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26.The chef who is credited with bringing grande cuisine to the forefront is:
- x) G7 }8 Y. m4 `哪位厨师最早带来高水准浮夸的美食
( S, u: H2 {5 S) _1 N; L% bAAntonin Carême 人名 安东尼·卡罗美2 Y" Y2 T) t2 W9 S/ r
5 a& g( ~; y5 ^1 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 i6 O4 ]* ]6 P( Q/ J" V" s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ b( n. x p2 SA:Cast-iron stoves 壁炉% I$ c8 E; p" r) k5 |8 h) J
http://www.usstove.com/products.php?id=6% S4 D$ g: _: ^3 x
1 {3 I: b5 v2 U' H28.The French term used to describe the roundsman, or swing cook, is:/ v6 u' g9 I9 D7 |" s/ V( k/ h
法国术语,用来描述roundsman,或摇摆厨师是:! D: c" {" ~# M( |4 I( k
A:Tournant 图尔南
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- a/ Y7 l, P7 o2 }; m: q" L" \29.Another term for the wine steward is:
+ M! V) b9 }9 s* Q葡萄酒侍酒师的另一个术语是:
$ w3 v4 Z& t- y& i' H+ TA: Sommelier 侍酒师& t6 F# @# d2 v- H8 d
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30.Molds, yeasts and fungi are examples of a:
7 p* S7 X t3 e( c& r5 g霉菌,酵母菌和真菌是一个神马例子
* Q/ i' y4 T! p8 m: p( v+ J, XA:Biological hazard 生物危害
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. p" b6 G) B8 [' Z, m$ w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" n& y( k) }1 f1 F/ l9 n
根据加拿大食品检验局,食品的危险温度区在多少之间:# N6 M' J3 J# c( r
A:40° and 140°F (4–60°C) 4-60度* U. R- ~& p, l& b1 d( Z' E
0 F/ z4 r9 @* |: k32.All bacteria need the following for survival:
* u) K- ?( b s! J4 d0 g所有细菌生存需要以下哪些内容:' G4 ~5 E |% L! M
A: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?; s6 o3 k3 E( f; p3 l; Q4 P
以下哪项正确表示了HACCP体系的关键控制点?
* E' z* L. R2 Y$ `7 o; rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # n* m. ?2 ?2 c1 G3 H& Z% X$ d" P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
1 J k3 x0 ^' }, H: I9 s9 {下列哪一个不是碳水化合物的例子? U3 M& u4 W% y9 k! b( Y2 x
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:
' d3 T8 b Z" `$ E# p: s液体脂肪做成固体这个过程叫什么
# m2 P! E/ l" C+ `6 \A:Hydrogenation 氢化* F+ U# c& V6 U D* k+ B
7 M- r6 B5 w* V# y* {3 n36.Which of the following is not an example of a fat substitute?4 B9 G8 L& H& d
下列哪项不是脂肪替代品的一个例子 C7 W+ s8 K/ K2 @: u
A:Acesulfame K 安赛蜜K表+ P+ C- r. P! J* H4 D; Z- ^; i- s
, A# I: V0 G2 H37.Health Canada requires that a product labelled "fat free" contain:) i5 `0 D( _4 f" h3 ?0 c$ J
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 n- E: ?6 N* l. }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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/ [; \( C( m" R% s- E. T38.Which of the following is not a problem associated with converting recipes?. Q" s/ p2 C! i8 W( e1 D
下列哪项是不相关联的转换配方问题?/ |) E8 F- _$ G9 x) A. S
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:
& \0 K8 k& h+ p9 W f' [" |! d D从供应商采购的物品的品质或成本叫什么
- T0 J$ n: ]1 z* R" h8 _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:
^3 ~7 q; M C1 M1 x在新货到来之前用于日常所求的必要库存量叫什么
+ H# d7 X* H* r0 h4 C$ k* ~A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?1 z \1 Z- h; w) g& a! F5 K
下面那个缩写是用来表明正常库存流程?
: F3 n9 Y6 y1 b! h# c" IA:FIFO=FIRST IN FIRST OUT 先进先出
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$ E. m% D# N- k8 n42.Which of the following knives is used to turn vegetables?
; P, s; I1 l) u8 ?% A, l+ _下面的那把刀是用来打开蔬菜吗?
. y* U) J6 ?; g1 b& A6 zA:Bird's beak knife 鸟嘴刀
* h: W: p3 a# O' z; e5 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 ~. D) b& s, p1 L$ V1 v
即时读温度计最好用于那方面?
& G0 d U" k0 `- }7 PA: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?4 z, T s* |8 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 }4 K8 s0 G* f, SA:Cast iron 铸铁
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y! N) R$ |" @5 b \- Q4 L" g# Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ a' V" N! t! @! g6 |0 ~% N
哪件装备下面有一个可移动的碗和一个S形叶片?" ^2 R$ x0 t: _$ D7 F& E: _4 v
A:Food processor 食品加工机/ H& M; {6 ]' _! e
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?4 S9 i; ?# |2 R7 L1 a4 }
下列哪项不是用刀的安全规则?
* d ?7 X) }8 L" ]/ S# gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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4 x6 `! i( _2 f X, I) C( ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 I& r+ r. `( H5 B; g* d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ I# k; i' v. B$ O( nA:RondellES ; i' _, f% Q( J/ a* q/ ^3 V" }. }
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?& L9 N/ A( S4 v6 H. k- U8 u0 [
下列哪项是切成小方块用于汤的装饰?/ l: _5 ]: D6 U2 j% {
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. }3 h/ X3 R) {, M4 X( Q8 y( o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 _' O# [2 F; q3 L8 {
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!!——
0 V2 ~, c* J2 |/ SA:Gaufrette ' @* t* g. g9 Y) S5 R! Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 C7 v* s/ ]& y. |' R/ F. G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 n2 N' D) U4 y' a# D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. @3 j6 S8 Q) B9 V) W' T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 i/ h7 Y& S! j+ X2 p* X" ]5 ~, D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)0 o _! W- m0 O; m$ c6 y9 T$ f
A:Cilantro 胡荽叶 香菜7 S x" |6 Q: E- v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, f' R% v* a& M# a' E: l6 B J# ^
& M# c7 @! }) M' F6 g4 `60.Allspice is made from:/ N9 Y: h) b# U
多香果, 多香果香料是什么
* r2 E4 }& i( Z% P( S& ^8 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 A1 ?$ C6 q0 v
A:A dried berry 干浆果6 D3 _ S% T7 {! B$ y7 ~% z
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61.Which of the following are used to make a sachet d'épices?; ]. T! ~* J; ?" W& Q+ \6 q0 E
下列哪些是用来做香包德épices?7 a* `+ C4 `3 J# G- [
http://www.sachetcatering.com/
* y+ n- ^2 ^4 S$ f' _0 W0 W# P6 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ s4 @% Z6 b$ t4 v$ }9 E9 k62.Which of the following condiments are not soy based?" L# z5 X( H( }
下列哪项不是酱油调味品的?
% m$ {( z+ ?2 P- bA:Wasabi 日本辣根0 i# s: q7 G. H* J( }2 m7 \- n% m
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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:
; g) o/ n& m( {0 @* u. 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:+ p& R6 Q- |# n% \" z+ }7 _
A:Pasteurization 巴氏杀菌0 y0 L, K5 l* W5 d! q7 l/ X
+ V [) p: n" {64.Which of the following steps is not the correct procedure for whipping egg whites?5 n3 C+ q4 `6 U, C
下列哪个步骤是不是正确的蛋清搅打程序?
2 c4 m% m5 D: HA:Allow to rest before use. 允许休息后方可使用。% k* {' R8 ?( X5 l# }. z
, X6 h4 ~! E9 i- }- Z65.The weight of a large egg is between:一个大鸡蛋重量介于:& }. ]6 p" P5 M0 C/ ?7 k2 v1 l" T
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: V' h* j+ G3 |5 }1 `. ^; s% ^
炼乳是一种浓缩牛奶 是去除什么做的 Z$ f3 v( {5 t% x: S. g
A:60% of the water 60%的水+ r# L0 k% D0 X- A/ A3 _0 I
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67.A method of cooking that transfers heat through a liquid or gas is:
; d7 @. Y! U5 Q* {一种烹饪方法,通过转移液体或气体是:: e0 z& w3 Q2 ?; Q2 P
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
9 Z: S4 q' P# k D0 O1 aA:Gelatinization 糊化: c, Q8 I$ g: Q" Z: d' w: j
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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?
9 l7 ` P l8 C2 {# g/ KA:Braising 烤& B" u* B0 t7 I: q5 W! \: g
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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:) D' N9 S, e! Q' ]0 V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) E* H" Q+ k K& D, F. S2 o71.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 ^5 C- t6 O- D% [* iA:Fumet 原汁' _$ i K' u J0 i/ E! r
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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- @( A+ }7 t9 K7 [3 v& g% r' m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 j0 g' z. Z; P$ @9 a! a73.Which of the following is a principle not used in stock making?1 g/ _. B- j, ~6 Z
下列哪一项不是用于制造高汤(低汤)的原则?' C, I/ y, }' q" v/ U, `: I% g0 J4 R
A:Start the stock in hot water.开始在热水中操作
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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
5 h1 ^$ ^0 C8 o2 d; y$ t# x U" ^A:Remouillage 法语熬汤
6 d3 y" y2 J( _/ Y* C8 Qhttp://www.haibao.cn/blog/post/176242.htm |
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