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26.The chef who is credited with bringing grande cuisine to the forefront is:
3 F) O- {( c% @+ Y8 a" Y8 k% p哪位厨师最早带来高水准浮夸的美食
' G5 r+ o1 }8 m) o2 c" VAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 _. R3 ?3 v! @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 M; P/ W+ i [' C) r# l( _A:Cast-iron stoves 壁炉
5 m; G3 G1 y- L. chttp://www.usstove.com/products.php?id=6% u ?1 `' F, D
: }$ I( V7 u; f5 x. Q$ v/ @8 G. \" k28.The French term used to describe the roundsman, or swing cook, is:
) m& u7 v/ I' l8 z+ Z法国术语,用来描述roundsman,或摇摆厨师是:
0 m3 q3 l( U# a, T* _) m9 PA:Tournant 图尔南7 k4 M0 P6 d8 r- S; f- f
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29.Another term for the wine steward is:
: M2 e& a" r! d8 K) S$ x8 R9 ^葡萄酒侍酒师的另一个术语是:
. E) C0 H# h! `8 w) ?9 g) L3 RA: Sommelier 侍酒师, `0 |# I5 s! i \- ]& X
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30.Molds, yeasts and fungi are examples of a:
7 c( [. S2 B2 E3 k X y霉菌,酵母菌和真菌是一个神马例子) [1 c) x5 J8 e9 G1 U
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:( m' _. b5 A; R& Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 {& m- y u" ~. n/ \8 D( JA:40° and 140°F (4–60°C) 4-60度- Z( X- p% F Q2 {' t" e
; z3 W0 I9 s! r9 S8 L/ b# j0 m( p32.All bacteria need the following for survival:, s4 _. S l( Y4 u8 B+ J2 G
所有细菌生存需要以下哪些内容:
2 V- s$ _$ E1 W' Y% RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, `4 U+ ^) d2 d$ N# n" t
1 g: o4 f% n) y# u2 R$ X' M" J6 J33.Which of the following correctly represent critical control points in a HACCP system?* K; {" |0 ]$ ^% J6 F
以下哪项正确表示了HACCP体系的关键控制点?
/ I8 Y2 T! L: YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 e. k9 N% b5 N/ X ~& ^+ V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 C$ h" l% J( j1 e ?
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34.Which of the following is not an example of a carbohydrate?' T% H4 S! ]7 L1 q2 G$ H
下列哪一个不是碳水化合物的例子?
4 p7 G1 T3 J; V6 A Z. b$ hA:Essential nutrients 必需的营养物质: `% w. } P: J' K# }# _1 F& |0 g
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35.The process by which a liquid fat is made solid is called:
5 _ B5 }! E% X$ h, x液体脂肪做成固体这个过程叫什么
; [' Z2 F. o) ^$ S( xA:Hydrogenation 氢化% E4 `8 @' f" X, J/ |& M
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36.Which of the following is not an example of a fat substitute?
/ B! O; i; k( B) |* U: Z5 N下列哪项不是脂肪替代品的一个例子& f1 y0 E* D7 {6 q
A:Acesulfame K 安赛蜜K表) f9 ?) ^! e4 J# Y( x$ i, L
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37.Health Canada requires that a product labelled "fat free" contain:* H5 d* d8 D% v/ Y1 Y* ?! [
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 `+ i8 ?# {/ \% n% t% s, HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; s! c5 f: T/ Z3 N6 r0 @7 L
L: w* K8 L O* h, |: p1 V6 J" U/ R# s38.Which of the following is not a problem associated with converting recipes?6 x5 U" W9 t3 _5 H
下列哪项是不相关联的转换配方问题?) f O" l2 f, J- Q: d( @! w
A:Unit cost 单位成本
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* u# e6 x7 u; a. i39.The condition or cost of an item as it is purchased from the supplier is called:" t; \* h3 _' m. Y. I
从供应商采购的物品的品质或成本叫什么
! S. o4 w( ^! [A:As-purchased cost 购买的费用
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! g* f0 @3 n6 N4 i# s3 ^; \40.The amount of stock necessary to cover operating needs between deliveries is known as:) r! `( O: {/ U5 c0 w
在新货到来之前用于日常所求的必要库存量叫什么
! W" a$ a+ z% p- lA:Parstock 基本日常最低库存
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" u0 B8 C2 s& d& b/ j41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ W- ^% D0 X6 c下面那个缩写是用来表明正常库存流程?
" ?6 [ c2 m/ z' dA:FIFO=FIRST IN FIRST OUT 先进先出
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F4 U$ v6 N8 ]; X h& Y42.Which of the following knives is used to turn vegetables?
* j) O0 P' J/ [, K" I下面的那把刀是用来打开蔬菜吗?# m/ C: }+ P; _
A:Bird's beak knife 鸟嘴刀6 Y- G! G( d- g+ a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ g/ A7 o/ K9 C4 }. n# a$ h43.What is an instant-read thermometer best used for?
* G, R: e! I( \& [" l* l* d* Z即时读温度计最好用于那方面?, u: M6 a" R1 l) L: y+ ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度! @0 d" c& U4 k$ \/ x2 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% \: [. K6 B7 o- l' |% K# W1 x下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 ^0 ?) p& E1 }: b/ {A:Cast iron 铸铁
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' v" n+ T- _; x- @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& h# Y3 o) w, p$ ]1 O哪件装备下面有一个可移动的碗和一个S形叶片?
: b3 C" i6 f4 y, n( B4 ~. pA:Food processor 食品加工机
w D7 W: f8 j" d! rhttp://www.google.com.hk/search? ... iw=1263&bih=5722 E9 @. T6 d' b- _& H$ X
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46.Which of the following is not a rule for knife safety?
7 h; E8 O8 ]- x+ D7 ?下列哪项不是用刀的安全规则?
, E. a. W; E3 F4 G7 ~" XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- [' y3 m7 }* `: e8 i2 I
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ h. Y0 l8 z) @( U7 n" B4 ?/ ~) A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- b5 e7 \( G6 K7 n4 M
A:RondellES
. j7 E- O. \6 x, {5 w" J( } x! yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 F6 E& J& N( o* H& V b! j
& |" I+ u! C) @4 ?( e. S% G48.Which of the following is a diced cut used to garnish soups?: t( m6 b0 f N9 k7 }! S: q
下列哪项是切成小方块用于汤的装饰?4 u( j# J. g3 Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. G' w* y! X4 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 k8 k9 m1 N% X0 {0 ]# j8 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!!——
/ A4 g" y. S6 ]( ]A:Gaufrette
/ t7 C4 n% q) V) b5 Y0 ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 h- K: [$ G8 z* k# Q" T$ W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ v/ ^6 L$ x5 ?7 t0 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! f, ^( V& k b2 f6 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)7 R8 w: Y7 Y" ]: ~$ N1 M
A:Cilantro 胡荽叶 香菜; Y. n: Y* |4 q" ` U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 U+ L$ T1 ]- S" R* [ j) M
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60.Allspice is made from:
" K% q% C5 ^- s* X7 w- T- n 多香果, 多香果香料是什么' U( N3 ]$ U3 l6 w/ h$ P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 y) Z4 G( ^3 j7 u! r, UA:A dried berry 干浆果4 y8 ?) r* E; e; p% W3 V
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61.Which of the following are used to make a sachet d'épices?
8 ` @6 ]7 y- @& h y4 a下列哪些是用来做香包德épices?
. a# r' X2 B, p. H' Chttp://www.sachetcatering.com/) V8 C' J# N% q1 `- e8 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- [: {) ]" @( K62.Which of the following condiments are not soy based?
& Z5 N2 C3 s9 w1 z# t下列哪项不是酱油调味品的?
( B1 @$ v1 {5 H4 p+ dA:Wasabi 日本辣根
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* {# s5 r4 n3 u2 p8 m' r' n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called: _0 I! F P% D1 \ @. i3 c# Y8 ]
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:
' b+ v/ J4 T" m. H% sA:Pasteurization 巴氏杀菌
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. p! U& [+ E* k" T% Z64.Which of the following steps is not the correct procedure for whipping egg whites?
2 D$ v6 Q p! E6 E" Q下列哪个步骤是不是正确的蛋清搅打程序?
3 _7 n% ]: S, L% LA:Allow to rest before use. 允许休息后方可使用。4 M( P; ]1 \! t+ a8 y5 {& z1 h+ x
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65.The weight of a large egg is between:一个大鸡蛋重量介于:- x" j& a' G# b B7 @5 U
A:56g and 63g 56克和63克
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9 C8 Z3 `) D! ?3 G1 D66.Evaporated milk is a concentrated milk that is produced by removing
$ A4 T" u0 m! n7 G炼乳是一种浓缩牛奶 是去除什么做的
) D$ O0 u# y! r8 |9 M0 mA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:& S% C: M+ F, T
一种烹饪方法,通过转移液体或气体是:
7 n. f; F& h7 f2 H! y3 \A:Convection 对流
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7 n! |6 R s4 e! _4 g/ x5 `6 R4 }68.The cooking of starches is known as 烹调的淀粉被称为5 _) m6 a( U1 t* y+ X, z$ z5 |/ _+ J
A:Gelatinization 糊化
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1 ] [" o2 q1 T$ @( X; Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" ]/ W, R! S! c& e/ E5 n+ @
A:Braising 烤
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" n0 g: C" d8 i" }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:" h9 M4 S: ~1 G8 V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& n/ X' a0 n# f- ?9 Q6 @
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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
0 V, U1 l- W: O" N' i3 FA:Fumet 原汁1 o4 o |! M) O# R
- Z7 v" c z( v72.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 [8 p, P1 V; j, h- ?A: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?
) K( Q% Q1 Q+ l: r; @# N下列哪一项不是用于制造高汤(低汤)的原则?
, P% n! Q0 B3 y0 D6 v9 D6 Q+ y4 _A:Start the stock in hot water.开始在热水中操作& K5 d8 Y9 i$ k# ~
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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4 T: Q! e, n+ l! p, @
A:Remouillage 法语熬汤$ i% s# u! |3 u4 B1 K2 R2 W7 K2 m
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