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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:4 X' b6 u! m4 {; @
哪位厨师最早带来高水准浮夸的美食
! t1 M* w9 X4 c0 h8 d2 c9 yAAntonin Carême 人名 安东尼·卡罗美
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& y, a: Z" X( b" v$ r! x" i0 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" B5 D4 q1 q: T; p( \' 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 。
, R( ^$ D4 T( q. `4 ZA:Cast-iron stoves 壁炉+ N, j7 e1 n8 w0 C) M
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 s, L2 e/ P# r, g
法国术语,用来描述roundsman,或摇摆厨师是:
0 g: s* }% L5 i6 ?' KA:Tournant 图尔南1 `" M. _* O& X, z; U$ b& s
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29.Another term for the wine steward is:
- \( P, K: R( l9 {5 ]7 @葡萄酒侍酒师的另一个术语是:
4 \! o) C$ j! A- a9 yA: Sommelier 侍酒师. z5 }) e6 K$ p3 ]1 l! t: x; y
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30.Molds, yeasts and fungi are examples of a:6 K) f* D5 e2 y3 R3 c1 | P
霉菌,酵母菌和真菌是一个神马例子
! X2 P7 \; e4 B) ^A:Biological hazard 生物危害' Y. a% i* L5 s) T; g, ~# u1 ^
" A, B' w' [$ [3 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ A3 c9 |; t9 k. r5 d; h
根据加拿大食品检验局,食品的危险温度区在多少之间:
# s$ t. }8 J: B, h$ {2 U# XA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
* ^7 X* @1 O' O6 m0 s所有细菌生存需要以下哪些内容:. v3 ]' ?; p+ ]
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 l) L4 z4 h# ^2 c {- S0 S% c, V1 |7 k
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33.Which of the following correctly represent critical control points in a HACCP system?
! _; P; ] q4 S5 r以下哪项正确表示了HACCP体系的关键控制点?
/ D/ E7 g4 x1 Y9 T6 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( ]5 }/ m5 s' a1 _) d# {0 l( Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 z7 g& o' J: f5 _# z, |
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34.Which of the following is not an example of a carbohydrate?9 b) D! ?; ?2 k: E/ l3 Q% w
下列哪一个不是碳水化合物的例子?
, t9 \/ U. i( A& c; yA:Essential nutrients 必需的营养物质
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' V0 R/ V* f( ~/ r l35.The process by which a liquid fat is made solid is called:
$ T# V+ J% E4 l( P7 X# F$ G& S液体脂肪做成固体这个过程叫什么
8 j. o& l) c, V% n, b0 nA:Hydrogenation 氢化# r* H, s# S; ?% j$ n* O0 [
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36.Which of the following is not an example of a fat substitute?: j: b8 n: d. S: R
下列哪项不是脂肪替代品的一个例子
1 l# |4 q) [1 m- r% g9 vA:Acesulfame K 安赛蜜K表1 D) b* j. @/ t" s9 _9 o
! {0 U0 U9 a F& q) q7 ]37.Health Canada requires that a product labelled "fat free" contain:
; M- ? w) Y* Y6 Q' l! k& J5 \0 ]6 ?加拿大卫生部要求的产品标有“不含脂肪“包括:
& } f( |: b9 m: _$ O5 ~5 d) v' F. mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ j. R: _# C- W9 S4 U38.Which of the following is not a problem associated with converting recipes?
e: p% r$ [# E5 q+ X5 i; W: A$ g! M下列哪项是不相关联的转换配方问题?. e4 g+ h$ Q- V3 b1 u, m b. n
A:Unit cost 单位成本) O7 U; p& `! L! U
4 b! J: \. Y! E6 B, ^# |$ \39.The condition or cost of an item as it is purchased from the supplier is called:! j) O9 `! P, T( ]* D3 f' g$ x
从供应商采购的物品的品质或成本叫什么
5 C& X1 m- L- d2 U+ q( `: S1 HA: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:
5 D1 H5 c( Y+ _3 K: v \" E在新货到来之前用于日常所求的必要库存量叫什么2 g2 p s. |- d* D& r
A:Parstock 基本日常最低库存
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. R9 e% `/ Z) i41.Which of the following abbreviations is used to describe the proper rotation of stock?. d: U9 S* F, R; T4 Y
下面那个缩写是用来表明正常库存流程?
9 W% e) D4 D ?- g0 @A:FIFO=FIRST IN FIRST OUT 先进先出
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% F1 y5 h e$ p% t7 S42.Which of the following knives is used to turn vegetables? J' e- x4 R; k ?' l- G! N' l+ d
下面的那把刀是用来打开蔬菜吗?4 j x0 w9 U6 T; k S) S7 V
A:Bird's beak knife 鸟嘴刀, q( m* \9 S9 J# c8 {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B% m/ y0 p- g5 y
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43.What is an instant-read thermometer best used for?
/ z7 i% J# ]; U' H! P( W. Z即时读温度计最好用于那方面?3 c l, x; H! u ]& n4 W) g+ `4 d
A:Checking the internal temperature of a roast 检查被考物品的内部温度' M9 W. r: ]/ z& O5 N U5 i
- Q' R7 [. X/ ?0 ^3 c% L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 n. Q* |& X( N" d g下列哪些金属材料受热均匀,通常用在铁板而且非常重8 r2 U2 D1 E, c" T9 s) P1 u; Z
A:Cast iron 铸铁
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0 c2 O$ o6 a/ f, x7 {7 L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ h3 C3 V2 B6 U4 w$ q% r5 x+ R哪件装备下面有一个可移动的碗和一个S形叶片?
- i# O$ K; R1 wA:Food processor 食品加工机6 ^6 I k- e6 ~" ?) {9 K F; i7 a
http://www.google.com.hk/search? ... iw=1263&bih=5720 Q) `* b7 j, p+ R5 O
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46.Which of the following is not a rule for knife safety?
# G' J% H" j" P8 ~下列哪项不是用刀的安全规则?
) m+ I* v2 Q1 Y- vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 j8 w {' S- Q
7 |) r. d0 }- a5 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. _( ^0 h$ j* t4 m& e0 H. ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( c" ]: K3 L" \1 f. r/ B7 s" N
A:RondellES 4 P' F" Q$ D3 v8 B6 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, ]# q& h% Y: b+ X
3 m: w# v! w( s1 T; p48.Which of the following is a diced cut used to garnish soups?
/ X3 B# s6 u1 }" e" R下列哪项是切成小方块用于汤的装饰?
/ z/ y' ^0 c$ ^, f6 s4 r$ SA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# [, C3 I' f5 |9 C+ {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, ]" t g9 p6 i d: x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!!——
, m/ V: @6 G7 u/ N6 \$ VA:Gaufrette # F6 Q" R @ E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ k5 g. f/ j2 \) G3 {: u, d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; T9 ~$ c. O- }! |$ X, F: V i. jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; m5 w' K5 D( w( ?
( f& q+ z. r, b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ v t. W7 A- z( V. o0 s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# c6 v1 @2 C7 J1 vA:Cilantro 胡荽叶 香菜
, h; e& o$ {$ w% g# bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 h" F% p( x6 g* B, I% f' J8 K" O60.Allspice is made from:
. l3 o$ V( `( Y$ } 多香果, 多香果香料是什么
( [1 ^ V6 ^ n0 \6 ~' U) _9 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ e! o) J6 T/ W1 e, _A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- ?, J( d8 \! P下列哪些是用来做香包德épices?. X% D3 s$ g# t( \$ A9 F( t
http://www.sachetcatering.com/
1 v8 D0 D8 l# T9 Y- q5 w8 a/ lA: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?5 a3 x& x g8 a, \" t6 P; Z& H
下列哪项不是酱油调味品的?
( W% ]) @6 }5 p" P' `# w: qA:Wasabi 日本辣根( K& |1 I4 C$ t* m3 ~
; S2 z: L9 M; M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! m1 L! z, H- I/ H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:
9 \4 o/ S+ r, _ o. oA:Pasteurization 巴氏杀菌
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3 W2 X; ~+ Q- e0 p2 v& |# D64.Which of the following steps is not the correct procedure for whipping egg whites?
. j3 `+ s$ Q f2 l9 Z4 l下列哪个步骤是不是正确的蛋清搅打程序?/ B; X3 i8 T: ]) R! V3 V
A: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:* p& a; ^ D2 K4 s: u" p
A:56g and 63g 56克和63克% U: F' F7 B# s4 f* S# E9 ]4 ~9 [
; B, @5 ^7 M3 N9 a* [8 I66.Evaporated milk is a concentrated milk that is produced by removing _/ c$ t/ O# @4 a0 X
炼乳是一种浓缩牛奶 是去除什么做的+ ] N B* D7 W( A' h
A:60% of the water 60%的水
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% u( E( v. k( o2 T67.A method of cooking that transfers heat through a liquid or gas is:
" @& b( A% o/ c0 O9 o一种烹饪方法,通过转移液体或气体是:0 Z3 d) }. D8 s/ `. q
A:Convection 对流
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/ p9 |# U; u1 |8 a9 T; s$ f68.The cooking of starches is known as 烹调的淀粉被称为4 u0 E' j- N- ^
A:Gelatinization 糊化* j- @$ i) G; O' U. u
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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?8 d( k+ U- S# ~! b, D
A:Braising 烤; N4 h& G* f Z [8 K* Q P
6 ]* J# c7 g9 t& x: |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: w' ?4 h" Y. Z
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
" |, M3 I- n) {5 qA:Fumet 原汁9 l+ r8 m/ r! f H, a2 a
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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
5 B. @' s0 q) ~7 yA: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?3 w% Q1 W) Y2 x7 X g6 @' |
下列哪一项不是用于制造高汤(低汤)的原则?4 d" s3 Z l- }% a
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
! Q O, G6 ]* E) |) hA:Remouillage 法语熬汤2 a8 B& K {- }3 y% Z
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