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26.The chef who is credited with bringing grande cuisine to the forefront is:0 g" p3 ~4 R _, ?
哪位厨师最早带来高水准浮夸的美食
7 a% K/ z6 {2 o4 ZAAntonin Carême 人名 安东尼·卡罗美
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+ f$ h" S/ t' W, Q" w0 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 l- h9 [8 x$ v9 A" [8 H8 I0 m) p. `
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* \- |) {; pA:Cast-iron stoves 壁炉
2 D( n, T9 e. n1 O: I: Ahttp://www.usstove.com/products.php?id=6# I8 J& f3 \' c/ |% m
5 U; B5 s9 N- {7 I' _28.The French term used to describe the roundsman, or swing cook, is: e9 [ Z$ C# {
法国术语,用来描述roundsman,或摇摆厨师是:
! m. O1 T: j" `- _; J$ I& P7 `5 LA:Tournant 图尔南
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29.Another term for the wine steward is:
* W$ L9 U6 G/ B: e4 @; ]8 b+ [! W葡萄酒侍酒师的另一个术语是:( s) x. Q7 p; \8 [' z. X1 j- z
A: Sommelier 侍酒师 f# Z! o% U! Q% r X3 Q9 b+ r
* Y) s; m" D+ B* Z# o30.Molds, yeasts and fungi are examples of a:4 C K; A- c8 ^' ?2 g M
霉菌,酵母菌和真菌是一个神马例子8 t3 h# P _& v/ n J; H
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 ]+ C* C2 B/ H# }. p8 w. {
根据加拿大食品检验局,食品的危险温度区在多少之间:
) J4 |: S, R; n$ HA:40° and 140°F (4–60°C) 4-60度8 c) m/ w8 }6 g4 P
$ x! q8 u& r# @3 S! }/ `32.All bacteria need the following for survival:
2 R8 X' h) E* X" x e) {所有细菌生存需要以下哪些内容:( d }" F& k2 ^; ~
A: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?) t" _5 h: { a% `& X. v- E
以下哪项正确表示了HACCP体系的关键控制点?5 o' k8 p) T& m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ \) w7 v$ a' f& @6 ?2 t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?
, y! w% y# c' o& o( r% @( H# e下列哪一个不是碳水化合物的例子?+ L9 J4 V, G& U4 ^0 g/ ~4 v; _+ k
A:Essential nutrients 必需的营养物质; W. x& [0 F, o. |0 x
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35.The process by which a liquid fat is made solid is called:
6 W' [4 ~$ j+ m. A: U液体脂肪做成固体这个过程叫什么: S; s W$ o" J1 D
A:Hydrogenation 氢化( W- H5 ~; \; B/ u9 D
8 f2 @* q1 t* G4 [$ h8 h) A$ {36.Which of the following is not an example of a fat substitute?
( B2 k2 h2 k% V) ^下列哪项不是脂肪替代品的一个例子
5 L, {# ~# r( D2 c9 }A:Acesulfame K 安赛蜜K表5 \/ A$ ?+ R, }/ J; g
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37.Health Canada requires that a product labelled "fat free" contain:' f5 W; Z5 x+ R: [8 S- I$ z: ?
加拿大卫生部要求的产品标有“不含脂肪“包括:" G: d4 T0 g; f9 d/ I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 N: R t, v% H) Y7 P" D$ q! W+ j7 t
1 L7 `, _3 j% E& g38.Which of the following is not a problem associated with converting recipes?
' _3 J4 K, e* S" [下列哪项是不相关联的转换配方问题?
e0 O# P/ h# K$ J1 zA:Unit cost 单位成本
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* |7 T6 F5 ?6 Z% f3 `/ K39.The condition or cost of an item as it is purchased from the supplier is called:3 n" h# ?" `& F7 w# P! a) y
从供应商采购的物品的品质或成本叫什么
* h$ p' d9 _6 {A:As-purchased cost 购买的费用% w% {& F% B( J, o) k D5 ]8 W4 p8 d
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 _9 ?: J6 e, J2 Y# q' \在新货到来之前用于日常所求的必要库存量叫什么
9 l( F. v8 y; g7 H: U3 |A:Parstock 基本日常最低库存; R* k3 x# M7 J
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 B. X% o0 @" v* K( W1 C/ E( a
下面那个缩写是用来表明正常库存流程?' N% r2 L4 u9 }- i" _: o8 t4 t0 r
A:FIFO=FIRST IN FIRST OUT 先进先出* C( ~2 [( K* k7 V$ i
) v c3 E0 S. F1 s6 a42.Which of the following knives is used to turn vegetables?6 ?# p: n: `% [( Z# @3 i
下面的那把刀是用来打开蔬菜吗?' h9 a. v3 m2 X4 J6 a' V, J/ `; P
A:Bird's beak knife 鸟嘴刀" R1 J/ Y( E2 v. s9 Z, E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 q# o, |# k! Y! [% d, w; J43.What is an instant-read thermometer best used for?
% b5 f$ c( S1 z6 G( |9 Z即时读温度计最好用于那方面?" K# K3 X1 f; g+ e0 P( q5 X; f; D
A:Checking the internal temperature of a roast 检查被考物品的内部温度" J8 N/ [( [9 e* W5 E
6 n; M! |+ x' `* F7 K4 O7 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ J' Z$ C' U+ [: E- n下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 P, i& i, Y! z; B$ kA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 u0 O) k; B) e5 n7 g( t; l
哪件装备下面有一个可移动的碗和一个S形叶片?( ?, O# E2 C& [% w+ w. A+ l5 P, W
A:Food processor 食品加工机& e. n8 W0 G4 `3 p6 B+ ]# V
http://www.google.com.hk/search? ... iw=1263&bih=572( q- V/ s0 L% e# d3 z+ L
6 n1 {& z, {8 D/ c. s, q46.Which of the following is not a rule for knife safety?* s2 F+ g6 N" \# P
下列哪项不是用刀的安全规则?
# D7 }/ I; A7 q9 D% h0 x. KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# {2 x6 A- v+ N" `: X' T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, E3 a3 h9 K* _) Q/ U9 s9 n* {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; F- j; Z8 p$ \6 [$ @3 t! F) l
A:RondellES 3 C3 n! o* z' y1 g4 M( E- N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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3 a" p1 ?9 z( p48.Which of the following is a diced cut used to garnish soups?; H8 f% w5 Z8 X$ O2 [
下列哪项是切成小方块用于汤的装饰?5 k2 \" s: o2 h4 f0 A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! ?! z% @& k5 @' |' V5 H/ B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- W5 S0 b w" P y2 [% O" `
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!!——# p8 `6 X: J/ @8 B4 O6 @% L
A:Gaufrette % Z6 u+ `! r9 h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* G% i( j' {# L. `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! _0 }$ O( g- j4 b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' T6 T- @( v0 Z( }
. u: c2 z; ]& @( @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, n1 i/ z2 {$ l# I( H6 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)3 k+ m( W+ v* J w$ s5 i/ L
A:Cilantro 胡荽叶 香菜
# ?, K7 N1 h Y1 }0 lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ d3 F9 q" `9 ^" y @60.Allspice is made from:
, M& V# _ I# g( o& A. C 多香果, 多香果香料是什么' n) B% T( w' C: R" l7 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( V3 t$ s, N% rA:A dried berry 干浆果
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" y u- L* S3 K) T61.Which of the following are used to make a sachet d'épices?4 B. Q7 s3 s% a, u( e4 u
下列哪些是用来做香包德épices? ?9 ^# a4 d) X, b2 P% b' b" s" X, e
http://www.sachetcatering.com/
! I+ S8 U) ~5 c3 N6 l# }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 f% y. G- G% R+ g
6 h; }. H! V u/ s5 c0 Y% Z1 c62.Which of the following condiments are not soy based?. t) \( L& \$ D% f9 y
下列哪项不是酱油调味品的?
! a$ V- }$ ]' w$ t2 TA:Wasabi 日本辣根* _" s1 C0 K6 S5 P! p/ C
; E. Z" P& C5 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# b$ ]7 U+ b4 v$ t4 x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:% U/ ~- @. @$ I' x- |: W7 @
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?: S3 W8 c! h6 a7 `
下列哪个步骤是不是正确的蛋清搅打程序?
3 S$ a. l( W9 y5 @4 ?A:Allow to rest before use. 允许休息后方可使用。7 Q+ F% I. r9 b; f$ O2 I
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 ^+ V. L8 P' Y8 T
A:56g and 63g 56克和63克
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* U" _0 H6 y- M% j66.Evaporated milk is a concentrated milk that is produced by removing* x" ^* ?6 T( \
炼乳是一种浓缩牛奶 是去除什么做的8 x5 g5 f, D1 a v! t9 D5 W6 G
A:60% of the water 60%的水% j7 i7 b# Q" L: n
6 Y0 H* r/ Y) }0 W67.A method of cooking that transfers heat through a liquid or gas is:
9 T. H7 r- A5 T7 j0 T7 t一种烹饪方法,通过转移液体或气体是:
j/ r: L- O4 f) _+ kA:Convection 对流
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3 g3 T+ [6 {0 k' g" F T+ {68.The cooking of starches is known as 烹调的淀粉被称为 n8 D* f4 z6 P7 f, B: D
A:Gelatinization 糊化0 D( M* h" u0 Q( ^8 d' S
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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?
9 p; i. [5 M2 P$ w0 Z5 |& ^$ _A:Braising 烤9 [; l( Y2 N5 D* E2 b/ w& p% w
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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:
U9 g$ R1 w$ j/ CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 ~* v, n' U" j: W. D" K
8 w1 y9 ^. e4 @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$ R6 g' V+ ]" _' H, I: R K7 e) H
A:Fumet 原汁$ Y7 A; d0 d( @; l, T
9 S$ y# R% t" b/ O q+ z1 [2 v' Y72.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
3 G7 k& ]( e& ?; m; F6 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& s! N; i& Z$ \ q" o! N! u
; o: E( p# T2 D2 V% P73.Which of the following is a principle not used in stock making?. T# z& w3 c& _' y) b, V5 Y3 V! x, |
下列哪一项不是用于制造高汤(低汤)的原则?* y/ v: r1 q) {6 T. a$ C
A:Start the stock in hot water.开始在热水中操作& V. W) j8 |4 b9 ^. D
) c% v P) J7 |! s2 @" F74.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
! x$ U3 o' `/ zA:Remouillage 法语熬汤
5 ~. q7 q" {) ~$ ]* Lhttp://www.haibao.cn/blog/post/176242.htm |
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