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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 a% l+ N* X1 f8 ]* q哪位厨师最早带来高水准浮夸的美食! z# d' M9 J" t" [" z1 L8 ?
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# h' y% X" `, d# K. _
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. W7 f2 v; q& T1 \3 wA:Cast-iron stoves 壁炉
4 a! [: h3 c- thttp://www.usstove.com/products.php?id=6
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/ l* N/ c4 E# v$ f. ]28.The French term used to describe the roundsman, or swing cook, is:
" c9 v4 N( P- z法国术语,用来描述roundsman,或摇摆厨师是:
3 I: p5 `' [/ O+ I3 LA:Tournant 图尔南+ W/ I* Z5 Q* H# X
0 q1 W2 t; {+ E, D+ t& _% e29.Another term for the wine steward is:
$ i* F4 n* i% [' ]) x葡萄酒侍酒师的另一个术语是:, w8 K5 A! Y l& K, o# I9 X$ c
A: Sommelier 侍酒师4 ]4 F6 i2 S6 e! R. @
% V6 G, o0 O, o+ T; C30.Molds, yeasts and fungi are examples of a:5 W# g! N' {$ v6 }4 A
霉菌,酵母菌和真菌是一个神马例子% ?7 \; a3 @% b; N0 ?' \& G3 f
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; T: K# z- D" b$ S
根据加拿大食品检验局,食品的危险温度区在多少之间:
@9 ?4 y0 ^1 vA:40° and 140°F (4–60°C) 4-60度 D$ P: W+ [0 U& }* P: n9 \" i
& P ?! ` M0 ^: {! C32.All bacteria need the following for survival:
! j; e. [/ m$ k e' t0 q$ N所有细菌生存需要以下哪些内容:4 T0 V. C0 Q9 a* ?9 R7 K6 L
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?
2 p4 v8 W* Z/ i0 D' {2 G8 \以下哪项正确表示了HACCP体系的关键控制点?3 X4 G+ a! M P8 I6 u) [" M; {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - h# c& ^ o; N( L. N: V4 K3 [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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U& ?9 h" I1 ~34.Which of the following is not an example of a carbohydrate?
7 M( A7 r5 _- B0 Y3 y( n! s( ]下列哪一个不是碳水化合物的例子?
3 c" j7 K8 U- l2 V# BA: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:
4 {3 N) _6 r# Q9 {液体脂肪做成固体这个过程叫什么
2 c9 \( p+ D) FA:Hydrogenation 氢化, y3 f- M7 g T9 c% n
1 h3 c! Q* u* ?36.Which of the following is not an example of a fat substitute?
3 ]! i. x, m! G下列哪项不是脂肪替代品的一个例子
# k( P8 e) L I5 R; GA:Acesulfame K 安赛蜜K表$ g/ \" M; Q1 j7 m, x/ l( b Y
, Q% D/ ? z5 q% m/ P37.Health Canada requires that a product labelled "fat free" contain:
J+ g3 A* U! x; S( U$ {6 |加拿大卫生部要求的产品标有“不含脂肪“包括:2 I$ P$ ?1 ~' Z, P: K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 f: C4 r; ]% e9 |& X. I- H
. [/ X- @3 c. Y+ \+ K! I. N38.Which of the following is not a problem associated with converting recipes?5 }' Z! V2 `5 }# o/ ]
下列哪项是不相关联的转换配方问题?2 u. t' d9 {, 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:+ q+ f7 ]2 a1 i- P$ f
从供应商采购的物品的品质或成本叫什么
5 p" S/ y) U/ W4 lA: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:6 L$ N @ O3 O" u
在新货到来之前用于日常所求的必要库存量叫什么
( d7 |" P9 i* E3 m' NA:Parstock 基本日常最低库存0 {! g) a' ]+ X9 _ y! `
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41.Which of the following abbreviations is used to describe the proper rotation of stock?# _7 _( M. @, E9 w* C. I% y
下面那个缩写是用来表明正常库存流程?
$ V! g3 {, a* ~" i: A, M9 m" nA:FIFO=FIRST IN FIRST OUT 先进先出+ _8 s/ j9 Y8 u1 U1 K& x
6 N! K! s3 Y! y o4 H9 k( a" o7 {42.Which of the following knives is used to turn vegetables?
2 g! v# s% \+ \* P4 l下面的那把刀是用来打开蔬菜吗?( @) n! j& P$ p
A:Bird's beak knife 鸟嘴刀" I, J9 m4 i" h- L. C3 W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, A- a. B \; Y+ k/ E5 f+ Q' z43.What is an instant-read thermometer best used for?
; m+ @ x+ |: j0 ?即时读温度计最好用于那方面?
- }7 s% W9 B Z1 Z0 bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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* j! K, ?- T6 N- V/ d- r4 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 c! J$ l: [" } `, q- u" P下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 {8 T: p1 Q) O0 X. P- x @. GA: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?
1 p/ B6 e. _! d, H1 T哪件装备下面有一个可移动的碗和一个S形叶片?
7 J' \: s' S! G, e) ?0 c$ DA:Food processor 食品加工机
' X+ ^* h& T; n$ ghttp://www.google.com.hk/search? ... iw=1263&bih=5720 { u; F9 T: A4 ^- S Z
4 j8 P" v% @2 E! z( O46.Which of the following is not a rule for knife safety?
' w+ b1 c; a$ N/ e* L9 P" W) @下列哪项不是用刀的安全规则?. M$ l2 i' l7 P8 W9 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 d2 `$ y. x0 Q
; i0 ]/ @" ~4 O, K, k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 s/ G5 y. C$ z, Y ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
a2 o" `5 u4 U9 H. L) yA:RondellES
% C! l7 Q# B, Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. A1 G3 T8 Q* s2 r' |/ `3 k
, [4 E: {7 d4 H# i48.Which of the following is a diced cut used to garnish soups? T j* M: G8 ]5 g5 L( r
下列哪项是切成小方块用于汤的装饰?) s Z7 W8 z0 { P) Y& X
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, o+ d- V6 E! W% O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! p1 W" |3 w; b+ 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!!——
. u& i, l& [' }4 ?% y" t GA:Gaufrette 4 M( B5 A# L- ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) E" i' [) G) \# f/ A, m! m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 `% l& f/ X) E0 C) n9 i" f& qGaufrette :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?
/ w$ `+ S$ N% o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)* ]% y; m* y9 E5 g9 D7 [
A:Cilantro 胡荽叶 香菜
7 a" v E$ p( ^- P, A+ Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" M; X9 O7 E( j( Y ]) i& Y" a60.Allspice is made from:
: c7 W3 E \8 D0 d4 b 多香果, 多香果香料是什么9 R/ b0 S% }9 j: ?% {+ w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: Z9 @( `, O, l9 {( q! v8 EA:A dried berry 干浆果
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. {2 C$ r8 x' V! Q; p) H0 S7 s+ Y" \61.Which of the following are used to make a sachet d'épices?
3 V4 B7 A- x k( `下列哪些是用来做香包德épices?
9 G4 l0 z' _0 I d% b$ I1 P" Chttp://www.sachetcatering.com/" T% N ?) O. l; E. |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- H. H/ [; V1 b8 f: b62.Which of the following condiments are not soy based?
: f: G% a- D+ P" u; ]# G下列哪项不是酱油调味品的?
: p( r/ z4 q. ~$ ~( n' P; b/ tA:Wasabi 日本辣根0 Y, a$ n* Y( d2 ?
* B0 r* U" b" T* `# K) W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* \+ ]9 S$ h4 A7 @
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:
4 T. v3 B- {8 yA:Pasteurization 巴氏杀菌' E: Y+ y* `; S$ Z7 t
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% u7 t8 [4 m8 r0 Q下列哪个步骤是不是正确的蛋清搅打程序?3 H! D/ R6 W8 y6 F( ?
A:Allow to rest before use. 允许休息后方可使用。
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2 y' u/ k; _6 z( [" W# m65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 n0 p5 X W. S5 ~) R& ]A:56g and 63g 56克和63克* a# h5 _7 F% ? t* s# [
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66.Evaporated milk is a concentrated milk that is produced by removing: G6 C# c/ a* a& w: @' T1 C+ L' e
炼乳是一种浓缩牛奶 是去除什么做的
4 v8 H( q/ h' yA: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:6 O, q) G$ X! j7 |
一种烹饪方法,通过转移液体或气体是:
. k4 V! I, K# b6 n! w- YA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为0 L: B; a1 @/ R) K8 Q. H \
A:Gelatinization 糊化
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; r' J1 P, x6 j. l& `7 j! X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ I1 v ~* Z+ {A:Braising 烤
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/ W& Z- L0 j9 q4 }9 Y3 p70.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:
2 }; T8 U3 t! r" IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 }8 N4 i; S4 P# }+ v) K5 O" 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, ^ z( e ] ~! d' X, I
A: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$ A1 J7 ]. h- R* w% h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
8 h% u1 F7 }1 i+ x下列哪一项不是用于制造高汤(低汤)的原则?
$ a& y9 C, t6 A k' Y# yA:Start the stock in hot water.开始在热水中操作
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3 l d6 D Z* f" P74.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 W$ x: B! w. O9 {( VA:Remouillage 法语熬汤# Q! r# J$ e8 \3 _* `
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