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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:
. n7 Z- Q1 P( A5 v: j( r0 y哪位厨师最早带来高水准浮夸的美食5 \- q& n: k3 z
AAntonin 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:( Y |3 q9 f1 X3 \( E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 H, U. C8 `8 c9 i* L/ Y
A:Cast-iron stoves 壁炉% s; {5 v, U8 H" l9 I
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
7 x W0 o0 a; h* R n$ r法国术语,用来描述roundsman,或摇摆厨师是:
* J# A# I4 }: lA:Tournant 图尔南
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29.Another term for the wine steward is:
; |7 M/ t% D/ r# W8 o5 s) Y葡萄酒侍酒师的另一个术语是:7 \& I8 |" }$ S# E9 `0 u/ M) K$ f& l
A: Sommelier 侍酒师
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( n; T7 K8 p2 e4 M30.Molds, yeasts and fungi are examples of a:% b5 r. ^/ }- G; J* R \. e
霉菌,酵母菌和真菌是一个神马例子
! M" k* @6 Y: U! h- J3 SA:Biological hazard 生物危害3 {1 J3 z) m8 v% }3 W
" w* y/ b6 a" ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: a) i7 }+ b5 q8 t. N6 s根据加拿大食品检验局,食品的危险温度区在多少之间:( X/ E7 ^6 C/ d$ j( k$ U
A:40° and 140°F (4–60°C) 4-60度
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# V+ ^/ f+ P) Y R/ i32.All bacteria need the following for survival:, I6 I' B& }9 }6 ^
所有细菌生存需要以下哪些内容:, F" `; |0 @. a! L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 m: W& [0 O3 }
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33.Which of the following correctly represent critical control points in a HACCP system?
4 f+ M4 w+ `: h5 j以下哪项正确表示了HACCP体系的关键控制点?. ^& Z4 H- k$ A( @% \) c: _4 z1 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& H" L/ E+ {3 r- p4 n6 [! Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 j F* }# D$ |
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34.Which of the following is not an example of a carbohydrate?
% I1 B* A4 m) N; \" [* B$ M+ G下列哪一个不是碳水化合物的例子?; R! j$ z' `2 Q- D& x' ?1 A
A:Essential nutrients 必需的营养物质6 i9 |8 ?" `) \5 D
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35.The process by which a liquid fat is made solid is called:
" }5 m9 ~( f3 U8 s液体脂肪做成固体这个过程叫什么
, \ ^& Y: R6 X, }1 D1 pA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
K" @5 @% {8 E) q7 q w下列哪项不是脂肪替代品的一个例子 f- r6 J k$ l/ B; p- ]
A:Acesulfame K 安赛蜜K表
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; y3 K# C) t5 t5 ^. ?# w, I X37.Health Canada requires that a product labelled "fat free" contain:
4 P0 r, S h; `/ x* U3 c2 j# U加拿大卫生部要求的产品标有“不含脂肪“包括:
" z$ I2 T' ]2 p& k4 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?
9 G4 j; d8 J- ~% b! S下列哪项是不相关联的转换配方问题?
9 p0 F! |$ e. cA:Unit cost 单位成本; {2 B* d( \5 _( N
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39.The condition or cost of an item as it is purchased from the supplier is called:6 C7 E( i- w4 o* q) C9 a$ q
从供应商采购的物品的品质或成本叫什么
$ K; r! ~/ L3 Z% L3 F t0 J. R6 PA:As-purchased cost 购买的费用 u5 ~! [: w3 ?
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% X* |* X) W h, U# p' O# Z在新货到来之前用于日常所求的必要库存量叫什么4 d3 b3 T6 j' H2 u: 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?
6 _0 t& b6 n. J; m; N, D下面那个缩写是用来表明正常库存流程?
! A$ ]) Q* i, Z' T1 p# JA:FIFO=FIRST IN FIRST OUT 先进先出' ?9 r. r: s' r' Q1 u) S
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42.Which of the following knives is used to turn vegetables?
3 S5 l* o" h* o: M5 Q0 C下面的那把刀是用来打开蔬菜吗?% Q) Y6 L2 b' M, ?) r4 [- H* s! s
A:Bird's beak knife 鸟嘴刀" J% G: } u/ {+ n n- |# `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ M: q9 j! G# N& L# I
7 c- F" k4 L$ q! W; i$ O* h5 q* Q43.What is an instant-read thermometer best used for?
4 Z9 P( ]/ W7 c" s# l) @即时读温度计最好用于那方面?- e5 @: j3 a% `$ B. L9 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 s/ Z2 `: R; ]$ m+ M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! n- Q" D6 K0 ]/ T$ S
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 i3 e h! y+ P8 T" ]
A:Cast iron 铸铁- e4 `% }8 I. H) W
( T+ H7 H. k: ?8 j9 b9 b6 R8 Z2 g X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 v) B8 @- @' c7 |1 I& G9 c( t
哪件装备下面有一个可移动的碗和一个S形叶片?
) g3 t8 t0 S7 E2 ^A:Food processor 食品加工机
6 o: o' @! L8 jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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8 u; N6 V, v- W# T8 g+ c7 p46.Which of the following is not a rule for knife safety?
0 [8 h9 ]' X" C5 V' G下列哪项不是用刀的安全规则?' H4 z9 Z4 V& X# {# v* [. ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 P" c# t' T, A& t+ ~$ c M
7 k3 g; g0 U6 f p- M8 K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' t2 z/ H7 t: \2 p% d( p/ Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% V z# y2 U! [7 L* u* J) u4 ZA:RondellES
9 a2 U e) s0 N% `- lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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9 W" A1 Q7 |$ [$ R* s# o. ?+ I48.Which of the following is a diced cut used to garnish soups?
: x1 L0 L" Y% E [) C3 ^& a9 U下列哪项是切成小方块用于汤的装饰?3 M% J4 B4 ~; y9 ^1 o- Z, P& b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; V( W' z2 Q# q% }+ V+ a( c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" ` h5 j0 d* Y8 P
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!!——
+ S% T! N p) `1 h0 BA:Gaufrette
( E# U: a3 o- e' s4 dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 ~) a i3 B6 `! ?$ }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, o# S1 O9 S' _: N4 I+ S5 b
Gaufrette :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?: {+ y7 q4 o. t
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)2 x- T/ u! ^+ @1 [( ]8 m6 Y) L# i G ^
A:Cilantro 胡荽叶 香菜5 G3 L+ A$ q# r" t7 s Q/ Y3 O1 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. R( s P5 ]+ I, ]4 g
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60.Allspice is made from:0 @( V5 [, f8 j7 s$ F; k8 M
多香果, 多香果香料是什么5 p+ j7 W8 Y2 Q" f, y N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& B+ f8 Q5 G/ h8 H9 r1 q
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
* Z5 P0 n! u+ E/ P9 [! |下列哪些是用来做香包德épices?) {6 @3 g A0 ~6 D$ k1 ?- q
http://www.sachetcatering.com/
. N5 w" Q8 ~7 z" ]4 U& Q# T. {, y& ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. J2 _& d3 |! t% w! V3 h8 W' ~
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62.Which of the following condiments are not soy based?
& ^2 T1 _# ?1 [3 Z下列哪项不是酱油调味品的?6 t4 w, Z. ~8 q# M
A:Wasabi 日本辣根" h5 Q1 ~ L, R, s5 Q
$ i X! x& q. T* W% ?: k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. `9 ]: f( L9 V( [0 _
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:
2 T( L" B7 f9 V1 X/ ]* PA:Pasteurization 巴氏杀菌( Z c1 t1 W* x. k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' e0 N5 U8 X% X! s4 n: [5 u1 ~' H8 {下列哪个步骤是不是正确的蛋清搅打程序?) W2 n0 z0 P( H4 V/ q. m- u
A:Allow to rest before use. 允许休息后方可使用。; p. B# E& a7 y
/ G3 y9 J0 ^3 {6 ~, q% V1 W2 q7 k65.The weight of a large egg is between:一个大鸡蛋重量介于:
- g5 Z2 o7 V7 \7 C+ NA:56g and 63g 56克和63克8 u1 a. D; |4 _: [0 D8 o
7 K1 B% E; O2 ]! \2 N9 y3 M( a& }66.Evaporated milk is a concentrated milk that is produced by removing
6 E" r6 {% r4 u5 K* C2 k炼乳是一种浓缩牛奶 是去除什么做的% K$ u5 W: J/ g9 J
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:
( [! |- _- q$ W6 A! U7 z" s: N一种烹饪方法,通过转移液体或气体是:; c3 M; Q2 i# ? [5 u# R5 J+ v
A:Convection 对流9 K/ R. v# k' p' L+ q" t: `+ j$ S
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68.The cooking of starches is known as 烹调的淀粉被称为
! d' ?. U* s; D6 Z8 y8 C/ |+ JA:Gelatinization 糊化; _" ^& T* d9 b ]: E( X" a" l6 a
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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 F m6 n$ v6 B# ~% y+ QA:Braising 烤& {8 f( q. L8 c* _5 Y; l
9 U8 _, E4 F, _5 z8 i# a2 U8 x; l70.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:$ ?5 x! ?1 p+ E# M6 D# k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% O% a0 s) [7 ?6 U w71.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% M o Y( z7 F
A:Fumet 原汁
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G# }& Q$ ~2 ~5 c7 P/ C72.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) {9 w2 K+ @/ i. h! K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: i% S+ h4 ^0 u/ N( {6 U
. O; p4 {6 Q) n8 Z! B- ]) @! }6 S73.Which of the following is a principle not used in stock making?$ S# v V( I, a2 r# |, Z
下列哪一项不是用于制造高汤(低汤)的原则?
& c3 ^* F& K5 Y6 w hA:Start the stock in hot water.开始在热水中操作
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9 j" i: }3 I8 S) S: N74.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
* Z! j) s% U( ?/ a3 G( mA:Remouillage 法语熬汤* A! K. d) @9 D- ]0 b: f% v" o1 |
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