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26.The chef who is credited with bringing grande cuisine to the forefront is:
+ V7 B3 d7 e9 e. c2 a3 E4 M哪位厨师最早带来高水准浮夸的美食* [3 \# @1 p* i1 R
AAntonin Carême 人名 安东尼·卡罗美6 [. l. l" D# {$ e- Q: E, L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 E* A1 T. _. Y8 {0 a4 Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% c1 m/ a8 ?* {6 ]1 i: J0 ?$ v
A:Cast-iron stoves 壁炉; ^; b9 `7 J! t4 a! N: ?+ a
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
5 e$ A' m7 q" ?5 I" H# k: u1 z法国术语,用来描述roundsman,或摇摆厨师是:! @* z* P" c; t* {* O
A:Tournant 图尔南
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29.Another term for the wine steward is:+ c, [+ \1 c* T; w! c5 R. ?2 ?9 f% @
葡萄酒侍酒师的另一个术语是:
3 M; `9 I$ ~( J9 m7 Y- R% OA: Sommelier 侍酒师. I [; f( O* W1 Z9 t. ~& [. {. k. v
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30.Molds, yeasts and fungi are examples of a:% b8 H" }5 B4 ?5 F
霉菌,酵母菌和真菌是一个神马例子
! \& ]# m* ~- Y+ cA:Biological hazard 生物危害+ z- r2 u0 @+ X6 R% x$ h5 E" b# W
; Q: e; l9 J3 u8 S2 R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: O+ B" K- \0 ]" Y2 ^0 g( m' \
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 \' k3 a3 M8 pA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
' H7 I) e, k {- e2 @) V所有细菌生存需要以下哪些内容:- x! @: M0 k, ~3 V& C. U
A: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?; u# M& U2 q: T; K& s
以下哪项正确表示了HACCP体系的关键控制点?, f5 Q# a+ ]" e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # p3 X1 G! E2 u, H
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?
: r2 v) c& O a$ ]5 t0 d下列哪一个不是碳水化合物的例子? E: }& D& Q' `+ Y4 b
A:Essential nutrients 必需的营养物质
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* X( o" o5 n" S! ?5 O; j35.The process by which a liquid fat is made solid is called:4 ]$ j! K8 B" S5 ~
液体脂肪做成固体这个过程叫什么
# L( Q) n' I" q( wA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
z+ S0 B/ W5 ~% j- l; C- Q下列哪项不是脂肪替代品的一个例子
3 t, p- }! E% oA:Acesulfame K 安赛蜜K表
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7 K! S C/ E, L0 n9 T; }37.Health Canada requires that a product labelled "fat free" contain:& d2 w/ k L' A8 A/ f
加拿大卫生部要求的产品标有“不含脂肪“包括:
) ?- | Y1 E: Z T% n! \8 i/ x0 ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 z% L: b: f/ `6 s$ e
0 ?4 |( G- w1 H/ H+ v# g5 a7 _6 |$ {38.Which of the following is not a problem associated with converting recipes?! B$ d* `+ ` `" [
下列哪项是不相关联的转换配方问题?
: o1 R- }# Z* Q, y: \& Y! C: X0 {A:Unit cost 单位成本1 d6 j6 O$ p/ V% @1 f5 P- T- C! A& l9 ~
0 `5 w# [1 s. ^ p* ?9 E- g" r+ v0 C39.The condition or cost of an item as it is purchased from the supplier is called:; {: q+ I) D) \8 ~- W& w
从供应商采购的物品的品质或成本叫什么
$ w0 j' ?6 U4 [. `# L5 U; z7 LA:As-purchased cost 购买的费用& |3 ~( f) N6 `2 e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: [, [/ P" L9 _0 j4 o( y
在新货到来之前用于日常所求的必要库存量叫什么7 V' e4 r! M4 [
A:Parstock 基本日常最低库存1 U6 U2 K* Y) M
; a+ q2 G2 K+ a; b, U) Y41.Which of the following abbreviations is used to describe the proper rotation of stock?6 T# S, s+ Y; k0 k: u
下面那个缩写是用来表明正常库存流程?
8 T0 A" ?. D F, s' E9 yA:FIFO=FIRST IN FIRST OUT 先进先出- i& G: d+ k1 K& g! e
. l* c6 n/ h1 J9 v6 z3 b/ l42.Which of the following knives is used to turn vegetables?, R7 C- c" O5 h6 k/ G8 J+ p( z, e
下面的那把刀是用来打开蔬菜吗?/ _1 g( n2 H; t5 y
A:Bird's beak knife 鸟嘴刀3 f+ X! J$ `- ] C* X. A
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?
* d/ ~- Q8 N7 G; a即时读温度计最好用于那方面?0 b/ J* b) s, Z9 ]% v
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ E" h" Q- R3 o2 e' Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; ]4 l9 S5 d P3 a' L3 B下列哪些金属材料受热均匀,通常用在铁板而且非常重
* _$ k/ ?8 g5 KA: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?
6 P" }8 d* B' i哪件装备下面有一个可移动的碗和一个S形叶片?: {, p, g) ?6 L8 _/ ~- R
A:Food processor 食品加工机 e; g) C+ Q, L2 U, e* `
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?0 P' ]1 {+ a5 W+ I
下列哪项不是用刀的安全规则?
( ^! e" M& T7 }% o9 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# o8 l' Z9 v; O: `5 D C9 B- K
X$ G* |& ?+ [; a; F/ W |: Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 L; ]( `4 c5 R, N6 m0 y9 q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; Q; T+ i h; s. Q/ ~
A:RondellES 5 ]) V" K" ~/ G" m' D
http://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% V* o4 m- X4 _% J4 w* R下列哪项是切成小方块用于汤的装饰?
4 G- f1 c; m- o- l1 ?5 v' RA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# o8 D+ w$ w' x- x; f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 b( J: ]% 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!!——9 r3 `0 e5 R6 a# y3 `* ?" Y
A:Gaufrette
9 u4 o0 }7 { C. L6 J% Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 s4 F$ _8 m4 } fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; S- F" m- ]/ o- v- |% W" L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ Y9 j# e3 Z6 [; z" b+ o
1 G3 C' K: Y) \% V" I2 @2 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 E1 Z1 M% k& f) x9 C1 m
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)
5 @% s9 d- S& O/ sA:Cilantro 胡荽叶 香菜
# {. Y& B4 p, N9 R% khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* ]( O1 c0 B% ]/ g0 a* I, Y8 S
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60.Allspice is made from:
6 @7 R8 a* t) i& Q" M7 v7 j 多香果, 多香果香料是什么
2 O- a+ \7 V5 K2 i) \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% L: _- r7 F# P$ fA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
r3 Q- M% |* C, o下列哪些是用来做香包德épices?2 Y1 r- t& t u( b+ F" }
http://www.sachetcatering.com/
( [& T2 T* u- T) C) W! q! Q+ |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: C9 d: ?' q' X1 X, F0 b; P62.Which of the following condiments are not soy based?, p' d: [6 X0 n7 C7 f2 s0 k% v
下列哪项不是酱油调味品的?
7 _, y! J* d# l6 I# n* i9 PA:Wasabi 日本辣根6 T' t6 ]/ D$ b# e G
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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:
$ ]3 y: U j. M" x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:
# g: b6 z A+ d6 rA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?: T J' i; e8 e# P2 C3 v
下列哪个步骤是不是正确的蛋清搅打程序?
! I' f) H) D, H# yA: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: y# y# h8 C; f$ p }, ?
A:56g and 63g 56克和63克3 L3 `& H* f) @4 C. }; M$ M
$ \+ T& z% R X; a% ?& E6 a4 c# p66.Evaporated milk is a concentrated milk that is produced by removing: r/ p" Z0 |4 l% Q0 v/ M! _
炼乳是一种浓缩牛奶 是去除什么做的
8 T% D2 H" l6 ?1 b4 _; d4 Q sA:60% of the water 60%的水 o- ?6 j4 o) F# }9 L: p0 Z8 X$ ~
3 @. h& Q V+ Q s& Q2 x" M67.A method of cooking that transfers heat through a liquid or gas is:7 K" o; ^0 s A& S6 A
一种烹饪方法,通过转移液体或气体是:/ Y( ]4 p$ K) ]' q2 _
A:Convection 对流+ F2 B5 ^1 R; ?) N" D0 i& V
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68.The cooking of starches is known as 烹调的淀粉被称为8 L' T0 `4 i9 i7 t( V
A:Gelatinization 糊化
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2 M" J; V1 I6 W7 N" C. D6 h( |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 e. O9 C U8 i% r$ [A:Braising 烤
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( [/ b: y; r9 b1 T- c' }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:! e @ V1 k4 z, H. n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 D, l L5 j, \0 D, ~: g* Q
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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
# K3 a$ J0 O1 G+ X0 qA: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
/ C/ u. q3 V0 }# }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# W# N+ X/ F. v) G4 M73.Which of the following is a principle not used in stock making?# x( u; p* i4 G7 m4 t
下列哪一项不是用于制造高汤(低汤)的原则?
1 f4 t, d$ `) ^A:Start the stock in hot water.开始在热水中操作
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: \: W7 _5 h; C# i' `/ e! b+ 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
- h0 q3 Y) W. z& @/ s* y6 B6 K! NA:Remouillage 法语熬汤
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