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26.The chef who is credited with bringing grande cuisine to the forefront is:! \5 K+ p, U- o
哪位厨师最早带来高水准浮夸的美食/ H$ {" I6 I4 I2 i I+ @# `
AAntonin Carême 人名 安东尼·卡罗美- b( P5 J: {8 \" ], v9 I q
- d8 z; `" v4 O7 C7 w2 {8 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 t9 s2 t6 I. u% e. Y' O, g) g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ q% E7 ?- f6 `" L
A:Cast-iron stoves 壁炉6 y2 A/ z# L) R, Q% g
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:
4 _6 N' i: l" s3 \0 `法国术语,用来描述roundsman,或摇摆厨师是:
' N( D' S# o/ X, c) VA:Tournant 图尔南
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- T& @' C% c$ Z29.Another term for the wine steward is:0 |* M2 H! g7 E7 ?# h' }
葡萄酒侍酒师的另一个术语是:& E" B# o4 g$ j' y; f9 k
A: Sommelier 侍酒师
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6 d' h4 J: l1 w30.Molds, yeasts and fungi are examples of a:7 i f: \# a. L& U {) g$ H1 V
霉菌,酵母菌和真菌是一个神马例子
/ V; ]( x4 ~3 p8 N$ |5 bA:Biological hazard 生物危害$ ?1 Z Y1 {. Q
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& b+ ?* q5 G# V7 y( {9 C$ p Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
' z% Y3 f! n7 K; g( a/ LA:40° and 140°F (4–60°C) 4-60度9 V+ i [$ h; p. q
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32.All bacteria need the following for survival:+ M& E7 N+ C! C& r9 a; d
所有细菌生存需要以下哪些内容:
+ t+ v3 |5 |# k0 Q! C: ^, wA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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2 {2 r5 x6 [1 w& W3 X2 M) w! j& O! N33.Which of the following correctly represent critical control points in a HACCP system?
/ T* e M: _3 M1 N) A以下哪项正确表示了HACCP体系的关键控制点?
/ l9 ~5 ` A& ]' ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ]$ W7 t) s6 V% D, a1 O: S0 z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ a! ^0 V/ G M! n
& b) S% f. a& E( [34.Which of the following is not an example of a carbohydrate?
X% ^% Q7 ~/ {: i1 _下列哪一个不是碳水化合物的例子?9 h6 e U& I/ Y$ g
A:Essential nutrients 必需的营养物质
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7 l Q# b, w% k35.The process by which a liquid fat is made solid is called:
, ]9 o" C' e. \6 [, B液体脂肪做成固体这个过程叫什么
7 o4 Q! B) ]3 [. I2 qA:Hydrogenation 氢化0 L" t. L) q9 I7 E
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36.Which of the following is not an example of a fat substitute?
7 b9 g% \6 |; Q1 p9 A. {下列哪项不是脂肪替代品的一个例子8 v' S! ~; z6 o! R; S" b& N* A
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:% Z" b4 [% ]3 C1 g
加拿大卫生部要求的产品标有“不含脂肪“包括:1 ^+ o! L) X' _5 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' w7 t6 C. h0 o o38.Which of the following is not a problem associated with converting recipes?% O" D6 a" ?% ]! ?1 h g
下列哪项是不相关联的转换配方问题?! X; ^' T1 v8 }/ {
A:Unit cost 单位成本6 Q( { D/ S* c" |' q
" `9 p! l: H% `. r! D+ e0 x& V39.The condition or cost of an item as it is purchased from the supplier is called:3 f/ N( u! A* y+ s3 x) n7 j% ^
从供应商采购的物品的品质或成本叫什么
4 _& N1 c9 l( o# xA:As-purchased cost 购买的费用, d, g+ |7 x6 t( q
, R: U( g( T2 B( X9 P0 L8 q40.The amount of stock necessary to cover operating needs between deliveries is known as:3 L! a3 R G$ N! o
在新货到来之前用于日常所求的必要库存量叫什么# \! D& L" @& q' f" ~
A:Parstock 基本日常最低库存9 S5 f h/ ~* D- q5 P! F0 N
$ z+ t$ z- P% z# ~0 W: S8 J41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 u. r- D& ^! \: A下面那个缩写是用来表明正常库存流程?
! Y+ v6 u$ E# O' h' qA:FIFO=FIRST IN FIRST OUT 先进先出0 x; v( v' y7 U# r- [
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42.Which of the following knives is used to turn vegetables?
" H; n3 L" D) Y( A' |# O下面的那把刀是用来打开蔬菜吗?
' A6 X5 ?' B; t) V5 O2 B0 n& ?A:Bird's beak knife 鸟嘴刀
8 ?! l% o; @5 b# mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 L( j: C1 B+ q" p6 E2 v
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43.What is an instant-read thermometer best used for?
' h, W5 S P/ ]! j( a即时读温度计最好用于那方面?
, x4 l9 o: q7 KA:Checking the internal temperature of a roast 检查被考物品的内部温度/ j# G h T; L: j
" ?! m Z( T" `2 k( j! O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 G& ^; S4 C# p) `; Q3 v下列哪些金属材料受热均匀,通常用在铁板而且非常重
% q4 D& f0 W: \- J$ {8 n' [9 oA:Cast iron 铸铁7 q3 e, g7 I+ O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? x: u/ p0 d' s N' D7 h
哪件装备下面有一个可移动的碗和一个S形叶片?2 h7 p; y8 M3 l5 `* L6 {* D" d
A:Food processor 食品加工机
0 V( e5 @/ @* j. o2 Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
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9 b! n5 D& Q) K7 _46.Which of the following is not a rule for knife safety?
& Y7 X5 A3 C% n& v6 R下列哪项不是用刀的安全规则?
; o Z \7 C* l- p: J8 sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# l* y7 @! Q7 B% a; ?
* s9 q( k6 H$ j# T5 M# ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& c) K* f+ m5 c7 z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 D; r' I+ q* I! h* S
A:RondellES $ `+ Y. d" S9 I9 i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 {( [, |; E( z) B48.Which of the following is a diced cut used to garnish soups?" Z7 I' K7 X6 a6 Y& Z+ ?4 l0 c) w( ?
下列哪项是切成小方块用于汤的装饰?
$ L! e. q# W! G: v6 ~) A' |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% w; p7 `7 N" ?3 U! u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 |2 R6 }- W; x) b3 z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 P n" }+ p5 V3 p8 s0 y% F' X+ x" RA:Gaufrette
5 H3 W$ B3 l: d4 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ~, k( X/ @( J0 R; J3 m( L: }6 F, smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" W1 [# d' \" I5 ~+ Q2 K1 |* ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. I$ B9 Y4 o% ]
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# K/ Y3 u5 n0 L6 A) c
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)4 t @8 D! c7 [; {0 v
A:Cilantro 胡荽叶 香菜4 c" W) q0 S" I! P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* k9 y2 k4 a$ V5 K+ R( X& E
多香果, 多香果香料是什么
8 l) E. s9 R1 {" b* Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 H. q+ P6 q1 A ]" F# x
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 n; h7 z2 d1 J9 l: Y, G5 u0 N t( S
下列哪些是用来做香包德épices?
" ~$ Y+ O* Z* y6 r* B& {% Z: l" hhttp://www.sachetcatering.com/& w/ \- D% z; d# C* O0 d0 J, b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 T; ]; `) @" i5 Q
. B( f H9 Q3 I; `& {62.Which of the following condiments are not soy based?% K+ _+ ^$ `4 k0 E. e( h4 D
下列哪项不是酱油调味品的?
9 t# G/ Z7 Q0 u; \A:Wasabi 日本辣根 [6 a3 ^5 c9 b7 d/ ~6 m
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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 B6 d/ _0 p, J) 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:
+ \ Y! }+ {% F- k* O* F% K! L2 UA:Pasteurization 巴氏杀菌; p; g& o: q# L4 O
: J2 O1 k+ v3 x+ W( C+ P! v- Z" A64.Which of the following steps is not the correct procedure for whipping egg whites?( J c! a& P1 A/ k0 M5 b
下列哪个步骤是不是正确的蛋清搅打程序?
% F: @/ H" ?7 M, }A:Allow to rest before use. 允许休息后方可使用。- j' @, i4 d3 D4 e" u4 G' j% }
9 Y( ^' ^# R& _; x7 ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
* h4 j& S' Z @: l0 `A:56g and 63g 56克和63克
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0 z2 C2 V/ l9 E/ |1 I% A* w66.Evaporated milk is a concentrated milk that is produced by removing
6 Q% |& g/ _3 ~" u炼乳是一种浓缩牛奶 是去除什么做的. H6 ^( K9 s- ]2 y6 v3 V E
A:60% of the water 60%的水
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$ T2 d* O1 D% }6 W1 o; y5 i67.A method of cooking that transfers heat through a liquid or gas is:& ?; C: t4 @2 p N* ?. }
一种烹饪方法,通过转移液体或气体是:
1 K% k) \8 w) A* u( UA:Convection 对流( B- r+ M3 ~. f! t P
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68.The cooking of starches is known as 烹调的淀粉被称为
( A2 ?0 P' H4 @* vA:Gelatinization 糊化
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: x1 K+ [2 C! D3 ^9 Y2 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% x* j# b- b. ]2 s8 h/ n
A:Braising 烤, P" s2 M" j7 f& D
4 E$ ^& w$ Y/ h2 B6 W$ Z2 T70.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:
) }/ L+ I" X8 i7 S( F' Z5 }A: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* f& Z2 L4 n" a% ?0 g1 k
A:Fumet 原汁/ [- S5 S( M& q* Q$ V! ]
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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
( x# v& m" T2 V8 R1 O. N+ CA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 x t# b% b9 Y& d8 P
4 X$ K* b; D! }- N73.Which of the following is a principle not used in stock making?
1 H) G( M$ i' T下列哪一项不是用于制造高汤(低汤)的原则?
2 x* t- w! G3 A" r5 v) |% qA: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
% `9 ?, t( |3 S6 k: @1 x4 G9 J+ r1 _A:Remouillage 法语熬汤# F3 w1 z6 X9 d' [: y+ j
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