 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:
4 i, [0 i/ M% q3 m6 u0 P哪位厨师最早带来高水准浮夸的美食
$ Z( K/ J c8 F, q9 RAAntonin Carême 人名 安东尼·卡罗美1 p& @" N; w3 H
2 Y, Z# e* |! ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& J' _, h& _$ N+ t0 U2 R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 j8 T' \7 U0 FA:Cast-iron stoves 壁炉5 g# l3 M: A& W- h$ e. O6 d
http://www.usstove.com/products.php?id=6
/ ]& E7 T" `+ A6 \/ Y5 B- i7 u8 V- s+ L9 P8 D! V; B1 Z$ H
28.The French term used to describe the roundsman, or swing cook, is:
# r' W" k8 |5 \. V' |/ t7 D, F法国术语,用来描述roundsman,或摇摆厨师是:6 R' A7 ] x# i; J. S( @
A:Tournant 图尔南! y, A8 D3 p: ~; w7 a3 J: f/ m
4 [) v6 d8 @9 C$ A8 N* Z9 C1 i. `
29.Another term for the wine steward is:. ]( _, z0 h4 q* k2 T- d
葡萄酒侍酒师的另一个术语是:
7 p1 l8 g m" Z5 eA: Sommelier 侍酒师9 t. v# i0 d3 J0 G
1 g3 W4 c* _4 H5 C5 x6 `. {+ V30.Molds, yeasts and fungi are examples of a:
/ t& B! X( H7 K9 N4 f/ a3 b霉菌,酵母菌和真菌是一个神马例子
+ W T2 `: Q, ] h7 j7 }A:Biological hazard 生物危害
0 M9 c# [# h% q
" `/ H7 Y% X8 ?! k2 n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& _- e6 `8 E+ t7 f0 Q, S' P" ^
根据加拿大食品检验局,食品的危险温度区在多少之间:; S/ j# G7 ~' G$ S& J
A:40° and 140°F (4–60°C) 4-60度
1 o# _& v2 J6 Z$ h3 j) }+ }3 L% X" T& _) Y# W" V
32.All bacteria need the following for survival:$ M. [6 y2 n) ~; u% }, `! Z; e1 Y
所有细菌生存需要以下哪些内容:
3 P; I+ `) `2 }1 MA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* u- Q2 z& b: }0 X; o
: b7 b& U: A$ a0 H( @% l
33.Which of the following correctly represent critical control points in a HACCP system?9 K0 B p' N: q+ ~
以下哪项正确表示了HACCP体系的关键控制点?
; y: J/ E; L: N! \1 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 ~# r: N. v# a5 S( ]6 K, X& B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 X; U; S) X( H$ q4 |
3 K( m7 a* U+ ]
34.Which of the following is not an example of a carbohydrate?
5 E2 Y2 B2 D8 X4 Z8 `) Q# n4 L2 @下列哪一个不是碳水化合物的例子?( q/ a1 i% d- g5 M2 W
A:Essential nutrients 必需的营养物质- S. B6 ]( U0 ^% Q- P/ W3 q- _3 J
- a4 n9 i P) `. t. R* k35.The process by which a liquid fat is made solid is called:; s- v/ x& F; ^% P0 U9 i
液体脂肪做成固体这个过程叫什么" S2 |1 l8 b m2 W
A:Hydrogenation 氢化
, g8 _0 F; h! T8 [5 l2 ^; T) u8 J! E, O4 H. m1 @6 K: j
36.Which of the following is not an example of a fat substitute?2 W8 v* ?3 s) O1 [0 ~3 k
下列哪项不是脂肪替代品的一个例子
s9 ^' E0 }/ H( l/ qA:Acesulfame K 安赛蜜K表
: h! W: P% F1 n4 }- U! P3 s- r7 `$ d$ |5 D& h
37.Health Canada requires that a product labelled "fat free" contain:4 R: h# h% a# t, Q5 P
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 u' j0 q) z, X3 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% T! W/ _; F. e# `- M
* Q: k4 E' c, `38.Which of the following is not a problem associated with converting recipes?
2 [. ?* N( f1 m3 u8 ^下列哪项是不相关联的转换配方问题?, v3 I6 M5 H; {6 ?
A:Unit cost 单位成本
, X% j( h; Y# |+ O; |5 i* [- t) t' P$ v. d) {$ _# [
39.The condition or cost of an item as it is purchased from the supplier is called:' y7 K7 Z5 |$ y& T0 L8 `5 o5 `
从供应商采购的物品的品质或成本叫什么: y% U7 G' s, R$ S7 |- e0 U
A:As-purchased cost 购买的费用
) @$ D7 Y% {! I1 f% W; R
7 _: j% S5 R! V9 Z& e40.The amount of stock necessary to cover operating needs between deliveries is known as:% M* f5 Q& [5 C3 P$ v
在新货到来之前用于日常所求的必要库存量叫什么
0 `: r& t4 d# a! OA:Parstock 基本日常最低库存
# w( D* M: h2 ]$ s6 R9 i; x( u7 P" d! B* _* e( P. ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?; R _7 r* S# l2 A5 [9 [4 F9 B' T
下面那个缩写是用来表明正常库存流程?5 R. m7 ? F. s7 ]
A:FIFO=FIRST IN FIRST OUT 先进先出
( w% s& _* Y6 v2 c* X$ \" }0 E8 }% O0 {
9 \7 C9 }3 `5 U42.Which of the following knives is used to turn vegetables?
' D2 b' ~: M. }% E. v下面的那把刀是用来打开蔬菜吗?* _/ [( M+ n3 P3 J# T+ s* |4 H/ i
A:Bird's beak knife 鸟嘴刀
3 v4 @1 ~7 w5 h# _) v1 Z; Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# c7 W7 f# i: Q! \. S1 r4 u4 U T" ]' ~0 @
43.What is an instant-read thermometer best used for?
2 M* w2 {9 F; S* i2 V即时读温度计最好用于那方面?
! c T" H! A; t$ _A:Checking the internal temperature of a roast 检查被考物品的内部温度, X2 u* v o [% V& E! v. e
7 u1 {4 R) j2 s" u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ H# O- z; d0 s2 ]5 z- o5 @
下列哪些金属材料受热均匀,通常用在铁板而且非常重* A1 h' }4 y0 A
A:Cast iron 铸铁
2 O- ]5 c$ H$ s1 ^5 l$ ?, P
/ X0 n5 ]! |# Z# J$ s, n8 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 e* \4 b0 d. f }, g; W哪件装备下面有一个可移动的碗和一个S形叶片?% ]/ H, h* Y" @# N$ h6 x- l; }& F4 j/ l
A:Food processor 食品加工机5 D' r) v& J# \, P3 y; x4 V
http://www.google.com.hk/search? ... iw=1263&bih=572
; t3 c G. g D5 Z
6 n" M( U5 G6 \4 S46.Which of the following is not a rule for knife safety?
7 u% @1 m& N; F; D" _) p9 f' Y下列哪项不是用刀的安全规则?
9 W& u+ A" @7 P! `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ o2 r9 E6 i7 T" ]
8 _$ I, {! X; }5 g' c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. E9 A( w& a1 {( \$ \6 X5 [6 O% o! }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: L, j" ?! o3 z4 ~. d3 T9 AA:RondellES 5 q. M5 L# A, |' M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 a+ d' c6 u, }) g! y* ~) s9 `7 A' Y/ @0 X& |$ h1 G2 J+ ]
48.Which of the following is a diced cut used to garnish soups?
9 ^% Q4 P( y, _8 ?' Y) J) n) f% Z下列哪项是切成小方块用于汤的装饰?6 q7 W' p F! a. U6 J- B8 ?: D
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; Z* V8 {, S9 G0 Y7 H7 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 h$ h7 Y7 C# f' W+ J% j- b8 x2 F
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 U3 O5 J" C$ t; i5 a) L* u3 T
A:Gaufrette
9 a( e h' t ^3 [. dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 {8 J1 p& L3 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' n7 Q$ _8 h1 m2 _1 ^2 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( q$ A/ w4 @* E) r+ H
7 U7 \$ c6 }/ d1 i' O$ y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. o; u8 C+ N( G9 o- S+ b" V4 \
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 ^7 s6 N0 k& {3 }) [; _" [
A:Cilantro 胡荽叶 香菜
) o2 l4 S' A! hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 @) P5 m C( @. }
; {! ]5 ]$ |' h3 d. l9 W1 @2 |
60.Allspice is made from:
8 @% I8 Y9 x7 ^. f6 H4 i/ A 多香果, 多香果香料是什么
9 Z5 M2 I# w* a8 h$ q7 \ _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 S# ^8 f* T: \: l& S$ |1 {
A:A dried berry 干浆果- x, J3 }' y' |
. ?% c* W# X5 Q1 F: w61.Which of the following are used to make a sachet d'épices?
& I; Z0 g* h- C下列哪些是用来做香包德épices?# A5 _! t+ k* D% U. R1 f
http://www.sachetcatering.com/. o& J5 l2 l4 J2 H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 b3 u9 E, J& r1 _
m& I# U% H( I; ^! c62.Which of the following condiments are not soy based?# I+ f1 J6 P r
下列哪项不是酱油调味品的?
* l K( Z, n4 a* YA:Wasabi 日本辣根" m0 }# s8 t" c: u* [. R
# a9 P8 m2 ?7 s" x2 o* Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& v/ |8 c) W6 q' [ q; N: x! B: D8 X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:
4 Q; I$ m$ w( f4 M$ EA:Pasteurization 巴氏杀菌
4 g& a' W; k- F# ]; J6 u9 C/ ?. Q, e. ^/ R- v: E* k
64.Which of the following steps is not the correct procedure for whipping egg whites?( Q8 x+ X/ w# L" l
下列哪个步骤是不是正确的蛋清搅打程序?
. }' D4 H$ b; }( ^A:Allow to rest before use. 允许休息后方可使用。
5 Y" T- k3 v% G) f* v. h3 R# L- {+ ?: _& P1 P8 f2 b* T* K
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 `5 T9 @0 H7 L: Y' qA:56g and 63g 56克和63克
% n6 x2 n# m5 D5 ` E' X0 U; k9 r4 \' O" f) V
66.Evaporated milk is a concentrated milk that is produced by removing
( ]3 Q5 \4 L8 y/ \$ O& H$ N炼乳是一种浓缩牛奶 是去除什么做的
- j: J) T, J0 u# i- K" K% ~4 [A:60% of the water 60%的水
% V& U) i/ y7 J: U1 p5 X# A, n0 e* U* Q
67.A method of cooking that transfers heat through a liquid or gas is:5 O) d$ G* C5 u+ ?$ f* r9 w* {9 Z& J
一种烹饪方法,通过转移液体或气体是:5 E8 t& q" H5 G( U! S
A:Convection 对流2 q8 v ^1 T; R- a+ z6 V* n! |" z
6 v% G( |. l1 B9 b) t
68.The cooking of starches is known as 烹调的淀粉被称为
$ F1 @2 _' S6 k. a0 N7 X/ C! PA:Gelatinization 糊化
) B. d! Z) i, N) i- g( E% p5 E1 X" {9 h6 M; s! X% V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ C3 B& c4 W7 z4 u+ AA:Braising 烤
9 A# h% Q' D# i& c0 b7 X9 m
4 `+ n2 |$ s* r; 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:& A' d1 u; o( |2 e1 G
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
9 V9 p% V+ l6 C
) O/ s3 ]3 c1 j) o71.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$ P( T a$ ~3 n! t- O3 V+ |3 i
A:Fumet 原汁6 ]/ K$ d( r9 G+ q% }4 M
& e5 Y4 `2 T1 l: _3 u/ {3 y; X72.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% V0 @2 _4 `6 {- P0 v% j5 p6 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 \/ p/ Y% I- f7 ] k; t9 W6 _ z: y- E y
73.Which of the following is a principle not used in stock making?
! `' x, J* d1 D1 B0 k下列哪一项不是用于制造高汤(低汤)的原则?
+ u9 B+ i. L+ ^4 ?A:Start the stock in hot water.开始在热水中操作$ X& X% g9 U; Z/ E( ?' G o
1 f; R+ z2 S3 T/ y- q: R; [- U74.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
. b) z& C* f2 z! K+ ?" SA:Remouillage 法语熬汤 P5 e' t6 b1 q. f% s
http://www.haibao.cn/blog/post/176242.htm |
|