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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:0 N' m4 |$ S6 ]" @
哪位厨师最早带来高水准浮夸的美食
2 m7 ^. @; X( pAAntonin Carême 人名 安东尼·卡罗美6 f+ u# \$ Z; S& r1 N1 ~
6 V, A0 ^! Z" ]. P4 p6 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Y1 J3 S( ?4 o- Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
t( s, I# |+ |; u$ t0 DA:Cast-iron stoves 壁炉
. `# P) t" s0 \) @- qhttp://www.usstove.com/products.php?id=6
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* ?6 |+ b. a* M( k: H2 ^' V$ O28.The French term used to describe the roundsman, or swing cook, is:& N V4 {1 E1 d) y; ]0 J9 F
法国术语,用来描述roundsman,或摇摆厨师是:0 J& R' B+ Y; p
A:Tournant 图尔南
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29.Another term for the wine steward is:
& \0 u! @+ d5 v2 g* C* b* }+ N4 g5 Q葡萄酒侍酒师的另一个术语是:- V2 w. Q& `. ~: M& w1 S
A: Sommelier 侍酒师' i9 y4 S: Q N' h0 |
0 L" Z3 G r. @7 S6 u30.Molds, yeasts and fungi are examples of a:
8 ]8 n6 M: M5 L+ T) H& a霉菌,酵母菌和真菌是一个神马例子- v3 e% E; W" E& P8 ^* y& I/ m( H9 S
A:Biological hazard 生物危害4 ]0 n8 a' W6 p. n* U) x# t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ f: a4 q! ?* `& [ W/ m1 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ p3 c2 A2 i5 j0 q% H7 ?4 aA:40° and 140°F (4–60°C) 4-60度1 Y5 E, _; X; q" Y
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32.All bacteria need the following for survival:/ O3 z- {: N$ Q! |4 }( h
所有细菌生存需要以下哪些内容:
2 d. d3 c; s. o4 b; a+ oA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 E( t9 O& {1 b$ W! T
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33.Which of the following correctly represent critical control points in a HACCP system?6 ]9 ?- T* S0 }$ o
以下哪项正确表示了HACCP体系的关键控制点?
0 }. ^# |. Z% a* V0 F, O: mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* d2 D; T- o! j; d, ~( j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?0 R3 c) J, Y D- M
下列哪一个不是碳水化合物的例子?
7 r( n4 G; S6 c# u" N' SA:Essential nutrients 必需的营养物质
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1 ~* Z% i. i2 c, @35.The process by which a liquid fat is made solid is called:6 p0 @8 {) @3 `! _% F s
液体脂肪做成固体这个过程叫什么
5 w b4 V g3 H) z5 n6 N& YA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
4 {" ?- o; e+ {6 D' y/ v1 k' S下列哪项不是脂肪替代品的一个例子/ m4 u, m7 S8 W7 Z; U
A:Acesulfame K 安赛蜜K表' o4 C6 ^; g& T! L: F$ {6 C9 G
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37.Health Canada requires that a product labelled "fat free" contain:8 B2 e' P4 U$ Q b8 {
加拿大卫生部要求的产品标有“不含脂肪“包括:
# A' s/ |& |2 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
8 x4 ^2 W( o ?9 l, Y1 d+ H下列哪项是不相关联的转换配方问题?
5 e# y3 h3 _3 ~( s1 eA:Unit cost 单位成本8 ?% m0 ?2 ~. ]" O3 Y) o
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39.The condition or cost of an item as it is purchased from the supplier is called:
( q: u7 X2 D- t& S8 N从供应商采购的物品的品质或成本叫什么
( ?' c* P7 K, o* a* z: M! TA:As-purchased cost 购买的费用
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8 b& g- P$ k. `* h# B5 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:4 a5 H, e7 z9 k5 F( D
在新货到来之前用于日常所求的必要库存量叫什么9 u+ ^1 k' _) c/ Y
A:Parstock 基本日常最低库存0 H2 l$ ~$ N* m9 y
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ K: g4 U5 k7 m下面那个缩写是用来表明正常库存流程?
8 [; l! p) B# l1 Y! Z+ D& gA:FIFO=FIRST IN FIRST OUT 先进先出
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- {$ q9 ?( j8 X" l) j# |0 F42.Which of the following knives is used to turn vegetables?
, p. u8 L% L% p下面的那把刀是用来打开蔬菜吗?: O# P1 y# X: t+ G A0 B
A:Bird's beak knife 鸟嘴刀
# q8 W* V% N5 ~, h1 Z$ j: R2 m9 vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 q6 l& f) |' H: F) K- W
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43.What is an instant-read thermometer best used for?
& s$ U5 H6 _7 Q; f1 G' T, _即时读温度计最好用于那方面?
. |2 e' n" ?& z2 fA:Checking the internal temperature of a roast 检查被考物品的内部温度& [7 P3 |" ^. U9 ^" n. l! Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 Q' `. i- |- y2 V+ A [% S
下列哪些金属材料受热均匀,通常用在铁板而且非常重: [2 u- [ h6 D) }; u
A:Cast iron 铸铁/ p B8 j' t! a: W
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ ~$ N* ^1 a1 C- _% m0 U7 H
哪件装备下面有一个可移动的碗和一个S形叶片?% K5 p% p1 ^4 o( l7 j I% |
A:Food processor 食品加工机9 h( u5 O- l5 `" L
http://www.google.com.hk/search? ... iw=1263&bih=572
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9 \7 |; \- g2 F" Z d46.Which of the following is not a rule for knife safety?! l: G& Y* a% Y' a% x. ~
下列哪项不是用刀的安全规则?
; N4 o4 r& |" N( `$ z/ g5 w0 LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) {# u5 A* ^/ l. R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 y. O5 f7 x, b$ \2 F$ H' @! U
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
W$ L. _- K* o( `A:RondellES ) w* ^8 Z* O' N. \# }9 t, `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# {8 X8 h" E- X6 N/ ]2 }" i0 {48.Which of the following is a diced cut used to garnish soups?' `! b m! V, r: S8 n
下列哪项是切成小方块用于汤的装饰?
$ J2 Z9 A( ^4 F5 K p9 `: H( p# RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& k8 P! |4 c8 m3 S' y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ _# d7 S4 Y. z- Q( Q k. e
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!!——
7 x$ v/ R+ U0 l8 A# S& i1 ^( V# oA:Gaufrette
% F; B7 M9 r0 |; T( d/ Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ i. G$ g- G& a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
_( h) f. T/ v9 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 W- }, L( {- x" m+ v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
`/ A# M0 D" H4 S5 N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)% w4 D( [8 f3 h. C0 h
A:Cilantro 胡荽叶 香菜9 x2 H8 p( u y! @. h9 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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$ S# p) P4 y& g8 ]& A( f60.Allspice is made from:7 _4 \3 i/ s" P! I! \- R" d J
多香果, 多香果香料是什么
7 |; c# X1 F: z6 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 e: l# \3 [! e2 u/ z! _- n
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ \/ }: z" r4 b }6 D8 M+ s/ z
下列哪些是用来做香包德épices?. j7 C- {+ l0 `" F0 ~1 K
http://www.sachetcatering.com/
5 \" \3 g6 ?+ A) p- ?: b+ oA: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?) N( j" H& l( |4 N5 w: _+ S
下列哪项不是酱油调味品的?- v, Q! p% `" i6 {6 o
A:Wasabi 日本辣根( A* B6 E" Y( }+ ~& v" S9 C, _
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( r4 Y* z8 q: `) S7 C* E" R
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:
8 [1 J- Y5 [% \( LA:Pasteurization 巴氏杀菌2 y0 n; q5 j. m0 D1 }; u# @
/ ^! y% k2 f$ w5 } \64.Which of the following steps is not the correct procedure for whipping egg whites?
( F6 E1 g; |( y- p" \9 y下列哪个步骤是不是正确的蛋清搅打程序?
2 e5 O$ o+ A6 g1 n6 W" W5 O7 `, ?A:Allow to rest before use. 允许休息后方可使用。8 ?( _- w2 U3 x! R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ G: l# v" h$ e# A
A:56g and 63g 56克和63克$ F. H. Y3 ~8 a* Y: S3 }
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66.Evaporated milk is a concentrated milk that is produced by removing; V+ S+ |! k' R$ J( r( @' ]! e7 \' N
炼乳是一种浓缩牛奶 是去除什么做的
9 Y' q' E1 e6 [4 E9 F& DA:60% of the water 60%的水# P" P ?6 c+ V" T
0 o: p9 r! e. F3 @, N+ ]* ^67.A method of cooking that transfers heat through a liquid or gas is:' L1 [% x% k; F1 Z) T8 M4 n
一种烹饪方法,通过转移液体或气体是:; w* ^8 Q2 G% a j: G% B
A:Convection 对流
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- M8 [6 J' t4 V( B0 i9 ]/ u1 ?68.The cooking of starches is known as 烹调的淀粉被称为1 _. P# ^& R; t( D
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* `- t, ~$ k( J- z! FA:Braising 烤* O6 \5 O L3 J# o; ^+ O- o7 V
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70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:
; V- H( k8 p6 B t: tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% G" M G' e- U; O
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71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么 X. v; d# ~2 U$ F# m/ o/ K ?
A:Fumet 原汁" \5 \6 z9 P5 s1 q3 Q& q. Y. T3 T$ J
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72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
& \) ^$ Q! |6 m, F1 ^8 _8 I7 [# WA: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?
u0 v _7 \' H/ o下列哪一项不是用于制造高汤(低汤)的原则?+ B- E$ q! ?( Z9 U. m4 j
A:Start the stock in hot water.开始在热水中操作4 @; l0 n8 K, \0 x% n4 ]
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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1 y* {7 q& ?; C6 r+ v
A:Remouillage 法语熬汤* w# n/ N& g$ F! n( w! F
http://www.haibao.cn/blog/post/176242.htm |
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