鲜花( 33) 鸡蛋( 0)
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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:
0 l% p& s: u6 K+ F) d' w" _; ~哪位厨师最早带来高水准浮夸的美食
, y9 e$ ` u& n ]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:/ l" K: Z1 `3 ?$ h0 p4 V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, h1 k; w$ Q. [. ^5 cA:Cast-iron stoves 壁炉1 V, J1 d7 n7 V8 G( e
http://www.usstove.com/products.php?id=60 R- k( |1 K3 R g/ X* f9 {
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28.The French term used to describe the roundsman, or swing cook, is:7 D! v. S2 _4 V$ L
法国术语,用来描述roundsman,或摇摆厨师是:
- p4 V/ u8 b: D& I" BA:Tournant 图尔南9 s9 C- }# j* B6 I; K0 r0 p& ^
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29.Another term for the wine steward is:6 C4 ]' j3 E( Y+ P. b
葡萄酒侍酒师的另一个术语是:1 X) _+ F% j- ~# ?
A: Sommelier 侍酒师# ^. F' L) z7 a9 p. Q- l( P9 [
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30.Molds, yeasts and fungi are examples of a:
8 _, r: n+ n' w' W! |7 x# N霉菌,酵母菌和真菌是一个神马例子" @" D% }( F" R( S
A:Biological hazard 生物危害
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! V2 q1 w8 N2 _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 x. b2 B! F$ s* Q( Y' R
根据加拿大食品检验局,食品的危险温度区在多少之间:# ]% r) `& M# U9 [& [% `/ c
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
2 V4 ?8 n$ M3 t7 x9 d) t. V所有细菌生存需要以下哪些内容:
8 S9 Q: H" e# i9 `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?' g4 j B+ {5 f
以下哪项正确表示了HACCP体系的关键控制点?
- ^' D) r$ o, P- }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ y7 H0 e+ }1 T0 P1 h4 b2 R食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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6 a7 }1 E; h# y1 b! x, H34.Which of the following is not an example of a carbohydrate? V2 \! m9 w# m
下列哪一个不是碳水化合物的例子?
% R7 u) r- h+ m HA: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:& y) R0 F7 y" O% h Y G# v
液体脂肪做成固体这个过程叫什么! s' I e9 \6 c3 A7 C+ e" [- X# b8 D
A:Hydrogenation 氢化! {% m# L, h- W! r; d; r
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36.Which of the following is not an example of a fat substitute?; u, ?& [! C7 J2 X
下列哪项不是脂肪替代品的一个例子9 q3 v- X7 ?2 w+ }4 f& i7 z
A:Acesulfame K 安赛蜜K表
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( J& o3 A$ b- P ^# k37.Health Canada requires that a product labelled "fat free" contain:
* `# m# j' q1 D加拿大卫生部要求的产品标有“不含脂肪“包括:
- |) V" {' {4 h0 l0 S& NA: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?
! k. Q: b& H$ r* \下列哪项是不相关联的转换配方问题?8 M" @4 \+ K( W+ ^/ F$ b5 E
A:Unit cost 单位成本
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, `7 R5 N/ n2 ?' M* v# U! H/ j39.The condition or cost of an item as it is purchased from the supplier is called:
7 G$ _& p2 a4 s, F; |4 u' \* V5 T从供应商采购的物品的品质或成本叫什么
+ @0 t- g4 u+ w+ S- m4 y7 \A:As-purchased cost 购买的费用! u& _! ?. r) J" F0 O# o t- o6 T" v
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ b- ^% H& q( f9 _4 d" z2 _% j Q6 P在新货到来之前用于日常所求的必要库存量叫什么
7 x. X& [1 Y# RA:Parstock 基本日常最低库存
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! m& e) i4 g8 E+ d# G* M' G41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 V* n/ F5 {+ `6 l% _# `) d( L下面那个缩写是用来表明正常库存流程?
% W; x/ C( q7 P1 Q }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? W5 F+ S- h& ]- \ k0 Z
下面的那把刀是用来打开蔬菜吗?, _5 _( x9 }" m! Y
A:Bird's beak knife 鸟嘴刀0 r. D# w* v1 P+ J$ ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 b8 K$ I( b* g5 I43.What is an instant-read thermometer best used for?8 t6 |' S x& w( I; @
即时读温度计最好用于那方面?! e! p, ]1 U- U, o. G
A:Checking the internal temperature of a roast 检查被考物品的内部温度* I; c6 \8 ^' e" ~/ U5 Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 q, Z; F0 H1 F下列哪些金属材料受热均匀,通常用在铁板而且非常重
) M) P% M& v& C5 u6 JA: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?
* O' L" b: M& J8 E [% i4 S7 U1 l哪件装备下面有一个可移动的碗和一个S形叶片?
/ f. U3 O$ r4 W% L; a1 V; AA:Food processor 食品加工机8 ^3 `. i% _ x* ?( w: u
http://www.google.com.hk/search? ... iw=1263&bih=5729 X0 j# e% \8 @! l4 U% x
U) m4 q9 p, A% _1 O46.Which of the following is not a rule for knife safety?
p T. K4 Q0 {% o8 R" z$ o' W下列哪项不是用刀的安全规则?9 \# p1 J, H! Q) }& J9 E/ W( c F6 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, p0 e% V3 B( g) a+ y
, W. j" K' G8 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% P" X# b6 }. x. h8 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ a7 y! ~6 C, MA:RondellES
; Z& Z* ]/ W) D5 t+ M( B" j& J) ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 ^4 M: W% Q8 C: @! r. O5 `48.Which of the following is a diced cut used to garnish soups?& I( v% y# y8 Z8 E
下列哪项是切成小方块用于汤的装饰?
% X1 A& |; ]! B! A' a7 GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& W! a0 _/ [0 ?0 q4 I. d0 R0 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ p& e: n7 m8 J; c- 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!!——
) f8 J! x8 k, cA:Gaufrette 2 N) f0 J U, S' V4 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 Z: c; ^4 u' s% H/ _5 X7 a- Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 o9 U2 ` z' m3 I. BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 L; z4 O, w4 f4 O( ~: ]6 Q+ g
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): h4 d- |: ~! o# G+ }
A:Cilantro 胡荽叶 香菜3 ^" T! g. O+ _- |1 C" G8 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! v1 t5 [+ m: b: B5 t2 `, R0 w$ |
. q; ?% w: @4 R* {. z/ Y$ Y60.Allspice is made from:" n1 D$ Q9 S1 ]; r, c( t0 m
多香果, 多香果香料是什么
7 ~0 e* _6 y1 {( H phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' h' n& h) V, K5 M+ N2 E" g4 q) X
A:A dried berry 干浆果" F8 m' ?( B5 x0 ~
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61.Which of the following are used to make a sachet d'épices?) D( I q$ i7 z5 U& c
下列哪些是用来做香包德épices?
# \# ^) k' F, P# Dhttp://www.sachetcatering.com/! P% a0 `& g# l( o, L- e- ]
A: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?* `: u- e" z2 k. s" s$ R0 j
下列哪项不是酱油调味品的?; l& V& P- o2 P
A:Wasabi 日本辣根
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) @& z4 Y6 Z* h- y; P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. z, u' f* {+ \" U1 ?& 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:
9 l8 h% W6 R8 d* g3 n/ YA:Pasteurization 巴氏杀菌
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( [( N: u/ g. A" ^64.Which of the following steps is not the correct procedure for whipping egg whites?
% o2 t; l3 g3 z. z! N下列哪个步骤是不是正确的蛋清搅打程序?0 g; {0 d* ^+ N# a
A:Allow to rest before use. 允许休息后方可使用。- M" [, `9 D6 D6 j) W
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ O( z. C8 l v2 q. w
A:56g and 63g 56克和63克2 b, ~# B4 ~3 B' @
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66.Evaporated milk is a concentrated milk that is produced by removing
$ X" s" j f* y8 J炼乳是一种浓缩牛奶 是去除什么做的7 g1 P9 ?& Q- ^1 S: G3 p9 O( e
A:60% of the water 60%的水
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# c# s: L8 Z1 F5 \+ j67.A method of cooking that transfers heat through a liquid or gas is:
- h6 z' R7 Q- P$ ^; `+ q一种烹饪方法,通过转移液体或气体是:
+ n, x/ {+ ^& U4 v& S) {A:Convection 对流: s+ B# p& M( p2 @
6 b( G! J6 X. \, M3 ?! T68.The cooking of starches is known as 烹调的淀粉被称为/ B& v) m2 W5 E( s, U$ f. u
A:Gelatinization 糊化% m1 `, B# Z1 ^3 ^! h
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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?. n2 ~8 Q& C: i
A:Braising 烤
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, T4 x. a/ _9 W70.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:
( n D' s8 t! H. A; Y3 N$ VA: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. O9 V4 B+ x" d* s
A:Fumet 原汁
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6 ]2 J3 @+ z- u0 u6 t: u72.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' i: T5 [+ q, p2 `9 L7 D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& ~! M1 w' U) u! W1 h; D
. v. l+ ]4 o4 ^& _- m) p3 E& G73.Which of the following is a principle not used in stock making?6 T# p1 u; k5 S$ V
下列哪一项不是用于制造高汤(低汤)的原则?& G$ H, o4 v' T, X+ M6 F
A:Start the stock in hot water.开始在热水中操作9 i) Z7 |7 h7 ?
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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# W0 `0 Y( l+ R! G/ t
A:Remouillage 法语熬汤
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