 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:* @' e+ {& a( K& O. T: I3 Z
哪位厨师最早带来高水准浮夸的美食) _7 X) r0 v1 b" m4 `
AAntonin Carême 人名 安东尼·卡罗美5 A! c/ b. b+ Z, y
; z0 U3 W% S8 M# }+ c, g9 E
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 J4 r6 S7 B( I0 l/ p4 s7 v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. I6 E# M( t) V) |7 b! k
A:Cast-iron stoves 壁炉4 c1 o5 x5 ~6 p/ S+ H
http://www.usstove.com/products.php?id=6# M4 Y. X1 P* k
4 k! {6 Y; h0 C" t! o9 f" f
28.The French term used to describe the roundsman, or swing cook, is:* h6 [9 u/ @6 ` h5 x6 X
法国术语,用来描述roundsman,或摇摆厨师是:
' k' C0 p8 u; e, u: zA:Tournant 图尔南1 J0 |" B. R+ M+ U6 u o
4 d* r+ l. c- w7 I3 }' B8 i
29.Another term for the wine steward is:- h; b7 {) p( V0 b: z
葡萄酒侍酒师的另一个术语是:0 x! _ g! k! b& ~, a
A: Sommelier 侍酒师
, j' ?% Y' e- P/ |0 K0 P4 x" Z7 T) D- N# u) e
30.Molds, yeasts and fungi are examples of a:' _4 p6 B0 Y0 o) ^. L
霉菌,酵母菌和真菌是一个神马例子& k" h( J k; Y3 T9 y
A:Biological hazard 生物危害+ y" k- F9 F& ?# V0 L) V6 G
% l+ k- j( u Y( f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' ?- @: z. a( p' Z# S1 f# A& a
根据加拿大食品检验局,食品的危险温度区在多少之间:
# e, W9 V6 D1 u% E8 ?A:40° and 140°F (4–60°C) 4-60度, ?0 E G3 V* F( w5 G& s2 G% a
& L5 m! c* H I- |7 k1 t
32.All bacteria need the following for survival:& d& y5 s" s: N+ j$ y% e0 E4 F$ e
所有细菌生存需要以下哪些内容:
' V) z4 [8 q3 P" f T5 t) mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
0 W' J! A, M" \: {% }% c: \+ ^+ U1 n" B7 V5 c
33.Which of the following correctly represent critical control points in a HACCP system?$ g: ?6 P: W# f9 x& J2 h% z
以下哪项正确表示了HACCP体系的关键控制点?
' s7 X# @# w( {1 i* RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 g# b1 ?8 A; l$ M# Y' L5 V4 u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( j0 |! W, _7 Z2 n
2 @( n3 u, p; w" x% T34.Which of the following is not an example of a carbohydrate?- z' a7 x( S: Z, K* x! h* v- [
下列哪一个不是碳水化合物的例子?
- ^; K. G2 Z7 Q1 G, n1 BA:Essential nutrients 必需的营养物质0 Z4 n V' y0 r- Z
* D& H$ p4 I9 d9 H35.The process by which a liquid fat is made solid is called:
8 }9 y+ J7 h" G液体脂肪做成固体这个过程叫什么
! a8 x: N% T# j- E+ v- z: VA:Hydrogenation 氢化
( a) K0 u) @; G/ X/ P; }: d& v5 m3 ]' H% K7 ?
36.Which of the following is not an example of a fat substitute?' h: j5 [+ I. O. [- F) F
下列哪项不是脂肪替代品的一个例子
. j9 u% M& V# e9 e0 ?$ DA:Acesulfame K 安赛蜜K表
6 L0 [1 e7 j+ R! Z# \& [% | p2 |5 s) w: `0 E3 _- a# w; l3 }
37.Health Canada requires that a product labelled "fat free" contain:& C9 Q% V2 b( ^2 k- y9 ~) S. g: b
加拿大卫生部要求的产品标有“不含脂肪“包括:
' w, O f+ x, X- X/ Q' jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ i7 z4 ]% h2 c/ D% U
0 f. D0 Y. g" c0 J( e9 g38.Which of the following is not a problem associated with converting recipes?
7 Q8 ] l& N& x+ V4 y* j* f8 a \8 E下列哪项是不相关联的转换配方问题?7 p M8 z! p$ Y+ ]7 U/ j7 p
A:Unit cost 单位成本
2 c. N4 w" H/ I4 r" W
* P) u1 A! h2 ~2 z8 b" r* r39.The condition or cost of an item as it is purchased from the supplier is called:5 Y8 }/ }- S0 H1 Y2 D; E5 @
从供应商采购的物品的品质或成本叫什么6 z# j% x8 I, a. w
A:As-purchased cost 购买的费用" ?. J2 g) N5 }% r
2 T0 P- M/ H+ Z, w6 O6 ~" w40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 S0 A8 Y/ P ]1 |: ^% Z$ P0 y在新货到来之前用于日常所求的必要库存量叫什么4 N7 }- y# Y) A: h: X4 C
A:Parstock 基本日常最低库存1 G0 W1 h$ e: E; {5 z2 o4 U) l' Q, D
1 g- Q2 P& a3 Q& s: \& I41.Which of the following abbreviations is used to describe the proper rotation of stock?* o- ~) O- r0 `5 Y- i. A
下面那个缩写是用来表明正常库存流程?, e2 B+ t7 D' c8 [
A:FIFO=FIRST IN FIRST OUT 先进先出' h4 B% r9 T4 j) e5 m" Z
$ {& p5 r: Q4 O2 W42.Which of the following knives is used to turn vegetables?' [* m) C3 N8 P2 D
下面的那把刀是用来打开蔬菜吗?. V! T% l# K2 @% N
A:Bird's beak knife 鸟嘴刀
/ T# Q! r/ `2 W6 u4 v7 `! B4 p1 C5 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* \. b. a+ ^2 c1 @* n/ _. N5 N- j( w+ I: \$ X! N
43.What is an instant-read thermometer best used for?3 s- g- G1 h+ m5 Z4 G/ I# j; U
即时读温度计最好用于那方面?
1 g: H9 V0 A$ O6 U! qA:Checking the internal temperature of a roast 检查被考物品的内部温度) d t/ B/ F: K5 D! I& ~
, E# f6 i. l/ w2 f4 I4 s( d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" Z, {# M" J( v
下列哪些金属材料受热均匀,通常用在铁板而且非常重- U5 Y w3 V$ o. i$ M3 @7 t
A:Cast iron 铸铁
; u* X% F0 V& }5 x5 {4 u+ \; [, N% Q9 E7 S' [4 N2 Y( j3 Z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 P7 B" ~# O0 h- Y哪件装备下面有一个可移动的碗和一个S形叶片?
9 L, C* u! N9 p( a ?A:Food processor 食品加工机. L& [; q B% R: t$ e
http://www.google.com.hk/search? ... iw=1263&bih=572
% Q2 C; h. V7 b. P5 a, r, O& R
( Y% V# e( v: f- w46.Which of the following is not a rule for knife safety?, Z+ N. r( |- K
下列哪项不是用刀的安全规则?$ X# j, ~6 f, e/ g+ \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: G+ _+ @' |% X) i9 B4 n9 J/ r" ?$ P# B! c
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, F8 W- x) ]+ b9 u2 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
e* C- n$ X$ u+ [A:RondellES
( I% Y+ z# ^! E* Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ R# z7 l, H+ O7 Q9 M
! f3 m; X- ?/ u6 x+ M48.Which of the following is a diced cut used to garnish soups?
9 |5 A Q1 w9 Q下列哪项是切成小方块用于汤的装饰?
9 M* A9 g" p$ g. V0 ` l9 jA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! \9 N: y9 I# J: ?. } _" E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) ~, z" J3 o; I# \: u
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!!——
/ J: k4 N( O5 ?A:Gaufrette
, l: z2 a# Z3 |: R+ Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 j% k o- P& D9 z5 q) o" K& D+ q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 f: w0 {: q% Z6 f" \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' \2 Q ~2 ~0 u6 |2 C
2 @! z% a P& p- L1 a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 o0 g0 f, V% N; z8 R0 ^0 H, M
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)
6 V, a7 g+ L, CA:Cilantro 胡荽叶 香菜& a% B+ u1 w% O7 k+ s5 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 T/ d" a, |) I
" c2 W' C- h2 K" S, B% J1 Z60.Allspice is made from:
1 |# K4 W: P5 ?9 r4 K& ~% g" [ 多香果, 多香果香料是什么+ U9 a- H g* F0 D( R4 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% S$ c3 u& E2 j1 L- E. V
A:A dried berry 干浆果
+ r/ g3 U/ H2 Z. Y" d! a2 Z/ r+ p7 t7 n, d5 W
61.Which of the following are used to make a sachet d'épices?
) ?, P" t" ], h1 ~; {5 ]下列哪些是用来做香包德épices?
. ]2 i- {: u& qhttp://www.sachetcatering.com/
* _/ @ I% Z, SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# {8 W0 Y) x( _7 @! ^# j' L& F
@$ E' f: R. m4 R& F) w
62.Which of the following condiments are not soy based?! O$ M" K* V+ v+ n& |
下列哪项不是酱油调味品的?
7 N5 T$ f' R# U, H0 e4 W( I2 O: aA:Wasabi 日本辣根
. [/ Z& m8 _8 I6 ~: y
% ?$ D5 g9 y$ T/ q( u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
u8 {8 \7 L* ]- d/ a; @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:* G% f! V$ x& F7 y+ c
A:Pasteurization 巴氏杀菌; V! [& f# o, p3 j
1 C$ C8 @) u* T0 K
64.Which of the following steps is not the correct procedure for whipping egg whites?: u, k2 L$ {9 v9 ^
下列哪个步骤是不是正确的蛋清搅打程序?, V' j0 G( n+ c0 v
A:Allow to rest before use. 允许休息后方可使用。/ b( l' i! Q4 ~/ J o2 K
5 ^( l* o9 \5 `+ v# `0 z
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 L) ^5 v5 F9 `A:56g and 63g 56克和63克- B) _! [& i1 i5 |; d8 B
4 c. G: K2 ] A' b66.Evaporated milk is a concentrated milk that is produced by removing3 w' o. r4 E3 \& O8 {4 c
炼乳是一种浓缩牛奶 是去除什么做的9 M. W# P1 Y5 \8 _& n
A:60% of the water 60%的水6 P% | b: `6 i8 G" c4 t* Y
% c, n0 @6 p2 |- Y
67.A method of cooking that transfers heat through a liquid or gas is:9 `* Z1 G0 }$ L* L) k7 c
一种烹饪方法,通过转移液体或气体是:$ J7 ?8 z h0 _+ Y+ g* K
A:Convection 对流. n$ Z: a1 a3 F. Y
( }3 [1 l! a2 U2 V8 a; ^$ J* S
68.The cooking of starches is known as 烹调的淀粉被称为. s5 D2 X+ g; B7 I, k
A:Gelatinization 糊化
8 F! q @* U9 Z
+ a+ h$ f) z; \) r# ^5 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( o% |1 K9 c7 Y) N
A:Braising 烤
& P! j# Y: ?; |+ d3 q4 {
* l+ E3 R) G" Q, V3 z) |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:
2 ^; a. X: n7 hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
. \+ F V1 y( V/ m
" m$ y2 j% e6 B# |. H4 R71.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
/ F6 X/ Q$ }+ v$ ~( o) T9 FA:Fumet 原汁4 i: k9 W) E4 e8 [0 T& {
8 `. B( z1 C: p. B3 f$ M! c0 u
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 o- I, z1 Y' C8 }) t/ s( g/ \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 A7 {- h7 r h" [/ c
4 }+ y3 m1 `" I73.Which of the following is a principle not used in stock making?$ m9 f; P6 y, E4 c5 W% F
下列哪一项不是用于制造高汤(低汤)的原则?- {: P3 r9 g% _5 x) z* d3 g
A:Start the stock in hot water.开始在热水中操作 @1 p3 ?2 r# u( l
$ a5 q7 j$ ^2 Y; l7 W+ x) Z. n: ^% v
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- ^4 @3 }0 j( _; G$ w/ B, x4 E6 I! O
A:Remouillage 法语熬汤, P# t, A7 U3 i2 S5 e/ g n
http://www.haibao.cn/blog/post/176242.htm |
|