 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:
6 P3 O9 P) F3 {+ h I7 s1 T8 `% N哪位厨师最早带来高水准浮夸的美食
3 `2 K$ `; G# m: _4 c `2 EAAntonin Carême 人名 安东尼·卡罗美
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2 ], R* r6 t4 _1 W( u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 C: d6 b( M' x: D: p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( h# y2 u5 U% c0 fA:Cast-iron stoves 壁炉9 W7 E, d3 `, J, o
http://www.usstove.com/products.php?id=6- q1 O$ p E0 {6 q. S5 [& S" b% W
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28.The French term used to describe the roundsman, or swing cook, is:9 `5 w6 q8 X$ G1 M6 Q
法国术语,用来描述roundsman,或摇摆厨师是:
: q- u3 |- |/ v6 w7 i" }* LA:Tournant 图尔南5 q: B& w' Z9 ?7 g' g' v! c
; c. ]) B3 G" O' d: F- E29.Another term for the wine steward is:
" e$ w" g8 T3 w- }+ X" M葡萄酒侍酒师的另一个术语是: Q+ D/ L& v3 H& M- b$ a4 B3 E3 d
A: Sommelier 侍酒师
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+ A& J. I3 K1 a( ^2 w30.Molds, yeasts and fungi are examples of a:' X, h7 V& y; B5 {
霉菌,酵母菌和真菌是一个神马例子3 o6 R" t5 c8 p: Y. e
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 m; ?6 T; x: W/ s, M
根据加拿大食品检验局,食品的危险温度区在多少之间:+ g2 E$ G: _) i; j3 C
A:40° and 140°F (4–60°C) 4-60度4 w" B" K9 N h" w3 [" ]: Q. H9 }2 ^
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32.All bacteria need the following for survival:% T" Y" g9 M# ?) i3 w% b9 c; S% h3 \
所有细菌生存需要以下哪些内容:
2 P. T$ x1 z6 F- {0 NA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 T% j, D! H& `! Q$ Z/ I1 O4 c
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33.Which of the following correctly represent critical control points in a HACCP system?
; M$ Y7 |1 Z# |" H以下哪项正确表示了HACCP体系的关键控制点?
$ b; V. J r, q2 v+ o, ?, IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . }9 m/ Q5 h; w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 j! r7 h$ B. V+ S) v1 A
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34.Which of the following is not an example of a carbohydrate?
/ S4 Y- [) s4 B下列哪一个不是碳水化合物的例子?
' R; C; `" M F( r5 o# YA:Essential nutrients 必需的营养物质9 C+ `4 D1 H/ O- j; w
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35.The process by which a liquid fat is made solid is called:
4 O* R! K. F$ r. L8 G& }8 l; h液体脂肪做成固体这个过程叫什么
1 T( P. l) h8 o; `% D' |A:Hydrogenation 氢化 T }1 O% P' |7 Q2 |8 q
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36.Which of the following is not an example of a fat substitute?
6 W% i- g6 S8 `" z; d下列哪项不是脂肪替代品的一个例子
W( C1 c. O. @" u1 Q! S! TA:Acesulfame K 安赛蜜K表% O5 |. T( m, W% f/ y; @
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37.Health Canada requires that a product labelled "fat free" contain:
& E# S7 |0 G6 Z' b2 M加拿大卫生部要求的产品标有“不含脂肪“包括:
/ Y* P0 B5 B. E3 S0 J+ Y$ z$ F; ZA: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?
1 r2 X1 d# C; R/ x: s& _- S: i9 E7 Y! U下列哪项是不相关联的转换配方问题?
1 J. x# L9 |+ cA: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:
* z# F8 J" k" h# B: H从供应商采购的物品的品质或成本叫什么
8 [6 a6 r# ~/ x& tA: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:
0 v+ I% Y0 ^, F% u- u0 A% n在新货到来之前用于日常所求的必要库存量叫什么
. V# W) b8 ?6 a7 Y9 I FA: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?
. x. X, Q2 T4 a( h& V下面那个缩写是用来表明正常库存流程?
/ R* D2 E$ u, }7 R! iA:FIFO=FIRST IN FIRST OUT 先进先出* S3 h2 w# }! \) \: p0 k
# S A' e+ |. n; V% i& m9 G42.Which of the following knives is used to turn vegetables?3 w$ l( u4 T5 P! p+ p
下面的那把刀是用来打开蔬菜吗?
) d3 i# Y% V( T5 R6 bA:Bird's beak knife 鸟嘴刀
9 X" m: J" p% Q: Y) Z6 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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" n8 M, m+ k! U. F* ~" Q43.What is an instant-read thermometer best used for?
: V) W+ m* A: s, t/ ?/ N J即时读温度计最好用于那方面?. d( r* o4 h6 S2 _ A! q8 c. n6 z
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?5 x0 X8 B3 k$ O4 n& V5 S5 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 H$ @ Q/ P! m) Y5 V7 H
A:Cast iron 铸铁
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1 d: g# t2 D" C' i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 T4 }" g1 _; e( M4 \哪件装备下面有一个可移动的碗和一个S形叶片?
7 }. Y% s! a9 h; W( w y5 W( `5 VA:Food processor 食品加工机
+ C/ X* p; i0 S5 i2 y3 ^http://www.google.com.hk/search? ... iw=1263&bih=5720 c( P% w+ J% M: e
. Y) y# j. N4 K! B2 w+ w46.Which of the following is not a rule for knife safety?
8 E, o5 a: ]0 n% ~% l下列哪项不是用刀的安全规则?' g& `8 b9 f6 u0 Z% y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 I% m; W. a5 J1 Y6 l5 Q
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ ~$ j2 r$ x ?- H" L( Y3 O3 B4 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 ?! O* O: ]" z! `/ ?0 EA:RondellES 6 J+ W( s N3 X! ? v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* @4 m" @3 y$ C: o% n1 i48.Which of the following is a diced cut used to garnish soups?! A/ g+ E' i, x( I/ r; c1 c$ {# q
下列哪项是切成小方块用于汤的装饰?! m( b* \3 W7 A9 C$ t
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm Z" n% J4 v0 b2 V' \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, C- w' G3 I, [6 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!!——# U. p6 i$ K: t# [% U
A:Gaufrette
2 r! e- x6 K4 Z' d. L& sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 }- N& _+ h. R9 j, }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. q# i; S- Q1 P. Z2 F2 u+ N4 x
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?- g# ?9 q- N9 c4 K, P8 n2 U& v
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)
; j$ j9 v; o) U) w9 bA:Cilantro 胡荽叶 香菜3 v# u' \( _/ O! N% x7 o5 M+ O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ ?8 V' V4 e- d3 u/ k
. ~6 W5 A: i- C$ z7 {4 U! c60.Allspice is made from:3 x/ O$ L! d$ e4 ?6 L, A" \
多香果, 多香果香料是什么3 k' p" w2 l' c% u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ H7 X( K! R0 E/ i) EA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?' i) E' i! y V' a0 y6 K
下列哪些是用来做香包德épices?
' M9 P5 Z3 R7 \) Mhttp://www.sachetcatering.com/, p( W# a5 p2 L
A: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?! q, }$ L! \ z; k8 ]6 r
下列哪项不是酱油调味品的?
8 S& g O2 p, A8 F) GA: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:2 M2 ~$ P2 j+ r% `" l ^7 h1 m# u0 i7 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:3 c6 i5 L+ a0 ^8 F; W
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?
2 M0 c" T& [8 S/ ]' y* U下列哪个步骤是不是正确的蛋清搅打程序?, y2 ?6 @& D+ G* ~( u! P# J
A:Allow to rest before use. 允许休息后方可使用。5 ~0 T$ I$ b h& p
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; N9 d, G* u9 ?( v& _; UA:56g and 63g 56克和63克
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. t. R3 m# P+ o2 H. C6 |& C$ y66.Evaporated milk is a concentrated milk that is produced by removing
) Z2 `# [7 W+ Z炼乳是一种浓缩牛奶 是去除什么做的! n5 d) Y/ b( U/ y
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:
1 j, N0 l+ J" N Z; P& A: U一种烹饪方法,通过转移液体或气体是:
3 f. U' i9 o- _( s/ l3 H5 |A:Convection 对流
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3 G9 m& F) ?9 P1 L& x2 f& S68.The cooking of starches is known as 烹调的淀粉被称为+ K% z" P/ O# \: E% F4 e
A:Gelatinization 糊化2 L1 |% Y4 `; h* A z
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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?8 B5 }; I# I6 c; M4 F
A:Braising 烤2 v0 |# ~7 E ?$ g. U
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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:1 \* G5 t7 G$ Q* \5 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理- r$ ~& M; [: V* e, C# _
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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1 z2 S! ~; c) z2 @& D3 d/ |
A:Fumet 原汁% Q+ S: C# w/ U8 l
7 k* U; F1 B0 z+ E72.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6 a5 z* A" M( J) a; j/ w
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?7 F: b* r: a% Z7 M2 d/ Z1 k1 N, O
下列哪一项不是用于制造高汤(低汤)的原则?8 P& p. T$ n" F" ~& O
A: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
& S; o' Z' v0 q0 |: ]8 vA:Remouillage 法语熬汤
8 m, W; W0 u; q" u2 M2 ?% c2 N) C& Rhttp://www.haibao.cn/blog/post/176242.htm |
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