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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:( u* \. C8 J' B; Y A
哪位厨师最早带来高水准浮夸的美食
* I' X; [ y6 T) w7 Z) A$ BAAntonin Carême 人名 安东尼·卡罗美6 w/ i$ e7 \6 B" j" i
" m4 x+ S+ A8 f; }! n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ w! u( e% O/ }8 o/ s. ]# { J% l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' Y3 V! J8 x" k5 Y: FA:Cast-iron stoves 壁炉: S# J$ r1 f1 p
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:$ K! u ?+ u n9 U
法国术语,用来描述roundsman,或摇摆厨师是:1 [0 f3 @# ]: v
A:Tournant 图尔南
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29.Another term for the wine steward is:& h T, z3 B( G" B* a
葡萄酒侍酒师的另一个术语是:
, n$ y$ \* ]# @7 H; CA: Sommelier 侍酒师, Z0 Q- z) S0 D5 |$ K F
: w6 t% D* Y- q) ?3 B30.Molds, yeasts and fungi are examples of a:
7 g. A0 ^0 n7 b* ]# U2 r! C S) t霉菌,酵母菌和真菌是一个神马例子
+ j+ s9 w: P- F1 c( EA:Biological hazard 生物危害' [8 D& b# a/ A$ N0 y" p" f6 ]0 m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. ]8 a, ~8 K% v& E* k根据加拿大食品检验局,食品的危险温度区在多少之间:
7 H9 g! p f/ s" H5 K: XA:40° and 140°F (4–60°C) 4-60度( l6 f7 Q4 v! w$ f
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32.All bacteria need the following for survival:
- `3 U; B ]1 p" `# D. s# V& ?) W所有细菌生存需要以下哪些内容:* X6 j1 J, v2 O9 _2 `
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 h- Z* V/ m* h4 X8 w& ~5 G* @
; w+ E) x& o: b- R4 D, @, L33.Which of the following correctly represent critical control points in a HACCP system?8 {, M0 D, ~% Q' b
以下哪项正确表示了HACCP体系的关键控制点?
: J, f9 O8 m: m1 wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% s/ f( u' Y2 o5 p- k9 C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 ^0 P5 ]8 _; P4 ]2 s* Z下列哪一个不是碳水化合物的例子?
5 S3 F5 ~( i5 E0 O2 e: bA:Essential nutrients 必需的营养物质7 Y% V1 I- Y ~+ t5 |& n" m) a
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35.The process by which a liquid fat is made solid is called:
/ B3 S# t2 V7 J A& q8 v7 a液体脂肪做成固体这个过程叫什么
3 m9 i$ m" i( I6 @, Q- b+ OA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
1 V2 h; d0 n7 @& e下列哪项不是脂肪替代品的一个例子
/ A; B4 p2 H9 b+ HA:Acesulfame K 安赛蜜K表0 o9 c# M6 b- I A$ z
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37.Health Canada requires that a product labelled "fat free" contain:
" M8 }5 _& B8 R9 `" U加拿大卫生部要求的产品标有“不含脂肪“包括:
# q2 s3 L0 d8 vA: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?7 h8 u+ U1 ?$ w+ y% R0 B
下列哪项是不相关联的转换配方问题?3 D# h& e, p! f# K- f5 Y' V
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 {4 n4 r9 R0 a( I7 V9 s
从供应商采购的物品的品质或成本叫什么! v# j7 E3 }" ~
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:/ ^2 K/ I; _1 S W4 k0 l& l
在新货到来之前用于日常所求的必要库存量叫什么2 q( x4 U! Z# C9 j5 i
A:Parstock 基本日常最低库存7 m4 N8 |. ]0 J
3 |0 W- R8 g- @3 n41.Which of the following abbreviations is used to describe the proper rotation of stock?% D; n! E" i' j% G" M
下面那个缩写是用来表明正常库存流程?' s) s2 p4 V [! K1 k" I& ^9 U; U
A:FIFO=FIRST IN FIRST OUT 先进先出; J9 m" G8 e6 W2 B
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42.Which of the following knives is used to turn vegetables?
, G7 d5 b3 P N# b3 f4 j% I下面的那把刀是用来打开蔬菜吗?
' }* B: q: s' a( ZA:Bird's beak knife 鸟嘴刀
5 u- I" e! F5 b; N) M. ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?7 o6 N8 p7 R! A
即时读温度计最好用于那方面?* U, O2 Q7 U5 v7 X5 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度% |, H! J0 R5 ]7 D3 Y, C8 T, Q, o' e
* ]: x/ V B' p, j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 z! h5 J! O- @* g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 ~7 D6 h1 e* G0 A2 hA:Cast iron 铸铁& D+ a: ]7 C; Q3 k* o; X( v
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ l" L5 d* d& p- a" B
哪件装备下面有一个可移动的碗和一个S形叶片?
$ v* p( w: C \$ x& s4 FA:Food processor 食品加工机
7 m4 W$ Y, L; lhttp://www.google.com.hk/search? ... iw=1263&bih=5725 @! M1 N8 Q- p% s3 s$ A9 k
) k! O& X! k+ U, T5 s+ M46.Which of the following is not a rule for knife safety?
* P D7 E8 t" y7 q6 v) I b) x下列哪项不是用刀的安全规则?
8 q7 j9 ~- V) y" x1 e+ ?" [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 S' ^- ~! A; J$ k7 `
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 U; S2 Z3 l3 x0 g4 K: A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 Q, \0 B7 [" S/ jA:RondellES 4 A* ]+ _8 L/ M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& X. W& X, \" q& d
( R: I3 d0 Y( t! O+ d" G% z- c/ ^48.Which of the following is a diced cut used to garnish soups? U) T' E, S R4 |, y# g# ]& z9 ?
下列哪项是切成小方块用于汤的装饰?7 b. d& F: ]* I! C3 l; E7 [- `6 s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& m4 `! Y; y6 w6 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- v9 Q |! L; \: h) B" j ?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!!——, l6 H+ K3 V0 U$ Q( y6 I
A:Gaufrette
( V3 J3 P0 |' Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ o7 i/ U. \, _( b( i1 J9 ]8 ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 A" L" j$ _+ LGaufrette :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?
" ^% F! w- e# `5 l: D& I( G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 ^. j8 g, ~8 J6 o( S
A:Cilantro 胡荽叶 香菜7 L% d0 o, I- G! A0 ?$ Z4 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% L8 L0 V; X. i. ?
6 L2 A. s' W, I5 G: T- `* w2 S& q60.Allspice is made from:
+ t- U& s+ Q: z6 d: Z 多香果, 多香果香料是什么0 c; V- Q6 i# M. t; f0 f3 Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ n. c0 o7 [( \' w6 I; g; r
A:A dried berry 干浆果
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' n( f( \1 Y- J' y2 z$ }61.Which of the following are used to make a sachet d'épices?
* b7 d+ H' I& C# c5 b* N9 k下列哪些是用来做香包德épices?
9 h2 m. g Q: E6 phttp://www.sachetcatering.com/
) p6 X" s9 B( x' n% b9 `, EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ j B+ r* C4 Y* B% N5 V
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62.Which of the following condiments are not soy based?4 Y& N1 I: B6 p; X y
下列哪项不是酱油调味品的?
! ]) b/ n, S" f5 p3 D7 L, ?A:Wasabi 日本辣根
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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:
+ [3 o6 y. D& U+ B- s V$ h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:
) F5 c4 n' X+ b+ iA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 _8 m" o- Y/ I% i
下列哪个步骤是不是正确的蛋清搅打程序?" }6 X7 y8 m5 I( a* m# 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:
! A# L8 |" u) z- x, j; c& ]A:56g and 63g 56克和63克- D) \/ r. s, G
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66.Evaporated milk is a concentrated milk that is produced by removing3 u) ]2 T8 F" W5 L' R8 o9 m
炼乳是一种浓缩牛奶 是去除什么做的
/ d- ?, v1 }* R. j7 q& u1 h% Q8 Y6 [7 iA:60% of the water 60%的水- h. [8 ~$ D# \: T
7 f: v4 _) k- m0 r& d67.A method of cooking that transfers heat through a liquid or gas is:1 Y$ i+ V' X7 M# k! P
一种烹饪方法,通过转移液体或气体是:
& t. y0 D) c7 \) gA:Convection 对流5 |8 F( f3 }% k- f1 n
0 A* G5 I+ _( a68.The cooking of starches is known as 烹调的淀粉被称为2 i6 A: P" j. o0 x5 K+ u. m
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?
- s% x+ t3 }7 _& p/ g5 ?A:Braising 烤0 u) Q' I% z, S1 l. ]3 k
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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:
/ }4 `. R. s- FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* v# p: H# |4 V7 v* r
) h1 D, E4 p u% i7 l1 k71.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7 Z/ [1 L; G& x, q* h
A:Fumet 原汁& I! h. K( h j# x( U: f& N
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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' \! B5 x& U2 ]: y& k/ _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 m; ~7 f6 y/ d \8 ^9 b2 H
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73.Which of the following is a principle not used in stock making?8 N- e, e% H+ \# S
下列哪一项不是用于制造高汤(低汤)的原则?" N8 P3 P% P9 q& S0 r+ W
A:Start the stock in hot water.开始在热水中操作, A& m7 L+ C4 k% J# o* a x( o! P
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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
7 H' @: y6 z) y% l- dA:Remouillage 法语熬汤7 h9 a2 ]( h6 p( [
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