 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:% _7 K9 M3 g) X/ B9 ?. ~6 T
哪位厨师最早带来高水准浮夸的美食
. L- i9 c9 [* j% U. FAAntonin Carême 人名 安东尼·卡罗美1 f- z9 f2 J8 \* w
! Z' J, c' F3 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, x, ?2 @+ R! I9 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 M$ e9 x5 A/ w' u3 Z! Q* N
A:Cast-iron stoves 壁炉* M2 L, i2 ?. U5 q9 j/ E
http://www.usstove.com/products.php?id=6
- a% S5 H5 J' S# F& q# A% i
5 `) C( U' g e6 m28.The French term used to describe the roundsman, or swing cook, is:
: l8 \; ?; ]9 P- Z: u+ d% D法国术语，用来描述roundsman，或摇摆厨师是：- I# T: m0 o# K
A:Tournant 图尔南# n/ `4 S! q# M
" n3 a: \( T/ e3 u! X% t7 N29.Another term for the wine steward is:8 s7 I( _. d3 I7 [' U# u) C4 V3 b! c) [
葡萄酒侍酒师的另一个术语是:
: h/ E9 R* H4 ^( T" ^5 w9 l4 f1 fA: Sommelier 侍酒师+ H) p" b: c: W# {, h
4 }$ n7 O) e1 O7 u30.Molds, yeasts and fungi are examples of a:0 r5 V% u& ]" x
霉菌，酵母菌和真菌是一个神马例子. N7 i, E. Y2 M5 L
A:Biological hazard 生物危害8 \+ O/ |- I3 ^: W
+ r, ~6 _, \" |% N. t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; ?, O. y; n m! t6 C
根据加拿大食品检验局，食品的危险温度区在多少之间：
; w: n# ~4 M4 X! C9 P0 S0 h TA:40° and 140°F (4–60°C) 4-60度
& d S4 ?3 T% {: i$ B' D
: D) I) y5 T& v# ?) r, p" P32.All bacteria need the following for survival:5 _ u& R& N5 x
所有细菌生存需要以下哪些内容：! A- }" ]! t, X. \ k3 [. l' e
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
) \0 p4 m( d2 V' x
( ^0 O( m) S% \- `# M33.Which of the following correctly represent critical control points in a HACCP system?- Q5 r7 g- d" ]! C" u4 a" j0 I
以下哪项正确表示了HACCP体系的关键控制点？5 F* G+ C3 M7 k) \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! u/ L+ }" ]# D" c( ]
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
$ @8 v& N8 O ^4 E" U J! ^5 X, U: n9 P0 d, P# O9 Z
34.Which of the following is not an example of a carbohydrate?* e1 o, j9 p+ w0 F, W# n" X w
下列哪一个不是碳水化合物的例子？5 `9 b, ?1 w- ~5 B/ O) `
A:Essential nutrients 必需的营养物质' Q5 o, h+ |3 h0 B" j l: U7 |
6 X, ~+ I5 H$ u2 j. P" m. k35.The process by which a liquid fat is made solid is called:
0 E4 r" G1 b+ q液体脂肪做成固体这个过程叫什么
! a( @5 a7 Q0 v1 V& IA:Hydrogenation 氢化
& C, G7 T i2 f P5 E b- f" U% M0 k: n! z* t) h
36.Which of the following is not an example of a fat substitute?4 y5 g# n) E4 t! ]( O3 n4 f
下列哪项不是脂肪替代品的一个例子
7 {* P( R2 k4 c( \) D. WA:Acesulfame K 安赛蜜K表& c) U" [) [7 v- E6 D( o0 j
V$ s. E, U* M
37.Health Canada requires that a product labelled "fat free" contain:
# k8 r: i, p6 _% s; Y加拿大卫生部要求的产品标有“不含脂肪“包括：, C: F! u* [% a: m8 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" L5 O, [+ l* c% [0 [
% t& A: w9 h9 h; b
38.Which of the following is not a problem associated with converting recipes?
1 @) Q8 ^: f2 G# J* S下列哪项是不相关联的转换配方问题？4 j& L2 c! j P T
A:Unit cost 单位成本/ |8 h# v# V/ M$ M. G
" F I9 V! L& d7 ?( Z
39.The condition or cost of an item as it is purchased from the supplier is called:
U' {3 L8 K5 R" Z1 m从供应商采购的物品的品质或成本叫什么( M: Q1 G/ l; N# S! g8 w" F% w' W
A:As-purchased cost 购买的费用
3 }2 J5 _% W) l6 Q" l3 o1 z. w/ H C( B+ J
40.The amount of stock necessary to cover operating needs between deliveries is known as:- t" i, k! L% `7 B* S; E
在新货到来之前用于日常所求的必要库存量叫什么
; t# z6 I2 }) [; I X: C1 d; s) QA:Parstock 基本日常最低库存# g6 |& {: |4 _$ U
. G6 Z! y' L" A
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 |* F2 V8 w) {9 p' U" |下面那个缩写是用来表明正常库存流程？
/ j# m& w4 I# r% z3 j# r% z, lA:FIFO=FIRST IN FIRST OUT 先进先出0 G) X }2 k2 C7 i
$ V0 D* L0 _1 ] J. ]& O- E" [42.Which of the following knives is used to turn vegetables?2 x7 E3 c( _% ~* Y! U5 e
下面的那把刀是用来打开蔬菜吗？8 Z) r* }7 d6 v
A:Bird's beak knife 鸟嘴刀) {( O; e% D2 O; i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# w5 X% H- c% Q& C. R3 ?; g& X0 F+ x
43.What is an instant-read thermometer best used for?+ T/ S% G% b; R" h* { [9 p
即时读温度计最好用于那方面？: g2 u6 C9 ]- q7 A* N
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ q- i n' e Z) }- \! `- ^
2 t4 e4 v8 n* d4 ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' u- p% W! g+ a下列哪些金属材料受热均匀，通常用在铁板而且非常重8 e8 t0 I) M) T8 g: s0 q8 L9 X0 i5 i
A:Cast iron 铸铁2 L! J2 b# z. g8 S! ?: I) e5 T
2 R9 @8 R8 }4 o+ o. Z* P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 D3 S4 L; |" l$ |
哪件装备下面有一个可移动的碗和一个S形叶片？
, F3 t) r' j) m2 h) E5 oA:Food processor 食品加工机6 C# a9 H+ V8 K2 N1 A
http://www.google.com.hk/search? ... iw=1263&bih=572
1 A+ U' d3 p' M5 N/ r5 l/ p
; p7 G8 H/ N A8 I: a2 b46.Which of the following is not a rule for knife safety?! l; v b3 q! F8 _5 H
下列哪项不是用刀的安全规则？; w* w; C* u, o( r8 m- j' f( N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 j0 H1 Y) N$ J/ w; L F9 l7 r: _9 J
0 W; Y. o: ? s3 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as: p! t0 f2 h6 | [8 r3 O9 I2 g4 M
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 \ e. q: i5 S; P# y9 I4 dA:RondellES - C& h0 B b: D$ z& j( p( n( y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& \. C3 N& m7 H
! i; v* i+ n# o6 Q48.Which of the following is a diced cut used to garnish soups?
9 E0 M5 s9 d/ r) u* I0 m2 I# w下列哪项是切成小方块用于汤的装饰？, c b; o# H& I( o, R! l
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 U4 \; W4 b$ c' c5 O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- j2 |+ q. L! e" a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！！——, n( m* c) i2 `7 x
A:Gaufrette
2 e% g+ v4 p4 O/ K* J. tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* o+ y- r% g2 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
c7 H. u" e) H9 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; N/ r4 z: O5 C) H0 @1 H
& ~3 O, G* A, U4 N5 ]1 a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 {: _* V! V7 Q/ N6 o3 n5 u: V2 H- |6 R
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）
9 V$ s' R+ R. r2 z, o, U% }A:Cilantro 胡荽叶 香菜
! _! z3 b* W; A3 u$ [7 g Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# w; s0 _2 J. y3 N8 r2 m; B) ~
# ~5 }; D3 F8 F) w3 m$ _5 ]
60.Allspice is made from:) u5 U, V1 m- i0 _0 }9 H+ i4 _3 Q
多香果, 多香果香料是什么
! W$ }- A+ h2 m8 bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 d) B2 N4 D* j* O" T" Q
A:A dried berry 干浆果
; d Q% B% P! U6 b& y+ ]
9 W+ N7 r: A- w) L( ?$ V- |; @61.Which of the following are used to make a sachet d'épices?8 Z. }2 x6 l( v, F; m1 H
下列哪些是用来做香包德épices？
# V1 s) r. [9 i: o r3 g* Q7 fhttp://www.sachetcatering.com/
2 k& Q% v( p" j8 i. t5 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香+ \9 l% q( i1 u# c5 }8 \- w
& _5 I/ Q, Q2 i
62.Which of the following condiments are not soy based?/ H: ?1 j4 w: L+ w
下列哪项不是酱油调味品的？7 `, @) l1 t! S2 x6 z8 V* n$ W6 _
A:Wasabi 日本辣根
h( j( ^( t2 F- m9 ^! h4 [- S) w5 @9 o. B6 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 W: I) P8 ^# x' N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：
: h% C4 x% G/ C6 a( r2 bA:Pasteurization 巴氏杀菌
+ D5 O9 K& {& c, q( e0 H7 Y: ~( n5 c7 m
64.Which of the following steps is not the correct procedure for whipping egg whites?( z3 r( n+ B' Q9 ^3 {8 [
下列哪个步骤是不是正确的蛋清搅打程序？: M3 m# |; U; R" L3 p5 A, `! M
A:Allow to rest before use. 允许休息后方可使用。
3 i- f! v7 Z6 `$ n/ {' L
" ?, \6 M0 _ R65.The weight of a large egg is between:一个大鸡蛋重量介于：, f- S6 B. L) H( @4 k
A:56g and 63g 56克和63克1 y+ i# s- ^2 M- x/ o
3 h8 H& X/ r7 W66.Evaporated milk is a concentrated milk that is produced by removing
4 {0 W9 u8 k1 Y1 t$ ?8 b3 z3 g炼乳是一种浓缩牛奶 是去除什么做的1 v+ b5 E4 w5 ]0 H6 e
A:60% of the water 60％的水
. J. v9 ], G/ k
% h9 u) t& n, @5 b2 g( w67.A method of cooking that transfers heat through a liquid or gas is:
. I1 J' x, t* }* \( _一种烹饪方法，通过转移液体或气体是：' H, E/ `: a- h s1 @% \1 P
A:Convection 对流$ A$ f" H1 f0 B" U* P
, H2 A) ]2 r$ c/ B) y/ b8 h& Z1 l
68.The cooking of starches is known as 烹调的淀粉被称为1 c4 }0 ]( v$ e! J
A:Gelatinization 糊化
9 G* o9 e" {4 ]: ?3 j( g1 m. g
]) a; A+ e8 I+ l! P0 C1 u8 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？5 ?% A* Y5 z' L, F5 @9 }6 v
A:Braising 烤( L: J7 D# q$ {6 q! d* X
4 W. k1 q* ?8 A9 L3 Y* D70.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：
. t. b0 L5 f% V& m' w7 gA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
6 t9 T0 p* H. f1 S( g W$ |) O
' m; C8 i+ Q% c- s. I71.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
- Y# J2 m. i" ~( }) k8 ?' XA:Fumet 原汁
. b0 F& M% r7 I6 D" F% E
) `* r, E# w$ t* w# t72.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, U5 ]8 z3 {) _/ X
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
, a( h2 |* E8 B$ P: ~9 z" q5 r+ v9 x
73.Which of the following is a principle not used in stock making?- d' W9 v- H; @ ?5 _9 L U1 Z6 C t
下列哪一项不是用于制造高汤（低汤）的原则？( k7 z8 d8 x- E2 u, B
A:Start the stock in hot water.开始在热水中操作
" d) s, A% l6 K: m
2 e" q i, P( W" ^# C74.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
5 a! }' l- i& l: Y: h2 o: mA:Remouillage 法语熬汤% ?1 m3 W" r4 x8 a' y/ ^9 v
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
