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26.The chef who is credited with bringing grande cuisine to the forefront is:$ S& p& F+ x7 {/ G# m, `
哪位厨师最早带来高水准浮夸的美食
1 h* O1 W6 Y& G5 m, l4 cAAntonin Carême 人名 安东尼·卡罗美: e9 u' E& k$ G ^' }1 ?' r4 G) Y) F
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ s0 j1 p* r6 A( W& f4 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' t' I; d1 |" d' ?+ L
A:Cast-iron stoves 壁炉9 n8 I: J0 o( [" e+ K
http://www.usstove.com/products.php?id=6
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. c \( ?5 K& G! d28.The French term used to describe the roundsman, or swing cook, is:
" p4 k9 B1 F, p! R* g5 C; |法国术语,用来描述roundsman,或摇摆厨师是:
% r4 ?! \' s x, C) l: X- }) uA:Tournant 图尔南. Y- D; r, o$ N8 `
; O$ i3 E; X7 n29.Another term for the wine steward is:4 X* a# i2 Z" X3 w; Y& e
葡萄酒侍酒师的另一个术语是:
) a0 J% g; X. f( HA: Sommelier 侍酒师& _- X. y1 c3 E2 @- N; L; _
% j9 J3 @/ c5 X Y6 e30.Molds, yeasts and fungi are examples of a:, n; K( T8 B7 t
霉菌,酵母菌和真菌是一个神马例子 q+ U# l, a0 q
A:Biological hazard 生物危害
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1 W# H* \' q+ Z1 |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* [/ D* l) d" h/ s
根据加拿大食品检验局,食品的危险温度区在多少之间:/ q: z( @' f% ?3 N+ {/ ] ^
A:40° and 140°F (4–60°C) 4-60度/ z3 G! s/ q9 B0 N9 a
9 x1 @5 R$ j, x32.All bacteria need the following for survival:2 I% z" {5 ~: X6 Q6 X6 O
所有细菌生存需要以下哪些内容:
9 P8 @4 {# l0 p& b3 U: F3 YA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 D" L2 {5 h& ?5 ^
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33.Which of the following correctly represent critical control points in a HACCP system?
% P8 C( e+ |. @8 k' e7 N' Q; B( I以下哪项正确表示了HACCP体系的关键控制点?
/ y3 q0 x$ F, @7 A( @8 t$ o6 kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; u! X0 O0 \. z9 W9 G4 i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ m3 w) @6 r, B. R& ~
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34.Which of the following is not an example of a carbohydrate?2 i* f2 G- ~4 T* J- q- y6 Q
下列哪一个不是碳水化合物的例子?
* }4 S" z, Y2 m7 Y- B1 NA: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:
9 _* X: Y7 q& r# e! ?液体脂肪做成固体这个过程叫什么 l* o3 e2 R% O+ I8 ^8 L+ E7 L2 T
A:Hydrogenation 氢化
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6 W! P; P. v" M. e4 T# N36.Which of the following is not an example of a fat substitute?
; @5 f* n6 } c7 U! Z8 N; L下列哪项不是脂肪替代品的一个例子
& r) M8 c' Y" @& a& WA:Acesulfame K 安赛蜜K表
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+ T2 `, |. T5 o/ U37.Health Canada requires that a product labelled "fat free" contain:
+ u6 J( y* i- H- P5 j. S1 C* ?加拿大卫生部要求的产品标有“不含脂肪“包括:. H4 }" l/ ~/ X8 p+ x( e2 q8 L6 e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& H& [+ B, f; }/ K$ D+ Y7 X
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38.Which of the following is not a problem associated with converting recipes?
3 `1 V' H* ~* {4 [- G下列哪项是不相关联的转换配方问题?
! v* i4 B- M( \/ D* _A:Unit cost 单位成本) ~/ T9 y3 _% J) W8 d# y
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39.The condition or cost of an item as it is purchased from the supplier is called:+ p) S3 p5 _) a, f) P) I- f9 U
从供应商采购的物品的品质或成本叫什么4 Q9 A/ v" G: i! {' I+ H4 x) G
A:As-purchased cost 购买的费用7 w$ v1 r, g% L; k# j `& s. n7 D9 w
% R y0 m7 d, _. k; ~; {40.The amount of stock necessary to cover operating needs between deliveries is known as:8 ~, O; F7 B2 w8 D% O
在新货到来之前用于日常所求的必要库存量叫什么$ t5 V. s6 o5 H) l
A:Parstock 基本日常最低库存
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1 E& X) R, i1 V' g. e! n* ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
) ?4 q& K7 Y% [1 G& c下面那个缩写是用来表明正常库存流程?- A' A; W6 r4 a% v* [7 r7 P, C# Z& [
A:FIFO=FIRST IN FIRST OUT 先进先出1 t1 U3 P- q' R
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42.Which of the following knives is used to turn vegetables?
( a& t& ]# m/ {" {, `下面的那把刀是用来打开蔬菜吗?
f8 P3 ~4 L [( bA:Bird's beak knife 鸟嘴刀
1 O5 r' s) N, j+ j6 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 G- C9 u) P7 p6 R0 V2 [# R" R43.What is an instant-read thermometer best used for?" i8 J5 h1 m# C( ]
即时读温度计最好用于那方面?
/ ]) _% V+ f, `9 FA:Checking the internal temperature of a roast 检查被考物品的内部温度
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; F# h1 y' ?- F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 f. L" |: d9 b& a- P下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 ?% O+ e, S2 \# }9 I5 fA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, J& |& g. k, z6 g; g哪件装备下面有一个可移动的碗和一个S形叶片? E3 i) s9 R1 V& ]' @; ^* o/ _
A:Food processor 食品加工机
5 w0 V ^6 Y# d; Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 Z4 |& G5 b, }! s3 S* ]3 V46.Which of the following is not a rule for knife safety?( F# X! v( K( v$ }
下列哪项不是用刀的安全规则?
3 Z, ~4 N$ u* A' u! Y: aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# R! j( d, S+ B& }6 E
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) Z |/ m% e2 t# p8 ~5 E1 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( ?! c8 n! X+ n& q3 U! ]# S
A:RondellES " Z1 ]& }$ J: Z6 n) h, A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?/ G$ K8 c% ~* _3 Q. n" ^, M5 F
下列哪项是切成小方块用于汤的装饰?
7 A/ k* B" Q# U: x" P8 K4 m; zA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% S3 S! J3 }8 Y8 i5 E0 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ X$ q9 L& p. v" W: }$ l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!!——
& q; r' c+ f5 M8 J# k& r+ OA:Gaufrette
: i ^4 M4 B. Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 L/ C# A: c+ h V2 u# h5 B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 I/ S/ c0 Q' m6 T5 G; n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ i0 B# S: j: N" X: Y1 U; y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ [+ q7 X/ i3 H% p/ Q+ u0 |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)
6 T8 ]( A8 ?( y) kA:Cilantro 胡荽叶 香菜7 k+ r3 c' S7 _/ E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( G5 t* J. x; ?9 p. ~ 多香果, 多香果香料是什么
' y( B" S7 G3 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 v u& G2 r9 {/ `3 s) E# e5 |A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
% ?/ ?1 \2 Z3 ~- q# w( }. r! k下列哪些是用来做香包德épices?5 a5 [# `3 G ~7 K- V' x5 n; U
http://www.sachetcatering.com/
% H6 p; [8 V- K- F' b, h% `6 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ z6 n, j3 i/ D8 b
5 y/ d5 \' a6 T7 ~% I62.Which of the following condiments are not soy based?
8 K( T7 e9 D/ U/ w' V- g下列哪项不是酱油调味品的?4 ^+ B0 I0 L1 F
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: K( i y( V0 O# y
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:
9 H/ q; v9 ^/ L3 h/ {5 i: g9 m }A:Pasteurization 巴氏杀菌9 b/ d! x& u K2 q; H
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 q: N( l( q: x6 O! h( b) F. c下列哪个步骤是不是正确的蛋清搅打程序?
, e# P2 ^0 G" f- ?A:Allow to rest before use. 允许休息后方可使用。- w& ^6 U1 ?, `" n7 p; C; c% p$ t
3 X8 @" N: |3 ]65.The weight of a large egg is between:一个大鸡蛋重量介于:
, c7 a+ N/ S: x( F! y- w* {+ yA:56g and 63g 56克和63克
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$ v, U2 D' g# O5 E$ q66.Evaporated milk is a concentrated milk that is produced by removing8 R+ d) N+ B4 k6 O
炼乳是一种浓缩牛奶 是去除什么做的
* x7 p1 u5 [% rA:60% of the water 60%的水
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; a1 q/ Q0 W) j67.A method of cooking that transfers heat through a liquid or gas is:& q/ S* x6 f( {; T, B
一种烹饪方法,通过转移液体或气体是:
! p/ A: z- t. K% \8 j7 VA:Convection 对流/ B) S5 y. ]! u( O+ ?1 k* ?5 T
$ W, U9 j( U& y4 n/ V. [* Y68.The cooking of starches is known as 烹调的淀粉被称为
6 S$ q% |2 u+ g# r1 z7 f7 L" WA:Gelatinization 糊化7 L. {- q' b4 t2 s% z2 `
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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?
) T4 Q" f8 d; j4 [( l! a1 a+ `A:Braising 烤4 x6 N Y# M) n& |5 Q
# G- c9 g! F5 m70.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:
# j" F6 q! g* d0 IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ B/ p- l0 ?5 Z
# p4 K2 C* O/ E/ E5 j# i4 ~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& Y( S$ g, U
A:Fumet 原汁
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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
+ y; h3 \' w4 m" v! c5 Q7 pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 h1 N: c" `- ~& V5 }73.Which of the following is a principle not used in stock making?( N+ ~, N3 \1 \8 \/ C# M
下列哪一项不是用于制造高汤(低汤)的原则?
6 |) C& s2 w0 d% C$ @$ vA:Start the stock in hot water.开始在热水中操作4 D0 E, r* i4 B6 Z
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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
6 h- R1 T4 y# d; ]( M }A:Remouillage 法语熬汤9 w0 Y! a6 ~) u: I
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