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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
* U; v3 i# _1 t哪位厨师最早带来高水准浮夸的美食
& I d5 |3 p3 iAAntonin 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:
6 e: r1 Q" G2 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- a$ O% J* p& ~1 }/ aA:Cast-iron stoves 壁炉# v8 e3 Q: { ~8 ?9 ^* V9 W9 R
http://www.usstove.com/products.php?id=68 Y; F! ?8 k- b$ |. F; t. ^/ _5 ]6 c
$ G+ P1 {. S B. g0 {8 h28.The French term used to describe the roundsman, or swing cook, is:
; N7 e: ^& _4 T2 K/ T法国术语,用来描述roundsman,或摇摆厨师是:+ Y+ a1 p& E3 N* a9 {: Y! ^" Z! h
A:Tournant 图尔南
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29.Another term for the wine steward is:
/ O- m3 m& ~+ g B8 x5 C葡萄酒侍酒师的另一个术语是:
- _1 \& ~# s5 @' y$ lA: Sommelier 侍酒师
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1 e! R7 Q# _4 \* g, n! p# S+ c30.Molds, yeasts and fungi are examples of a:! w2 |# Q& M: \! [ s
霉菌,酵母菌和真菌是一个神马例子; Y( u, V, S. ~' ?
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:7 ?4 V* S4 g; t$ o' o
根据加拿大食品检验局,食品的危险温度区在多少之间:
) i' P( w4 T) ?$ C8 a( Z: M! FA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# p( M( ^3 W6 m/ P
所有细菌生存需要以下哪些内容:
! H* W! R' \# m0 h* RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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" M( j( ~6 [- o6 [: [0 k! S7 C33.Which of the following correctly represent critical control points in a HACCP system?) E* R) \) `9 p g6 g; \
以下哪项正确表示了HACCP体系的关键控制点?
$ Q. [% t3 _* D0 m, a1 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 D3 t; z, U9 z J e8 S+ z. s, K# h# y食谱,接收,储存,准备,烹饪,保温,冷却,再加热* i2 @- M/ o3 I5 D
. y A M# x7 y34.Which of the following is not an example of a carbohydrate?
o( E& G) ?! x1 U6 D& _ N( G下列哪一个不是碳水化合物的例子?
, x6 C8 T m8 s) k' k4 GA:Essential nutrients 必需的营养物质8 f' J0 d, M- w# k+ m& P4 _9 ]
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35.The process by which a liquid fat is made solid is called:
& J& a9 e0 v* F3 }液体脂肪做成固体这个过程叫什么
4 D- v+ s# F2 f9 N" f+ xA:Hydrogenation 氢化+ \3 @0 b! s- n& D% A, e$ ]6 o
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36.Which of the following is not an example of a fat substitute?5 d2 ~- N* ?* T8 \" r$ w( H
下列哪项不是脂肪替代品的一个例子
; a2 ?: X/ u$ {0 v! T0 U$ A: H9 SA:Acesulfame K 安赛蜜K表) ?# z Q+ \$ `0 B N
3 U6 }- Z# d9 E3 X, d/ h37.Health Canada requires that a product labelled "fat free" contain:0 i" L- T- a" W: @; N
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 ~) z z3 ]6 w7 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?( n2 P9 u" ]- x- d! ^/ k
下列哪项是不相关联的转换配方问题?7 z0 }+ w5 n- d( D, W+ O4 P" D( J
A:Unit cost 单位成本7 K4 F9 G' U& V+ M! S
1 A" f' r$ {0 m) h39.The condition or cost of an item as it is purchased from the supplier is called:
9 @' y) L7 i: |$ n2 z# I从供应商采购的物品的品质或成本叫什么
& W- o1 P0 b: P8 NA:As-purchased cost 购买的费用. I( g" _! X5 u
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 j, n& h0 o7 O4 c7 V1 r4 z; M
在新货到来之前用于日常所求的必要库存量叫什么/ }' b9 l% e2 f
A:Parstock 基本日常最低库存3 N9 y# Z3 ~3 J9 p+ R+ z6 { ]
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
. _! R7 \8 t6 D1 o' G下面那个缩写是用来表明正常库存流程?
; k5 `0 h4 j% C: [' W1 C6 mA:FIFO=FIRST IN FIRST OUT 先进先出
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; J7 w" g6 f2 M: z: e8 o42.Which of the following knives is used to turn vegetables?
/ E9 u5 f* F5 a& u7 i& ~下面的那把刀是用来打开蔬菜吗?
$ q7 L; B' R: A- F2 C8 d; O' P' vA:Bird's beak knife 鸟嘴刀" y2 ~/ f% c7 r U4 L. N+ ?: J7 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 E" C8 H+ T) J' r- u2 V7 M43.What is an instant-read thermometer best used for?
' Y1 B' \. f6 \% f. X: U6 j即时读温度计最好用于那方面?" \' `6 ]+ n+ o0 m: d5 n" a( Y0 `# X
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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! x- |( H/ d6 g2 `- [0 g1 T& ]# _$ K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ V# r' O7 L* N7 y7 U/ n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; J: N: }# _! m8 ~. _5 J; uA:Cast iron 铸铁
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" R- m4 Q4 x6 T0 p& n @+ ~) Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. h; q1 c, q: L+ _, Z) B: l/ h哪件装备下面有一个可移动的碗和一个S形叶片?
6 l2 T+ v; | q& PA:Food processor 食品加工机
; ^0 L* r" N7 k, e; ?0 g' x0 Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
& a# H3 p& P) B! K, f下列哪项不是用刀的安全规则?/ ]9 L! h, ]6 }- n5 g; r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 A- }5 y) F) P
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* |7 ?$ ]: _$ b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# A# e; P! [0 I; t! GA:RondellES
2 k- r" D: V1 m0 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, J( S7 ^2 y1 S' T0 y2 e, s \48.Which of the following is a diced cut used to garnish soups?
) I% R Y9 x8 Z0 g T. q, w下列哪项是切成小方块用于汤的装饰?
6 c# v/ Y* E- ^. t! xA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' L8 k( M8 ?( C6 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 T n2 G, D% b( `* w8 v( O* 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!!——) l* u8 \" ?; ^5 Y8 _& e
A:Gaufrette 9 w- a: Y- ~9 e. j. V$ I* _' b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" e7 B0 @1 S# Y- k) s: u! Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" v/ U8 }6 a- U, t4 M) W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 a; Q- u1 M3 X) a8 w
* p6 p( G+ d+ z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 y/ m/ i6 ?( p1 Q& X$ U
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)/ v7 ~; x- i8 i5 R0 [ v
A:Cilantro 胡荽叶 香菜
. T1 [& P+ A" g0 s- Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
5 u9 C0 {" G3 O) |+ e6 O 多香果, 多香果香料是什么3 E& e" F2 P1 o- `* ?% ?1 _8 N ]: _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' ^9 H3 W0 m3 U7 f. T+ @! ZA:A dried berry 干浆果0 |/ l# i o2 m, z0 w2 D, D( H
. t/ ^0 u( y: h( B6 f% i! P2 I: n& C61.Which of the following are used to make a sachet d'épices?
+ [/ O6 n3 f) a8 j下列哪些是用来做香包德épices?
9 \" r2 V4 D B. t% ^http://www.sachetcatering.com/
' `7 ?; p2 j- E! X8 ^# jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( m$ _1 [$ u+ }% R' ?
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62.Which of the following condiments are not soy based?
" s: Y; @0 U9 C6 {, T0 R下列哪项不是酱油调味品的?- ^ g/ @- H% H: v
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:
x6 L1 q/ V# c& f" c( 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: g/ T. o7 S L" }4 T$ ]
A:Pasteurization 巴氏杀菌
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2 a+ r, u6 m" E$ q64.Which of the following steps is not the correct procedure for whipping egg whites?
/ }2 y- ?+ f6 t0 @8 Q下列哪个步骤是不是正确的蛋清搅打程序?
. t3 N$ ?, j1 o# a; E6 KA:Allow to rest before use. 允许休息后方可使用。- C* Q" @( w' u( N3 T
8 ~4 q8 l6 }! l0 h: O4 N2 z9 _( y65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 s: K% E* H N2 OA:56g and 63g 56克和63克1 ~' p5 F' r! f3 @) l+ T# N& m
% w O4 [) \0 D% ~. Q, d66.Evaporated milk is a concentrated milk that is produced by removing
& j ~1 a% F9 ?7 ^& z炼乳是一种浓缩牛奶 是去除什么做的
. k6 s( Z j" A# }* T. eA:60% of the water 60%的水9 I+ @* `$ _! t% x$ i! Z
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67.A method of cooking that transfers heat through a liquid or gas is:' Y2 }/ F* X# B1 o1 `2 G0 j- x) ^0 d
一种烹饪方法,通过转移液体或气体是:- S7 r6 E5 }: u6 j- X
A:Convection 对流( W z/ d: J+ b3 D6 W1 ?; w
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68.The cooking of starches is known as 烹调的淀粉被称为5 t! a i0 d0 p$ L5 f( c
A:Gelatinization 糊化
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8 r1 L E5 f! O! V( Q5 M6 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 {$ \2 V8 i1 G0 f8 X% l! A7 o( s% m/ U
A:Braising 烤
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4 s- s L8 b7 O+ e& i5 v9 J- W70.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:
: h1 ?9 a5 R( D8 W2 SA: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" Z3 y4 j4 R: ^2 h/ C1 a1 o- K% a9 w @& b
A:Fumet 原汁8 m+ _4 Y$ R6 u1 A: {& @/ c$ c
% y6 G. C2 { h; C ?; D72.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; A& L' m9 B! V! V& W9 c3 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) E$ f5 i# S! @: B73.Which of the following is a principle not used in stock making?# _2 f1 m: @" l/ `# z, h+ U* g7 C
下列哪一项不是用于制造高汤(低汤)的原则?: e8 s% |4 K- K+ Y7 p% s. m
A:Start the stock in hot water.开始在热水中操作) G4 ~) k& \2 R3 W" V1 T( W% t6 y
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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: n# t) ?* ?, v6 a) _, F
A:Remouillage 法语熬汤% c$ [" i; O0 ]/ F- I
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