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26.The chef who is credited with bringing grande cuisine to the forefront is:, v. O" y. ]* R) x
哪位厨师最早带来高水准浮夸的美食* B0 A3 T) X$ Z' f
AAntonin Carême 人名 安东尼·卡罗美" M3 p/ Z- Q; ]3 P9 d$ v' b. K; {
" }3 |( B; U3 k0 l- ~: x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 A) C! a1 B/ t+ X0 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ v4 A/ ]/ }3 r5 bA:Cast-iron stoves 壁炉
( b$ s& o( E0 I8 m( L5 P( Rhttp://www.usstove.com/products.php?id=6
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( I. a* u. C& n0 S! t' y28.The French term used to describe the roundsman, or swing cook, is:+ p4 a' `4 I: l0 P1 d4 u6 U
法国术语,用来描述roundsman,或摇摆厨师是:
6 x9 q) x1 g5 ~, s& @A:Tournant 图尔南
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29.Another term for the wine steward is:% V3 i: M4 {/ q3 o4 p. t& n% `
葡萄酒侍酒师的另一个术语是:
* c; S" V+ s6 f, \1 D! YA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
, ~ k4 d* q8 [* Y3 Z6 Q霉菌,酵母菌和真菌是一个神马例子
S6 G$ Z6 ]2 ^. G3 OA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ G8 v. k: j+ D% ]5 a" A/ e, d" u0 C根据加拿大食品检验局,食品的危险温度区在多少之间:
. l* W" E, u6 cA:40° and 140°F (4–60°C) 4-60度/ C- O6 o7 c" b' G3 u c9 v/ L
8 U9 ?4 M* L8 V+ ^5 |1 O32.All bacteria need the following for survival:
V* P% P$ y0 u1 v( T, y) z所有细菌生存需要以下哪些内容:
8 Q1 o8 H# q! L9 ]$ |A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 T# q e0 v' W
' ~% z/ w" `. q9 T33.Which of the following correctly represent critical control points in a HACCP system?/ D/ Q/ |, K7 \2 |
以下哪项正确表示了HACCP体系的关键控制点?4 b$ d8 e% d; U7 z/ x" i, R) p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ {/ a0 r: a" @$ }# g6 G# G; H( D0 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 x& k0 W5 W7 j X& h' W# H7 H34.Which of the following is not an example of a carbohydrate?
& T& I, K0 b" h5 u2 ]% r下列哪一个不是碳水化合物的例子?. R1 W- r* \' K3 \
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:9 l9 W6 ~! B9 a9 I
液体脂肪做成固体这个过程叫什么
3 r2 u$ o4 A6 D( J) o+ K( A) yA:Hydrogenation 氢化) W$ Y9 Q0 E$ g$ P- ~- `
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36.Which of the following is not an example of a fat substitute?5 L8 g) h9 y) u. C- C- D( N
下列哪项不是脂肪替代品的一个例子# K3 U1 m+ l# p6 f$ v" E
A:Acesulfame K 安赛蜜K表
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* ]7 m. g6 R! r6 G( u$ p37.Health Canada requires that a product labelled "fat free" contain:! a; y8 A' r1 a
加拿大卫生部要求的产品标有“不含脂肪“包括:
, n9 C+ d6 L. Y1 g1 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
) H: k3 B$ {. u4 k' L下列哪项是不相关联的转换配方问题?, G. H2 w5 S: }4 O% `& ]1 ?
A:Unit cost 单位成本
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7 z% H) }% C8 M. T/ x5 C4 H39.The condition or cost of an item as it is purchased from the supplier is called:2 P& A# d7 E% f: G
从供应商采购的物品的品质或成本叫什么
) h7 f0 u. |- w- C& V4 e5 I& [# U* b8 xA:As-purchased cost 购买的费用
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' v+ [ _# }; a; B# g& V40.The amount of stock necessary to cover operating needs between deliveries is known as:
: @1 I$ X( h. b8 D6 |在新货到来之前用于日常所求的必要库存量叫什么8 \5 w- I5 l' b1 m
A:Parstock 基本日常最低库存3 x/ X. S& B% A# [/ T
+ ~: T# {; @7 Z0 H, B1 w: m41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 ^5 C2 j0 R6 y x. i下面那个缩写是用来表明正常库存流程?
6 f6 `$ y0 j+ z z8 W/ FA:FIFO=FIRST IN FIRST OUT 先进先出
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# h1 Y' N" q- R% C1 N/ R42.Which of the following knives is used to turn vegetables?
' T a# p0 _% f2 e下面的那把刀是用来打开蔬菜吗?# b% L; J) U+ {7 ^- C# C
A:Bird's beak knife 鸟嘴刀
$ A1 `7 S( m6 i+ dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
& L* T1 z/ ^8 r/ a: g/ u2 ~即时读温度计最好用于那方面?
: ]: o q% U/ z& x; P! `A:Checking the internal temperature of a roast 检查被考物品的内部温度
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' w* {' @1 K$ i2 z# |" m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' A4 h, j3 z# o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' {! j; I0 ~' OA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! v1 _; z$ X! e8 H& c* `6 v% [
哪件装备下面有一个可移动的碗和一个S形叶片?$ w7 S6 G, ]1 b3 D/ \2 G. l- Y
A:Food processor 食品加工机5 r7 @0 B; x; z4 Q C/ z2 w& l
http://www.google.com.hk/search? ... iw=1263&bih=572" |/ \8 j* @; u6 n# Y& V
) y; Z/ T/ B; ]# C8 s; x46.Which of the following is not a rule for knife safety?
8 r6 e. ^, d5 g" x+ [下列哪项不是用刀的安全规则?
; T( v" i$ `! E* g% J; J& nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 e: r$ n! K6 R4 ~4 r- H' Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. x. I1 t, G% A' z" R8 q% u3 ?. ^
A:RondellES . x2 s0 ` X. |1 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 E( U% |2 M1 R3 v. p下列哪项是切成小方块用于汤的装饰?5 z$ j4 s% g! o: L @4 _: C; |
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ y" v$ m% F: B5 c# Q {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 u# H2 M- `0 r, p- f) G
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!!——) I* T2 ^5 M9 ^% K4 w2 ?+ k- U
A:Gaufrette 8 Q1 H# F! N' i$ j' j1 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' w7 ]# Z) g; I3 J2 Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ M t3 ~9 `& Y. M! M% e% P& JGaufrette :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?9 f2 i. o2 h( g7 T2 f7 n! 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)- g1 n. g% f! M2 [* y
A:Cilantro 胡荽叶 香菜
- {6 ]- W! V( H) P5 O# e9 O: T7 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ d+ [4 @* j# L6 A$ S# d
& T1 y; q3 |9 I8 W% A" k60.Allspice is made from:
- y. |7 o$ ?- M3 k/ ?4 W 多香果, 多香果香料是什么1 z; i8 a8 V2 D/ W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 b- _. Q' P4 e3 [0 _; n
A:A dried berry 干浆果
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: t0 C' P2 P% `" I& i8 v61.Which of the following are used to make a sachet d'épices?2 q. V: f' O0 b, R* a
下列哪些是用来做香包德épices?; H9 }9 k& T5 b( B. }5 h2 B
http://www.sachetcatering.com/
3 ^0 {5 a* [) C0 q5 a' mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) n; B2 |, o5 o& ^0 d! P! |$ m
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62.Which of the following condiments are not soy based?
" _8 j7 N( p% z C下列哪项不是酱油调味品的?
2 v. m% W- \4 {6 `& e) {% {A:Wasabi 日本辣根
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: ?: B8 R/ e R* W* }4 F' h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# Z, e z' l/ Q \7 A
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:& i$ v4 j2 ]- u2 d4 G
A:Pasteurization 巴氏杀菌
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8 X& `$ k7 v7 |+ J, ^% n64.Which of the following steps is not the correct procedure for whipping egg whites?2 t: j5 B# a/ e- w
下列哪个步骤是不是正确的蛋清搅打程序?
1 U" y( ?+ J& T7 V5 wA:Allow to rest before use. 允许休息后方可使用。
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% m! f K8 D- V R' n65.The weight of a large egg is between:一个大鸡蛋重量介于:4 M/ ]) q1 v( t4 k* A
A:56g and 63g 56克和63克
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! b1 o& m- s+ `% P7 @" Z$ W66.Evaporated milk is a concentrated milk that is produced by removing
4 O7 e, t" W$ @ Q: y' }" m炼乳是一种浓缩牛奶 是去除什么做的
7 j" i: x4 I% G3 {. g$ q: D1 q. P8 oA:60% of the water 60%的水) @+ c" B* ~3 ~' m0 W
$ G$ Z+ |) M F6 Q4 P8 }. c9 d67.A method of cooking that transfers heat through a liquid or gas is:& n4 L& F/ v; R# z6 {( W3 ^
一种烹饪方法,通过转移液体或气体是:- _. T+ s! q9 L5 c, q: p
A:Convection 对流
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4 y H' P+ n! S- B. I68.The cooking of starches is known as 烹调的淀粉被称为
# @# N& {5 n/ O: sA:Gelatinization 糊化
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5 Z2 x3 Q. S; y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( Y$ |4 A' G7 g3 B( ^2 UA:Braising 烤2 O9 N. \; I t9 X* G' f, N$ [4 M+ j: 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:
1 l' K4 u- ?# n) HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 l1 } }$ I& B9 |" l8 j0 W2 Q/ _
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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# J, ~; P) \" S$ U" e- k
A:Fumet 原汁, z; n! S" \ h$ C, f
3 ?* E' @5 P1 ?# u72.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
6 u+ k1 ]) A! T5 i6 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
- K! N) Y% |5 q' x8 y! [2 q! v3 b _ ~下列哪一项不是用于制造高汤(低汤)的原则?; L- g. X) n5 ?% m' y! ^7 G2 T
A:Start the stock in hot water.开始在热水中操作
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. D) C, F7 k+ U' M9 J74.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 F8 x) D* {' zA:Remouillage 法语熬汤
' N" A( H$ k2 j5 O3 \0 b Shttp://www.haibao.cn/blog/post/176242.htm |
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