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26.The chef who is credited with bringing grande cuisine to the forefront is:" l# Z+ Z3 n3 M# y4 Z
哪位厨师最早带来高水准浮夸的美食
$ i! K5 M5 a. T+ IAAntonin Carême 人名 安东尼·卡罗美( G2 K0 [( G' x9 A# S) h. J7 u
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 k6 h) z4 }3 h/ _2 L; Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 h( J& L! V& p b' Z
A:Cast-iron stoves 壁炉4 {4 U z' o7 Y. Q! k5 |+ l
http://www.usstove.com/products.php?id=6; \/ Z0 |! y* e! h8 L) ~
- r6 `3 u. T( ^7 P) F5 A28.The French term used to describe the roundsman, or swing cook, is:
1 [" c4 g+ K2 s( E3 U6 H5 G; c法国术语,用来描述roundsman,或摇摆厨师是:" \# |! m8 w( Q, V- x' d
A:Tournant 图尔南0 K e& M- s* G0 I% C* S7 [
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29.Another term for the wine steward is:
* I' d3 u6 `. m4 D1 ?% ?5 U葡萄酒侍酒师的另一个术语是:) t8 _; \& |& U: [' R) l
A: Sommelier 侍酒师* X5 T1 \4 |: v! y! y
" Y1 q; [& V( b8 u0 q30.Molds, yeasts and fungi are examples of a:
- p, ?& u) V' v) C% a$ N霉菌,酵母菌和真菌是一个神马例子& Y1 }0 A1 ~- a5 w/ ]/ W
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:: D; M' C3 H1 h1 A
根据加拿大食品检验局,食品的危险温度区在多少之间:
) n. O5 W+ R8 R/ } M6 ^0 M" v NA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:, g! M8 O9 D& g
所有细菌生存需要以下哪些内容:, l/ f8 Z/ [9 B: [
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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! T! T) h5 _6 `" c33.Which of the following correctly represent critical control points in a HACCP system?
4 \! G3 G' F* p p' b3 p! u以下哪项正确表示了HACCP体系的关键控制点?
% K6 J3 U0 S" e& \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / o2 a. t1 a5 m9 n i6 d( g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 q j8 q% X, F8 l34.Which of the following is not an example of a carbohydrate?& f4 o5 \# ]- j8 j/ I4 M
下列哪一个不是碳水化合物的例子?; V, X# d; M& K. L
A:Essential nutrients 必需的营养物质
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! E( {6 v L! I2 v7 H* m35.The process by which a liquid fat is made solid is called:8 \7 \2 M; K& F& D" j: {
液体脂肪做成固体这个过程叫什么
, a9 o6 {, P% p, w$ FA:Hydrogenation 氢化
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' |# B! n; ~* q& e0 G G36.Which of the following is not an example of a fat substitute?2 v/ u. E( W8 q- j# R9 X- \
下列哪项不是脂肪替代品的一个例子
, J" B3 F5 [- Y$ m3 hA:Acesulfame K 安赛蜜K表. `- M9 o! w. h6 k$ E* d
( ^8 X' ?' d% z* k, X- j* u37.Health Canada requires that a product labelled "fat free" contain:
; r0 @- L/ O+ p, G7 G% s" f6 ^* c加拿大卫生部要求的产品标有“不含脂肪“包括:
% [) ?9 {4 P' ]9 l3 `$ Q, L) wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; j: r4 W* |4 q
$ s: o# l7 Z( \6 o3 s7 ?38.Which of the following is not a problem associated with converting recipes?
5 B! m- i, P q: e2 t下列哪项是不相关联的转换配方问题?6 i; g3 _) N2 K: t6 |
A:Unit cost 单位成本
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1 f2 _, X9 M& ^ p8 R) ?& N3 F) E39.The condition or cost of an item as it is purchased from the supplier is called:
7 _. h/ N/ A- z/ j+ E i c! s1 U从供应商采购的物品的品质或成本叫什么
! ^" q ~; }' tA:As-purchased cost 购买的费用" f6 _6 r+ z1 k/ g+ K; @
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ y* t5 K/ e" h9 g
在新货到来之前用于日常所求的必要库存量叫什么/ }2 ^+ O. N+ \6 m6 u
A:Parstock 基本日常最低库存
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6 c( A0 H' k ~: O1 C2 l41.Which of the following abbreviations is used to describe the proper rotation of stock?: G, ]: |* n" `8 Y) ]6 G; t
下面那个缩写是用来表明正常库存流程?
9 E: s7 g" x- u* G/ o9 t% aA:FIFO=FIRST IN FIRST OUT 先进先出* n% ~; q9 B5 e
! A3 W1 G4 T; H: @5 y7 g5 o7 H42.Which of the following knives is used to turn vegetables?
" M( Y8 i0 a" E7 z4 @7 d% r3 Q下面的那把刀是用来打开蔬菜吗?" j- `0 R6 _) @" ]6 ]2 _* z( y: H: K% e
A:Bird's beak knife 鸟嘴刀
( K+ G$ ?- Z2 }( u9 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 Y" V; b( F% F" m( c! k
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43.What is an instant-read thermometer best used for?1 q( o# f5 n( p+ w9 T' l9 P
即时读温度计最好用于那方面?" U# E5 \" V$ S3 s
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 W0 c: |8 o) t: J
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ V" S' F q8 y' Y: Y, J& g
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 B( S1 ~; e1 i: `% \ w' V6 |/ ]1 f
A:Cast iron 铸铁
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5 }# J0 l$ V5 l% j& c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, c: B, w6 y) I& C哪件装备下面有一个可移动的碗和一个S形叶片?
3 y/ l6 q3 Y& n$ z0 E$ m3 }5 DA:Food processor 食品加工机
* a7 t- A( a/ phttp://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?
) u8 U. @# p; F下列哪项不是用刀的安全规则?
, _: T) i0 F1 Y9 q2 rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ f/ X! Z. i/ T) D3 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
K; ?* C8 ^6 J j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 D# f- H# E1 F
A:RondellES
7 ^3 M2 d f( c4 Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 a5 `+ o4 ]; j' v; `48.Which of the following is a diced cut used to garnish soups?
7 b* A5 M' u% E" u/ h8 c7 V* E. F下列哪项是切成小方块用于汤的装饰?/ H- u0 X4 e5 C" o4 {! f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* C( D) K; c" A/ n0 z+ v8 y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ V. u7 [* j( f W- V& u: 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!!——: z W, y4 Q& W
A:Gaufrette
, d6 W( z- a6 s$ `8 E5 a( t rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 Z6 ~! N1 U, u/ p/ x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 h# |0 }% ~1 b; B, S+ q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% g! U' m# z4 \: o1 N
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. I" _2 U8 F: G) G9 ]7 y# J
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)
; L% h' E. ~+ `( M, a7 lA:Cilantro 胡荽叶 香菜
2 z- {) Z% a( t) T. j, P0 `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ W9 A! h6 ?2 o6 i* ]60.Allspice is made from:1 j0 ~$ P0 H8 D3 A# q* T
多香果, 多香果香料是什么8 Y* P, [" x# C" n6 j2 G4 B
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 q! B, b6 i2 ]8 S$ C4 K/ w9 a7 KA:A dried berry 干浆果
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8 [$ @" Z) \' Z' x0 [0 h* A/ {+ r v( F- d61.Which of the following are used to make a sachet d'épices?
. s+ m- }" e! n/ \7 y5 \下列哪些是用来做香包德épices?, s2 w( S" l2 J' _
http://www.sachetcatering.com/; D/ Z$ K2 v" b3 c( Q9 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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5 ]0 W/ c/ a) [0 f62.Which of the following condiments are not soy based?
& C2 ?6 C3 i$ \6 ]下列哪项不是酱油调味品的?' g* K. X! T1 t7 `; {8 p
A:Wasabi 日本辣根' ^ r* D' n4 F& T( w+ n/ f$ X
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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:
: v4 A: Y* Y( X2 ?$ o. i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: B) d# V) w2 N
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: ^. n8 u* c3 {, s下列哪个步骤是不是正确的蛋清搅打程序?( s. W$ ? }# @5 d
A:Allow to rest before use. 允许休息后方可使用。- V: W' `- `) A. Q( A, R- T- i
4 a4 }$ K5 u7 a4 S1 X5 |65.The weight of a large egg is between:一个大鸡蛋重量介于:* R& K' o& @+ h9 L4 a$ T8 [! {- w
A:56g and 63g 56克和63克6 d$ f6 G: }7 O' o, w: ~
: Y. R; o# G, G; S7 _66.Evaporated milk is a concentrated milk that is produced by removing
# H2 x# g$ M2 A炼乳是一种浓缩牛奶 是去除什么做的 m" Y. H, m7 R- d( |, ?: a
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:
O3 n8 i$ a- X. c- ]一种烹饪方法,通过转移液体或气体是:+ R5 r* V/ p1 X
A:Convection 对流. Z8 {. m( h& m: [( S$ S' A/ o. a; V
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68.The cooking of starches is known as 烹调的淀粉被称为
& Z1 T3 S& C" M7 q' E. hA:Gelatinization 糊化
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4 j4 C& `. N; U5 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* w# z: T+ l3 SA: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:
* T3 ]4 ]& T2 y% R4 u/ D9 A2 tA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 Z& G: z: x2 u. W
8 O' L* B; j) [2 \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
& n6 {4 c) f: ?- R; h% S9 F% OA:Fumet 原汁% i( V( ^% R/ @+ P" W! ]
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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& X- n8 ] p' f$ u9 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 w& i, R* Q0 v! ^: T2 J. I4 ~73.Which of the following is a principle not used in stock making?
) O$ p% m2 a: S7 W) i下列哪一项不是用于制造高汤(低汤)的原则?
9 X3 d5 A) H6 a$ @1 f3 e1 q1 `A: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
5 B4 `$ z7 ?# |3 Z; @4 \) `A:Remouillage 法语熬汤
3 Z% K9 A" \+ O% hhttp://www.haibao.cn/blog/post/176242.htm |
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