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26.The chef who is credited with bringing grande cuisine to the forefront is:* N3 f. ~/ e" [# M& x1 E9 m. `8 u
哪位厨师最早带来高水准浮夸的美食
9 A$ Z6 \. B! T, f! r* Y1 ]! zAAntonin Carême 人名 安东尼·卡罗美5 x4 [+ J# I! v* R6 j' R
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 U: s) a! A/ l# S* e$ x) }$ w8 z: Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% h# d7 w2 p. c+ f" f& }# oA:Cast-iron stoves 壁炉: K; r- T$ e+ R9 Q( d: Y4 F* R$ T
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
2 L. e- d1 l, R# n: y4 o法国术语,用来描述roundsman,或摇摆厨师是:
7 }) l4 s9 ^% a# GA:Tournant 图尔南$ J; v3 ^4 b/ K0 x
4 F/ M. v- ]' w. c3 k8 X29.Another term for the wine steward is:
6 O5 N% F' v; e, G6 e3 b# U% z葡萄酒侍酒师的另一个术语是:
+ h$ a3 ?( {4 c+ _9 V& v* }A: Sommelier 侍酒师; k6 H0 Q* ?# j
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30.Molds, yeasts and fungi are examples of a:
% |9 r- y/ Q0 b9 n2 G+ c; e霉菌,酵母菌和真菌是一个神马例子5 R2 F1 ?/ P6 Q* Q8 n
A:Biological hazard 生物危害$ e8 W$ f) d( }9 L9 ~* ^
3 F3 M- v* K& i$ g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! Y) |' ?; `' N根据加拿大食品检验局,食品的危险温度区在多少之间:
0 ?% t; v: Q* J' P$ p) R5 P+ X7 lA:40° and 140°F (4–60°C) 4-60度* ^* d% I, l2 a: r3 S# y0 g9 |
( U1 Y& l" h+ j4 Y4 `32.All bacteria need the following for survival:! [: e* |" c# t9 y* @# s+ j
所有细菌生存需要以下哪些内容:0 K8 Y8 o% i/ {" X- v" ]9 g7 I
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) o0 e' s2 C5 a; e, f, J
+ `9 Y* N( {# K$ ?33.Which of the following correctly represent critical control points in a HACCP system?: L: Z- B3 q& z" i4 R
以下哪项正确表示了HACCP体系的关键控制点? h( p- V, A: O4 f8 u& c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # K# H# G; N+ i' Y |2 k2 Q3 l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?$ `/ v" g' M5 Z; l
下列哪一个不是碳水化合物的例子?! x3 } ^1 u& I# w* f6 R2 @2 L2 _
A:Essential nutrients 必需的营养物质
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& j3 F0 J+ j4 a/ b& A2 Z35.The process by which a liquid fat is made solid is called:
) D5 B$ X( V* V3 f5 O$ H6 U! d. Z液体脂肪做成固体这个过程叫什么
4 D6 P6 G! {/ R1 Q2 gA:Hydrogenation 氢化
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: J. W' A* q, r3 _% k4 r+ y36.Which of the following is not an example of a fat substitute?8 U9 A# d) p2 ^& o) B6 p
下列哪项不是脂肪替代品的一个例子
c: j/ H5 L- z( T. t3 BA:Acesulfame K 安赛蜜K表2 q- M [8 k2 t0 v5 i( j
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37.Health Canada requires that a product labelled "fat free" contain:' D K( b) {( C4 _
加拿大卫生部要求的产品标有“不含脂肪“包括:1 o2 j# k7 t/ z0 a& W+ c1 V, S& I/ @
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ d8 R7 ~1 n! q$ S
7 ~6 |; B7 O# h: Q$ `+ E* z38.Which of the following is not a problem associated with converting recipes?
* A8 g% E3 K F2 T, T4 _下列哪项是不相关联的转换配方问题? [! r1 X5 f3 u# Z+ ~9 g0 |& V
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 t! v0 N! z) t' P2 a! Z从供应商采购的物品的品质或成本叫什么
6 d# V' }& f. Q( kA:As-purchased cost 购买的费用/ D1 R% V$ F2 `" U
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ I' g2 b* W7 F8 s7 e
在新货到来之前用于日常所求的必要库存量叫什么
6 B+ ~# F% s2 y( G) hA:Parstock 基本日常最低库存
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$ C* i, A' z* n& l( o8 t$ f41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 [# d% ~( v3 }: f1 C% S4 q" ~下面那个缩写是用来表明正常库存流程?
/ `3 d7 p0 k) s, Y% B' i) DA:FIFO=FIRST IN FIRST OUT 先进先出* G; g* m9 O# N' g; y
: o$ ^' k/ R% q) n0 |" t# I42.Which of the following knives is used to turn vegetables?
0 c2 C2 m) H- _下面的那把刀是用来打开蔬菜吗?
+ K* f7 D+ N& F J8 pA:Bird's beak knife 鸟嘴刀# X: W/ i5 U0 f: q2 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* Z5 n$ p F4 h0 @1 K+ E7 b
, i$ W6 X9 N% O! l* n43.What is an instant-read thermometer best used for?; E2 L* O3 h0 Q* r. S. f
即时读温度计最好用于那方面?
5 ]7 p8 p9 j7 J9 c2 HA:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ \6 T% m; Y+ c; G) J# O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 l) P1 ]9 b2 G1 e" | o
下列哪些金属材料受热均匀,通常用在铁板而且非常重! I5 K5 F4 T1 y0 P0 V8 U3 |
A:Cast iron 铸铁7 ^& L$ V) l3 ]' T
5 K1 X0 f, Z, T6 K- m. o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 w' Z& w5 }! }8 \) F }哪件装备下面有一个可移动的碗和一个S形叶片?
7 B0 ?5 b# v; z$ AA:Food processor 食品加工机" J, S! r( |; r5 e! i/ [+ f2 X
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
! p1 E' d9 \8 o9 t3 A% Y下列哪项不是用刀的安全规则?" L1 _; \- W7 k4 V0 Y5 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: K/ f* h1 N& E6 ?! e8 V' D
& f7 ~- G- f2 h. t8 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ r! c0 |9 \& G L' J7 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 _% y U1 H, k1 A8 JA:RondellES E U% H. J' G- U
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?
% M. E4 V/ X& F& P- r( I$ n下列哪项是切成小方块用于汤的装饰?# p. p) S; A% B$ L$ ~1 g
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 G. l8 O9 g: B; L: l. W. z" o; f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 S! Q( R+ y$ Y: F; }1 U
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!!——" W5 A9 u( ~) ?1 e9 m1 W' N) Q
A:Gaufrette + q3 X: g6 N. u8 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 X* f/ e) Q5 O- f) S2 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% C; y# p' T1 O2 {6 l$ T3 O, NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 n# N, F6 L$ F/ f/ V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)
* o U2 F4 ]: e9 f# @ JA:Cilantro 胡荽叶 香菜
' m1 t: k+ r- U* @( \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 C6 V- Q8 [# ^: n
5 z. b3 ]0 X% M2 C! O, B0 W60.Allspice is made from:: K& U% Y! l% U+ }- C, X; i4 @
多香果, 多香果香料是什么" W9 ~& N+ ~+ i# g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% ^5 E! U. ^- b/ JA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?8 d9 ~! L$ V: d$ h- \5 x2 M
下列哪些是用来做香包德épices?3 e6 ~! D8 O' a% k- ?% a# {
http://www.sachetcatering.com/
$ H& k6 O! M* U; |) sA: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?
; T( U5 `# T3 L# c下列哪项不是酱油调味品的?0 O, x$ D$ }6 y% w6 n) i& a& |4 Z
A:Wasabi 日本辣根
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; }: D: l8 b$ V/ W# z$ c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* V. J2 l5 M% W1 ~' g s# y* S, w
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:3 W) q% b' a; i1 _# A
A:Pasteurization 巴氏杀菌
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Q7 [% a+ X. `9 ~; d) i- A* u64.Which of the following steps is not the correct procedure for whipping egg whites?
4 k. m0 R; y3 ?5 ?' q下列哪个步骤是不是正确的蛋清搅打程序?
2 f9 ~0 [8 D: P E3 QA:Allow to rest before use. 允许休息后方可使用。! O, B: }3 q$ G; e8 `9 Y6 P# L
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65.The weight of a large egg is between:一个大鸡蛋重量介于:" ^9 v4 N9 }, F8 K" j" @! K9 a% G
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing% q' ^- n! h7 Q/ F0 ^, M
炼乳是一种浓缩牛奶 是去除什么做的/ \+ G! b% f# y7 C
A:60% of the water 60%的水& A5 r2 J1 S: S8 z$ x3 t/ \
! o! x! {# K, o6 S67.A method of cooking that transfers heat through a liquid or gas is:
# i3 o* r; }# z G5 `一种烹饪方法,通过转移液体或气体是:+ l9 ^9 ^4 V$ A2 J( D
A:Convection 对流
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: Z5 x" v1 r$ U& ~1 e# q68.The cooking of starches is known as 烹调的淀粉被称为: S) {5 ], Y' z" _2 D
A: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?
$ W% P# U' A* p5 O2 l9 O7 LA:Braising 烤) T6 K2 m1 k. Q" A; [3 m
0 Q" D+ h5 _* L: F P& z. z70.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:
9 j4 K2 G1 u* m0 r7 F4 g3 b% BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 L; Y/ W1 `9 ]. P/ ?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+ k* _+ _ ]: m+ o
A:Fumet 原汁* z9 _) f% k4 T$ @% G, |
- p' L7 ?" }) b* @! i$ t' t72.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
6 `* u7 q0 S% s9 _A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ B' M9 P7 ?9 W7 v$ n
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73.Which of the following is a principle not used in stock making?
! T1 X4 s, ~7 a# n下列哪一项不是用于制造高汤(低汤)的原则?
9 `- R3 W4 o$ e/ t1 V6 TA:Start the stock in hot water.开始在热水中操作
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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 j" z) o2 q6 D/ R
A:Remouillage 法语熬汤. M+ H2 h6 e8 B2 o6 _8 v/ _5 U, S: v
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