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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:
3 H# v8 F }& P9 S8 t& N哪位厨师最早带来高水准浮夸的美食
0 ?* m7 Y y3 |+ LAAntonin 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:! ~) N2 G: e3 d* C8 [ q1 |$ \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& e% Y( N p4 z& w, Y5 w2 ?* ZA:Cast-iron stoves 壁炉( H, B) {, V' n! q
http://www.usstove.com/products.php?id=65 F0 ?: K4 b, f, e. B
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28.The French term used to describe the roundsman, or swing cook, is:
. O: d: J$ h, w" G法国术语,用来描述roundsman,或摇摆厨师是:
0 q0 o# ~+ k4 LA:Tournant 图尔南
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29.Another term for the wine steward is:
: }3 |9 r; ]& d0 ^0 y葡萄酒侍酒师的另一个术语是:: Q9 u4 V9 K1 ^: ~5 H
A: Sommelier 侍酒师8 d" s) q9 ?6 F9 B
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30.Molds, yeasts and fungi are examples of a:
) N* V) h* Q0 c) S& y霉菌,酵母菌和真菌是一个神马例子
3 p+ f" j( k% _2 m: OA:Biological hazard 生物危害$ \' _2 V6 s D5 S
7 e8 j' F% n3 |1 p* \3 H5 o% L* r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ k9 Z O9 D- U" g: j7 @ U4 t根据加拿大食品检验局,食品的危险温度区在多少之间:
% i& l4 ^! a! }. V+ K" FA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
. B9 Z1 d, ]) q& _# @# e) I所有细菌生存需要以下哪些内容:
( p* H% r; g/ EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, W- e F: B9 L u q* t2 f0 }7 H* A
3 p* ~ }9 M' V. j' ?* C33.Which of the following correctly represent critical control points in a HACCP system?' t- Y: Z# z; {5 ~" D1 P2 A1 [
以下哪项正确表示了HACCP体系的关键控制点?4 h/ ?! r' Z2 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / c3 z2 }4 |- }2 @' W( V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- e3 K. Z, e: O- _: n
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34.Which of the following is not an example of a carbohydrate?
1 O6 M/ A& |% J! j% G& ^. E下列哪一个不是碳水化合物的例子?
: Y9 W/ \5 Q3 ^5 vA:Essential nutrients 必需的营养物质6 t4 T v& V, e7 m
0 J6 ^2 a1 L. T35.The process by which a liquid fat is made solid is called:! b+ f- i6 o8 K/ G$ w
液体脂肪做成固体这个过程叫什么
: M' o. A. N+ T) c- B% Q: G. CA:Hydrogenation 氢化! [, d; _, e, V1 @( R
m4 ?9 E+ g* z; {36.Which of the following is not an example of a fat substitute?
# i8 W' [/ `, D! S" s6 f下列哪项不是脂肪替代品的一个例子1 Q" Q& A8 O% b) k& Z( A2 _
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 z# K; [& U, b9 q! s3 h8 O4 s加拿大卫生部要求的产品标有“不含脂肪“包括:" d9 b$ ?1 V1 P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ q( m/ x: N1 v3 ` j, `
- r! f0 b" k0 I3 w8 w38.Which of the following is not a problem associated with converting recipes?" B- c+ }6 D u$ c
下列哪项是不相关联的转换配方问题?8 V+ w, b& w9 `. e9 g$ N
A:Unit cost 单位成本
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4 F( M. a. @! Y% G" F) K, U39.The condition or cost of an item as it is purchased from the supplier is called:
5 G9 v, a; k: |- A4 B从供应商采购的物品的品质或成本叫什么8 i" S0 d6 g, _ F2 J. p
A:As-purchased cost 购买的费用% k* N* i- g$ h8 G
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% X5 S" Z; S: e/ ?0 j2 K
在新货到来之前用于日常所求的必要库存量叫什么
: ^2 A3 S% B, A- h/ _A:Parstock 基本日常最低库存
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1 B, |2 W" U# z- P41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ }1 B, `6 P! v* ?5 X Z j+ k/ @9 H5 d下面那个缩写是用来表明正常库存流程?
1 u: U) c& V/ ~! N( Q ^% u/ @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? \6 j; C$ ?* V: J5 [5 r% E
下面的那把刀是用来打开蔬菜吗?+ v, y: ^% X) C3 Z" M
A:Bird's beak knife 鸟嘴刀; d5 Y5 }0 C- L9 ]& d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 W' F Y# o$ w. d7 y( d! n8 v
9 }* a) C: g" h# B$ z) i+ p43.What is an instant-read thermometer best used for?9 v- W" p8 R' R- U5 Q
即时读温度计最好用于那方面?/ j: h7 h4 u4 {# o
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 J0 B& A, h- w' c
/ R# X! n6 U# V& O5 \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? a1 s9 n h: C9 \1 Z8 Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重; O/ h9 t+ u1 V- ^( g
A:Cast iron 铸铁" z3 E# K' N2 [0 U
, Q5 o8 O* e, e3 g; P8 S# ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 g5 W! G. g; [4 W哪件装备下面有一个可移动的碗和一个S形叶片?
! F8 ?6 r% D: D& @' g6 N0 \A:Food processor 食品加工机. j2 p7 P; `5 ? z9 t
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
# f6 c1 }* ?' q9 C4 T+ w* a下列哪项不是用刀的安全规则?! ^! M+ n6 ?4 z* N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 i6 t) L6 E: i3 u1 O4 G) E0 z9 j) u
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 y2 q2 t1 j9 k7 @& u, s/ y% R6 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ x" i% P- L v6 O: IA:RondellES
: k, e) V1 N3 V4 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 m9 G, w8 i5 g( t' F) W3 l
+ L- G4 z6 V d' I5 e48.Which of the following is a diced cut used to garnish soups?
2 ^9 [8 u& ]5 a, j l+ D下列哪项是切成小方块用于汤的装饰?' K8 k" h! T; n9 T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- U5 B8 P' b! i1 E6 E+ ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 ]' e4 E- K- j7 m! L/ M6 h+ G
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!!——
P; f' z4 n' t0 U) D3 R$ D: wA:Gaufrette
7 ^$ x# D6 B2 E2 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 G$ e1 R8 j0 G @# smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* c( ^. y5 Z( ^$ JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. G6 D W' l6 @, h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 u; G# b3 o1 [0 g: ]3 z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)) Z$ m6 ^; \$ i4 e _9 c; {
A:Cilantro 胡荽叶 香菜
- D! W$ y) i8 H( W9 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ s0 e1 D% K) `5 A
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60.Allspice is made from:* Y! i9 V: ?7 I. f. B9 K
多香果, 多香果香料是什么
, ^- g: X8 x3 A: r* bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; K$ x! p8 X5 o) c" u: P
A:A dried berry 干浆果
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/ A- O# e4 b5 y5 v: w2 p61.Which of the following are used to make a sachet d'épices?
: H; o, d& r1 G& A( Z6 G+ e5 h下列哪些是用来做香包德épices?$ a0 u5 b g' \( G. o$ v( I I
http://www.sachetcatering.com/
2 D: |7 L5 V4 D; ~3 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 D% h4 }- v# P/ E% u
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62.Which of the following condiments are not soy based?
" [$ i, `& Q$ m下列哪项不是酱油调味品的?
/ `3 K3 V4 Y; O; ~6 R! Z; xA: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:9 c; C8 V6 p. G4 Z3 {# w$ v7 e
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:
9 p3 B& P1 }+ E1 y" DA:Pasteurization 巴氏杀菌
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0 Y) [: E( |7 \0 `+ q64.Which of the following steps is not the correct procedure for whipping egg whites?% ^; w+ Z. E& w- U8 E) ~( j' x3 h
下列哪个步骤是不是正确的蛋清搅打程序?
+ O* n+ ^/ F0 B3 M2 p [A:Allow to rest before use. 允许休息后方可使用。" y: X6 H4 z% S$ d' |. F
$ T% k2 a2 L* @0 _" W65.The weight of a large egg is between:一个大鸡蛋重量介于:
f& v3 O9 i2 v$ L" |( PA:56g and 63g 56克和63克
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: |$ ?$ [8 M/ B# g66.Evaporated milk is a concentrated milk that is produced by removing
* B4 }0 H7 c; m# u8 I$ ~' A8 e炼乳是一种浓缩牛奶 是去除什么做的
1 W6 K( ]0 T0 r4 C3 ?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:2 }. [% }# y: d; d# |; e2 O( @! k
一种烹饪方法,通过转移液体或气体是:6 y3 r0 d# G# ]7 L1 o) O) G
A:Convection 对流
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5 d9 w$ V: H: b9 u& r68.The cooking of starches is known as 烹调的淀粉被称为
8 A7 q! |5 B4 j7 |. {: M, ]* Q7 X" mA:Gelatinization 糊化+ t" L+ I& x6 Z
* [. G9 k5 b8 Y, M! [69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ p) u: l' V4 @( v% X3 _. HA:Braising 烤3 g8 Z! q2 E$ U) p n( e
3 t5 l" p# Y, ?3 @0 s70.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 U9 E; }. l4 L# ^' ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 K! ^$ R* @; a71.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" S& C, p' {# Z, e" b
A:Fumet 原汁; R3 N3 {/ X$ y3 p$ W
# n: J; n: R8 {; z y3 z72.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& e, R/ `. j, J4 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) \5 ~1 u5 k) f; e! I K1 H
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73.Which of the following is a principle not used in stock making?
. o$ F( a5 o/ O# j! f下列哪一项不是用于制造高汤(低汤)的原则?: u6 ]7 n2 H; b1 e" f
A:Start the stock in hot water.开始在热水中操作4 h: K5 B8 Q- Y- P
3 M* C0 V/ ?0 _% @: R) p$ p74.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$ x9 e8 I8 Y* q# P) b' {% t
A:Remouillage 法语熬汤
/ ?& w; e: {( s$ M- t$ V7 U" rhttp://www.haibao.cn/blog/post/176242.htm |
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