 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:
5 x9 K: U% A9 N$ Z' p/ q3 t% f, y哪位厨师最早带来高水准浮夸的美食3 S+ | p3 V+ T1 r2 e( @- y
AAntonin Carême 人名 安东尼·卡罗美
- d& T& x5 l. I( Q$ o
* g( _# ?' F* ~* H2 L9 R4 P, O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 U9 C: g. b$ p. K) R& B0 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% z2 q* Z1 D7 F) N
A:Cast-iron stoves 壁炉9 x" F5 o) j! ]7 T1 X8 i
http://www.usstove.com/products.php?id=6
S. p2 f5 i6 J# H5 E) d& |, \3 k: j: z8 Y
28.The French term used to describe the roundsman, or swing cook, is:3 X Z! t" X. D% r; p
法国术语，用来描述roundsman，或摇摆厨师是：
' O: ~7 w0 {$ B B/ QA:Tournant 图尔南
4 R& p3 D8 C- _# L0 ~( V% x- q7 m
29.Another term for the wine steward is:/ E5 m# v" h. s6 i/ f
葡萄酒侍酒师的另一个术语是:
6 t9 q4 `6 r0 x+ c6 x) vA: Sommelier 侍酒师3 |$ M5 {; W- C1 c8 {
" A' H% T5 W6 w9 K
30.Molds, yeasts and fungi are examples of a:
# d' y( L- m# B. j$ i霉菌，酵母菌和真菌是一个神马例子7 M0 r. Z9 H+ q e9 H+ ^
A:Biological hazard 生物危害' R# _7 o: `3 u5 o0 I
+ p& R4 |- {% Z4 J; ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 b( i. |. x! Q) J0 j! J# ^2 a/ x& Q根据加拿大食品检验局，食品的危险温度区在多少之间：
% h+ n! N( w' C4 a) FA:40° and 140°F (4–60°C) 4-60度/ m4 E% p; \) ?: K2 l: c! _
% \: i/ d, B5 n8 N9 J32.All bacteria need the following for survival:
/ s9 C8 G" ~. P1 w5 e, k所有细菌生存需要以下哪些内容：
7 ^. G- W* f7 b/ N7 }: oA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值7 P3 l$ @) \% `, Z* u, ]
6 y' U/ r+ A5 ?, a33.Which of the following correctly represent critical control points in a HACCP system?
% x2 o s$ m6 f以下哪项正确表示了HACCP体系的关键控制点？( |( J) H4 f. F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . D2 U' E5 y( b6 z0 |
食谱，接收，储存，准备，烹饪，保温，冷却，再加热8 a" r; O- V. k7 y4 [2 K a% d
; o6 X$ E; f9 n3 Q
34.Which of the following is not an example of a carbohydrate?' u& U; R0 P( ?( U4 p: Y4 o
下列哪一个不是碳水化合物的例子？% U7 {$ `9 p. u# o1 f N( O
A:Essential nutrients 必需的营养物质
/ m# E( N5 K4 }) v) p& x' M2 h! Y; a3 b# G
35.The process by which a liquid fat is made solid is called:
! `8 w/ n0 }% N( i液体脂肪做成固体这个过程叫什么7 v# p1 k% G$ e9 _, I
A:Hydrogenation 氢化
( F4 \6 F: Q! P# a" h+ Y
3 O( i+ u: `; ~. q36.Which of the following is not an example of a fat substitute?
4 q3 @! ^1 o+ F D z: h- P+ G/ S下列哪项不是脂肪替代品的一个例子
, }2 ]% ]1 `' ^0 f& JA:Acesulfame K 安赛蜜K表4 J! `) R s+ G' F. T# K$ g; E* F
- C/ z/ S0 A( |( ]
37.Health Canada requires that a product labelled "fat free" contain:
0 H3 \, b$ N* m9 L `. l$ M加拿大卫生部要求的产品标有“不含脂肪“包括：) r, y" ], f7 L! N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. L. t. R9 \2 L7 ]$ V5 B
# K1 x, E0 l: J' h38.Which of the following is not a problem associated with converting recipes?8 T9 y2 o2 v3 W; l3 j. @' n
下列哪项是不相关联的转换配方问题？# p) ^% V+ B1 D2 {# G: r, d. B, O
A:Unit cost 单位成本! z. c, x8 _2 o8 s; L8 [
4 e8 s6 O* |4 E8 }5 c9 \; U$ _9 i$ y39.The condition or cost of an item as it is purchased from the supplier is called:
: h5 s3 x# ~0 n从供应商采购的物品的品质或成本叫什么5 N! t* p' ^. z; C+ ^1 \: |( T5 E5 k
A:As-purchased cost 购买的费用& B" z0 n, t, V- V2 a
/ K) X+ B8 e' x
40.The amount of stock necessary to cover operating needs between deliveries is known as: ^1 ^/ _% R2 G, y1 `. d
在新货到来之前用于日常所求的必要库存量叫什么, K# y7 W, k2 v( H, Z0 A
A:Parstock 基本日常最低库存, {+ h# w2 {* V
2 F4 p( ~' ]( Q* G! q# _4 q5 A41.Which of the following abbreviations is used to describe the proper rotation of stock?7 R: S f; C9 e/ W/ H
下面那个缩写是用来表明正常库存流程？1 D4 C( o4 ?. e1 V; ]
A:FIFO=FIRST IN FIRST OUT 先进先出
' u( ?% M; g" \! E! M2 h1 [+ g" G- B4 h
42.Which of the following knives is used to turn vegetables?
9 B4 [9 e$ y9 _" C) n3 I: W5 T下面的那把刀是用来打开蔬菜吗？; @, N, u b+ J4 J4 ]5 h. h
A:Bird's beak knife 鸟嘴刀; V" u* }8 _0 [& f* V5 i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 K. N2 F3 X( }* D0 S& M, g# e0 T+ [, _
43.What is an instant-read thermometer best used for?9 v) y: i( l, y! {9 g0 j& V
即时读温度计最好用于那方面？5 l. b0 `; Q/ ?8 v
A:Checking the internal temperature of a roast 检查被考物品的内部温度' G! _/ U6 D) [; w
2 ^" z) |4 \3 H0 S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 P' V$ P G9 O. {# _$ F
下列哪些金属材料受热均匀，通常用在铁板而且非常重! Q6 \# a. k% u) l" H
A:Cast iron 铸铁
! ^$ H% f. w4 @0 S# L$ \$ F# L% W0 u6 y: P4 v1 e7 _
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& r8 c7 y$ f+ v- X' ?: M0 ?
哪件装备下面有一个可移动的碗和一个S形叶片？ R, y* y" V0 M. v
A:Food processor 食品加工机
$ Y- Y, t2 O( Xhttp://www.google.com.hk/search? ... iw=1263&bih=5726 e; b! b4 L; y5 ~0 n5 \' L
5 l' i' a! ^ Q* \; @
46.Which of the following is not a rule for knife safety?7 }; Z+ N V% I, K) c
下列哪项不是用刀的安全规则？8 O/ s) E% E9 W# e/ v% a+ F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ x# L7 a$ ?8 t' [6 A6 F. e8 i
, G6 t' a" I1 Y- [; D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 m, d7 g. y0 S# z, H把圆柱形蔬菜或者水果切成圆片状（光盘状）是？2 w8 y. \5 X9 G. Y
A:RondellES 7 h0 n! x9 v+ ~% t" Q3 ~1 a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ f0 t1 I' x" Q# y5 U3 c
! X+ s4 \- `) P, m- H1 U
48.Which of the following is a diced cut used to garnish soups?
7 c4 P. {4 {/ ]0 E* J下列哪项是切成小方块用于汤的装饰？4 V: H% O7 y( [6 e/ |( K* W0 Q; E, }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 c* x" c, S0 R J9 H5 Q+ U( ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 ?) D% A/ X4 u/ ~# c( V/ }& c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！！——( T" }& Q$ U2 x7 B2 \5 {& k
A:Gaufrette . }* Y4 F" v1 @3 x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 T( B# @5 P5 O2 r4 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) i) L. o/ K% j2 ]+ hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; e7 @& X; W3 w) c+ k
1 ~5 |4 c, c, B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ h4 L% s9 {' I1 V# }2 Y' @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）
! A0 r5 I5 {! z8 I7 P3 T8 TA:Cilantro 胡荽叶 香菜0 N# b0 `$ q! k: m0 T) e& }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, K/ L. ?1 \# Y, g) S) h+ T5 U
( _; W. E% S* e- P, G3 j7 @* }60.Allspice is made from:
( ~; A; E% x0 x, E/ V 多香果, 多香果香料是什么8 A4 N, H' D9 N1 n8 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 i% V/ ~2 c2 g2 g0 }- m1 a4 a1 K
A:A dried berry 干浆果- U, `3 p5 ] T8 T4 m0 M
$ e9 l$ P' l" T. D: O9 t/ U
61.Which of the following are used to make a sachet d'épices?
. N, k% l# t0 Q. a8 [8 r, u下列哪些是用来做香包德épices？
- W U8 Y7 A1 S* Q$ H1 o: f9 b5 {http://www.sachetcatering.com/6 z! T) @6 H( I0 f- _8 |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香4 U) D" g0 n! g7 _- P
, y# E K0 D. b- U4 l5 z: C62.Which of the following condiments are not soy based?
8 k1 ^" A: V; |$ l) V! J% H5 h) X下列哪项不是酱油调味品的？! T2 h+ _# F& J* A4 o
A:Wasabi 日本辣根
$ h6 I4 M9 B2 u$ u6 X! Q: T
) K( G' c# [9 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. T. h; U7 P9 x7 G! J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：" p) {, D7 |( W7 {
A:Pasteurization 巴氏杀菌
+ p# R0 n, p: o0 _8 G, x. f1 y! g
64.Which of the following steps is not the correct procedure for whipping egg whites?
$ h% F1 v) g* U1 S( G! B m+ l下列哪个步骤是不是正确的蛋清搅打程序？
, ~. j1 b3 ?1 e! Z0 c5 l# bA:Allow to rest before use. 允许休息后方可使用。
5 N& o; L9 K5 o' T% J% A! \/ x1 J* e' R
65.The weight of a large egg is between:一个大鸡蛋重量介于：
, F; s6 o; c! Y1 x# A! WA:56g and 63g 56克和63克
+ h! ~8 }$ f5 t# U/ S% z2 C/ U
* X8 ?- g& e% i0 D8 O4 d3 n66.Evaporated milk is a concentrated milk that is produced by removing
' c9 E) g! V/ n3 ~炼乳是一种浓缩牛奶 是去除什么做的" a# f' T# T# F0 h$ i
A:60% of the water 60％的水) f/ T& v4 e: o5 U; m- A' S8 B
" V3 ]9 z' ?3 f$ p8 n
67.A method of cooking that transfers heat through a liquid or gas is:' I& Q- t: I' q5 I' n. R
一种烹饪方法，通过转移液体或气体是：
* W0 F9 b; a1 p9 f5 q7 n/ K# L7 YA:Convection 对流$ u1 P% _7 z% B6 G
# |$ z$ Q1 ?$ M' ]0 c5 k68.The cooking of starches is known as 烹调的淀粉被称为4 |# J/ U/ s; i9 w/ v; J9 z! ?. w$ s5 _$ P
A:Gelatinization 糊化* U/ ?2 t4 W! M* J% @" @
8 |+ [& r" k' Q! W) F8 b
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" m) t) E, T: ^0 U- Q2 AA:Braising 烤, }3 N" z) ~2 {
5 a5 k; i" Q4 X) {4 p# U
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：: D1 H m) n' k0 X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 u( e$ r8 `3 h) ] O# u
, J5 I. U2 J$ L- K71.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
" n! V/ H$ c- }A:Fumet 原汁
+ v. R$ c4 c7 H
9 f) z. ` B, L# C7 ?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
% m2 {) B( e6 P4 @# x8 aA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
K% z5 g: P. y/ Z
7 r: y1 l/ H3 h5 m& j I; X2 n73.Which of the following is a principle not used in stock making?9 M9 Q: f- P# C8 Z/ y& A! O
下列哪一项不是用于制造高汤（低汤）的原则？
% Z% W( P/ X) o: B- b. n! mA:Start the stock in hot water.开始在热水中操作. _+ |7 `# ^ K' |2 f
3 d) [. e0 ^2 a
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& s3 C8 X6 ]. i% G0 m# S
A:Remouillage 法语熬汤) s$ B% e4 G* Q* {) q
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
