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26.The chef who is credited with bringing grande cuisine to the forefront is:
/ n4 h+ z3 @$ W4 e I) v" B哪位厨师最早带来高水准浮夸的美食
! Z6 @$ [, o- d2 B2 P: DAAntonin Carême 人名 安东尼·卡罗美) C- W" D4 X! B. A
+ D7 `/ f4 x. Q* k. {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 j b# Y: B& \# A8 R4 p- D$ H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; A' S9 r' Z. k+ m4 R8 x$ q
A:Cast-iron stoves 壁炉
, R/ F9 \( {0 D, O4 Q6 x+ t) Ohttp://www.usstove.com/products.php?id=6
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' s _3 O& G% q# C7 P28.The French term used to describe the roundsman, or swing cook, is:: v; a5 \+ E. y8 G3 m$ {
法国术语,用来描述roundsman,或摇摆厨师是:
" G, l: y, H: p& G0 h, c1 Y: i: nA:Tournant 图尔南
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29.Another term for the wine steward is:$ c- A$ z8 S5 h' b* Q5 z( T( s7 O
葡萄酒侍酒师的另一个术语是:" u1 U* n! `% A5 e& g+ \' X+ y& X
A: Sommelier 侍酒师6 T3 }* N% [9 x' m
$ {5 r! \9 |! k8 N. x. g+ a0 {* N# z30.Molds, yeasts and fungi are examples of a:+ Q- t3 ? \' Y( Y, U) l
霉菌,酵母菌和真菌是一个神马例子
: U8 x+ z! k: s1 eA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ p* I: X5 ?! {5 f4 V
根据加拿大食品检验局,食品的危险温度区在多少之间:
& q8 S' V" h4 G% d* g# \7 H DA:40° and 140°F (4–60°C) 4-60度& F; X& v2 K! h5 Z8 k
* g8 k0 j+ G$ O5 a$ D32.All bacteria need the following for survival:: N8 J" H5 w$ ]; @( R
所有细菌生存需要以下哪些内容:
0 [9 s* b& M$ a u- ?A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. Y0 c" Y' C) \, x( |
& a2 O" z. }$ R V2 n33.Which of the following correctly represent critical control points in a HACCP system?% g1 L( n( f( N! [5 f4 X
以下哪项正确表示了HACCP体系的关键控制点?
4 Y9 R( M: K! T$ ?7 v5 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * a- `: K% P( ?/ H( h* F) K* c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" H) i' Q0 n- \0 _/ z
) Y$ H* \' [6 a# a, S" m' u! t34.Which of the following is not an example of a carbohydrate?) ]7 p" x% s3 `" F1 P2 H: Q: }: P/ @
下列哪一个不是碳水化合物的例子?- T+ t0 I3 @/ d; S
A:Essential nutrients 必需的营养物质+ i9 D/ h, C3 F! D- l' g1 f
: w, C0 E# d) B1 b35.The process by which a liquid fat is made solid is called:
+ |+ I. k. j9 A V" n液体脂肪做成固体这个过程叫什么
7 \& K) P0 H/ Y' m; [7 {A:Hydrogenation 氢化
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7 Q( I- M8 C3 Y) G( }- q36.Which of the following is not an example of a fat substitute?1 e ~- v `6 ?8 K9 G1 S
下列哪项不是脂肪替代品的一个例子
# ~' S1 `( U# y4 U/ kA:Acesulfame K 安赛蜜K表% t3 v5 Q5 ?$ l5 Q! c4 l9 e6 w: d
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37.Health Canada requires that a product labelled "fat free" contain:! o* q5 T$ _' Y8 N
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 ^9 s" m; v6 G0 M$ P: X3 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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% M# k& k" L6 K38.Which of the following is not a problem associated with converting recipes?
6 K8 B5 X O6 y8 X4 d- _下列哪项是不相关联的转换配方问题?& ^" t+ \( H6 w1 x i2 O
A:Unit cost 单位成本
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Z# @5 Y. c' s, x' o39.The condition or cost of an item as it is purchased from the supplier is called:5 |5 ]4 I% e% g8 s" V( }9 F) T
从供应商采购的物品的品质或成本叫什么5 s2 H! x- Z6 N$ P3 i+ L: u& r
A:As-purchased cost 购买的费用 |; Z4 E A h+ t0 m/ E4 J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 z, L3 G7 c f1 k5 c6 z
在新货到来之前用于日常所求的必要库存量叫什么 U$ M2 _* K& P) T: Z) j' @$ G
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
. n$ I# ~; m2 c S0 `下面那个缩写是用来表明正常库存流程?" [2 J }, k4 s( R K' S
A:FIFO=FIRST IN FIRST OUT 先进先出
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2 {/ \! z D* N$ M4 c+ v42.Which of the following knives is used to turn vegetables?) z( j- @) @3 i" d
下面的那把刀是用来打开蔬菜吗?
! B# R. L2 w# G5 A+ B1 p0 P9 [A:Bird's beak knife 鸟嘴刀
$ T. v6 _2 A, |. b; Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 S3 C8 `8 q& |1 J. ?
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43.What is an instant-read thermometer best used for?
& [) ]$ s7 s; }3 t' ]即时读温度计最好用于那方面?
, l$ ]. b, x9 {0 DA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( f6 D7 V! k- n6 h6 M下列哪些金属材料受热均匀,通常用在铁板而且非常重# n) P! G, k0 \1 z
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 B% M7 ]6 I, B: G. |哪件装备下面有一个可移动的碗和一个S形叶片?
3 G1 J, b3 j# t* a) G7 OA:Food processor 食品加工机
! F- t. E3 E& F0 \ qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( H& g- K3 M* n3 G# E/ k8 P46.Which of the following is not a rule for knife safety?3 b+ M* ^- Z5 b5 }! F, s
下列哪项不是用刀的安全规则?- c4 G7 U* M0 R: f8 _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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- f0 q4 |8 Y2 g1 Q% u5 F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 G* F2 i& i d# Z& E7 l C; ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# o' B# P9 `- iA:RondellES
$ L" Z5 b a/ ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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$ @+ w+ O; B2 _2 p) y48.Which of the following is a diced cut used to garnish soups?# G+ Q0 a b( _3 {& \% G6 k( Z' K
下列哪项是切成小方块用于汤的装饰?
3 s+ L) D% m4 {! l t5 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- d! ^; ]! v$ d7 L! W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 h8 D& r( c* ]% 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!!——* s! n+ v3 R# A Z, @" D
A:Gaufrette " ]$ ~5 B# m& [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& E3 f. G x4 U" r, j7 s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 g9 B6 |1 T s) ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 r2 O- |, b- z6 V; s& G2 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, \& s L) w2 x; w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)
! _; Q# v: s; N# \# rA:Cilantro 胡荽叶 香菜
; h; `. k% b3 k' @* Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% x7 n8 D: ~* b" d, [9 n60.Allspice is made from:0 X2 d% ]6 p% F% J
多香果, 多香果香料是什么! I- [& R& I$ ~5 f! p& N2 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 A% Z/ E# C+ }0 d1 [8 \6 P t" cA:A dried berry 干浆果& C$ {: I+ W6 T$ u7 i
$ f! _2 |3 S( T+ d/ v# X61.Which of the following are used to make a sachet d'épices?
/ m2 h/ [+ L& u: i: t下列哪些是用来做香包德épices?, K# ?5 ^, ?3 X* f1 M; T' S
http://www.sachetcatering.com/
2 d8 K0 e) S& t$ N, @7 U' MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?( ]. Q0 v8 q5 P# r. C7 P
下列哪项不是酱油调味品的?
' V* @& y8 Q: ?( g/ d* ]A:Wasabi 日本辣根" [% b: h }: E3 I6 `* q: ~
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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:
" U( b* h* m, w# d0 _5 I+ k+ d 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:
# }/ C1 b" ^* c! f6 g5 lA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 I: ^$ r! W( a+ q下列哪个步骤是不是正确的蛋清搅打程序?+ S0 g- m6 G4 S# S+ H! R
A:Allow to rest before use. 允许休息后方可使用。) o% \: F8 v0 v
5 `( C8 @" z# n( G3 y' u65.The weight of a large egg is between:一个大鸡蛋重量介于:
) p+ Q& g3 q" o5 G& i: z U/ oA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing& Z6 v5 J$ S& P! h( q2 j( v
炼乳是一种浓缩牛奶 是去除什么做的
8 O7 t; g+ s: |; T8 s- @A:60% of the water 60%的水5 B& D y+ V2 d: m% u# w
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67.A method of cooking that transfers heat through a liquid or gas is:
. Q, N$ _- F$ Q! ?2 W一种烹饪方法,通过转移液体或气体是:, ~! k2 S6 T" ]0 i* `6 ^
A:Convection 对流5 [0 P V: b! ^9 o( c
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68.The cooking of starches is known as 烹调的淀粉被称为
0 P5 J. Y$ k7 _A:Gelatinization 糊化0 E' B& |% W& Z! S+ N) k k+ R
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ B) A; D3 B( V; u) _2 BA: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:
' v) Z2 b( _8 i9 f8 aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
$ b8 |$ J3 f E W2 e' V8 cA:Fumet 原汁
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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- L& F. V+ s$ V6 | X4 Y& f, k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# f8 u3 E1 Q0 H
, D7 B( ~, B* H4 i( e- |' L73.Which of the following is a principle not used in stock making?
1 |9 c. }9 S+ s+ e3 d$ t0 a9 |6 q下列哪一项不是用于制造高汤(低汤)的原则?* D' J" R) q: S q; s( l3 [8 s$ `
A:Start the stock in hot water.开始在热水中操作0 ]1 G% X( M/ N4 a6 u' m: w/ o
( }0 |! q' k, ~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4 x; ?9 E3 J" E
A:Remouillage 法语熬汤
8 b2 p" r: ?. P/ Qhttp://www.haibao.cn/blog/post/176242.htm |
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