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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:
. P8 z$ X4 `2 g5 a4 L7 C哪位厨师最早带来高水准浮夸的美食
1 x4 H( t$ g. fAAntonin 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:
) k. t: h6 R! U9 @$ d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! v$ ]# R5 _/ u2 d3 ~ w4 N
A:Cast-iron stoves 壁炉
- Q" t/ ~1 J- s9 zhttp://www.usstove.com/products.php?id=6
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3 c" Q. k( Q5 O0 I6 [28.The French term used to describe the roundsman, or swing cook, is:
. ]5 z$ }+ P" G4 {* b法国术语,用来描述roundsman,或摇摆厨师是:
4 E' y, W1 |( x+ F- K& D! \A:Tournant 图尔南
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29.Another term for the wine steward is:7 p& p) U7 ]8 L
葡萄酒侍酒师的另一个术语是:3 ^: O% j$ m/ W5 y2 K
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a: ~4 ?; M; ?/ r) q' Q
霉菌,酵母菌和真菌是一个神马例子
, n2 K4 h# L) {. `A:Biological hazard 生物危害
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& @5 T1 G# a2 a2 ^: ?8 s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 {9 b% Z- w1 r m; h. }' 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:
( @+ x! D+ \# l! G+ DA:40° and 140°F (4–60°C) 4-60度: I6 S* m/ |: d9 J% X# ?4 g ?
0 |. a2 Q( \1 S* U* B8 o32.All bacteria need the following for survival:+ H1 P, q! ?' g* g
所有细菌生存需要以下哪些内容:' J& E/ u5 I3 D$ F" b3 I3 q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& m+ i W- Z8 x5 n: R33.Which of the following correctly represent critical control points in a HACCP system?
; r. C& _1 X3 L! P以下哪项正确表示了HACCP体系的关键控制点?6 Y$ _# G* P2 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; I4 Q, z; T4 i. Q4 S' C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: ^2 T/ g8 D/ Q! X+ i34.Which of the following is not an example of a carbohydrate?& J; e: ? n7 w+ r6 Z h& q R& C/ Z
下列哪一个不是碳水化合物的例子?
& Y; f6 f6 y' T/ O9 f/ | W0 CA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
( r* Z; N% u# D* M1 y液体脂肪做成固体这个过程叫什么' i" n3 d+ J% K0 O' @
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" y ~$ ]4 u8 g! ?4 E下列哪项不是脂肪替代品的一个例子
! Y& Q: c1 Y8 ~( nA:Acesulfame K 安赛蜜K表5 m% Y: y6 k- x4 {8 _# s
o! n' T) _( g A: [" d0 T37.Health Canada requires that a product labelled "fat free" contain:$ P- \6 b! ?4 |. A( l$ B, b$ |
加拿大卫生部要求的产品标有“不含脂肪“包括:- U+ q. m7 `* E# F& d6 ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ l2 j% T0 r/ j) w3 j4 K* ^9 y5 J38.Which of the following is not a problem associated with converting recipes?' |7 Q6 N( e2 L" A L
下列哪项是不相关联的转换配方问题?
4 @2 M4 A) K+ b/ pA: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:
" @; Y3 D/ I+ d* J' M! [从供应商采购的物品的品质或成本叫什么 W: @* S1 H4 ~- O" F9 T) h
A:As-purchased cost 购买的费用
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! k c' _4 i, H' ^8 W! n6 n6 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
- K* L, ], P: q9 q b. i+ X! ]! |在新货到来之前用于日常所求的必要库存量叫什么% {7 M! h/ n; A! L; b& s
A: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?5 D3 ]# F( ~& \/ J" d6 g, z
下面那个缩写是用来表明正常库存流程?, Q2 c* u: K- y1 r" G
A:FIFO=FIRST IN FIRST OUT 先进先出 _$ p, ]/ i5 O# J; w
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42.Which of the following knives is used to turn vegetables?
/ i. m+ P5 B1 }) @下面的那把刀是用来打开蔬菜吗?
z( K$ ^7 e" D* q- _A:Bird's beak knife 鸟嘴刀
* i& N, ^# l' S* _/ Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 ?* F, u" r5 t; s2 P/ w3 E3 v
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43.What is an instant-read thermometer best used for?
# b' e, l: }+ {, z' p( R即时读温度计最好用于那方面?" t$ a: ^! Q* i
A:Checking the internal temperature of a roast 检查被考物品的内部温度) R' x- L, C2 [; _! t0 [8 A
6 I5 z* |& ?0 { _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 u* v0 f0 b9 q' B5 I A
下列哪些金属材料受热均匀,通常用在铁板而且非常重, V/ e# O' M, v' p ^, B) D
A:Cast iron 铸铁0 d* s, M% C" X/ L/ w7 |+ p& Y
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 C- [4 u3 q: f' a/ Q: G
哪件装备下面有一个可移动的碗和一个S形叶片?! v* r8 F' `4 Q. @1 C
A:Food processor 食品加工机7 D' s, I! x: d( o! f$ V
http://www.google.com.hk/search? ... iw=1263&bih=5723 I/ k5 q* d; d7 a
$ ]8 P. t1 j' Y0 `46.Which of the following is not a rule for knife safety?
3 F! ?3 Q6 f2 P: _3 O- |. h下列哪项不是用刀的安全规则?: U1 x# ^& K( Z+ Q, Z2 p% }' j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 B, F9 _1 V! s2 E1 i# d4 J
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- i# Q* E, w1 P5 d3 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 [( B# N- S7 P$ @7 J
A:RondellES
3 N; A6 E! L+ }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 ]) \9 g1 |' s/ Q6 X48.Which of the following is a diced cut used to garnish soups?' D: b$ ~+ J) S2 h4 [
下列哪项是切成小方块用于汤的装饰?6 @2 x. R* Y' E ~
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 o9 G4 x) \# w7 E1 `6 n9 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% T1 O$ H! {1 `) k% M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!!——) v/ I5 p% b8 e4 R8 l& Z
A:Gaufrette
& n: A! O9 Z$ M0 @; ^. Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
@7 X1 ~ ?# I8 I. Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ w. Z- _& t v9 q' J4 l5 o( d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. Q, E2 R' h3 M% w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ e1 S m+ }0 @
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)' W# `7 U, F/ I5 Q! h4 q
A:Cilantro 胡荽叶 香菜$ _6 P& P1 W8 f) Q1 s7 q' N, `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ w8 y- }: x3 B* P& P0 h, I
; v0 [* m W: k: k2 j4 y60.Allspice is made from:
/ r% w1 |, S1 y- R, _) d 多香果, 多香果香料是什么( ]+ f. L& m5 x, [) m/ m8 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 o+ i. Q0 K; \1 vA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; g" ^9 F4 b. C! D. ~6 X, R
下列哪些是用来做香包德épices?
- G C0 H* c. l2 [" z' K# {http://www.sachetcatering.com/
; u r% ] _% ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' ]# p4 _1 O0 V) P8 i
" j( s& n5 R. j3 g7 Q62.Which of the following condiments are not soy based?! i! |6 V6 i9 m- M
下列哪项不是酱油调味品的?
) g2 F: t- J; ?A:Wasabi 日本辣根# |) E$ \! C, F0 P' o: i' ^" c
O1 d" F! n) o k- ?$ e4 X* d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ E- v4 \0 x+ `2 L. |0 y
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:
. ^/ [* a" Q. q8 X4 pA:Pasteurization 巴氏杀菌: Y& m- s! G1 n" b
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64.Which of the following steps is not the correct procedure for whipping egg whites?# d8 H( l, b1 g6 O
下列哪个步骤是不是正确的蛋清搅打程序?' Y5 }! R+ O6 O8 a
A:Allow to rest before use. 允许休息后方可使用。% E5 U( b9 B0 {/ N: R, {
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% H( a5 U3 E# C/ SA:56g and 63g 56克和63克. e$ K: Q# e6 a- X1 z4 g u' t/ y) k
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66.Evaporated milk is a concentrated milk that is produced by removing
W* y" T( v \! V. v炼乳是一种浓缩牛奶 是去除什么做的! h* v& ~5 J- z# d7 S, [+ f
A:60% of the water 60%的水) f2 K! F. {5 A# m- y( t8 G+ Y
$ c& E& a* e* h2 S( t* `# ]+ P67.A method of cooking that transfers heat through a liquid or gas is:
' x) s; l5 f% `- z. [8 ~: p一种烹饪方法,通过转移液体或气体是:+ o' I3 E2 S* I& O8 j+ E( E
A:Convection 对流' O e9 Y: Z2 O1 g1 `7 b
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68.The cooking of starches is known as 烹调的淀粉被称为
9 Z3 d, U0 C |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?
5 c7 g6 y) o2 b, }# ?6 B9 F* OA:Braising 烤5 ^1 a! _/ z& r* {3 C% c
/ C1 V) Q& n! i; F70.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:
; v- ]& M/ u$ D; S/ l! k" O( A: [( aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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- f1 ]* s6 n9 t$ u' q& z: O! ^! j
A:Fumet 原汁
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$ s' u6 Q0 Q7 O+ N4 x5 R5 E' ?0 n72.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: ?% Y4 G4 X1 _$ Z- R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 V3 C% T1 q% i& k# ?
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73.Which of the following is a principle not used in stock making?
8 m( ^3 v8 p. E. ^6 A! Q# }. [; A下列哪一项不是用于制造高汤(低汤)的原则?
+ W$ `! k9 _, i8 h% l- x1 t. @A:Start the stock in hot water.开始在热水中操作7 f/ F! F5 a0 E# k; F
# A" p6 s) p5 g74.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% g! _/ p. M5 y. iA:Remouillage 法语熬汤
: ~+ Q$ \, B+ K9 chttp://www.haibao.cn/blog/post/176242.htm |
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