 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
1 p# K0 [5 ]6 |6 h哪位厨师最早带来高水准浮夸的美食
; Q! ?1 `3 p- W) f+ r( V+ _) IAAntonin Carême 人名 安东尼·卡罗美
5 m, z& V7 m8 p# [5 _2 A3 n x3 f# _( n M9 N3 H# Z/ }: j1 ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ }+ c5 s: w2 z1 j" z4 B8 ~& }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ k; O2 \' |3 H2 @1 u; gA:Cast-iron stoves 壁炉5 G% w9 T* u# ~2 R5 x
http://www.usstove.com/products.php?id=6 q2 }* X8 C* l0 K# Z. R
1 p3 N0 ~) U) P) [2 E. W4 s28.The French term used to describe the roundsman, or swing cook, is:0 D0 C( L8 ?8 S) l: M3 r4 P% Q* K
法国术语,用来描述roundsman,或摇摆厨师是:, q. N" ?4 \# Q, t8 s* Q
A:Tournant 图尔南& `" ] g' g0 j* l
* S% F% V) I1 O29.Another term for the wine steward is:; b7 Z$ W! {; r( \
葡萄酒侍酒师的另一个术语是:# k. F4 K T* `) b8 E; V/ W8 _
A: Sommelier 侍酒师
2 K4 |' [6 C! U4 V) L: C7 B/ A G, \& h3 M1 ~! T
30.Molds, yeasts and fungi are examples of a:6 a# g- p8 e2 _5 g8 @
霉菌,酵母菌和真菌是一个神马例子" ? z( v7 c7 t( ~4 u
A:Biological hazard 生物危害# e; o/ p+ ~1 g
; V2 Q+ i- t0 S- j; L' |
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; R! l" n! q, x6 X. U7 { S: e根据加拿大食品检验局,食品的危险温度区在多少之间:
' E; g) y1 U1 T0 i/ Y6 p- f \A:40° and 140°F (4–60°C) 4-60度
; I6 u+ q/ D3 a( l
# _2 a4 K" [1 \6 W32.All bacteria need the following for survival:1 r! b, Q" b+ d' Q
所有细菌生存需要以下哪些内容:" w; h3 C1 i6 `0 a3 f' r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
, p) t: a q* U/ ]& f6 j, r
7 d2 t& U4 ?& R3 F0 g+ B) ]33.Which of the following correctly represent critical control points in a HACCP system?
9 n8 t# A+ u( J) f- i4 r以下哪项正确表示了HACCP体系的关键控制点?
" f" G$ J- M' P" ?# l5 CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: }9 A) c# e/ Z9 y/ M/ _食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 _) }5 b- ?0 _0 L
- [- t: B4 H+ T7 V( V7 x/ t
34.Which of the following is not an example of a carbohydrate?0 I3 ~4 Z6 N/ ^5 Z. l; t
下列哪一个不是碳水化合物的例子?
* j8 q! b; g. r' B, iA:Essential nutrients 必需的营养物质
# M; |" C( K. a- ]8 {; L: ~2 h' y5 G$ @- l) u5 O% u0 S
35.The process by which a liquid fat is made solid is called:: G; o/ | P3 s; S" m
液体脂肪做成固体这个过程叫什么7 Y. N' x8 z1 w
A:Hydrogenation 氢化
: y7 e' u8 P& L* {3 ]# O, P1 R) r M5 E0 }. [. ?
36.Which of the following is not an example of a fat substitute?) o H' D1 c$ A4 j
下列哪项不是脂肪替代品的一个例子' W- }5 ^4 J# B+ J7 e( X4 K/ X
A:Acesulfame K 安赛蜜K表# d2 F5 G% X ^
2 W, H* s) q1 q
37.Health Canada requires that a product labelled "fat free" contain:: V0 Y) J. P& O2 h% T
加拿大卫生部要求的产品标有“不含脂肪“包括:, }% Q1 `4 Y1 y1 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 K; J: `8 C8 p2 G
) e+ f$ G/ O {# V
38.Which of the following is not a problem associated with converting recipes?
# T# i$ N# p/ |) z8 `下列哪项是不相关联的转换配方问题?
% z# r( m' s. s1 z8 z iA:Unit cost 单位成本
; i6 Q7 Y+ W' E: C# ]
+ I( ~5 ?9 n1 U( u, b; ?$ n39.The condition or cost of an item as it is purchased from the supplier is called:
/ L! z$ W! V, [0 d从供应商采购的物品的品质或成本叫什么
- I0 C. j. B" O+ o: c# HA:As-purchased cost 购买的费用
3 W" z! \1 E! ?; s# O- K6 p' q1 q; Y# h8 N# K
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( O* F9 k7 ^5 s- a8 `/ x$ [在新货到来之前用于日常所求的必要库存量叫什么% x; D9 B. K$ M; a* H9 {
A:Parstock 基本日常最低库存; y* G. H1 k" t" F
8 D& E8 e- t" A; k2 I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
K8 h+ b. H! d& w G下面那个缩写是用来表明正常库存流程?+ g1 b$ d, P, I2 l) G9 x
A:FIFO=FIRST IN FIRST OUT 先进先出
, |- f: R" i) n# s$ H' e/ e0 N. x6 k' y* X/ K' R
42.Which of the following knives is used to turn vegetables?3 [4 f" x' _2 E( t& a( {
下面的那把刀是用来打开蔬菜吗?
" m* }6 B1 ^7 yA:Bird's beak knife 鸟嘴刀
: K' W- K4 T; }; Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) J% f G1 m' a3 K
( D( w! D6 ]2 z5 E43.What is an instant-read thermometer best used for?
) j/ Q# H% l! d. l即时读温度计最好用于那方面?
4 w: W( F# p' n! XA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 V. }+ J4 _3 c! d; T
0 f z) V! z$ h+ y5 c6 j- h$ I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 ^" {9 K6 C }0 ~1 r* u
下列哪些金属材料受热均匀,通常用在铁板而且非常重) s7 P) ~# Y$ z4 a- L5 F$ ]
A:Cast iron 铸铁' v/ n, x3 F* d1 v X0 h* M
- @) K, f- A; i" L3 H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 ?9 E0 V( S: u! o7 {+ Q2 q" k0 |哪件装备下面有一个可移动的碗和一个S形叶片?
M/ }" Y9 K. y1 j/ t aA:Food processor 食品加工机
, Y* X5 k9 b& ?9 ehttp://www.google.com.hk/search? ... iw=1263&bih=572
- q* p/ U# ?, w |
( ~7 d+ n, Z$ _5 n) R, s46.Which of the following is not a rule for knife safety?
! j# V3 g1 s/ j7 Q% }; W下列哪项不是用刀的安全规则?
# {- M9 F- e3 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: Q0 H! U7 l; \) |
8 c1 h9 ~( n8 ~' e9 p# ^+ r4 `/ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 g. D+ I9 E8 i* V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 l: J! g* y- w6 H% f. k9 Y9 AA:RondellES 7 O, h' n- J; q; F+ ]
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 P: ^( z9 m- U e4 g' Z
]3 J; ^4 M0 M; D0 h48.Which of the following is a diced cut used to garnish soups?
1 B! _6 `2 w' i" ]* l0 @下列哪项是切成小方块用于汤的装饰?
8 ^2 Z* F# P7 X8 z/ [$ v2 t3 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. v+ P5 O/ J8 I4 [6 X* {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' p+ b$ o, w" R0 s( w% i: G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!!——6 j3 l9 ?+ R9 ]8 ~$ n9 h7 s& W
A:Gaufrette 4 C2 u. \- H: `& d( a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- L+ Y6 ]: N* p& h7 i$ j! `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; e8 D4 V6 k4 g- d# l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 ?6 ]- x; j; i/ s, ]1 G6 a. d
9 x( V; t# Z3 h5 B1 X4 C! C& Y. p, i
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( Q! a4 u8 l& G& Z8 p0 D
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 M$ i6 M6 z" O' }$ T$ Q9 LA:Cilantro 胡荽叶 香菜/ _- T& [- ]; S7 V' j I. M% w: N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ j2 \: Z, o' _( g9 [; I* E
5 w m2 v# `4 r5 Y; B; ^$ {
60.Allspice is made from:. U0 W5 v1 Y$ e8 Q
多香果, 多香果香料是什么: H- L* a5 q& |) G5 k; S) p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 v& O1 `% K) q" \
A:A dried berry 干浆果: n' H# d K; ]' q
' C9 L; d8 O6 f$ C$ e% Y61.Which of the following are used to make a sachet d'épices?7 y, b& E" B, U7 y: ^4 q0 B& W' G
下列哪些是用来做香包德épices? A9 z8 m2 v: _' [! B
http://www.sachetcatering.com/ l- J8 r, X2 L; {# I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 ^' x" R( ~$ f) e1 }8 E
7 G1 {7 T( y: l4 j) L8 k0 R1 w62.Which of the following condiments are not soy based?9 X/ m) x/ v" J
下列哪项不是酱油调味品的?
0 n: k2 q6 V2 O) e( Y3 PA:Wasabi 日本辣根- i; O; s. G: j0 B& s9 p
: L; u b+ s( [7 u1 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 \0 p3 q* T ]2 p n0 A* T6 v
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:# {, A" w; r7 k- m
A:Pasteurization 巴氏杀菌6 Z' y$ O( m, U% x6 j6 _6 P4 d
, N3 I, p3 N ]/ \64.Which of the following steps is not the correct procedure for whipping egg whites?
: p3 \- s3 u* R# d: g下列哪个步骤是不是正确的蛋清搅打程序?
% C1 ~+ [( y8 o. h4 C6 pA:Allow to rest before use. 允许休息后方可使用。% o: V; w* G5 J5 h" O3 t
+ l& ?# @( I) n; ^( z3 @65.The weight of a large egg is between:一个大鸡蛋重量介于:6 H' n! N8 r7 B- ]! i6 u0 B0 [
A:56g and 63g 56克和63克
8 S* I. F9 D* s' I5 V' l G3 \, o- @, N
66.Evaporated milk is a concentrated milk that is produced by removing- c+ O* I3 [0 v- [9 \9 m. `
炼乳是一种浓缩牛奶 是去除什么做的
4 a8 g: y& S2 f y6 L1 r; C$ MA:60% of the water 60%的水
8 _. d& |' R, v6 ~- I4 j+ }6 u6 |' t6 I" p, t
67.A method of cooking that transfers heat through a liquid or gas is:
5 C, s# M; x% `' \. e" N4 |+ s一种烹饪方法,通过转移液体或气体是:4 }* f1 O& m0 M8 r! {& `' z
A:Convection 对流6 S% {& S9 K0 ]6 p/ v; ^
6 k9 \) t1 \( g9 w% ], i8 I
68.The cooking of starches is known as 烹调的淀粉被称为1 u6 m4 [1 R% B) @' \1 W1 |* k
A:Gelatinization 糊化
8 o+ f( h! d* I" g1 U, `+ a7 Z/ N" e( r r0 ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 {! }) X0 `5 ?2 i, Q q
A:Braising 烤
: G/ k% Q- b/ k! m" F9 c# {
" A1 W% g7 W. F0 W J70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:
/ a E! L B8 g5 T hA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 b/ Z, T9 H3 {4 ^ H/ C
) w$ ^& u5 ~! E& `# f" b$ @. y" N* v
71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么
- ^) G% I+ i, L( m- `A:Fumet 原汁
( }/ c1 n8 U. L$ d$ u; t
- ?6 s% h* j' Z72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
- J8 n. | W- ^9 M' i( C, x0 X1 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 O! g$ g) v4 i3 k- u) F: M- B4 ~; U8 d% z% n) \" [) ^
73.Which of the following is a principle not used in stock making?
5 }4 U8 Q- v: J- R! V' M0 N下列哪一项不是用于制造高汤(低汤)的原则?
' k% Z. p) e, b" @, y3 W7 IA:Start the stock in hot water.开始在热水中操作
4 C# C& p5 P0 u' x* w. ~: e8 m; ?8 ~. M0 K& g1 L1 j e. \) |. a; p
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
0 t8 p5 @ H( I! a$ i# Z4 H2 I" uA:Remouillage 法语熬汤
" x+ e# }1 U! @( y7 V: |! Xhttp://www.haibao.cn/blog/post/176242.htm |
|