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26.The chef who is credited with bringing grande cuisine to the forefront is:
. L" {6 O/ e( b" g) m哪位厨师最早带来高水准浮夸的美食
$ m( i/ e: C7 }$ W$ q4 JAAntonin 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:
0 o( J d; Q4 L; S* r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" ~* e, `" V# U5 F' O
A:Cast-iron stoves 壁炉+ u9 ?0 Z8 ~7 b
http://www.usstove.com/products.php?id=6! a( L3 `4 u0 ~, k
" g0 b: J$ J. F28.The French term used to describe the roundsman, or swing cook, is:
/ l2 V, Y0 K4 H; j8 J b. u3 W I3 ^法国术语,用来描述roundsman,或摇摆厨师是:# Z! k9 _4 H# V- i
A:Tournant 图尔南
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q/ {* b3 w# c) ^/ h( W29.Another term for the wine steward is:
5 c3 i& l% D+ ?* Z& ~' r* a" F* o葡萄酒侍酒师的另一个术语是:
9 V9 y$ C4 u2 v* O+ ` {A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:$ @4 D8 |( q1 @2 W0 w
霉菌,酵母菌和真菌是一个神马例子
_, Z) Y, q( fA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 ^, M! ]8 m+ }2 d根据加拿大食品检验局,食品的危险温度区在多少之间: J/ `1 ?) e0 v; J/ w9 D' V
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
/ R. h- |5 F& R1 v( W' z所有细菌生存需要以下哪些内容:
, J V9 j7 ?6 F% z$ HA: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?
- U3 \7 l4 W7 F$ X8 |- W, o ^. }以下哪项正确表示了HACCP体系的关键控制点?
: A' i; Q% s5 S) yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- O& `. _ T' Z( u( p' R食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 E; c" d) H; T, i8 I
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34.Which of the following is not an example of a carbohydrate?" B" S2 q* k+ k! i
下列哪一个不是碳水化合物的例子?* v9 J; ]+ C# Z& V
A:Essential nutrients 必需的营养物质
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% r, h3 n% `* K; E7 G7 ?8 T( o35.The process by which a liquid fat is made solid is called:
) Q% W9 l+ `5 K. k液体脂肪做成固体这个过程叫什么0 [) g9 P9 b/ J' }8 G/ L
A:Hydrogenation 氢化; `. O" ^; r0 T, }+ W9 p
2 w: l3 u6 d- T3 x36.Which of the following is not an example of a fat substitute?
! S' W6 O% R! `. `; @下列哪项不是脂肪替代品的一个例子
5 @8 u3 [2 H/ c! Z- g6 b dA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: G( O/ z, R2 u+ u; q# H
加拿大卫生部要求的产品标有“不含脂肪“包括:* |; I# v& I% ]0 `* r$ E: u! e/ d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# x- W9 V C! i2 t+ N \* g38.Which of the following is not a problem associated with converting recipes?9 Z! x- f: d+ h4 c7 J
下列哪项是不相关联的转换配方问题?9 X0 D# i! W* Z! {
A:Unit cost 单位成本' ] G# c4 c2 c( w3 X, X& g$ m
0 m4 \& y! ?5 N39.The condition or cost of an item as it is purchased from the supplier is called:
, [3 ]6 D7 ]) k; J D从供应商采购的物品的品质或成本叫什么
/ X S) [$ W7 ^. _A:As-purchased cost 购买的费用* H; x( \8 M9 w/ M' J
% m9 d' A- Y( ?- J40.The amount of stock necessary to cover operating needs between deliveries is known as:
) {2 o% _+ e1 }& W( S: Q在新货到来之前用于日常所求的必要库存量叫什么) D7 Z6 `' p! @& N* t
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?3 q! N" P4 Q# K5 N5 y
下面那个缩写是用来表明正常库存流程?" d- N' F! Y0 ~" }
A:FIFO=FIRST IN FIRST OUT 先进先出3 s' ^5 s: H# a& i! K4 U
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42.Which of the following knives is used to turn vegetables?
# k2 D/ t! E/ c% o: |8 d* L- @下面的那把刀是用来打开蔬菜吗?$ c$ j# ]" I6 y) t- Z; o% Z( F. d
A:Bird's beak knife 鸟嘴刀, p- \8 ~. |- q, A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! w) h! C. I7 ~3 o2 ~
0 H" J8 ^' c1 Z g% r) Z43.What is an instant-read thermometer best used for?, D/ D9 X+ _* j; p+ K- Y
即时读温度计最好用于那方面?
* y' G: q9 L7 K7 N- H& ]A:Checking the internal temperature of a roast 检查被考物品的内部温度( `* V3 E$ V/ v' R' {/ f
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% ?4 B ?3 j0 `
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ W3 v4 A O* T: u! v0 m$ _2 R# nA:Cast iron 铸铁4 a. ?- A- g4 `
4 e* C0 U. x0 }( g# V& ]/ ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, y+ H) J! X6 ?- ?5 r哪件装备下面有一个可移动的碗和一个S形叶片?
! _" k* j; G; B4 i" QA:Food processor 食品加工机
' t; T* Q5 r' q8 I! shttp://www.google.com.hk/search? ... iw=1263&bih=572* E6 [4 [* s. b' M
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46.Which of the following is not a rule for knife safety?% i! @6 c8 J/ F8 P
下列哪项不是用刀的安全规则?
0 m6 H4 V5 y% ~ }- K2 Z1 pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# S, n6 i9 L# J6 O& E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% p( B' \! Z' `% ?( f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% _3 C1 G5 \$ e3 YA:RondellES + ^; {. A; u. |; g" x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 t6 }3 I) H2 A9 w" l+ x$ B, }
0 C3 u1 G/ q5 Z- X2 b5 F48.Which of the following is a diced cut used to garnish soups?
/ Y% l/ h; |- A5 a* f ~& r下列哪项是切成小方块用于汤的装饰?4 s; s9 F6 I) i1 i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! P8 O- Y& k" O3 r9 ^% B1 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 J, m# m1 w. ^1 B- A# f4 i
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 f- G7 I6 X# j# A3 EA:Gaufrette
* a8 l* A3 o4 i n' S% `+ C0 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# z( S% L' z: F. b$ U1 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 j! R0 a3 M5 b( | R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& s. [) F& s2 b' y D' `/ V% E' A5 @
4 p7 a' E/ B% v/ P+ @, Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 w1 W7 p ]% l; `3 J4 U
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( e& m, s: A. S/ W7 Q* }' aA:Cilantro 胡荽叶 香菜 t! q7 Y% U' ]5 q/ w7 w1 S3 _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: C! f. e- f$ [: o0 Z. {" u/ `60.Allspice is made from:9 X" e2 h7 i. F S
多香果, 多香果香料是什么( ? V( F3 ~5 b+ U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: V/ @- n9 j B; A) {) {! NA:A dried berry 干浆果
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9 Q! }! l# n* {8 d, l+ s61.Which of the following are used to make a sachet d'épices?) Q; [0 w: r7 _6 y, B$ B
下列哪些是用来做香包德épices?
5 g+ z% U( [4 {6 jhttp://www.sachetcatering.com/1 l; j) m2 I' e$ L! W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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( N% D6 H+ S; v8 h8 G62.Which of the following condiments are not soy based?3 T+ d- i- A- h
下列哪项不是酱油调味品的?
8 v' p J; M4 y, R" G; G# \A:Wasabi 日本辣根
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# x+ f" x+ n1 Q' `, K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, F1 z" {8 \% N. v* d9 a
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: j% B; c0 s! @
A:Pasteurization 巴氏杀菌; R5 ?4 k% V2 r% |5 M
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64.Which of the following steps is not the correct procedure for whipping egg whites?* W$ v3 m5 B" u' B# y
下列哪个步骤是不是正确的蛋清搅打程序?
( ?6 t; R- d) R, u% x! g7 xA:Allow to rest before use. 允许休息后方可使用。
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1 C# |2 z/ D- \2 E65.The weight of a large egg is between:一个大鸡蛋重量介于:- Y7 b% S; j9 s
A:56g and 63g 56克和63克
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# i2 B+ X+ i9 Z7 {66.Evaporated milk is a concentrated milk that is produced by removing
0 {" i+ {* B$ E' Q- j6 h; S炼乳是一种浓缩牛奶 是去除什么做的
! ^ K* A* Z0 k, pA: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:* U& k! n3 [3 v+ l
一种烹饪方法,通过转移液体或气体是:5 h5 F, z! A+ R" J* j) c
A:Convection 对流* ]* y( k) k$ Z$ p" v! @8 v7 j0 G% A* s
; I; B$ P8 k4 M% j$ [; z8 A68.The cooking of starches is known as 烹调的淀粉被称为! G/ }1 c* C `/ @4 r) E! f9 r
A:Gelatinization 糊化- h- |. Y3 q H1 @. P
* D# V2 u" j5 w6 J7 l/ L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 g% y, X9 k- D! y; i) A# I. {A:Braising 烤
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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:
% T& u" z+ v# U* t0 Q0 I* iA: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
2 S; C8 h0 V/ `/ ~1 XA:Fumet 原汁 {6 c' h# d, c- d% O6 I
* M; v4 ?& n" M4 C72.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 e9 j& n% |+ M! X1 rA: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?# M O5 F0 b# E* k. {
下列哪一项不是用于制造高汤(低汤)的原则?
7 F Q4 p+ P- X9 s1 G5 XA:Start the stock in hot water.开始在热水中操作7 C0 }; I A+ ^+ H
! c" f! C, s0 J: ~7 F! w d74.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
/ t% T6 z p- B0 s, O; oA:Remouillage 法语熬汤
" F& Q! L) L7 ^3 ?2 @* khttp://www.haibao.cn/blog/post/176242.htm |
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