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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:
. O6 L A7 O% B. r哪位厨师最早带来高水准浮夸的美食0 p: J( o' @" x2 F7 F$ @, {
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; m5 g0 E! G& w2 W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 K* A" g3 D2 g. y0 X2 Z
A:Cast-iron stoves 壁炉8 L& R. I: c4 Z
http://www.usstove.com/products.php?id=6
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* l* ? n6 `( S& U. }28.The French term used to describe the roundsman, or swing cook, is:
$ e. U" O) Q# b. Y$ s2 L法国术语,用来描述roundsman,或摇摆厨师是: ?( D/ ]# |) h: u) V$ C
A:Tournant 图尔南. f+ {: {' O- u7 }: d
5 e( q6 m6 T+ C, c3 T5 N! ^+ s29.Another term for the wine steward is:( x# f. }& X" A5 y) u, F; S
葡萄酒侍酒师的另一个术语是:
D/ E) i+ D" o3 ^/ cA: Sommelier 侍酒师* j& ~% F9 M/ a
% r- F2 x0 o+ w; G% r! L30.Molds, yeasts and fungi are examples of a:/ q# D- N8 h) r. k
霉菌,酵母菌和真菌是一个神马例子 \) f' `' |- w; O9 @5 `6 z2 c
A:Biological hazard 生物危害& L0 T" ]7 p! G- x
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 W4 p* q5 o/ x5 G \0 p, K
根据加拿大食品检验局,食品的危险温度区在多少之间:
: B4 Q0 }, e; q! Y! @: S$ I! JA:40° and 140°F (4–60°C) 4-60度
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+ [/ n4 T3 ]7 e" B' w32.All bacteria need the following for survival:
6 W5 n* p5 n5 [, x& Y/ Y+ U所有细菌生存需要以下哪些内容:
* D# @# V2 g Y/ J/ EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; d6 d8 V) ~" C3 P$ g s, e
0 P/ g9 D/ u4 H0 @- G3 W33.Which of the following correctly represent critical control points in a HACCP system?3 Y, p1 M9 ^1 | t3 N5 A0 _1 m
以下哪项正确表示了HACCP体系的关键控制点?5 i: k' {( V4 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ~' h9 z' H8 E p# ?7 Y( B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* ~: [7 r* _# Q
2 x; U# H6 }. K. f& U34.Which of the following is not an example of a carbohydrate?
" ~6 c$ k/ L1 a下列哪一个不是碳水化合物的例子?
4 k B% B) x+ L8 |" G% V, x2 MA: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:
; s8 n0 D8 z( v, D% Z液体脂肪做成固体这个过程叫什么
: U6 w+ R% M1 O; ?/ w0 PA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
* G5 k% A+ r5 e2 j下列哪项不是脂肪替代品的一个例子
1 C! q8 {' |' {* xA:Acesulfame K 安赛蜜K表2 V5 {$ Y3 r! W: K
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37.Health Canada requires that a product labelled "fat free" contain:
, h v. X% ^( _6 K加拿大卫生部要求的产品标有“不含脂肪“包括:# @1 @% ~9 P" u" p5 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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8 j1 N+ V1 i+ P& y38.Which of the following is not a problem associated with converting recipes?4 k& X+ P5 e" J M. T- Z: G
下列哪项是不相关联的转换配方问题?
1 Y1 [" w3 f) }: KA:Unit cost 单位成本
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0 j2 Z& V* C+ h- S39.The condition or cost of an item as it is purchased from the supplier is called:" O$ G3 H) L$ i
从供应商采购的物品的品质或成本叫什么0 E4 Y2 m7 y2 r$ X
A:As-purchased cost 购买的费用
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/ x; J8 d6 r, b) j% Q40.The amount of stock necessary to cover operating needs between deliveries is known as:+ e/ J: [8 H$ Z4 j4 X, i7 u7 y) T
在新货到来之前用于日常所求的必要库存量叫什么
8 N3 q' u( |1 N( t3 U, oA: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?* _1 V$ U; Z; k% |
下面那个缩写是用来表明正常库存流程?
) T8 t: n `, F/ ? J: A3 lA:FIFO=FIRST IN FIRST OUT 先进先出4 q6 G( _4 z5 v5 g9 `/ S
[4 h1 T7 r$ K- ?- D7 C42.Which of the following knives is used to turn vegetables?% c3 u( r6 s5 C x
下面的那把刀是用来打开蔬菜吗?
* o: p% \. k) N5 D. ?A:Bird's beak knife 鸟嘴刀
# Y) E! [6 T/ r" O/ o& Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: Z: m, F3 M8 a' Z* G
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43.What is an instant-read thermometer best used for?+ q- Q4 b* ?8 N8 {) g
即时读温度计最好用于那方面?
# o6 V. ?0 R/ ?8 p9 x* xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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?1 g; F. Q6 S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 A1 Q% z# w3 i6 k# |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 R4 m; Q5 [' e0 |$ t/ J, E5 |4 lA:Cast iron 铸铁
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% ~7 W% Y8 ?0 t6 L! p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, W; J2 h6 B Q. O" H. w) {, M- k哪件装备下面有一个可移动的碗和一个S形叶片?
7 O2 e1 ^! `. Z# U' L$ @/ J$ l9 YA:Food processor 食品加工机 n0 F! @; q+ i% ?+ u) u/ C
http://www.google.com.hk/search? ... iw=1263&bih=572% n5 ]1 _0 r3 X" f3 x( m& K% `
: g9 c, S! m* g6 u46.Which of the following is not a rule for knife safety? V- ?: Q1 c3 l$ N: \
下列哪项不是用刀的安全规则?3 s: _% t( I# U6 ^6 H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# e: N- w: E5 H! ]8 L- [- b; j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 }( ?; |5 x6 y/ _
A:RondellES
9 P( J2 h1 t% W3 G8 E* M% hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. ]0 n" g7 @1 ]' e+ Q
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48.Which of the following is a diced cut used to garnish soups?
9 M! k8 f9 w6 y; L, S1 z# ]6 _下列哪项是切成小方块用于汤的装饰?
& N, x0 z$ i( M# f( i4 o" `' aA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- B; M1 J8 Q+ E$ R: K2 ]1 F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! z8 J7 q; x7 f4 q5 A8 Z 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!!——
0 [2 H! H8 a+ \4 TA:Gaufrette # ^7 V% h, W# N' d5 `" @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 A5 F- {8 b5 y& ?2 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* j/ ~8 P& d0 |0 p
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?
3 g7 |; }+ d7 I! }5 M( I! u/ Z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 c2 J, V" Z/ L2 O8 j
A:Cilantro 胡荽叶 香菜# s8 Z( n P6 ^8 h# {' {9 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( d( `& e2 [0 E3 k4 O
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60.Allspice is made from:1 ?# f; s. G1 v, z: ^
多香果, 多香果香料是什么. B" U1 ], }! S7 c) d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 q. F9 x' I8 }; C A" a* l8 WA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?9 k! |$ t; K- x8 T) D/ W% k! l; N
下列哪些是用来做香包德épices?
8 U o$ x- x( N7 J# d7 ^" n: ]http://www.sachetcatering.com/* r6 I o5 X$ n& `$ f; _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ T# ~- Q4 E1 F6 T
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62.Which of the following condiments are not soy based?
: ]* _, w# l6 y$ t9 {) G下列哪项不是酱油调味品的?
h/ e: _6 T. i/ `( `7 d& S' aA: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:
- f! E, S! t% J( k1 A% h5 w9 Z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:5 ?* e+ e- @: M2 H9 s2 P$ D7 f
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?% s7 i1 [0 o6 x: _3 r& c' n" z, T
下列哪个步骤是不是正确的蛋清搅打程序?% G& V) O. y7 a9 @3 u2 Z) d- }
A:Allow to rest before use. 允许休息后方可使用。
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1 _* H. y8 v/ t \. c3 Y3 b65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 A9 j7 F; `& N" e$ Y8 `- mA:56g and 63g 56克和63克
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: y8 n: s) _ N" l, @, g* O ?66.Evaporated milk is a concentrated milk that is produced by removing% C; n2 s+ h5 _- n
炼乳是一种浓缩牛奶 是去除什么做的
* o- g2 g b' M& eA: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:
% G5 x2 Z/ V: C- Z" b一种烹饪方法,通过转移液体或气体是:
) B: E1 w/ O; r9 l5 e+ R1 FA:Convection 对流. c/ v( A& W# h- ]& B3 S
i0 c9 w* f" z/ C2 Y$ I68.The cooking of starches is known as 烹调的淀粉被称为2 x8 T* a, ?. U l
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?
( n. B7 }8 |& Y4 q6 rA:Braising 烤8 j8 J" A) q' K n; L
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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:
3 F* Y- R; P& _! f$ P3 YA: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
0 N# o: U: |! Q/ g3 W. BA:Fumet 原汁
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0 G" Y5 X7 |! o* _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' l& e) A, s5 V7 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' k, j0 @9 N; J( v
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73.Which of the following is a principle not used in stock making?' s; o% x5 r" d8 C
下列哪一项不是用于制造高汤(低汤)的原则?
- W$ h% L. {4 d( }5 cA:Start the stock in hot water.开始在热水中操作! L- W0 m2 s5 X# ~2 L
" w5 M: n2 o, q1 z% u8 u) N74.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
2 {2 J0 x2 V! d. o1 |+ ]* B- \$ rA:Remouillage 法语熬汤- W0 S' q2 B+ ?$ S
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