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26.The chef who is credited with bringing grande cuisine to the forefront is:. {5 @+ J5 S$ ?
哪位厨师最早带来高水准浮夸的美食
# K' C; G4 a& x0 g4 q$ e0 xAAntonin Carême 人名 安东尼·卡罗美
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' `5 O4 M- ^2 b# e J8 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" S( }* D; e0 F# W5 j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; Q& S3 ^" d( c# X# }+ O! [6 t/ MA:Cast-iron stoves 壁炉8 |1 ?7 J( U( g
http://www.usstove.com/products.php?id=6
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( f7 _! t6 m8 P8 b! B5 d; v1 f28.The French term used to describe the roundsman, or swing cook, is:
6 p5 z$ B$ e5 h, Z; D$ Z1 v5 Z) q法国术语,用来描述roundsman,或摇摆厨师是:$ y0 x3 f7 d3 _2 d# a+ @9 A
A:Tournant 图尔南+ ^: J/ P. Q9 B8 V
8 k7 _: B) U" N7 z: w' n29.Another term for the wine steward is:9 a) e; L5 y9 t; ]- a
葡萄酒侍酒师的另一个术语是:
8 ?; N b* {% X4 A) lA: Sommelier 侍酒师( Q: j. i6 a. \7 x% }
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30.Molds, yeasts and fungi are examples of a:
4 k Z7 `& B' \7 F8 o霉菌,酵母菌和真菌是一个神马例子6 \& d& b4 Q: w0 _
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:. b" ]1 F* I) V! z& ?7 w6 q
根据加拿大食品检验局,食品的危险温度区在多少之间:/ q4 D G' [# x& J2 k& J0 D" V
A:40° and 140°F (4–60°C) 4-60度$ x2 i" q8 V7 i
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32.All bacteria need the following for survival:
8 U p1 a! F% h" J3 V0 R3 R所有细菌生存需要以下哪些内容:4 G5 p2 M! N9 V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?7 w. w( ?1 j M; y$ P+ \' S- X* G
以下哪项正确表示了HACCP体系的关键控制点?$ p$ w+ l# i8 h, l( w$ h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # c5 O8 O9 N' f+ e4 |7 H; t
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?4 @& k1 E. z- C- E3 P% h
下列哪一个不是碳水化合物的例子?9 S+ Z9 T1 p2 s9 b! d8 ~' t
A: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:
/ V, ^. `# n7 D6 c液体脂肪做成固体这个过程叫什么5 M. b0 ^6 z$ i9 o, ^5 E7 l
A:Hydrogenation 氢化 U3 ?+ K6 G5 R. h+ `. f+ B
, v& v C% k# A8 U4 Z36.Which of the following is not an example of a fat substitute?
/ x7 M2 ~7 [# W- ] {1 K6 a下列哪项不是脂肪替代品的一个例子
' A4 s* H- r9 {7 m4 _+ G" mA:Acesulfame K 安赛蜜K表3 _( z( T I8 w
+ Y" J, C8 O7 |& a; h9 r [37.Health Canada requires that a product labelled "fat free" contain:! c' B+ l6 @1 I# ~( Y Q
加拿大卫生部要求的产品标有“不含脂肪“包括:% a0 o, y$ |$ }2 z- o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& B2 k, R) F. C. N+ V
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38.Which of the following is not a problem associated with converting recipes?* J" m, R; ~+ s1 C( {5 M/ p
下列哪项是不相关联的转换配方问题?; l" l* N: U( X0 J
A:Unit cost 单位成本3 C1 S8 R' l" R, _% ~# C; z6 `
$ P' ?; y& l6 k; [39.The condition or cost of an item as it is purchased from the supplier is called:/ ]3 r7 e4 q2 M1 P# f% L
从供应商采购的物品的品质或成本叫什么2 `. f5 a! A* R3 ~
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 E- V( g5 h/ i7 U$ M7 u在新货到来之前用于日常所求的必要库存量叫什么
7 @3 c2 V0 J& ~& d6 yA: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?
2 i% p0 E0 @/ }+ e3 ?下面那个缩写是用来表明正常库存流程?
. P/ ~; r0 y, f- Z& b* RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 j" r8 S) g/ Q5 [6 I9 `! W
下面的那把刀是用来打开蔬菜吗?8 g0 ^. B _2 Q0 Y+ P6 s, s6 a. I
A:Bird's beak knife 鸟嘴刀2 M/ r; S3 R7 n2 I$ Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- ]7 ?8 J- _6 F# Q7 K
\# B" ^+ I: a' }5 H$ b43.What is an instant-read thermometer best used for?
/ z- h+ M! K" P2 g4 G' P7 ] }+ _即时读温度计最好用于那方面?
" E# Z* s6 d0 l& J9 E8 Q: lA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! h' G: z" T: V( S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 q5 B. A6 z9 f/ M
下列哪些金属材料受热均匀,通常用在铁板而且非常重* v1 E( E' K7 N1 _
A:Cast iron 铸铁8 _8 t. g7 K+ Z$ E( h
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, J& y8 A* A! }) M0 J+ O3 s( z
哪件装备下面有一个可移动的碗和一个S形叶片?
/ P1 b! x5 k* a4 D L! YA:Food processor 食品加工机' N# B3 `1 e$ |* B
http://www.google.com.hk/search? ... iw=1263&bih=572% f$ S% `3 ^+ s8 h
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46.Which of the following is not a rule for knife safety?, e @1 Y9 a! n
下列哪项不是用刀的安全规则?
$ d7 o7 [8 r& f6 l# pA: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:
( A' R8 R3 ]; r8 W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 y8 X6 @8 o+ z1 jA:RondellES : r9 |* B7 Q- t) Z2 ^* p- U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
5 V8 y" U E1 G下列哪项是切成小方块用于汤的装饰?
( l: x y( P5 U- TA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 H; C' y+ Y# z, S6 D; o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ L; g% _4 N7 F" A9 {
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!!——6 c+ V( B2 E& n- J' H1 x' p
A:Gaufrette
, h% m6 Q [- ^. g8 V: ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ R, D2 v" j) H' T' g1 {9 Z4 D$ r, k2 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ d% m$ m$ |$ a) V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 d$ \7 m) |" K- z& E1 \) V
* Q0 A* K: d# }# @8 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ t0 m: l. ?- `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)9 A7 B8 V3 E2 B( Y! _ K- V
A:Cilantro 胡荽叶 香菜
+ x& c! l: g. P* H: ~6 B3 ~% O$ zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:& ~7 j: o' y0 ]* o
多香果, 多香果香料是什么
1 ]( G8 x$ e0 C( i2 j: H- Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 {, k: S; Q/ t! d- i
A:A dried berry 干浆果; |% u6 N' H, B% @
& k a/ N) h2 p4 D6 z/ v61.Which of the following are used to make a sachet d'épices?% _; X, D! A# W3 {0 z6 ~
下列哪些是用来做香包德épices?! s5 A6 ?' i. ?! Y6 ~& _
http://www.sachetcatering.com/; g: P$ A* D$ s( C' e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 J3 [9 }- O2 S% K% i4 `
0 E# P- q4 Z8 e7 Q" L/ @62.Which of the following condiments are not soy based?
" |) S- }. k3 K下列哪项不是酱油调味品的?
4 F' f0 t. o: cA: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:
, S3 ?/ ^2 Z- |, Q! R4 d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:. N, ?1 |3 A2 c2 }, O2 |
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?
0 O3 K! e. g' c0 g( p1 ?下列哪个步骤是不是正确的蛋清搅打程序?8 L: L, \( a! I$ Q4 x
A:Allow to rest before use. 允许休息后方可使用。
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. y" O$ r5 \( ~9 r2 F3 O5 D65.The weight of a large egg is between:一个大鸡蛋重量介于:
# c" ~: r1 O. [. ^/ {1 MA:56g and 63g 56克和63克& P1 y6 I. d7 H& p$ b1 i) k( {
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66.Evaporated milk is a concentrated milk that is produced by removing
0 I6 K7 K- W2 J3 m/ R6 X& E炼乳是一种浓缩牛奶 是去除什么做的
% w& _8 L/ s Z; T& zA:60% of the water 60%的水
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3 E1 u- i: Z. Z8 T1 X67.A method of cooking that transfers heat through a liquid or gas is:# u: k4 b7 c( G1 X
一种烹饪方法,通过转移液体或气体是:
( d% T8 H) c1 m6 I6 }A:Convection 对流
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# }5 l8 m% k) h5 ] m68.The cooking of starches is known as 烹调的淀粉被称为2 R+ T y% _; D' C% T7 c8 ]
A:Gelatinization 糊化$ V# c; c% T( h1 k3 A5 {/ v
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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?% Q' w* k/ [* H1 [* m' |
A:Braising 烤9 A0 M# [3 b9 `; t. W5 t4 a! A" b1 j
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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:
7 a3 C% o1 n" IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 W, i: K" ~4 O: N71.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 e9 ^( P6 U; s' Y2 d* ~0 J' D# d" O
A:Fumet 原汁# A) S2 K* A, O8 q2 O
" d3 T' z- V, s6 \0 ?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
1 P% t# s8 [: qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?) q" P. Y9 ~# Z$ d2 |
下列哪一项不是用于制造高汤(低汤)的原则?% q) w' f. {/ a* [8 ]7 O1 `0 ~
A:Start the stock in hot water.开始在热水中操作: c' m3 z$ {3 B/ z5 `, C
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74.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
( v N0 Z6 x. F+ `) P+ ~( eA:Remouillage 法语熬汤
% g* E4 [9 g: Y) _: g& khttp://www.haibao.cn/blog/post/176242.htm |
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