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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:6 @+ {" s) T* m2 o" t
哪位厨师最早带来高水准浮夸的美食
' I6 q b, ^' g- ~! f- M1 c( J3 E S$ [AAntonin Carême 人名 安东尼·卡罗美
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! X0 S7 m' I7 S7 e' A: f- A, ]9 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 l* Z6 f$ j& Y3 d5 z: N下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 n5 r# G8 H9 w7 j
A:Cast-iron stoves 壁炉1 x0 ` x/ M7 O8 ?+ n
http://www.usstove.com/products.php?id=6
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( _" ?1 J1 }0 F5 C2 J, }28.The French term used to describe the roundsman, or swing cook, is:
4 A3 I( ~) J: h! |' O1 F法国术语,用来描述roundsman,或摇摆厨师是:
9 u# D! j# b' f- K9 T" b4 SA:Tournant 图尔南) S+ @) Z( `8 D9 m$ W0 M5 n6 ^
4 Z. u) W3 S, U; K2 Q" ]' X2 S29.Another term for the wine steward is:4 G9 K. x3 P, M) A
葡萄酒侍酒师的另一个术语是:/ T5 ^2 s5 I. T* _! |1 f6 ~
A: Sommelier 侍酒师- q' p1 J8 T% [. G- l
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30.Molds, yeasts and fungi are examples of a:
5 o7 ?7 L& J- L8 i霉菌,酵母菌和真菌是一个神马例子8 g: e9 K. s$ B& i6 \: Y( X3 ?
A:Biological hazard 生物危害2 E5 ^! I7 p [0 X
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, N* Z! P }4 ~1 n" H" X根据加拿大食品检验局,食品的危险温度区在多少之间:4 i! A* B& k# r4 f$ B
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
; p8 K* F+ M3 R' W& E9 h所有细菌生存需要以下哪些内容:
6 M! i+ U0 C9 TA: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?" s$ S1 j: s5 Z4 f8 ^% t
以下哪项正确表示了HACCP体系的关键控制点?
& e# [; d+ A. ~0 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 [0 G" v3 n) V# O& h f1 |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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* m7 C6 ?4 _0 I3 `, Y# A; y34.Which of the following is not an example of a carbohydrate?
& x& l! U. \+ G9 T1 i下列哪一个不是碳水化合物的例子?
- e* L1 H. J f5 B4 UA:Essential nutrients 必需的营养物质
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2 W* x6 C, ^ @( | L6 f: `35.The process by which a liquid fat is made solid is called:
* q! C9 N* a+ P' E9 [4 z液体脂肪做成固体这个过程叫什么
# N* r) W, g$ @. |A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?: z8 \( s* l* d( M5 P6 g
下列哪项不是脂肪替代品的一个例子
0 w0 t- W( V9 P! fA:Acesulfame K 安赛蜜K表
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3 X; f4 W0 m; g7 g% B$ S/ `37.Health Canada requires that a product labelled "fat free" contain:/ n8 {% A8 e, [. Y
加拿大卫生部要求的产品标有“不含脂肪“包括:2 ~3 l O: v- D2 N. ~0 a" H
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?
' w- R9 e, a/ S0 v* V. v. F0 |/ i下列哪项是不相关联的转换配方问题?$ F7 a, m4 _1 q; B: F
A:Unit cost 单位成本( v9 }4 D# U+ \+ k- n0 X2 z
% e' y; T( X/ m( y8 y39.The condition or cost of an item as it is purchased from the supplier is called:
. T" ~8 p4 D8 Q" A7 n从供应商采购的物品的品质或成本叫什么2 N& h$ G S7 A9 T
A:As-purchased cost 购买的费用
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: J/ U- R% p( r* L8 k40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ s+ ?6 Z% F' k: U在新货到来之前用于日常所求的必要库存量叫什么8 [7 c1 D! n- o& x$ B. {
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?0 m, b/ E; w8 t2 w
下面那个缩写是用来表明正常库存流程? G$ {; O$ E3 B; F0 L0 N
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
! ^. K% ]) `, |5 e: S3 x下面的那把刀是用来打开蔬菜吗?
7 w3 b) ^0 {& |$ \+ jA:Bird's beak knife 鸟嘴刀
2 m; T1 }. `. v, h( W: Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' F/ D7 g" {+ T5 Q) ]" M! s
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43.What is an instant-read thermometer best used for?2 ^' U) ? h, a) ]5 c, {
即时读温度计最好用于那方面?
! n0 C, @7 W( e; R7 g) m0 Z( [A:Checking the internal temperature of a roast 检查被考物品的内部温度- f# d6 ~; h# q# Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ l. f* M& c' h4 ^7 `2 M7 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重) ]5 ?2 x1 w6 q- g+ t3 I& M
A:Cast iron 铸铁
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% g- s$ A* W& U$ t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ B4 K5 W' p/ X7 B. l' W3 o3 [哪件装备下面有一个可移动的碗和一个S形叶片?
' u4 Z! h% |2 e) K2 D. C0 G6 W4 q6 g/ wA:Food processor 食品加工机& D4 D/ [ d2 d+ V- J
http://www.google.com.hk/search? ... iw=1263&bih=5726 D8 u6 v% N: ]- c' R9 e# C
* e: A9 q1 B2 b46.Which of the following is not a rule for knife safety?! d4 a g0 W0 }) l) i; i" s
下列哪项不是用刀的安全规则?5 ?5 O1 y1 m3 ]. u+ z# B l6 M; u/ }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& B( o7 m7 D* Y! [; U- x
" U( R* Y8 l8 S9 M, |, T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 P/ ~& p. l8 h0 l# d- y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% u8 P% r5 a1 o! D: `A:RondellES ( b" H* v V6 H$ D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
, ^* r/ o2 f( S; `0 N+ o2 X5 I9 j( x# V下列哪项是切成小方块用于汤的装饰?
, b' t1 ~3 k& k2 N5 WA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: f# s$ A' e$ G k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. i* D% G9 b5 e4 s' _7 V/ w
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!!——& ]6 ?1 b0 f, F4 G
A:Gaufrette " c9 L6 k8 W. E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" u" {( ^) D$ j8 v4 |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 {! V+ y# y2 E7 H% k+ u X" L4 L1 v
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 Y" q3 h# j! a6 u0 m" B( q6 q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; l4 P, ^ ^7 F! G$ 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)* B9 C7 ?# {9 a) r4 e) w
A:Cilantro 胡荽叶 香菜! I4 w Q# k5 m: W3 V* T) C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" |- x1 R$ }7 S% B
! U* [- s& w* X1 v$ o7 A O! x60.Allspice is made from:2 u+ F* _+ ^5 k G$ X
多香果, 多香果香料是什么
7 |' T9 D% o3 K( ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 ]+ ~: e/ ?9 S, B; J2 ^
A:A dried berry 干浆果+ K2 J& w8 b4 j, O# v( O
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61.Which of the following are used to make a sachet d'épices?8 V+ \: R2 P% a% J$ H# d
下列哪些是用来做香包德épices?* g5 O4 t7 M% v
http://www.sachetcatering.com/; E7 G% Z( h# y1 k2 q
A: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?4 v7 M( o. Y4 L/ P& | ~. f0 ?" @
下列哪项不是酱油调味品的?
7 h; I$ Y y2 HA:Wasabi 日本辣根
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" ?6 |& f/ D2 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& S. b) h( A* k& J( O; ]+ B
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 e( h; Q, _
A:Pasteurization 巴氏杀菌
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5 l% M; ]* s% i64.Which of the following steps is not the correct procedure for whipping egg whites?5 J# I) [* ?' O8 e' k2 c, ?
下列哪个步骤是不是正确的蛋清搅打程序?
7 e2 U: v& k7 T2 DA:Allow to rest before use. 允许休息后方可使用。
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5 B2 v M" w; `1 f& R; I8 F65.The weight of a large egg is between:一个大鸡蛋重量介于:: O8 H. `4 ]$ c/ E: a
A:56g and 63g 56克和63克7 w: ^4 {0 S+ G8 s i' h0 w
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66.Evaporated milk is a concentrated milk that is produced by removing
' V! f% p1 V. Z* H t炼乳是一种浓缩牛奶 是去除什么做的
! K, a8 E: z, y- X* k* Q' o4 v; OA:60% of the water 60%的水: r6 H0 r4 z! n+ U5 }4 x; T
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67.A method of cooking that transfers heat through a liquid or gas is:0 Q8 d; D: u; \0 i
一种烹饪方法,通过转移液体或气体是:4 L5 s4 P1 Z. R& B
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为% w5 h! O1 t. X+ c8 Y; z* y
A:Gelatinization 糊化8 B9 Z6 i3 I' _& ^" X
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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?
" ?5 C: J/ b0 P$ @' FA:Braising 烤
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& P6 g5 Q! F- G) c; s70.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:
& C8 m& f# B7 Y9 t6 VA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; t$ B* U% N; ~" r$ Y/ w2 m
, O3 b U# ~3 z& {; f" h/ O6 b" B5 v71.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& X' V) Z! l/ c# a8 s7 r3 W6 {7 V
A: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
) L1 j' l* G! y. ^( A) R; TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ~( \" g- U; q+ N, u& k; x& u
f4 A0 m! g; }+ B8 e! c& ~73.Which of the following is a principle not used in stock making?
, X. X7 K+ \6 h+ n下列哪一项不是用于制造高汤(低汤)的原则?
+ e$ H0 ~5 R; r1 p% AA:Start the stock in hot water.开始在热水中操作, n5 i$ F' _+ w+ @6 {
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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; ]0 C# G9 O" [0 V
A:Remouillage 法语熬汤: ~ H# i' f: p0 h
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