 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:" I2 m2 c+ k$ s
哪位厨师最早带来高水准浮夸的美食: H3 L. ~2 z, ~# j
AAntonin Carême 人名 安东尼·卡罗美. l- m& t& w a/ S2 w" h1 h% g4 A
1 y' _' y& d R: r9 H; T3 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ j: |, ?1 X3 c4 W( W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 f" I B( ]9 d- U% M* L
A:Cast-iron stoves 壁炉! ^: m9 S7 ^" T
http://www.usstove.com/products.php?id=6
, a4 s$ j$ u" n i1 n2 X- m+ }5 O7 H. N" T$ [* A: h# z% `
28.The French term used to describe the roundsman, or swing cook, is:
1 F; V& p- u' f: V! m法国术语,用来描述roundsman,或摇摆厨师是:; d5 I' M% i7 _. p5 @% D
A:Tournant 图尔南
6 I& a* E/ |. ?: b: v0 O% s9 [3 K
2 S$ H) G0 g; @5 O- D9 F29.Another term for the wine steward is:4 O, [5 q% m0 @( b/ @
葡萄酒侍酒师的另一个术语是:
7 z, ]+ j; j/ ~4 Q8 ?6 k) l8 SA: Sommelier 侍酒师
; O) q5 S+ I+ Z5 C9 t+ R4 T4 e) a+ P
30.Molds, yeasts and fungi are examples of a:
8 y! v$ O+ }( f( ^! G: i! T" ]霉菌,酵母菌和真菌是一个神马例子
/ k3 q; S X3 O9 \4 y9 aA:Biological hazard 生物危害( S; | q% B! [9 V9 b2 \% [
# b4 h) C2 |' d8 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* C' m0 T6 V8 S* y根据加拿大食品检验局,食品的危险温度区在多少之间: f J& \" x0 O# [. K3 K
A:40° and 140°F (4–60°C) 4-60度0 B: c8 K4 Z: _' m: L6 r8 ]. N
$ n* } m$ r" a7 |32.All bacteria need the following for survival:
: v9 j) U. S% P8 n3 F; S3 v+ B所有细菌生存需要以下哪些内容: K# |; _9 ?# z6 U t' D& [1 O, B
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
% r# g7 m7 y: Q) E) Y( O! f4 `5 Z5 N0 r G
33.Which of the following correctly represent critical control points in a HACCP system?
" q2 w1 a4 V+ r0 d' c$ w以下哪项正确表示了HACCP体系的关键控制点?" o! x0 c( W# m! v- V3 D, x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : |' c1 }0 R6 |, b2 V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, ]8 r' W' l: L% c% I* M# g3 \" a
. O- e$ h8 e: d
34.Which of the following is not an example of a carbohydrate?3 u- H* ?' N% k4 u. F) M
下列哪一个不是碳水化合物的例子?
+ D3 H5 g" e6 x9 k+ tA:Essential nutrients 必需的营养物质
2 H% `. K4 _# _1 G8 A- k( f4 j1 Y* A
35.The process by which a liquid fat is made solid is called:
0 L) `! ?1 ^. P5 \- Q液体脂肪做成固体这个过程叫什么
* u6 |# M# [7 h0 R+ K0 S. qA:Hydrogenation 氢化" E4 b5 O. U! o
4 r0 c) h/ ]% ?
36.Which of the following is not an example of a fat substitute?
4 w" P# ~6 n& |2 J: H下列哪项不是脂肪替代品的一个例子
. P8 A3 B5 h! \% t8 y) `# Y: l: |A:Acesulfame K 安赛蜜K表
0 M% l% F! w% F& h& ]4 Y! g
( H3 I: H! O' B) F& J37.Health Canada requires that a product labelled "fat free" contain:0 K0 b% z9 g# _9 N" a c( G
加拿大卫生部要求的产品标有“不含脂肪“包括:
& i0 o5 L$ o. W, @" X8 Y8 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 u% l& V& U- Q* H- O" l8 t6 }* F: `1 V% j' c
38.Which of the following is not a problem associated with converting recipes?4 r0 d7 p: b: ]- f1 J6 S# S- _
下列哪项是不相关联的转换配方问题?' X9 ]5 G6 q: r0 e/ v
A:Unit cost 单位成本4 ], H& {4 _3 J) i& N m
8 e0 p3 T* }- V6 [% H# x. x39.The condition or cost of an item as it is purchased from the supplier is called:
0 G7 W" A. g3 h5 F8 s7 P" R- i( y5 v从供应商采购的物品的品质或成本叫什么
1 z9 E# v# @" F, d: R0 fA:As-purchased cost 购买的费用
8 |7 t s) ~, [# n# W6 R+ v9 p$ Y' O' x! n1 {) Y/ W
40.The amount of stock necessary to cover operating needs between deliveries is known as:; _ q0 H# M; S+ ?9 e3 f
在新货到来之前用于日常所求的必要库存量叫什么
8 c a$ o; v1 S+ F4 KA:Parstock 基本日常最低库存) ~2 n L5 B& p8 v
* E: o+ I; h# R! k- \/ A+ \# ]4 M41.Which of the following abbreviations is used to describe the proper rotation of stock?
. B' X4 ~( w9 ~7 z' O) z下面那个缩写是用来表明正常库存流程?
' V+ {7 R8 @ lA:FIFO=FIRST IN FIRST OUT 先进先出
8 ?) a& B' i+ b. K1 ^0 n! `3 ~9 k. y/ J8 k! T! h
42.Which of the following knives is used to turn vegetables?% \( x* C7 |5 g1 n, F
下面的那把刀是用来打开蔬菜吗?# r6 `& q) f v( ^: m9 n5 n8 G
A:Bird's beak knife 鸟嘴刀
+ h& }- p* E2 C' ?" O" A5 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
f' L4 W/ n6 S% f! G
) z7 q9 F: V. d) `) m9 _43.What is an instant-read thermometer best used for?8 [& y9 [4 |% x" N- ]* H1 Z
即时读温度计最好用于那方面? e/ C5 ]* \0 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 p/ L7 e7 K; |: q7 Z D1 j
& {; E4 M( u/ m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; s% u9 O3 c+ k9 i下列哪些金属材料受热均匀,通常用在铁板而且非常重2 x+ y& \) w6 R# q
A:Cast iron 铸铁
4 D. n8 M+ {: M* B
8 \! F: C$ |) ~6 y. a. d* W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 C" g) C4 ]) V0 S. s+ A- j1 ?% }哪件装备下面有一个可移动的碗和一个S形叶片?
. R7 a* g/ S6 p2 KA:Food processor 食品加工机
. V* u, W( z5 m( ^ T; i: ?. rhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ s- W1 I/ a& O% A% U" `7 v" Z" y$ f: R3 V1 `6 \7 @
46.Which of the following is not a rule for knife safety?0 w! X7 S6 @: m w* o; \' f0 y
下列哪项不是用刀的安全规则?, Q/ R! G5 d* x. z! z. |$ ~7 ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& \+ c+ s4 V! n# x* `+ q' U- u; D" X ]: A; b* z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as: P1 E& ?+ N$ D/ f* ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 {- w9 Y( g- C( ^6 C- ?
A:RondellES
7 t& U. {# x: o+ @; m% V4 p! fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 K) b; E1 ^/ ~" I
" ~ O7 P! A" B4 n
48.Which of the following is a diced cut used to garnish soups?/ \' N' b% O" D# d% c
下列哪项是切成小方块用于汤的装饰?
% S9 e/ z, B$ D5 q8 W% T$ G. H m6 M. gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! E3 {, J/ A4 W. x( B1 I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 l1 e4 t* Y% p* h: U9 z1 Y6 T; E% e
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!!——
0 i" [, \) D* ~" G1 K2 `A:Gaufrette
+ z7 Y; j: o9 ^0 z* m# Z; fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" i* ~. L w! F1 ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! Y8 u$ Z- t: {. N h& T; \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& t2 Z+ ^/ u" K6 u+ c8 J- t
) A% Z: F* C* }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 H# R/ | P: ? A
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)
' | |; I; P! z; y1 [A:Cilantro 胡荽叶 香菜
$ D* M9 e" N. {+ N( o9 O0 j0 Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 V. C6 p, t7 W7 l2 D& c+ i0 T7 A
0 L( d2 D% o# C O) v
60.Allspice is made from:* L9 b' b1 S2 k, m
多香果, 多香果香料是什么4 ?' A+ s- c( ?0 Q6 j9 g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 Q& L5 N( V2 i+ x8 i, c9 d7 C. p
A:A dried berry 干浆果/ s+ k; B& i4 ^. B9 Y% b4 P
: }# l0 s+ w# R' h" g61.Which of the following are used to make a sachet d'épices?
( U- c7 i8 X- o; _8 t% O& J: I下列哪些是用来做香包德épices?
. d7 f0 F$ u7 Ahttp://www.sachetcatering.com/
, ^. g6 S R$ C9 |% Q. B. k% YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. ^) ~; I* l4 k2 I3 L8 F
2 e* _0 }2 h3 ~# b% _# W4 _
62.Which of the following condiments are not soy based?
{) z' s9 _' Q* J$ }, A下列哪项不是酱油调味品的?/ O; d2 U) _- ^* Y6 n4 n# `
A:Wasabi 日本辣根
8 Q, ]7 h/ J4 w; k
. ?+ e" ?# [5 t7 K: _- W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 G: K9 ~1 m# j0 r& i, t. `
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:
3 C, k4 y1 y n$ n- F3 q; dA:Pasteurization 巴氏杀菌
' R+ {. A1 @. w" ?, Z8 @* _6 \" R- a. ^; U; {# ?8 S K; O# u) W3 q, e
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ x2 x W* k4 w7 D2 \下列哪个步骤是不是正确的蛋清搅打程序?$ z5 I2 p7 V6 g
A:Allow to rest before use. 允许休息后方可使用。
1 o5 I* M* M8 Z) `- T2 G' z
$ K- Z; K: [- Z. M# U: ?- P! t65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 h$ q, m& M( Y ^A:56g and 63g 56克和63克
( |" M6 i g9 q9 e3 h. G
- @: N7 [+ A) C$ ~4 Y! ?66.Evaporated milk is a concentrated milk that is produced by removing$ \- w( K% t& P$ n7 ?- x& O! m8 v
炼乳是一种浓缩牛奶 是去除什么做的
; F7 C$ X8 d2 _. v: O5 F. ?A:60% of the water 60%的水
4 L! a; T" D% r9 i4 K# ^# n; D" I' ]
67.A method of cooking that transfers heat through a liquid or gas is:
. H' k0 r9 x% W% z0 i* @! s" E( t一种烹饪方法,通过转移液体或气体是:
' n2 V) f& c/ }A:Convection 对流. e$ L' V. d, i' A3 P
' m5 u0 w$ y/ }( T7 H; m; h) f68.The cooking of starches is known as 烹调的淀粉被称为) U+ n2 F* v9 L! p ^' g8 L0 Q
A:Gelatinization 糊化6 i/ W" `7 U( ^/ A
! a$ p1 L! U) I) O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% h, L( }6 u4 n2 u+ a
A:Braising 烤
( Z" k9 D+ z0 m# A7 ]' y" k, ~/ @! C3 H7 r ~% g
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:
+ v0 Q* o* `5 GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
( K. L" [/ `5 ~- X% G' N' @0 _5 _% y& {8 U
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
2 \" k O' e7 s# [A:Fumet 原汁9 V1 l U" b9 }
. o l' F9 f; m2 Y- W& k4 I/ q4 t
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% l3 q+ |) F/ h, w# N) V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' W6 I3 [) g, N( ?' A: [/ H
2 x2 `* }$ x6 q& d73.Which of the following is a principle not used in stock making?. W4 S9 {$ t, }# S5 f7 X0 e3 V
下列哪一项不是用于制造高汤(低汤)的原则?8 d0 u0 e, H c, x$ C0 g: P# N: Y* T
A:Start the stock in hot water.开始在热水中操作
2 g: V+ N" O' U4 p4 d$ N/ Z/ N D5 Z% M {4 v- d7 R2 X$ 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
2 D, w# G: w7 U/ x5 M: _A:Remouillage 法语熬汤: R+ c) ?1 B0 W+ h3 O
http://www.haibao.cn/blog/post/176242.htm |
|