 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: F2 f3 g7 g% ^6 ?! {* _+ C
哪位厨师最早带来高水准浮夸的美食
( o& e5 c% n! I* PAAntonin Carême 人名 安东尼·卡罗美& B) j u' Z( U& s2 l6 ~
$ \0 g$ L J) b- z3 x1 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# M; n+ j9 a& |: 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 。. Q' Y/ O& J5 C! ]5 ^% L
A:Cast-iron stoves 壁炉/ U! }* W7 s; o, f$ \
http://www.usstove.com/products.php?id=6% t* L: r- C0 w# J) B0 i2 K5 P+ u
' I" I4 w9 m# I$ ~$ T: N) F28.The French term used to describe the roundsman, or swing cook, is:
+ \& T* i0 ]+ h法国术语,用来描述roundsman,或摇摆厨师是:) {& z: t% f/ ^# z& C
A:Tournant 图尔南2 T8 p. v( {- R3 b
2 _, |& p" `& N8 m' Z
29.Another term for the wine steward is:: Y" i+ D% i* l& U5 _9 b! ^ W) J- T
葡萄酒侍酒师的另一个术语是:
: f6 w/ v( M1 r. o$ ~! L$ ~8 {A: Sommelier 侍酒师
% ^. S' `2 H/ V' A l7 ^
4 W& ?4 _* `7 i/ v, T0 P8 S30.Molds, yeasts and fungi are examples of a:$ ?* [0 _4 N+ }0 G5 t" @3 X6 l$ Y
霉菌,酵母菌和真菌是一个神马例子2 ` z) V- i$ z
A:Biological hazard 生物危害( c# d3 L7 W% N& x% [: O
7 `7 J9 }" O* O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 K: R) G+ O( _- i根据加拿大食品检验局,食品的危险温度区在多少之间:4 { U% M4 L0 F$ K# \0 e
A:40° and 140°F (4–60°C) 4-60度( o' a0 Y8 B, ~$ ?. Y
' ?" r2 z) z& Z; n
32.All bacteria need the following for survival:
. ~2 I8 x# z# y7 D5 W/ ]所有细菌生存需要以下哪些内容:
3 z; w, z$ H! F1 ]1 M4 K4 B" V* C0 \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
) ^( }+ L4 G3 `4 K- c8 i5 G) |( Z+ c% f4 L' \" {! B( h
33.Which of the following correctly represent critical control points in a HACCP system?% v- E6 ~# q7 S/ Y. @; W- p
以下哪项正确表示了HACCP体系的关键控制点?
% F8 N, a V# B+ A3 ?! m+ |) `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; N, U3 E8 C: e$ K7 b% J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" p6 O( G7 k4 j" A9 o3 [5 ^3 `
, ]! `6 H# N4 u# W% E, T, p34.Which of the following is not an example of a carbohydrate?
5 u( A; r7 p: w5 ^$ U下列哪一个不是碳水化合物的例子?7 i& B7 M& s9 l- Q3 L& A
A:Essential nutrients 必需的营养物质+ w. l7 p6 x9 a/ L. g! J
- m# x( g0 F: [6 j35.The process by which a liquid fat is made solid is called:
% y ?2 S: O9 z3 a! u. U液体脂肪做成固体这个过程叫什么6 }/ C5 J7 c/ | V1 `% ]
A:Hydrogenation 氢化8 X; Y# B; F; K8 p" v& H
* E" o2 W5 m& B( R36.Which of the following is not an example of a fat substitute?
. i; S( {- ?% H3 |5 g下列哪项不是脂肪替代品的一个例子
( K6 y1 k" A, AA:Acesulfame K 安赛蜜K表
! c# w' ]0 ^9 W/ R* O. `. K' R& x& M; X( X2 o8 }' a2 g0 T
37.Health Canada requires that a product labelled "fat free" contain:3 f2 x: n, n0 L& F! s! x
加拿大卫生部要求的产品标有“不含脂肪“包括:
) S) Y) a- W( H, A+ wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! S5 V" [: _. m% B; s2 t
3 l6 C M3 G/ p. j4 [38.Which of the following is not a problem associated with converting recipes?# p6 z# J) w, F! F0 ]
下列哪项是不相关联的转换配方问题?
0 `' y3 W/ `# A) c1 c& PA:Unit cost 单位成本3 Q$ K( R$ I8 F Z6 E$ O
9 R9 B k+ a( }) D/ O
39.The condition or cost of an item as it is purchased from the supplier is called:+ f Q6 G' C; B- G! G/ d, {
从供应商采购的物品的品质或成本叫什么
* D8 T1 a$ R+ t4 X( D$ ~A:As-purchased cost 购买的费用
5 v6 S; Q0 e1 r% [9 U' u- W4 ~
\ J1 C3 g5 E" j. S7 D$ I3 e7 Q40.The amount of stock necessary to cover operating needs between deliveries is known as:' x3 Y" m1 i5 m% g
在新货到来之前用于日常所求的必要库存量叫什么
4 f1 K% a8 B5 h3 J% sA:Parstock 基本日常最低库存- D3 @# E3 o C8 D" @1 r" K
' y% L" e! F, r# a' W+ \( q; Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
" _& T k. A" e$ j) C0 G下面那个缩写是用来表明正常库存流程?
' E/ ~# w8 L, NA:FIFO=FIRST IN FIRST OUT 先进先出, ~/ X7 }6 U5 X( X& c3 _
+ r9 q- [" ^. i& x2 G42.Which of the following knives is used to turn vegetables?
" j( j0 k# v, T9 @. v, W2 ]下面的那把刀是用来打开蔬菜吗?: R$ s! ]9 A8 Z# ^
A:Bird's beak knife 鸟嘴刀% s; `/ c$ b) o+ P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" U& ?. E/ b. Q; ^- i: g. s9 e
5 M, {7 u: C% l+ @ ^& ~7 K( E43.What is an instant-read thermometer best used for?! _5 V p+ T# f+ H, Y0 ]
即时读温度计最好用于那方面?
" {9 S7 W6 s% [, b. E7 BA:Checking the internal temperature of a roast 检查被考物品的内部温度* M$ h1 x% h4 }7 @
( `8 y! i: W8 z- }3 o3 D( o7 t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 S, u5 Y& ]& P+ v" ~5 w! R4 ]- \2 F下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 P) b0 u5 E/ E) @% K, s7 k; I. UA:Cast iron 铸铁
% X8 J# ^8 c; J. S: W7 ^/ _- t
' i# b7 ^/ ~% N2 F4 J' b c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: C7 X" q% w. _8 _哪件装备下面有一个可移动的碗和一个S形叶片?
5 p/ {; ]2 Q Q0 i& [3 _A:Food processor 食品加工机
7 p# l$ x/ \4 |; A+ B. }) `http://www.google.com.hk/search? ... iw=1263&bih=572
" |/ {+ c5 G' R! {! X- T
' ~: ]) R+ b4 e/ K J* O46.Which of the following is not a rule for knife safety?/ k7 q7 T: R( o" J
下列哪项不是用刀的安全规则?1 H, ~" q$ }1 a' ~0 ~& [" o; K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) x: A" `# Q+ U! L" K
1 G+ r5 C+ E# V! A' l0 r0 v& z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# }# b/ _( i" Y. P8 l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 ~* F( `6 E5 o$ i0 L% T, }1 {0 C
A:RondellES
, m. x# ^1 m# a+ Q8 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% |, V% m/ b7 I; q0 ^3 S6 ?) q: u4 J M
48.Which of the following is a diced cut used to garnish soups?
# |# V( s) U/ s下列哪项是切成小方块用于汤的装饰?8 |2 T9 p& U+ u! i0 U# Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) Z4 ~ }) O% Q) [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 T- Y4 D% g2 @' X) L+ i
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 N0 ^! n# P$ e, M# }
A:Gaufrette
2 u$ A+ h6 j. I) K ~1 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" L: i [# d+ X& ]; l! `! i! E, emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' }# f, }' z- [& t. |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" u; A$ ^' B1 m
5 x% r1 {% M a+ x9 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% N: k9 ~' Q, Z2 e" c
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)) ^3 s6 S0 k3 C U3 r0 F* C
A:Cilantro 胡荽叶 香菜# T- g2 t( T2 W8 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 ]" a+ {) z, Q( ^. V( `3 l' P/ z6 A8 e7 E6 l
60.Allspice is made from: O1 i0 E2 R9 k/ z" n. C" k: ?
多香果, 多香果香料是什么
7 }- I8 K- w! ^0 Z$ n& shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 h4 N: c w" j( n6 e8 ]A:A dried berry 干浆果
* |3 [6 y, t9 S' U& B6 |+ m
0 h, k9 r0 E: t* ]# i) v61.Which of the following are used to make a sachet d'épices?
0 T2 Q) Z- B/ s下列哪些是用来做香包德épices?# `0 x& s4 a! j" S' C5 l' M
http://www.sachetcatering.com/# F+ I V3 s) A) G: `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" C- u& j6 F, R( K
4 ~( S T* A8 j( E9 K/ Q/ T& A
62.Which of the following condiments are not soy based?
# Q. R1 e. v1 Y" h6 s& O3 I下列哪项不是酱油调味品的?
5 p8 @9 j* Q0 e* f+ i% P4 c, B" RA:Wasabi 日本辣根
$ K, M2 R) z, `3 }; b" [& ^
, S& G0 F: q1 k5 X3 F4 Y: u6 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 h- @2 J- D$ x% ~9 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:# R6 s( d# b2 I# x
A:Pasteurization 巴氏杀菌) t- Q7 H9 a* X7 _
. U5 A( B" t7 ?" u7 u( P G64.Which of the following steps is not the correct procedure for whipping egg whites?( \2 Y) r6 ?; e' H/ l
下列哪个步骤是不是正确的蛋清搅打程序?
) U% H4 |+ ^6 v* R$ _6 x) gA:Allow to rest before use. 允许休息后方可使用。' s) ^3 @$ q8 X" z. g) A
6 {' }0 X s% `, R: z% |# M' r
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 P/ R1 h9 C/ n( w! _9 w4 L" _A:56g and 63g 56克和63克$ ?% _/ ~% L6 Z& T* A; f3 O* C4 v$ s% T
, x k8 J# E' s4 `" P
66.Evaporated milk is a concentrated milk that is produced by removing
4 K C# C$ p7 }# n0 }$ ?: s. n炼乳是一种浓缩牛奶 是去除什么做的
" i3 k6 L) z( A: N4 lA:60% of the water 60%的水
0 P2 s4 l; @: i7 Y3 U& K% |5 V7 |( k- g' j
67.A method of cooking that transfers heat through a liquid or gas is:
& M( F( E# V8 Q( R1 {( K# G5 }! a一种烹饪方法,通过转移液体或气体是:! [. a+ Q! F) r' I
A:Convection 对流0 w6 u5 N) C0 U: \) I
( u# j ]% \6 l7 g- W' R
68.The cooking of starches is known as 烹调的淀粉被称为$ U7 a+ V2 L4 R( b' O
A:Gelatinization 糊化
- A4 [/ n0 }9 W6 W% l q4 ?& q. ^! p( [6 k2 X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ [( U; P. a+ iA:Braising 烤 v; y1 \- T' K, _+ W/ |. C
" [ b F) a7 n0 C B2 |7 `9 ]# \5 S
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:
" x6 g, k; W; {% u4 ~3 @A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
) Z5 R" b* k) _* C
8 H0 f3 b8 ]6 D8 k3 Z' l71.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& H8 t6 k5 l! T
A:Fumet 原汁
% y+ f8 p! p3 n/ A" _; R
6 A: A& o% J# n' Z m8 g7 @3 X72.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 s5 d3 i6 U' \* B1 [2 e) mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 B; S! r4 |1 ~# J+ F+ O
$ c4 X2 ^; ^" M
73.Which of the following is a principle not used in stock making?+ W3 Z# t+ w0 U4 q; r) ^# e4 V
下列哪一项不是用于制造高汤(低汤)的原则?7 x% q( g5 B. g* }- S& M2 h
A:Start the stock in hot water.开始在热水中操作( [9 p: d4 y+ z/ H* I0 N) {! d7 o
8 C+ U4 |4 ]' m, B; T) I
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
Y$ |4 a: _5 D- p/ ?A:Remouillage 法语熬汤
; g! R( z; S6 P6 s; V( Y8 x9 ghttp://www.haibao.cn/blog/post/176242.htm |
|