 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:
% n+ v8 u D7 c3 d: \3 [' y- K/ j0 k哪位厨师最早带来高水准浮夸的美食
7 [1 d7 ~* u" Q/ t1 j$ c$ RAAntonin Carême 人名 安东尼·卡罗美% m' a+ n8 d1 h: p! J3 F f
$ I0 o+ [" E# R [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# c& h4 A7 c. X1 _! T/ \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ @$ Q* H. [1 R, h* n! i9 ?6 v
A:Cast-iron stoves 壁炉
: o8 p% l* m$ F* \7 vhttp://www.usstove.com/products.php?id=6
1 p, Q9 }$ f5 ^ t- P: t
) p- v8 g% }4 \% W$ c28.The French term used to describe the roundsman, or swing cook, is:
9 N R* D/ N: B* y# O( {. P+ j, b5 ^法国术语,用来描述roundsman,或摇摆厨师是:* x0 d* p6 N% O1 I$ x/ ~
A:Tournant 图尔南: Q6 V1 T* r, l8 v+ ~. v
9 e, V* Z, ?6 ~29.Another term for the wine steward is:9 ]# l+ q* Y9 n5 Q
葡萄酒侍酒师的另一个术语是:/ n, W2 q, E3 @
A: Sommelier 侍酒师1 G% z! ?- z; l1 M) Q+ W
7 e. ]. A- ?2 ^; c' x9 _ K30.Molds, yeasts and fungi are examples of a:: t9 N" m1 ]3 T
霉菌,酵母菌和真菌是一个神马例子
3 P0 u5 i! h+ h2 b3 j5 GA:Biological hazard 生物危害9 k7 ?& s/ g7 ]: _
* x& Z m% o) d) y. ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% V8 \ W/ l; t: g( J8 W
根据加拿大食品检验局,食品的危险温度区在多少之间:3 t3 Z4 h+ Q; ^
A:40° and 140°F (4–60°C) 4-60度
& V* X5 u! L" _+ B- M# o
( Z0 I& a6 Q' c) A32.All bacteria need the following for survival:0 M }9 F3 P# s: l0 k3 V/ N( H& t
所有细菌生存需要以下哪些内容:& p7 j9 K: x0 h4 k4 Y
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 c' G6 H: b* @0 r) b0 E3 Y- N9 m
! i$ O) `7 M- o( @$ f% p7 J* }33.Which of the following correctly represent critical control points in a HACCP system? K* h) C3 J* e- p
以下哪项正确表示了HACCP体系的关键控制点?
# C: |; f/ b2 T6 c& T0 jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 ?$ `" ?9 W0 ]; a( p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 |- [! @8 Q+ R, m& r$ ^- P8 ~. c2 l
2 b, Y0 n$ q. U+ f34.Which of the following is not an example of a carbohydrate?4 d# X) R4 ^3 U1 H/ L4 N0 r
下列哪一个不是碳水化合物的例子?
. ]! Y3 A. z( M- L; WA:Essential nutrients 必需的营养物质; w6 H6 m2 g% \2 N6 \
; L. o) D$ C. L# a/ T/ J: q
35.The process by which a liquid fat is made solid is called:! G* C9 u0 r4 K/ j7 D% |& x$ q$ n
液体脂肪做成固体这个过程叫什么
) g, m W2 m- `$ Z. ]6 rA:Hydrogenation 氢化
( }8 @ p' I/ f. @+ u$ q) A& N$ _' V! N" n- f( o+ O! ~ ]
36.Which of the following is not an example of a fat substitute?0 R+ g* z- M) K8 B$ Z/ U& m4 r
下列哪项不是脂肪替代品的一个例子
3 c; j& F. C8 r( W' g& E) J8 a' }8 UA:Acesulfame K 安赛蜜K表
' ]) Z0 K# i7 c/ G6 v7 h5 T# k; |- p7 }" J6 H
37.Health Canada requires that a product labelled "fat free" contain:' r% c$ R/ l* f
加拿大卫生部要求的产品标有“不含脂肪“包括:
" U2 r+ X* o( J2 X# KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; D1 h' a% U+ v! @& o
* ?3 l% \; n0 z" y3 X2 q% Z# Q
38.Which of the following is not a problem associated with converting recipes?
2 Z5 }; ]# P' k0 S+ Y2 S; q下列哪项是不相关联的转换配方问题?
: A( V) V) p' E; Z% D* y% [; SA:Unit cost 单位成本
& U" Q3 j. G; U# H) R+ P& l
9 |, M" h! C8 X" D5 b8 ~39.The condition or cost of an item as it is purchased from the supplier is called:
+ c6 I7 f! L& Z% w从供应商采购的物品的品质或成本叫什么
# q" f; H1 B- H! G3 P" C7 I4 sA:As-purchased cost 购买的费用2 c! p5 A. ^2 _1 n
0 }) p# a9 u7 n" U( g! c- p
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ B2 Y3 W2 [! \8 I! ~
在新货到来之前用于日常所求的必要库存量叫什么
1 | z. x* X- N, a7 ]; C/ Z9 @A:Parstock 基本日常最低库存
/ l) o( [9 e" n1 ^# ?9 ?
. h$ C+ `" j0 d+ ]: Z' q- N* P8 ]4 |41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 Y' d8 c4 y# E9 z下面那个缩写是用来表明正常库存流程?
+ }; g7 _2 g9 I: r5 a' k2 xA:FIFO=FIRST IN FIRST OUT 先进先出
4 L, V1 N) ~' {0 l( j2 U% s( [8 H7 w; Z$ ^/ }3 [$ V, s) G4 T
42.Which of the following knives is used to turn vegetables?
+ }6 W# C7 F1 Y) Y" B* b( E G* y5 j下面的那把刀是用来打开蔬菜吗?
2 S) G& \% ]. t* g# n* H" ~2 H0 s: k. PA:Bird's beak knife 鸟嘴刀
4 @4 j0 L1 o6 T5 Y* {% \: I' Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! w) Y4 N' C# s. |
8 k4 U J! o4 y7 S43.What is an instant-read thermometer best used for?- Q; f4 n8 X# W6 z
即时读温度计最好用于那方面?
5 R! U: r- `8 a2 ^A:Checking the internal temperature of a roast 检查被考物品的内部温度; `; c+ T1 E5 F9 f
u0 ^' h0 `. H0 z( s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ O A3 H$ n6 v, h# f" I5 ]/ E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 I# l8 K9 A$ B4 K* c. cA:Cast iron 铸铁* |4 l7 s; Q9 I* F j& ^
! H5 n6 v5 v( S7 w% n5 T4 G2 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; }1 y: s' f2 k4 S9 ]( g* U哪件装备下面有一个可移动的碗和一个S形叶片?
* h. L- _! k4 Y' i7 AA:Food processor 食品加工机
6 k; W1 `3 z) o7 t5 jhttp://www.google.com.hk/search? ... iw=1263&bih=572; H" O- U) ` t3 V$ y. `0 V3 d
7 k* @- a0 _2 y& B7 U/ [: A
46.Which of the following is not a rule for knife safety?, t4 F( l7 q$ L J) t. \
下列哪项不是用刀的安全规则?/ o4 s6 ?4 L9 q$ T2 M% m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 q' F9 F2 y- [8 T( y6 U+ a
8 `& ^+ K* S# @/ j6 Y; l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! e* O$ S( e: _' L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% |, L# T- r, D& j0 y* L3 E9 s |A:RondellES 7 q' E% b/ d4 q) B v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* E, ]8 x* t; s& Z
' u: Z s1 R* E @7 `+ `48.Which of the following is a diced cut used to garnish soups?6 n3 J' O. @8 l
下列哪项是切成小方块用于汤的装饰?
0 P) |& u$ P( o' A& g. [$ n: \A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" w& ]+ v8 T/ x( D8 ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 \7 a4 L, N7 V8 q! @) m/ c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!!——
5 Z$ d+ N( Q4 u% K( l1 r" D0 u7 ~$ V# nA:Gaufrette
* w% @' A/ @- E+ ]4 m7 T# x: ]+ y2 qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 O7 j9 s2 D( W7 x+ P% K; ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; I( A" a$ V. E' c; VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: t' i* L( r: x7 U" ~; {4 @# v
5 ~+ q* S% Y& K0 O4 I0 T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ _, E3 m* S+ U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)
7 z. r( A* |7 n8 }$ IA:Cilantro 胡荽叶 香菜
' W5 M/ x5 ~& K. U) t: A$ _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ N6 [/ P0 g8 e! E# H
1 a9 b: C. F& V: g2 H( V60.Allspice is made from:" T, g; C4 h5 p& f" M& Y
多香果, 多香果香料是什么
" D; \6 n; L: _8 M6 Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- v5 E7 R% j. U' Q) w% T
A:A dried berry 干浆果7 \+ n4 o) w5 G/ o: B& c
8 c5 R b; {0 Z5 Z l8 B61.Which of the following are used to make a sachet d'épices?; ?) [1 w. [" D) d2 x
下列哪些是用来做香包德épices?# u5 y/ s: P- F( w+ X& w
http://www.sachetcatering.com/
) M$ D& p; X! l4 [; ^; g& p# b0 n0 OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ ]& U. V0 ~# J' A* A8 f6 N9 n: P* U5 J& s% Y3 A" C( x( T
62.Which of the following condiments are not soy based?
" g( f: U; S0 G( P. O$ \下列哪项不是酱油调味品的?
& E0 s5 P. E9 m0 F% c3 e3 ]' {1 oA:Wasabi 日本辣根
/ a. d4 E- A; d
: T) x" m9 t8 n9 `, D& V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; h9 `+ u! ~. N3 _6 b* v' f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:
& x( z0 f) V* T, r8 g2 Z' O; y& mA:Pasteurization 巴氏杀菌
# n1 h! K0 e/ w
2 U' N* @, J& m1 m64.Which of the following steps is not the correct procedure for whipping egg whites?
: N j5 q$ n+ K. u$ b8 M下列哪个步骤是不是正确的蛋清搅打程序?; k1 D5 _: E) L* y4 p
A:Allow to rest before use. 允许休息后方可使用。
/ C3 _9 a# r% d& ^0 O" ^1 D' p4 \9 X
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 e9 a* F+ [7 W, h6 v5 d- l
A:56g and 63g 56克和63克
' t7 s- g+ j# Y% u, D8 C p. d9 J% Q( D) }+ L3 [7 Q
66.Evaporated milk is a concentrated milk that is produced by removing2 x% O0 _0 `$ m* o1 h5 u! j# \) p
炼乳是一种浓缩牛奶 是去除什么做的 m2 V9 o* r( X7 W% [( |. D7 [' W
A:60% of the water 60%的水
; ? |4 q/ V% m9 E1 Q( K3 O$ _: @% d# h' i
67.A method of cooking that transfers heat through a liquid or gas is:
8 s: q: e! @( J+ N' Y+ I" V: ]一种烹饪方法,通过转移液体或气体是:
# b8 ^# L" d `A:Convection 对流
% k" G0 |, B; u# q: o
; o' K7 N/ \) T+ }/ t7 o; ~9 D- V68.The cooking of starches is known as 烹调的淀粉被称为
! s, w: e9 o! B- ?$ K) }- ]% \A:Gelatinization 糊化
2 J& d0 ?% B( b3 o$ S3 H( ]# |5 a
( g6 r/ E4 `1 {" l( M: O+ w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 b$ s- N6 N2 q4 Z' ^7 a9 n5 Z
A:Braising 烤( i3 `1 | i) ?( X$ f& _
7 A, L% n) P6 F6 c) x2 J70.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:* G1 A( n. A) \6 ]0 U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 V. K2 T0 D3 q7 d3 i
4 N. K8 S# ]9 m9 }5 h' e/ k8 N71.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
" E2 E9 B+ p, ^; D; C) m$ ^; ]A:Fumet 原汁
K3 R! d( ]$ ]4 S* i+ V; |* p8 z$ i4 y H6 K
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/ U3 @/ i6 q+ a F: B$ g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ w$ A0 I {: z2 ?2 w ]
! ?1 _3 ?% y$ x. I0 c6 A, Q73.Which of the following is a principle not used in stock making?
2 \9 j( w3 I9 V3 s( @- Q下列哪一项不是用于制造高汤(低汤)的原则?& _$ \2 x- U+ w1 [
A:Start the stock in hot water.开始在热水中操作
7 A- _) n- F7 i I2 Q6 q# b
5 B& L5 O5 n* Z" w7 H( H74.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
& L% A4 ~1 @2 N! a2 u' L% BA:Remouillage 法语熬汤# N. e5 ?9 A1 Y1 [% e8 w
http://www.haibao.cn/blog/post/176242.htm |
|