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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 j* N2 O v; V) a' [3 _& ]3 F2 [哪位厨师最早带来高水准浮夸的美食
. {* z' P: s4 @; v7 {AAntonin Carême 人名 安东尼·卡罗美& Z( U4 A1 Y7 b5 n
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 B4 G' j1 B6 q! h. m2 \6 z+ Q, ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" \8 i; l- T, k
A:Cast-iron stoves 壁炉) d! C2 l$ s& M
http://www.usstove.com/products.php?id=6
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. w( L& M( i+ ~- a! ~' S28.The French term used to describe the roundsman, or swing cook, is:" W; u6 h- d F: U) b% K1 A1 c
法国术语,用来描述roundsman,或摇摆厨师是:
4 w E) W% Y/ h6 VA:Tournant 图尔南
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29.Another term for the wine steward is:
; o H7 P9 F" F; P葡萄酒侍酒师的另一个术语是:
o6 K- y9 ]* r4 XA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:& g9 [* t- u1 q/ K' n3 E
霉菌,酵母菌和真菌是一个神马例子
, }/ n# {4 {3 Z1 [9 U5 OA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ U5 t) v$ v5 O* H根据加拿大食品检验局,食品的危险温度区在多少之间:% A* J/ x) N" V
A:40° and 140°F (4–60°C) 4-60度2 b; z) q! V9 ]: `" E! ^0 _! [
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32.All bacteria need the following for survival:
4 e9 q2 o; D3 l! y. W- D% X3 A* g所有细菌生存需要以下哪些内容:7 X7 y0 U/ i8 D' p4 f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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+ r1 U0 H2 ?4 ^33.Which of the following correctly represent critical control points in a HACCP system?
5 D/ `. @" S; ~7 H: P, Z8 a8 Z- z以下哪项正确表示了HACCP体系的关键控制点?5 y6 T J0 @4 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' i, B5 l! y8 l! l/ g0 O) P h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' l6 H4 V3 R1 V+ t$ ?% W! @
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34.Which of the following is not an example of a carbohydrate?
1 G! N. E m: T' r* F, q8 |# h9 Y下列哪一个不是碳水化合物的例子?
' N5 l* _# u+ y A9 x: zA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
- g& x& F s; R+ H6 n" k4 ~液体脂肪做成固体这个过程叫什么) l$ a' {" a3 R# X8 C
A:Hydrogenation 氢化4 s6 T5 ?. Z. u6 V
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36.Which of the following is not an example of a fat substitute?
% k8 p2 u2 i/ c) O5 @& j+ k下列哪项不是脂肪替代品的一个例子
& c1 V4 R* Q1 A* f- I8 X7 P0 kA:Acesulfame K 安赛蜜K表& q: v& n9 A g. z4 e( h- O! j: L
! b/ v/ R+ F( T, F1 i* d37.Health Canada requires that a product labelled "fat free" contain:
! n7 t/ g7 P8 }) o0 Y2 k加拿大卫生部要求的产品标有“不含脂肪“包括:
- d$ u: O' J; \- ^* v% KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" F! N" c- C# w. B! ^/ E
& p: n- l/ B$ K6 S7 N" W" K38.Which of the following is not a problem associated with converting recipes?
2 J: h5 X0 i- a, Z& D. k& M4 K) J下列哪项是不相关联的转换配方问题?
F& [$ O8 h# o% H' p, ]A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:% K C. a2 }; c
从供应商采购的物品的品质或成本叫什么
8 }1 u3 `1 l/ s3 d! S$ EA:As-purchased cost 购买的费用+ A+ ^8 F* l7 E: t+ Y
4 O3 `# C; [7 \40.The amount of stock necessary to cover operating needs between deliveries is known as:
" G$ O9 B& u+ m* L. R- z" [2 d在新货到来之前用于日常所求的必要库存量叫什么
3 e7 j0 |9 G" ]' }A:Parstock 基本日常最低库存
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5 |0 j0 ]4 _6 L- h41.Which of the following abbreviations is used to describe the proper rotation of stock?9 k1 T# N; `# v1 V) e- s+ } k7 z
下面那个缩写是用来表明正常库存流程?
/ z* r5 `7 \6 O/ m4 HA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' [7 Y+ ]3 \, [! q$ u( t1 Z
下面的那把刀是用来打开蔬菜吗?
! A/ ~) }5 T/ yA:Bird's beak knife 鸟嘴刀
/ J; j1 p. b6 ]( i+ e# y: jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 N/ x8 R% C* j( D8 h/ N$ G43.What is an instant-read thermometer best used for?/ K% K7 ]! {5 y+ i
即时读温度计最好用于那方面?; Y- Y7 x/ e; Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 @. X3 {$ U" q' n$ l( x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! Q' L& g: [* ^6 ~$ Q6 O下列哪些金属材料受热均匀,通常用在铁板而且非常重
; w- q, V; s& e. M+ ^A:Cast iron 铸铁
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8 I7 d1 W% o$ I" i: M! e9 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Q8 }2 S1 @/ o. M4 d6 o6 H V \哪件装备下面有一个可移动的碗和一个S形叶片?
+ A: K0 i9 }% B1 p( @1 v* q. p7 pA:Food processor 食品加工机7 L: v, N8 V+ R, Q% h% h
http://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?
$ A9 j+ J* n9 p6 f0 M! v3 B4 t1 `5 b下列哪项不是用刀的安全规则?
1 K$ q* ]* ^( Z' Y( n7 y2 pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) x$ S* M) g" }0 e) q! u
& f& r! j- T! z4 u. I5 S9 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, L& z& V1 R$ o/ E: m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; I9 v; J* O, h0 R4 |A:RondellES
" F. D+ h3 i9 Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 `" _7 J% E* S6 d& v- z/ ~48.Which of the following is a diced cut used to garnish soups?
1 @! u+ D& ~' K下列哪项是切成小方块用于汤的装饰?
) q4 f) n; S$ p1 l6 ^7 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ L8 V, n+ N9 l: L" p; W8 U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. _( L$ u4 z. a9 D2 U1 d0 b) I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!!——3 T$ t" e3 C! @* Y( S
A:Gaufrette
8 E( O+ h+ R4 |% P5 athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 T" ?$ p& @) @3 r. M" Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 w# {. X! v$ g. p" i9 i T% c2 dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 v5 {1 [+ w& X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& z0 \( e. ]- x' l; L" R
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)) K9 d% B" s5 r2 w/ Y( _
A:Cilantro 胡荽叶 香菜
7 R# s9 @6 [. c o0 d! Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' q8 J8 m9 x3 |4 \
多香果, 多香果香料是什么
+ g# _! V) X/ ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, R% o4 y" t- ^, r% {2 n" \- _A:A dried berry 干浆果% }. Z* ], I/ U6 s- r
- `! t# z% `0 O( B/ R5 t$ I61.Which of the following are used to make a sachet d'épices?' o7 F1 ]$ J6 S( Y
下列哪些是用来做香包德épices?+ R9 X- |2 C8 N4 O9 D7 t0 z: p _
http://www.sachetcatering.com// p# w7 _, [" @ y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) ~% |3 I- B0 E) s6 ]9 t
9 a+ X2 {/ l2 ^8 F2 R5 I62.Which of the following condiments are not soy based?- C9 c) ], j6 n
下列哪项不是酱油调味品的?
+ y. w- R* x: {, x% q. d: E, BA: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:' s& P9 f8 i0 j; B% S
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 W, ^7 j3 g. @: ^2 M
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 ^/ B' p* m8 E, r4 r, f下列哪个步骤是不是正确的蛋清搅打程序?
: j8 v0 Q% D) n- T- zA:Allow to rest before use. 允许休息后方可使用。9 c1 a- _) @+ S9 T! s# H
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ U h- A: A/ y
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing+ B% S: @8 y4 z0 ~% K# o
炼乳是一种浓缩牛奶 是去除什么做的
/ P/ e1 i; [3 m, e. u$ \! gA: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:
* J, `9 D' F3 u1 Y" v3 A/ y一种烹饪方法,通过转移液体或气体是:7 U& ~/ N% Q, l+ f6 [' |8 z; y u# {8 O
A:Convection 对流
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0 D1 Y' {/ R+ z$ X, d1 L: H68.The cooking of starches is known as 烹调的淀粉被称为/ b3 a5 Y. N* z Z5 z! J( `
A:Gelatinization 糊化' u. s# L6 j; M2 F
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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?
5 z: L9 K" Z% {4 i& wA:Braising 烤
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1 ~/ R! U% l+ U70.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:( G$ ?% g7 l- \$ E+ [; n2 T
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% v1 v z; v: \0 ^! D
! d" m. |$ ]1 h& t# t. ^" ^ z( g71.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1 T5 K, H2 W6 n. C8 `/ m& d; L0 M
A:Fumet 原汁/ T6 g% N+ q% L# W3 @7 X
7 R+ \( f8 `' P1 X, C72.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/ o8 j' h( b8 Y+ w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: j5 z( w( T3 H6 G% B8 U6 U3 z
. x) |( o: z8 C, k% _+ T73.Which of the following is a principle not used in stock making?' D% C7 b" H! K @) l
下列哪一项不是用于制造高汤(低汤)的原则?
9 l" x" M6 K) P/ f6 _A:Start the stock in hot water.开始在热水中操作1 c7 o6 T: [; O/ @% {* O
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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 R' \4 n" E) }/ p9 S( A- R
A:Remouillage 法语熬汤6 O5 k& p* N0 ]4 o( v3 P# f O# Z
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