 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:
e" S/ y# A) U# s. m7 f哪位厨师最早带来高水准浮夸的美食
& f9 y" w; F2 p% G% MAAntonin Carême 人名 安东尼·卡罗美/ a" r! N; x5 v- J
) r3 q7 K- O1 G/ j1 V2 @7 J) c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( O5 B1 v# y4 O0 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# H6 p$ t& @. W0 TA:Cast-iron stoves 壁炉
8 K$ {/ s* v3 K7 }8 m# ihttp://www.usstove.com/products.php?id=63 u4 Q+ g9 i% F
* A+ h+ V* y2 _7 `
28.The French term used to describe the roundsman, or swing cook, is:! V# y0 W E* p
法国术语，用来描述roundsman，或摇摆厨师是：
2 v( g6 c; }' PA:Tournant 图尔南4 B: v( d1 T4 k# V0 s: c
' x! G j; |! Y0 q
29.Another term for the wine steward is:
# s% A7 X: n1 n) G7 `2 d9 e9 d葡萄酒侍酒师的另一个术语是:
" F& B6 F- C8 o4 D+ MA: Sommelier 侍酒师
% q$ m- w" _0 q+ n: G; t
! Q% W! g1 h) \. P" ^1 k( h30.Molds, yeasts and fungi are examples of a:
) b+ E, X' u) V) V8 Q. y$ p霉菌，酵母菌和真菌是一个神马例子
3 s5 Y5 b0 b" v- ^+ Q9 oA:Biological hazard 生物危害
$ p- |* j: `3 ?+ h9 _
6 l: T9 D9 _5 L5 _) M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 d9 L+ B8 A$ ?0 p% V根据加拿大食品检验局，食品的危险温度区在多少之间：
$ _4 [8 I* q, X- D) QA:40° and 140°F (4–60°C) 4-60度) y: I( R5 @' d0 F
, l2 ^$ \6 n" t; t
32.All bacteria need the following for survival:
* w3 @4 Y+ d# G( r2 t所有细菌生存需要以下哪些内容：3 {, ?/ Z& i+ W* ]7 Z
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
: F* J, G' T0 Y3 v! p t
8 D/ ^! S5 U/ Y* `# |# N$ }33.Which of the following correctly represent critical control points in a HACCP system?
. M8 b9 D$ ~& K$ a# \以下哪项正确表示了HACCP体系的关键控制点？. P; ?- h# H7 w! z$ O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 v3 ^4 X2 c+ _, S+ ^) {
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
0 q! u7 `. b7 z! I2 E9 s
+ @, X( ?8 ~: o' W) z7 v+ V# a3 D34.Which of the following is not an example of a carbohydrate?1 L7 b( u* N/ H1 x
下列哪一个不是碳水化合物的例子？
, \) X$ T" @: U4 q, O) ~: _: b7 k' vA:Essential nutrients 必需的营养物质
0 O* T8 u5 v$ h. x# ] ^# e# h# O7 O9 a( X( @! R1 g# D4 G: M8 v
35.The process by which a liquid fat is made solid is called:1 C, w8 [4 l- G
液体脂肪做成固体这个过程叫什么4 A0 Q% D4 `! ^* w
A:Hydrogenation 氢化, a( O" m, D: E, y6 z8 I2 f7 t
! m' ~" c5 Q; B+ N! r
36.Which of the following is not an example of a fat substitute?, \5 I3 j5 |+ x r8 S
下列哪项不是脂肪替代品的一个例子
2 J a; Z, x B' o ?( B( o+ @A:Acesulfame K 安赛蜜K表$ S/ f P% x/ Z; Z- w
( c* G$ C7 Y. b5 k- _7 a2 |
37.Health Canada requires that a product labelled "fat free" contain:
- \: i& X+ D; q* @, h' E加拿大卫生部要求的产品标有“不含脂肪“包括：
- t' N% O$ x; v( z! l9 W& s" f/ q! A1 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 h# c' }: S {: _0 `
8 w6 G z; C$ q* C0 n! E. q5 h38.Which of the following is not a problem associated with converting recipes?( J; `/ X! c. d* ^* X4 Y- }
下列哪项是不相关联的转换配方问题？, n* r" E: \) T$ _, `% v+ ^
A:Unit cost 单位成本8 z1 i6 d/ [9 ^# ?! q5 B
) g0 n6 \# `, w- [, ?39.The condition or cost of an item as it is purchased from the supplier is called:
0 u# ?( g: h0 E0 o5 v) L; }+ P8 i从供应商采购的物品的品质或成本叫什么
, E7 R }1 f2 O1 g$ ZA:As-purchased cost 购买的费用0 G& ~ `8 z8 ^0 ~! A7 l
; C. A( ?5 ?* V/ |( d" n
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% L9 R( \. y L& }9 B% t/ ^4 K5 W在新货到来之前用于日常所求的必要库存量叫什么4 b/ ] A! S I, G% g
A:Parstock 基本日常最低库存! @* f) T7 k- m4 z% c+ G3 z! Z% N
' c. g2 d2 ?( ^7 Z1 |41.Which of the following abbreviations is used to describe the proper rotation of stock?& S1 A' ^( h( t
下面那个缩写是用来表明正常库存流程？3 J, ?" r( I$ N' x3 O4 l) r
A:FIFO=FIRST IN FIRST OUT 先进先出0 l- u& Q5 c" ` V- I
; ?; `% z% z& s/ f& r
42.Which of the following knives is used to turn vegetables?
- i w; b0 J3 k; l' z: [下面的那把刀是用来打开蔬菜吗？5 p' H# {% L" N4 z8 ?
A:Bird's beak knife 鸟嘴刀
" @& n" J' w0 t3 e7 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; U; b4 z2 L* N) B- J! w7 w
% T+ G l8 W" Z% G1 a
43.What is an instant-read thermometer best used for?5 u# L9 m7 I# ^6 l, L ]
即时读温度计最好用于那方面？" _ k; Q v3 `0 X8 U y
A:Checking the internal temperature of a roast 检查被考物品的内部温度) M( A7 \; H/ \. A+ _
8 L$ B3 {' U2 g2 @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& o' G( A, x+ d& z, s下列哪些金属材料受热均匀，通常用在铁板而且非常重
H7 I- |0 L+ V3 o2 z0 ?6 G0 @, CA:Cast iron 铸铁
0 O' ?3 v1 _3 i& g d I6 e( B6 ?4 E6 a, W0 Q0 R/ N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 G6 ?% `5 U' }3 e0 r3 S
哪件装备下面有一个可移动的碗和一个S形叶片？
! X5 G. i; n1 h- S- k( |A:Food processor 食品加工机- k" N( ^* L0 P8 d( M, f! h
http://www.google.com.hk/search? ... iw=1263&bih=572
/ z- d9 m, R8 z" }" d# r. \6 H. }9 N) Y2 l/ r( [6 m/ ~
46.Which of the following is not a rule for knife safety?
3 t' R& M9 _' A/ J* V8 T下列哪项不是用刀的安全规则？! g8 j7 t9 j5 k
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) N8 e4 B( b: W' P* p
; Q7 p" [* e: Y9 f9 x6 I; e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" t+ V! W) S; }# B* x把圆柱形蔬菜或者水果切成圆片状（光盘状）是？# h" ?; l& D$ t3 a4 T/ I
A:RondellES 7 D' D8 _: G9 l) ]. k0 g: W- f4 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# N! f! r" t: ?- P9 s
3 Y) q0 d. ?+ k% o; ]8 K48.Which of the following is a diced cut used to garnish soups?
& k. z1 L: i r1 v0 g5 c1 u$ ?5 e下列哪项是切成小方块用于汤的装饰？, N8 m) L" A% K" J+ D6 w
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm# Y! B# _6 U; G: F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 S( q6 w/ E* g# H4 R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！！——
& u' i6 u" G0 L2 EA:Gaufrette 1 \- C& N& r/ }0 Q4 w4 p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ t! K: Z' M9 f1 X. wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% ^. z4 ?3 Q3 L7 i0 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 p2 O* v" O* g6 e: t
- F* Y# W/ ]+ R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. ^' p) o% ^; V8 \
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）1 e$ Z5 a( ]. _/ W
A:Cilantro 胡荽叶 香菜6 {; O. K) K6 s7 `9 k# Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 y) A# O8 m) M
1 g1 D' d: ^2 E' }4 t60.Allspice is made from:
, a( S" M1 M" L' w0 l. E) i/ l9 L% B 多香果, 多香果香料是什么# @& H. Y% _: j# V* `( U4 h, ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 T3 |4 q' S* S. SA:A dried berry 干浆果
, F0 q" E q! q7 I
$ {8 @: N- v) I61.Which of the following are used to make a sachet d'épices?4 c4 P9 r3 X; k' j2 s* K% F
下列哪些是用来做香包德épices？
; ^' d. ~. e2 a! t6 W2 ahttp://www.sachetcatering.com/
' R3 G) P0 x: @4 R/ `0 N5 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香( a+ y+ `7 s; j7 |* z" j5 F
, Z" X. S% g% S# |" C6 c' G62.Which of the following condiments are not soy based?
2 E( I" A& Q( |, ~1 V下列哪项不是酱油调味品的？- L" Y' Q6 S: a8 R: @! y$ t/ y
A:Wasabi 日本辣根
( \2 d$ ]( _) ~) E! Z
- ^) t ?( p7 [3 S+ N; t( H6 ]6 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) U9 r2 t* q8 T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 {# l4 p! m* b% Q i& v3 RA:Pasteurization 巴氏杀菌# b- x/ l( P+ y; i+ f4 m }; \) ^1 [
; I" q9 O8 ]; f% R7 B64.Which of the following steps is not the correct procedure for whipping egg whites?
! j9 g B* W, ]下列哪个步骤是不是正确的蛋清搅打程序？
% l s3 B R& D; M0 `" sA:Allow to rest before use. 允许休息后方可使用。! I7 D3 j8 B7 v/ H8 Y {1 {
; e8 D. Y: W$ C. D! c
65.The weight of a large egg is between:一个大鸡蛋重量介于：
: z/ x, w+ n! a) E r" jA:56g and 63g 56克和63克
5 K w) c: z- e- a3 M, e& K) E6 E6 j+ R1 ^3 N' |
66.Evaporated milk is a concentrated milk that is produced by removing
% U7 p# G C0 g4 M9 q" [8 d, @6 `炼乳是一种浓缩牛奶 是去除什么做的9 @. v5 B, F' ^& v/ i
A:60% of the water 60％的水
: P' D m5 \! @. o8 p. Y+ Y7 N8 z( k" ~) {/ B' X
67.A method of cooking that transfers heat through a liquid or gas is:
5 c$ X; g% n! a1 K/ Z+ G `一种烹饪方法，通过转移液体或气体是：) Q: j! u+ }3 h( \8 O* q9 D
A:Convection 对流; k9 ~. E. r; T% {. _; q- z
- {& Q' S3 I1 t. {68.The cooking of starches is known as 烹调的淀粉被称为: {- K8 @( @2 N8 d
A:Gelatinization 糊化
/ b7 a' s/ B R# V1 F# f
! a4 O, b' m7 {7 P1 j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？8 \& [3 |6 ~3 O0 y$ U
A:Braising 烤+ n' l0 g2 m4 N8 Y0 _, K6 n6 Q
5 L$ B" ~ e3 K6 J
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：" s( z0 q1 u( H" N6 o
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& [" @- f \ @: y; F& j$ w5 }
) I; V8 y V$ d! o71.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 k* h' o' G" V& K5 w# H
A:Fumet 原汁- F! b( }+ D% |& U' b* X4 f
/ Q3 j" f R. ~! ]+ r" C/ Y' `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
; x' Z2 r$ V F" u/ RA:Carrots, onion, celery 胡萝卜，洋葱，芹菜( _. B. \" O/ e' {6 \. ^. c9 \: x
& X1 V& e. d( ^# @6 D5 M7 A
73.Which of the following is a principle not used in stock making?
* h6 d/ c, B- C3 S$ C# w' g下列哪一项不是用于制造高汤（低汤）的原则？7 h1 r& f" `8 I2 I+ |6 B# z
A:Start the stock in hot water.开始在热水中操作0 f9 f w0 i( w, @, h
7 \, w: k0 a" k) p w% q/ p74.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- g5 C2 ^& R) o' J# h
A:Remouillage 法语熬汤7 l/ R, W3 M' w- }- R+ q" C
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
