 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:
1 H6 G6 R& v* M3 Q: x0 K哪位厨师最早带来高水准浮夸的美食
) G4 l# ]- ~ Y3 S h" JAAntonin Carême 人名 安东尼·卡罗美
. M$ ^: Q9 m4 u4 Z" L
) C7 {: c* v, u; l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ N: w9 j4 D# e4 E4 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ @! P& _4 G* YA:Cast-iron stoves 壁炉
& A- r4 Z( G% y, p' P1 n7 ihttp://www.usstove.com/products.php?id=6& p9 n0 w! h+ N* y9 m
6 t O+ j* i s$ |28.The French term used to describe the roundsman, or swing cook, is:
% |/ ^* L: w1 K+ a法国术语，用来描述roundsman，或摇摆厨师是：
z7 L7 m# q* ?% V+ Y7 _A:Tournant 图尔南
) |$ ]* o4 z/ t
w# }" q4 H: o7 n! g+ {' t29.Another term for the wine steward is:
) F% t$ P. \, l+ a葡萄酒侍酒师的另一个术语是:
7 \- N6 e9 Y0 r* s( R8 LA: Sommelier 侍酒师
* ^4 b+ Y7 |3 I; U
6 C0 e; ?0 F$ m9 y$ O4 _3 Q0 R# A30.Molds, yeasts and fungi are examples of a:5 s* i: U" |, Q
霉菌，酵母菌和真菌是一个神马例子. [+ G/ G v/ L; y# P8 a
A:Biological hazard 生物危害% V$ r" b) ?* a8 {# Q9 U
6 X: E. S) T8 @& m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) t& ~" t t& T
根据加拿大食品检验局，食品的危险温度区在多少之间：
Y) q; Y- r. i4 B: V- j# |* E$ m4 i7 e& \A:40° and 140°F (4–60°C) 4-60度
4 Q7 m! K- y0 ?% N( ~2 j( q: Y" s) h9 l1 R- }
32.All bacteria need the following for survival:. v% ?% j. U$ V( H
所有细菌生存需要以下哪些内容：
6 e. }. Q6 s% wA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值" D& D2 Y$ g( v
) d& X( f/ B) d1 ?4 `9 T% ?9 O: B33.Which of the following correctly represent critical control points in a HACCP system?2 `3 C9 j& a- U! j" O
以下哪项正确表示了HACCP体系的关键控制点？
- H, g( @; Z/ c; o4 Y) t! O( Y9 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: t% [5 ]! h* {& b" y3 A0 i食谱，接收，储存，准备，烹饪，保温，冷却，再加热% u. k( q' [9 M) H* G, T
5 g) O% c: D1 ]" R2 y1 J+ c: r
34.Which of the following is not an example of a carbohydrate?
' v: o: [8 J" M6 y下列哪一个不是碳水化合物的例子？
3 s$ \$ G) O. M# y% Q7 g6 e& sA:Essential nutrients 必需的营养物质
9 C; x; [) P) w* G3 ]) n9 ~) M2 z7 `1 _. z: u
35.The process by which a liquid fat is made solid is called:
; F$ o. d. a0 [液体脂肪做成固体这个过程叫什么
! R: n K8 W% S8 F s7 PA:Hydrogenation 氢化6 W- f5 g7 U6 D( t; X3 ~+ w- r' i
" J, Q4 j" s* z* k. c36.Which of the following is not an example of a fat substitute?$ I9 r/ s/ L5 L2 y- B7 r/ }
下列哪项不是脂肪替代品的一个例子
& D+ m7 T; ?5 S$ }5 u1 N/ yA:Acesulfame K 安赛蜜K表
$ C( U5 W4 c4 W9 H6 _1 I. _, H0 U0 W# v5 U1 O- ~$ M
37.Health Canada requires that a product labelled "fat free" contain:/ u. c" ~1 X L2 m) g
加拿大卫生部要求的产品标有“不含脂肪“包括：, h. n" d( |. F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' L( b& ~/ S7 d2 ^" Y# w% `0 Y5 ?
38.Which of the following is not a problem associated with converting recipes?6 @7 f' `/ w1 ^
下列哪项是不相关联的转换配方问题？
6 y E7 D" G* G0 m( E" K* QA:Unit cost 单位成本
' p/ c/ C) I- R$ T& u' N0 \4 s" G& e0 q' |! U% B9 d2 g
39.The condition or cost of an item as it is purchased from the supplier is called:/ ?0 r' b" U7 I' i2 |
从供应商采购的物品的品质或成本叫什么8 Z8 E, ^* H1 D" m: T
A:As-purchased cost 购买的费用
" b$ m2 |6 ?: S3 @* ]+ u) S0 _/ H
; s2 k/ b9 B! x2 F0 r: z j40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 O p2 u+ r P6 Z1 o! r4 w在新货到来之前用于日常所求的必要库存量叫什么
& m4 g/ B3 H( j3 Z9 VA:Parstock 基本日常最低库存( O M* r5 a0 M9 `! ]
7 u+ C- c5 u- I5 u41.Which of the following abbreviations is used to describe the proper rotation of stock?" [# H2 ?% O+ J! d( c+ `
下面那个缩写是用来表明正常库存流程？
7 x) o; _+ M1 x$ x( TA:FIFO=FIRST IN FIRST OUT 先进先出
l& ?' O/ X4 X% y" h$ o( _
. J& |4 y1 m1 h3 y3 s42.Which of the following knives is used to turn vegetables?6 O7 Y# A0 c' f2 l# u
下面的那把刀是用来打开蔬菜吗？! W7 v1 D2 d; F$ ~- V+ E x
A:Bird's beak knife 鸟嘴刀
7 L" {$ p! }: E. P% ]5 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
@4 X- }7 L, \ L9 X) f& a( r' y' C& s: U8 O9 y! X2 ~" k# _- g
43.What is an instant-read thermometer best used for? B- K& a: y5 \3 D+ b6 O- T
即时读温度计最好用于那方面？; y7 U% _9 f/ h( G- u0 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 [! b7 p* Z6 j$ m$ n
# x X8 I8 V- F: y5 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( w: N( J) T7 b7 M下列哪些金属材料受热均匀，通常用在铁板而且非常重6 J/ a% P- u( d# |& N) l- I' _9 m
A:Cast iron 铸铁' E" j8 M1 K" w" b" n
. N" n1 w0 a& P: y6 P- }8 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* r F3 j& ^. C* H$ B- u
哪件装备下面有一个可移动的碗和一个S形叶片？
4 `" i1 P* h. j$ ^+ u6 R& f6 z$ XA:Food processor 食品加工机
* x E; T* F7 ^http://www.google.com.hk/search? ... iw=1263&bih=572 a9 j! }3 w0 R( \8 g0 }& U
4 w9 D) l" U2 H; u2 K5 F
46.Which of the following is not a rule for knife safety?
# `3 n, | m0 \8 }9 P& \# |下列哪项不是用刀的安全规则？
2 Z! ~* ^7 R, ? O m/ E, b AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) r: y! k! T0 ^7 ?: f' `# _
% S" P: \4 H2 o9 [% n3 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ D+ c' O- N1 L* S: M
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？0 g3 h% k8 I3 X3 p3 o C
A:RondellES
: y1 z R( v0 a( chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* H" K4 e( r* i" v# S. i+ E3 V
" w. r2 U* P8 A: c48.Which of the following is a diced cut used to garnish soups?
& m: s" e# b8 ~6 b1 ^9 f/ _0 B4 d& L3 R下列哪项是切成小方块用于汤的装饰？
- ] ~0 C$ x5 x& L7 nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
: d2 s. S2 r! i9 ]+ W% p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ g& v) P2 c5 d3 i. W3 [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！！——
6 o+ }0 n9 b0 d; D0 O5 w/ uA:Gaufrette
2 i5 e) M- l' u# N; }3 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 S% R. P1 M" ?0 D: kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. T u5 D0 X3 K, |2 {6 Z7 G) E- QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 n' [! x( P6 G. h/ x) E& H; f* o$ O! `# |! [% z V& h) }3 P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: U6 X( U* P1 g: s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）! B/ n* n! z( t" {8 y" T
A:Cilantro 胡荽叶 香菜, x3 Z o, ]# a( U+ J/ O$ W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: B( B: ^8 \+ k5 S) a2 M8 R
4 M* J5 U1 v z5 B4 B2 |. v8 ]" z
60.Allspice is made from:$ j; S u* G) P v- n& l
多香果, 多香果香料是什么
/ o s! u* }9 [8 a! v, Q' _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx V8 Z: k3 ?1 f6 ^6 e
A:A dried berry 干浆果: }& F, N# S4 m# K
$ y% Z" Z% M, q& g7 k8 j! C$ P# z4 y7 s# R
61.Which of the following are used to make a sachet d'épices?' s" S4 y8 p: V T, v/ f3 t
下列哪些是用来做香包德épices？
$ E( |8 }; R8 A. h- c0 j# G. b' H1 yhttp://www.sachetcatering.com/- y- J Z" S9 P0 f1 w7 R q: M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 B# k0 h, x/ x# ^- }) Y! \
3 @- m1 p a4 u, P/ C+ d62.Which of the following condiments are not soy based?1 x: U& p/ d/ S- {
下列哪项不是酱油调味品的？
0 U0 h. Z) z+ X vA:Wasabi 日本辣根 y1 g: z2 F3 {- j C* ~+ f' g
9 y% z% c1 B" i' C. x: D( P! |
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 c2 a4 A. Q! c% n+ ] 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：
$ {9 T6 N Q O3 U) mA:Pasteurization 巴氏杀菌
0 h+ W& [% w$ r- m6 f
/ B' X7 ~: W2 J1 S b( m3 b, e64.Which of the following steps is not the correct procedure for whipping egg whites?
B& d9 N3 O% W% _下列哪个步骤是不是正确的蛋清搅打程序？
3 y% ^* L3 \" lA:Allow to rest before use. 允许休息后方可使用。- a& W, i9 A" \) i
% M3 |# Y2 U* H: v% a/ @65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 C+ _) I- W$ IA:56g and 63g 56克和63克* K' B) i' G4 j3 h' N- o
( R v' D$ W F. v66.Evaporated milk is a concentrated milk that is produced by removing
$ D+ B$ `' p5 _* @5 U9 `炼乳是一种浓缩牛奶 是去除什么做的& h) ^/ C% a2 k: x' `4 i6 @4 z! Y
A:60% of the water 60％的水% w+ \% U8 p& L1 E
' t8 H% |) j' y4 A( L4 t( T
67.A method of cooking that transfers heat through a liquid or gas is:) e! f4 Q* F6 J1 b- F; o! v7 M
一种烹饪方法，通过转移液体或气体是：3 S8 g% q% ~( K1 d. {* o ]2 _$ \
A:Convection 对流
4 X4 x: H; p+ R
" k- B, ]) G0 L* S! u' _68.The cooking of starches is known as 烹调的淀粉被称为
& Y# v: [, W1 U- n, Y$ X5 IA:Gelatinization 糊化+ E1 D; a$ @ Q, d" E# g2 s
! s( b) j. o( [+ n4 I2 a, X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
* A4 I# G* x! s l; ~& ~A:Braising 烤
1 S, R' P# h5 Q4 c: p+ `- e7 w `3 }" L1 P0 T" B2 z! r/ D
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：
0 `! ]& v3 S% b' X) U- CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ S5 P ^; f) E; d: Y
' c [; T. ?' a9 O% @& ^: {7 u
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, c [. V& x' u5 q5 h- p
A:Fumet 原汁
_, v/ @4 { X! i6 l8 |
8 d. `2 N9 r/ q6 g+ s! X72.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* V& F E% X2 _
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜' B$ L7 g, _! [# ^7 Q
! M' J# I+ J/ [
73.Which of the following is a principle not used in stock making?
5 f, R9 K; ^8 @下列哪一项不是用于制造高汤（低汤）的原则？
2 _0 y, ?6 ^, V9 }A:Start the stock in hot water.开始在热水中操作
+ U% u9 O* {6 G3 S5 h+ H/ g6 i) }# A8 ^; T
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9 Q# d& @9 Z, i3 X; X* [8 c
A:Remouillage 法语熬汤6 c( N& h- O. g- c S: y2 o; ~4 b
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
