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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:+ J4 b, X; k% L' T
哪位厨师最早带来高水准浮夸的美食3 r2 M# b) [; [2 T) f8 i2 L
AAntonin Carême 人名 安东尼·卡罗美& ]/ F* f+ l! t6 L, d
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 {) x2 [ \, F' C5 Y7 |
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 Q p* P# R1 h) v
A:Cast-iron stoves 壁炉 y ?" L6 z' i* v! I9 `! R
http://www.usstove.com/products.php?id=6
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7 g, A7 P7 A9 L. f3 [28.The French term used to describe the roundsman, or swing cook, is: i# r1 [6 x+ p* _. U
法国术语,用来描述roundsman,或摇摆厨师是:) v, N t% O4 n3 J2 U9 h2 {
A:Tournant 图尔南 } G( \' `. L4 {# N5 |6 a
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29.Another term for the wine steward is:
$ Z# p8 `0 w; K4 g; S) P葡萄酒侍酒师的另一个术语是:
- ^1 u2 t2 a3 s5 f4 R# P1 `3 tA: Sommelier 侍酒师
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/ Q& d" J1 x/ O4 L: o o- u* ^+ W0 g30.Molds, yeasts and fungi are examples of a:
( Q) B9 ?0 g" s6 m霉菌,酵母菌和真菌是一个神马例子
" K5 Q& i3 \3 a5 _# h1 d8 c* S# JA:Biological hazard 生物危害! v. {" r' [ c9 }; O
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( s$ F$ i, u9 Y4 W根据加拿大食品检验局,食品的危险温度区在多少之间:
- y; r4 k4 x' d9 f# jA:40° and 140°F (4–60°C) 4-60度
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' [% _! g6 G' ?1 B' M32.All bacteria need the following for survival:2 b: V" O6 D7 J; q( {& G6 k9 ^
所有细菌生存需要以下哪些内容:/ K7 R( y& j- ]+ _3 i$ ]
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 {7 [; m: L. S# H" ?4 R
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33.Which of the following correctly represent critical control points in a HACCP system?
4 R1 i) ?6 ?. l) f以下哪项正确表示了HACCP体系的关键控制点?
" v8 S, x1 d$ p* [) l2 o5 G. \5 ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 Z& r q1 @4 e# x# B$ z7 k6 [食谱,接收,储存,准备,烹饪,保温,冷却,再加热- j$ W3 E \1 F, s5 H
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34.Which of the following is not an example of a carbohydrate?) G. s. [# d4 Z8 b+ Y; p
下列哪一个不是碳水化合物的例子?4 T$ Q. t$ V6 c' A6 ^; K2 G
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:! E! P4 d# C4 k5 j2 f
液体脂肪做成固体这个过程叫什么
+ b" F8 r* M( \- R/ |; u% bA:Hydrogenation 氢化* z, N7 |( O! A( w8 ~
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36.Which of the following is not an example of a fat substitute?
4 `+ R# E; J+ ]下列哪项不是脂肪替代品的一个例子, \3 a$ u5 v: G Z7 j7 ~9 Y- m
A:Acesulfame K 安赛蜜K表
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3 P9 U4 F9 g9 y" w. ]& k37.Health Canada requires that a product labelled "fat free" contain:
& q( y) @/ S* c5 g& }" ^# c% V加拿大卫生部要求的产品标有“不含脂肪“包括:
X# }: @9 L* yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, C3 c5 v6 o; b, P3 X( E
- `" N0 |) f) [6 u38.Which of the following is not a problem associated with converting recipes?7 I6 ]" }8 D' e" {0 b+ m/ c6 i
下列哪项是不相关联的转换配方问题?
" K& X: u1 c1 d ^7 w7 OA: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:
2 @; n; G. o& ^0 M8 ?4 T从供应商采购的物品的品质或成本叫什么+ a3 L: n& P$ O5 J6 v# l
A:As-purchased cost 购买的费用- h( O0 ^7 U' O* R
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& _2 s! B" L! d在新货到来之前用于日常所求的必要库存量叫什么# O( K( ?) k8 G( T, C- X
A:Parstock 基本日常最低库存
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- A) m) ~5 m" D! u; ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 @: a6 ~6 i1 C6 {+ b+ o下面那个缩写是用来表明正常库存流程?4 q& ?) ^* P8 M1 _) Q! F* N4 U5 _6 q. ^7 M
A:FIFO=FIRST IN FIRST OUT 先进先出
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4 l- ?+ ~- o0 V6 A9 s42.Which of the following knives is used to turn vegetables?" v/ p7 N% m9 t" m; ?
下面的那把刀是用来打开蔬菜吗?
2 }6 J2 z/ X( a, s5 @A:Bird's beak knife 鸟嘴刀! n7 |8 P& ~* g8 \2 x6 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
! T! o1 Z6 h9 Q( q即时读温度计最好用于那方面?
9 O7 K/ X& z8 S0 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度& |# s! v( _0 s1 I3 C
; C% n% Y! N( m2 v) Q* X4 J! T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 V7 ~# Z; T- J) U/ Y! S下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 K {) ]3 |- M' w0 r# T) TA:Cast iron 铸铁7 C5 ?* C z* Q' L1 T1 k
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: o1 u/ s3 L$ ~8 D: h哪件装备下面有一个可移动的碗和一个S形叶片?$ ^6 T. F0 @4 I; u& R; {
A:Food processor 食品加工机
+ a$ q% k: [: U: `. K) jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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/ O. V& Q& t6 o0 w& ?& M$ `46.Which of the following is not a rule for knife safety?
$ I$ ?2 S4 x4 _& w0 i下列哪项不是用刀的安全规则?" ^! O! T' Y/ S2 {1 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' q0 `% x( `, Y8 I) ^5 S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 U4 q7 x3 i$ \A:RondellES + |7 D! D3 P# ?
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?% [1 i! @" G0 T
下列哪项是切成小方块用于汤的装饰?/ m: F# `, p( Y! ^$ X% ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! ~+ P; B4 k3 R T" J0 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" @1 r1 _5 i h0 p$ b5 _, k7 v+ x; D7 S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!!——
B, G: ]* ?% `" T$ e8 VA:Gaufrette ( U' ?0 ^9 h) \4 F7 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 _2 H3 H0 q q$ zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 y1 N' t0 I9 G" E4 i; W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' E( G( H0 ^$ h( X1 H0 Y2 X) U1 f! ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' x) ]7 U! `) O O/ o0 F9 J
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)5 I" @2 e# T; a8 T" q
A:Cilantro 胡荽叶 香菜/ X) ~1 P4 B, w! p! G M& n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: P: a( a- j" e3 A9 n7 f- o" ~7 [
多香果, 多香果香料是什么. J( {# g" N* ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 r' X8 ?0 U/ NA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 Q8 v( O* j9 }. Q/ ^
下列哪些是用来做香包德épices?7 z2 r# \ I2 {
http://www.sachetcatering.com/
2 l D1 [3 e, N! q5 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, [: C# ^( T7 b& E7 x; p
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& ?/ i& Z0 [) [& E$ h下列哪项不是酱油调味品的?, m. ?) e: y. {; V9 Q, L8 i y: u
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:
: V( s: }& J" e/ H8 z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:- O( c1 R$ O, u' O4 S, _ q1 k
A:Pasteurization 巴氏杀菌2 ~- E; A0 v! `
" v) D$ }9 v: N4 D! ~4 K64.Which of the following steps is not the correct procedure for whipping egg whites?- x! S' _1 }# O( K8 J. a
下列哪个步骤是不是正确的蛋清搅打程序?
2 _4 f2 q- H! J/ x. B+ `A:Allow to rest before use. 允许休息后方可使用。
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2 k3 [& s- Q5 r: R; H65.The weight of a large egg is between:一个大鸡蛋重量介于:
, M( r0 @1 J$ D& i; hA:56g and 63g 56克和63克
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) C8 l. X. C L; S0 ~8 z66.Evaporated milk is a concentrated milk that is produced by removing
# D; L. i# Y/ w7 @& m1 _, {炼乳是一种浓缩牛奶 是去除什么做的1 P/ z4 t/ u( O) d
A:60% of the water 60%的水5 `' m0 s9 k: E
8 S% q% u1 I5 ]) D6 [67.A method of cooking that transfers heat through a liquid or gas is:
; }0 D) B1 ?0 ^9 F3 f- F( a% b, }一种烹饪方法,通过转移液体或气体是:
& d" P7 H" Y5 o5 b& G* bA:Convection 对流7 G) {- l' f* n: F
P$ H& i/ G2 y4 M68.The cooking of starches is known as 烹调的淀粉被称为# l2 J+ }# s3 q8 v+ I4 p
A:Gelatinization 糊化6 |) T7 f" W3 R1 Y3 |
) C" r) X9 j9 b- U9 v3 C' j7 r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 j$ V9 @; r0 X* B; P
A: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:
; m5 ?/ q; E9 M# \# qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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- r1 c3 r9 |' B6 F3 T5 I
A:Fumet 原汁
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# {$ L& R" ~# Q+ x( d4 M6 S72.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
0 P6 A v* n5 {- \# dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 N O* e k$ n, b; |. A
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73.Which of the following is a principle not used in stock making?
# `/ B" |* b7 j# A/ ~下列哪一项不是用于制造高汤(低汤)的原则?
0 r7 N4 j2 f$ ~A:Start the stock in hot water.开始在热水中操作8 M) h0 f% G( U2 n
# b. Z: C9 P" N, _+ j, C74.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' S4 d# e9 a- Y/ ]) ~, Y& y# a
A:Remouillage 法语熬汤
; Z' \) j( g& t5 l- f8 k# t3 ] hhttp://www.haibao.cn/blog/post/176242.htm |
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