 鲜花( 33)  鸡蛋( 0)
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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:
+ P' A& Z a+ W+ W哪位厨师最早带来高水准浮夸的美食
, |3 j+ E3 `+ hAAntonin 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:
C6 d1 v5 }. X- ^$ N; |+ }1 v+ I* ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 @2 y& m* \2 |# |8 r gA:Cast-iron stoves 壁炉6 k* f. n1 ?' L2 o8 s, P9 V
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:
% [* @9 z) B; N3 S5 L; r1 c法国术语,用来描述roundsman,或摇摆厨师是:+ V$ |- {; V7 u$ k9 e5 P Y
A:Tournant 图尔南$ [4 y" p* j4 e3 U4 V9 y
: i* A( W8 b# K) z4 O29.Another term for the wine steward is:
8 ^: p; P% d( v葡萄酒侍酒师的另一个术语是:; V5 B% n% e/ T* B- J# |1 v$ D
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- s5 |! L' k. c/ \6 ~" `
霉菌,酵母菌和真菌是一个神马例子
6 g* _0 T1 P$ c. A/ O; V% CA:Biological hazard 生物危害$ U, _8 J9 \3 \/ L1 T7 e' Q
3 Y' O' p0 c7 J9 v7 o2 o& p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! n' r' G" R0 d( ?. z" o: I根据加拿大食品检验局,食品的危险温度区在多少之间:- t8 v2 r/ [' ]! D E# i
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:7 p4 d9 ]+ l) a C: q0 ]0 t6 C# _
所有细菌生存需要以下哪些内容:; V# h3 W$ x- z& o3 \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* I, y5 B! [: S& h* x3 j
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33.Which of the following correctly represent critical control points in a HACCP system?0 g3 v- G- G% m
以下哪项正确表示了HACCP体系的关键控制点?5 `4 m L+ ?: @* x9 Y7 W h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 a z0 V# T; p3 I T/ \$ O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 S4 K5 z; W) J* d8 T
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34.Which of the following is not an example of a carbohydrate?
( k! a5 s3 J% a下列哪一个不是碳水化合物的例子?
6 [4 m' j7 _8 O% O7 j: [/ ?3 yA:Essential nutrients 必需的营养物质
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f( |0 Q! I1 }3 c35.The process by which a liquid fat is made solid is called:. h% o; n1 Z; M: Q
液体脂肪做成固体这个过程叫什么
3 U/ J6 B1 {5 M4 D4 vA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 u( v2 R! A7 Y& D3 C
下列哪项不是脂肪替代品的一个例子
& `0 g+ h1 Q! d+ s; x: d' TA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:$ H' T9 i# u; Z0 R% j
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 f2 ^. T" _- ? i0 W4 D5 z3 A; U PA: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?! X! I5 f3 u. S& t7 g
下列哪项是不相关联的转换配方问题?
/ N! m; V" D& N! d) R8 LA:Unit cost 单位成本) g) @. a) K7 ^
5 ^( \3 }( m0 V( m3 N4 O& s39.The condition or cost of an item as it is purchased from the supplier is called: K4 C z6 S! x/ K
从供应商采购的物品的品质或成本叫什么
" l! o) Y6 E0 E5 ~. f& `A:As-purchased cost 购买的费用
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( _9 F3 ]3 m3 V. K, p* u' E) H40.The amount of stock necessary to cover operating needs between deliveries is known as:0 n9 V/ C! u' L- `$ g7 P, x+ d
在新货到来之前用于日常所求的必要库存量叫什么
% w( F% @% G3 v. ZA:Parstock 基本日常最低库存
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7 e$ x# D# ~" A9 n2 a$ u41.Which of the following abbreviations is used to describe the proper rotation of stock?
) e6 |8 A& {; b, n9 U下面那个缩写是用来表明正常库存流程?6 @8 Z8 z. |: F E
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?6 A- r* T# R b0 `6 u8 b% p
下面的那把刀是用来打开蔬菜吗?
2 q9 v; m* x! @0 m6 OA:Bird's beak knife 鸟嘴刀
" ]+ v5 b. i+ q2 i0 ]6 |' ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 q. K4 v& j5 E. K
- H+ m( [# w6 o; A& A43.What is an instant-read thermometer best used for?
" m. h1 c- f* c( p# n5 h即时读温度计最好用于那方面?. `$ z& O @& X4 w1 s: H
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 P S) x+ S! ]! S" u+ |5 o
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 D% n p% L- v. C1 M* ]+ B) H
下列哪些金属材料受热均匀,通常用在铁板而且非常重& \" z( P6 n Q4 g
A:Cast iron 铸铁
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( X) i8 C( E- d ^& G L( p4 w1 {+ n( g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, t: _6 F, n: y. r0 ~+ a
哪件装备下面有一个可移动的碗和一个S形叶片?, q: T$ d: C; P+ c8 m" k) q- y
A:Food processor 食品加工机
0 X$ ]0 k u- Y- s; shttp://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?
7 t; ]8 N8 v2 _4 V/ i9 {! b下列哪项不是用刀的安全规则?" C( r$ s5 ]9 b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# Z% ^: p J4 G. g6 `, N
! a9 H( B N: s! g" y8 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; y: x W9 `, Q$ V) ?! ?1 a
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, q" O3 o t& A5 S6 p( k
A:RondellES + z3 Q/ f' r5 \, }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: ^; L$ [& H1 P6 H0 M7 f8 X9 F0 L48.Which of the following is a diced cut used to garnish soups?' g+ x4 v$ \. y2 l9 b
下列哪项是切成小方块用于汤的装饰?% R9 }8 i- o, }7 p/ @! M7 h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
2 M* e4 v1 ^; W/ Q1 A% T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 t3 M/ {7 b* 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!!——
D9 Y6 |$ l( f1 F# vA:Gaufrette . N; k. q' V, W1 t3 s# T! F' Z+ M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 U4 N V4 z! k9 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ }- t1 s5 o5 v. {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) s Q l: N$ d( W2 d
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ Y; C& z$ @& }/ x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). [3 H* p: V' y$ u, S! a( z
A:Cilantro 胡荽叶 香菜" X' ^# W7 k" ~9 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ @0 U9 c9 t- S( L }
/ A! A! s" y0 I; G60.Allspice is made from:
& J6 V9 Q, s- z4 y. ?( R$ B 多香果, 多香果香料是什么3 S# u' N6 d& Z% ?! i! k* R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ U; V6 s/ x3 TA:A dried berry 干浆果6 v- k( O) Q, b+ G) }
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61.Which of the following are used to make a sachet d'épices?
- P6 B; _* N5 {; z3 c5 C' r+ G: d下列哪些是用来做香包德épices?9 h) t8 R& Y9 R0 Y/ }
http://www.sachetcatering.com/
_% {4 M( \ ]: CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 r& D: k* l! h( P
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62.Which of the following condiments are not soy based?
, P+ D) k! C1 u+ g9 c) w6 w& p下列哪项不是酱油调味品的?5 {# o. O+ U' [! s8 y: F# q- K
A:Wasabi 日本辣根7 j, X) R7 _5 x4 s
K; p; O/ [5 u1 o! V7 U1 x7 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* V/ [ u; T9 i* H& ?" {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:+ l4 P4 b: \) V! `% n: Y
A:Pasteurization 巴氏杀菌6 Z" l; [+ N/ l% V
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64.Which of the following steps is not the correct procedure for whipping egg whites?
$ i4 _7 \' l" j6 ^8 H+ _5 v下列哪个步骤是不是正确的蛋清搅打程序?
3 l; q t) M6 ^9 K( }. vA:Allow to rest before use. 允许休息后方可使用。
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! @8 J4 g0 D" n# j65.The weight of a large egg is between:一个大鸡蛋重量介于:# ~: w$ k Y- l7 U
A:56g and 63g 56克和63克
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2 C: @$ _- a9 Y' a66.Evaporated milk is a concentrated milk that is produced by removing% K- R6 L7 s4 }4 j# G
炼乳是一种浓缩牛奶 是去除什么做的
; K/ }0 h4 i1 ]2 @. `A: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:# S3 ^ s4 E" E* F
一种烹饪方法,通过转移液体或气体是:
( Y+ A X+ _, I* @A:Convection 对流
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# `- `' C- F" Y68.The cooking of starches is known as 烹调的淀粉被称为/ G) x( q0 t) ^4 a% `/ q5 ~
A:Gelatinization 糊化5 a7 G# g$ g6 d! c% S
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 t$ W/ o4 [* J( JA: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: @2 U! z) @: q: a" J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ |. v- i: P4 `/ c
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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
" Q+ i( V8 a% r( e' b8 P/ BA:Fumet 原汁, {1 h8 X$ B9 v; k) v, j
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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1 J, {( z* Z1 P7 b3 E5 s$ B$ z
A: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?0 E+ |7 X- P) @- k+ H v
下列哪一项不是用于制造高汤(低汤)的原则?( _$ F. f1 k) W! X& t3 H
A:Start the stock in hot water.开始在热水中操作: d+ o6 g/ H$ J/ G7 a
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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+ y: |5 D$ _7 Z" V4 V- P
A:Remouillage 法语熬汤
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