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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:
. }) [ U; N- }1 s哪位厨师最早带来高水准浮夸的美食
9 U% x) x0 v7 WAAntonin Carême 人名 安东尼·卡罗美6 t/ t8 Z% l% Q) ]
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 ^# W# r) X0 z! K& s4 }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 L1 d V: ~: y- q3 R6 W# hA:Cast-iron stoves 壁炉. y7 l& @1 f3 K! i9 U3 x
http://www.usstove.com/products.php?id=6
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6 K/ u. |% `( D3 r4 y9 G28.The French term used to describe the roundsman, or swing cook, is:, v( q, j6 _) Q; m0 A. K" C
法国术语,用来描述roundsman,或摇摆厨师是:
f8 j& V6 H4 o6 s mA:Tournant 图尔南) U7 v3 P1 }9 `
. q0 K8 l9 z5 L; y+ J1 W29.Another term for the wine steward is:
8 L$ w- _2 f( N( _( H葡萄酒侍酒师的另一个术语是:
- f5 A i+ R( k6 xA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
+ S* v( n; e# p7 y% |霉菌,酵母菌和真菌是一个神马例子
3 t! v9 S6 ?! L4 t1 E1 LA:Biological hazard 生物危害3 A, @) w2 g% W: ` O
8 f2 v& K# [* S% |1 n- q5 |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' w0 k9 Y! V3 P
根据加拿大食品检验局,食品的危险温度区在多少之间:, I9 d& J; ^- u
A:40° and 140°F (4–60°C) 4-60度6 `# i" v2 p5 i$ G. u7 O7 K
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32.All bacteria need the following for survival:
M9 [" S4 }8 Q' Z所有细菌生存需要以下哪些内容:7 g1 s! ~" p8 R4 V3 U8 R- b! k8 L; f O
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值% G. I8 r# f- ?" G
) h$ r5 O) `* o" i. D2 B33.Which of the following correctly represent critical control points in a HACCP system?
9 L4 C% }, i' q+ z9 S# G+ n7 l) f以下哪项正确表示了HACCP体系的关键控制点?! N6 [$ p4 l6 W0 p7 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - |& d# I( ~6 S) x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 @4 w3 A8 T. h: U. {% W }
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34.Which of the following is not an example of a carbohydrate?
! C* z* }$ `6 V+ p: y L. c下列哪一个不是碳水化合物的例子?# x( r) s5 @) H$ F! b3 n
A:Essential nutrients 必需的营养物质
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) s6 s3 Y) m: Y8 P7 M, o V- K& l35.The process by which a liquid fat is made solid is called:6 k F7 x. H0 U# z
液体脂肪做成固体这个过程叫什么$ r! |$ s& S c: j) n |
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?7 r: C% Q3 B2 j5 E
下列哪项不是脂肪替代品的一个例子
3 S7 h9 J( {+ `A:Acesulfame K 安赛蜜K表" I- r, B- \! s1 }: ~+ T/ {- }
( i) U% t* M+ V/ M( S# n37.Health Canada requires that a product labelled "fat free" contain:
3 y, ] Q" D8 I加拿大卫生部要求的产品标有“不含脂肪“包括:- [: [% H6 V& V' L% R3 a6 U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# d, O- z% P6 P- [38.Which of the following is not a problem associated with converting recipes?
5 Y4 N. m& o8 U+ E: |下列哪项是不相关联的转换配方问题?/ |6 F) L" L0 N+ H: H- I2 C6 x
A:Unit cost 单位成本% O8 C9 q3 s% f2 O! L" q' w+ m' L! v
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39.The condition or cost of an item as it is purchased from the supplier is called:/ {7 Q3 U9 ^3 e$ q1 r$ L& U) u8 k
从供应商采购的物品的品质或成本叫什么8 P6 Z6 w8 r) `5 n: t
A:As-purchased cost 购买的费用4 M }8 Z+ J+ b
& J3 z4 Y! X3 q$ [) J40.The amount of stock necessary to cover operating needs between deliveries is known as:4 \9 l3 O d/ t4 o/ w
在新货到来之前用于日常所求的必要库存量叫什么
% }6 ~ G# b. k1 D6 W5 e* hA:Parstock 基本日常最低库存: t- d/ l$ Q! H8 [4 C
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) ^8 v% O( j% |8 P& a& z" J6 A下面那个缩写是用来表明正常库存流程?* l% w9 s+ c- _; X% S
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?! e1 p7 U& ? f' U5 ^; L( O# y( L
下面的那把刀是用来打开蔬菜吗?2 b' ^) \8 X- [8 B
A:Bird's beak knife 鸟嘴刀/ b. u+ B& O ]% m; d, S% I4 |$ Y
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?' F' n3 V6 G* ^' g
即时读温度计最好用于那方面? P6 w2 r; E. ?, H9 k* _" m3 [
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ v! N A* S: E* ?
J2 Y+ J) P/ e9 X6 a4 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. @" R/ S) p' ?& W6 A0 ~+ a3 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 Y2 s( ?. [, C8 R
A: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?+ P, r) n0 r% t+ G
哪件装备下面有一个可移动的碗和一个S形叶片?
; M; b) M) H Y1 Y0 E' bA:Food processor 食品加工机
9 V/ s5 O. d9 A' `$ z2 m" P: F, ]+ x! Qhttp://www.google.com.hk/search? ... iw=1263&bih=572& ~- J; N: x' _1 ^1 e
4 ~ F% l7 J0 \: B! C+ a" u46.Which of the following is not a rule for knife safety?
/ p2 o% V+ g, w, j" C下列哪项不是用刀的安全规则?2 h/ q4 t7 m8 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: ^1 \; f/ p5 u; B* A1 s
4 D$ ]3 c; y0 {3 j# \/ F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 H& }! J+ y" {' e3 E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 M& }- w. @( ~ J7 KA:RondellES
' S6 Z% Y" ~" S. b+ P3 ~" Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?$ @7 j" m$ Y9 s
下列哪项是切成小方块用于汤的装饰?
; [6 q1 o' b7 n6 C; B5 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( j# y/ p8 h7 o( r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ p8 j2 `+ d* O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!!——; e0 q, _' P6 g. z! Y. U
A:Gaufrette
, R' ~! `) d' m9 @6 l) @, U* othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! `" r1 e2 T6 @/ z9 n$ F3 u1 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 F1 p% s# D) l# ]$ `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' c# k& d/ d5 e" z
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)
+ O8 [( [3 i- [' d% ]) ?) i! [A:Cilantro 胡荽叶 香菜' \3 w" H: d- i5 _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: X6 X G! p- R) I1 s: G- _
, ]6 ~* K3 [; B5 q% z( [60.Allspice is made from:
2 V/ m- X# w. c 多香果, 多香果香料是什么
. j# H' y; d: y o L. Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- s& d: t$ U" {: W5 {% YA:A dried berry 干浆果
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, i! Z0 q9 f9 ?' B" j5 I61.Which of the following are used to make a sachet d'épices?
6 c' U4 K4 N) y2 S2 A% d; J下列哪些是用来做香包德épices?0 h3 Q0 S7 [& }9 K$ ^+ N) X) d
http://www.sachetcatering.com/
% I! \* R5 M6 c7 FA: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?
- G9 e, L/ G/ c( f下列哪项不是酱油调味品的?
, K1 i& j1 i; m8 x1 G" SA:Wasabi 日本辣根' Z# _ p2 I6 l- J& V6 b l
7 k9 S" X8 r7 q* }$ `- l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* [; |5 I: s; u: j$ b, i' Y+ i
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:+ ?5 C1 W" ?3 v' P
A:Pasteurization 巴氏杀菌; L/ n' G# L, Q* V, _
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 \) x- I( r* i9 z下列哪个步骤是不是正确的蛋清搅打程序?
) j! S9 l8 Q! H. T" i; t) wA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:# w, j3 I$ v9 w0 s4 s/ S- w
A:56g and 63g 56克和63克, v) i4 M9 }0 q$ p( k" A. ]/ [
7 Y, @$ m$ T/ Z$ D5 Q) i66.Evaporated milk is a concentrated milk that is produced by removing. ]: f% ^% q: z4 A6 x' U
炼乳是一种浓缩牛奶 是去除什么做的
4 x0 V. s6 d+ c% ?; \- GA: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:' n& L9 }6 s9 o# R+ Y% l
一种烹饪方法,通过转移液体或气体是:
4 L, z: s+ m. c, B6 s' p- _A:Convection 对流+ n% V9 `- l; u, K0 x; Y
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68.The cooking of starches is known as 烹调的淀粉被称为& z& g" o! C2 m9 \8 p
A:Gelatinization 糊化7 I. z. |) _# {; q7 `2 W3 [1 n* Z8 x
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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?
) \& u- g( _/ ^, NA: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:" w) W) L0 x6 X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 ]+ S! o. q: H+ \8 f9 u71.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 s @! N9 I& \; m0 y& Y4 w
A:Fumet 原汁
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* T5 G7 }! }& U. U: v4 H72.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, Z f8 o) O8 p9 A" J0 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 S" v( J. h' d3 D* @! j73.Which of the following is a principle not used in stock making?' ~. X: G* B5 d* v
下列哪一项不是用于制造高汤(低汤)的原则?" K4 ]4 a% V+ P, `0 o& P0 C
A:Start the stock in hot water.开始在热水中操作- L" F6 N G3 M+ s. l. e4 Y7 Q
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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! p4 }/ m0 u6 N( ~+ G4 q8 e2 ^
A:Remouillage 法语熬汤$ D/ ^' ^7 k0 o6 k' B( m
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