 鲜花( 33)  鸡蛋( 0)
|
楼主 |
发表于 2011-4-16 23:57
|
显示全部楼层
26.The chef who is credited with bringing grande cuisine to the forefront is: q3 h2 M4 L9 @2 c* S% Y+ b9 U
哪位厨师最早带来高水准浮夸的美食
! r$ X8 m) L8 l! Q* l! }3 YAAntonin Carême 人名 安东尼·卡罗美
# [. Z( i1 q- i# u U2 e" D& I/ z0 k. e+ e0 K( C( s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 {, @, V7 y$ p& P$ c) _8 r$ 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 。
3 d+ T" f' q$ I6 r% P% _2 V9 K% |A:Cast-iron stoves 壁炉' _7 k7 f$ x; d I, A
http://www.usstove.com/products.php?id=6
' i; ]3 C: l5 Z8 Y# D5 r' P# x$ |& Y" i$ N2 Y
28.The French term used to describe the roundsman, or swing cook, is:
( X1 c, G% N9 A1 b' T0 y/ h1 d" h/ A法国术语，用来描述roundsman，或摇摆厨师是：- W) J1 b' x0 u" U% _
A:Tournant 图尔南
1 x, V+ B( Z. g- z( x/ i# U$ U
3 n7 r+ _8 {1 ?) B B5 R29.Another term for the wine steward is:% F+ M- N, v/ K, Z* ~
葡萄酒侍酒师的另一个术语是:
$ L+ [( |) Q+ a. x" tA: Sommelier 侍酒师
( V, l: S7 X2 r/ N" S1 P& i! e; f$ ~& c. {8 V( [0 d9 h1 R. Z; q( M5 ~; w# h
30.Molds, yeasts and fungi are examples of a:
( x: \. m% W4 v* Y7 S( S) l霉菌，酵母菌和真菌是一个神马例子8 c" z2 p2 \5 }4 l1 \
A:Biological hazard 生物危害9 J3 V5 F, v2 @: m. k" q5 _
( o4 I) D6 F/ c8 a; D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 J* e2 ~) K x5 v; t根据加拿大食品检验局，食品的危险温度区在多少之间：
2 s, q# a5 F$ `% |2 \& X7 _A:40° and 140°F (4–60°C) 4-60度
" m2 h* \: m6 l3 l2 C d
, u/ w: K5 m: U1 x! B7 m32.All bacteria need the following for survival:& A/ L: C2 E$ y2 v' k6 w: h, G
所有细菌生存需要以下哪些内容：
( b( P; m i& k0 x' @. DA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值9 W/ n8 e8 t! T
* ?! t$ C i' m* X4 N4 A* c W4 {
33.Which of the following correctly represent critical control points in a HACCP system?9 v: c9 U) {) X2 R3 W! r; @
以下哪项正确表示了HACCP体系的关键控制点？
! J# B% N: D( K: U0 fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & B m- ^% b1 I/ O9 |5 ]
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
0 H% ]+ m2 k" h( N; k% ]" F m" q0 Z- O5 |8 {, \" W
34.Which of the following is not an example of a carbohydrate?* z* a( @3 a4 I, g i3 z+ H T4 f9 _. v
下列哪一个不是碳水化合物的例子？8 f5 M% ?. h2 @, H4 G/ U
A:Essential nutrients 必需的营养物质4 }1 Y) S; q3 L* u
: F% X8 i1 |& G$ R$ C35.The process by which a liquid fat is made solid is called: ~# d' x2 N% a& w b' g
液体脂肪做成固体这个过程叫什么" u. a# v# j: ?$ h0 _& X( F7 w
A:Hydrogenation 氢化" L; {# V! R: z& D/ p5 p
3 C+ K. l- {: Y7 U, I, j( J+ r1 C' L5 e
36.Which of the following is not an example of a fat substitute?3 }8 k( I9 g! Z# I$ G) x; |
下列哪项不是脂肪替代品的一个例子! H# q( k- t( W5 L
A:Acesulfame K 安赛蜜K表
* ?& L' g3 r- d. I: s$ B
, S3 s3 c% l/ P: J- q: J37.Health Canada requires that a product labelled "fat free" contain:0 X( O/ s" c" C) w
加拿大卫生部要求的产品标有“不含脂肪“包括：! w, E; o4 e) k# W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" [4 u. { ]2 Q+ ?" F
0 @+ B/ R" C3 ^) e9 E# Y# f: S38.Which of the following is not a problem associated with converting recipes?6 x# u) } q4 W
下列哪项是不相关联的转换配方问题？1 M/ L' W! R# P! W0 @
A:Unit cost 单位成本4 `- C/ n" m7 ~
' I2 U3 }; d$ i0 U, [6 M4 C
39.The condition or cost of an item as it is purchased from the supplier is called:
1 M! N6 h& Y# Z% {% d, ?: [) M; [从供应商采购的物品的品质或成本叫什么' N2 w7 z( F( f+ p* z, u
A:As-purchased cost 购买的费用, y# W2 V7 m( w6 z1 l! U
; p4 P8 a1 G3 p0 [
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: S/ h" o- q( |- t! g在新货到来之前用于日常所求的必要库存量叫什么5 ]) I+ y+ I/ w) N8 E% A
A:Parstock 基本日常最低库存
5 `: ?$ G' v. X* M& B5 {; M7 _9 s0 N$ Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 {3 ]9 v$ W8 y: H- V c
下面那个缩写是用来表明正常库存流程？+ |! ^7 b7 U; t- |% ?" h6 a
A:FIFO=FIRST IN FIRST OUT 先进先出
, ~4 H: G; W% G8 D! Y5 M- |+ K+ {4 k+ G
42.Which of the following knives is used to turn vegetables?$ U$ h& r/ }: L8 ^2 m
下面的那把刀是用来打开蔬菜吗？
' s' X6 m, S* `" L" RA:Bird's beak knife 鸟嘴刀- j$ d$ e( `9 M' I% J( N8 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: ?& K) p' V, _ S( F. i2 ]/ ~
# y5 L9 P7 i3 S( p) h. H
43.What is an instant-read thermometer best used for?
5 {+ p, c$ T& b即时读温度计最好用于那方面？
2 @" z. f. p! q; x6 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
5 a5 F% ]! N8 K" x* Z! l' F& z& ?* Y! D0 n# ]9 ^: v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 l' i% U" j/ C k5 g V8 S下列哪些金属材料受热均匀，通常用在铁板而且非常重- L- j) u! T3 }# P
A:Cast iron 铸铁: z1 f, S; d, E' y+ |
7 a) N e7 [( T6 C; h! k5 c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 q% X' q' ]8 I; {
哪件装备下面有一个可移动的碗和一个S形叶片？, ]; l" i+ ~* ~& D$ T1 d" B
A:Food processor 食品加工机
% l7 T' }8 _" B: mhttp://www.google.com.hk/search? ... iw=1263&bih=572
/ i/ m( H4 \! B0 e9 v) o: ~' M+ L7 C% R1 C' p' x! z; D. [- s9 t6 e
46.Which of the following is not a rule for knife safety?
3 n' g3 [4 C* O下列哪项不是用刀的安全规则？
; ^- B8 j; l% V" |+ y9 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& o7 V9 A6 W' |. `3 ?% L
7 C- a0 |) E; I- y& ]9 B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; z& n2 s9 l9 |把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# F3 C2 s/ Q# P* U9 E* w+ Y* e0 g! t2 L
A:RondellES
0 ?2 c$ S/ ~2 k; @, Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 q0 P. H: P1 q
5 S3 d9 z! |$ A9 N7 K48.Which of the following is a diced cut used to garnish soups?
) V, E, l' D4 u9 J! X. Y下列哪项是切成小方块用于汤的装饰？
" W) u+ x; d: \' V$ W' y7 _. VA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 g! e) M+ [! {" E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% Q. k8 z% M& a: ?8 `3 s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！！——
9 L$ }$ c2 M8 l6 k, S2 wA:Gaufrette
$ x8 k% L/ i q% B( fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 J7 q; q, K: Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, {" T5 e% _: }6 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. p; [. T4 a1 ?( \7 l& V! ]* ?$ y. \/ M6 g4 Q" ?7 v
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: u! |7 ~4 c* N7 [
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）; D) O$ @8 I) s6 W* X- }
A:Cilantro 胡荽叶 香菜
3 f& ^+ M5 [* l0 T! Z0 v% Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 L( d8 s" }; J% L1 q# v
8 Q" z9 q/ z1 X60.Allspice is made from:
- Q- G5 W7 ^& ^( y/ Y 多香果, 多香果香料是什么6 e# Z4 A3 W s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' [# ?: _9 s8 M& B5 xA:A dried berry 干浆果
. f, {7 B0 Q0 J+ ?9 M+ M( Z* A7 z. i6 M7 A' G
61.Which of the following are used to make a sachet d'épices?5 s O: }- ]# U# }$ E
下列哪些是用来做香包德épices？1 V) r: E4 f6 e) P
http://www.sachetcatering.com/
- ~, v1 Q+ P5 q% K4 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
0 F+ }* M9 L; c1 p" b. G t
/ |6 u! W9 [- [3 I- Q62.Which of the following condiments are not soy based?
! z. Z0 X2 v9 {. a3 |下列哪项不是酱油调味品的？, O* O6 B5 r; J. f3 r6 f7 u
A:Wasabi 日本辣根
+ l' i% o" K( W1 h% l# b) ~1 Y* R. c; I8 c
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; {. T0 q& T1 j' B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：
2 n5 I" o, ?' [7 d4 _( D) g% }4 a3 WA:Pasteurization 巴氏杀菌
2 \; H& M# @' }$ Z! s9 {* ?9 z# h
$ x9 m' {. Z! y0 c" `64.Which of the following steps is not the correct procedure for whipping egg whites?
2 T4 e7 a) r/ ` ^6 t. S; E下列哪个步骤是不是正确的蛋清搅打程序？
7 P' \* a5 ]7 i9 X$ @9 VA:Allow to rest before use. 允许休息后方可使用。
* S0 B* `+ p L# b* V. x! f1 O# Y7 _. t( L, D$ g& I, D
65.The weight of a large egg is between:一个大鸡蛋重量介于：4 |$ B7 h, L9 N
A:56g and 63g 56克和63克4 }. ~& Q3 I. `2 P ~4 k
$ L7 h: e/ f% {2 o
66.Evaporated milk is a concentrated milk that is produced by removing
1 N8 U; C# a1 D! C炼乳是一种浓缩牛奶 是去除什么做的
2 |. m6 A( {: ZA:60% of the water 60％的水, k% j7 A6 H. B/ c+ Y) U
2 w: E, S2 K7 r% Z67.A method of cooking that transfers heat through a liquid or gas is:" [4 t1 Y3 X: L; I Z0 N% d$ T# n8 I
一种烹饪方法，通过转移液体或气体是：
/ [5 \- m) P* y. R) QA:Convection 对流
% ~: S' f! J$ V5 v' e- _3 F6 w$ o' O ]" r: r: x( a; S
68.The cooking of starches is known as 烹调的淀粉被称为
" _' ~* i: Y- ]; {! s7 c; X' A2 ZA:Gelatinization 糊化; E& e8 w: M3 n% H- m, ?
2 ]7 x2 l) f% f. Y5 @" \8 G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
% Q. H; G* i5 |# wA:Braising 烤1 w4 I) I' T9 @
& N B' B( p, _# N) d
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：2 n! g- w1 j8 d
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
E: L. S, Y' U3 Y6 {7 o
$ M# A& ?' C4 |: p8 P: a71.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
1 N0 j3 E( p7 }. U# R8 GA:Fumet 原汁3 A6 p7 @' N* A
1 w# K4 s, f+ ]9 `4 \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
: _# H9 c& l0 A A3 [3 zA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
$ Y0 n& r) D2 m2 @; Y2 g2 E5 V9 ]6 g ~/ b6 `
73.Which of the following is a principle not used in stock making?
% r q. N9 `+ h/ P2 w下列哪一项不是用于制造高汤（低汤）的原则？
; A; Y- O$ n1 a1 D2 |9 nA:Start the stock in hot water.开始在热水中操作8 d+ |, S. E* w6 U
/ A8 J$ i% m$ `8 i$ L' j74.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) o. t. @6 V) C
A:Remouillage 法语熬汤- I. _. j1 R- i
http://www.haibao.cn/blog/post/176242.htm |
|
狗仔卡
发表于 2011-4-13 21:22
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
