 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:9 a9 U8 v: G/ J$ M! K& t' n# L
哪位厨师最早带来高水准浮夸的美食+ Y9 }% w1 \% X
AAntonin Carême 人名 安东尼·卡罗美
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( O% Q/ G. \: m W8 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" V& `+ u5 U! W- V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ ]6 O: a2 n% H3 ~+ M
A:Cast-iron stoves 壁炉. {3 I5 I; }' s% q, h6 w% l3 ]
http://www.usstove.com/products.php?id=6
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* U( A8 Q Q* E28.The French term used to describe the roundsman, or swing cook, is:
0 D! l1 b( M, u) e; D# P法国术语,用来描述roundsman,或摇摆厨师是:9 c6 Y+ Q; c* H6 \% P$ z8 R
A:Tournant 图尔南2 Z" ]7 ^) j9 u3 m1 m% @
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29.Another term for the wine steward is:
* u& S+ W2 Y( z2 p; Q葡萄酒侍酒师的另一个术语是:; S7 B( B& t! u) b8 b& e% G
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:9 y7 h5 Q n3 |" y- e% t
霉菌,酵母菌和真菌是一个神马例子
3 o# ]/ o+ T3 `. h7 gA:Biological hazard 生物危害7 b; p) p2 y& y2 P/ c, s! H% x; X
b4 g3 G, \+ Z& i+ i31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ E; Y9 X& f# j4 M& S
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 `/ T& Y. u+ [' ?( {+ N' W: iA:40° and 140°F (4–60°C) 4-60度" ?- {( U$ Z d, z' Y
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32.All bacteria need the following for survival:: ?5 |% P+ z- g n9 Z8 q, _
所有细菌生存需要以下哪些内容: A: h3 s+ S) {! L
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 l; w, v; L0 K- p0 I/ z
6 Z2 ]2 l( V7 c+ j/ ^33.Which of the following correctly represent critical control points in a HACCP system?8 x/ h7 L) [' a% A# A7 g# z# t, q
以下哪项正确表示了HACCP体系的关键控制点?8 w; t' j3 J" F t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 T9 \6 C- \. w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 z$ r# O. K8 T; D34.Which of the following is not an example of a carbohydrate?
8 L! ^* B$ m4 T a6 c下列哪一个不是碳水化合物的例子?) e0 k8 k1 f4 w5 F
A:Essential nutrients 必需的营养物质8 B6 T+ b0 a2 c4 }, y H! _
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35.The process by which a liquid fat is made solid is called:
6 N0 p! T: w% v, \% ?/ C液体脂肪做成固体这个过程叫什么
7 i! Y4 z$ j4 r: f) uA:Hydrogenation 氢化6 w5 h7 r1 J, ]8 T
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36.Which of the following is not an example of a fat substitute?
' ~7 U& c7 M- m2 ]( p- ?下列哪项不是脂肪替代品的一个例子+ W5 F7 P' x, b: _: h3 I$ p& F" Z6 F
A:Acesulfame K 安赛蜜K表
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' n0 w3 G/ }$ k37.Health Canada requires that a product labelled "fat free" contain:$ P" I( a) C7 }! Q6 T; X: H4 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ _+ \9 |5 Y1 ` E6 j1 y, O7 ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 G$ w' ~( S8 ? ^6 E. a
, g, Q: }9 S; r38.Which of the following is not a problem associated with converting recipes?. U4 `7 h1 L, |5 c
下列哪项是不相关联的转换配方问题? j% r. W( s3 ~" L0 G
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:) W/ e+ L8 Q) k! `8 O
从供应商采购的物品的品质或成本叫什么% B) L7 q: [: R" l9 L$ Q9 O
A:As-purchased cost 购买的费用
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& h7 G0 Q! C; W& P3 W5 W+ o40.The amount of stock necessary to cover operating needs between deliveries is known as:
, j9 C7 Z" f$ q8 U7 X* y在新货到来之前用于日常所求的必要库存量叫什么
3 F$ N# ^) h" [1 ]$ A0 Y! OA:Parstock 基本日常最低库存
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: G5 R' }# ~; J) e41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ]$ W: x+ F1 d& V
下面那个缩写是用来表明正常库存流程?1 R6 q: l7 ^# ^: \
A:FIFO=FIRST IN FIRST OUT 先进先出( w; ~5 `2 r$ a5 t
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42.Which of the following knives is used to turn vegetables?2 U0 N9 g( k; `7 A
下面的那把刀是用来打开蔬菜吗?
) }0 W. v. n: @/ i) j' Y# `A:Bird's beak knife 鸟嘴刀
5 B3 d7 d# d6 X% W. W6 w+ T' }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?% l2 O* [3 \8 }. m! q6 z, m
即时读温度计最好用于那方面?
1 }! ^4 W& _) o; S, hA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: x, i0 q5 i3 |* m. a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& ^3 h4 q) ]7 T, [3 Z% n. C下列哪些金属材料受热均匀,通常用在铁板而且非常重" d0 U; n. A" |1 W/ n/ O; i
A:Cast iron 铸铁- s$ Y; J7 j4 D2 m& y$ ^/ ]
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! Y2 J) Y* ~9 u5 d6 _哪件装备下面有一个可移动的碗和一个S形叶片?: a2 r% ?% }; `
A:Food processor 食品加工机3 p# D/ W5 k# h. K/ c7 \
http://www.google.com.hk/search? ... iw=1263&bih=572( h% p7 p* D# l4 d' _, X
" ] e+ W- G* l" [7 j46.Which of the following is not a rule for knife safety?
( M) V( O6 {6 [3 m1 T1 B2 b* v下列哪项不是用刀的安全规则?
# R" `1 _" f% r6 s: l& nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ _ C, @9 k& n' n0 j! j9 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 P4 g7 ?+ Y# b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 ?+ U) R1 s- b6 t4 Z8 IA:RondellES
/ Y7 }0 t% h8 m) T$ Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 Y. [% \1 G. @ W: E+ O' E/ [48.Which of the following is a diced cut used to garnish soups?
# `* d9 f$ {- K* B. ~下列哪项是切成小方块用于汤的装饰?
& `- c8 E! S9 X: D% k* a8 _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* J7 l2 y! j; d5 x; t$ \& F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 _; x e k9 x7 ?% X& Q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!!——3 i, h- |2 ?) f [
A:Gaufrette
2 g' z7 k. {9 w* Y, Z1 athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' S+ o! p0 D* q- \5 R9 h- r+ x9 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 T B! H' r+ b v" z9 m7 R6 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& g/ d4 _' m3 ~5 O6 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' F; Q% B% c1 `' J( ~3 b* _
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)
9 u6 X# y7 |: m1 mA:Cilantro 胡荽叶 香菜
: J8 j$ Y9 |' ?* D" J: u& W4 O* [) W; Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) m$ s6 N' Z3 G! v" x# v
# Z* ]$ E+ Y. x0 {$ H60.Allspice is made from:1 V/ b" o* k, @* {9 w7 b+ S* t
多香果, 多香果香料是什么
/ @5 x8 ^3 h: ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 m; r$ a: y0 q1 S. t* s" l2 M
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ g8 b- N1 S8 Z) n
下列哪些是用来做香包德épices?2 g8 l+ ?- Q2 W2 c5 K3 m
http://www.sachetcatering.com/
1 e$ A8 l% W* P& r- m. k. C' ZA: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?" i/ h9 [7 H& f. o! @) O' O
下列哪项不是酱油调味品的?
% q. B3 G) u* a3 N, G& SA:Wasabi 日本辣根7 L; E$ z3 d/ C. Z% A( @( @# X
+ {8 S( l: b% s- D# a& [ q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: w9 |2 G* n3 B' E3 R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:
( V. I: ?: G# e" k, c/ f+ iA:Pasteurization 巴氏杀菌
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) I ~- t Y0 H' d$ p64.Which of the following steps is not the correct procedure for whipping egg whites?3 {2 q+ B {3 e1 q
下列哪个步骤是不是正确的蛋清搅打程序?
8 E; K6 D/ i* S% CA:Allow to rest before use. 允许休息后方可使用。* X7 U1 I" x2 w2 }
( s+ b1 y, z/ h% u" \65.The weight of a large egg is between:一个大鸡蛋重量介于:
- ~; h7 e" G! B2 M" HA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing% r' w9 c$ d8 A
炼乳是一种浓缩牛奶 是去除什么做的
4 G# ^! o- j# |- pA:60% of the water 60%的水* @# G/ c3 A& u: G1 ]
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67.A method of cooking that transfers heat through a liquid or gas is:
9 G+ C, W6 x" ~4 f6 n+ n一种烹饪方法,通过转移液体或气体是:
. O: i |2 g7 @$ m; k5 Q( ?A:Convection 对流" J1 X& l- V$ K1 f1 D: F
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68.The cooking of starches is known as 烹调的淀粉被称为
c- p8 ~- i; B+ _& _A:Gelatinization 糊化& |. F% @1 {0 D+ n* d" R2 \/ K
7 N( u/ Y# _) g' ?) g! e$ ^$ q- p3 s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 Z' w+ K6 f) t; V
A:Braising 烤
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$ W4 Z1 N' H b. |3 f: 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:
@; R8 A" d0 V5 Z( dA: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
@8 r- `# T! B# KA: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
9 _3 C6 O6 y! {# }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: g+ M- r; m% y4 X
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73.Which of the following is a principle not used in stock making?( R: O( r' x& c7 X
下列哪一项不是用于制造高汤(低汤)的原则?, [, F# G- b6 c3 k
A: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
* l1 f: w2 R7 P. t" fA:Remouillage 法语熬汤2 I$ N# T" R% w+ ?4 {% C
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