 鲜花( 33)  鸡蛋( 0)
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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:
( e& F3 p t6 ]& q G" v哪位厨师最早带来高水准浮夸的美食
2 L5 @+ U4 x5 P) eAAntonin Carême 人名 安东尼·卡罗美" Y$ O, O& d! T. V
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" S/ Z* D V; k' R 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 。
* d+ M1 ^0 o, o1 K8 u* Q: B# PA:Cast-iron stoves 壁炉& f) j+ v# p. w4 K4 l
http://www.usstove.com/products.php?id=64 p8 F& M8 W O1 U' L- o; R
. C2 i& ?4 G' j4 j* L0 U$ i5 d2 \! z28.The French term used to describe the roundsman, or swing cook, is:2 \; W7 z2 Y* ]
法国术语,用来描述roundsman,或摇摆厨师是:
3 b5 t& P8 V$ E. eA:Tournant 图尔南% Q* ` `: `0 r% E j
! j) S2 k; M5 y- k& b: @1 U29.Another term for the wine steward is:9 X: K& o: a+ k0 L
葡萄酒侍酒师的另一个术语是: U; Y7 c. {0 a8 n
A: Sommelier 侍酒师- ?' Y! P" b' d2 r, _( M
% w& H% |- K/ R/ x30.Molds, yeasts and fungi are examples of a:
" h+ ?6 u9 _2 j' A$ ?霉菌,酵母菌和真菌是一个神马例子# t/ x' f) i% k( H
A:Biological hazard 生物危害
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: }# G2 f+ `' w7 b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' E2 `# M. I0 ^! d# Q+ q根据加拿大食品检验局,食品的危险温度区在多少之间:" z& g: c8 B2 Q3 q2 [8 \$ U
A:40° and 140°F (4–60°C) 4-60度% m% R- }6 r X
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32.All bacteria need the following for survival:
9 K8 a: h: ~% \所有细菌生存需要以下哪些内容:# g3 u6 M: p1 N" d- R$ s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 l& @- Q2 l0 I3 r4 I! e; [" [6 c33.Which of the following correctly represent critical control points in a HACCP system?
" W2 u3 M ]& G* E8 _+ E4 C- L1 m以下哪项正确表示了HACCP体系的关键控制点?+ }- H' K8 D* b7 T& x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 K, A1 {( Q5 _3 Y6 J6 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; {$ t! t' M* [5 R$ p% l
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34.Which of the following is not an example of a carbohydrate?
D% G9 Y% F1 e4 l7 l3 Q下列哪一个不是碳水化合物的例子?% L3 ~/ g- h3 s6 A
A: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:
% t% |* A3 G9 v5 F液体脂肪做成固体这个过程叫什么9 a' X8 w2 O3 r: X
A:Hydrogenation 氢化
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' ~5 Y/ L$ X4 I$ ~9 ?) X36.Which of the following is not an example of a fat substitute?
2 y8 q# r( c5 B下列哪项不是脂肪替代品的一个例子9 Y9 Q5 d" R% ^# T
A:Acesulfame K 安赛蜜K表
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1 f9 _4 i( B# L37.Health Canada requires that a product labelled "fat free" contain:
$ i% N' `1 z: C$ z' V P) K% e加拿大卫生部要求的产品标有“不含脂肪“包括:
$ `# }% ^: u* b3 _ @A: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?
5 G* A6 O w6 _7 K0 U$ q4 e下列哪项是不相关联的转换配方问题?% K/ h8 {0 G; z9 g7 Z4 B4 y
A:Unit cost 单位成本. E+ r2 N3 J: u/ T' V
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ x4 o& I" ~% S从供应商采购的物品的品质或成本叫什么, A, K4 b- l. \' A& i* U
A:As-purchased cost 购买的费用
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' C+ v" T7 ~; ~1 \8 N40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ q- A+ {! d8 F在新货到来之前用于日常所求的必要库存量叫什么' Y2 [. X* u7 ~% }/ I9 C
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?
[( H, Z7 f- P7 K下面那个缩写是用来表明正常库存流程?
/ L% h/ m# P5 D! {& v5 nA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?- U4 M n; I, y. }3 F& @& H( O
下面的那把刀是用来打开蔬菜吗?" L& y( z8 v& G
A:Bird's beak knife 鸟嘴刀4 K9 j+ ]6 C0 z
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?( c& l0 X a6 j' u
即时读温度计最好用于那方面?3 X D: Z% g+ a
A:Checking the internal temperature of a roast 检查被考物品的内部温度. w' b# ~; {1 {1 L/ w, {
) \0 u, R- d9 B, A: V; b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% m4 K1 ~' N0 c! R1 I
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- J) S6 Y" ?" ^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?
" I9 S5 |+ v# ], K* B" @$ Y" L5 _# ?哪件装备下面有一个可移动的碗和一个S形叶片?8 ]. [+ t, [: {6 k* w7 l
A:Food processor 食品加工机
. U8 O, d6 I% c bhttp://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?9 R/ J2 g; Q: S
下列哪项不是用刀的安全规则?
, b% m s+ n% X5 b7 b' X& {4 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 t- O6 J% c2 ]" o" O: m6 K, ` Y
! K' u" R0 u' r( T" m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 K# K/ a2 w% }! O# r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; K3 c9 T O" y( t9 J' i# ^A:RondellES / g0 j4 k% q2 q; T% M* \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 [& A0 U* }6 \ W1 j! A6 J
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48.Which of the following is a diced cut used to garnish soups?
' J4 Y3 H& j' `5 C! ]* Q+ a" g下列哪项是切成小方块用于汤的装饰?3 y) l6 l0 N! Q2 g) N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# V, X( ?, j2 n8 E7 ~# T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 P( x! H& m( n m
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 W2 K, g3 a: C( }9 ?& gA:Gaufrette
7 Y/ X6 }4 o/ `$ hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) t+ ^/ H. c" F" F, W _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 ?' o1 C' N# ^, r, ]0 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% I- |# h5 f) C: o7 |! m8 Q2 X6 f3 m& U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) j0 B! ?+ `; t, K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)
- |9 N4 T# A2 ?! f1 S3 BA:Cilantro 胡荽叶 香菜5 |( Y" k. r$ [: u& _6 }; l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx o: f _1 T2 D \& f. U4 B
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60.Allspice is made from:
. ?- U6 Q$ ~# _ A0 n: U: L 多香果, 多香果香料是什么
; v+ L: D# Y8 F8 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( @$ Z( V. {% ^' Y" g" e* `6 e2 o0 s
A:A dried berry 干浆果4 D* A( B5 X; T
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61.Which of the following are used to make a sachet d'épices?6 e0 @. |( H( L8 |- n' Z$ i
下列哪些是用来做香包德épices?
; {. g. E8 b% Hhttp://www.sachetcatering.com/0 W8 i/ _5 u, g4 {. \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 r9 t5 N; W$ X5 ?
* v# O1 @8 C: ~& z8 {62.Which of the following condiments are not soy based?
; q N) U1 }! w5 ~下列哪项不是酱油调味品的?
& q& t; ^* f) B! c/ }# `A:Wasabi 日本辣根1 Z; l; Y4 O7 j+ `' s
* ] z& J) L/ z9 P- T# B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 N2 j6 R4 Q2 G& }6 ?: G
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:
0 ^1 H8 w* s( f: Z3 W5 eA:Pasteurization 巴氏杀菌/ a3 ?+ ?2 c! f$ X
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; p3 M6 v, F2 B+ J" {6 @% A. h下列哪个步骤是不是正确的蛋清搅打程序?
\% e9 C. k' k3 {& I: nA:Allow to rest before use. 允许休息后方可使用。
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( E5 q' a" A5 M n8 C9 j/ ^* e65.The weight of a large egg is between:一个大鸡蛋重量介于:' V0 c% L/ t, H
A:56g and 63g 56克和63克* \9 Q' q3 ?# b, J0 I, l
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66.Evaporated milk is a concentrated milk that is produced by removing
) o0 L. y- G4 u! G/ j炼乳是一种浓缩牛奶 是去除什么做的0 C- L6 q2 n& F/ _. p: q) M
A:60% of the water 60%的水
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% x" v4 L0 m+ L' c' [ d6 u" t67.A method of cooking that transfers heat through a liquid or gas is:
8 C9 q' i( B. y2 U& O$ f( E一种烹饪方法,通过转移液体或气体是:* {; K F3 c8 k
A:Convection 对流
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5 |9 R* {9 F$ B6 f) M& l68.The cooking of starches is known as 烹调的淀粉被称为1 O. u) }# l* u) m1 S
A: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?
$ e6 R' i1 v" V% {+ qA:Braising 烤( ]/ b0 H) z( x. F
2 l; w- Y. x0 h9 r70.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:
2 h& r" K4 [( c- [0 HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 O6 K% _: F& P+ T
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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8 Q/ W9 ^! O4 {" }1 o, T0 s
A:Fumet 原汁9 Z! |: g# ~: k; j
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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1 a% E5 S) G2 b- J3 F( }) T) p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ r& r7 D+ G5 u# Q
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73.Which of the following is a principle not used in stock making?' S: w4 m" x$ h% d
下列哪一项不是用于制造高汤(低汤)的原则?
+ Q; W7 \4 a6 S! l, {/ @* H% XA:Start the stock in hot water.开始在热水中操作; G) o2 j1 h- }
1 v( [! M4 l- q. v% R- o' P. l74.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% E9 k5 O) _ GA:Remouillage 法语熬汤- a: w+ E- g3 Q
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