ r- }3 Y! M2 @# b5 {) Y
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:
) T0 a" g5 _1 jA:Pasteurization 巴氏杀菌0 i4 R' D2 r- }$ ?* m% {
; O4 J8 s+ {5 f& S8 c64.Which of the following steps is not the correct procedure for whipping egg whites?; L. ?% u9 y! R5 ]
下列哪个步骤是不是正确的蛋清搅打程序?
& b, ?- O% t1 t8 y2 W/ A9 `& EA:Allow to rest before use. 允许休息后方可使用。
' I% {* I" m, s; ~/ T! P- R. y& |3 Z1 l
& ]" r( k9 r; E$ c# v/ y; u65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 `8 r) }* \: j, S. mA:56g and 63g 56克和63克
' E: a/ R7 |5 \+ j8 K! `, ]4 X, Z, v
66.Evaporated milk is a concentrated milk that is produced by removing
1 N; W" l2 e/ m. g' Z* }炼乳是一种浓缩牛奶 是去除什么做的% c4 q( `" X: G
A:60% of the water 60%的水
5 M' \- I8 ^- s+ |/ A
( s, @" j6 m5 o+ R. A' }67.A method of cooking that transfers heat through a liquid or gas is:
( Z) ] s0 @% R4 P一种烹饪方法,通过转移液体或气体是:5 u: h1 S8 R( \2 |- Q# Z/ W
A:Convection 对流1 E+ h: a0 q% z7 `) {3 v. ]$ J
' m9 h, |' t8 s+ b* B: ]68.The cooking of starches is known as 烹调的淀粉被称为+ H7 r2 ^1 H1 R2 l% q1 N0 Y' ~: p
A:Gelatinization 糊化- q( G+ C4 r; G2 l
& e3 x4 ]5 @# J4 K( x. w; J
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. {! |# J# a0 M
A:Braising 烤+ s# N0 W% t/ k4 h" h
3 [- B# K# o7 W \. F70.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:3 X" N+ g" T+ j: C5 @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
7 q9 ~, t6 C1 v% r z/ e+ j9 _, V% T; P2 V6 ?) ~" d
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
+ N: K8 o8 r! \* D. a1 _A:Fumet 原汁
d0 |) b/ Z9 H8 i) r. z( E3 }. X/ h; U* g0 y: {/ Z
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. Y G, y# c% a9 t- V" _. l* O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 M/ l3 W x4 O% {# z2 L* z. `+ i
, K" A h; S5 ~- ^+ ^& }73.Which of the following is a principle not used in stock making?
# X. W& g9 p. r4 S+ N下列哪一项不是用于制造高汤(低汤)的原则? L5 m. [3 @1 y( G9 v( s
A:Start the stock in hot water.开始在热水中操作
+ a g. I2 y0 K2 ?7 k2 ~7 z e2 u; }0 x2 Q: D3 C8 X! h3 U6 V+ W
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
3 A2 y- S! o- ~A:Remouillage 法语熬汤+ O# C& ^4 B5 [2 e
http://www.haibao.cn/blog/post/176242.htm |
|