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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 q( f# ]0 d' D0 c/ }2 E; P- E3 E哪位厨师最早带来高水准浮夸的美食. r8 S2 z9 o/ ~$ c1 |, k% L
AAntonin Carême 人名 安东尼·卡罗美+ y0 ? T& b- b; G
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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 \; s* |3 B; i- a& t* r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' n5 h9 a4 i; y* [; Z( ] l3 a, }! nA:Cast-iron stoves 壁炉
4 h7 S; C- B5 ]% S) V7 s) {, D% D& T& mhttp://www.usstove.com/products.php?id=68 | Y5 l7 q. y n8 [9 i
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28.The French term used to describe the roundsman, or swing cook, is:! Y' V0 ], |/ m4 G }
法国术语,用来描述roundsman,或摇摆厨师是:' ?% U2 H+ b; T
A:Tournant 图尔南
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9 b% t/ Q* Y4 ~) x2 B, T) U29.Another term for the wine steward is:: [0 a s3 c) W- A+ h {* ^
葡萄酒侍酒师的另一个术语是:
; t8 g3 j5 U4 q: H; f" cA: Sommelier 侍酒师" R( d: d' _- O( k) I, @3 D; u1 t
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30.Molds, yeasts and fungi are examples of a:
8 W+ e8 }0 K+ T" L9 U霉菌,酵母菌和真菌是一个神马例子
" b! w U; W6 @+ P9 F7 K4 FA:Biological hazard 生物危害
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* W' e1 j$ N! m3 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 ^( i/ `; O) i根据加拿大食品检验局,食品的危险温度区在多少之间:
- y+ e. q6 o: s7 OA:40° and 140°F (4–60°C) 4-60度; T2 Q3 ~9 h) ?% P) s8 s5 @
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32.All bacteria need the following for survival:
$ R; X' |9 i: `0 L, I6 w% o所有细菌生存需要以下哪些内容:
& K: [1 x1 E8 q( rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
$ n' I& ~, j) |) @ Q* v2 _. b以下哪项正确表示了HACCP体系的关键控制点?' z* n* k+ w: X6 {8 r3 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( `5 E* l; X) l! ?, t# n; r$ s) Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 O9 U% s9 }3 T: q5 s, b- T# `3 y0 c
# u: b! n7 D2 {% X, y$ y* W! @34.Which of the following is not an example of a carbohydrate?. w8 u+ Y5 p) ^( C% d
下列哪一个不是碳水化合物的例子?
) U c/ u2 K6 e6 @( X' U' A' cA:Essential nutrients 必需的营养物质8 _. W" k+ \7 p+ ~0 x
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35.The process by which a liquid fat is made solid is called:
; y- u) G! l& P, D液体脂肪做成固体这个过程叫什么
. Q f' I" Y/ f4 j7 RA:Hydrogenation 氢化2 V' `+ c6 ^* W, Z$ e
7 T( D& l; _. C% _36.Which of the following is not an example of a fat substitute?4 \8 Z: ^0 H8 V+ [( M P$ e
下列哪项不是脂肪替代品的一个例子
9 m7 f# {4 e; `0 R) x, W0 xA:Acesulfame K 安赛蜜K表0 D5 l( ^" [9 |% E) l+ G K
: D$ d4 s8 S# a, @* g, w37.Health Canada requires that a product labelled "fat free" contain:
7 o& |8 o/ _$ U" h+ ^' d7 D加拿大卫生部要求的产品标有“不含脂肪“包括:
( L- w- w9 ^! u0 ]0 j8 o) NA: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?
, e6 B. d$ k' p0 s+ V7 c1 } G& R下列哪项是不相关联的转换配方问题?
' Z) P. R: |' \0 i5 s8 r1 QA:Unit cost 单位成本& `0 D$ i" N* O7 ?, o
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39.The condition or cost of an item as it is purchased from the supplier is called:( z. e6 J: t! J' z
从供应商采购的物品的品质或成本叫什么
% U% a/ Z' [- sA:As-purchased cost 购买的费用
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3 t- n/ R7 X7 Q7 H/ d7 V9 ~40.The amount of stock necessary to cover operating needs between deliveries is known as: d `" j5 \$ e2 I5 D
在新货到来之前用于日常所求的必要库存量叫什么7 E! s7 | @2 ] D" N
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; D F; ^$ G, T! F6 f( `
下面那个缩写是用来表明正常库存流程?6 ~# ~. W1 w9 s2 Z, e$ U
A:FIFO=FIRST IN FIRST OUT 先进先出) `! i; k/ Z) [! ~
& J* o+ l" b' G42.Which of the following knives is used to turn vegetables?& Y1 z( F5 Z+ W$ c; c: z6 y
下面的那把刀是用来打开蔬菜吗?) b8 K( `# A9 Q: k h
A:Bird's beak knife 鸟嘴刀
- v& \: h. u, g, i3 P3 [6 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?- t1 n. `' @. w
即时读温度计最好用于那方面?
& x; N7 O F w4 v) ?A: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?. n: X0 `& u- I
下列哪些金属材料受热均匀,通常用在铁板而且非常重, S* w4 `6 ?+ B) S& r9 k
A: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?
( l1 n# ~" p6 s1 D& ?% E哪件装备下面有一个可移动的碗和一个S形叶片?
7 h: j# F( [$ S) tA:Food processor 食品加工机
, n: k" O/ {* m5 `1 I$ r1 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572* l' E/ b S3 @8 }
3 m) [4 h5 S7 m6 u5 u0 g: X46.Which of the following is not a rule for knife safety? \5 |. r+ |" F/ Y- V- q* l" S( o
下列哪项不是用刀的安全规则? V/ n7 ] v$ E2 p7 g' U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) Z* D, j/ w1 p" A I, ~
E4 T9 U8 V5 b% C, R5 Y* P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- q# v/ J7 C. K$ c, k5 F8 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- s; y( u7 |* K- O- l
A:RondellES
$ f Q1 e2 J+ ~5 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 L' J9 P. ^. M( v. Q. z下列哪项是切成小方块用于汤的装饰?
2 j: Q! L/ C4 Q$ z" O2 ]A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ z0 c# b4 ~0 u: ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% ?! ^+ E7 J& R( T$ Z0 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!!——9 z6 b: x( |9 e' Q% |
A:Gaufrette * _/ N; A0 I( g1 S8 M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 T3 z# |) N9 l _* Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 G, r& z# _( d) ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 {% L7 g& P5 ]" n4 A( `* P5 C& ?
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)
' z+ v- b7 T( q; \! K, V7 S9 iA:Cilantro 胡荽叶 香菜9 k* h- ^ C- Y" F: v6 Q+ u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* R! O0 {9 O( i4 A9 q5 w ?60.Allspice is made from:
) `& f) C3 I/ Y1 B. G) i- W& i 多香果, 多香果香料是什么% M# t Z# t: \+ N$ w/ \3 z$ B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
B0 j; T( x1 IA:A dried berry 干浆果1 _ }% b% X/ |* u# H+ H7 h
+ X/ o; x7 |$ w4 \' L61.Which of the following are used to make a sachet d'épices?
) o0 O- a/ m9 ]" Q; I, R下列哪些是用来做香包德épices?
8 O5 J2 t# e2 T( O) ~/ W0 phttp://www.sachetcatering.com/- S# V2 w7 e- K* \' d; R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, z0 W1 a. W3 ]/ r: z4 [
`- L& d: B7 u q% f- P' Y62.Which of the following condiments are not soy based?( }% V" x J" ~
下列哪项不是酱油调味品的?9 [$ I2 }$ U: P6 S% I( }, [
A:Wasabi 日本辣根
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. T3 K9 d+ A4 x5 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 ]" v8 x7 c! l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:
/ Q( ]+ o {9 C0 ?7 j- ?A:Pasteurization 巴氏杀菌$ z7 m2 B) v! U( A
0 X& ?: |6 E- l* X% i- a n+ r64.Which of the following steps is not the correct procedure for whipping egg whites?( ?! K# R1 k1 I+ F6 \" P% ^
下列哪个步骤是不是正确的蛋清搅打程序?) ]$ _8 v" o0 ?; X2 Q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:$ I6 N! a. i/ a% I3 {
A:56g and 63g 56克和63克7 u3 A7 d, P! f5 s- A$ K
6 |7 k( ^0 L! _3 O R6 c66.Evaporated milk is a concentrated milk that is produced by removing& h% v3 S! b% X: Q
炼乳是一种浓缩牛奶 是去除什么做的( O. L% ` n" o8 L9 ?# @8 W9 S6 C
A:60% of the water 60%的水
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" j/ R# O* a A2 ]- e- v; F67.A method of cooking that transfers heat through a liquid or gas is:; D6 g' M, r5 q; w
一种烹饪方法,通过转移液体或气体是:' U9 M) t2 M$ a$ R5 P
A:Convection 对流, x1 Z8 d1 H8 H) N, |. w- w
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68.The cooking of starches is known as 烹调的淀粉被称为, n" R6 J3 V2 [( e
A:Gelatinization 糊化. l( `+ ~* R2 l7 O
+ a8 \. m$ X' z) O( m- \3 Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: J6 T) S5 W; u0 V6 f
A:Braising 烤8 \! i" X( u( d1 G
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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:
$ C' f( |' a8 Q$ I3 [A: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
$ A" T9 Q. w: x. X' s$ ^A:Fumet 原汁& j7 T" s: N$ R" _- |# y& g
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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( j2 e& z7 l$ o1 H' J! x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
, p7 p/ P* W2 s* W4 P下列哪一项不是用于制造高汤(低汤)的原则?; X' D& q" S) }0 B$ ~9 Q+ Z
A:Start the stock in hot water.开始在热水中操作/ h% S' R, n: d; K0 M
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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
/ O$ f6 j* T% U0 ]A:Remouillage 法语熬汤
5 D% P: A( E& [/ B! ohttp://www.haibao.cn/blog/post/176242.htm |
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