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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 u7 p6 @/ N, e0 u6 A哪位厨师最早带来高水准浮夸的美食8 }* `* I4 M4 @- Q9 c
AAntonin Carême 人名 安东尼·卡罗美
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; D0 L" A+ ^2 R2 d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 C% @* g# M1 |& O" I% u, T: x/ H9 n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 q A/ W/ F7 y. M* X
A:Cast-iron stoves 壁炉$ P( ?' D, m5 @/ ^6 q! V- t
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:6 r0 [6 P; X8 j. H) i M3 ]
法国术语,用来描述roundsman,或摇摆厨师是:& t+ J$ h' h- r" a9 H( t9 x
A:Tournant 图尔南, \1 k3 _. O# ^9 F3 |1 Z, n4 `
/ n) V' O' a3 X! R: E8 \. h C29.Another term for the wine steward is:+ b8 ]- h/ R' F+ i# A: q
葡萄酒侍酒师的另一个术语是:" n3 q8 {5 K7 \% p
A: Sommelier 侍酒师% o! C5 y. J/ V6 D
( y: _6 z3 X! ~: \7 ?& Q1 m30.Molds, yeasts and fungi are examples of a:
# e4 d- j- t. H( V: Q. K5 M霉菌,酵母菌和真菌是一个神马例子- }# h& o) o/ L3 n! F3 P9 {" }
A:Biological hazard 生物危害
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3 ~# W, R3 m7 _4 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' t# C6 K# N N根据加拿大食品检验局,食品的危险温度区在多少之间:0 a; g% l8 x% r2 l- t6 r
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
1 S' j( z3 o6 v" I5 ?5 W所有细菌生存需要以下哪些内容:& y' W, O; g' x2 Q# Z; k. r% F
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 m: D0 c5 }. L V/ i0 x33.Which of the following correctly represent critical control points in a HACCP system?- c( w6 m5 t# o) i: O/ i$ @6 v! b
以下哪项正确表示了HACCP体系的关键控制点?% k W% Y: B5 L" T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 v6 t3 f c* b8 @% y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 _3 @7 s0 B# r" [# Q, ]
$ J4 A* l4 X$ m8 V( f6 _, ~34.Which of the following is not an example of a carbohydrate?, Y5 o) z0 N3 j" b4 `
下列哪一个不是碳水化合物的例子?# D+ w. f" `* Z1 m- {2 k; u! z
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:
+ ~: O) U2 ~7 K1 A8 K液体脂肪做成固体这个过程叫什么
. B* m8 v3 k: o# zA:Hydrogenation 氢化7 j+ c: R) S n( {" m
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36.Which of the following is not an example of a fat substitute?
8 ~1 z5 K: }4 b' u" ^8 X2 A( @下列哪项不是脂肪替代品的一个例子
' a( G; \9 U6 g) D, f: l3 q! h) CA:Acesulfame K 安赛蜜K表
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, F4 K/ y1 j$ U: O37.Health Canada requires that a product labelled "fat free" contain:, C% c: E% l* Q
加拿大卫生部要求的产品标有“不含脂肪“包括:" i; G: ^8 m$ q, l3 I! u8 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 J% T) r2 I$ ]3 X% O
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38.Which of the following is not a problem associated with converting recipes?8 B) x( T3 E, s- r1 j U7 t/ i
下列哪项是不相关联的转换配方问题?
& A6 b* W @+ Q- XA:Unit cost 单位成本
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; m0 w9 W8 N1 F4 w8 b- [8 j39.The condition or cost of an item as it is purchased from the supplier is called:* G- ~* ?9 F) V7 V' {, `# K0 G
从供应商采购的物品的品质或成本叫什么
7 M5 l3 H7 K. E' gA: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:9 p- x- u2 c1 X1 t$ C
在新货到来之前用于日常所求的必要库存量叫什么9 h3 U9 b1 ]8 D6 n$ ^: E
A:Parstock 基本日常最低库存6 i, i( k- G# m, m
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ ]/ O% _% A7 j2 j" e下面那个缩写是用来表明正常库存流程?# m B- n% ]6 g, C& m
A:FIFO=FIRST IN FIRST OUT 先进先出: ~- N9 w7 s. B0 H
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42.Which of the following knives is used to turn vegetables?
- o! X& A7 r0 P+ [下面的那把刀是用来打开蔬菜吗?
' p; M0 x. G7 ]9 f; S0 o: UA:Bird's beak knife 鸟嘴刀
/ [) ~' a. Z0 O: mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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: F( W0 h/ V7 X& g- s43.What is an instant-read thermometer best used for?
) A1 M7 [+ A% [( j3 G即时读温度计最好用于那方面?
! R% D* O9 ]/ i1 J% @A:Checking the internal temperature of a roast 检查被考物品的内部温度% j3 }) ^6 S! f+ C' H1 f' x, F
* j/ }0 U$ l- B7 U' w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 W$ Q3 {; \! c) F9 w( z, y下列哪些金属材料受热均匀,通常用在铁板而且非常重# W0 s. _8 Q" I' W, J8 {
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?* a, k2 d9 t, I* v& I5 t+ Q
哪件装备下面有一个可移动的碗和一个S形叶片?
# D" H" C: o" T4 cA:Food processor 食品加工机
- a5 S+ e$ G* B: k; n2 x$ Y& Xhttp://www.google.com.hk/search? ... iw=1263&bih=572' F- X' {" k) Y1 I9 J
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46.Which of the following is not a rule for knife safety?
4 r5 a1 K9 i& w8 y下列哪项不是用刀的安全规则?
9 T% {# b% n0 |1 Y* {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: b% V( ?* Y! u6 Y* ^
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" F ^, f* F- {2 {' [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. `2 ?% g0 j7 A) t8 V9 w1 r4 C
A:RondellES / U$ {4 P0 i) \8 T, h
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?
* ?$ X% Q5 C. J$ N下列哪项是切成小方块用于汤的装饰?
5 I# K9 O; N% i) _1 h! uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; L' G8 @: h8 {+ s% M( U2 P G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 D2 @* K7 Y B$ ?6 k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!!——
5 P% o1 u0 |. G' g1 }4 n- XA:Gaufrette
. Z X+ |9 O9 @& mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' k( {* W7 j- ]* b" j6 y7 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: `# t" T0 j [( x/ u7 a4 qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: u0 X* k. A$ [6 j a. N8 @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 ?9 d. o3 D$ C9 r, t/ Y+ v& m
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)) W D f" h8 {" C4 V5 \
A:Cilantro 胡荽叶 香菜8 c, c2 ^2 r& s" q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 m) ^# f1 ]. g( r& W$ ]! q! K 多香果, 多香果香料是什么
- d& S6 a: I" K: g' K) o6 Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 W, n: l8 l1 G! `, ^, W9 L) `
A:A dried berry 干浆果8 p1 o) x) m! {( r
, D, ~; J. Y/ |( S+ L61.Which of the following are used to make a sachet d'épices?
U n) V" L4 o B下列哪些是用来做香包德épices?- z) H( A: ]0 A3 ]
http://www.sachetcatering.com/0 v* x# ]4 C2 m; n( q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 {4 z$ D/ I: {! j2 {; x+ ]% t
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62.Which of the following condiments are not soy based?1 |- J5 K+ F; O- u; Y4 p8 |8 Q
下列哪项不是酱油调味品的?8 z, y3 R+ s1 ^& U5 V! L1 u
A:Wasabi 日本辣根 C; W: @- [8 V6 T
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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:" j' ^- J3 ^9 J0 j- c! d- J& Q/ l' m
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:
+ S9 i g$ S, j# h; d6 [- FA:Pasteurization 巴氏杀菌( q& i1 S, n. C) x
6 _6 Z4 W* H @5 C5 \4 {64.Which of the following steps is not the correct procedure for whipping egg whites?. l7 p1 F& {) M# h0 T
下列哪个步骤是不是正确的蛋清搅打程序?
8 L1 y$ ]8 v! M' o9 b( |+ \A: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:( R+ r$ c! g+ R6 ? O# Y% S
A:56g and 63g 56克和63克; X& {/ i. \2 q8 \# h; o
& g+ v6 T1 J. @2 D. ~2 J# Z66.Evaporated milk is a concentrated milk that is produced by removing4 @! ~5 `3 v! r4 _
炼乳是一种浓缩牛奶 是去除什么做的6 V# e0 K# `2 @* w5 W
A: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:; h) F; _% O- U+ I. y& l+ k
一种烹饪方法,通过转移液体或气体是:
: _; u( T1 t/ b$ d7 KA:Convection 对流& m( i% l. B( @- Y
8 ]: `* D- i w" p& M$ A68.The cooking of starches is known as 烹调的淀粉被称为6 @$ N( h+ F6 z$ x8 |; Y% O
A:Gelatinization 糊化) p# G0 [8 M% x- q2 D' K, ]& r
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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?
W7 O9 X9 Y, x' s* H' VA: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:1 G. f* ^ l9 p) Y7 G" n
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 [5 D6 J# |( E% |
0 o! X. r+ p2 K f/ y71.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
' D1 d* N9 {& A0 SA:Fumet 原汁
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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
- E8 f3 b: W+ Z2 a0 ^1 UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# @% j& w* Q, g+ L$ _& ]
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73.Which of the following is a principle not used in stock making?8 v* g# F! A u- {& p- ^% ~
下列哪一项不是用于制造高汤(低汤)的原则?
1 O, } d4 u2 X) S; ~! S8 R0 ~A:Start the stock in hot water.开始在热水中操作
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3 q; s% H" h; u0 \+ A74.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
* p+ t& @4 t* hA:Remouillage 法语熬汤/ i) L+ ^& j7 I# K7 N1 o' ]2 I
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