 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:2 N/ [0 f+ u0 Y
哪位厨师最早带来高水准浮夸的美食. p+ {9 [$ w. r& _
AAntonin Carême 人名 安东尼·卡罗美
: D5 \ J# J. @0 c0 g- `" k2 Y3 N; }1 F7 A9 S% `) ~
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. X5 o1 N( x9 c$ t; i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, h U: ~) x1 v5 [' \% A
A:Cast-iron stoves 壁炉
4 @( [1 c3 d& l2 fhttp://www.usstove.com/products.php?id=6
& Z, H- V: S; b0 b5 ^+ c/ d5 U5 `
' `, U. F1 ~( c7 K/ D3 @2 i28.The French term used to describe the roundsman, or swing cook, is:9 G- @: k) I9 _' u1 F f6 Q
法国术语,用来描述roundsman,或摇摆厨师是:; j$ ?, H7 M' u. Y
A:Tournant 图尔南
" ]+ d: d! D2 W
# o- S4 t/ X% ~9 }& A2 g29.Another term for the wine steward is:$ m9 C+ `2 g; T n' t( i5 W
葡萄酒侍酒师的另一个术语是:
# U+ L7 S1 G" P4 [* {A: Sommelier 侍酒师
( g/ I0 x/ N4 \" k6 o) n
! |$ S* X3 P( e2 `# S3 c30.Molds, yeasts and fungi are examples of a:
5 H7 i2 d5 P9 n5 u3 a# J霉菌,酵母菌和真菌是一个神马例子3 ~, e; D9 W4 O9 A; v
A:Biological hazard 生物危害
% j7 T: L% q6 T( ^, _5 H6 l) o
3 @" e9 x& O" J1 z, o4 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ l( \9 i$ D/ a: B; d2 u7 \' O) j( W" g
根据加拿大食品检验局,食品的危险温度区在多少之间:
: h/ y A% G* p! ^9 {A:40° and 140°F (4–60°C) 4-60度/ Q& J0 @1 z6 s4 k
* o" d8 I* a& a2 B& _& i$ F
32.All bacteria need the following for survival:
/ D4 S, G# K2 ?% W所有细菌生存需要以下哪些内容:; R$ A' j+ G! D6 Y; h
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
7 ?( t6 G. e a4 w8 j; \$ Q l
$ G" g* G7 F! k8 C+ B33.Which of the following correctly represent critical control points in a HACCP system?
V3 Y3 @; Y. w以下哪项正确表示了HACCP体系的关键控制点?
- Y% }6 Z3 G. @% v# G) Q& q) AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 c2 v7 r/ {' @
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& \( G$ y8 M5 P/ x- F1 c
+ c' ?! o0 O7 z( _+ U
34.Which of the following is not an example of a carbohydrate?/ g- y1 _: m- I
下列哪一个不是碳水化合物的例子?
1 Z% X" {5 g& c& n4 d+ X: d+ s, [A:Essential nutrients 必需的营养物质: }4 p& j k5 o
; F( P# w& _6 U35.The process by which a liquid fat is made solid is called:' ? h5 \& f! k( B1 ~
液体脂肪做成固体这个过程叫什么
0 c3 F+ F# y5 MA:Hydrogenation 氢化
* ^' V4 }: @' ~. `% Q- \5 F1 e8 ]* m+ X3 {4 A$ V
36.Which of the following is not an example of a fat substitute?& K7 b" c I: C+ F5 b# x% `; y
下列哪项不是脂肪替代品的一个例子; _% t1 h3 |- q! }9 [' T# C' P
A:Acesulfame K 安赛蜜K表- z& b8 P$ _! y5 _
2 T( ^% O9 Y: J. O6 X( G4 l I: @
37.Health Canada requires that a product labelled "fat free" contain:! y' L; ]8 f2 A. W1 K) d: q5 o3 _
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 i3 Z% ~. p) U2 n1 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ h! w- Q; h8 j& q! E: Z* Y! C
7 V9 y9 A& u P, ?" F1 u; h38.Which of the following is not a problem associated with converting recipes?6 M; B9 X/ g. f- q) O% v, `& i- R
下列哪项是不相关联的转换配方问题?
& T# O- ^' e/ h2 g5 |A:Unit cost 单位成本, j2 m$ l2 K1 G. U {+ F/ ?2 x
4 O) l3 }* J- i P, U9 z39.The condition or cost of an item as it is purchased from the supplier is called:7 F3 }& \* E7 E& G4 J' P" M; s
从供应商采购的物品的品质或成本叫什么# j$ V1 h1 G9 }* ]) H& `! s
A:As-purchased cost 购买的费用! V& J# @8 t% z3 b! d4 `5 f
$ `) N6 S8 p4 l0 B1 _6 S9 W
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ g5 z9 s* M- r) K7 V
在新货到来之前用于日常所求的必要库存量叫什么
3 t/ P* g# T2 J# O& b" l* U" x; e' O$ DA:Parstock 基本日常最低库存
" ]6 x" _8 @( I. @8 k; x4 C1 l: V! r
+ f7 v' T# T4 R/ k41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 I/ V9 M6 k; w/ ^下面那个缩写是用来表明正常库存流程?7 P, v3 ?! N* g+ L- B" f% x9 z
A:FIFO=FIRST IN FIRST OUT 先进先出/ i" n. \6 s Z! M* v' {
h# G* f9 m; m7 N
42.Which of the following knives is used to turn vegetables?0 \! K. ~, J2 K. [
下面的那把刀是用来打开蔬菜吗?1 q0 u* v y3 p" y9 u6 G
A:Bird's beak knife 鸟嘴刀* ^3 s. z) L6 j/ N% h0 o, |7 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 z, @6 O+ Q8 T1 y$ u
+ y" I/ }7 H4 v2 w0 T" ]+ B9 T
43.What is an instant-read thermometer best used for?4 K) y& V' \5 g. J
即时读温度计最好用于那方面?" x3 w+ g6 ]) n0 i1 O" Y! R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 q9 ~& V" t+ R+ A8 z; A0 @3 V& S1 X: n, L: |$ L& f: E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 M" K- }/ q2 M
下列哪些金属材料受热均匀,通常用在铁板而且非常重* y% U) a5 o+ C) m5 U$ m0 ?
A:Cast iron 铸铁+ N! h5 O' n( \6 N- J
/ d: T% U5 {1 x7 v/ @( }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 E/ S$ e+ I# Z/ k* @9 j哪件装备下面有一个可移动的碗和一个S形叶片?5 C& c, B0 e, T) a
A:Food processor 食品加工机# x9 M" R( j4 v9 ^
http://www.google.com.hk/search? ... iw=1263&bih=572
E9 @4 a8 @; U9 p9 J
( C" [& w! Q$ F0 m46.Which of the following is not a rule for knife safety?6 y* O/ w- T2 J
下列哪项不是用刀的安全规则?1 B) x5 _% a- m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 V; c3 i9 h) h( i
1 c/ _# f& x8 ~' F! f* D
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 X# G; i+ k' K1 f; L. ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; H9 b: B& e. @
A:RondellES
; F6 p- T5 f2 c9 t3 c3 `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: c9 `9 W1 D' i* O9 A7 F. A& v$ T _4 e% M
48.Which of the following is a diced cut used to garnish soups?' |% K# B9 i$ u% F2 r
下列哪项是切成小方块用于汤的装饰?. @+ J* W. ^4 u* A) n
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) f, l7 O$ _# `) R- ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! b# N. O1 D2 @. B, V* f( ]7 ^
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!!——
$ Y7 _: `- C5 tA:Gaufrette 6 D( h$ T% h( S: n" A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# k* s: ?& H3 z" c, |1 `7 k9 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 V# q0 c4 W8 @9 v! WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. O( r% d3 M. X& @
8 Z1 ?3 L" F. i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, C' X+ I6 o4 o7 {# Y9 J6 d% d' C
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)
0 Q1 v& ^$ Z5 ?A:Cilantro 胡荽叶 香菜$ `+ y1 h7 h4 R4 y: G2 n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 I4 q/ _: j* g2 A6 o3 j7 W
5 |+ B% y3 D2 N' L. o' E) G' h* d
60.Allspice is made from:8 g0 i, l9 K+ Q K x% V- C
多香果, 多香果香料是什么: V# V) a( D+ K% e! }7 T# ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 g) R& N [# J/ l0 ~3 _8 d
A:A dried berry 干浆果
) y4 J$ @: j& b0 f0 c. i: K3 a
9 Q, B9 T2 z& J* E+ V0 \61.Which of the following are used to make a sachet d'épices?, x( i3 a( L' F/ p1 I
下列哪些是用来做香包德épices?, X4 \" ?. S8 k
http://www.sachetcatering.com/
9 X W- @3 u) x: T7 U9 k$ V6 V( jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 _: W, [. [+ s2 V8 Z" k
5 S/ F' A- N- b1 b a6 e% ^$ k
62.Which of the following condiments are not soy based?
( s: M: A4 D; D. ~& {3 R下列哪项不是酱油调味品的?
! A( N2 @: E0 o0 q/ N: h5 i3 jA:Wasabi 日本辣根0 I8 M: H; |% X: O% _/ ?' M; A
- y# n7 v: }* Y1 Q6 ]0 E
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" Q: k$ m3 }5 t
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:3 c) h) J) @; ^
A:Pasteurization 巴氏杀菌
; W5 O# {* E* `+ y: _0 L5 L1 o( ~4 }# u4 v- Z$ N2 M
64.Which of the following steps is not the correct procedure for whipping egg whites?+ H8 {/ o& n& O; Z
下列哪个步骤是不是正确的蛋清搅打程序?
) I( [6 u0 G) E: W6 M3 K9 uA:Allow to rest before use. 允许休息后方可使用。8 B' J! u9 |8 D2 ]9 U
+ D7 ~9 ] l) u" E65.The weight of a large egg is between:一个大鸡蛋重量介于:# c# w( u. q9 {* d% L
A:56g and 63g 56克和63克
. m+ b* |6 p3 @9 e* o
1 \, m; \0 O) S9 R- o% E" f, Z66.Evaporated milk is a concentrated milk that is produced by removing5 J* t [$ A6 ?; `
炼乳是一种浓缩牛奶 是去除什么做的. |7 ~: b) o3 M; q, [" Q0 b
A:60% of the water 60%的水
+ l& H9 a4 Z2 |3 M4 m/ ^* O# x
0 j4 e, @; @6 G/ y2 m. H0 b67.A method of cooking that transfers heat through a liquid or gas is:( x: N/ N- B; S9 ]/ U, y M/ o
一种烹饪方法,通过转移液体或气体是:" V7 ?" ^6 ?6 ^2 {3 R# Q
A:Convection 对流
7 ~+ C: q9 M& \9 N
0 z; K% g# x7 d' s; V68.The cooking of starches is known as 烹调的淀粉被称为
( } W5 U# x: jA:Gelatinization 糊化6 V N$ a" R+ s) l5 u7 A
8 K( z6 X' X9 b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& |- v' z3 t4 b. w6 H$ lA:Braising 烤. w6 ^9 G# k- W& K9 i2 Z
4 d" q; ?3 D! U
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:
4 p0 X3 F$ B) d% o' P1 T nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
/ g, k' V$ [- d
0 h4 I1 |- V- v- d71.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1 n6 M$ N% l& G4 c3 ~/ X4 O$ }( c
A:Fumet 原汁* `1 k& ?1 O9 u) L8 x/ e. C7 {. }; }
" d& }6 c8 [- r9 `
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
. i8 ^% ^6 B* W& f, n2 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 g, M( _$ }% g/ W* d
2 l; z& O) M% T% w0 e! B+ S6 I3 ]& w4 m73.Which of the following is a principle not used in stock making?4 N& \" P5 y. f/ O2 E# F$ s3 d( j
下列哪一项不是用于制造高汤(低汤)的原则?' _: Z, o2 _1 X% q& c
A:Start the stock in hot water.开始在热水中操作
( Y: N9 C/ I" [+ Z H* u3 \' b& w4 ~! r% ~& a0 h2 O6 I
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3 W# ]3 o) [8 A. u/ a6 E7 I0 \
A:Remouillage 法语熬汤4 s: g2 Q2 S) g$ K% Q
http://www.haibao.cn/blog/post/176242.htm |
|