 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:2 p9 r5 _6 j0 w* Y
哪位厨师最早带来高水准浮夸的美食
: v% f" B- s+ U& h+ [8 g- X. DAAntonin Carême 人名 安东尼·卡罗美% B9 ~& u4 n( T. {' e) ]
5 c0 G2 A: \: o$ z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% Y; d0 o! s- d5 u5 _0 m, ?; T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% U. e: t, t4 N0 GA:Cast-iron stoves 壁炉
' D: X6 @0 T. F+ i3 X; e$ N9 R8 w8 Uhttp://www.usstove.com/products.php?id=6
# ?3 _5 H# r8 h0 Q, _, Y
$ y' a: T" A0 W6 C28.The French term used to describe the roundsman, or swing cook, is:
" ?" l, m+ B" a& N法国术语，用来描述roundsman，或摇摆厨师是：: n' x+ Q/ Q4 O; I9 Q
A:Tournant 图尔南$ f+ [- d. v, m, E) O6 h
0 f3 o+ C# W2 \29.Another term for the wine steward is:6 t' P% k" S: m( h4 N
葡萄酒侍酒师的另一个术语是:# d( ?# |. F5 j$ L
A: Sommelier 侍酒师
5 E0 J! ~2 u( n! s ^& d5 R) ?& _. C; z, d+ K6 h" d
30.Molds, yeasts and fungi are examples of a:- I$ w a* ?* r1 C
霉菌，酵母菌和真菌是一个神马例子
! n" P( h6 |" X# H/ U7 d2 kA:Biological hazard 生物危害: a% ^5 N3 s1 k. S5 Z( ?
6 K/ A: G# W! l) C0 a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 H+ y9 r: e& q& H+ u+ r+ `8 V$ p根据加拿大食品检验局，食品的危险温度区在多少之间：
. v3 G' _8 o7 f7 @- k* }A:40° and 140°F (4–60°C) 4-60度( V+ `, y2 V; x% }; F
% b t' X. w$ l. o* ^( {# B1 l
32.All bacteria need the following for survival:( I @: _& \+ j
所有细菌生存需要以下哪些内容：' r0 K4 ^9 b/ T1 A- _# [% `
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
! R; W0 e% Y# r, z8 c1 u! z. z2 c v% S! p& f0 E
33.Which of the following correctly represent critical control points in a HACCP system?% y+ ]- B: y- n
以下哪项正确表示了HACCP体系的关键控制点？
' i& v6 t* F7 W9 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. O+ i1 y- I6 V食谱，接收，储存，准备，烹饪，保温，冷却，再加热; F1 w) U5 }" a4 E
2 W4 u- {$ f& g! l34.Which of the following is not an example of a carbohydrate?
8 Z6 e" W+ l& y- U; Y% ]" S4 E下列哪一个不是碳水化合物的例子？
( f! P& c% O: F6 k7 AA:Essential nutrients 必需的营养物质5 W6 D) Z8 x! C; M& l: A; F$ ] K
# L9 k9 m' o' H, K35.The process by which a liquid fat is made solid is called:
( L+ {0 W( l: s+ u6 q液体脂肪做成固体这个过程叫什么2 K) n0 O$ c8 U7 o% \+ l
A:Hydrogenation 氢化" }' ^' v6 R6 w6 I6 b& c
+ F. I3 R9 y4 z) ?* q36.Which of the following is not an example of a fat substitute?
$ M, k$ D/ O& f( i2 U4 Z下列哪项不是脂肪替代品的一个例子
" ?7 x& O) m5 `9 h3 e: q5 aA:Acesulfame K 安赛蜜K表
% e! d/ Z! p7 I9 e) P8 w+ M, {% c0 [6 n% v
37.Health Canada requires that a product labelled "fat free" contain:3 E: x. M7 k% X+ j/ p9 j
加拿大卫生部要求的产品标有“不含脂肪“包括：6 O$ B( H& K- n# N. j z$ A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 k. }3 m+ m$ w
2 F* Z) |$ o- q2 Y! p" L38.Which of the following is not a problem associated with converting recipes?* g$ q$ O- f9 N3 S+ T; k
下列哪项是不相关联的转换配方问题？. `. o- V2 [1 R, j; v0 B# X
A:Unit cost 单位成本
' P& o) d# J! E+ \+ W) j# h3 |# N# T/ D" V: P
39.The condition or cost of an item as it is purchased from the supplier is called:2 g) Y { ], a9 T; n- n' } b
从供应商采购的物品的品质或成本叫什么# e/ d1 U0 E" X4 e n
A:As-purchased cost 购买的费用# _8 }# d9 [+ T- M( D3 H6 D9 s
0 W1 u- Q8 b: K& p0 ?0 B0 X1 b& M40.The amount of stock necessary to cover operating needs between deliveries is known as:* S7 J4 o- x2 ~0 ?6 W8 j7 y4 Q
在新货到来之前用于日常所求的必要库存量叫什么
+ \" ?, d B6 s" f* u9 qA:Parstock 基本日常最低库存
+ ^/ ]* G$ I w# _8 w6 S$ q! D5 U" _0 U1 }6 i2 z
41.Which of the following abbreviations is used to describe the proper rotation of stock?; }8 F6 x% I l1 _( C
下面那个缩写是用来表明正常库存流程？6 I8 Q1 y. H6 O9 f8 S3 d
A:FIFO=FIRST IN FIRST OUT 先进先出! y1 u! ^2 C0 C- m
0 C" N; Z. }2 ?6 f8 k. b42.Which of the following knives is used to turn vegetables?+ o% c H# N1 b. P J" I
下面的那把刀是用来打开蔬菜吗？' }# ^- T* s8 q1 U2 ~0 E
A:Bird's beak knife 鸟嘴刀
5 Q' w9 ]% }# w" |# }/ Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 D8 x' n& o( [# d
2 z$ t0 ^( c- w( p4 @43.What is an instant-read thermometer best used for?
# ^0 {+ ~& k8 l- V9 r9 u即时读温度计最好用于那方面？, R* w+ m9 M5 m: V. S1 C# j7 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 D* [: Y& Q D4 B
5 s6 W6 N0 O% b) x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! R! i( O# j2 b! _2 d9 y8 F4 P% w, j% s下列哪些金属材料受热均匀，通常用在铁板而且非常重
/ r; Y! Y% @2 e) T( w% d4 pA:Cast iron 铸铁+ J7 B: K. r& p6 k# h* Y
$ l) O# Y7 w3 A, b/ `- b% g6 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 M* V# j2 r- L1 C- b' t% ]
哪件装备下面有一个可移动的碗和一个S形叶片？
! O8 |! m- g" \; dA:Food processor 食品加工机( K6 V* s" a* I" I$ ?9 k& o
http://www.google.com.hk/search? ... iw=1263&bih=5724 T9 p0 K7 x3 S, ?) p
+ P" ?6 @) m2 A% `2 U3 q
46.Which of the following is not a rule for knife safety?6 K7 W7 `" ]; y8 c
下列哪项不是用刀的安全规则？
7 g% x. e% a+ i, D; w. jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 l; {; |; x! y7 \9 C( k+ i
" }# r) Y l! v; \! l: ]0 G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 U1 {# v/ ^7 o; b$ O2 I把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
2 i. `1 }1 e+ l6 y! ]; mA:RondellES . L# z0 f4 }5 i# i9 ^3 ^3 j2 f- p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, x: z6 ]" @ U8 j g8 z
6 Z* ?. P0 k3 E7 u
48.Which of the following is a diced cut used to garnish soups?$ N. q8 i A: E
下列哪项是切成小方块用于汤的装饰？
! K' k" m: k& j6 P( _1 |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 i# U% \0 V p8 V/ t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ g% z5 s- ~3 ]" w* x9 g
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！！——. z# t- _5 A7 O& |! {, E
A:Gaufrette % x" z( g- N4 ~0 y! `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" \: C4 Y. F' D% L) V% e- N& e% N* e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% p1 E# T$ h' s& ~/ {2 U; c' J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 ~% U$ A, K$ x2 I' O1 K" F
3 j$ ]: u9 r/ Q$ e; U% G6 {. w; b; t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: P" G* K7 e2 N3 k( T
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）
5 z/ b2 N# h, S+ w7 `& bA:Cilantro 胡荽叶 香菜' E) `( e- d& K1 T4 I# w0 |0 h- W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 c8 R5 X& J, }3 A
- t) T P: F; X3 w2 I60.Allspice is made from:) m0 @ g1 ?/ c5 T0 }
多香果, 多香果香料是什么
! T) R$ M9 g& N" l, n. ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) _6 ~: Z& ~' B2 U/ P7 k6 n* x+ S: P
A:A dried berry 干浆果
6 O3 M! N: ^" \! z' S6 x* y* C
% g3 Q- Y2 k2 S5 ] ]( T61.Which of the following are used to make a sachet d'épices?
" f' G- p+ H. a* G6 m! N4 }下列哪些是用来做香包德épices？
& b4 |7 X8 D# m F( Thttp://www.sachetcatering.com/
- r6 k$ M+ y0 N, G- V: Y1 t5 }* FA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香0 ]1 D5 f% ^" }2 m! ^8 y2 Q
+ U% d, r: x) n$ P: o, p62.Which of the following condiments are not soy based?
- w6 c) U! E1 r) L下列哪项不是酱油调味品的？) S: `# A5 G0 e# {8 Z3 J# x
A:Wasabi 日本辣根2 H/ H4 r9 l% t
2 j" @( e: C% u# u% x; t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 _, l6 I$ K# U
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：" w5 `- m8 a4 q3 g! G! Z. i
A:Pasteurization 巴氏杀菌
& L: u$ j" `1 {" g% O
2 v1 }' T0 H' P/ c, ?5 S64.Which of the following steps is not the correct procedure for whipping egg whites?
4 P7 R( I0 T, W; u下列哪个步骤是不是正确的蛋清搅打程序？
/ @6 |. U! G0 F5 X) qA:Allow to rest before use. 允许休息后方可使用。
. ]0 H& {- S& E& y& S* R
7 q/ N% M) y: g3 T# F- a$ ^65.The weight of a large egg is between:一个大鸡蛋重量介于：; ^# Z& N) {& k8 @
A:56g and 63g 56克和63克
0 v4 [! z7 F3 ]2 n
: U3 C! S1 B% c9 |' B66.Evaporated milk is a concentrated milk that is produced by removing
9 _8 f# e4 J1 y, ~1 R' J炼乳是一种浓缩牛奶 是去除什么做的
# B. S' S$ `0 ^8 c- I( Y/ R5 lA:60% of the water 60％的水
! D$ U0 S, ]8 a j4 U# j- z
5 z, Q, j( e' o4 S; n67.A method of cooking that transfers heat through a liquid or gas is:0 {+ r( w' o* ^( G$ [5 B, Q2 g
一种烹饪方法，通过转移液体或气体是：
B$ E& w1 h LA:Convection 对流, h9 H" s( M" y, H6 u3 |0 G- @9 f
1 C v9 j% z, ?68.The cooking of starches is known as 烹调的淀粉被称为1 |+ J9 H: M, C
A:Gelatinization 糊化8 a) X# w+ r% H: K3 I# _
" [/ M! l) O) h9 x$ q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 t- g5 g: g7 d- F5 k6 ^- BA:Braising 烤) C0 I, h: D& X0 _
( N: w! ]2 {6 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：
5 Y- V$ _0 \& [8 S- ]A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" v* D m, O8 Y+ R4 y5 k& L6 Z
; \6 d. s c- w2 @3 p3 ^
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
& A+ @( _2 w1 K- CA:Fumet 原汁
. t& T7 g; ?" b1 P4 L$ j
$ e; _7 h& X' b" k72.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# j# I' M# z9 o% PA:Carrots, onion, celery 胡萝卜，洋葱，芹菜, f5 {2 o! T P; Y( B; F
1 ^# ^6 ]+ D% o" f( K9 y
73.Which of the following is a principle not used in stock making?& G1 s! y6 y! _. k
下列哪一项不是用于制造高汤（低汤）的原则？
) B4 C6 q7 M( {% x% ^% D1 ^/ ?" xA:Start the stock in hot water.开始在热水中操作
4 F, q* x8 m, \2 c4 c; {2 N+ Q2 `
' M+ s U8 R% l1 z9 y74.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4 K2 u" e) b, M, ?1 T1 M4 e' @
A:Remouillage 法语熬汤0 s) N% \! y, t) M# z
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
