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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:
( l# S/ m" p& Q, @. _4 _' v哪位厨师最早带来高水准浮夸的美食
}6 v; N7 l; {( K/ eAAntonin Carême 人名 安东尼·卡罗美
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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 q" G# |* v. o+ M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 T. o$ @% d M3 N: f3 L% d
A:Cast-iron stoves 壁炉
% G; ~; A+ `6 o4 lhttp://www.usstove.com/products.php?id=68 s5 z/ v7 F5 ~' T1 H9 r
' ?3 t: A+ Z T9 {* K- l& N28.The French term used to describe the roundsman, or swing cook, is:6 k- [3 C: Q+ M8 u. R" O$ \
法国术语,用来描述roundsman,或摇摆厨师是:
% [# z5 o$ ~. D& hA:Tournant 图尔南( I* i1 P+ g H( q( B) U
. b" W0 k) J) }% F3 b29.Another term for the wine steward is:
' f& W5 D9 k. N$ v, h" M葡萄酒侍酒师的另一个术语是:
4 c2 K1 @2 \+ B( C3 m$ n2 |/ rA: Sommelier 侍酒师* T% U1 A/ N/ t, f8 b- c: D
( i9 L/ K8 E# {: N30.Molds, yeasts and fungi are examples of a:* x# ^2 e6 c! O% [# W
霉菌,酵母菌和真菌是一个神马例子
) ]5 u/ q8 f7 ]! G) x9 OA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. P2 S- O6 Q7 H3 P根据加拿大食品检验局,食品的危险温度区在多少之间:& b% ~/ @- w7 w( n- Z& E
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
. Y( J" L/ i: z/ r- a8 w" J5 s所有细菌生存需要以下哪些内容:; r: q- E: }0 W. ]* L9 J
A: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?
: c( D% ?% r2 E以下哪项正确表示了HACCP体系的关键控制点?9 C4 V! b1 e( {1 ^3 j. i( t- i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! }. F) b2 Q2 y/ y, C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 N5 i s8 q; E2 g& b/ j& _# A
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34.Which of the following is not an example of a carbohydrate?
0 @7 t6 a6 u5 S4 N+ Y下列哪一个不是碳水化合物的例子?7 j6 ^2 k- y9 w; _
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:
: v0 t, y' J) J8 r液体脂肪做成固体这个过程叫什么3 s4 F/ h, @! y
A:Hydrogenation 氢化
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, L' j) \8 Q! }$ ~3 W) }1 r36.Which of the following is not an example of a fat substitute?. L8 _( I& v9 F) U! z8 m5 I
下列哪项不是脂肪替代品的一个例子
& ?& O! q7 W, q0 E# { YA:Acesulfame K 安赛蜜K表" t+ e5 i% i. V) S; d
5 Z" `4 H+ E% q* D# b0 m0 O+ |9 X. ~37.Health Canada requires that a product labelled "fat free" contain:1 Q! F9 f q$ R8 D5 H' Y. z7 w$ |
加拿大卫生部要求的产品标有“不含脂肪“包括:4 M! a. Z( i( F u1 z1 a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: Q" Q7 g+ a: n. w* k38.Which of the following is not a problem associated with converting recipes?8 e4 D0 ^8 B. v! M' ~0 s; B$ G
下列哪项是不相关联的转换配方问题?
- x) k8 ]% B3 a1 q% S3 oA:Unit cost 单位成本1 b% K1 E' |& ]* k% w1 \8 I
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 Y }! E: X' H. p1 d. O! W从供应商采购的物品的品质或成本叫什么% i! q& {, p9 V0 r- F
A:As-purchased cost 购买的费用
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- V! f/ \: J% l. V+ P. B40.The amount of stock necessary to cover operating needs between deliveries is known as:; L4 [6 t" s: L2 N
在新货到来之前用于日常所求的必要库存量叫什么
5 _& A# `/ \+ ^' N4 @A:Parstock 基本日常最低库存) Y6 P; X' j) s k4 u; G3 G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?' u0 `2 K5 T- B8 l) z
下面那个缩写是用来表明正常库存流程?6 l( ^/ A, k$ k
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 D8 `# ~8 L7 A1 I" A
下面的那把刀是用来打开蔬菜吗?
5 r! e/ e6 E& h* C% s- PA:Bird's beak knife 鸟嘴刀
5 z' ?" O, H# O% N( c1 h* x% d$ Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# z. A+ e/ J E& s43.What is an instant-read thermometer best used for?
; e Y3 C. ~7 D2 q即时读温度计最好用于那方面?4 H+ e1 i/ F, g- Y. f
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 L( E' l" P$ ~4 f' b( M: `4 t* b- k3 L
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- s& Y1 s! u: f, t; F" Y/ X下列哪些金属材料受热均匀,通常用在铁板而且非常重2 E- S& b' b" f0 s
A: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?
2 T! f7 N* H! v6 f哪件装备下面有一个可移动的碗和一个S形叶片?
5 s, g% ?6 { MA:Food processor 食品加工机5 J; p+ ~: X! U( U0 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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6 O' H8 b! l. S2 N3 o0 L46.Which of the following is not a rule for knife safety?
, ?" c q6 U# {7 Q2 `; z: ]下列哪项不是用刀的安全规则?8 f; }1 h& [; f
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:
j! ^. x: b! v1 }2 |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
K' f, G- t0 x/ F7 v, OA:RondellES
& L! D' `* L7 R6 q1 N# o9 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; D6 n$ O% d: ^: c0 |; C48.Which of the following is a diced cut used to garnish soups?& X: r: ]; X+ H7 @6 z( p& q
下列哪项是切成小方块用于汤的装饰?" X4 \) H, Z0 b- O" }' B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 R y+ [( _, q" _3 Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 f! j! K; o2 `+ u3 R+ W
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!!——
: M3 a; P- X. C v$ a1 AA:Gaufrette / r0 ^6 F/ Z! q$ m. v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ f( j4 i) t* `2 E S8 O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- }+ \1 f* W4 J! y. d* RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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- R& m0 s$ C7 Y6 G2 f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ a# ^6 f" r4 b" `6 q
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). t! r; S2 {& p- g+ `8 |
A:Cilantro 胡荽叶 香菜
2 Q# J' P ^! V; y! dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
- b; s$ H4 l4 p6 ? 多香果, 多香果香料是什么: [+ v7 `8 J: `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ s0 f3 \# t& T9 C6 {
A:A dried berry 干浆果
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) Q9 c$ T, e" @5 B2 R' N61.Which of the following are used to make a sachet d'épices?8 R4 ]4 h% j7 n. p+ ^% r
下列哪些是用来做香包德épices?: n# p1 a7 h! r* F. y% V' i+ q
http://www.sachetcatering.com/
+ \2 u1 y. o1 ^, i; F8 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?
! Z: A+ F) J O0 G6 _0 Q下列哪项不是酱油调味品的?2 s0 f0 s% \0 _2 U+ m, I) D6 Q
A:Wasabi 日本辣根# {1 m. t0 t; `" y- |, I( b+ }
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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:. f7 P5 A. l$ S4 s7 q! C
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 p8 Z6 C% U# G. O2 h2 r
A:Pasteurization 巴氏杀菌
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: l2 Y8 B5 P4 |5 |$ z64.Which of the following steps is not the correct procedure for whipping egg whites?8 C M0 Y. t0 {' w: ?
下列哪个步骤是不是正确的蛋清搅打程序?! F; V! x% ]# R, I
A:Allow to rest before use. 允许休息后方可使用。8 u g2 l* x0 a) Y6 L- Z
- x, i( B0 e# C" `1 i' V5 z65.The weight of a large egg is between:一个大鸡蛋重量介于:3 M( P& z; N" v) @
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- ^0 U$ A" V" Y, c" R
炼乳是一种浓缩牛奶 是去除什么做的7 B6 R6 G9 f6 T0 i) T$ `
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:. |2 M- [" a+ s9 w/ ^
一种烹饪方法,通过转移液体或气体是:1 H$ C9 G8 H5 t) N) p G- K t* t
A:Convection 对流0 |; n3 r& L2 Q ~4 R7 m+ q
1 [' K! J, f3 F, \68.The cooking of starches is known as 烹调的淀粉被称为# X3 U+ ~ G7 o5 a) L
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?
' _ b9 b: _0 X5 V5 u4 |A:Braising 烤
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5 }( ~6 B; Z0 z8 h0 s" B70.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:- G! f, ~6 M% ]4 y7 X; y1 p7 \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- k; z( k q$ T: Z( S# L' ^/ H71.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; Z9 } I n9 Z/ D( a) J" W8 G. N4 \
A:Fumet 原汁8 j5 Q! u& [& u
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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: |. p7 B! x. b, H6 {3 S) m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 W5 n, Y) ~" X2 e) @4 D
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73.Which of the following is a principle not used in stock making?+ C% q' v: B; I5 ?* C
下列哪一项不是用于制造高汤(低汤)的原则?% G$ L+ f+ T I& |' \! q
A:Start the stock in hot water.开始在热水中操作1 s6 a- U# d. q0 N: f8 L' l% P
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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! u6 t4 E3 a3 ?! p2 n
A:Remouillage 法语熬汤
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