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26.The chef who is credited with bringing grande cuisine to the forefront is:
- F) A( g0 Z. l哪位厨师最早带来高水准浮夸的美食
8 g! d) S/ C7 d+ Y+ f# y2 ~$ }AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 T& O, b( T6 [4 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" x6 o8 @; \, G$ {& P& [/ Z' @& R
A:Cast-iron stoves 壁炉
- n9 Q& @& C3 y: N3 U& Lhttp://www.usstove.com/products.php?id=6* d+ M& N/ {/ \$ u; ?% W4 _
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28.The French term used to describe the roundsman, or swing cook, is:" {3 h0 w0 [1 H$ w' d) U
法国术语,用来描述roundsman,或摇摆厨师是:5 O! N4 Q. y" ?& B4 Q
A:Tournant 图尔南1 L1 L% D1 g, v% T+ v! @% j
' S) I- L1 V0 A& }3 |& d, H29.Another term for the wine steward is:
% N; p: c1 X# }+ Q" c2 K. a& L葡萄酒侍酒师的另一个术语是:
- f( B$ W4 {/ j7 {A: Sommelier 侍酒师+ c r1 r% b2 k. L" w% \
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30.Molds, yeasts and fungi are examples of a:% {. o; t6 K7 D2 F u6 o% L% F
霉菌,酵母菌和真菌是一个神马例子 ?" F6 O% V! k2 o" R; X- s. W
A:Biological hazard 生物危害
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. l1 N0 U8 W# t2 T5 F8 N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- J+ Z- u" @ y- q1 L8 z# c, v* F
根据加拿大食品检验局,食品的危险温度区在多少之间:
' F3 C' R9 L! H! _' z4 q& ?7 s1 ]A:40° and 140°F (4–60°C) 4-60度1 B! |. |! s3 F# d
4 [ v/ Y9 ^2 t32.All bacteria need the following for survival:
) L4 H: p) `% F9 w! e/ k7 y所有细菌生存需要以下哪些内容:
% k$ x. E: V8 O1 vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 Z+ s+ |5 Y! e33.Which of the following correctly represent critical control points in a HACCP system?
5 T6 n- a7 C/ \( c# g: h7 J3 a以下哪项正确表示了HACCP体系的关键控制点?" j: }' L! p2 k) d+ T- v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 B+ f' |) x& Y8 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热' J3 f7 q( _9 B" D1 V; l
& r6 r, s1 I2 I# F9 n34.Which of the following is not an example of a carbohydrate?
4 I k* m* T/ b6 k. Z+ w下列哪一个不是碳水化合物的例子?
6 T$ `0 g1 [& r& P3 DA:Essential nutrients 必需的营养物质, n) `: }$ h4 I; R
; o4 z8 x1 ?! }" E. F35.The process by which a liquid fat is made solid is called:* D3 X' d7 O$ _7 O6 H' q
液体脂肪做成固体这个过程叫什么# C9 T$ C( H7 p+ V
A:Hydrogenation 氢化, I7 s* `$ o \/ ^. {' w
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36.Which of the following is not an example of a fat substitute?
" j5 t1 p6 f, |! ~7 @* @% S2 a下列哪项不是脂肪替代品的一个例子
! ^) l: |2 g0 c3 {' CA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
. X i c% ]" ^5 |加拿大卫生部要求的产品标有“不含脂肪“包括:
2 q3 D" l+ i6 hA: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?0 O! s8 s4 K3 A2 l
下列哪项是不相关联的转换配方问题?
9 O0 @0 R3 H4 uA: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:' ~: K- R8 p( n$ y1 }
从供应商采购的物品的品质或成本叫什么
6 z) i; z8 M& m% z- _A:As-purchased cost 购买的费用1 Q7 H: }* H: y4 K7 C7 R8 ] P) \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ v# A) C4 R* W在新货到来之前用于日常所求的必要库存量叫什么# i7 o8 T6 b4 q, ~& n& e
A:Parstock 基本日常最低库存$ f# F, m7 k4 {9 Q1 y( _; G5 J0 K7 _8 _
: `' m. V8 t! n41.Which of the following abbreviations is used to describe the proper rotation of stock?* z7 R2 m" T* t! }
下面那个缩写是用来表明正常库存流程?
, }2 x! M8 I, r! O/ Z- e {A:FIFO=FIRST IN FIRST OUT 先进先出
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7 t8 P4 N J- i42.Which of the following knives is used to turn vegetables?9 A. S* e4 V) i8 y6 t1 O
下面的那把刀是用来打开蔬菜吗?! Q: v4 P8 D* p! b/ J
A:Bird's beak knife 鸟嘴刀
5 }/ ?0 h1 m' s p; Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird v- T3 F e! h- d
. f% s4 M& f* H. V1 f1 n5 {0 K1 o43.What is an instant-read thermometer best used for?! a+ G, m7 j9 B, J+ J# v
即时读温度计最好用于那方面?# {: P2 z9 Z8 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 o& m* y( d$ [0 t$ N- n( M
/ K+ w7 s$ o ]7 Y" U3 i5 {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 [9 h: r9 |% |/ p' p/ p" C# d
下列哪些金属材料受热均匀,通常用在铁板而且非常重% U1 ^0 r+ N" Z; `! m n0 a
A: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?2 u: x* k. m3 U
哪件装备下面有一个可移动的碗和一个S形叶片?
( j. `8 I7 N# V# ~. AA:Food processor 食品加工机' ^/ ~% s" K w& D1 K1 Q: [
http://www.google.com.hk/search? ... iw=1263&bih=572. V9 C( _- A" p% H+ ]) ?
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46.Which of the following is not a rule for knife safety?$ V, c* ~1 e- E6 H2 `+ ]+ s
下列哪项不是用刀的安全规则?
% ]- D' s3 Z; H' L* T2 S' LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% d. k( w5 E, u6 t. u# k
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 L$ e# v0 R8 i+ l" @8 ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 g& ~2 k$ Y7 `4 v1 }A:RondellES
' d' l' m$ m' p" u1 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ Y: n1 W! v" z2 ~: {
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48.Which of the following is a diced cut used to garnish soups?
: j7 k, }6 y% c; \下列哪项是切成小方块用于汤的装饰?
7 u! b# l, d3 d1 AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. R: Z( u$ N! I8 M4 e" f- N6 @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 k/ _1 ?3 Y# g5 ? b, V& ^
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!!——3 E6 m0 o/ ]& }5 V) `+ O& i
A:Gaufrette k* i& d8 b2 |, o; V/ w6 y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# Q# A" B7 |4 q7 ]1 W0 rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( A, N8 q# T2 U- x# p: x0 C* o4 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ a; j* ]+ x' I, I/ _, ?4 \
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( j) C$ E+ N& k$ F7 f3 W( 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)
# n8 ]9 ^5 [8 h3 T3 cA:Cilantro 胡荽叶 香菜, P* j. i) s1 I5 W4 V: Q& Z) q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 E9 X+ }" |+ u$ B! K
2 o7 D: B- B5 c! N: M9 F' t E" \% V60.Allspice is made from:/ ]9 s: U; k+ `. D4 e# |
多香果, 多香果香料是什么& V* [* Z. }; t7 b" k0 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' I9 ~4 U. e, g3 c, ~8 i5 T
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?5 V& \6 ?+ R- R2 R# |7 p
下列哪些是用来做香包德épices?
& T9 r1 x, B$ F7 phttp://www.sachetcatering.com/+ S5 R4 S: Q D" ?
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?( W# K. C- ^, Z3 q' `1 W: T7 k
下列哪项不是酱油调味品的?9 n$ V! J9 S6 M% v( i. Y
A:Wasabi 日本辣根
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6 e; c4 R. D* Y1 V# Z! Z7 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
A4 L3 }* N6 A; c0 r, k; |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:
( T) O6 {' ~" b8 eA:Pasteurization 巴氏杀菌% V- O+ d% k* D6 |+ q8 q0 u# ?
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ c! V+ _. s- Q2 A
下列哪个步骤是不是正确的蛋清搅打程序?: y! U9 } ?2 f
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:
# y) g5 s" Y! g4 I5 lA:56g and 63g 56克和63克
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+ }' S; c6 w, S0 f66.Evaporated milk is a concentrated milk that is produced by removing, z9 v4 d+ L8 [+ \# }
炼乳是一种浓缩牛奶 是去除什么做的
- r) \+ Q* t. V9 E# NA:60% of the water 60%的水& ]% N$ _: P! D% R+ b7 e
1 ?2 Q% j" N. A/ i67.A method of cooking that transfers heat through a liquid or gas is:
6 w7 H; T3 Z/ ~. Y! ]* a一种烹饪方法,通过转移液体或气体是:
# E; @: K1 X" z7 fA:Convection 对流, S8 P! Z/ l7 S8 H- W% i
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68.The cooking of starches is known as 烹调的淀粉被称为3 A( m5 g$ w) N$ Z) [ P4 q6 t% v
A:Gelatinization 糊化
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, r. v8 Q1 l/ _5 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( [9 ]" ~9 ?1 d
A:Braising 烤6 [! \6 H( V; I, E
6 m: S3 B& q$ i9 {. w70.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:
- I; n1 [! u" }; g' P& b1 E# bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 E% R& V1 ]. v* g6 m71.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 I( C$ F @1 e7 ]5 a- J; e
A:Fumet 原汁/ F0 G7 P1 x+ M/ ^8 m. \- H6 b
+ l9 k! N3 A4 s& J- q72.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
1 _( k/ i* X/ _3 W1 \- v$ I! LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 `2 J$ g, O4 R7 ?7 M2 s0 E
' v" D: f* A5 W& z73.Which of the following is a principle not used in stock making?
0 l. l& @# Q" {& R% v! q下列哪一项不是用于制造高汤(低汤)的原则?
( C0 A' S* R+ L+ V7 u/ mA:Start the stock in hot water.开始在热水中操作! E% j( |: Y# `0 v; u9 m, k
7 s h3 F( U+ |9 _. k1 e4 h74.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 S( r* K4 G% t# E! m, ~' g
A:Remouillage 法语熬汤9 T: U3 o* O8 E
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