 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:
- N& _7 e. [4 h! S8 @$ p哪位厨师最早带来高水准浮夸的美食$ k5 m! G) s2 J' I! H( R L
AAntonin Carême 人名 安东尼·卡罗美8 y! \: ]4 T- M) l4 y/ j
( r; Q! G( n4 Q2 R$ N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
d8 U4 A# g7 k8 s6 Q% S) c) ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 o3 S- C, s, h4 Y, G$ GA:Cast-iron stoves 壁炉+ F% r. p' l- ~+ }0 X; i) c& y0 B, \
http://www.usstove.com/products.php?id=6
9 X4 @. J) C2 p0 H: K) P3 t( m6 j v- v! Z3 _
28.The French term used to describe the roundsman, or swing cook, is:0 Q, b J# K8 o) f; Z& `6 W
法国术语，用来描述roundsman，或摇摆厨师是：" \6 a1 ^, E! C% f" u( X
A:Tournant 图尔南( y X8 o; [+ W2 Z/ }1 J
- G. Q- O1 R( ^( ~4 j29.Another term for the wine steward is:2 \1 h! M/ ?, d6 f3 u" k6 U3 I+ B
葡萄酒侍酒师的另一个术语是:5 t4 M& ^' m6 }
A: Sommelier 侍酒师
7 s! k/ i' H2 C8 S4 f* g# m* v+ X
30.Molds, yeasts and fungi are examples of a:0 X3 o% B) R& R
霉菌，酵母菌和真菌是一个神马例子
+ {* l0 t. f3 ]3 p5 A7 q# aA:Biological hazard 生物危害8 P' g. q" d/ J" [# h
( t/ d7 C7 }/ F5 k7 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: l- F" s1 q9 j& @9 Y根据加拿大食品检验局，食品的危险温度区在多少之间：/ W. ~1 k* [" y* p* j
A:40° and 140°F (4–60°C) 4-60度3 [: f/ J- s/ n' V" }8 g
7 D6 f/ w1 h9 q5 L2 I1 ~/ ?2 c
32.All bacteria need the following for survival:. J" f7 K& D+ }/ E8 ^
所有细菌生存需要以下哪些内容：" I! x; m1 j3 _$ n
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值. `6 ~+ ?& E6 Y: r+ o, f
) j! i% a! [( u. }+ C
33.Which of the following correctly represent critical control points in a HACCP system?
2 g! R @* n# [以下哪项正确表示了HACCP体系的关键控制点？
5 W& B) d* Q# Y6 G6 t3 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# w5 [6 {. }' L8 M5 J2 j食谱，接收，储存，准备，烹饪，保温，冷却，再加热: F9 w3 B9 q T A# n- B" C2 c
, } d6 J' y& I( _# e& y1 O7 \34.Which of the following is not an example of a carbohydrate?( T' x+ U# M+ l1 @7 D/ ?
下列哪一个不是碳水化合物的例子？3 e" e+ \2 v3 d. W! ~
A:Essential nutrients 必需的营养物质
- U2 @8 o& S% W4 I) o) Y! u- |4 I! j; {3 O0 i; {
35.The process by which a liquid fat is made solid is called: s" z; q+ g& m7 t/ C9 H6 X
液体脂肪做成固体这个过程叫什么9 }2 \; d4 j+ N, Y
A:Hydrogenation 氢化
/ V- E2 y1 T4 F) z
& n! N0 I. B) N( a0 `+ C% Z36.Which of the following is not an example of a fat substitute?
! _5 A$ R' L6 }/ |) @下列哪项不是脂肪替代品的一个例子
. v/ G3 x0 R' f, Y& G Y# K) AA:Acesulfame K 安赛蜜K表
- O+ C5 i' Q; i* P; @: v- B5 A5 R9 I6 i5 p! j3 Q2 m
37.Health Canada requires that a product labelled "fat free" contain:' ^+ H$ l( E( F; t
加拿大卫生部要求的产品标有“不含脂肪“包括：5 @, q7 z2 n- G- D o+ o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 [- \1 c( s' I3 h' b, q
! J* \; M) K# ~" }" _6 W38.Which of the following is not a problem associated with converting recipes?- v2 F8 x8 c1 X0 h% E
下列哪项是不相关联的转换配方问题？
( \8 E* Y' R; p. ?A:Unit cost 单位成本6 b# ?1 E( s5 v+ _
1 ^0 r1 \" v* a3 k6 m, j3 O/ q39.The condition or cost of an item as it is purchased from the supplier is called:
$ H) ]0 D6 \' t从供应商采购的物品的品质或成本叫什么0 i S8 R( V2 _) f6 \5 O& B9 W3 p
A:As-purchased cost 购买的费用
4 c8 \- E2 _4 s( K/ k/ H, }4 p% J V2 S p& H4 @4 e
40.The amount of stock necessary to cover operating needs between deliveries is known as:% L4 @7 S2 b; b
在新货到来之前用于日常所求的必要库存量叫什么9 d. ^7 E. }2 A" N) }
A:Parstock 基本日常最低库存4 X) p" Z, I! w( i1 ^
+ K+ T+ c# ?6 s9 |2 f41.Which of the following abbreviations is used to describe the proper rotation of stock?/ B' ?4 Y# L( @
下面那个缩写是用来表明正常库存流程？; U6 L0 ]$ M- E, F
A:FIFO=FIRST IN FIRST OUT 先进先出( [( h) r. @9 J7 f7 ], ^
4 _2 g" }# J; [8 |1 F42.Which of the following knives is used to turn vegetables?0 e2 D+ B4 T8 o; S, T! G! o
下面的那把刀是用来打开蔬菜吗？+ Z& }1 I) @$ E Q1 m3 ^
A:Bird's beak knife 鸟嘴刀) Y' J. T% ~2 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 p1 }! ?# t5 g
& E0 f8 a% _$ f3 X$ p& x* d, ^43.What is an instant-read thermometer best used for?) F( B6 [9 N3 W. h+ K
即时读温度计最好用于那方面？
7 D; L) E: _3 g8 C4 ]6 rA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 S3 }1 \8 U9 q3 Y- K% n, |0 }/ h) `$ o v4 ^* }3 ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& }1 f" K3 c& Z3 t
下列哪些金属材料受热均匀，通常用在铁板而且非常重
1 `/ P5 o5 J6 V- Z8 a5 m% C8 `A:Cast iron 铸铁
6 e1 i- ]! x2 [% J5 }6 r: c, _" J# L+ C2 Z/ p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 N d! R- f5 K
哪件装备下面有一个可移动的碗和一个S形叶片？# A) Q/ M; n" q* q( z+ x
A:Food processor 食品加工机" o" s6 s) C! r0 ~3 _% x
http://www.google.com.hk/search? ... iw=1263&bih=572
* i" a8 J! S! s" M; v: q: j$ r' s2 {
46.Which of the following is not a rule for knife safety?8 w3 Y V- W3 n
下列哪项不是用刀的安全规则？
$ i! R& ?, W/ q4 {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 U k( _4 k- w! G: \; P
, a6 c4 s3 f9 ~2 P- O. @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! d! u! D4 E; ]7 i7 A( x3 L把圆柱形蔬菜或者水果切成圆片状（光盘状）是？% J4 s; V' w' l/ J1 ~6 ~ U
A:RondellES ; _- E# Y. E( ]2 u M- s5 e! _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ k/ B: N' y, d5 {! k
2 o& L; H0 M( ]
48.Which of the following is a diced cut used to garnish soups?. c) v- S" m4 @0 G5 K3 P: ~
下列哪项是切成小方块用于汤的装饰？
. [5 V2 ?8 q+ K7 J5 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; N; ^2 G, E2 O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- E/ @+ F/ B/ h5 W- O# i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！！——; D5 [8 ]5 c6 \7 _
A:Gaufrette
) q+ W" [) d/ E: n& `2 Y! Z0 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' k: F; o; c/ L0 p. ]/ q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% v' S( o+ X; t$ p" t' i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 ]( A' j% q1 }2 C4 X) E+ J8 h3 h% V3 G% T
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* m+ Z3 k O" C( O8 a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）
# f$ b9 E `) _ U% FA:Cilantro 胡荽叶 香菜' K) f) K) G, M. u5 l% `7 _5 t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( u- J9 A. U- _/ R A. w
, n# N; J4 s/ X. i0 r0 {60.Allspice is made from:& @& H* F" D9 a% h
多香果, 多香果香料是什么
# ?( k& z' b3 N J# {5 P: R ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ Q" k( D1 r1 U8 P
A:A dried berry 干浆果
$ Q. D4 {, X- e5 Q- [& g% U5 Y
; N' y' Q9 P) s! |* I2 Y4 @8 ?61.Which of the following are used to make a sachet d'épices?2 b3 L: N1 V5 E' e5 J& _ X
下列哪些是用来做香包德épices？7 x4 F6 A$ v: j# u+ v: S
http://www.sachetcatering.com/
0 L( B/ j0 |# Z: n# {A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 T- U+ l4 ?/ @ j
1 W3 a2 _, x7 ~0 {- }+ C2 E+ l0 a62.Which of the following condiments are not soy based?$ u1 b7 J1 O5 D' p( t* `7 r
下列哪项不是酱油调味品的？
6 N" [ C+ I b& L- sA:Wasabi 日本辣根
5 Z- P" U- R0 {1 \3 J, f
4 n8 ~2 u, Z+ q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 G! y% e0 e/ Y% @! g( l! o1 V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：
' N" c4 V& e" \. mA:Pasteurization 巴氏杀菌
" F; n6 K* ]9 N* C6 F$ M% ~: P; m E O8 @: U' p8 `# b/ S5 {1 p
64.Which of the following steps is not the correct procedure for whipping egg whites?2 c) w% {4 l ]$ g
下列哪个步骤是不是正确的蛋清搅打程序？5 J2 W& I" a) {4 h6 h4 U, L/ E. G
A:Allow to rest before use. 允许休息后方可使用。8 j( K" ~* g/ j0 M6 k, D
8 v5 X, c7 r8 S6 E; a1 f7 g65.The weight of a large egg is between:一个大鸡蛋重量介于：- L' K/ X0 p3 Q+ x( g1 K
A:56g and 63g 56克和63克' }9 R. @' z0 S, ^, m- D7 l/ C
* X2 W& A: J2 W4 x66.Evaporated milk is a concentrated milk that is produced by removing
4 u1 \$ d+ [6 R炼乳是一种浓缩牛奶 是去除什么做的! p9 ]+ P X* F& @
A:60% of the water 60％的水6 p; q% [8 p: R. X0 N6 a8 x8 h: E
! J, @1 }& M% [0 ]0 P
67.A method of cooking that transfers heat through a liquid or gas is:7 G; ?; G6 l( @! s1 P
一种烹饪方法，通过转移液体或气体是：
) e; B5 k8 ?) t' y3 ?A:Convection 对流9 ^2 ^8 \/ }+ n3 w2 s. I/ L. |
+ ?% L& X! N9 t6 W6 n @5 R; _68.The cooking of starches is known as 烹调的淀粉被称为) W: V( V0 l- V. B8 _, L+ N
A:Gelatinization 糊化
0 C' S! m: f% B
' Y2 y$ G( Y$ ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
8 N4 b O- L, B3 KA:Braising 烤6 z7 {5 S' {( i4 w3 g: }; `
' s6 s6 l4 r; @: j9 O0 C
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：
# R# g7 O0 l; U3 z9 P* J4 W" X# CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 X6 Q0 y: u X/ g
# v, E% ?9 e% c
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8 X* F' A5 a& H Y3 V
A:Fumet 原汁
; u# j9 G) J4 |7 v: \8 k7 `# q
) V9 q2 V- M& X4 \. n72.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
3 o# {5 m' D- ]( S8 ]A:Carrots, onion, celery 胡萝卜，洋葱，芹菜( k" W( k' K4 h( H
$ C1 f O4 J* }
73.Which of the following is a principle not used in stock making?' F7 c [. v! v3 N
下列哪一项不是用于制造高汤（低汤）的原则？) m" z$ N2 B" k0 n
A:Start the stock in hot water.开始在热水中操作
; E& K) f6 B# S5 V
/ ]7 `: Z8 k2 [6 B0 |" z8 n6 o74.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
& B, j# z K# |& B _3 |A:Remouillage 法语熬汤
" g I3 j- g! M$ b3 |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
