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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:5 I2 a* M0 M: s2 a; J2 C
哪位厨师最早带来高水准浮夸的美食* V6 X8 {( E g3 J7 g1 Q, e8 b. k: c; U8 Y
AAntonin Carême 人名 安东尼·卡罗美+ b# |# m- V" U( k& V, ^5 P2 G2 j6 x
9 |; [- G0 j( V( i% w' F. e8 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ w- x- p7 x' T7 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* I$ H( v$ c! C' D4 {; G+ o6 g
A:Cast-iron stoves 壁炉/ e! ~' W3 L! c: m/ N
http://www.usstove.com/products.php?id=6* U2 E5 X# i1 o# v& T" }" A
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28.The French term used to describe the roundsman, or swing cook, is:8 c6 s5 |6 K7 z- [7 P# X* _3 P/ W
法国术语,用来描述roundsman,或摇摆厨师是:
1 F& F6 h6 V4 I+ r' m2 P; z. c1 [ Y' RA:Tournant 图尔南
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29.Another term for the wine steward is:) ? g' ?8 m, o6 U$ G- F
葡萄酒侍酒师的另一个术语是:
/ b" A1 s* [/ g/ W6 @ oA: Sommelier 侍酒师4 g6 M+ o& Y; |7 f6 K
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30.Molds, yeasts and fungi are examples of a:! _7 O' C5 R+ R2 o& I* j0 G# |
霉菌,酵母菌和真菌是一个神马例子
?( h) I1 }% S, ?' S+ X( ]A:Biological hazard 生物危害% |0 o$ A8 A- X4 K
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 |5 a0 i, v8 X; j' b8 G根据加拿大食品检验局,食品的危险温度区在多少之间:
+ x. f* E% n8 p4 d" rA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:' g2 H" K& K/ } H8 S$ y
所有细菌生存需要以下哪些内容:; O! d. c0 k" ?0 r: X
A: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?
8 L i& l. @; E! R以下哪项正确表示了HACCP体系的关键控制点?
% L) A: h+ Y4 R6 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( t. Q3 @( N/ ~5 M) u( g$ ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 {' \( o) I) k4 T% ?
5 t8 [/ Q+ U$ p% g9 _ q34.Which of the following is not an example of a carbohydrate?
# S, L( R) o9 A/ ~9 T下列哪一个不是碳水化合物的例子?
8 a# g# z8 Q* N m4 l( |; DA:Essential nutrients 必需的营养物质! s' k x& P! U# Y
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35.The process by which a liquid fat is made solid is called:+ X/ @2 D# i) C+ y. N3 \" J) ]" r( s
液体脂肪做成固体这个过程叫什么
6 n P$ {3 v3 K WA:Hydrogenation 氢化
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q/ F- a9 ?2 E- J, \36.Which of the following is not an example of a fat substitute?3 I' d s, }: {5 \8 M
下列哪项不是脂肪替代品的一个例子
( [. O1 O: D0 n6 W2 RA:Acesulfame K 安赛蜜K表) m$ P0 n0 V7 Q! r
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37.Health Canada requires that a product labelled "fat free" contain:
2 U \ _& v6 Q9 H3 i5 q6 U& t" p/ F/ Q加拿大卫生部要求的产品标有“不含脂肪“包括:/ i/ l( Z. _" ]1 `' s9 S! Y( d3 D i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& u: t, e5 A# y6 |
2 H3 j2 H( m( C7 ^38.Which of the following is not a problem associated with converting recipes?
- e9 Z- }! B( R' `. G- [下列哪项是不相关联的转换配方问题?
8 F q J' K: pA:Unit cost 单位成本! h3 f g% `; h
8 n% x3 J; ?" Q: Q2 A* k* @! J5 u39.The condition or cost of an item as it is purchased from the supplier is called:
" J, h8 ~' o( j. U9 L0 ?从供应商采购的物品的品质或成本叫什么
; p* v6 J$ r' I3 x& D% q4 uA:As-purchased cost 购买的费用2 W( y' w9 I* F5 I( P& X% f
9 n: ~9 M0 w5 g* z! I/ y: `40.The amount of stock necessary to cover operating needs between deliveries is known as:1 j7 A& r) v2 d) t, ]
在新货到来之前用于日常所求的必要库存量叫什么. D9 y5 a5 l, w" G
A:Parstock 基本日常最低库存
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3 o; U2 t7 X: w- ~" B41.Which of the following abbreviations is used to describe the proper rotation of stock?5 M. O# D8 R5 x+ [+ q4 k
下面那个缩写是用来表明正常库存流程?, |2 l2 _2 S, K. b6 i3 ]
A:FIFO=FIRST IN FIRST OUT 先进先出8 s; J* G( v* R% h
, B/ C- s; s, h& }! l$ A42.Which of the following knives is used to turn vegetables?8 c4 J" h- {$ J2 s7 v F8 p
下面的那把刀是用来打开蔬菜吗?" B' P6 J& {( k
A:Bird's beak knife 鸟嘴刀6 x9 k; N- i9 ~/ }; `; J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 W4 ?2 w9 L' N1 Q+ K J
6 ~% G- H9 b8 Q) }7 R( T43.What is an instant-read thermometer best used for?; T- N" N/ M% a( m0 t
即时读温度计最好用于那方面? ~. W1 V; r3 K( E4 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度 t' U R/ w' T7 d9 i3 e. C
2 j4 ^( d7 n! M( s" \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; [- |* G+ }' w6 y% I& S$ ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 Z- }1 K3 K% D! A+ ]
A:Cast iron 铸铁# g3 I% m, f6 }. t& ^
8 u# B V& J, [$ o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% n* M( M2 I" x H& F" g7 z哪件装备下面有一个可移动的碗和一个S形叶片?
& g( M' q3 l _7 R& m! V( o0 A2 m" UA:Food processor 食品加工机
# d' @$ W6 q& d( l- ~ N# d& Bhttp://www.google.com.hk/search? ... iw=1263&bih=5721 T! Q9 j7 W! y: R
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46.Which of the following is not a rule for knife safety?
9 S5 p$ z( O. r8 d/ f7 b6 g下列哪项不是用刀的安全规则?- o. Q; U& ]: R3 Q' k& a+ i0 Q p8 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 Q+ m$ |7 v$ Y3 N4 G. {7 v
" _8 b* Q- `$ u0 n8 S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 @- [0 R3 i2 l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 B/ ?2 f2 N, C! Y$ |
A:RondellES
% Z f0 p0 W* E: K, \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?
9 c" j+ G D& i, v7 [ T+ K4 [1 O下列哪项是切成小方块用于汤的装饰?
1 k& d# z, ]& x) j# Y( HA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 L: G( B0 O8 C- b9 r; a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; W1 d% Q4 ? Q. r D8 S+ U4 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!!——
2 n% c% z( z9 i6 T( GA:Gaufrette 6 r& Y ]* Y* p+ C' K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 _/ ]8 f! U5 N/ Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, s" Q/ D# T( i' VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 N2 y5 J' b# W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% \3 C L0 Q, @5 q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)- J* ^. S6 w2 T8 Y3 m( k8 G* j0 X
A:Cilantro 胡荽叶 香菜7 P c! u! [9 @! g2 x0 A" x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( s- u8 A! T- `0 l0 ~- y' v6 z6 { 多香果, 多香果香料是什么5 ~! f0 t$ l9 H) i; q2 q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 h+ O# T' {; m( `2 RA:A dried berry 干浆果
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( }& c8 O4 j# T61.Which of the following are used to make a sachet d'épices?; h1 H6 k0 W9 S6 v& L
下列哪些是用来做香包德épices?
& J% S* F% Z2 D, A& ahttp://www.sachetcatering.com/1 y& p/ l2 P# w7 E; j6 U: V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# \- l% c# x* U0 Y; C- R8 |3 c62.Which of the following condiments are not soy based?
. ^( e0 Z+ H3 Y$ U$ [& A下列哪项不是酱油调味品的?* D2 m- q# h! \" R) H
A:Wasabi 日本辣根
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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:
* M- K6 _- S/ K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:( p" `& i0 G8 m) T# L
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 z7 q) R0 z6 ~# i6 N7 U下列哪个步骤是不是正确的蛋清搅打程序?. M; F3 g, G6 G# {1 }9 e
A:Allow to rest before use. 允许休息后方可使用。0 K' u7 s W) d% `# l
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65.The weight of a large egg is between:一个大鸡蛋重量介于:3 ~7 M! D# @2 T- g
A:56g and 63g 56克和63克2 x3 l* J) B) C& |4 C! h
+ o7 j ?& _* {66.Evaporated milk is a concentrated milk that is produced by removing
& ]) W9 ]. z% e, Z炼乳是一种浓缩牛奶 是去除什么做的
O2 E) Q" i, @& XA:60% of the water 60%的水
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. g9 m2 n- U; k; }67.A method of cooking that transfers heat through a liquid or gas is:. V: z, Z4 ^1 U: C
一种烹饪方法,通过转移液体或气体是:: r6 k) [* i# z6 T }: J9 R
A:Convection 对流
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/ P# s. |5 ]/ B! D8 V68.The cooking of starches is known as 烹调的淀粉被称为
9 N- L( r; W2 o" B8 t) f! h9 K# v' vA:Gelatinization 糊化+ w; `8 }' \' H4 E; C" Q
2 y2 p$ b3 P0 q. R) k; C. R. A4 r/ G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. Z7 n4 v$ e a. Z: T
A:Braising 烤- B. ? P6 n: Q$ x* ?# K
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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 g, W% \" Y8 c; ~( _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 A+ r9 L: M9 ]; p( h
$ W R: J$ N( Q5 |+ P, V71.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" s, z& b7 O' i9 h9 \
A:Fumet 原汁# O @- i4 R6 J$ q- F
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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7 @9 n" j/ N9 o! H* p
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?
+ L" M* u2 h1 h! E- c( ]) Q下列哪一项不是用于制造高汤(低汤)的原则?
' L$ x% M' t* k" k9 YA:Start the stock in hot water.开始在热水中操作7 O y- v# `; x
" K% Z% d2 p& p& V0 H74.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
0 s/ G1 x% C0 \5 Y5 B/ k: WA:Remouillage 法语熬汤' _9 }# U/ g; c/ ~: h* H8 X
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