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26.The chef who is credited with bringing grande cuisine to the forefront is:" Z, o% M4 n9 i, [. d
哪位厨师最早带来高水准浮夸的美食
7 ?! C" ~4 I4 a) _$ ZAAntonin Carême 人名 安东尼·卡罗美, D, t, v/ Q* v; o6 @5 m
+ Z' k( z2 {9 ]. t+ ?! e! ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: M, B# D/ o1 U6 m' { w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 m1 d6 Y) h, q2 x9 j) A' `A:Cast-iron stoves 壁炉
6 ]$ k5 {; M" |& Khttp://www.usstove.com/products.php?id=6
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6 q/ c/ ~6 K7 ^5 `# |28.The French term used to describe the roundsman, or swing cook, is:
( P4 `; }, R8 R3 t! G法国术语,用来描述roundsman,或摇摆厨师是:
- M$ x4 n2 [3 o! \3 ]2 FA:Tournant 图尔南
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29.Another term for the wine steward is:
1 j2 _0 O# }" [& T4 Z葡萄酒侍酒师的另一个术语是:3 |0 I- X2 O. D/ [ Q. c+ q# t& y: i
A: Sommelier 侍酒师. s, ~6 t' b5 Z2 A$ ^! }
: { }' f6 L# b6 I30.Molds, yeasts and fungi are examples of a:2 @7 v9 y0 Z5 j9 q* `. _$ c% D
霉菌,酵母菌和真菌是一个神马例子
5 { t6 Z; z6 e3 d# h, e3 ^A:Biological hazard 生物危害% V* B1 p# s U/ Q' H+ F9 d5 L
" \2 m Y8 N7 c/ X+ E) m/ s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! m( s) `/ z2 _8 j4 M8 p
根据加拿大食品检验局,食品的危险温度区在多少之间:; d8 ?$ c$ K; D" a% T- ] c
A:40° and 140°F (4–60°C) 4-60度; S& j7 f$ c5 v. Q( X# F
7 E& g2 x3 a6 T32.All bacteria need the following for survival:8 b, Z5 M, S/ A9 E$ T; |
所有细菌生存需要以下哪些内容:
5 H+ ?! c) H. ?5 FA: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?
! a7 y o" Y* j7 k! t' S, J6 S以下哪项正确表示了HACCP体系的关键控制点?- t- E$ _5 Z/ F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- x1 [% e: K% q6 @食谱,接收,储存,准备,烹饪,保温,冷却,再加热* [; K& r' a& N) |# U" p
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34.Which of the following is not an example of a carbohydrate?6 r0 k/ M* ^" N
下列哪一个不是碳水化合物的例子?$ U! L* i, C, r! H! j; u$ I3 [8 S
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:0 { t; @- s; q! X7 a$ R
液体脂肪做成固体这个过程叫什么/ {0 b1 q: W5 O0 S% ^7 _6 F
A:Hydrogenation 氢化 ]7 Z2 K/ r# F: r5 Y$ w6 D$ G
7 ?- w' W" v( V( g% B" E36.Which of the following is not an example of a fat substitute?
" R8 L$ g0 A' ?; c- [# |: i下列哪项不是脂肪替代品的一个例子
8 l2 W8 O" X7 V1 `A:Acesulfame K 安赛蜜K表2 e2 B$ M" B+ ^6 n" L8 |
" b2 `( F7 p, q }0 r37.Health Canada requires that a product labelled "fat free" contain:
, ~" Z+ p) t( Q加拿大卫生部要求的产品标有“不含脂肪“包括:
" v) j9 k: H, G( N1 O/ mA: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?
) l& W2 N5 z/ g2 N! H. w0 I下列哪项是不相关联的转换配方问题?) h5 W9 n3 T8 t
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:
5 \3 n3 ]7 k/ s& @2 I从供应商采购的物品的品质或成本叫什么- J4 ^/ g3 n+ w* {# R
A: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:1 W6 z' q: q- A ?+ `9 [
在新货到来之前用于日常所求的必要库存量叫什么
, R4 `" R6 O' a* r. y5 L5 dA:Parstock 基本日常最低库存! R5 N7 z1 `- ]+ Z* b/ T! k O: Z
& G3 `; S9 B4 n" ~; m5 s41.Which of the following abbreviations is used to describe the proper rotation of stock?, T6 s3 b0 R. Q+ s8 F
下面那个缩写是用来表明正常库存流程?% ~5 b( Z* i9 Y3 b j
A:FIFO=FIRST IN FIRST OUT 先进先出8 \2 e9 x" z/ g6 }9 ~5 Q4 F
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42.Which of the following knives is used to turn vegetables?
! o3 J! q! ]0 }% \2 ~1 m下面的那把刀是用来打开蔬菜吗?7 p0 c, N: h% X3 R4 L
A:Bird's beak knife 鸟嘴刀
% d+ H2 \, I6 G- ]# I0 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 m3 B) k3 W3 [2 f- h- v43.What is an instant-read thermometer best used for?2 s& P. y9 {; A! |3 \+ k+ R4 I
即时读温度计最好用于那方面?% C. ?1 Z: t. g W
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ R6 h) d3 N: c' M/ u2 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& t5 p/ }4 y3 L3 u( T/ Y2 G
下列哪些金属材料受热均匀,通常用在铁板而且非常重* \& m2 ?$ U' u! r" z
A:Cast iron 铸铁 e) n9 \% C( u! X
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. S2 W+ ^0 h' n1 b, ]8 d哪件装备下面有一个可移动的碗和一个S形叶片?
) d) R* ?5 F9 RA:Food processor 食品加工机
3 S/ M" p7 n% {1 l/ ]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? Z+ l% ~0 f( `( |8 B C
下列哪项不是用刀的安全规则?
0 X$ ]6 S* J! U2 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; _3 Q4 e4 F0 t" A$ I. p/ U
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ ]( [4 y7 F8 B4 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# ]" u* I7 ^ I, Y4 _8 U
A:RondellES
9 {2 I: W4 P, T7 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) F: b. N# Q8 H5 R0 F! U6 G5 u下列哪项是切成小方块用于汤的装饰?4 Q5 r* d- a* O; Y% W
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 a1 C- F. d7 Z: P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 ~+ R: y* y1 ?5 [
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!!——
& f. G$ Y; M% [6 G* \2 O S ^, wA:Gaufrette 2 ` ^+ Q6 N5 J/ r# M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 a/ w/ b& F( A: @5 \$ Z! U* K6 `* Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ p+ k0 \0 T( ^& r; I, P: I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 F# c% W- e. p& b! I
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 i* Z7 h5 u. v$ N# }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)1 o+ O3 O- F3 i( u; S
A:Cilantro 胡荽叶 香菜% V8 X4 g2 L8 W% J9 _4 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ t/ U. G6 J( p' D
. ?+ h/ B+ G8 O( t; z6 t/ ~60.Allspice is made from:7 A/ a8 ~! |& R, N. \/ ?8 w* D' A( w
多香果, 多香果香料是什么
! s& Q2 H, x9 o+ |% @3 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: \, W5 p+ B, D- UA:A dried berry 干浆果
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; d* \2 \. Q% Q/ O/ Y, H* b61.Which of the following are used to make a sachet d'épices?
* Z& `, A/ T' ^- d' B1 }& K下列哪些是用来做香包德épices?, \: s4 t$ P6 ^+ B7 L( c& ]
http://www.sachetcatering.com/
& A$ j3 J4 ^1 O3 I7 Q4 W7 C6 A* jA: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?- `0 m' o: H; U" r C
下列哪项不是酱油调味品的?; Q. n+ Q5 @9 h
A:Wasabi 日本辣根: B' B- O7 i( c5 S) W1 m( E
0 X$ ?/ E1 B2 [! m$ p) I8 ` {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 a+ z) S7 w& x/ z! H) 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:. b4 `/ Y# j7 N% e3 X
A:Pasteurization 巴氏杀菌
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3 @, ]. Z0 I3 {# A3 q64.Which of the following steps is not the correct procedure for whipping egg whites?
% R, j3 P$ v' g, _: L下列哪个步骤是不是正确的蛋清搅打程序?
9 i* v; ~) K h8 s; [3 h3 CA:Allow to rest before use. 允许休息后方可使用。8 `% K$ Y& O" T
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 ~! u% ^; j9 d2 T7 h* L
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
9 s% Z1 ^0 Z& e4 d' S2 r( K2 Z炼乳是一种浓缩牛奶 是去除什么做的# u$ H' d0 ]# b6 F- z5 }
A:60% of the water 60%的水/ I) @7 W* N6 c6 l3 t3 s9 ]3 j5 |
3 H# \% Z) t: m" `( w7 D( e67.A method of cooking that transfers heat through a liquid or gas is:
- I" b4 p# m2 W" B$ b一种烹饪方法,通过转移液体或气体是:8 A9 o" n# D; d, P c9 J
A:Convection 对流: ]/ e1 ?+ ~8 |' K J
9 @! L* R4 ]# N% O: D68.The cooking of starches is known as 烹调的淀粉被称为
2 p% F A5 T6 Q. X$ D8 F" Z+ G. qA:Gelatinization 糊化7 t$ }8 q4 U* f' k
C& y& S! k2 h1 w/ p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, N1 d6 m1 s8 N7 ]/ U
A:Braising 烤
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& R- \7 l2 |# U1 O8 p( _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:' i3 ?- v1 _2 U5 t/ S( b3 _& O& J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* `& i0 V) d) d+ g71.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5 B9 g4 V+ ~( W) `- C- o* L7 u' f/ I/ X
A:Fumet 原汁- K; r5 l1 m q% d0 E* {
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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
3 F/ z' {0 |* }% y/ N% {9 LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ P4 K$ S3 Y+ r* i/ Y- i
9 v, B- g: R% i73.Which of the following is a principle not used in stock making?
$ w1 P5 X' @2 b& p( V下列哪一项不是用于制造高汤(低汤)的原则?
+ H# u/ ~& {* |/ j+ F6 iA:Start the stock in hot water.开始在热水中操作9 v8 F) W) ?( B. A w
5 h2 P1 V+ E* L74.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
- U2 m0 _& h2 f1 oA:Remouillage 法语熬汤+ F' `; C0 D; { P
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