 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:
) p* B) }$ w4 `2 M- y哪位厨师最早带来高水准浮夸的美食
$ \1 m" R1 t; F9 AAAntonin Carême 人名 安东尼·卡罗美
% i: _# h" K8 L5 q. i& p( g- r
* Z8 q [% q9 z9 ]0 Z6 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 V3 H. J- i# q j5 u% s1 \$ l( U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% R6 S! _2 j. y$ B
A:Cast-iron stoves 壁炉9 J8 F, w2 `: s% h% h( I' x( w3 n
http://www.usstove.com/products.php?id=66 {) J& u2 C7 d( r
5 M+ u" R& v+ C- A2 u28.The French term used to describe the roundsman, or swing cook, is:
7 [: s! A# D$ K法国术语，用来描述roundsman，或摇摆厨师是：
9 q( w* @! X3 w1 B- k6 nA:Tournant 图尔南5 m5 D- V. }, q+ ]# k
\4 o e1 W6 \+ m& }29.Another term for the wine steward is:" F4 a3 m9 s$ V" X S( u( F4 a
葡萄酒侍酒师的另一个术语是:
0 Q- n- A1 P5 ]- w% zA: Sommelier 侍酒师 K/ v5 e9 r: r, V7 U& y3 R/ s% F
. D5 W. C, b" d# _5 U$ N
30.Molds, yeasts and fungi are examples of a:5 d$ T0 B: Z- o9 M6 m# a3 G! x
霉菌，酵母菌和真菌是一个神马例子
- x% Y. p6 |+ }, KA:Biological hazard 生物危害
! p" \3 f# x3 l# b" \
+ m: D( x0 i! y# `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 m! J2 p7 k5 e4 f8 J8 k* W' }" T根据加拿大食品检验局，食品的危险温度区在多少之间：
+ C/ `8 B* D4 n' F3 yA:40° and 140°F (4–60°C) 4-60度6 P5 M' N; D0 K! S) _4 I
; J, W5 z. b5 w5 @# T9 J- V$ b32.All bacteria need the following for survival:
- n ] ?# Q" ?' p+ L0 {" V: B; }所有细菌生存需要以下哪些内容：: z2 v+ O& g( y$ k, v5 u" Z
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值+ u0 Y' G! }! e: G
$ V, c1 j" N3 h1 V! C& ]
33.Which of the following correctly represent critical control points in a HACCP system?
A& H7 r5 d: z. [' r$ F以下哪项正确表示了HACCP体系的关键控制点？3 r! J( n/ F% `/ b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 Q/ g, J: w4 k- F1 ?
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
, e( `- I$ f# U/ c( |. V1 ]9 _) a' t% m# }, [
34.Which of the following is not an example of a carbohydrate?
' H0 \$ {& T) v) C下列哪一个不是碳水化合物的例子？& Z5 O7 Y$ m$ a) D
A:Essential nutrients 必需的营养物质' \1 m0 F( t, x( r
2 [9 i. e2 _, I3 `35.The process by which a liquid fat is made solid is called:
1 m1 y- Z- o- N4 c; d液体脂肪做成固体这个过程叫什么 c0 w! ]' ^, h, H
A:Hydrogenation 氢化
' I6 K- V: O1 A/ i% j& @( n
: W/ x# E' K. C4 o7 K, j! ^36.Which of the following is not an example of a fat substitute?
2 f8 ?! I# h* r# C1 }下列哪项不是脂肪替代品的一个例子3 N) U3 S% P& U# q( C* \: n3 b
A:Acesulfame K 安赛蜜K表
/ l& L- \4 X+ C6 r0 B" p! m8 ]- E/ X3 h0 ?
37.Health Canada requires that a product labelled "fat free" contain:* l- d4 t* T' x* ~( s, }% s. W* \5 Z6 [
加拿大卫生部要求的产品标有“不含脂肪“包括：* O! d& s+ s5 }, D8 v: k- ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: M2 \' _ Z, O" E) m4 b. m% P) Z/ ~7 K( T: H% C9 ]5 a E
38.Which of the following is not a problem associated with converting recipes?+ W9 ?1 l0 q0 L% R8 \
下列哪项是不相关联的转换配方问题？
2 D( F) u* j& p. o0 nA:Unit cost 单位成本: }" N) d8 W3 {" k0 u" Z
( M0 l0 u1 Y) {' P) W
39.The condition or cost of an item as it is purchased from the supplier is called:
1 Y! e' w) M4 a$ z, `8 a2 Y从供应商采购的物品的品质或成本叫什么& g5 Q" s# f7 h/ q* ]4 A! D
A:As-purchased cost 购买的费用2 M* N0 n5 R1 u% a
; [, s. p3 x% B2 t, B# Q$ w
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 z$ P/ t: `0 @& Y- V( W7 v在新货到来之前用于日常所求的必要库存量叫什么& s: s4 f3 ]1 l' j/ S: {- v8 Y" u+ b
A:Parstock 基本日常最低库存/ w5 p$ U: E0 j, c0 v$ j
* i* ~0 Q' t& o; V41.Which of the following abbreviations is used to describe the proper rotation of stock?, I0 l* N) g% @- A4 Q
下面那个缩写是用来表明正常库存流程？$ m' A5 m; W0 i0 X2 }
A:FIFO=FIRST IN FIRST OUT 先进先出- _* ?1 a* U) P5 b- Y# K
% K3 `. ^( C* X" p42.Which of the following knives is used to turn vegetables?5 ~% m/ D* ?5 i2 ^# Y- e
下面的那把刀是用来打开蔬菜吗？* B% B$ N: U7 B
A:Bird's beak knife 鸟嘴刀6 R" K- N5 c. e- e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 z" o# w. p" G. P' v1 _: I& r, H9 {' W- d" t4 s5 g% u' H
43.What is an instant-read thermometer best used for?
& Z( q. R9 S0 X3 {$ i7 K- n即时读温度计最好用于那方面？
' a7 | |$ q6 J" C, `+ BA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 d l# z% ?5 ]; _
9 b9 t& j e: b. C0 I# f6 l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* {: D# ^' R, D
下列哪些金属材料受热均匀，通常用在铁板而且非常重% M/ a$ `+ j1 E( J8 o/ a/ g) S
A:Cast iron 铸铁
4 { C& V; ~. g
2 ?; t N/ q. D6 b2 h/ a6 q- J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. E* E! r. S: P+ D+ P
哪件装备下面有一个可移动的碗和一个S形叶片？# E; ^" j) P% I' c
A:Food processor 食品加工机; s/ o" p$ J. |# p: I
http://www.google.com.hk/search? ... iw=1263&bih=5728 k- ]$ a" C0 p* A+ E1 p% y
6 w# ]4 b& a! A# q# s46.Which of the following is not a rule for knife safety?
$ d8 b8 |, z8 l) g下列哪项不是用刀的安全规则？1 d; ~9 _4 \6 b2 `4 z& q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( O9 O/ |$ P& |5 w
( {* h( a# |& w0 v* A5 P' q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 V' c0 w: p5 J: ?
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 y# [; g, n; K0 ?/ L" h9 O' oA:RondellES
5 K }, r% V3 l; n5 X* ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! X1 ~ u( W, e1 u- Y( g" @
1 a0 Q; M3 M0 R# C! C48.Which of the following is a diced cut used to garnish soups?4 ]. S3 x, f) }8 ~' B& C2 B- s
下列哪项是切成小方块用于汤的装饰？8 L0 S' ^6 n! O: u; k" l9 m9 Y7 i
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- D& \# f. m/ R2 T4 w1 L0 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& a4 }# ~# n* 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！！——0 ?4 K0 c8 ~5 J* w
A:Gaufrette 4 w0 p% }# n6 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 ?- Z# e7 X+ _3 Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; t3 _) X. S( Y$ O" `& jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" M+ F4 X4 x4 Q8 R
O4 Z2 t9 {( w0 i; z3 }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 v7 c, [2 o4 |+ O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）
; ~4 k% D) q7 Y2 Q# s% ]( M; B5 HA:Cilantro 胡荽叶 香菜& Q3 b3 S9 r6 h( h' u$ R1 ^' Y7 \8 s. U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) K' n# s$ {& N* E9 g C& x+ }7 Q; F9 F% k: C1 h) y6 ]. z
60.Allspice is made from:
* t+ V" L' V) \* H- E( W3 A 多香果, 多香果香料是什么8 N: E$ B1 ?- k) p% D: c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ L1 i/ Z/ r8 y) A9 V4 GA:A dried berry 干浆果' Z, ~: x7 d/ ]0 C% F
% J$ d9 Z @1 y5 Y# n5 j6 Y0 j61.Which of the following are used to make a sachet d'épices?
1 L5 \. p* [7 c+ |1 C下列哪些是用来做香包德épices？
# [5 H* E' P/ L* a; Mhttp://www.sachetcatering.com/& E" j* h( B9 h# m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
% e( j8 N2 C6 y' [
0 |0 g! ^& H2 F. X62.Which of the following condiments are not soy based?' ?+ F9 v/ e" n" d6 z7 l( n Y; b" K
下列哪项不是酱油调味品的？) T$ L/ j/ l; L5 M
A:Wasabi 日本辣根
4 M: [/ p+ T/ e1 _& l
9 S- C! h& o- t5 A) H5 k* `* {( w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ d3 r/ k b/ u" [( i8 W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：/ H4 x/ T. h$ g3 j; L' B
A:Pasteurization 巴氏杀菌
) |5 a, t* z% d5 c0 s& A
8 t. K4 x/ T b: ?. l( a64.Which of the following steps is not the correct procedure for whipping egg whites?
% g5 J$ k7 j! k0 i @下列哪个步骤是不是正确的蛋清搅打程序？
3 K. b$ l/ {9 V- h' Y' cA:Allow to rest before use. 允许休息后方可使用。: B% p r; P3 ] h! z
/ F0 b- D: ]+ L- ^
65.The weight of a large egg is between:一个大鸡蛋重量介于：$ P2 D" t2 h6 M/ R9 o& e
A:56g and 63g 56克和63克# @6 g; ?5 ^7 i( _4 n! {6 P
% |8 i- m8 X! i66.Evaporated milk is a concentrated milk that is produced by removing
9 h1 d8 `8 L- h {. X9 _5 [炼乳是一种浓缩牛奶 是去除什么做的
/ b" P t6 J! t; L2 U7 o5 RA:60% of the water 60％的水4 I, y( R5 N! y/ I, V' |
1 o6 ^3 I9 Q2 m' `" n
67.A method of cooking that transfers heat through a liquid or gas is:. p! l6 U% B/ K4 O5 g
一种烹饪方法，通过转移液体或气体是：
6 Q+ w" S/ }1 J. J+ O- _# s- QA:Convection 对流
8 Z- s/ d1 w* _. J& m9 E9 v
& X" S C- M+ l. M68.The cooking of starches is known as 烹调的淀粉被称为
0 d& z0 |: ^2 _- k5 E) z+ [A:Gelatinization 糊化
& }9 j8 Q1 x! n' S) _
! ^1 ?8 j7 R. x( @3 m$ K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？* F' y& f. d. S8 u6 H; c
A:Braising 烤- ]' N, ?) z: t. H) e* T
- G8 L- x7 t- b R, Z
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：
& m# Z0 D% W# S. dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 S$ H% A- ~% q0 T
5 t( N+ p) n# F7 p7 s, @
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
/ W* G) F0 M+ A. fA:Fumet 原汁
2 ~ M1 u: s; m; d* m& R/ N+ ?
0 j8 b0 P8 O! ?, P2 v5 r72.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
$ G+ M5 j1 Y. ?' Q4 S( xA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 s' M& l4 f) s# s
6 t* U- H! r) p$ S4 l# v73.Which of the following is a principle not used in stock making?! T$ d! V* R. m$ n, x
下列哪一项不是用于制造高汤（低汤）的原则？
6 P X% v7 ~: s8 m( R( H, I# NA:Start the stock in hot water.开始在热水中操作5 r) Q3 U& T! u1 R. U' R( j' k
/ s$ O3 _) e# i8 D9 e" t, ?0 j
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2 T" g- w/ {+ }$ n2 o7 k4 t* p
A:Remouillage 法语熬汤1 H( m1 j) C+ X* @
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
