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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 V$ Z+ T! ~$ e7 f+ T哪位厨师最早带来高水准浮夸的美食. y/ U2 O* p2 |9 s2 b* q1 J
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 q* _) k) g' l3 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ Y7 d0 T+ a( m. y0 YA:Cast-iron stoves 壁炉: N+ m8 {. L9 p; N
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& |! A2 s! I, {7 G$ u
法国术语,用来描述roundsman,或摇摆厨师是:
) K- u& R6 m8 b aA:Tournant 图尔南
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29.Another term for the wine steward is:
' L2 l+ ]% Y$ [0 c* O葡萄酒侍酒师的另一个术语是:
3 J% ]1 m6 A o8 w7 }6 PA: Sommelier 侍酒师
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: h8 {" V* z3 O, j# a% N30.Molds, yeasts and fungi are examples of a:/ b$ }: X' q) Y4 K& G% {
霉菌,酵母菌和真菌是一个神马例子; ^7 g% K% h* |) Z5 R& A/ u! I. S
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:& V( F' q! s& c8 r% l, b
根据加拿大食品检验局,食品的危险温度区在多少之间:
`% _- r0 z4 D& |* \A:40° and 140°F (4–60°C) 4-60度
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: n" `2 h" q6 q+ E32.All bacteria need the following for survival:3 o% C* Z( \: }6 L% D' g
所有细菌生存需要以下哪些内容:
; z3 L3 |2 E& m3 eA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
/ V8 M" X+ q+ e: d C5 c {以下哪项正确表示了HACCP体系的关键控制点?
6 a) ?9 c0 d4 c+ p) @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# a: d( P+ R+ {! _9 f食谱,接收,储存,准备,烹饪,保温,冷却,再加热# T1 S9 [ U' B- ?* q! Q8 T
2 x) [! Y# ]9 G! h: B5 j p34.Which of the following is not an example of a carbohydrate?* r9 n1 x- g3 j- q
下列哪一个不是碳水化合物的例子? i3 `8 R i& E- k5 j" [& B& R
A:Essential nutrients 必需的营养物质) U$ p. l. y8 e6 H+ Z l6 `
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35.The process by which a liquid fat is made solid is called:( @, b$ B! h c, n7 `
液体脂肪做成固体这个过程叫什么 A& G4 T! G+ y
A:Hydrogenation 氢化+ q, ]( Y% G5 n1 n
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36.Which of the following is not an example of a fat substitute?
; O4 T3 n! {+ t1 y0 X S/ E下列哪项不是脂肪替代品的一个例子" E% ]& I+ j9 X$ R. B( u$ \
A:Acesulfame K 安赛蜜K表
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2 M& r' f7 F5 n! Y37.Health Canada requires that a product labelled "fat free" contain:# A3 K$ p. n: b1 j& Y: @+ @
加拿大卫生部要求的产品标有“不含脂肪“包括:
G& H" O; Z# uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: y7 `3 u* F+ Y4 W& t
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38.Which of the following is not a problem associated with converting recipes?
% D7 z( l& j: O0 p- I! N下列哪项是不相关联的转换配方问题?- r- M; p: J& f0 s3 b; z% u
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:8 w$ W0 i0 N6 o, M
从供应商采购的物品的品质或成本叫什么
5 P; _$ B1 F+ `" }7 AA:As-purchased cost 购买的费用
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( D/ @1 V& \+ ~40.The amount of stock necessary to cover operating needs between deliveries is known as: b- Q4 m0 ~. J# z# V. `' @
在新货到来之前用于日常所求的必要库存量叫什么 M5 {" J: I7 S3 t5 B) t4 }& E
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, \1 a" I0 c& t
下面那个缩写是用来表明正常库存流程?6 Z5 G7 r1 u+ f& G
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?
+ O$ A$ I J/ C" A) A8 J h5 P; V K下面的那把刀是用来打开蔬菜吗?
) L" Y; w# ?) z8 u- Y0 xA:Bird's beak knife 鸟嘴刀
( F( |4 H" S/ Y6 O2 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- B, Z' s/ x1 `4 S/ ]) p p! r
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43.What is an instant-read thermometer best used for?
/ b7 f, m% y/ t* J- L即时读温度计最好用于那方面?0 s, N0 E0 |% m! Z6 k8 Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ ]+ v! k) u8 V" M$ w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ F' g3 M' S5 v$ b b下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 C7 a& ]# b, h% ^0 P" GA:Cast iron 铸铁
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/ W/ _8 D$ u0 |) I$ j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! o l1 L: Y7 [+ s+ O+ I5 O! A0 n
哪件装备下面有一个可移动的碗和一个S形叶片?3 V, T' L9 j7 t U9 ~1 j
A:Food processor 食品加工机0 ~; h$ J$ A$ p, B; b4 C" ?$ @* J
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
3 L6 R* B( q) U; ^" P, }下列哪项不是用刀的安全规则?
: c o: ^( X$ EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 T9 m6 Q4 V# f
3 ?- c( c; A* ~' r7 K j( _: C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. I: d5 M$ Y3 Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ V- U: r- V: Q! n( S7 n
A:RondellES 5 H7 f0 `7 y9 M) M# k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 \' R6 V. L/ p) v1 y, r
3 |; o) I1 f7 N9 d" _ u G48.Which of the following is a diced cut used to garnish soups?
% {0 a0 ^& o9 V) v下列哪项是切成小方块用于汤的装饰?% V$ [8 y2 |3 X& l! }! u5 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
N, Q2 K7 z: N9 N* c9 \$ z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# ^9 Z: Q3 K6 U$ B( S0 G2 M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!!——1 k+ D- g( `+ T9 [- T
A:Gaufrette - [5 N) \7 X# m. I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& o/ Q, s) z T# ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" p4 B6 _- x+ k7 s+ TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% }5 W& k, `+ u) h5 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) E5 P% `! H! I% U( K8 g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)& z# W! V( n1 ~, v: j( g" R5 M
A:Cilantro 胡荽叶 香菜
$ X: ^5 Z1 ? D3 \% b5 N* i7 Khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:/ b j1 n2 ]. f- ]/ f( V4 n0 Y
多香果, 多香果香料是什么2 \6 B4 s0 Z/ E( k- n- L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: A' M; k. \: R' n4 V! ~' l9 P% r5 ZA:A dried berry 干浆果 F ]5 [) Z9 v8 y3 I" a: I/ t
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61.Which of the following are used to make a sachet d'épices?
% O4 m* i8 s9 g8 X下列哪些是用来做香包德épices?, Y, ]1 Y* |3 [* G; K( l \5 e
http://www.sachetcatering.com/ X8 x5 X& O( E* e% p% g1 U, [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
+ J" `3 l: H. @# ^' I下列哪项不是酱油调味品的?8 D" ?. N' a, U+ m) ]& L# d
A:Wasabi 日本辣根
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) q6 s5 s" ]* ~8 Z# m, T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 O @8 i0 x7 e$ n1 c& `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 q# Q+ c2 x0 X% k( d( K
A:Pasteurization 巴氏杀菌
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* \% I. R- X! ^9 u5 G: j64.Which of the following steps is not the correct procedure for whipping egg whites?
( ~! G( |1 m. |' c2 L: s下列哪个步骤是不是正确的蛋清搅打程序?
e& h: ~- c) x: C. I) U0 K4 p' MA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:0 e1 M! K. i* A& j* W7 g c
A:56g and 63g 56克和63克8 a; |( Z2 E& C% [ C/ \" ~
/ }5 L! G7 B0 Q0 o! Z66.Evaporated milk is a concentrated milk that is produced by removing
1 Y t! u9 X5 @' x! H炼乳是一种浓缩牛奶 是去除什么做的
( C ^% E- w8 y1 O! @A:60% of the water 60%的水
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* C: q* @ @- g; k: f3 K. ~+ f7 t67.A method of cooking that transfers heat through a liquid or gas is: C# w' @* x1 O9 p; |6 O8 z
一种烹饪方法,通过转移液体或气体是:: H# U0 P7 ^; ?' B- h" s
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为7 }( n3 c- y1 _
A:Gelatinization 糊化
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! ` F7 S+ t/ D5 Y ^ m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 _; a: |' [, U, ~2 G* jA:Braising 烤
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/ k% R1 J: Q2 D- 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:' u- Z8 S% |/ e I/ {- k, u8 p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 d% }4 H, Z1 i" d- @8 V) j* Q- E
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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/ G8 E" K" y" f6 ]; v0 m
A:Fumet 原汁
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6 B+ L) J- f( {6 r; K- X+ q72.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+ g! l: [2 h2 c9 g, k. G' S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 R$ W9 A, X" x* m( B73.Which of the following is a principle not used in stock making?
$ w# a; J ~0 _$ t: [下列哪一项不是用于制造高汤(低汤)的原则?( y) x- V8 r+ _2 s9 Y
A:Start the stock in hot water.开始在热水中操作' T$ o% _8 e* S# o/ ?- p
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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5 U: R: o/ Q9 U. \: {
A:Remouillage 法语熬汤& o& N) Q- ?+ j' C
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