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26.The chef who is credited with bringing grande cuisine to the forefront is:
* f# D* L+ \9 E8 C# R哪位厨师最早带来高水准浮夸的美食
' b4 v) ], |' T/ l5 s) CAAntonin Carême 人名 安东尼·卡罗美
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: c+ X: H' ]/ s% K( C% `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. b9 ]; D/ d) g+ M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ f3 ^( y0 W2 v4 q1 {1 sA:Cast-iron stoves 壁炉) G( d/ s1 U$ m0 I4 M
http://www.usstove.com/products.php?id=6
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\* s9 S. w! e28.The French term used to describe the roundsman, or swing cook, is:$ Z+ Q8 c) k3 V, f D( e
法国术语,用来描述roundsman,或摇摆厨师是:! C( y0 H9 _$ u M
A:Tournant 图尔南3 H$ l; V/ L5 C4 P! F
/ F# _# u2 K1 ^29.Another term for the wine steward is:/ F+ K2 ~* R4 [. C3 q
葡萄酒侍酒师的另一个术语是:
/ k8 J3 F, U) D( H: O) v* W6 UA: Sommelier 侍酒师
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5 }1 P6 B% u! s30.Molds, yeasts and fungi are examples of a:6 @) R: g, ^, S0 c: L8 g8 N% b
霉菌,酵母菌和真菌是一个神马例子
" U/ q, ?+ R2 w) g$ ?4 YA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% `5 z. U8 t8 U: w0 P根据加拿大食品检验局,食品的危险温度区在多少之间:) P3 q+ z7 a% m4 U. M a
A:40° and 140°F (4–60°C) 4-60度, K% \7 F. f: ?7 G! _5 V, {& z
' w7 Q4 D3 l1 K$ w0 W1 f32.All bacteria need the following for survival:3 N& T# c u& u7 u
所有细菌生存需要以下哪些内容:
. \# J. u' e1 e0 |4 nA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# l7 ?4 z Y: e7 A' w' y9 K
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33.Which of the following correctly represent critical control points in a HACCP system?7 K/ F B/ Q# ~" T6 n# C& k2 a
以下哪项正确表示了HACCP体系的关键控制点?
" ~: q0 p% A- i6 h. V$ xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 U# |" P/ t8 }4 `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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# O: _$ |/ K# o8 ~34.Which of the following is not an example of a carbohydrate?
: d$ e7 e2 ]' i+ n下列哪一个不是碳水化合物的例子?! M8 m' g/ q$ D! e
A:Essential nutrients 必需的营养物质! a- d) c4 y) Y! `
8 U9 P& D% Q, \: p" f! u35.The process by which a liquid fat is made solid is called:
6 r7 }0 ^/ \( B# ?/ F液体脂肪做成固体这个过程叫什么# I3 {$ l' P7 b5 G0 ]+ M
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& n$ [: N! W/ x
下列哪项不是脂肪替代品的一个例子
; ^ w; [) \, k, p( y" IA:Acesulfame K 安赛蜜K表
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# c% u$ k- w+ Y7 b5 O) ^9 ]37.Health Canada requires that a product labelled "fat free" contain:
1 f* ]0 i; p" A8 I* r6 `加拿大卫生部要求的产品标有“不含脂肪“包括:8 |* J2 x: G2 o3 H: a0 f7 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* D V* V7 @8 ^4 g) @
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38.Which of the following is not a problem associated with converting recipes?
% s8 ?/ r; O: M! ~2 F9 j( R下列哪项是不相关联的转换配方问题?6 ^8 S) T1 W. r/ [& l1 _
A:Unit cost 单位成本
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8 @' }2 |+ x# v8 D: ]7 M! t' `$ ^39.The condition or cost of an item as it is purchased from the supplier is called:4 }% Y2 N( u+ g% O
从供应商采购的物品的品质或成本叫什么" i, G% X3 j/ e) e8 m) G* o
A:As-purchased cost 购买的费用
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. o6 T8 x- t/ e; D40.The amount of stock necessary to cover operating needs between deliveries is known as: z$ z0 ^9 u3 p$ L1 f0 o
在新货到来之前用于日常所求的必要库存量叫什么
, F0 B& F. }- ?, eA: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?
/ d) f! l4 ]$ p7 ]0 p* J, i下面那个缩写是用来表明正常库存流程?
3 e5 q2 B# g* P' sA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?! L, M6 a w9 Q, \
下面的那把刀是用来打开蔬菜吗?6 V/ }2 s6 }! X
A:Bird's beak knife 鸟嘴刀
4 J' _! z6 k) ?3 K) ^' ]" o( Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
+ e+ v; L1 ]2 G0 r即时读温度计最好用于那方面?: ?) O U! F- Q/ i9 f" p; Q
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ t& D% `# N, `! L
, V A3 ^7 p+ H4 ^' F& ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. d3 g. B) I" C+ @( V! f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! d7 j1 B, r& m+ }. ^; UA: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?
0 u& r2 g3 ^( W) f. M; J2 C哪件装备下面有一个可移动的碗和一个S形叶片?
+ h5 s( [ y; BA:Food processor 食品加工机- F ~% p' `/ I
http://www.google.com.hk/search? ... iw=1263&bih=572; O* d6 ~- l* N
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46.Which of the following is not a rule for knife safety?
2 T5 I$ B# g) @# I下列哪项不是用刀的安全规则?
1 e+ K4 g* p, ^1 H& g& oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: j; W6 h- _7 f2 ^8 Q+ v* }& b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 K- R) \0 K" @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
s2 z) }2 ]$ M& ]# kA:RondellES
: M7 u! i7 x) `# F) {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ n8 M& X" ~1 z @
: J2 B, p0 a& ~( Y& }' n48.Which of the following is a diced cut used to garnish soups?* V7 P2 }+ T' _. ^" x
下列哪项是切成小方块用于汤的装饰?, E/ Z, u* r ^9 s, b( i% m- @
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 i* s! f* b# a* d6 S( U: g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ I& \1 {+ ]- W" y! {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!!——
1 ?% G3 V. m* B6 ~, eA:Gaufrette
, d4 q v1 R/ G$ y! N% i6 Q9 p5 X6 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% s; A+ \8 f* l& }2 O, [- W; U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: _& b! l6 {" T! e+ Z9 {6 K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# f! m2 [# Q9 Z; x: B3 X! t& R
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
s- G: m& r7 W, ?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)$ D; j6 {$ u" Y
A:Cilantro 胡荽叶 香菜
& ~8 {6 A$ g$ C& g/ F! o4 y! mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:% d' P. W/ S, o0 I( G9 L+ D
多香果, 多香果香料是什么6 w3 O5 I: K- Q" j1 d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
Q1 x; R: n+ X# |- @A:A dried berry 干浆果: T7 ~% j9 k1 u( }* O
: I. D: g5 f# ?/ Z7 t+ ]61.Which of the following are used to make a sachet d'épices?
9 c1 Z+ Z" h6 W0 ^, I9 u! |8 b下列哪些是用来做香包德épices?
: n* p) w! j' @% N* M& a! i& m3 r( Yhttp://www.sachetcatering.com/0 ]8 j$ X( N. _1 s/ e6 {9 E4 n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?' v3 |2 m E0 s) ]
下列哪项不是酱油调味品的?
- X, k3 _3 ~: [$ TA:Wasabi 日本辣根
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\% B5 I' L k. C" G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 e1 i s6 v* @$ Z( ~' }2 Y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:
1 W9 Y6 S" ?6 G; y r: ?A:Pasteurization 巴氏杀菌2 x* C' B- @ W( ]9 n1 T V
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64.Which of the following steps is not the correct procedure for whipping egg whites?
/ p0 v- X5 a2 V" }9 i% v# i. d下列哪个步骤是不是正确的蛋清搅打程序?
3 z' k) U. x7 X/ F+ l; OA:Allow to rest before use. 允许休息后方可使用。" g/ I7 U1 K8 W( l& m. A3 O
# P0 L1 u3 S6 D$ ?65.The weight of a large egg is between:一个大鸡蛋重量介于:! K8 t" N: i$ w$ }7 T+ j: ^
A:56g and 63g 56克和63克; _0 h3 N. M' a
) @' M' L9 {0 O. X0 [0 h66.Evaporated milk is a concentrated milk that is produced by removing4 R! g! e0 U' A
炼乳是一种浓缩牛奶 是去除什么做的! V; X7 T& K8 Q( Y* _* Y
A:60% of the water 60%的水% F3 j6 G$ |& J$ V) g+ ]
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67.A method of cooking that transfers heat through a liquid or gas is:
3 H9 j6 `; \# x5 \一种烹饪方法,通过转移液体或气体是:: A, m; x ^1 s. N
A:Convection 对流
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' q4 ]5 b1 [$ K0 t/ h$ [ H68.The cooking of starches is known as 烹调的淀粉被称为
" w0 d, P8 U0 M. b! }A: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?
# z0 |$ M& |! v( d. qA:Braising 烤
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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:/ q/ T7 Z2 m( S" {6 ?. p# m9 X" ]8 e! m
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! x0 j) l- G% j5 B, ~( n
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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7 O+ U! G- B, \. T% A
A:Fumet 原汁
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& v+ b0 r& {- V: @/ _* z1 c# t4 ?3 f72.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
6 E% @) ?4 s$ @& b( yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% b- V; k" i$ n( m
1 s3 ]4 x: ?5 _* \+ M73.Which of the following is a principle not used in stock making?
% N" Y# H2 f6 _2 l* z& D下列哪一项不是用于制造高汤(低汤)的原则?+ F" `6 r- T+ @ [. x- m
A:Start the stock in hot water.开始在热水中操作5 I& Y: @4 E5 ^% a. M8 e/ q- O
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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
% h) x: ^6 o) u' G1 X$ w3 _( NA:Remouillage 法语熬汤
; \$ I6 P3 a7 \) Y7 zhttp://www.haibao.cn/blog/post/176242.htm |
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