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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:4 d# p7 ]7 m2 Z8 w; C# ]; B
哪位厨师最早带来高水准浮夸的美食
$ ^1 Y2 R0 l! X' NAAntonin Carême 人名 安东尼·卡罗美$ G2 ^6 F& {/ l' {+ z4 W3 o
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% Z- m# G0 g2 p, r2 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# Y0 {/ E/ E. W4 l
A:Cast-iron stoves 壁炉
2 ~% T, j! z& j7 s z( Rhttp://www.usstove.com/products.php?id=62 T# E1 N( m) T3 ]& }9 K: {
: X$ x0 M- I j9 L9 B: ]- T: B- m28.The French term used to describe the roundsman, or swing cook, is:
! R5 [% J& V0 I1 h/ b法国术语,用来描述roundsman,或摇摆厨师是:) t" M4 |* m- S [/ M; V
A:Tournant 图尔南* B/ t. S+ | S
* ]% y: e. W9 J5 \6 n. z29.Another term for the wine steward is:
& @. d+ L7 U v# k葡萄酒侍酒师的另一个术语是: g5 f. F/ _# z! S, {) w
A: Sommelier 侍酒师
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" r5 k7 ~$ M6 W8 [" ]30.Molds, yeasts and fungi are examples of a:" @$ x# H2 }' o+ S
霉菌,酵母菌和真菌是一个神马例子
/ a4 N. G! m1 ~9 iA:Biological hazard 生物危害
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5 O _ @3 x$ R1 J0 x. n; @$ ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 G; e1 U" R/ `! j7 L, G根据加拿大食品检验局,食品的危险温度区在多少之间:
- p/ y1 ~8 |* z7 ?% N1 Z6 n3 FA:40° and 140°F (4–60°C) 4-60度$ J7 [9 n+ [0 a4 f- r
( b4 p- x0 h2 U" W32.All bacteria need the following for survival:
) s* n$ T0 K; b6 C6 L& Z' x- ?8 ~7 M所有细菌生存需要以下哪些内容:/ Y- H9 n8 L7 R8 M- W8 h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) x, |# m, P. x7 u33.Which of the following correctly represent critical control points in a HACCP system?
& T3 c1 R! y/ ~/ `& c9 l" ]. @以下哪项正确表示了HACCP体系的关键控制点?
l/ m9 V; n2 F7 U, b# D1 \9 j& tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + M4 I6 `5 N* I3 f1 t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: _$ |& Q+ q# O7 d4 ?% A
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34.Which of the following is not an example of a carbohydrate?
# V% p9 j3 T4 W3 ]- }" j& A1 A下列哪一个不是碳水化合物的例子?
( d e, W/ K9 d9 d9 s1 _0 j2 P& v, t% cA:Essential nutrients 必需的营养物质$ J c& z! D/ i, Z5 V- R
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35.The process by which a liquid fat is made solid is called:# i& M i+ b0 g# Q1 q: T8 b! Y
液体脂肪做成固体这个过程叫什么
+ B/ p3 t9 `( ^: f8 d$ u3 u- dA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 g6 T8 ]$ O: @0 J8 i" N下列哪项不是脂肪替代品的一个例子
& |9 F& T, V8 s0 d9 L3 O kA:Acesulfame K 安赛蜜K表
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+ X2 o* q& ^# p) o( x4 d% l37.Health Canada requires that a product labelled "fat free" contain:. I" [; B6 ?! a/ M- ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 B$ ]5 N0 y4 P4 ?3 `0 X3 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 ~, M$ A* @4 h" f
) `# f. L- _, j3 U9 k- w38.Which of the following is not a problem associated with converting recipes?
2 y5 A, M% _8 A' O: k下列哪项是不相关联的转换配方问题?
4 c: f1 M% M3 @" z$ e2 `A:Unit cost 单位成本
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* X# ?9 s) ]* _3 H39.The condition or cost of an item as it is purchased from the supplier is called:; K1 `& N* E8 \; ~5 R
从供应商采购的物品的品质或成本叫什么 P5 H8 @: [2 |! G) D& x6 n; W
A:As-purchased cost 购买的费用/ S- e* }/ ?7 z4 e" ^
& I! S+ d3 Q9 | Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
K) J" c! u$ k% S4 w在新货到来之前用于日常所求的必要库存量叫什么
( i; X2 P; ]: v0 j$ R8 V2 S1 P: YA:Parstock 基本日常最低库存0 s) _! {% z/ T1 [# w
* B4 |! [/ n6 d1 r- e& W7 J41.Which of the following abbreviations is used to describe the proper rotation of stock?0 X+ t& P e. W1 T! ?
下面那个缩写是用来表明正常库存流程?
! ^+ {8 O/ x7 ~2 v9 P7 X( yA:FIFO=FIRST IN FIRST OUT 先进先出
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# z+ k d3 [7 @( c: f J! s42.Which of the following knives is used to turn vegetables?
+ |3 T" }9 O) U! _4 r1 v下面的那把刀是用来打开蔬菜吗?
# @% H: u. O* n7 w J' \9 VA:Bird's beak knife 鸟嘴刀9 z9 {$ q/ r/ G) F9 F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& I1 n8 I5 w2 e4 ^) o$ j4 ^即时读温度计最好用于那方面?
% d9 b+ H4 P* \/ FA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: A7 |+ A2 q) h4 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重( s9 v* I' H( F- [
A:Cast iron 铸铁
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6 j; F N7 f* E* i( C+ O% Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 H5 M" _) H9 j$ ~ A
哪件装备下面有一个可移动的碗和一个S形叶片?
/ M3 N$ I9 L. W; O+ Y- @! ~# \A:Food processor 食品加工机2 h- W9 ~# t9 D! N5 O) m2 {
http://www.google.com.hk/search? ... iw=1263&bih=5725 Z0 X/ N: i. ?- ]( N) K% L
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46.Which of the following is not a rule for knife safety?
8 ` q8 x# Q% }6 s7 M下列哪项不是用刀的安全规则?1 r4 T% r' F9 {) ~! h5 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ B X: S9 n& T
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' B7 p' B; e; M2 z* d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* r! ^$ P: G8 i5 v$ OA:RondellES
" u- q6 S8 U5 \. b/ M3 n/ W' q7 c& Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. w. |2 E( v* l6 a: |
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48.Which of the following is a diced cut used to garnish soups?
5 f6 l7 `" v) Y0 E下列哪项是切成小方块用于汤的装饰?
u/ x, b* K& [) S" RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- r- _" H: S, M5 c/ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) |9 |, ]( f ^+ e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!!——
1 d9 T. [- S- l0 L( C, h0 \9 ?A:Gaufrette
+ o; @2 R' M. S/ D. Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* @' v5 ?0 Q- L* o, z8 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& {% [! H4 Q2 V2 ?( ` D5 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% B5 \' k8 |" }
+ u" y3 ?' _+ W7 ^1 `- _! q1 ` V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* ?# s! L7 k3 I5 ]$ 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): d7 R$ P) H' e9 v! r. q
A:Cilantro 胡荽叶 香菜5 M8 J. f% Q) N1 m& @" o2 Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
5 M! P7 a( i1 R7 q! u$ ~3 ]8 \, w 多香果, 多香果香料是什么/ E# g5 L8 K/ _! F" P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" Y( z" M; O7 r- `: s
A:A dried berry 干浆果 A7 i5 M" Q$ }( S( L) o
- U2 f! V+ M1 }: ]( |9 B* D/ X- D' x61.Which of the following are used to make a sachet d'épices?& u0 p3 z4 M+ P! ?- S; q# {4 {$ x
下列哪些是用来做香包德épices?# `9 _: B- f9 ]
http://www.sachetcatering.com/, G( V2 Z1 |& ?- J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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' J6 X+ I% K. ]5 ~$ G. B62.Which of the following condiments are not soy based?
% W$ o5 X1 G. j0 g% ~( N A下列哪项不是酱油调味品的?: C+ U4 W5 V/ ]4 N
A:Wasabi 日本辣根$ {: d7 T( U$ D* V
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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:* S* i H2 ^4 M5 Y6 w
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:
8 @4 d5 N5 a4 ]( e4 d+ e/ s7 U! kA:Pasteurization 巴氏杀菌* j0 _. c" F8 a( n
, a3 B1 R5 ~% v5 [64.Which of the following steps is not the correct procedure for whipping egg whites?
( b3 x; o! m3 D$ g' O2 A; v下列哪个步骤是不是正确的蛋清搅打程序?: c$ M" r& f: U- V& i; \
A:Allow to rest before use. 允许休息后方可使用。
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, q6 c" `* o. z! _65.The weight of a large egg is between:一个大鸡蛋重量介于:0 }8 F! w- g5 V0 ]( l3 a
A:56g and 63g 56克和63克6 a( \/ p; S+ W0 R; l _
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66.Evaporated milk is a concentrated milk that is produced by removing
) t8 Y: d* H0 x8 W炼乳是一种浓缩牛奶 是去除什么做的4 T9 [* D) V/ p% R b3 {
A:60% of the water 60%的水% p' ?# E& G, a$ _9 V
# X6 C) i) T4 ]3 X2 L1 O& M: w0 F67.A method of cooking that transfers heat through a liquid or gas is:. l M* n+ v7 [" N9 M- Z" v6 I
一种烹饪方法,通过转移液体或气体是:( l) _$ t. p# k' q# K q' M
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为9 p# G, |. t" x5 m
A:Gelatinization 糊化" {/ B! n+ p. t$ v0 m
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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?7 E: B# C1 }$ L3 b: r5 i- g& }
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 g# X$ P( j3 ~- p$ M, ?3 V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% M7 m& a" o4 @$ Y/ z8 a71.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4 D& e; q8 x7 P; Y
A:Fumet 原汁+ B0 M1 K( L6 `
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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
! V- Q% |; a3 A) m6 K! |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! j, S" _3 n$ P5 z# ^# x3 |3 g
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73.Which of the following is a principle not used in stock making?% f8 e* L# j- a* |9 G( E( \. P
下列哪一项不是用于制造高汤(低汤)的原则?; {( @ j* o7 B: V. ? K$ G
A:Start the stock in hot water.开始在热水中操作* f! M; g+ j& m/ `& R3 P
$ B7 L- B7 g* r3 G74.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
: _5 x' ~8 Q* M, _A:Remouillage 法语熬汤
' T, |' v' u% g3 p [) jhttp://www.haibao.cn/blog/post/176242.htm |
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