 鲜花( 33)  鸡蛋( 0)
|

楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is:! O- k: t7 {" d- W
哪位厨师最早带来高水准浮夸的美食) |% C* f6 G; J4 Q
AAntonin Carême 人名 安东尼·卡罗美$ _0 ^- M( X$ D+ [( N
" c% R l _5 r- I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- u0 O3 \' e, Z* x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( a) @8 Q3 o# Q5 o8 SA:Cast-iron stoves 壁炉1 G% r% x; F/ s2 P V# d
http://www.usstove.com/products.php?id=6
6 E3 p! Q" }# r& b# o) g
+ N5 u/ l8 w. {" }/ q& t" E28.The French term used to describe the roundsman, or swing cook, is:
0 m8 Z0 j- k! l0 o7 r1 z; M法国术语,用来描述roundsman,或摇摆厨师是:
2 p, F) p F) W' u% e8 wA:Tournant 图尔南7 J4 Y2 V& Y" c; i5 O& ?7 ?7 o& r# H0 i" N
8 q9 L& N) h6 n4 m Z& Q3 L29.Another term for the wine steward is:
' V. }8 \' c2 e; L$ P) ?: \6 G" g- K葡萄酒侍酒师的另一个术语是:
0 C3 f. m8 {& sA: Sommelier 侍酒师
, I6 a+ \1 c( d6 W3 z4 {
2 X0 s* c" H2 [30.Molds, yeasts and fungi are examples of a:
: u7 B" z* {; N霉菌,酵母菌和真菌是一个神马例子
# C' w0 T I5 ]A:Biological hazard 生物危害
$ a( S5 Y' r* \7 K) g( {
8 {. p( @5 O% o+ S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 l% P( L, U8 a7 m
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ A/ {' _& H8 |, T+ D5 W! p8 QA:40° and 140°F (4–60°C) 4-60度5 L# f+ d. b& g$ e6 E+ m- W2 _4 E
" l8 T4 y& T, N32.All bacteria need the following for survival:
, ]. a7 v* p8 {- M$ e ^$ U所有细菌生存需要以下哪些内容:
) [) s0 }8 x" |$ u3 k3 \" y% OA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
$ R6 W: n; `1 K
& H# R6 w% ~$ s+ d' ^$ C9 P5 c33.Which of the following correctly represent critical control points in a HACCP system?) [$ N5 z& E: A; ?7 K3 ?5 @
以下哪项正确表示了HACCP体系的关键控制点?' F% w: l& M+ @1 P! u' f2 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 M, e1 Z0 S* B( G食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 ~/ C( `5 v: b! F
0 Q3 `& `1 ]+ E) ]3 l3 X M% R
34.Which of the following is not an example of a carbohydrate?" ~. G9 j) h. ?: ?
下列哪一个不是碳水化合物的例子?
- }- n: `7 W, X0 P: b. HA:Essential nutrients 必需的营养物质" P& o$ m& p5 ~: [
" I7 V+ x& _& b: k2 r3 @" `8 Z
35.The process by which a liquid fat is made solid is called:1 S8 J! s0 D9 \$ B) i
液体脂肪做成固体这个过程叫什么 o4 s8 @, Z4 H$ Y* @" x3 I% J
A:Hydrogenation 氢化) m' R9 |$ l V% A9 {
0 T( Z; c0 B8 p n/ J- q& W7 F
36.Which of the following is not an example of a fat substitute?
/ a$ G/ O. ^7 t" r下列哪项不是脂肪替代品的一个例子) U. R! F3 |' ~& e" w; }
A:Acesulfame K 安赛蜜K表
! P4 R; s* s7 F* u# r& Q6 l9 y( V+ I* y \- @* g
37.Health Canada requires that a product labelled "fat free" contain:
3 }2 P( f) N0 c/ r加拿大卫生部要求的产品标有“不含脂肪“包括:
^5 N& l7 D HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- V2 \, f( l+ C3 U" q; c+ q- n
) h6 g0 b- [' }$ N38.Which of the following is not a problem associated with converting recipes?
$ G, N3 v m" b6 q+ [0 y7 k t- h下列哪项是不相关联的转换配方问题?
$ h0 k. X5 ?) R2 v" d) sA:Unit cost 单位成本
* Q5 I9 I5 g+ @/ R" y- e: Q
5 [3 C7 v8 `* }" M39.The condition or cost of an item as it is purchased from the supplier is called:! k) n- j. A9 x3 @- c
从供应商采购的物品的品质或成本叫什么
& ^; a( y( s( _A:As-purchased cost 购买的费用5 b/ `+ F) H' p/ J
( y" q) c: F9 k: l) V40.The amount of stock necessary to cover operating needs between deliveries is known as:
% [, ]9 e9 C9 u# H6 J在新货到来之前用于日常所求的必要库存量叫什么
) ^/ d) }, J5 |( TA:Parstock 基本日常最低库存
% n$ Q) M: _+ n# y) D; ] @% N3 \+ |$ z# s; F" e4 A0 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?, W/ {; |& L4 \6 k4 I. w5 }' L, n
下面那个缩写是用来表明正常库存流程?: o1 E0 Z4 G( V X$ l. V$ g
A:FIFO=FIRST IN FIRST OUT 先进先出7 K7 u% ] Y w1 }$ W1 `
- g6 R% g3 H) i1 |2 ?
42.Which of the following knives is used to turn vegetables?
0 A, T: _$ S4 x: b% J9 E, ^下面的那把刀是用来打开蔬菜吗?
$ m% m3 m# A1 F2 `. WA:Bird's beak knife 鸟嘴刀 B# R, ^) n9 R2 l, x. _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& L9 F: v9 T" I
! @8 {% u, T* l! u! x43.What is an instant-read thermometer best used for?
4 ^. ^7 ]( {/ O' W8 o即时读温度计最好用于那方面?! v( G2 s# S4 G; h" _: j r$ W. }
A:Checking the internal temperature of a roast 检查被考物品的内部温度) G% I% x Q- q) Q3 d
4 V4 O! h: r+ v F. S5 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, E4 v. n. q8 g2 q下列哪些金属材料受热均匀,通常用在铁板而且非常重$ T- T, d* {6 w
A:Cast iron 铸铁
2 W. S7 ? z: V# C0 D8 x8 T. }& x5 {5 m) p' C' B R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ \. R- C; L {& k6 k$ B哪件装备下面有一个可移动的碗和一个S形叶片?9 I0 }/ y/ W+ k& h B
A:Food processor 食品加工机
$ b+ x2 O# ~/ [) [; {& G) ?& D; i2 thttp://www.google.com.hk/search? ... iw=1263&bih=572" P/ p% R3 h. {/ `- o
+ K" _) y: u5 C' x# l# g: G
46.Which of the following is not a rule for knife safety?
8 _5 J8 J6 {! r下列哪项不是用刀的安全规则?% ~3 I) V, r0 z, O8 f# D5 S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% r- c% J- i: I5 w# ]: a1 w3 K1 ~& \! t/ p2 V$ g0 \7 F5 s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( U% @+ P) k9 f0 R1 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ N2 Q/ R8 s" ] Y+ `, s5 K
A:RondellES ) S0 P5 O9 Q9 D/ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% U! Z5 {: X9 o% }. i3 o
3 f+ D8 G+ T; x48.Which of the following is a diced cut used to garnish soups?
8 B$ e: d( O6 ]+ ]& q6 D: v1 p/ Y下列哪项是切成小方块用于汤的装饰?
! ?, f8 L5 q2 t0 n7 yA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 J0 v; b& j! l8 J: E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ Y% K/ F1 X4 Q$ W! i. S+ 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!!——
8 a! Y$ ]" C% O# TA:Gaufrette
& L& \: R7 o# \( I0 I' U, M2 y: ^6 Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! c* S. o9 z' x* V Y* b" L9 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. w( P" R( x5 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
x% h! o4 b% Y8 p3 r$ y8 Q7 g) z" r8 e3 x4 T5 z! \
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
R1 h2 h. [% c" A/ 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)
" g& b) M- H3 E( n5 ^( z, s2 h: dA:Cilantro 胡荽叶 香菜
6 r0 Y$ f: V) O2 y6 v5 B9 B, Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; R0 s" g* \( o4 ]8 d/ l; i' J, `; [! S- L; | O, r
60.Allspice is made from:
) K: I, S- n5 i/ j: c$ c, j) v 多香果, 多香果香料是什么
9 v7 e3 ^. T+ [4 o8 s% f3 ]) S! jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. `) j' g+ o! }% Y" r( d9 ^8 Y5 E
A:A dried berry 干浆果
- E4 w3 p, L. e. [ c$ l& }, J
5 Z4 A; C3 R& m: B6 |# M, A61.Which of the following are used to make a sachet d'épices?+ O5 B! y/ g8 [
下列哪些是用来做香包德épices?
) x z) i5 q c& N9 q% Q3 yhttp://www.sachetcatering.com/
# E0 i1 Z" @3 ?, c' m( H5 v6 _0 XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 |4 a `- t7 W
. t1 c9 \; U$ M! K/ y2 [" w62.Which of the following condiments are not soy based?8 I4 j1 l4 o3 I$ Q6 E6 T/ J
下列哪项不是酱油调味品的?$ |( f3 f# d$ k4 Y7 @2 }/ W
A:Wasabi 日本辣根( D# v# t7 L5 m6 Q5 V- Y8 v
: q, g# O& V4 D1 ]1 w- P7 G. y3 l" I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) I, s" r, D6 m; `5 D
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: g: X6 {; ~* M M, ]% f" j
A:Pasteurization 巴氏杀菌" C$ B& ^. S6 k
/ e* s, S0 z5 ]$ Y* a% y. ?64.Which of the following steps is not the correct procedure for whipping egg whites?
. _5 Y ?" Q9 H下列哪个步骤是不是正确的蛋清搅打程序?
5 ], }6 Y+ _" {* c! ~2 TA:Allow to rest before use. 允许休息后方可使用。
3 s* |8 v3 E- c2 Y x7 O/ A& F/ S! n% ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ E: V2 d5 P7 e7 R7 P1 B" _
A:56g and 63g 56克和63克
( P6 {# @6 w' L- a1 O9 ^6 l7 y a8 g0 s8 W
66.Evaporated milk is a concentrated milk that is produced by removing: @# s6 L1 h( f' W' A0 x% G
炼乳是一种浓缩牛奶 是去除什么做的
. s/ U# d6 `$ y6 Q3 FA:60% of the water 60%的水
- l( B! ?4 B" Z- \. k8 s9 u% Q' r5 \. a& k
67.A method of cooking that transfers heat through a liquid or gas is:
, b5 ]0 x* {/ i% t. B( i8 d一种烹饪方法,通过转移液体或气体是:
4 W# A0 `; C+ x" V9 Z0 N/ t8 ?A:Convection 对流
6 r- e5 |5 _$ T% I% f
" o+ E; V: d! G. @; S. I; |) k68.The cooking of starches is known as 烹调的淀粉被称为
1 D" |% g- `- K5 [A:Gelatinization 糊化9 }, |! j" A5 Y% P1 X$ E7 ^
) s3 L; |* @( A! b! _; _
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 w4 X( t$ l- g* MA:Braising 烤; r1 x2 Q0 v. K! N; _* E
( b, P h+ c( Z; t5 t70.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:9 _/ i0 g+ @: f g6 _7 n; k3 M$ N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, k; x. B' v! z1 p) V
' U. F) `0 {6 H
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 J ~$ W; F! F' Q& F
A:Fumet 原汁
( ~, f" J0 s0 s; J$ t9 V, y, D4 z' ^
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
! }# p. w$ O* p# gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 `. [3 P- u1 o# `
7 C+ R; U7 w/ B2 w' n! z! f
73.Which of the following is a principle not used in stock making?; ~8 @8 D$ v3 j4 M: `; \
下列哪一项不是用于制造高汤(低汤)的原则?! b7 _- q) W& U* Y, _2 Y$ Q
A:Start the stock in hot water.开始在热水中操作, B/ D8 y+ c0 C9 J
}7 L9 \) Y) I/ l# i
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
. d( g0 p _. |2 Y3 \A:Remouillage 法语熬汤+ T. J9 E5 [; Q5 L* O
http://www.haibao.cn/blog/post/176242.htm |
|