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26.The chef who is credited with bringing grande cuisine to the forefront is:9 Z6 [5 p: Y( D
哪位厨师最早带来高水准浮夸的美食9 O% k- K9 d+ a% v/ X( v
AAntonin Carême 人名 安东尼·卡罗美* ~1 f6 c: D9 U: S8 g9 p
# C3 W3 W: h- {+ Z! \, {. A6 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ n" e/ x4 c+ L% a/ m5 f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. X- [, m2 x: \7 r3 f* b2 eA:Cast-iron stoves 壁炉3 b; c0 f+ [" }" y
http://www.usstove.com/products.php?id=6
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( w x W7 b+ q1 D4 i, E28.The French term used to describe the roundsman, or swing cook, is:
8 E( N9 V5 f: N5 K* j# w法国术语,用来描述roundsman,或摇摆厨师是:; | m$ T9 A: l1 E
A:Tournant 图尔南1 ?9 ~- l! |% b; L6 Z7 A
6 f9 I [6 i1 ^3 H, Y29.Another term for the wine steward is:0 {. S8 }* n6 t e$ N
葡萄酒侍酒师的另一个术语是:
5 ^( v6 V4 u9 S1 k$ n( NA: Sommelier 侍酒师% q: v; H8 e7 d/ C7 T, f3 \; t
h& t- m5 M Q4 p. E( j30.Molds, yeasts and fungi are examples of a:
2 z. ?7 j9 T( A; W& S- i8 W/ ~: x9 m霉菌,酵母菌和真菌是一个神马例子
4 Q5 P# \4 k5 D/ H$ U- xA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ {; j- i; \/ [9 U% z" Y" U$ U+ T根据加拿大食品检验局,食品的危险温度区在多少之间:
" l+ c2 r$ k, p; CA:40° and 140°F (4–60°C) 4-60度
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! A: {6 u5 A7 _5 S4 z3 ~; Y N32.All bacteria need the following for survival:
9 P# q/ A' k/ `7 w所有细菌生存需要以下哪些内容:
4 o- D e4 B) ^: DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 b5 J" F. | x- @9 V0 K
2 e/ f* o- H2 h! \' l33.Which of the following correctly represent critical control points in a HACCP system?
& d% q* H* h* ?1 A3 y% ~以下哪项正确表示了HACCP体系的关键控制点?- T# {$ N8 C6 I
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 o* R; h. ?, V1 R, X0 @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 Z; m5 u7 A k. h& x
( K. Q6 S/ W% y9 A! d34.Which of the following is not an example of a carbohydrate?
8 K1 L$ T6 A3 M# f- p, Z下列哪一个不是碳水化合物的例子?, z' T6 L) P; j6 u& z, s
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
- @- q5 j- ~/ W3 E( t! a液体脂肪做成固体这个过程叫什么
8 N5 Q* g+ I& M9 h6 WA:Hydrogenation 氢化
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! P- \$ t/ k f& |+ a36.Which of the following is not an example of a fat substitute?
: l3 d c( t N m4 o9 i下列哪项不是脂肪替代品的一个例子8 J! l) W7 O: x- J6 s
A:Acesulfame K 安赛蜜K表
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0 L/ c7 A z+ U7 x- w37.Health Canada requires that a product labelled "fat free" contain:
( p/ Q* T8 _) \7 N6 S加拿大卫生部要求的产品标有“不含脂肪“包括:; R/ l" o! o: Q* j6 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* G8 X. S3 V. u9 K38.Which of the following is not a problem associated with converting recipes?
+ @% n$ g0 _1 p2 {下列哪项是不相关联的转换配方问题? z8 A6 k' N3 N: l
A: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:& H1 q1 F) k! H. Z! s+ O( [( l
从供应商采购的物品的品质或成本叫什么
" H" ~3 n- l0 c! H( ]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:
2 K/ |% D$ W7 ~. N0 z' ~在新货到来之前用于日常所求的必要库存量叫什么7 ^. A* H* w# u* ?8 g
A:Parstock 基本日常最低库存6 M# I1 M9 r1 R! c6 y/ p
; A$ }+ f, D$ H: J/ F; Y6 X5 D41.Which of the following abbreviations is used to describe the proper rotation of stock?) Y# g5 L; V/ u" h" y
下面那个缩写是用来表明正常库存流程?
( x% d8 }3 R) X# P% C/ h( u YA:FIFO=FIRST IN FIRST OUT 先进先出0 G% R; H0 G5 B
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42.Which of the following knives is used to turn vegetables?! S) L/ }% J" X, ~* ]! a. p5 e
下面的那把刀是用来打开蔬菜吗? V" ]: j0 u4 w/ ~' p+ ?$ h9 c
A:Bird's beak knife 鸟嘴刀
3 ~0 P5 e/ s3 a9 p0 f* Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
m4 ]* A# B" |$ d" T6 z( f Y" f$ f即时读温度计最好用于那方面?
2 P* r1 Q" y5 q1 e$ F( RA:Checking the internal temperature of a roast 检查被考物品的内部温度) S/ \. R- d$ W+ _) J& G
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; W; b; s: J `3 [" _& k7 _下列哪些金属材料受热均匀,通常用在铁板而且非常重; Q% c- I0 T1 |9 y2 r! S! ^5 T+ X
A:Cast iron 铸铁* P9 c& F6 }) g1 k$ U
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" T9 b+ V/ |. a3 M$ j9 \/ w: U. L; y哪件装备下面有一个可移动的碗和一个S形叶片?
6 T2 j8 B4 \# p( h; z' T* _5 XA:Food processor 食品加工机: B( F: a! e- H) L, X
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?+ |6 f0 G$ N$ W6 U
下列哪项不是用刀的安全规则?
5 ^# ]" s' _* ]" yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* V% C5 v8 m" T8 ~
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 R! M) A$ d2 V3 Y& K/ p( `$ F& F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 v* s& ?) n$ b g( N6 j
A:RondellES 5 i- p0 _& \/ j/ A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 o* X" x. Z4 H @' o, _' @0 `! f48.Which of the following is a diced cut used to garnish soups?
9 f E' F# _; E! a# I# Y( n下列哪项是切成小方块用于汤的装饰?
, p6 Z! h3 ^9 `* a3 J% s7 BA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 ^9 P, B5 `7 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 `; E. k; }, T! C
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 s7 v* n8 S' e K, kA:Gaufrette
7 l/ Y n7 N8 @% ]: Y- {! Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ w/ m& J B R0 F+ |: _7 ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 X0 d+ X" Y2 c$ X4 K2 N, V3 AGaufrette :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?
' V. f* c9 F: p' s6 k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)
# k! Y0 Y; W! ?# u: k4 WA:Cilantro 胡荽叶 香菜
, ]* h( R( D! U. ~, Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! [6 z6 H/ x$ M( ^
( @4 `4 [9 r! h- Y! _- f60.Allspice is made from:& `. {$ l) n- z. @- @# S
多香果, 多香果香料是什么& p; s, z: r# K! o/ A( E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: a$ j, r$ g0 F N H
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- q1 i+ W5 }- i4 k( ^# ^下列哪些是用来做香包德épices?1 D1 h9 ^( Q: H5 m4 u
http://www.sachetcatering.com/4 Q- p- G: z' X4 X
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?
( D! O9 V9 o1 C下列哪项不是酱油调味品的?; `1 T2 w+ `$ f( v' X0 y& q
A:Wasabi 日本辣根) J- n" d+ m. R
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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:# J# ]; D: ?1 X( N* W9 k9 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: Y) c ~9 D! E- x# r# p
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?6 X; t( O; o j% x
下列哪个步骤是不是正确的蛋清搅打程序?8 d- N# U6 g8 S* P& g
A:Allow to rest before use. 允许休息后方可使用。) O ^" C2 Z0 b( F! H
G: z4 d, r8 B2 N- r5 J! f65.The weight of a large egg is between:一个大鸡蛋重量介于:
s( O1 X6 v- b( F/ G8 g0 @A:56g and 63g 56克和63克
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# D% E: I2 s/ L66.Evaporated milk is a concentrated milk that is produced by removing7 F; {- i9 B$ Q- P: O
炼乳是一种浓缩牛奶 是去除什么做的' V' E- w/ \6 z! f" Y: s
A:60% of the water 60%的水; o0 ~2 }% K4 T( t
: W! v3 ]% M$ q0 g( t J5 E67.A method of cooking that transfers heat through a liquid or gas is:
& |+ k+ A2 F5 d( w# ^4 q6 o: s一种烹饪方法,通过转移液体或气体是:
- e$ ^. T! m5 m9 S, D1 aA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为5 ^" | _0 _( j) x) P
A:Gelatinization 糊化
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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?
( J; g j* K8 A& [" gA:Braising 烤
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5 R' V9 a4 M; m; k6 f/ X0 A70.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:
* c9 @* c7 ]: k: W4 Q2 U/ MA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 P, V k" Q% C9 I# J) ^0 r4 f" p
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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- _. G0 W9 ^: P8 Q
A:Fumet 原汁
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2 ]2 h' r: j+ {- U! [! b+ B72.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. G; y1 \( `% S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: P) W- e( D( B" P) k) [0 c
) d- ^9 K; v2 d73.Which of the following is a principle not used in stock making?
: o6 M- L& }+ N) k p* w下列哪一项不是用于制造高汤(低汤)的原则?
6 e9 x/ {5 d% c5 P* O2 sA:Start the stock in hot water.开始在热水中操作/ ~/ W# R, N% S% M# s, G
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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
' I" B( p: c0 w R' P/ }: |- h* fA:Remouillage 法语熬汤0 c1 C( `9 v9 H! J. _" U1 A
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