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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:; m( m1 N/ H7 k! Y7 J
哪位厨师最早带来高水准浮夸的美食
; j! J& Q3 {2 K( c" d3 n, NAAntonin Carême 人名 安东尼·卡罗美# o- H& d3 x* V% ^0 i
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ A, w ^. h/ k+ v- a3 a y$ W' G6 b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% Y0 W. @3 |4 T" O; s3 LA:Cast-iron stoves 壁炉. @1 A) t/ I Q& p0 X; ?: y- z
http://www.usstove.com/products.php?id=6
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0 A% d" v: c1 P( _28.The French term used to describe the roundsman, or swing cook, is:9 v% }% U0 A6 m' @5 s
法国术语,用来描述roundsman,或摇摆厨师是:
8 H2 \* b6 b5 S8 T; v6 n. hA:Tournant 图尔南
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29.Another term for the wine steward is:
: K: K5 U6 t" V+ W葡萄酒侍酒师的另一个术语是:
3 c" Q. x' Z. ~! DA: Sommelier 侍酒师" @/ Y/ @$ {0 R1 `8 {* v, R
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30.Molds, yeasts and fungi are examples of a:
- A+ z# `) x& i" f& c( a5 i霉菌,酵母菌和真菌是一个神马例子
1 z# ?6 X/ G1 i/ y; [7 [A:Biological hazard 生物危害
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; F/ H4 m Q0 L6 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* Z) v1 F& U) [ F: f0 Z: j, Q根据加拿大食品检验局,食品的危险温度区在多少之间:- {! V2 B$ ~: ^* F6 ?, F
A:40° and 140°F (4–60°C) 4-60度
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# X9 W- {( `: C0 O9 W2 P' B32.All bacteria need the following for survival: M4 w" G6 e9 G8 _
所有细菌生存需要以下哪些内容:- S6 K [3 v7 Z( A3 r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ q, q. L' h+ r9 [9 V3 M
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33.Which of the following correctly represent critical control points in a HACCP system?
; m8 f4 H. D. ?" u& v以下哪项正确表示了HACCP体系的关键控制点?
4 q# h+ }7 U1 f, j" O7 C! iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 ]% ?/ a5 D1 C- j, D, U食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 x! Y# b3 ~' d" l
6 z9 C5 G. g1 u9 \34.Which of the following is not an example of a carbohydrate?
0 J# J* @0 }, X: }% l$ D7 E! c下列哪一个不是碳水化合物的例子?
8 C( h. H& L' l$ ?- qA:Essential nutrients 必需的营养物质
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5 ^' c. q; f0 P/ k# X. N- d35.The process by which a liquid fat is made solid is called:
2 `; X4 \3 T5 W9 l @0 A5 X- A2 S液体脂肪做成固体这个过程叫什么$ G6 }1 ?: B L4 r8 g! U
A:Hydrogenation 氢化. h& j: s; A5 j3 L
1 u5 r o& w7 d: x* g7 @36.Which of the following is not an example of a fat substitute?5 a7 h: V( M0 ?4 ?; M( @8 a2 w
下列哪项不是脂肪替代品的一个例子
7 e8 S7 p8 s u% z3 x, {A:Acesulfame K 安赛蜜K表8 Z0 X5 ~- V \6 V7 r7 l
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37.Health Canada requires that a product labelled "fat free" contain:
7 p- O+ L+ z& m! j" a: `7 p加拿大卫生部要求的产品标有“不含脂肪“包括:# e+ m0 P- [& E* t6 h8 ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ e5 f' K2 ?3 f8 ?
' m! q6 t2 [% I! a1 I; Q38.Which of the following is not a problem associated with converting recipes?% ?# ?3 i7 s2 N9 Z8 i9 w
下列哪项是不相关联的转换配方问题?
7 B# k7 j/ B b5 {A:Unit cost 单位成本
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' J: r$ C, A r39.The condition or cost of an item as it is purchased from the supplier is called:8 w# e# T, `" p: A* b
从供应商采购的物品的品质或成本叫什么
2 a9 j+ c& J6 `$ E' LA: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:
8 s8 d; y$ ~5 o3 y$ P; R在新货到来之前用于日常所求的必要库存量叫什么* p7 C0 l! Q8 N% w" |$ n) n
A:Parstock 基本日常最低库存
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8 W( \ K" p0 q: Z+ g5 B41.Which of the following abbreviations is used to describe the proper rotation of stock?' D9 J( R: \7 q. m
下面那个缩写是用来表明正常库存流程?
4 e* r4 [" d6 p% T( bA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?; d- S' \4 N( ^' c1 U
下面的那把刀是用来打开蔬菜吗?- \, H# M3 W# G; l
A:Bird's beak knife 鸟嘴刀
4 M1 J: x9 o! l( I5 p& mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) H; j# p# f. R0 x- w
/ E7 j! _8 |8 p9 Q4 C5 S6 ]' Z43.What is an instant-read thermometer best used for?
7 \% t( E) ]9 d" [9 M, Z即时读温度计最好用于那方面?3 G' I; _ ]& j( J" L5 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 H& F* s& T) W6 `7 P# X% D$ ~' U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ]4 M) w+ d: G# q下列哪些金属材料受热均匀,通常用在铁板而且非常重
^0 R. i1 G6 g5 pA:Cast iron 铸铁0 q5 m6 E+ b; a/ D# d( z6 z7 X0 g
; R: y7 B& ], H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- j; V8 s" s3 j* @; O6 R3 @1 Z; F
哪件装备下面有一个可移动的碗和一个S形叶片?# S3 t- s t# h/ l$ g# m
A:Food processor 食品加工机1 D, {" ?/ b3 d' P7 G. x5 ` M
http://www.google.com.hk/search? ... iw=1263&bih=572$ i* K$ d \! e! Z& a+ y, p! ?$ ~
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46.Which of the following is not a rule for knife safety?
2 @$ V1 j- |+ w( E2 d下列哪项不是用刀的安全规则?% m6 Q% L1 |, a: s/ r: R1 T
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 D/ h, K$ }+ D0 ]$ v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; L6 J# D M0 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. W- N+ }' d( d$ M+ ]* z, U1 v6 x
A:RondellES 1 O( F0 z6 Z, R7 e2 r
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?
3 m8 h, P. ^; V Z下列哪项是切成小方块用于汤的装饰?
$ o0 e( V* p8 s& _8 UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 f1 W! ^ E) Y" m& W+ M9 R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ~) D5 t+ T$ A9 P4 H: N
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!!——
- i7 X' B& O0 Q `. zA:Gaufrette $ M' K: e) Y+ M7 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 F9 C$ a; q- S, O# a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ {( N: X8 r% j3 W; e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( T( {* n E, ^2 F0 v6 r
. p+ n- d" `% [ {5 M+ K- l* t9 h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 f# J* L) ^5 P4 Z" C6 y
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)
+ H; e2 J" |4 S( @' o6 yA:Cilantro 胡荽叶 香菜
8 D3 h* }; v/ e; n0 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* B A' `0 X* @. U! s; ?9 `60.Allspice is made from:1 S2 y/ P1 Y4 m: h! ~
多香果, 多香果香料是什么
- m1 o+ d, O3 z6 k) b) C: `; Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 ~" t! Q( _4 x2 R- qA:A dried berry 干浆果3 e3 [/ b+ F1 w' j2 \
: r( T. ^+ D6 F61.Which of the following are used to make a sachet d'épices?0 S1 ^% N+ n7 D
下列哪些是用来做香包德épices?3 t. p8 Q1 e+ w! i( b4 l, J- r! |( u
http://www.sachetcatering.com/
, a% `$ W. _+ JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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4 b$ G5 @. _- J6 B4 x7 N$ P- X62.Which of the following condiments are not soy based?* \% b; d: K ~: i4 O5 p
下列哪项不是酱油调味品的?- Z+ w( h H5 i9 R
A:Wasabi 日本辣根* K, G% f* b2 |9 f3 t
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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:
( ~/ I+ ^7 ]& }) s, Y: c9 ?8 Q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:
# Z8 I6 B& t$ y) q! x; D6 bA:Pasteurization 巴氏杀菌& I, N# p: D7 I6 c+ m5 V
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64.Which of the following steps is not the correct procedure for whipping egg whites?- f$ T3 T( ~! ?5 S5 u
下列哪个步骤是不是正确的蛋清搅打程序?; l: @3 T4 |- x% B$ g: s
A:Allow to rest before use. 允许休息后方可使用。
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# F3 r F; G. s: W9 T65.The weight of a large egg is between:一个大鸡蛋重量介于:# N3 H: X) F: ^0 ?" E, b
A:56g and 63g 56克和63克5 _; W& i3 G* a; N% O0 j
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66.Evaporated milk is a concentrated milk that is produced by removing
" ^0 V- Z+ U9 _" g% Q! B4 c炼乳是一种浓缩牛奶 是去除什么做的4 Q6 e, t8 K1 E$ m: @' n
A:60% of the water 60%的水
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) f- p6 s O* x3 J1 q! L67.A method of cooking that transfers heat through a liquid or gas is:
% k2 M! ~4 T( } x1 z ^0 V; d一种烹饪方法,通过转移液体或气体是:
9 a0 J. ]9 \0 _2 G( d" fA:Convection 对流
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, b0 D8 E" ?) f68.The cooking of starches is known as 烹调的淀粉被称为
$ G( M7 T: v6 z1 _4 z! e) f& i$ ZA:Gelatinization 糊化
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9 n0 ?; P3 f$ c( Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! }4 R- U) b$ }) d# C9 y) fA:Braising 烤
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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:* ~& ?" ?8 l; r2 S7 Q! Y/ Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 O3 h0 f& J$ `: G9 w$ h8 ^9 n71.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
9 E2 O" ~& i7 d9 Z9 [2 ZA:Fumet 原汁
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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/ z K( a& l3 @7 A2 p* P* Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 V$ ?* D( y. E* a: w* k1 P
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73.Which of the following is a principle not used in stock making?5 l. T; Y& P K$ Q
下列哪一项不是用于制造高汤(低汤)的原则?
5 l. M5 I- O& Q! Q! o6 UA:Start the stock in hot water.开始在热水中操作
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Q8 v* [# t) F0 l! _0 U74.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1 x( N. w$ }& W- J9 ^
A:Remouillage 法语熬汤8 ?2 a# w. G: c' w1 ~- G
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