 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:* T+ O$ o6 C* n, S
哪位厨师最早带来高水准浮夸的美食+ ^7 U, S/ p1 A( E: w4 d
AAntonin Carême 人名 安东尼·卡罗美1 E$ f* i$ J' r
$ J3 e7 L/ }/ V/ E, |6 m+ H K4 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. p: w% h2 R: @! \2 t- G A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 j2 ?! ?! I8 G; _( S9 ~A:Cast-iron stoves 壁炉
# Q, {7 F" W2 ?2 w- bhttp://www.usstove.com/products.php?id=6% ^- [7 \1 L3 R& Y
7 c" x) e& j' B, y! u1 \2 u28.The French term used to describe the roundsman, or swing cook, is:, j9 ~- G: I _" z& N! o
法国术语，用来描述roundsman，或摇摆厨师是：! ?' _. v' g- B* G4 j
A:Tournant 图尔南6 @4 Y8 w( F: I! n2 T
( c9 H4 R! p* r* M' w, }29.Another term for the wine steward is:. ~) m% h# L; v' A. m5 Q
葡萄酒侍酒师的另一个术语是:* b- D" N4 M) H* W' r- G
A: Sommelier 侍酒师4 t7 g4 Z4 A X; l3 ^
* S3 h4 s, H# O! [4 l" |& n5 o8 H( _
30.Molds, yeasts and fungi are examples of a:
* C2 y" ~2 c) b霉菌，酵母菌和真菌是一个神马例子3 s/ j/ p) a# ^. R" @
A:Biological hazard 生物危害
+ }* f$ g% q, q/ e# j4 ?& s( i6 c8 }% B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 b$ [9 h6 X+ L. t0 @2 L根据加拿大食品检验局，食品的危险温度区在多少之间：1 m3 d, X7 u; q# Y Z" ?* M* X( D+ e0 c
A:40° and 140°F (4–60°C) 4-60度
/ Z% L6 u: k, u$ Q
Q! K5 Y4 d5 G, n32.All bacteria need the following for survival:7 F. |1 B4 f. y9 D1 R
所有细菌生存需要以下哪些内容：& E, O! @" t- @ ]; d# C9 m
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
$ m+ D- m" x1 {8 M( q8 Y: h* K
3 l% q2 G i6 P33.Which of the following correctly represent critical control points in a HACCP system?1 @& K/ c' P5 F! f3 l
以下哪项正确表示了HACCP体系的关键控制点？
7 p% r5 F: J! u5 h: B' y NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) L$ b9 X' G/ e0 Z' B3 }4 W
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
- D+ U/ j, K' C9 |* i3 L. |4 N' L6 A! r* q8 F7 ?4 w
34.Which of the following is not an example of a carbohydrate?
% G" S3 m% B& Y" v( Y1 ^下列哪一个不是碳水化合物的例子？5 C2 ?# g/ {: Y# R
A:Essential nutrients 必需的营养物质- c" L. O# G, n" C( J
) z; s+ P7 F4 L' s
35.The process by which a liquid fat is made solid is called:
9 J) }- f, h$ O液体脂肪做成固体这个过程叫什么3 L- w) o$ d1 t/ W! q
A:Hydrogenation 氢化
; V2 _- c$ C+ I0 F R- s( D/ {. @; [& m3 H3 R. \) W1 F
36.Which of the following is not an example of a fat substitute?
: R3 B6 _& r& D, E2 Q1 L. |下列哪项不是脂肪替代品的一个例子& ~' E1 X+ r: f: l
A:Acesulfame K 安赛蜜K表
9 r1 J, v0 C0 r+ \1 a4 a0 i l/ N) U- O! z* {
37.Health Canada requires that a product labelled "fat free" contain:9 W+ u9 k" C/ q; h/ o
加拿大卫生部要求的产品标有“不含脂肪“包括：+ N4 N# p' y) R7 g8 y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! [4 Y. W4 b% x5 j/ B
8 K' h" ]2 [! H- I- B6 m
38.Which of the following is not a problem associated with converting recipes?
- m7 `# t/ @) J1 j0 ~下列哪项是不相关联的转换配方问题？' L% Q& u7 n) P' Z
A:Unit cost 单位成本
! s6 o- [4 t! ^% H: J3 |1 V- ?1 H
6 v1 C* z/ O$ N5 f; B3 d( W- ]+ z39.The condition or cost of an item as it is purchased from the supplier is called:' |* \4 }' A- A2 A/ m" M1 V2 K3 k
从供应商采购的物品的品质或成本叫什么" Z$ Q1 w) r* a
A:As-purchased cost 购买的费用7 N9 t$ Y" [+ m2 O4 [8 l
5 q2 }+ p7 y0 i' F4 Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:! I5 {" V6 a2 @1 x$ x4 A
在新货到来之前用于日常所求的必要库存量叫什么, A3 r$ B' D3 a2 b+ u
A:Parstock 基本日常最低库存
& m4 ]. Q) ]' |2 a6 D
8 e/ S* ^7 \. C c( v41.Which of the following abbreviations is used to describe the proper rotation of stock?
# c( p1 |& ^: E2 H3 D下面那个缩写是用来表明正常库存流程？: g5 y. B- V E$ r$ A+ S0 v# a* k
A:FIFO=FIRST IN FIRST OUT 先进先出
/ b! _( a' t7 ^( d4 s/ @/ \! B6 ]$ q9 Q: o! Q( [' p
42.Which of the following knives is used to turn vegetables?6 u8 m) y% ?6 S
下面的那把刀是用来打开蔬菜吗？0 _. C) U( |% F
A:Bird's beak knife 鸟嘴刀
+ b8 W0 c8 n8 Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 }- ~5 L) }! c# U% b0 `
" V" D% X1 z: k$ m4 \+ ^43.What is an instant-read thermometer best used for?/ Y M" S' o0 w1 P/ z6 L j
即时读温度计最好用于那方面？. s! [/ j% _5 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 [( L, @, j# H
/ s) v/ Q* [. h1 o8 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, }2 k/ E, a* x7 l c# ?! Z. i
下列哪些金属材料受热均匀，通常用在铁板而且非常重% H& [1 B8 T3 M0 }
A:Cast iron 铸铁- A1 X9 A! q0 u1 @
; v" c( A# \- J4 q% {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& w V' ]& U6 P+ f: G* i哪件装备下面有一个可移动的碗和一个S形叶片？$ @( q- M: W6 G8 t
A:Food processor 食品加工机
+ g# Z, ]3 \% O( k& f) Xhttp://www.google.com.hk/search? ... iw=1263&bih=572* \" V1 F2 X. ]8 I8 [# h
|# }( S. e$ r+ }46.Which of the following is not a rule for knife safety?: a ?# h% h( ]0 S
下列哪项不是用刀的安全规则？
. E" H6 B0 X7 a M% V& YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. K6 A9 t0 F# L F* Y
; `$ {, S) _5 a [/ E47.Disk-shaped slices of cylindrical vegetables or fruits are known as: h& N6 k# i* d; K9 w: w
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 t4 o% c/ Q' `1 I g6 |9 ^A:RondellES 4 O( s3 Y! E; M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 Y: P0 [4 q/ l- C2 M$ S' E6 c
* z6 f) A$ p% e; i( j
48.Which of the following is a diced cut used to garnish soups?. x* Q' `+ r$ m3 K
下列哪项是切成小方块用于汤的装饰？
8 }7 w3 a. e+ E6 uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm( S2 q% Q* k0 q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: P/ t" C4 W! C& 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！！——
/ G/ N$ S6 Y5 }. d# I! U5 wA:Gaufrette # w' H8 G8 Z5 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 b9 F5 J' e& [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* c" s6 p* d8 \/ ^" k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 P# o8 G) O& }2 u: Q" [+ V9 S8 R) @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 C2 [6 S5 r) \& X' m
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）
. U6 C/ Y% N1 B% ]2 FA:Cilantro 胡荽叶 香菜* Y# Z5 A" h `. h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 [ v8 q8 P1 B
" Z- C7 t1 }" e- H! ]0 I& O0 L60.Allspice is made from:! I/ ?& l* j7 l7 O0 y3 {
多香果, 多香果香料是什么6 \, u5 g5 ^( l9 R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 L4 T9 t* v! m, q; s
A:A dried berry 干浆果
6 `5 F8 b8 I8 W# x8 f r) y2 D1 w3 c& B. C
61.Which of the following are used to make a sachet d'épices?
: G6 C2 m& L- H+ m- F+ q1 {下列哪些是用来做香包德épices？
" s( [* }' |9 u, ^http://www.sachetcatering.com/
' b5 S" D4 ^4 X9 ~; Y9 kA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香9 t' |6 d+ `, a, [, B
; F7 S& ^5 }) F; L+ W
62.Which of the following condiments are not soy based?- Q+ [" W. n# @$ g: X: L6 r* c/ X' t
下列哪项不是酱油调味品的？
' a* c3 n* W9 ^9 bA:Wasabi 日本辣根6 R4 I" J( y8 _- b( d; Q9 u( i/ J
& L; ]% W" v& p
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! n# ^/ X- U6 s/ Z1 E4 A2 {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：
o# H! g* k$ V4 q, a1 v" KA:Pasteurization 巴氏杀菌9 t% t- C# }' j0 k" T. w; J8 E% J
* W" ]" q' J4 f64.Which of the following steps is not the correct procedure for whipping egg whites?% q+ c" p2 T% @& t( l" F% ]9 l R
下列哪个步骤是不是正确的蛋清搅打程序？
! V+ ~% b8 J. E9 E( I/ hA:Allow to rest before use. 允许休息后方可使用。
4 A: v# m$ m8 G# u g) H
; f, H0 G% n# c1 T+ c65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ J+ S- V8 o) LA:56g and 63g 56克和63克+ d: p) \' [# ]2 X; U
, y; a( K/ q: Q, |9 i! m- v" Y+ }66.Evaporated milk is a concentrated milk that is produced by removing. f, Q7 R- R- D
炼乳是一种浓缩牛奶 是去除什么做的( z: | m: B& _6 R S
A:60% of the water 60％的水$ }; f- X& ^4 V$ t. h$ `
( U p5 A" T1 h67.A method of cooking that transfers heat through a liquid or gas is:) s) X e" |* W; `
一种烹饪方法，通过转移液体或气体是：
1 z+ C+ y* J( J9 {+ y: oA:Convection 对流: U& X+ y) W0 \8 n
! p2 D- X8 I) C68.The cooking of starches is known as 烹调的淀粉被称为3 G$ \, v& e$ X% t u
A:Gelatinization 糊化" @0 l$ i; \# A4 Q( I
' i* m0 n O3 [3 N G6 ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
* x R( ?+ Q! d, yA:Braising 烤: `: _2 P) d& z5 F
8 k$ \$ B; j$ C+ E
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：
# l/ S. V2 T. \) u q! \) |/ pA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 D5 ?" K% W) Z( w2 V1 e. d+ m
% _& Z9 W' a* `2 I- H( Q4 n3 r
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3 T" ?* ~* A S# N$ d7 i2 ^
A:Fumet 原汁
: W8 \; D+ Q) r; z) l4 U0 c& I& ]( S& @5 J
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7 c, x- Y; \0 l" e7 K
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
9 }0 |6 b0 O' q& n+ L5 C# |5 [; V" K! R P$ f
73.Which of the following is a principle not used in stock making?/ |6 n: @" C" o& l9 W! A2 O1 M
下列哪一项不是用于制造高汤（低汤）的原则？8 S0 ~7 C+ B( |% \8 S/ j
A:Start the stock in hot water.开始在热水中操作
! i# X3 s8 ]& A5 M% P3 S/ ?; }* V( B, L5 h* v2 {
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
3 d: T9 n/ q2 Y3 A- }A:Remouillage 法语熬汤
1 T% j2 S* a, U6 i7 ahttp://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
