 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:
$ j3 D; u7 @) ~7 T5 m哪位厨师最早带来高水准浮夸的美食
: r' b% Z7 @1 \* ^/ |) RAAntonin Carême 人名 安东尼·卡罗美; b( z2 `6 o4 c Q7 k
1 X D3 I, k, v5 v1 w5 Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" ]- s8 A! {6 U; G, E1 s* 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 。' v6 x# T& `% B% q! C) m8 x$ {5 A4 I
A:Cast-iron stoves 壁炉8 m- H S( j5 ~. m8 l1 A9 F
http://www.usstove.com/products.php?id=6
. K* k2 M0 G+ l: k1 z; T1 Y5 C! d. y8 h4 f4 a& F: k& C
28.The French term used to describe the roundsman, or swing cook, is:, B# Q5 v" {8 S; ~- E9 C
法国术语,用来描述roundsman,或摇摆厨师是:
/ e0 N$ J3 N$ r2 SA:Tournant 图尔南
b/ h: ?( m" \$ }
6 B5 F: S- d# u v, ^$ k* m5 u2 A29.Another term for the wine steward is:
$ s" H- m: c: B) H4 F葡萄酒侍酒师的另一个术语是:$ h# N1 t/ a; t# e( Y
A: Sommelier 侍酒师$ f2 X3 `7 r& T4 e0 Z; I
: W# y2 C, Z4 o3 X* c30.Molds, yeasts and fungi are examples of a:
/ R( U2 u7 o( E/ O4 H霉菌,酵母菌和真菌是一个神马例子* J3 }0 K0 l% Z
A:Biological hazard 生物危害
& R; ~7 o. ~) ~5 F+ E0 }' V& \$ A7 A5 f
) {( x5 x H& `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! |3 _9 R: ?* O
根据加拿大食品检验局,食品的危险温度区在多少之间: u3 ]) T( \: h9 I8 d& m
A:40° and 140°F (4–60°C) 4-60度
4 U0 Z# ?, b$ @( U! r8 y7 ?3 k D/ T, g5 R
32.All bacteria need the following for survival:' x/ T6 y: K$ _/ p
所有细菌生存需要以下哪些内容:
6 Z, j$ g6 v. F5 AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) n1 Z2 D- o+ Q+ R+ T# U
9 k" c9 n8 ^% n5 S3 H6 G33.Which of the following correctly represent critical control points in a HACCP system?! v7 ~5 G4 l4 k* _( _4 F$ f! d
以下哪项正确表示了HACCP体系的关键控制点?
! o, o! f, e3 s8 x8 _' y) OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( A. n! q6 Q6 e, q+ x( f7 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 R, W- n, j% a4 ]' s0 ~
: c2 n5 e2 [7 v3 p9 c4 p34.Which of the following is not an example of a carbohydrate?& L1 c. C9 G u5 `
下列哪一个不是碳水化合物的例子?! I( @. e$ j; ?+ e: n
A:Essential nutrients 必需的营养物质, z s S m0 l1 t+ D: y, F
/ o+ s1 L3 h- N8 z. M! I& f35.The process by which a liquid fat is made solid is called:( y7 b$ [& v* Q3 R' O$ i4 n' e0 Z
液体脂肪做成固体这个过程叫什么 U3 ?! i/ Z! A
A:Hydrogenation 氢化
1 I* @. t0 d3 P2 I( }" B; ~' {- p4 u" I$ r" ^! @7 C8 j7 X
36.Which of the following is not an example of a fat substitute?& v# x+ n0 a) `* K
下列哪项不是脂肪替代品的一个例子
: }/ H( M/ @2 ^9 xA:Acesulfame K 安赛蜜K表8 ^8 p% a, X$ ` K( {
& h- i; `1 ]7 I9 ^' F; v- j$ `
37.Health Canada requires that a product labelled "fat free" contain:3 p7 B4 e# G; u, x6 k7 ?+ O
加拿大卫生部要求的产品标有“不含脂肪“包括:4 g6 A) N; V) ]! y2 c9 @6 C/ H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# q4 W! |2 o" M; W3 i# f
2 r3 X9 [1 c9 v* a$ L38.Which of the following is not a problem associated with converting recipes?8 K, r# k' w/ \, `, F
下列哪项是不相关联的转换配方问题?
* y6 e; q( w4 E4 ]0 i7 b/ mA:Unit cost 单位成本
6 D6 M" Y0 u$ \4 [" R( i
# o; n! |% w; m6 I" a2 R! r9 R39.The condition or cost of an item as it is purchased from the supplier is called:! E; S, Z* l1 Y+ L+ ]2 s$ n
从供应商采购的物品的品质或成本叫什么
# U; j4 f" L, EA:As-purchased cost 购买的费用' b, A+ h0 ^# ?* D8 p1 i' y
; X; t3 i5 E9 h- n/ P2 Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
! h6 d/ V* Y6 q: J" I" c在新货到来之前用于日常所求的必要库存量叫什么# [4 p( B+ B0 X
A:Parstock 基本日常最低库存
5 W' o* R, u0 v2 U& O1 i1 N( c: v
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) i8 f, M$ V$ g下面那个缩写是用来表明正常库存流程?3 T [4 X4 _. |6 y
A:FIFO=FIRST IN FIRST OUT 先进先出$ u) k" D1 c3 i7 l
: V) }8 Y, U% P- A% O42.Which of the following knives is used to turn vegetables?! | d8 v8 z9 \1 d
下面的那把刀是用来打开蔬菜吗?
0 \* s, t+ W o+ Z& T) [' w5 kA:Bird's beak knife 鸟嘴刀" G# {4 C' ?( V% C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ a$ }# E# `* \8 r5 d% @
, E/ r; A$ _$ Q, c43.What is an instant-read thermometer best used for?0 I1 ~, y! s! m$ p+ i3 k/ o6 J
即时读温度计最好用于那方面?
, t6 m. P# c, s3 `2 o6 N7 FA:Checking the internal temperature of a roast 检查被考物品的内部温度
% {7 k( K. }: F$ g! ?
0 Q$ ~, }# c9 ~+ c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; p# s) S8 i6 G2 E* ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ G* Y1 z1 X/ P+ Y9 t2 Q" RA:Cast iron 铸铁
) F; w5 k' x0 D) M4 U$ o# \) L+ U
7 p7 l) U2 O+ e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( |3 c% {" Z6 r3 x% H% K哪件装备下面有一个可移动的碗和一个S形叶片?
A3 N5 k; X: \; zA:Food processor 食品加工机9 ^. e& w0 b1 \/ `% R. ]: a( a
http://www.google.com.hk/search? ... iw=1263&bih=572
7 P: z, r% {5 F
* d: F5 Q, S& Y" H" N46.Which of the following is not a rule for knife safety?
( k* ]+ H0 I: W) Q9 P下列哪项不是用刀的安全规则?, t- r& i2 @* {2 [5 B" t, ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 b9 k' P' h# m
! v Y* C% r7 z0 p+ b7 J9 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- ?& ]% W" W; b, R* z# Q1 Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ h! G. B b: J: N% `% l1 \& |A:RondellES " A/ L, l' C* w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" m" ~- l6 X9 J5 m
" |( e+ ` i, J9 F; d# n- l" F48.Which of the following is a diced cut used to garnish soups?
' [" t2 k7 \ @1 Q% a下列哪项是切成小方块用于汤的装饰?6 R5 A, i1 [+ ^$ X! n5 N
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) H* h4 z- @6 O7 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
Y7 Y0 c% e& e/ @4 Y+ |4 L: R: b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!!——
; q) D6 @" Q5 W$ x$ A6 ZA:Gaufrette 5 a9 M. }- T! @: u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( ^4 o& P% x- ?9 U- M* t, @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 C! F, B3 _8 ]- F3 `/ m z' j- w& y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; d' _: E2 j m7 W8 h
5 k& c1 `, }6 u0 q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* s' d4 a9 N# O3 o4 y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)
8 l$ o% m( K/ @A:Cilantro 胡荽叶 香菜" ?2 B u% O# E8 |7 X$ g0 g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" F2 _! L) {% r6 I4 G- C/ i' i
" Q+ Y9 Q3 @" Q- J. [
60.Allspice is made from:
- p* X/ m! ?$ q3 C 多香果, 多香果香料是什么
3 d, `, ^6 G/ G9 [5 f& ]- Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ M' d: q) I. x$ d1 X6 M. M! p: H
A:A dried berry 干浆果& [: K/ X# ?' M7 Q- r" C
/ C/ _; C7 M+ X. J. W" R: O3 P
61.Which of the following are used to make a sachet d'épices?9 u5 E/ o5 X9 ]& [( Y- |
下列哪些是用来做香包德épices?
% n# }2 p# _# c5 [1 c- Dhttp://www.sachetcatering.com/! R! }) c! G% S! S6 r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ w' j2 y2 k/ o% P2 R( d9 V
) x/ ^0 |3 D' I% _( W! o5 `5 s
62.Which of the following condiments are not soy based?
% h1 ?, q: _3 r下列哪项不是酱油调味品的?/ e; O) g$ }, E: V. p
A:Wasabi 日本辣根
; \* h. c4 P$ @4 h) S% R3 C6 u: H/ O/ E( _, n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; q5 w4 j, ?* @6 c7 P/ d+ ]+ Z& A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:
) L9 S: x4 M. M; [" e' q0 K' N( SA:Pasteurization 巴氏杀菌
5 d; `6 j) n- ~
/ ` O$ Y9 p" t64.Which of the following steps is not the correct procedure for whipping egg whites?
. m0 m$ o' [- c3 L下列哪个步骤是不是正确的蛋清搅打程序? n1 b! e% s- V: M, w$ y
A:Allow to rest before use. 允许休息后方可使用。' d+ q3 l! Q- f5 \1 M4 p% I) o- \, n& q
/ ^2 U0 Z- _$ o& ]" M
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 |& Y5 g& y: B5 r2 WA:56g and 63g 56克和63克6 |- a" a! o. D4 y; R4 ]; ^9 v4 `8 r k
+ X' | r9 G7 |+ y7 g$ A, W66.Evaporated milk is a concentrated milk that is produced by removing
) m) b% v- T. L% C7 U4 _炼乳是一种浓缩牛奶 是去除什么做的2 D' e) [. g q" L' y$ W2 f
A:60% of the water 60%的水
# ~* ~% i8 A1 F; e
* @9 L$ X8 T6 z& D5 B67.A method of cooking that transfers heat through a liquid or gas is:( h- }# a( m @) X0 j; q( @) h% L
一种烹饪方法,通过转移液体或气体是:3 z& H3 D' @! W8 ]# \; s8 a, q Y
A:Convection 对流
. ~5 c# \! n( v+ R* \/ |) d
5 ?) `: x {% \/ [" q68.The cooking of starches is known as 烹调的淀粉被称为5 ?( Q' A7 J+ C, s' n: i
A:Gelatinization 糊化- n, c2 }6 j2 J x+ u
1 s& x0 q v9 j% q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. G+ L. n/ R5 r5 p5 rA:Braising 烤; y) y) D9 }, B5 o
5 y4 o( q8 K! o9 D8 g2 w& R+ N4 X6 G# Z
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:5 j, ]4 F1 O0 |2 Y+ }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( P2 r) o& {; D/ S. ~; u
9 l- d$ F7 p( R: a" ^1 k& D
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" U+ O$ w) @/ \5 m3 M" g
A:Fumet 原汁
0 [/ W* K; W0 o1 j* ^/ ?* N/ u2 p: g1 T/ g g
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
$ P* A! }* E" j0 s/ mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ {8 k* }- m7 k5 R
; f' O- s7 [( L5 g0 m# C% W- o6 J73.Which of the following is a principle not used in stock making?
( f6 q' x9 T) c. u6 Q4 F下列哪一项不是用于制造高汤(低汤)的原则?
# e+ l d( {# f) mA:Start the stock in hot water.开始在热水中操作8 |# s* i+ Y0 ?2 J
+ ^! a+ U' C; _' G+ |5 P
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 q8 Z' I% _/ H1 G8 E) C
A:Remouillage 法语熬汤
6 Y0 l) h8 X8 |# q: ?http://www.haibao.cn/blog/post/176242.htm |
|