 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:
; b- H7 U/ \1 `哪位厨师最早带来高水准浮夸的美食
6 J" ^" d" h+ \' W' s1 o6 f' fAAntonin Carême 人名 安东尼·卡罗美6 ]. l: P8 w' X' t
3 V% d, I) s0 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) G( r3 K, m3 ?/ l( P' G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% Q+ ~- @" U v$ o4 B u
A:Cast-iron stoves 壁炉% R s7 U: V( ?
http://www.usstove.com/products.php?id=6& r# Z! A2 e; B- I; w
0 W W0 m) l# ~+ |
28.The French term used to describe the roundsman, or swing cook, is:
0 Y" I( h0 z2 ^# R) [法国术语，用来描述roundsman，或摇摆厨师是：! ~" @7 h l& J! H
A:Tournant 图尔南
9 i! Y) @, Z+ v! k$ N7 ^' O/ i$ l
; f. X6 u: z# @' f) u1 ]: _! j29.Another term for the wine steward is:
, W4 T. G9 e* E1 e z# q葡萄酒侍酒师的另一个术语是: A4 C" Y5 o8 a- _: v$ F( R5 ~8 X
A: Sommelier 侍酒师
Y$ \& T) E: M+ ]: h \. `$ b
) _0 q0 H, }5 m' A2 Q* v30.Molds, yeasts and fungi are examples of a:
2 B" ~' s( g) w( L+ O6 a5 H霉菌，酵母菌和真菌是一个神马例子
& y( ?+ u; N& C& n( |+ i/ {4 i$ w4 f* eA:Biological hazard 生物危害
2 j3 M& C# T( P3 {9 @. M F& v; n1 T; y% I4 i1 f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 G/ D! R; `' P1 s1 w [根据加拿大食品检验局，食品的危险温度区在多少之间：
' |5 x, l. j' }" c) d9 T& MA:40° and 140°F (4–60°C) 4-60度
, J; _* }: z! S) q" H, g1 A5 \ T# ^ n+ }
32.All bacteria need the following for survival:
- x% U* g; Y/ a0 y8 D0 a所有细菌生存需要以下哪些内容：$ t7 E2 a P: I$ K8 d7 Q% e( N W+ b1 {; R
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
! O: o2 i4 d# n* Q
- W; ?' K2 b& k8 c33.Which of the following correctly represent critical control points in a HACCP system?
5 V2 |$ l+ N& \9 w8 x# {以下哪项正确表示了HACCP体系的关键控制点？
: Q7 E0 a& Y& Z" cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 N' f9 K1 z% g食谱，接收，储存，准备，烹饪，保温，冷却，再加热) ]- I9 P4 Q5 f' U
- h6 B, Y4 I; ?# n$ q) `
34.Which of the following is not an example of a carbohydrate?6 S# t( @. V. c/ v/ d/ Z5 |9 Y
下列哪一个不是碳水化合物的例子？
# t% C- F( |3 }5 q! kA:Essential nutrients 必需的营养物质) H: m/ v% ~7 i* m0 n
/ S6 [* d" E* S" O35.The process by which a liquid fat is made solid is called:
0 O% t" E2 H8 o9 ^8 A1 h/ ]/ _液体脂肪做成固体这个过程叫什么; _2 M: L, D2 ?4 r8 [- J }/ e
A:Hydrogenation 氢化
* v V5 @( X$ V0 n) k) K; I1 G- C! ]# Y" p5 X# n& q
36.Which of the following is not an example of a fat substitute?
6 \4 k" v4 ?) ]) o, R2 z0 x. l# i下列哪项不是脂肪替代品的一个例子
5 R- C# k( l9 U0 a6 C, R. aA:Acesulfame K 安赛蜜K表# y9 T a' a# y \( q& z* J& ^
- a1 N' G$ h; G3 R
37.Health Canada requires that a product labelled "fat free" contain:# h4 ]. ~+ ]6 D0 `8 O
加拿大卫生部要求的产品标有“不含脂肪“包括：" P @' {. f% J+ A3 s8 T5 h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 r% G. J! l9 m' G& l3 O' D: L- M; n- C+ X7 K( B0 r
38.Which of the following is not a problem associated with converting recipes?
8 n! I8 ]& q! s, w# I3 w! A2 Q- w下列哪项是不相关联的转换配方问题？. n$ ^$ \' R! ~; {9 L
A:Unit cost 单位成本0 r# I4 g( `8 I* y
9 ?) k) E9 M+ ~* ^' q
39.The condition or cost of an item as it is purchased from the supplier is called:
' H2 c( v: w# _/ A, U0 p( g从供应商采购的物品的品质或成本叫什么
- B; j1 O7 n0 ^& H5 A6 D, iA:As-purchased cost 购买的费用+ x# S3 p9 ]9 _* C' J1 }5 ?" ?6 y
1 H/ Q+ e7 b) {+ `5 `5 |6 f40.The amount of stock necessary to cover operating needs between deliveries is known as:
% L$ q8 C( d7 ~+ C7 l- y, W在新货到来之前用于日常所求的必要库存量叫什么
. y1 D7 w7 u6 q2 m$ W+ RA:Parstock 基本日常最低库存* L$ P3 v2 Y; }$ N
+ k2 G* h, ]* f, k8 ?& j* e41.Which of the following abbreviations is used to describe the proper rotation of stock?+ F3 n, l6 ?4 z% R& h0 U
下面那个缩写是用来表明正常库存流程？6 I2 } B9 K" H8 h
A:FIFO=FIRST IN FIRST OUT 先进先出3 Y# t7 x% J- ]1 C
, a. n( d' f# E+ \1 [' q
42.Which of the following knives is used to turn vegetables?7 }/ F/ K, |9 }: w5 L6 ?" O0 A
下面的那把刀是用来打开蔬菜吗？
4 S) i9 \1 h8 A: \; _A:Bird's beak knife 鸟嘴刀
" r! D9 ~% ?4 ]& M; t% E* _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ H5 J# L9 g9 o# s( F) ]8 p
: ]/ C6 Z" I' I
43.What is an instant-read thermometer best used for?
$ Y1 R+ e8 x; y. g: i Z即时读温度计最好用于那方面？1 u9 i) h9 X1 }* e
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 ]# o$ c# y; `8 i0 s9 t
. y' {% o6 v, ^8 ]6 P+ `: O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# s8 e6 P1 O0 b) D& e5 B n7 C下列哪些金属材料受热均匀，通常用在铁板而且非常重. d3 X, {8 i% _& V& p6 b: T0 E7 @
A:Cast iron 铸铁) F: Z; Q6 V% p9 g8 e4 i' ^0 X
3 Y G9 t- J" d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, _. c. }; R0 H, S* z' _
哪件装备下面有一个可移动的碗和一个S形叶片？% K5 c- _- N! n
A:Food processor 食品加工机0 H% m# o3 z0 H) W9 j9 |" W5 V
http://www.google.com.hk/search? ... iw=1263&bih=572$ h. k6 q3 K' R. Y5 j2 x
1 j- L: y3 p: b1 e, X; r+ j' C! s46.Which of the following is not a rule for knife safety?
0 N$ G9 u' E0 G+ S. r8 j下列哪项不是用刀的安全规则？
+ Q$ ^9 I5 y% i. X$ m4 `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) W/ e- J2 F) E8 ~% E2 j5 \+ p0 O T8 z2 w# f, b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# o7 U# i; G& y3 b) ?" {把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
! A9 u! C5 `! S, x& K! p9 cA:RondellES
6 I; x& R9 }9 d6 M4 r: h; J, khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
p% F9 ~% j0 B) o, R
& v( _# ]0 ~% r, v2 K$ E2 B48.Which of the following is a diced cut used to garnish soups?
6 p, D7 i( ], c: P4 G下列哪项是切成小方块用于汤的装饰？
# C: Z8 t: ~" ?A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 c& a; `' j6 t' P1 z9 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; f' T7 w, j; L+ n* ~3 O4 w# k3 z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！！——
/ j& V. Q# i3 ~' J# g- WA:Gaufrette & e6 \: }: d; @* I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ {3 q2 b0 W5 R+ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; M4 t4 W; { D4 RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# \- {/ @$ @4 ?) q
9 D2 K* \8 b9 \9 ~; y+ |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ U2 c6 G. P! U- X
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）! J* p' a, } t7 ?1 d) o" [
A:Cilantro 胡荽叶 香菜- X- [2 V; X8 K+ G( Y+ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: ^ N/ u4 x6 P1 f
0 i# o4 u+ v: x& h5 k( C$ _60.Allspice is made from:
, X$ ]6 M8 c( {* l) V4 r% e- o 多香果, 多香果香料是什么
# U# E" a0 Z9 Q( J# A2 l- n3 p) ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# V+ J6 f S4 K. b; h) W$ c5 ?) K& wA:A dried berry 干浆果3 [" c6 B: a8 {- g' N
0 F G% V$ v% N. {" y6 w0 c X61.Which of the following are used to make a sachet d'épices?4 B' h& \/ ?) R. ]; d& f9 Z" x. @
下列哪些是用来做香包德épices？# a$ C/ y' \* {9 p0 q) O( |
http://www.sachetcatering.com/
2 `$ O9 L9 U/ }0 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香7 a6 J) H+ Y# o* l. C* \1 q
+ i+ p2 | a) N3 p# Z" ]5 [
62.Which of the following condiments are not soy based?
- n- ~1 t4 S+ J6 N6 v& G2 o下列哪项不是酱油调味品的？
* y7 n4 q* i# k: l! M+ e) WA:Wasabi 日本辣根+ S9 K; k2 ~; D+ w7 ]4 B: g! Z
. g8 p0 [% {8 G5 W& K& K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 d. z: @3 O2 Z: a, ^: ?/ {% y$ C$ Z
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：
3 E" @8 ~. ?; p& o1 e3 j+ jA:Pasteurization 巴氏杀菌6 W# _. x/ ?" G7 s
% `) G4 T5 M* S/ R( H8 T3 u64.Which of the following steps is not the correct procedure for whipping egg whites?
4 v$ v6 i( M9 J5 |- T! H下列哪个步骤是不是正确的蛋清搅打程序？
( D0 W6 {4 ^$ U2 OA:Allow to rest before use. 允许休息后方可使用。
: p- H4 Q G1 e2 n) p! Z* ^! ?0 ]6 `3 N$ i1 O, ^
65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 i. r" Y* `: Y5 d. y3 uA:56g and 63g 56克和63克* D# `2 a. X! b: _/ @6 n
4 n% p$ _7 e) `# j, i0 b
66.Evaporated milk is a concentrated milk that is produced by removing& [8 e8 T3 D l( { p" Z
炼乳是一种浓缩牛奶 是去除什么做的
) v- _1 p2 N1 `7 [8 H9 TA:60% of the water 60％的水) [% }( o. B, `8 S: O/ G; H$ ?
3 f( m! B& ^; q8 p& |67.A method of cooking that transfers heat through a liquid or gas is:3 z9 c. f3 b" Y
一种烹饪方法，通过转移液体或气体是：8 F5 r) L; x; r- a& F
A:Convection 对流
* H+ W# ~2 {+ m- r# {$ b; T4 u0 Y% v" L; {
68.The cooking of starches is known as 烹调的淀粉被称为 u# h: t! c7 u4 M& N6 d
A:Gelatinization 糊化 }2 ~2 v. D; @
6 \4 T7 k. f9 b: ^: ] t+ ]" p! I$ I
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？6 G; P, G, x: l
A:Braising 烤
8 W# o* t; `+ a1 T* y
0 X8 G# H# o: }) @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：3 R& Y( e, Y# ]' u, N, {! T9 S" A
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% y$ X/ `! a; t- b/ Z; K
7 J! {, |/ Y4 ?, x- f& D1 E
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
; `# Y2 i* L% o- n4 ]A:Fumet 原汁! X% [4 n4 R, y* x# X) q$ j. _% T7 U
) d, W+ D6 {% \/ t. ?( ?) c
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
?5 Y1 R" A) o1 n8 f/ U# W: g/ aA:Carrots, onion, celery 胡萝卜，洋葱，芹菜) L4 l; y" v/ T' m; o; Q
. G) N0 K/ r2 j73.Which of the following is a principle not used in stock making?
/ g4 c) e$ k$ o; F+ s下列哪一项不是用于制造高汤（低汤）的原则？
- d1 U1 `/ S: F1 u) gA:Start the stock in hot water.开始在热水中操作
! c8 t' V; ^% k; ~; q o) z7 V% ]" x, o) {
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
0 J1 w( m; {4 T/ a RA:Remouillage 法语熬汤
) l3 H- y" f5 I0 a8 d/ c* xhttp://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
