 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:
* Y! a3 E8 q7 V: c* E% D6 U A哪位厨师最早带来高水准浮夸的美食6 j8 \+ k; c8 X0 I. j' V5 R* V q+ g
AAntonin Carême 人名 安东尼·卡罗美# F: }6 R* ~/ f1 U8 d
3 U( q2 o5 s. \7 I- a5 ?. b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& Z$ K5 o% M0 B$ j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- U$ o8 d4 N2 p' uA:Cast-iron stoves 壁炉
7 n( a$ H1 D' }! I- k# phttp://www.usstove.com/products.php?id=6
. _% T, U1 g8 Y2 ^% `3 ^9 J: ]7 _7 F5 ^3 `% c8 U
28.The French term used to describe the roundsman, or swing cook, is:& F, z; n, o3 |: T& m2 S
法国术语,用来描述roundsman,或摇摆厨师是:
- U, k! a+ P& ]+ { [0 YA:Tournant 图尔南
3 w, e/ e" M" ?- l% B+ @6 ^1 _# b4 m9 g5 I& Y7 V( A( |
29.Another term for the wine steward is:# R9 f- B+ e! u- u& D/ q1 d
葡萄酒侍酒师的另一个术语是:
4 v: O4 ^4 P: ^" rA: Sommelier 侍酒师
0 K+ A; Y+ f: x
4 S2 m7 J; S% r4 f# {1 F3 X& X30.Molds, yeasts and fungi are examples of a:0 W, u1 i" D) n% Y9 t3 B- r1 U# T% \
霉菌,酵母菌和真菌是一个神马例子# y5 O# f7 A$ P/ z
A:Biological hazard 生物危害
1 X2 B$ I9 T+ U3 p9 G9 w
+ K9 I$ t: g9 I+ r! X6 {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- X6 Z4 B" R z/ h- x+ U# r$ r
根据加拿大食品检验局,食品的危险温度区在多少之间:6 b9 f3 J. q" V1 `1 _
A:40° and 140°F (4–60°C) 4-60度
3 z5 x" s% N: w2 \3 R( v& W
% C) h3 f o. Z1 v/ _( M6 R32.All bacteria need the following for survival:
6 @. {& Z/ V5 d! U所有细菌生存需要以下哪些内容: `& [ O! E3 X7 u2 K6 a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, z7 m9 l5 o- b0 G! B
" \& J! z& a5 B3 P$ {! \; ~33.Which of the following correctly represent critical control points in a HACCP system?
" k, q# w1 l" o8 e# R以下哪项正确表示了HACCP体系的关键控制点?3 K9 K) C6 A+ [5 b; J7 ~: @; |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 T9 H7 U( F' @" k# G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ f/ g$ ?* o/ B d" [1 U H* E# {1 \' H; N
34.Which of the following is not an example of a carbohydrate?7 V# Z4 I+ V8 J5 Z0 S K
下列哪一个不是碳水化合物的例子?" J6 X7 @' `" K- `1 \
A:Essential nutrients 必需的营养物质
( K* _, I0 g, N- ?- k3 ?! u, K H }' |, f g
35.The process by which a liquid fat is made solid is called:) C' I, `! F4 f0 q/ K
液体脂肪做成固体这个过程叫什么9 [- A! c# Y, _; Q& }1 k+ A7 Q4 P
A:Hydrogenation 氢化- X" p" z1 K# b. }6 a2 m
3 _* `) Z) |; H! d
36.Which of the following is not an example of a fat substitute?9 b7 b I9 R4 D4 v% b0 b: W
下列哪项不是脂肪替代品的一个例子
6 S2 G7 K9 R* U2 ^* F) _A:Acesulfame K 安赛蜜K表
5 d' B1 l7 G6 N3 H* i; g6 ~! v7 v1 O; S" Z* G' w o3 h' o. k
37.Health Canada requires that a product labelled "fat free" contain:0 T- ~9 F8 X6 i7 e7 E
加拿大卫生部要求的产品标有“不含脂肪“包括:$ s5 K& r# b. t( ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' R$ N4 |! ]9 Z: R- r0 X! D
+ b7 R9 P' ~' K% y
38.Which of the following is not a problem associated with converting recipes? Y5 r( S( t q3 Z
下列哪项是不相关联的转换配方问题?9 u. G2 x$ [" Y+ @9 g6 b7 E: N: P0 e
A:Unit cost 单位成本: a' p* m- d2 @& Y3 o. L
/ ^+ A) O$ j' Q' y5 t, \; Z5 }39.The condition or cost of an item as it is purchased from the supplier is called:( g O9 ], T5 T* G# r! g7 H& O
从供应商采购的物品的品质或成本叫什么' Z4 Q! F* \# D7 G
A:As-purchased cost 购买的费用9 X+ L6 k8 |2 I: j4 O8 A( R r
! Y$ K1 X/ d% A6 ^2 a0 h40.The amount of stock necessary to cover operating needs between deliveries is known as:& ^( I6 \* d) z8 R4 V$ K' D
在新货到来之前用于日常所求的必要库存量叫什么/ b6 [3 v' L8 ^. b) `/ Z/ I u
A:Parstock 基本日常最低库存
' g( u6 m3 m0 {$ m( m: {
G n6 o0 ~9 m7 y41.Which of the following abbreviations is used to describe the proper rotation of stock?2 {& o' D: Q6 {9 Z! f `
下面那个缩写是用来表明正常库存流程?4 t# }7 A7 w. |- F
A:FIFO=FIRST IN FIRST OUT 先进先出
( C# \ ]6 ?6 N+ k4 z- ^! [0 m6 ]0 Z* N e9 p4 |
42.Which of the following knives is used to turn vegetables?
! L5 S1 T k7 |; u$ N: R下面的那把刀是用来打开蔬菜吗?
$ \* W, D& t! P* ^: z* BA:Bird's beak knife 鸟嘴刀' h- F4 m$ y. e+ L" s. b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 _( c2 d r4 ^# @) ?
' f, w1 M5 v5 I( y
43.What is an instant-read thermometer best used for?/ y5 \) p" _* y" [. }) Y
即时读温度计最好用于那方面?3 v6 |1 n6 N9 W0 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度) i7 Q8 M( q* _. A
, V; a) A: w7 C2 ]; g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; G0 A w: |+ Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 }- z* C7 h/ A9 r3 {- ~5 G& z3 wA:Cast iron 铸铁9 U4 ?4 `& k% Q$ B) W; J
- b% x4 D8 K# R0 s& J( o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' k7 y) ?. d, S- u7 v* z
哪件装备下面有一个可移动的碗和一个S形叶片?2 E9 o* ~9 G9 `
A:Food processor 食品加工机
. `# A# |5 _( Rhttp://www.google.com.hk/search? ... iw=1263&bih=572- n2 D" h. r# C. J
J7 D# C" L# {, U# `5 m5 E3 |
46.Which of the following is not a rule for knife safety?# b% d5 M& b T( d9 ]2 [
下列哪项不是用刀的安全规则?
# ?1 ~* H/ {# h: Y+ YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' Q8 b$ [# B0 f$ A# Z
0 b- F5 b; D2 k8 {( d- Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; g0 i3 h& [4 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 |1 d- L) B! k+ E. S1 c; Q: NA:RondellES
3 h8 R5 s. h; q( l8 Q' U* U. lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 e# x/ N% q( u/ w
3 Z8 G. F+ z2 A+ S* G* M
48.Which of the following is a diced cut used to garnish soups?
% V% q+ c- `& O& ?# K# A K下列哪项是切成小方块用于汤的装饰?' M1 u6 N, d* m$ s# m% K: } q
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm j$ Y6 U s: ~2 p, H# }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) ?$ }/ r- g Z; R2 o0 M5 J9 z3 F
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!!——
& W3 k0 v' t4 @ J% ZA:Gaufrette + Y- q. C! c. Q1 F: ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 _0 ~% d. l) Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- k! w; ~' b4 R! a9 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 x& Q+ w3 j0 _
5 J2 ? V& |" n' i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 K. x8 O, b7 H5 N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); U" y8 u; c% O- N! n% b' M. E
A:Cilantro 胡荽叶 香菜7 U0 N$ d' l J& {7 {" h, V4 n& C7 n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: i9 l, S5 g3 D9 Y% g9 ]2 `; C9 c% A. n
60.Allspice is made from:
( Y: k$ B% r) J3 D 多香果, 多香果香料是什么
1 A: x& F2 k: o' h @http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 x2 i& P- u6 x1 p5 j! L" c: tA:A dried berry 干浆果9 d# L+ E6 D7 h0 Z, G
$ Z8 {/ |! z" j0 l% `" i
61.Which of the following are used to make a sachet d'épices?
8 P/ Z' R9 Z) T6 Q7 c) F; w6 l下列哪些是用来做香包德épices?- U1 e" d9 V C. B/ c) Z
http://www.sachetcatering.com/
9 Y1 y; q, e! ]( A) U1 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, ?( Q5 s0 a$ L, Q" u! M
4 E C3 K8 Q' n- h62.Which of the following condiments are not soy based?3 W% M" s) X8 P, {0 A) k
下列哪项不是酱油调味品的?) j0 H+ Y; L( ^! L" o
A:Wasabi 日本辣根
' `3 X; H0 X. F
" ?7 `3 f. ^+ }+ ~( v$ F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' }7 k* E; z2 z! r0 k* 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:' l' G' W3 k/ y3 a: B3 y
A:Pasteurization 巴氏杀菌
' ^4 r/ U0 v# H+ N; [, z6 B3 E: E4 V& L4 @* Q, Z
64.Which of the following steps is not the correct procedure for whipping egg whites?( d1 E0 H8 i5 S5 a
下列哪个步骤是不是正确的蛋清搅打程序?
; u9 G! [; G3 T2 J# W2 y+ Z9 W6 dA:Allow to rest before use. 允许休息后方可使用。7 V7 k! v& J8 q
. T! ]8 Y% M7 u
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& | f; h- V8 XA:56g and 63g 56克和63克
) s( s: W% A# F4 o# ~/ o, X3 Z# X9 s2 Y# i8 Z' c
66.Evaporated milk is a concentrated milk that is produced by removing' L5 F% k0 s; I1 x# Q8 e. j/ m
炼乳是一种浓缩牛奶 是去除什么做的
! p3 |0 [" S# NA:60% of the water 60%的水
2 _2 E# m6 K) v8 D9 N1 D, P; c1 l( W) }8 p$ z
67.A method of cooking that transfers heat through a liquid or gas is:
8 S' G$ h8 Q1 s; L一种烹饪方法,通过转移液体或气体是:* P2 L+ [! a; t! _1 f6 i5 i9 W; P
A:Convection 对流
' c. T. t y6 G' f0 y: b0 q6 l/ e7 W" m% A' V
68.The cooking of starches is known as 烹调的淀粉被称为
3 g0 ~# Y$ Q1 K: {2 @. {A:Gelatinization 糊化( n( o" c0 ]% n, O
3 x. V0 @9 c' }( J0 v
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) H8 T$ y6 }, H% c3 gA:Braising 烤
/ c, q& A% ?, b/ Y. _! h9 J2 i( L6 Z1 m& t5 ~5 _
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:$ v- ~0 H: ^8 b) s- R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ l& p+ H& h$ d' d
) v: T3 Q5 `& W2 ?9 B |
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
- P( x! Q/ a# d# J$ y; kA:Fumet 原汁3 U0 Y& D4 t# p# K& ]" ^: c
8 E( q7 {. O! H/ D( t* u
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
1 u4 g! Y6 X' G- V! o* R, @/ kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( Z) ]) a" ~3 p8 L5 g7 [. H# z1 v
73.Which of the following is a principle not used in stock making?, o+ u9 E# H& Y$ R& J
下列哪一项不是用于制造高汤(低汤)的原则?& O5 z! F8 @, U4 F
A:Start the stock in hot water.开始在热水中操作
4 t" Q7 L% h$ E1 M0 @
: [4 S! N: Q* `6 c0 r& f3 k74.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0 M! ^8 W2 N" `. x x
A:Remouillage 法语熬汤( H2 i0 }/ l2 Z' Z2 a/ n. ~! p
http://www.haibao.cn/blog/post/176242.htm |
|