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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:
+ T H; d) o! T哪位厨师最早带来高水准浮夸的美食7 A6 z" x! i! w/ g5 B4 D- `% L
AAntonin 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:1 N! r; p n' t+ b s, |8 A- Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. o( j; U, ?% ~0 vA:Cast-iron stoves 壁炉$ \9 x: }# v6 K7 Z! r2 F
http://www.usstove.com/products.php?id=6/ W' h5 @! S' n
1 `; {) V7 G \4 f28.The French term used to describe the roundsman, or swing cook, is:/ t$ E( [( ]- t* w6 Q0 c1 Q
法国术语,用来描述roundsman,或摇摆厨师是:
8 @: p- H' q; T3 @A:Tournant 图尔南
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29.Another term for the wine steward is:! b- @5 D i6 z- V g
葡萄酒侍酒师的另一个术语是:6 v# [" m3 v# F& q
A: Sommelier 侍酒师
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; L9 s- z* h, k+ R30.Molds, yeasts and fungi are examples of a:$ w( ]2 Y& ~8 E0 k
霉菌,酵母菌和真菌是一个神马例子
6 R$ [% S1 J7 P$ tA:Biological hazard 生物危害, D; F {3 G/ v9 s# a& [: W
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. X0 @3 D- K0 r- Q4 D+ S4 o根据加拿大食品检验局,食品的危险温度区在多少之间:# j8 R* k0 B' V3 y3 t* x- d4 b
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
; d1 o5 @ L' h( M+ l2 v9 ^所有细菌生存需要以下哪些内容:7 R. ]" ~: O( C {( x0 N
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?# z0 l1 x2 a3 `! d$ ~
以下哪项正确表示了HACCP体系的关键控制点?
2 d4 ^% p5 r- u+ M8 \4 \, @& wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 d+ A0 }! L" @' o. g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 X7 D$ t: `. |
[1 L1 q M! y* X, ^0 m+ D2 m34.Which of the following is not an example of a carbohydrate?
9 T& w" G2 k+ U! H6 M下列哪一个不是碳水化合物的例子?
3 r {% F3 H- lA:Essential nutrients 必需的营养物质5 r) t: f9 q" b1 X/ b0 [
6 V6 {' T9 O- T* T( Z7 E35.The process by which a liquid fat is made solid is called:
% a3 d' u3 `$ {0 u7 E: h9 n2 \; k液体脂肪做成固体这个过程叫什么& h+ m! l( k9 s! j6 E4 x
A:Hydrogenation 氢化
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( M* t: C) ?6 i, y* l36.Which of the following is not an example of a fat substitute?
4 t. y+ ]" a# ~下列哪项不是脂肪替代品的一个例子
4 Q8 `4 v. m9 w1 y5 ~7 v, sA:Acesulfame K 安赛蜜K表
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& @. V& j2 c; y) j3 \37.Health Canada requires that a product labelled "fat free" contain:
$ E; F+ b8 i- s+ Z2 x加拿大卫生部要求的产品标有“不含脂肪“包括:" m4 ?( }7 F( _. p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
) t3 B# `+ ^1 K* ~下列哪项是不相关联的转换配方问题?, ^! x% G+ N$ i% l8 n
A:Unit cost 单位成本3 o6 s' M. i3 \. @7 l
2 t$ |5 \1 K1 V+ d, A39.The condition or cost of an item as it is purchased from the supplier is called:9 H! m5 I+ F# ^8 O9 P% v; ~* h
从供应商采购的物品的品质或成本叫什么: ~* f/ Z" G5 v
A:As-purchased cost 购买的费用
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/ k5 I) C. G# y+ p40.The amount of stock necessary to cover operating needs between deliveries is known as:
Q5 W9 Z1 \- R/ l在新货到来之前用于日常所求的必要库存量叫什么
# y1 E" |4 m' l% U* o9 PA:Parstock 基本日常最低库存
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% d! Q* h2 i% w41.Which of the following abbreviations is used to describe the proper rotation of stock?
. w% y! u* ]6 ^* q1 V下面那个缩写是用来表明正常库存流程?
+ H$ p. v: R4 tA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?3 Q$ d8 ~0 h) ~/ j/ d6 l
下面的那把刀是用来打开蔬菜吗?: L, z3 V' G! }( V6 k! ?
A:Bird's beak knife 鸟嘴刀7 \& y! r8 S$ x; R. l7 I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' b8 {- g) K! U$ |2 ~
即时读温度计最好用于那方面?
$ c3 v4 u. n KA:Checking the internal temperature of a roast 检查被考物品的内部温度7 `" ~: f7 l2 G3 x, E) I# N
7 }4 N u) w2 N! L. q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ N9 R6 a. n g( O6 Q, Z6 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 F. y: Y. z; q# {# s0 m0 a9 w
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?( ?* j+ g0 _, S6 `" ^
哪件装备下面有一个可移动的碗和一个S形叶片?
6 \% b% A5 B. S- FA:Food processor 食品加工机% g9 N5 Y0 g! \9 k. |* F8 T' |
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
) }+ v" u: f; A% y8 z9 Y下列哪项不是用刀的安全规则?5 T0 I/ ~7 W! M+ |( F Y5 c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 r$ L w, _3 p1 K- W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' A' A `5 Z" D$ b: C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) R5 b) L9 x2 D; ]& V; S) W' D
A:RondellES
" w' ]; X0 _1 q# ]0 I: Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
6 X% [. m" L' ?7 F9 @/ A* o下列哪项是切成小方块用于汤的装饰?* ?! g$ N; p9 e* y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ q Z2 f4 O1 K& ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 I0 c0 a( u3 K2 ]) p$ v2 n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!!——
5 w) a% I! S2 O% |; p* b5 C4 A) iA:Gaufrette 6 _# [2 j6 V! v; T7 `5 ~, K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 V# v1 |1 W# S6 D2 D, }/ B& pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! }! {4 K F3 Y. |/ K, R- @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) R7 N1 g) {4 H4 R. c
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 V+ o: ^+ V/ U! }' J# W- E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)
0 R; T, \4 |0 e% M2 eA:Cilantro 胡荽叶 香菜5 J; V0 k6 V: c# v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( ^. f) S2 ?# B, E s$ e8 u- y& R& z60.Allspice is made from:* O% {' @( U7 Y) [2 [
多香果, 多香果香料是什么
+ B7 r( ?5 r# p' [. ?+ rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, j8 U. a6 ~6 v' c+ B6 H. CA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
9 S' l, p0 [/ P* Y& r下列哪些是用来做香包德épices?
2 W# [; z$ x3 R' {( f; c3 M2 G8 W9 zhttp://www.sachetcatering.com/0 j* x+ r& {" T2 S" u5 l5 t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 b C8 e" ?7 p C" p
& T8 |* i+ l( }. R62.Which of the following condiments are not soy based?! w# Y# X$ W, S: a
下列哪项不是酱油调味品的?/ N5 ?* ^. V# P1 z- [7 k
A:Wasabi 日本辣根, Y% p% u8 O) Z8 b% V0 x& U+ e1 I
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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:4 x/ `- x4 i$ V" g2 G4 z
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:; h6 F; A( ~( V/ U* E
A:Pasteurization 巴氏杀菌
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. P$ [( G6 X3 Z P" E1 \64.Which of the following steps is not the correct procedure for whipping egg whites?
* W ^. X1 V& F9 R下列哪个步骤是不是正确的蛋清搅打程序?( s+ a3 `* h% u. k {" @
A:Allow to rest before use. 允许休息后方可使用。) l) l; T, | K1 P. b, u
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ D$ h1 H7 z' x* w" j; E
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
; H) x; [" s# y+ T炼乳是一种浓缩牛奶 是去除什么做的
0 M8 D. Y; \6 z. L5 H7 W8 MA:60% of the water 60%的水3 Z; l& E. y0 c
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67.A method of cooking that transfers heat through a liquid or gas is:8 k1 l, T9 z) W8 B0 c2 n* Z# g
一种烹饪方法,通过转移液体或气体是:5 ?. G1 s5 h5 \! V5 T3 [
A:Convection 对流
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5 ?" V3 n: u9 Z$ m) z$ v f68.The cooking of starches is known as 烹调的淀粉被称为% p7 ?8 f: o, s2 k, F: |
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?$ w6 z& F$ ?4 H4 g! Q4 k$ Z! e
A:Braising 烤9 L. \( _& w& w) |! b4 }
0 f7 T2 ?+ T' n E70.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:
( S4 e# ]' l+ WA: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
" S$ Y( H; y; K0 JA: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) v, [ P0 x E2 D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜 j& s. w- z6 Y$ h" N9 _; b
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73.Which of the following is a principle not used in stock making?
/ C, c& y: J v7 c" _+ @% r下列哪一项不是用于制造高汤(低汤)的原则?
7 J7 j: C& E5 h8 R2 zA:Start the stock in hot water.开始在热水中操作
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5 X/ N3 K4 e7 c74.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
3 }& E* E9 }: o; T* }; E4 D" NA:Remouillage 法语熬汤
) R" R1 \( K0 m6 `9 Shttp://www.haibao.cn/blog/post/176242.htm |
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