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 J& ]# }& i2 ^; ^3 X哪位厨师最早带来高水准浮夸的美食
$ A C% F% t/ X5 bAAntonin Carême 人名 安东尼·卡罗美$ M' X5 d3 k% c* ~! ~
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 ?, W5 z; L$ a
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: v3 Z) G3 ^3 [) S
A:Cast-iron stoves 壁炉* q, i) M- F, R$ w( z
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:5 _1 \0 I% |* z" i# E
法国术语,用来描述roundsman,或摇摆厨师是:+ P( W: R. M! B0 U: d* b8 i
A:Tournant 图尔南
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29.Another term for the wine steward is:
( l/ y. O- G, G6 M7 H: Y/ v葡萄酒侍酒师的另一个术语是:
! e% j+ p7 q' o) I; L- IA: Sommelier 侍酒师9 m3 n3 B2 X m+ I* ^
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30.Molds, yeasts and fungi are examples of a:0 v" }2 k9 h& [; c
霉菌,酵母菌和真菌是一个神马例子, y: Z6 k+ H& t% S& ~% s4 e. A
A:Biological hazard 生物危害
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j" N. G' J' \# m! F: w Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) A' c, h# v W; n% o0 E
根据加拿大食品检验局,食品的危险温度区在多少之间:
: n- ?# u5 `8 c( o$ ^& AA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:* r6 X! W7 d8 X* @# x. N3 [1 m$ F4 X$ L
所有细菌生存需要以下哪些内容:
; x$ n" \; P+ X0 I# d3 t/ DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 `$ G# R2 w9 Q33.Which of the following correctly represent critical control points in a HACCP system?
; D5 e- ?5 v8 q* S3 V/ ^0 c以下哪项正确表示了HACCP体系的关键控制点?7 M; O: w1 @% D" a9 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. G4 _8 X% f! k7 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 {/ Q9 r/ O. z h8 k* k* u( h+ S34.Which of the following is not an example of a carbohydrate?
+ J. d- l* g" f, e: Q下列哪一个不是碳水化合物的例子?: m5 `* K+ A: ^; G( Q9 E8 x
A:Essential nutrients 必需的营养物质- D7 m! S; T e5 o( j( W2 w
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35.The process by which a liquid fat is made solid is called:: f) \8 y: Q# P
液体脂肪做成固体这个过程叫什么. f+ ~! M+ C0 \( R/ [ L
A:Hydrogenation 氢化4 ?7 F+ d. C7 q8 X; c
1 X2 H# C! X' |+ o36.Which of the following is not an example of a fat substitute?
% z; q# @( S( S; z% P* `下列哪项不是脂肪替代品的一个例子
: r& s, ]/ s- C4 B( W+ @9 MA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:" U$ w( f( j8 \: r! J1 i
加拿大卫生部要求的产品标有“不含脂肪“包括:
& V0 q, W1 u' U1 }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 m3 y/ ?6 Z* Q9 a+ r, t- |/ {
% T- z8 R, |4 H/ ]5 v k$ k38.Which of the following is not a problem associated with converting recipes?
! `) N& o9 y! `! T5 x* J5 R下列哪项是不相关联的转换配方问题?
8 K( u5 d1 k8 P' E' \A:Unit cost 单位成本2 {& w2 Q& a1 [. ~ D: [8 ]
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39.The condition or cost of an item as it is purchased from the supplier is called:) {1 ?. h9 S3 D% Z J( A+ X
从供应商采购的物品的品质或成本叫什么
! [* }+ n* ?$ Q4 NA:As-purchased cost 购买的费用" x! _# X( o: E) W7 h/ g2 L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:- P. \. o/ j+ V# N( t$ E. {0 M3 z
在新货到来之前用于日常所求的必要库存量叫什么
) o) ]* V6 r: F) w" D% ^A:Parstock 基本日常最低库存$ W: Y; _7 i- P9 M# g
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) K+ \1 U! ]% B% l
下面那个缩写是用来表明正常库存流程?# y0 a6 `: Y" c @& L0 w
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?" o$ ^0 F/ l' }) g$ j+ n1 N+ i
下面的那把刀是用来打开蔬菜吗?
7 r+ e/ ]6 I& @3 M+ ]4 BA:Bird's beak knife 鸟嘴刀
. I# E6 l5 w) |% g6 W( L$ c' Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 @( s) v" n; o* `, P. M
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43.What is an instant-read thermometer best used for?0 t2 D6 B9 K4 D
即时读温度计最好用于那方面?
& Q5 U: O5 Q) g: Z/ {3 C0 nA:Checking the internal temperature of a roast 检查被考物品的内部温度
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& [( q1 g+ t2 S$ |4 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? o2 c( _8 t, F/ r3 D2 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ ?1 J' z7 ]6 r0 eA:Cast iron 铸铁 f% t& x- a% F0 d2 A
k s. x1 V) t& [ V: C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ N) M. X% }. h
哪件装备下面有一个可移动的碗和一个S形叶片?% l5 w! x4 M; z y. [
A:Food processor 食品加工机; v$ {+ M7 c# g3 S
http://www.google.com.hk/search? ... iw=1263&bih=5728 J7 Z* E/ V: D) q0 f; K4 c% F
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46.Which of the following is not a rule for knife safety?
6 g2 B, u) C3 Q下列哪项不是用刀的安全规则?* L- L$ l. C) j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 J& U; {) X; i% `- E: r' @& a! _% T
+ j% t& U& T) r3 m$ y; E. g# b# n' V47.Disk-shaped slices of cylindrical vegetables or fruits are known as: n& H( K- F( i- X s6 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! c/ e t5 N+ h$ e" P6 O' Q
A:RondellES + Q8 `! K/ }+ H# y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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t; K* K7 M3 y3 q2 e" t# [48.Which of the following is a diced cut used to garnish soups? c1 {' J) k+ |. E- l) N
下列哪项是切成小方块用于汤的装饰?
0 x' H" l6 R( m* B$ O J9 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 O# ` x# l L- L6 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) r4 H5 ?/ y; ?1 X
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 T! E% t/ h# W, ?: VA:Gaufrette
: l& k9 Y. w4 b& {+ Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 t! [4 n u( k3 ]) {$ f; t' t! Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! O) M9 _6 d7 l1 \6 }5 HGaufrette :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?
; b9 ?5 ~: t: o/ {6 A2 V1 z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)$ C8 r' d1 N2 _! A$ @- G" v* m
A:Cilantro 胡荽叶 香菜, A r) Z( g+ N; Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# T' E8 \5 e4 h+ I( U$ }
9 ~6 h" l+ @& n* ?& S p$ q60.Allspice is made from:, y$ U( R+ n8 n/ A1 d/ _) m
多香果, 多香果香料是什么' T% {% [0 }2 B) X. ]$ u! o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 ]. g7 A& |, G( N m/ T7 qA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
; G5 }. {* Z6 S: }+ h: Q/ R0 J. R下列哪些是用来做香包德épices?
; B$ s3 ~) {- q! Z8 |http://www.sachetcatering.com/
) a( J3 u/ l0 _' v1 i7 uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% K+ X9 j" d, ?; X' }! d# H0 a7 v
* P8 N4 W7 y; V+ y0 S% |. e5 d! J62.Which of the following condiments are not soy based?
' A2 O ]" `9 {" [下列哪项不是酱油调味品的?$ m- _& N5 t' {* |9 {
A:Wasabi 日本辣根7 F! Y! n& `" v. b9 ^( k
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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:. H8 i8 ]# r& y* P! K# d K E
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:
6 n8 l& g7 @) }% j; Y& MA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 ]! a& D" D5 h X+ ~下列哪个步骤是不是正确的蛋清搅打程序?
$ }/ \$ C4 Z4 T2 K0 ]# t. m# v3 j7 RA:Allow to rest before use. 允许休息后方可使用。. x9 ^! S* _$ W' N- @2 Y) W! x
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ j" k" l4 l! |6 nA:56g and 63g 56克和63克( D8 W5 c4 ]0 O5 t! n/ t
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66.Evaporated milk is a concentrated milk that is produced by removing1 @' e2 q8 j) ]# L) P( J
炼乳是一种浓缩牛奶 是去除什么做的
h( P' ~/ @& k" EA:60% of the water 60%的水2 N8 O9 Z! P& S0 Y$ o$ r
* G2 Z* s) ]0 Z, q% U) t67.A method of cooking that transfers heat through a liquid or gas is:
7 Q R& ^/ v: p一种烹饪方法,通过转移液体或气体是:# ?; H2 S: {6 Y [
A:Convection 对流- f$ e8 n* m/ ?2 p8 b3 F+ `$ w7 r. K
- a, f, a7 S, N" d68.The cooking of starches is known as 烹调的淀粉被称为& w3 v0 y$ \1 e# |
A:Gelatinization 糊化
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" }* T, C1 a! y, p9 a- X) V1 @* f/ ~1 v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ R8 s' Q5 J$ p" W% z, I% C; X- _
A:Braising 烤
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! b y( I6 ^; W/ r H70.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:( c. X- {2 [4 I* U! [7 u9 F1 M
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ ^5 N2 ^3 ?5 K4 J/ n& m
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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
3 }# E# n; }8 Q* V+ AA:Fumet 原汁4 M7 X- h: b. i9 }9 \
% u8 ^ R, J8 ]1 H72.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
! ~: O: M" H0 e8 W% q: {$ pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 R1 L& l& C6 W) L73.Which of the following is a principle not used in stock making?
# u4 A2 w& {9 ]: H+ ? b2 B下列哪一项不是用于制造高汤(低汤)的原则?/ I5 h) C+ R- e, z6 ~6 t r L
A:Start the stock in hot water.开始在热水中操作/ J' p! y# v) U4 b
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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
: h0 }3 K& {# E% k6 ]A:Remouillage 法语熬汤
0 r; Z( \" i5 D3 r9 e4 I. whttp://www.haibao.cn/blog/post/176242.htm |
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