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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:2 g$ f; g- E' K* R7 i+ ~: A
哪位厨师最早带来高水准浮夸的美食
7 j, r- v# b2 ]AAntonin Carême 人名 安东尼·卡罗美% M7 I$ r* E# W" A
. ^" V. U8 R s B, k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 t. b9 W9 W' g9 Z7 z, |. _$ c& N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) ^& v3 n4 P! f+ t$ m+ V
A:Cast-iron stoves 壁炉
. l0 N1 m- L4 L2 |$ j) r* x/ Q0 Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:. a0 ~* p/ _3 J) P3 L* c* ?
法国术语,用来描述roundsman,或摇摆厨师是:$ O, {- q* H9 N& W/ _* Y% n8 t
A:Tournant 图尔南: I; d! q; j W C
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29.Another term for the wine steward is:
$ R5 m. G- V4 O0 L葡萄酒侍酒师的另一个术语是:
1 b& W; {% U& W7 m8 ~* q2 KA: Sommelier 侍酒师
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% V2 V, |& F9 |( a4 B30.Molds, yeasts and fungi are examples of a:9 {7 S# p; r; j, @3 n
霉菌,酵母菌和真菌是一个神马例子
& s* y) n: L7 K# H( O8 a/ lA:Biological hazard 生物危害. ^, v5 {/ C6 ^& t, [7 ]
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% N2 l# _) p- p
根据加拿大食品检验局,食品的危险温度区在多少之间:7 V7 s4 w" b' P, U* k
A:40° and 140°F (4–60°C) 4-60度/ v4 P1 O+ d7 U+ J |
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32.All bacteria need the following for survival:/ |- r* D+ F0 X2 Q3 H5 q+ Q
所有细菌生存需要以下哪些内容:
& g( F2 d5 f2 z/ PA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 [2 [) I; D2 B
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33.Which of the following correctly represent critical control points in a HACCP system?
7 y L0 G, f7 U6 w, F9 H以下哪项正确表示了HACCP体系的关键控制点?
1 H% w1 l$ b. L+ L$ j5 P/ y$ A2 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . {- P# e4 F$ A) t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
- Z" i+ a) C. k0 D- Q下列哪一个不是碳水化合物的例子?' I; J: m8 Y$ \$ H
A:Essential nutrients 必需的营养物质: d2 m3 F$ M6 }2 i* y
! T( }, f$ d8 m, f5 E$ c6 l35.The process by which a liquid fat is made solid is called:2 r' R' Z5 ^* H. u w
液体脂肪做成固体这个过程叫什么9 d# o& `9 [$ H% t# O
A:Hydrogenation 氢化% ~- n$ u N, }6 u2 N
) |+ @- i( J. R% U36.Which of the following is not an example of a fat substitute?# r: o6 t4 Q. v1 g; c
下列哪项不是脂肪替代品的一个例子2 E0 C9 U6 {. G! c8 i: U
A:Acesulfame K 安赛蜜K表; X% X( b; g- \$ h3 [+ ^8 u
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37.Health Canada requires that a product labelled "fat free" contain:' y( M5 ?9 E0 G z& b7 U$ s7 H i
加拿大卫生部要求的产品标有“不含脂肪“包括:
: ]3 P1 R: u3 ^2 q# |1 r" D7 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: m) J6 a9 d% {4 m38.Which of the following is not a problem associated with converting recipes?
! f8 Q: k5 N7 J; r4 G# X7 I( L下列哪项是不相关联的转换配方问题?
* t, {2 g) G1 OA:Unit cost 单位成本 ^4 m0 x) s& E$ A5 @5 i5 l
; L& R2 a, K1 ~) [$ X$ Y39.The condition or cost of an item as it is purchased from the supplier is called:. X* T5 L8 x) o+ s$ W$ x1 ?
从供应商采购的物品的品质或成本叫什么 G" ~+ z' a+ q8 {0 J
A:As-purchased cost 购买的费用. M3 t8 G7 q0 y- u4 E
: r1 ^3 J6 J1 M1 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
, f# \; ] n4 T) c8 X# e+ u- U在新货到来之前用于日常所求的必要库存量叫什么0 y& B, J& @: g: h& W% O
A:Parstock 基本日常最低库存7 ^3 R1 {: \% U q& [5 ~8 L/ e% j
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 A% X) f! x& S; @
下面那个缩写是用来表明正常库存流程?1 |) p5 O8 `" N4 H
A:FIFO=FIRST IN FIRST OUT 先进先出
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6 ^# ^( ]; j7 R42.Which of the following knives is used to turn vegetables?
6 ~7 u) N7 b3 u$ E3 n6 o下面的那把刀是用来打开蔬菜吗?! `# p9 Q+ n5 ^9 K- P" h$ t. a5 C
A:Bird's beak knife 鸟嘴刀# Y W8 h/ [& R" x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ X0 _, z5 _5 @( \43.What is an instant-read thermometer best used for?2 l- s$ r* E# ]8 X8 g
即时读温度计最好用于那方面?
+ ]0 n# E, b0 S8 q$ W7 O9 TA:Checking the internal temperature of a roast 检查被考物品的内部温度
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6 h5 k) b. N. y Z7 F! |" ]% U1 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 }$ g% n4 d, v8 B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) ?* [, {6 |" pA:Cast iron 铸铁7 k0 }5 p: R" @& B, P
5 c p/ H3 K& J6 `# f, a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 ~; b5 {& [/ w$ V: R
哪件装备下面有一个可移动的碗和一个S形叶片?
& @+ @0 Z' v/ A& L' q* |A:Food processor 食品加工机
5 y6 O# S. `/ m* H: u/ Q" dhttp://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?
! q0 e% ^8 x0 a& j5 a! _/ b下列哪项不是用刀的安全规则?7 T: j3 z+ j" P& |1 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# F# v) o; S0 S* o6 K( h( |/ N5 r" j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" S! U; k/ @, O1 g( ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
@5 X% i0 B! Y: ~0 j, N" _A:RondellES
4 r6 I7 B' W9 ]: U& whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
P( _: r2 E7 s, m. p$ V( S3 G0 W下列哪项是切成小方块用于汤的装饰?) V' O( m8 d: r+ Y! m
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( S6 t- q+ W8 k4 I" a: [ S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 Y# S$ Q3 `9 q: A; r
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" g9 ?. D; r% K
A:Gaufrette
0 H2 F5 }( _4 c* e2 M2 {$ g! J8 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# X1 e0 |# @ {$ \9 z9 Y7 L" Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( ^. ^: Y( d2 L* r% @8 y6 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" b5 T6 o5 {% J s G+ I+ s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! T( ]1 l) P6 ?+ ]; J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)
4 v$ u1 i7 j' b( VA:Cilantro 胡荽叶 香菜
$ [5 q3 h9 O; Y5 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 s% z$ \; I. n. t& a
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60.Allspice is made from:
7 T4 `# y6 R/ f( D7 J 多香果, 多香果香料是什么8 S5 c K& o' }& s2 @- _, @, E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ Z$ ~- D8 p. AA:A dried berry 干浆果6 C/ \0 l9 z: d9 m- y* ^: R
/ U7 r" z2 J; w" S61.Which of the following are used to make a sachet d'épices?5 U% U! g+ _) z& w8 I
下列哪些是用来做香包德épices?
% r4 S$ D: T$ A+ ~) w, h, `% J! ]http://www.sachetcatering.com/
6 r7 k* M* Y. W9 z: @ ^6 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
- b+ L. `/ [2 f' e% ]' e' U下列哪项不是酱油调味品的?. L0 w3 ] g# v7 }! C8 O3 G
A:Wasabi 日本辣根" n3 C4 P0 w3 F9 q$ T$ I7 t
2 h3 d4 n7 Q5 i* [5 q3 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( Q5 g; F! O2 x- m, S, c/ h8 U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:
7 a( Q; I$ ]( nA:Pasteurization 巴氏杀菌. ]+ J$ n3 K& [5 T4 l
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( i2 T6 m9 `! C! N6 r$ n下列哪个步骤是不是正确的蛋清搅打程序?
& }0 Q7 x/ T* iA: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:
* ?( _2 g. _7 E( B9 FA:56g and 63g 56克和63克* }' J* G8 e+ r" n _0 a
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66.Evaporated milk is a concentrated milk that is produced by removing2 U7 K3 x5 K8 J6 k! C0 b
炼乳是一种浓缩牛奶 是去除什么做的
" ]( b8 T9 ?6 e& N7 ]$ h! sA:60% of the water 60%的水
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+ N0 E+ r. ]/ O, X# H67.A method of cooking that transfers heat through a liquid or gas is:
# I9 v& i: X( y; u一种烹饪方法,通过转移液体或气体是:# a. o5 {2 U. u( z8 ~
A:Convection 对流
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8 U( H; a# Q3 v. f$ ]( w2 M68.The cooking of starches is known as 烹调的淀粉被称为
' \5 L1 P0 a: r/ W! LA:Gelatinization 糊化
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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?
- N8 ]# q2 h- O. l8 aA:Braising 烤" v7 x; U# Y! l: u4 U# b! l, ^1 w
: l& T( m) V0 k5 H0 b2 b3 B70.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:, _) D# \+ d; k H% A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 q4 T3 v/ e" d9 h z
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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
6 d4 o7 U5 T- H" \0 ~( fA: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
; k# ^6 w6 p* Z* p; Q9 zA: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?
+ f' l. q" y8 t. X下列哪一项不是用于制造高汤(低汤)的原则?
6 Y$ A$ Y% _6 u* {& l, H& {A:Start the stock in hot water.开始在热水中操作$ S Y9 D2 M0 o* ?0 {
: Y! |2 c: ^* A74.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 V4 d0 B& r+ k
A:Remouillage 法语熬汤9 e# ~- y4 H, T. _) R; [, |
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