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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:
4 [2 Y! V# C% A- H+ b哪位厨师最早带来高水准浮夸的美食
; Y4 Y& O! v' C" r6 c) [AAntonin Carême 人名 安东尼·卡罗美8 A2 d2 P. M' ?! z, @
' D. m- K9 q. P' f+ \5 ]+ s% ? Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# j" H) H+ e* l. d# Y; _' n, z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' y. [ [3 i0 q" ]% A e, b
A:Cast-iron stoves 壁炉
% L6 P i; [7 s( g% P7 ^) P3 m* vhttp://www.usstove.com/products.php?id=6( ?& [ J/ ]3 Z; H5 h
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28.The French term used to describe the roundsman, or swing cook, is:8 f5 m, @: y4 `+ S
法国术语,用来描述roundsman,或摇摆厨师是:
6 g7 c1 W' F& D3 d. sA:Tournant 图尔南
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29.Another term for the wine steward is:9 r \3 e R5 @: m& @ W5 i
葡萄酒侍酒师的另一个术语是:/ R5 X$ u0 x: K8 t- @
A: Sommelier 侍酒师6 I S5 B* m0 s5 {4 o
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30.Molds, yeasts and fungi are examples of a:. B& A) v+ [, l* x$ u
霉菌,酵母菌和真菌是一个神马例子) V( N$ V) j1 t
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 F; d5 Q+ i' D( n4 w( d( e6 y根据加拿大食品检验局,食品的危险温度区在多少之间:
+ l7 f3 U7 u6 D. M' WA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
/ {" J. \+ b$ G6 C2 T所有细菌生存需要以下哪些内容:
{0 K1 l# l- v( AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) h, ^& Z: s" J; C5 Q6 ~
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33.Which of the following correctly represent critical control points in a HACCP system?
. t9 u& m5 m$ F3 C/ }7 b- T1 p# n以下哪项正确表示了HACCP体系的关键控制点?9 j5 }8 s, r3 \3 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ A9 j. ]2 W* s5 A+ @$ F食谱,接收,储存,准备,烹饪,保温,冷却,再加热; s& O+ g. e! @/ }
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34.Which of the following is not an example of a carbohydrate?& s. D# E" ]0 ]; z) L
下列哪一个不是碳水化合物的例子?' c( H- i7 Q3 }$ P) t
A:Essential nutrients 必需的营养物质
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: N( B8 P9 \5 A' V5 M3 x8 j35.The process by which a liquid fat is made solid is called:* B- z& L9 ~ c$ i. J% `6 ]
液体脂肪做成固体这个过程叫什么# P- ]- O/ n# G8 v5 d J! Z) s
A:Hydrogenation 氢化
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: R$ t" |* |; w8 E/ \' F36.Which of the following is not an example of a fat substitute?
2 K+ s9 ^) e' J下列哪项不是脂肪替代品的一个例子 z/ O# \5 q6 ]/ _7 a) S( h1 J
A:Acesulfame K 安赛蜜K表
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) I" i( @- q2 f, R% R37.Health Canada requires that a product labelled "fat free" contain:
1 A( t$ y! y( A& b' |+ ]& `加拿大卫生部要求的产品标有“不含脂肪“包括:
3 d h; c+ E! x: e# _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& A P$ j1 j% |# k
g) r u. A: ~1 U% B# P38.Which of the following is not a problem associated with converting recipes?2 D" ^" s( c* `+ A9 e$ }
下列哪项是不相关联的转换配方问题?" q! S/ M( @4 W; t+ j% C% G$ ?
A:Unit cost 单位成本: q, v+ ?5 Z! p6 i! d
2 w* p+ C8 j9 t5 F; j39.The condition or cost of an item as it is purchased from the supplier is called: X) N& E9 l3 j0 N* M
从供应商采购的物品的品质或成本叫什么
6 m' }7 K! E6 O) X4 S" j. d/ a# FA:As-purchased cost 购买的费用% T. `# D( |* E' e9 a
/ A9 a2 @: R: Z3 E ]1 u0 x) A4 g40.The amount of stock necessary to cover operating needs between deliveries is known as:. W4 c8 M9 r _* r# V$ _! e3 v
在新货到来之前用于日常所求的必要库存量叫什么
* O! o; [3 C, s6 |4 A/ `A:Parstock 基本日常最低库存
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- W6 _6 f9 d0 D$ N! v41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 _1 f1 ]. z5 T+ `# G' N+ X! u# w下面那个缩写是用来表明正常库存流程?
5 G* R* m" y& ~* t2 D, Q" ~9 J+ L! eA:FIFO=FIRST IN FIRST OUT 先进先出
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X" E" h$ [0 ?( l4 T8 N42.Which of the following knives is used to turn vegetables?# T) d2 b6 U- C: _1 Z
下面的那把刀是用来打开蔬菜吗?+ |# l F7 z3 n5 ?+ ^
A:Bird's beak knife 鸟嘴刀2 _# j+ u0 B8 v# e% u7 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, {+ b# O7 n# k
, t) ]% z- y. p8 m; i' Z43.What is an instant-read thermometer best used for?9 ?2 R( c' m+ h2 I6 Q: m
即时读温度计最好用于那方面?5 L; {$ `8 u% K. r$ j) @
A:Checking the internal temperature of a roast 检查被考物品的内部温度* F$ ~ k- F$ {, y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- d- ^5 v* U8 h, P' w3 u下列哪些金属材料受热均匀,通常用在铁板而且非常重 H! E* Y2 X2 j" @3 d2 j# i
A:Cast iron 铸铁
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* ~( w0 t. W! ?2 q; Z6 Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 I. o0 G; {3 a3 f0 \哪件装备下面有一个可移动的碗和一个S形叶片?
. Z$ n/ O2 Z& E; CA:Food processor 食品加工机 Z) W* m4 o+ _# o
http://www.google.com.hk/search? ... iw=1263&bih=5720 F, t# [( Z+ S N1 \% H) H
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46.Which of the following is not a rule for knife safety?' v0 v1 @/ S& d0 [! g ?
下列哪项不是用刀的安全规则?7 \; z8 T# q7 a0 j& N; U% k& k2 v7 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 M& |/ u( g9 C: _9 _% B
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 M v% E6 B" F/ @, W# G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? I0 X/ h1 l6 T2 D
A:RondellES ( J% x: X4 a9 f0 I- Y3 e2 B8 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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G% Y% G2 ~1 M+ y48.Which of the following is a diced cut used to garnish soups? e) }5 H0 N# p1 w; y. R0 U% W
下列哪项是切成小方块用于汤的装饰?7 e% [7 k0 {; S! @8 i# J6 E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- S. }/ A) N1 d Z1 u, u6 f D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 [0 M8 y) d5 ]; O; g( E. 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 O8 b, o5 r: A- y. r$ D! n4 B5 f1 w& lA:Gaufrette
6 v: `7 O3 @( J$ [4 q- F7 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 V' D3 k1 _2 r4 q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. m y/ q- S& g/ \" _3 EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ z. J+ J5 N- B9 H( k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, Z: f% K) K6 P" W* o( ?: B
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)
, X J; J! C6 T% DA:Cilantro 胡荽叶 香菜8 n5 T: n0 `, W- s% ^9 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 g, X& [/ |! u4 a. e+ q% G' n 多香果, 多香果香料是什么
; S8 p8 y4 e0 L8 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 g5 U+ C5 ~ T( r
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 Z) l- b9 s6 e C& @6 k7 H下列哪些是用来做香包德épices?
- y% I, M3 b4 G. P& n6 p, z& phttp://www.sachetcatering.com/
5 s# T) k: O- g& s* ?4 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 S# M* \; r* A7 w" A! S% |4 g
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62.Which of the following condiments are not soy based?
: @" `! i$ X) V- ^6 U2 l下列哪项不是酱油调味品的?. q7 V0 Y- g2 z" J
A:Wasabi 日本辣根# u% b7 a# }# T) O3 \
4 u0 U1 { Z9 E2 n: R+ j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ m' v8 f; d! U- X( {( G4 j5 N
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:4 j& d" z- j: ?/ D" f& Z% r T
A:Pasteurization 巴氏杀菌1 N/ p; j, Q$ w3 X$ r* g4 Y. y5 Y
' A0 g3 T- o" i L ~- _' ?64.Which of the following steps is not the correct procedure for whipping egg whites?( m9 k& y7 ]# @+ q0 A$ p5 n& d5 w
下列哪个步骤是不是正确的蛋清搅打程序?
, \( k( f- I' G$ I# W- AA:Allow to rest before use. 允许休息后方可使用。
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# }2 g l3 m. I65.The weight of a large egg is between:一个大鸡蛋重量介于:
( v4 K$ I. `. Q+ H! ~4 lA:56g and 63g 56克和63克
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6 P1 {; y; h* m& \8 i4 v66.Evaporated milk is a concentrated milk that is produced by removing: y( s+ s; r, _1 G5 u
炼乳是一种浓缩牛奶 是去除什么做的
& I# j0 D( _$ d, f; u$ N7 `+ D& qA:60% of the water 60%的水5 L7 y4 w, t9 h% i# B- {
9 D) `) p" y% Y7 q2 B67.A method of cooking that transfers heat through a liquid or gas is:" q R* A3 ~/ H
一种烹饪方法,通过转移液体或气体是:3 s& c) _1 N( s' F9 T8 W$ t
A:Convection 对流% W X7 d/ T- ?" X% g
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68.The cooking of starches is known as 烹调的淀粉被称为
0 c8 ~) w' A. IA: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?% n. D7 _# q* L" w3 U7 G0 O" R
A:Braising 烤
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" r. ~; u- ?4 g- B! E70.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:* Q, S* c+ t* | t! B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% [# Q. A0 A" W- G5 c( c
$ ]3 o2 r% |- y4 {8 Y71.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 B$ n/ s5 H( l
A:Fumet 原汁5 m' U, q( ?/ I* F1 t
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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, F# y' I8 H/ r2 O5 l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; u( H) j5 D( T& H" y
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73.Which of the following is a principle not used in stock making?
h3 T: P2 }2 T5 z下列哪一项不是用于制造高汤(低汤)的原则?# x+ z: j+ m5 n" j b. Q$ O
A:Start the stock in hot water.开始在热水中操作) @0 t8 t$ e1 ~ i5 n" `* r- V
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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- W- G/ c" X7 T7 W. m; }# \, N
A:Remouillage 法语熬汤
7 s9 `* U5 Q8 \0 b7 n6 I& Phttp://www.haibao.cn/blog/post/176242.htm |
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