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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:
7 F# ]8 j; y* Z# Q6 d哪位厨师最早带来高水准浮夸的美食/ I' }5 D; M! N" {
AAntonin Carême 人名 安东尼·卡罗美9 z' C# ?' n( X* j4 s2 a5 \- T- j
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- V/ W0 x/ K+ ?' y* |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, U# {+ A G- d" l T4 tA:Cast-iron stoves 壁炉1 t2 J/ y# d! f. n* 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:
) E; R2 Z g5 L( n. @法国术语,用来描述roundsman,或摇摆厨师是:9 p0 m- l; _" E( L8 o; x7 b
A:Tournant 图尔南1 h$ r) Y% _1 f( |& t, J3 x; o3 @
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29.Another term for the wine steward is:+ u/ O5 I4 j5 m. k D9 I
葡萄酒侍酒师的另一个术语是:
1 n* e) s5 M" R+ \& M- b+ JA: Sommelier 侍酒师! b, s. p3 }* A. ]6 a# d
0 l( j6 O8 R7 g' y7 d3 K8 H30.Molds, yeasts and fungi are examples of a:
$ X" K; w2 K' Z5 `1 g0 P; L- z霉菌,酵母菌和真菌是一个神马例子2 r9 C0 J- N2 H( K, b$ d
A:Biological hazard 生物危害. F0 N k, \3 ]1 [% Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" S u+ f- V$ B1 B$ u, p F根据加拿大食品检验局,食品的危险温度区在多少之间:& K/ u: ]6 g: u1 F4 }: c$ Q+ a6 m3 K& n
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
, W3 V$ b9 J( O所有细菌生存需要以下哪些内容:
* ~" D/ B$ n8 G3 r# l( R6 J) c8 s0 ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) u# _: P$ {1 h
. M% ~$ W) C& E; G& G33.Which of the following correctly represent critical control points in a HACCP system?
X' X- P7 R4 D( R! A y- [以下哪项正确表示了HACCP体系的关键控制点?
# p$ ?/ z K$ g5 vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; J% q5 k: s% }* i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ O) P1 S+ m# C: g
$ l9 ]2 } t! k% }9 j34.Which of the following is not an example of a carbohydrate?6 p* ]2 [, A0 O+ x: P3 q+ t
下列哪一个不是碳水化合物的例子?
# ^9 p. K- e8 t' UA:Essential nutrients 必需的营养物质! m$ x5 d9 Y* K3 B0 n" U A! a
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35.The process by which a liquid fat is made solid is called:3 M" f' m4 K( c: v" F
液体脂肪做成固体这个过程叫什么( k+ f' m& x0 q e
A:Hydrogenation 氢化
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- ^* V: g9 H# |# M36.Which of the following is not an example of a fat substitute?
& R8 o( p g9 Z( V$ `下列哪项不是脂肪替代品的一个例子
% X5 E z2 D) \. [# `% ?A:Acesulfame K 安赛蜜K表/ u- c: }- p8 E; r8 b; L. ]
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37.Health Canada requires that a product labelled "fat free" contain:
8 g% o% z' s1 h+ C8 y* d4 G加拿大卫生部要求的产品标有“不含脂肪“包括:
0 X( z0 k/ K: E$ w$ f( B9 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 D& p5 U5 R$ A: I/ @
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38.Which of the following is not a problem associated with converting recipes?" A1 w- |! \0 _3 L( e
下列哪项是不相关联的转换配方问题?4 g! f) `5 Q0 p
A:Unit cost 单位成本( b* ~# `5 c1 g! ]
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39.The condition or cost of an item as it is purchased from the supplier is called:$ K+ f+ z& T; w
从供应商采购的物品的品质或成本叫什么
Q$ e# ~7 r3 u8 E5 w) gA:As-purchased cost 购买的费用
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" \* N5 }4 @0 Z) ^- |. e8 A40.The amount of stock necessary to cover operating needs between deliveries is known as:. ]; B" D9 x: k
在新货到来之前用于日常所求的必要库存量叫什么0 z" a" k' r4 \& n
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?/ |' M- Y/ Z2 U" X/ N8 C* Y7 i! U
下面那个缩写是用来表明正常库存流程?
9 [ U. Y8 O( y/ C" |A:FIFO=FIRST IN FIRST OUT 先进先出
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! M5 R% u8 B+ w4 |* D. w+ E42.Which of the following knives is used to turn vegetables?/ G7 v; C$ n( H( A( o2 U; X
下面的那把刀是用来打开蔬菜吗?
/ x5 A) U4 \ ]6 t1 d1 g+ IA:Bird's beak knife 鸟嘴刀
) k1 }$ d) I# N8 Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?" l7 F: B& I7 a. _
即时读温度计最好用于那方面?
+ d |, |- o6 C! k5 v$ |+ s5 IA:Checking the internal temperature of a roast 检查被考物品的内部温度
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; K4 m9 o5 E; c- d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' ^+ k$ ?5 x0 k- P# g1 X V# v! \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' K9 q0 k q/ W$ KA:Cast iron 铸铁) j! D3 Y6 h2 w% B: O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ P$ j& E5 a( a' u3 o- P- Q4 h哪件装备下面有一个可移动的碗和一个S形叶片?
) Y, d. h) w U/ RA:Food processor 食品加工机
: G7 g( R# h( B/ `+ p0 i5 I4 j4 Z. P4 Chttp://www.google.com.hk/search? ... iw=1263&bih=572; } q; x2 a7 s! z+ ^7 n: w
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46.Which of the following is not a rule for knife safety?: D& c, @2 I' U7 D9 m
下列哪项不是用刀的安全规则?
2 J# K5 q$ n& z9 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 t2 v6 V8 O- Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. E1 j0 r) C. L- ~A:RondellES & t9 y( _0 R4 C2 m% ?* R2 n; x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ Q8 x* E2 u9 f6 N1 _48.Which of the following is a diced cut used to garnish soups?$ j9 Q+ n( v, x8 L V
下列哪项是切成小方块用于汤的装饰?
, w, x# h7 q& W# Z, u0 X; o/ dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" O, p; v# N5 Y/ E; y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% m, \3 }, d* n- r. L
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!!——, J2 ?% V4 k0 |
A:Gaufrette
0 f0 _& u7 x3 @! g9 B- vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ c8 z! d/ c$ w) M8 I- b% zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ ^6 M* O% @' ^% z- _5 _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 M1 f6 [) _) D U+ ]
3 M" s# _3 C# a3 \$ O/ t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 |: t4 R. @ }. F. V4 _
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 V3 z2 U0 G* r& }6 ]A:Cilantro 胡荽叶 香菜
/ v/ N1 `* u8 h8 h. s# {; @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: S1 j7 _1 [+ b6 v3 V
6 [' L. r% T! |2 `/ c& o9 [60.Allspice is made from:7 N7 _9 d' P4 X$ ^# T; e/ a
多香果, 多香果香料是什么" P# z, K& C& B) I `: r" N" K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 W5 W% H* C8 e& {
A:A dried berry 干浆果
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5 U, ^+ g6 t, R' S61.Which of the following are used to make a sachet d'épices?# x: z: i# B0 r% O! z6 X+ J
下列哪些是用来做香包德épices?& w& Q+ N! ]3 X2 X8 P+ a
http://www.sachetcatering.com/. C7 S& }7 ^% Z' B, X9 V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 Y' N/ C( o' F, u$ |. {( L
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62.Which of the following condiments are not soy based?6 x! f! c. u4 w% T1 n
下列哪项不是酱油调味品的?0 G3 I2 ^5 q7 J- G
A:Wasabi 日本辣根2 z' a# h. V$ l; u
- b% u3 ^) |5 Q. D7 Y& D/ v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. @' I0 m; n8 G, ^" Y9 b4 ?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:
3 L' F+ k0 f' t% I4 ?9 uA:Pasteurization 巴氏杀菌
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# \$ F0 @" {/ T; O64.Which of the following steps is not the correct procedure for whipping egg whites?
1 U% ?! }( c5 G2 p( S, A5 q下列哪个步骤是不是正确的蛋清搅打程序?
& j6 H$ g# ^, ], JA:Allow to rest before use. 允许休息后方可使用。4 b9 c9 a. C4 V
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65.The weight of a large egg is between:一个大鸡蛋重量介于:6 L+ u9 R. ?1 G, W- x
A:56g and 63g 56克和63克5 k, J: R5 q0 O/ S5 ]
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66.Evaporated milk is a concentrated milk that is produced by removing# u9 J6 X4 x2 b. x# u
炼乳是一种浓缩牛奶 是去除什么做的4 c5 O! D3 ^1 E! c r4 U
A:60% of the water 60%的水
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- z1 e3 t# T& [, r$ V! W& ]67.A method of cooking that transfers heat through a liquid or gas is:$ s( h! X/ ^: G, Q, q9 y, a5 x9 U
一种烹饪方法,通过转移液体或气体是:
7 \$ X3 D, T/ [% HA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
$ l0 x1 J) m4 P7 q3 o; ?) HA: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?7 u: d9 c9 [/ E7 m4 G; ]( E
A:Braising 烤
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% m- K& w9 H7 Y* U+ g7 L70.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:8 X4 ]6 m* A$ {8 g
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 N. q4 a4 I0 f) x
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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
/ s, I% W2 C; i! n% KA:Fumet 原汁) w8 e3 l2 e1 H) X
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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
. ~( `9 N& L$ M" R! q/ |" EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜 ~: }$ |2 f5 h; b( v( q: \ f
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73.Which of the following is a principle not used in stock making?% s* ?3 f% y! u$ A! }: C
下列哪一项不是用于制造高汤(低汤)的原则?6 Y' z3 V+ b7 Q( `0 x, k7 Q
A:Start the stock in hot water.开始在热水中操作5 r9 R# a0 g% Z O& L1 O
" @: d/ s1 }* B8 i8 a" g- K74.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6 I o# P! U+ W+ s4 _
A:Remouillage 法语熬汤9 k3 ?$ L; R1 ?1 K, S
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