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26.The chef who is credited with bringing grande cuisine to the forefront is:2 L7 u0 b1 @, E
哪位厨师最早带来高水准浮夸的美食
' m7 ?1 G* |. _+ k( X7 M" MAAntonin Carême 人名 安东尼·卡罗美
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# ]( ]1 l- C4 R [: r& X5 v8 [" Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) x" L8 V) a* N* G P0 W2 D# G s# E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ P, v' k$ s7 i- Z) W* l. d, w. ZA:Cast-iron stoves 壁炉
6 c+ o, l4 v$ G: W% ]* W* d, Lhttp://www.usstove.com/products.php?id=6/ E8 e' w0 d Z% s( @2 m2 X! {
/ e) q6 K# L1 w& Q7 l% i28.The French term used to describe the roundsman, or swing cook, is:
9 `+ Y3 e9 N3 z+ C法国术语,用来描述roundsman,或摇摆厨师是:$ D& e# D+ ~+ U2 q% @
A:Tournant 图尔南
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29.Another term for the wine steward is:! @ r; F$ i' }
葡萄酒侍酒师的另一个术语是:. j4 T. O; k; q
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:! y+ G5 R7 l5 h' \. l, M8 }
霉菌,酵母菌和真菌是一个神马例子
. `7 n. V1 l- y, y2 Z6 qA:Biological hazard 生物危害
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! o" P4 m) B4 r& V7 \ N0 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 m7 x; l! G' e' m* C* V根据加拿大食品检验局,食品的危险温度区在多少之间:
* q- ]) G, K6 B: P; E- d( vA:40° and 140°F (4–60°C) 4-60度. X9 E# a0 e- @
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32.All bacteria need the following for survival:
5 g4 w0 ~ p2 g5 |/ h2 q; `所有细菌生存需要以下哪些内容:* K* W1 u/ \( g6 P6 a
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ W; _) \7 ]/ Y
# j8 [+ b4 `6 \4 L4 j7 k: m33.Which of the following correctly represent critical control points in a HACCP system?2 e' [/ r; S5 o8 Z
以下哪项正确表示了HACCP体系的关键控制点?
' |5 z& R* P7 J+ _+ s2 x# rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 B. }% T6 @" w1 w! \9 v
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; Z( e/ m5 Y( H. r下列哪一个不是碳水化合物的例子? |/ H$ V3 x* F! U
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:
* F4 n2 W, e# U. l6 ]液体脂肪做成固体这个过程叫什么/ H$ d( e4 U' y# [
A:Hydrogenation 氢化; w$ x8 u& \, y, [# J
: O" F# Z& ^4 F( S6 y/ Y" ^36.Which of the following is not an example of a fat substitute?
. {$ s6 N9 `. B3 C/ K- l/ r下列哪项不是脂肪替代品的一个例子
* o$ g8 h0 Y/ X& bA:Acesulfame K 安赛蜜K表9 _* ^5 q$ x- [, ~" U- \
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37.Health Canada requires that a product labelled "fat free" contain:5 y0 H' g# O0 g4 z
加拿大卫生部要求的产品标有“不含脂肪“包括:
! m& C0 C x0 E' hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( G0 q; Q$ c' r% D$ O
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38.Which of the following is not a problem associated with converting recipes?
# b" N- t5 }: N+ @% U下列哪项是不相关联的转换配方问题?1 i) s% C) m3 W% x. K& M
A:Unit cost 单位成本6 {/ S7 Q0 v+ y, T8 O- L
9 m# j3 e& J# D, k9 m( m5 R$ g39.The condition or cost of an item as it is purchased from the supplier is called:
: ~5 D! h( w7 ?: E. i4 x从供应商采购的物品的品质或成本叫什么& o9 s3 f" K5 e8 J7 Q
A:As-purchased cost 购买的费用/ D3 ?( k% J% _$ K/ N" O
0 a0 W; C& d# Q3 f, A' v* U40.The amount of stock necessary to cover operating needs between deliveries is known as: Z! X2 g! o2 |9 E9 \5 M/ h
在新货到来之前用于日常所求的必要库存量叫什么0 d+ U. P8 g) ]; U" t7 j
A:Parstock 基本日常最低库存
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0 k2 s; H1 I |+ p# e41.Which of the following abbreviations is used to describe the proper rotation of stock?8 e+ j) W! ?" u. F& z
下面那个缩写是用来表明正常库存流程?0 T/ S' G4 t7 N4 a' X
A:FIFO=FIRST IN FIRST OUT 先进先出
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! v/ q: j2 S6 K/ F. W42.Which of the following knives is used to turn vegetables?
& B7 B4 a/ C! Y1 F下面的那把刀是用来打开蔬菜吗?
, R4 [1 y! a* hA:Bird's beak knife 鸟嘴刀
6 r5 ^3 y7 i4 k, ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! R- t: M0 d% _ A7 t* E. j
' h, x( M) S4 D: g- j: t6 M5 T43.What is an instant-read thermometer best used for?" E& m" j/ u; _3 a* O C
即时读温度计最好用于那方面?+ J: K' N" T( d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ i X0 o/ ?9 C- h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ n \1 M( X, Q' P
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 s4 M2 L8 R4 N2 i; MA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! z8 B: K- y; {- o$ _$ }
哪件装备下面有一个可移动的碗和一个S形叶片?
, b) N% U) U% X. m$ Q d- KA:Food processor 食品加工机
7 J; G: Z) V+ O4 ]6 j8 Ihttp://www.google.com.hk/search? ... iw=1263&bih=5728 Q1 S# b+ w- z3 d) E$ d
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46.Which of the following is not a rule for knife safety?
! i; [4 C. K: p9 b2 e0 \/ V; k下列哪项不是用刀的安全规则?$ ]/ H: [2 n4 I. F, y( [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 \5 j) h4 }0 k, E8 v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ X+ L3 `) p/ S- S% u/ O7 j7 C
A:RondellES , j- |3 H) D4 n6 e! H6 D4 j. Q
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?$ e2 G" @- H5 k4 d" u- `$ b* `
下列哪项是切成小方块用于汤的装饰?
& w9 I9 `* q: B% fA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( ^' z6 m8 Q2 M& A" p' B. t- y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ F, N; Y, S2 |
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!!——
7 [0 f4 H' [4 D. i) \% Y2 F, xA:Gaufrette
/ j# m& u' k' j( jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! j! ~. e- Q8 [9 ~& u' _2 K' rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! A. Y/ ]& ^, e; b& h1 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 z, r" j% w2 I3 i3 l+ n# [
4 J; J ]) F! y" ~' g% U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ w+ U" h# O& i2 l' H
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)
7 g; B- q# q @ y- a. s& e- P! s Y! cA:Cilantro 胡荽叶 香菜6 N9 s) H1 @) Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 }' ^/ E& R U n9 R
* h$ u) K, y5 C' D$ ?60.Allspice is made from:
! E J, x R9 `% k5 \1 \4 W 多香果, 多香果香料是什么" y" _4 S- i; X9 ]" C* t9 [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ r2 p; v9 M4 f& z& C
A:A dried berry 干浆果( d8 u! T8 e1 j+ D6 E
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61.Which of the following are used to make a sachet d'épices?
7 x( R+ ?/ W- R S- z下列哪些是用来做香包德épices?* ?+ o- F8 F* l$ p$ f! V# _
http://www.sachetcatering.com/5 \7 {1 V+ D0 i7 K* J+ X/ x! J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 ~! |9 I1 Z0 ?& a! z3 d9 X
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62.Which of the following condiments are not soy based?
5 m- ?) e+ ^6 U6 X* p下列哪项不是酱油调味品的?
+ E. H* \4 L) OA:Wasabi 日本辣根7 n3 ]& _! K+ N+ Z+ `
' |- T8 r/ \6 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 ~6 P" X0 b! @! g' _' 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:: a! E; O( s" Q4 r: ^8 E H+ W7 h
A:Pasteurization 巴氏杀菌) K. ?; M4 l1 d" l! N6 I
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 N6 _4 a% e7 D, v; n- ^下列哪个步骤是不是正确的蛋清搅打程序?2 P* @# c/ p" g' g# p& |
A:Allow to rest before use. 允许休息后方可使用。
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/ `1 x* {8 K( e! i65.The weight of a large egg is between:一个大鸡蛋重量介于:
! i+ C, ?2 I7 V, u' {A:56g and 63g 56克和63克
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$ z# q8 s9 m# b1 e+ u1 ~66.Evaporated milk is a concentrated milk that is produced by removing
6 k8 G M* ^) w/ H2 i# [炼乳是一种浓缩牛奶 是去除什么做的. X( B& M( C* [) E. n% A
A:60% of the water 60%的水
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0 W6 @& `: v7 O8 h# v7 a7 w1 O, b67.A method of cooking that transfers heat through a liquid or gas is:& e8 Z7 R' v+ r* @
一种烹饪方法,通过转移液体或气体是:% ?, b% I6 w' p( O- R0 G
A:Convection 对流* `# ~" C" U" y" \5 g2 t. r
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68.The cooking of starches is known as 烹调的淀粉被称为
* I) d$ \- X/ N+ C1 e# @6 GA: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?
2 x& m& W: w f0 uA:Braising 烤4 P+ x7 w! |5 w, ]
2 p9 W# Q9 ^/ G' q- D: a% |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:
7 }( ?) b' N2 B8 vA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 z! _0 r" G* m% V2 B3 s
: Y! r7 `& g, m: h- ^! v. ]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
9 N1 {6 A0 B& O) cA: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) y U' U& t a$ H, y/ O0 P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ e6 ^& a+ @4 U+ }9 O+ X
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73.Which of the following is a principle not used in stock making?
3 V8 p) k( U$ o7 d+ z3 C下列哪一项不是用于制造高汤(低汤)的原则?% t9 z: I7 e# p4 ~; N/ E
A:Start the stock in hot water.开始在热水中操作3 h2 g& o- E! b) z7 x/ O. V( R
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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. O5 o2 u a+ |1 O: U* Z
A:Remouillage 法语熬汤8 P0 c# s4 Y" M* t8 _
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