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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:
3 Z A3 b) Q/ U+ z6 u* R8 `9 Q哪位厨师最早带来高水准浮夸的美食
3 Z: `! ^: I, z) `+ c/ q' V1 j: nAAntonin Carême 人名 安东尼·卡罗美) {% T9 Q: ]9 J) K! I9 A
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! Z* M4 U2 h* ^$ T( H3 V0 q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- Z) H# O; n7 {1 X& E, q
A:Cast-iron stoves 壁炉
. M$ [8 {4 \5 \1 m9 M' V4 `# zhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:3 L0 e9 W% k4 |/ a; R
法国术语,用来描述roundsman,或摇摆厨师是:
+ Q: ? ^$ c4 L- z, l* GA:Tournant 图尔南
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/ P+ \. q& U0 ?! o" B( W2 V29.Another term for the wine steward is:' Y/ s3 E5 O3 l; M
葡萄酒侍酒师的另一个术语是:8 l* t; a; L \6 ]: @( o
A: Sommelier 侍酒师* l+ X( w- w7 b' E2 s; t
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30.Molds, yeasts and fungi are examples of a:3 _+ h- j) s: V3 p" a9 z" ~. L/ a
霉菌,酵母菌和真菌是一个神马例子# O* J2 u! a% ]! f4 b! ?
A:Biological hazard 生物危害/ k H, K; K5 r; U7 ?
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& r X9 m- p9 ^" l根据加拿大食品检验局,食品的危险温度区在多少之间:
! _/ Z' v& N! M8 R. d. U+ \A:40° and 140°F (4–60°C) 4-60度8 @" X u6 }7 u
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32.All bacteria need the following for survival:. N4 I: J- ?! K2 N& j0 I
所有细菌生存需要以下哪些内容:
* @) `! D5 f: E: n5 s- e- w9 h5 S+ f+ bA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, o3 q7 R, A% m* X# `
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33.Which of the following correctly represent critical control points in a HACCP system?
4 p( R; s, K, m/ |/ e' k以下哪项正确表示了HACCP体系的关键控制点?
; A+ y2 E# K" c9 \ b6 z$ s. [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : `9 G: i+ F2 e4 d# C5 ]4 C3 i# e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( Z x+ B, L/ U- Y
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34.Which of the following is not an example of a carbohydrate?
" [" }# B4 `/ h/ i下列哪一个不是碳水化合物的例子?4 Y& X" d3 r; Z- H
A:Essential nutrients 必需的营养物质# f, t5 I+ j8 f+ s" i
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35.The process by which a liquid fat is made solid is called:
6 g: y6 y6 ]: W- Y6 G, E液体脂肪做成固体这个过程叫什么
/ h6 L- q4 ^% x0 V- p' {A:Hydrogenation 氢化& }- A& g' w5 m( {; A2 d
% t; i5 u4 t/ _$ w% V* T36.Which of the following is not an example of a fat substitute?3 j8 k+ s1 {; K1 O2 ?
下列哪项不是脂肪替代品的一个例子. T6 U6 G. g% k* y* `: D
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
5 e6 _0 z, B: S1 v) b! y' q加拿大卫生部要求的产品标有“不含脂肪“包括:
* f3 O. A' G3 h% g! b: M9 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ t; l; a/ t, U- D9 a7 _5 c
' i7 }$ A) F+ x6 A% A! e( S) I38.Which of the following is not a problem associated with converting recipes?
6 j8 N3 r( K" f. q) P8 Z! Y7 O8 c下列哪项是不相关联的转换配方问题?
7 ]# b" F# B2 ` S# n+ mA: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:" }! E0 i$ L% X8 [+ d
从供应商采购的物品的品质或成本叫什么$ Z1 ?: Q) p8 k3 z: L
A:As-purchased cost 购买的费用
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' k' c5 `9 R* n9 j5 f& v$ C40.The amount of stock necessary to cover operating needs between deliveries is known as:
# S0 E- G6 |7 g I! v: T9 U/ e在新货到来之前用于日常所求的必要库存量叫什么
. N% o5 l, s7 ?6 ]9 P2 f1 b; [A:Parstock 基本日常最低库存" ]) `, D, k9 P3 i. B/ G! ^& X" T% r
/ |9 _( e# c7 U- V8 t3 `( z; L# N1 m41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 m; w; C; x/ H. v) ]% J下面那个缩写是用来表明正常库存流程?
" N) M$ A& w& M. d/ Q# D1 x( EA:FIFO=FIRST IN FIRST OUT 先进先出, b' I+ A8 `/ R) v# [" F+ M$ s
# J8 F# W, D/ H: g7 c42.Which of the following knives is used to turn vegetables?
. g, O0 M6 a! t) G下面的那把刀是用来打开蔬菜吗?
9 X$ y, t% r% o0 w9 tA:Bird's beak knife 鸟嘴刀9 J! E) w% {+ c8 E) _+ t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 c, J D1 C$ x6 y3 ?$ Z% H
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43.What is an instant-read thermometer best used for?
. J) c! n9 D/ d3 I即时读温度计最好用于那方面?
|+ u' m1 H" Y$ a; {7 o+ wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ `# I: S* T P! u下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 s7 C. e) e' \( IA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 J9 N) {2 e4 M l; y8 t7 |
哪件装备下面有一个可移动的碗和一个S形叶片?
: X$ X: ~# T& w6 x5 x+ DA:Food processor 食品加工机
: C- I" v0 r- d/ U( s- d; [/ ]http://www.google.com.hk/search? ... iw=1263&bih=5725 @& D& U3 g) k: g3 _
6 u" r. _' b6 N( i$ F# T46.Which of the following is not a rule for knife safety?
3 o2 m! k j9 q8 |9 G& c- ?0 }下列哪项不是用刀的安全规则?4 _- h9 T E' g7 e! i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 G" d1 V: _, X; E) |, d: ]
Z9 x8 k3 j$ g& ]) G# F$ y6 p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) @* e1 r" U8 e0 _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! h( r# c% X% Y" ^% p* a1 S& k; q2 W
A:RondellES % D: ?8 ?' ]+ Y. [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 B( F0 O2 c. v+ Y) t% Z, a8 R
: @- N( K+ Y4 }# m1 c- Q3 Y+ P( k9 w8 s48.Which of the following is a diced cut used to garnish soups?7 i! S; Q. _# T5 ~
下列哪项是切成小方块用于汤的装饰?: a2 R7 H4 y. j* d3 H
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ e( ?- X! b {. G" f: W+ B' v- d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) r: M( U& d) b1 _, Z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!!——. Z, K( o! @& A7 m4 |
A:Gaufrette 7 _; M% B( [' |, G5 b# u" G9 ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; |8 n+ m6 B7 x" G6 E# n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- U/ I; t( _, f8 I9 S% x! D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. I* C7 M1 L5 T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& L( A! ^( B3 M% P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$ z1 e# ^3 l+ g+ H- y/ ?A:Cilantro 胡荽叶 香菜+ D0 M+ ^0 z. a$ Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! n9 \- T" Q! c
* }3 T) W n% Q7 X# e: }60.Allspice is made from:1 p- P* y. z+ u' r! F8 \1 t
多香果, 多香果香料是什么) O @! m# k( P; f. A& W5 O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- f y! ?& F3 ~4 W9 }A:A dried berry 干浆果; j! K2 b9 i4 t/ W% K" p
/ f% y" d5 R" A# ` y61.Which of the following are used to make a sachet d'épices?
. @2 p$ [; T5 I& t8 J( M下列哪些是用来做香包德épices?6 |. l2 d8 X; h( b
http://www.sachetcatering.com/
9 }' D5 i/ f! x2 i4 O' e$ qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 u7 c O0 e! E/ g5 {" N! @0 l
0 B6 S6 g6 [+ ?$ ~# H) f, K D62.Which of the following condiments are not soy based?
9 n& E2 a1 Q4 l) u8 }下列哪项不是酱油调味品的?
3 k- L* e" N F* W/ Z$ f* NA:Wasabi 日本辣根: I6 U9 \- l6 L8 u
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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:0 Q% z7 }1 v0 j$ j& l
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:
! D9 d8 X; O$ o' Q3 X% a6 [8 b( {A:Pasteurization 巴氏杀菌* B' H* ~' V6 d9 ?$ Y
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64.Which of the following steps is not the correct procedure for whipping egg whites?' ]/ i/ x6 {: h3 | _
下列哪个步骤是不是正确的蛋清搅打程序?
8 ?" \7 b4 H9 q# _5 nA:Allow to rest before use. 允许休息后方可使用。- a+ U5 P7 N, ^ d7 R7 t
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) ?, k' b& j; w, G* N$ KA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing ^4 D5 V+ z$ b: m# w9 ~
炼乳是一种浓缩牛奶 是去除什么做的
6 J& K2 _$ R) |. Y. AA:60% of the water 60%的水2 A1 G% f" h4 J, v$ K( a. ?3 ^
. o) r- J; C# ?& s( X1 M! M67.A method of cooking that transfers heat through a liquid or gas is:
. a4 S7 J- M0 d: W0 R% H一种烹饪方法,通过转移液体或气体是:
, M7 x* i) M. i- }) l9 fA:Convection 对流3 }) z- `- z/ g, K5 k" j
# ^, T# T4 n2 b; W X68.The cooking of starches is known as 烹调的淀粉被称为
& F2 M; {; r% p) i$ A8 v2 `A:Gelatinization 糊化
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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?
- [' D3 ?# h8 r7 j8 S- MA: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:& j9 @" l0 ]5 k! J* {1 h1 Y: `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, t1 r1 w% S8 y! H: W j
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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
1 ]8 m/ I6 s" _/ DA:Fumet 原汁
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. @- Q+ ~6 w S# K72.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5 t5 S: e& z, R' z1 l
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?
1 n- \5 V o( D5 E) {0 M# U% i7 j) S下列哪一项不是用于制造高汤(低汤)的原则?
" i6 [3 X- n0 h/ H4 KA:Start the stock in hot water.开始在热水中操作: l: Z1 v4 J- F. |& p) s
+ A' C a, V, R5 K6 m+ b: g74.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3 B( v% O, a! S9 h
A:Remouillage 法语熬汤- m; m* s/ _3 p
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