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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 t N1 a" R0 G3 v E6 w$ r/ [哪位厨师最早带来高水准浮夸的美食
9 Z/ z% g# c0 {! }4 |" UAAntonin Carême 人名 安东尼·卡罗美' r! \9 t1 A& `! C8 H9 R6 ^
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! T, a1 d3 V# T4 ]: _- U; N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, i1 ~& q, J q# d+ BA:Cast-iron stoves 壁炉& k7 Y* l# c) U. G1 G
http://www.usstove.com/products.php?id=6
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) n) {7 u+ |1 r% I9 j28.The French term used to describe the roundsman, or swing cook, is:9 R- Z. O% k# j# H* E+ a8 z" v
法国术语,用来描述roundsman,或摇摆厨师是:
1 S# l2 X+ s. X% o) jA:Tournant 图尔南5 b( i. o ` g% c
: a& r( @8 p8 Z# c2 ?29.Another term for the wine steward is:
! R$ P$ e% b2 L# D+ |0 j: U葡萄酒侍酒师的另一个术语是:4 i& X* n& l: w& S9 g5 U2 n& K
A: Sommelier 侍酒师 B$ B) y& @# i v
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30.Molds, yeasts and fungi are examples of a:; Y' ~. F/ h) Y' }: k, V7 S
霉菌,酵母菌和真菌是一个神马例子
) ?5 f- x+ [3 z* pA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 ?, B* }9 Q2 w1 _3 o. `0 Q5 e
根据加拿大食品检验局,食品的危险温度区在多少之间:* w/ {' U$ H' G
A:40° and 140°F (4–60°C) 4-60度( `9 z2 B5 J; W1 o% H3 k
G. ~6 x6 n$ s3 |& d32.All bacteria need the following for survival:# [: _; w2 w7 @' v" c0 J
所有细菌生存需要以下哪些内容:. z; J# z/ I6 b" \. e( \
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 x! w) Z2 b0 ~, u( W
& M$ F! h5 y/ [' Q$ v33.Which of the following correctly represent critical control points in a HACCP system?7 O, T6 f( \" i* Z# ~% l
以下哪项正确表示了HACCP体系的关键控制点?
1 E8 z6 N( B' M; fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) F8 m- `8 ?- w& {% b( W* B9 p/ ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热) e0 |6 c7 u) r% j
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34.Which of the following is not an example of a carbohydrate?
6 ~% C4 e# a8 F. t( O1 R2 ~7 Y下列哪一个不是碳水化合物的例子?
0 o$ f+ T3 l; L2 VA:Essential nutrients 必需的营养物质4 n C" K- q5 A
b! _3 z$ W a ^; w35.The process by which a liquid fat is made solid is called:
* p8 U4 Z% Z8 ~ P S' O2 I6 J液体脂肪做成固体这个过程叫什么
1 ~# z6 d E; `, c' T9 FA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
% `6 a$ V/ ?& c4 x5 Z下列哪项不是脂肪替代品的一个例子9 W. y) ]; `$ {
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:- d1 m) e' q% P" B
加拿大卫生部要求的产品标有“不含脂肪“包括:! D, I, j2 P9 f8 P0 D+ D* y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 A2 q/ R$ C) Z3 u
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38.Which of the following is not a problem associated with converting recipes?6 ^! j+ y; Y$ W. {3 X
下列哪项是不相关联的转换配方问题?. ?* R6 A- C' D
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:1 c" A+ I7 D1 _+ u! f5 ]+ }
从供应商采购的物品的品质或成本叫什么, c4 G0 I; Y3 r5 D
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& q$ ]' j: _4 n: m& [* V; V在新货到来之前用于日常所求的必要库存量叫什么
3 x$ b. r( M4 ?0 h6 m$ L+ [% ?A:Parstock 基本日常最低库存
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) r0 O+ L; T9 N41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 W2 C) H1 {, ]: f- z3 R6 @下面那个缩写是用来表明正常库存流程?
5 _+ o8 D6 W @4 m) xA:FIFO=FIRST IN FIRST OUT 先进先出
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: _1 Y4 X) b2 i. O, i: m42.Which of the following knives is used to turn vegetables?5 J$ `: P; ^. O! p; N, O
下面的那把刀是用来打开蔬菜吗?3 X# N3 ?, v. p" q0 y2 v' c" X
A:Bird's beak knife 鸟嘴刀
5 g: X" s, @8 l# X: F3 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 Y* F, L+ X# W* G- O
8 w- _" o q; }43.What is an instant-read thermometer best used for?4 o. b+ b0 r$ U( E7 B: ^
即时读温度计最好用于那方面?
! Q2 }0 p% x, [4 eA:Checking the internal temperature of a roast 检查被考物品的内部温度. D, \% N8 h/ N5 }) \
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 b6 @% U: A/ j0 c下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 H, R3 {9 r. U4 _A:Cast iron 铸铁8 c6 p l4 I$ [7 b9 N
5 N7 F, f d1 y# i% W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 U/ i3 J: f/ f& z7 X, J哪件装备下面有一个可移动的碗和一个S形叶片?
% z! l `4 s: e! a+ nA:Food processor 食品加工机
9 J$ Z6 u: p- D7 i1 ^) K( Fhttp://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?# l9 G$ U1 O% s7 F5 L7 n' u* h# q
下列哪项不是用刀的安全规则?
* F. n4 n" V" p3 E0 VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( M! x; i1 T8 H! Q. O9 y0 U' Q) U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ j/ u5 j% h8 g, c) }5 Q0 k( d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 u! d7 D" H, eA:RondellES
2 D, d" }' }' |# ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
: X1 L* E2 x% b$ l- m0 x下列哪项是切成小方块用于汤的装饰?( ^5 W/ z2 o& G4 H3 k% ?$ N7 J* r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: d( s W3 j( w" s2 u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 w6 p/ J* T- c3 H5 H( 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!!——
' k. J8 n$ X. z7 CA:Gaufrette
# @9 E0 K* V3 g5 Q5 ? p; S* ~- X. Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ X6 q" H) J/ ?. q& h8 Ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* M1 G4 Q) Y- ~; @- C8 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# j ]* x1 a; h7 f
" B, u$ T2 [# [" a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 } s+ z: c7 K6 i
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)( U! P9 R- c4 d9 V- C
A:Cilantro 胡荽叶 香菜# M, [+ Q- a6 y2 d* m. q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 b% w1 d! B8 D60.Allspice is made from:$ h: U j4 g4 ]9 E4 H9 X
多香果, 多香果香料是什么
7 l" b. Y5 E8 t. R# u4 D. Z( b' Q6 d( W$ dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 O8 `$ [: i" _* D% N& F
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
0 ?. v& k1 J8 ~# u2 {下列哪些是用来做香包德épices?
8 M$ L5 k- M N4 ?http://www.sachetcatering.com/
& O4 L H4 b/ oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% H1 l9 `+ r) l B- V, W( }62.Which of the following condiments are not soy based?
) l& \ U. e% \6 |# p% G下列哪项不是酱油调味品的?
1 @8 w' N# ?0 X/ a1 C% X! JA:Wasabi 日本辣根4 O8 X+ X. E& R7 G" `
# a) M) c- a: C* x2 U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( V- @$ @; l& K& 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:( g; g) m/ Q! H M) v$ g8 Z
A:Pasteurization 巴氏杀菌. R! l* w5 f0 t# B
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ i0 F0 _ V# J9 A! i下列哪个步骤是不是正确的蛋清搅打程序?
0 H8 f5 Y1 K: Z" }& Y5 aA:Allow to rest before use. 允许休息后方可使用。% N3 I' Z8 i! ?2 {, t
4 g& R$ B& O$ ~6 I65.The weight of a large egg is between:一个大鸡蛋重量介于:5 H8 b3 ~& r9 @* l2 g
A:56g and 63g 56克和63克5 W0 W6 C8 H; B- K4 y
8 t ^% }; \1 X9 u66.Evaporated milk is a concentrated milk that is produced by removing- |3 d* j' G1 e7 _4 c3 J
炼乳是一种浓缩牛奶 是去除什么做的3 s# {3 |6 W8 ^1 ? J
A:60% of the water 60%的水, D X. H! S# P
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67.A method of cooking that transfers heat through a liquid or gas is:
; ?1 G+ ~& S4 z5 B$ m( e- k4 C一种烹饪方法,通过转移液体或气体是:" S; x0 A2 d+ V
A:Convection 对流$ o1 p* _( x/ ]. B( k( X
0 r, t) V, o# m! t- W. G7 ]68.The cooking of starches is known as 烹调的淀粉被称为9 S# ?6 f5 D. G
A:Gelatinization 糊化
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8 a3 |% w+ c. f! Y1 M5 a1 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* G+ f. E+ a9 }' g. SA:Braising 烤
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3 R: v0 ]4 Y0 a0 l70.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:/ X, z# |! `; m8 |
A: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
) A$ @. g4 `5 `. Y) eA:Fumet 原汁: Y; d) T! V6 E5 T0 k! Z
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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, j; L( Y" S5 |3 k+ }4 I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 [; f' D+ i6 C
- d# L% A7 l) \( j6 S- A) H: ?6 b* d73.Which of the following is a principle not used in stock making?5 o- E* }4 d. q4 K4 ~
下列哪一项不是用于制造高汤(低汤)的原则?$ y+ ~) v8 N* j: N- o
A:Start the stock in hot water.开始在热水中操作
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+ l- e! j) a; U3 @& C/ k' K74.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
0 C' V9 e1 z* ~- ]! rA:Remouillage 法语熬汤
0 Q: q6 P. {3 L; [( [http://www.haibao.cn/blog/post/176242.htm |
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