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26.The chef who is credited with bringing grande cuisine to the forefront is:- }& ?" a0 B% q e x7 B
哪位厨师最早带来高水准浮夸的美食
; F; I! s+ Q) AAAntonin Carême 人名 安东尼·卡罗美
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5 \$ B3 N0 T0 m% X5 Y$ J3 J. O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& p9 L) R' S6 s0 `9 u
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( L: z& P, C, n1 _0 `1 }7 GA:Cast-iron stoves 壁炉
0 I0 n/ T; P) a& X3 \http://www.usstove.com/products.php?id=6
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1 F- L, L X- [28.The French term used to describe the roundsman, or swing cook, is:
( `$ _! }5 _' o2 e% T法国术语,用来描述roundsman,或摇摆厨师是:0 [7 P. u: m/ c2 s3 r
A:Tournant 图尔南
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* P' f- ]8 A7 j2 G9 F1 y29.Another term for the wine steward is:: R) ?5 u' }% l1 ~- y3 O; P: }
葡萄酒侍酒师的另一个术语是:% }; x7 t4 m8 S5 I- h+ N
A: Sommelier 侍酒师
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% ]" { j( P& ]& v/ i" M30.Molds, yeasts and fungi are examples of a:$ \0 [$ T* [' M& L- ~; p, @
霉菌,酵母菌和真菌是一个神马例子1 E" m. \; Y6 i( h. o
A:Biological hazard 生物危害
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( ^. k$ R `8 x' g2 Q6 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 W! b+ X8 N! Q* y- m: a* x
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 h. l3 [! T9 f3 z4 L, kA:40° and 140°F (4–60°C) 4-60度$ Q, P) p/ L2 O2 |+ g
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32.All bacteria need the following for survival:
8 M% z. v' H# }4 p- Q所有细菌生存需要以下哪些内容:1 ^" P5 F; W% {7 c" |
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值7 D8 ^' O8 x# D" h5 J
8 j, k- Z: b! N C% U2 W- c33.Which of the following correctly represent critical control points in a HACCP system?
6 @+ S) A& [* ]% W以下哪项正确表示了HACCP体系的关键控制点?+ g/ t \6 K; Y: s4 ^& e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) ~; C; h) e/ F5 r0 d
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?
$ K7 g5 Q; ]+ y, z- Z& s下列哪一个不是碳水化合物的例子?+ B9 P- ^% U" M7 c& U4 r5 ^
A:Essential nutrients 必需的营养物质
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6 p0 a o, k! x35.The process by which a liquid fat is made solid is called:
, g- U1 L* a6 Z) K( J I液体脂肪做成固体这个过程叫什么( i2 ], j0 t" ]: {& x% X+ Z, g
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
+ Q D, T6 S9 o& _3 ~下列哪项不是脂肪替代品的一个例子
6 M1 Y3 y0 P- O8 B/ m. cA:Acesulfame K 安赛蜜K表 K: v! O3 w, p3 o, i) Y) P0 ^
# a2 e4 s6 P+ k, M( e37.Health Canada requires that a product labelled "fat free" contain:- S& A9 o- T8 l
加拿大卫生部要求的产品标有“不含脂肪“包括:
" D4 m8 G# M1 ]& N& b1 WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. B! G) j8 i, U
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38.Which of the following is not a problem associated with converting recipes?
- W- s6 A0 c% M- A0 ~8 w下列哪项是不相关联的转换配方问题?1 Q2 P* k: |; x& P5 K' P4 X. T
A: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:% Q7 ~; \) C, p+ [' w& C% T
从供应商采购的物品的品质或成本叫什么
/ A# [' x/ i5 w. T1 qA: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:
% V/ M0 _5 G% d( h在新货到来之前用于日常所求的必要库存量叫什么
2 u$ M% u- U7 F) J1 EA:Parstock 基本日常最低库存
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, F& I1 r1 H4 C* a5 j; N3 a5 \41.Which of the following abbreviations is used to describe the proper rotation of stock?
: N6 @% u1 S1 k5 [/ C2 K: }下面那个缩写是用来表明正常库存流程?% ]1 z/ D) B, e$ Z( j5 N! x
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?! Z3 B4 t$ q, H# S' v% ~8 K7 ?& U
下面的那把刀是用来打开蔬菜吗?- Z: e4 H$ j3 [& P1 N6 s% P, U
A:Bird's beak knife 鸟嘴刀
4 q0 u6 |' o# J I& C. p; s) [ dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 P: D, W4 d- W( e% F43.What is an instant-read thermometer best used for?
) m% G2 D. t) n: v% V, U即时读温度计最好用于那方面?- b2 S# N8 b0 S/ T( K2 ]- |
A:Checking the internal temperature of a roast 检查被考物品的内部温度, c4 d' T4 R! S) H: p$ w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; P1 X/ V7 i3 r) u( s( ^下列哪些金属材料受热均匀,通常用在铁板而且非常重! l( G' D/ a6 G- M
A:Cast iron 铸铁+ L5 p& Y7 S" v8 G K) f; U( l& J, ?
& {9 m/ O1 m3 U3 S$ W5 ?2 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ | v. i, c* E+ |9 W) b
哪件装备下面有一个可移动的碗和一个S形叶片?
& F: a) M$ G* e- b: B; bA:Food processor 食品加工机
, `% u* ^1 ]! G& ^2 Ihttp://www.google.com.hk/search? ... iw=1263&bih=5725 J5 X1 v& l% V+ s/ _. U0 Y# u
1 c1 B7 N8 y/ I. I! W" |46.Which of the following is not a rule for knife safety?3 e, O, a0 s7 @1 I5 ^! `# U
下列哪项不是用刀的安全规则?
; K; k" \; q$ [; T- U1 H+ 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:5 V& g' j. P- Q2 q0 K/ k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 [: @' _: N, D, T: X
A:RondellES : ]" J/ D5 G, l3 G. k% B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; X2 e! E! ^; F4 t+ e- z
. s- A+ _; E& p- i" w0 ]( O48.Which of the following is a diced cut used to garnish soups?- B" q: @5 ?* J8 F- n
下列哪项是切成小方块用于汤的装饰?
9 d/ l8 ]3 Z: N' R+ A6 `8 @$ S! ^A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm6 D3 _) E6 {1 `2 g! k* o' x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% }) m+ l5 Q+ ~0 [5 N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!!——
( [. ]0 ]6 n. n' T2 h) j: P! c0 f' EA:Gaufrette 6 c( w, i* Q$ \" p3 e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 h- B: u% U' G( X# r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% G3 k1 l8 x' {/ V# m% v8 W3 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ {: j4 L7 E( h8 }2 p* F" {6 l9 ~, M+ F
( q7 K. f! x, O+ I* ]9 B( s7 l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 w: u) Y& ?, q0 v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)- R3 H6 i' a3 b D; q- \( @
A:Cilantro 胡荽叶 香菜& Y9 @6 q6 {8 \3 w3 s& b7 p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, g: ^7 `6 _5 \4 P; Y0 w 多香果, 多香果香料是什么$ U/ `' U0 Q- D. K$ K A9 b& x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# P: r { [9 J( |* n+ l7 t7 tA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; J" W. @0 W& {% a# e: A- ~
下列哪些是用来做香包德épices?
6 v; A6 C; v# m) Dhttp://www.sachetcatering.com/7 j* V1 d/ m" H! w8 _$ a/ B# s3 P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) b* |( F+ e% Y5 B
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62.Which of the following condiments are not soy based?
; O6 {' |* M* G. j下列哪项不是酱油调味品的?
; U' ]: D, O9 }A: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:% h. Q$ V4 k6 j) r
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:
9 X+ ~' k. Q# G0 S* a/ k. I; O/ yA:Pasteurization 巴氏杀菌4 b0 q2 V& m+ f6 C
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. G7 }# {3 k! a1 {下列哪个步骤是不是正确的蛋清搅打程序?/ C: U, B0 ]/ r- \
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; V* O, q/ L! c' P$ r1 kA:56g and 63g 56克和63克
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5 `0 y; e' K! y2 R& j7 d) u7 h66.Evaporated milk is a concentrated milk that is produced by removing
$ @7 k+ t# r* y炼乳是一种浓缩牛奶 是去除什么做的9 ~' N! t8 Q b* m! A' Z
A:60% of the water 60%的水% I9 ]3 s, F9 | j, @* s
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67.A method of cooking that transfers heat through a liquid or gas is:
. X4 B5 G: t( U7 g& F7 ~一种烹饪方法,通过转移液体或气体是:
, j( j2 r' s3 [) ]4 ^& wA:Convection 对流" H1 D# ~" T* T) k0 P
; _1 F" k' L) J) z: p: L& A68.The cooking of starches is known as 烹调的淀粉被称为
/ P' D( |, e9 _' AA: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?5 C/ J, x* N/ y" l5 T, e" @
A:Braising 烤
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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:9 p3 G4 l% _' g# {' ~
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; {) V" g8 ?4 u) L0 ?6 q. I
A:Fumet 原汁
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* i( ]+ Z, {& F8 I. F8 _7 B% |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
5 O+ i- l: j% e% {* 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?# I5 L+ J# i6 L! f5 t: i
下列哪一项不是用于制造高汤(低汤)的原则?: k- v$ V9 L. b7 b t# c& J
A:Start the stock in hot water.开始在热水中操作
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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$ P. T% F: f+ w* ^# {
A:Remouillage 法语熬汤
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