 鲜花( 33)  鸡蛋( 0)
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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:
$ J5 l7 `) u+ Q2 m8 V; v# r. `哪位厨师最早带来高水准浮夸的美食# c' D8 G6 m( n$ H* R
AAntonin Carême 人名 安东尼·卡罗美( r8 i3 N+ j' @. ]! l* p* l
: @: t. }# D J& w$ h* Y+ @5 |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" R+ P0 \0 i- A. s, h R6 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 R' g- R: j: ^6 I& t
A:Cast-iron stoves 壁炉0 `1 A( h/ U# @) C" ]
http://www.usstove.com/products.php?id=6, G% [' C' b' }# d/ v4 z
" j+ z. {( H9 t# N- N R! T7 q# ?28.The French term used to describe the roundsman, or swing cook, is:
! z2 H x( O3 a: R& S/ k; A法国术语,用来描述roundsman,或摇摆厨师是:' B9 N! |" u& \; y& p& c
A:Tournant 图尔南/ }- M. C, E/ y
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29.Another term for the wine steward is:1 Q# x8 l2 v# u: M+ m- i8 S* b
葡萄酒侍酒师的另一个术语是:
$ a( C2 U! g3 Y5 KA: Sommelier 侍酒师/ o) |2 l6 ]3 N6 h8 F
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30.Molds, yeasts and fungi are examples of a:5 F( I/ l9 S5 V2 {6 \
霉菌,酵母菌和真菌是一个神马例子
' r0 z. s. y; uA:Biological hazard 生物危害
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4 T* m5 x8 E+ ^' F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 m# o* `6 x! L8 R6 s d2 Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
- J3 |4 x( d5 x0 u1 k6 ~! L: p* XA:40° and 140°F (4–60°C) 4-60度& w9 `: b" @/ A+ ^7 L! h5 ~
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32.All bacteria need the following for survival:0 N3 G- Z5 W0 A# H
所有细菌生存需要以下哪些内容:/ {! K' |$ A" x) {6 L8 n8 Y
A: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?
; Z4 q1 Z0 D8 J0 \( w. I以下哪项正确表示了HACCP体系的关键控制点?
4 j4 _( x- b* y$ n% g: e7 RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 z4 \# j7 U1 s) }! W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( t0 g" t2 c1 c4 d4 L7 e( K( W" {+ u
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34.Which of the following is not an example of a carbohydrate?
1 U7 k4 o! _+ W$ @$ V" S7 o下列哪一个不是碳水化合物的例子?$ i# }; J+ h, H8 m
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
' t' s' ^: r* e. y2 f3 Z5 [液体脂肪做成固体这个过程叫什么
% s1 Q. ?9 w( p7 L7 ?6 TA:Hydrogenation 氢化* a( b6 B# z O& n `
+ t3 @9 {4 h0 B/ ?. C( i36.Which of the following is not an example of a fat substitute?
$ {8 {) M# n" X9 o( z# b' ^下列哪项不是脂肪替代品的一个例子
}% i6 y) t2 I. P6 u2 _' vA:Acesulfame K 安赛蜜K表
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4 `6 ^7 S% h7 L$ _37.Health Canada requires that a product labelled "fat free" contain:' u! a9 |/ m9 N4 I& ?6 H8 L4 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:. @+ h- t7 ^3 J: U: \& }# ]% j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, ]- F0 r% R' P/ j
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38.Which of the following is not a problem associated with converting recipes?6 B) v- ^7 y1 W, a0 c! _
下列哪项是不相关联的转换配方问题?
4 ?+ `7 u& M: c% Q, P! HA:Unit cost 单位成本
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1 ]. N- O# Q+ j; i39.The condition or cost of an item as it is purchased from the supplier is called:- k2 e4 {. R( ]% h0 F g
从供应商采购的物品的品质或成本叫什么) G) r: e3 x/ ?
A:As-purchased cost 购买的费用0 a) O: M$ S( ]3 E! r8 @
5 i8 ^5 W: Q, H+ X- F40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 O9 y$ G8 s, B& v# L在新货到来之前用于日常所求的必要库存量叫什么( ~7 T ], Y3 l6 W$ |
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?
' S0 ?- I/ P _, c6 _下面那个缩写是用来表明正常库存流程?. k0 [* C. I2 C
A:FIFO=FIRST IN FIRST OUT 先进先出3 Q7 ~4 v( j1 x* o" t4 L
% r" ^: T1 \6 i9 Z0 w- l42.Which of the following knives is used to turn vegetables?; E$ R' o U6 i% V. H9 y, r* X
下面的那把刀是用来打开蔬菜吗?
% ?6 D- u! ?2 C9 J# BA:Bird's beak knife 鸟嘴刀! c6 q# F5 j! c* ~5 e6 U" W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?0 X+ K) S& M1 ?7 W6 X) n+ ]: e
即时读温度计最好用于那方面?* q" N# s# r; p, W5 @( E' L
A: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? f) i6 b. `' U# ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 d% S5 F5 c8 Q3 t
A:Cast iron 铸铁" Q& m& l3 t2 M5 Q* w
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ P0 O" L A/ } e
哪件装备下面有一个可移动的碗和一个S形叶片?
& E! P) f* C( n9 lA:Food processor 食品加工机; P& E4 V2 f* D: X% j7 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 k' w8 e0 S; H& G1 T, W% r, W46.Which of the following is not a rule for knife safety?! _% T* H, h8 Z
下列哪项不是用刀的安全规则?
- O' b$ M o" ^! T8 `' NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 ~+ K6 x9 U; K! ~8 R
; q5 [. g" U, Y0 A3 g# G+ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ f& Z7 R& ^2 e; k3 e A, O. Y3 |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 u9 d% @# X% TA:RondellES
4 w0 J" v* o# [' A4 ~6 g+ whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) N7 }5 w, Y# J3 d
# w3 L- b$ V2 r) G! A) i& t48.Which of the following is a diced cut used to garnish soups?
8 x# x/ S+ p0 Q$ a0 _. R下列哪项是切成小方块用于汤的装饰?4 s6 I) u, A9 c" _ T
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- g# A) I/ d c* H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! @: ~( Z3 ?- 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!!——$ g- j7 p1 V- n
A:Gaufrette & E5 R- O a7 x" y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 w* v, q, K+ M2 o2 k6 Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, p6 t4 ~: P ?( H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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r2 ^5 n* b3 S0 B1 ?" T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 _: l8 t+ z/ i: Y- 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)% Z5 G8 W5 F9 D: b" f+ L. I
A:Cilantro 胡荽叶 香菜
$ P1 y# p2 ^( a( e/ p% yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
' d! i6 v& F, N7 u% [6 H 多香果, 多香果香料是什么
5 i6 G; L1 W9 H6 D/ }0 a2 U( fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 @: _ y, s6 S& P7 g% JA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 \. d v/ P9 E* z1 N) V
下列哪些是用来做香包德épices?
. m( I/ P* O7 z& b: e; T/ M1 uhttp://www.sachetcatering.com/
( G$ B; }* U3 L5 o" bA: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?+ b _: |& G) h3 e
下列哪项不是酱油调味品的?
: H. }; A9 F4 k: S+ S7 DA:Wasabi 日本辣根( J7 `& m$ }5 |( }" \
2 H8 I8 H: S* a$ f, k4 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* ~. D/ z* s1 o5 Z0 v) G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:
- {- j+ w: S* @2 ?% D' y- rA:Pasteurization 巴氏杀菌
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5 c1 E0 Y1 m" w# m( a64.Which of the following steps is not the correct procedure for whipping egg whites?$ j* h1 }8 K+ M/ q: ?
下列哪个步骤是不是正确的蛋清搅打程序?
$ V7 S& h3 `+ M$ O) _& [; @1 ?( c0 f5 JA:Allow to rest before use. 允许休息后方可使用。
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3 U5 a& h! X- o* ^( r( Z65.The weight of a large egg is between:一个大鸡蛋重量介于:5 @5 q7 V) L9 g+ L
A:56g and 63g 56克和63克
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5 v3 ?1 N$ Z* q# y7 l' p2 d: L66.Evaporated milk is a concentrated milk that is produced by removing3 J1 R$ t9 e9 n: T+ e( A
炼乳是一种浓缩牛奶 是去除什么做的
' X% _ Q& @4 ^" uA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
+ F/ x0 w1 G6 m! { [& F' [. o# a- L一种烹饪方法,通过转移液体或气体是:! V/ g6 Y/ @( {3 ?
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
+ {6 ^$ C+ }- ~2 ^8 ^# E3 L. |. `5 rA:Gelatinization 糊化
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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?
7 K; Q/ Z) t o2 A: ^2 f7 v) U; [6 `A:Braising 烤7 l6 c5 n G& j) F4 K3 e7 W
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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:
# q5 Z+ c9 T0 @& p9 ~% @ }A: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
4 ~9 J5 T% `7 S+ m+ g3 i1 nA:Fumet 原汁2 ~/ S4 ~( E& _) [
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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% w2 S- r* C& i/ M- Z7 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 J' H# J/ P' c' L+ E. @: J' z& S; n# T# i2 ]
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73.Which of the following is a principle not used in stock making?
) h& y4 [3 v; C) ^ J* u下列哪一项不是用于制造高汤(低汤)的原则?
. d: P, _/ l0 ]* v" t1 S% O: wA:Start the stock in hot water.开始在热水中操作
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! F5 x2 r3 ^3 h74.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 C/ z y/ {8 h% L* J
A:Remouillage 法语熬汤6 ?& Z1 f: M9 s
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