 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:
( P5 b+ h, ~. @, L哪位厨师最早带来高水准浮夸的美食5 G7 W1 x/ n+ j: ?3 Z# w
AAntonin Carême 人名 安东尼·卡罗美
) g; g y/ \1 u! \- g$ @% j( L/ w1 U1 J4 H8 ?6 ~; `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ n1 }( J0 j; l; T! L4 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 H$ f5 }! }* t, k( z" EA:Cast-iron stoves 壁炉' B) {# r! M7 w) o) S
http://www.usstove.com/products.php?id=6
8 T5 C6 V7 P+ J6 `% d* V" n4 @/ c: c, x3 p1 T$ V8 t1 L
28.The French term used to describe the roundsman, or swing cook, is:
% [. T& O1 Q& }- }法国术语,用来描述roundsman,或摇摆厨师是:% a4 j t; o \0 V6 C& R. ]2 h: P
A:Tournant 图尔南
, j, G% R5 e. |: Q) v0 r6 I: E m/ i3 P/ Z, _4 g6 E
29.Another term for the wine steward is:
( o0 _9 |- b1 J2 x6 I葡萄酒侍酒师的另一个术语是:; e( Z4 h+ A4 ~' y M& j7 ^
A: Sommelier 侍酒师
- d3 o/ q- `, L5 S7 V; U+ p- |+ K E( ]5 u- X3 {
30.Molds, yeasts and fungi are examples of a:6 f+ p+ `" J* L! F# S6 {( ^/ S, \' e
霉菌,酵母菌和真菌是一个神马例子
% i* m3 O# J% u0 i" iA:Biological hazard 生物危害- H: ]. U E! b3 q; f; A. ~6 N
; [, x9 P' \) V7 A& K2 r' O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ C- ]& W% R% E2 n) D
根据加拿大食品检验局,食品的危险温度区在多少之间:
& X% T# M3 R/ I$ H$ r6 qA:40° and 140°F (4–60°C) 4-60度
% X1 B5 n# v5 W' [& W2 C+ w0 }2 D5 f! m ]1 r" n( z
32.All bacteria need the following for survival:
8 I/ e* d# A7 P) k- G) {5 ~所有细菌生存需要以下哪些内容:
& T) }! U% O& B. D* A9 fA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
4 L. N8 z2 D: r" y0 M: n! f1 }; z8 ]
33.Which of the following correctly represent critical control points in a HACCP system?
% e# a0 U/ s" h% Z以下哪项正确表示了HACCP体系的关键控制点?' ~4 ?* g: P+ ^1 C* W, |2 I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 a# E! ?3 c3 O1 | S' ?# V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( H/ w0 B7 H* t' l1 k; w$ C- g! G* q `* i0 D; }
34.Which of the following is not an example of a carbohydrate?
5 y1 X1 C3 z4 D' ^& B5 l3 ]4 y下列哪一个不是碳水化合物的例子?
3 G) @0 g Y( GA:Essential nutrients 必需的营养物质* _8 I* U" z' v6 a* C
% T/ W/ ]. ]) q3 @4 ]4 ]35.The process by which a liquid fat is made solid is called:9 b3 l2 y- V/ C" B
液体脂肪做成固体这个过程叫什么) I. ]) F( Y. W" l
A:Hydrogenation 氢化
" n: Q3 p! U+ `7 D6 o
8 o+ Q8 d) f0 E; ^# K36.Which of the following is not an example of a fat substitute?
8 Q% Z, b# i3 G# [- Q& h6 v3 Y下列哪项不是脂肪替代品的一个例子/ H _! ~" j7 _+ x% Q
A:Acesulfame K 安赛蜜K表
0 g1 d% b7 ^# F6 J: S
. \2 [! N; d5 z9 h8 G+ ~4 ~1 C37.Health Canada requires that a product labelled "fat free" contain:
! e( { ?' D# R/ ]加拿大卫生部要求的产品标有“不含脂肪“包括:
; ?+ F3 c( L& t# c: nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 C7 b) {" O2 v' E6 @0 p6 w+ a# v7 R
38.Which of the following is not a problem associated with converting recipes?6 i" ]) z3 L' ~% T! E) P
下列哪项是不相关联的转换配方问题?3 H2 m9 |: R9 q8 J" P: p/ V" H- X
A:Unit cost 单位成本
( j9 C: g& i' E9 t6 V' m' d- o! p8 S% t4 n- G& O
39.The condition or cost of an item as it is purchased from the supplier is called:1 _. T8 n' N# t L. B4 ^
从供应商采购的物品的品质或成本叫什么
7 Y# Z$ s! t# a4 pA:As-purchased cost 购买的费用
! l" k# i9 V/ p ?. b( I5 B) m8 G9 l) c! |
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 r/ B6 c" |) z+ N8 y
在新货到来之前用于日常所求的必要库存量叫什么$ n/ u. y" f4 o/ H8 t$ Q
A:Parstock 基本日常最低库存
) z/ m2 L2 G3 ~) N2 H; w; V* o1 b4 [
) S7 s4 v: b8 f3 c3 h2 r3 m6 h% V3 E41.Which of the following abbreviations is used to describe the proper rotation of stock?
" b4 h, o% A# \# r1 `& P下面那个缩写是用来表明正常库存流程? l. k% o5 b- g9 l' B" i
A:FIFO=FIRST IN FIRST OUT 先进先出* g$ D% t: j1 }9 x8 p8 I: ]7 Q
; ]4 R& t( s) g8 Y' }, p1 E
42.Which of the following knives is used to turn vegetables?
: s. X7 E1 B; D) |& ]下面的那把刀是用来打开蔬菜吗?& F+ h( \4 i9 }" G/ U
A:Bird's beak knife 鸟嘴刀3 l: g/ d3 F" h7 _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 @* |4 |! {8 I1 B
: I8 b3 u. u: Z43.What is an instant-read thermometer best used for?+ n' @* z5 [- Q# |( n0 }6 J U: g
即时读温度计最好用于那方面?! z O; Y4 {3 l& ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
4 N% z! u. R5 d1 U" G4 _/ E, }4 e
+ Y1 L% T* w0 }' }! q" G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" c" z8 W/ }: B9 V! c1 V, D7 J& K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% ^& L/ J! q# V0 _5 j; EA:Cast iron 铸铁
! c3 K. [% W1 @. f u+ b0 a! @. T/ Q* M
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, K B$ S/ G( ?4 B
哪件装备下面有一个可移动的碗和一个S形叶片?
# h3 L; n) o9 k2 l5 B$ W) C, QA:Food processor 食品加工机' x5 i$ S% m, }* y+ e8 a4 P
http://www.google.com.hk/search? ... iw=1263&bih=5728 Q7 q1 l$ e% J, `
3 C ]9 r4 w4 [- R& L! o46.Which of the following is not a rule for knife safety?9 |, {8 g( e8 J6 H
下列哪项不是用刀的安全规则?8 f1 ]: }) B7 k" B. |9 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& e1 q, X4 u/ T1 y. l* F
; q: Q0 o9 K0 V* {4 Z- a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 `- j; f: W6 V1 D# M- T. H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) ~( j% G' d+ r: R- hA:RondellES
' m2 b/ a" T+ Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; F0 H; K( ^: ]* e; x
. I: f2 l, Y- I48.Which of the following is a diced cut used to garnish soups?0 ]# @- D- ?* T2 @, E! F
下列哪项是切成小方块用于汤的装饰?
; i# h# l4 p( h9 x2 S: Y7 qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( A; Q! [8 e P1 F5 v! a: R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& u2 `- T8 c9 ~4 U5 W
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!!——
4 n+ g* a, u$ a! d- F& bA:Gaufrette
3 {# W( Z% ^, m* ~8 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! I( F; ^) E5 \6 w1 o. k* x, h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 P5 F, g. s- @8 cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& r9 k1 K& q3 R
: n3 F/ B; Y8 [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- x' q$ M% M% P f' y6 F
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)
, | g7 c( y$ k1 ]4 TA:Cilantro 胡荽叶 香菜 R+ e7 }8 j# z1 m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 y+ }* A$ l v" ]" J- m
5 V% C {% i0 q! }7 P7 Y p5 @" l4 r60.Allspice is made from:+ h, F' C( ?& P; w1 a% `% T
多香果, 多香果香料是什么
. Q. ~( |5 o V' C: s1 z: yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 Y. q; {& y f7 `; k- [2 Y) M
A:A dried berry 干浆果
/ m; G* f2 H" }. Q; E
6 o! ~# a; b5 s7 o61.Which of the following are used to make a sachet d'épices?& B* n7 c& Z* e+ `
下列哪些是用来做香包德épices?
* }' c, k! [& R3 ?4 Whttp://www.sachetcatering.com/
" N& T3 p# _. ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: F* M5 q* {8 R3 r
8 _; I+ m. l" [! }8 @3 ]3 ~# E
62.Which of the following condiments are not soy based?" M3 u( y$ W0 v5 @2 h
下列哪项不是酱油调味品的?
5 x9 q1 ^+ m2 p& NA:Wasabi 日本辣根1 p3 B M& q7 Q9 P1 q) K; _. z; L6 v
# \/ S. R O" A. W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ Q4 {$ n9 Q( |, R! X8 I' G' ^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:) w$ D1 P o8 ^5 |
A:Pasteurization 巴氏杀菌- y& m5 w# C3 n4 D% [1 B
! [( b6 J# x: a9 S3 Z8 ~4 e64.Which of the following steps is not the correct procedure for whipping egg whites?0 K E+ J0 B5 a( L1 R
下列哪个步骤是不是正确的蛋清搅打程序?
7 S1 [4 `6 o5 {) bA:Allow to rest before use. 允许休息后方可使用。4 C3 c' V- G+ { ?# R
1 j: a5 }4 j x% s# Q5 S
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 d" r& P9 v2 d' R1 i a0 I) {
A:56g and 63g 56克和63克) h' {* w" J( t- D9 z
& Z L" E& X. q* |. a) ]& I& R9 Z66.Evaporated milk is a concentrated milk that is produced by removing1 D0 S% v) {( Y8 k6 c! V7 g
炼乳是一种浓缩牛奶 是去除什么做的& ~# i' U) c3 W% ^# V
A:60% of the water 60%的水
7 B$ g* P2 s3 Y3 _
) n u8 W8 y# ~67.A method of cooking that transfers heat through a liquid or gas is:. @. S: l5 R" K I! @7 O
一种烹饪方法,通过转移液体或气体是:
$ v) H; ?9 z( Y9 CA:Convection 对流* v. m, \$ L- U5 \: @; b! @1 q/ x
4 }8 y6 H7 i6 i0 w8 J, k3 M5 o68.The cooking of starches is known as 烹调的淀粉被称为# \" p! f. R& D- Y# W
A:Gelatinization 糊化' f& V6 |) T; O1 t, ~
0 s) g/ p5 z0 X7 F' g$ k8 r6 l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 _* [+ h" s: H5 O
A:Braising 烤' T' m; Y$ r8 [3 P( m e* P
+ p8 {) d* K" V7 @0 }1 v0 u2 q! ]7 X70.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:. J8 d+ r9 L7 n; S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* v# U+ E, t$ q6 {: F
/ R4 U9 H+ {' s9 ]) W
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
/ X8 _ T7 C$ X3 Q7 rA:Fumet 原汁0 ]3 R; b9 m; J. P+ Q- K
) D; X& z" k" t8 S7 {3 l! ]8 [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
. D; S9 R( H9 u; }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, w) k: {; V9 A# n8 }& {1 ?
$ F4 | r+ H& f/ h73.Which of the following is a principle not used in stock making?. l& D' P4 t4 Q0 D0 N% s
下列哪一项不是用于制造高汤(低汤)的原则?, v6 p0 {7 g! s0 |
A:Start the stock in hot water.开始在热水中操作* Y1 `0 X( e& A) P" ?
; E9 m' d$ t" L% s% g U. {
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$ K7 O9 m7 p3 ]! M9 \
A:Remouillage 法语熬汤) ]! B7 P* i* l# [: c0 q. C! ]6 J
http://www.haibao.cn/blog/post/176242.htm |
|