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26.The chef who is credited with bringing grande cuisine to the forefront is:
, s% J$ m6 z5 j2 N \+ D/ r8 Y$ R哪位厨师最早带来高水准浮夸的美食
' g- i2 G2 @4 I0 X7 i5 ^AAntonin Carême 人名 安东尼·卡罗美( @8 N0 ^3 j- r' H- X) K4 d3 p6 L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 e6 y) ]% h6 h2 f3 ?' b( ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 ^& w4 A' |" p& }! o! i
A:Cast-iron stoves 壁炉
1 E: R3 V+ c+ {3 X( b1 Phttp://www.usstove.com/products.php?id=68 l* U3 \( }0 V6 ?: y
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28.The French term used to describe the roundsman, or swing cook, is:; s9 a, B9 v7 y8 Y
法国术语,用来描述roundsman,或摇摆厨师是:
& U6 x7 q1 h8 ~1 N; |A:Tournant 图尔南4 u9 U6 X9 S5 q/ o D
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29.Another term for the wine steward is:
7 D" M3 K. ]7 O& D; W8 `3 m: J) N葡萄酒侍酒师的另一个术语是:
6 T X8 F+ F* j; UA: Sommelier 侍酒师- W3 y7 j7 V5 v9 D$ q" q% \# X+ S
. m2 b) P6 t% ?# H30.Molds, yeasts and fungi are examples of a:' v* D, s$ p; r, l+ l
霉菌,酵母菌和真菌是一个神马例子' V3 P6 s. {: p8 ~
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:
( l. u) J+ k* |. {/ F% U根据加拿大食品检验局,食品的危险温度区在多少之间:9 r+ S0 S8 _" b" f
A:40° and 140°F (4–60°C) 4-60度
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! F1 ]% ^* [& L1 l$ d" U, ^32.All bacteria need the following for survival:/ A; T+ ^; |6 g; k0 I
所有细菌生存需要以下哪些内容:2 L p: ]% E- ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ P0 [0 Q3 w& q+ |2 T
. C6 ]) M9 ?+ S( o5 b9 `6 K% Q33.Which of the following correctly represent critical control points in a HACCP system?
% {; b9 }' R9 R7 X. S以下哪项正确表示了HACCP体系的关键控制点?4 I" v5 Y9 P4 T1 l5 e3 ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ~ a) ^) q) A% o9 g9 p- W
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?
, D M/ _7 w# u/ l: V下列哪一个不是碳水化合物的例子?
! k i& ?) m" f% vA:Essential nutrients 必需的营养物质
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9 F! r) L9 g8 m8 V+ u' Q35.The process by which a liquid fat is made solid is called:
1 t) w, U" H* X, \/ K液体脂肪做成固体这个过程叫什么 j( P/ W( d R) Q
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
: _; L' b6 p& D# w! }, }6 f3 U$ p下列哪项不是脂肪替代品的一个例子
8 r% `# y% [, M: Y7 y; b* Y3 fA:Acesulfame K 安赛蜜K表
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! b9 F* o. W/ W37.Health Canada requires that a product labelled "fat free" contain:
: q7 v9 k: P; D) g/ b+ Y/ G加拿大卫生部要求的产品标有“不含脂肪“包括:
* z$ H( g' N( h; }6 A3 MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* u2 ]8 x: c- G! N k. \- a38.Which of the following is not a problem associated with converting recipes?; b/ M8 x3 L* U* Q* {
下列哪项是不相关联的转换配方问题?! m2 Y# ^6 K& t5 w U% w0 A9 P* Q; g
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:
" W8 S$ _" V6 M! T从供应商采购的物品的品质或成本叫什么5 j5 l/ r) U6 K% b! Z
A:As-purchased cost 购买的费用
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+ o% E8 Y# D. t& w! B9 r0 J40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ K: q6 u5 {, d- t( [/ h在新货到来之前用于日常所求的必要库存量叫什么
- q& h( u- a2 r' r2 g; K1 T; P8 R; SA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 y4 v0 N0 H0 C! R, E
下面那个缩写是用来表明正常库存流程?; y) H* j7 ~, f( w) e- O8 y
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?& D2 n$ M- q; J: Y8 `6 p T1 j
下面的那把刀是用来打开蔬菜吗?
) I9 [( M- Z) p2 E, c- D- K& V2 YA:Bird's beak knife 鸟嘴刀
8 n" F& p: S phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% @ J, }! B" p4 ?# c4 v43.What is an instant-read thermometer best used for?8 q8 Q3 y+ Y" ~
即时读温度计最好用于那方面?
: }7 P3 |' s) u! _7 s! o- |; ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
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! X) a8 T: @$ D+ N! Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ `: G6 K8 P; |* X: C; _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% Y+ H; N1 n& D5 {0 S% S# @! NA:Cast iron 铸铁" K* k8 X" Z( ^" Z1 B
) h, }6 g, o& o/ s. R: ^' L0 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# f5 l( A1 ~3 e0 D& E. F/ b
哪件装备下面有一个可移动的碗和一个S形叶片?: A9 A2 M' ^, O& x
A:Food processor 食品加工机
' ?7 t; {/ g: w6 A0 e: bhttp://www.google.com.hk/search? ... iw=1263&bih=572( l5 u9 r6 ?" z
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46.Which of the following is not a rule for knife safety?* D! S) u5 [6 O& ?4 k/ ?' a1 v. L6 X
下列哪项不是用刀的安全规则?
. M- v; ]0 x u6 WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* Q" m' i* o& m! ^ f3 K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) @5 `7 W4 x1 C: B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& t8 `9 L1 G( g- ]+ f: aA:RondellES
7 Y; w. N# o$ P. N9 ?+ n/ Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
( q/ ]5 r6 [" {/ T下列哪项是切成小方块用于汤的装饰?% {& Q: V( G' _) G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 d9 S; H- [* C, w+ Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 F2 `9 U; t6 a/ I# O" }1 p. d
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!!——" q" `* D% {% |' s+ I/ B
A:Gaufrette
+ B& J H. t- e3 C: i' zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ J l6 }; t" Z$ Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" h% R; c0 q! }& S3 q2 g3 sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 P0 z! t- C- ?2 N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" W+ f' u' G, ?6 E' x
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)5 Z+ c; b$ C1 G) D ^. H% G3 x, r
A:Cilantro 胡荽叶 香菜
5 T+ i! j# @1 Q( Y# Q& r& _ I$ Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 O% e5 f2 e$ _ 多香果, 多香果香料是什么
. E5 v3 I7 Z) ]. _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! m' a r$ h& A) [8 e* ]9 G' c
A:A dried berry 干浆果( |/ W! `; L* J2 B' O" l
$ A) m2 T) r; H1 y; i: p61.Which of the following are used to make a sachet d'épices?% Z y/ z5 N+ c; T+ R. i5 R6 p
下列哪些是用来做香包德épices?1 o$ V" R7 m S: J; q, U
http://www.sachetcatering.com/" R9 q( \5 I4 Z6 h- P1 K9 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 y+ \1 G. O) }& Y+ y2 a
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62.Which of the following condiments are not soy based?
+ j+ O& c& g, ?9 g$ ?* _( [下列哪项不是酱油调味品的?0 D; D9 g. k5 Z( }4 \" l3 V# k
A:Wasabi 日本辣根
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, p4 n( X* R4 b7 `* ]* A" ~, T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. t$ ]- i1 l# E0 p) 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:
7 ]2 Y3 D1 B' m9 w4 w* wA:Pasteurization 巴氏杀菌
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) j- a- ]+ A6 S3 `64.Which of the following steps is not the correct procedure for whipping egg whites?; R4 B3 e1 U) F. R( e
下列哪个步骤是不是正确的蛋清搅打程序?7 t3 R/ I, e# ^8 S) p7 n _% R2 d
A:Allow to rest before use. 允许休息后方可使用。
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3 W/ Z+ q* k: u65.The weight of a large egg is between:一个大鸡蛋重量介于:7 r* i! s& K" Q0 i9 Y5 {0 x
A:56g and 63g 56克和63克% e: s C* x# J: D
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66.Evaporated milk is a concentrated milk that is produced by removing% {) B8 ^$ n% f
炼乳是一种浓缩牛奶 是去除什么做的5 p& E* c% c7 V3 \) r
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:( R' f8 d- m3 v+ e4 x+ e! Y
一种烹饪方法,通过转移液体或气体是:6 M) w( c4 N3 d" W* r3 u& @
A:Convection 对流
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+ y6 F, _+ x3 k/ \68.The cooking of starches is known as 烹调的淀粉被称为0 h. X7 v! m, [6 W; ]3 Q
A:Gelatinization 糊化' D% `. \* e2 z# M
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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?" f4 b9 ~- }+ C
A:Braising 烤0 x7 h5 [' A; c/ B6 B% M
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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:+ S. O' S- m* ^1 j/ w$ R0 j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" j% b( n8 R1 Y" C9 \% J% D
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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
0 @5 }) O% H) a8 uA:Fumet 原汁
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* R1 d: p) L8 Y% R72.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 h7 t+ h( @9 }( N8 X& a/ R' w' ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! A- i1 f+ E4 [5 V, F2 E/ F73.Which of the following is a principle not used in stock making?
" [4 Y6 H! h) a; l# H" A% ?# R下列哪一项不是用于制造高汤(低汤)的原则?
0 S4 p( v* \# w1 L( jA:Start the stock in hot water.开始在热水中操作! o1 ?5 s7 q! ^% T: C
: n+ u% f5 m% U0 N- C74.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
9 f1 R1 f2 ~' I: {A:Remouillage 法语熬汤
, L6 t/ y C2 @# ehttp://www.haibao.cn/blog/post/176242.htm |
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