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26.The chef who is credited with bringing grande cuisine to the forefront is:
' Z4 w% o/ G! l; ^: I- G0 C d哪位厨师最早带来高水准浮夸的美食
! [6 d" ?1 q+ `3 D, \. RAAntonin Carême 人名 安东尼·卡罗美
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( k+ h+ l* ^8 ~/ s2 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 D) \0 q2 S8 H: D* `9 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, Y4 w& B. ]1 Y# B5 I& M. d( H, ]
A:Cast-iron stoves 壁炉8 \* p* K" X1 `5 F1 N* s# U9 C
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ [! {/ @1 D- x# l1 H6 S
法国术语,用来描述roundsman,或摇摆厨师是:
0 @4 g$ @# o% ^$ J$ w. [A:Tournant 图尔南" V% `( h4 {" H+ b& c5 V& S
0 f1 _5 U: O! O' J; w29.Another term for the wine steward is:
8 A% n: Y% [ u葡萄酒侍酒师的另一个术语是: ]* g5 X5 E# N( y0 y' g
A: Sommelier 侍酒师4 I) Z0 M$ d# P, v; x# `- c( I
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30.Molds, yeasts and fungi are examples of a:
3 I' v9 X# n2 F7 p0 s# C霉菌,酵母菌和真菌是一个神马例子
* Y$ U2 n; g. o1 w6 K" jA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% h& o+ _- Z, |& [5 v根据加拿大食品检验局,食品的危险温度区在多少之间:/ a! V% l0 |: R" ^ X1 w
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:) m3 [3 F( f+ `' S& ?1 z' ?
所有细菌生存需要以下哪些内容:
$ {+ P$ Q7 Y3 K) H1 w# PA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
( b2 s6 j; p0 o; h; W( B以下哪项正确表示了HACCP体系的关键控制点?8 Y7 x# J2 J# O4 q% I0 v$ M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! J8 o* i3 W+ H# |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?: Q) |3 n8 f. ?% k: ~
下列哪一个不是碳水化合物的例子?
/ q% t% A( @0 V% C* ~A:Essential nutrients 必需的营养物质; E) T" c( w( g% Q
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35.The process by which a liquid fat is made solid is called:0 C1 B% D" g% h! M+ V9 Y
液体脂肪做成固体这个过程叫什么. t* L( `( G. a+ ~
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
( ?3 q% L5 t6 g( q下列哪项不是脂肪替代品的一个例子
: U4 ^1 r' \+ v& b7 sA:Acesulfame K 安赛蜜K表; P' h) m5 j. `! A3 i5 ?
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37.Health Canada requires that a product labelled "fat free" contain:3 w% M% C' ~" l5 s: c7 W: Q
加拿大卫生部要求的产品标有“不含脂肪“包括:$ j* |3 Q4 f4 o( U; D$ @( h9 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
6 t8 a; e& `6 |: |- _5 c) d$ g: ^下列哪项是不相关联的转换配方问题?. B8 f L, ~4 [6 _* V' z
A:Unit cost 单位成本5 U* G1 Y+ X2 E! J' G8 _
7 \+ X/ @' X |0 }4 C0 Y39.The condition or cost of an item as it is purchased from the supplier is called:
/ ^' ]$ @; Z+ X/ G( m8 ~从供应商采购的物品的品质或成本叫什么7 Z4 q" _8 l U. p9 [0 ?& ^
A:As-purchased cost 购买的费用5 r& E% l4 I ~6 O+ N" N
3 [5 Y9 M/ S5 C& ]. }40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ L k' A1 c# }在新货到来之前用于日常所求的必要库存量叫什么
7 T1 g3 e- s5 {. e: vA:Parstock 基本日常最低库存
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2 R! L& C3 Z" b/ R% @$ T41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 T9 v- b) b- \5 Y6 M下面那个缩写是用来表明正常库存流程?
& z8 x. k# r, P g; c4 C W# QA:FIFO=FIRST IN FIRST OUT 先进先出' M7 f$ L6 m) J0 B: F5 Z
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42.Which of the following knives is used to turn vegetables?+ y7 p# B1 ^# J: M" m/ c* _8 w6 ?6 g
下面的那把刀是用来打开蔬菜吗?
+ C% [+ g3 x/ l- {4 ], NA:Bird's beak knife 鸟嘴刀
5 R1 [5 J% o% M0 |& t: ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 L+ I1 W$ D- I2 @' P
, b8 ^ b* A, g4 [. `43.What is an instant-read thermometer best used for?4 b% a$ T+ G$ f5 Z+ j
即时读温度计最好用于那方面?* M5 _* ^% X* d9 X% G) e
A:Checking the internal temperature of a roast 检查被考物品的内部温度( E' E# B7 A9 y
0 \9 b/ v9 ]# r8 l3 [& g' l, Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ~0 D9 c5 {/ i1 I' N& J3 e下列哪些金属材料受热均匀,通常用在铁板而且非常重8 Y4 B3 \2 E+ i7 x' ]- c- z
A:Cast iron 铸铁3 X$ u$ g6 x* A
, c5 ]+ z6 c! B3 B9 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) I2 a! G: X2 n# H: g, S
哪件装备下面有一个可移动的碗和一个S形叶片?& {; A; K4 E/ u+ q* j3 m$ _ e
A:Food processor 食品加工机: r3 M0 o; W6 P" U+ \8 t
http://www.google.com.hk/search? ... iw=1263&bih=572# `' j- S. N3 Q5 W5 e W
! G2 Z3 O1 o" K: ?46.Which of the following is not a rule for knife safety?- U9 v9 [! t9 @# B/ Z) c6 ]
下列哪项不是用刀的安全规则?# D R9 I1 H! S8 _' a2 D, b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 H" \* ~$ z0 c7 x# S$ U0 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 i9 m0 t! v: [+ [* E: d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 y2 o! }" z9 ^- t+ l5 ?8 W" w) qA:RondellES ) B4 t6 |4 l2 I; P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! {2 T8 C& [8 u3 A! f. G; l5 N48.Which of the following is a diced cut used to garnish soups?! s. G4 r5 a5 @' l$ J& a
下列哪项是切成小方块用于汤的装饰?
5 R. x* V" l# p% UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
4 t" \2 L5 [; D' L" E) \9 A# b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ c0 p$ T; w8 }8 C2 i4 i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!!——
( F$ Y* N: I' z$ ~" j4 FA:Gaufrette + K! J% E: j& w! ]5 N- v1 P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 G- C" Y0 f+ e- J2 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# D1 N. q/ C" t; q" m) j9 PGaufrette :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?
+ y! I" ]$ \/ V9 V1 q( K; t2 ~& {- T, P: T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)( M: T$ ?6 j+ c: U) G5 ~; q
A:Cilantro 胡荽叶 香菜1 Q$ Y6 i$ Z1 ?+ a- l w. p" j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: `0 t" R( M- Q 多香果, 多香果香料是什么, e* m# H& Q7 O4 ~( o! y! q2 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx v1 B9 R7 c: b: F; J v
A:A dried berry 干浆果
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1 I$ t2 _7 V6 H3 n5 p! W1 B61.Which of the following are used to make a sachet d'épices?: h; }- T* T' y
下列哪些是用来做香包德épices?
9 ]& t8 R& W" G% lhttp://www.sachetcatering.com/# I/ K- ]2 S. [5 ?+ I2 ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, `9 Y6 x4 n1 E+ Y
: c4 m. K( K5 Z62.Which of the following condiments are not soy based?) L7 B" S$ k9 v- F$ ]
下列哪项不是酱油调味品的?
d8 P% i o. [/ bA:Wasabi 日本辣根# m& s& u4 A+ @3 p
6 S+ ~- Q4 H$ t7 Z6 x+ ?) c, b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 N0 g7 V; ]4 T s; 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: T! g" ^$ x D. Z0 C, z
A:Pasteurization 巴氏杀菌
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% `8 z8 b2 a; k) k. W, `, U* t64.Which of the following steps is not the correct procedure for whipping egg whites?' ]# R' B4 D4 `
下列哪个步骤是不是正确的蛋清搅打程序?
5 j6 ^3 Q5 w: N8 T5 S* n% ]A:Allow to rest before use. 允许休息后方可使用。
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8 f4 `, ^" U. M& @0 X65.The weight of a large egg is between:一个大鸡蛋重量介于:, M$ o/ {+ @, b, c. I \8 y$ A/ v
A:56g and 63g 56克和63克! ]& M: A. L: E' a- Z( D3 E$ k+ `
/ x) A. l+ L2 [8 c66.Evaporated milk is a concentrated milk that is produced by removing C& [$ ?6 o3 j# Z- e9 F8 B+ t- t
炼乳是一种浓缩牛奶 是去除什么做的
) ~$ Q7 d- F) h8 `% z$ pA:60% of the water 60%的水& a+ f' w x' C
, {7 B! q& g& E9 n( f8 U$ i67.A method of cooking that transfers heat through a liquid or gas is:4 t4 @. T+ ]% V/ \0 m' S0 {# b5 f5 q, F
一种烹饪方法,通过转移液体或气体是:
+ F. }/ ?& ^% C \7 S# s7 U7 `A:Convection 对流
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' c5 E' s1 y. ?( I68.The cooking of starches is known as 烹调的淀粉被称为
, {, p! M- w1 _: Z; A- _A:Gelatinization 糊化
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5 ~1 }8 K, A# L+ ?" }4 u. j! ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, \7 X. p4 N; e% o2 m& W* f- a! JA: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:
) d8 o: Q$ g1 h7 H) j4 J) nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 i/ i9 Y; X2 |- b* _! n
7 `% n- W8 l; \1 x" } X71.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
4 `. D% [1 g/ A1 k/ L7 w8 fA:Fumet 原汁. H) A- O; N" x; m9 E
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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
; ~/ G2 [; u) O$ x4 O. J# SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- s+ H$ z2 T9 u6 o2 S73.Which of the following is a principle not used in stock making? P2 @2 y8 u% E; v& B! {; E
下列哪一项不是用于制造高汤(低汤)的原则?' [: _4 g4 x/ \8 K# _& t4 Y
A:Start the stock in hot water.开始在热水中操作
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6 U( ?% s5 a6 a74.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2 x. R. G. ~- T, G0 z ~3 ^
A:Remouillage 法语熬汤: _3 g d. J' a4 m+ u" o1 H/ k: ]
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