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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:
$ M+ Q, N4 i" P1 M; \; ?哪位厨师最早带来高水准浮夸的美食
`# {6 h3 R8 h8 g* EAAntonin Carême 人名 安东尼·卡罗美/ A8 f4 q* I. v' y0 h6 u
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& w3 y& E0 q) A' ^& D9 U, d) |: U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% y; t. P* K% @5 ?) s3 T% D0 t) G
A:Cast-iron stoves 壁炉" S5 o- W' }4 X
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:- @4 I! v$ ^+ w
法国术语,用来描述roundsman,或摇摆厨师是:8 u. R# x5 c/ s0 ~, R& _
A:Tournant 图尔南! ]/ Z" Y a/ R3 u1 S5 L
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29.Another term for the wine steward is:7 K0 Z; V$ w+ Y. X" n& p( A z
葡萄酒侍酒师的另一个术语是:$ v/ f# }% ?: E
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
6 Z2 L3 }+ b" Q* v% _% F霉菌,酵母菌和真菌是一个神马例子" _8 N8 q4 `: O, |- i: ]
A:Biological hazard 生物危害5 Y4 C1 P# J. c! C/ F4 m8 K1 `5 }
6 z9 G. C& \) H0 @' R: ?+ E% d- _: C2 w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- E* W, f& c6 w* Q1 y% l根据加拿大食品检验局,食品的危险温度区在多少之间:0 C$ E& @% n, K+ z. X% Y
A:40° and 140°F (4–60°C) 4-60度
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6 O7 Z( i/ X" O8 T32.All bacteria need the following for survival:
+ p2 N U ^4 ^# O) n8 m所有细菌生存需要以下哪些内容:, W) v; g9 [" _7 L% ~! a1 A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) {/ t/ S% T2 @+ Q* [1 l33.Which of the following correctly represent critical control points in a HACCP system?
! Y3 n+ P! I. c( J- v以下哪项正确表示了HACCP体系的关键控制点?) M- u7 n7 V) u
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + f1 p) Q% j, H0 O3 E# `9 X5 G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?( l6 l6 X% y' a0 P5 ?
下列哪一个不是碳水化合物的例子?
. m# G6 U( U8 q3 i9 S: dA: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:
1 U8 J5 B2 R8 V7 ^- X液体脂肪做成固体这个过程叫什么
$ d& v) o7 ^1 e d [A:Hydrogenation 氢化) C+ a2 `$ P: v; M; G, ^
. y* h; b, H. n36.Which of the following is not an example of a fat substitute?
5 ~& M4 z2 q( a$ S6 p' |下列哪项不是脂肪替代品的一个例子
8 b( n6 d4 \! R0 wA:Acesulfame K 安赛蜜K表7 f% U+ i& T# L
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37.Health Canada requires that a product labelled "fat free" contain:
2 O* K5 s. u% _$ P$ l% h加拿大卫生部要求的产品标有“不含脂肪“包括:
; n+ P$ R7 ^( e# [" YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 t" q% p& O$ y" t% X2 u1 ~" `38.Which of the following is not a problem associated with converting recipes?
$ h0 i5 ~- S6 d: s& |. z" k下列哪项是不相关联的转换配方问题?
$ l+ R( \. b! p3 e6 GA:Unit cost 单位成本
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( d0 [, q4 \4 v9 Y6 B39.The condition or cost of an item as it is purchased from the supplier is called:' W% g0 o y5 @7 A+ ?* I
从供应商采购的物品的品质或成本叫什么
, f# O, f, Z9 ], h8 T3 [5 LA:As-purchased cost 购买的费用
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* K" v: N$ a0 P# ^) n- T40.The amount of stock necessary to cover operating needs between deliveries is known as:- w9 J3 H- x- P& ], {. Z1 l
在新货到来之前用于日常所求的必要库存量叫什么: K7 ~5 |( e$ E7 ^ R
A:Parstock 基本日常最低库存
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|/ a3 t r T8 R ^41.Which of the following abbreviations is used to describe the proper rotation of stock?" z7 _; S2 W0 n+ |: E, j8 G' W
下面那个缩写是用来表明正常库存流程?
+ h/ S* S2 e. d& l3 FA:FIFO=FIRST IN FIRST OUT 先进先出
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+ T5 C, {' ^6 `5 j- R- c! a5 \42.Which of the following knives is used to turn vegetables?
! W% `4 V8 ?: t* R3 M下面的那把刀是用来打开蔬菜吗?
{5 R1 d5 ~) y0 _' TA:Bird's beak knife 鸟嘴刀& f/ ~) {- [" [5 {( c% X
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?. E ~7 N+ V X/ F h
即时读温度计最好用于那方面?
4 H5 k/ L+ N) o3 u, R% I/ @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ ~" I* H" U7 I' ?% [; W7 q/ e& [7 s
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 c) L6 t1 Q1 W% }3 NA:Cast iron 铸铁; E6 Z# Z& g# c* n4 |9 q" M
2 T8 h4 ]; o9 R; \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? [9 y5 G6 L% Y3 X, r/ z
哪件装备下面有一个可移动的碗和一个S形叶片?# S+ T1 A# N# o
A:Food processor 食品加工机
4 Y) P. S' A6 jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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0 p$ R+ ~2 i$ H0 |1 w9 J46.Which of the following is not a rule for knife safety?
; _; y0 N5 {6 T n8 B2 y' Q, m下列哪项不是用刀的安全规则?
, _3 }/ D; p6 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, Y9 g) r% v1 e9 D8 Q! }7 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. v8 p c! T, p, T% f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 _! L% ?. u( q4 G1 MA:RondellES ) q( P) d) o0 D1 y$ q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?8 J4 W$ G( a1 v6 D* X
下列哪项是切成小方块用于汤的装饰?" _) _6 {) u4 @4 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm- P5 l0 H/ h: F' Z+ @ F9 @ y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- X2 a% [1 R/ ]7 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!!——
3 I) p9 F. Q# SA:Gaufrette , r' ]4 H k8 Y1 K0 J* j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ F2 ^! H0 c$ I) j* emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( ~: v! X# j7 e. [; P6 ~# S! p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 k. j/ q) Q0 q6 u& y- q* q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* v# W7 W/ \6 e& A+ a- |8 \
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)
: l( H8 r- s* @, `, c4 `* E% ^A:Cilantro 胡荽叶 香菜
: o9 V0 u! @0 U1 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
% L2 ]: W- \" }- K/ u2 {: F+ e; D/ K 多香果, 多香果香料是什么3 |2 `5 {9 B9 a+ x9 K; {, u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 F8 r& d( N% RA:A dried berry 干浆果. E' u1 Q( d+ ?0 f+ e" B+ O
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61.Which of the following are used to make a sachet d'épices?
9 l1 N B, {& P下列哪些是用来做香包德épices?4 b: z d% q3 M; C' _/ L
http://www.sachetcatering.com/
, _4 J+ l3 d3 jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ N8 k0 u" ^; k$ ^' v
3 {( v6 p0 H6 ^! t' J9 P/ a6 |, ?62.Which of the following condiments are not soy based?0 a/ f; r: C: x
下列哪项不是酱油调味品的?& t8 E- y. r; K9 X/ R
A:Wasabi 日本辣根! O" R) W5 q. i5 R2 C: h
, W4 \( [$ M4 @# I$ a+ R" e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 Y/ l0 a8 k: {, 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:- z8 G- V, ?* R+ s+ R
A:Pasteurization 巴氏杀菌
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W v5 _, ]7 i8 {, U# z. y64.Which of the following steps is not the correct procedure for whipping egg whites?
0 h/ \: n3 V, V( O! W' _8 e下列哪个步骤是不是正确的蛋清搅打程序?6 @+ u& C+ n M9 O2 v C
A:Allow to rest before use. 允许休息后方可使用。
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. H* n. j3 T* ~$ X) n* K65.The weight of a large egg is between:一个大鸡蛋重量介于:4 t$ B7 U! u; _& x8 ~* v# q4 b: X
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- q5 t: \* \, @
炼乳是一种浓缩牛奶 是去除什么做的
1 _$ Q6 Z! v+ t; {: N* W( p& I/ MA:60% of the water 60%的水
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$ w; ]6 x$ ?2 w67.A method of cooking that transfers heat through a liquid or gas is:5 d6 Y' x: G' D" @9 e9 X) S
一种烹饪方法,通过转移液体或气体是:
/ J/ q* u8 W" ^( O* K' y6 QA:Convection 对流' S7 X q/ m+ z0 p
! V' y9 a2 Y. H8 f68.The cooking of starches is known as 烹调的淀粉被称为
% m; u# ^' d( oA:Gelatinization 糊化
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$ i7 K' H# b( a8 d- y, m) q$ A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法? d4 L0 k& N! L$ {, ^; z9 F2 @5 Q
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:7 j; o7 E7 g4 h
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% O/ F& P- v3 Y0 r4 q
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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/ h* u6 q" b/ s6 o( l/ PA: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
; U" ^- h6 M" k' _# nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- {% g0 C" H0 o. b& d1 t; H2 i; A& y73.Which of the following is a principle not used in stock making?
) F0 y- z7 P' t8 r下列哪一项不是用于制造高汤(低汤)的原则?
* d |# g( ^) N+ \( Y* H" wA:Start the stock in hot water.开始在热水中操作' C* @; j! N3 I
% G& W/ V8 L# P8 U( {/ T/ d, d. _2 ]$ ^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
; H! f I( D" HA:Remouillage 法语熬汤1 a- u: Z; a" @
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