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26.The chef who is credited with bringing grande cuisine to the forefront is:7 k; Q$ j H4 E
哪位厨师最早带来高水准浮夸的美食/ ], F% a! I& @ Y C
AAntonin Carême 人名 安东尼·卡罗美, S' F5 i5 V" l: s# Z0 V; J
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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/ C6 v+ R% ~: z" C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# y+ p3 C4 ^3 J+ ?A:Cast-iron stoves 壁炉 g9 @1 c& g U' c! L+ ~
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:/ b' M" _2 a4 q$ ^, n9 s
法国术语,用来描述roundsman,或摇摆厨师是:4 N; c' `) a* n' Q1 j9 r
A:Tournant 图尔南
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29.Another term for the wine steward is:
. D) J/ V- ]; o5 _4 e- g葡萄酒侍酒师的另一个术语是:0 v& b5 |; a- ?1 F2 O! n9 r
A: Sommelier 侍酒师5 f/ j. z, H5 b! A
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30.Molds, yeasts and fungi are examples of a:. C$ N; m7 }& y; B5 h/ e% f
霉菌,酵母菌和真菌是一个神马例子
, S" l; w T: ]) ?! }1 H! hA:Biological hazard 生物危害. {1 t& n' l4 S: s+ p: ?
, ?1 r3 a6 c7 m$ c31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& g. K- ^/ J1 t: B
根据加拿大食品检验局,食品的危险温度区在多少之间:" ~0 G8 c3 V. |
A:40° and 140°F (4–60°C) 4-60度
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; E% e1 E, G5 ^" P( Z) [/ U( }32.All bacteria need the following for survival:7 q, }5 }- ~! b2 ]( T$ ~4 a
所有细菌生存需要以下哪些内容:
' G) z: Q% T @& ZA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 ?7 E! X* E3 ?8 z
) J' c& E3 [. Q# y8 \9 h33.Which of the following correctly represent critical control points in a HACCP system?
1 V( A: p+ ~5 Y: g @以下哪项正确表示了HACCP体系的关键控制点?( _. O- w: v0 W3 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - y, _, \1 N8 c) C* |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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( ]* O/ H& f2 a: C34.Which of the following is not an example of a carbohydrate?
% e" L3 n9 ?& g7 o. F7 D3 N l下列哪一个不是碳水化合物的例子?' Z6 d! d7 [) j- z
A:Essential nutrients 必需的营养物质/ D, W3 Y" L1 Y( G5 t& N7 {
8 B9 B: h3 t7 ?" o2 P9 _35.The process by which a liquid fat is made solid is called:
0 d- O( H( h6 a3 ]" p3 K, a1 n O3 D) |液体脂肪做成固体这个过程叫什么& K5 O- N" B$ t7 p
A:Hydrogenation 氢化
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3 j! S+ U, n7 p# ~, [' V9 @( _36.Which of the following is not an example of a fat substitute?/ @6 h" U3 u# n0 I
下列哪项不是脂肪替代品的一个例子6 q2 g6 z" x% ^. R- I- u
A:Acesulfame K 安赛蜜K表
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- E3 C" F% I2 [9 g37.Health Canada requires that a product labelled "fat free" contain:
) G7 O+ k: z; c3 H加拿大卫生部要求的产品标有“不含脂肪“包括:
' h- L" t5 l# p pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 |3 R) |, y/ M- R; g7 T" y4 x
: R4 Y) J. z R; A! K/ ~/ [' Y38.Which of the following is not a problem associated with converting recipes?; j5 P% b# C( { B
下列哪项是不相关联的转换配方问题?
4 [; V2 B# T; \" H+ L- b- m6 V$ c8 UA: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:
' b; r+ q- e& H4 Z3 O* d% Y从供应商采购的物品的品质或成本叫什么
9 j: J/ \8 D8 ~+ ^! `" LA:As-purchased cost 购买的费用
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2 P( U; T& [+ p# Z6 p8 s5 {, k40.The amount of stock necessary to cover operating needs between deliveries is known as:$ n- e1 _# `8 Y4 y; F
在新货到来之前用于日常所求的必要库存量叫什么: G. v1 D# \, K: t4 g% A2 m" S
A:Parstock 基本日常最低库存
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+ r6 Z: d& @0 v9 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 M, I8 B: ?- T2 l& I* |1 o" B) w下面那个缩写是用来表明正常库存流程?# n+ Z0 }$ [" P5 T8 U, c! L6 S
A:FIFO=FIRST IN FIRST OUT 先进先出2 P* l6 @+ U1 j/ _; r# S
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42.Which of the following knives is used to turn vegetables?% X: [/ {5 s* ^2 C& b
下面的那把刀是用来打开蔬菜吗?
; H* H% v' Q1 FA:Bird's beak knife 鸟嘴刀 o$ ^) O+ r8 B* s0 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?* @# b7 P/ c) z6 E
即时读温度计最好用于那方面?
& o; D9 _) f9 \' v$ f% X6 M; Y8 dA:Checking the internal temperature of a roast 检查被考物品的内部温度/ [) N: I; q) d/ d" G1 I4 ^+ b
2 d/ F; z- a8 u' m, M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* `. E1 k6 D! `8 {: z; x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 D) ~! q8 x3 y- q" cA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! d7 b1 \3 P& ~+ Z5 l. o7 R哪件装备下面有一个可移动的碗和一个S形叶片?
- ~7 E; e C7 l3 ^A:Food processor 食品加工机
$ r& @# |. T% l7 r& ?http://www.google.com.hk/search? ... iw=1263&bih=5724 E7 X, }+ d- z D4 j" v
& J N, g- [/ x+ h& \: N46.Which of the following is not a rule for knife safety?
4 {. X+ J8 ~8 y) T下列哪项不是用刀的安全规则?' x W& ^. Y% ]8 A+ _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 f& P* w4 O, Y2 {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, ^% n8 b$ B- i* U+ [A:RondellES . N: v& N. q5 `7 @% n- s* J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 M. H. |. G+ h6 ^" B- q" M7 z1 Q48.Which of the following is a diced cut used to garnish soups?* y% M! w8 K# \& `! Y$ a( F5 g
下列哪项是切成小方块用于汤的装饰?
2 D" t% @& Q" gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: _4 l, D/ ~% z/ f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& ?& A- H; t" A. t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!!——+ E C- d. `7 z1 N( L0 d6 T
A:Gaufrette
h/ S$ e5 j( _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572 I r& j. ^4 }+ d S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* }' a$ T A) [: c2 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: q: |, A1 q+ ?, ]: O. b
9 L6 E9 u% e+ }4 w( }# a. U, v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 M! k: I2 ?4 J6 C0 M; O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)4 f0 K1 M4 }1 u0 ~0 I: `. m( L- I
A:Cilantro 胡荽叶 香菜4 S( _7 m# y1 s. M6 x3 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& c0 s1 f1 Q+ {' P3 J
; A9 h4 t! P! ^8 o1 M% M60.Allspice is made from:
$ y+ k% c; K9 d, I, }: A 多香果, 多香果香料是什么
3 K) {& ~% j! M, rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( w2 K9 a: a" a5 N. ^A:A dried berry 干浆果4 E, x! R( ^2 W" W, Z
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61.Which of the following are used to make a sachet d'épices?
5 ?, `! y7 d8 i2 J5 X下列哪些是用来做香包德épices?
, F# N$ Q$ V7 m$ [1 C) R, Shttp://www.sachetcatering.com/
6 N: U4 L& {7 A* t& dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 g! |! r y; h* ^. `* X
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62.Which of the following condiments are not soy based?5 ` M: b$ V. ?
下列哪项不是酱油调味品的?
( }3 }+ p/ s v% }8 [' [5 cA:Wasabi 日本辣根3 j4 f3 R' [' Q3 `1 ^# ]6 m
' [5 ?% L B2 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 ~8 X: Q0 C4 E4 J; @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:+ A9 M) `$ B2 I+ I; i* l
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 v! C6 r0 m; ?9 b$ y下列哪个步骤是不是正确的蛋清搅打程序?
V% C3 f# b$ u- UA:Allow to rest before use. 允许休息后方可使用。
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0 K% o( S% F2 o1 C! [3 t) o65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 M" h! m& H. \! w6 E2 f% GA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing4 {3 ?9 N* u; Y" f& @1 j8 B
炼乳是一种浓缩牛奶 是去除什么做的
+ ?1 F3 \9 [8 E4 w% |A:60% of the water 60%的水
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. }3 a B% }/ L8 W+ F67.A method of cooking that transfers heat through a liquid or gas is:
7 s4 D0 _, ]& n3 D2 m# h4 M! V一种烹饪方法,通过转移液体或气体是: Z& k/ e t2 l
A:Convection 对流, ]5 g8 ?, T: N |/ |8 J
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68.The cooking of starches is known as 烹调的淀粉被称为1 D; ?( }" N8 n$ K% ^
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?0 m6 R0 i2 Y* ]
A:Braising 烤$ t6 w" U0 p: l: {% B* O
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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:, i P, R7 C' k# R0 _$ a0 i5 t
A: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
4 m( k8 J: l- T5 a" S3 L, \- \A:Fumet 原汁3 f3 W( d$ Q) N. K
; O( Y; d( G1 J/ l5 Y) `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
! k i V) P' u+ d' Y* {' M7 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( Y, s% N2 s( J# f6 h+ ~
6 F5 X2 \) Q" u6 |3 L5 L73.Which of the following is a principle not used in stock making?1 m' l* E% U7 C" V s
下列哪一项不是用于制造高汤(低汤)的原则?
& G' V. v* f' Q& m2 RA:Start the stock in hot water.开始在热水中操作
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9 X; C& Z; Q' J2 _/ R74.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
" P. d' t; F- b! |( u' iA:Remouillage 法语熬汤
5 `5 l, S& O. I+ Z4 Fhttp://www.haibao.cn/blog/post/176242.htm |
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