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26.The chef who is credited with bringing grande cuisine to the forefront is:
4 A& L5 ^+ J3 [) V* U {& p哪位厨师最早带来高水准浮夸的美食
2 L0 n& M" r/ K: j. M3 _AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, U0 r- i4 j s1 y+ i1 b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: L0 I2 f& k* Z2 T: C
A:Cast-iron stoves 壁炉 x6 g3 i F3 |( {% F( L
http://www.usstove.com/products.php?id=6- Q% L, t( N r' X5 N( l' W$ b
- B: X' F( L9 w7 W# T28.The French term used to describe the roundsman, or swing cook, is:
+ r3 s2 l) w6 m6 @; Z( ~法国术语,用来描述roundsman,或摇摆厨师是:
% Y" Q1 B2 \! ]$ S( o8 aA:Tournant 图尔南# Q' G+ ?. j R3 @8 F' \
" ]1 ^. r. t2 f3 t/ c( U29.Another term for the wine steward is:
: J% u7 [+ ~) v7 K/ b7 s( N葡萄酒侍酒师的另一个术语是:1 C" p6 r1 @: Q6 v: E! x- ^
A: Sommelier 侍酒师9 C, u( Y0 m: D' M/ y# P3 U; I- ^
0 ^" Q7 y% y7 _30.Molds, yeasts and fungi are examples of a:" ]- ?: z9 |2 T( g
霉菌,酵母菌和真菌是一个神马例子
* p. H4 F6 T) Q3 {' K7 U2 @ cA:Biological hazard 生物危害
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: V" C4 y" D! j4 e4 Y5 Y: p' G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ a9 D n. _, E& U根据加拿大食品检验局,食品的危险温度区在多少之间:
% N! v3 K* L1 e2 C) tA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ k* n! g n+ n6 G) U7 r% `
所有细菌生存需要以下哪些内容:
( Z- l5 X |6 A" i6 [8 A mA: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?( i) q$ H- d, f$ Z0 b6 `
以下哪项正确表示了HACCP体系的关键控制点?, ~: r j4 U% o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( M0 q f9 S5 E5 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 e, _/ Y4 G3 s* O' I
. B5 I8 I6 z3 |0 h34.Which of the following is not an example of a carbohydrate?
! t$ r# j" N2 X) q下列哪一个不是碳水化合物的例子?. m, V, D8 X7 P/ {! T. {
A:Essential nutrients 必需的营养物质' u- D4 j- I [. _# b) e
2 ^( B2 d, A" X! E. d0 ~35.The process by which a liquid fat is made solid is called:
% ^) g" f7 V, y! y$ y6 y% f液体脂肪做成固体这个过程叫什么
+ U1 x o8 J3 i5 [/ eA:Hydrogenation 氢化% D- b% o" N+ q
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36.Which of the following is not an example of a fat substitute?; D# F1 K+ A0 ], D
下列哪项不是脂肪替代品的一个例子
) N. a5 K) s9 T; l# [* [A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
6 Z1 t4 S* J1 p加拿大卫生部要求的产品标有“不含脂肪“包括:7 q8 s& N1 r0 n$ X, _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ P" a/ g% k0 H" B
# N l' i/ w/ v$ N. f% y38.Which of the following is not a problem associated with converting recipes?
- u1 v: C/ T3 C$ H. Q; t下列哪项是不相关联的转换配方问题?
9 i, ?- U9 h5 G5 G# ^8 }* M% GA:Unit cost 单位成本
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) `4 s2 H8 c' p* ~& @39.The condition or cost of an item as it is purchased from the supplier is called:. u% f, m6 {1 P, S J$ y( y. M" ~
从供应商采购的物品的品质或成本叫什么! R" Z' l( E4 h2 t" E) r6 o0 L
A:As-purchased cost 购买的费用" m$ j5 U+ p2 a6 c. B: F
$ ^/ [' J; Q6 m6 u40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 S) d" W2 ~; `2 c" o: \/ J在新货到来之前用于日常所求的必要库存量叫什么$ z3 V3 ?" `& Y$ _4 {
A:Parstock 基本日常最低库存3 U3 W% g+ l7 Y- b: x# _
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
- r# P# N8 L( \$ w2 g1 T# \" W下面那个缩写是用来表明正常库存流程?' f5 L2 k. ~9 e Q2 V6 [! t8 l
A:FIFO=FIRST IN FIRST OUT 先进先出/ n, V) i* Q" ^8 T H2 r
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42.Which of the following knives is used to turn vegetables?
% W, Y$ f$ z w下面的那把刀是用来打开蔬菜吗?7 r: N/ A+ t/ t4 P T( c$ z
A:Bird's beak knife 鸟嘴刀
1 t& c8 L- F! H( n! Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 {* k1 a# j9 H) f, F6 Y6 J6 r( C
J4 G' J5 F: C- u, u- s43.What is an instant-read thermometer best used for?# [9 T0 [$ `& o6 U. u7 n: R* n
即时读温度计最好用于那方面?# A: q: f2 a: d2 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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5 i2 t/ D# }0 F* Q. F: @, o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& B) K* o( u: r) i
下列哪些金属材料受热均匀,通常用在铁板而且非常重: M+ i1 K7 E& D0 z
A:Cast iron 铸铁
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C$ Q1 t3 ?" n8 ~( h% r/ N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ Y+ c; I" h: D
哪件装备下面有一个可移动的碗和一个S形叶片? n7 X- O( X1 d
A:Food processor 食品加工机
q5 d! z% r; q0 J: ?* b6 g/ t* Khttp://www.google.com.hk/search? ... iw=1263&bih=572! _0 x- P! W3 x; N" B
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46.Which of the following is not a rule for knife safety?/ t6 O: S9 D a" Q/ @ X$ Y
下列哪项不是用刀的安全规则? k! u# X$ ]- x; h# Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" p! }- Z, t$ v3 V9 e- O
3 N& D6 W2 @5 ]9 n7 Q1 ]* L- s9 g5 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 B* z* t9 X3 T/ V/ {" b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ N2 ?# K- o4 e$ x/ o! W
A:RondellES
3 b5 `( }. n2 H8 _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 R) @. v8 @0 S9 b
( e: k+ i5 ]9 O9 ]2 Y48.Which of the following is a diced cut used to garnish soups?( R& D2 _$ @! q' X# ?2 i4 {/ m; j
下列哪项是切成小方块用于汤的装饰?; i. A& P1 s; T J- N0 t/ G
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. J d( A# j6 z% A" p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# q# U# |% t2 Z+ h7 g' {
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!!——4 a4 ^- A% Z2 K/ ^+ v1 M
A:Gaufrette
* h/ L" m8 f: \' W S* [" Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ I1 F6 P8 O* n4 s3 T0 Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: S3 A) p$ b d1 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* ~! ` j% J% H
3 j4 N# ?9 [& f3 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ k2 C* x$ u6 t1 f- F8 Z% 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)
9 x/ V' E$ b$ }A:Cilantro 胡荽叶 香菜- \/ N7 J3 H) @0 v* F7 n% \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 Y. U9 G9 P- r9 M/ N& n60.Allspice is made from:
! U# C: Z6 v. o8 \5 L) B7 L 多香果, 多香果香料是什么. c+ F8 V7 T3 }! h0 [; d+ H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ f. c" G+ [/ {; |A:A dried berry 干浆果6 J2 n+ [% K' m7 k; l
& ^1 y6 b& M6 F& X/ v4 F61.Which of the following are used to make a sachet d'épices?5 K3 u- H# e' e
下列哪些是用来做香包德épices?
" C8 R* x1 y) a# N. L8 jhttp://www.sachetcatering.com/
$ w H4 u8 b4 t- X, l+ y+ q/ wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 c, j8 w# y7 G+ E3 B7 L0 c
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62.Which of the following condiments are not soy based?
0 l7 Q5 g% \/ @% L2 Q/ n$ b1 b下列哪项不是酱油调味品的?
% a# t$ G" h3 pA:Wasabi 日本辣根
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* H; T0 F. ]$ q' \: \" Y: X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 C6 c+ p7 U! M3 p1 _# y( o
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:
% Z7 g2 ^: b' K' n. tA:Pasteurization 巴氏杀菌
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1 V8 T5 H: O9 d) a64.Which of the following steps is not the correct procedure for whipping egg whites?
4 f4 g6 G8 p; _( a. v4 s% {" A下列哪个步骤是不是正确的蛋清搅打程序?( N& O$ H8 ?& \+ r5 i: X
A:Allow to rest before use. 允许休息后方可使用。! n8 ]& a( b- r9 {' p: D1 }" V. F
4 p3 S3 h" e% h1 v0 e6 L" C0 {65.The weight of a large egg is between:一个大鸡蛋重量介于:+ _! D8 p4 J& G' z$ f
A:56g and 63g 56克和63克7 p7 c( Q" j1 e* l
! g- i) e' q0 p$ `9 z66.Evaporated milk is a concentrated milk that is produced by removing
2 K: m- t" R0 F$ S8 P炼乳是一种浓缩牛奶 是去除什么做的
, D% j! H! z- E. L3 e9 v) CA:60% of the water 60%的水) T# w7 Q5 m& G" Y
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67.A method of cooking that transfers heat through a liquid or gas is:, X5 Z) X3 W$ H" w7 |0 P7 n! J, a
一种烹饪方法,通过转移液体或气体是:% r$ G- l: |2 A/ |8 _1 {* i' U9 `- V5 _
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为2 e% x2 `* a& P+ m
A:Gelatinization 糊化1 s6 r- V/ ]- @
: w; q7 U9 L @* X/ M/ G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( i: P0 A9 E* ^ ^5 GA:Braising 烤
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; \4 ?1 K* _ G( `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:! o$ ~2 o/ m/ C! t9 v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理1 u2 d2 ]( R3 v# g- c
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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
' H% j, q* A! q- H( Y' bA:Fumet 原汁2 d8 {; Z& \9 M5 H
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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
: |4 ?) q9 S0 A8 p5 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# @" m) I5 Z8 ~+ S1 O8 Q' z73.Which of the following is a principle not used in stock making?
, V7 G2 M& ], w/ Z下列哪一项不是用于制造高汤(低汤)的原则?8 q& X' x3 X! ]( I* V3 d* I
A:Start the stock in hot water.开始在热水中操作
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* ~4 Q0 l: b1 F) ~& b; J74.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
* [( j0 Q8 t3 xA:Remouillage 法语熬汤7 [1 i( x" j/ C: a) o% m- b6 N
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