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26.The chef who is credited with bringing grande cuisine to the forefront is:! D& a: Z1 z* Y* Q4 I. D
哪位厨师最早带来高水准浮夸的美食3 B1 o1 K0 Q8 O, \
AAntonin Carême 人名 安东尼·卡罗美/ L; ]7 P3 S# b" c" [
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 a0 s% }- n% b0 F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 u2 i8 N9 t1 O: P% D, R0 _% rA:Cast-iron stoves 壁炉
$ Q l4 [, L) x" L% Jhttp://www.usstove.com/products.php?id=6
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& v1 l9 b* ]+ j28.The French term used to describe the roundsman, or swing cook, is:0 k; q, b: l/ v8 d) F
法国术语,用来描述roundsman,或摇摆厨师是:
# } T8 ~/ b+ A0 {$ P4 zA:Tournant 图尔南: u4 q3 Q5 l+ Q+ K
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29.Another term for the wine steward is:8 i, o2 x4 v5 d
葡萄酒侍酒师的另一个术语是:
$ Q. j3 n7 z' ~3 ^7 wA: Sommelier 侍酒师6 O) E k) x0 D5 E# _$ B
5 U v3 d& v c30.Molds, yeasts and fungi are examples of a:$ Q* e; V7 q7 u/ d k: Q5 [
霉菌,酵母菌和真菌是一个神马例子4 h3 h- |( d4 C$ M3 ]+ p
A:Biological hazard 生物危害
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/ a7 ]4 i0 d( T A7 b5 a/ v7 G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 U* w; p4 m( e# R1 p; @根据加拿大食品检验局,食品的危险温度区在多少之间:1 C1 Y- O- ^9 c; P! r5 ^
A:40° and 140°F (4–60°C) 4-60度
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8 J+ N8 @) U2 S ~ j' W" Y+ A2 a32.All bacteria need the following for survival:4 Z; V" ^" q$ J3 R
所有细菌生存需要以下哪些内容:
, Z3 m1 c+ ^$ d; YA: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?' Y- K2 Y- _) x0 p4 H1 Y
以下哪项正确表示了HACCP体系的关键控制点?
5 g/ v; Y2 G: Z# D$ H/ eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 A" \( e# H% G% c/ \' ^2 A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?0 x" Z$ ?. B% Q1 y
下列哪一个不是碳水化合物的例子?
! k: i, Q; i, kA:Essential nutrients 必需的营养物质
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- H2 c" ?6 s% u$ C8 {1 F6 b35.The process by which a liquid fat is made solid is called:
$ T+ l7 b' o& e液体脂肪做成固体这个过程叫什么
8 x* ?. A- V8 a# \8 ]A:Hydrogenation 氢化6 S! `7 y( f$ O3 {+ g
- [3 y V5 c/ f& r36.Which of the following is not an example of a fat substitute?) o$ r! `" W, U
下列哪项不是脂肪替代品的一个例子
) n P \! X3 c. m; E. {! BA:Acesulfame K 安赛蜜K表' H1 l. q% u+ C2 Y- U; |: d
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37.Health Canada requires that a product labelled "fat free" contain:
4 C c; q3 Y: f+ {3 g加拿大卫生部要求的产品标有“不含脂肪“包括:
1 Q4 T7 _" K. ~7 z' V5 ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: }0 R. u0 x9 _* z5 q2 _
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38.Which of the following is not a problem associated with converting recipes?
" Z E K. q- B* ^" K; N. A下列哪项是不相关联的转换配方问题?
7 j9 d* G- y" A; BA:Unit cost 单位成本
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7 b0 V# m& z) a8 f4 T* p39.The condition or cost of an item as it is purchased from the supplier is called:
" w: s5 X0 x. h7 @0 ]9 t9 f6 C$ p8 {9 i! k9 k从供应商采购的物品的品质或成本叫什么
; _% |% @5 h1 k) Q+ u5 L5 bA:As-purchased cost 购买的费用
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/ a3 P7 O B5 F7 Q b40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ^4 U9 n. ]# S5 C8 c c1 F在新货到来之前用于日常所求的必要库存量叫什么: }% }/ n9 {) _- R
A:Parstock 基本日常最低库存: `" |% y6 D# w( |. @9 r% m
5 C; n0 ^4 r4 F6 @- ~2 p% F$ r/ W. m41.Which of the following abbreviations is used to describe the proper rotation of stock?
- T2 n& i# P6 m- K7 C) J下面那个缩写是用来表明正常库存流程?
* `, L( L; J7 U* ^* Y& O YA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
K" D8 z. \8 ]7 g1 f1 _# Q下面的那把刀是用来打开蔬菜吗?# L9 y' ~/ ~) k( D3 C, O
A:Bird's beak knife 鸟嘴刀& x2 A2 M4 v% D- c! A& X. J! q! V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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G& K$ ~' h! i- b$ Y$ Y7 C* j43.What is an instant-read thermometer best used for?3 Y# `( `! [( k0 m# q' c1 A
即时读温度计最好用于那方面?
0 B7 ?3 `$ e C- uA:Checking the internal temperature of a roast 检查被考物品的内部温度) w2 I0 G- Z; b# n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; P" p* b* y- K. U
下列哪些金属材料受热均匀,通常用在铁板而且非常重. y3 E @ ]. E2 v6 W: F
A:Cast iron 铸铁
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; `! N% g7 r2 K# z8 N# _" j; W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 P3 w+ i9 }+ s, H# X; j
哪件装备下面有一个可移动的碗和一个S形叶片?% L6 ^& i. I$ U2 ~
A:Food processor 食品加工机: a# | Y4 R! o0 P, B) b- @: c
http://www.google.com.hk/search? ... iw=1263&bih=572
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1 b% M* l# u. k1 U4 H: P46.Which of the following is not a rule for knife safety?
+ `) L0 {, s8 E下列哪项不是用刀的安全规则?
0 V2 V7 `' C* W4 yA: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:
6 K, S6 X V, b. @( e8 U6 ~7 [$ v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) X7 i. R8 ~' G) yA:RondellES
7 j% J( s n: M1 q, Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 D- K# @ u [$ Z1 V& m$ M2 c
( D3 g7 u$ K! S" H% u48.Which of the following is a diced cut used to garnish soups?- C& w& b5 d+ a. R& V+ t1 A2 t
下列哪项是切成小方块用于汤的装饰?: V0 z; H: Z& ^1 J$ w" l+ f4 t0 R
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 v7 y* Y# s6 d" E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' e e% e( U4 o# N' z
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!!——- f$ w ^. V1 y& J0 x8 v X
A:Gaufrette & o. x4 K% E) f! V7 h+ _6 ~% b/ X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 d, K0 B# K9 B! S: v1 ^4 L. Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, s$ k0 ?/ q: S+ a4 Y6 P: OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 ^2 U9 i% v3 G/ y r; s
h! b) r( b* T: U1 l) |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 m8 A$ u; _1 w% Y
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)
$ L$ e7 q+ E7 k% h! fA:Cilantro 胡荽叶 香菜
* b3 g$ e4 w5 H( H/ ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ @. V- I. i3 x# v3 R/ d
+ G1 M9 m, B2 p4 Q5 O60.Allspice is made from:
, q5 i! W6 [7 P) z 多香果, 多香果香料是什么
" [4 G. x& `" [* @! lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 Z! ~/ f. h3 d7 Y- b9 E# P
A:A dried berry 干浆果/ w: F, \- m) a# S, E; P3 x( j
. t$ `; W) Y) ?! ]$ K61.Which of the following are used to make a sachet d'épices?3 y3 I" v6 e" r- ^4 @" f @& h5 }
下列哪些是用来做香包德épices?/ j: U8 A) m9 x2 e
http://www.sachetcatering.com/
) w ^2 \9 V( n6 d# AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# e, Z; S T9 ?' x. e! ]
; `/ p0 E+ z3 ^. c d! h7 g$ N62.Which of the following condiments are not soy based?
5 D6 N# Z5 E, R* N, X* U下列哪项不是酱油调味品的?
% M1 [2 Z5 q3 i. i; e" [1 P- aA:Wasabi 日本辣根: u2 P+ o8 p- }# i$ d7 q
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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:" K7 x. ]1 b. R4 \/ |( Y! n
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:
4 e N* P( M% M R9 v, JA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; K/ P+ V a% U f$ h8 d; y7 ?* ~2 m
下列哪个步骤是不是正确的蛋清搅打程序?
+ H0 [8 ] |8 O9 uA:Allow to rest before use. 允许休息后方可使用。4 e$ p9 H8 w) a) R/ V! q
, f/ K: V: g) e( n. o) s1 x65.The weight of a large egg is between:一个大鸡蛋重量介于:
& X; `& q! d6 F- _5 d. H) W, qA:56g and 63g 56克和63克9 B4 S9 q3 x6 j+ S/ c
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66.Evaporated milk is a concentrated milk that is produced by removing
9 X7 u |0 f& x: j9 d" E' N炼乳是一种浓缩牛奶 是去除什么做的5 [$ X, D6 u6 ~' W5 U
A:60% of the water 60%的水3 m6 W6 _; F- N4 H
+ ]* ], |) n9 e# a67.A method of cooking that transfers heat through a liquid or gas is:
- e8 m2 j. H3 b1 Y, B9 q: y6 U0 ~一种烹饪方法,通过转移液体或气体是:
& S+ z7 t- r# G5 ]6 V) MA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为% M3 A) N+ Y) D; d+ ^
A:Gelatinization 糊化, @, z- [6 K K3 P P0 s. o* x
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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?
: j; t0 C# t' C- s5 lA:Braising 烤
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' D" q: D: n2 t5 U- @( \9 V70.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:+ d( o# p& R1 [' b( Y
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
' [3 S5 n4 t: u5 L! _9 J4 sA:Fumet 原汁, d, L% t- @ t% m& u
: {3 l; S! R J72.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
6 z5 m3 o K# Y3 C' {4 v# u$ \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?
0 L: M0 U8 ^% h8 S8 P2 i6 M8 M下列哪一项不是用于制造高汤(低汤)的原则?% g9 C |( J% O) K' q: P/ e- K& t1 l
A:Start the stock in hot water.开始在热水中操作! U' |3 V: c- Q2 b A
0 N3 P: U+ _+ I( {9 y74.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* O: N7 x# O! ~6 X9 [/ d
A:Remouillage 法语熬汤
8 o% D+ @1 ~# s7 o! khttp://www.haibao.cn/blog/post/176242.htm |
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