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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:
0 s. m! E8 ?, z N哪位厨师最早带来高水准浮夸的美食( V$ G# u6 U7 o2 U
AAntonin Carême 人名 安东尼·卡罗美
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* l' ~/ K1 ]! M9 h0 V- f* D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! g* W, ^6 ?1 b$ X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* s8 v7 s& u1 Y8 E$ G5 x
A:Cast-iron stoves 壁炉
! h2 E; L" W& r9 A6 U: Khttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:) U! @- n! s5 S% |
法国术语,用来描述roundsman,或摇摆厨师是:* j( x. q, F: ^% v: t
A:Tournant 图尔南
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) k, g- |+ o/ Q29.Another term for the wine steward is:& E+ l6 _4 c, D- H+ e
葡萄酒侍酒师的另一个术语是:
; t$ K! N* ` V: {& B$ I9 dA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
; P8 ^; I4 \8 n$ Z2 b霉菌,酵母菌和真菌是一个神马例子7 s- G. x o7 q; F
A:Biological hazard 生物危害7 g/ |* b# s) b6 @% S
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: A4 |! A' M. k4 e/ [0 p
根据加拿大食品检验局,食品的危险温度区在多少之间:
& Q. \: O" n/ e+ H) @A:40° and 140°F (4–60°C) 4-60度8 _: t4 n9 e( F, T4 n5 u; U
7 R6 j8 n0 x* _8 e# @ T32.All bacteria need the following for survival:
3 a- m7 E7 S# P5 X- q/ U所有细菌生存需要以下哪些内容:
+ v; ~$ Y2 Z0 Z/ sA: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?# k0 y2 T5 i: E t1 \1 ~+ V
以下哪项正确表示了HACCP体系的关键控制点?7 h1 C1 P+ ?$ K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 r# @; Q x5 G' \* x% ]2 j; V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 V) c: S2 a+ G \" _1 H; l- o8 @
5 F( `! J8 u% e" U& ^; F4 v% s34.Which of the following is not an example of a carbohydrate? M+ P$ ~3 U7 x" w8 B( T
下列哪一个不是碳水化合物的例子?
( C m" o( ^& Q+ Y9 a7 b% V hA:Essential nutrients 必需的营养物质# ?$ ^9 {6 @, q! @ X9 K; D
4 Y: A7 J) t0 u: ~# v35.The process by which a liquid fat is made solid is called:
" K8 [2 Q4 @, ?% Z7 u7 e: ]6 e' B9 t液体脂肪做成固体这个过程叫什么0 ^. W) d( h9 M$ y8 i! U
A:Hydrogenation 氢化
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+ d5 F2 @1 I& c! ^36.Which of the following is not an example of a fat substitute?+ E0 |& D2 H, ]/ N% N' q
下列哪项不是脂肪替代品的一个例子! A. S8 d+ }. W# Y5 c3 z3 ^/ T
A:Acesulfame K 安赛蜜K表
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- A1 l P, R2 N4 c- V37.Health Canada requires that a product labelled "fat free" contain:% k- I0 s+ M$ x6 C- X, d: ]
加拿大卫生部要求的产品标有“不含脂肪“包括:7 k. j0 d4 Y4 t- A# t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& A- [% N4 _' ]: D" R38.Which of the following is not a problem associated with converting recipes?
8 e% _2 a, j% C6 W7 M" ^下列哪项是不相关联的转换配方问题?
4 T3 p, ~ s ?A:Unit cost 单位成本
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( S+ g. i1 b2 }39.The condition or cost of an item as it is purchased from the supplier is called:
2 A+ L+ V1 l. j% W- b* I3 v从供应商采购的物品的品质或成本叫什么4 s( I- ~: \3 _& P* p c' g/ }9 u
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 X) D8 \, v. t2 r在新货到来之前用于日常所求的必要库存量叫什么. r" x+ b9 i0 T* d, N
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?# A S! o8 ]. b% }3 d
下面那个缩写是用来表明正常库存流程?
8 f2 M* n) C I* cA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' Z& x1 Y2 c0 T- E L, ^6 F
下面的那把刀是用来打开蔬菜吗?
6 n2 c, j: ?2 _5 Z2 e" z' yA:Bird's beak knife 鸟嘴刀
% x' t' S3 E& p* t7 M6 m5 w6 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. ?4 r2 g& u; D/ L1 s T+ l/ }; H
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43.What is an instant-read thermometer best used for?
7 [3 I B; m, C9 d即时读温度计最好用于那方面?
m4 h. m5 q$ G0 c% hA:Checking the internal temperature of a roast 检查被考物品的内部温度, o/ j$ [& W# s d# ~& a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, J/ i5 I8 L- Y5 p8 q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% {* d. H0 C5 k2 a4 KA:Cast iron 铸铁: K1 |# g: L1 Z h
) ]0 a/ D" g9 M- y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( \" j6 o- k' K$ F0 ~
哪件装备下面有一个可移动的碗和一个S形叶片?+ b3 z) u1 j' X# b% c, p2 o) T# U
A:Food processor 食品加工机7 e: B% g2 o) O4 i3 ?
http://www.google.com.hk/search? ... iw=1263&bih=5724 r) N% r( A. L0 t4 ~
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46.Which of the following is not a rule for knife safety?8 s5 \& U/ n4 _" i8 q- e
下列哪项不是用刀的安全规则?
/ L& o+ p6 d" s4 ~/ ~- tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% `1 O# U; A: g2 H$ G
( h- ~8 }! ^- R. N% ]4 w3 `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 U0 z+ K8 ^* K/ O5 D. m) s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' H6 y4 T$ Q" F6 A7 ]9 kA:RondellES
7 I& Q' ]% {! ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! C- ?) t. ~! A f, {0 z48.Which of the following is a diced cut used to garnish soups?
% p3 i3 u% d. _$ {+ N- K下列哪项是切成小方块用于汤的装饰?
! s; ?* ~9 K' U! C$ DA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# [- x, c' n, S4 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# b! c3 |8 L- E" v( S( M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!!——
# \8 }. A) f% b7 f: a7 O) iA:Gaufrette . M( P, ~2 T9 m% ?" {4 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ z& K; a0 U( s+ l, ?4 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: X4 j6 O) V4 }! E0 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# {$ g- B+ E" X+ m
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ y4 u7 X2 D+ `1 V+ A
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) k/ Y% l- u' B, d- g# L
A:Cilantro 胡荽叶 香菜* e7 \% R" y( O* c1 o- I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 b# }; ` m: I4 Y0 b5 l3 Z1 ~ 多香果, 多香果香料是什么
( O8 e6 F7 N& ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; C0 z9 t( D. E& R* A3 ^
A:A dried berry 干浆果- U1 n5 U/ a- v" ~/ K4 Q! c
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61.Which of the following are used to make a sachet d'épices?
2 V0 ]2 f: x8 @& ^1 W I下列哪些是用来做香包德épices?, v+ T% Y' ^+ Y, I% {8 r
http://www.sachetcatering.com/
( P/ n7 q/ |3 o0 c4 u$ W: d' JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ v9 d+ i. d& l+ Q3 l
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62.Which of the following condiments are not soy based?
! C/ `, Q, a4 l$ J9 E5 @" Y0 d下列哪项不是酱油调味品的?
$ ?# u& f1 b, Q0 q: FA:Wasabi 日本辣根3 K) V$ x% l- @' }4 ]: L, o3 J7 j
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( u) S; E4 A0 x! ^0 ]3 v- K/ T
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:
+ }# i( J7 p( Q A' r, EA:Pasteurization 巴氏杀菌7 k/ h b! S& K! g$ D% g- I# n
: r9 p7 A' L& m64.Which of the following steps is not the correct procedure for whipping egg whites? n) O/ s$ I9 D2 L: \! n. n
下列哪个步骤是不是正确的蛋清搅打程序?
% X, M. {+ Y( V1 XA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于: i: c2 c5 G' E# a# K5 N
A:56g and 63g 56克和63克' T! C) d' A- l# H& j* M
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66.Evaporated milk is a concentrated milk that is produced by removing
9 O% D" x' A& _2 w* Q. ]% Q炼乳是一种浓缩牛奶 是去除什么做的
- R" t6 T2 F6 J+ z% EA:60% of the water 60%的水+ V* [/ j/ d" M
2 }' m* E% g- o' {' W67.A method of cooking that transfers heat through a liquid or gas is:7 u4 w) ]8 b" {' _
一种烹饪方法,通过转移液体或气体是:
1 x7 a. p# {+ T( i, r/ l2 O/ c9 Q7 f+ { jA:Convection 对流4 r. E1 K: d' k4 a4 l* `
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68.The cooking of starches is known as 烹调的淀粉被称为
6 _( |; j& V6 vA:Gelatinization 糊化
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& f. }% p2 C; { y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* A- u$ w+ ~6 |7 ?/ P
A:Braising 烤
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# o. [+ \( Q9 g3 ~+ l& }% X70.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:" \, K1 O9 m+ @1 N( a# b0 V
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 ^# q0 u8 \& o2 J/ z! D* R71.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
* n: E0 ~/ ~+ Y; CA:Fumet 原汁
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5 ?7 {7 m1 g; Q72.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0 X# R& D2 a. e3 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?/ s8 T0 i, o) t; C
下列哪一项不是用于制造高汤(低汤)的原则?
( [& ~0 x, W7 hA: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
* q7 O" \8 x) V1 UA:Remouillage 法语熬汤+ k0 a+ e' `/ V! W, v/ o
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