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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 u* a( z1 A: A. Q哪位厨师最早带来高水准浮夸的美食' O+ f: g- P$ n/ d% p1 Q2 {
AAntonin Carême 人名 安东尼·卡罗美
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) @9 Q$ }6 S |" n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" }: P, f9 Z6 I# |# n6 k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! c7 ^* w: P! s1 K3 E& W% m. `" N( M
A:Cast-iron stoves 壁炉
% u& E2 k: j" c# b/ fhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! F. N* D s/ A' \法国术语,用来描述roundsman,或摇摆厨师是:
3 U+ w k/ Q; S; J8 q9 q1 vA:Tournant 图尔南& f& K& x- V9 Z( z4 `$ j
- p1 e+ v$ }1 ?; j/ [29.Another term for the wine steward is:
* F5 {: `. v- z1 g葡萄酒侍酒师的另一个术语是:# a/ U4 n, d- E4 o, H* _
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
/ ?! m" x. g$ Z! K霉菌,酵母菌和真菌是一个神马例子
+ Q9 H9 e; |3 f: z$ OA:Biological hazard 生物危害' H$ @6 H. F* L# H. v+ G0 Z ?3 t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) m6 h2 m+ l! a1 _$ A A, Z) N根据加拿大食品检验局,食品的危险温度区在多少之间:
G# Y0 P2 t9 \2 SA:40° and 140°F (4–60°C) 4-60度) u' O. W% h- }- A8 D/ ]
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32.All bacteria need the following for survival:
- u% H/ F' M5 H% e所有细菌生存需要以下哪些内容:
: f# V1 y# E$ Y( rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# J( E6 M; d* b$ G9 e7 e& T33.Which of the following correctly represent critical control points in a HACCP system?* r5 a4 ?# W4 n% M) m0 b
以下哪项正确表示了HACCP体系的关键控制点?
2 P4 S: R. _8 _$ LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : p( s8 e' Q. j' V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ i+ F+ ~" Z/ g" `34.Which of the following is not an example of a carbohydrate?8 R3 p6 ]" x3 w
下列哪一个不是碳水化合物的例子?
" z- C$ z7 _2 l0 o1 [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:
- Y! x$ \' W. ?: a2 I( c液体脂肪做成固体这个过程叫什么" i* V/ D1 C5 C
A:Hydrogenation 氢化
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4 R( `: T) D j0 z. o7 Y36.Which of the following is not an example of a fat substitute?
8 F7 w2 g1 L" ?- t3 z5 [* p2 ~3 k下列哪项不是脂肪替代品的一个例子) g a( D. ?" Y7 L- c
A:Acesulfame K 安赛蜜K表+ z/ r2 u2 r. ]+ D
0 m3 Y' V; `( I; Z37.Health Canada requires that a product labelled "fat free" contain:
) o1 A4 K+ T1 n! C6 o9 `加拿大卫生部要求的产品标有“不含脂肪“包括:
( {. e" @2 x2 Z# T \4 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, T: l9 ~ S/ Z2 Z: v
8 j# |, C" Z% R5 g38.Which of the following is not a problem associated with converting recipes?$ V) m0 I; F9 @
下列哪项是不相关联的转换配方问题?/ G( K" |. ^- s0 x4 U4 t) c- l% h: G
A:Unit cost 单位成本6 a$ b% D" r* @# B3 S C) @
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39.The condition or cost of an item as it is purchased from the supplier is called:
# F! k* \/ h7 F从供应商采购的物品的品质或成本叫什么- C) Q5 _" D) y, L
A:As-purchased cost 购买的费用: v) k& @7 }( {% F* V5 w. W
7 w$ K7 g- i$ I9 k) C( j/ q40.The amount of stock necessary to cover operating needs between deliveries is known as:5 }3 A2 W/ v4 a" N. V7 q' j
在新货到来之前用于日常所求的必要库存量叫什么$ O; m7 w* L+ s5 _+ u' N5 B
A:Parstock 基本日常最低库存
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- r c7 N% ^; G41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 d6 j0 R9 q5 f6 y9 f `6 {! h5 b下面那个缩写是用来表明正常库存流程?/ c) U+ l# Y) u. f+ r6 d
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?5 {; l. ]9 d7 B2 ]8 ]' p
下面的那把刀是用来打开蔬菜吗?; {5 a7 q& ]/ I
A:Bird's beak knife 鸟嘴刀1 ?3 U* F4 B) W4 }( i4 L+ d% @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 o( L& C, O, X! G0 e0 j; j
4 f+ J4 e6 C8 l% u) k43.What is an instant-read thermometer best used for?; t* t3 G7 t$ s' l2 L, r7 `# d4 \' I
即时读温度计最好用于那方面?
$ e. I- P4 e2 ~! i6 v$ oA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 `$ g! E3 F N* @9 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, P5 @4 g% ?+ {5 K# K* `- G Q( d下列哪些金属材料受热均匀,通常用在铁板而且非常重& \9 C: d' q) i) Z- p, p/ N+ D% I
A:Cast iron 铸铁
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0 E0 }8 F7 z$ \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 l* v2 C: X# E! n, \0 F( h
哪件装备下面有一个可移动的碗和一个S形叶片?
% W2 H/ X& G2 w# TA:Food processor 食品加工机( Y& }4 O: _" O3 \ g' d; F1 I% I5 S, Z$ n
http://www.google.com.hk/search? ... iw=1263&bih=572
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0 I7 V9 n6 h% ]& n8 n* l2 @8 F46.Which of the following is not a rule for knife safety?! V: k4 W$ s( D3 G
下列哪项不是用刀的安全规则?: `; {( o8 D: V8 J7 `- G# B0 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 Z/ O0 C; y3 D$ s8 c1 M/ l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 H# S e* x8 I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; e/ I4 Y2 w% k( `" f( N9 {
A:RondellES
1 P" K; h$ l& U6 t4 E( E t0 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) q6 m# q; |. S5 I' H
! n4 e7 P4 Y* ?/ R! k% F4 q48.Which of the following is a diced cut used to garnish soups?. d2 M* t' b+ y2 x
下列哪项是切成小方块用于汤的装饰?) Y& \3 f$ ~: O& I4 T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ O- C4 R9 `; ^. b6 M' l% |* ^8 [$ a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# }8 d$ Q! c9 p/ 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!!——
. N" G, M6 R+ i1 S7 V+ xA:Gaufrette + X5 t/ O0 F1 u3 l/ F& C9 O. {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' N9 o) r+ T* s1 m3 X! H# ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- x6 C& D2 K( B, U' W( h0 O' vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 W" m+ Z5 k8 |: x7 e
, A7 p' d! g# s1 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ F& ^- E& r( b2 U
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% A& R0 a. x7 P" w4 \6 h( r" NA:Cilantro 胡荽叶 香菜
* E) n% e- p7 g% Y4 J( Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; ]: O6 p5 L/ ]5 m7 {60.Allspice is made from:
/ ^" h8 H2 Z; r 多香果, 多香果香料是什么
9 m3 _& h! c" jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 R5 p1 O, X0 j& ^A:A dried berry 干浆果
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7 c. H6 W: y1 T! b61.Which of the following are used to make a sachet d'épices?0 B% s. V4 `& O8 |
下列哪些是用来做香包德épices?/ @: f. ^/ d S* z0 | a0 v
http://www.sachetcatering.com/
' H, z# F! `* A2 P5 \( q" e9 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. F+ P- ~" T+ h+ K
# ^, C8 T6 h1 S& `1 N2 R62.Which of the following condiments are not soy based?
/ d5 P* {! u2 p# P7 k/ y下列哪项不是酱油调味品的?$ i4 b7 O. M) T6 N6 d9 U; ]- ^
A:Wasabi 日本辣根: o- C( H' t8 x9 `: a& M
, x& e+ J5 `2 o- t5 d! P$ o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 Y' K/ r- z/ r! @. _- M. s- b. S1 ~在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:6 L. {; H$ C8 W* ^) [+ \) [
A:Pasteurization 巴氏杀菌 E$ z: `- [$ @! F% F
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 N) ^+ H" a' L" g l
下列哪个步骤是不是正确的蛋清搅打程序?8 A: S' |4 P/ J2 P( @$ T
A:Allow to rest before use. 允许休息后方可使用。
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& \" L- O( C/ _/ C. {4 X% a65.The weight of a large egg is between:一个大鸡蛋重量介于:: F4 q. o- X7 g- R+ w2 N
A:56g and 63g 56克和63克8 ^- @* e; ]' s# S3 r
3 h" {5 T) K0 z2 K0 n66.Evaporated milk is a concentrated milk that is produced by removing
- p8 \; M7 k( T! D; r炼乳是一种浓缩牛奶 是去除什么做的
* V2 ^: k8 H0 C( yA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:# T. x6 q. k0 h' v7 p
一种烹饪方法,通过转移液体或气体是:; w( I3 T* W7 @
A:Convection 对流/ ~& }6 T$ G& F# B! _1 E0 `( O* L
8 r+ ]7 t- G# K6 |% @68.The cooking of starches is known as 烹调的淀粉被称为
& P- Q% ~/ l0 q" U; jA:Gelatinization 糊化0 u& Q6 L6 i; [. p4 Z: Q" R
( @! ?6 D9 P4 X! z, R6 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; \9 T9 M1 ~1 W" s
A:Braising 烤( H: r: U- ~8 \( Z* h
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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:6 P8 t _% \ _8 a- v) Q( M+ ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 E# {9 v+ r7 k5 A
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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
* Z( I; _, p7 ?( \5 _A:Fumet 原汁
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) p _* t3 u+ I9 n* P% y# I72.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. z& O6 G; ?! s/ q, v* j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; A/ D0 B( M3 Y4 p73.Which of the following is a principle not used in stock making?
7 n Q' s6 I" a# n! S下列哪一项不是用于制造高汤(低汤)的原则?
# |4 w: o m" W1 L4 C# w; U) N. [A: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3 {6 K$ R* z" x/ `
A:Remouillage 法语熬汤: T7 a. p$ v a8 s
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