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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:
% @; @+ ], Y- x' P1 s哪位厨师最早带来高水准浮夸的美食8 ~# b) F4 T% V( m! o7 u
AAntonin Carême 人名 安东尼·卡罗美- C) r# G1 L; @9 w: 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:6 ^& J4 m8 z' [7 B' }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, C- r) Y0 Y$ H7 v5 k9 a
A:Cast-iron stoves 壁炉# K- N7 w: F8 g# \
http://www.usstove.com/products.php?id=6
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; V4 v( w6 Q# U28.The French term used to describe the roundsman, or swing cook, is:
! Z2 F/ f; S- x1 \" K* w8 S法国术语,用来描述roundsman,或摇摆厨师是:6 M2 j$ U% P, h9 I3 O
A:Tournant 图尔南2 N# J- O$ v" ?) p
) U, F- v) |- G29.Another term for the wine steward is:
6 D3 X2 R- u2 R- N. j. o. H6 C葡萄酒侍酒师的另一个术语是:6 g5 q2 B" ~" z0 y) O% }3 f
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, x8 c4 b( s8 n. U7 Z! [4 d霉菌,酵母菌和真菌是一个神马例子/ a. \8 ~* H# n
A:Biological hazard 生物危害 X, A o8 o" V8 ~% r; T" o! D
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- f7 I- B7 J9 f+ ^5 D( I* E: E根据加拿大食品检验局,食品的危险温度区在多少之间:
C* D2 u2 h" {* CA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
" n9 h/ e: J0 Q1 t6 [1 N所有细菌生存需要以下哪些内容:
, q8 r3 Z j( Q: e. X kA: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?
5 b2 }* n: b# C j/ u+ L6 Q( S以下哪项正确表示了HACCP体系的关键控制点?. h5 Q9 A- i! s! q0 n+ `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 w! v' k9 }' \" P8 O9 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热: N- v* B- D' e9 I% p% \( ]0 i
1 ]* p" |3 Q5 s2 Y" c34.Which of the following is not an example of a carbohydrate?5 u. @3 c: C6 z2 {4 L1 i% Q2 W. e' C
下列哪一个不是碳水化合物的例子?
8 A" @7 n6 O3 yA:Essential nutrients 必需的营养物质
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/ R* B ]1 {* c0 o35.The process by which a liquid fat is made solid is called:( W, q! E1 d$ Q+ p0 O& M4 m
液体脂肪做成固体这个过程叫什么
; v1 h# s0 V) ^1 g2 P3 }% y9 V# sA:Hydrogenation 氢化/ d2 c( f+ L1 B3 A6 v: m. H
! }0 f2 ]: W$ H+ s' T# K3 o+ m: E36.Which of the following is not an example of a fat substitute?6 t6 U/ C& B& v
下列哪项不是脂肪替代品的一个例子
& W/ B6 v; z B. v. B4 T2 h3 S# `A:Acesulfame K 安赛蜜K表
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7 s( ?& I$ [( C37.Health Canada requires that a product labelled "fat free" contain:
1 O9 y- t5 y# \加拿大卫生部要求的产品标有“不含脂肪“包括:
$ M4 ^7 V, \0 ?$ g5 _+ V# U5 ~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 o' v$ u: a+ O# N/ s4 X$ S38.Which of the following is not a problem associated with converting recipes?
: L6 q) l( }% ~6 U/ S0 `下列哪项是不相关联的转换配方问题?
8 j& _9 F* |9 p% }5 pA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:0 {9 G% `9 R5 r" Z
从供应商采购的物品的品质或成本叫什么& f4 T% e5 {5 k
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 I6 J4 {" x B4 @2 _' J& y1 E
在新货到来之前用于日常所求的必要库存量叫什么
6 Q! F4 \& G* `% g1 q# j2 yA: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?
$ f8 p1 t! K3 {1 {下面那个缩写是用来表明正常库存流程?
9 n$ P5 E- W' n% m( `0 nA:FIFO=FIRST IN FIRST OUT 先进先出/ @( C$ h: W2 m, j4 {
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42.Which of the following knives is used to turn vegetables?
% o% [( w% q) b$ J3 O: |" ]下面的那把刀是用来打开蔬菜吗?
- H# h. m$ R& Q* NA:Bird's beak knife 鸟嘴刀! q+ j( v4 x3 F" K/ C% \4 f
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?3 Q* d) ]) O( ^" V
即时读温度计最好用于那方面?
0 f. C+ U: R# B1 w O: A" U8 JA:Checking the internal temperature of a roast 检查被考物品的内部温度! M4 E, w4 |0 \" }& o7 {4 n
* `/ U( G$ r" J% w) ~# X: [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? N0 l3 F7 Q$ y$ ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重# U. y* F5 Y6 m5 P9 T6 E2 u3 f9 t
A:Cast iron 铸铁. u1 @" ]$ f7 O7 g3 L
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; b* Q$ K/ e8 Z4 B; @( X哪件装备下面有一个可移动的碗和一个S形叶片?
2 {( u- ?- Q# |5 D: F4 FA:Food processor 食品加工机' C( m$ d0 k! @/ q
http://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?
# O( C! c/ X- ]* n# M5 p: b5 q8 V下列哪项不是用刀的安全规则?
+ W) p: Q) i! C3 M& t( P4 m/ TA: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:
" @7 ?, Z/ { o" R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. X X" _7 V- G0 S! U9 Z: e
A:RondellES
0 c- F, O. {- Nhttp://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 g6 Y4 o: B U% M9 }/ s$ Y下列哪项是切成小方块用于汤的装饰?, {0 i4 `" n* A: d; o+ z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 F" c; z5 h9 v! `, J3 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ c& G. \+ I+ h7 X/ c* t8 F8 V$ x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!!——
' t2 u$ O$ a5 P$ b e' RA:Gaufrette
3 q: _4 c- l7 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ G, c/ c0 x/ `* n/ u8 K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Q6 l8 z3 j; y4 B d1 d$ a$ b( b2 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" A0 U/ V w. {. n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 B% O# G, _0 C0 b& i; ?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 n# J1 c/ M9 G: DA:Cilantro 胡荽叶 香菜, U9 C! {7 J& F& c6 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 M) [9 ^( T9 {% \
多香果, 多香果香料是什么' E0 W9 O, i( g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. v' z1 [: Z3 Q1 OA:A dried berry 干浆果2 g3 g+ G- v9 |0 T( x! w& L
& ]2 i8 Q9 B, P/ G! e61.Which of the following are used to make a sachet d'épices?
4 q, I2 m: r! t4 O: `0 y3 N下列哪些是用来做香包德épices?0 M) G# m+ j+ a
http://www.sachetcatering.com/
" t. d; G2 C% b8 NA: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?7 M. }! Z# N7 s' c2 g
下列哪项不是酱油调味品的?
% H' b) t- i& T! I; S# g4 eA:Wasabi 日本辣根4 {6 X5 ]$ O. u- M3 ^
+ S2 j! d6 a/ P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* Q# I# A5 u3 ~6 j- o& l( S3 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:; N/ P" U3 W# V3 a* d9 E, S
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?
1 z8 k7 E# t% N8 m7 S9 L下列哪个步骤是不是正确的蛋清搅打程序?4 j; ~1 O1 y( p" v7 ?
A:Allow to rest before use. 允许休息后方可使用。: I$ G6 p5 l: \* ? k! Y, y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
- }! b Y# y" C) y2 y0 e1 [A:56g and 63g 56克和63克
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N* c; g! {+ Y& s; M66.Evaporated milk is a concentrated milk that is produced by removing
+ E2 ^. A; w% M炼乳是一种浓缩牛奶 是去除什么做的, d r( @- t; t5 E2 y t+ }9 x
A: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:
! }$ F( m& v0 L( Z2 v一种烹饪方法,通过转移液体或气体是:5 \- r9 Y. o) w5 i6 k5 @
A:Convection 对流$ ]% x: `* U* Q
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68.The cooking of starches is known as 烹调的淀粉被称为
# ^5 g# f9 W9 ]! q4 P9 rA:Gelatinization 糊化
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8 f, }/ O0 i+ B( ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 L4 d& _( k. j8 D) e( r! l) a' d
A:Braising 烤& U; ]! K7 Q' l
C. b% d% \( ?9 e. w, O" B: D70.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:
4 `) P" ~# `* }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; V. n( W/ Q0 B8 R& M; H. U71.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
E* M/ Q" C# q! S/ W) j" z- FA:Fumet 原汁. S6 J; J0 b# B& a2 t( {
$ R. B9 h- ~$ e/ }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) T0 q* `, H( Q3 K: f1 ~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?( z# c9 f* N& x
下列哪一项不是用于制造高汤(低汤)的原则?
. H9 I( Y3 q9 B) r' }- hA:Start the stock in hot water.开始在热水中操作
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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
1 d4 l8 ^7 n6 s! S' `1 }A:Remouillage 法语熬汤
* j ]. @, K \9 r$ chttp://www.haibao.cn/blog/post/176242.htm |
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