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26.The chef who is credited with bringing grande cuisine to the forefront is:& k- K7 j& J: H' }
哪位厨师最早带来高水准浮夸的美食 u( c! R& J- l3 \
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:& ^' {) T! `5 L" A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 D1 {* j2 u7 O) A2 SA:Cast-iron stoves 壁炉
4 h. X0 J$ q A6 Z1 phttp://www.usstove.com/products.php?id=6. D9 g9 B: u5 p; F! A
6 v/ S/ n- y3 X& _6 N28.The French term used to describe the roundsman, or swing cook, is:0 f Q# H. R0 I- S, c2 P: Z; ~1 I. m
法国术语,用来描述roundsman,或摇摆厨师是:9 f) q' X. }; c4 e7 z; {8 b4 r9 S
A:Tournant 图尔南
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29.Another term for the wine steward is:
0 ]: N' S" d( Y& p4 \- {葡萄酒侍酒师的另一个术语是:
3 e6 Q9 H8 @6 i6 xA: Sommelier 侍酒师
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% Z/ v2 D7 k0 ?2 x30.Molds, yeasts and fungi are examples of a:
/ K: u/ [* @. b1 X! T' J霉菌,酵母菌和真菌是一个神马例子
4 a/ D3 h( E: D0 V* Y8 d) z$ [A:Biological hazard 生物危害9 o- f9 K D1 J. Z$ U
" x" [* G* i* f; g3 G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, M8 d& X r, }3 f z根据加拿大食品检验局,食品的危险温度区在多少之间:8 J! w! L7 ]5 i
A:40° and 140°F (4–60°C) 4-60度6 I* e H' ?( y/ c
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32.All bacteria need the following for survival:) A9 W u: F9 T; s+ a( I* m
所有细菌生存需要以下哪些内容:% A1 b3 t. z S* X4 a- X2 B) C3 d
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 y& E) e0 N& u, _
* v# V2 T' T1 |33.Which of the following correctly represent critical control points in a HACCP system?
- w; a4 p! G% @1 |以下哪项正确表示了HACCP体系的关键控制点?# }6 o8 {8 e& J" {* w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" Y2 D" V8 h' A食谱,接收,储存,准备,烹饪,保温,冷却,再加热# U4 H6 F0 l2 r9 J8 a2 i
4 `0 f. b; J( T4 T34.Which of the following is not an example of a carbohydrate?
, d% }; |5 x! g: R) y2 u6 i: f' b下列哪一个不是碳水化合物的例子?' i2 s, w3 q9 d+ G; A
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:" S# \- Y" M+ r: v+ T4 o, k/ N
液体脂肪做成固体这个过程叫什么$ y% {+ y- F/ Q- l" C
A:Hydrogenation 氢化+ [- s9 i4 t6 B6 I* F2 V3 ~
! ~. ]& t+ l( z! K: Y36.Which of the following is not an example of a fat substitute?
# h. Y, t7 L- x下列哪项不是脂肪替代品的一个例子, M1 B0 P& S% o5 L! o; c; F7 R" h
A:Acesulfame K 安赛蜜K表
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2 n1 o4 r, t- N/ t37.Health Canada requires that a product labelled "fat free" contain:
+ B9 O& ^& ^7 B9 m2 `加拿大卫生部要求的产品标有“不含脂肪“包括:* n+ u9 [3 Q' b0 u- ?4 k& S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, L1 G! q+ L& q; p38.Which of the following is not a problem associated with converting recipes?
0 b" A/ [! i) R( @下列哪项是不相关联的转换配方问题?
3 v) S2 j- {4 C5 o! Y- QA:Unit cost 单位成本: u( _; u5 \. Q5 U3 K) |! I* \4 [
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39.The condition or cost of an item as it is purchased from the supplier is called:
( C, B$ I* J* w5 O从供应商采购的物品的品质或成本叫什么2 ~, u$ `! S4 |/ }0 x4 M" R
A:As-purchased cost 购买的费用: ^' Z v5 ]" x4 R) b
8 _- K0 A' E$ Q/ }" K2 ^) y1 \40.The amount of stock necessary to cover operating needs between deliveries is known as:& Q9 Y+ V7 C: v2 n
在新货到来之前用于日常所求的必要库存量叫什么
6 W- k+ S$ i- e& R% b7 Z1 QA: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?; q3 L* Q3 h$ \0 B) U% X4 u, Z
下面那个缩写是用来表明正常库存流程?: `1 {2 Z9 J; R- `% B E! P' o
A:FIFO=FIRST IN FIRST OUT 先进先出1 d6 v6 _2 w" T- c2 ?- B
! q) L. z% }# _42.Which of the following knives is used to turn vegetables?
7 y% Q% q% A8 m. c# U下面的那把刀是用来打开蔬菜吗?9 o6 A2 \8 `; u/ T j
A:Bird's beak knife 鸟嘴刀
: ]' R0 A l; r- Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' ~( K5 @' w+ H43.What is an instant-read thermometer best used for?
. w! Y) E8 w" `+ Q% j3 t8 M c即时读温度计最好用于那方面?; F/ @8 A" K- m8 a( ]) c5 H. E$ L, j
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 b/ j/ u; V% @ s1 q" M
( o( o. |+ K+ S0 f! j3 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 ~1 Z' ^7 @, Y: V S! y' n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 q& ]) `) _7 v* S _A:Cast iron 铸铁( j! }8 e7 S1 f; W# h
7 k8 U- f( e8 _# p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; V, @! {) }; p$ d0 t" }) p
哪件装备下面有一个可移动的碗和一个S形叶片?$ H. t( t+ R+ Q- V( `. p7 V' ]( d# E
A:Food processor 食品加工机
+ v' \9 y% R. {: L2 ]$ Zhttp://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?1 X, ]) Y X- E" X H. t
下列哪项不是用刀的安全规则?3 m' j) c# J4 S9 U( e/ i7 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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h( M, b( ?$ A! m/ Z1 ]; W8 w47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 d! W, V' J. y6 W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 O7 y4 K5 d" a% b* O( z$ \! o7 R, @
A:RondellES , d% c/ D) m. B: W( I- v0 ~! _
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?8 Y2 b2 j, E! \$ H( E
下列哪项是切成小方块用于汤的装饰?$ E* b" ]1 Z5 h8 f8 m3 Y2 g+ B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 T, S$ z5 _) [6 c$ Y! k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, k! a7 c+ y1 H9 j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!!——
" }, i( T8 q6 Z$ Z' @ dA:Gaufrette
$ y* [- M8 I' T7 d* g7 O# n% d4 v8 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* `0 f9 K6 y0 x; Z$ dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 e3 ]5 S+ n& m7 i! {: R% \$ ?# U
Gaufrette :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?
; I; A x$ {) J. G' R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)
/ F5 x$ X/ ^- R+ v" k# |8 ]* J2 XA:Cilantro 胡荽叶 香菜8 m8 I9 C6 y- W* O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 b0 v! k$ y" k4 {8 A/ |
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60.Allspice is made from:
8 c a4 c) D* o; \* N7 F& L7 Z H 多香果, 多香果香料是什么
& v! h+ J' H: l Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 I, Q6 i0 [( n5 D& f$ u
A:A dried berry 干浆果+ O8 R3 `8 D4 o
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61.Which of the following are used to make a sachet d'épices?
: j$ b$ I. p: g1 @9 I下列哪些是用来做香包德épices?- q. m$ a) H7 h
http://www.sachetcatering.com/2 C" ^8 A6 x# H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 |- O' G- A3 h- R5 C6 Y/ u
5 k4 i5 w5 F; c* p" Z( Z% B) t62.Which of the following condiments are not soy based?1 [& |7 _0 E7 V I" {$ I
下列哪项不是酱油调味品的?
9 S; o# B& j7 M6 XA:Wasabi 日本辣根% n+ z' I' y' M! p* L; w7 N
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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:, {( b- n0 _/ F R) N& o4 U
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:
( d, M* ]: ]3 B, w6 p. y. D9 M4 ]: kA:Pasteurization 巴氏杀菌0 A' ~% ?( ]8 t; P2 E& y
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" ]) x- L1 t9 z下列哪个步骤是不是正确的蛋清搅打程序?% ~ T* j8 k% W Q% E' p E. J
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:
- _1 Y/ R/ P' j% W+ U' cA:56g and 63g 56克和63克
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/ l, w" R _' A" E66.Evaporated milk is a concentrated milk that is produced by removing k2 v/ h# }! m7 p- [
炼乳是一种浓缩牛奶 是去除什么做的) w4 k0 ]" C2 k) w9 _
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:0 f$ v' Y& K: P9 e% }5 y( A
一种烹饪方法,通过转移液体或气体是: z _: E2 Y: j7 B/ z3 Q
A:Convection 对流, v& D8 B- [# A/ w
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68.The cooking of starches is known as 烹调的淀粉被称为 y4 t$ x4 m# Z$ u
A:Gelatinization 糊化1 \3 N4 w* z1 V! {% M j* R
- @$ j+ W% A. A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. ]0 U9 {7 X9 u( z& }- B5 I2 FA:Braising 烤1 }) c/ a, L$ o
/ d( Y; |( ^+ q7 W# W" L! L. ^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:
) p m4 R x" [6 ~- R* q! t# PA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 [3 }$ v( I: ]8 z# N; u1 V71.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* U R7 t8 D8 D- ^' \; ]4 D! U
A:Fumet 原汁% u) v$ ?. Y- J8 k/ A; h5 D
' s4 V9 L% h5 U* _$ k, r/ t72.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& m g0 C4 o/ Z+ m& L2 L G" R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 `* V( h, u0 d) e0 G. `73.Which of the following is a principle not used in stock making?/ ~* D5 O" L' N6 p7 F
下列哪一项不是用于制造高汤(低汤)的原则?
9 }, L+ q# q2 U. E5 Q3 @$ b3 C3 q; sA: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6 L3 _0 x8 k# {7 u! b4 r5 a
A:Remouillage 法语熬汤' ~3 \7 y& T- B$ }5 l* C0 K3 ?
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