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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:
4 ~, L8 |3 A* D6 n+ J哪位厨师最早带来高水准浮夸的美食% N' t- ]: w" R; R
AAntonin Carême 人名 安东尼·卡罗美9 A% e. e* O7 s0 Z
0 O% G4 R; o, \. C. i. `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" E+ {; M% l# r9 E- G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. w- T, p. M* r r0 V
A:Cast-iron stoves 壁炉. f2 s x, |9 N
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 s m; t6 h+ ^
法国术语,用来描述roundsman,或摇摆厨师是:; G/ T' `" M; e% ^3 w- K
A:Tournant 图尔南
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29.Another term for the wine steward is:
G6 t. K7 y0 ]9 Z葡萄酒侍酒师的另一个术语是:
; V9 ^: r0 Z2 W a' i: UA: Sommelier 侍酒师) H" x- R7 ^0 Q/ F
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30.Molds, yeasts and fungi are examples of a:" y/ [9 j: P) f
霉菌,酵母菌和真菌是一个神马例子; Y8 M7 L8 x* C1 S) L p
A:Biological hazard 生物危害* I# r; [/ Z- B
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; l2 H8 Q. U+ O0 o5 t根据加拿大食品检验局,食品的危险温度区在多少之间:
. ^5 [8 |' x1 c6 H. p$ K; y9 {A:40° and 140°F (4–60°C) 4-60度- `4 `) N2 A u# `3 U3 ]
/ d- H3 a* E7 ~6 Z( F9 J0 ]2 F32.All bacteria need the following for survival:5 k2 H) V3 x2 j$ f4 C8 C o
所有细菌生存需要以下哪些内容:
! y, a, W$ a7 @) b+ FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- H: Q- V9 T" O A9 [, X5 f& K
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33.Which of the following correctly represent critical control points in a HACCP system?4 q8 q& G) [: |# D
以下哪项正确表示了HACCP体系的关键控制点?
5 [1 A" k. d' K$ T% BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
o0 L( s' I5 F. V/ _食谱,接收,储存,准备,烹饪,保温,冷却,再加热- ?3 @9 [ }/ C; H/ t/ X( \
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34.Which of the following is not an example of a carbohydrate?
- P- S: n) F+ M, j: a( a0 k; c C3 b下列哪一个不是碳水化合物的例子?: Y, K; }3 r! e3 S+ m
A:Essential nutrients 必需的营养物质
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8 z( k: J" h& `) _5 y/ y35.The process by which a liquid fat is made solid is called:" L3 `" n6 C8 _' A/ Y ]: A) O
液体脂肪做成固体这个过程叫什么
9 I/ \* @( ]& WA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
9 m8 h- z% ]. e+ J下列哪项不是脂肪替代品的一个例子
2 Q3 p: a5 P$ C" S3 V [) eA:Acesulfame K 安赛蜜K表- I f0 r( k- `9 Z& z
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37.Health Canada requires that a product labelled "fat free" contain:
+ v* |7 r$ c m B8 t加拿大卫生部要求的产品标有“不含脂肪“包括:
+ j9 \- `- `& {9 I/ K: {. ~& iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% A* b, U- |% `! `( G; q
) C+ p& J q' S. o% o T$ @# n8 }38.Which of the following is not a problem associated with converting recipes?8 Y) u/ V4 S2 Q. {) b& L$ ~! y5 [1 k
下列哪项是不相关联的转换配方问题?
# ?$ }2 F8 @! H7 @1 DA:Unit cost 单位成本7 p$ a: ~2 \! N. U' I/ _
2 Y' ~; I% ]7 c4 E/ J& U39.The condition or cost of an item as it is purchased from the supplier is called:
' W# H, }) e- Z1 q9 q/ \0 n) L从供应商采购的物品的品质或成本叫什么
4 k. J, l0 ]" _+ L2 fA: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:2 e- {1 |1 |4 {2 q
在新货到来之前用于日常所求的必要库存量叫什么
1 w3 m Z2 ^4 b# SA:Parstock 基本日常最低库存
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8 I" \7 M8 Q; K g2 J/ K1 }41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 i/ e# a0 U! c% F* T q9 K下面那个缩写是用来表明正常库存流程?
/ _: J( m' e5 ]A:FIFO=FIRST IN FIRST OUT 先进先出0 R/ `& F( X* k, ~2 x& J! {
9 U5 o1 G8 {" m, n42.Which of the following knives is used to turn vegetables? w$ }9 H2 E! x! N" J% [
下面的那把刀是用来打开蔬菜吗?* c9 {9 y* m- b5 f
A:Bird's beak knife 鸟嘴刀 r* _5 c6 h) x# \3 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 E( P: Z, [0 k8 I$ H) W
1 g' L3 T% [, V: ^5 L+ d; Q43.What is an instant-read thermometer best used for?. q6 _% q. F- z
即时读温度计最好用于那方面?
n* Y8 M' w9 KA:Checking the internal temperature of a roast 检查被考物品的内部温度* {9 s# I- O$ D2 ~' H3 Z4 d0 c
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 C8 A7 ~9 _3 ^9 n1 y& n0 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重% L1 b9 D" A: C1 B4 \
A:Cast iron 铸铁$ G z( A7 {$ x+ a9 z/ v( y
5 O, m6 M% z5 j: ~& n+ E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- V& P5 n0 M( e0 k& W
哪件装备下面有一个可移动的碗和一个S形叶片?' H4 @& O7 y1 u
A:Food processor 食品加工机9 y- w2 y f' c9 u+ L
http://www.google.com.hk/search? ... iw=1263&bih=5722 b' Z9 V6 T6 y+ |: r2 h# S
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46.Which of the following is not a rule for knife safety?6 |' m: [. u6 F
下列哪项不是用刀的安全规则?. q( s: d/ p( Y6 n3 \; y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% N; C1 i4 B9 N% I' B" Z
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 C- z' q' t/ X. A$ M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 G+ q2 e) a2 Y/ r% h9 vA:RondellES
6 t7 }/ i5 x6 y6 N8 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' P" H4 N" |* k: I% y$ O# i- i- F48.Which of the following is a diced cut used to garnish soups?5 U" c. W4 O& C; D. w
下列哪项是切成小方块用于汤的装饰?4 e" C: W8 L) ]7 ]" J) B: v- A& d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" q0 ] d w' }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, l9 V' r0 p' S& N, u9 ~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!!——
$ H1 P9 ~; ?% e# ~1 AA:Gaufrette ; y- T- g% C5 Y5 M' ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- I7 h9 o. x+ q1 ]( M- q8 L8 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: ~' l, i& T7 B/ K3 [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ k' ?" o4 o9 N4 L6 v- f! E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" F" t- ?: o) V4 {, I
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). m) B5 t$ E4 ?* {5 E# t
A:Cilantro 胡荽叶 香菜
" e+ [- l- r9 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 y2 H( Q6 q& F3 Q! T+ c
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60.Allspice is made from:
9 n- ]% p7 ?% s$ R) a; F 多香果, 多香果香料是什么
9 {& T1 ?' S+ x2 |5 B" F4 }2 phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) o- p) L0 R; |1 e5 ]5 n
A:A dried berry 干浆果8 M2 I, l4 c" {+ a0 l9 _
2 E# ]6 Q5 i. X61.Which of the following are used to make a sachet d'épices?3 m. N% L9 Z5 Q$ p
下列哪些是用来做香包德épices?
( K8 F5 ~6 V( X1 F# G6 W! Dhttp://www.sachetcatering.com// ~8 k( p; ]7 C+ W: S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. f; D( E q I0 L
8 d7 ^6 K( ]' J; U, S5 N* s$ H) x62.Which of the following condiments are not soy based?. g( V" h* t p7 d
下列哪项不是酱油调味品的?
7 C( ]! C, A* x r& lA:Wasabi 日本辣根0 I _& C9 M0 S9 C
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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:
c& l3 h1 b7 k5 I* p: 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:
% b1 g7 ]! N- a) p T5 GA:Pasteurization 巴氏杀菌' M/ ?- p9 w# f" l, h. P' U
% f4 `% w7 }% n7 W! w64.Which of the following steps is not the correct procedure for whipping egg whites?
, \) c }/ U5 ^" F* J: O4 z下列哪个步骤是不是正确的蛋清搅打程序?
( }& ]( K6 S. k/ _& I) U/ Y) m" cA: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:' q, W3 z! ^/ }% f. e- M# x% R
A:56g and 63g 56克和63克4 V; }2 D) A: g8 z5 V7 s
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66.Evaporated milk is a concentrated milk that is produced by removing
8 }3 C5 b' H9 A; ?. v/ o炼乳是一种浓缩牛奶 是去除什么做的& H3 d6 f$ _: e& P/ y7 Z& Q, x
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:
; m f) b4 H, d一种烹饪方法,通过转移液体或气体是:8 |) {: X) O( ]
A:Convection 对流8 R$ K F4 Y# O# _
/ _) D% D" n5 S e* D68.The cooking of starches is known as 烹调的淀粉被称为
3 {; }, Z! T9 e1 m. aA:Gelatinization 糊化& x" g; g+ k6 @7 E0 R0 R9 Y
+ {; f' N) x4 X) a- `0 v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 U6 N' F+ t- {5 E+ B2 T- m8 [2 M% s
A:Braising 烤, r# }3 s" y5 g$ m6 v
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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:
. o. _6 v z9 P# ^' I7 R# bA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) b' T+ @, G( g3 v! m
- b# W5 }/ P: {5 r71.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$ z5 \4 o* v( C) }
A:Fumet 原汁* D- S% @, ?& U
8 z7 B- T+ }2 V1 P1 t# W72.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" ]& J6 G0 i" u/ U, [2 C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 e5 t4 Y3 Y8 G8 J8 m; g
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73.Which of the following is a principle not used in stock making?
# U6 c! y" Q# t, r8 q4 H下列哪一项不是用于制造高汤(低汤)的原则?+ @ K+ e" o/ H4 F6 V, q6 `
A:Start the stock in hot water.开始在热水中操作$ P0 \0 N3 ~! r2 f+ R
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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
1 F% T' W& U. v, M" @A:Remouillage 法语熬汤
1 r8 l- A% e7 w% w' }1 ihttp://www.haibao.cn/blog/post/176242.htm |
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